| Recipe:
|
Apple Skillet Cake |
| Comments:
|
As the days get shorter and the air gets cooler, the smell of warm apples and cinnamon call really brighten your mood. |
| Ingredients:
|
1 tablespoon butter
3 apples, peeled and sliced
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup raisins
3/4 cup unbleached or all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
1 1/2 cups 1% milk
2 eggs
1 egg white
2 teaspoons vanilla extract
|
| Instructions:
|
1. Preheat the oven to 375°F.
2. Melt the butter in a 10" ovenproof skillet over medium-high heat.
Add the apples.
Cook for 2 minutes, or until slightly softened.
3. Add the brown sugar, cinnamon, and raisins.
Cook for 5 minutes, turning occasionally, or until the apples are tender when pierced with a knife.
4. Meanwhile, in a large bowl, combine the flour, sugar, and salt.
5. In a medium bowl, whisk together the milk, eggs, egg white, and vanilla extract. Add to the flour mixture. Whisk just until smooth. Pour into the skillet with the apple mixture.
6. Bake for 40 to 45 minutes, or until golden brown and puffed. Remove to a rack to cool for 5 minutes.
7. To serve, cut into wedges. With a pancake turner, lift each wedge and turn, apple side up, onto a plate.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Apple and Sage stuffing |
| Comments:
|
From CDkitchen.com |
| Ingredients:
|
1/4 cup butter
3 cups onion, chopped
6 cups stale bread, cubed
3 green apples, peeled and chopped
3 tablespoons fresh sage, chopped
1/4 cup parsley, chopped
3/4 cup chicken stock
Salt and freshly ground pepper
|
| Instructions:
|
Melt butter in a skillet on medium heat. Sauté onion for three minutes or until softened. In a bowl, combine cooked onion with dried bread cubes, apple, and herbs. Add enough chicken stock to moisten. Season well with salt and pepper. Stuff into turkey, chicken or Cornish hens.
Variation:
Add dried cranberries or other dried fruits, use less sage and add some thyme.
|
| Serving
Size: |
7 |
|
| Recipe:
|
Apple Compote |
| Comments:
|
by M. Allan Schanbacher |
| Ingredients:
|
5 apples, peeled, cored, and coarsely chopped
1/4 c brown sugar
Juice of 1 small lemon
1/2 c apple cider
|
| Instructions:
|
Put apples, sugar, lemon juice, and cider in a large heavy pot. Bring to a boil over high heat, then reduce heat to medium, and cook, stirring occasionally, until apples have absorbed all the juices and are soft but still holding their shape, about 30 minutes. Remove from heat, and serve warm or at room temperature. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Apple Pie Dressing |
| Comments:
|
|
| Ingredients:
|
2 apples, peeled and cored
1/4 cup fresh-squeezed orange juice
cinnamon to taste
|
| Instructions:
|
Blend all the ingredients in a food processor or high powered blender until smooth and creamy. |
| Serving
Size: |
2 |
|
| Recipe:
|
Baked Apple-Cinnamon French Toast |
| Comments:
|
This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version.
Servings: 12 servings
MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day. |
| Ingredients:
|
3 cups nonfat milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apples, (3 ounces)
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon confectioners' sugar
|
| Instructions:
|
1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
2. Trim crusts off 8 bread slices and set aside.
Cut the crusts and the remaining bread into 1-inch pieces.
Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
3. Coat a 9-by-13-inch baking pan with cooking spray.
Transfer the bread mixture to the pan.
Lay the reserved crustless slices evenly on top, trimming to fit.
Whisk the milk mixture one more time, then pour evenly over the bread.
Press the bread down with the back of a wooden spoon, making sure it's evenly moist.
Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
4. Preheat oven to 350 degrees F.
5. Bake the casserole, covered, for 40 minutes.
Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more.
Let stand for 10 minutes; dust with confectioners' sugar and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Cream Cheese Apple Cake |
| Comments:
|
|
| Ingredients:
|
3 cups (15 ounces) all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup (8 ounces/2 sticks) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
2-1/2 cups (1 pound 1.5 ounces) granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla
1-1/4 pounds tart apples, peeled and diced (about 3 cups)
Confectioners' sugar, for garnish
|
| Instructions:
|
Preheat the oven to 350 degrees F.
Grease and lightly flour the baking pan.
Sift flour, baking powder, salt and cinnamon together and set aside.
Cream butter, cream cheese and sugar.
Put butter, cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment.
Beat ingredients on medium-high speed until mixture is very light in color — almost white — and the texture is fluffy.
This will take about 6-8 minutes.
Scrape the sides and bottom of the bowl once during the process to insure that butter is evenly incorporated.
Add eggs and vanilla.
Crack eggs into a liquid measure and add vanilla.
With the mixer on low speed, slowly pour mixture into the bowl allowing eggs to fall in one at a time.
Scrape the bottom and sides of the bowl.
Add dry ingredients and apples.
Add sifted dry ingredients on low speed; stop mixing as soon as flour is incorporated.
Fold apples in by hand using a stiff spatula and scrape batter into the prepared pan.
Place pan in the middle of the oven and bake 60-75 minutes rotating the pan halfway through the baking time.
When cake is finished, a wooden skewer inserted in the middle should come out clean.
Allow cake to cool 15 minutes before removing it from pan.
Cool completely and cover with a thick dusting of confectioners' sugar.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Double Crust Apple Pie |
| Comments:
|
This classic apple pie combines Fuji and Granny Smith apples for a deliciously tart-sweet flavor. We bake this pie long enough for exceptionally tender apples.
Nutrition Info
Per Serving (146g-wt.): 310 calories (160 from fat), 18g total fat, 5g saturated fat, 3g protein, 36g total carbohydrate (3g dietary fiber, 10g sugar), 5mg cholesterol, 320mg sodium
|
| Ingredients:
|
3 Fuji apples, cored, peeled and sliced
3 Granny Smith apples, cored, peeled, and sliced
2 TB unbleached white flour
3/4 cup natural brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp sea salt
1 TB organic butter
2 (9-inch) pie crusts (for a double crust pie)
Ingredient Options: brush the top of the pie with a little milk and sprinkle with raw turbinado sugar before baking.Preheat oven to 350°F.
|
| Instructions:
|
Place apple slices in a large bowl. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Toss into the apples using clean hands. Place apples into prepared pie crust. You may find you have to pile them high depending on your pie plate. Cut the butter into small pieces and lay all over the apples. Top with the other crust and flute the edges. Make 3 slits in the top of the pie to allow steam to escape.
Place the pie on a cookie sheet to catch any hot filling that may bubble over. Bake for 1 to 11/4 hours or until golden and bubbly.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Everything Green Salad |
| Comments:
|
Recipe submitted by Kim Ode of Jubilee Naturals |
| Ingredients:
|
2cups chopped cabbage
2 cups broccoli
1 cup english cucumber
1 cup (thawed)frozen peas
1/4 cup minced onion
3/4 cup organic seedless raisins
1/2-3/4 cup chopped organic red apple
1 cup mayo
2 generous tsp. curry powder
1 cup walnuts or pecans (optional) |
| Instructions:
|
Combine all ingredients in large bowl and keep chilled |
| Serving
Size: |
|
|
| Recipe:
|
Fake Apple Pie |
| Comments:
|
|
| Ingredients:
|
Fake Apple Pie (aka zucchini cobbler)(
)
Topping:
8 cups sliced peeled zucchini (seeds removed)
2/3 cup lemon juice (Real-lemon ok)
1 cup sugar
1/2 tsp nutmeg
1 tsp cinnamon
)(
)
Crust:
4 cups flour
1 1/2 cup sugar
3 sticks margarine (1 1/2 cups)
)(
)
Mix crust by cutting margarine into flour and sugar until crumbly like cornmeal.
)(
)
Cook zucchini and lemon juice together until zucchini is tender.
Add sugar, nutmeg and cinnamon. Simmer for about one minute.)(
)
Add 1/2 cup crust mix to zucchini and stir.
)(
)
Pat half of crust mixture in bottom of 11 x 16 pan. Bake at 375° for 10 minutes.)(
)
Spoon filling over crust and crumble remaining crust mix over top.
Bake at 375° for 30 minutes or until golden brown.
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Fry Pan Apple Dessert |
| Comments:
|
n/a |
| Ingredients:
|
3 large Granny Smith apples, sliced
3/4 Cup brown sugar
4 eggs, separated, room temp
3 Tblsp. butter (plus)
Juice from 1/2 lemon
Zest from 1/2 lemon
Cinnamon
|
| Instructions:
|
In 8" cast iron skillet, sauté apples over medium heat in butter with 1/4 C brown sugar and lemon juice until glazed, turning frequently.
Beat egg whites to soft peaks. Add 1/4 Cup brown sugar and beat until stiff. Beat yolks with 1/4 Cup brown sugar and lemon zest until thick and lemon colored. Fold in whites.
Sprinkle apples in pan with cinnamon.
Spoon whites over apples and bake at 375 for 15 - 20 minutes or until golden brown and set.
Serve at once, flipped over and topped with whipped cream.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Butternut, Apple, and Pecan Salad |
| Comments:
|
by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch
The Canyon Ranch cookbook is so filled with delectable-looking treats like this one that it was hard to choose! We decided on this perfect autumn salad, with its maple-baked vitamin-packed squash, crisp apples and Omega-3-rich nuts.
Adapted from Canyon Ranch Cooks |
| Ingredients:
|
2 pounds peeled butternut squash, deseeded, and cubed
2 t canola oil
1 T pumpkin pie spice mix
3/4 c red wine vinegar
1/2 c maple syrup
5 Granny Smith apples, cored and cubed
1/2 c pecans, chopped
|
| Instructions:
|
1. Preheat oven to 400°F. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes, or until golden.
2. In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes.
3. Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
HINT: Hack off the stem of the squash with a cleaver and then cut the long part off the bulbous base. Peel the two shapes separately.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Rosemary Fruit Salad |
| Comments:
|
n/a |
| Ingredients:
|
1-tablespoon lemon juice
1 pint of strawberries hulled, washed and sliced into halves
1 cup of pineapple wedges, fresh or canned
2 apples cut into squares
2 oranges, peeled and cut into sections
½-cup fruit concentrate or 1/3 cup light honey
½-cup water
½-teaspoon rosemary leaves crushed
¼-teaspoon whole cloves
Two cinnamon sticks
1 tablespoon orange or lemon zest (peel)
|
| Instructions:
|
Combine sweetener, water, rosemary, cloves and cinnamon. Bring to a boil and simmer on low for about 10 minutes. Remove from heat, strain and cool. Combine fruit and lemon juice. Pour syrup mixture over the fruit and mix well but gently.
Chill and serve garnished with orange or lemon zest. |
| Serving
Size: |
4 |
|
| Recipe:
|
Sauteed Apples with a Crisp Topping and Creme Fraiche |
| Comments:
|
by Mona Talbott |
| Ingredients:
|
3 Golden delicious or Fuji apples
2 T butter
2 T brown sugar
2 t cinnamon
Crisp Topping
1 c flour
1/2 c oats
1/4 c white sugar
1/4 c brown sugar
1/4 c softened butter
Crème fraîche or ice cream
|
| Instructions:
|
Preheat oven to 350°F. Peel the apples and cut them into quarters. Cut each quarter into three pieces. Heat a sauté pan and melt the butter. Add the apples and cook until they are lightly golden and tender. Sprinkle the brown sugar and 1 teaspoon of the cinnamon over them; mix well.
Make a bed of the apples in a 6-inch baking dish. You can add some berries, if you have any on hand.
Make the crisp topping by combining the remaining dry ingredients and butter. With your hands, crumble the mixture into small pea-size pieces. Lightly sprinkle on top of the apples, and bake in the oven for 20 minutes or until the topping is golden brown. Serve warm with crème fraîche or ice cream.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Slowcooker Chicken Soup |
| Comments:
|
Slowcooker chicken soup can soothe a weary soul. These days mine is in desperate want of soothing. There are months when life seems to take the lead and you’re always just one step behind – months when obligations never cease, when kids and work and charitable obligations all need your attention NOW and without compromise. There are months when you forget yourself. For me, I turn to this simple recipe for slowcooker chicken soup: just wholesome ingredients, a handful of steps and nourishment that can last for days.
|
| Ingredients:
|
1 whole chicken (3 to 4 lbs)
unrefined sea salt, as needed
ground black pepper, as needed
2 leeks, white and light green parts only, sliced thin
2 bay leafs
1 yellow onion, peeled and chopped fine
6 carrots, scraped and sliced into rounds 1/4-inch thick
6 celery ribs, sliced 1/4-inch thick
1 lb potatoes, peeled and chopped into bite-sized pieces
1/4 cup minced fresh parsley
|
| Instructions:
|
Rinse the chicken, inside and out, then pat it dry and season it well with unrefined sea salt and ground black pepper.
Place the chicken in a slowcooker with leeks and bay leafs then cover with water. Cook on low for twelve hours.
Add chopped onion, carrots, celery and potatoes to the slowcooker and continue cooking on low for an additional six to eight hours.
Stir in parsley, pick out large bones and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Apricot-Cilantro Salad |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1 16 1/2-ounce can apricot halves in light syrup, sliced
1/4 cup lemon juice
2 teaspoons sugar
1 teaspoon reduced-sodium soy sauce
1 teaspoon ground cumin
4 cups shredded lettuce
1/4 cup fresh cilantro, chopped
2 greens onions, sliced
2 cups fresh bean sprouts
1 8-ounce can water chestnuts, drained and sliced
1/2 cup slivered almonds, toasted
|
| Instructions:
|
Drain apricots, reserving 2 tablespoons syrup. Combine reserved syrup with lemon juice, sugar, soy sauce and cumin. Chill until ready to serve. Place lettuce in serving bowl. Tope with cilantro, onion, bean sprouts, water chestnuts, apricot slices and almonds. When ready to serve, mix dressing well and pour over salad. Toss. |
| Serving
Size: |
8 |
|
| Recipe:
|
Artichoke Salad |
| Comments:
|
One of the most delicious & incredibly nourishing salads ever!
• ingredient amounts listed in descending order
• I often eliminate the onion & garlic & use my Herb Salad Seasoning |
| Ingredients:
|
Artichoke hearts
Chard & kale (mix colors of each & finely slice chard stems diagonally)
Red, yellow & orange peppers (green too – if you like)
Feta cheese
Kalamata olives (sliced in half)
White wine vinegar
Safflower oil
Red onion (I prefer Walla Walla Sweets)
Italian parsley
Garlic
Black pepper
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Artichokes-simple recipe |
| Comments:
|
n/a |
| Ingredients:
|
2 tablespoons light mayonnaise
1 teaspoon prepared mustard
2 large artichokes
1 tablespoon lemon juice
|
| Instructions:
|
In a small bowl, combine mayonnaise and mustard. Cover and refrigerate until ready to serve.
Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
In a large pot (big enough to hold the artichokes in a single layer), add approximately 2 cups of water and the remaining lemon juice; bring to a boil.
Place the prepared artichokes in the boiling water, cover with lid, reduce heat to simmer, and let cook for approximately 20 to 40 minutes (depending on size). The artichokes are done when the leaves pull away easily. Remove artichokes from the boiling water with tongs and drain them upside down in a colander (after cooking, artichokes can be stored in an airtight container for a maximum of 3 days). Bring to room temperature before serving. Serve warm or cool with mayonnaise/mustard dip.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Arugula Salad with Parmigiano-Reggiano |
| Comments:
|
n/a |
| Ingredients:
|
1/2 pound baby arugula
1 1/2 T white wine vinegar
4 T extra-virgin olive oil
Salt and freshly ground black pepper
Parmigiano-Reggiano
|
| Instructions:
|
1. Wash the arugula carefully, making sure sand and dirt are removed, and dry.
2. Place the cleaned and dried arugula in a large salad bowl. Drizzle with the vinegar and oil. Toss to mix well, then season to taste with salt and pepper. Toss again to mix well.
3. Using a vegetable peeler, shave strips of Parmigiano-Reggiano over the salad.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus Quesadillas |
| Comments:
|
|
| Ingredients:
|
ASPARAGUS FILLING:
1 tablespoon olive oil
1 large red onion, diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 pound asparagus spears, trimmed, cut into 2" pieces, and lightly steamed
6 cherry tomatoes, quartered
1/4 cup minced fresh cilantro
QUESADILLA:
6 flour tortillas
1/2 cup shredded monterey jack cheese
1 cup green or red salsa
6 cherry tomatoes, halved or quartered
1/4 cup minced fresh cilantro
Alternate: Replace the asparagus with green beans or bell pepper strips.
|
| Instructions:
|
1. To make the asparagus filling:
In a large nonstick skillet, heat the oil over medium heat.
Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until softened.
Add the garlic, chili powder, cumin, cinnamon, and pepper.
Stir for 1 minute.
2. Add the asparagus, tomatoes, and cilantro.
Cook, stirring occasionally, for 3 minutes, or until the flavors are blended.
Transfer the mixture to a large bowl.
3. To assemble the quesadillas:
Divide the asparagus filling among the tortillas, positioning it on one half of each. Fold the tortillas in half.
4. Clean the skillet and coat it with cooking spray.
Heat over medium-high heat.
Add 2 tortillas and cook for 2 minutes per side, or until golden.
Press with a spatula to flatten slightly.
Repeat with the remaining tortillas.
5. To serve, cut each quesadilla in half and top with the salsa, tomatoes, and cilantro.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ASPARAGUS WITH PARMESAN BUTTER |
| Comments:
|
n/a |
| Ingredients:
|
1 lb asparagus, ends trimmed
3 T butter, room temperature
1/2 c (packed) grated Parmesan
1 T chopped fresh basil or 1 t dried
1 large garlic clove, chopped
1 1/2 t fresh lemon juice
|
| Instructions:
|
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broiler-proof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot. |
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus and avocado wraps |
| Comments:
|
n/a |
| Ingredients:
|
24 spears asparagus
1 ripe avocado, pitted and peeled
1 tablespoon lime juice
1 clove garlic, minced
1 1/2 cups cooked cold long-grain white rice
3 tablespoons plain nonfat yogurt
3 whole wheat tortillas 10 inches in diameter
1/3 cup fresh cilantro leaves
2 tablespoons chopped red onion
|
| Instructions:
|
In a medium-sized saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly.
In a small bowl, mash the avocado, lime juice, and garlic into a coase puree.
In another small bowl, stir together the rice and yogurt to mix well.
Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.
Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.
Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
To serve, cut each wrap in half crosswise.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Asparagus Milanese |
| Comments:
|
n/a |
| Ingredients:
|
2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)*
Freshly grated Parmigiano-Reggiano cheese
4 tablespoons butter
4 eggs
Salt and freshly ground black pepper to taste
* If you can find the purple-tipped asparagus, they are outstanding.
|
| Instructions:
|
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide asparagus among 4 individual serving plates, arrange asparagus like spokes with the tips at the center of the plate. Sprinkle parmesan cheese over the asparagus.
In a medium frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break yolks). The eggs should be hot enough to slightly melt the grated cheese.
If the butter hasn’t already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs.
Serve immediately. Season with salt and freshly ground pepper at the table.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus Pasta Salad |
| Comments:
|
n/a |
| Ingredients:
|
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
|
| Instructions:
|
Heat shallot and oil in microwave safe covered dish
for 30 seconds or in a small pan on the stovetop over medium low heat for 5
minutes. Allow oil to cool back to room temperature.
Hold a spear of asparagus at each end and snap it. The spear breaks where the
tender tops meet the tough bottoms. Line the broken spear up with the bundle of
cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par
boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool
under cold running water and drain. Cut asparagus into 1-inch pieces on an angle
and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red
bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost
as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil.
Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus Salad with Tarragon Vinaigrette |
| Comments:
|
|
| Ingredients:
|
1 pound fresh asparagus
2 tablespoons rice vinegar
2 tablespoons dry sherry or orange juice
1 teaspoon sugar
1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/2 teaspoon Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
6 cups torn mixed salad greens
1 tablespoon sesame seeds, toasted
|
| Instructions:
|
Snap off and discard woody bases from asparagus.
If desired, scrape off scales.
In a covered medium saucepan cook asparagus in a small amount of boiling water for 2 to 4 minutes or until crisp-tender.
Transfer asparagus spears to a bowl filled with ice water; set aside.
For dressing, in a food processor bowl or blender container combine rice vinegar, dry sherry, sugar, tarragon, mustard, salt, and pepper.
With processor or blender running, slowly add oil in a thin, steady stream. (This should take about 1 minute.)
Continue processing or blending until well mixed.
To serve, drizzle about half of the dressing over the greens; toss to coat.
Divide greens among 4 salad plates.
Pat asparagus dry with paper towels; arrange on top of greens.
Drizzle asparagus with remaining dressing.
Sprinkle with sesame seeds.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus Soup |
| Comments:
|
|
| Ingredients:
|
(
)
Asparagus Soup w/Parmesan Sprinkle(
)
1 T. extra-virgin olive oil
1 small onion, chopped
1 minced clove garlic
2 1/2 lbs asparagus cut into 1 1/2" pcs
4 cups chicken broth
4 t. grated Parmesan cheese
salt and pepper (
)
Saute onoin, garlic and asparagus in oil for 5-7 mins. Add broth and simmer for about 10 mins.(
)
Remove from heat and puree with a blender (sometimes I just smash up the asparagus).(
)
Season with salt and pepper and sprinkle each serving with Parmesan cheese.
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus Soup with Parmesan Sprinkle |
| Comments:
|
by Arthur Agatson, MD
Just a few simple ingredients create this rich and flavorful springtime soup. Asparagus is a traditional April treat, but you may not know that it contains glutathione, a potent anticarcinogen, and is an excellent source of vitamins A, C and E, as well as B-complex vitamins, potassium, and zinc. All that in such a luscious little package!
|
| Ingredients:
|
1 T extra-virgin olive oil
1 small onion, chopped
1 clove garlic, minced
2 1/2 pounds asparagus, tough ends snapped off, and cut into 1 1/2-inch lengths
4 c good-quality vegetable broth
4 t freshly-grated parmesan cheese
Salt and freshly-ground pepper, to taste
|
| Instructions:
|
1. Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.
2. Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.
3. Working in batches, puree the soup in a blender or food processor, or use a hand-held immersion blender.
4. Return to the pan and gently reheat, seasoning with salt and pepper to taste.
5. Serve in individual soup bowls with a sprinkle of Parmesan.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ASPARAGUS TART |
| Comments:
|
n/a |
| Ingredients:
|
1 recipe pie crust for 9-inch pan
1 teaspoon all purpose flour
1 bunch asparagus, each spear trimmed 3 inches long
2/3 c half and half
2 eggs
1/2 c fresh grated Parmesan cheese
1 t dried tarragon
1/2 t salt
|
| Instructions:
|
Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F. Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly. |
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus with balsamic vinaigrette |
| Comments:
|
n/a |
| Ingredients:
|
2 pounds asparagus stalks, washed and trimmed*
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
Coarse kosher salt to taste
* A mixture of green and white asparagus will make a beautiful presentation!
|
| Instructions:
|
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.
In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.
Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus with Balsamic Vinaigrette and Goat Cheese |
| Comments:
|
by Sarah Belk King
Tart and tangy flavors—such as citrus juices and balsamic vinegar—have a great affinity for asparagus. Use the best and oldest balsamic vinegar that you can afford: The longer it is aged, the richer the flavor.
Preparation time: 0.500000 minutes
|
| Ingredients:
|
2 pounds asparagus, tough ends removed
3 T olive oil
1 T balsamic vinegar
2 ounces full-flavored goat cheese (such as Bûcheron), crumbled
|
| Instructions:
|
1. Bring a pot of lightly salted water to boil. Place the asparagus in the pot and blanch until al dente. Remove asparagus and plunge into ice water to stop cooking. Drain and place on a serving plate.
2. Drizzle with the oil and then the vinegar. Top with goat cheese and serve at room temperature.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus with lemon vinaigrette |
| Comments:
|
n/a |
| Ingredients:
|
1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
3/4 teaspoon kosher salt
Pinch freshly cracked black peppercorns
2 pounds asparagus stalks, washed and trimmed
|
| Instructions:
|
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Asparagus with orange dressing and toasted hazel nuts |
| Comments:
|
n/a |
| Ingredients:
|
2 tablespoons finely chopped hazelnuts
1 1/2 to 2 pounds asparagus stalks, washed and trimmed
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse kosher salt
Coarsely ground black pepper
|
| Instructions:
|
Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.
Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates.
In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus, Spring Onion, And Mushroom Pasta |
| Comments:
|
by Maria Helm Sinskey
If your market carries morels, buy a few and fill in with less expensive, cultivated varieties of mushrooms such as cremini or oyster. Pappardelle is a broad, ribbonlike pasta. If you can't find it, use fettuccine.
Preparation time: 0.100000 minutes
Adapted from Organic Style magazine |
| Ingredients:
|
1 pound thin asparagus
3/4 pound mushrooms (morel, cremini, oyster, or a mixture)
2 T extra-virgin olive oil
1/4 pound spring onions (or scallions or baby leeks), trimmed and sliced
1/4 c dry white wine
1/2 c vegetable broth
4 T unsalted butter
Sea salt and freshly ground pepper
8 ounces dry pappardelle or fettuccine
1 T chopped chervil or flat-leaf parsley
|
| Instructions:
|
1. Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough stems from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces.
2. Heat oil in a 12-inch sauté pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes.
3. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and sauté 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper.
4. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Cream of Asparagus Soup |
| Comments:
|
n/a |
| Ingredients:
|
1 lb green asparagus
1 onion, chopped
1.5 tablespoons unsalted butter
2-3 cups chicken broth
1/4 c crème fraîche or heavy cream
1/4 t fresh lemon juice, or to taste
|
| Instructions:
|
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining butter. Add lemon juice and garnish with asparagus tips. |
| Serving
Size: |
4 |
|
| Recipe:
|
Easy Asparagus Omelet |
| Comments:
|
|
| Ingredients:
|
3 large eggs
4 large egg whites
3 tablespoons 1% milk
salt
ground black pepper
2 tablespoons salted butter
1/3 cup Cheddar cheese
1 cup steamed asparagus tips
|
| Instructions:
|
1. Preheat the broiler.
In a medium bowl, beat the eggs, egg whites, and milk.
Season to taste with salt and pepper.
2. Melt the butter in a medium cast iron skillet over medium-high heat.
Cook until beginning to brown.
Add the egg mixture and cook, stirring lightly with a fork, until it begins to thicken, 15 to 20 seconds.
Cook, gently lifting edges to allow uncooked egg to run underneath, until half the egg mixture is set, about 6 to 8 minutes.
3. Remove from the heat and sprinkle with the cheese. Top with asparagus tips. Broil 4" from the heat for about 1 to 2 minutes, or until the cheese is melted and the omelet is puffy and set. Slide omelet onto serving plate and cut in half to serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Asparagus with Gorgonzola Butter |
| Comments:
|
n/a |
| Ingredients:
|
3/4 c crumbled Gorgonzola cheese
6 T butter, room temperature
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh basil
3 garlic cloves, minced
2 pounds asparagus, trimmed
|
| Instructions:
|
Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.) Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve. (Can also be cooked in the oven using the broiler). |
| Serving
Size: |
4 |
|
| Recipe:
|
Mushroom and Asparagus Fettuccine |
| Comments:
|
|
| Ingredients:
|
8 ounces dried fettuccine or linguine
8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups sliced fresh shiitake or crimini mushrooms
1 medium leek, thinly sliced, or 1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon olive oil
1/3 cup mushroom broth or vegetable broth
1/4 cup half-and-half or light cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped plum tomatoes
1 tablespoon finely shredded fresh basil
1 tablespoon finely shredded fresh oregano
1/4 cup pine nuts, toasted
Finely shredded Parmesan cheese (optional)
|
| Instructions:
|
Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain.
Return pasta mixture to saucepan; cover and keep warm.
Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated.
Stir in broth, half-and-half, salt, and black pepper.
Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened.
Stir in tomatoes, basil, and oregano; heat through.
Spoon the mushroom mixture over pasta mixture; toss gently to coat
Divide among 4 bowls or dinner plates.
Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Asparagus |
| Comments:
|
by Myra Kornfeld |
| Ingredients:
|
1 1/2 pounds medium asparagus
1 1/2 T extra-virgin olive oil
3/4 t salt
1/2 t freshly ground black pepper
|
| Instructions:
|
1. Preheat the oven to 375°F. Rinse the asparagus; snap off the hard ends and discard them.
2. In a medium bowl, toss the asparagus in the oil to lightly coat the spears; add salt and pepper.
3. Spread the asparagus on a nonstick or parchment-covered baking sheet and roast until tender and beginning to brown, about 20 minutes.
Note: If you want to roast the asparagus faster, turn the oven up to 400°F and roast for about 15 minutes. Adjust the time according to the stalk thickness. Add lemon juice and zest for extra flavor.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Asparagus and Apple Salad |
| Comments:
|
n/a |
| Ingredients:
|
24 thin asparagus stalks, ends trimmed
1 tablespoon plus 1/3 cup olive oil
1/4 cup rice vinegar
2 tablespoons honey
1 garlic clove, minced
1 head lettuce, washed and torn
1 apple, quartered, cored, diced
4 ounces Gruyère cheese, grated
|
| Instructions:
|
Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes. Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place lettuce in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top. |
| Serving
Size: |
4 |
|
| Recipe:
|
Stir-Fried Sesame Asparagus |
| Comments:
|
n/a |
| Ingredients:
|
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds
|
| Instructions:
|
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve. |
| Serving
Size: |
4 |
|
| Recipe:
|
Strawberry Asparagus Salad |
| Comments:
|
|
| Ingredients:
|
2 cups asparagus, cut in pieces and blanched
2 cups strawberries, sliced
dressing
1/4 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons honey Pour dressing over salad and toss.
Chill before serving.
|
| Instructions:
|
Toss the asparagus and strawberries together in a bowl.
Set aside.
In a small bowl, combine the dressing ingredients and mix well.
Pour dressing over salad and toss.
Chill before serving.
|
| Serving
Size: |
|
|
| Recipe:
|
Avocado Cilantro Soup |
| Comments:
|
From fooddownunder.com. |
| Ingredients:
|
8 green onions
1/2 cup fresh cilantro leaves
2 garlic cloves
4 ounces pared avocado
1 1/2 cup plain yogurt
1/2 cup skim buttermilk
2 tablespoons lime juice
1/2 teaspoon curry powder
1/8 teaspoon ground red pepper |
| Instructions:
|
In a food processor combine:
green onions
fresh cilantro leaves
garlic cloves
Process until finely chopped and then add:
pared avocado
Process until smooth and then add:
plain yogurt
cup skim buttermilk
tablespoons lime juice
teaspoon curry powder
teaspoon ground red pepper
Process until smooth. Cover and chill at least 1 hour before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Sweet Onion Salad with Avocado and Garlic Dressing |
| Comments:
|
by Susie Quick
This dressing also makes a tangy dip for vegetables or chips.
Adapted from Organic Style magazine |
| Ingredients:
|
2 med Vidalia or sweet onions, sliced into thick rounds
2 sm. head red leaf lettuce (1/2 pound), torn into pieces
1 c thinly sliced Kirby cucumber
2 ripe Hass avocados
1/3 c loosely packed fresh basil leaves
1 1/2 t minced garlic
1/4 c plain yogurt or buttermilk
2 T fresh lemon juice
3 T white wine vinegar
1/3 c grapeseed or olive oil
Kosher salt and freshly ground black pepper
|
| Instructions:
|
1. Soak onion slices in cold water 10 minutes; drain. Arrange lettuce, cucumber, and onions in a bowl.
2. Pit and peel avocados; place in a food processor. Add basil, garlic, yogurt, lemon juice, and vinegar; process until combined. Slowly add oil through the machine's feed tube; process until smooth. Dressing should be pourable; add a tablespoon of yogurt if too thin. Season to taste with salt and pepper. Spoon dressing over salad and serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Basil & Garlic Mayonnaise |
| Comments:
|
From www.boxedgreens.com |
| Ingredients:
|
1 cup coarsely chopped fresh basil
1 clove garlic, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup prepared mayonnaise
|
| Instructions:
|
Pulse basil, garlic, salt and pepper food processor until finely chopped. Add mayonnaise and blend until smooth. Chill covered for up to 1 hour before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Basil Chicken Salad |
| Comments:
|
From www.io.com. |
| Ingredients:
|
1 cup cooked chicken breast chunks
1 cup cooked rice
1/2 cup red grapes, halved
1/2 cup non-fat mayonnaise
1/4 cup sweet basil, chopped
2 tablespoons sweet onion, chopped
1/4 teaspoon coarse black pepper
1/4 cup chopped pecans
|
| Instructions:
|
Combine all ingredients except pecans and chill thoroughly. Add nuts just before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Basil-Lemon Cake |
| Comments:
|
Although a basil cake sounds unusual, think of the basil as you would mint rather than as an herb used only in savory cooking. Mash cherries, berries, or any juicy sweet fruit and serve them over the cake with chocolate ice cream or whipped cream for an unbelievably luscious dessert. This cake actually gets better the next day. Cover it well, but do not refrigerate it unless you need to store it for more than a day or two.From www.writerguy.com/deb/recipes |
| Ingredients:
|
2 1/2 cups cake flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cup granulated sugar
2 large eggs, beaten
1/2 cup chopped fresh basil
2 tablespoons finely grated lemon zest
1 teaspoon vanilla extract
1 cup + 2 tablespoons buttermilk
1 1/2 cup mixed berries (optional)
|
| Instructions:
|
Preheat oven to 375 degrees F. Lightly oil a spring-form pan. In a medium bowl, combine flour, baking powder and salt. Place butter and sugar in a large bowl. With an electric mixer on medium speed, beat until creamy. Add eggs, basil, lemon zest and vanilla. Beat until blended. Add flour mixture, a third at a time, alternating with buttermilk and beating on low speed until smooth.
Pour into prepared pan. Bake 35 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove the sides of the pan and cool completely. Place on a serving plate and top with berries, if desired.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Basil-Parsley Sauce |
| Comments:
|
Serve this sauce with steamed fresh vegetables, such as carrots, potatoes or artichokes.From fooddownunder.com |
| Ingredients:
|
1 cup fat-free chicken or vegetable broth
2 tablespoons cornstarch
2 large egg yolks, slightly beaten
3/4 cup minced fresh parsley
1/2 cup chopped fresh basil
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped lemon rind
1 clove garlic, minced
|
| Instructions:
|
Combine broth and cornstarch in a small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Gradually add hot broth mixture to egg yolks; stir constantly with a whisk. Return broth mixture to pan; cook over medium-low heat 15 minutes or until thermometer registers 160 degrees F. Pour into a bowl; stir in remaining ingredients. Cover and chill. |
| Serving
Size: |
1-2 |
|
| Recipe:
|
Bulgar Pilaf with Basil |
| Comments:
|
n/a |
| Ingredients:
|
green garlic(chopped)
leeks (chopped)
pasta
stock or water
bulgar
salt to taste
basil (finely sliced or chopped)
garlic (minced) |
| Instructions:
|
Sauté finely chopped green garlic and leeks. Add some orzo pasta or any other shape, or spaghetti broken into small pieces, and sauté until brown. Add 2 cups stock or water and bring to a boil. Add 1 cup bulgur and salt to taste, reduce heat to low, cover and cook for 20 to 25 minutes. Let rest 10 minutes. Add in 2 tablespoons finely sliced or chopped basil and 1 teaspoon minced garlic. |
| Serving
Size: |
4 |
|
| Recipe:
|
Perfect Pesto |
| Comments:
|
|
| Ingredients:
|
2/3 cup raw almonds
2/3 cup pine nuts
1 cup fresh basil leaves, packed
2/3 cup fresh parsley or cilantro leaves, packed
3 garlic cloves
2 teaspoons Braggs Liquid Aminos
2 tablespoons lemon juice
1/2 cup chopped tomato
|
| Instructions:
|
In a blender or food processor, pulse to grind almonds and pine nuts finely (do not puree). Remove and place in a mixing bowl. Blend remaining ingredients in blender or food processor. Combine with nut mixture.
Use as a dip for fresh cut veggies, or a topping for cooked vegetables or potatoes.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Pesto |
| Comments:
|
Pesto is one of my all time favorite foods. You can stir it into pasta, use it to dress up boiled potatoes, or add a tablespoon or two to zing up a soup. This recipe is enough for a pound of pasta. |
| Ingredients:
|
2 cups basil leaves (packed)
2 tablespoons pine nuts
2 cloves garlic, minced
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup fresh grated parmesan cheese
|
| Instructions:
|
Put basil, pine nuts, garlic, and salt in the container of a food processor. Process briefly. With processor running, pour in the olive oil in a steady stream. Stop machine to scrape down sides and add parmesan cheese. Process again, scraping down sides again if necessary, until you have a smooth paste. |
| Serving
Size: |
4 |
|
| Recipe:
|
Pesto Egg Salad Sandwiches |
| Comments:
|
Adapted from “One United Harvest,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
basil leaves
parmesan (grated)
pine nuts
garlic
olive oil
pesto
6 hard boiled-eggs
Dijon mustard
mayonnaise
salt and pepper to taste
favorite bread |
| Instructions:
|
Pesto: 1 cup firmly packed fresh basil leaves, 6 tablespoons grated Parmesan, 1/8 cup pine nuts, 2 cloves garlic in food processor; slowly add 1/4 cup olive oil.
Add 1/4 cup pesto to 6 chopped hard-boiled eggs, 1/2 teaspoon Dijon mustard, and mayonnaise, salt and pepper to taste. Spread on your favorite bread.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spaghetti Frittata with Basil |
| Comments:
|
n/a |
| Ingredients:
|
2 teaspoons butter
1 cup cooked spaghetti, linguini, etc.
1 oz feta or goat cheese, crumbled
2 tablespoons fresh basil, shredded
6 eggs, lightly beaten
|
| Instructions:
|
Preheat the broiler.
In a medium skillet (oven-ready and preferably nonstick), melt the butter over medium heat. Distribute the spaghetti evenly over the pan. Press gently with a spatula to flatten. Let it begin to brown, without stirring, about 5 minutes. Sprinkle the crumbled cheese evenly over the past, sprinkle evenly with basil, and pour the eggs over the top, evenly, to cover. Use the spatula to gently press the solid ingredients into the eggs.
Let the frittata cook until the bottom is well set, 5 to 7 minutes. Place the pan about 8 inches from the broiler and let it cook until the eggs are completely set and the top is a nice golden brown.
Serve hot or at room temperature.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Braised Romano Bean |
| Comments:
|
|
| Ingredients:
|
Braised Romano Beans
(
)
1/2 cup extra virgin olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced red onion (I use Walla Walla)
1 clove garlic, crushed
2 sprigs fresh rosemary
1 teaspoon tomato paste
1 cup peeled, crushed ripe tomatoes, with their juices
Salt and freshly ground black pepper
1 1/2 pounds romano beans (flat green or gold beans), ends trimmed
1. Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.(
)
2. Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.
Yield: 6 servings.
|
| Instructions:
|
|
| Serving
Size: |
6 |
|
| Recipe:
|
BABY FRISEE SALAD |
| Comments:
|
SELF, July 2005 (adapted from Epicurious.com) |
| Ingredients:
|
for the salad:
1/3 cup fig (or strawberry) jam
1tbsp olive oil
1/4 tsp ground coriander
4 red baby beets, peeled and diced
4 golden baby beets, peeled and diced
1/2 cup coarsely chopped pecans
1 1/2 lb baby frisée
4 tbsp finely crumbled goat cheese
for the vinaigrette:
5 tbsp sherry vinegar
1/2 red onion, finely diced
1 tbsp mustard seeds
1 tbsp dry mustard
1 tbsp honey
3 tbsp olive oil
|
| Instructions:
|
For salad:
Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
For vinaigrette:
In a bowl, mix vinegar, red onion, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Basil Beets |
| Comments:
|
From www.writerguy.com/deb/recipes |
| Ingredients:
|
4 medium beets, including greens
1 cup fresh basil leaves, shredded
4 tablespoons butter
1 tablespoon olive oil
1 clove garlic, crushed
Salt and pepper to taste
|
| Instructions:
|
Cut leaves from beets, leaving about 1" of stems at top of beets. Reserve leaves. Boil beets until done, then peel and cube. Steam or boil leaves in salted water until tender, up to 5 minutes. Set aside. In a pan add butter and shredded basil. Add olive oil, garlic, salt and black pepper. Simmer gently a minute or two. Arrange beet leaves on a serving platter. Spoon beet cubes onto leaves. Drizzle all with the basil butter oil. |
| Serving
Size: |
4 |
|
| Recipe:
|
Beet and Carrot Pancakes |
| Comments:
|
n/a |
| Ingredients:
|
1 1/3 cups (packed) coarsely shredded peeled beets
1 cup coarsely shredded peeled carrots
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Low-fat sour cream
|
| Instructions:
|
Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes. Serve pancakes with sour cream. |
| Serving
Size: |
4 |
|
| Recipe:
|
Beet and Fennel Salad with Beet Vinaigrette |
| Comments:
|
by Susie Quick
The amazing variety of beets—long, cylindrical, striped, golden—is celebrated in this colorful dish. To slice vegetables thinly, we like to use a Benriner mandoline (broadwaypanhandler.com).
Adapted from Organic Style magazine |
| Ingredients:
|
2 dozen baby beets (red, golden, striped, or a mix), scrubbed and trimmed
4 T extra-virgin olive oil, plus more for drizzling
2 small fennel bulbs with fronds
Kosher salt and freshly ground pepper
1 T balsamic vinegar
1 t honey
1 t minced garlic
6 ounces fresh farmer's cheese
|
| Instructions:
|
1. Preheat the oven to 400°. Drizzle a small amount of oil over beets and toss well to coat. Wrap beets in aluminum foil (keep colored beets separate from golden), leaving a small tent above them to allow beets to steam. Place beets on baking sheet. Bake 25 minutes (beets should be fairly firm). Remove and let sit until cool enough to handle. Peel and thinly slice beets with a vegetable slicer, such as a Japanese mandoline, or a sharp knife. Chop 1 tablespoon red beets and reserve.
2. Meanwhile, slice fennel paper thin with a vegetable slicer or a sharp knife. Chop 1 tablespoon of fennel fronds; toss in a medium bowl with 1 tablespoon oil and a pinch of salt. Set aside.
3. In a blender or food processor, combine the reserved tablespoon of chopped beets, 3 tablespoons oil, vinegar, honey, and garlic. Puree until smooth. Season with salt and pepper. Arrange fennel on 6 plates along with several wedges of cheese (if cheese is soft, it can be crumbled). Top with sliced beets. Drizzle with beet vinaigrette and serve.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Beet Risotto |
| Comments:
|
I made a beet risotto last Sunday for dinner, along with some roasted chicken, and we really liked it.
It dawned on me that other farm members might light this recipe as a fun way to use beets and beet greens. |
| Ingredients:
|
1 yellow onion, chopped
2 T olive oil
2 c arborio rice,br>
1 c white wine (or substitute more stock)
5 c chicken stock (or veg stock)
several beets (1 bunch, roasted, skins removed, beets chopped into small dice)
beet greens (1 bunch, rinsed, chopped)
1 c parmesan cheese (grated)
|
| Instructions:
|
In large saute pan, saute onions in olive oil over med-high heat until softened and translucent.
Add arborio rice and stir until coated with oil.
Add white wine, stirring rice until liquid is mostly absorbed.
Add chopped beets, stirring to combine. Start adding stock, in small amounts at a time, stirring frequently.
When rice begins to become tender, add beet greens, and continue adding stock until rice is mostly tender, and consistency of risotto is creamy and fairly thick.
Add parmesan at end, stirring until cheese is melted. Serve warm.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Beet Salad with Almonds and Chives |
| Comments:
|
|
| Ingredients:
|
1 1/2 pounds beets - red, yellow, Chioggia, or a mixture
1/4 cup slivered almonds, roasted
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh chives 1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt or sea salt
2 ounces feta cheese, crumbled
A few whole chives for garnish
|
| Instructions:
|
1. Place beets in a medium pot and cover with water.
Cover, bring to a boil, and cook 15 to 25 minutes, until a beet is easily pierced with a fork.
Drain, let cool, and use a paring knife and fingers to slide off skins.
2. Cut beets into bite-sized pieces and place in a large salad bowl.
Add almonds, olive oil, chives, lemon juice and salt, and toss gently.
Sprinkle with feta, lay whole chives across salad as garnish, and serve
|
| Serving
Size: |
4 |
|
| Recipe:
|
Beets a few quick serving ideas: |
| Comments:
|
|
| Ingredients:
|
Simply grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
Add chunks of beet when roasting vegetables in the oven.
Serving homemade vegetable juice? A quarter of a beet will turn any green drink into a sweet pink concoction, pleasing both the eyes and the taste buds.
Healthy sauté beet greens with other braising greens such as chard and mustard greens.
Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Beets With Blue Cheese and Candied Walnuts |
| Comments:
|
|
| Ingredients:
|
2 tablespoons apple-cider, balsamic or red-wine vinegar ,
1/3 cup extra-virgin olive oil
1/4 cup crumbled blue cheese
1/4 cup candied walnuts, roughly chopped
1 shallot, minced
6 to 8 medium-size beets, tops removed
Salt and freshly ground black pepper
|
| Instructions:
|
Heat oven to 400°F.
Wrap beets individually in foil, twisting the ends, and place on a baking sheet.
Bake 60 to 90 minutes, or until a fork easily pierces the flesh.
In a small bowl, combine the shallot, vinegar and a pinch of salt and pepper.
Let stand for at least 5 minutes; whisk in olive oil to make a vinaigrette.
Remove beets from oven and unwrap them.
When cool enough to handle, peel off the skin with your fingers or a small knife.
Slice into wedges or 1/3-inch-thick rounds and place in a serving bowl.
Add vinaigrette and toss to coat evenly.
Top with cheese, walnuts (To save time, beets can be roasted the day before, refrigerated, then reheated.)
|
| Serving
Size: |
4 |
|
| Recipe:
|
Beets with Stems and Greens |
| Comments:
|
This is a quick and very simple way to really enjoy your beets! |
| Ingredients:
|
Beets, scrubbed and cut into cubes
Salt,Pepper,and
red wine vinegar to taste |
| Instructions:
|
Scrub beets and trim ends.
Dice into ½ “ cubes, chop stems in 1 ½” lengths and place on top of beets.
Steam in steamer until tender.
Chop greens and add for the last two minutes.
Add butter, salt, pepper and red wine vinegar to taste.
|
| Serving
Size: |
|
|
| Recipe:
|
Chocolate Beet Cake |
| Comments:
|
*they'll never know there's beets unless you tell them* |
| Ingredients:
|
1 tsp vanilla
1 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt (or less)
Frosting of your choice (optional)
1 1/2 cups cooked, peeled, and puréed beets
3 oz. unsweetened chocolate
3 eggs
1 1/2 cups sugar
1 cup oil (I like safflower)
|
| Instructions:
|
Preheat oven to 350°. Prepare beets and set aside. Melt chocolate in a double boiler; remove from heat and cool slightly. In a large bowl, lightly beat the eggs. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift together flour, baking soda and salt. Combine dry ingredients with chocolate mixture and beat until just blended. Pour into a greased and floured 9x13" cake pan and bake for about 35 minutes. Cool before frosting.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Fall Salad with Beets, Apples and Walnuts |
| Comments:
|
n/a |
| Ingredients:
|
Salad:
1 lb. local seasonal greens mix
1 lb. beets, red or a combination of red and golden
1 large tart apple
2 shallots, thinly sliced
1/2 cup walnuts, roasted
6 oz. Gorgonzola, crumbled
Walnut Vinaigrette:
3 Tblsp red wine vinegar
1 Tblsp balsamic vinegar
2 tsp Dijon mustard
6 Tblsp olive oil
6 Tblsp walnut oil
1/2 tsp salt & pepper to taste
|
| Instructions:
|
Wash the beets and trim the greens (save for sauté). Steam or bake beets (covered) for 30-60 minutes depending on size. Peel when lukewarm and set aside to cool. When cool, cut into wedges, cubes or julienne.
Wash and dry the greens. Cut the apple into quarters, remove the core and thinly slice or julienne.
To assemble, prepare the vinaigrette by combining the vinegars and mustard and then mix in the oils. Season with salt and pepper. Toss the greens with a little vinaigrette and arrange on a platter or individual plates. Toss the beets and sliced shallots with vinaigrette and sprinkle over the greens. Toss the apple with remaining vinaigrette or just enough to coat the slices and sprinkle over the beets.
Top with roasted walnuts and crumbled Gorgonzola.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Minted Beet Salad |
| Comments:
|
Gourmet, July 1992 |
| Ingredients:
|
1 bunch beets, trimmed, leaving 1 inch of the stems intact, and scrubbed
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
1/4 teaspoon sugar
2 1/2 tablespoons olive oil
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and shredded fine
soft-leafed lettuce, rinsed and spun dry, for lining the plates
|
| Instructions:
|
Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F. oven until they are tender. The beets may be roasted 2 days in advance and kept covered and chilled. Unwrap the beets carefully and let them cool until they can be handled. Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well. Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint. |
| Serving
Size: |
4 |
|
| Recipe:
|
Nicholes Incredible Beet Salad |
| Comments:
|
Jenny this is how I make the beet salad but I am sure
any modification you make would be great also. I
think the most important part is dressing the beets
hot, letting them sit and using a good sherry vinegar.
My favorite I get at TOP and is Columela Reserva |
| Ingredients:
|
1 Tbl minced shallot
1 Tbl. balsamic vinegar
1 Tbl. sherry vinegar
1 Tbl. olive oil
3 Tbl. fresh orange juice
coarse salt & pepper to taste
|
| Instructions:
|
Cut of ends of beets and peel it like a potato.
Make cross cuts on beets with uniform thickness (like
an super thick potato chip). Wrap beets in foil
packet and bake in oven or BBQ just until desired
tenderness is reached. They need to hold their shape
so not to soft. Place cooked beets in a bowl with
their juices. Add dressing to hot beets cover and
cool for at least 3 hours. I think overnight is
better.
Using 4 oranges for every two beets, peel and make
orange segements.
Take desired amount of mixed greens in a small bowl
and toss with some of the dressing from the beet bowl.
Arrange beets in the center of the serving dish.
Place orange segements in a decorative pattern around
the beets. Top beets with the tossed salad. Garnish
with a favorite cheese (goat cheese, blue cheese) and
sprinkle with a favorite toasted nut (walnut, almond).
|
| Serving
Size: |
4 |
|
| Recipe:
|
Quinoa and Gold Beet Salad |
| Comments:
|
|
| Ingredients:
|
6 small golden beets, peeled and cut into 1/2-inch wedges
3 tablespoons olive oil
2 tablespoons red wine vinegar plus additional to taste
1 garlic clove, smashed
1/2 teaspoon kosher salt plus pinch and additional to taste
1/4 teaspoon sugar
2 cups water
1 1/2 cups quinoa, rinsed and drained
2 tablespoons pine nuts
2 cups baby arugula
2 ounces crumbled ricotta salata or feta
Freshly ground black pepper
|
| Instructions:
|
1. In a pot with a steamer basket, steam the beets until tender, about 12 minutes.
Transfer beets to a large bowl and toss with 2 tablespoons each of the oil and vinegar; mix in the garlic, salt and sugar.
Let sit at room temperature at least 30 minutes.
2. Meanwhile, in another pot, bring the 2 cups water to a boil.
Stir in the quinoa and a pinch of salt.
Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
Fluff quinoa with a fork and let cool.
3. In a small skillet over medium heat, warm remaining oil.
Add the pine nuts and cook, stirring, until golden, about 3 minutes.
Pour pine nuts and oil over quinoa and toss.
4. Remove garlic from beets.
Add quinoa and the arugula and cheese to beets and toss well.
Season with vinegar, salt and black pepper to taste.
Serve chilled or at room temperature.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Beet and Goat Cheese Salad |
| Comments:
|
by Tamara Holt
Adding the beets to this salad at the last minute prevents them from staining the lettuce leaves red. Use a piece of dental floss stretched tautly to cut the goat cheese into thin disks.
Preparation time 0.150000 minutes
|
| Ingredients:
|
2 med beets, washed and trimmed
1/2 c walnuts, shaved on a grater or cut into pieces
3 T extra-virgin olive oil
4 t sherry vinegar
1/2 t chopped thyme
1/2 t salt
1 head red-leaf lettuce, washed and torn into pieces
1/2 med red onion, thinly sliced
3 ounces goat cheese, thinly sliced or crumbled
|
| Instructions:
|
1. Preheat the oven to 450°F. Wrap the beets in foil, place on a baking sheet and bake until tender and easily pierced with the tip of a knife, 45 minutes to 1 hour. Remove and let cool. When cool enough to handle, remove skins from beets and discard. Cut beets into thin wedges. Set aside in a small bowl.
2. Reduce oven temperature to 350°F and toast walnuts in a small baking pan until fragrant, about 7 to 10 minutes. Remove from pan immediately.
3. In a large bowl, whisk together olive oil, vinegar, thyme, and salt. Pour about 1 teaspoon of the dressing into the bowl with the beets, and toss to coat.
4. Add the lettuce to the dressing in the large bowl along with the onion and toasted walnuts, and toss gently. Divide among four serving plates. Arrange the beets on top of the salad, sprinkle with goat cheese, and serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ROASTED BEET SALAD WITH FETA |
| Comments:
|
|
| Ingredients:
|
6 T olive oil
2 ½ T red wine vinegar
salt and pepper to taste
7 medium beets, with greens
1 cup water
2 T capers, drained and chopped (optional)
¾ cup feta
|
| Instructions:
|
Whisk oil, vinegar, garlic, salt and pepper in a bowl.
Cut green tops off beets and save.
Put beets in a baking dish, add a cup of water, cover and bake at 375 degrees until tender—about 70 minutes.
Peel beets while warm, cut in half, and slice thinly.
Transfer to large bowl.
Mix in capers and ¼ cup of the dressing.
Wash greens and cook in a large pot with a little water until just tender, about 4 minutes.
Drain, cool, and chop coarsely.
Add some more dressing.
Arrange beets in center of platter, surround with dressed greens, sprinkle with feta, and drizzle any remaining dressing. |
| Serving
Size: |
4 |
|
| Recipe:
|
ROASTED BEET SALAD WITH ORANGES AND BEET GREENS |
| Comments:
|
The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful. |
| Ingredients:
|
6 medium beets with beet greens
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel
|
| Instructions:
|
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut and peel white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ROASTED BEETS AND CARROTS |
| Comments:
|
Active time: 35 min Start to finish: 2 1/2 hr
www.epicurious.com |
| Ingredients:
|
6 medium beets( trimmed, leaving 1 inch of stems attached)
about 2 lb carrots, cut diagonally into 3/4-inch-thick slices
2 tablespoons olive oil
|
| Instructions:
|
Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours. Toss carrots with oil and salt and pepper to taste in a shallow baking pan. Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges. Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more. |
| Serving
Size: |
4 |
|
| Recipe:
|
Twice Cooked Beet in Chianti Glaze |
| Comments:
|
n/a |
| Ingredients:
|
8-2 1/2-in-diameter beets, trimmed, scrubbed
4 tablespoons extra-virgin olive oil
2 medium leeks (white and pale green parts), halved lengthwise, thinly sliced
2 cups Chianti or other dry red wine
2 tablespoons (1/4 stick) butter
|
| Instructions:
|
Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.
Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes. Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Best Blueberry Muffins |
| Comments:
|
n/a |
| Ingredients:
|
1 Cup fresh or frozen blueberries
1 Tblsp plus 1-3/4 Cups flour, divided
1/2 Cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground nutmeg
3/4 tsp salt
1 egg
1 Cup sour cream
1/3 Cup milk
|
| Instructions:
|
Preheat oven to 400 degrees. Grease twelve 2-1/2 inch muffin cups. In a small bowl, toss blueberries with 1 Tblsp of the flour; set aside. In large bowl, combine the 1-3/4 Cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl, beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy.) Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden, about 20 minutes.(If using frozen blueberries, lightly dust the unthawed berries with flour immediately before stirring them into the batter.) |
| Serving
Size: |
12 |
|
| Recipe:
|
Blueberry Cobbler Recipe |
| Comments:
|
|
| Ingredients:
|
2/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
3 cups fresh or frozen blueberries
1 teaspoon melted butter
1 teaspoon ground cinnamon
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons melted butter
|
| Instructions:
|
In a saucepan, combine sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries. Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.
Sift together the flour, baking powder, and salt. Pour milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a ball. Drop spoonfuls onto the blueberries. Bake at 425° for 25 to 30 minutes, or until lightly browned.
Serves 6.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Blueberry Peach Almond Crisp |
| Comments:
|
"This is a simple recipe that tastes delicious. I especially like the almonds in the topping."
|
| Ingredients:
|
4 cups peaches, peeled and sliced
2 teaspoons lemon juice
3 cups blueberries
3 tablespoons flour
3 -4 tablespoons sugar Topping
1/4 cup firmly packed brown sugar
1/4 cup quick-cooking rolled oats
2 tablespoons flour
2 tablespoons chopped almonds
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons margarine
|
| Instructions:
|
Heat oven to 350 degrees.
In 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently.
Stir in blueberries, 3 T flour and sugar; toss with peaches.
In small bowl, combine all topping ingredients except margarine. with fork or pastry blender, cut in margarine until crumbly.
Sprinkle over fruit. Bake at 350 for 30 minutes or until golden brown and bubbly.
If desired, serve with light frozen whipped.
|
| Serving
Size: |
9 |
|
| Recipe:
|
Blueberry Pudding Cake |
| Comments:
|
|
| Ingredients:
|
2 cups blueberries, fresh or frozen
2 tablespoons lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup milk
1 large egg
1/4 cup melted butter
1 teaspoon vanilla
1 cup sugar
1 tablespoon cornstarch
1 cup boiling water
|
| Instructions:
|
Place blueberries and lemon juice in an 8x8-inch baking dish. In a medium mixing bowl, mix together flour, baking powder, salt, nutmeg, and 3/4 cup sugar. Beat in milk, egg, melted butter, and vanilla. Spread over berries. Mix 1 cup sugar with cornstarch and sprinkle over batter. Pour boiling water over all. Bake at 350° for 40 to 50 minutes. |
| Serving
Size: |
|
|
| Recipe:
|
FRESH BLUEBERRY (OR FRUIT) CUSTARD DESSERT |
| Comments:
|
|
| Ingredients:
|
22 graham crackers, rolled fine
1/3 c. sugar
1/4 c. butter
3 eggs, well beaten
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/3 c. white sugar
1 qt. fresh blueberries (or 1 can pie filling [blueberry, cherry or peach] or try 1 qt. fresh strawberries)
Whipping cream (for serving)
FOR CANNED PIE FILLINGS:
1 tbsp. lemon juice (only)
FOR FRESH BERRIES:
2 tbsp. cornstarch
1 c. water
1 tbsp. lemon juice
1/2 c. sugar
|
| Instructions:
|
Blend the 1/3 cup sugar and 1/4 cup butter with the crushed graham cracker crumbs. Pat this mixture firmly in bottom of 13 x 9-inch baking pan.
Beat together until creamy the cream cheese with beaten eggs, 1/3 cup sugar and vanilla. Pour over crumb mixture and bake in 350 degree oven for 15 minutes, or until lightly browned on edges and center nearly set. Cool.
If using canned pie filling, mix lemon juice with it before adding to cool custard. Then chill about 8 hours before serving cold with sweetened whipped cream.
For fresh berry filling, sort out 2 cups or less of poorest looking or least ripe berries, stem or clean them and crush with potato masher in small saucepan. Add cornstarch, water and sugar, and cook over low heat, stirring constantly until thick. Remove from heat. Add lemon juice. Cool only slightly before adding the rest of the cleaned berries. (If using strawberries, cut most of any larger ones into smaller slices.) Add the combined berry mixture carefully over cooled custard layer. Chill several hours before serving cold with sweetened whipped cream.
|
| Serving
Size: |
12+ |
|
| Recipe:
|
Baby Bok Choy w/Sesame Oil Vinaigrette |
| Comments:
|
n/a |
| Ingredients:
|
8 cups chopped baby bok choy and other salad greens, mixed
2 scallions, thinly sliced
2 cloves minced garlic
1T minced ginger
2t rice vinegar
2T sesame oil
1/2t salt
1T toasted sesame seeds
|
| Instructions:
|
In small bowl, whisk together vinegar, oils, salt, garlic and ginger. Adjust to taste. Pour over salad. Add sesame seeds and scallions. Toss well.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Baked Salmon with Bok Choy |
| Comments:
|
From fooddownunder.com. |
| Ingredients:
|
2 tablespoons olive oil
1 tablespoon butter
2 lb salmon fillet cut 4 portions
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 1/2 lb bok choy cut 1 1/2" pieces
1/2 teaspoon grated lemon peel
RED PEPPER PUREE:
1/4 cup roasted red peppers patted dry
1/4 cup mild chunky salsa
|
| Instructions:
|
Heat oven to 475 degrees. Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.
Season fish with salt and pepper. Place fish flesh-side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.
Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.
To make puree, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop puree over fish. |
| Serving
Size: |
4 |
|
| Recipe:
|
Beef and Bok Choy with Black Bean Sauce |
| Comments:
|
I like this served over cooked mai fun noodles (rice sticks) You could also use rice or noodles if you prefer. |
| Ingredients:
|
1lb. Top round or flank steak
1 tbs. cornstarch
2tbs. soy sauce
¼ cup black bean sauce
2 tbs. sherry
2 tsp. vegetable oil (I use olive)
1 garlic clove, minced
1 small onion, sliced
lengthwise into slivers
1 cup celery, cut on the diagonal
1 cup frozen peas
3 cups coarsely chopped bok choy
1 tbs. vegetable oil
|
| Instructions:
|
Thinly slice beef. Cut into bite size strips. Set aside. Combine the cornstarch, soy sauce, black bean sauce and sherry. Mix well and set aside. Heat the first amount of oil in a large skillet or wok until hot. Stir-fry garlic, onion and celery for 1 to 2 min. Add the peas and stir-fry for one minute. Remove the vegetables to a bowl. Add the bok choy . Stir fry for 1 to 2 minutes. Remove to bowl of vegetables. Add the second amount of oil and stir-fry the beef strips in 2 batches for 2 to 3 minutes each. Return all the beef to the skillet and add the stirred cornstarch and black bean mixture. Heat and stir until bubbly and thickened. Add all the vegetables. Cover and simmer for 2 minutes to heat through. |
| Serving
Size: |
4 |
|
| Recipe:
|
Bok Choy Salad |
| Comments:
|
I fixed this salad for my mom today with the bok choy from our box and she loved it. Hope other people like it too.
|
| Ingredients:
|
|
| Instructions:
|
Whisk together:
4 tsp rice vinegar
1 tbl soy sauce
1 tsp toasted sesame oil
3/4 tsp sugar
Toss dressing with 5 cups sliced, raw bok choy (about 1.5 lbs)
Top with 2 tbl chopped cashews
|
| Serving
Size: |
4 |
|
| Recipe:
|
Bok Choy Soup |
| Comments:
|
From The Good-for-You Garlic Cookbook. |
| Ingredients:
|
1 teaspoon butter
1/2 cup minced leek or onion
4 garlic cloves, minced
4 baby bok choy, thinly sliced
8 cups chicken broth or vegetable broth
2 large potatoes, peeled and diced
2 teaspoons dried chervil (optional)
2 teaspoons dried marjoram
1 carrot, peeled and grated
3 ounces dry vermicelli
Salt and pepper
|
| Instructions:
|
Place butter and 1/4 cup water in soup pot; add leeks and garlic and cook slowly until beginning to brown. Add bok choy, chicken broth and 2 cups water; bring to boil. Add potatoes, optional chervil, marjoram, and carrot. Simmer 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste. |
| Serving
Size: |
8 |
|
| Recipe:
|
Bok Choy with Ginger Vinaigrette |
| Comments:
|
From vegweb.com |
| Ingredients:
|
1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
|
| Instructions:
|
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced. Combine vinegar, mustard, soy, etc. and mix well. After bok choy is steamed you have two options: chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over or plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over. |
| Serving
Size: |
4 |
|
| Recipe:
|
From the "Kids' Corner" - Veggie Fried Rice |
| Comments:
|
This is a great way to use bok choy. To make this a main-dish for four, add 2 cups diced cooked chicken, shrimp or firm tofu with the rice.
From “Better Homes and Gardens, Kids Favorites Made Healthy,” Des Moines, Iowa, 2003. |
| Ingredients:
|
1 tablespoons toasted sesame oil
2 teaspoons minced garlic
2 teaspoons minced gingerroot
3 cups mixed cut-up fresh veggies (such as sweet peppers, onion, carrots, sliced mushrooms...)
1 1/2 cups chopped bok choy
3 cups cold cooked rice
1/4 cup reduced-sodium soy sauce
2 tablespoons thinly sliced green onions
|
| Instructions:
|
In a 12-inch nonstick skillet, heat oil over medium heat. Add garlic and ginger; cook, stirring, for 1 minute. Add mixed vegetables and bok choy; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Add rice and soy sauce; cook and stir for 3 minutes. Sprinkle with green onions. |
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Bok Choy |
| Comments:
|
I tried it with a big bunch (not baby bok choy) with the sesame oil and it turned out like tasty greens you might get in a Chinese restaurant.-Beth Meshke
|
| Ingredients:
|
bok choy
olive oil
sesame oil
soy sauce
|
| Instructions:
|
Don't cut the bok choy bunch apart.
Drizzle it with olive oil and grill, or drizzle it with sesame oil and soy sauce.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Steamed Bok Choy with Thai Sauce |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1 head bok choy,coarsely chopped
1/4 cup light soy sauce
1/3 cup chicken broth
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 teaspoon sugar
1/4 teaspoon sesame oil
1 garlic clove, minced
2 tablespoons slivered ginger root
Nonstick cooking spray
|
| Instructions:
|
Place the bok choy in the top of a steamer basket over simmering water. Cover and steam the bok choy until tender, about 10 minutes.
Measure the soy sauce, chicken broth, rice vinegar, oyster sauce, sugar and sesame oil into a measuring cup. Set aside.
Cook the garlic and ginger in a small skillet sprayed with nonstick cooking spray over medium heat just until tender, about 1 minute. Stir in the soy mixture. Bring to a simmer and cook 1 minute.
Pour the ginger sauce on a platter, then arrange the steamed bok choy on the platter.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Stir Fried Baby Bok Choy |
| Comments:
|
by Corinne Trang |
| Ingredients:
|
2 t vegetable oil
1 large clove garlic
2 pounds baby bok choy
1 T Chinese light soy sauce
1 T toasted sesame seeds
Salt and freshly ground pepper
|
| Instructions:
|
Heat oil in a wok over high heat. Add garlic and stir-fry until golden, about 1 minute. Add greens, soy sauce, sesame seeds, and salt and pepper to taste, and continue to stir-fry until firm yet tender, about 3 minutes.
VARIATION: Substitute spinach, watercress, or a favorite leafy green for the baby bok choy.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Stir-Fried Chicken & Bok Choy |
| Comments:
|
Adapted from www.whfoods.com. |
| Ingredients:
|
1/2 cup chopped scallions
1 tablespoons fresh minced ginger
1 whole skinless, boneless chicken breast cut into bite-sized pieces
¾ cup sliced fresh shitake mushrooms
2 cups chopped bok choy
1 tablespoon soy sauce
1 tablespoon rice vinegar
Salt and pepper to taste
Pinch of red pepper flakes
|
| Instructions:
|
Stir fry the scallion in a teaspoon of oil in a non-stick wok or sauté pan for 2 minutes. Add ginger. Continue to stir-fry for another minute and add chicken, stirring constantly. After 2 to 3 minutes, add mushroom and bok choy. Continue to stir fry for another 3 to 4 minutes and add soy sauce, rice vinegar, salt and pepper. |
| Serving
Size: |
2 |
|
| Recipe:
|
Carmeles terrific muffins |
| Comments:
|
These are soooo good! |
| Ingredients:
|
2c. shredded carrots
1c. shredded zucchini
1c. chopped apple
3/4 c. flaked coconut
1 c. chopped nuts (pecans)
2 tsp. grated orange peel
3 eggs
3/4 c. vegetable oil or grape seed oil
1 tsp. vanilla
1c. white flour
1c. whole wheat flour
3/4 c. Xylitol or sugar
1 Tbs. cinnamon
2 tsp. baking soda
1/2 tsp. salt
|
| Instructions:
|
Mix together carrots, zucchini, apple, coconut, nuts and orange peel. Set aside.
In a large bowl, combine flours, sugar, cinnamon, soda and salt.
Combine eggs, oil and vanilla.
Stir into dry ingredients just until moistened.
Fold in carrot mixture.
pour into greased muffin tins about 2/3 full and bake at 375 degrees for 20 minutes |
| Serving
Size: |
|
|
| Recipe:
|
Fresh Raspberry-Mousse Almond Crumb Cake |
| Comments:
|
|
| Ingredients:
|
1 cup unbleached all-purpose flour
1/3 cup sugar
1/8 teaspoon sea salt
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup low-fat vanilla yogurt
1 1/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces light cream cheese, room temperature
1/3 cup raspberry jam or preserves (preferably seedless)
3/4 cup fresh raspberries (optional)
3 tablespoons sliced almonds
|
| Instructions:
|
Preheat oven to 350 degrees F.
Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly.
Reserve 1/2 cup for later use.
Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture.
Beat with electric mixer at medium speed until blended.
Pour into 8-inch-round nonstick baking pan.
In a small bowl, combine cream cheese and jam; beat at low speed until blended.
Spread evenly over batter.
Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Granola Bars |
| Comments:
|
These have become a staple in our house. Zac and Cole LOVE them, and they are a great, healthy snack, so I thought I'd share it with y'all.
I never measure the ingredients exact...just what looks right. So when I made them yesterday, I tried to measure stuff and write it down...some things I forgot to measure...oops :)
|
| Ingredients:
|
about 2 C. oatmeal
about 1/2 C. chopped nuts (any kind)
about 1/4 C. pumpkin seeds
about 2/3 C. dried fruit (we like a mix of apricots and cranberries)
about 1/3 C. coconut flakes
about 1/4 C. flax seeds
I add some wheat germ too for extra Vit. E, Folic Acid, and extra calories for my skinny boys :) but if you want gluten free, then just omit it.
3/4 C. brown rice syrup
1 tsp. or so of vanilla extract
|
| Instructions:
|
1. Pre-heat oven to 350
2. Toast oatmeal and nuts in the oven for about 15 minutes or so. Cool.
3. Mix everything but the brown rice syrup and vanilla
4. Heat brown rice syrup and vanilla on the stove till it thins out...3 minutes give or take
|
| Serving
Size: |
|
|
| Recipe:
|
Mini Greek Pizza Muffins |
| Comments:
|
All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike.
|
| Ingredients:
|
2 tablespoons extra-virgin olive oil
2/3 cup finely chopped onion
2/3 cup finely chopped red bell pepper
1/3 cup whole-wheat pastry flour
1/3 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried
1 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup low-fat milk
1/3 cup crumbled feta cheese
1 large egg, well beaten
2 tablespoons tomato paste
2 tablespoons chopped kalamata olives
|
| Instructions:
|
1. Heat oil in a large skillet over medium heat.
Add onion and bell pepper; cook, stirring often, until the onion is tender, about 5 minutes.
Transfer to a large bowl and let cool for 10 minutes.
2. Meanwhile, preheat oven to 400 degrees F.
Coat a mini-muffin pan with cooking spray.
3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
4. Stir milk, feta, egg, tomato paste and olives into the onion mixture.
Make a well in the dry ingredients; add the wet ingredients and stir until just combined.
Fill the prepared muffin cups two-thirds full.
5. Bake the muffins until lightly browned, 13 to 15 minutes.
Cool in the pan for 5 minutes before turning out onto a wire rack.
Serve warm or at room temperature.
MAKE AHEAD TIP: Store in an airtight container for up to 2 days.
Serve at room temperature or reheat at 350 degrees F.
Equipment: Mini-muffin pan with 24 (2-tablespoon) muffin cups.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Oh-So-Good Granola Bars |
| Comments:
|
Nutrition facts per bar: 155 calories, 3g protein, 28g carbohydrate, 5g fat (1g saturated), 2g fiber
|
| Ingredients:
|
Nonstick cooking spray
1 cup quick-cooking rolled oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons ground flaxseeds
1/2 cup Grape-Nuts cereal
1/2 teaspoon ground ginger
1 beaten egg
1/3 cup unsweetened applesauce
1/4 cup honey
1/4 cup packed brown sugar
2 tablespoons canola oil
1 16-ounce package mixed dried-fruit bits
2 tablespoons sunflower seeds
1/2 cup chopped walnuts
1/4 cup dark-chocolate chips
|
| Instructions:
|
1. Preheat oven to 325 degrees.
Line an 8-by-8-inch pan with aluminum foil and coat with cooking spray.
Set pan aside.
2. In a large bowl, combine oats, both flours, ground flaxseeds, Grape-Nuts, and ginger.
Add egg, applesauce, honey, brown sugar, and oil; mix well.
Stir in fruit bits, sunflower seeds, walnuts, and chocolate chips.
3. Spread mixture evenly in prepared pan.
Bake for 30 to 35 minutes or until lightly browned around edges.
Cool completely on a wire rack.
Use edges of foil to lift cooked granola from pan, and cut into bars.
Healthy On-the-Go Snack
Too busy to bake bars?
Throw these ingredients together for a superquick kicked-up trail mix (stick to a 3/4-cup serving).
Dark-chocolate chips
Dried cherries
Almonds
Pumpkin seeds
Any whole-grain cereal
|
| Serving
Size: |
|
|
| Recipe:
|
Pineapple Upside-Down Muffins |
| Comments:
|
Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.
|
| Ingredients:
|
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts, or pecans (optional)
1 10-ounce can pineapple slices
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice, or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple, (not drained)
1 cup grated carrot, (1 large)
1/2 cup old-fashioned oats
3/4 cup raisins, preferably baking raisins (see Ingredient note)
1/4 cup chopped walnuts, or pecans (optional)
|
| Instructions:
|
1. Preheat oven to 400 degrees F.
Coat 12 muffin cups with cooking spray.
2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup.
Sprinkle nuts, if using, over the sugar.
Stack pineapple slices and cut into 6 wedges.
Place 2 wedges in each muffin cup.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth.
Whisk in oil, juice and vanilla.
Stir in crushed pineapple.
Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.
Stir in carrot, oats, raisins and nuts, if using.
Scoop the batter into the prepared muffin cups (they'll be quite full).
5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes.
Immediately loosen edges and turn muffins out onto a baking sheet.
Restore any stray pineapple pieces and nuts.
Let cool for at least 10 minutes.
Serve upside-down, either warm or at room temperature.
Tip:
Ingredient Note:
Baking raisins, moister than regular ones, ensure a better texture.
To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Broccoli fra Diavlo |
| Comments:
|
|
| Ingredients:
|
5 cups fresh broccoli florets
4 cloves garlic, chopped
1 1/2 cups diced fresh tomatoes or 1 (15 ounce) can diced tomatoes, no salt added
1 cup tomato or pasta sauce, no salt
1 dash dried hot pepper flakes
1-2 teaspoons Italian seasoning (no salt)
1/4 cup nutritional yeast
|
| Instructions:
|
Steam broccoli until tender.
In large saucepan over medium heat, saute garlic in 1/4 cup water for 3-4 minutes.
Add tomatoes, tomato sauce, hot pepper flakes, and Italian seasoning to taste.
Simmer 10 minutes.
Stir in broccoli and nutritional yeast.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Broccoli-Mushroom Casserole |
| Comments:
|
|
| Ingredients:
|
Salt and pepper
5 cups broccoli florets
1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 cup sliced mushrooms
1/4 teaspoon crushed red pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 cup seasoned bread crumbs
2 tablespoons grated Parmesan
|
| Instructions:
|
Preheat oven to 350°F. Mist a 9-inch baking dish with cooking spray.
Bring a pot of salted water to a boil.
Add broccoli; cook for 4 minutes.
Drain; rinse under cold water.
Pat dry; transfer to baking dish.
Warm oil in a skillet over medium heat.
Sauté onion for 3 minutes.
Add garlic and mushrooms; sauté for 2 minutes.
Raise heat to high; sauté for 3 minutes.
Add to baking dish and season mixture with salt, pepper and red pepper.
[3]Wipe out skillet; return to medium heat.
Melt 2 T bsp. butter, then add flour.
Cook, stirring, until smooth, 2 minutes.
Whisk in milk; bring to a boil.
Whisk for 5 minutes, until thickened. Add mustard; season with salt and pepper.
Drizzle over broccoli mixture, spreading with a wooden spoon to cover
Melt remaining 1 Tbsp. butter.
Combine bread crumbs and Parmesan.
Stir in melted butter.
Sprinkle mixture over casserole.
Bake for 30 to 35 minutes, until bubbly and golden brown.
Let sit for 5 minutes before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Marinated Broccoli and Tomato Salad |
| Comments:
|
|
| Ingredients:
|
6 cups broccoli florets, broken into small pieces
1 cup cherry tomatoes, halved
1 cup Colby and monterey jack cheese chopped into small chunks
½ cup thinly sliced red onions
2 Tbsp. sunflower seeds
1 Tbsp. poppy seeds
½ cup light raspberry vinaigrette
2 tsp. Dijon mustard
1 Tbsp sugar
|
| Instructions:
|
Mix broccoli, cherry tomatoes, cheese, onions, sunflower seeds, and poppy seed in a large bowl.
Combine dressing, mustard, and sugar until well blended.
Pour over broccoli mixture; toss to coat.
Refrigerate at least 4 hours or overnight
|
| Serving
Size: |
8 |
|
| Recipe:
|
Silky Broccoli Soup |
| Comments:
|
by Dana Jacobi
Adapted from The 12 Best Foods Cookbook, by Dana Jacobi.
When it comes to cancer-fighters, broccoli is right at the top of the list, and this silky-smooth soup is a delicious way to get your broccoli quota.
Creamy without dairy, and made with flavorful, beneficial onions, leeks, and shallots, this easy-to-make soup is proof that healthy foods can be delightfully sensuous and appealing.
|
| Ingredients:
|
1 bunch broccoli
2 leeks, white parts only, coarsely chopped
1 med onion, coarsely chopped
1 shallot, chopped
2 potatoes, peeled and diced
Salt and freshly-ground black pepper, to taste
4 c water
2 T snipped chives for garnish
|
| Instructions:
|
1. Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use.
2. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt, and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly.
3. Puree the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the chilled soup among 4 bowls and garnish each serving with one-quarter of the chives.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asian Slaw |
| Comments:
|
by Susie Quick
Adapted from Organic Style magazine |
| Ingredients:
|
5 T seasoned rice vinegar
4 T fresh lime juice
1 T sugar
2 t grapeseed or canola oil
2 t finely grated, peeled fresh gingerroot
1 to 2 teaspoons finely chopped, seeded hot red chile, or to taste
1/2 t kosher salt
8 c thinly sliced Napa cabbage (about 1 pound)
2 carrots, grated or cut into julienne
1 red bell pepper, cut into thin strips
3 scallions, sliced into thin strips
1/2 c coarsely chopped fresh mint leaves
|
| Instructions:
|
In a large salad bowl, whisk together vinegar, lime juice, sugar, oil, ginger, red chile, and salt. Add remaining ingredients. 2 Toss and let stand, uncovered, at room temperature, 15 minutes before serving. |
| Serving
Size: |
4-6 |
|
| Recipe:
|
Cabbage & Leek Soup |
| Comments:
|
Adapted from www.cooks.com |
| Ingredients:
|
1/2 cup chopped leeks
4 cups shredded cabbage
1 bay leaf
2 tablespoons butter
1 large potato, diced
2 medium carrots, sliced
4 cups beef broth
1 1/2 teaspoons fresh thyme leaves
Salt and black pepper
|
| Instructions:
|
Sauté leeks and cabbage in the butter until limp. Add potato, carrots, broth and pepper. Simmer slowly until vegetables are soft. Remove bay leaf. Add thyme, salt and black pepper, to taste. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Cabbage Salad |
| Comments:
|
n/a |
| Ingredients:
|
1 head Savoy Cabbage
1 or 2 carrots
1 or 2 cloves garlic
2 Tbsp dry mustard
2 Tbsp light soy sauce
2 Tbsp Balsamic vinegar
a dash of hot pepper oil
1 small onion
salt and pepper
|
| Instructions:
|
Trim cabbage, cut in half, remove core and slice into thin slivers, shred carrots, thinly slice onion and mince garlic fine. Combine these ingredients in a mixing bowl. Mix remaining ingredients and pour over cabbage. Toss thoroughly. Salt and pepper to taste. Cover and refrigerate. That's it! The flavor improves dramatically if left overnight. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cabbage, Leeks and Beets |
| Comments:
|
This is an interesting combination. The amount of leeks and beets are approximate; just use what you have.
Adapted from “One United Harvest,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
1 medium leek, cut in 1-inch pieces (white and light-green parts only)
2 medium beets, cut in 1-inch pieces
2 garlic cloves, minced
1/2 head cabbage, thinly sliced
1/8 teaspoon allspice
Dash of cinnamon
3 tablespoons white wine or water
Handful of raisins, to taste
|
| Instructions:
|
Sauté leeks, beets and garlic over medium heat until caramelized, about 30 minutes. Add the cabbage, allspice, cinnamon and wine (or water). Cover and cook 15 to 20 minutes until cabbage is tender. Add raisins just before serving and mix in well. |
| Serving
Size: |
3-4 |
|
| Recipe:
|
Creamy Coleslaw |
| Comments:
|
Gourmet, Gourmet Entertains, August 2004 |
| Ingredients:
|
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded
|
| Instructions:
|
Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled.
Cooks' note: Coleslaw can be made 1 day ahead and chilled, covered.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Crunchy Cabbage Slaw with Creamy Soy Dressing |
| Comments:
|
n/a |
| Ingredients:
|
8c. (about one head) cabbage, coarsely chopped
1 1/3c. thinly sliced radishes
1 1/3c. sliced gr. Onions
1 1/3c. chopped cilantro
2/3c. toasted slivered almonds
Other good things to mix in if you have them could be, fresh snap peas, chopped bok choy, shredded or chopped carrots, sliced asain turnips. . .
Mix together (except almonds).
Dressing:
3 Tbs. white wine vinegar
3 Tbs. sugar (I use less)
1 Tbs. soy sauce
1 clove minced garlic
1 tsp. sesame oil
½ tsp. ground ginger or 1 tsp. fresh grated ginger
¼ tsp. cayenne
½ cup mayo (or vegenaisse)
½ cup plain yogurt
|
| Instructions:
|
Mix together. Then mix in with cabbage mixture right before serving. Sprinkle with almonds. |
| Serving
Size: |
4 |
|
| Recipe:
|
EASTWEST CRANBERRY SLAW |
| Comments:
|
A colorful, crunchy slaw with a unique flavor. |
| Ingredients:
|
½ cup (4 oz. by weight) chopped CRANBERRIES
¼ cup sugar
¼ cup mayonnaise
1 tablespoon orange juice
½ teaspoon salt
3 cups shredded Chinese cabbage (regular may be substituted)
¾ cups drained mandarin orange slices, cut into thirds
½ cup chopped green onions
|
| Instructions:
|
In small bowl combine CRANBERRIES and sugar; set aside. Mix mayonnaise, orange juice and salt until smooth; set aside. In salad bowl combine cabbage, oranges and green onions. Add CRANBERRIES and mayonnaise; toss lightly. Serve immediately. |
| Serving
Size: |
4 |
|
| Recipe:
|
Portuguese Soup |
| Comments:
|
n/a |
| Ingredients:
|
1 (8 oz.) tomato sauce
1 1/2 lbs. smoked sausage or Polish
5 c. water
2 cans kidney beans (15 oz.)
2 carrots, cut up
1/2 cabbage, chopped
1 med. onion
2 lg. potatoes
1/2 green pepper, chopped
Salt and pepper to taste
|
| Instructions:
|
Simmer sausage in 2 cups water 30 minutes. Add remaining ingredients and simmer until vegetables are done. Tastes better the next day. |
| Serving
Size: |
4 |
|
| Recipe:
|
Autumn Vegetable Stew |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
2 tablespoons vegetable oil
1 large onion, sliced
2 carrots peeled and sliced
8 ounces green beans, halved
2 cups shredded green cabbage
2 cups low-sodium tomato juice
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon turmeric
|
| Instructions:
|
In a large Dutch oven, heat oil. Add onion and sauté 3 minutes, stirring frequently. Stir in carrots, beans, cabbage, tomato juice, coriander, chili powder and turmeric. Heat to boiling. Reduce heat to medium; cover and simmer 20-30 minutes or until vegetables are tender. |
| Serving
Size: |
2-4 |
|
| Recipe:
|
Carrot & Parsley Salad |
| Comments:
|
Adapted from “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003. |
| Ingredients:
|
1 3/4 cups grated carrots
small bunch finely chopped parsley
small clove garlic (minced)
1 1/2T fresh lemon juice
1/8 cup vegetable oil
salt and black pepper to taste
|
| Instructions:
|
Combine: 1 3/4 cups grated carrots, small bunch finely chopped parsley,
a small clove garlic (minced), 1 1/2 tablespoons fresh lemon juice, 1/8 cup vegetable oil, and salt and black pepper to taste. Chill.
|
| Serving
Size: |
3 |
|
| Recipe:
|
Carrot and Zucchini Chocolate Cake |
| Comments:
|
|
| Ingredients:
|
2c. flour
2c. sugar
1/2 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. baking soda
1 tsp. gr. cinnamon
1/2 tsp. gr. nutmeg
1/2 tsp. salt
1 1/2c. shredded carrots
1 1/2c. shredded zucchini
6oz. semi sweet choc. chips
1c. salad oil
4 eggs
|
| Instructions:
|
In a large bowl, mix flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
Stir in carrots,zucchini, and choc. chips.
In a small bowl, mix oil and eggs
add to dry mix and stir to moisten well.
spread into a oiled 9x13 pan
bake at 325 about 50-55 minutes or until toothpick comes out clean.
cool on rack and sprinkle with powdered sugar. |
| Serving
Size: |
|
|
| Recipe:
|
Carrot, Winter Squash & Parsnip Soup |
| Comments:
|
From “One United Harvest, Creative Recipes from America's Community Supported Farms,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
1 tablespoons olive oil
1 to 2 large leeks, white and tender green parts only, rinsed well, thinly sliced
1 1/2 cups peeled, diced butternut squash
1 1/2 cups thinly sliced carrots
1/2 cup thinly sliced parsnips
3 cups water, vegetable broth or chicken broth
1/8 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
Salt, to taste
|
| Instructions:
|
Heat olive oil in pan over medium-low heat. Add leeks and sauté, stirring slowly, for 10 minutes. Add squash, carrots and parsnips. Cook uncovered for 7 to 8 minutes, stirring occasionally. Add water or broth, pepper and nutmeg and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are tender. Add salt, to taste.
If you have no parsnips on hand, simply use potatoes instead. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Carrots with Ginger & Sage Butter |
| Comments:
|
From melborponsti.com. |
| Ingredients:
|
2 pounds carrots, cut into uniform pieces (roughly 2” x ½”)
½ cup unsalted butter (1 stick)V
5½ tablespoons firmly packed brown sugar
2 tablespoons fresh
ginger, chopped
Juice of ½ lemon
¼ teaspoon salt
1 clove garlic, crushed
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
|
| Instructions:
|
Poach carrots in simmering water until just tender. Drain. Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and sage. Stir together. Add carrots and gently sauté 2 to 3 minutes to blend flavors.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Glazed Carrots with Five Spices |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
3/4 cup water
8 medium carrots (about 1 pound), sliced diagonally 1/2 inch thick
1 stick cinnamon
3/4 teaspoons cumin
1/2 teaspoon ginger
1/4 teaspoon coriander
1/8 teaspoon cayenne pepper
2 teaspoons honey
2 teaspoons lemon juice
|
| Instructions:
|
Bring water to a boil. Add next 6 ingredients. Gently boil; cover and simmer for 12 minutes. Uncover; add honey and juice. Raise heat to high. Boil until all water is gone and carrots are tender, about 4 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Herbed Carrot Salad |
| Comments:
|
by Naomi Duguid and Jeffrey Alford
Children love carrots, so this dish should please almost everyone at the table. To allow the strong flavors in the dressing to blend, let it sit for a couple of hours. Toss the dressing with freshly steamed carrots shortly before serving.
Preparation time 0.200000 minutes
|
| Ingredients:
|
1 t cumin seed
1/4 c cilantro leaves, finely chopped
Scant 1/4 cup mint, finely chopped
1/2 t salt
1/4 c olive oil
2 T red wine vinegar
1/4 t white sugar
3 pounds carrots, scrubbed and thinly sliced (about 18 carrots)
1/4 c plain yogurt
Freshly grated black pepper
|
| Instructions:
|
1. Using a mortar and pestle or a spice grinder, grind cumin seed to a coarse powder. Transfer to a bowl or glass jar and stir in green herbs and salt, pressing herbs with the back of a spoon to crush them. Add oil, vinegar, and sugar, and mix well. Seal and let stand in refrigerator 1½ hours or up to 6 hours to let flavors blend.
2. Steam carrots. Before serving, remove dressing from refrigerator and stir in yogurt. In a medium bowl, combine the carrots, dressing, and pepper, and toss well. Serve warm or at room temperature. |
| Serving
Size: |
9 |
|
| Recipe:
|
Pickled Carrot And Mango Sticks |
| Comments:
|
by Susie Quick
You can use other vegetables in this brine: Try cauliflower florets, cucumber spears, or celery sticks. These pickles will keep refrigerated for up to one month.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
4 med carrots (about ½ pound), peeled and trimmed
2 firm, ripe mangos, peeled
6 whole cloves garlic, crushed, plus 1 tablespoon chopped garlic
1 1/2 t kosher salt
1 c white-wine vinegar
1 c water
2 T sugar
|
| Instructions:
|
1. Cut carrots into narrow 4-inch sticks. Blanch in boiling water 2 minutes. Immediately immerse in cold water; drain. Place in a large glass bowl.
2. Slice round mango cheeks from pit (save trimmings to eat later). Cut into long, thin strips (similar in size to carrots). Place in bowl with carrots and whole garlic cloves.
3. Combine minced garlic, salt, vinegar, water, and sugar in a nonaluminum saucepan; bring just to a boil. Remove from heat and pour hot liquid over carrots and mango sticks. Cool to room temperature. Transfer to jars with tight lids and refrigerate 1 hour (or longer) before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Butternut Squash, Apple, and Cranberry Gratin |
| Comments:
|
|
| Ingredients:
|
8 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature
3 pounds butternut squash, peeled, halved, seeded, and diced into 1-inch cubes
3 sweet-tart apples that will keep their shape after baking, peeled, cored, and diced into 1/2-inch cubes
1 1/3 cups dried cranberries
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon finely chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 heaping cup plain flour
|
| Instructions:
|
1. Preheat the oven to 350°F.
Grease a 9-by-11-inch baking dish with the 1 tablespoon room-temperature butter and set aside.
2. In a large bowl, toss together the squash, apples, cranberries, parsley, thyme, salt, black pepper, and cayenne pepper.
Drizzle in the melted butter and stir to combine, then add the flour and mix to evenly coat the squash mixture.
3. Turn the mixture into the prepared baking dish and bake until the top is golden brown and the squash is tender but not mushy (a paring knife should easily slip into the center of a piece of squash), 45 to 50 minutes.
Remove from the oven and cool 5 minutes before serving.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Potato Cauliflower Casserole |
| Comments:
|
|
| Ingredients:
|
3 large potatoes, peeled and sliced
1/2 small head cauliflower, coarsely chopped
1 teaspoon olive oil
1 medium onion, chopped
2 ounces turkey bacon, chopped
1 cup (4 ounces) shredded cheddar cheese
|
| Instructions:
|
1. Preheat the oven to 350°F.
2. Bring a large saucepan of water to a boil over medium-high heat.
Add the potatoes and boil for 15 minutes, or until fork-tender. Remove to a bowl; do not drain the water from the pot.
Add the cauliflower to the pot and boil for 5 minutes, or until fork-tender. Place in the bowl with the potatoes.
Mash with a potato masher or an electric mixer on medium speed.
3. Heat the oil in a small skillet over medium-high heat.
Add the onion and bacon and cook, stirring, for 5 minutes, or until soft.
4. Spoon half of the potato mixture into a baking dish.
Sprinkle with half of the cheese and half of the bacon.
Repeat layering to use the remaining ingredients, ending with bacon.
5. Bake for 10 minutes, or until heated through and the cheese has melted.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spinach & Three-Bean Enchiladas |
| Comments:
|
|
| Ingredients:
|
1 tablespoon vegetable oil
1/2 large onion, chopped
4 cloves garlic, chopped
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
1 8 ounce can no-salt-added tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 6 ounce bag baby spinach
6 whole-wheat fajita-size tortillas
1 1/2 cups shredded reduced-fatMexican-blend cheese
1/2 cup cilantro, chopped
Tossed salad, optional
|
| Instructions:
|
1. Heat oven to 350 degrees F.
Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat.
Add onion and garlic and cook 3 minutes, stirring occasionally.
Stir in beans, tomato sauce, chili powder and cumin; simmer 3 minutes, stirring occasionally.
3. Gradually stir in spinach until wilted, about 3 minutes.
Stir in cilantro and lightly mash bean mixture with a potato masher.
Spoon about 3/4 cup of the bean mixture down center of each tortilla and tightly roll up; place seam-side down in prepared dish.
4. Sprinkle cheese over enchiladas; cover and bake at 350 degrees F for 30 minutes.
Serve warm with tossed salad, if desired.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Chicken, Sweet Potato and Cauliflower Vindaloo |
| Comments:
|
Kid Tweak For a less spicy version, cut cayenne down to a pinch.
Variation
Meatless Variation Eliminate chicken in step one; replace with diced broiled tofu.
|
| Ingredients:
|
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs
1/2 teaspoon salt
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 medium cauliflower, cut into florets
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1 14 1/2 ounce can reduced-sodium chicken broth
1 14 1/2 ounce can diced tomatoes
1/2 cup mint, coarsely chopped
2 cups cooked quinoa
|
| Instructions:
|
1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Season chicken with 1/4 teaspoon of the salt.
Cook for 7 to 8 minutes.
Remove to a plate.
2. Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes.
Add cauliflower and cook 3 minutes.
Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute.
Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
3. Add chicken and heat through.
Stir in mint and serve over cooked quinoa.
|
| Serving
Size: |
|
|
| Recipe:
|
Curried Cashew Cauliflower |
| Comments:
|
|
| Ingredients:
|
(
)
Curried Cashew Cauliflower
1 Head Cauliflower cut into large florets
½ cup cashew butter
2 Tbs olive oil
2 Tbs curry powder
¼ tsp kosher salt
½ cup cashews, roughly chopped(
)
Preheat the broiler. The rack should be about 3-4 inches from the heat. Wisk together the cashew butter, curry powder, olive oil, salt. Toss the cauliflower and chopped cashews in the curry mixture. Spread out the cauliflower on a cookie sheet. Roast under broiler for 8 to 10 minutes until just tender when pierced and golden brown. Check half way thru and flip with spatula if necessary. Remove from the oven and serve immediately. Serves 6. Enjoy!
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Garlic-Mustard Cauliflower Salad with Parsley |
| Comments:
|
Adapted from www.5aday.com. |
| Ingredients:
|
1 clove minced garlic
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1 head of chilled steamed cauliflower, broken into florets
1 slivered red bell pepper
3 tablespoons chopped fresh parsley
|
| Instructions:
|
Mix well:
clove minced garlic
tablespoons red wine vinegar
Dijon mustard
olive oil
Combine:
head of chilled steamed cauliflower, broken into florets
slivered red bell pepper
chopped fresh parsley
Drizzle dressing over vegetables and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spicy Roasted Cauliflower |
| Comments:
|
Submitted by: Jim and Carol Hopper |
| Ingredients:
|
1/3 cup oil, olive or?
1 tsp sea salt or kosher
¼ to ½ tsp crushed red pepper ( I used red pepper flakes 1tsp)
1 medium head cauliflower 2 ¾ to 3 lbs.
|
| Instructions:
|
Preheat oven to 450 degrees.
In a large bowl combine oil and red pepper.
Add cauliflower and toss to coat.
Place in a shallow baking pan.
Roast 30
to 40 minutes or until cauliflower is gently browned on top.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spicy Roasted Cauliflower |
| Comments:
|
Submitted by Jim and Carol Hopper |
| Ingredients:
|
1/3 cup oil, olive or?
1 tsp sea salt or kosher
¼ to ½ tsp crushed red pepper ( I used red pepper flakes 1tsp)
1 medium head cauliflower 2 ¾ to 3 lbs.
|
| Instructions:
|
Preheat oven to 450 degrees.
In a large bowl combine oil and red pepper.
Add cauliflower and toss to coat.
Place in a shallow baking pan.
Roast 30to 40 minutes or until cauliflower is gently browned on top.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Celery Root & Beet Salad |
| Comments:
|
Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.
Gourmet, February 2004, Gourmet Entertains
|
| Ingredients:
|
6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celery root (sometimes called celeriac)
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled
|
| Instructions:
|
Put oven rack in middle position and preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
|
| Serving
Size: |
4 |
|
| Recipe:
|
From the "Kid's Corner" - Macaroni Salad |
| Comments:
|
Kids love this easy salad and its a great way to use your parsley!
From www.foodreference.com. |
| Ingredients:
|
1 pound elbow macaroni, cooked and very well-drained
1 stalk celery, minced
2 to 3 tablespoons red onion, minced
3 hard-boiled eggs, peeled and diced
1/4 cup sweet pickles, minced
1/4 cup fresh parsley leaves, minced
1/4 cup lemon juice
1 cup mayonnaise
2 teaspoons Dijon mustard
|
| Instructions:
|
Toss all ingredients together and chill well before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Chard and Lentil Soup with Fall Vegetables |
| Comments:
|
by Frances Boswell
When making this satisfying fall soup, feel free to substitute ingredients according to what looks best in the market: Use the white and light-green parts of two leeks in place of the onion; try a cup of cubed butternut squash instead of the parsnips.
Preparation time 0.200000 minutes
|
| Ingredients:
|
1 T unsalted butter
1 lg onion, finely chopped
1 clove garlic, finely chopped
1 T fresh thyme leaves or 1/4 teaspoon dried thyme
2 small carrots, peeled and chopped
2 small parsnips, peeled and chopped
1 c French green lentils, rinsed and picked over (about 10 ounces)
1 small ripe tomato, seeded and chopped
1 1/2 t kosher salt
pinch freshly ground black pepper
6 c water
1 small bunch Swiss chard, stems removed, cut into 1-inch pieces (about 2 cups)
Extra-virgin olive oil, for drizzling
|
| Instructions:
|
1. In a stockpot, melt butter over medium heat. Add onion, garlic, thyme, carrots, and parsnips; sauté, stirring often, until tender, about 5 minutes. Add lentils, tomato, salt, pepper, and the water. Bring to a boil, reduce heat, and simmer uncovered until lentils are tender, about 40 minutes.
2. Add chard to soup and cook until leaves are wilted and tender, about 5 minutes. Season with additional salt and pepper, if desired. Serve with olive oil for drizzling.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Hamburger Soup with Swiss Chard or Bok Choy |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
1 pound ground beef
1 large chopped onion
1 bunch chopped Swiss chard or bok choy
2 ribs chopped celery
4 chopped carrots
2 medium cubed potatoes
4 cubes beef bouillon
2 quarts of water
Salt, pepper and fresh parsley, to taste.
1 package frozen peas. |
| Instructions:
|
Brown:
ground beef
chopped onion
Add:
Swiss chard or bok choy
ribs chopped celery
carrots
cubed potatoes
beef bouillon
water
Salt, pepper and fresh parsley
Simmer, uncovered, 1 hour.
Add:
frozen peas
Cook 10 minutes more.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Leek and Chard Frittata |
| Comments:
|
|
| Ingredients:
|
1 ½ lb leeks, washed and cut into thin half moon slices
2 Tbs. olive oil,br>
4 Tbs. unsalted butter
Kosher salt to taste
2 bunches chard, stemmed and roughly chopped
6 eggs
Freshly cracked black pepper to taste
1/3 c. freshly grated parmesan
|
| Instructions:
|
Position a rack in the upper third of oven and preheat the broiler.
In a medium sauce pan over high heat add 1Tbs. olive oil and 2 Tbs. butter
Add leeks and generous pinch of salt to melted butter and olive oil.
Saute until leeks are tender and lightly caramelized, about 4 min.
Add the chard in large handfuls and cook stirring frequently, until the greens have wilted.
Add salt to taste, set aside and cool.
Beat the eggs in large bowl and season with salt and pepper.
Add the chard mixture and parmesan and stir well.
Heat an 8” pan over med. Heat and add remaining 1 Tbs. olive oil and 2 tbs. butter.
When the butter has melted, add the egg mixture and cook until the frittata begins to set around the edges.
Place the frittata under the broiler until it is golden brown and set in the middle, about 4 min.
Remove from oven and let set for 2 minutes.
Carefully invert frittata onto a serving plate.
Cut into wedges and serve at room temp. Serves 6 to 8
|
| Serving
Size: |
6 |
|
| Recipe:
|
Roasted Squash, Chard, and Bacon Pasta |
| Comments:
|
by Susie Quick
You can substitute spinach for chard. Skip the bacon for a vegetarian meal.
Preparation time 0.200000 minutes
Serves 4
Adapted from Organic Style magazine
|
| Ingredients:
|
4 c peeled butternut squash, cut into 2-inch cubes
2 c red onion, chopped
4 slices bacon, cut into 1-inch pieces
1 T chopped fresh rosemary
4 T extra-virgin olive oil
- Kosher salt and pepper
1 pound penne pasta
6 ounces chard leaves, stemmed and torn into large pieces (about 4 cups)
2 ounces Parmesan cheese, grated
|
| Instructions:
|
Preheat the oven to 450 degrees F.
Toss squash, onion, bacon, and rosemary with 2 tablespoons olive oil and spread in a single layer on a large baking sheet.
Sprinkle with salt and pepper.
Roast until tender and browned, 20 to 25 minutes.
Meanwhile, cook pasta according to package directions until al dente.
Place the chard in a large bowl.
Put a colander over the bowl and drain pasta over chard.
Let chard sit 1 minute; drain well and squeeze out excess water.
Toss chard with pasta, squash mixture, and remaining 2 tablespoons oil.
Season with additional salt and pepper to taste.
Toss with Parmesan cheese and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Stir-Fried Swiss Chard with Pine Nuts and Balsamic Butter |
| Comments:
|
|
| Ingredients:
|
1 teaspoon balsamic vinegar
1 teaspoon soy sauce
1/2 teaspoon dark brown sugar
12 ounces 'Bright Lights' Swiss chard (do not trim)
1 tablespoon peanut oil
3 tablespoons pine nuts
Kosher salt
2 teaspoons finely chopped garlic
1 tablespoon unsalted butter
|
| Instructions:
|
1. In a small bowl, combine the balsamic vinegar, soy sauce, and dark brown sugar.
2. Pull or cut the stems away from the chard leaves.
Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well.
Rinse the stems and slice them crosswise into 1/4-inch pieces.
3. Heat the peanut oil in a large (12-inch) nonstick stir-fry pan over medium heat.
When the oil is hot (it will loosen and spread out), add the pine nuts and cook, stirring almost constantly, until they're all lightly browned, 1 to 2 minutes.
4. Return the pan to the heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, about 5 minutes. (They will begin to crackle in the pan as moisture evaporates.)
Add the garlic and stir-fry just until fragrant, a few seconds.
Add all of the chard leaves and 1/4 teaspoon of salt and, using tongs, toss the chard leaves in the pan just until wilted (30 to 45 seconds).
5. Scrape the balsamic mixture into the pan, stir, and remove the pan from the heat.
Add the butter and toss and stir until it's melted.
Fold in half of the pine nuts.
Transfer the chard (including all the stems and liquid) to a small serving bowl and garnish with the remaining pine nuts.
Serves 2 to 3
|
| Serving
Size: |
|
|
| Recipe:
|
Swiss Chard |
| Comments:
|
Simply Recipes http://www.simplyrecipes.com |
| Ingredients:
|
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt
|
| Instructions:
|
Rinse out the Swiss chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Swiss Chard Bake |
| Comments:
|
n/a |
| Ingredients:
|
1 1/2 pound of Swiss chard
1/2 onion, minced
2 tablespoons of butter
4 eggs, well beaten
1 cup of buttermilk
2 tablespoons of flour
1/2 teaspoon of salt
Few drops of pepper sauce
1 package of shredded cheddar cheese
|
| Instructions:
|
Wash and peel stems from chard and drop in boiling water. Cook about 3 minutes before adding the leaves. Cook another 3 minutes. Remove from water and cut into pieces. Cook onion in butter a few minutes. Then add the Swiss chard to skillet with onion and butter stirring constantly to the flavor of onion and butter. Set aside. Beat eggs, add buttermilk, flour and salt and pepper. Mix well together. Combine cheese. In greased casserole place a layer of chard and a layer of cheese until all in dish. Cover with egg mixture. Bake for 30 minutes at 350ºF. |
| Serving
Size: |
4 |
|
| Recipe:
|
Swiss Chard Patties |
| Comments:
|
n/a |
| Ingredients:
|
1/2 cup of cooked Swiss chard, chopped
1 cup of bread crumbs
1/4 cup of Parmesan cheese
1 egg, slightly beaten
Salt and pepper to taste
1 cup of olive or cooking oil
|
| Instructions:
|
Drain chopped cooked chard well. Mix thoroughly with crumbs and cheese. Add egg and seasonings. Shape into 3-inch patties about 1/2-inch thick. Fry in hot oil until golden brown on both sides. |
| Serving
Size: |
4 |
|
| Recipe:
|
Swiss Chard Tzatziki (Yogurt Dip) |
| Comments:
|
Tzatziki is a Greek dip made with yogurt, olive oil, garlic, and cucumbers. This version (from Martha Stuart Living) replaces the cucumbers with Swiss chard and is delightful with toasted pita. Dad announced a couple weeks ago that he didn't like chard (my response - huh? since when?) and then proceeded to eat most of the tzatziki. |
| Ingredients:
|
1 cup finely chopped Swiss chard leaves (remove ribs)
1 garlic clove
1/4 teaspoon salt
1 cup plain yogurt
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
A dash of cayenne
3 (9-inch diameter) pita breads, cut like a pie into triangles
Olive oil for drizzling on to the pita bread
|
| Instructions:
|
1. Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside.
2. Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.
3. Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.
Serve the tzatziki with the pita wedges.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Swiss Chard with Tomato, Feta, and Pine Nuts |
| Comments:
|
n/a |
| Ingredients:
|
1 small onion, sliced
1 tomato, chopped
1 or 2 cloves minced garlic
1 TB extra virgin olive oil
sea salt, to taste
ground pepper, to taste
2 TB chicken broth, vegetable broth, or water
1 bunch Swiss chard (red or white) washed and chopped with stems removed and chopped
2 oz crumbled feta cheese
2 TB lightly toasted pine nuts
|
| Instructions:
|
Sauté onion, tomato, garlic, and chard stems in oil over low to medium heat, stirring often for 5 minutes. Cover and continue cooking over low for 5 more minutes. Add the leaves, salt, pepper, and broth. Cover and cook for 5 to 8 minutes more or until greens are bright green and tender enough to chew. Remove from heat. Add feta and pine nuts. Cover a minute more to allow the cheese to melt. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cilantro Corn Pancakes |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup cornmeal
1 egg (or 2 egg whites)
1 cup buttermilk or plain yogurt
2 tablespoons vegetable oil
1 cup corn kernels, cooked and drained
1/4 cup mild chilies, roasted, chopped, peeled and seeded
1/4 cup fresh cilantro
1/3 cup scallions, chopped
Mild salsa and sour cream for garnish
|
| Instructions:
|
In a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Stir in cornmeal. In another bowl, lightly beat eggs, add buttermilk, oil, corn, chilies, cilantro and scallions. Add the dry ingredients and stir until just combined.
Heat a griddle of large skillet over medium-high heat. When hot, briush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form, then turn to brown on other side. Garnish with salsa and sour cream.
|
| Serving
Size: |
12 |
|
| Recipe:
|
Cilantro Rice Salad |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1/3 cup vegetable oil
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long-grain white rice, room temperature
3/4 cup green bell pepper, chopped
3/4 cup red bell pepper, chopped
1/e cup green onions, thinly sliced
1/4 cup fresh cilantro, minced
|
| Instructions:
|
Whisk the oil, lime juice, salt and pepper in a bowl until well blended. Add remaining ingredients and toss. |
| Serving
Size: |
8 |
|
| Recipe:
|
Cilantro Sauce |
| Comments:
|
by Myra Kornfeld |
| Ingredients:
|
1 c cilantro
1/4 c coconut milk
2 T fresh lemon juice
1 jalapeño, stemmed and seeded
1 small clove garlic, peeled
1 in. piece fresh ginger, peeled
1/4 t salt
|
| Instructions:
|
Put the cilantro, coconut milk, lemon juice, jalapeño, garlic, ginger, and salt into a blender and blend until smooth. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cilantro Tea |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1/2 teaspoon coriander seed
1 tablespoon fresh cilantro
1 cup water
1 rosehip tea bag (or 1 teaspoon loose rosehip tea)
1 tablespoon cranberry juice cocktail
|
| Instructions:
|
Crush coriander and place in a 2-cup glass measure. Add cilantro and tea; set aside. Bring water to a boil; pour over tea mixture. Gently crush cilantro against sides of glass measure; cover and steep 10 minutes. Strain, add juice and serve. |
| Serving
Size: |
1 |
|
| Recipe:
|
Cilantro-Lime Vinaigrette |
| Comments:
|
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Areas CSA Coalition, 2003. |
| Ingredients:
|
2/3 cup (6 ounces) lime juice
3 tablespoons minced garlic
1/4 cup apple cider vinegar
Pinch of salt
2/3 cup cilantro leaves
2 to 4 dashes Tabasco sauce
1 tablespoon cumin
1/4 cup canola oil
|
| Instructions:
|
Place all ingredients except the oil in a blender. Turn on blender and add oil very slowly to the “hole” in the middle. Use a little water if you lose the hole, but just enough to keep the little hole
so the oil will get blended.
|
| Serving
Size: |
1-2 |
|
| Recipe:
|
Easy Pasta Salad with Cilantro, Tomatoes & Cucumbers |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1 cup small shell pasta
1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice
1 tablespoon cilantro, chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta
|
| Instructions:
|
Cook pasta to desired doneness. Drain and set aside. Peel the cucumber, if desired. Cut the cucumber in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and then dice. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with the reserved pasta. Toss gently. Transfer to serving bowl. Chill at least 15 minutes before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
From the "Kid's Corner" - Cilantro Burgers |
| Comments:
|
If your kids are not cilantro fans, have them try these burgers. You can easily adjust the amount of cilantro to suit your family’s tastes. Top them with salsa or guacamole for a Tex-Mex burgers!From fooddownunder.com |
| Ingredients:
|
1 pound ground chuck
1/4 cup finely chopped cilantro
1/8 cup finely chopped red onions
1/2 clove finely chopped garlic
Salt and pepper, to taste
|
| Instructions:
|
Mix all ingredients together well and shape into patties. Grill and serve on your favorite buns. |
| Serving
Size: |
4 |
|
| Recipe:
|
Easy Meat Marinade |
| Comments:
|
Try this marinade with beef or lamb.From www.cooks.com |
| Ingredients:
|
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1 tablespoon ground coriander
1 tablespoon Dijon mustard
1/2 teaspoon coarse ground pepper
Salt to taste
|
| Instructions:
|
Combine all ingredients and begin marinating (2-4 hours) your choice of meat. |
| Serving
Size: |
4 |
|
| Recipe:
|
From the "Kids' Corner" - Coriander Cookies |
| Comments:
|
From www.cooks.com |
| Ingredients:
|
2 cups flour
1 cup sugar
2 tablespoons ground coriander seeds
3/4 cups softened butter
1 egg, beaten
1 teaspoon vanilla
1 tablespoon milk
|
| Instructions:
|
Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl. Roll into 1/2 inch balls. Place on cookie sheet. Flatten with a fork. Bake at 400 degrees F. for 6 to 8 minutes, being careful not to overbake. Cool completely on wire rack. |
| Serving
Size: |
4 |
|
| Recipe:
|
Warm Chicken Salad with Coriander Dressing |
| Comments:
|
From www.thespicehouse.com |
| Ingredients:
|
½ cup lemon juice
2 tablespoon whole grain mustard
1 cup virgin olive oil
1/3 cup sesame seeds
2 teaspoons coriander seeds, crushed
4 boneless, skinless chicken breasts
6 slices cooked bacon, drained and crumbled
6 cups mixed baby lettuce leaves
1 large carrot, cut into small julienne strips
|
| Instructions:
|
Combine the first 5 ingredients in a small bowl or tightly lidded jar and whisk or shake to mix well. Put uncooked chicken breasts into a zip-lock bag and add half of the dressing. Allow to marinate at room temperature for 1/2 hour or in the refrigerator up to one day. Set aside the remaining dressing.
Blanch carrots in boiling water for 1 minute; remove to bowl filled with ice water. Drain and set aside.
When ready to serve, quickly sauté chicken in a non-stick pan over medium heat about three minutes per side, or until cooked through and lightly browned. Add salt and pepper to taste just before removing from the pan. Discard any marinade remaining in the bag. While chicken cooks, toss lettuces with the remaining dressing, reserving just a bit for a final “drizzle”, and place on serving plates. Add the crumbled bacon and the carrot. When chicken is cooked, slice very thinly and arrange in fans over the greens. Drizzle the remainder of the dressing over the chicken and serve immediately.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Cornbread and Sausage Stuffing |
| Comments:
|
Dairy-Free, Gluten-Free
A traditional stuffing perfect for the holidays or as an accompaniment to any family dinner.
Nutrition Info:
Per Serving (172g-wt.): 270 calories (140 from fat), 16g total fat, 5g saturated fat, 11g protein, 20g total carbohydrate (2g dietary fiber, 4g sugar), 45mg cholesterol, 960mg sodium
|
| Ingredients:
|
1/2 lb sweet pork sausage
1 TB olive oil
1 cup celery, diced
1 cup onion, diced
1 TB garlic, chopped
4 cups cornbread, diced
2 TB fresh sage, chopped
1 TB fresh thyme, chopped
sea salt, to taste
pepper, to taste
1 cup chicken broth
Ingredient Options:
use a gluten-free cornbread or dairy-free cornbread. Use a gluten-free chicken broth. |
| Instructions:
|
Preheat oven to 375°F.
Remove the sausage from the casing. On the stove, preheat a sauté pan over medium heat with a thin layer olive oil. When it starts to smoke, add the sausage and break up the chunks with a wooden spoon. Continue to cook the sausage until well browned.
Remove the sausage from the pan with a slotted spoon. Add the celery, onion and garlic to the same sauté pan, using the drippings from the sausage to cook the mixture. After the vegetables begin to turn translucent, add the fresh sage and thyme and cook an additional minute. Adjust seasoning with salt and pepper. Add the cup of chicken broth and bring to a boil.
Place the cubed cornbread in a bowl. After the vegetable mixture has come to boil, pour over the cornbread. Add the sausage. Mix everything together until well combined. Adjust seasonings if needed.
Place the mixture in an oven-proof casserole dish and bake for approximately 25 to 30 minutes. If desired, place under the broiler for a few minutes to brown the top.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Foster's Market Fresh Mozzarella Salad with Avocado, Roasted Corn, and Grape Tomatoes |
| Comments:
|
Recipe adapted from Fresh Every Day: More Great Recipes from Foster's Market, by Sara Foster with Carolynn Carreño (Clarkson Potter/Publishers, 2005) |
| Ingredients:
|
4 ears sweet corn, in the husk
1/2 pound fresh mozzarella cheese, cut into ¼-inch cubes, or bocconcini
2 ripe avocados, halved, peeled, and cut into ¼-inch cubes
1/2 pt grape or other small tomato varieties, halved
8 to 10 fresh basil leaves, cut into thin strips
Salt and freshly ground black pepper
Several handfuls of baby greens
Summer Herb Vinaigrette
1/3 c red wine vinegar
2 t Dijon mustard
Grated zest and juice of 1 lemon
2 or 3 fresh basil leaves, cut in strips
2 T chopped oregano
2 T chopped parsley
3/4 extra-virgin olive oil
Salt and freshly ground black pepper
|
| Instructions:
|
To roast the corn:
Preheat the oven to 400° F. Soak the corn in a sink or bowl full of cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature; then pull off and discard the husks and silks. Cut the kernels into a large bowl.
To assemble the salad:
Add the cheese, avocado, tomatoes, basil, salt, and pepper to the corn. Drizzle with 1/2 cup Summer Herb Vinaigrette and toss gently. Be careful not to overmix or to mash the avocado. Add more salt, pepper, or vinaigrette to taste. Serve on a bed of greens.
To make the vinaigrette:
In a small bowl, combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley. Slowly whisk in the oil. Add salt and pepper to taste.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Southern Cornbread Stuffing |
| Comments:
|
Dairy-Free, Gluten-Free
Nutrition Info:
Per Serving (285g-wt.): 570 calories (260 from fat), 29g total fat, 10g saturated fat, 5g dietary fiber, 21g protein, 55g carbohydrate, 100mg cholesterol, 1990mg sodium
|
| Ingredients:
|
21/2 lbs cornbread
3 TB unsalted butter or olive oil
11/2 cups finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped carrot
1 lb spicy chicken sausage (ground or squeezed from casing)
1 TB dried thyme
1 tsp dried sage
2 tsp sea salt
1 tsp fresh ground black pepper
1 cup chicken or turkey stock
|
| Instructions:
|
Ingredient Options:
use a gluten-free cornbread or dairy-free cornbread. Use a gluten-free chicken broth.
Cut cornbread into 1" cubes, place on a large baking sheet to dry out for several hours or overnight. Place in a large mixing bowl. Set aside.
Preheat oven to 350°F.
In a large skillet, heat butter or oil over medium low heat. Add onion, celery and carrot and cook, stirring frequently, until soft but not brown. Add the sausage and cook until sausage is fully cooked through. Stir in the thyme, sage, salt and pepper. Add sausage mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. Spread the stuffing in a buttered or oiled 9x15" baking dish. Cover and bake 20 minutes. Uncover and bake an additional 20 minutes or until the top is crisp and golden. |
| Serving
Size: |
8 |
|
| Recipe:
|
Sweet Corn with Thyme |
| Comments:
|
From “One United Harvest, Creative Recipes from America’s Community
Supported Farms,” collected by Julie Sochacki, 2005.
|
| Ingredients:
|
6 ears sweet corn, with husks
1 to 2 teaspoons olive oil for each ear of corn
2 tablespoons fresh thyme
|
| Instructions:
|
Peel back corn husks and remove the silks. Drizzle olive oil over corn and sprinkle with thyme. Smooth the husks back in place. Place on a preheated grill and cook for 20 to 30 minutes, turning frequently. Serve hot. |
| Serving
Size: |
6 |
|
| Recipe:
|
CRANBERRY BREAD |
| Comments:
|
n/a |
| Ingredients:
|
2 cups unbleached flour
¾ cup sugar
2 teaspoon baking powder
1 teaspoon salt (optional)
½ teaspoon baking soda
¼ cup safflower oil or melted shortening
¾ cup orange juice
1 tablespoon grated orange zest
1 egg, well beaten
1½ cups (12 oz. by weight) CRANBERRIES
(washed and coarsely chopped)
½ cup chopped walnuts
|
| Instructions:
|
Prepare CRANBERRIES, nuts, orange juice and orange peel; set aside. In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. In small mixing bowl combine oil, orange juice, egg, and orange zest. Mix together with flour mixture just until moist. Sprinkle 2 tablespoons flour over the prepared CRANBERRIES and the walnuts; mix and shake till coated; sift the remaining flour; fold gently into bread mixture. Spoon dough into prepared pan. Bake at 350° for 60 minutes or until cake tester inserted in center comes out clean. Cool for 15 minutes before removing from pan. Cool and store in plastic wrap overnight before cutting. |
| Serving
Size: |
4 |
|
| Recipe:
|
CRANBERRY CHRISTMAS SALAD |
| Comments:
|
n/a |
| Ingredients:
|
4 cups (16 oz. by weight) CAPE BLANCO CRANBERRIES
1 cup granulated sugar
1 cup drained, crushed pineapple
4 cups miniature marshmallows
1 cup whipped cream
|
| Instructions:
|
Grind CAPE BLANCO CRANBERRIES. Add sugar, then pineapple. Add marshmallows. Let this set in refrigerator overnight. Add whipped cream just before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
CRANBERRY FROST SALAD |
| Comments:
|
n/a |
| Ingredients:
|
½ cup (4 oz. by weight) CRANBERRIES, finely chopped
1/3 cup sugar
2 medium oranges
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
1 medium apple, finely chopped
½ cup chopped dates
1 cup whipping cream
Lettuce
|
| Instructions:
|
Combine chopped CRANBERRIES and sugar; let stand 10 minutes. Meanwhile, peel and section one orange, reserving juice. Finely chop orange sections; set aside. Squeeze remaining orange to make a total of 1/3 cup juice. Beat together the 1/3 cup orange juice, the cream cheese, and vanilla till fluffy. Stir in orange sections, CRANBERRIES, apple, and dates. Whip cream till soft peaks form. Fold whipped cream into cream cheese mixture. Turn mixture into a 5-cup mold, 8x4x2-inch loaf pan, or 8 or 9 individual molds. Cover with moisture-vapor proof material. Seal, label, and freeze at least 3 hours or as long as 1 month. Before serving, let stand at room temperature for 10 to 15 minutes to soften slightly. Unmold onto lettuce-lined plate. Garnish with additional orange sections, if desired. |
| Serving
Size: |
8-9 |
|
| Recipe:
|
CRANBERRY HOLIDAY CUPS |
| Comments:
|
n/a |
| Ingredients:
|
½ cup butter
1 tablespoon butter
3-ounces softened cream cheese
1 cup all-purpose flour
1 egg
¾ cup brown sugar
1 tablespoon butter
1½ teaspoon finely grated orange peel
½ cup (4 oz. by weight) chopped CRANBERRIES
1/2 cup chopped pecans
|
| Instructions:
|
Preheat oven to 325°. Beat together butter and cream cheese in large mixing bowl with mixer about 30 seconds or until softened. Stir in flour. Cover and chill l hour. In separate bowl stir together egg, brown sugar, butter and grated orange peel. Stir in CRANBERRIES AND PECANS; SET ASIDE. Shape chilled dough into 24-1” balls. Press each dough ball onto bottom and sides of ungreased 1 ¾” muffin pans. Spoon 1 tablespoon filling into each cup. Bake 30 minutes until filling is set. Cool on rack. Remove from pans. Chill to store. |
| Serving
Size: |
24 |
|
| Recipe:
|
CRANBERRY NUT BREAD |
| Comments:
|
n/a |
| Ingredients:
|
2 cups flour
½ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup granulated sugar
Juice and grated rind of 1 orange
2 tablespoons salad oil
Boiling water
1 egg, beaten
1 cup (8 oz. by weight) chopped raw CRANBERRIES
1 cup chopped nuts
|
| Instructions:
|
Sift together the flour, salt, baking powder, baking soda, and sugar two times. Add the orange juice and grated rind. To the salad oil add enough boiling water to make 3/4 cup liquid and add to the dry ingredients. Add the egg; mix well. Stir in the chopped CRANBERRIES and nuts. Pour batter into a greased loaf pan. Bake at 325 degrees for 1 hour. Store 24 hours before serving. Cooks note: This bread makes delicious tea sandwiches when sliced and spread with butter and cream cheese. It is also good toasted for breakfast. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cranberry sauce |
| Comments:
|
|
| Ingredients:
|
The day before you want to serve them, empty a bag of cranberries into a sauce pan. Insert 3 cinnamon sticks into the berries. Pour honey over this to a level just below the top of the berries.
Cook over medium heat, stirring often, until the berries pop and juice out.
You can continue cooking if you like your cranberries mushier, but we like ours "al dente."
Remove from heat and let them cool a bit, then put in the refrigerator over night.
Remove the cinnamon sticks before serving. Yum.
|
| Instructions:
|
|
| Serving
Size: |
|
|
| Recipe:
|
EASTWEST CRANBERRY SLAW |
| Comments:
|
A colorful, crunchy slaw with a unique flavor |
| Ingredients:
|
½ cup (4 oz. by weight) chopped CRANBERRIES
¼ cup sugar
¼ cup mayonnaise
1 tablespoon orange juice
½ teaspoon salt
3 cups shredded Chinese cabbage (regular may be substituted)
¾ cups drained mandarin orange slices, cut into thirds
½ cup chopped green onions
|
| Instructions:
|
In small bowl combine CRANBERRIES and sugar; set aside.
Mix mayonnaise, orange juice and salt until smooth; set aside.
In salad bowl combine cabbage, oranges and green onions.
Add CRANBERRIES and mayonnaise; toss lightly.
Serve immediately. Makes 4 servings. |
| Serving
Size: |
4 |
|
| Recipe:
|
Fresh Cranberry Sauce |
| Comments:
|
by Susie Quick
You can use fresh or frozen cranberries.
For optimal flavor, make the sauce at least one day (or up to three) ahead.
Serves 10 - 12
|
| Ingredients:
|
1 bag (12 oz) fresh or thawed frozen cranberries, picked over (about 3 1/2 cups)
1/2 c honey
1 T fresh lemon juice
1/3 c slivered almonds, lightly toasted
1 stalk celery, deribbed and chopped
1 - Granny Smith apple, cored and chopped
|
| Instructions:
|
Place cranberries and honey in the bowl of a food processor fitted with metal blade.
Pulse to finely chop (do not puree).
Add lemon juice, almonds, celery, and apple, and pulse to incorporate.
Transfer to a bowl and add just enough honey to sweeten to taste.
Chill sauce, covered, at least 1 day and up to 3. |
| Serving
Size: |
10 |
|
| Recipe:
|
Spiced Cranberry Sauce |
| Comments:
|
Sodium Free, Dairy-Free, Gluten-Free, VeganNutrition Info:
Per serving (About 3 oz/81g-wt.): 150 calories (50 from fat), 5g total fat, 0g saturated fat, 2g protein, 27g total carbohydrate (2g dietary fiber, 23g sugar), 0mg cholesterol, 0mg sodium
|
| Ingredients:
|
2 cups cranberries
1 cup water
1 apple, peeled and chopped
1/2 cup honey or rice syrup
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp grated fresh orange rind
1/2 cup chopped walnuts or pecans
|
| Instructions:
|
Bring cranberries and water to a boil, then reduce to a simmer and cook until berries start to pop. Add apple and continue to cook 5 minutes or until apples are tender. Stir in rice syrup, cloves, cinnamon and ginger. Simmer 3 to 5 minutes. Remove from heat. Stir in orange rind and nuts. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
TURKEY, WILD RICE and CRANBERRY SALAD |
| Comments:
|
n/a |
| Ingredients:
|
3 cups plus 1 tablespoon water
1 cup wild rice
½ teaspoon salt
1 cup (4 oz. by weight) CRANBERRIES
1 tablespoon sugar
½ cup diced carrot
¼ cup olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, minced
Salt and pepper
¾ pound cooked turkey, shredded
(about 2 cups)
½ cup chopped celery
½ cup chopped fresh parsley
½ cup chopped red onion
¼ cup raisins
Green leaf lettuce
|
| Instructions:
|
Bring 3 cups water, wild rice and ½ teaspoon salt to boil in heavy medium saucepan. Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes. Cool rice completely. Set aside. Combine CRANBERRIES and remaining 1 tablespoon water in heavy small saucepan. Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes. Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes. Transfer to plate and refrigerate until chilled. Steam carrot until crisp-tender, about 4 minutes. Rinse carrot with cold water to cool. Whisk olive oil, lemon juice and garlic to blend in small bowl. Season dressing with salt and pepper. Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl. Pour dressing over. Add cooked CRANBERRIES and toss thoroughly. (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves. Divide salad among plates and serve. |
| Serving
Size: |
4 |
|
| Recipe:
|
Asian Marinated Cucumbers |
| Comments:
|
n/a |
| Ingredients:
|
1/2 c natural sugar
1 c water
1/2 pound Kirby cucumbers, thinly sliced
1/2 c rice vinegar
|
| Instructions:
|
1. Combine the sugar and water in a saucepan and heat until the sugar dissolves. Remove from the heat and cool.
2. Place the cucumbers in a glass or stainless steel container and pour the sugar syrup and vinegar over them. Cover and refrigerate for 8 hours or overnight. Drain just before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Chilled Cucumber and Avocado Soup |
| Comments:
|
by Karen Barnaby
Adapted from The Low-Carb Gourmet, by Karen Barnaby
This creamy and refreshing chilled soup is low in carbs and it doesn't require any cooking at all: just whiz the ingredients in a blender or food processor.
Fresh cucumber, good-for-you avocado, and green onion combined with sour cream and a squeeze of fresh lime juice make a sensuous tribute to the abundant lushness of the good green world. We think the Goddess of Summer would approve!
|
| Ingredients:
|
1 English cucumber, peeled, seeded, and chopped
1 ripe Haas avocado, pitted, peeled, and chopped
2 green onions, chopped
2 T freshly squeezed lime juice
1 c sour cream
1 c cold water
Sea salt and freshly ground black pepper
2 T chopped fresh cilantro leaves
|
| Instructions:
|
1. In a blender or food processor, combine the cucumber, avocados, green onions, lime juice, sour cream, and water. Process until smooth. Season to taste with salt and pepper. If the soup is too thick for your liking, thin it with water.
2. Stir in the cilantro and serve immediately, or cover and let chill.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Cucumber Herb Spread |
| Comments:
|
Yum! |
| Ingredients:
|
1 pkg.(8oz.) cream cheese
1c. finely shredded cucumbers
1/2 c. shredded mozzarella cheese
1/2-1 tsp. chopped fresh dill
1/2 tsp. lemon juice
1/4 tsp. minced garlic |
| Instructions:
|
Mix together and refrigerate several hours to allow flavors to blend.
Serve as a spread with crackers |
| Serving
Size: |
|
|
| Recipe:
|
Cucumber Salad |
| Comments:
|
n/a |
| Ingredients:
|
3 cucumbers
1/2 cup thinly sliced onion
1 Tbsp salt
1/2 cup sour cream or yogurt
1 Tbsp white vinegar
1 1/2 Tbsp oil
1 small bunch minced fresh dill
1/2 tsp sugar
|
| Instructions:
|
Scrub cucumbers but don't peel them. Score length wise with the tines of a fork. Slice them cross wise as thinly as possible. Salt them and let stand for one hour, then rinse them well and blot dry with a paper towel. Combine sour cream, vinegar, oil, sugar and dill. Pour this mixture over the cucumbers and onions, mix well, and refrigerate until chilled. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cucumber-Basil Dressing |
| Comments:
|
Adapted from www.cdkitchen.com. |
| Ingredients:
|
1 clove garlic
2/3 cup buttermilk
1/3cup mayonnaise
1small cucumber
2T fresh basil
1t Dijon mustard
1/4t hot pepper sauce
1/3 cup of yogurt
salt and pepper to taste |
| Instructions:
|
Blend garlic, buttermilk, mayonnaise, cucumber, fresh basil, Dijon mustard, hot pepper sauce. Stir in yogurt and salt and pepper, to taste. Chill.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Hungarian Cucumber Salad |
| Comments:
|
Recipe by Randall Price, A Menu of Hungarian Classics |
| Ingredients:
|
2 medium cucumbers, peeled and sliced very thin
1 Tbs. salt
1/2 small Vidalia or other sweet onion or 1 small yellow onion, sliced very thin
4 tsp. red-wine vinegar
2 Tbs. vegetable oil
Freshly ground black pepper
3 Tbs. snipped fresh dill
|
| Instructions:
|
Put the cucumbers in a colander and sprinkle with about 1-1/2 tsp. of the salt, tossing to distribute evenly. Put the onion in a small bowl and sprinkle with the remaining 1-1/2 tsp. salt, adding about 1 tsp. of the vinegar as well -- the salt and vinegar will mellow the bite of the raw onion. Let the vegetables stand for at least 10 min. and up to 30 min. and then rinse them in cool water and gently squeeze out excess moisture, blotting with paper towels if necessary.
Mix the cucumbers and onions. Add the oil, the remaining 1 Tbs. vinegar and a good grind of fresh pepper. Taste and add more vinegar if you like. Toss well with the dill. Chill for at least 30 min. and serve chilled.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Pickled Cucumber & Radish |
| Comments:
|
Gourmet, May 2001 |
| Ingredients:
|
1 medium cucumber
1/4 cup seasoned rice vinegar
1/4 cup water
3 tablespoons sugar
1/2 teaspoon salt
1 cup thinly sliced radish
|
| Instructions:
|
Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
Drain vegetables before serving.
Cooks' note: Pickled vegetables may be chilled up to 3 hours.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Dill Seed Biscuits |
| Comments:
|
Dill seeds add a pleasant and unusual flavor to these flaky biscuit, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.From www.cooking.com, reprinted by permission of “Food and Wine” magazine |
| Ingredients:
|
1 ¾ cups flour
4 teaspoons baking powder
2 teaspoons dill seeds
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into ¼-inch pieces
1 cup heavy cream
|
| Instructions:
|
Heat the oven to 435 degrees F. In a medium bowl, whisk together the dry ingredients. Cut or rub in the butter until the mixture is the texture of coarse meal with a few pea-sized pieces. Stir in the cream with a fork just until the dough comes together.
On a lightly floured surface, knead the dough gently just until smooth, about 5 times. Roll the dough ¾ -inch thick. Using a 2-inch round cutter, stamp out circles of the cough. Put them, about ½-inch apart, on an ungreased baking sheet. Roll out the scraps in the same way. Stamp out more circles and put the, on the baking sheet. Bake in the middle of the oven until golden brown, 12 to 15 minutes.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Dill Weed Dip |
| Comments:
|
Epicurious, January 1998, "Super Bowl Family Affairs", Donna Spivey |
| Ingredients:
|
3/4 cup mayonnaise
3/4 cup sour cream
4 minced green onions
2 teaspoons season salt
10 teaspoons chopped dill
|
| Instructions:
|
Mix ingredients together. Chill. Serve with assorted raw vegetables. |
| Serving
Size: |
4 |
|
| Recipe:
|
Blue Cheese Dressing |
| Comments:
|
|
| Ingredients:
|
1/2 cup well-shaken buttermilk
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
2 ounces crumbled firm blue cheese (1/2 cup)
2 tablespoons finely chopped fresh chives
|
| Instructions:
|
Blend buttermilk, mayonnaise, lemon juice, Worcestershire sauce, garlic, salt and pepper in a food processor until smooth.
Add blue cheese and pulse until cheese is incorporated but dressing is still slightly chunky.
Transfer to a bowl and stir in chives.
Time: 10 min
Servings: Makes about 1 1/4 cups
Keeps: Covered and chilled, one week
|
| Serving
Size: |
4 |
|
| Recipe:
|
Caesar Salad Dressing |
| Comments:
|
|
| Ingredients:
|
2 tablespoons mayonnaise - or - 1 egg
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon Worcestershire sauce, plus a drop or two more, to taste
1 oil-packed anchovy fillet, finely chopped (optional)
1/4 cup extra-virgin olive oil
|
| Instructions:
|
Whisk all except last together.
Gradually whisk in 1/4 cup olive oil.
Season with salt and pepper.
(Dressing can be made 1 day ahead.
Cover and refrigerate.
Bring to room temperature and rewhisk before using.)
|
| Serving
Size: |
4 |
|
| Recipe:
|
Fish Tacos with Chipotle Lime Sauce |
| Comments:
|
|
| Ingredients:
|
|
| Instructions:
|
Drizzle one 6-ounce tilapia fillet with a squeeze lime juice and season with a pinch each cayenne and salt.
Bake at 375 degrees for 20 minutes.
To make the sauce: Mix together 1/2 cup nonfat Greek yogurt, 2 tablespoons mayonnaise, juice of 1 lime, 1 teaspoon lime zest, 1 to 2 teaspoons Tabasco Chipotle Pepper Sauce, and a dash of salt. |
| Serving
Size: |
4 |
|
| Recipe:
|
Janel’s Pesto |
| Comments:
|
This recipe came from the book "Diet for a new world" by John Robbins.
I bought my copy used on Amazon for .27 cents!! Steal of a deal!
Janel
|
| Ingredients:
|
5 cups basil
1/2 c pine nuts
3/4 c olive oil
2 tbsp brown rice miso
3Tbsp fresh lemon juice
3 garlic cloves
|
| Instructions:
|
I didn't use miso, I used Bragg's Liquid Amino (very much like soy sauce) but not as much, too salty.
Put all ingrediants into Vitamix and blend till smooth.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Mango Salsa |
| Comments:
|
The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish. |
| Ingredients:
|
1 ripe mango, diced (1 1/2 cups)
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
|
| Instructions:
|
1. Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl.
Let stand for 15 minutes; stir before serving.
Tips:
To cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside.
Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
|
| Serving
Size: |
|
|
| Recipe:
|
Pesto with walnuts |
| Comments:
|
Love pesto but have a hard time forking over the bucks for pinenuts these days? Here is aa alternative using antioxidant rich walnuts!
|
| Ingredients:
|
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
|
| Instructions:
|
1 Combine the basil in with the pine nuts, pulse a few times in a food processor.
(If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Pico de Gallo |
| Comments:
|
Typically, you can just use one part tomatoes (seeded) to one part onion to one part cilantro.
Throw in some minced jalapeno and juice from a lime and you're done.
Chill for several hours in the fridge for even better flavor.
Or, if you're like me, dig right in because you're too impatient.-Angie Tjoelker
|
| Ingredients:
|
10 Roma tomatoes
1 medium onion
1 bunch cilantro,br>
1/2-1 jalapeno
1 small lime, juiced
|
| Instructions:
|
Cut each tomato in half widthwise.
You will need to get rid of all of the seeds (my favorite part of the recipe).
Just stick your finger in the hole where the seeds are and they will squirt out.
Make sure you're wearing an apron or are very careful to not squirt yourself.
After seeding the tomatoes, finely chop and set in a bowl.
Finely chop the onion and add to the tomatoes.
Cut the cilantro leaves from the stems and roughly chop, adding to the bowl.
Seed and chop the jalapeno (you may want to wear gloves to prevent the oils from making your hands burn) and add to the bowl with the lime juice.
Stir, and you're done!
|
| Serving
Size: |
4 |
|
| Recipe:
|
Simple Sesame Tahini Dressing |
| Comments:
|
“Besides being tasty on grain and Asian noodle salads, this dressing is also fantastic drizzled over grilled fish or chicken or fresh sliced tomatoes, or used as a sandwich spread,” Barrington says. “Tahini is a paste made from ground sesame seeds, used often in Middle Eastern cuisine (it’s one of the essential ingredients in hummus). You can find tahini in both raw and roasted versions, in either jars or cans. It is produced both domestically and overseas. Look for it in health food and specialty stores and in the world foods aisle in some grocery stores. Any type of tahini can be used in this recipe. I buy locally produced organic, raw tahini from Artisana. Tahini should be refrigerated after opening as it goes rancid quickly.”
|
| Ingredients:
|
2 garlic cloves, peeled and left whole
Salt
1/3 cup sesame tahini paste
3 tablespoons freshly squeezed lemon juice
2 teaspoons honey
1 teaspoon soy sauce
1/4 teaspoon toasted sesame oil
|
| Instructions:
|
With a mortar and pestle, pound the garlic to a paste with a pinch of salt.
In a blender, combine the garlic paste, tahini, 1/3 cup water, the lemon juice, honey, soy sauce, and sesame oil and blend until smooth.
Season with salt.
Use immediately or cover and refrigerate for up to 2 weeks.
Yield: About 3/4 cup
|
| Serving
Size: |
4 |
|
| Recipe:
|
Tomato & Avocado Salsa |
| Comments:
|
You'll love this quick and delicious salsa so much, you'll want to make it for every Taco Night. |
| Ingredients:
|
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired
|
| Instructions:
|
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl.
Stir in avocado and cilantro.
Add cayenne (if using). |
| Serving
Size: |
|
|
| Recipe:
|
Walla Walla Onion Relish |
| Comments:
|
This onion relish is great on burgers, in homemade BBQ sauce and when mixed with mayo makes a great dip for artichokes.
|
| Ingredients:
|
5 lbs walla walla sweets
1 cup sugar
21/4 cups vinegar
2 tablespoons pickling salt
1 tablespoon celery seed
1 tablespoon mustard seed
|
| Instructions:
|
Dice onions, not too finely but evenly. ,br> Combine all ingredients in a medium sauce pan and bring to a boil over med heat.
Simmer on low 20 minutes stirring occasionally to prevent sticking or scorching.
Fill 1/2 pints to 1/4 in header, remove air bubbles and process 10 minutes in water bath canner.
Makes about 10 1/2 pints depending on how fine the onions were chopped.
Note: you may use either white or cider vinegar, as long as the acidity is 5%.
I prefer white, it just looks nicer in the jar.
The original recipe had 2tb celery seed, I like the addition of the mustard seed.
I have not tried other seeds, there may be some good combination that you like, just don't exceed the 2 tablespoon total.
Pickling salt is available in grocery stores, if you use table salt you may notice clouding.
Sea salts have different flavors inherent to them that may not be good for this as well as the difference in the size of the grain, making substitution unequal.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Watermelon Salsa |
| Comments:
|
Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa. |
| Ingredients:
|
3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind)
2 jalapeno peppers, seeded and minced (see Ingredient note)
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste
|
| Instructions:
|
1. Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine.
Season with salt.
Serve at room temperature or chilled.
Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper.
To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Cool Eggplant with Basil |
| Comments:
|
From www.cooks.com |
| Ingredients:
|
1 medium eggplant, cut into 1 1/2-inch cubes
1/3 cup olive oil
1/2 tablespoon coarse salt
1 clove garlic, minced
1/2 large yellow onion, halved and thinly sliced
Freshly ground pepper
Juice of 1/2 large lemon
1/4 cup fresh basil, coarsely chopped |
| Instructions:
|
Preheat oven to 375 degrees. Line baking sheet with foil. Add eggplant, half of the olive oil, coarse salt and garlic. Toss to lightly coat eggplant with oil. Bake 35 minutes until soft but not mushy. Let cool. Transfer to serving dish. Sauté onions in remaining oil over low heat until tender, 15 minutes. Add to eggplant. Season with pepper. Add basil and lemon juice. Toss and serve at room temperature. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Easy Eggplant with Garlic |
| Comments:
|
From www.cooks.com |
| Ingredients:
|
1 eggplant, cubed and peeled
2 tablespoons butter
1 onion
1 tomato, cubed
Salt and pepper
2 cloves garlic, crushed
|
| Instructions:
|
Microwave eggplant 6 minutes. Brown butter, onion, and garlic in pan. Add precooked eggplant, with tomato, salt, and pepper. Cover; simmer 20 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Eggplant and Mozzarella Rolls |
| Comments:
|
by Susie Quick
An elegant summer appetizer, this simple dish is easy to make ahead and pull out of the fridge to broil at the last minute.
Preparation time 0.350000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 med (1-pound) eggplants, ends trimmed
Kosher salt and freshly ground pepper
1 c grated fresh mozzarella (about ½ pound)
4 ounces mild, soft goat cheese,such as Montrachet, room temperature
2 T chopped fresh chives
1 c extra-virgin olive oil, plus additional for brushing
20 - 25 large fresh basil leaves, plus ½ cup coarsely chopped, loosely packed basil leaves
1 1/2 c seeded and chopped yellow tomato
|
| Instructions:
|
1. With a large sharp knife, cut the eggplants lengthwise into ½-inch-thick slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 15 minutes to release excess moisture. Rinse the eggplant slices and pat dry with paper towels.
2. In a bowl, stir together mozzarella, goat cheese, 1 tablespoon chives, and salt and pepper to taste. Brush both sides of eggplant slices lightly with oil. Lightly coat a clean grill with cooking spray and heat to medium (or preheat broiler to high). Grill or broil eggplant 3 to 4 minutes, or until golden and seared. Season with salt and pepper, turn over, brush with more oil, and grill or broil 3 to 4 minutes more, or until eggplant just begins to soften. Remove and let sit 10 minutes.
3. Transfer eggplant to a baking sheet. Arrange basil leaves in slightly overlapping pattern across each slice of eggplant. Place a heaping tablespoon of cheese mixture at the narrow end of each slice, roll up cigar fashion, and secure each with a toothpick. Repeat with remaining eggplant. Arrange rolls, seam sides down, in a lightly oiled 9-by-13-by-2-inch glass baking dish and broil 4 to 6 inches below high heat, 3 to 5 minutes, or until cheese is just melted and bubbling.
4. Meanwhile, puree ½ cup chopped basil, remaining tablespoon chives, and 1 cup oil in a blender until smooth. Season with salt to taste. Transfer cooked eggplant rolls to serving plates with spatula. Scatter tomatoes around rolls and drizzle with basil oil.
|
| Serving
Size: |
16 |
|
| Recipe:
|
Eggplant Parmesan |
| Comments:
|
Adapted from Organic Style magazine |
| Ingredients:
|
8 to 10 oz. can tomato sauce (depending on how soupy you like the dish)
1/2 t onion powder
1/2 t garlic powder
1 t sugar
2 T Italian spices
1 med eggplant, peeled and cut into ¼-inch slices
1/3 to 1/2 cup Parmesan cheese (depending on how much you like Parmesan)
4 to 6 oz. Mozzarella cheese, grated (depending on how much you like Mozzarella)
|
| Instructions:
|
1. In a saucepan, heat together the tomato sauce, onion powder, garlic powder, sugar, and Italian spices. Taste and adjust seasonings until the sauce is just right, according to your taste.
2. Preheat the oven to 375°F. Cover the bottom of a 5-by-9-inch baking pan with a little of the sauce. Layer the bottom of the pan with eggplant slices; top with a quarter of the sauce, a quarter of the Parmesan, and a quarter of the Mozzarella (assuming you have enough eggplant for four layers in the pan). Repeat three more times. Bake uncovered for 30 to 35 minutes.
Note: Zucchini can be substituted for the eggplant.
|
| Serving
Size: |
2-4 |
|
| Recipe:
|
Eggplant Rollups Italian |
| Comments:
|
by David Joachim
This unusual and tasty dish uses thinly-sliced eggplant strips rolled into enticing little packages filled with cheeses and Italian herbs and topped with garden-fresh tomato sauce.
This is one tasty and painless way to get kids to eat their eggplant! Adults love these rollups, too.
Adapted from The Church Supper Cookbook |
| Ingredients:
|
Filling
1 c grated mozzarella cheese
1/2 c grated parmesan cheese
1/3 c cottage or ricotta cheese
1 egg
1/2 t salt
1/4 t pepper
1/2 t basil or oregano
1T chopped fresh parsley Batter
1 egg
2T flour
1/3c milk
1 T cooking oil Other
2 small eggplants
1/4c cooking oil
2T butter flour
1 1/2c fresh or canned tomato sauce
|
| Instructions:
|
1. Combine cheeses, egg, salt, pepper, basil or oregano, and parsley. Make smooth paste and chill.
2. For batter, combine egg, flour, milk, and oil, and beat until smooth.
3. Peel eggplants and cut lengthwise into thin slices. Heat oil and butter to 360°F. Dip eggplant slices into flour, then in batter, and sauté in hot oil until browned on both sides. Drain on paper towels.
4. Place 2 tablespoons chilled filling mixture on each slice and roll loosely, placing seam-side down in buttered 9" x 13" baking dish. Cover with tomato sauce and bake at 375°F for 15 minutes.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Grilled Eggplant Sandwich |
| Comments:
|
|
| Ingredients:
|
Eggplant:
4 teaspoons Olive Oil
1 clove Garlic, finely chopped
1 1/2 teaspoons chopped, Fresh Basil
Salt, to taste
Fresh Ground Black Pepper
2 small Eggplants
Sandwiches:
1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
2/3 cup Spinach, washed and dried
4 slices Tomato
|
| Instructions:
|
Eggplant:
Preheat grill to medium heat.
Add olive oil, garlic, salt, and fresh ground pepper and ½ teaspoon fresh chopped basil to small bowl.
Stir to combine.
Brush both sides of eggplant slices with olive oil mixture.
Grill eggplant over direct heat, 3 minutes per side.
Sandwiches:
Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.
Spread 4 halves of focaccia bread with cheese mixture.
Top with spinach, slice of tomato and focaccia bread slice.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Harvest Sauté |
| Comments:
|
Posted by Carole Koch
Serve as a side dish or toss with warm pasta and top with cheese. |
| Ingredients:
|
eggplant
carrots
leeks or sweet onions
sweet peppers
tomatoes
parsley and/or thyme
|
| Instructions:
|
Slice or coarsely chop your choice of vegetables (proportions are up to you). In a skillet, add olive oil, garlic and onion. Sauté for 3 minutes and then add vegetables and herbs. Sauté until tender. |
| Serving
Size: |
4 |
|
| Recipe:
|
Japanese Eggplant and Red Bell Pepper Medley |
| Comments:
|
From reader Debbie Clark
Huntsville, Alabama
|
| Ingredients:
|
2 T olive oil
1 small onion, chopped
3 med red or yellow bell peppers, cored and chopped
1 ear of corn, kernels cut from cob
3 med Japanese eggplant, sliced on the diagonal
2 small tomatoes, chopped
2 T fresh oregano, torn
1/3 c grated parmesan cheese
1/4 c chopped walnuts
|
| Instructions:
|
Heat the oil on medium heat in a nonstick skillet. When the oil is hot, add the onion, peppers, and corn and stir to mix. Add the eggplant and saut for 5 minutes, stirring occasionally. Add the tomatoes and cook until the vegetables are tender, stirring as needed. Remove from heat and add the oregano, cheese, and walnuts. Serve immediately. |
| Serving
Size: |
4 |
|
| Recipe:
|
Ratatouille Salad |
| Comments:
|
From aubergines.org |
| Ingredients:
|
1 (12 to 14-ounce) eggplant, cut into 1/2-inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2-inch-thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
|
| Instructions:
|
Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter. Sprinkle top with feta cheese and serve. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Roasted Eggplant and Garlic Bruschetta |
| Comments:
|
by Susie Quick
Grilling the eggplants gives this savory spread a divinely smoky flavor. Great on garlic bread, it's also a tasty base for grilled fish fillets.
Preparation time 0.200000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
3 med eggplants (about 2½ pounds total)
7 large cloves garlic, unpeeled
1T extra-virgin olive oil, plus more for drizzling
1/4c coarsely chopped flat-leaf parsley
Kosher salt and freshly ground pepper
6 slices crusty whole-wheat bread
Thinly sliced onions and tomatoes
Assorted olives
|
| Instructions:
|
1. Heat the grill to medium. Pierce eggplants all over with a fork. Place 6 garlic cloves on a double thickness of foil, drizzle with a few drops of oil, and wrap tightly. Grill eggplants and garlic 30 minutes, turning every 10 minutes, until eggplants are charred and soft. Remove from grill. When eggplants are cool enough to handle, halve lengthwise and scrape out flesh with a large spoon into a colander; discard skins. Let drain in sink 15 minutes. Unwrap garlic.
2. Transfer eggplant to a blender or food processor. Squeeze the roasted garlic pulp from skins and add to eggplant with 1 tablespoon olive oil. Puree; add parsley and pulse until finely chopped. Transfer to a bowl; season with salt and pepper to taste.
3. Grill or toast bread. Peel remaining clove of raw garlic; cut in half and rub over bread. Brush bread lightly with oil. Spoon eggplant spread on top of bread and drizzle with oil. Serve with onion and tomato slices, and olives.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Roasted eggplant spread |
| Comments:
|
delicious served with hummus, pita bread, greek olives and feta cheese |
| Ingredients:
|
1 med. eggplant ,peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbs. olive oil
1 1/2 tsp. sea salt
1/2 tsp fresh ground black pepper
1tbs. tomato paste
|
| Instructions:
|
pre heat oven to 400 degrees
cut eggplant, bell pepper and onion into 1" cubes
toss them in large bowl with garlic, olive oil and salt and pepper
spread them onto baking sheet and roast for 45 min tossing once until vegetables are lightly browned and soft.
cool slightly then place vegetables into food processer
Add tomato paste
pulse three to four times. Should still be chunky. adjust for salt and pepper. |
| Serving
Size: |
4 |
|
| Recipe:
|
Spaghetti with Peppers and Eggplant |
| Comments:
|
by M. Allan Schanbacher |
| Ingredients:
|
3 lg red bell peppers
6T extra virgin olive oil
2 lg eggplants peeled and cut into 1-inch cubes
1 lg yellow onion, peeled and chopped
1 clove garlic, peeled and sliced
3T minced fresh rosemary leaves
salt
1 pound spaghetti
freshly ground black pepper
1/2c grated parmesan cheese
|
| Instructions:
|
1. Preheat oven to 400°. Rub peppers with 1 tbsp. of the oil. Put peppers in a baking pan and roast until skins are slightly charred and flesh is soft when pierced with a paring knife, about 15 minutes. Remove from oven, cover pan with plastic wrap, and allow peppers to steam for about 10 minutes. Peel skins from peppers, then slit open with a paring knife and remove stems and seeds. Discard skins, stems, and seeds. Cut flesh into pieces, transfer to a bowl, and set aside.
2. While peppers cool, heat 3 tbsp. of the oil in a large sauté pan over medium heat. Add eggplant and toss it in the oil. Cook, stirring often, until golden brown on all sides, about 15 minutes. Transfer to bowl with peppers, and set aside.
3. Heat remaining 2 tbsp. of the oil in the same pan over medium heat. Add onions and cook, stirring occasionally, until soft and golden on the edges, about 10 minutes. Add garlic and rosemary and continue to cook for about 1 minute.
4. Meanwhile, heat a large pot of salted water over high heat until it comes to a boil, about 20 minutes. Add spaghetti and boil until pasta is just soft, about 10 minutes. Drain in a colander. Return pasta to the pot.
5. Add peppers, eggplant, onions, garlic, and rosemary to pasta. Toss to mix well. Season to taste with salt and pepper. Serve with Parmesan.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Summer Market Pasta |
| Comments:
|
by Susie Quick
Small to medium eggplants work best for this recipe. Search for variegated or Japanese varieties with tender skins. If you use white eggplants, peel them first.
Preparation time 0.250000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 pounds small to medium eggplants
4T extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 med yellow summer squash, diced
1 lg tomato, seeded and diced
2T minced flat-leaf parsley
1 pound whole-wheat vermicelli or spaghetti
2 ounces Parmesan cheese
|
| Instructions:
|
1. Trim ends of eggplants and slice lengthwise into 5-inch-thick pieces. Brush lightly with oil, sprinkle with salt and pepper, and place on a baking sheet (you may need two). Broil, turning once, about 10 minutes per side, until tender. Transfer to a cutting board and let sit until cool enough to handle. Cut into bite-size pieces.
2. Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add the onion, garlic, bell pepper, and squash; sauté until vegetables are soft, about 10 minutes. Add the tomato, eggplant, and 3 tablespoons water; cook 5 minutes longer until vegetables are nicely stewed and soft. Remove from heat and stir in parsley, remaining tablespoon of oil, and salt and pepper to taste.
3. Cook pasta in a pot of boiling salted water, according to package directions. Drain; immediately toss with vegetables. Transfer to bowls; top with additional ground pepper. Shave Parmesan over pasta with a vegetable peeler; serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Vegetable Mixed Grill with Tarragon Vinaigrette |
| Comments:
|
by Tamara Holt
A glistening showcase for the array of vegetables available at the summer market, this dish will serve four as a vegetarian entr?e or six as a side. White- or red-wine vinegar can be substituted for the tarragon vinegar.
Preparation time 0.100000 minutes |
| Ingredients:
|
1/4 c olive oil
2 T tarragon vinegar
1/2 t salt, plus more to taste
1/4 t freshly ground black pepper, plus more to taste
2 small Japanese eggplants, halved lengthwise
2 small yellow squash, halved lengthwise
2 small zucchini, halved lengthwise
1 small fennel bulb, trimmed of green fronds and cut into thin wedges
1 red onion, sliced in thick rounds
2 T chopped fresh parsley
1 t chopped fresh tarragon
|
| Instructions:
|
1. Whisk together olive oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add eggplants, yellow squash, zucchini, fennel, and onion. Toss gently.
2. Preheat the grill to medium heat. Place vegetables on grill, reserving remaining dressing in bowl. Cook until just tender, turning occasionally, 10 to 20 minutes. Remove each vegetable to a serving platter as it is done.
3. When all the vegetables are cooked, drizzle with remaining dressing that rests in the bottom of the bowl. Sprinkle with parsley and tarragon, and season with additional salt and freshly ground pepper.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Abundance Soup |
| Comments:
|
This freezes very well, so your family can enjoy our abundant harvest throughout the winter.
Leave a batch in the crock pot for an easy supper after driving to the farm and home again, and freeze the remainder for some cold winter night. Here’s how: |
| Ingredients:
|
carrots
potatoes
turnips
kohlrabi
radish
onion
garlic
zucchini
summer squash
eggplant
bok choy
leeks
fresh mushrooms
leafy greens
sweet peppers
tomatoes
|
| Instructions:
|
Chop veggies from previous week’s harvest which haven’t been consumed. Be sure to add potatoes and carrots, no matter what, even if you have to buy them from the grocery store (try to get organic).
Sauté the vegetables in olive oil, hard vegetables first. Use whatever you have:
carrots
potatoes
turnips
kohlrabi
radish
onion
garlic
Then add the vegetables that are medium-hard, such as:
zucchini
summer squash
eggplant
bok choy
leeks
fresh mushrooms
Finally add tender vegetables:
leafy greens
sweet peppers
tomatoes
Add 21 ounces of canned or homemade tomato sauce* and 1 quart organic vegetable broth or water. Add a sea vegetable like arame or chopped wakame, if desired, for extra minerals. Add cooked beans, (such as lentils, pintos, navy beans, aduki, or garbanzos), pureed or whole, with their liquid. Add herbs and cooked pasta or rice, if desired or if you have leftovers. Finally, add a dash of salt and pepper, chili powder, and lemon juice or apple cider vinegar for zest.
* Homemade Tomato Sauce: clean core and cut tomatoes. Cook for 15 minutes with favorite herbs and then puree. (It is not necessary to skin the tomatoes.) Make the tomato sauce while chopping the other vegetables so that it’s hot and fresh when added to the soup.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asian Stir-Fry |
| Comments:
|
|
| Ingredients:
|
2 tablespoons cornstarch
1 3/4 cup water
1/2 cup low-sodium soy sauce
1/2 teaspoon Asian chili sauce (or to taste)
1 tablespoon sesame oil
1 tablespoon minced garlic
2 tablespoons minced ginger
1/2 pound green beans, cut into 2-inch pieces
1 red bell pepper, thinly sliced
2 14-ounce packages firm tofu, drained and cut into 1/2-inch cubes
1 cup shredded carrots
1 cup snow peas
|
| Instructions:
|
Dissolve the cornstarch in 2 tablespoons of the water.
Stir in the remaining water, soy sauce and chili sauce; set aside.
Heat the oil in a large nonstick skillet over medium-high heat.
Add the garlic and ginger; cook, stirring 15 seconds.
Add the green beans and red pepper and stir-fry 2 minutes; push them to the perimeter of the skillet.
Add the tofu and cook, stirring once or twice, 4 to 5 minutes, until lightly browned.
Stir the sauce and pour it into the skillet.
Cook, stirring occasionally, 2 to 3 minutes.
Add the carrots and snow peas; cook 1 to 2 minutes, or until vegetables are crisp-tender.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Beef Burgundy |
| Comments:
|
Beef burgundy is an excellent way to use up homemade beef stock with all its micronutrients like calcium, zinc, glucosamine and naturally occuring gelatin while pairing it with other nutrient-dense additions like ghee which is rich in CLA and mushrooms which contribute a fair amount of selenium to the dish. |
| Ingredients:
|
¼ Cup Clarified Butter or Ghee from Grass-fed Cows (see sources)
½ Cup Sprouted Grain Flour (see sources
1 lb Grass-finished Beef Stew Meat
5 Organic Carrots, Scraped and Chopped
5 Organic Celery Stalks, Chopped
1 lb Organic Mushrooms, Sliced Thin
2 Organic Yellow Onions, Chopped
3 – 4 Bay Leafs
Handful of Thyme and Marjoram
1 Tablespoon Whole Organic Black Peppercorns
Unrefined Sea Salt to Taste
Bunch of Fresh, Organic Parsley for Garnish
1 Cup Burgundy or Pinot Noir
2 Cups Homemade Beef Stock
|
| Instructions:
|
Melt ghee in pan over medium heat. In the meantime, dredge the beef stew meat in the sprouted flour until well-coated. Brown the stew meat in the ghee, and remove from the pan using a slotted spoon. Place the meat in a covered casserole, clay cooker or oven-safe dutch oven.
Fry the mushrooms in the remaining ghee, and pour them plus any leftover fat onto the stew meat. Add vegetables, bay leaf, thyme, marjoram and peppercorns to the casserole. Pour in the wine and beef stock.
Bake, covered, at 350 ° F for three hours. Alternatively, you may toss ingredients into your slowcooker and cook for 8+ hours
|
| Serving
Size: |
8 |
|
| Recipe:
|
Beef Stock |
| Comments:
|
Beef stock – especially homemade beef stock is remarkably easy to prepare especially using this tried-and-true classic beef stock recipe. You don’t need purchased beef base to prepare a decent beef stock any more than you need those hateful little granules of chicken bouillon to prepare a chicken stock. Just a lazy Saturday around the house, some soup bones and vegetable scraps are all that this beef stock recipe requires |
| Ingredients:
|
Several Pounds of Grass-finished Beef Soup Bones (I routinely use 5-8 lbs)
A freezer bag full of vegetable scraps (carrot peelings, onion tops, celery leaves etc.
Don’t use brassicas or beets as they contribute an off-taste to the beef stock.)
Fresh, filtered water.
2 Tablespoons Cider Vinegar
2-3 Bay Leafs
|
| Instructions:
|
Rinse an clean the bones under clean water.
Pat them dry.
Roast the bones at 400 ° F for about an hour until the bones are well-browned and fragrant.
Roasting the bones ensures a good flavor in the resulting beef stock.
Failure to do so may lend a sour or off-taste to the end product.
Once the bones are browned, drain off any fat.
Add the bones to a big pot along with any vegetable scraps you might have.
Avoid using brassicas (cabbage, broccoli, turnips, brussels sprouts etc.) as these vegetables will lend a bitter flavor to your stock.
Instead, garlic, leeks, mushrooms, onions, carrots and celery add great flavor.
Add filtered water to cover and bring to a boil.
Once you’ve brought the water to a boil, add the vinegar and bay leafs.
Turn down the heat and continue to simmer for several hours.
I usually simmer mine about 24 hours.
Throughout the cooking process, skim off any foam and add water as needed.
When the stock is finished simmering, filter through a fine mesh seive and bottle in mason jars.
The stock should set just like gelatin, and the fat should rise to the top.
Pick off the fat and reserve it for cooking, then scoop out the gelled stock and reheat to serve as soup.
Note that it’s wise to serve this stock very hot as it may gel again once it cools.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Beef-and-Vegetable Polenta Pie |
| Comments:
|
|
| Ingredients:
|
1 tablespoon olive oil
3/4 pound lean ground beef
1 onion, minced
1 zucchini, minced
1 carrot, minced
1 celery stalk, minced
1 garlic clove, minced
1/2 red bell pepper, minced
1/2 green bell pepper, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 cup tomato salsa
1/2 cup frozen or fresh corn kernels (optional)
2 tablespoons ketchup
1/2 teaspoon salt
9 ounces ready-made polenta, diced
1/3 cup shredded pepper Jack cheese
|
| Instructions:
|
1. Preheat the oven to 400 degrees.
In a large cast-iron skillet, warm 1 teaspoon of the olive oil over medium-high heat.
Add the beef and brown, about 5 minutes.
Using a slotted spoon, transfer beef to a plate.
Wipe skillet with a paper towel.
2. Add the remaining olive oil and the onion, zucchini, carrot, celery, garlic, and red and green peppers to the skillet; saute until vegetables begin to soften, 5 minutes.
Add the chili powder, cumin and cinnamon and saute 1 minute.
3. Stir beef, salsa and the corn (if using) and ketchup into vegetables; season with the salt.
4. Scatter the polenta over beef mixture and sprinkle the pepper Jack cheese over the top.
Bake until polenta is heated and cheese is golden-brown, about 7 to 10 minutes
|
| Serving
Size: |
4 |
|
| Recipe:
|
BeerBattered Fish Tacos with Tomato and Avocado Salsa |
| Comments:
|
|
| Ingredients:
|
Tomato and Avocado Salsa, (recipe follows) or store-bought fresh salsa
3 tablespoons all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
1/3 cup beer
8 ounces tilapia fillet, cut crosswise into 1-inch wide strips
2 teaspoons canola oil
4 corn tortillas, warmed
|
| Instructions:
|
1. Prepare Tomato & Avocado Salsa, if using.
2. Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Better Burgers |
| Comments:
|
|
| Ingredients:
|
1 1/2 cups old fashioned rolled oats
1 cup ground walnuts
1 cup water
1/4 cup tomato paste
1/4 cup Dr. Fuhrman's MatoZest
1 cup onion, diced
3 cloves garlic, minced
6 cups mushrooms, finely minced
2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, minced
freshly ground pepper, to taste
2/3 cup frozen chopped spinach, thawed
|
| Instructions:
|
Preheat oven to 350 degrees.
Combine rolled oats and ground walnuts in a bowl. Set aside.
In a small saucepan, whisk together water, tomato paste and MatoZest. Heat over medium high heat until boiling. Pour over rolled oats and walnuts. Stir well and set aside.
Heat 2 tablespoons water in a saute pan and add onion and garlic. Saute until onion is translucent. Add mushrooms, basil, oregano, parsley and black pepper and additional water if needed, to prevent sticking. Cover and cook for 5 minutes, or until mushrooms are tender.
In a large bowl, combine sauteed onions and mushrooms, rolled oat/walnut mixture and spinach. Stir well to combine. With wet hands shape 1/3 cup of mixture into a well-formed burger. Place on a lightly oiled baking sheet and repeat with remaining mixture. Bak e for 15 minutes. Turn burgers to bake the other side for another 15 minutes.
Remove from oven and cool slightly. Serve on small whole grain hamburger buns or whole grain pita bread halves. Top with thin sliced, raw red onion and no-salt or low-sodium ketchup. Makes 12 burgers
Non-vegan option: Eight ounces of chopped white ground turkey can be mixed in before forming into patties for a unique flavor.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Blueberry-Coconut Macadmia Muffin |
| Comments:
|
|
| Ingredients:
|
(
)
Blueberry-Coconut-Macadamia Muffins
From: EatingWell(
)
The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness.(
)
Servings: 12 muffins
Prep: 20 mins
Total: 1 hr
Rated : Not yet rated
Rate and Comment(
)
Ingredients
1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup brown sugar, divided
5 tablespoons chopped macadamia nuts, divided
2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk, (see Tip)
2 tablespoons butter, melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries(
)
Directions
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. (
)
2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside. (
)
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter. (
)
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. (
)
Tips:
Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
Nutrition Facts
Calories 202, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 23 mg, Sodium 122 mg, Carbohydrate 28 g, Fiber 2 g, Protein 4 g, Potassium 55 mg. Exchanges: Starch 2,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
|
| Instructions:
|
|
| Serving
Size: |
12 |
|
| Recipe:
|
Caldo Verder |
| Comments:
|
Richly spiced with chili peppers and smoked paprika, caldo verde is deeply flavored and brimming with nutrient-dense additions such as manganese-rich kale, potatoes and pasture-raised lard and chorizo. For both ease of preparation and for a lovely presentation, I recommend serving the potatoes whole. |
| Ingredients:
|
1 1/2 pounds fingerling potatoes, preferably no longer than two inches
1 tablespoon bacon fat or lard (learn to render lard)
1 pound chorizo
2 to 3 dried chili peppers (buy it online)
2 shallots, thinly sliced
3 to 4 cloves garlic, minced
3 medium carrots, chopped
2 quarts roast chicken stock, preferably homemade
2 bunches kale, stems removed and chopped coarsely
1 to 2 teaspoons smoked Spanish paprika (buy it online)
unrefined sea salt to taste
unrefined extra virgin olive oil to serve (see sources)
|
| Instructions:
|
Set a kettle filled with clean water to boil, and boil potatoes until tender when pierced with the tines of a fork. Drain the potatoes and set them aside.
In the same kettle in which you boiled the potatoes, heat bacon fat or pastured lard over a medium flame until melted. Add the chorizo to the pan and fry until thoroughly heated through and well-cooked. Add the chili peppers, shallots, garlic and carrots to the cooked chorizo and fry with the sausage until they become fragrant and tender.
Pour two quarts homemade roast chicken stock into the kettle, and bring to a simmer. Stir as needed and allow the soup to cook for twenty to thirty minutes or so, add the cooked potatoes and continue to cook for another ten minutes. About five to ten minutes before you plan to serve the soup, turn off the heat and stir chopped kale, smoked paprika and unrefined sea salt into the soup. Cover with a tight-fitting lid and allow the caldo verde to rest for about five minutes or long enough to wilt the kale. Serve with a generous portion of unrefined extra virgin olive oil stirred into the soup at the last minute.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Chicken & Gluten-free Dumplings |
| Comments:
|
Gluten-free chicken and dumplings is rich with broth, fresh herbs and aromatic vegetables, for a bit of variation, consider omitting bacon and adding two cups chopped wild mushrooms – any will do, but I’m particularly fond of chanterelles in this dish.
|
| Ingredients:
|
for the dumplings
1/2 cup brown rice flour
1/4 cup sorghum flour
1/4 cup almond meal
2 tablespoons buckwheat flour
2 tablespoons tapioca flour
1/3 cup buttermilk (see sources for a starter)
1 egg, beaten
2 tablespoons butter (see sources)
1/2 teaspoon unrefined sea salt (see sources)
for the soup
2 tablespoons butter (see sources)
4 ounces pastured bacon, chopped
1 medium yellow onion, chopped
4 ribs celery, chopped
4 carrots, peeled and
chopped
2 boneless, skinless chicken breasts, chopped into bite-sized pieces
1 1/2 to 2 quarts fresh chicken broth
1 cup fresh or frozen English peas
1/2 cup finely minced herbs (chives, thyme, parsley, sage, celery leaves etc.)
1/4 cup finely minced fresh herbs (chives, thyme, parsley, celery leaves etc.)
|
| Instructions:
|
preparing the dumplings
Stir brown rice flour, sorghum flour, almond meal, buckwheat and tapioca flour together, then pour buttermilk into the flour and stir the mixture together until it resembles cornmeal. Set it aside, covered, for about eight hours or overnight.
After the dumpling dough has soaked overnight or about eight hours in buttermilk, mix remaining ingredients into the dough and form the dough by hand into balls about one-half to thee-quarters inch in diameter.
Set them aside while you prepare the remaining ingredients.
finishing the soup
Melt two tablespoons butter in a heavy-bottomed soup pot, then add four ounces chopped bacon to the pot and cook it through.
Remove the bacon from the pot and set it aside.
Toss chopped onion, celery and carrots into the pot and cook them until they become tender and fragrant, then add chopped chicken to the pot and cook for three to five minutes.
Pour in 1 1/2 to 2 quarts fresh chicken broth into the pot and simmer the soup for ten minutes, covered.
Reduce the heat to medium-low, uncover the soup pot, add 1 cup fresh or frozen English peas into the soup and drop formed dumplings, no more than three-quarters inch in diameter, into the pot.
Cover the pot again and allow the dumplings to cook undisturbed for eight to ten minutes.
After eight to ten minutes, uncover the pot and stir in fresh minced herbs and reserved bacon.
Ladle into bowls and serve hot.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Chicken Tikka Kabobs with Coconut “Cream” |
| Comments:
|
|
| Ingredients:
|
(
)
Chicken Tikka Kabobs with Coconut “Cream”
(
)
To save calories, look for unsweetened coconut flakes in the natural section of your supermarket or at health-food stores.
(
)
Serves: 4
Prep: 15 min
Cook: 15 min
Total: 1 hr 5 min
(
)
Ingredients
(
)
•1 tablespoon olive oil
•1 tablespoon garam masala
•1 teaspoon ground turmeric
•1/2 teaspoon ground red pepper
•5 tablespoons lime juice, divided
•1 1/2 pounds boneless, skinless chicken breasts, cut into 24 (1-inch) cubes
•1 cup fat-free plain greek yogurt
•1/4 cup shredded coconut
•1/2 small cucumber, peeled and shredded
•2 tablespoons chopped fresh mint
•1/4 teaspoon salt
•1/4 teaspoon honey
•1 pound broccoli florets, separated into 24 large florets
•2 medium red onions, each cut into 8 wedges
Directions(
)
1. Coat a grill rack or broiler pan with organic cooking spray. Preheat the grill or broiler.
(
)
2. In a large bowl, combine the oil, garam masala, turmeric, pepper, and 4 tablespoons of the lime juice. Add the chicken, tossing to coat. Let stand for 30 minutes.
(
)
3. Meanwhile, in a small bowl, combine the yogurt, coconut, cucumber, mint, salt, honey, and remaining lime juice. Cover and refrigerate.
(
)
4. Steam the broccoli for 2 minutes or until bright green. Thread the marinated chicken cubes on eight 12-inch metal or presoaked bamboo skewers, alternating with onion wedges and broccoli florets.
5. Grill or broil 6" from the heat for 8 to 12 minutes, turning occasionally, until browned and the chicken is no longer pink.
6. Serve with the yogurt mixture.
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Chinese Long Beans with XO Sauce |
| Comments:
|
Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Cut the long beans for easy serving, or keep them whole to symbolize longevity. |
| Ingredients:
|
1 pound Chinese long beans*, cut into 4-in. lengths
1 tablespoon vegetable oil
2 teaspoons XO sauce*, or prepared oyster sauce plus 1 tsp. Asian chili oil
2 tablespoons hoisin sauce
|
| Instructions:
|
1. Bring a medium pot of water to a boil. Cook beans in water until bright green and tender, about 5 minutes. Drain.
2. Heat oil in a wok or large frying pan over high heat. Add beans and cook, stirring frequently, until starting to brown, about 4 minutes. Mix XO sauce and hoisin in a small bowl. Add sauce to beans, stirring to coat, and cook until sauce is fragrant and coats beans, about 3 minutes.
*Find long beans and XO sauce, a dried seafood-based condiment, at Asian grocery stores.
Make ahead: Up to 1 day, chilled; microwave to rewarm.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Cinnamon Fruit Oatmeal |
| Comments:
|
|
| Ingredients:
|
1 cup water
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup old-fashioned rolled oats
1/2 cup blueberries
2 apples, chopped
2 tablespoons chopped walnuts
1 tablespoon ground flax seeds
1/4 cup raisins
|
| Instructions:
|
In a saucepan, combine water with the vanilla and cinnamon. Bring to a boil over high heat. Reduce the heat to a simmer and stir in the oats.
When the mixture starts to simmer, add the blueberries. Remove from heat when berries are heated through.
Cover and let stand for 15 minutes until thick and creamy.
Mix in apples, nuts, flax seeds, and raisins.
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| Serving
Size: |
|
|
| Recipe:
|
Coconut Brown Rice Pudding |
| Comments:
|
This is our brown rice take on classic coconut sticky rice. The long cooking time yields an unctuous sauce that clings to the spoon. We love it with the tang of dried apricots on top, but feel free to customize it with fresh tropical fruit (mango is particularly tasty) or berries. Prep and Cook Time: about 2 1/4 hours. Notes: Brown sweet rice has a very short grain and is sold at many specialty grocery stores. We like Lundberg Family Farms' sweet rice (lundberg.com for stores). You can use short-grain brown rice in place of brown sweet rice, but the result is a thicker, less silken pudding. |
| Ingredients:
|
3 cans light coconut milk
1 cup brown sweet rice (see Notes)
1/2 cup sugar
1/2 teaspoon salt
1/2 cup diced dried apricots (optional)
|
| Instructions:
|
In a heavy-bottomed 3-qt. saucepan over medium heat, bring coconut milk, rice, sugar, and salt to a gentle boil.
Partially cover and reduce heat to maintain a gentle simmer.
Cook, stirring occasionally, until rice is tender to the bite and liquid thickens, about 2 hours.
Serve warm, at room temperature, or chilled.
Garnish with fruit if you like.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Coconut Pineapple Upside Down Cake |
| Comments:
|
Sweetened by honey, this classic pineapple upside down cake is also suitable for dairy-free and grain-free diets. |
| Ingredients:
|
1 1/2 cups coconut flour
1 cup blanched almond flour
1/2 teaspoon unrefined sea salt
2 teaspoons ground cinnamon
2 cups full-fat coconut milk
1 cup honey, divided
1 dozen eggs, beaten
2 teaspoons organic vanilla extract
1/4 cup coconut oil
12 pineapple rings, about 1/2-inch thick
1/4 cup dried cherries
|
| Instructions:
|
Preheat oven to 350 degrees Fahrenheit.
Whisk coconut flour, almond flour and unrefined sea salt together.
Beat in coconut milk, 3/4 cup honey, eggs and vanilla and continue to beat them together until no clumps remain.
Melt coconut oil in a 12-inch cast iron skillet over moderately high heat.
Whisk in remaining 1/4 cup honey. When the honey and coconut oil foam and bubble, gently arrange pineapple into the skillet.
Place dried cherries in the center of each pineapple ring and around the pineapple rings. Turn off the heat, pour in the cake batter and bake for forty-five minutes to one hour in an oven preheated to 350 degrees Fahrenheit or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for about five to ten minutes before inverting on a platter and serving.
equipment:
12-inch cast iron skillet
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| Serving
Size: |
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| Recipe:
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Cremini Ratatouille |
| Comments:
|
|
| Ingredients:
|
1 medium onion, thinly sliced
2 garlic cloves, chopped
2 large tomatoes,
chopped or 1 (15 ounce) can no salt added diced tomatoes
1 medium eggplant, cut into 1 inch dice
1 medium zucchini, sliced crosswise 1 inch thick
10 ounces cremini or other mushrooms, sliced
1 medium red pepper, cut into 1 inch pieces
1 teaspoon oregano
1 teaspoon basil
pepper (to taste)
|
| Instructions:
|
Heat 1/8 cup water in a large deep skillet. Water saute the onion until softened, about 3 minutes. Add the garlic and cook for 1 minute, adding more water as necessary to keep from scorching. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, mushrooms, red pepper and spices. Cover and cook, stirring occasionally until vegetables are very tender, about 1 hour. |
| Serving
Size: |
2 |
|
| Recipe:
|
Easy Chicken Parmesan |
| Comments:
|
|
| Ingredients:
|
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons
|
| Instructions:
|
Spread olive oil and crushed garlic onto the bottom of a 9x13 casserole dish.
Sprinkle on red pepper flakes
Lay chicken breasts on top
Pour 2cups marinara over top
Sprinkle on basil
Sprinkle on mozzarella and parmesan
Sprinkle on croutons
Bake at 350 for 35 minutes
|
| Serving
Size: |
6 |
|
| Recipe:
|
Easy Vegetable Pizza |
| Comments:
|
|
| Ingredients:
|
4 large whole grain pitas
2 cups pasta sauce, no salt added or low sodium
1/2 cup chopped shiitake mushrooms
1/2 cup chopped red onion
10 ounces frozen broccoli florets, thawed and finely chopped
1/2 cup shredded nondairy mozzarella-type cheese *
|
| Instructions:
|
Preheat the oven to 200 degrees. Place pitas on two baking sheets and warm for 10 minutes. Remove from oven and spoon on the pasta sauce. Sprinkle evenly with the mushrooms, onion and broccoli. Add a light sprinkle of cheese. Bake for 30 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Feta Wheatberry Salad |
| Comments:
|
n/a |
| Ingredients:
|
1 cup wheat berries, cooked for 1 hour until tender – best cool
½ c diced or crumbled feta cheese
½ c thinly sliced red onion
½ c julienned strips of seedless cucumber – half moon like
5 T olive oil
½ c julienned strips roasted red pepper
¼ c minced fresh herbs such as parsley, basil, dill
2 T fresh lemon juice
1 T red wine vinegar
1 T chopped pitted olives – not necessary
1 tsp cumin
1 garlic clove minced
½ c dried cranberries
Dash of cinnamon
1 T honey
2 tsp Dijon mustard – not necessary
|
| Instructions:
|
In a large bowl stir together all ingredients, add salt and pepper to taste. Serve on greens garnished with fresh herb sprigs. |
| Serving
Size: |
4 |
|
| Recipe:
|
Garden Stuffed Vegetables |
| Comments:
|
|
| Ingredients:
|
2 medium zucchini, cut in half lengthwise, seeds and some meat removed, leaving shells intact
4 large peppers, assorted colors, tops sliced off, seeds removed
2 medium Portobello mushrooms, stems removed
1/2 cup quinoa, rinsed well
1 small red bell pepper, chopped
1/2 pound shiitake mushrooms, chopped
3 whole green onions, chopped
2 stalks celery, chopped
1 stalk broccoli, chopped in small pieces
4 cloves garlic, chopped in small pieces
1 cup cooked lentils or canned, no salt added or low sodium, drained
1/2 cup walnuts, coarsely chopped
2 ounces non dairy mozzarella type cheese, shredded
1/2 cup raisins
1/4 cup plus 2 tablespoons parsley, chopped, divided
2 teaspoons Bragg Liquid Aminos
1 tablespoon no salt seasoning
2 cups pasta sauce, no or low salt
salad greens
1 tablespoon balsamic vinegar
|
| Instructions:
|
Preheat oven to 350 degrees.
On baking sheet, bake the zucchini and peppers for 5 minutes. Add Portobello mushrooms and bake for an additional 15 minutes.
For filling: Cook quinoa according to package instructions. Set aside.
In small amount of water, sauté red pepper, shiitake mushrooms, green onions, celery, broccoli and garlic until tender and water has cooked off.
In large bowl, mix cooked quinoa, lentils, walnuts, cheese substitute, raisins and 1/4 cup chopped parsley with sautéed ingredients and season with liquid aminos and no salt seasoning.
Fill zucchini, mushrooms and peppers with quinoa mixture and place in a baking dish.
Spoon pasta sauce over vegetables. Bake for 20-30 minutes until hot.
Serve on bed of salad greens which have been lightly tossed with balsamic vinegar.
Garnish vegetables with remaining chopped parsley.
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| Serving
Size: |
6 |
|
| Recipe:
|
Goat Cheese, Caramelized Onion and Spinach Quesadilla |
| Comments:
|
|
| Ingredients:
|
1 tablespoon olive oil
2 cups thinly sliced onion
1 teaspoon sugar
1/4 teaspoon salt
9 ounces baby spinach
4 8-inch whole-wheat flour tortillas
4 ounces semisoft goat cheese
2 medium tomatoes, thinly sliced
|
| Instructions:
|
Heat the oil in a large nonstick skillet over medium-high heat.
Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown.
Remove from pan.
Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted.
Remove from skillet and turn off heat.
Spread a quarter of the goat cheese on each tortilla and top with spinach, tomato and onion; fold closed and press lightly.
Heat the skillet and place two folded quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.
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| Serving
Size: |
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| Recipe:
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Grilled Fennel Spiced Vegetables |
| Comments:
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|
| Ingredients:
|
1-1/2 pounds medium size Yukon gold potatoes, halved lengthwise
1 bunch medium size carrots with tops, halved lengthwise with the tops trimmed
2 large bulbs of fennel, stems and outer layer removed,br>
3 small green zucchini ,br>
1 lb. large crimini (brown) mushrooms, cleaned
1/3 cup extra virgin olive oil plus some for drizzling
Gray Salt and black pepper
One half of a lemon
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Vegetable Salad with Balsamic Viniagrette |
| Comments:
|
n/a |
| Ingredients:
|
For the grilled vegetables:
1 zucchini
1 yellow squash
1 sweet onion
1 ripe tomato
1 small eggplant
3Tbs. olive oil
1/4 tsp. thyme leaves
salt and pepper
For the salad:
8oz mixed greens
1.5 oz balsamic vinegar
4.5 oz olive oil
salt and pepper
1/4 Cup basil leaves
1/4 Cup grated parmesan cheese
|
| Instructions:
|
Fire up the outdoor grill and let the charcoal burn until it is gray and covered with a layer of ash. Slice the zucchini and yellow squash lengthwise into 1/4inch strips. Cut the onion and eggplant into 3/8inch rounds and quarter the tomato. Brush all the vegetables with olive oil and season with salt, pepper and a sprinkling of thyme. Place all the vegetables except the tomato on the grill and cook until they are nicely marked and slightly wilted. Add the tomato, skin side down and cook to warm through. Remove all the vegetables from the grill and cut into bite size pieces.
Whisk the oil and vinegar together and season with salt and pepper. Toss greens in the balsamic vinaigrette and divide onto four serving plates. Arrange the vegetables on top of the greens, and garnish with basil and parmesan. Serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Harvest Sauté |
| Comments:
|
Posted by Carole Koch
Here’s a quick and easy way to use an assortment of veggies and herbs from this week’s harvest such as: |
| Ingredients:
|
eggplant
carrots
leeks or sweet onions
sweet peppers
tomatoes
parsley and/or thyme
|
| Instructions:
|
Slice or coarsely chop your choice of vegetables (proportions are up to you). In a skillet, add olive oil, garlic and onion. Sauté for 3 minutes and then add vegetables and herbs. Sauté until tender.
Serve as a side dish or toss with warm pasta and top with cheese.
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| Serving
Size: |
4 |
|
| Recipe:
|
Herbed Chicken Cutlets With Roasted Winter Vegetables |
| Comments:
|
|
| Ingredients:
|
1 pound Brussels sprouts, trimmed and halved
1/2 medium head cauliflower, cut into small florets (about 4 cups)
3 tablespoons olive oil
kosher salt and black pepper
8 small chicken cutlets (about 11/2 pounds)
1 tablespoon herbes de Provence
|
| Instructions:
|
Heat oven to 425° F. On a large rimmed baking sheet, toss the Brussels sprouts and cauliflower with 2 tablespoons of the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the chicken with the herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper. Working in batches, cook until golden brown and cooked through, 2 to 3 minutes per side, adding more oil as necessary. Serve with the vegetables.
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| Serving
Size: |
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| Recipe:
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Mango Salsa |
| Comments:
|
|
| Ingredients:
|
1 ripe mango, diced (1 1/2 cups)
1/4 cup finely chopped red onion
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
|
| Instructions:
|
1. Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.
Tips:
To cut a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
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| Serving
Size: |
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| Recipe:
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Navajo Tacos |
| Comments:
|
by Deirdre Imus
This classic taco recipe filled with colorful veggies and high-protein pinto beans will please everybody at your ranch, too. Have a taco party and let everybody spoon on their favorite toppings!
We include a recipe for your own easy-to-make tortillas, although you can also use store-bought.
Adapted from The Imus Ranch, Cooking for Kids and Cowboys |
| Ingredients:
|
For the Bean Topping:
2c organic pinto beans, rinsed and soaked overnight
1 clove garlic, minced
For the Tortillas:
3c unbleached white flour
1t salt
2t baking soda
1/2c trans fat free spread, melted
3/4c water
Safflower oil for frying (about 1 ½ cups)
For the Tacos:
1 head romaine lettuce, shredded
4 lg tomatoes, diced
4 med white onions, diced
1 8-oz pkg shredded soy cheddar or cheddar cheese
1 8-oz pkg shredded soy jalapeño cheese or jalapeño cheese
|
| Instructions:
|
1. To make the bean topping, drain beans and place in a medium pot. Add minced garlic and add fresh water to cover by 1 inch. Bring water to boil and reduce to a simmer. Cook until beans are tender, about 1 ¼ hours. Drain.
2. To make the tortillas, combine flour, salt, and baking soda in a large bowl. Add the melted margarine and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces and roll each piece into an 8-inch round.
3. In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds until slightly browned, and flip to cook the other side, about 15 to 20 seconds until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.
4. To assemble tacos, combine the cooked beans in a medium bowl. Spoon a few beans into each taco, and serve with other toppings in separate bowls, so people can create tacos to their taste.
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| Serving
Size: |
6 |
|
| Recipe:
|
Roasted Brussels Sprouts and Red Onions with Balsamic Vinegar |
| Comments:
|
|
| Ingredients:
|
1 1/2 lb Brussels sprouts, trimmed and quartered
1 tbsp olive oil
1 1/2 lb red onions, thickly sliced
1/4 cup balsamic vinegar
|
| Instructions:
|
1. Heat oven to 450˚F. Line large baking sheet with foil.
2. Spread brussels sprouts in single layer on prepared pan and toss with oil.
Roast in upper third of oven, stirring occasionally, 12 minutes.
3. Add onions to pan, tossing to combine, and roast until vegetables are tender and golden brown, about 10 minutes longer.
Drizzle with vinegar, tossing to combine, and roast 2 minutes longer.
Transfer to serving bowl and season to taste with sea salt and pepper.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Roots |
| Comments:
|
From “One United Harvest, Creative Recipes from America’s Community Supported Farms,” collected by Julie Sochacki, 2005. |
| Ingredients:
|
Any combination of the following vegetables:
beets
carrots
potatoes
parsnips
leeks
onions
garlic
rutabaga
winter squash
Olive oil and butter
Garlic, salt and black pepper, to taste
|
| Instructions:
|
Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter. Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper. Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more. |
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Winter Vegetables |
| Comments:
|
From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press |
| Ingredients:
|
6 to 8 cups winter vegetables, such as rutabagas, potatoes, carrots, beets,
onions, turnips, parsnips and winter squash, peeled, cut into 1-inch pieces
2 tablespoons oil
3 tablespoons fresh thyme (or 1 tablespoon dried herbs of choice)
|
| Instructions:
|
Toss ingredients together (keep onions separate as they will roast faster; add them to the pan 10 minutes into the baking time).
Spread in a single layer on greased baking pans.
Roast in an oven preheated to 425 degrees F. until tender, 30 to 45 minutes, stirring occasionally.
Season with salt and pepper.
Serve with Roasted Garlic Sauce, if desired (find recipe under "Garlic").
Serves 8 as a side dish.
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| Serving
Size: |
4 |
|
| Recipe:
|
Simple Vegetable Stock |
| Comments:
|
Use this flavorful brown vegetable broth in soup or any dish that calls for chicken broth. The longer it simmers and reduces, the richer the flavor.
Preparation time 0.500000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
1 T olive oil
3 large cloves garlic, crushed
1 extra lg onion, chopped
1 T tomato paste
2 med carrots, quartered
2 ribs celery with leaves, chopped
1/2 pound cremini or button mushrooms, cleaned and halved
8 sprig parsley
2 bay leaves
1 T kosher salt
1/4 t black peppercorns
|
| Instructions:
|
1. Heat the oil over medium heat in a large stockpot. Sauté garlic and onion until lightly browned. Stir in tomato paste and add 12 cups water. Bring to a boil. Add remaining ingredients, lower heat and simmer, uncovered, 45 minutes (or up to 1 ½ hours). Skim foam and fat from the top.
2. Strain the stock in a colander lined with a damp double layer of cheesecloth over a large metal bowl. Discard solids.
3. Let cool. Transfer to airtight storage containers and refrigerate for up to 5 days, or freeze for up to 4 months.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Stir-fried vegetables |
| Comments:
|
When you have several kinds of fresh vegetables available stir-frying is an easy and tasty option. Preparation does take some time, but can be done in advance. Cooking takes minutes.
The beauty of stir-frying is that you can substitute whatever vegetables you have on hand. But be sure every item is fresh. And be sure never to stir-fry longer than 2 or minutes. Exception: Dense-root vegetables may take up to 5 minutes.
|
| Ingredients:
|
3 tablespoons vegetable or chili oil
1 small yellow onion, peeled and cut into small wedges (or 4 scallions, greens included, chopped coarse)
1/2 green pepper, cut into coarse strips
1/2 red pepper, cut into coarse strips
1 medium summer squash, sliced
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1/2 cup snow peas, strings removed
1 cup bean sprouts, rinsed with hot water
1 bunch of sturdy green leaves (kale, chard, bok choy, or napa cabbage), coarsely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
|
| Instructions:
|
Line up ingredients in the order they will be cooked, from slower-cooking items to lighter vegetables last (as arranged above).
Mix salt, sugar, soy sauce, and sesame oil in a small bowl.
Heat a wok or large sauté pan over high heat.
When hot and smoking (about a minute), add oil, swirl around, add onion and stir-fry for 30 seconds.
If using scallions, stir-fry for only 15 seconds. Keep them moving continuously.
Quickly add peppers and squash, stir-fry for 1 minute.
Add garlic and ginger, stir-fry for a few seconds then toss in snow peas, bean sprouts, and greens, stir-frying for another minute.
Drizzle in soy sauce mixture, stir, remove from heat and serve over steamed rice. |
| Serving
Size: |
4 |
|
| Recipe:
|
Summer Vegetable Salad |
| Comments:
|
n/a |
| Ingredients:
|
2-1/2 Cups cucumbers, chopped
1 red pepper, chopped
1/2 yellow pepper, chopped
1 Cup tomato, chopped
3 stalks green onion, chopped
1/3 lb. sheep’s milk feta, cubed
1/2 Cup parsley, chopped
1/4 Cup lemon juice
1/4 Cup olive oil
salt and pepper to taste
|
| Instructions:
|
Combine cucumber, peppers, tomato, green onion, feta and parsley.
Mix lemon juice and olive oil together and toss with veggies.
Salt and pepper to taste.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Summer veggie wrap |
| Comments:
|
|
| Ingredients:
|
Slice up some summer squash, the turnip, fennel, carrot, bok choi, spinach, garlic (I use a press) and anything else you like.
Toss it with some olive oil, salt & pepper.
Put in a pie tin or something like it & roast on the grill.
Warm a wrap (I used whole wheat tortilla) sprinkle some grated parmesan (NOT the dried icky kind) on the wrap, splat veggies & wrap it up!
Hot veggies melt the cheese and YUM! |
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Tabbouli |
| Comments:
|
This version of Tabbouli emphasizes the parsley, as is traditional, but also adds cucumber and celery—not so traditional! |
| Ingredients:
|
1/2 cup bulgar (cracked wheat)
2 cups boiling water
1 1/2 cups parsley, finely chopped
1/4 cup green onions, finely chopped
2 firm ripe mid-size tomatoes, finely diced
1/2 cucumber, peeled, seeded, and diced
1 stalk celery, finely diced
1/4 cup mint, finely chopped
1/4 cup olive oil
2 tablespoons lemon juice (more or less to taste)
1/2 tsp salt (more or less to taste)
pita bread
|
| Instructions:
|
Place bulgar in a bowl. Pour boiling water over bulgar and let sit for 20 minutes; drain well and let cool. Toss bulgar with parsley, green onions, tomatoes, cucumber, celery, and mint. Combine olive oil, lemon juice, and salt in a small bowl; pour over bulgar mixture and toss. Serve in pita bread. |
| Serving
Size: |
4 |
|
| Recipe:
|
THAI STYLE SPRING ROLLS |
| Comments:
|
I made the spring rolls and put my husband in charge of making the peanut sauce, so it actually became a fun thing to do together in the kitchen (while enjoying some chilled wine and beer). I would imagine people with older kids would have fun making these, too, because of the assembly process.
submitted by Laura six |
| Ingredients:
|
-1 pkg Spring roll wrappers (I used about 14 wrappers) (these will be dry circular wrappers)
-1 bundle bean thread noodles (found at Asian markets or some Asian aisles at regular grocery stores)
-2 T toasted sesame oil
-Assorted veggies, rinsed (I used 1 bunch carrots, 3-4 Asian turnips, 3-4 radishes, mushrooms, and a handful of shredded lettuce)
-1/2-2/3 lb cooked shrimp, defrosted, tail off
-Thai basil (optional)
-Salt and pepper
|
| Instructions:
|
Drop the bundle of bean thread noodles in boiling water.
When noodles are soft and have separated from each other (just a few minutes), remove from pan, strain, and toss with sesame oil.
Set aside.
Grate your veggies using a food processor or hand grater.
Season with salt and pepper and set aside.,br> If using greens, cut or shred by hand, and set aside.
Have 3 plates ready - a soaker plate or large dish (filled with hot water), an assembly plate, and a finished plate.,br> One at a time, soak a spring roll wrapper in the hot water until soft.
Carefully remove the wrapper from the soaker plate and lay flat on the assembly plate.
Make a small pile of veggies, lettuce or greens, bean thread noodles, shrimp, and Thai basil (if using).
Wrap the spring roll wrapper like a burrito, tucking the sides of the wrapper in as you roll.
Move finished roll to the last plate.
Continue with assembly until you have used all the ingredients.
Serve with soy sauce, sweet chili sauce, or peanut sauce (see below).
THAI STYLE PEANUT SAUCE
Notes: This seems like a lot of ingredients, but they are all combined and mixed in a food processor or mini-prep.
You may also be able to do this with a blender if you have a strong one
Feel free to substitute or omit ingredients according to your tastes; last night we didn't use ginger, fish sauce, sugar, or cilantro, and used lightly honey-roasted peanuts.
Turmeric, and Thai basil for a slightly different flavor.
This sauce is also great over stir-fried veggies and noodles or rice (making a Thai rama dish) or as a dip for chicken skewers (which was a hit at a Superbowl Party).
Most of the pantry ingredients (light coconut milk, low-sodium soy, etc.) I've found at Trader Joe's.
Others (peanut oil, fish sauce) I've found at Safeway or Fred Meyer |
| Serving
Size: |
4 |
|
| Recipe:
|
Vegetable Cheese Casserole |
| Comments:
|
Adapted from Organic Style magazine |
| Ingredients:
|
4 c steamed vegetables (whatever you have)
2/3 c cottage cheese
4 to 6 oz. grated cheddar cheese (depending on how much you like cheddar)
|
| Instructions:
|
Preheat oven to 400°F. After steaming the vegetables, put them in a small baking dish (there should be about 2 or 3 inches of vegetables in the dish), top with the cottage cheese, then top with the grated cheddar. Bake uncovered for 20 to 25 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Veggie Stew |
| Comments:
|
Make an easy veggie stew with this week’s CSA vegetables!
Posted by Carole Koch |
| Ingredients:
|
olive oil
onions and/or leeks
celery
garlic
sweet peppers
eggplant
tomatoes
parsley and/or thyme
salt and pepper(optional)
lemon juice(optional) |
| Instructions:
|
Heat a bit of olive oil in a skillet or large saucepan over medium heat.
Sauté some chopped onions and/or leeks, chopped celery and minced garlic, and cook for about 5 minutes.
Add chopped sweet peppers and chunks of eggplant. Cover and cook until eggplant is tender.
Add chopped tomatoes and chopped parsley and/or thyme. Cook until tomatoes are hot and beginning to soften.
Finish with salt and pepper and a squirt of lemon juice (optional).
|
| Serving
Size: |
4 |
|
| Recipe:
|
Bibb, Fennel, and Pear Salad |
| Comments:
|
by Laura Fraser and Susie Quick
If you don't have fennel, try thinly sliced celery heart.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 heads Bibb lettuce, leaves separated, washed, and spun dry
1 lg fennel bulb, trimmed and thinly sliced
1 ripe pear, cored and thinly sliced
2 T fresh lemon juice
2 T extra-virgin olive oil
1 T honey
1/2 t kosher salt
|
| Instructions:
|
Place the lettuce in a large salad bowl and top with fennel and pear slices. In a small bowl, whisk together the lemon juice, oil, honey, and salt. Drizzle dressing over salad and toss. |
| Serving
Size: |
4-6 |
|
| Recipe:
|
CAPANATA |
| Comments:
|
|
| Ingredients:
|
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped fennel bulb
• 2 garlic cloves, thinly sliced
• 1/2 cup golden raisins
• 1/3 cup white wine vinegar
• 3 tablespoons sugar
• 2 tablespoons capers
• 1 1/2 teaspoons grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (15-ounce) can tomato sauce
• 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
• 2 tablespoons chopped fresh flat-leaf parsley
|
| Instructions:
|
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, celery, fennel, and garlic; sauté 5 minutes or until tender.
Stir in raisins and next 8 ingredients (through artichokes).
Bring to a simmer; cook over medium-low heat 5 minutes or until liquid almost evaporates.
Sprinkle with parsley.
Serve chilled or at room temperature. |
| Serving
Size: |
4 |
|
| Recipe:
|
Fennel & Radish Salad |
| Comments:
|
From “Chicago Tribune Magazine,” May 15, 2005, courtesy Leah Eskin, adapted from “The Gourmet Cookbook.” |
| Ingredients:
|
1 fennel bulb, thinly sliced, fronds reserved
1 bunch red radishes, thinly sliced
4 stalks celery, thinly sliced
2 cups loose-packed flat-leaf parsley
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
|
| Instructions:
|
Shred fennel frond into small sprigs. Toss with parsley and sliced vegetables in a large bowl. Whisk together remaining ingredients and drizzle over vegetables to coat. |
| Serving
Size: |
4-6 |
|
| Recipe:
|
Fennel and Carrot Slaw with Olive Dressing |
| Comments:
|
|
| Ingredients:
|
2 medium fennel bulbs with fronds
5 carrots, coarsely grated
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 cup Spanish green olives, pitted and finely chopped
1/4 teaspoon dried Aleppo chile or Espelette pepper flakes (optional), or to taste
6 sun-dried tomatoes packed in oil, drained and very thinly sliced
2 tablespoons chopped flat-leaf parsley
|
| Instructions:
|
Chop enough fennel fronds to measure 3 tablespoons and reserve.
Discard remaining fronds and stalks.
Cut bulbs into thin matchsticks and toss with carrots in a bowl.
Whisk together lemon juice, vinegar, oil, olives, Aleppo chile (if using), and salt to taste and toss with vegetables.
Chill, covered, at least 30 minutes (for flavors to develop).
Just before serving, stir in reserved fronds and sprinkle sun-dried tomatoes and parsley over slaw.
Cooks' note: Slaw, without fronds, tomatoes and parsley can be chilled up to 4 hrs.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Fennel and Sweet Onion Salad |
| Comments:
|
|
| Ingredients:
|
2 bulbs of fennel with tops, thinly sliced
½ to 1 sweet onion, thinly sliced
1 to 2 tablespoons olive oil
2 to 3 tablespoon fresh lemon juice
¼ to ½ cup shaved or shredded Parmesan cheese
Sea salt and freshly ground black pepper, to taste
|
| Instructions:
|
Thinly slice the fennel, including the bulb and the stalk portion of the tops and place in medium size bowl.
Reserve 1/3 to ½ of the fronds for later use.
Thinly slice the sweet onion and add to the bowl.
Chop up the reserved fennel fronds and add to the bowl.
Add in the lemon juice, Parmesan cheese, and sea salt and pepper to taste.
Toss everything together until evenly combined and let stand for at least 15-30 minutes (or up to 24 hours) before serving. |
| Serving
Size: |
|
|
| Recipe:
|
Fennel Juice |
| Comments:
|
|
| Ingredients:
|
I put two of this week's apples, one fennel bulb and half a peeled lime in my new juicer.
OMG Yummy!
The actual recipe I was sort of following called for 1/2 a peeled lemon, 2 fennel bulbs and 2 green apples.
I'm guessing that's tasty, too.
|
| Instructions:
|
|
| Serving
Size: |
|
|
| Recipe:
|
Fennel Peach Salad |
| Comments:
|
|
| Ingredients:
|
2 thinly sliced fennel bulbs (preferably sliced on a mandolin)
2 diced peaches
2 finely sliced radishes
2 sliced green onions
1 Tbs of chopped fresh mint
2 Tbs balsamic vinegar
3 Tbs of olive oil
Salt and pepper to taste
|
| Instructions:
|
Combine the vinegar, olive oil salt and pepper and whisk until blended add the mint then pour over the rest of the ingredients. |
| Serving
Size: |
4 |
|
| Recipe:
|
Fish Grilled on Fennel or Dill |
| Comments:
|
It is worth it to spend the few minutes it takes to convert a single halibut steak into fillets. Just use a sharp, thin-bladed knife and cut straight down along the outline of the bone, which sits in the center of the steak and radiates out in four directions; this will produce four fillets. Alternatively, use striped bass (preferably skin-on and scaled), or any other fillet with some substance. |
| Ingredients:
|
4 to 6 fennel or dill stalks, each at least 6 inches long
• 4 6-ounce halibut fillets or 1 1/2 pounds of any white fish fillet, like striped bass, monkfish or cod
• Salt and cayenne pepper to taste
• 1 teaspoon fennel or dill seeds
• 1 lemon
• 2 teaspoons extra virgin olive oil
|
| Instructions:
|
1. Preheat a charcoal or gas grill (for broiling instructions, see the variation below).
The fire should be quite hot and the grill rack should be about 4 inches from the heat source.
• 2. When the grill is ready, make a bed of the fennel or dill stalks.
Sprinkle the fish lightly with salt and pepper, and lay it (skin side down, if there is a skin side) directly onto the fennel or dill.
Close the grill if possible, and cook, without turning, until the fish is done; it will be just about opaque all the way through and offer no resistance to a thin-bladed knife in about 10 minutes.
• 3. While the fish is cooking, mince or grind the fennel seeds.
Cut about 1 inch off each end of the lemon, and juice those pieces; slice the remaining lemon thinly.
• 4. When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; they are fine to eat in tiny quantities).
Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices.
Drizzle with lemon juice and olive oil, and serve.
Variations
• If using a broiler, preheat it and place the rack as close to the heat source as possible.
Put a half-inch of water in the bottom of a roasting pan, and lay the fennel or dill stalks in it.
Sprinkle the fish lightly with salt and pepper, and lay it (skin side down, if there is a skin side) directly onto the fennel or dill.
Broil until the fish is lightly browned on top and opaque throughout, about 10 minutes. (If at any time the fish is browning too quickly, move the broiler rack down a notch.) Finish as above.
|
| Serving
Size: |
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|
| Recipe:
|
Grilled Fennel and Tomatoes |
| Comments:
|
I tried the recipe below, and really liked it.
I thought other farm members might want to give it a try before they decide they don't like their fennel! :)
*Recipe from Williams-Sonoma Vegetable cookbook.
|
| Ingredients:
|
4 T olive oil
2 fennel bulbs
4 ripe tomatoes
Several leaves basil, shredded or torn
1 clove garlic, minced
Sugar
Salt and pepper
|
| Instructions:
|
Heat grill pan or barbecue to very hot.
Drizzle with olive oil.
Cut fennel bulb lengthwise into ¼” slices (hold fennel bulb upright and slice down to bottom of bulb).
Coat with ½ the olive oil.
Slice tomatoes in half, sprinkle cut side with sugar, then drizzle with olive oil.
Sprinkle veggies with salt and pepper to taste.
Add veggies to grill, turning over after grill marks form on all sides.
Cook until fennel is translucent and tomatoes are soft and hot.
Remove from grill to a serving platter.
Sprinkle with fresh garlic and basil leaves.
Serve hot or warm.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Pan Fried Crusty Fennel |
| Comments:
|
by Susie Quick
This simple recipe makes a fantastic first course for an Italian-inspired meal. Serve it straight from the skillet with lemon wedges and paper napkins.
Preparation time 0.500000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
4 lg fennel bulbs
3 lg egg whites, lightly beaten
1 1/2 c fine bread crumbs
canola oil
kosher salt
lemon wedges
|
| Instructions:
|
1. Trim fennel fronds and coarse stalks from tops of bulbs. Slice off ¼ inch from bottoms, then slice fennel lengthwise into ½-inch-thick pieces. Place a rack over a large baking sheet.
2. Fill a 12-inch skillet with water and bring to a boil. Cook fennel (in batches, if necessary) until just tender, about 8 minutes. Transfer to rack to cool. Pat fennel dry with paper towels. Rinse skillet and wipe completely dry.
3. Place egg whites and crumbs in 2 shallow bowls. Dip fennel slices first in whites, then in crumbs, pressing crumbs gently with your hands to help them adhere. Transfer to rack and let rest 10 minutes.
4. Add ½ inch of oil to the skillet and place over medium heat, until hot but not smoking. Add fennel slices in batches, but do not crowd. Cook until golden brown and crispy, about 5 minutes per side. Transfer to rack when done. Cook remaining fennel slices. Serve hot, sprinkled with salt and a squeeze of lemon.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Portobello Mushrooms Stuffed with Spinach, Parmesan, and Fennel |
| Comments:
|
|
| Ingredients:
|
4 large Portobello mushroom caps (about 1½ pounds total)
¼ cup olive oil, plus more for oiling the baking dish
½ cup onion, finely minced
1½ cups fennel, finely minced
4 garlic scapes, finely minced (or 4 cloves of garlic)
6 ounces shiitake mushrooms, stems discarded, caps minced (about 1 cup)
12 ounces spinach, cut into ribbons (about 8 cups)
¼ cup fresh flat leaf parsley, minced
3 tablespoons fresh tarragon, minced
1 ¼ cups freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
|
| Instructions:
|
Wipe the Portobello mushroom caps clean with a damp towel.
Using a paring knife or teaspoon, remove the gills to create a shallow depression for the stuffing.
Place the portobellos on the lightly oiled baking dish and set aside.
Position the rack in the center of the oven and preheat oven to 400˚F.
Heat the olive oil in a large skillet over medium-low heat.
Add the onions and fennel and cook until soft, 8 to 10 minutes.
Add the garlic scapes and shitake mushrooms and cook until the moisture has evaporated, about 10 minutes.
Stir in the spinach and cook until it wilts, about 5 minutes, working in batches, in necessary.
Add the parsley, tarragon, and ½-cup of Parmesan cheese and stir to combine.
Cook until the cheese melts, about 1 minute.
Season the filling with salt and pepper to taste.
Spoon the filling into the portobellos, mounding it slightly.
Sprinkle 3 tablespoons of the remaining Parmesan cheese over each mushroom.
(The mushrooms can be prepared up to this stage 4 hours ahead.
Refrigerate them, covered until ready to bake).
Bake the mushrooms until they are tender but not soggy and the cheese on the top has browned, 20 to 25 minutes.
Serve immediately. Serves 4.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Fennel |
| Comments:
|
|
| Ingredients:
|
• 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
• Olive oil
• Balsamic vinegar
|
| Instructions:
|
1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat.
Sprinkle on some balsamic vinegar, also to coat.
Line baking dish with Silpat or aluminum foil.
Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Fennel, Chilli and Sweet Potato Salad |
| Comments:
|
This recipe hails from an Australian magazine called, 'Sumptuous'. Sweet potatoes and fennel are a good source of vitamin A, C, B6, iron, potassium and fiber. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise.
|
| Ingredients:
|
2 small fennel bulbs, quartered
1 sweet potato, peeled and cut into 1 inch pieces
4 whole large red chillies
1 head of garlic
zest from 1 lemon
olive oil for cooking
sea salt and freshly ground black pepper
1 bunch of arugula
2 tablespoons pumpkin seeds
2 tablespoons balsamic vinegar
4 tablespoons olive oil
|
| Instructions:
|
Preheat oven to 180c. Place fennel, sweet potatoes, chillies, whole garlic cloves and lemon zest in a bowl.
Drizzle with olive oil, salt and pepper and mix until coated.
Spread on a tray and roast until vegetables are tender and have caramelised a little (about 20 |
| Serving
Size: |
4 |
|
| Recipe:
|
String Bean And Fennel Salad |
| Comments:
|
by Susie Quick
You can use all green beans if you can't find wax beans for this make-ahead salad.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
2 T extra-virgin olive oil
1 T red-wine vinegar
1 clove garlic, minced
2 c thinly sliced fennel bulb
1 small red onion, thinly sliced
2 t minced fresh dill
Kosher salt and freshly ground pepper
|
| Instructions:
|
1. Cook beans in a large pot of boiling salted water 5 minutes, or until crisp-tender; drain. Rinse in a colander beneath cold running water; drain.
2. In a large bowl, whisk oil, vinegar, and garlic. Add beans, fennel, onion, and dill. Toss and season with salt and pepper to taste.
3. Cover and chill at least 1 hour in refrigerator, or up to 6 hours. Serve cold or at room temperature.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Easy Garlic Delicata |
| Comments:
|
This recipe calls for the squash to be peeled, but it is really not necessary. Also, you might want to try substituting the parsley with CSA sage, or even basil.From allrecipes.com. |
| Ingredients:
|
1 delicata squash
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh parsley
|
| Instructions:
|
Preheat oven to 375 degrees F. Oil a 9 x 13-inch baking dish. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2-inch thick slices. Place in baking dish and toss with olive oil, garlic and parsley. Bake for 30 minutes or until tender. |
| Serving
Size: |
2 |
|
| Recipe:
|
GREEK SALAD DRESSING |
| Comments:
|
n/a |
| Ingredients:
|
1 cup extra virgin cold pressed olive oil
1/3 cup fresh lemon juice or raw apple cider vinegar
2 tsp. finely minced garlic
2 Tbs. fresh minced oregano or 1 Tbs. dried oregano
1 tsp. sea salt & ground pepper to your taste
|
| Instructions:
|
Mix and drizzle over favorite greens. |
| Serving
Size: |
4 |
|
| Recipe:
|
Gremolata |
| Comments:
|
This mixture is a traditional garnish for osso buco, but it is great with lamb chops, bean dishes or rice. Try adding it to salads, soups or mashed potatoes.From “Gourmet,” March 1997 |
| Ingredients:
|
2 tablespoons finely chopped flat-leafed parsley
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper, to taste
|
| Instructions:
|
Combine ingredients, seasoning with salt and black pepper, to taste. |
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Garlic Hummus |
| Comments:
|
Adapted from “Chicago Tribune,” September 3, 2008 |
| Ingredients:
|
1 whole head garlic
3 tablespoons extra virgin olive oil
1 15-ounce can chickpeas, drained, liquid reserved
2 tablespoons tahini (sesame seed paste)
juice of 1/2 lemon
1/2 teaspoon each:
ground cumin, salt
2 tablespoons chopped parsley
|
| Instructions:
|
Heat oven to 350 degrees F.
Separate garlic cloves from hard stem.
Place on a pieces of foil, Drizzle with 1 tablespoon olive oil; fold foil over the top.
Roast until cloves are soft and golden brown, 30 to 45 minutes.
Squeeze out the roasted garlic from their skins.
Place chickpeas, tahini and roasted garlic in food mill.
Process it through the finest plate.
Stir in lemon juice, cumin and salt.
If too thick, stir in some of the reserved chickpea liquid to thin.
Spoon hummus into serving bowl and drizzle remaining 2 tablespoons olive oil over the top.
Sprinkle with chopped parsley.
Serves 8.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Roasted Garlic Sauce |
| Comments:
|
From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press 2005.
|
| Ingredients:
|
|
| Instructions:
|
Remove loose papery layer from the outside of a whole garlic bulb, but do not peel.
Slice off top of the bulb, exposing the tip of each clove.
Place on a square of aluminum foil and drizzle with 1 tablespoon olive oil, or just season with salt and pepper.
Wrap tightly and bake until tender.
When cool, squeeze the soft roasted cloves into a small bowl, mash them with a fork, and stir in 3/4 cup plain yogurt.
Note: If your garlic bulb is small, use two for this recipe.
Makes about 3/4 cup.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Braised Romano Beans |
| Comments:
|
|
| Ingredients:
|
1/2 cup extra virgin olive oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced red onion
1 clove garlic, crushed
2 sprigs fresh rosemary
1 teaspoon tomato paste
1 cup peeled, crushed ripe tomatoes, preferably plum tomatoes, with their juices
Salt and freshly ground black pepper
1 1/2 pounds romano beans (flat green beans), ends trimmed (or fresh cranberry beans in their shells).
|
| Instructions:
|
1. Heat oil in a deep skillet or a shallow three-quart saucepan.
Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes.
Add garlic and rosemary and cook until fragrant, a few minutes.
Stir in tomato paste and tomatoes.
Bring to a simmer.
Season with salt and pepper.
Simmer until mixture is well combined, about 5 minutes.
2. Add beans, setting them in pan all in one direction. Add 1/2 cup water.
Bring to a simmer.
Baste beans, season with salt, reduce heat to low.
Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes.
Adjust seasoning and serve hot or at room temperature.
|
| Serving
Size: |
4 |
|
| Recipe:
|
GARLICKY ROMANO BEANS |
| Comments:
|
SHORTHAND RECIPE
GARLIC-ROSEMARY OLIVE OIL Heat ¼c olive oil w 3” fresh rosemary, 3 cl garlic til rosemary sizzles. Rest 20min.
|
| Ingredients:
|
GARLIC- and ROSEMARY-INFUSED OIL
1 cup olive oil
a large sprig of fresh rosemary
5 garlic cloves, peeled and crushed with flat of a knife
Heat oil, rosemary and garlic in a skillet (the larger surface area heats the oil more evenly and quickly) until the rosemary sizzles.
Turn off heat and let rest for 20 minutes.
Remove the rosemary and garlic.
BEANS
Salted water to cover
1 pound beans, ends snapped
1 tablespoon Garlic- and Rosemary-Infused Oil
1 tablespoon good bread crumbs (tonight, a Swedish rye)
Salt & pepper
|
| Instructions:
|
Bring the salted water to a boil.
Add the beans and cook for 5 minutes or until done but still bright green.(They cook faster than regular green beans.)
Drain and toss with the oil and bread crumbs.
Season to taste.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Green Bean, Blue Potato, and Red Tomato Salad |
| Comments:
|
by Susie Quick
If you can't find fingerling potatoes, use any thin-skinned small potatoes or cut larger ones into quarters. This tomato dressing is also great on grilled fish or tossed with cold sesame noodles.
Adapted from Organic Style magazine
|
| Ingredients:
|
6 ripe plum tomatoes, halved lengthwise
Kosher salt and freshly ground pepper
1/3 c extra-virgin olive oil
2 T minced shallot
1 T red wine vinegar
1 t Dijon mustard
1 pound small boiling potatoes (preferably blue or yellow fingerling), scrubbed
1 pound thin French green beans (haricots verts) or small regular string beans, trimmed and halved
1/4 c chopped fresh Italian parsley
|
| Instructions:
|
1. Lightly coat a clean grill with cooking oil spray and preheat to medium-high. Grill tomatoes until lightly charred, about 3 minutes each side. Transfer to a plate and discard skins, if desired. Season tomatoes with salt and pepper. Remove the seeds from 1 tomato half and place in a blender along with the oil, shallot, vinegar, and mustard. Blend until smooth. Season to taste with salt and pepper.
2. Bring the potatoes and enough cold salted water to cover to a boil and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain the potatoes and when cool enough to handle, cut into ½-inch-thick pieces. Transfer to a bowl and stir in the tomato dressing.
3. Steam or boil the green beans until just tender and still bright green, about 4 minutes. Drain in colander; rinse under cold water. Drain well; stir into potatoes. Just before serving, stir in tomatoes and parsley; season to taste with salt and pepper.
|
| Serving
Size: |
4 |
|
| Recipe:
|
GREEN BEANS with LEMON & PINE NUTS |
| Comments:
|
|
| Ingredients:
|
Water to cover
SALT
1 pound fresh green beans
1/4 cup toasted pine nuts
Zest of a lemon
Juice of half a lemon
1 tablespoon olive oil
Parsley (optional)
Salt & pepper to taste
|
| Instructions:
|
Bring the water to a boil on MEDIUM HIGH.
SALT the water.
Add the beans , cover and let cook til done, about 10 minutes.
Drain and return to hot pan.
Stir in remaining ingredients.
Serve and enjoy!
|
| Serving
Size: |
4 |
|
| Recipe:
|
Green Beans with Walnut Vinaigrette |
| Comments:
|
by Naomi Duguid and Jeffrey Alford
We were taught how to make this fresh, simple dish in Tbilisi, Soviet Georgia, by an accomplished local cook who brought it to a neighborhood potluck. Ground walnuts in the vinaigrette dressing add richness and flavor.
Preparation time 0.150000 minutes
|
| Ingredients:
|
Scant 1/2 cup walnut pieces, lightly toasted and finely chopped (about 11/2 ounces)
1/2 c olive oil
2 T freshly squeezed lemon juice
3 T red wine vinegar
2 cloves garlic, minced or crushed
1 t salt, or to taste
2 1/2 pounds green beans, trimmed and cut into 1-inch pieces
1 c packed coarsely chopped cilantro leaves
Freshly ground black pepper (optional)
|
| Instructions:
|
1. In a mortar or food processor, grind 1/4 cup walnuts to a paste. Turn out into a bowl and combine with oil, lemon juice, vinegar, garlic, and a pinch of salt. Whisk to blend. Let sit 30 minutes or up to 2 hours to allow flavors to blend.
2. Fifteen minutes before serving, cook the beans in a covered saucepan in an inch of boiling water until just tender but still firm, about 5 to 7 minutes. Rinse with cold water, drain well, and place in a serving bowl.
3. Whisk dressing vigorously; pour over beans, and toss. Sprinkle with 1 teaspoon salt. Reserve 1 teaspoon cilantro; add remaining cilantro to beans and toss gently. Taste and adjust seasoning. Garnish with remaining walnuts and reserved cilantro. Serve warm or at room temperature.
|
| Serving
Size: |
9 |
|
| Recipe:
|
Green-on-Green Bean Salad |
| Comments:
|
by Tamara Holt
Plunging blanched beans in ice water stops them from cooking and maintains their lovely bright green color. This side dish goes beautifully with grilled chicken.
Preparation time 0.500000 minutes
|
| Ingredients:
|
10 ounces green beans, trimmed
2 T extra-virgin olive oil
1 T white wine vinegar
1/4 t salt, plus more to taste
1/8 t freshly ground black pepper, plus more to taste
4 med scallions, trimmed of all but 1 inch of greens and thinly sliced (about 1/3 cup)
3 T chopped mint
|
| Instructions:
|
1. Bring a large pot of salted water to boiling. Add green beans, return to a boil, and cook just until bright green, 1 to 2 minutes. Drain beans and transfer immediately to a bowl of ice water. When cool, drain and pat dry. (This can be done several hours in advance.) Set aside, covered, at room temperature.
2. Whisk together oil, vinegar, ¼ teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add cooked beans, scallions, and mint. Toss well, season with additional salt and pepper, and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Jen’s Green Bean Stir- fry |
| Comments:
|
n/a |
| Ingredients:
|
green beans
olive oil
garlic (minced)
sweet peppers or red or orange bell peppers
cashews or almonds (chopped)
summer squash (optional) |
| Instructions:
|
Par-boil green beans. Heat up some olive oil. Add some minced garlic, small sliced sweet peppers or red or orange bell peppers, the green beans and some chopped cashews or almonds. Stir fry till crisp tender. Yum. This is fast and easy. You could even add some sliced summer squash to this. |
| Serving
Size: |
4 |
|
| Recipe:
|
Natural Green Bean Casserole |
| Comments:
|
Many of us grew up with the conventional green bean casserole on our holiday tables. This natural recipe doesn't attempt to replicate the old version; the new flavors surpasses the old instead.Nutrition Info:
Per Serving (5.5 oz-wt.): 140 calories (50 from fat), 6g total fat, 1g saturated fat, 4g dietary fiber, 4g protein, 19g carbohydrate, 5mg cholesterol, 65mg sodium
|
| Ingredients:
|
1 can of organic cream of mushroom soup, or creamy portabella mushroom soup
2 large sweet onions, peeled, cut in half and thinly sliced (1/4 inch thick)
1/4 cup organic whole wheat flour
1/4 cup organic unbleached white flour
1/4 tsp garlic granules
1/4 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
pinch of cayenne pepper, opt.
1/2 cup buttermilk
1 cup whole wheat bread crumbs
2 TB extra virgin olive oil
1 lb fresh green beans, trimmed and cut into 2 inch pieces
olive oil cooking spray
|
| Instructions:
|
Preheat oven to 425°F.
In a large bowl, combine whole wheat flour, white flour, garlic granules, sea salt, pepper, and cayenne. Add onions and stir well or use clean hands to coat. Pour buttermilk over onions and toss again to coat well. Place breadcrumbs in a separate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion. Coat a large cookie sheet with olive oil spray. Transfer onions to prepared cookie sheet. Bake onions for half an hour, or until golden brown and crispy. While onions are baking, steam green beans until just tender, about 4 to 5 minutes. If necessary, drain green beans and return to pan.
Reduce oven to 350°F.
Pour mushroom soup into the steamed green beans. Add half the onion rings. Place in an olive oil-sprayed casserole dish. Top with remaining onion rings. Bake for 30 minutes or until hot and bubbly. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
ROMANO BEANS in BUTTER-BRAISED GARLIC |
| Comments:
|
|
| Ingredients:
|
1 big pot of heavily salted water (this means 2 quarts of water and 1 tablespoon of table salt for a pound of beans)
3 tablespoons unsalted butter
4 or 5 or more large cloves of garlic, peeled and pressed flat with the blade of a knife
1 pound green beans (or any snap bean), ends snapped
1 tablespoon fresh sage [the recipe says 1 teaspoon or a pinch of dried]
1 tablespoon fresh parsley if desired
Good salt to taste
Bring the water to a boil.
|
| Instructions:
|
Meanwhile, in a skillet eventually large enough to hold the beans, too, melt the butter on the lowest flame.
Add the garlic when it's prepped, COVER and let cook, watching the flame so the butter doesn't burn, letting the garlic warm slowly until it begins to sizzle and turn golden, watching very carefully after that.
At some point along the way, chop or mash the garlic into small bits and return to the skillet to continue.
While garlic braises, cook the beans in the water till the desired doneness (I think just past tender-crisp is right for this, you want the butter to be able to soak into the flesh a bit when the time comes) is reached.
Drain in a colander.
When the garlic is done, if you like, reserve a couple of tablespoons of the butter for another use, then stir in the beans and rewarm.
Transfer to a serving dish, sprinkle with good salt and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
The best green bean salad |
| Comments:
|
Bring copies of this recipe with you if you bring it to a potluck. You will be asked for this recipe!
Note: this is good with either basil or cilantro! |
| Ingredients:
|
1 1/2 lbs. green beans (par-boiled)
1c. diced red onion
1c. crumbled feta
1 c. toasted walnut pieces.
Dressing:
3/4 c. olive oil
1/4 c. white wine vinegar
1/2 c. finely chopped fresh basil (or cilantro for a different flavor)
1 tsp. salt
1/2 tsp. minced garlic
fresh ground pepper
|
| Instructions:
|
Combine oil, vinegar, basil(or cilantro), salt, garlic, and pepper. Shake and refrigerate.
Keep all ingrediants seerate.
Just before serving, toss beans, onions, cheese, and walnuts with dressing. |
| Serving
Size: |
|
|
| Recipe:
|
Broiled Green Tomatoes with Cheese |
| Comments:
|
From www.ext.colostate.edu. |
| Ingredients:
|
Green tomatoes
Celery salt
Pepper, to taste
Finely ground bread crumbs
1/4 cup grated Parmesan cheese
1 egg beaten well and diluted with 2 tablespoons water
|
| Instructions:
|
Wash green tomatoes.
Drain and dry.
Cut tomatoes crosswise into halves and slice a small piece off the tops and the bottoms.
Sprinkle the halves with celery salt and pepper, to taste.
Combine bread crumbs and cheese.
Dip tomato halves in bread crumb mixture.
Then dip in egg-water mixture and again in bread crumbs.
Place breaded halves on a greased pan in a moderate oven, 375 degrees F. and bake until they are nearly soft.
Place under broiler, turning once, until they are brown.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Classic Fried Green Tomatoes |
| Comments:
|
From southernfood.about.com |
| Ingredients:
|
Green tomatoes
Salt and pepper
Cornmeal
Bacon grease or vegetable oil
|
| Instructions:
|
Slice the tomatoes into ¼ to ½-inch slices.
Salt and pepper them to taste.
Dip in cornmeal and fry in hot grease or oil about 3 minutes or until golden on bottom.
Gently turn and fry the other side.
Serve as a side dish - delicious with breakfast!
Variation: Dip the slices in flour and then beaten egg before coating with cornmeal or breadcrumbs.
Keep warm in a low 200 to 250 degree F. oven if frying in batches.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Green Tomato Bread |
| Comments:
|
From “Chicago Tribune,” September 15, 2004, adapted from “52 Great Green Tomato Recipes,” by Phyllis Hobson. |
| Ingredients:
|
2/3 cup each: raisins, boiling water
6 medium green tomatoes, peeled, cored, seeds discarded, and cut into chunks
2 2/3 cups sugar
2/3 cups vegetable shortening
4 eggs, beaten
3 1/3 cup flour
2/3 cup pecans or walnuts, coarsely chopped
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder
1 teaspoon each: cinnamon, ground cloves
|
| Instructions:
|
Heat oven to 350 degrees.
Soak raisins in boiling water; set aside to cool.
Puree tomato chunks in a blender, 1 cup at a time; you should have 2 cups of pulp. Set aside.
Beat sugar and shortening until fluffy in a large bowl with mixer on medium-high speed.
Add eggs, the 2 cups of the tomato pulp, raisins and soaking water; beat well.
Combine flour, nuts, baking soda, salt, baking powder, cinnamon and ground cloves in a separate large bowl.
Add flour-nut mixture, 1 cup at a time, to the tomato mixture, stirring well after each addition.
Divide batter between two greased 9x5-inch loaf pans.
Bake until a tester inserted in the center of each cake comes out clean, about 1 hour, 10 minutes.
|
| Serving
Size: |
20 |
|
| Recipe:
|
Green Tomato Cake |
| Comments:
|
From southernfood.about.com |
| Ingredients:
|
2¼ cups sugar
1 cup shortening, melted
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup walnuts
1 cup raisins
2 ½ cups diced green tomatoes
Coconut (optional)
|
| Instructions:
|
Preheat oven to 350°.
Cream sugar, shortening, eggs and vanilla until smooth.
Sift flour, salt, baking soda, cinnamon and nutmeg into egg mixture.
Blend together.
Stir in nuts, raisins and tomatoes.
Pour into greased 9x13 inch pan.
Top with coconut if desired. Bake for one hour.
|
| Serving
Size: |
12 |
|
| Recipe:
|
Green Tomato Pickles |
| Comments:
|
Unripe tomatoes are not just for tossing at trees. They make tasty pickles you can enjoy all winter long. Here's a simple recipe adapted from Stocking Up III.
|
| Ingredients:
|
9 c white vinegar
1 1/4 c honey
5 pounds green tomatoes
10 med onions
10 t celery seeds
5 t mustard seeds
5 t dill seeds
15 peppercorns
5 cloves garlic
|
| Instructions:
|
1. In an enamel or stainless steel pot, bring white vinegar and honey to a boil.
2. Meanwhile, cut green tomatoes into half-inch-wide slices, and slice onions to the same size. Layer slices in 5 hot, scalded quart jars.
3. To each jar add 2 teaspoons celery seeds, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, 3 peppercorns, and 1 clove of garlic.
4. Pour boiling vinegar mixture into jars, allowing ¼ inch of headspace. Seal, then turn jars once to disperse spices. Process in a boiling-water bath for 15 minutes.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Green Tomato Pie |
| Comments:
|
From southernfood.about.com. |
| Ingredients:
|
6 to 8 medium green tomatoes
2 tablespoons lemon juice
1 teaspoon grated lemon peel
½ teaspoon salt
¼ teaspoon pepper
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter
Pastry for a 9-inch 2-crust pie
|
| Instructions:
|
Wash the tomatoes; peel and slice.
In a saucepan, combine tomatoes with lemon juice, peel, salt and cinnamon.
Cook tomato mixture over low heat, stirring frequently.
Combine sugar and cornstarch; stir into tomato mixture.
Cook mixture until clear, stirring constantly.
Add butter, remove from heat, and let stand until slightly cooled.
Line a 9-inch pie plate with pastry;
pour in tomato mixture.
Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape.
Bake at 435 degrees F. for 35 to 45 minutes, or until nicely browned.
Serve warm or cooled |
| Serving
Size: |
|
|
| Recipe:
|
Green Tomatoes |
| Comments:
|
Sources: southernfood.about.com and www.urbanext.uiuc.edu.
|
| Ingredients:
|
Before the first frost, we harvest all of our tomatoes, many of which are not
yet ripe. These green tomatoes can easily be ripened by wrapping them individually in newspaper and storing in a room at 60 to 65 degrees. The green tomatoes will ripen over the next few weeks. But instead of ripening your tomatoes, why not try using them green?
Green tomatoes have long been a staple of the cuisine of the Southern United States. They were even immortalized in Fannie Flagg's humorous book "Fried Green Tomatoes at the Whistle Stop Café" and the movie it inspired.
|
| Instructions:
|
There are plenty of ways to to coat and fry your green tomatoes; use breadcrumbs, cracker crumbs, cornmeal or flour. Some people dip them in beaten eggs before dredging, while others just dredge and fry. Either way, salt and pepper them first, and use a little bacon grease for flavor if you have it. Of course you can also get creative by adding different seasonings to the coating mixture.
|
| Serving
Size: |
|
|
| Recipe:
|
Carmele’s Amazing Greens |
| Comments:
|
n/a |
| Ingredients:
|
4 leaves Collard greens
4 leaves of each kind of kale (there is three kinds out there)
1 leaf of ea. kind of mustard greens (there are two kinds)
Grate about 2Tbs. ginger
For dressing:
¼ c. lemon juice
¼ c. tamari (or soy sauce)
¼ c. olive oil
1 heaping tsp. minced garlic
1 (or more if desired) tsp. honey or syrup. |
| Instructions:
|
Chop the following greens and put in bowl (cut out center stem):
4 leaves Collard greens
4 leaves of each kind of kale (there is three kinds out there)
1 leaf of ea. kind of mustard greens (there are two kinds)
Grate about 2Tbs. ginger and toss with greens
For dressing mix together:
¼ c. lemon juice, ¼ c. tamari (or soy sauce) ¼ c. olive oil, 1 heaping tsp. minced garlic, and 1 (or more if desired) tsp. honey or syrup.
Add dressing to greens and mix together, let sit for ten minutes and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Cooking Greens |
| Comments:
|
Cooking greens is more art than science in my kitchen.
A good batch of greens has several components - they're tart from some form of vinegar, the have bulk and flavor (from some sort of ham or browned butter), they have heat (from hot sauce or peppers) and they're sweet (from caramelized onions, sugar or both).
|
| Ingredients:
|
1 large bunch of greens (turnip, kale, collard, mustard)
1 medium onion, diced (Walla Walla, shallots or red)
2 T Oil or Butter
1-2 garlic cloves, diced (depending on taste)
4-8 oz pork product (cubed ham, crumbled bacon, prosciutto or a few tablespoons of browned butter)
16 oz stock or water (chicken or vegetable)
2-4 T vinegar (white, rice, wine, etc.)
2-4 t sugar (optional, depending on taste)
Hot Sauce (to taste, or red pepper flakes)
|
| Instructions:
|
1. Clean greens and remove stem (fold them in half and cut down the stem).
Slice greens into strips approximately 1/4 to 1/2 inch wide and less than 4 inches long.
2. Brown diced onion and garlic in butter or oil until the onion is slightly caramelized.
Add pork product and simmer for a few minutes, stirring occasionally.
3. Add stock to pot along with remaining ingredients.
Simmer on medium heat for 15-25 minutes.
Strong greens like Turnip and Collard require more vinegar and sugar and do best with stronger onions flavors like shallots.
Kale likes Walla Walla sweets and flavored vinegar like seasoned rice vinegar.
All do well with hot sauce or red pepper, but none require it.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Country Style Greens |
| Comments:
|
n/a |
| Ingredients:
|
4 lb Strongly flavored greens; kale, collards, mustard, turnip
1 lb Pork pork shoulder butt; slashed to the bone in 3 places
Salt and pepper to taste
1 tb Flour; optional
Pepper vinegar or cider vinegar
|
| Instructions:
|
Remove the stems from the greens and clean them thoroughly. Put them in a large pot with just enough water to cover. Add the pork butt. Bring the water to a boil, lower the heat, and simmer, partially covered, for 2 hours or until the greens are soft and the meat is falling apart. Add salt and pepper to taste, then the optional flour, mixing well. |
| Serving
Size: |
6 |
|
| Recipe:
|
Frittata with Mustard Greens and Fontina Cheese |
| Comments:
|
n/a |
| Ingredients:
|
2 Tblsp. olive oil
2 small bunch mustard greens, stems trimmed, leaves cut into 1 inch wide strips
1 Tblsp finely chopped garlic
4 large eggs, beaten to blend
1/2 Cup diced fontina cheese
|
| Instructions:
|
Preheat broiler. Heat oil in medium broiler-proof skillet over medium-high heat. Add greens; stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens; stir to blend. Sprinkle with cheese. Cover skillet; cook until frittata is almost set but top is still runny, about 2 minutes. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto plate. |
| Serving
Size: |
4 |
|
| Recipe:
|
Greens Mineiran style |
| Comments:
|
n/a |
| Ingredients:
|
2 lb Young kale greens; tough stems removed
3 tb Fruity olive oil
1 md Onion; finely chopped
2 lg Cloves garlic; minced
|
| Instructions:
|
Wash the kale thoroughly and grasp it together into manageable bunches. Cut each bunch crosswise into very thin strips. Wash the strips again and drain them thoroughly. In a large heavy skillet heat the oil over medium heat. Cook the onion for 3 to 4 minutes, stirring occasionally, until softened and slightly golden. Add the garlic and cook for 1 minute more, or until the aroma is released. Add the kale strips and cook, tossing occasionally, until the greens are softened but still bright green, 5 to 7 minutes. Serve hot. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
Mixed Greens and Fresh Ricotta Pizza |
| Comments:
|
by Stephana Bottom
Make this pizza with a whole-wheat crust and a light drizzle of hot chili oil at the end. Fresh ricotta, found in good cheese shops or large supermarkets, tastes best, but if that's not available, use whole-milk ricotta from the dairy case.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 T extra-virgin olive oil
6 ounces mixed green (such as chard, kale, or mustard greens), deribbed, roughly chopped
4 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
All-purpose flour for rolling
1 disk pizza dough
2 ounces thinly sliced prosciutto
3/4 c fresh ricotta (about 6 ounces), drained if watery
Hot chili oil, optional
|
| Instructions:
|
1. Arrange oven rack in the lower third of the oven and place pizza stone, if using, on top. Preheat the oven to 500°. Place oil in a large 12-inch skillet over medium-high heat until hot but not smoking. Add greens and garlic; stir-fry just until greens are slightly wilted, about 4 minutes. Season lightly with salt and pepper; transfer to a colander to drain off excess liquid.
2. Sprinkle a clean work surface with flour, and roll or pat dough to an 11-by-14-inch rectangle. Transfer to a pizza pan, rimless cookie sheet, or pizza peel (if using a pizza stone) lightly dusted with cornmeal or flour. Arrange prosciutto and ricotta over dough. Sprinkle with salt and pepper.
3. Transfer pizza to oven and bake 8 minutes. Scatter greens over pizza. Continue to bake until crust is golden brown and cheese begins to brown, 6 to 8 minutes longer. Transfer to a cutting board and top with hot chili oil, if desired; slice and serve hot.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Mixed greens with roasted vegetables and goat cheese |
| Comments:
|
|
| Ingredients:
|
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon minced fresh thyme
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon sugar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup dried cranberries, coarsely chopped
8 cups mixed greens
2 ounces goat cheese
2 large beets
8 carrots, peeled and cut into 1-inch pieces
2 onions, peeled and sliced into eight wedges
|
| Instructions:
|
Heat oven to 400°F.
Wrap beets in foil; roast in a roasting pan for 30 minutes.
In a bowl, toss together carrots, onions, 2 teaspoons oil, thyme and half of the salt and pepper; add to roasting pan. Roast 20 minutes more, or until vegetables are tender.
Meanwhile, in a small saucepan over medium-low heat, dissolve sugar, honey and mustard in vinegar; add cranberries.
Simmer for 5 minutes; whisk in remaining salt, pepper and oil.
Remove from heat.
When vegetables are done, remove foil from beets and let cool slightly.
When cool enough to handle, peel beets and cut into 1-inch chunks.
Mound lettuce onto four plates; top with beets and other roasted vegetables and goat cheese.
Drizzle with dressing.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Mixed greens with roasted vegetables and goat cheese |
| Comments:
|
|
| Ingredients:
|
1 1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon minced fresh thyme
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon sugar
2 tablespoons honey
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup dried cranberries, coarsely chopped
8 cups mixed greens
2 ounces goat cheese
2 large beets
8 carrots, peeled and cut into 1-inch pieces
2 onions, peeled and sliced into eight wedges
|
| Instructions:
|
Heat oven to 400°F.
Wrap beets in foil; roast in a roasting pan for 30 minutes.
In a bowl, toss together carrots, onions, 2 teaspoons oil, thyme and half of the salt and pepper; add to roasting pan.
Roast 20 minutes more, or until vegetables are tender.
Meanwhile, in a small saucepan over medium-low heat, dissolve sugar, honey and mustard in vinegar; add cranberries.
Simmer for 5 minutes; whisk in remaining salt, pepper and oil.
Remove from heat.
When vegetables are done, remove foil from beets and let cool slightly.
When cool enough to handle, peel beets and cut into 1-inch chunks.
Mound lettuce onto four plates; top with beets and other roasted vegetables and goat cheese.
Drizzle with dressing.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Sesame Sauteed Greens |
| Comments:
|
n/a |
| Ingredients:
|
1/2 medium onion, chopped
1 clove garlic, chopped
1 bunch green chard
3 Tblsp olive oil
2 Tblsp sesame oil
1 bunch turnip tops
1 bunch beet greens
2 Cups cabbage, coarsely chopped
Salt and pepper to taste
1 Tblsp sesame seeds
|
| Instructions:
|
In a skillet, over medium heat, toast the sesame seeds in the oil until they begin to pop. Quickly add onions and garlic and sauté until the onions begin to soften. Add cabbage, green chard, beet greens, and turnip tops. Sauté until greens begin to wilt. Add sesame oil and sauté, stirring to mix flavors.
Add salt and pepper to taste. Cabbage should be al dente and greens wilted.
Serve with roasted fowl or favorite veggie entrée.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Stir-Fry Greens |
| Comments:
|
n/a |
| Ingredients:
|
2 Bunches collard greens
1 Roma tomato
2 tsp garlic powder
1 Tblsp. soy sauce
4-5 Tblsp. olive oil
Pinch of salt (optional)
|
| Instructions:
|
Wash collard greens and drain. Cut greens into 1/2 inch strips. Add olive oil to wok or skillet. Heat wok or skillet until medium-hot. Add collards to wok or skillet and sauté for about 2 minutes. Lower heat and add garlic powder, soy sauce and salt.
Cook for another 10-12 minutes until greens are tender. (If greens become dry, add a little water).
Top greens with fresh or sautéed diced tomatoes.
|
| Serving
Size: |
2-4 |
|
| Recipe:
|
5 Minute Kale |
| Comments:
|
|
| Ingredients:
|
I so agree with getting enough greens!! I just read the book "Eat to Live" and it is definitly the best nutrion/diet book I've ever read! Finally it all makes perfect sense :-) I found a Kale recipie that I LOVE. It's from Healthiest Food Book by George M... So I will share my version of it. I use more garlic and less olive oil
5 minute Kale
1 pound kale chopped fine(
)
Dressing
1 T lemon juice
garlic cloves to taste I use 3 or 4
1 T olive oil
salt and pepper(
)
sliced onions to steam with kale
2 T sundried tomatoes
2 T olives
2 T feta cheese(
)
Chop garlic and onion, stem kale for 5 minutes. Transfer to bowl with dressing and enjoy. Yummo!
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| Instructions:
|
|
| Serving
Size: |
|
|
| Recipe:
|
Austrian Kale |
| Comments:
|
n/a |
| Ingredients:
|
2 bn Kale, washed
1 Clove garlic, minced
1/2 md Onion, coarsely chopped
2 tb Oil
1 1/2 c Chicken stock or bouillon
4 md Potatoes, quartered
1 Stalk celery, chopped
Sour cream (garnish)
|
| Instructions:
|
Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside.
Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Beer Batter-Fried Kale |
| Comments:
|
n/a |
| Ingredients:
|
1 c Plus 2 tablespoons beer; (not dark)
1 c All-purpose flour
1/2 ts Table salt
1/2 ts Freshly ground pepper
Vegetable oil for deep-frying the kale leaves
12 sm Kale leaves; washed well and spun dry
Coarse salt for sprinkling the leaves
Lemon wedges as an accompaniment
|
| Instructions:
|
In a blender blend the beer, the flour, the table salt, and the pepper for 20 seconds, or until the batter is smooth, transfer the batter to a bowl, and let it stand, covered, for 1 hour.
In a large deep skillet heat 1 inch of the oil until it registers 360F. on a deep-fat thermometer. Dip each leaf into the batter, coating it thoroughly and knocking off the excess batter on the side of the bowl, and fry it in the oil for 30 seconds on each side, or until it is golden. Transfer the kale as it is fried to paper towels to drain and sprinkle it lightly with the coarse salt. Serve the kale with the lemon wedges.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Braised Kale |
| Comments:
|
n/a |
| Ingredients:
|
1 tablespoon Olive oil
2 cups Sliced onions
1 teaspoon Salt
Freshly-ground black pepper
2 tablespoons Minced garlic
8 cups Firmly-packed stemmed torn kale
2 cups Chicken stock
|
| Instructions:
|
Heat oil in a large skillet over high heat. Add onions, salt and 12 turns of pepper and stir-fry 2 minutes. Add garlic, kale and stock; cook, stirring occasionally, 3 minutes or until kale is tender. |
| Serving
Size: |
4 |
|
| Recipe:
|
Braised Kale, Potatoes and Mushrooms |
| Comments:
|
n/a |
| Ingredients:
|
1 c Diced uncooked red potatoes; with skin
1 tb Olive oil
1 c Chopped or sliced portobello mushrooms
2 md Shallots; minced
2 Cloves garlic; minced
Salt and pepper to taste
1 lb Kale; stemmed and torn into large pieces
1/4 c Water
|
| Instructions:
|
Place potatoes in a medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, about 7-10 minutes. Drain and set aside. In a large wide skillet, heat oil over medium heat. Add mushrooms, shallots, and garlic and cook stirring often until shallots are soft and mushrooms are tender, about 5 minutes. Salt and pepper to taste. Add kale to mushrooms and cook stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cheesy Kale Chips |
| Comments:
|
|
| Ingredients:
|
(
)
Cheesy Kale Chips
(
)
Yield: 1 Half-gallon Bag (8 to 12 Servings)Prep: 5 mins.These cheesy kale chips derive their flavoring from miso, nutritional yeast, dulse (a type of seaweed) and a bit of sea salt. This kale chips recipe uses a dehydrator which you can find here.(
)
Ingredients
■1 cup white miso paste
■2 cloves garlic (minced)
■1/2 teaspoon unrefined sea salt
■1 cup nutritional yeast
■2 tablespoons extra virgin olive oil
■2 tablespoons dulse granules
■3 bunches curly kale (trimmed of stems and torn into bite-sized pieces)(
)
Instructions
1.Combine miso, garlic, salt, nutritional yeast, oil and dulse into a food processor, and process until it forms a smooth paste. (
)
2.Working in batches, place kale into a large mixing bowl. Massage kale with the seasoned miso paste so that the paste adheres to the kale leaves. Layer the kale onto a lined food dehydrator tray and dehydrate at 125 F until crispy - about 12 hours.
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Chipotle “Cheese” Kale Chips |
| Comments:
|
I just found out about kale chips, had to share! :) Thanks so much for the farm.
|
| Ingredients:
|
1 bunch of kale, washed, ribs removed and torn in pieces
1 cup cashews, soaked
2 tablespoons nutritional yeast
4 grape tomatoes
1 chipotle pepper, soaked
1 cup chipotle pepper’s soaking water
1 lime, juiced
2 tablespoons raw apple cider vinegar
1 carrot, peeled and rough chopped
1 tablespoon cumin powder
1 tablespoon chili powder
2 tablespoons raw agave nectar
1 teaspoon sea salt
|
| Instructions:
|
Blend all ingredients except kale in a high-speed blender.
Blend until smooth.
Massage the creme onto the kale pieces making sure it covers all surfaces.
Place “cheesy” kale chips on dehydrator screen.
Do not overcrowd.
Dehydrate for 8-12 hour or until crisp.
You can substitute the chipotle chili with another dry chili such as ancho chili or use fresh chilis.
|
| Serving
Size: |
|
|
| Recipe:
|
Green Kale Soup |
| Comments:
|
n/a |
| Ingredients:
|
Water
Ham hock
Green kale
Green onions
Parsley
sm Potatoes
Flour
Cream
|
| Instructions:
|
Pour water over the ham hock and boil it. When the ham is almost done, add the chopped green kale, the green onions, the parsley, and the potatoes. Thicken the liquid a little with flour and add a bit of cream just before removing from the burner. Season to taste. The ham bone should be removed, and the pieces of ham remaining should be cut to proper size. |
| Serving
Size: |
4 |
|
| Recipe:
|
Hale Kale (Creamed) |
| Comments:
|
n/a |
| Ingredients:
|
2 lb kale -- center stalks removed
3/4 c evaporated skim milk
1/8 ts ground nutmeg
1/4 c nonfat sour cream
Freshly ground pepper
|
| Instructions:
|
Blanch kale (about 2 min.) in boiling water until tender. Rinse in ice water and cut into 1/2-inch ribbons. In a large saucepan over medium heat, combine the kale, milk and nutmeg. Simmer 2 min. Reduce heat to low and cook for 5 min., or until the milk has reduced and thickened. Stir in sour cream and season to taste with pepper. |
| Serving
Size: |
4 |
|
| Recipe:
|
Hearty Portuguese Kale Soup |
| Comments:
|
n/a |
| Ingredients:
|
1 tb Olive oil
1/2 lb Smoked sausage sliced 1/2" thick
1 qt Chicken broth
1 md Onion, thinly sliced
3 md Potatoes, sliced
1 lg Bunch (abt. 1 lb.) kale shredded or sliced very thinly
Freshly ground black pepper Salt (opt'l.)
|
| Instructions:
|
Heat oil in a skillet; saute the sausage just until the fat is rendered, about 3 to 5 minutes. Drain on paper towels and reserve.
Bring broth to a boil with the onions and potatoes; simmer 10 to 15 minutes until potatoes are very tender. Mash onions and potatoes in the broth with a potato masher or slotted spoon. Add drained sausage slices and the kale. Bring to a boil and then simmer for 3 to 5 minutes, until kale is tender. Taste for seasoning - depending on how spicy your sausage is, add salt and pepper to taste. Serve piping hot.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Kale |
| Comments:
|
n/a |
| Ingredients:
|
1 bn Kale(tough parts remove; thats the central vein in the leaf)
2 Cloves garlic
4 Bacon slabs
2 ts Butter
Salt and pepper to taste
|
| Instructions:
|
Shred kale as finely as possible(aim to do it as thin as hair) Heat butter, add diced bacon, add minced garlic. Cook 1 minute. Add kale, season and cook until water has evaporated |
| Serving
Size: |
4 |
|
| Recipe:
|
Kale & Beans |
| Comments:
|
|
| Ingredients:
|
|
| Instructions:
|
Saute in a xlarge saucepan or dutch oven:
1 large onion or 2-3 leeks
1 lb of pork or turkey sausage (Italian)
Add:
1 to 2 cu chicken broth (add more for soup consistency)
1 can cannelli beans (white kidney) undrained
1 large bunch of coarsely chopped kale
Cover and simmer until kale is cooked.
|
| Serving
Size: |
|
|
| Recipe:
|
Kale & Parsnips |
| Comments:
|
From foodownunder.com. |
| Ingredients:
|
1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
1 quart kale, veins removed, cut into bite-size pieces
|
| Instructions:
|
Sauté the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
Add the water and ginger.
Cover and simmer for 4 to 5 minutes.
Add the kale and continue cooking 4 to 5 minutes longer.
Stir
occasionally but keep the saucepan covered otherwise.
Serve hot.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Kale & Parsnips |
| Comments:
|
From foodownunder.com.
|
| Ingredients:
|
1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
1 quart kale, veins removed, cut into bite-size pieces
|
| Instructions:
|
Sauté the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
Add the water and ginger.
Cover and simmer for 4 to 5 minutes.
Add the kale and continue cooking 4 to 5 minutes longer.
Stir
occasionally but keep the saucepan covered otherwise.
Serve hot.
Serves 4.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Kale and Cheddar Flat Bread |
| Comments:
|
|
| Ingredients:
|
3 tablespoons olive oil, plus more for the baking sheets
1 medium onion, thinly sliced
4 cloves garlic, chopped
kosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
1 pound frozen pizza dough, at room temperature
all-purpose flour, for the work surface
1/2 pound Cheddar, grated (2 cups)
1 28-ounce can diced tomatoes, drained
|
| Instructions:
|
Heat oven to 450° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add as much kale to the skillet as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 4 to 6 minutes. Transfer to a large bowl and let cool.
Divide the dough into 2 pieces. On a lightly floured surface, roll and stretch each piece of dough into a large oval. Transfer to 2 lightly oiled baking sheets.
Dividing evenly, brush the dough with the remaining tablespoon of oil and top with 1 cup of the Cheddar; top with the tomatoes, kale mixture, and the remaining cup of Cheddar. Bake, rotating the sheets halfway through, until golden, 15 to 18 minutes.
|
| Serving
Size: |
|
|
| Recipe:
|
Kale and Chorizo Soup |
| Comments:
|
n/a |
| Ingredients:
|
1 tb Olive oil
1 1/2 lb Chorizo sausage; sliced in 1/2-inch slices
1 c Chopped yellow onions
2 tb Minced garlic
1/4 c Chopped parsley
3 c Brabant potatoes
3 qt Chicken stock
4 c Kale; rinsed, stemmed, and leaves torn into pieces
2 Bay leaves
1/4 ts Dried thyme leaves
1 1/2 ts Salt
1/4 ts Crushed red pepper flakes
1/2 ts Black pepper
6 tb Chopped fresh mint
Loaf of crusty bread
|
| Instructions:
|
In a large pot, heat the olive oil. When the pan is smoking hot, add the chorizo and onions. Saute for 2 minutes. Add the garlic, parsley, and potatoes and cook for 2 minutes. Add the stock.
Add kale and bring to a boil. Stir in the bay leaves, thyme, salt, red pepper, and black pepper. Reduce the heat and simmer for 30 minutes or until the potatoes are tender. Remove from the heat and skim off any fat. Ladle the soup into a bowl and stir in 1/2 teaspoon of the mint into each bowl. Garnish with the bread.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Kale And Leek Pie |
| Comments:
|
n/a |
| Ingredients:
|
3 tb Olive oil
1 Leek
3 c Kale
1/2 c Cheddar cheese, grated
1/2 lb Scrod (white fish)
Herbs (your choice)
1 c Bechamel sauce
3 tb Parmesan cheese, grated
1 9" pie shell, pre-baked
|
| Instructions:
|
Preheat oven to 375 F.
Saute leek and kale in olive oil. Sprinkle cheese onto pie shell. Spread leek and kale evenly in the pie shell.
Meanwhile, cut the fish into chunks; simmer in water and herbs. Drain. Mix with the bechamel sauce and pour into pie shell, covering the kale and leek mixture. Sprinkle with Parmesan. Bake in oven for 25 minutes.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Kale and Potato Soup |
| Comments:
|
n/a |
| Ingredients:
|
4 md Potato
2 tb Oil
8 c water
1 ts Salt
1/2 ts Pepper
2 lb Kale; fresh
1/2 lb Garlic sausage, smoked; cooked & sliced
|
| Instructions:
|
Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Kale and Radicchio Salad with Broken Caesar Dressing |
| Comments:
|
|
| Ingredients:
|
8 anchovy fillets, minced
1 garlic clove, minced
Juice of 1 lemon
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
About 3/4 cup grated parmesan cheese
3/4 pound curly kale, ends and tough ribs trimmed, cut crosswise into 1-in.
ribbons
1/2 pound radicchio, cut crosswise into 1-in. ribbons
|
| Instructions:
|
1. Whisk anchovies, garlic, lemon juice, oil, 2 tbsp. water, the salt, and pepper in a very large bowl. Don't worry that the dressing doesn't emulsify; it will come together more when you add the cheese.
2. Add 3/4 cup parmesan and the greens and mix with your hands. Set salad on plates. Add more parmesan if you like.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Kale and Sausage |
| Comments:
|
n/a |
| Ingredients:
|
2 lb Or 3, curly kale
3 lb Potatoes
Milk
Salt
1 lb Smoked sausage or Frankfurters
4 tb Fat, butter, or margarine
Pepper
|
| Instructions:
|
Strip, wash and cut up the kale very finely. Boil kale in little boiling water with salt, about 40 minutes. Add peeled and cut potatoes and sausage and enough water to prevent burning (cooking time 30 minutes). Remove sausage from pan, mash remainder and stir in boiled milk until smooth. Taste, add some pepper if desired. |
| Serving
Size: |
4 |
|
| Recipe:
|
Kale Colcannon |
| Comments:
|
This is a variation of the classic Irish dish of cabbage and mashed potatoes. From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area Community Supported Agriculture Coalition, 2003. |
| Ingredients:
|
4 medium potatoes, quartered
3 1/2 cups chopped kale
1 tablespoon butter
3 leeks or 1 large onion, chopped
1/3 cup milk
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
|
| Instructions:
|
Steam potatoes. Steam kale separately. Meanwhile, heat butter in skillet, add leeks or onion and cook until soft, stirring frequently to prevent sticking. When potatoes are tender, peel and mash tem. When kale is tender, drain well. Combine potatoes, kale, leeks, milk, parsley, salt and pepper. |
| Serving
Size: |
4 |
|
| Recipe:
|
Kale Crunch |
| Comments:
|
n/a |
| Ingredients:
|
1 bunch kale (about 1 lb) stemmed and minced
Optional:
2-3 tbsp grated parmesan cheese
olive oil or oil spray for the baking pan
|
| Instructions:
|
Preheat the oven to 350F. Line a large baking tray with foil, then brush or spray it with oil.
Add the kale and spread out as much as possible.
Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, if desired, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. Watch closely and stir often to prevent burning.
Remove from the oven, and let the kale cool on the tray.
|
| Serving
Size: |
2-4 |
|
| Recipe:
|
Kale Salad |
| Comments:
|
From Kim Ode of Jubilee Naturals |
| Ingredients:
|
1/4 cup olive oil
1/4 cup lemon juice
2 cups kale(about 5-6 leaves), chopped and stems and ribs removed
2 cups chard or cabbage
2 cups drained wild rice (1/2 cup uncooked)
1 sm. clove garlic, minced,br>
1/2thinly sliced fennal bulb
1/4 small red onion or 4 green onions
1/2 cup parsley
1 tsp. sea salt
1 tsp. ground pepper |
| Instructions:
|
Combine all ingrdients in bowl. Best when allowed to marinate and served at room temp. |
| Serving
Size: |
|
|
| Recipe:
|
Kale Soup |
| Comments:
|
n/a |
| Ingredients:
|
1 c. red kidney beans
1 lg. onion, sliced
1 or more lb. linguica
2 (10 oz.) pkg. frozen kale, chopped or cut
1 tbsp. salt
1/2 tsp. pepper
3 tbsp. vinegar
2 c. diced potatoes
|
| Instructions:
|
Soak beans overnight or use drained, canned beans. Cook fresh beans 1 to 1 1/2 hours. Put beans, onions, linguica, and kale in 12 cups of water. Add salt, pepper and vinegar. Bring to a boil. Reduce heat and simmer 2 hours. Add potatoes and 2 cups water. Cook for another hour. |
| Serving
Size: |
11 |
|
| Recipe:
|
Kale with Cinnamon |
| Comments:
|
n/a |
| Ingredients:
|
1 medium onion (minced)
1 teaspoon vegetable oil
1 clove garlic (minced)
1/8 teaspoon ground cinnamon
1 pound kale (finely chopped)
1 cup vegetable stock
1 teaspoon red wine vinegar
salt and pepper
chopped fresh chives
|
| Instructions:
|
Saute the onion in the oil for 5 minutes. Add the garlic and cook for 2 more minutes. Stir in the cinnamon, and add the kale, tossing it to coat with the mixture. add the vegetable stock. Cover and simmer for 15 minutes. Season with vinegar, salt and pepper, and chopped fresh chives. |
| Serving
Size: |
4 |
|
| Recipe:
|
Kale with Garlic and Bacon |
| Comments:
|
n/a |
| Ingredients:
|
1 sl Bacon chopped
1 Garlic clove; minced
6 c Torn kale leaves; washed
1 c Water
|
| Instructions:
|
In a large heavy skillet cook the bacon over the moderate heat, stirring, until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the garlic, stirring, until it is golden, add the kale and the water, and simmer the mixture, covered, for 10 minutes, or until the kale is wilted and tender. Simmer the mixture, uncovered, until most of the liquid is evaporated and stir in the bacon and salt and pepper to taste. |
| Serving
Size: |
2 |
|
| Recipe:
|
Portugese Kale Soup |
| Comments:
|
n/a |
| Ingredients:
|
2-3 bunches fresh kale
1 lb. linguica sausage
1 Chourica sausage (optional)*
4 c. water
8-10 potatoes, peeled & cut into chunks
1 lg. can kidney beans
2 lg. cans cannelli beans (white kidney beans)
Salt to taste
|
| Instructions:
|
Chop kale into bite-sized chunks. Peel casing off sausage and crumble. Place kale, sausage, water and potatoes in an 8 quart soup pot. Bring to boil and then simmer until kale and potatoes are tender. Takes about 20-30 minutes. Add the beans, including the liquid in the can when the soup is done. Salt to taste. This recipe may be halved. Kale soup freezes very well.*Note: Chourica comes 2 sausages to a package; you can freeze the second one. |
| Serving
Size: |
4 |
|
| Recipe:
|
Portuguese Caldo Verde |
| Comments:
|
n/a |
| Ingredients:
|
1 lb Kale or collard greens
1/3 lb Dry navy beans
1/2 c Olive oil
3 md Onions; sliced thin
3 qt Chicken stock; fresh or canned
1/2 lb Linguica; sliced
1/2 lb Potatoes; peeled and grated
Freshly-ground black pepper; to taste
Salt; to taste
|
| Instructions:
|
Place navy beans (or other small white beans) and water in a bowl and soak overnight. Pour beans into a colander and drain well. Remove the large ribs of the kale and slice the vege table into very thin strips, as thin as possible. Place in a bowl of cold water for 1 hour. Drain well. In a 8-quart soup pot saute the onions in the olive oil. Add the kale, chicken stock and remaining ingredients, including the drained beans. Simmer for 1-1/2 hours, covered. Salt and pepper to taste before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Portuguese Green Soup |
| Comments:
|
n/a |
| Ingredients:
|
1/4 c Olive oil, in all
1 c Chopped onion
2 ts Chopped garlic
2 c Idaho potatoes, peeled and thinly sliced
2 qt Water
6 oz Chorizo sausage, thinly sliced
Salt and black pepper
1 lb Kale, washed, trimmed of the thick stems and thinly sliced
|
| Instructions:
|
In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes, and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
Sausage Kale and Sweet Potato Hash |
| Comments:
|
|
| Ingredients:
|
2 tablespoons olive oil
3/4 pound sweet Italian sausage links, casings removed
1 medium onion, chopped
1 pound sweet potatoes (about 2 medium), peeled and cut into 1/2-inch pieces
1/2 teaspoon dried thyme
kosher salt and black pepper
1 cup low-sodium chicken broth
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
4 large eggs
|
| Instructions:
|
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes; transfer to a plate.
Add the onion, sweet potatoes, thyme, and ¼ teaspoon each salt and pepper to the skillet and cook, stirring occasionally, until the onion is softened, 3 to 5 minutes (if the pan becomes too dark, add 2 tablespoons water and continue cooking). Add ½ cup of the broth, cover, and cook until the potatoes are tender, 5 to 7 minutes more.
Uncover the skillet and add the remaining ½ cup of broth. Add as much kale to the skillet as will fit and cook, tossing frequently and adding more kale when there is room, until the liquid is almost evaporated and the kale is tender, 4 to 5 minutes. Return the sausage to the skillet and toss to combine.
Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Serve with the hash.
|
| Serving
Size: |
|
|
| Recipe:
|
Sesame Kale |
| Comments:
|
n/a |
| Ingredients:
|
1 lb Kale
1 1/4 ts Sesame oil
2 Garlic cloves; minced
2 tb Chicken stock; low fat, low sodium, plus 2 teaspoons
2 ts Lite soy sauce
1 1/4 ts Sesame seeds; toasted
Freshly ground black pepper; to taste
|
| Instructions:
|
Wash the kale, but let the water cling to it. Cut off and discard the tough stems. Slice the leaves once down the middle, then cut them crosswise into 1 inch wide strips. In a wok, heat the oil. Add the garlic. Saute‚ for 10 seconds. Add the kale and the stock. Cover and steam for 3 minutes until the kale wilts. Add the soy sauce. Top the kale with sesame seeds and fresh ground pepper. Serve. |
| Serving
Size: |
4 |
|
| Recipe:
|
What To Do with Kale |
| Comments:
|
n/a |
| Ingredients:
|
4 c Cooked white beans
Lemon juice to taste
Salt, pepper, red pepper
Flakes to taste.
1 lb Kale
4 Garlic cloves
1 Onion
|
| Instructions:
|
Mix beans, lemon juice, salt and peppers together. Heat gently and mash slightly.
Chop onions and garlic. Saute until garlic golden. Slice the greens into shreds and add to garlic onion mix. Saute until greens wilted.
Suggested serving mound beans on top of greens.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Crunchy Red Devils |
| Comments:
|
recipe by A. Doncsecz, Vegetarian Gourmet |
| Ingredients:
|
2 Tablespoons Apple Cider Vinegar
2 shallots, minced
1/4 cup hot red pepper sauce
1 teaspoon grainy mustard
½ teaspoon sugar
3 medium kohlrabi bulbs
|
| Instructions:
|
Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature |
| Serving
Size: |
4 |
|
| Recipe:
|
Kohlrabi Pickle Chips |
| Comments:
|
from the Victory Garden Cookbook |
| Ingredients:
|
1-2 pounds smallish kohlrabi, trimmed
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric
|
| Instructions:
|
Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl. Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables. Cool, cover and refrigerate for 3 days. |
| Serving
Size: |
4 |
|
| Recipe:
|
Kohlrabi Saute |
| Comments:
|
n/a |
| Ingredients:
|
4 md Kohlrabi bulbs
1 tb Butter or margarine
1 tb Olive oil
1 Garlic clove; finely chopped
1 md Onion; chopped
1 tb Lemon juice
2 tb Parsley; chopped
Salt & freshly ground pepper
2 tb "Lite" sour cream
|
| Instructions:
|
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot. |
| Serving
Size: |
4-6 |
|
| Recipe:
|
Kohlrabi Slaw |
| Comments:
|
n/a |
| Ingredients:
|
2 whole kohlrabi slices (purple or green)
1/2 small jicama peel, cut in sticks
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1 pinch freshly ground black pepper
1/3 cup plain low-fat yogurt
3 sprigs fresh dill leaves chopped
|
| Instructions:
|
Trim the stems, leaves and knobs from the kohlrabi, but do not peel them unless bruised. Cut kohlrabi in half. Using a mandoline or sharp knife, slice into very thin half moons.
Place kohlrabi and jicama in a medium bowl. Add remaining ingredients and toss to combine. Refrigerate slaw for about 30 minutes before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Kohlrabi Vegetable Stew |
| Comments:
|
Don't peel the carrots |
| Ingredients:
|
3 medium kohlrabi, bulbs and greens
1 tsp. olive oil
1 large onion cut into slivers
3 medium carrots, scrubbed and cut into 3/4" chunks
2 medium potatoes scrubbed and cut into 3/4" chunks
1c. Italian style canned chopped tomatoes
4c. vegetable broth
1 bay leaf
1/2 tsp. dry oregano
1 tsp. salt
fresh ground pepper to taste
1 tbs. dijon mustard
1/2 tbs. molasses
|
| Instructions:
|
Seperate leaves from kohlrabi bulbs
Peel bulbs and cut into large chunks
De-rib leaves and cut into thin strips.
Set aside
Heat oil in stock pot, add onions and saute
Add broth and other ingrediants except kohlrabi leaves
Bring to boil on med high setting
then reduce heat and simmer for about 15minutes.
Add kohlrabi leaves and simmer for another 10 minutes.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Marinated Kohlrabi and Carrots |
| Comments:
|
n/a
|
| Ingredients:
|
6 sm Kohlrabi; peeled and cut into matchsticks
3 md Carrots; peeled and cut into matchsticks
1/2 c Olive oil
2 tb Fresh lemon juice
2 tb Sherry vinegar
1 ts Sugar
1 tb Capers; rinsed and drained
1/2 ts Dried thyme
Salt and pepper
|
| Instructions:
|
Cook the kohlrabi and carrot in boiling water for 2 minutes. Drain well and place in a jar or bowl. Whisk together the remaining ingredients. Pour over the vegetables and cover. Refrigerate for 48 hours, stirring the vegetables occasionally.
Drain some of the marinade before serving. Serve as part of an antipasto platter or as a salad.
|
| Serving
Size: |
6-8 |
|
| Recipe:
|
Pickled Kohlrabi |
| Comments:
|
n/a |
| Ingredients:
|
3 Kohlrabi (abt. 1 qt. ) peeled, sliced 1/4" thick
2 lg Carrots; peeled - cut into sticks
2 Garlic cloves; crushed
1 Bay leaf
3 lg Sprigs fresh dillPickling Mixture:
3/4 c White vinegar
1 1/4 c ; Water
3 tb Sugar
1 ts Mustard seed
1/2 ts Dill seed
1/4 ts Red chili flakes
1 ts Salt
|
| Instructions:
|
Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 qt. glass jar along with garlic, bay leaf and fresh dill.
In a saucepan, combine pickling mixture. Heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi, filling jar completely. Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Sauteed Kohlrabi |
| Comments:
|
n/a |
| Ingredients:
|
2 Good sized kohlrabi; peeled - trimmed of leaves
1 ts Salt
1 md Onion; peeled and diced
4 tb Sweet butter
1 tb Chopped fresh marjoram or
1 tb Chopped fresh basil
|
| Instructions:
|
Grate the kohlrabi in a food processor or by hand. Sprinkle with salt and allow to sit in a colander for 30 minutes. Squeeze water out.
Melt butter in a saute pan. Brown onions and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes. Uncover and turn up the heat to medium. Cook another 2 minutes. Add fresh herbs.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spiced Kohlrabi with Cheese |
| Comments:
|
n/a |
| Ingredients:
|
4 Kohlrabi
pinch of Salt
2 tb Butter
2 tb All purpose flour
1 c Milk
1/4 c Grated American cheese
1 tb Chopped parsley
1/8 ts Ground nutmeg
|
| Instructions:
|
Cut off tops and pare the thickened stems of kohlrabi. Slice stems and drop into boiling salted water to cover. Cook for about 20 min or until barely tender. Drain well. Boil tender leaves separate in same manner; drain well. Chop leaves very fine and combine with stems. Melt butter in small saucepan over low heat. Add flour and stir well. Gradually add milk and cheese and cook, stirring constantly until cheese is melted. Add kohlrabi and cook until heated through. Garnish with parsley and ground nutmeg. |
| Serving
Size: |
4 |
|
| Recipe:
|
Stir-Fried Kohlrabi |
| Comments:
|
from The Goodness of Potatoes and Root Vegetables |
| Ingredients:
|
3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves garlic, peeled and thinly sliced
1 inch piece gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional
salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil & soy sauce, each
|
| Instructions:
|
Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice. |
| Serving
Size: |
4 |
|
| Recipe:
|
What to do with Kohlrabi? |
| Comments:
|
|
| Ingredients:
|
|
| Instructions:
|
What to do with kohlrabi?
Raw is definitely best – it is sweeter that way.
If you cook it, just do so gently, like steaming.
Raw kohlrabi can be cubed or sliced, then marinated, or just have a little dressing on the side to dip in.
It is also wonderful grated with some cabbage for a coleslaw, could also add some carrot as well.
And in case you think that kids won’t eat it, in 2005, when we did a survey, kid’s voted kohlrabi as their favorite vegetable.
One mother discovered that her attitude when faced with an unfamiliar vegetable did a lot to determine if her daughter would want to eat it.
The first time she went home with kohlrabi, she pulled it out, grinned, and said “Look what we got from the Farm – it looks like a flying saucer!”
The first thing out of her two year olds mouth was “Can I eat it?” |
| Serving
Size: |
|
|
| Recipe:
|
Amy's Lavender Cookies |
| Comments:
|
by Amy Helstowski |
| Ingredients:
|
10 T butter
1/2 c white sugar
1 egg
1 T minced lavender (I always use a little less.)
A couple pinches of lemon zest
1 1/2 c all-purpose flour
|
| Instructions:
|
Preheat oven to 350°. Cream butter and sugar, add egg, and blend well. Add lavender and lemon zest, mix. Stir in flour. Drop by spoonfuls on a cookie sheet, or make a thin log on waxed paper, roll to even shape, wrap in waxed paper and refrigerate. (This works very well when baking large amounts for lavender tours!) When chilled, slice and bake for about 15-20 minutes until the edges start to brown. |
| Serving
Size: |
4 |
|
| Recipe:
|
10-Minute Potato Leek Soup |
| Comments:
|
If you don’t like the idea of potato flakes, experiment using fresh potatoes and home-roasted garlic.
From “Rachel Ray’s 30-Minute Meals—Veggie Meals,” by Rachel Ray, 2001. |
| Ingredients:
|
1 leek, halved and very thinly sliced
3 cups reduced-fat or non-fat milk
2 cups water
8 ounces cream cheese, softened
3 3/4 ounces roasted garlic mashed potato flakes (such as Betty Crocker brand)
Black pepper, to taste
|
| Instructions:
|
Rinse sliced leeks under cold water in a colander and drain very well. Bring milk, water and leeks to a boil in a medium deep pot. Reduce the heat to low and simmer 5 minutes. Whisk in softened cream cheese until combined. Stir in potato flakes until soup becomes thick and smooth. Remove from heat and stir in pepper to taste. |
| Serving
Size: |
3 |
|
| Recipe:
|
Braised Leeks |
| Comments:
|
From www.foodnetwork.com, courtesy of Curtis Aikens. |
| Ingredients:
|
leeks
butter
chicken broth
fresh thyme |
| Instructions:
|
In an 8-inch skillet sauté leeks in butter. Add chicken broth to almost cover. Cover pan, and to cook for about 20 minutes, until tender. Remove leeks to a platter. Reduce cooking liquid, pour over platter of leeks and garnish with fresh thyme. |
| Serving
Size: |
4 |
|
| Recipe:
|
Caramelized Leeks & Noodles |
| Comments:
|
Kids will like the sweet and buttery flavor of this dish.
From homecooking.about.com. |
| Ingredients:
|
2 medium leeks
1/2 tablespoon olive oil
1 tablespoon butter
1/2 tablespoon dark brown soft sugar
5 to 6 ounces noodles
2 tablespoons chopped fresh parsley
1 teaspoon extra-virgin olive oil
Salt and black pepper to taste
|
| Instructions:
|
Split the leeks lengthways and wash each layer thoroughly. Slice across into thin strips, including the green part. Heat the oil and butter together over a gentle heat. Add the leeks and toss well. Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften. Sprinkle over the sugar and cook 2 to 3 more minutes; mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.
While the leeks are cooking, cook and drain the noodles. When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Chicken & Leek Rosti Pie |
| Comments:
|
Prep time: 20 minutes
Cooking time: 55 minutes
|
| Ingredients:
|
1 OXO vegetable stock cube
750g/1lb 10oz baking potatoes
4 skinless chicken breast fillets
2 OXO chicken stock cubes
3 medium leeks approx 400g/14oz
150 ml / ¼ pint milk
2 level tbsp cornflour
4 tbsp single cream
25g butter
|
| Instructions:
|
Peel the potatoes, cut in half then boil in lightly salted water for 10 minutes, drain and set aside to cool.
Pre-heat the oven to 190C/375F/Gas mark 5
Put the chicken into a shallow pan or frying pan, pour over 450ml/ 3/4pint water and crumble in the OXO chicken stock cubes. Bring gently to the boil then cover and poach for 10 minutes. Lift the chicken onto a plate.
Trim the leeks, cut into 3cm pieces and wash well to remove all the soil and grit.
Put into the pan and cook for 2 minutes. Lift out with a draining spoon and transfer to a shallow ovenproof dish. Cut the chicken into bite-sized pieces and add to the leeks.
Blend the milk and cornflour to a smooth paste then add to the stock. Bring to simmer, stirring all the time until thickened. Stir in the cream. Pour over the chicken and leeks.
Coarsely grate the potatoes and cover the chicken. Melt the butter, and lightly brush over the potatoes then crumble the vegetable stock cube and sprinkle over the top. Bake in the oven for 35-40 minutes until the top is crisp and golden.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Chicken and Leek Pie |
| Comments:
|
Preparation Time: 30 minutes
Cooking Time: 40 minutes
River Nene Organic Vegetables - www.rivernene.co.uk |
| Ingredients:
|
350g ready made puff pastry
1 clove garlic
2 medium leeks
2 medium onions
4 boneless chicken breasts
450ml chicken stock
carton of Riverford double cream (284ml)
squeeze of lemon juice
one egg (for glaze)
salt & pepper
|
| Instructions:
|
1. Pre-heat the oven to 200C (400F, gas 6). Dice the chicken. Chop the onion, crush the garlic and wash and slice the leeks. Melt the butter and gently cook the chicken for 3-4 minutes until white but not browning. Add the onions and garlic and cook for a further 5 minutes.
2. Add the stock and seasoning and bring to the boil then simmer gently for around 15 minutes until the chicken is tender. Meanwhile cook the leeks in salted water for a few minutes until tender then drain. Sieve the chicken mix and reduce the stock by about two thirds.
3. Add the cream to the stock, bring to the boil and simmer until a thick coating consistency. Season and add a squeeze of lemon juice.
4. Combine all the pie filling ingredients in a pie dish and leave to cool. Roll out the pastry and cover the pie, making a small hole in the centre. Glaze with the beaten egg and bake for 40 minutes until golden.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Chicken Vegetable Lasagna |
| Comments:
|
This idea came from CSA member Sherry who says: |
| Ingredients:
|
leeks
onions
garlic
extra virgin olive oil
flour
skim mild
parmesan and mozarella cheese
black pepper
pinch of nutmeg
chicken
spinach
whole wheat lasagna noodles
|
| Instructions:
|
Using the fresh veggies from my last few pick ups, I made a great chicken veggie lasagna. Even my spinach-hating family gobbled it up. I sautéed leeks, onions, and garlic in lots of extra virgin olive oil. I then added flour to the pan to make a roux. I cooked this for 5+ minutes to cook out the pasty flour taste. Then I slowly added about 3 cups of skim milk. Once it started to thicken, I added about ½ cup Parmesan and mozzarella cheese, black pepper and a small pinch of nutmeg. I then added about 2 cups chopped chicken, and spinach. I layered this with whole wheat lasagna noodles, and mozzarella cheese. It was baked at 400 degrees F. for about an hour. |
| Serving
Size: |
4 |
|
| Recipe:
|
Drunken Leeks |
| Comments:
|
You can easily adjust this recipe based on how many leeks you have.From homecooking.about.com. |
| Ingredients:
|
6 to 8 small leeks, trimmed, washed
1 clove garlic, crushed
1/2 cup red wine
1 teaspoon red wine vinegar
2 tablespoons parsley, chopped
Salt and pepper
|
| Instructions:
|
Melt the butter and cook the leeks and garlic for 3 minutes over medium heat.
Add the red wine, a dash of salt, and mix well. Cover and cook for 15 more minutes or until leeks are tender. Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes. Add the vinegar and pepper to taste. Pour over the leeks and garnish with parsley.
|
| Serving
Size: |
3-4 |
|
| Recipe:
|
French Creamed Scrambled Eggs with Leeks |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
2 1/2 tablespoons butter
2 medium leeks, white part only, thoroughly cleaned, thinly sliced (about 2 cups)
10 eggs, beaten
4-ounces cream cheese, room temperature, cut into small pieces
1/2 tablespoon minced fresh mint (or 1/2 teaspoon dried, crumbled)
Salt and freshly ground pepper
|
| Instructions:
|
Melt 1 1/2 tablespoons of the butter in a heavy skillet over low heat. Add leeks, cover and cook until soft, stirring occasionally. Uncover and continue cooking, if necessary, until all liquid evaporates. Do not brown. Remove leeks from skillet. In same skillet, melt remaining 1 tablespoon butter over low heat. Add eggs, cream cheese, mint, and salt and pepper to taste. Cook, stirring with whisk or fork, until eggs begin to set. Stir in leeks and cook until mixture forms soft curds. Taste and adjust seasoning if necessary. |
| Serving
Size: |
4 |
|
| Recipe:
|
Hot Leek & Basil Bread |
| Comments:
|
Adapted from www.cooks.com. |
| Ingredients:
|
French Baguette
butter
olive oil
leeks
fresh basil
salt and pepper
red cayenne pepper |
| Instructions:
|
Cut 1-inch slices 3/4 way through a French baguette. Coat top, sides and slices with a mix of half melted butter and half olive oil. Sauté 2 cups chopped leeks in 1/4 cup butter/oil until tender, but not browned. Add 1 tablespoon chopped fresh basil, salt and pepper to taste, and a dash of red cayenne pepper. Spread on bread slices and on top. Bake uncovered at 350 degrees F. for 5 to 8 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Leek & Onion Bisque |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1 cup leeks, cleaned and chopped
1 cup chopped celery
1 cup chopped onion
1 clove garlic, chopped
2 tablespoon butter
1/4 cup white wine
6 cups chicken stock
1/4 cup each: sour cream, cream cheese, and heavy cream
Salt and pepper
|
| Instructions:
|
Sauté leeks, celery, onion, and garlic in butter until tender. Add white wine and chicken stock and simmer for 30 minutes. Remove from stove and puree in a food processor. Add sour cream, cream cheese, and heavy cream and blend well. Strain through a fine sieve and return to pot. Bring back to a simmer and add salt and pepper to taste. |
| Serving
Size: |
2 |
|
| Recipe:
|
Leek and Bacon Breakfast Sandwich |
| Comments:
|
by Charles Pierce and Sarah Belk King
Breakfast sandwiches are a nice break from the bagel-and-cream-cheese routine. This one, inspired by a version in Cheryl Alters and Bill Jamison's wonderful A Real American Breakfast (William Morrow), forgoes eggs in favor of sautéed leeks.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
1/2 pound sliced bacon
3 med leeks, about 2 pounds, trimmed of all but 1 inch of greens, cut in half lengthwise, and thoroughly cleaned
Salt and freshly ground black pepper, to taste
2 T unsalted butter, softened
8 ¼-inch-thick slices seven-grain bread
1 c grated cheddar cheese
|
| Instructions:
|
1. Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and pour off all but 1 tablespoon fat from the skillet.
2. Thinly slice each half leek crosswise. Transfer to the skillet and reduce the heat to medium-low. Cook, stirring often, until the leeks are softened but not browned, 10 to 12 minutes. Season with salt and pepper.
3. Spread butter over one side of each slice of bread. Place the bread, buttered side down, on a work surface covered with waxed paper. Sprinkle cheese over 4 slices and top with equal amounts of cooked leeks. Arrange strips of bacon on top of the leeks; cover with the remaining slices of bread, buttered side up, and press down gently to compress. Toast in a toaster oven or under the broiler, watching carefully to avoid burning, until the bread is browned and the cheese is almost melted. Transfer to a cutting board and cut in half. Serve hot.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Leek and Chard Frittata |
| Comments:
|
|
| Ingredients:
|
1 ½ lb leeks, washed and cut into thin half moon slices
2 Tbs. olive oil,br>
4 Tbs. unsalted butter
Kosher salt to taste
2 bunches chard, stemmed and roughly chopped
6 eggs
Freshly cracked black pepper to taste
1/3 c. freshly grated parmesan
|
| Instructions:
|
Position a rack in the upper third of oven and preheat the broiler.
In a medium sauce pan over high heat add 1Tbs.
olive oil and 2 Tbs. butter
Add leeks and generous pinch of salt to melted butter and olive oil.
Saute until leeks are tender and lightly caramelized, about 4 min.
Add the chard in large handfuls and cook stirring frequently, until the greens have wilted.
Add salt to taste, set aside and cool.
Beat the eggs in large bowl and season with salt and pepper.
Add the chard mixture and parmesan and stir well.
Heat an 8” pan over med. Heat and add remaining 1 Tbs. olive oil and 2 tbs. butter.
When the butter has melted, add the egg mixture and cook until the frittata begins to set around the edges.
Place the frittata under the broiler until it is golden brown and set in the middle, about 4 min.
Remove from oven and let set for 2 minutes.
Carefully invert frittata onto a serving plate.
Cut into wedges and serve at room temp. Serves 6 to 8
|
| Serving
Size: |
6 |
|
| Recipe:
|
Leek and potato soup |
| Comments:
|
|
| Ingredients:
|
Ingredients: 2 lbs Yukon gold potatoes (or russet) sliced...skin on or off..your choice
1 large leek cut off last 5 inches then split and rinse very well in water to remove sand, then chop it up
4 cups chicken broth
1/2 cup Heavy Cream
kosher salt & fresh pepper to taste
|
| Instructions:
|
1- In a large heavy bottomed pot or dutch oven saute' cut leeks, season with salt & pepper.
2-Add potatoes, stock and simmer for 25 minutes
3- Puree with a stick blender or food processor (be careful)
4-Adjust seasoning and cream the soup
5-Enjoy!
6-Chefs Note: To jazz it up add a dollop of Creme Fraiche and some crispy fried leeks!
|
| Serving
Size: |
|
|
| Recipe:
|
Leek, Apple & Yam Casserole |
| Comments:
|
Thanks to Beth Panther, Illinois Benedictine University Dietetic Intern, for sharing this recipe!From www.whfoods.com. |
| Ingredients:
|
1 large yam or sweet potato
2 large leeks
3 medium Golden Delicious apples
1 teaspoon lemon juice
1/4 cup butter or margarine
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar
|
| Instructions:
|
Heat oven to 350 degrees F. Peel and thinly slice yam or sweet potato. Trim off tops of leeks 1-inch above the white part; discard tops and root ends (or save for use in soup stocks). Cut leek in half lengthwise and clean well under running cold water. Thinly slice crosswise. Slice apples and place in cold water with lemon juice.
Grease a 1 1/2 quart casserole dish with 1 tablespoon butter. Drain apples well and pat dry. Place one third of the apples in the bottom of the casserole.
Top with one third of the leek slices and one third of the yam slices. Season with salt and pepper. Repeat process to make two more layers. Dot the top of the casserole with 2 tablespoons butter and then pour the apple juice over the top. Cover tightly with a lid or aluminum foil and bake for 45 minutes.
Meanwhile, in a small saucepan, melt remaining 1 tablespoon butter. Stir in bread crumbs and brown sugar until well combined. After the casserole has baked for 45 minutes, uncover and sprinkle with the bread crumb/brown sugar mixture. Return to the oven and bake uncovered 10 to 15 minutes longer, or until potato slices are tender. Serve immediately.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Leek, Broccoli & Mushroom Medley |
| Comments:
|
The amounts of each vegetable are up to you! The combination is great.From www.writerguy.com, adpated from “The Kitchen Garden Cookbook” by Sylvia Thompson.
Posted by Carole Koch
|
| Ingredients:
|
broccoli
leeks
fresh mushrooms
olive oil
seasons to taste |
| Instructions:
|
Cut broccoli florets into even pieces and slice stems 1/4-inch thick. Steam. Meanwhile, sauté sliced leeks and quartered fresh mushrooms in olive oil until tender. Drain and add broccoli to leeks and mushrooms. Season to taste. |
| Serving
Size: |
4 |
|
| Recipe:
|
Leek, Lentil & Rice Stew |
| Comments:
|
From “Healthy Cooking for Two (Or Just You),” Frances Price, R.D., 1995. |
| Ingredients:
|
leeks
olive oil
garlic
brown rice
water
salt
pepper
lentils |
| Instructions:
|
Cook 1 1/2 cups sliced leeks in 1 1/2 teaspoons olive oil over medium heat, 3 to 5 minutes, stirring often.
Add 2 cloves minced garlic and 1/2 cup brown rice; sauté until rice looks opaque.
Add 2 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bring to a simmer over high heat, and then reduce heat to low, cover, and cook for 10 minutes.
Rinse and drain 1/2 cup lentils, stir into pot and cook 20 to 25 minutes until rice and lentils are tender and water is absorbed.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Leek, Potato and Bacon Casserole |
| Comments:
|
This is a very hearty and very easy egg dish featuring leeks and potatoes. It’s great for a brunch buffet or even a weeknight dinner with a simple green salad.From www.foodnetwork.com. |
| Ingredients:
|
2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
Freshly ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 cloves smashed garlic
2 sprigs fresh thyme
6 large eggs, beaten
11/2 cups half-and-half
6 ounces Jarlsberg Swiss cheese, grated (about 2 cups)
1/2 teaspoon freshly grated nutmeg
|
| Instructions:
|
Preheat the oven to 325 degrees F. Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Un-mold or serve from baking dish.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Leek, Zucchini & Cheese Frittata |
| Comments:
|
Serve with a fresh green salad and whole-grain bread for lunch or light dinner.From “The Essential Vegetarian Cookbook,” Borders Group, Inc., 2005. |
| Ingredients:
|
2 tablespoons olive oil
3 leeks, thinly sliced
2 medium zucchini, cut into matchsticks
1 clove garlic, crushed
Salt and pepper
5 eggs, lightly beaten
4 tablespoons freshly grated Parmesan
4 tablespoons Swiss cheese, cut into small cubes
|
| Instructions:
|
Heat 1 tablespoon olive oil in small pan; add leeks and cook, stirring, over low heat until slightly softened. Cover and cook for 10 minutes. Add zucchini and garlic; cook for another 10 minutes. Transfer to a bowl. Cool and then add salt, pepper, egg and cheeses.
Heat remaining oil in pan; add egg mixture and smooth the surface. Cook over low heat for 15 minutes or until the frittata is almost set.
Cook under a preheated broiler for 3 to 5 minutes or until the top is set and golden. Let stand 5 minutes before cutting into wedges for serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Moroccan Leek Salad |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
1 pound leeks
1/8 cup oil
1/4 teaspoon white pepper
Juice of 1/2 lemon
2 to 3 cloves fresh garlic, crushed
1/2 teaspoon Dijon mustard
Salt to taste
|
| Instructions:
|
Cut off tops of leeks. Cut lengthwise, halves or quarters. Soak to remove all dirt. Boil in salted water about 5-10 minutes. Drain and cool. Mix sauce of lemon juice, pepper, garlic, mustard and oil. Slice leeks to any size desired. Stir sauce into leeks. Add salt to taste, if desired. |
| Serving
Size: |
2 |
|
| Recipe:
|
Potato Leek Soup with Dill |
| Comments:
|
|
| Ingredients:
|
4 ounces pasture-raised bacon, fried and crumbled with fat reserved
4 leeks, rinsed well with white and light green parts sliced very thinly
1 pound potatoes, scrubbed well and cubed
1 quart fresh chicken broth
2 bay leaves, preferably fresh though dried will do
2 cups fresh whole milk
1 bunch fresh dill, chopped fine
sea salt and freshly ground white pepper, to taste
crème fraîche or sour cream, to serve
|
| Instructions:
|
In a heavy-bottomed soup pot, heat reserved bacon fat over a medium flame until melted and sizzling. Add the thinly sliced leeks to the melted bacon fat and fry until they begin to soften and release their aroma – about five to six minutes or so. Add one quart fresh chicken broth to the leeks and dump in the cubed potatoes and cover the pot. Cook the potatoes, leeks and broth together over a medium-low flame until the potatoes are softened and tenderly fall apart when pressed with the tines of a fork – about thirty minutes.
Remove the soup from the flame and allow it to cool slightly, then pour two cups fresh whole milk into the soup pot, stirring in the fresh dill as you go. Season with sea salt and white pepper as it suits you, then serve the soup with plenty of good quality bacon and a dollop of crème fraîche or sour cream.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Quiche with Leeks |
| Comments:
|
This custard is so rich that cheese is unnecessary. But you can stir in 1/4 pound crisp cooked bacon and 3 ounces of grated Gruyere cheese to the egg mixture to make the dish more substantial.From “Vegetable Love,” Barbara Kafka, Artisan 2005. |
| Ingredients:
|
2 tablespoons unsalted butter
3/4 pound leeks, white parts only, cleaned and sliced thinly across
1 1/2 teaspoon kosher salt
3 large eggs
3/4 cup heavy cream
1 10-inch baked pie crust
|
| Instructions:
|
Place rack in center or oven and preheat to 375 degrees F. Melt butter in large skillet; add leeks and 1/2 teaspoon salt. Cook over medium heat for 5 minutes or until wilted. Reduce heat to low. Cook for 20 minutes, stirring occasionally, until the leeks are very soft but not browned. Set aside.
Whisk together eggs, cream and remaining 1 teaspoon salt in a medium bowl. Stir in leeks. Pour into prepared crust. Bake 20 minutes, or until set and slightly puffed.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Quick Tip - Leeks |
| Comments:
|
Try leeks with scrambled eggs! |
| Ingredients:
|
bacon
leeks
egggs
Gruyere cheese |
| Instructions:
|
Fry up some bacon, remove it from the pan, drain on paper towels, and then crumble. Sauté sliced leeks in the rendered bacon fat, if desired, or in canola oil. Add beaten eggs and bacon and scramble together. Add some grated Gruyere cheese. Serve with toast or muffins for breakfast or with tomatoes and mixed green salad for lunch or as a light dinner. |
| Serving
Size: |
4 |
|
| Recipe:
|
Salmon with Leeks & Bok Choy |
| Comments:
|
This recipe uses only the greens leaves of the bok choy, but there really is no need to discard the stems. Just roughly chop or slice the stems and then add them to the pan along with the leek. They will add a nice crunch to the dish.From fooddownunder.com |
| Ingredients:
|
1 leek
2 tablespoons butter or vegetable oil
1 pinch red pepper flakes, crushed
1 pound bok choy
4 salmon fillets
Salt and pepper to taste
2 tablespoons rice vinegar
1/2 teaspoon lemon zest
1 teaspoon sesame seeds
|
| Instructions:
|
Heat broiler and line baking sheet with foil.
Clean leek under faucet, after splitting down the side. Remove roots; slice leek across the grain into thin strips (white portion only).
Heat butter or vegetable oil in large skillet. Add red pepper flakes and stir over medium low heat. Add leek and sauté until soft, 10 minutes. Meanwhile, slice bok choy crosswise into 1/4- inch strips, discarding stems. Set aside.
Season salmon fillets with salt and pepper. Place on baking sheet. Broil until golden orange on top but still rare in middle, about 8 minutes. After the leeks have cooked, add the bok choy, vinegar, and lemon zest. Season with salt. Cover and wilt for 2 minutes, stirring once.
Serve vegetables and their juice in shallow soup bowls and top with salmon. Sprinkle with sesame seeds.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Turnip & Leek Soup |
| Comments:
|
From www.justvegetablerecipes.com |
| Ingredients:
|
2 turnips, cut in small chunks
2 small potatoes, cut in small chunks
2 leeks, white parts only
1 small clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon fresh thyme
2 teaspoons butter or olive oil
3/4 teaspoons salt
3 cups water
1/4 cup milk
|
| Instructions:
|
Sauté the first 6 ingredients in the butter for 5 minutes. Add the water and salt and simmer for 30 minutes. Puree in blender or food processor, add the milk and reheat. |
| Serving
Size: |
2 |
|
| Recipe:
|
Vichyssoise (Leek & Potato Soup) |
| Comments:
|
This easy pureed potato & leek soup is perhaps the most famous leek dish. Contrary to its name, this soup is an American creation, albeit by a French chef. It was created by Chef Louis Diat in New York City’s Ritz-Carlton Hotel around 1900. Originally intended to be served cold, it is also excellent served very hot.Adapted from “The Joy of Cooking,” by Irma S. Rombauer and Marion Rombauer Becker, fourth printing, 1976, Bobbs-Merill Company, Inc. |
| Ingredients:
|
3 medium leeks, white part only, minced
1 medium onion, minced
2 tablespoons butter
4 medium potatoes
4 cups chicken stock
1 to 2 cups cream
¼ teaspoon mace (optional)
Salt and white pepper
Chopped watercress or chives
|
| Instructions:
|
In a medium soup pot, sauté the leeks and onion in butter for 3 minutes. Skin the potatoes and slice very fine. Add the chicken stock to the pot along with the potatoes. Bring to a boil and then reduce heat and simmer, covered, 15 minutes or until vegetables are very tender. Puree the mixture in a blender or food processor. Add 1 to 2 cups cream, mace (optional), salt and pepper. Chill and serve cold, or serve piping hot. Garnish with chopped watercress or chives. |
| Serving
Size: |
4 |
|
| Recipe:
|
Lemon & Sage Marinade |
| Comments:
|
Use this marinade for boneless chicken breasts. Allow chicken to marinate at least 4 hours, then grill.From homecooking.about.com. |
| Ingredients:
|
1/4 cup whole garlic cloves
2 lemons, zested and juiced, zest reserved and finely chopped
1/2 cup chopped fresh sage leaves
1 1/4 cups olive oil
1/2 tablespoon salt
1/2 tablespoon cracked black pepper
|
| Instructions:
|
Puree garlic in food processor. Add chopped zest and sage and pulse until rough cut. Add oil, salt and pepper until incorporated.
Makes enough marinade for 6 to 9 8-ounce boneless chicken breasts.
|
| Serving
Size: |
6-9 |
|
| Recipe:
|
Lemon Lentil Soup |
| Comments:
|
|
| Ingredients:
|
1 1/2 cups carrots, peeled and chopped
1 cup celery, chopped
4 cups vegetable broth, no or low sodium
1 cup red Lentils, rinsed and drained
3/4 teaspoon ground coriander
1 teaspoon ground cumin
3 tablespoons raw Cashews or 1 1/2 tablespoons cashew butter
1/4 cup fresh Lemon Juice (about 2 small lemons)
1 head baby bok choy, chopped (could substitute 1 1/2 C chopped greens, such as kale or spinach)
2 tablespoons chopped parsley
pepper to taste
|
| Instructions:
|
Place carrots, celery, vegetable broth, lentils, coriander and cumin in a pot and bring to a boil. Reduce heat, cover and simmer for forty minutes or until lentils and vegetables are tender.
In a blender or food processor, blend 1 cup of the soup with cashews and lemon juice. Return to pot along with bok choy or greens and heat until greens are wilted. Stir in parsley and season with pepper.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Meyer Lemon Skillet Cake |
| Comments:
|
|
| Ingredients:
|
3/4 cups sugar
Zest of 2 Meyer lemons
juice of 1 Meyer lemon
1 tsp vanilla
2 eggs
1 cup flour
1/2 cup melted butter
Sour Cream Topping
Stir the following together until fully mixed:
1 cup sour cream (I used light but you can use whichever kind you prefer)
2 Tablespoons lemon juice
2 Tablespoons powdered sugar
|
| Instructions:
|
Preheat the oven to 350 degrees
1. Place an 8 inch cast iron skillet over low heat, and add the butter.
Slowly let the butter melt while you mix the batter.
2. Place the sugar in a large bowl and add the lemon zest.
Rub the zest and sugar between your fingers until the zest is evenly distributed through out the sugar.
3. Add the eggs to the lemon sugar and whisk until fully incorporated.
Add the lemon juice and vanilla and mix again, until the liquid is distributed evenly.
4. Add the flour and stir with a spatula or wooden spoon until it is evenly distributed.
5. By this time, the butter should be melted.
Remove the skillet from the heat and pour the butter into the batter.
Set the skillet aside and mix the butter into the batter evenly.
6. Pour the batter back into the skillet, spreading it evenly across the pan.
Transfer the skillet into the oven and bake for 25 to 30 minutes.
The top should just be turning golden, and feel firm to the touch.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Romaine and Herb Salad with Pecorino |
| Comments:
|
by Susie Quick
The secret to this refreshing tossed salad is the herbs; vary them to suit your taste.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 T white-wine vinegar
1/2 t kosher salt
1/2 t freshly ground pepper
5 T extra-virgin olive oil
1 head romaine lettuce, washed, dried, and chopped
6 stalks celery, peeled and thinly sliced
2 med kirby cucumbers, peeled and thinly sliced
3/4 c torn leaves of mixed fresh herbs such as flat-leaf parsley, lovage, chervil, basil, chives, and mint
2 ounces Pecorino Romano (or other hard cheese for grating)
|
| Instructions:
|
1. Whisk together the vinegar, salt, and pepper in a large salad bowl. Slowly add the oil, whisking constantly.
2. Add the romaine, celery, cucumbers, and herbs; toss to coat. Using a vegetable peeler, shave cheese over the top. Add a few more grinds of pepper; toss gently and serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Romaine Salad with Dill, Scallions, and Lemon |
| Comments:
|
by Myra Kornfeld |
| Ingredients:
|
1/4 c extra-virgin olive oil
2 T fresh lemon juice
1 small clove garlic, minced
6 c romaine lettuce, washed and shredded
3/4 c chopped fresh dill
1/2 c thinly sliced scallions
1 t salt
freshly ground black pepper
|
| Instructions:
|
1. Whisk together the oil, lemon juice, and garlic in a large salad bowl.
2. Place the romaine, dill, and scallions in the bowl. Sprinkle with salt and black pepper. Toss together just before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Romaine, Radish, & Cucumber Salad with Tahini Dressing |
| Comments:
|
Gourmet, October 2002 |
| Ingredients:
|
for the tahini dressing:
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/4 cup water
21/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mild honey
1 small garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne
for the salad:
1/2 lb romaine, torn into bite-size pieces (6 cups)
1 bunch radishes, trimmed, halved, and thinly sliced (1 cup)
1/2 cucumber, halved lengthwise and thinly sliced crosswise
4 scallions, thinly sliced
|
| Instructions:
|
Make dressing:
Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
Make salad:
Toss together all salad ingredients in a large bowl with just enough dressing to coat.
Cooks' note: Dressing keeps, covered and chilled, 3 days. Stir before using, thinning with additional water if necessary.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spring Lettuces With Strawberries And Feta |
| Comments:
|
Adapted from Organic Style magazine |
| Ingredients:
|
12 c assorted lettuce greens, rinsed and dried well in a salad spinner
1 c herb sprigs, such as chives, chervil, and mint
3 T Sherry Vinaigrette
1 c crumbled goat or sheep's milk feta
1/2 c sliced small strawberries
|
| Instructions:
|
Place the greens and herbs in a large bowl. Add vinaigrette and gently toss to coat. Taste and add additional vinaigrette, if desired. Top with feta and berries, and serve. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
Spring Salad with Sherry Hazelnut Vinaigrette |
| Comments:
|
by Mona Talbott |
| Ingredients:
|
3/4 pound assorted lettuces
1/2 c toasted chopped hazelnuts
1 shallot, finely diced
2 T sherry vinegar
salt
3 T extra virgin olive oil
3 T hazelnut oil
|
| Instructions:
|
1. When buying lettuces, avoid the ever-present mesclun mix. Instead, look over the varieties your local produce department has and create your own. Spring is a perfect time for lettuces. My favorite mix is red oak lettuce with a peppery cress and arugula. Wash the lettuce in cold water and spin dry. Reserve in your salad bowl, covered with a damp towel.
2. Toast the hazelnuts in a 325°F oven for 12 to 15 minutes or until golden inside. To remove the bitter skins, rub them in a towel while they are still warm—the friction will rub most off.
3. In a small bowl, cover the diced shallots with the vinegar, and add a pinch of salt. Let them macerate for 10 minutes. Then mix in the two oils. Taste for seasoning. Toss salad with vinaigrette and chopped hazelnuts.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Thai Beef Salad |
| Comments:
|
by Susie Quick
You don't have to seek out an Asian market to make this wonderfully crisp and flavorful salad—all the ingredients are available at larger supermarkets. Serve in smaller portions for a first course.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
1 boneless beef strip steak (1 ½ inches thick), about 10 ounces
Kosher salt and freshly ground pepper
Dressing
2 T fresh lime juice
1 T fish sauce or light soy sauce
2 t sugar
1 t seeded and minced Thai or red serrano chile
Salad
1 c thinly sliced radishes
1 small red onion, thinly sliced, rinsed and drained
1 med Kirby cucumber, unpeeled, thinly sliced
1/4 c fresh mint leaves, coarsley chopped
10 lg basil leaves, slivered
4 c slivered romaine lettuce hearts (small inner leaves can be left whole), about 2 hearts
|
| Instructions:
|
1. Season steak generously on both sides with salt and pepper. Grill or pan-fry in a lightly oiled skillet over medium-high heat, 4 to 5 minutes per side (steak is best rare to medium and still pink in the center). Set aside and keep warm.
2. In a large bowl, whisk together dressing ingredients; remove 1 tablespoon and set aside. Add the salad ingredients and toss well with dressing. Arrange on a large platter.
3. Thinly slice steak crosswise against the grain; toss with reserved 1 tablespoon dressing. Arrange on top of salad and serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Avocado Green Goddess Dressing |
| Comments:
|
|
| Ingredients:
|
3 tablespoons mashed avocado
3 tablespoons nonfat plain yogurt
2 teaspoons chopped fresh parsley
1 teaspoon white wine vinegar
1 teaspoon chopped fresh chives
1/2 teaspoon chopped fresh tarragon (optional)
Salt and black pepper to taste
|
| Instructions:
|
Whisk all the ingredients together.
Can be refrigerated for up to 3 days; Whisk or shake well before serving.
|
| Serving
Size: |
|
|
| Recipe:
|
Blue Cheese Dressing |
| Comments:
|
|
| Ingredients:
|
2 tablespoons low fat cottage cheese
3 tablespoons buttermilk
1 tablespoon crumbled blue cheese
Small dash garlic powder, to taste
Small dash cayenne pepper, to taste
|
| Instructions:
|
With a fork, mash the cottage cheese to a smoother consistency.
Stir in the buttermilk, blue cheese, garlic powder and cayenne.
Can be refrigerated for up to 2 days; Whisk or shake well before serving. |
| Serving
Size: |
|
|
| Recipe:
|
Caesar Dressing |
| Comments:
|
|
| Ingredients:
|
1/4 cup low fat mayonnaise
1 tablespoon finely grated Parmesan cheese
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 tablespoon low fat milk or buttermilk
|
| Instructions:
|
Whisk all the ingredients together.
Can be refrigerated for up to 2 days; Whisk or shake well before serving.
|
| Serving
Size: |
|
|
| Recipe:
|
Carmele’s Herb Salad Seasoning |
| Comments:
|
* fastest dressing ever
Fills 3 oz. spice jar (mix well in bowl first)
|
| Ingredients:
|
|
| Instructions:
|
2 Tbs. sea salt
1 Tbs. + 1 tsp. each – granulated garlic, powdered onion, ground oregano
*Sprinkle on salad & drizzle w/ oil & vinegar of your choice ~
* My favorite combos are:
balsalmic & olive oil
lemon juice & olive oil on Greek salad
white wine vinegar & apple cider vinegar w/ safflower & olive oil
|
| Serving
Size: |
4 |
|
| Recipe:
|
Creamy Balsamic Dressing |
| Comments:
|
|
| Ingredients:
|
2 teaspoons balsamic vinegar
Pinch of salt
2 tablespoons low fat mayonnaise
Black pepper to taste
2 tablespoons water (optional)
|
| Instructions:
|
Combine the balsamic, shallot and salt and let sit 10 minutes.
Whisk in the mayonnaise and pepper.
Whisk in 2 teaspoons of water to thin if desired.
Can be refrigerated for up to 3 days; Whisk or shake well before serving.
|
| Serving
Size: |
|
|
| Recipe:
|
Dijon Pistachio Dressing /Dip |
| Comments:
|
|
| Ingredients:
|
1 1/3 cups water
1 cup raw pistachio nuts, unsalted
4 tablespoons lemon juice
2 tablespoons ground flax seeds
4 teaspoons Dr. Fuhrman's VegiZest
2 teaspoons Dijon mustard
1 teaspoon Bragg Liquid Aminos
1/2 teaspoon garlic powder
4 dates, pitted
|
| Instructions:
|
Blend all ingredients in a high powered blender or food processor until smooth and creamy. Add water as needed to achieve desired consistency. |
| Serving
Size: |
4 |
|
| Recipe:
|
Lemon-Dijon Dressing |
| Comments:
|
|
| Ingredients:
|
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
|
| Instructions:
|
Whisk all the ingredients together.
Can be refrigerated for up to 3 days; Whisk or shake well before serving.
|
| Serving
Size: |
|
|
| Recipe:
|
Mustard Vinaigrette Dressing |
| Comments:
|
|
| Ingredients:
|
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons grainy mustard
1/4 teaspoon crushed garlic
|
| Instructions:
|
Whisk all the ingredients together.
Can be refrigerated for up to 3 days; Whisk or shake well before serving. |
| Serving
Size: |
|
|
| Recipe:
|
Ranch Dressing |
| Comments:
|
|
| Ingredients:
|
3 tablespoons reduced fat sour cream
2 tablespoons buttermilk
2 teaspoons chopped fresh chives
1/4 teaspoon garlic powder
|
| Instructions:
|
Whisk all the ingredients together.
Can be refrigerated for up to 2 days; Whisk or shake well before serving. |
| Serving
Size: |
|
|
| Recipe:
|
Simple Sesame Tahini Dressing |
| Comments:
|
Tahini should be refrigerated after opening as it goes rancid quickly |
| Ingredients:
|
2 garlic cloves, peeled and left whole
Salt
1/3 cup sesame tahini paste
3 tablespoons freshly squeezed lemon juice
2 teaspoons honey
1 teaspoon soy sauce
1/4 teaspoon toasted sesame oil
|
| Instructions:
|
With a mortar and pestle, pound the garlic to a paste with a pinch of salt.
In a blender, combine the garlic paste, tahini, 1/3 cup water, the lemon juice, honey, soy sauce, and sesame oil and blend until smooth. Season with salt.
Use immediately or cover and refrigerate for up to 2 weeks.
Yield: About 3/4 cup
|
| Serving
Size: |
|
|
| Recipe:
|
Spicy Peanut Dressing |
| Comments:
|
|
| Ingredients:
|
3 tablespoons regular or reduced fat peanut butter (creamy or chunky)
1 tablespoon hot water
1 teaspoon rice wine vinegar
3/4 teaspoon soy sauce
1/4 teaspoon crushed garlic
Cayenne pepper to taste
|
| Instructions:
|
Whisk all the ingredients together.
Can be refrigerated for up to 3 days; whisk or shake well before serving.
|
| Serving
Size: |
|
|
| Recipe:
|
Sweet Sesame Ginger |
| Comments:
|
|
| Ingredients:
|
2 tablespoons fresh lime juice
1 teaspoon sesame oil
1 teaspoon canola oil
1 teaspoon honey
1 teaspoon chopped scallion
1 teaspoon toasted sesame seeds
1/4 teaspoon finely grated ginger
1/8 teaspoon salt
|
| Instructions:
|
Whisk all the ingredients together.
Can be refrigerated for up to 3 days; Whisk or shake well before serving.
|
| Serving
Size: |
|
|
| Recipe:
|
Yogurt-Dill Dressing |
| Comments:
|
|
| Ingredients:
|
1/4 cup nonfat Greek yogurt
1 teaspoon buttermilk
1 teaspoon chopped scallion
1/2 teaspoon chopped fresh dill
teaspoon salt and black pepper to taste
|
| Instructions:
|
Directions
Whisk all the ingredients together.
Can be refrigerated for up to 2 days; Whisk or shake well before serving.
|
| Serving
Size: |
|
|
| Recipe:
|
Cucumber-Mint Salad |
| Comments:
|
Make this recipe in small batches. If left to sit overnight it gets watery, so try to make just enough for a meal, and toss the dressing just before serving. |
| Ingredients:
|
2 large cucumbers
½ cup minced red onion or chives
1 cup plain yogurt
1 Tbsp olive oil
2 tsp vinegar
½ tsp salt
½ tsp coarse-ground black pepper
2 Tbsp fresh mint leaves, chopped fine
|
| Instructions:
|
1. Slice the cucumbers in either thin rounds or half-moons.
2. Mix with the minced onions.
3. Blend yogurt, olive oil, vinegar, salt and pepper, and mint together.
4. Toss dressing with cucumbers and onions and serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Fresh Mint Lemonade |
| Comments:
|
Herbal lemonades are a refreshing summer drink, and a wonderful way to sneak some nutritious greens into the family’s diet. |
| Ingredients:
|
4 cups fresh mint, chopped
1 gallon water
2 cups honey (1 lb)
1 ½ cups lemon juice
|
| Instructions:
|
1. Gently simmer chopped mint leaves in a covered pot for 10 minutes. (Note: Covering your pot with a tight-fitting lid prevents evaporation of the volatile, aromatic oils in mint, keeping the flavor more intact)
2. Add honey, stirring until it dissolves.
3. Cover and let steep and cool for several hours or overnight. (This makes a strong, potent tea, maximizing the calcium and other nutrients in the mint.)
4. Add lemon juice and chill in the fridge.
Mints make a classy lemonade, but this same recipe can be made using any mild, nutritive herb. Some of my favorites to make lemonade with are Red Clover, Lemon Balm and Comfrey.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Mint Iced Tea |
| Comments:
|
n/a |
| Ingredients:
|
4 cups fresh Mint, chopped
1 gallon water
1 cups honey
|
| Instructions:
|
1. Gently simmer chopped Mint leaves in a covered pot for 10 minutes. (Note: Covering your pot with a tight-fitting lid prevents evaporation of the volatile, aromatic oils in mint, keeping the flavor more intact)
2. Add honey, stirring until it dissolves.
3. Cover and let steep and cool for several hours or overnight. (This makes a strong, potent tea, maximizing the calcium and other nutrients in the mint.)
4. Chill overnight. Serve in a tall glass with ice. Float a fresh Mint leaf for a garnish for those special occasions.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Calcutta-Style Chicken |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
3 tablespoons melted butter
2 teaspoons ground coriander
1 medium onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
Salt and black pepper, to taste
1 pound skinned, boneless chicken breast
|
| Instructions:
|
Combine first eight ingredients in a bowl. Add the chicken and mix thoroughly. Cover and marinate in refrigerator for 6 to 7 hours. Broil until cooked to a golden color, turning once, about 5 to 6 minutes on each side. |
| Serving
Size: |
2-4 |
|
| Recipe:
|
JAMBAYLIA |
| Comments:
|
n/a |
| Ingredients:
|
1.5lbs Chicken Breasts or 2.5 lbs Chicken Thighs (on the bone, better chicken taste)
1lb Pork Loin
1lb Beef Smoked Sausage
1lb Shrimp (55-70 count size)
1 box Jambaylia Dinner (Tony Chacheres or Santeray)
1 box Red Beans & Rice (Tony Chacheres or Santeray)
2ea Onions, med size (size of a fist)
4ea Beef Bouillon Cubes
1 batch of Pete’s Kitchen Cabinet Seasoning (enough for 2 tablespoons)
Pete’s Kitchen Cabinet Seasoning:
1 White Pepper
4 Ground Pepper Corns
1 Cayenne Pepper
1 Ground Mustard
4 Fajitas Seasoning
|
| Instructions:
|
Boil Chicken & Pork for 25 minutes.
Dice Chicken, Pork, Onion and Beef Smoked Sausage and put it in at least a 10 quart Pot.
Add the boxes of Jambaylia/Beans & Rice, 2 Tablespoons of Pete’s Kitchen Cabinet Seasoning, and 4 Beef Bouillon Cubes.
Add 7 cups of water (both boxes calls for 6, but it isn’t enough)
Bring to a boil, then simmer for 40 minutes, occasionally stirring and scrapping the bottom of the Pot.
Add water or left over coffee to keep “goo-ey”.
Eat & enjoy. Should feed 8 servings with plenty of leftovers. I usually put half of it in the freezer at this point for another dinner in the near future as a heat & serve type throw together.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Onion Bisque |
| Comments:
|
|
| Ingredients:
|
For soup:
2 tablespoons butter/ghee
2 branches fresh rosemary
1 large leek, white and light-green parts only, sliced thin
1 head garlic, peeled and chopped coarse
4 large shallots, peeled and sliced thin
4 medium yellow onions, peeled and sliced thin
1 quart roasted chicken stock
1 tablespoon white wine vinegar
sea salt, as needed
ground white pepper, as needed
For frizzled leeks:
3 tablespoons clarified butter/ghee (see sources)
1 large leek, white and light-green parts only, sliced thin
|
| Instructions:
|
For the onion bisque:
Melt butter or ghee in a heavy-bottomed skillet over a moderate flame, then toss in rosemary, sliced leek, shallots and onion.
Sweat the onion, leek and shallots in butter or ghee until fragrant and tender, about five minutes, then remove rosemary and discard.
Pour one and one-half quarts roasted chicken stock over the tender leeks, onions and shallots and simmer, covered, for twenty to twenty-five minutes.
Using an immersion blender, blend the soup until smooth and uniform in texture.
Stir in vinegar and season with unrefined sea salt and ground white pepper.
Dress the onion bisque with frizzled leeks just before serving.
For the frizzled leeks:
Melt butter or ghee in a cast iron skillet over a moderately high flame, then toss in sliced leek.
Fry the sliced leeks in ghee until browned and crisp.
Remove immediately from the pan and serve over onion bisque.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Rice with Spicy Sausage & Sage |
| Comments:
|
n/a |
| Ingredients:
|
favorite spicy sausage
onions
celery
sage
white, brown, or spanish rice (seasoned to taste with salt and pepper) |
| Instructions:
|
Cook 3/4 pound of your favorite spicy sausage with 1/2 cup chopped onions, 1/2 cup chopped celery and 1/2 teaspoon dried sage (or 1 tablespoon minced fresh sage). Mix with 2 cups cooked white, brown or Spanish rice and season to taste with salt and pepper. |
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Onions & Sage |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
2 pounds small yellow onions
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 to 2 tablespoons fresh sage leaves, coarsely chopped
|
| Instructions:
|
Preheat oven to 400 degrees F. Peel the onions, leaving the stems intact. Cut into quarters and place in a baking dish so that they fit snugly. Sprinkle with salt, pepper, oil, and vinegar. Toss to coat evenly. Cover with foil and bake 1 1/2 hours or until tender. Halfway through roasting, remove the foil and carefully turn onions. For more caramelized onions, cook for 2 hours. Sprinkle the onions with sage and more pepper and serve hot. |
| Serving
Size: |
4 |
|
| Recipe:
|
Thyme & Onion Muffins |
| Comments:
|
Adapted from emmitsburg.net/gardens. |
| Ingredients:
|
1 1/2 cups flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons fresh thyme
1/2 cup finely chopped onion
1/2 cup butter, melted
1 egg
1 cup milk
|
| Instructions:
|
Preheat oven to 375 degrees F. In a large bowl, mix the dry ingredients. Stir in thyme and onions. In another bowl, mix the butter, egg and milk. Add the liquid to the dry ingredients; stir just until moistened. Spoon into greased muffin cups. Bake 20 minutes or until toothpick inserted in the center comes out clean. |
| Serving
Size: |
12 |
|
| Recipe:
|
Orange Coriander Bread |
| Comments:
|
From www.cooks.com, courtesy of Old Saybrook Historical Society Herb Luncheon - August 1991.
Posted by Carole Koch |
| Ingredients:
|
1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
Grated rind and juice of one orange
2 cups flour
1 teaspoon baking soda
1 teaspoon ground coriander
|
| Instructions:
|
Cream butter and sugar. Add eggs, sour cream and orange rind. Sift together flour, baking soda and coriander and add to creamed mixture. Place in 2 tea loaf pans and bake at 350 degrees F. for about 50 minutes. Mix 1/2 cup sugar with orange juice and pour over bread while still hot in loaf pans. Cool for 10 minutes and invert. |
| Serving
Size: |
4 |
|
| Recipe:
|
Oranges and Grapefruit with Yogurt and Granola |
| Comments:
|
by M. Allan Schanbacher |
| Ingredients:
|
2 lg navel oranges, peeled and sectioned
2 ruby grapefruit, peeled, seeded, and sectioned
1 c plain yogurt
1 c granola
|
| Instructions:
|
Arrange orange and grapefruit slices alternately into a circle on each of 4 plates. Spoon ¼ cup yogurt into the center of the citrus circle, then sprinkle with granola. |
| Serving
Size: |
4 |
|
| Recipe:
|
Parsley & Carrot Soup |
| Comments:
|
From www.vegsoc.org |
| Ingredients:
|
1 teaspoon vegetable oil
1 onion, chopped
1 pound carrots, peeled, chopped
3 cloves garlic, crushed
1 1/2 pints vegetable or chicken stock
2 bay leaves
2 tablespoons chopped parsley
Salt and pepper
Cream or Soya cream, to garnish
|
| Instructions:
|
Heat oil in a large pan and gently sauté the onions for 5 minutes. Add the chopped carrots and garlic and continue to cook for a further 15 minutes, stirring occasionally. Add the stock, bay leaves and parsley, reserving a small amount for garnish. Simmer for 20 minutes, then puree in a blender. Adjust the seasoning and add more stock, if required for desired consistency. Serve garnished with chopped parsley and a swirl of cream. |
| Serving
Size: |
4 |
|
| Recipe:
|
Parsley & Garlic Dip |
| Comments:
|
From www.foodreference.com |
| Ingredients:
|
garlic
prsley
smoked almonds
|
| Instructions:
|
Place 4 large garlic cloves, a bunch of fresh parsley, and 6 ounces of smoked almonds in a food processor or blender. Process until nuts are in tiny pieces. Place mixture in bowl and combine with 2 scant cups mayonnaise.
Serve with crackers or assorted veggies!
|
| Serving
Size: |
4 |
|
| Recipe:
|
Parsley Jelly |
| Comments:
|
This is an old English recipe that is especially good with roasted or grilled meats.
From sidedish.allrecipes.com. |
| Ingredients:
|
1 1/4 cup boiling water
5 tablespoons parsley
1 1/4 cup honey
2 tablespoons cider vinegar
1 1/2 ounces liquid pectin
|
| Instructions:
|
Pour the boiling water over the fresh parsley; let stand 15 minutes. Strain the liquid into a stainless steel saucepan. Stir in the honey and vinegar; bring to a boil over medium-high heat. Add the liquid pectin and continue to boil, stirring constantly, for 1 minute. Remove from heat and skim any foam from the top. Store in refrigerator for up to 3 weeks or transfer to sterile jars and seal in a hot water bath. |
| Serving
Size: |
10 |
|
| Recipe:
|
Parsley Potato Cakes |
| Comments:
|
From www.foodreference.com |
| Ingredients:
|
1 quart cold mashed potatoes
2 tablespoons olive oil
1/2 cup parsley, chopped
1 teaspoon mustard powder
1/2 teaspoon garlic powder
Flour, as needed
2 tablespoons butter
|
| Instructions:
|
Combine first five ingredients in large bowl; mix well and form mixture into eight patties. Dip patties in flour; shake off excess. In large skillet, heat butter to sizzling; add patties. Cook over medium heat until golden brown on both sides. |
| Serving
Size: |
4 |
|
| Recipe:
|
Parsly Tea |
| Comments:
|
From www.uq.net.au |
| Ingredients:
|
water
parsley leaves |
| Instructions:
|
Make parsley tea by steeping a good-sized handful of fresh leaves in a teapot of freshly boiled water. Drink hot or cold. |
| Serving
Size: |
4 |
|
| Recipe:
|
Romanesco Dip (Parsley) |
| Comments:
|
From “One United Harvest,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
Parmesan or Romano cheese
parsley
garlic
olive oil |
| Instructions:
|
In a food processor, grate 3 ounces of Parmesan or Romano cheese, then add a bunch of parsley, 3 cloves of garlic and enough olive oil to allow the processor to blend. Continue to blend until smooth. |
| Serving
Size: |
4 |
|
| Recipe:
|
White Beans & Parsley |
| Comments:
|
From www.mealsmatter.org |
| Ingredients:
|
2 15-ounce cans cannellini (or other white beans)
2 1/2 tablespoons olive oil
Salt and pepper, to taste
1 1/2 tablespoons fresh lemon juice
3 tablespoons parsley, finely chopped
1/4 cup red onion, minced
2 cloves garlic, finely minced
|
| Instructions:
|
Place beans, olive oil, salt and pepper in a saucepan and heat to a boil. Reduce to a simmer. Cook for 2 to 3 minutes more. Remove from heat and stir in lemon juice, parsley, red onion and garlic. Serve hot or chilled. |
| Serving
Size: |
4 |
|
| Recipe:
|
Carrot, Winter Squash & Parsnip Soup |
| Comments:
|
If you have no parsnips on hand, simply use potatoes instead. |
| Ingredients:
|
1 tablespoons olive oil
1 to 2 large leeks, white and tender green parts only, rinsed well, thinly sliced
1 1/2 cups peeled, diced butternut squash
1 1/2 cups thinly sliced carrots
1/2 cup thinly sliced parsnips
3 cups water, vegetable broth or chicken broth
1/8 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
Salt, to taste
|
| Instructions:
|
Heat olive oil in pan over medium-low heat.
Add leeks and sauté, stirring slowly, for 10 minutes.
Add squash, carrots and parsnips.
Cook uncovered for 7 to 8 minutes, stirring occasionally.
Add water or broth, pepper and nutmeg and bring to a boil.
Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are tender.
Add salt, to taste. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Fresh Parsnip Salad |
| Comments:
|
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003. |
| Ingredients:
|
1 cup grated parsnip
1/4 cup chopped green bell pepper, celery or zucchini
1/2 cup grated carrots
1/2 medium apple, peeled and grated
1/8 cup sour cream or yogurt
1 tablespoon peanut oil
1 tablespoon cider vinegar
1/2 teaspoon soy sauce or tamari
1/4-inch piece fresh gingerroot, peeled
|
| Instructions:
|
Combine parsnips, peppers, carrots and apple in a medium bowl.
In a small bowl, mix sour cream or yogurt, oil, vinegar, and soy sauce.
Hold a garlic press over the sour cream mixture and then squeeze the gingerroot in the press.
Stir the juice from the gingerroot into the mixture and discard the pulp.
Toss the dressing with the vegetables and serve. |
| Serving
Size: |
2 |
|
| Recipe:
|
Kale & Parsnips |
| Comments:
|
From foodownunder.com. |
| Ingredients:
|
1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 tablespoon corn oil
1 cup water
2 tablespoons ginger, minced
1 quart kale, veins removed, cut into bite-size pieces
|
| Instructions:
|
Sauté the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
Add the water and ginger.
Cover and simmer for 4 to 5 minutes.
Add the kale and continue cooking 4 to 5 minutes longer.
Stir
occasionally but keep the saucepan covered otherwise.
Serve hot.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Parsnip Puff |
| Comments:
|
From “Better Homes and Gardens New Cook Book,” Meredith Publishing Company, Des Moines, Iowa, 1989. |
| Ingredients:
|
1 pound parsnips, peeled and sliced 1/2-inch thick, about 3 cups*
3/4 cup thinly sliced carrots
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup soft bread crumbs
2 slightly beaten eggs
|
| Instructions:
|
Cook parsnips, carrot and onion, covered, in a small amount of boiling water for 15 to 18 minutes or until very tender.
Drain.
Add butter, nutmeg, salt and pepper.
Mash.
Add breadcrumbs and eggs; mash or beat until smooth.
Transfer to a lightly greased 1-quart casserole.
Bake uncovered in a 375 degree F. oven for 35 to 40 minutes, or until a knife inserted near the center comes out clean.
* If your parsnips do not equal 3 cups, make up the difference with carrots.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Parsnip Snackin’ Sticks |
| Comments:
|
Kids are sure to go for this sweet, healthful snack.
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,”
Madison Area CSA Coalition, 2003.
|
| Ingredients:
|
|
| Instructions:
|
Slice parsnips lengthwise into strips.
Bake at 350 degree F. until tender, but still a bit firm.
Brush on a bit of melted butter and cinnamon.
Serve warm.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Parsnip Snackin’ Sticks |
| Comments:
|
From the "Kids' Corner"
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
|
| Ingredients:
|
parsnips
butter
Cinnamon
|
| Instructions:
|
Slice parsnips lengthwise into strips.
Bake at 350 degree F. until tender, but still a bit firm.
Brush on a bit of melted butter and cinnamon.
Serve warm. |
| Serving
Size: |
4 |
|
| Recipe:
|
Pureed Parsnips |
| Comments:
|
From www.vegparadise.com. |
| Ingredients:
|
1 lb. parsnips
1 tbs. olive oil
salt and pepper to taste
Nutmeg if desired as garnish |
| Instructions:
|
Cut 1 pound of peeled parsnips into 1/2-inch chunks.
Place in a saucepan and cover with 1/2-inch of water.
Cover and bring to a boil over high heat.
Reduce heat to low and steam 8 to 12 minutes, or until fork tender.
With a slotted spoon, transfer to food processor or blender, reserving the cooking liquid.
Add 1 tablespoon olive oil and process into a smooth puree, adding reserved cooking liquid, if needed.
Season with salt and pepper to taste.
Garnish with a sprinkle of nutmeg and a sprig of carrot tops.
|
| Serving
Size: |
3 |
|
| Recipe:
|
Roasted Winter Vegetables |
| Comments:
|
From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press |
| Ingredients:
|
6 to 8 cups winter vegetables, such as rutabagas, potatoes, carrots, beets,
onions, turnips, parsnips and winter squash, peeled, cut into 1-inch pieces
2 tablespoons oil
3 tablespoons fresh thyme (or 1 tablespoon dried herbs of choice)
|
| Instructions:
|
Toss ingredients together (keep onions separate as they will roast faster; add them to the pan 10 minutes into the baking time).
Spread in a single layer on greased baking pans.
Roast in an oven preheated to 425 degrees F. until tender, 30 to 45 minutes, stirring occasionally.
Season with salt and pepper.
Serve with Roasted Garlic Sauce, if desired
|
| Serving
Size: |
8 |
|
| Recipe:
|
Scalloped Potatoes & Parsnips |
| Comments:
|
From www.foodnetwork.com. |
| Ingredients:
|
1 large red onion
2 tablespoons water
2 parsnips
2 small russet potatoes
1 1/4 cups low fat milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
|
| Instructions:
|
Preheat oven to 425-degrees F.
Halve onion lengthwise and cut into 1/4-inch thick slices.
In a large saucepan over medium heat, cook onion in water, covered, stirring occasionally, 5 minutes or until softened.
Remove cover and cook onion until liquid in pan is evaporated.
Peel parsnips and potatoes.
Coarsely grate parsnips and cut potatoes into 1/8-inch thick slices.
In a small bowl, whisk together milk, broth, and flour until well combined.
Add to onion with parsnips, potatoes, nutmeg, and salt to taste.
Simmer 1 minute, stirring.
Pour mixture into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife. |
| Serving
Size: |
4 |
|
| Recipe:
|
Chunky Peach Popsicles |
| Comments:
|
Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil. |
| Ingredients:
|
1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted
Juice of 1 lemon
1/4 cup freshly squeezed orange juice
1/4 cup sugar, or to taste
1/4 teaspoon vanilla extract
|
| Instructions:
|
1. Coarsely chop peaches in a food processor.
Transfer 1 cup of the chunky peaches to a medium bowl.
Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor.
Puree until smooth.
Add to the bowl with the chunky peaches and stir in vanilla.
2. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups).
Freeze until beginning to set, about 1 hour.
Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.
Tip:
MAKE AHEAD TIP: Store in the freezer for up to 3 weeks.
| Equipment: Twelve 2-ounce or eight 3-ounce freezer-pop molds, or small paper cups with frozen-treat sticks
|
| Serving
Size: |
12 |
|
| Recipe:
|
Grilled Peaches with Honey and Fresh Cheese |
| Comments:
|
by Tamara Holt
You can serve grilled fruit with any type of fresh cheese or cream: Quark, ricotta, and fromage blanc are lower-fat options; crème fraîche and mascarpone are more decadent. If you don't have a grill, broil the peaches cut side up, 4 inches from the heat source, until slightly charred and warmed through, about 4 minutes.
Preparation time 0.020000 minutes
|
| Ingredients:
|
4 ripe peaches or nectarines
2 t olive oil
1/4 c quark, crème fraîche, or other fresh cheese or cream
2 T honey
|
| Instructions:
|
1. Preheat the grill to medium heat. Cut peaches in half through the stem end (from top to bottom). Remove the pit.
2. Rub the fruit with olive oil, and grill, cut side down, until slightly charred, 4 to 6 minutes. Turn and grill on the other side until hot, 4 to 7 minutes.
3. Place two peach halves on each plate. Spoon a dollop of cheese into the center of each piece, or serve a scoop on the side. Drizzle with honey and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Ripe, Ripe Peaches with Ice Cream and Raspberry Sauce |
| Comments:
|
by John Thorne
Make this dish only with peaches that are completely and beautifully ripe. A spoon should slip right through their flesh; the bite of peach, fresh raspberry sauce, and ice cream should simply melt together in the mouth.
|
| Ingredients:
|
2 lg fragrant, fully ripe peaches
1 pt fresh raspberries
1 pt sweet cream ice cream, if available, or vanilla, if not
|
| Instructions:
|
1. Dip each peach quickly into boiling water to loosen its skin, then into icy cold water to keep the flesh from cooking. Slip off the skin, cut the peach in half, and remove the pit. Set the fruit, cut side up, in four chilled dishes.
2. Gently press the raspberries through a sieve, catching their pulp in a bowl; discard the seeds. Top each peach half with a scoop of the ice cream and dribble generously with the raspberry sauce.
Note: Sweet cream ice cream is made without any flavoring—just cream and sugar. It is sometimes available from local creameries. Otherwise, seek out a premium vanilla ice cream made with nothing but cream, cane sugar, and real vanilla. This is a dessert that deserves it.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Autumn Pear Cake |
| Comments:
|
by Naomi Duguid and Jeffrey Alford
Our recipe for this rich, dense cake has evolved over time. Now it's practically foolproof. You can make it the day before Thanksgiving or pop it in the oven as everyone is seated for the big meal. Just remember to let it sit for 15 minutes before serving.
Preparation time 0.400000 minutes
Adapted from Organic Style Magazine
|
| Ingredients:
|
2 pounds sweet, ripe pears
6 T freshly squeezed lemon juice (from 2 lemons)
2 1/2 c all-purpose flour
1 T baking powder
1/4 t salt
1/8 t ground cloves
1/4 t ground ginger
1 c sugar, plus more for sprinkling
4 extra lg eggs
3/4 c melted butter, plus extra for greasing
1/4 c wildflower or other mild honey
1 to 2 tablespoons hot water, if needed
1 c heavy cream (optional)
|
| Instructions:
|
1. Place a rack in the lower middle of the oven and preheat the oven to 400°F. Brush a 9-by-13-inch cake pan (or two 8-inch square pans) with butter and then line pan(s) with parchment paper. Lightly brush the paper with melted butter. Peel and core pears, and cut into 1/4-inch chunks. Place lemon juice in a medium bowl and add pears, turning to coat well. Set aside.
2. In a large bowl, combine the dry ingredients, and mix well. Add the eggs and melted butter, and beat into a very stiff batter. Gently fold the pears into the batter. Turn the batter into the prepared cake pan, smooth the top with a wet spatula, and sprinkle with a little sugar. Bake 10 minutes; reduce heat to 350°F and bake another 40 to 50 minutes, or until the top is golden brown and a skewer inserted into the middle of the cake comes out clean. Remove pan from the oven. Use the edges of the parchment paper to lift the cake from the pan and transfer it to a plate.
3. Prepare the glaze: If the honey is stiff and hard, dilute it with a little warm water. Stir well; brush over the top of the cake. Let the cake cool for 15 minutes. Meanwhile, if using cream, whip it until it just begins to hold its shape. Place another plate on top of the cake and flip it over to peel off the parchment paper. Flip the cake right-side up onto a plate and cut into squares; serve with dollops of cream.
|
| Serving
Size: |
13 |
|
| Recipe:
|
BAKED PEAR FRITTATA |
| Comments:
|
An incredible, simple & complete breakfast, brunch or even dessert substitute – you decide!
J Heflin, Woodinville, Washington |
| Ingredients:
|
3 firm-ripe pears (about 1 ½ pounds)
2 Tbs. butter
6 large eggs
1/3 cup milk
1/4 c. flour
1 Tbs. sugar
1 tsp. vanilla
¼ tsp. salt
¼ cup mascarpone cheese or whipped cream cheese
1 Tbs. firmly packed brown sugar
|
| Instructions:
|
1) Wash & core pears. Cut into ½ inch chunks.
2) In a 9-10 inch ovenproof non-stick frying pan (I use a cast iron skillet) over medium-high heat, melt butter, add pears & turn occasionally until lightly browned & tender when pierced (7-8 min.)
3) Meanwhile, in a blender, blend eggs, milk, flour, sugar, vanilla & salt. Remove frying pan from heat & pour egg mixture over pears.
4) Bake in a 425 degree oven until frittata is golden brown & set in center when pan is gently shaken (8-12 min.)
5) Cut into wedges to serve. Spoon dollops of cheese onto each portion & sprinkle with brown sugar.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Baked Pears with Craisins & Walnuts |
| Comments:
|
|
| Ingredients:
|
3 ripe Bosc pears, halved lengthwise and core removed
1/3 cup Ocean Spray blueberry juice-infused dried Craisins
1/4 cup coarsely chopped walnuts
2 tablespoons brown sugar
3/4 cup cranberry juice
1 1/2 cups reduced-fat frozen yogurt
Juice and zest from 1 small lemon
|
| Instructions:
|
1. Heat oven to 375 degrees F.
2. Cut a thin slice from bottom of each pear half so that pears lie flat.
Place in a 13 x 9 x 2-inch baking dish, cored-side up.
3. In small bowl combine Craisins, walnuts, brown sugar, lemon juice and zest.
Spoon an equal amount of the mixture into each pear half.
4. Pour cranberry juice over pears and cover.
Bake at 375 degrees F for 30 minutes.
Uncover and bake for an additional 15 minutes or until tender.
5. Serve warm with frozen yogurt.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Ellen's Mom Cele's Old Fashioned Pear Cake |
| Comments:
|
*** I have heard that it is good to use coconut sugar for 1/2 of the refined sugar.
It has a much lower glycemic index than refined sugar and adds a brown sugar or mild molasses taste.
It is supposedly safe with a yeast overgrowth and better for those with blood sugar irregularities because of the low glycemic index. |
| Ingredients:
|
1 C. Sugar ***
1/2 C. butter
2 eggs
1 C. whole wheat pastry flour
1 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. sea salt
6 small ripe but firm pears ( I can only fit about 3 reg. size pears in this recipe) leave skin on, core and cut into quarters
|
| Instructions:
|
Cream sugar and butter.
Beat eggs well and mix into butter mixture.
Add flour, baking powder, and salt.
Pour into buttered and floured 8 x 8 x 2 baking pan.
place fruit on top of batter, skin side up.
Bake for 50-60 min. @ 350 degrees.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Ginger Pears |
| Comments:
|
by Dr. Arthur Agatson
There are only 110 calories per serving in this tasty recipe from the best-selling "South Beach Diet," and we think you'll love the autumn flavor of these baked pears with their crunchy ginger topping.
Adapted from The South Beach Diet
|
| Ingredients:
|
4 med pears, peeled, halved, and cored
1/4 c fresh orange juice
1/2 c finely crushed gingersnaps
2 T chopped walnuts
2 T butter or margarine
|
| Instructions:
|
Preheat the oven to 350°F. Place the pear halves, cut side up, in a 12" x 7" x 2" baking dish. Drizzle the orange juice over the pears. In a small bowl, combine the gingersnaps, walnuts, and the margarine or butter. Sprinkle over the pears. Bake for 20-25 minutes or until the fruit is tender. |
| Serving
Size: |
8 |
|
| Recipe:
|
Pear and Cranberry Tart |
| Comments:
|
This colorful tart is simple to assemble and makes a wonderful addition to your holiday dessert table. |
| Ingredients:
|
11/4 cups all-purpose flour
2 TB granulated sugar
1/2 tsp baking powder
1/4 tsp salt
6 TB non-hydrogenated, non-dairy margarine, chilled
1/4 cup soy milk, chilled
4 Bosc pears (about 2 pounds)
6 TB non-hydrogenated, non-dairy margarine, divided
7 TB granulated sugar, divided
2 TB potato starch
1 cup fresh or frozen whole cranberries, coarsely chopped
|
| Instructions:
|
To prepare the dough, combine the flour, sugar, baking powder and salt in a bowl and mix together with a wire whisk until blended. Add the margarine and crumble the mixture with your fingers until it resembles coarse sand. Add the soy milk and mix quickly with your hands until the dough forms a shaggy ball. Do not overwork the dough.
Form the dough into a slightly flattened disk and place between two sheets of parchment paper. Using a rolling pin, roll out the dough to form a circle 11 to 12-inches in diameter, by periodically lifting and repositioning the parchment paper over the dough. Remove the top layer of paper and invert the dough into a 9-inch tart pan with removable bottom. Gently press the dough into the pan and discard the paper. Remove the excess dough overhanging the top of the pan by rolling your rolling pin across the top. Set aside.Preheat oven to 375 F.
Peel the pears, quarter them, remove the cores, and slice them into 1/4-inch wedges. Melt two tablespoons of the margarine in a large skillet over medium heat. Add the pears, sprinkle with 1 tablespoon of the sugar and sauté until just softened. Using a slotted spoon transfer the pears to a plate to cool, reserving their juices in the skillet. In the same skillet, melt the remaining 4 tablespoons of margarine over low heat, whisking to incorporate pear juices left in the skillet. Whisk in the potato starch, cranberries and 4 tablespoons of the sugar until combined. Evenly spread the cranberry mixture into the bottom of the prepared tart pan. Arrange the pear slices on top of the cranberry mixture by first placing a row of pear slices around the outer edged of the pan forming a circle. Repeat the next row by placing the pears closely against the first. Continue the process with each circle until you reach the middle. Sprinkle with the remaining 2 tablespoons of sugar. Place the tart on a cookie sheet, and bake for about 50 minutes. Serve warm or at room temperature. The tart can be made 1-day ahead, cool completely, cover and kept at room temperature.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Pear and Sweet Potato Casserole |
| Comments:
|
|
| Ingredients:
|
1 1/2 large sweet potatoes
1 spray(s) cooking spray
1 1/2 Tbsp butter
1 1/2 tsp ginger root, fresh, minced
3 Tbsp maple syrup
1 tsp lemon zest, freshly grated
1/2 tsp table salt
2 medium pear(s), ripe, Anjou, peeled, halved, sliced crosswise 1/4-inch-thick
1 Tbsp fresh lemon juice, or more to taste
|
| Instructions:
|
- Pierce sweet potatoes in a few places with tip of a knife.
Place on a paper towel and microwave on high, turning potatoes over once, until tender, about 7 to 9 minutes.
Set aside until cool enough to handle.
- Preheat oven to 375ºF.
Coat a 9-inch pie plate with cooking spray.
- In a small saucepan, melt butter over medium-low heat; add ginger and cook until fragrant, stirring, about 30 seconds.
Remove from heat; stir in syrup, lemon zest and salt.
- With your fingers or a small knife, peel skin from sweet potatoes.
Slice potatoes into 1/2-inch-thick rounds.
- Arrange sweet potatoes in bottom of prepared plate and place pears on top; brush with about half of syrup mixture.
- Bake for 15 minutes; remove from oven and brush with remaining syrup mixture.
Return to oven; bake until glazed and mixture is bubbly around edges, about 15 minutes more.
- Remove from oven and drizzle lemon juice over top.
Make sure to spoon juices from bottom of dish over each serving.
Yields about 1/2 cup per serving.
- Make sure to spoon juices from the bottom of dish over each serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
PEAR-CRANBERRY CRISP |
| Comments:
|
n/a |
| Ingredients:
|
4 firm, ripe pears, peeled, cored and sliced
3 cups (12 oz. by weight) CAPE BLANCO CRANBERRIES, halved and seeded *
1/3 cup sugar
½ teaspoon cinnamon
¾ cup rolled oats
2/3 cup brown sugar
½ cup butter, cut into ½” pieces
½ cup flour
pinch of salt
|
| Instructions:
|
Toss pears, CAPE BLANCO CRANBERRIES, sugar and ¼ teaspoon cinnamon in 10” round baking dish until blended. Combine oats, brown sugar, butter, flour, salt and ¼ teaspoon cinnamon in large bowl. Blend with finger tips until mixture resembles coarse meal. Sprinkle over fruit mixture and pat down lightly. Bake until pears are tender and topping is golden, about 45 minutes at 375 degrees. Serve warm with ice cream. * To seed cranberries, cut in half across the berry, not end to end, place in colander and shake. Most will come out. Not really necessary but this cook liked no seeds. |
| Serving
Size: |
4 |
|
| Recipe:
|
Upside-Down Pear Chocolate Cake |
| Comments:
|
by Jesse Ziff Cool |
| Ingredients:
|
1 3/4 c whole grain pastry flour
1 3/4 c sugar
3/4 c unsweetened cocoa powder
2 t baking soda
1 t baking powder
3/4 t salt
2 eggs
3/4 c brewed strong coffee, cooled
3/4 c buttermilk
1/2 c vegetable oil
1 t vanilla extract
2-3 large pears, peeled, cored, and sliced
|
| Instructions:
|
1. Preheat the oven to 375°F. Lightly oil a 10" cake pan. Line the pan with parchment paper or waxed paper and lightly oil the paper.
2. In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
3. In large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.
4. Line the bottom of the cake pan with the pears in a circular design. Pour the batter on top of the pears. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean.
5.Place on a rack and let stand for 10 minutes. With a butter knife, cut around the edge of the cake, loosening the sides. Invert the pan onto a plate. Using the handle of the knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Remove the pan and let the cake cool completely.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Whole Grain Pear and Cranberry Crisp |
| Comments:
|
|
| Ingredients:
|
1 lemon
8 ripe pears, cored and cut into 1/2" chunks
1 cup dried cranberries
2/3 cup pear nectar or apple juice
1/3 cup granulated sugar
3 tablespoons whole grain pastry flour
1/4 cup whole grain pastry flour
2/3 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
|
| Instructions:
|
1. Preheat the oven to 375°F.
Coat a 1 1/2-quart baking dish with cooking spray.
2. Grate 1 teaspoon of rind from the lemon into a large bowl. ,br>Cut the lemon in half and squeeze the juice into the bowl.
Add the pears, cranberries, pear nectar or apple juice, granulated sugar, and 3 tablespoons of the flour.
Toss to mix.
Place in the prepared baking dish.
3. In a medium bowl, mix the oats, brown sugar, butter, cinnamon, and the remaining 1/4 cup flour.
Sprinkle over the pear mixture.
4. Bake for 40 to 50 minutes, or until the filling is bubbling and the top is browned.
Cool on a rack for at least 10 minutes before serving.
|
| Serving
Size: |
|
|
| Recipe:
|
Sautéed Sugar Snap Peas with Tamari |
| Comments:
|
by Charles Pierce
Richer and more complex than conventional soy sauce, tamari is Japanese soy sauce made without wheat.
Preparation time 0.200000 minutes
|
| Ingredients:
|
1 1/2 pounds sugar snap peas, tough strings removed
1 t dark sesame oil
1 t vegetable oil
1 small onion, thinly sliced
Salt and freshly ground black pepper, to taste
2 T tamari
|
| Instructions:
|
1. Bring a large pot of salted water to a boil over high heat. Add the peas and return just to a boil. Drain in a colander and rinse under cold running water to stop the peas from cooking.
2. In a large skillet, heat the sesame and vegetable oils over medium-high heat. Add the onion and season with salt and pepper. Stir until softened, about 5 minutes.
3. Just before serving, add the peas and tamari to the skillet. Cook, stirring often, until coated in tamari and warmed through, about 3 minutes. Serve immediately.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Sugar Snap Peas with Sesame Seeds |
| Comments:
|
n/a |
| Ingredients:
|
1 Tblsp sesame seeds
1 Tblsp sesame oil
2 Cups sugar snap peas
Freshly ground black pepper to taste
|
| Instructions:
|
Toast sesame seeds in a dry skillet. Set aside.
Put oil in skillet, add peas, and sauté over medium heat until tender, about 3 minutes.
Stir in sesame seeds and season with black pepper.
Serve at once.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Drew's Salsa |
| Comments:
|
n/a |
| Ingredients:
|
½ c. chopped onions
2 Jalepenos
2 or 3 c. chopped tomatoes
Part of a 6oz. can of tomato paste
1 tsp. garlic powder
1 tsp. ground red pepper
1 tsp. chili powder
1 tsp. vinegar
½ bunch of Cilantro
½ c. bell peppers
2 sareno peppers
8 oz. tomato sauce
1tsp. salt
1T. sugar
1 tsp. cumin
1 T. minced garlic
juice of ½ lime |
| Instructions:
|
Mix this all together and let it sit a little while. You can adjust the amounts of the ingredients to suit your taste. We usually make twice this much at a time. Keep in the refrigerator. It will keep for a couple weeks if you don’t gobble it up by then. |
| Serving
Size: |
4 |
|
| Recipe:
|
Fresh Salsa |
| Comments:
|
Here is my favorite recipe for cilantro - a fresh salsa filled with a wide variety of colors. I typically make this in one of those hand-powered vegetable choppers. I serve this to my family on top of bean tostadas. |
| Ingredients:
|
2 tomatoes, diced
2 tomatillos, diced
1/4 red pepper, diced
1/4 yellow pepper, diced
1/2 cucumber, diced
1/4 red onion, diced
handful of fresh cilantro, minced
squeeze of fresh lime juice
Optional: 1/4 of jalapeno pepper, diced
|
| Instructions:
|
Mix together and serve with chips or your favorite Mexican dish. |
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Garlic Rosemary Chicken with Roasted Bell Pepper Sauce |
| Comments:
|
by Tamara Holt
If you don't have a grill, the peppers and chicken in this dish can be cooked in an oven broiler. Set your rack about 4 inches from the heat source and follow the cooking times below. For extra heat, substitute poblano chile peppers for the bell peppers.
Preparation time 0.250000 minutes
|
| Ingredients:
|
4 T olive oil
4 cloves garlic, coarsely chopped
1 t minced rosemary
1/4 t freshly ground black pepper
1 2½-to-3-pound chicken, cut into 8 pieces
3 red bell peppers
1 t red wine vinegar
1/2 t salt, plus more to taste
freshly ground black pepper
|
| Instructions:
|
1. Blend 2½ tablespoons of the olive oil with the garlic, rosemary, and black pepper in a mortar and pestle, in a mini chopper, or by hand until smooth. Pat the chicken pieces dry and spread with the garlic-rosemary mixture. Cover and set aside at room temperature for 30 minutes or refrigerate for up to 24 hours.
2.Preheat the grill to medium heat. Place whole peppers on grill rack. Roast with top closed 15 to 20 minutes, turning as necessary, until peppers' skins are blackened and blistered. Remove from grill and set aside in a covered bowl to cool.
3. When the peppers are cool, the skins will be loosened and easy to peel. Rub off the skins and remove the seeds. Combine the cleaned peppers, vinegar, ½ teaspoon salt, and remaining 1½ tablespoon olive oil in the bowl of a food processor. Puree until smooth. Season with additional salt and black pepper, if desired.
4. Remove the chicken from the marinade and pat dry. Season the chicken on both sides with salt and pepper. Grill the chicken over medium heat, turning twice, until cooked through, about 25 to 30 minutes. Serve with bell pepper sauce on the side.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Persimmon Chocolate Bread Pudding |
| Comments:
|
This rich, chocolate-laden bread pudding highlights the exotic yet complementary tart sweetness of persimmons. A perfect fall dessert. Be sure to use fuyu persimmons - not hachiya variety. Serve with vanilla ice cream or whipped cream. |
| Ingredients:
|
4 cups half and half
1 cup sugar
1/4 cup unsweetened cocoa powder
4 large eggs
1 TB vanilla extract
1 loaf challah bread, cut into 1-inch cubes
1 cup chocolate chips
2 fuyu persimmons, quartered and cut into 1/4 inch slices
|
| Instructions:
|
Preheat the oven to 350°F.
Combine half and half with the sugar, cocoa powder, eggs and vanilla in a large mixing bowl. Whisk until smooth. Add the challah cubes and soak for 15 minutes.
In a buttered 13 by 9-inch baking dish, pour two-thirds of the challah mixture. Sprinkle with half of the chocolate chips and all of the persimmon slices. Top with remaining challah and then the rest of the chocolate chips.
Place the dish with the bread pudding into a large roasting pan and add water to the roasting pan until it reaches about one inch up the side of the pudding dish. Bake for 40 minutes. Leave dish in water bath until cool. Remove dish, cut pudding into squares and serve.
Nutrition Info:
Per serving (About 1 square (6 oz)/158g-wt.): 340 calories (140 from fat), 16g total fat, 9g saturated fat, 7g protein, 45g total carbohydrate (3g dietary fiber, 29g sugar), 90mg cholesterol, 170mg sodium
|
| Serving
Size: |
4 |
|
| Recipe:
|
PERSIMMON SALSA |
| Comments:
|
November 2004 |
| Ingredients:
|
4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced white onion, rinsed, drained
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger
|
| Instructions:
|
Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) |
| Serving
Size: |
4 |
|
| Recipe:
|
Fresh Plum Sauce with Basil |
| Comments:
|
From www.sysco.com. |
| Ingredients:
|
1 cup balsamic vinegar
3 cups sugar
¾ teaspoons salt
1½ teaspoon black pepper
4 pounds ripe plums, pitted and cut into chunks
1½ pounds kiwi fruit, peeled and diced
1½ cup fresh basil, finely minced
|
| Instructions:
|
In a stainless steel saucepan, heat vinegar, sugar, salt and pepper until sugar dissolves. Stir in fruits and basil. Heat through. Cool. Process in blender or food processor until smooth. Turn into storage container, cover tightly and refrigerate. (Keeps well for up to 1 week.) Reheat and serve warm with beef, pork or lamb. |
| Serving
Size: |
4 |
|
| Recipe:
|
Plum-Blackberry Sundaes off the Grill |
| Comments:
|
by Susie Quick
When you finish cooking supper on the grill, place these pouches of sweetened blackberries and plums on the low coals to stew until you're ready for dessert. Add a scoop of vanilla ice cream and some caramel sauce and cookie crumbs for the perfect end to a summer meal.
Preparation time 0.200000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
6 red or purple plums, pitted and sliced
1 pt blackberries
1 T unsalted butter
Vanilla ice cream (about 1½ pints)
1/2 c gingersnap cookie crumbs
1/4 c purchased caramel sauce, warmed
|
| Instructions:
|
1. Cut two large sheets of heavy-duty aluminum foil. Place plums in the center of one; blackberries, in the center of the other. Dot fruit with butter and seal into large pouches, leaving a small tent above each to allow fruit to steam. Place to the side of low coals and let warm about 30 minutes so that the berries cook slightly.
2. Transfer berries to a large bowl and lightly mash. Place scoops of ice cream in 6 bowls. Top with spoonfuls of berries and plums. Sprinkle with gingersnap crumbs, drizzle with caramel sauce, and serve immediately.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Plum-Raspberry Upside-Down Cake |
| Comments:
|
by Susie Quick
This is one of the easiest desserts you'll ever make. Just mix the batter and pour it over the fruit. Any stone fruit in season—nectarines, apricots, or peeled peaches—will be perfect.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
10 T unsalted butter
1/2 c light-brown sugar
5 to 6 firm, ripe purple plums
1/2 pt raspberries
1/2 c milk
1 lg egg
1/2 c granulated sugar
1 c all-purpose flour
1/4 c cornmeal
1 t baking powder
1/2 t salt
Softly whipped cream or ice cream
|
| Instructions:
|
1. Preheat the oven to 350°. Melt 3 tablespoons of the butter in a 10-inch baking pan. Sprinkle bottom with brown sugar. Thinly slice plums and arrange with berries in pan.
2. Heat remaining 7 tablespoons butter in a medium saucepan over low heat until half of it is melted. Remove from heat; whisk in milk, egg, and granulated sugar until sugar is mostly dissolved. Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Slowly whisk flour mixture into milk mixture. Pour batter over fruit; spread to the edge of the pan with a spatula.
3. Bake 35 to 45 minutes, until cake is lightly golden and firm to the touch. Let cool in pan on a rack 10 minutes. When cooled, invert cake quickly onto a large plate. Serve warm, topped with whipped cream or ice cream.
|
| Serving
Size: |
6-8 |
|
| Recipe:
|
Black Bean and Sweet Potato Enchiladas |
| Comments:
|
|
| Ingredients:
|
1 28-ounce can whole peeled tomatoes
2 teaspoons chili powder
1 large onion, chopped
3 tablespoons canola oil
kosher salt and black pepper
2 cloves garlic, chopped
1 15.5-ounce can black beans, rinsed
1 medium sweet potato, peeled and coarsely grated
2 teaspoons dried oregano
1/2 pound Cheddar, grated (2 cups)
8 6-inch flour tortillas
2 scallions, thinly sliced and white and green parts separated
2 cups frozen corn
|
| Instructions:
|
Heat oven to 450° F. In a blender, puree the tomatoes, chili powder, half the onion, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 to 3 minutes. Add the black beans, sweet potato, oregano, and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 to 6 minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the Cheddar.
Spread 1 cup of the tomato mixture in the bottom of a 9-by-13-inch baking dish. Roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of Cheddar. Bake on the top rack of oven until the Cheddar is brown and bubbly, 10 to 15 minutes.
Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the corn and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until tender, 3 to 5 minutes more. Sprinkle the enchiladas with the scallion greens and serve with the corn.
|
| Serving
Size: |
|
|
| Recipe:
|
Bradley Ogdens Horseradish Whipped Yukon Potatoes |
| Comments:
|
by Bradley Ogden Restaurant, Las Vegas, Nevada
Fresh horseradish root is available at many farmers' markets and grocery stores in the spring and fall.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine |
| Ingredients:
|
4 med Yukon gold potatoes, scrubbed
3 T fresh horse-radish root, peeled and grated
1 c heavy cream
4 T unsalted butter
1 t kosher salt
1/2 t black pepper
Chives, chopped for garnish
|
| Instructions:
|
1. Preheat the oven to 350°. Place potatoes in a large pot; cover with cold salted water. Bring to a boil. Reduce heat to simmer and cook until potatoes are fork-tender, about 25 minutes. Drain.
2. Meanwhile, combine horseradish and cream in a small stainless-steel saucepan. Place over very low heat, cover, and steep 10 minutes. Remove from heat; stir in butter, salt, and pepper. Cover and keep warm.
3. When potatoes are cool enough to handle, peel them. Halve lengthwise, place on baking sheet, and dry in oven 10 minutes. Remove from oven and pass through a food mill or ricer into a large bowl (or use a hand masher). With an electric mixer on low, slowly whip the horseradish-cream mixture into the potatoes. Adjust seasonings. If the mixture is too dry, add more cream or milk. Garnish with chives and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Buttermilk Basil Garlic Mashed Potatoes |
| Comments:
|
From homecooking.about.com. |
| Ingredients:
|
3½ pounds baking potatoes, peeled and cut into 1-inch cubes
1 onion, chopped
3 stalks celery, cut in half
12 cloves garlic, peeled
½ teaspoon salt
¾ cup cottage cheese
½ cup buttermilk
2 to 4 tablespoons chopped fresh basil
1 teaspoon salt
¼ teaspoon black pepper
|
| Instructions:
|
Cook potatoes, onion, celery, garlic and salt until potatoes are tender. Remove and discard celery. Mash potatoes. Blend cottage cheese and milk together until smooth. Add to the potatoes along with remaining ingredients, mixing until smooth. Reheat over very low heat. |
| Serving
Size: |
8 |
|
| Recipe:
|
Garlic Roasted Baby Potatoes |
| Comments:
|
Uses 2-3 lbs. of Puget Sound Fresh potatoes - try combining reds, blues, yellows and whites for a colorful, flavorful dish. |
| Ingredients:
|
2-3 lbs. potatoes
3-4 Tblsp. butter
2 cloves of garlic, diced
Garlic Salt - to taste
Montreal seasoning
|
| Instructions:
|
Wash and quarter potatoes. Place in a 9 x 13 baking pan or dish. Add diced garlic, butter (or margarine). Sprinkle water over potatoes. Sprinkle with garlic salt and a little Montreal seasoning.
Cover with foil. Bake at 350 degrees until potatoes are done; about 45 minutes.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Mashed Potatoes with Roasted Garlic Butter |
| Comments:
|
|
| Ingredients:
|
Garlic butter:
2 whole garlic heads
1/4 cup butter, softened
1 tablespoon finely chopped shallots
2 teaspoons finely chopped fresh rosemary
Potatoes:
2 1/2 pounds cubed Yukon gold or red potato
1/3 cup fat-free, less-sodium chicken broth
1/4 cup buttermilk
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
|
| Instructions:
|
Preheat oven to 350°.
To prepare garlic butter, remove white papery skin from garlic heads (do not peel or separate the cloves).
Wrap each head separately in foil.
Bake at 350° for 45 minutes; cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp.
Discard skins.
Combine garlic pulp, butter, shallots, and rosemary.
To prepare potatoes, place potato in a saucepan, and cover with water.
Bring to a boil.
Reduce heat; simmer 15 minutes or until tender.
Drain and return potato to pan.
Add broth and buttermilk; mash to desired consistency.
Cook 2 minutes or until thoroughly heated, stirring constantly.
Stir in garlic butter, parsley, salt, and pepper.
|
| Serving
Size: |
4 |
|
| Recipe:
|
New Potatoes Roasted with Garlic and Thyme |
| Comments:
|
by Mona Talbott |
| Ingredients:
|
12 to 16 small new potatoes: fingerling, yellow finn, or any freshly dug
olive oil (not your best extra virgin)
Salt and freshly ground black pepper
thyme
Cloves from half head garlic, whole
|
| Instructions:
|
Preheat oven to 400°F. Wash the potatoes of any dirt. Gently coat with olive oil, and season well with salt and pepper. Add a few sprigs of thyme and half a head of garlic cloves. Place in an appropriate-size baking dish, and cover with aluminum foil. Bake for 30 to 40 minutes, depending on the size of the potatoes. The potatoes are done when they can be easily pierced with a knife. Serve with the salmon, spinach, and fennel and almond relish. |
| Serving
Size: |
4 |
|
| Recipe:
|
Pan-Fried Potatoes with Cheese, Rosemary & Sage |
| Comments:
|
From homecooking.com, reprinted from “The Savory Way,” by Deborah Madison, Bantam Books. |
| Ingredients:
|
5 ounces Fontina or Taleggio cheese
1½ to 2 pounds large, smooth-skinned red potatoes
Salt
½ teaspoon peppercorns, or more to taste
6 fresh sage leaves, roughly chopped (or ½ teaspoon dried)
1½ teaspoons roughly chopped fresh rosemary (or ½ teaspoon dried)
3 to 4 tablespoons virgin olive oil
|
| Instructions:
|
Cut the cheese into small cubes and let them warm to room temperature while the rest of the dish is prepared. Wash the potatoes, even off the ends, and slice them lengthwise about 1/2 inch thick. Slice each slab into thirds and each resulting stick into pieces to end up with cubes. Discard the odd-shaped small pieces, which are likely to burn later on.
Bring a pot of water to a boil, add salt to taste and the potatoes, and cook until they are just barely done, about 8 minutes. Pour them into a strainer, rinse them quickly in cool water, and set them on a towel to dry. Grind the peppercorns in a mortar, keeping them coarse. If you're using dried herbs, smash them with the peppercorns.
Heat the oil in a wide heavy skillet (preferably cast iron). When it's hot, lower the heat to medium and add the potatoes. Let them sit for several minutes until they begin to form a crust on the bottom; then begin shaking the pan every few minutes so that the potatoes will turn and color on all sides. When they are nicely browned, add the herbs and the pepper. Quickly toss the cubes of cheese among the potatoes and serve right away.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Portuguese Green Soup |
| Comments:
|
n/a |
| Ingredients:
|
1/4 c Olive oil, in all
1 c Chopped onion
2 ts Chopped garlic
2 c Idaho potatoes, peeled and thinly sliced
2 qt Water
6 oz Chorizo sausage, thinly sliced
Salt and black pepper
1 lb Kale, washed, trimmed of the thick stems and thinly sliced
|
| Instructions:
|
In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes, and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
Potato & Leek Gratin |
| Comments:
|
recipe by Beth Dooley and Lucia Watson, Potatoes as the Main Event |
| Ingredients:
|
1/2 cup homemade or low-salt canned chicken or vegetable stock
1-1/2 cups heavy cream
1 clove garlic, crushed
1 bay leaf
2-1/2 lb. Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
Salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
1 large leek (white and light green parts only), sliced very thinly, washed well, and drained (about 2 cups)
1/2 cup grated Gruyère cheese
|
| Instructions:
|
In a small saucepan, combine the stock, cream, garlic, and bay leaf; bring just to a boil. Take it from the heat and let the flavors infuse as you assemble the gratin.
Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper, and nutmeg. Next, spread about half of the leeks on the potatoes. Top with another one-third of the potatoes, season with salt, pepper, and nutmeg again, and top with the rest of the leeks. Arrange the remaining potatoes on top, and season.
Put the gratin dish on a baking sheet (to catch any spills). Pour the cream mixture over the potatoes, discarding the garlic. Tuck the bay leaf in the center of the gratin for decoration (but don't let anyone eat it), or discard it, too. Sprinkle with the cheese.
Cover the dish loosely with foil and bake in the hot oven until the potatoes start to get tender, about 30 min. Remove the foil and continue baking, basting occasionally with the liquid in the dish, until the potatoes and leeks are very tender when pierced with a knife and a golden crust forms on top, another 30 to 45 min. Let cool for about 15 min. before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Potato and Celery Salad |
| Comments:
|
by M. Allan Schanbacher |
| Ingredients:
|
6 slices bacon, finely chopped
2 pounds small red potatoes
salt
1/4 c extra-virgin olive oil
1 T vinegar
freshly ground black pepper
2 large ribs celery, sliced thin
|
| Instructions:
|
1. Fry bacon in a medium skillet over medium heat until brown and crisp, about 15 minutes. Drain on paper towels.
2. Meanwhile, put the potatoes in a medium pot filled with cold salted water, and bring to a boil over high heat. Reduce heat to medium low and simmer until potatoes are soft, about 40 minutes. Drain potatoes, and when cool enough, cut them in half.
3. Mix together the oil and vinegar in a serving bowl. Season to taste with salt and pepper. Add the potatoes, bacon, and celery to the bowl and toss to mix.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Potato Leek Soup |
| Comments:
|
Potato leek soup is so easy to make and delicious too. This recipe can be prepared in 40 minutes or less.Simply Recipes http://www.simplyrecipes.com |
| Ingredients:
|
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups chicken broth (or vegetable broth for vegetarian option)
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Salt & Pepper
Marjoram - dash
Tabasco sauce or other red chili sauce
|
| Instructions:
|
Cook leeks in butter with salt and pepper, cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
Add water, broth, and potatoes. Cook for 20 minutes. Scoop about have of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about 1/4 teaspoon.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Potato, Bacon, and Greens Frittata |
| Comments:
|
by Lori Longbotham
You can substitute sliced Canadian bacon for a lower-fat alternative in this hearty Spanish egg dish.
Preparation time 0.100000 minutes
|
| Ingredients:
|
1 1/4 c roasted or boiled potatoes, cut into ½-inch cubes
3/4 c cooked greens, such as mustard orkale, chopped
2 slices crisp cooked bacon, crumbled (optional)
2 T olive oil
2 lg sweet onions, thickly sliced
1 t kosher salt
1/4 t freshly ground black pepper
2 t balsamic vinegar
8 lg eggs, lightly beaten
|
| Instructions:
|
1. Preheat oven to 350°. Heat oil in a nonstick skillet with ovenproof handle over medium heat. Add onions, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minute longer. Stir in potatoes, greens, bacon, and ½ teaspoon salt and1/8teaspoon pepper.
2. Pour eggs over vegetables and stir to blend. Cook over medium heat until mixture begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand 5 minutes. To serve, loosen around edges with rubber spatula and turn out onto platter.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Roasted Sweet Potato and Chicken Salad |
| Comments:
|
by Susie Theodorou
Use any small, peppery green for this vitamin-packed salad?watercress, arugula, and even endive sliced into one-inch pieces work well. The potatoes and chicken should still be warm when you toss the salad so the greens wilt slightly.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
3 med sweet potatoes (about 2 pounds)
2 1/2 T olive oil
2 t Spanish paprika or ground chipotle chili powder
1 t kosher salt
freshly ground black pepper
Finely grated zest of 1 lemon
1 T fresh lemon juice
2 t Dijon mustard
1 T honey
2 boneless, skinless chicken breasts (about 2 pounds)
1 bunch watercress or arugula
For the Dressing:
1 1/2 T lemon juice
1 clove garlic, minced
Pinch Spanish paprika or ground chipotle chili powder
2 T white-wine vinegar
5 T extra-virgin olive oil
|
| Instructions:
|
1. Preheat the oven to 400°F. Arrange the oven racks in the lower and upper thirds of the oven. Wash and scrub the potatoes clean; do not peel. Halve the potatoes crosswise; cut each half into 5 to 6 wedges. Put the potatoes on a dark nonstick baking sheet and toss with 2 tablespoons of the oil, the paprika, and salt. Roast the potatoes on the lower oven rack, 20 to 25 minutes, turning halfway through; they should be golden brown and tender.
2. Meanwhile, whisk the remaining 5 tablespoons of oil, lemon zest, lemon juice, mustard, and honey in a medium bowl. Add the chicken breasts and toss to coat. Place chicken in a lightly oiled glass baking dish and sprinkle with salt and pepper. Place on the top oven rack and roast the chicken simultaneously with the potatoes, until juices run clear, 20 to 25 minutes. Transfer chicken to a cutting board. Set aside and reserve pan with baking juices. Allow chicken to rest 5 minutes before thinly slicing. Transfer chicken to baking dish with juices.
3. Whisk together dressing ingredients. Toss chicken with half the dressing. In a large salad bowl, combine the watercress, potatoes, and chicken. Toss with the remaining dressing. Divide among four bowls and serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Salad of New Potatoes and Sugar Snap Peas |
| Comments:
|
by John Thorne |
| Ingredients:
|
6 med red or white, waxy new potatoes, scrubbed but not peeled
1/2 pound sugar snap peas
1 or 2 scallions, trimmed of their roots and 2 inches of their tops
2 or 3 sprigs fresh tarragon
1 hard-cooked egg, peeled (optional)
1/2 c good quality mayonnaise
1 head Boston or Bibb lettuce, leaves washed and patted dry
|
| Instructions:
|
1. Bring 3 or 4 quarts of salted water to a boil. Add the potatoes and cook until they are fork tender, about 20 minutes. Meanwhile, strip any tough strings from the snap peas. Cut the scallions into 2-inch lengths and then cut each of these into slivers. Place the slivered scallions and the tarragon in a sieve and set this in the sink.
2. When the potatoes are done, remove them from the boiling water and add the snap peas to the same water. Cook these just until they darken in color, about 1 minute. Then pour the contents of the pot, peas and water both, into the sieve. Rinse everything with cold water and pat it dry with paper towels. When the potatoes are cool enough to handle, cut them into quarters.
3. Chop the egg into small pieces. Mince the blanched tarragon and stir it into the mayonnaise.
4. Assemble the salad on four plates. Start with the lettuce; then add the potato wedges, followed by the slivered scallions and peas. Sprinkle a little of the chopped egg over all and top with a dollop of the tarragon mayonnaise.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Scalloped Potatoes & Parsnips |
| Comments:
|
From www.foodnetwork.com. |
| Ingredients:
|
1 large red onion
2 tablespoons water
2 parsnips
2 small russet potatoes
1 1/4 cups low fat milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
|
| Instructions:
|
Preheat oven to 425-degrees F.
Halve onion lengthwise and cut into 1/4-inch thick slices.
In a large saucepan over medium heat, cook onion in water, covered, stirring occasionally, 5 minutes or until softened.
Remove cover and cook onion until liquid in pan is evaporated.
Peel parsnips and potatoes.
Coarsely grate parsnips and cut potatoes into 1/8-inch thick slices.
In a small bowl, whisk together milk, broth, and flour until well combined.
Add to onion with parsnips, potatoes, nutmeg, and salt to taste.
Simmer 1 minute, stirring.
Pour mixture into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Simple, Fresh Potato Salad |
| Comments:
|
n/a |
| Ingredients:
|
1 1/2 pounds red potatoes, cut into large cubes
3 Tbs. olive oil
2 Tbs. champagne vinegar
1/4 Cup red onion, very finely diced
1/4 Cup basil, chiffonaded (cut into thin horizontal strips)
Salt
Freshly ground pepper
|
| Instructions:
|
In a saucepan, cover potatoes with water. Salt water generously. Bring to a boil over high heat, reduce heat to simmer and cook until potatoes are tender, about 15 minutes. Drain cooking water. While potatoes are still warm, gently stir in olive oil, champagne vinegar, and salt and pepper to taste. When potatoes are cool, stir in onion and basil. Adjust seasonings with salt and pepper. |
| Serving
Size: |
4 |
|
| Recipe:
|
Steamed Baby Potatoes with Sage Butter |
| Comments:
|
by Susie Quick
You can use a variety of just-dug potatoes. Buy a mixture from the farm stand: Gold, red, blue, or fingerling—so long as they are the same size, they'll be done cooking at the same time.
Preparation time 0.500000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 pounds well-scrubbed baby potatoes
3 T unsalted butter
1 T extra-virgin olive oil
2 large cloves garlic, chopped
6 fresh sage leaves, chopped
Kosher salt and freshly ground pepper
|
| Instructions:
|
1. Steam the potatoes 20 to 25 minutes, until just tender when pierced with a fork. Remove from heat and keep covered until ready to serve.
2. Meanwhile, heat the butter, oil, garlic, and sage in a small skillet over low heat; cook 1 to 2 minutes, until garlic is just softened but not browned.
3. Transfer potatoes to a serving bowl; drizzle the butter over the top. Sprinkle generously with salt and pepper. Serve piping hot.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Sweet Potato Dinner Rolls |
| Comments:
|
by Naomi Duguid and Jeffrey Alford
Soft and tender, these rolls are a beautiful pale tangerine color. Start making the dough about 6 hours before you want to serve dinner. The rolls can be baked at the last minute (they take about 30 minutes to cook, plus 10 minutes to cool). Put them in the oven once the turkey comes out. Be sure to save any leftovers. Toasted with butter, they make a great breakfast.
Preparation time 0.450000 minutes
Adapted from Organic Style Magazine
|
| Ingredients:
|
1 lg sweet potato, peeled and cut into chunks
1 t dry yeast
1/4 c dark-brown sugar, packed
3-4 cups all-purpose flour, plus more for dusting
2 T unsalted butter, at room temperature
1 T salt
3 lg eggs
|
| Instructions:
|
1. Place the potato in 2 cups water and bring to a boil. Cook until tender when pierced with the tip of a sharp knife, about 15 minutes. Drain, reserving cooking liquid. Mash or puree potato and place in a large bowl; you should have about 11/4 cups potato. Set aside to cool until lukewarm.
2. Pour 1 cup cooled cooking liquid into the yeast; stir to dissolve thoroughly. Add yeast water to potato; stir in brown sugar and 1 cup flour. Stir in butter, salt, and 2 eggs, and mix well. Add remaining flour a cup at a time until mixture forms a stiff, pliable dough.
3. Dust a work surface with flour, and turn out dough. Knead 5 minutes, until soft, smooth, and somewhat elastic. Place dough in a clean bowl and cover with plastic wrap; let rise until doubled, about 4 hours. (Dough can be refrigerated overnight at this point. Pull it together and seal it in a plastic bag three times its volume. Store the dough in the vegetable crisper. Bring back to room temperature before proceeding to next step.)
4. Pull dough away from the sides of the bowl and turn out onto a lightly floured surface. Set aside. Preheat the oven to 400°F and lightly grease an 18-by-12-inch baking sheet. Divide the dough into 16 pieces with a sharp knife or a dough scraper. With a cupped palm, press 1 piece lightly onto the dusted work surface and roll it with a short, circular motion about 10 times to form a round. Place shaped roll on baking sheet; repeat with remaining dough, leaving 1/2 inch between the rolls. Cover with plastic wrap and let rise 40 minutes. The rolls will be puffed up but will not have doubled.
5. Just before baking, whisk the remaining egg and brush it on the tops of the rolls. Bake 30 minutes, until rolls are deep brown on top and a rich golden orange on the sides. They will be nested together, touching. Let cool 10 minutes before serving.
|
| Serving
Size: |
16 |
|
| Recipe:
|
Thyme-out Cheesy Potatoes |
| Comments:
|
From homecooking.about.com. |
| Ingredients:
|
2 pounds red potatoes, boiled, cooled,peeled, sliced 1/4 to 1/2-inch thick
1 onion, finely diced
4 tablespoons butter
1 clove garlic (or more!), pressed
3 tablespoons flour
1 cup chicken stock
1 cup whole milk
1 cup heavy cream
1 1/2 cups Cheddar cheese
4 ounces cream cheese, cut in cubes
1/8 teaspoon nutmeg
1 tablespoon finely
minced fresh thyme
1/4 cup grated Parmesan cheese
Hungarian sweet paprika
|
| Instructions:
|
Sauté onions and garlic in butter till translucent; do not brown. Add flour and cook, stirring constantly for 3 minutes. Add chicken broth, while stirring constantly; then milk and cream. Let this mixture get hot, then add 1/2 cup of the Cheddar cheese and all the cream cheese. Cook over low heat, stirring constantly till cheese has melted. Add nutmeg, thyme and salt and pepper to taste. Layer potatoes in greased casserole dish. Pour cheese sauce evenly over potatoes, but don't stir. Sprinkle remaining Cheddar cheese over top, then Parmesan and paprika. Bake uncovered at 375 degrees F. for 45 minutes to 1 hour, until top and edges begin to brown, and it's quite bubbly. (Make this a one-dish meal by adding diced ham or sausage to layers.) |
| Serving
Size: |
6 |
|
| Recipe:
|
Warm Potatoes with Mustard Dressing |
| Comments:
|
by David Joachim and Rochelle Davis
This makes a perfect bring-along for parties or picnics, but Potatoes with Mustard Dressing could also make a star appearance on your own dinner table. The secret to its deliciousness: when the warm potatoes hit this tangy mustard dressing, they immediately start soaking up flavor. Spicy mustard, aromatic dill and tarragon, and rich olive oil become infused into the surface of the spuds.
Adapted from Fresh Choices
|
| Ingredients:
|
12 - 14 medium red organic potatoes, scrubbed and cut into bite-size pieces
3 T extra-virgin olive oil
1 T country-style Dijon mustard
1 T brown mustard
1 T chopped fresh tarragon
1 T chopped fresh dill
Salt and freshly-ground black pepper, to taste
|
| Instructions:
|
1. Put the potatoes in a steamer basket and set over a pan of simmering water. Cover and steam over medium heat until the potatoes are fork-tender, 10 to 12 minutes.
2. Meanwhile, mix together the oil, mustards, tarragon, dill, pepper and salt in a medium bowl. Add the hot potatoes and mix. Serve warm.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Yukon Gold Potato Salad with Leeks |
| Comments:
|
This salad would also work with red potatoes.From homecooking.about.com. |
| Ingredients:
|
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch dice
2 small leeks, white part only, cut into 1/4-inch dice
2/3 cup creme fraiche
1 tablespoon sherry vinegar
2 tablespoons minced chives
Salt and freshly ground white pepper
|
| Instructions:
|
Bring a large saucepan of salted water to a boil. Add the potatoes and cook until barely tender, about 2 minutes. Add the leeks and cook until the potatoes are tender, about 2 to 3 minutes longer. Drain the potatoes and leeks and cool under running water. Drain again and pat thoroughly dry.
In a medium bowl, whisk the creme fraiche with the sherry vinegar and chives and season with salt and white pepper. Fold in the potatoes and leeks and serve. The salad can be refrigerated for up to 1 day. Bring to room temperature before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Praline Pumpkin Torte |
| Comments:
|
You can bake the cakes (through step 3) up to 1 day ahead; cover and store at room temperature. Up to 6 hours ahead, assemble layers; cover with a large inverted bowl or pan and chill. Prep and Cook Time: about 1 hour, plus 1 1/2 hours to cool cakes. |
| Ingredients:
|
3/4 cup firmly packed brown sugar
1/3 cup butter
3 tablespoons plus 1 3/4 cups whipping cream
1 cup chopped pecans
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups canned cooked pumpkin
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice (or 3/4 teaspoon each ground cinnamon, ginger, and nutmeg)
1 teaspoon baking soda
1 teaspoon salt
1/4 cup powdered sugar
|
| Instructions:
|
1. Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms of pans with cooking parchment. In a heavy 1- to 2-quart pan over low heat, stir brown sugar, butter, and 3 tablespoons whipping cream until melted and blended, about 5 minutes. Pour half the brown sugar mixture into each of the cake pans. Sprinkle 3/4 cup chopped pecans evenly into pans.
2. In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended. Stir in pumpkin and 1/2 teaspoon vanilla. In a bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt to blend. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top.
3. Bake until a toothpick inserted in center of cakes comes out clean, 30 to 35 minutes. Let cool in pans on racks about 5 minutes, then invert onto racks and remove pans and paper. Let cool completely, about 1 1/2 hours.
4. Up to 6 hours before serving, in a bowl, with an electric mixer on high speed, beat remaining 1 3/4 cups whipping cream until soft peaks form. On low speed, beat in powdered sugar and remaining 1/2 teaspoon vanilla just until blended. Set one cake layer, pecan praline side up, on a serving platter. Spread two-thirds of the whipped cream mixture over the top. Set second layer, praline side up, on top. Cover with remaining whipped cream mixture. Sprinkle with remaining 1/4 cup chopped pecans.
|
| Serving
Size: |
12 |
|
| Recipe:
|
Praline Pumpkin Torte |
| Comments:
|
You can bake the cakes (through step 3) up to 1 day ahead; cover and store at room temperature. Up to 6 hours ahead, assemble layers; cover with a large inverted bowl or pan and chill. Prep and Cook Time: about 1 hour, plus 1 1/2 hours to cool cakes. |
| Ingredients:
|
3/4 cup firmly packed brown sugar
1/3 cup butter
3 tablespoons plus 1 3/4 cups whipping cream
1 cup chopped pecans
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups canned cooked pumpkin
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice (or 3/4 teaspoon each ground cinnamon, ginger, and nutmeg)
1 teaspoon baking soda
1 teaspoon salt
1/4 cup powdered sugar
|
| Instructions:
|
1. Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms of pans with cooking parchment. In a heavy 1- to 2-quart pan over low heat, stir brown sugar, butter, and 3 tablespoons whipping cream until melted and blended, about 5 minutes. Pour half the brown sugar mixture into each of the cake pans. Sprinkle 3/4 cup chopped pecans evenly into pans.
2. In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended. Stir in pumpkin and 1/2 teaspoon vanilla. In a bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt to blend. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top.
3. Bake until a toothpick inserted in center of cakes comes out clean, 30 to 35 minutes. Let cool in pans on racks about 5 minutes, then invert onto racks and remove pans and paper. Let cool completely, about 1 1/2 hours.
4. Up to 6 hours before serving, in a bowl, with an electric mixer on high speed, beat remaining 1 3/4 cups whipping cream until soft peaks form. On low speed, beat in powdered sugar and remaining 1/2 teaspoon vanilla just until blended. Set one cake layer, pecan praline side up, on a serving platter. Spread two-thirds of the whipped cream mixture over the top. Set second layer, praline side up, on top. Cover with remaining whipped cream mixture. Sprinkle with remaining 1/4 cup chopped pecans.
|
| Serving
Size: |
12 |
|
| Recipe:
|
Pumpkin Bread |
| Comments:
|
Makes 2 loaves. |
| Ingredients:
|
4 eggs
2 c honey
2 c cooked pumpkin puree (fresh, or canned if it's all you have)
1 c vegetable oil
2/3 water
3 1/2 c whole wheat flour
2 t baking soda
1 t ground cinnamon
1 t nutmeg
|
| Instructions:
|
1. Preheat the oven to 350 degrees F. In a medium bowl, beat the eggs and add the honey, pumpkin, oil and water. Blend well.
2. In a separate bowl, mix whole wheat flour, baking soda and spices.
3. Pour the dry mixture into wet mixture, and blend thoroughly. Pour it all into two 9 by 5 inch loaf pans coated with nonstick spray.
4. Bake for 1 hour and 10 minutes.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Pumpkin puree |
| Comments:
|
There are three ways to prepare fresh pumpkin to be used in recipes |
| Ingredients:
|
|
| Instructions:
|
1. Baked Fresh Pumpkin – Preheat the oven to 350 degrees F.
Cut the pumpkin in half and clean out the seeds and stringy stuff.
Cover a baking sheet with tin foil.
Brush a little melted butter on the cut edges of the pumpkin.
Place the sides cut side down on the cookie sheet.
Cook for around an hour or until the pumpkin is soft.
Cool.
Remove the pumpkin skin.
Cut into pieces and blend or put through a food processor until the mixture is smooth like canned pumpkin.
2. Boiled Fresh Pumpkin – Remove the seeds and strings.
Peel and cut the pumpkin into chunks.
Put pumpkin chunks in a large pan.
Cover with water.
Bring to a light boil.
Cook until tender.
Cool.
As with the baked method, blend or food process the pumpkin until smooth.
3. Microwaved Fresh Pumpkin – Clean seeds and strings out of pumpkin.
Cube with rind on.
Place chunks in a microwave safe bowl and cover loosely with plastic wrap.
Cook on medium until soft.
Check every 5 minutes as microwave times vary.
Once chunks are cool, peel off the rind.
Blend or food process until smooth just as in the other methods.
If the pumpkin puree looks runny, there are two ways to thicken it up.
How To Thicken Up Fresh Pumpkin Puree
1. Put the pumpkin puree in a saucepan and cook over medium heat.
Cook until it reaches the consistency desired.
This just takes some of the water out of the fresh pumpkin.
2. Line a strainer with cheesecloth or coffee filters.
Place the strainer in a big bowl.
Pour the fresh pumpkin in the strainer.
Leave this in the refrigerator over night.
The excess liquid will drain off and can be rinsed away the next morning leaving you with thicker pumpkin.
You will probably have more pumpkin than you need for your recipe, unless you buy a really small pumpkin.
You can freeze the leftovers.
Most recipes seem to call for 2 cups, so just measure out two cup portions and seal in zip lock bags.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Pumpkin, Sweet Potato, and Leek Soup |
| Comments:
|
"A comforting cold-weather soup puree." |
| Ingredients:
|
3 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded and cubed
2 tablespoons chopped garlic
1 quart chicken stock
1 cup heavy whipping cream
1 bay leaf
1 tablespoon chopped fresh sage
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground cinnamon
salt to taste
ground black pepper to taste
|
| Instructions:
|
1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
3. Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Supper in a Pumpkin |
| Comments:
|
n/a |
| Ingredients:
|
1 pumpkin, 10-12 inches in diameter
½ teaspoon Rosemary
1 teaspoon salt
1 cup raw rice
½ teaspoon pepper
2 cans chicken broth (10 ½ oz)
¼ teaspoon nutmeg
1 10 oz pkg. frozen lima beans or frozen peas
1 ½ lbs. pork or beef sausage
1 10 oz pkg. frozen corn
1 onion, chopped |
| Instructions:
|
Cut off top of the pumpkin, scoop out seeds and season pulp with salt, pepper and nutmeg. Brown sausage, drain, sauté in onions, add Rosemary. Cook rice in chicken broth according to directions. Combine all ingredients and stuff into a Puget Sound Fresh Pumpkin. Replace pumpkin top and place on rack in roasting pan with 1 inch of water. Cover and steam in 350 degree oven for 1 ½ hrs. Spoon out cooked walls of the pumpkin as you serve the stew. This is the hit at a children’s dinner party in October. |
| Serving
Size: |
4 |
|
| Recipe:
|
Easy Creamed Radishes |
| Comments:
|
If you still have radishes on hand, this is a great dish to try. Steaming the radishes takes away any bitterness, leaving a sweet vegetable, more delicately flavored than carrots. Kids love radishes prepared like this!
From “One United Harvest, Creative Recipes from America’s Community Supported Farms,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
4 tablespoons butter
4 tablespoons flour
1 cup milk
Salt and freshly ground black pepper, to taste
1 large bunch red radishes, cleaned and thinly sliced
|
| Instructions:
|
Melt butter in saucepan over low heat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk. Heat to a boil and stir one minute. Meanwhile steam radishes to desired firmness, about 5 minutes. Fold sauce into steamed radishes and serve. |
| Serving
Size: |
4 |
|
| Recipe:
|
Easy Radish Salad |
| Comments:
|
From “Chicago Tribune Magazine” May 15, 2005, courtesy of Leah Eskin. |
| Ingredients:
|
red radishes
sour cream
whipping cream
chives
coarse salt |
| Instructions:
|
For a single serving, slice a few red radishes into thin rounds. In a bowl, thin a spoonful of sour cream with a drizzle of whipping cream. Gently mix in sliced radishes. Snip on chives and season with coarse salt. |
| Serving
Size: |
4 |
|
| Recipe:
|
From the "Kid's Corner" - Radish Sandwiches |
| Comments:
|
Make these open-faced sandwiches with your kids!Enjoy for lunch or as a snack! |
| Ingredients:
|
radishes
low-fat cream cheese
bagel or favorite bread
salt and pepper to taste |
| Instructions:
|
Parents: Slice radishes very thinly.
Kids: Spread low-fat cream cheese on bagel halves or your favorite bread. When radish slices are ready, overlap the slices on top of the cream cheese, then sprinkle each open-faced sandwich with a bit of salt and pepper.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Open-faced Radish Sandwiches |
| Comments:
|
From urbanext.uiuc.edu. |
| Ingredients:
|
4 bagels cut in half or 8 slices black bread
8 ounces low-fat cream cheese
6 small globe radishes
Salt and freshly ground pepper
|
| Instructions:
|
Spread bagels or bread slices with 1/4 inch cream cheese. Using a sharp knife or mandolin, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with damp paper towels until serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Pickled Radishes |
| Comments:
|
From www.lhj.com. |
| Ingredients:
|
radishes
onion (sliced)
white vinegar
sugar
salt |
| Instructions:
|
Place 1 cup sliced radishes and ½ small sliced onion in a bowl. In another bowl, stir together ¼ cup white vinegar, ¼ cup sugar, and ¾ teaspoons salt until sugar is dissolved. Pour over radishes and onions. Cover and refrigerate at least 8 hours before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Radish & Cucumber Salad with Yogurt Dressing |
| Comments:
|
n/a |
| Ingredients:
|
1 cup plain yogurt
1 cup finely diced radishes
1 cup finely diced cucumber
1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon
salt
2 tablespoons minced fresh mint or parsley leaves
soft-leafed lettuce or pita bread for serving
|
| Instructions:
|
In a cheesecloth-lined sieve set over a bowl let the yogurt drain for 2 hours. In a bowl stir together the drained yogurt, the radishes, the cucumber, the garlic paste, the mint or parsley, and salt and pepper to taste. Divide the salad among individual salad plates lined with the lettuce or serve it as a sandwich filling for the pita bread. |
| Serving
Size: |
4 |
|
| Recipe:
|
Radish Confetti Salad |
| Comments:
|
n/a |
| Ingredients:
|
4 radishes, shredded
1 medium carrot, shredded
1 stalk celery, cut into matchsticks
6 to 8 chives, cut into 1-inch pieces
1/4 cup sweet rice vinegar
1/4 cup olive oil
1/2 teaspoon celery seed
Salt and pepper, to taste
|
| Instructions:
|
Toss vegetables together. Whisk together vinegar, oil, and seasonings. Pour dressing over vegetables and toss. Serve over lettuce leaves. |
| Serving
Size: |
4 |
|
| Recipe:
|
Radish Slaw |
| Comments:
|
Gourmet, April 1991 |
| Ingredients:
|
1/2 pound radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh coriander, mint, or parsley leaves
|
| Instructions:
|
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the coriander, and salt and pepper to taste. |
| Serving
Size: |
4 |
|
| Recipe:
|
Radishes with Chive Cream Cheese |
| Comments:
|
Gourmet, April 1996 |
| Ingredients:
|
8 medium radishes
2 tablespoons cream cheese, softened
1 teaspoon fresh lemon juice
2 tablespoons thinly sliced fresh chives
|
| Instructions:
|
Trim root ends of radishes so radishes will stand upright and cut 1/4 inch from stem ends. With a small melon-ball cutter scoop out center of each radish, leaving a 1/3-inch-thick shell.
In a small bowl whisk together cream cheese, lemon juice, chives, and salt and pepper to taste. With a small knife fill radishes with cream cheese mixture.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Radishes with Pasta & Radish Greens |
| Comments:
|
From www.urbanext.uiuc.edu |
| Ingredients:
|
1 cup sliced radishes with green tops
1 tablespoons olive oil
½ medium onion, chopped
6 to 8 ounces cooked pasta, such as penne or shells
2 tablespoons cup cooking water from pasta
2 to 3 tablespoons freshly grated Parmesan or Romano cheese
Salt and pepper
|
| Instructions:
|
Separate the greens from the radishes. Wash greens thoroughly and then drain. Wash and trim radishes and slice thinly.
Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper, to taste.
Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Rock {radish,onion,cucumber,kohlrabi} Salad |
| Comments:
|
These vegetables seem to go together for taste and crunch, especially in the summer. I like to use my dressing but you could use any that might have a little sweetness to it.It is good with any dressing. |
| Ingredients:
|
3 cucumbers, ends cut
10-12 radishes, thinly sliced
1 small sweet onion, peeled, thinly sliced
2 kohlrabi, peeled, sliced and coursely chopped
1 cup mayonnaise or Miracle Whip
1 cup sour cream
1/2 cup sugar
1 teaspoon salt or salt substitute
1 teaspoon celery seeds
2 teaspoons lemon juice
|
| Instructions:
|
MIx all ingredients together. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
Spinach Salad with Radishes |
| Comments:
|
by Sarah Belk King
Radishes make one of the first appearances in the spring garden and are a nice counterpoint to tender baby spinach. Use prewashed spinach to save time—just give it a quick rinse and spin-dry before serving.
Preparation time 0.500000 minutes
|
| Ingredients:
|
1 T freshly squeezed lemon juice
2 t white wine vinegar
pinch salt, or to taste
pinch freshly ground black pepper, or to taste
1/4 c extra-virgin olive oil
5 ounces baby spinach, washed and dried
4 med radishes, thinly sliced
|
| Instructions:
|
1. Combine the lemon juice, vinegar, salt, and pepper in a salad bowl. Add the olive oil slowly while whisking with a fork. Add more vinegar, salt, pepper, or oil to taste.
2. The dressing can be made several hours in advance. When ready to serve, combine the spinach and radishes and toss with the dressing to coat.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Raspberry and Blackberry Galette |
| Comments:
|
by Tamara Holt
After you form the sides of this free-form tart, seal up any cracks in the dough by pinching it together and patching as necessary. Otherwise, the filling will leak out and make a mess of your oven. (To be safe, line the bottom of your oven with a sheet of foil to catch spills.) This recipe can be made with any combination of fresh summer berries.
Preparation time 0.150000 minutes
|
| Ingredients:
|
Crust :
2 1/4 c all-purpose flour
3 T sugar
3/4 t salt
1/2 pound cold unsalted butter (2 sticks), cut into ½-inch cubes
2 lg egg yolks (reserve whites)
3 T ice water
Filling:
2 1/2 c raspberries
2 1/2 c blackberries
2/3 c plus 2 teaspoons sugar
3 T cornstarch
|
| Instructions:
|
1. Combine flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter and yolks, and pulse just until blended, about 10 seconds. Sprinkle mixture with the ice water, and pulse in food processor until water is incorporated or until the dough forms a ball around the blades. Turn out mixture onto a lightly floured surface, press into a ball, and then flatten into a 6-inch disk. Cover with plastic wrap and transfer to the refrigerator. Chill until firm, at least 1 hour.
2. Preheat the oven to 425°F. On a floured surface, with a floured rolling pin, roll dough into a 14- to-15-inch round. Transfer dough to an unrimmed baking sheet.
3. Toss together raspberries, blackberries, 2/3 cup sugar, and cornstarch in a med- ium bowl, until berries are well coated. Spread over dough, leaving 2?-inch border of crust. Fold dough edge over the fruit, pleating dough and pinching to seal any cracks. Brush dough with egg whites and sprinkle with the remaining 2 teaspoons sugar.
4. Bake galette until crust is deep golden brown and filling is hot and bubbling, about 45 minutes. If the crust browns before the filling is ready, loosely cover crust with foil and continue baking. Remove from oven and cool 20 minutes on pan. Slide spatula under all sides of crust to loosen galette from baking sheet and transfer to a platter. Serve warm or at room temperature.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Raspberry Sorbet |
| Comments:
|
That's it - and boy is it ever wonderful stuff!
Makes about 2 cups -
|
| Ingredients:
|
1/4 cup water
1/4 cup sugar
3 cups fresh
raspberries - frozen
|
| Instructions:
|
1. stir together water and sugar until sugar dissolves (I actually put it in the microwave for a minute to help)
2. pulse raspberries in a food processor until coarsely chopped.
With machine running, pour in sugar-water.
3. Continue processing until mixture is smooth.
4. Transfer to an airtight container, and freeze until firm.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Rhubarb Crisp |
| Comments:
|
n/a |
| Ingredients:
|
4 Cups cut-up Puget Sound Fresh rhubarb
1/2 tsp salt
1-1/3 to 2 Cups sugar (depending on tartness of rhubarb)
3/4 Cup all-purpose flour (if using self-rising flour, omit salt.)
1 tsp cinnamon
1/3 Cup Puget Sound Fresh butter or margarine
Puget Sound Fresh light cream or sweetened whipped cream
|
| Instructions:
|
Heat oven to 350 degrees. Place rhubarb in ungreased baking dish, 10 x 6 x 1-1/2 inches. Sprinkle with salt. Measure sugar, flour and cinnamon into bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over rhubarb.
Bake 40 to 50 minutes or until topping is golden brown. Serve warm with light cream.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Rosemary Sandwich Biscuits with Tomatoes and Mozzarella |
| Comments:
|
by Susie Quick
These biscuits make wonderful picnic sandwiches when filled with slices of mozzarella and tomato.
|
| Ingredients:
|
4 c all-purpose flour
1 1/2 t salt
2 T baking powder
3 T extra-virgin olive oil
1 1/2 c heavy cream
2 T finely minced fresh rosemary
Kosher or course sea salt
12 slices fresh mozzarella cheese (about 10 to 12 ounces)
3 lg ripe tomatoes, sliced
|
| Instructions:
|
1. Preheat oven to 425° F. Combine flour, salt, and baking powder in a bowl and stir with a fork. Add 2 tablespoons of the olive oil and cream and stir with a fork to blend until the dough holds together.
2. Stir in rosemary. Turn out onto a lightly floured surface and gently knead dough about 1 to 2 minutes, or until dough is no longer sticky. Roll or pat dough into an 8 x 12-inch rectangle, about 1 inch thick.
3. Using a sharp knife, trim off ½ inch around edges. Cut dough into 12 even squares. Place on an ungreased baking sheet (or one lined with parchment paper or foil), about 1 ½ inches apart. Brush tops lightly with remaining tablespoon of oil and sprinkle with a little coarse salt.
4. Bake 15 to 17 minutes, or until puffy and golden on top. Transfer to racks to cool. Using a serrated knife, slice biscuits in half and layer with a few slices of tomato and cheese.
|
| Serving
Size: |
12 |
|
| Recipe:
|
Rosemary Sweet Potato Wedges |
| Comments:
|
by Charles Pierce and Sarah Belk King
Skip the home fries and try these sweet potato wedges instead. Baked in the oven, they are packed with vitamins A and C and low in fat, but still have a satisfyingly crispy skin.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 T unsalted butter
2 T olive oil
1 T chopped fresh rosemary (or 2 teaspoons dried)
3 med sweet potatoes, scrubbed clean
1 t salt
1/4 t Freshly ground black pepper
|
| Instructions:
|
1. Preheat the oven to 450°F. Melt the butter with the olive oil in a small saucepan over medium heat. Stir in the rosemary.
2. Cut the sweet potatoes lengthwise into 1½-inch-thick wedges and place in a large bowl. Season with salt and pepper, and drizzle with the butter mixture. Toss gently.
3. Arrange the wedges on a large baking sheet in one flat layer so they don't touch. Bake in the upper part of the oven, turning once, until softened and lightly browned, about 20 minutes. Season again with salt and pepper, and carefully remove from the sheet (the wedges are relatively fragile after cooking). Serve hot.
|
| Serving
Size: |
4 |
|
| Recipe:
|
A Sage Idea |
| Comments:
|
n/a |
| Ingredients:
|
fresh sage leaves
your favorite olive oil |
| Instructions:
|
Cover fresh sage leaves with olive oil and store in the refrigerator for up to 2 months. Use the flavored oil for sautés or salad dressings. |
| Serving
Size: |
4 |
|
| Recipe:
|
Garlic & Sage Biscuits |
| Comments:
|
From www.cooks.com |
| Ingredients:
|
2 1/4 cups all purpose flour
1/4 cup whole-wheat flour
1 teaspoon sugar
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic chopped finely
3 tablespoons regular butter
3/4 cup & 2 tablespoons of fat-free buttermilk
|
| Instructions:
|
Coat a baking sheet with non-stick spray and set aside. In a large bowl stir together all the dry ingredients. Add garlic and then add the butter. Using a pastry blender cut the butter into the flour mixture until coarse crumbs form. Add the buttermilk and stir to form a soft dough. Place the dough on a floured surface and gently knead to form a ball. Roll out the dough until it is about 3/4 inch thick. Cut into 12 round circles and place on the prepared baking sheet. Bake at 400 degrees F. for 18 to 20 minutes or until the biscuits are golden brown. |
| Serving
Size: |
12 |
|
| Recipe:
|
Sage "Smashed" Potatoes |
| Comments:
|
From www.mtnking.com |
| Ingredients:
|
potatoes
butter
low fat milk
fresh sage
salt and pepper to taste |
| Instructions:
|
Boil 1 1/3 pounds of potatoes until tender. Drain. Shake in pan over low heat 1 minute; remove from heat and “smash,” leaving potatoes lumpy. Mix in 1½ teaspoons butter, ½ cup low fat milk, 1 teaspoon chopped fresh sage, and salt and pepper to taste. |
| Serving
Size: |
4 |
|
| Recipe:
|
Sage & Cheddar Biscuits |
| Comments:
|
This is a great way to add fresh sage to your kids’ meals.
From www.cooks.com |
| Ingredients:
|
2 cups unbleached flour
1 tablespoon baking powder
4 tablespoons butter
1/2 cup sharp cheddar cheese, grated
2 tablespoons finely chopped fresh sage
3/4 cup milk
|
| Instructions:
|
Preheat oven to 450 degrees F. Blend flour, baking powder, butter and cheese together with fingers until crumbly. Add sage and mix. Stir in milk with fork making a soft dough. Knead on floured surface 1 minute. Pat out 3/4-inch thick for fluffy biscuits, 1/4-inch for crusty biscuits. Cut with biscuit cutter and place on baking sheet. Bake 10 to 12 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Sage & Pine Nut Vinaigrette |
| Comments:
|
This is a very tasty and simple dressing. It’s perfect for a simple romaine salad or a mixture of sliced endive, jicama and red onion.
From melborponsti.com |
| Ingredients:
|
¼ cup pine nuts, roasted
¼ cup fresh sage leaves, chopped
¼ cup Balsamic vinegar
1 teaspoon minced garlic
¾ cup olive oil
|
| Instructions:
|
Place all ingredients, except the olive oil, in a blender. With motor running, add oil until well blended. |
| Serving
Size: |
1 |
|
| Recipe:
|
Sage Potato Thins |
| Comments:
|
From “One United Harvest, Creative Recipes from America’s Community Supported Farms,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
3 medium potatoes
1/2 cup sliced fresh sage
1 to 2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional)
1/4 cup crumbled cooked bacon
|
| Instructions:
|
Line cookie sheet with parchment and lightly brush with olive oil. Cut potato lengthwise in 1/8-inch slices and lay half on the cookie sheet. Layer sage, salt, pepper, cheese and bacon on potato slices. Top with another potato slice and brush with olive oil. Bake at 400 degrees F. for 20 to 30 minutes, or until slightly golden brown, flipping once to brown both sides. Serve hot. |
| Serving
Size: |
2-4 |
|
| Recipe:
|
Sage Roasted Potatoes |
| Comments:
|
From www.cooks.com |
| Ingredients:
|
2 pounds small red new potatoes
2 1/2 tablespoons olive oil
1 teaspoon salt
6 fresh sage sprigs
|
| Instructions:
|
Preheat oven to 350 degrees F. Place potatoes in 8 inch square baking dish. Drizzle 2 tablespoons oil over; toss to coat. Sprinkle with salt. Mince 2 sage leaves and sprinkle over potatoes. Crush remaining sage sprigs and place in dish. Drizzle remaining 1/2 tablespoon oil over potatoes. Bake until potato skins are crisp and centers are tender, stirring occasionally, about 1 hour and 20 minutes. Transfer to platter and serve hot. |
| Serving
Size: |
4 |
|
| Recipe:
|
Sage Tea |
| Comments:
|
Sage is one of those herbs that has been used to cure a multitude of ills. Consumed in the form of tea, sage is very soothing and quieting to the nerves. Sage tea has been used as an antidote for sore throats, cold sores, fevers and congestion. (Note: Do not use sage if pregnant or epileptic.)
From “Whole Foods Companion,” Dianne Onstad, 2004 |
| Ingredients:
|
sage
water
powdered ginger |
| Instructions:
|
To make sage tea, steep 2 or 3 leaves in one cup of hot water. Strain and add one teaspoon of powdered ginger. |
| Serving
Size: |
4 |
|
| Recipe:
|
Artichoke Salad |
| Comments:
|
One of the most delicious & incredibly nourishing salads ever!
• ingredient amounts listed in descending order
• I often eliminate the onion & garlic & use my Herb Salad Seasoning |
| Ingredients:
|
Artichoke hearts
Chard & kale (mix colors of each & finely slice chard stems diagonally)
Red, yellow & orange peppers (green too – if you like)
Feta cheese
Kalamata olives (sliced in half)
White wine vinegar
Safflower oil
Red onion (I prefer Walla Walla Sweets)
Italian parsley
Garlic
Black pepper
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Avocado with Black Bean Salad |
| Comments:
|
Make the bean salad up to 5 days ahead and store it in the refrigerator.
Cut the avocado just before serving to minimize the darkening that occurs when avocado is exposed to air.
|
| Ingredients:
|
1 tablespoon lime juice or vinegar
1 1/2 tablespoons olive oil
1 can (14--19 ounces) black beans, drained
1/4 green bell pepper, finely chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper (optional)
1 1/2 teaspoons chopped cilantro
1 avocado (8 ounces), quartered
|
| Instructions:
|
1. Place the lime juice or vinegar in a large bowl and gradually whisk in the oil.
Stir in the beans, bell pepper, garlic, salt, black pepper, and red pepper (if using).
Taste and add more lime juice or vinegar if you like.
Stir in the cilantro.
2. Place the avocado, cavities up, on 4 plates.
Spoon the bean mixture into the cavities so it overflows onto the plate.
|
| Serving
Size: |
4 |
|
| Recipe:
|
BABY FRISEE SALAD |
| Comments:
|
SELF, July 2005 (adapted from Epicurious.com)
|
| Ingredients:
|
• 1/3 cup fig (or strawberry) jam
• 1tbsp olive oil
• 1/4 tsp ground coriander
• 4 red baby beets, peeled and diced
• 4 golden baby beets, peeled and diced
• 1/2 cup coarsely chopped pecans
• 1 1/2 lb baby frisée
• 4 tbsp finely crumbled goat cheese
• 5 tbsp sherry vinegar
• 1/2 red onion, finely diced
• 1 tbsp mustard seeds
• 1 tbsp dry mustard
• 1 tbsp honey
• 3 tbsp olive oil
|
| Instructions:
|
For salad:
Heat oven to 375°.
In a bowl, mix jam, oil and coriander.
Add beets; toss to coat.
Layer in a medium casserole dish.
Cover with foil; roast 40 minutes.
In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes).
Combine lettuce, beets and pecans in a bowl.
For vinaigrette:
In a bowl, mix vinegar, red onion, mustard seeds, dry mustard, honey and 1 tbsp water.
Slowly whisk in oil.
Season with salt and pepper.
Toss salad with dressing.
Plate each salad; sprinkle with 1/2 tbsp goat cheese
|
| Serving
Size: |
4 |
|
| Recipe:
|
Baby Spinach & Raspberry Salad |
| Comments:
|
Requiring a scant 20 minutes of prep time, chef Don Jakubowski's flavorful starter salad delivers more than a burst of color: The spinach packs beta-carotene and lutein for healthy eyes; the raspberries, oranges, and carrots add fiber; and the red bell pepper offers vitamin C.SELF, April 2005, Kohler Waters Spa, Kohler, WI |
| Ingredients:
|
• 1/4 cup sunflower seeds
• 1/4 cup white balsamic vinegar
• 1 tsp honey
• 1 tbsp each chopped fresh parsley, tarragon, chives and basil
• 1 clove garlic, minced
• 1/2 small shallot, minced
• 1/4 cup canola oil
• 8 cups baby spinach
• 1 cup fresh raspberries
• 2 oranges, peeled, membranes removed, segmented
• 1 red bell pepper, cored, seeded and cut into 2-inch strips
• 1 medium carrot, peeled and coarsely grated
|
| Instructions:
|
Heat oven to 350°F.
Toast sunflower seeds on a cookie sheet for 4 minutes.
Whisk together vinegar, honey, herbs, garlic, and shallot.
Slowly whisk in oil.
Season with salt and pepper and set aside.
In a bowl, toss spinach with 2 tbsp vinaigrette.
Season with salt and pepper.
Toss with sunflower seeds and remaining ingredients and serve. |
| Serving
Size: |
4 |
|
| Recipe:
|
Basil Chicken Salad |
| Comments:
|
From www.io.com. |
| Ingredients:
|
1 cup cooked chicken breast chunks
1 cup cooked rice
1/2 cup red grapes, halved
1/2 cup non-fat mayonnaise
1/4 cup sweet basil, chopped
2 tablespoons sweet onion, chopped
1/4 teaspoon coarse black pepper
1/4 cup chopped pecans
|
| Instructions:
|
Combine all ingredients except pecans and chill thoroughly.
Add nuts just before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Bean Salad (non-sweet!) |
| Comments:
|
* I also enjoy this bean salad over the top of chopped dark greens (mustard, collard, spinach & kale
|
| Ingredients:
|
½ lb. green beans (1” cut & immersed in boiling water 3 min. & chill)
1 15oz can Garbanzo Beans
1 15oz can Red Kidney Beans (Adzuki, Navy or Cannellini Beans are also great)
1 yellow onion (diced)
1 red onion (diced)
1 bunch celery (diced)
Dressing:
½ c. apple cider vinegar
1/3 c. safflower oil
1/3c. olive oil
1 tsp. sesame oil
fresh ground pepper
½ tsp. marjoram
½ tsp. oregano
1 tsp. basil
3 cloves crushed garlic
juice of 2 lemons
|
| Instructions:
|
Place both diced onions in a colander in sink & generously apply salt , mix & let stand for 20 min.
Rinse well.
The salting of onions brings out the flavor & will de-hot the onions.
Leave out the blanched green beans until just before serving each time (or they will discolor with the lemon juice.)
Mix all the rest of the ingredients with dressing & enjoy!
Makes 14 cups & keeps for over a week in fridge.
|
| Serving
Size: |
|
|
| Recipe:
|
Beet and Fennel Salad with Beet Vinaigrette |
| Comments:
|
by Susie Quick
The amazing variety of beets—long, cylindrical, striped, golden—is celebrated in this colorful dish. To slice vegetables thinly, we like to use a Benriner mandoline (broadwaypanhandler.com).
Preparation time 0.150000 minutes
Serves 6
Adapted from Organic Style magazine
|
| Ingredients:
|
2 dozen baby beets (red, golden, striped, or a mix), scrubbed and trimmed
4 T extra-virgin olive oil, plus more for drizzling
2 small fennel bulbs with fronds
Kosher salt and freshly ground pepper
1 T balsamic vinegar
1 t honey
1 t minced garlic
6 ounces fresh farmer's cheese
|
| Instructions:
|
1. Preheat the oven to 400°.
Drizzle a small amount of oil over beets and toss well to coat.
Wrap beets in aluminum foil (keep colored beets separate from golden), leaving a small tent above them to allow beets to steam.
Place beets on baking sheet. Bake 25 minutes (beets should be fairly firm).
Remove and let sit until cool enough to handle.
Peel and thinly slice beets with a vegetable slicer, such as a Japanese mandoline, or a sharp knife.
Chop 1 tablespoon red beets and reserve.
2. Meanwhile, slice fennel paper thin with a vegetable slicer or a sharp knife.
Chop 1 tablespoon of fennel fronds;
toss in a medium bowl with 1 tablespoon oil and a pinch of salt. Set aside.
3. In a blender or food processor, combine the reserved tablespoon of chopped beets, 3 tablespoons oil, vinegar, honey, and garlic.
Puree until smooth.
Season with salt and pepper.
Arrange fennel on 6 plates along with several wedges of cheese (if cheese is soft, it can be crumbled).
Top with sliced beets. Drizzle with beet vinaigrette and serve.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Bibb, Fennel, and Pear Salad |
| Comments:
|
by Laura Fraser and Susie Quick
If you don't have fennel, try thinly sliced celery heart.
Preparation time 0.100000 minutes
Serves 4 to 6
Adapted from Organic Style magazine
|
| Ingredients:
|
2 heads Bibb lettuce, leaves separated, washed, and spun dry
1 lg fennel bulb, trimmed and thinly sliced
1 ripe pear, cored and thinly sliced
2 T fresh lemon juice
2 T extra-virgin olive oil
1 T honey
1/2 t kosher salt
|
| Instructions:
|
Place the lettuce in a large salad bowl and top with fennel and pear slices.
In a small bowl, whisk together the lemon juice, oil, honey, and salt.
Drizzle dressing over salad and toss.
|
| Serving
Size: |
|
|
| Recipe:
|
Black Rice Salad with Butternut Squash and Pomegranate Seeds |
| Comments:
|
Dramatic-looking black rice--which has a mellow, sweet taste--comes from several places in the world, including Thailand and Indonesia. If you can't find it, wild, brown, or red rice would also work (cook according to package directions). |
| Ingredients:
|
2/3 cup black rice*
1 pound butternut squash
1/2 teaspoon sweet smoked Spanish paprika*
1/4 teaspoon kosher salt
3 tablespoons olive oil, divided
1/2 cup pecans, coarsely chopped
1 1/2 tablespoons lemon juice
1/2 tablespoon maple syrup
Pepper to taste
2 tablespoons sliced green onions
1/2 cup pomegranate seeds
|
| Instructions:
|
1. Bring a large pot of salted water to a boil over high heat. Add the rice, adjust heat to maintain a lively simmer, and cook until rice is tender, about 30 minutes. Drain and rinse with cool water.
2. Preheat oven to 375°. Peel and seed squash and cut into 1-in. cubes. In a large bowl, toss squash with paprika, salt, and 1 tbsp. oil. Spread on a baking sheet in a single layer and roast, stirring occasionally, until browned and tender, about 40 minutes. Let cool. Spread pecans on another baking sheet and toast until fragrant, stirring once, 6 to 8 minutes.
3. Whisk together remaining 2 tbsp. oil, the lemon juice, maple syrup, and pepper in a serving bowl. Toss with reserved rice, roasted squash, green onions, and most of pecans and pomegranate seeds.
Sprinkle with remaining pecans and pomegranate seeds.
*Find black rice and smoked Spanish paprika at Whole Foods Market or other well-stocked grocery stores.
|
| Serving
Size: |
3 |
|
| Recipe:
|
Black-Bean Toss |
| Comments:
|
|
| Ingredients:
|
4 5-inch corn tortillas
3 tablespoons canola oil
1 teaspoon ground cumin
1/4 teaspoon salt
Nonstick cooking spray
1 cup chopped red onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large mangoes, peeled and diced
2 15-ounce cans black beans, drained and rinsed
2 tablespoons lime juice
1/2 teaspoon Tabasco (or to taste)
1/4 cup cilantro, chopped
8 cups mixed baby greens
|
| Instructions:
|
1.Preheat the oven to 375 degrees.
Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt.
Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned.
Remove from oven and let cool.
2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat.
Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften.
Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.
3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Cabbage Salad |
| Comments:
|
|
| Ingredients:
|
• 1 head Savoy Cabbage
• 1 or 2 carrots
• 1 or 2 cloves garlic
• 2 Tbsp dry mustard
• 2 Tbsp light soy sauce
• 2 Tbsp Balsamic vinegar
• a dash of hot pepper oil
• 1 small onion
• salt and pepper
|
| Instructions:
|
Trim cabbage, cut in half, remove core and slice into thin slivers,
shred carrots,
thinly slice onion and mince garlic fine.
Combine these ingredients in a mixing bowl.
Mix remaining ingredients and pour over cabbage.
Toss thoroughly.
Salt and pepper to taste.
Cover and refrigerate.
That's it! The flavor improves dramatically if left overnight. |
| Serving
Size: |
4 |
|
| Recipe:
|
Carmele’s Amazing Greens |
| Comments:
|
|
| Ingredients:
|
Chop the following greens and put in bowl (cut out center stem)
4 leaves Collard greens
4 leaves of each kind of kale (there is three kinds out there)
1 leaf of ea. kind of mustard greens (there are two kinds)
Grate about 2Tbs. ginger and toss with greens
For dressing mix together:
¼ c. lemon juice,
¼ c. tamari (or soy sauce)
¼ c. olive oil,
1 heaping tsp. minced garlic, and 1 (or more if desired) tsp. honey or syrup.
Add dressing to greens and mix together, let sit for ten minutes and serve.
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Carmele’s Herb Salad Seasoning |
| Comments:
|
* fastest dressing ever
Fills 3 oz. spice jar (mix well in bowl first)
|
| Ingredients:
|
2 Tbs. sea salt
1 Tbs. + 1 tsp. each – granulated garlic, powdered onion, ground oregano
*Sprinkle on salad & drizzle w/ oil & vinegar of your choice ~
* My favorite combos are:
balsalmic & olive oil
lemon juice & olive oil on Greek salad
white wine vinegar & apple cider
vinegar w/ safflower & olive oil
|
| Instructions:
|
|
| Serving
Size: |
|
|
| Recipe:
|
Carrot & Parsley Salad |
| Comments:
|
Adapted from “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003. |
| Ingredients:
|
Combine:
1 3/4 cups grated carrots,
small bunch finely chopped parsley,
a small clove garlic (minced),
1 1/2 tablespoons fresh lemon juice,
1/8 cup vegetable oil,
and salt and black pepper to taste. Chill.
|
| Instructions:
|
|
| Serving
Size: |
3 |
|
| Recipe:
|
Cashew Ginger Dressing |
| Comments:
|
|
| Ingredients:
|
½ c cashews
1 Tblsp hot pepper sesame oil ( recommend Eden brand),br>
1 small piece ginger
Salt 2 Tblsp
Olive oil
apple cider vinegar (didn’t say how much)
|
| Instructions:
|
Put is all in a blender and well……blend!
|
| Serving
Size: |
|
|
| Recipe:
|
Celery Root & Beet Salad |
| Comments:
|
Gourmet, February 2004, Gourmet Entertains |
| Ingredients:
|
• 6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
• 1 (1-lb) celery root (sometimes called celeriac)
• 2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
• 2 tablespoons minced shallot
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/2 cup chopped walnuts (2 oz), toasted and cooled
|
| Instructions:
|
Put oven rack in middle position and preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks.
Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated.
Keep at room temperature, covered, until ready to add beets.
Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems.
Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
Let salad stand, covered, at room temperature 1 hour.
Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Chicken cabbage salad |
| Comments:
|
|
| Ingredients:
|
1/2 or 1 small cabbage
3 chicken breasts, cooked and chopped
3/4 bunch gr. onions
1c. toasted almonds
2 Tbs. toasted sesame seeds
1 pkg.crushed rama noodles(chicken or oriental)
1/4 c. red wine vingar
1/2 c. olive oil
2 Tbs. soy sauce
seasoning from rama noodle pkg. |
| Instructions:
|
mix together cabbage, chicken and gr. onions.
in seperate bowl mix together crushed rama noodles, and toasted almonds and sesame seeds.
For dressing mix red wine vinegar, olive oil, soy sauce and seasoning packet.
keep seperate until right before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cilantro Rice Salad |
| Comments:
|
From fooddownunder.com. |
| Ingredients:
|
1/3 cup vegetable oil
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long-grain white rice, room temperature
3/4 cup green bell pepper, chopped
3/4 cup red bell pepper, chopped
1/e cup green onions, thinly sliced
1/4 cup fresh cilantro, minced |
| Instructions:
|
Whisk the oil, lime juice, salt and pepper in a bowl until well blended.
Add remaining ingredients and toss. |
| Serving
Size: |
8 |
|
| Recipe:
|
Cold Quinoa Salad with Chicken & Feta |
| Comments:
|
Grains, nuts and seeds, contain antinutrients which inhibit the activity of digestive enzymes and which can bind minerals preventing their full absorption. To maximize the nutritive value of the quinoa, with all its vital minerals, take care to soak the quinoa in a warm and slightly acidic solution prior to cooking. You may also sprout the quinoa, which offers a nice alternative and also increases the vitamins present in the grain (learn more about sprouted grain). Quinoa also contains saponins which lend a very unpleasantly bitter, soapy flavor to the dish if the quinoa is not properly prepared. To mitigate the negative impact of saponins on the flavor of the final dish, thoroughly rinse the quinoa in fresh water prior to soaking it. When cooked through, quinoa is pleasantly sticky and the cooked germ will curl around each grain making for a delightful appearance. I prepare my quinoa by first rinsing, then soaking for a few hours and boiling in broth until cooked through. |
| Ingredients:
|
2 cups cooked quinoa, chilled
1 small head radicchio, chopped
1 cup cooked chicken, cut in bit-sized pieces
1/2 cup cubed feta cheese
1 small red onion, chopped fine
2 tablespoons pine nuts, preferably soaked and dehydrated (see sources)
1/4 cup chopped fresh parsley
Olive oil (see sources) and vinegar dressing, to serve
|
| Instructions:
|
Toss cooked quinoa, chopped radicchio, cooked chicken, cubed feta cheese, chopped red onion, pine nuts and parsley together until all ingredients are well distributed. Dress the salad with olive oil and red wine vinegar
|
| Serving
Size: |
4 |
|
| Recipe:
|
CRANBERRY CHRISTMAS SALAD |
| Comments:
|
|
| Ingredients:
|
4 cups (16 oz. by weight) CRANBERRIES
1 cup granulated sugar
1 cup drained, crushed pineapple
4 cups miniature marshmallows
1 cup whipped cream
|
| Instructions:
|
Grind CRANBERRIES.
Add sugar, then pineapple.
Add marshmallows.
Let this set in refrigerator overnight.
Add whipped cream just before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
CRANBERRY FROST SALAD |
| Comments:
|
|
| Ingredients:
|
½ cup (4 oz. by weight) CRANBERRIES, finely chopped
1/3 cup sugar
2 medium oranges
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
1 medium apple, finely chopped
½ cup chopped dates
1 cup whipping cream
Lettuce
|
| Instructions:
|
Combine chopped CRANBERRIES and sugar;
let stand 10 minutes.
Meanwhile, peel and section one orange, reserving juice.
Finely chop orange sections; set aside.
Squeeze remaining orange to make a total of 1/3 cup juice.
Beat together the 1/3 cup orange juice, the cream cheese, and vanilla till fluffy.
Stir in orange sections, CRANBERRIES, apple, and dates.
Whip cream till soft peaks form.
Fold whipped cream into cream cheese mixture.
Turn mixture into a 5-cup mold, 8x4x2-inch loaf pan, or 8 or 9 individual molds.
Cover with moisture-vapor proof material. Seal, label, and freeze at least 3 hours or as long as 1 month.
Before serving, let stand at room temperature for 10 to 15 minutes to soften slightly.
Unmold onto lettuce-lined plate.
Garnish with additional orange sections, if desired.
Makes 8 or 9 servings |
| Serving
Size: |
8 |
|
| Recipe:
|
Crunchy Chicken Taco Salad |
| Comments:
|
|
| Ingredients:
|
2 small corn tortillas
Nonstick cooking spray
1 teaspoon kosher salt
Juice of 1 lime
2 vegetable oil
2 scallions
1 jalapeño (seeds and veins removed for less heat if desired), minced
2 cups shredded cooked chicken
1 pound shredded cabbage
1 orange bell pepper
1 navel orange, peeled, quartered and sliced crosswise
1 cup frozen corn kernels, thawed
1/4 cup cilantro, chopped
1 ripe avocado, cubed
3 ounces crumbled queso fresco or ricotta salata
|
| Instructions:
|
1. Lightly coat the tortillas with the cooking spray on both sides; lay on a baking sheet and sprinkle with 1/4 teaspoon of the salt.
Place under the broiler or in a toaster oven and cook, watching closely and turning once, until golden, about 2 minutes.
Transfer tortillas to a cutting board and slice into thin strips; let cool.
2. In a large bowl, whisk together the lime juice, oil, scallions, jalapeño and remaining salt.
Add the chicken, cabbage, bell pepper, orange and corn; toss well.
3. To serve, mound the salad in shallow bowls.
Top with the cilantro, avocado and cheese.
Garnish with crisped tortilla strips and serve immediately.
|
| Serving
Size: |
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|
| Recipe:
|
Cuban Bean Salad |
| Comments:
|
Wonderful, high protien salad! |
| Ingredients:
|
2 cans black beans
2 cans mixed beans
1 can kidney beans
(drained and rinsed)
Zest of 1 lime
1 tsp. no salt seasoning
1 1/4 tsp. cumin
1/2 tsp.paprika
dash of Cracked pepper, salt and red pepper flakes.
1 c. shredded cabbage
1/4 red onion thinly sliced
1/4 bunch cilantro
Dressing:
3 cloves garlic
1 1/2 cup oil (grapeseed or canola)
1 tbs. chiptole mustard
1 tbs. balsamic vinegar
1/4 c. seasoned rice wine
juice from 1 lime
|
| Instructions:
|
Dressing: General rule for vinegrette is 1 part vinegar to 2 1/2 parts oil so you may adjust recipe if needed.
Use food processor
Add vinegars, garlic, mustard, lime juice and seasonings.
with food processor running add 1and 1/2 cups oil very slowly.
Salad:
mix in large bowl, beans
add zest of lime, shredded cabbage,1/4 red onion, cilantro- to taste. If serving later then add cilantro right before serving.
Mix dressing with salad right before serving |
| Serving
Size: |
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|
| Recipe:
|
Cucumber Salad |
| Comments:
|
|
| Ingredients:
|
• 3 cucumbers
• 1/2 cup thinly sliced onion
• 1 Tbsp salt
• 1/2 cup sour cream or yogurt
• 1 Tbsp white vinegar
• 1 1/2 Tbsp oil
• 1 small bunch minced fresh dill
• 1/2 tsp sugar
|
| Instructions:
|
Scrub cucumbers but don't peel them.
Score length wise with the tines of a fork.
Slice them cross wise as thinly as possible.
Salt them and let stand for one hour, then rinse them well and blot dry with a paper towel.
Combine sour cream, vinegar, oil, sugar and dill.
Pour this mixture over the cucumbers and onions, mix well, and refrigerate until chilled. |
| Serving
Size: |
4 |
|
| Recipe:
|
Delicata Squash Salad with Kale and Cranberry Beans |
| Comments:
|
From Martha Stewart Living, October 2009 |
| Ingredients:
|
2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
1 large shallot, finely chopped
1 garlic clove, minced
1 tablespoon red-wine vinegar
1 teaspoon coarse salt
Freshly ground pepper
1 can (15 ounces) cranberry or cannellini beans, drained and rinsed
|
| Instructions:
|
Preheat oven to 400 degrees.
Cut squashes into 1/2-inch-thick semicircles.
Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet.
Bake until just tender, 15 to 18 minutes.
Mix together balsamic vinegar and honey.
Brush some of the mixture onto squash slices; reserve remaining mixture.
Bake for 5 minutes more.
Meanwhile, place kale in a large bowl.
Heat remaining tablespoon oil in a small saucepan over medium heat.
Add shallot and garlic, and cook until slightly softened, about 4 minutes.
Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil.
Immediately pour hot dressing over kale, and sprinkle with salt.
Season with pepper. Add squash and beans.
Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly.
Serve warm or at room temperature.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Easy Pasta Salad with Cilantro, Tomatoes & Cucumbers |
| Comments:
|
From fooddownunder.com. |
| Ingredients:
|
1 cup small shell pasta
1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice
1 tablespoon cilantro, chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta
|
| Instructions:
|
Cook pasta to desired doneness.
Drain and set aside.
Peel the cucumber, if desired.
Cut the cucumber in half lengthwise.
Use a spoon to gently scrape away the seeds.
Cut in half again lengthwise and then dice.
Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with the reserved pasta.
Toss gently.
Transfer to serving bowl.
Chill at least 15 minutes before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Easy Warm Salad |
| Comments:
|
|
| Ingredients:
|
3 Tbsp. Olive Oil
1 Stalk Celery or Fennel, sliced
2 c. chopped red onions
2 cloves garlic
1 head romaine lettuce, chopped
3 leaves Chinese Cabbage
1 bunch chard
2 c. mustard greens, chopped
salt and pepper to taste
2 medium leeks
3/4 lb. sliced mushrooms
3 Tbs. wine or balsamic vinegar
4 Tbs. Parmesan |
| Instructions:
|
Saute celery, onion, and garlic.
Add greens and cook until wilted.
Remove from heat. Toss with vinegar and remaining ingredients. Serve warm. |
| Serving
Size: |
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|
| Recipe:
|
Emerald City Salad |
| Comments:
|
YUM! |
| Ingredients:
|
2 ½ cups water or vegetable or chicken stock
1tbs. butter
1/2 tsp. sea salt, divided
1c. wild rice (cooked and cooled)
¼ c. lemon juice
¼ c. olive oil
1 clove minced garlic
½ cup chopped fennel
bulb, core removed
½ red or yellow pepper, diced
½ cup chopped red cabbage (if you have it)
½ cup chopped Italian parsley
2 cups very finely chopped dark, leafy greens (6 to 7 leaves of chard, kale or collards)
Salt and lemon to taste
Pecorino or gorgonzola cheese, for garnish (optional)
|
| Instructions:
|
Combine lemon juice, olive oil, garlic, and ½ tsp.
salt in a large serving bowl.
Add fennel, red pepper, cabbage, parsley, greens and toss thoroughly.,br>
Toss rice with vegetables.
Taste and adjust seasonings if necessary.
Garnish with cheese if desired.
This salad even tastes better the next day!
|
| Serving
Size: |
4 |
|
| Recipe:
|
Farmers Markets Spring Quinoa Salad |
| Comments:
|
Cooked quinoa is a perfect protein and is a great addition to a vegetarian diet or as an added protein to any salad. A great spring or summer salad for picnics and barbecues.
|
| Ingredients:
|
1 cup quinoa
1 2/3 cups filtered water or vegetable broth
Vegetables, 4 to 5 cups all together, such as:
1 to 1 1/2 cups asparagus, snap peas, green beans, diagonally sliced
1 to 1 1/2 cups radishes, cucumber, fennel, tomatoes, diced
3 green onions or 1/3 small Walla Walla, red or yellow onion, finely diced
1 bunch leafy greens (mizuna, arugula, chard, kale or a mix), finely sliced
1 cup fresh herbs (cilantro, basil, mint, parsley, chives), chopped
Dressing:
1/4 to 1/3 cup lemon juice
1/4 to 1/3 cup extra-virgin olive oil
3 to 4 garlic cloves, minced
Salt and pepper
|
| Instructions:
|
In a small saucepan, combine water or broth and rinsed quinoa.
Bring to a boil, cover and reduce the heat and let it simmer for 5 to 10 minutes.
Turn off the heat and let sit for 15 to 20 minutes to absorb remaining water.
Remove and cool completely.
Prepare all the vegetables and place in the salad bowl with the cooled quinoa.
Make the dressing and toss with the salad and serve.
About Quinoa
Quinoa is native to the Andes, and has been cultivated continuously for more than 5,000 years.
Today, most quinoa is imported from South America, although it is being cultivated on the high slopes of the Colorado Rockies.
Quinoa has excellent reserves of protein, and has more iron than other grains and high levels of potassium and riboflavin, as well as other B vitamins.
It's also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).
Quinoa contains no gluten and is much less filling than most other grains and pasta, with a delicious nutty flavor.
|
| Serving
Size: |
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| Recipe:
|
Fresh Corn Salad with Black Beans and Tomatoes |
| Comments:
|
Sweet summer corn is the star here, so don’t try using either frozen or canned corn.
If you like your corn salad spicy, include some of the jalapeño seeds.
|
| Ingredients:
|
Dressing
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 jalapeno chile , stemmed, seeded, and minced
1 clove garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Salad
8 ears fresh corn , husks and silks removed
1 pint grape tomatoes or cherry tomatoes, halved
1 (15.5-ounce) can black beans , rinsed
6 scallions , sliced thin
2 tablespoons minced fresh cilantro
|
| Instructions:
|
1. For the dressing:
Shake all of the dressing ingredients together in a jar with a tightfitting lid.
2. Cook the corn in 6 quarts boiling water until tender, 5 to 7 minutes.
Drain and rinse under cold water.
Cut the kernels from each cob into a large mixing bowl using a paring knife.
Add the tomatoes, beans, scallions, cilantro, and dressing and toss.
Season with salt and pepper to taste and serve.
To Make Ahead
This salad can be prepared, covered, and refrigerated a day in advance.
Before serving, bring to room temperature and freshen with a squeeze of lime juice.
Season with salt and pepper to taste.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Fresh Parsnip Salad |
| Comments:
|
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003. |
| Ingredients:
|
1 cup grated parsnip
1/4 cup chopped green bell pepper, celery or zucchini
1/2 cup grated carrots
1/2 medium apple, peeled and grated
1/8 cup sour cream or yogurt
1 tablespoon peanut oil
1 tablespoon cider vinegar
1/2 teaspoon soy sauce or tamari
1/4-inch piece fresh gingerroot, peeled
|
| Instructions:
|
Combine parsnips, peppers, carrots and apple in a medium bowl.
In a small bowl, mix sour cream or yogurt, oil, vinegar, and soy sauce.
Hold a garlic press over the sour cream mixture and then squeeze the gingerroot in the press.
Stir the juice from the gingerroot into the mixture and discard the pulp.
Toss the dressing with the vegetables and serve. |
| Serving
Size: |
2 |
|
| Recipe:
|
Ginger Sesame Slaw |
| Comments:
|
|
| Ingredients:
|
4c. thinly chopped bok choy
2c. shredded carrots
1c. sliced radishes
2 tsp. grated fresh ginger
1/4-1/2 c. oriental dressing (cardini roasted asain sesame works good)
Optional: chopped apples and walnuts
|
| Instructions:
|
mix it all together and enjoy! |
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Chicken and Rice Salad |
| Comments:
|
|
| Ingredients:
|
1 recipe Thyme Vinaigrette (see below)
12 ounces skinless, boneless chicken breast halves or thighs
1 cup loose-pack frozen French-cut green beans
2 cups cooked brown rice and wild rice blend, chilled
1 14-ounce can artichoke hearts, drained and quartered
1 cup shredded red cabbage
1/2 cup shredded carrot
1 green onion, sliced
Lettuce leaves (optional)
|
| Instructions:
|
Prepare Thyme Vinaigrette.(below)
Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.
Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.)
Cut chicken into bite-size strips.
Meanwhile, rinse green beans with cool water for 30 seconds; drain well.
In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion.
Pour the remaining vinaigrette over rice mixture; toss to gently coat.
If desired, arrange lettuce leaves on 4 dinner plates.
Top with the rice mixture and chicken.
Thyme Vinaigrette:
In a screw-top jar combine 1/4 cup white wine vinegar;
2 tablespoons olive oil;
2 tablespoons water;
1 tablespoon grated Parmesan cheese;
2 teaspoons snipped fresh thyme;
1 clove garlic, minced;
1/4 teaspoon salt;
and 1/4 teaspoon black pepper.
Cover and shake well.
|
| Serving
Size: |
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|
| Recipe:
|
Italian Pasta Pesto Salad |
| Comments:
|
From Kim Ode of Jubilee Naturals |
| Ingredients:
|
3 cups pasta (cooked, drained, cooled)
1/2 cup shredded parmesan or cubed cheddar
8 slices Genoa (applegate organic;nitrate free) or hard salami, chopped
1 jar water packed artichoke hearts
1 can sliced olives(3.8oz)
Pesto (to taste)
Salt and pepper(to taste)
1 cup broccoli
1 cup bell pepper (any color)
1/4 cup minced onion |
| Instructions:
|
Combine all ingredients and marinate overnight for best flavor. |
| Serving
Size: |
|
|
| Recipe:
|
Kale, Swiss Chard, Chicken, and Feta Salad |
| Comments:
|
|
| Ingredients:
|
1/2 cup cider vinegar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (optional)
1/2 cup olive oil
1 bunch kale, torn into bite-sized pieces 1 bunch Swiss chard, torn into bite-sized
pieces
1 pound grilled skinless, boneless
chicken breast, sliced
1 (6 ounce) container crumbled feta
cheese, or more to taste
1/3 cup raisins
1/3 cup chopped, toasted walnuts
|
| Instructions:
|
Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved.
Whisk in the olive oil until evenly blended.
Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl.
Toss with the dressing to serve. |
| Serving
Size: |
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|
| Recipe:
|
Marinated Broccoli and Tomato Salad |
| Comments:
|
|
| Ingredients:
|
6 cups broccoli florets, broken into small pieces
1 cup cherry tomatoes, halved
1 cup Colby and monterey jack cheese chopped into small chunks
½ cup thinly sliced red onions
2 Tbsp. sunflower seeds
1 Tbsp. poppy seeds
½ cup light raspberry vinaigrette
2 tsp. Dijon mustard
1 Tbsp sugar
|
| Instructions:
|
Mix broccoli, cherry tomatoes, cheese, onions, sunflower seeds, and poppy seed in a large bowl.
Combine dressing, mustard, and sugar until well blended.
Pour over broccoli mixture; toss to coat.
Refrigerate at least 4 hours or overnight.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Mesclun Strawberry Salad |
| Comments:
|
|
| Ingredients:
|
8 ounces mesclun or spring salad mix
16 large strawberries, hulled and halved
3 tablespoons raspberry vinegar*
1 tablespoon extra-virgin olive oil
1 teaspoon walnut oil
1 small shallot
1/2 cup thinly sliced fresh basil (if desired)
1/2 cup crumbled goat cheese (about 2 ounces)
1/4 cup chopped walnuts, toasted in a dry skillet until golden brown
*Can't find raspberry vinegar? Use apple-cider vinegar instead.
|
| Instructions:
|
Place greens in a large bowl. ,br>
In a blender, puree 1/2 of the strawberries with the vinegar, oils and shallot on low speed for 1 minute, or until smooth.
Season with salt and freshly ground black pepper.
Drizzle salad with half of the vinaigrette; toss well to coat.
Arrange on a large platter.
Slice remaining strawberries; sprinkle over salad with basil (if using), crumbled goat cheese and toasted chopped walnuts.
If desired, serve remaining vinaigrette on the side.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Mexican Fiesta Red Quinoa Salad |
| Comments:
|
Submitted by Kim Ode from Jubilee Naturals |
| Ingredients:
|
3 cups cooked red quinoa (1 1/2 cups dry0 (available at jubilee naturals)
1/4 cup onion (finely minced)
Juice from 1/2 lime
1/2 cup fresh cilantro, chopped
1, 15oz. can black beans (drained and rinsed)
1, 8oz. can corn, drained
1/2 cup cubed cheddar
cheese (optional)
seasonings to taste:
Cumin
Chili powder
Cayenne pepper
Green jalepeno Tobasco sauce
Sea salt |
| Instructions:
|
Combine ingredients. For best flavor marinate over night. |
| Serving
Size: |
|
|
| Recipe:
|
Mixed Tomato Salad |
| Comments:
|
Martha Stuart |
| Ingredients:
|
1 pint red cherry tomatoes
1 pint of those wonderful orange tomatoes you give us that I've forgotten the name, or yellow pear tomatoes
1 small or 1/2 large red onion, finely diced
1 clove garlic, minced
1/4 cup fresh basil, washed and chopped, plus spring for garnish (I used the green and the purple basil you grow it was beautiful!)
1/4 cup fresh cilantro, washed and coarsely chopped
1/2 teaspoon ground cumin
Salt and freshly ground pepper
|
| Instructions:
|
1. Halve the cherry and pear tomatoes. In a large bowl, mix the tomato halves with the onion and garlic.
2. Stir in the basil, cilantro, and cumin.
Season the mixtures with salt and pepper.
Let stand for at least 15 minutes to let the flavors meld.
Garnish with basic sprigs.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Moroccan golden Quinoa Salad |
| Comments:
|
Submitted by Kim Ode of Jubilee Naturals |
| Ingredients:
|
1 cup raisins or currants
1 Tbs. fresh onion (finely diced0
1 cup celery w/ leaves (washed and chopped)
Juice from 1/2 lemon
3 tsp. curry powder
2 tsp. cinnamon
1/4 tsp. cumin
2 pinches salt
1/4 cup olive oil |
| Instructions:
|
combine all ingredients in bowl. For best flavor let marinate over night. |
| Serving
Size: |
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|
| Recipe:
|
NANA'S WILTED LETTUCE SALAD with Bacon Dressing |
| Comments:
|
|
| Ingredients:
|
2 slices bacon
1 tsp. sugar
2 tsp. vinegar
2 tsp. water
1/8 tsp. salt
Dash of pepper
Lettuce, spinach and/or dandelion greens
|
| Instructions:
|
Cut bacon into small pieces and fry.
Reserve about 2 tablespoons bacon grease.
Add other dressing ingredients to grease.
Heat to boiling and pour over salad greens.
Serve immediately. (If you don't like the greens wilted, the dressing can be cooled slightly before pouring over salad.) |
| Serving
Size: |
4 |
|
| Recipe:
|
Nicholes Incredible Beet Salad |
| Comments:
|
Jenny this is how I make the beet salad but I am sure
any modification you make would be great also. I
think the most important part is dressing the beets
hot, letting them sit and using a good sherry vinegar.
My favorite I get at TOP and is Columela Reserva
|
| Ingredients:
|
1 Tbl minced shallot
1 Tbl. balsamic vinegar
1 Tbl. sherry vinegar
1 Tbl. olive oil
3 Tbl. fresh orange juice
coarse salt & pepper to taste
|
| Instructions:
|
Cut of ends of beets and peel it like a potato.
Make cross cuts on beets with uniform thickness (like
an super thick potato chip). Wrap beets in foil
packet and bake in oven or BBQ just until desired
tenderness is reached. They need to hold their shape
so not to soft. Place cooked beets in a bowl with
their juices. Add dressing to hot beets cover and
cool for at least 3 hours. I think overnight is
better.
Using 4 oranges for every two beets, peel and make
orange segements.
Take desired amount of mixed greens in a small bowl
and toss with some of the dressing from the beet bowl.
Arrange beets in the center of the serving dish.
Place orange segements in a decorative pattern around
the beets.
Top beets with the tossed salad.
Garnish
with a favorite cheese (goat cheese, blue cheese) and
sprinkle with a favorite toasted nut (walnut, almond).
|
| Serving
Size: |
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|
| Recipe:
|
Orange-Pistachio Wild-Rice Salad |
| Comments:
|
|
| Ingredients:
|
1/4 cup chopped pistachios ,br>
1/2 cup brown rice
3/4 cup wild rice
2 cups low-sodium chicken broth
1 orange, peel and pith removed, segmented and sliced (about 2/3 cup)
10 large basil leaves, sliced into ribbons(about 1/3 cup)
1/4 cup minced red onion
1 teaspoon finely grated orange zest
Dressing:
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon orange juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
|
| Instructions:
|
1. Toast nuts in a dry skillet over medium-high heat until fragrant, about 2 minutes.
Set aside to cool.
2. Combine brown rice, wild rice, and chicken broth in a saucepan; bring to a boil.
Cover, reduce heat, and simmer until all liquid is evaporated and rice is fully cooked, 45 to 55 minutes.
Remove from heat and cool completely.
3. Transfer rice to a medium bowl.
Add orange, basil, red onion, pistachios, and orange zest; mix.
4. In a small bowl, whisk together red wine vinegar, olive oil, orange juice, mustard, honey, and salt.
Pour dressing over the rice mixture and toss.
|
| Serving
Size: |
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| Recipe:
|
PCC’s Artichoke Salad |
| Comments:
|
look up carmeles salad seasoning to use on this uner marinates and dressings.
One of the most delicious & incredibly nourishing salads ever! |
| Ingredients:
|
• ingredient amounts listed in descending order
• I often eliminate the onion & garlic & use my Herb Salad Seasoning (see comments)
Artichoke hearts(sm.jar)
Chard & kale (mix colors of each & finely slice chard stems diagonally)(I use a variety of about 10 or twelve good sized leaves)
Red, yellow & orange peppers (green too – if you like)(I use total of 1 pepper)
Feta cheese
Kalamata olives (sliced in half)
White wine vinegar
Safflower oil
(about 1/4c. vinegar to 1/2 c. oil)
Red onion (I prefer Walla Walla Sweets)
Italian parsley
Garlic
Black pepper
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
PCC’s Artichoke Salad |
| Comments:
|
One of the most delicious & incredibly nourishing salads ever!
• I often eliminate the onion & garlic & use my Herb Salad Seasoning |
| Ingredients:
|
1 jar Artichoke hearts
About 6 to 8 large leaves Chard & kale (mix colors of each & finely slice chard stems diagonally)
Red, yellow & orange peppers (green too – if you like)
Feta cheese
Kalamata olives (sliced in half)
White wine vinegar
Safflower oil
Red onion (I prefer Walla Walla Sweets)
Italian parsley
Garlic
Black pepper
|
| Instructions:
|
Use Carmeles Salad seasoning listed uned salads |
| Serving
Size: |
|
|
| Recipe:
|
Quinoa as a Salad |
| Comments:
|
|
| Ingredients:
|
1 cup uncooked quinoa
8 asparagus spears
2 oz crumbled goat cheese or feta
¼ cup green olives, pitted and coarsely chopped
4 Tbsp chopped sun-dried tomatoes
½ Tbsp olive oil + a drizzle for the asparagus
1 Tbsp balsamic or red-wine vinegar
Salt and pepper to taste
|
| Instructions:
|
1. Preheat the oven to 400°F.
2. Boil the quinoa according to the instructions on the previous page.
3. While the quinoa cooks, prep the asparagus.
Remove the woody ends by gently bending each spear until it breaks—it'll naturally snap off at the right place.
Lay the spears on a cookie sheet or baking pan and drizzle with the olive oil and a pinch of salt.
Place in the oven and roast for 10 minutes.
4. Chop the asparagus into bite-size pieces and add to the quinoa, along with the cheese, olives, sun-dried tomatoes, oil, and vinegar.
Season with salt and pepper to taste.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Quinoa Salad |
| Comments:
|
Healthy and filling, this salad can help get you through your most extreme workouts. Did you know that quinoa contains all the amino acids needed to make a complete protein? It's pretty rare to see that kind of nutrient profile in a single plant-based food.
|
| Ingredients:
|
1/2 cup quinoa
2 cups water or broth (chicken or vegetable)
1 tsp. turmeric
1 pinch salt
1 lemon wedge
1 lime wedge
1/4 cup sliced cucumber
1 Tbsp. diced onion
1 tsp. grated raw ginger
1 Tbsp. julienned mint
1 Tbsp. chopped pistachio nuts
1/2 cup chopped romaine lettuce
|
| Instructions:
|
Combine quinoa, water or broth, salt, and turmeric in a medium saucepan.
Cover and cook over medium heat until about half the liquid is absorbed and quinoa begins to soften, about 15 minutes.
Strain quinoa in a mesh strainer, then place in a bowl.
Squeeze lemon and lime over quinoa and place in refrigerator to cool.
When cool, toss with remaining ingredients.
Makes 1 serving.
My Version:
Bring 2 cups quinoa and 3 1/2 cups broth, dash of salt and 2 tsp. tumeric to a boil, then cover and simmer until broth is absorbed.
Cool quinoa in bowl in frig.
Add juice of 1 lemon and juice of 1 lime (could also add same zest from each)
Sliced snap peas ( a couple handfuls)
About 8 to 10 sliced mini sweet peppers
1 bunch chopped cilantro
1 can drained garbanzo beans
|
| Serving
Size: |
4 |
|
| Recipe:
|
Quinoa Salad With Chicken |
| Comments:
|
|
| Ingredients:
|
Nonstick cooking spray
4 boneless, skinless chicken breasts (about 1 pound)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups water
3/4 cup quinoa
1/4 cup mint, chopped
2 scallions, chopped
3 tablespoons red wine vinegar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 teaspoon Dijon mustard
1 tablespoon olive oil
2 tablespoons chopped walnuts
1 cup diced apple with peel
1/2 cup diced red onion
1/2 cup dried cherries
|
| Instructions:
|
1. Coat a grill pan with cooking spray and heat over medium-high heat. Season chicken with the salt and black pepper; cook 8 to 10 minutes a side until cooked through. Cool 2 to 3 minutes, then slice into thin strips.
2. Meanwhile, fill a saucepan with the water and add the quinoa. Bring to a boil; reduce heat to medium low, cover and simmer 15 minutes. Fluff quinoa with a fork and then refrigerate for 30 minutes.
3. In a medium bowl, whisk together the mint, scallions, vinegar, orange juice, orange zest, mustard and oil. Mix in the walnuts, apple, red onion and cherries. Add the quinoa and toss to coat. Serve topped with chicken.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Quinoa Salad with Chicken, Avocado, and Oranges |
| Comments:
|
|
| Ingredients:
|
1 1/4 cups quinoa
1 teaspoon chili powder
3 teaspoons minced garlic, divided
Zest of 1 lime
2 teaspoons plus 3 tbsp. olive oil
1 teaspoon kosher salt, divided
pepper, divided
1 pound boned, skinned chicken thighs
1/4 cup lime juice
1/2 cup chopped fresh cilantro
4 large oranges, peeled and segmented
2 ripe avocados, peeled and cubed
|
| Instructions:
|
1. Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool.
2. Preheat broiler with a rack set 4 to 6 in. from heat. In a large bowl, stir together chili powder, 2 tsp. garlic, the lime zest, 2 tsp. oil, and 1/2 tsp. each salt and pepper. Add chicken and toss to coat. Put chicken on a baking sheet and broil, turning once, until browned and cooked through, about 12 minutes total. Let cool slightly, then slice and add to reserved quinoa.
3. Add remaining ingredients to quinoa and chicken; toss to coat.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Spinach and strawberry salad with almonds and poppyseed vinaigrette |
| Comments:
|
|
| Ingredients:
|
Salad
1/4 c.white wine vinegar
1/2 c. sliced strawberries
1 tsp. minced fresh ginger
2 Tbs. dijon mustard
3 Tbs. Honey
1 Tbs. salad oil
1 Tbs. poppy seeds
Gazed almonds:
1/2 c. sliced almonds
2 Tbs. sugar
Salad:
2 bunches washed, stemmed spinach
2 c. strawberries,stemmed and quartered
1/2c. thinly sliced sweet onions |
| Instructions:
|
Make dressing in blender.
combine vinegar, strawberries, and ginger, blend to smooth puree.
In bowl combine mustard and honey. Whisk in pureed strawberry mixture.Slowly whisk in oil. Stir in poppy seeds. Refrigerate until needed.
To make glazed almond, Lightly spray baking sheet and set aside. Place almonds and sugar in a non stick skillet on high heat.Stir continuously to lightly toast the almonds and coat with sugar. When golden brown and amber move to baking sheet. Spread out with spoon and break up before serving. Do not touch with fingers as the molten sugar is very hot!
Place spinach leaves in serving bowl.
Toss with the stawberries, onions and 1/2 vinaigrette. Sprinkle almonds on top. Serve extra vinaigrette on side or save for another use. |
| Serving
Size: |
4 |
|
| Recipe:
|
Spinach salad with fruit and nuts |
| Comments:
|
wonderful flavor! |
| Ingredients:
|
1 lb. spinach
1c. chopped macadamia nuts
1 c. fresh raspberries or strawberries
3 kiwi
some chives
salt and pepper
Dressing:
2Tbs. Rasp. or Staw. jam
1/3c. salad oil
2tbs. red wine or balsamic vinegar
|
| Instructions:
|
Mix together salad ingrdients in bowl. Mix together dressing ingredients, pour over salad and enjoy! |
| Serving
Size: |
4 |
|
| Recipe:
|
Strawberry Asparagus Salad |
| Comments:
|
|
| Ingredients:
|
2 cups asparagus, cut in pieces and blanched
2 cups strawberries, sliced
dressing
1/4 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons honey Pour dressing over salad and toss.
Chill before serving.
|
| Instructions:
|
Toss the asparagus and strawberries together in a bowl.
Set aside.
In a small bowl, combine the dressing ingredients and mix well.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Strawberry Salad |
| Comments:
|
|
| Ingredients:
|
romaine lettuce
diced red onion (just a little)
chopped jicama
pecans
strawberries
dressing (for 4):
1 T raspberry vinegar
1/8 c canola oil
sugar to taste
few shakes of poppy seeds
1/2 tsp lemon juice
1/4 tsp dry mustard
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Summer Salad |
| Comments:
|
|
| Ingredients:
|
6-8 c. lettuce torn into bitesized pieces
1 cucumber
2 oranges;sliced and sectioned or 1 can manderine oranges,drained
3Tbs. sliced gr. onions
1 ripe avocado, seeded, peeled and sliced
Dressing:,br>
3/4Tbs. grated orange peel
1/2 tsp.
grated lemon peel
1/3 orange juice concentrate
1/2c. salad oil
2 1/2Tbs. Sugar
2 plus red wine vinegar
1 Tbs.lemon juice
1/4 tsp. salt
dash of pepper
2 plus
|
| Instructions:
|
Combine, then pour dressing over salad and toss lightly right before serving.
Or serve dressing seperately. |
| Serving
Size: |
4 |
|
| Recipe:
|
Tangy Bean Salad Wraps |
| Comments:
|
|
| Ingredients:
|
4 8-inch flavored or plain flour tortillas
1 15-ounce can black beans, rinsed, drained, and slightly mashed
1/2 cup chopped green sweet pepper or 1 jalapeno pepper, seeded and finely chopped
2 tablespoons snipped fresh cilantro
1/3 cup light mayonnaise dressing or salad dressing
1 tablespoon lime juice
Leaf lettuce
|
| Instructions:
|
Wrap tortillas in foil.
Heat in a 350° oven for 10 minutes to soften.
(Or, wrap tortillas in microwave-safe paper towels.
Microwave on high for 30 seconds.)
Meanwhile, in a medium bowl combine black beans, sweet pepper, and cilantro.
Stir in light mayonnaise dressing and lime juice.
To serve, spread mixture evenly over tortillas.
Top with lettuce leaves.
Roll up tortillas
|
| Serving
Size: |
4 |
|
| Recipe:
|
Warm Bean & Arugula Salad |
| Comments:
|
In this salad, saucy, lemony beans stand in for a warm dressing, coating the arugula and wilting it just a bit to mellow its naturally assertive character. Add a piece of warm crusty bread and a glass of crisp white wine to make this an excellent light supper.
|
| Ingredients:
|
1 ounce prosciutto, thinly sliced, cut into strips
1/4 cup extra-virgin olive oil
1 medium red onion, finely chopped
4 cloves garlic, minced
2 15-ounce cans white beans, rinsed
1/3 cup reduced-sodium chicken broth,br>
1/4 cup lemon juice
1/4 cup chopped fresh parsley
Freshly ground pepper, to taste
8 cups arugula
|
| Instructions:
|
1. Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
2. Add oil to the pan and place over medium-low heat.
Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes.
Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes.
Add lemon juice, parsley and pepper; stir to combine.
Place arugula in a large bowl.
Add the bean mixture and toss to coat.
Top with the prosciutto.
MAKE AHEAD TIP: Store the bean mixture in an airtight container in the refrigerator for up to 2 days.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Wheat Berry Salad with Roasted Beets, Kale, Toasted Walnuts |
| Comments:
|
This is just one of many different seasonal grain salads that can be made with the Simple Sesame Tahini Dressing. You can vary the grain by using brown or other types of rice, farro, quinoa, or kamut. Likewise, vary the vegetables seasonally. In fall you’ll want to use roasted squash and pumpkin seeds; in spring, sweet peas, asparagus, or fava beans; in summer, tomatoes, green beans, and cucumbers. You could also add shredded leftover chicken, canned wild salmon, or hard-cooked eggs for protein. |
| Ingredients:
|
4 small to medium beets
1/2 cup (about 2 ounces) walnut halves, coarsely chopped
1 cup wheat berries, soaked for 4 to 5 hours or overnight, drained
Salt
1 bunch Lacinato or green or red kale
3/4 cup Simple Sesame Tahini Dressing (recipe follows)
Freshly ground black pepper
|
| Instructions:
|
1. Preheat the oven to 400°F.
2. Trim the beets and wrap them in one or two foil packets, depending on their size, keeping like-sized beets with like-sized beets.
3. Put the beets in a baking dish to prevent beet juice from leaking into your oven and roast until tender and fragrant, 35 to 40 minutes.
Use a small paring knife or skewer to check for doneness. (The knife or skewer should go in easily with a small amount of resistance.)
Set them aside to steam in their foil packets.
4. When the beets are cool enough to handle, peel them by rubbing the skins off with your fingertips, and cut them into bite-sized wedges.
(Alternatively, the beets can be roasted up to 5 days ahead and refrigerated, left in their foil wrappers, until ready to use.)
5. Lower the oven to 300°F.
6. In a small baking dish, arrange the walnuts in a single layer.
Toast until brown and fragrant, 8 to 10 minutes.
Remove from the oven and let cool.
7. While the beets are roasting and the walnuts are toasting, set a medium saucepan with 3 cups of water over medium-high heat.
Bring to a boil and add the wheat berries and a pinch of salt.
Lower the heat to a slow simmer, cover partially, and cook until tender and pleasantly chewy, 45 to 50 minutes.
Turn off the heat and let the wheat berries sit until you are ready to assemble the salad.
Look up Tahini dressing under dips and spreads.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Wilted spinach salad with bacon and balsamic viniagrette |
| Comments:
|
|
| Ingredients:
|
6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 cup minced red onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon sugar
1 tablespoon balsamic vinegar
|
| Instructions:
|
Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in a large bowl.
In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan.
Return frying pan to medium heat; add oil, onion, salt, pepper, and sugar.
Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened.
Add balsamic vinegar; swirl to incorporate.
Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch).
Sprinkle bacon over spinach and serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
oriental stir fry sauce |
| Comments:
|
|
| Ingredients:
|
1/3 c. cornstarch
1/2 c. light corn syrup
2 c. chicken broth
1/2 c. soy sauce
1/2 c. dry sherry
2 Tbs. cider vinegar
1 tsp. grated fresh ginger
1/2 tsp. ground red pepper |
| Instructions:
|
Combine all ingredients in jar and shake together.
Delicious over stir fried veggies, chicken, seafood or steak.
Can be stored in refrigerator up to three weeks.
To use sauce:
place 1 tbs. oil and 1 lb. sliced uncooked meat in heated wok or suate pan,cook 2-3 minutes, stirring.
Shake suace well and pour 1/2 of jar(2 cups) over mixture in pan.
Stir constantly and simmer for 1 min.
Serve with rice or noodles. |
| Serving
Size: |
4 |
|
| Recipe:
|
Granola Bars |
| Comments:
|
Cook's Note: Since the granola mixture will be warm, the chocolate chips
will, for the most part, melt. This creates a chocolatey-style granola
bar.
If you try and wait for the mixture to cool down even slightly, it will
harden too much to incorporate the chips into it. I add some chips when
warm and then once I have rolled it in the pan I wait for it to cool a bit
and then put chips on top and roll them in.
|
| Ingredients:
|
3 1/2 cups old-fashioned (rolled) oats
1 cup chopped nuts (such as walnuts, pecans, almonds, cashews, etc.)
1 cup sweetened or unsweetened flaked coconut
1/2 cup sunflower seeds
2 1/2 cups crisp rice cereal (Barbara's (?) makes a nice brown rice cereal I use)
1/3 cup ground flax seed or wheat germ
1 cup chopped dates and/or raisins (or any mixture of your favorite dried
fruit) (I used half raisins and half craisins)
1 cup light or dark brown sugar, packed
1 cup light corn syrup (I used brown rice syrup)
1 cup creamy peanut butter (I used half organic peanut butter and half
almond butter)
2 teaspoons vanilla extract
1 cup milk, carob or semisweet chocolate chips (I also had some white
chips I added one time) SEE NOTE BELOW ABOUT CHIPS!
|
| Instructions:
|
1. Line with parchment paper, foil or grease an 11 x 17-inch jelly roll
pan; set aside.
2. Combine the brown sugar and corn syrup in a saucepan and bring to a
boil over medium-high heat, stirring frequently.
Cook for 1 minute. Remove
from heat and stir in the peanut butter and vanilla until well mixed.
Pour
syrup mixture over granola mixture (nuts, oats, cereal, seeds, wheat germ, dried fruit) and stir until well coated.
Stir in some chocolate chips, if using (see note below)
3. Quickly spread mixture into prepared pan, using your hands if
necessary to distribute evenly.
Place a piece of plastic wrap on top and
with a rolling pin, press granola mixture down firmly and
evenly-especially around the edges.
Cool
completely. Once cool, lift mixture from pan with the edges of the
parchment or foil and cut into bars (a pizza cutter works nicely).
If desired, wrap
each bar individually so they'll be for a snack anytime, anywhere.
Makes 36 (approximately 1 1/4 x 4-inch) granola bars.
|
| Serving
Size: |
36 |
|
| Recipe:
|
Baby Spinach & Raspberry Salad |
| Comments:
|
Requiring a scant 20 minutes of prep time, chef Don Jakubowski's flavorful starter salad delivers more than a burst of color: The spinach packs beta-carotene and lutein for healthy eyes; the raspberries, oranges, and carrots add fiber; and the red bell pepper offers vitamin C.SELF, April 2005, Kohler Waters Spa, Kohler, WI |
| Ingredients:
|
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1 tsp honey
1 tbsp each chopped fresh parsley, tarragon, chives and basil
1 clove garlic, minced
1/2 small shallot, minced
1/4 cup canola oil
8 cups baby spinach
1 cup fresh raspberries
2 oranges, peeled, membranes removed, segmented
1 red bell pepper, cored, seeded and cut into 2-inch strips
1 medium carrot, peeled and coarsely grated
|
| Instructions:
|
Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve.
Nutritional analysis per serving 121 calories, 6 g fat (0.6 g saturated fat), 15 g carbohydrates, 4.7 g protein, 11.5 g fiber
|
| Serving
Size: |
4 |
|
| Recipe:
|
Balsamic-Dijon Flank Steak With Sauteed Spinach |
| Comments:
|
|
| Ingredients:
|
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon minced fresh rosemary
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1 1/4 pounds flank steak, trimmed
Nonstick cooking spray
1/2 teaspoon kosher salt
2 teaspoons unsalted butter
3 garlic cloves, thinly sliced
1 10-ounce bag baby spinach
|
| Instructions:
|
1. Whisk together the vinegar, olive oil, lemon juice, brown sugar, mustard, Worcestershire sauce, rosemary and minced garlic and half the black pepper in a small bowl.
Place the steak in a resealable bag, pour in the marinade and turn to coat.
Refrigerate for a minimum 4 hours, turning occasionally.
2. Heat a grill pan over medium high heat and mist with cooking spray.
Remove steak from marinade and season with 1/8 teaspoon of the salt.
Grill 5 minutes per side for medium rare or 7 minutes for medium.
Transfer steak to a cutting board, sprinkle with another 1/8 teaspoon salt, tent with foil and let rest 10 minutes.
3. Melt the butter in a large nonstick skillet over medium heat.
Add the sliced garlic and saute 1 minute; season with remaining salt and black pepper.
Add half the spinach and saute until wilted, about 1 minute.
Add remaining spinach and saute until just wilted, 1 minute more.
Slice steak and serve with the spinach
|
| Serving
Size: |
4 |
|
| Recipe:
|
Channa Saag(Spicy chickpeas with spinach) |
| Comments:
|
|
| Ingredients:
|
(
)
Channa Saag (Spicy Chickpeas with Spinach) (
)
Serves: 3 Preparation Time: 20 minutes
(
)
Ingredients:(
)
1 medium onion, thinly sliced
1 garlic clove, crushed
2 medium tomatoes, chopped
2 green chilies, minced
1 teaspoon tamarind powder (salt free) or dried tamarind pods if available*
1 tablespoon ground cumin
1 tablespoon coriander
12 ounces spinach, chopped (frozen or fresh)
2 cups cooked chickpeas or 1 (15 ounce) can no-salt or low-sodium chick peas, drained & rinsed
1/4 teaspoon cayenne pepper
Instructions:
Water saute onion and garlic until tender. Add the tomatoes, green chilies, tamarind, cumin, coriander, and spinach. Cook for 5 minutes. Stir in the chickpeas and cayenne pepper and cook for another 5 minutes.
* If using dried tamarind pods, remove the fruit from the pods, boil for 10 minutes or until soft. Drain and mash with a fork.
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Citrus Spinach Salad |
| Comments:
|
Fresh oranges and orange juice give this spinach salad a delightful twist. |
| Ingredients:
|
2 cups fresh spinach leaves
OR
2 cups torn Romaine Lettuce
1/2 small red onion, thinly sliced
1 fresh navel orange, peeled and separated into sections
OR
2 blood oranges, peeled and separated into sections
OR
1/2 small can mandarin oranges
2 T toasted pine nuts
Dressing:
2 T orange juice
2 T white wine vinegar
3 T olive oil (preferably extra virgin)
2 tsp. honey
1 T chopped fresh cilantro
2 tsp. dijon mustard
salt & pepper to taste
|
| Instructions:
|
Toss spinach, onion, oranges and pine nuts together. Whisk together all dressing ingredients. Pour over salad and serve. |
| Serving
Size: |
2 |
|
| Recipe:
|
Delicata Delight |
| Comments:
|
Adapted from vegweb.com. |
| Ingredients:
|
delicata squash
water
baked potato toppings |
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Emily's Spinach Salad |
| Comments:
|
n/a |
| Ingredients:
|
2/3 cup vegetable oil
1/4 cup red wine vinegar
2 teaspoons lemon juice
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
1/4 teaspoon garlic powder
1 (10 ounce) package fresh spinach, torn
into bite-size pieces
|
| Instructions:
|
Combine first 10 ingredients in a jar; cover tightly and shake until well mixed; set aside. Place spinach in a large salad bowl. Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices. |
| Serving
Size: |
4 |
|
| Recipe:
|
Greek Omelet |
| Comments:
|
|
| Ingredients:
|
1/4 cup cooked spinach
4 large eggs
1/2 cup crumbled feta cheese, (2 ounces)
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
Freshly ground pepper, to taste
2 teaspoons extra-virgin olive oil
|
| Instructions:
|
1. Squeeze spinach to remove any excess water.
Blend eggs with a fork in a medium bowl.
Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.
2. Set a rack about 4 inches from the heat source; preheat the broiler.
3. Heat oil in a 10-inch nonstick skillet over medium heat.
Pour in the egg mixture and tilt to distribute evenly.
Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.
Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.
Slide the omelet onto a platter and cut into wedges.
|
| Serving
Size: |
|
|
| Recipe:
|
Spinach & Leek White Bean Soup |
| Comments:
|
From soup.allrecipes.com. |
| Ingredients:
|
1 teaspoon olive oil
2 leeks, white parts only, chopped
1 clove garlic, chopped
1 16-ounce can fat-free chicken broth
1 16-ounce can cannellini beans, rinsed and drained
1 bay leaf
1 teaspoon ground cumin
1/4 cup whole wheat couscous
1 cup packed fresh spinach
Salt and freshly ground black pepper, to taste
|
| Instructions:
|
Heat oil in a saucepan over medium heat. Add leeks and garlic; sauté until
tender, about 5 minutes. Add chicken broth, beans, bay leaf and cumin. Bring to a boil, then reduce heat to low, and stir in the couscous. Cover and simmer 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spinach and Corn Quesadillas |
| Comments:
|
by Dana Jacobi
Adapted from The 12 Best Foods Cookbook
Quesadillas are a favorite with almost everybody, and this spinach and corn version adds lots of health benefits to the pleasures of the standard variety with its lovely melted cheese: both spinach and yellow corn offer protection for our eyes, since they contain substantial amounts of lutein.
These are quick to make, and you can even use frozen spinach if fresh isn't available. Either way, these colorful, delicious quesadillas will be gone in no time!
|
| Ingredients:
|
2 t canola oil
1 bunch spinach leaves, cut into 1-inch ribbons or one 10 oz. pkg defrosted frozen chopped spinach, squeezed dry
1 jalapeño chile pepper, seeded and cut in thin rounds
1/2 c frozen corn kernels
2 10-inch whole wheat tortillas
3/4 c shredded Monterey Jack cheese
1/4 c sautéed thinly-sliced onion
|
| Instructions:
|
1. Heat the oil in a large, nonstick skillet over medium-high heat. Add the spinach (if using fresh, stir until it wilts). Add the jalapeño and corn. Cook, stirring, until the corn is warmed through, 3 minutes longer. Transfer the spinach and corn mixture to a bowl. Wipe out the pan and return it to the heat.
2. Coat a tortilla on one side with cooking spray and place it sprayed side down in the pan. Sprinkle half the cheese over the tortilla. Spread the spinach mixture over the cheese, leaving a ½" border around the edge. Sprinkle with the onions and top with the remaining cheese. Spray the second tortilla with cooking spray and place it coated side up over the filling. Cook until it is crisp and lightly browned on the bottom and the bottom layer of cheese is melted, 2 minutes.
3. Turn the quesadilla by sliding it onto the plate. Invert a second plate over it, press the plates together, and flip them. Slide the quesadilla, uncooked side down, back into the pan and crisp the second side. Place on a plate and cut the quesadilla into 8 wedges. Serve immediately, accompanied by your favorite salsa.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Spinach and garlic penne pasta |
| Comments:
|
n/a |
| Ingredients:
|
1 (16-ounce) package uncooked penna pasta
1 pound fresh spinach, washed, dried, stemmed, and shredded
8 slices bacon, diced
1 tablespoon minced garlic
2 tablespoons butter
1/3 cup extra-virgin olive oil
Freshly grated parmesan cheese
|
| Instructions:
|
Cook pasta according to package directions; drain and return to pan to keep warm.
In a large frying pan over medium-high heat, fry bacon until crisp; remove bacon to a plate with paper towels to drain. Remove and discard all but 2 tablespoons of bacon fat.
Reheat frying pan; add butter and olive oil and heat. Stir in garlic until aromatic. Add spinach, stirring until spinach is cooked. Add pasta and stir until blended. Remove from heat and transfer onto individual serving plates. Scatter bacon over top and sprinkle with parmesan cheese.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spinach In Brown Butter |
| Comments:
|
by Maria Helm Sinskey
Bags of prewashed baby spinach are handy for fast side dishes and salads.
Preparation time 0.500000 minutes
Adapted from Organic Style magazine |
| Ingredients:
|
3 T unsalted butter
1 pound baby spinach
Sea salt and freshly ground pepper
|
| Instructions:
|
1. Heat butter in large saucepan over medium-high heat until it turns golden brown, about 1 minute. Remove from heat, add spinach, and toss with tongs to coat.
2. Return pan to heat and cook 2 minutes, tossing constantly, until spinach is just limp but still bright green. Season to taste with salt and pepper. Serve as a side dish or as a bed for the halibut.
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| Serving
Size: |
4-6 |
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| Recipe:
|
Spinach salad with lemon |
| Comments:
|
n/a |
| Ingredients:
|
1/4 cup pine nuts, toasted
6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon sugar
1 tablespoon fresh lemon juice
|
| Instructions:
|
To toast pine nuts: The nuts can burn quickly, so keep eye on the pan. Place nuts in dry skillet and toast them over very low dry skillet and toast them over very low heat, stirring or shaking the pan as needed until they're golden and fragrant, about 5 minutes.
Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in large bowl.
In a small frying pan over medium heat, heat oil. Add garlic, salt, pepper, and sugar; sauté for 2 to 3 minutes or until garlic is slightly softened. Add lemon juice, stirring to combine.
Pour warm vinaigrette over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Toss in pine nuts. Serve immediately on individual serving plates.
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| Serving
Size: |
4 |
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| Recipe:
|
Spinach salad with strawberries |
| Comments:
|
n/a |
| Ingredients:
|
2 bunches fresh spinach leaves, washed, dried, and chilled
Honey Dressing (see recipe below)
1 cup thickly sliced fresh strawberries
1 tablespoon sesame seeds, toasted
1 small red onion, thinly sliced (optional)
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| Instructions:
|
Remove stems and veins from spinach and tear into bite-sized pieces; place into a large salad bowl. Pour Honey Dressing over spinach; toss gently. Add strawberries, sesame seeds, and onion; toss again and serve. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
Wilted Spinach and Kale |
| Comments:
|
n/a |
| Ingredients:
|
2 teaspoons olive oil
3 garlic cloves -- slivered
8 cups (loosely packed) torn kale
12 cups (loosely packed) torn spinach leaves
2 teaspoons sugar
1 teaspoon marjoram
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
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| Instructions:
|
In a very large nonstick skillet or Dutch oven, warm the oil over low heat. Add the garlic and cook until soft, about 3 minutes.
Increase the heat to medium and add the kale. Cover and cook, stirring occasionally, until the kale has softened, about 4 minutes.
Stir in the spinach, sprinkle with the sugar, marjoram, salt and cayenne, and cook, uncovered, until the spinach has wilted, about 3 minutes longer.
Sprinkle the lemon juice over and serve.
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| Serving
Size: |
4 |
|
| Recipe:
|
Wilted spinach salad with bacon and balsamic viniagrette |
| Comments:
|
n/a |
| Ingredients:
|
6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
2 slices bacon, cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 cup minced red onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon sugar
1 tablespoon balsamic vinegar
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| Instructions:
|
Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in a large bowl.
In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan. Return frying pan to medium heat; add oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate.
Pour warm dressing over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Sprinkle bacon over spinach and serve immediately.
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| Serving
Size: |
4 |
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| Recipe:
|
Zucchini And Dill Frittata |
| Comments:
|
This simple egg dish tastes like an indulgence, but one slice is less than 150 calories.
Zucchini holds the honor of being one of the lowest-calorie foods in existence at 14 calories per 1/2-cup serving.
This summer-fresh dish still tastes like an indulgence, perfect for weekend brunches |
| Ingredients:
|
2 teaspoons butter
2 cups finely chopped zucchini (one 8-ounce zucchini)
2 large scallions, thinly sliced
4 eggs
6 egg whites
1 tablespoon water
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan cheese
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| Instructions:
|
1. Preheat the broiler.
Heat a 10" nonstick skillet over medium heat. Add the butter and zucchini.
Cook for 5 minnutes, stirring occasionally.
Stir in the scallions and cook for 3 minutes more, or until the zucchini is just tender.
2. Meanwhile, in a medium bowl, whisk together the eggs, egg whites, water, dill, pepper, and 2 tablespoons of the cheese.
Add to the skillet and cook for 5 minutes, occasionally lifting the edges of the egg mixture with a spatula and tilting the pan, allowing the uncooked mixture to flow underneath.
(The eggs will be set on the bottom but will still be moist on the top.)
Remove from the heat and sprinkle on the remaining 1 tablespoon cheese.
3. Wrap the skillet handle with a double thickness of foil.
Broil 4" from the heat for 1 to 2 minutes, or until the eggs are set on the top.
Cut into quarters and serve immediately.
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| Serving
Size: |
4 |
|
| Recipe:
|
Au gratin recipe: potato & kabocha squash |
| Comments:
|
This au gratin recipe dish features potatoes and kabocha squash in Boursault cheese - a great accompaniment to chicken, steak or bacon.
This healthy, fast and easy to make cheesy au gratin recipe makes a great lunch or dinner side dish or main course for all ages. Tasted wonderful accompanying a meat main course.
|
| Ingredients:
|
1 lb. potatoes, peeled and cubed
1 lb. kabocha squash, peeled, deseeded and diced
1 tbsp. sunflower oil
1 onion, chopped
1 tsp. chives, chopped
1 tsp. salt
1 tsp. black pepper
1/3 cup half and half cream
1 tbsp. butter
2 tbsp. all-purpose
flour, sifted
1 tsp. salt
1 tsp. black pepper
1 cup milk
1 ½ cups Boursault cheese, crumbled
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| Instructions:
|
Preheat oven to 375 F (190 C). Boil potatoes and kabocha squash together until tender, about 15 minutes.
Meanwhile, heat oil in a pan. Add onion. Fry for 3 minutes until soft. Set aside.
Melt butter in another pan. Add flour until a thick paste is formed. Slowly add the milk until a smooth runny sauce is formed. Add salt and pepper. Set aside.
Drain potatoes and squash. Add onion, oil, chives, salt, black pepper and cream. Mash well until smooth. Set aside.
Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add Boursault cheese. Stir until melted.
Put potato and squash mixture in a greased ovenproof dish. Pour over cheese sauce and bake for 20 minutes until golden. Serve hot as a great accompaniment to chicken, steak or bacon.
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| Serving
Size: |
4 |
|
| Recipe:
|
Autumn Minestrone with Squash & Kale |
| Comments:
|
From Terra Brockman, “Conscious Choice,” October 2002. |
| Ingredients:
|
2 tablespoons canola oil
1 cup chopped onions
3 garlic cloves, minced
2 1/2 cups peeled and cubed delicata, acorn or sugar loaf squash
1 cup diced carrots
2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon freshly ground pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked cannellini beans (optional)
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| Instructions:
|
Warm the oil in a large soup pot over medium heat. Add the onions and garlic, and sauté for five minutes. Add the squash, carrots, potatoes, oregano, salt, pepper, and water. Cook for ten minutes or until the potatoes are almost done. Add the kale and beans and simmer for another five to seven minutes, until the kale is tender and the beans are hot. |
| Serving
Size: |
4 |
|
| Recipe:
|
Baked Delicata Squash with Lime Butter |
| Comments:
|
|
| Ingredients:
|
2 delicata squash, halved and seeded
• 3 tablespoons butter, softened
• 1 tablespoon fresh lime juice (takes 1 lime)
• 1 teaspoon chili powder, or to taste
• 1/2 teaspoon lime zest (optional) (if bitter use ½ this)
• salt and ground black pepper to taste
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| Instructions:
|
1. Preheat oven to 350 degrees F.
Cut squash in half longwise.
Place the squash cut side down into a baking dish.
Pour water into the dish to about 1/4 inch deep.
2. Bake in preheated oven until the squash pierces easily with a fork, about 30 minutes.
3. Meanwhile, blend the butter with the lime juice and chili powder in a small bowl.
Mix in the lime zest, if desired.
Season to taste with salt and pepper.
Once squash is cooked, spoon the butter mixture into the cooked squash, and serve immediately.
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| Serving
Size: |
4 |
|
| Recipe:
|
Baked Stuffed Squash |
| Comments:
|
n/a |
| Ingredients:
|
2 acorn squash
1 onion, chopped
1/4 lb. mushrooms, chopped
1 tbsp. salt-reduced tamari
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. marjoram
3 cups cooked rice OR 3 cups whole wheat bread crumbs
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| Instructions:
|
Cut squash in half lengthwise. Scoop out seeds and stringy portion. Place in a baking dish with 1/2-inch of water in bottom.
Bake for about 1 hour at 350ºF.
While squash is baking, prepare the stuffing mix.
Cook onions and mushrooms in 1/4 cup water for 5 minutes.
Add tamari and spices. Cook over low heat for 5 more minutes. Remove from heat.
Add the rice or the bread crumbs and mix together well.
When the squash has baked about 1 hour and is almost tender, remove from oven. Fill each with stuffing mix.
Return to oven and bake an additional 15 minutes.
May be served as is or with gravy.
To prepare ahead, bake the squash for 1 hour and remove from oven. Let cool. Prepare stuffing. When ready to prepare dinner, fill with stuffing mix and bake at 350ºF. for 30 minutes.
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| Serving
Size: |
4 |
|
| Recipe:
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Baked Winter Squash Soup |
| Comments:
|
n/a |
| Ingredients:
|
2 Acorn squash
1 large onion, thinly sliced
2 Butternut squash
10 Cups chicken stock
8 Tblsp. (1 stick) butter
3/4 tsp. ground mace
8 tsp. dark brown sugar
3/4 tsp. ground ginger
3 carrots, halved
pinch of cayenne pepper
salt, to taste
sour cream & chives for garnish
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| Instructions:
|
Preheat oven to 350 degrees. Cut squashes in half lengthwise. Scoop out and discard seeds.
Place squash halves, skin side down, in shallow roasting pan. Place 1 Tblsp. butter and 1 tsp brown sugar in the cavity of each squash half. Arrange the carrots and onion slices around squash. Pour 2 cups of stock in the pan, cover tightly with foil, and bake for 2 hours.
Remove pan from oven. Allow vegetables to cool slightly. Scoop squash pulp out of skins and place in soup pot. Add carrots, onions and the cooking liquid. Add remaining 8 cups chicken stock, mace, ginger, cayenne and salt. Stir well and bring to boil. Reduce heat and simmer, uncovered for 10 minutes.
Purée the soup, in batches, in blender or food processor, until smooth. Return to pot, adjust seasonings, and heat through. Serve.
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| Serving
Size: |
12 |
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| Recipe:
|
Butternut Squash Sauce with Sage |
| Comments:
|
Serve this sauce over homemade or store-bought potato gnocchi.
From www.foodnetwork.com. |
| Ingredients:
|
1 large butternut squash, about 1½ pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish
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| Instructions:
|
Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Sauté a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
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| Serving
Size: |
4-6 |
|
| Recipe:
|
Butternut Squash Soup |
| Comments:
|
by Maria Rodale |
| Ingredients:
|
3 T butter
2 med yellow onions, peeled and chopped
2 med carrots, peeled and chopped
1 T minced fresh ginger
2 med butternut squash, seeded, peeled, and coarsely chopped
8 c chicken stock
2 T fresh thyme leaves
2 T orange zest
Juice of 1 orange
Salt and freshly ground black pepper
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| Instructions:
|
1. Melt butter in a large pot over medium heat. Add onions, carrots, and ginger, and cook until lightly browned, about 10 minutes. Add squash, chicken stock, thyme, zest, and juice, and season with salt and pepper. Bring the soup to a boil, then reduce heat to low, and simmer until the squash is very tender, about 40 minutes.
2. Puree the soup in small batches in a food processor until smooth. (Reserve some squash pieces to add to the soup if you like). Adjust the seasoning. Add more stock or water if the soup is too thick.
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| Serving
Size: |
12 |
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| Recipe:
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Butternut Squash Soup with Sage |
| Comments:
|
From homecooking.about.com. |
| Ingredients:
|
1 butternut squash (about 4 pounds)
1 medium yellow onion, chopped
1 tablespoon olive oil
1 tablespoon honey
6 sage leaves
Salt and freshly ground black pepper
4 cups chicken stock
1 cup crème fraiche (or sour cream)
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| Instructions:
|
Preheat the oven to 400 degrees F. Prick the squash with a fork and roast on a sheet pan for 45 minutes until the squash has softened. Cool. Cut in half and remove seeds. Peel the halves and cut into 2-inch chunks. Reserve.
In a large saucepan over medium heat, heat the oil, Sauté the onion until its translucent and starts to brown, 4 to 5 minutes. Add the honey and cook until it bubbles. Add the squash and sage. Add the chicken stock and enough water to
cover the squash by an inch. Bring to a boil. Reduce heat and simmer until the onions and squash are very tender, 45 minutes to 1 hour. Add water if necessary to keep the squash submerged. Remove the pan from the heat and cool for 15 minutes.
Puree the soup in a blender. Strain through a coarse strainer if you want a smoother soup or return it directly to the pan; season with salt and pepper to taste. Bring the finished soup back to a boil. Ladle it into bowls and garnish with a spiral of crème fraiche.
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| Serving
Size: |
8 |
|
| Recipe:
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Butternut Squash Soup with Toasted Pecans |
| Comments:
|
Dairy-Free, Gluten-Free, Vegan
Naturally sweet, you won't crave dessert after this warming soup. The easy preparation combines with the seasonal colors — orange squash and brown pecans — to make this a perfect dish for an autumn brunch. Delicious topped with Gruyére cheese. Serve with a salad and rustic, crusty bread.
Nutrition Info:
Per Serving (457g-wt.): 220 calories (140 from fat), 15g total fat, 1.5g saturated fat, 4g protein, 22g total carbohydrate (3g dietary fiber, 6g sugar), 0mg cholesterol, 350mg sodium
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| Ingredients:
|
2 TB extra virgin olive oil
1 large leek
1 medium sweet onion, chopped
1 medium butternut squash
5 cups vegetable stock
sea salt, to taste
freshly ground black pepper, to taste
1/3 cup toasted pecans, chopped
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| Instructions:
|
Halve the leek lengthwise, rinse thoroughly and chop the white and light green parts only.
Heat oil in large saucepan over medium heat. Add onion and leek and sauté until they start to turn golden, about 12 minutes.
Peel, seed and cut the butternut squash into 1" pieces (about 5 cups). Mix squash into leeks and onions, and sauté about 10 minutes. Add stock and bring to boil. Reduce heat to simmer and cook until squash is tender, about 20 minutes. In food processor, purée about 1/2 of the soup until smooth. Mix purée into soup and season to taste with salt and pepper. Top with toasted pecans and serve.
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| Serving
Size: |
4 |
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| Recipe:
|
Creamy Delicata Squash Soup |
| Comments:
|
Delicata squash is usually not recommended for use in soups, but the cream in this recipe makes for a smooth texture and blends well with the delicate sweet flavor of the squash.From allrecipes.com.
Posted by Carole Koch
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| Ingredients:
|
1 delicata squash, halved lengthwise and seeded
3/8 onion, chopped
1 cup plus 3 tablespoons vegetable broth
1/2 cup plus 1 tablespoon plus 2 teaspoons heavy cream
2 1/2 teaspoons butter
Salt, to taste
Black pepper, to taste
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| Instructions:
|
Preheat oven to 325 degrees F. Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35 to 40 minutes or until tender. Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
Scrape out the squash flesh and add it to the onions. Add the broth and cream. Cook over moderate heat, stirring occasionally, about 25 minutes. Puree the soup in a blender or food processor. Season with salt and pepper, to taste. Serve hot.
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| Serving
Size: |
2 |
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| Recipe:
|
Delicata / Honey boat Squash |
| Comments:
|
|
| Ingredients:
|
Cook it with butter, lime juice and chili powder in the center. It is so good, I can eat a whole one myself as my meal:)
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| Instructions:
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| Serving
Size: |
|
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| Recipe:
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Delicata Squash Salad with Kale and Cranberry Beans |
| Comments:
|
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing.
Compounds in kale prompt the liver to release enzymes that may fight cancer. |
| Ingredients:
|
• 2 medium delicata squashes (about 2 pounds), halved lengthwise and seeded
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1/2 bunch kale (5 ounces), large stems removed, cut into 1-inch pieces
• 1 large shallot, finely chopped
• 1 garlic clove, minced
• 1 tablespoon red-wine vinegar
• 1 teaspoon coarse salt
• Freshly ground pepper
• 1 can (15 ounces) cranberry or cannellini beans, drained and rinsed
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| Instructions:
|
1. Preheat oven to 400 degrees.
Cut squashes into 1/2-inch-thick semicircles.
Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet.
Bake until just tender, 15 to 18 minutes.
Mix together balsamic vinegar and honey.
Brush some of the mixture onto squash slices; reserve remaining mixture. ,br.Bake for 5 minutes more.
2. Meanwhile, place kale in a large bowl.
Heat remaining tablespoon oil in a small saucepan over medium heat.
Add shallot and garlic, and cook until slightly softened, about 4 minutes.
Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil.
Immediately pour hot dressing over kale, and sprinkle with salt.
Season with pepper.
Add squash and beans.
Cover with plastic, and let stand for 5 minutes.
Toss until kale wilts slightly.
Serve warm or at room temperature.
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| Serving
Size: |
4 |
|
| Recipe:
|
Glazed delicata squash rings |
| Comments:
|
n/a |
| Ingredients:
|
2 med. Delicata squash
3 tbs. butter, melted
2 garlic cloves, minced
1 tsp. fresh ginger
1 tbsp. honey
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| Instructions:
|
Preheat oven to 350.
Slice off ends of the squash and scoop out seeds and fibers with a spoon. Cut the squash into ¾“ rings.
Stir together the butter, garlic, and ginger in a small bowl. Brush on both sides of the squash, reserving 1 tbs. of the butter mixture, and place the rings on a rimmed baking sheet.
Roast for 15 min. turning the rings once halfway through.
Add honey to remaining butter. Brush the honey-butter mixture over the squash and return to the oven to roast for another 5 min. or until completely tender and lightly browned. Serve hot.
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| Serving
Size: |
4 |
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| Recipe:
|
Golden Butternut Squash Casserole |
| Comments:
|
by Liza Schoenfein |
| Ingredients:
|
1 lg onion, diced
4 T butter
1 t ground cumin
1 T chopped fresh thyme
2 T brown sugar
1 lg or 2 medium butternut squash
Salt and freshly ground black pepper
1/2 c heavy cream
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| Instructions:
|
1. Preheat oven to 350°F.
2. In a large nonstick skillet, sauté the onion in 2 tablespoons of the butter over medium-high heat until soft, about 10 to 12 minutes. Add the cumin and cook for another minute.
3. Using a rubber spatula, scrape the contents of the skillet into a 12-inch baking dish. Sprinkle the onions with the thyme and brown sugar.
4. Wash off the butternut squash, then cut it open and remove the seeds. Cut into manageable chunks and peel with a vegetable peeler. Cut into 1½-inch cubes.
5. Melt the remaining butter in the same skillet. Divide the squash cubes in half and brown them in two batches in the butter, turning occasionally.
6. Sprinkle the squash with salt and pepper. Scrape the cubes and any remaining butter into the baking dish and gently mix with the onion mixture.
7. Pour the cream over the top and bake, uncovered, for 60 minutes, or until the squash is meltingly tender. Allow to cool for 10 minutes before serving.
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| Serving
Size: |
10 |
|
| Recipe:
|
Grilled Summer Squash |
| Comments:
|
n/a |
| Ingredients:
|
1 pound any summer squash
1 Tablespoon butter
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1 teaspoon chopped parsley
|
| Instructions:
|
1. Cut the squash in half lengthwise.
2. Whisk together the butter, olive oil, lemon juice and parsley. Brush the mixture onto the squash.
3. Grill over medium-hot coals for ten to fifteen minutes, turning every few minutes, until the squash is tender when pierced.
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| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Zucchini & Summer Squash Salad with Basil-Parmesan Dressing |
| Comments:
|
Bon Appétit, July 1999
|
| Ingredients:
|
4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow squash, trimmed, halved lengthwise
5 tablespoons olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar
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| Instructions:
|
Prepare barbecue (medium heat). Place zucchini and squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.
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| Serving
Size: |
4 |
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| Recipe:
|
Honey Thyme Squash |
| Comments:
|
From www.cooks.com.
|
| Ingredients:
|
1 1/2 pound butternut squash, peeled, seeded, cut into 1 1/2 inch chunks
1/3 cup butter
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon thyme leaves
1/8 teaspoon pepper
1 tablespoon honey
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| Instructions:
|
In a 3-quart saucepan bring 2 cups water to a boil. Add squash. Cover; cook over medium heat until squash is fork tender. Drain, mash; set aside. In same saucepan melt butter. Stir in squash and remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through. |
| Serving
Size: |
4 |
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| Recipe:
|
Indian-Spiced Squash |
| Comments:
|
|
| Ingredients:
|
1/4 cup shelled raw pumpkin seeds (pepitas)
1 tablespoon grated fresh ginger
2 tablespoons olive oil
2 pounds winter squash, peeled, seeded, and cut into 1/2-inch pieces (about 4 cups)
1/2 cup dried cranberries or raisins
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1 141/2-ounce can vegetable or chicken broth
4 cups hot cooked brown rice
Condiments such as sliced bananas, pineapple chunks, sliced green onions, and/or chutney (optional)
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| Instructions:
|
In a large skillet toast pumpkin seeds over medium heat 4 to 5 minutes or until puffed and lightly browned, stirring occasionally. (Watch carefully as pumpkin seeds may pop in skillet.)
Remove from skillet; set aside.
In the same skillet cook and stir ginger in hot oil over medium heat for 1 minute.
Increase heat to medium-high; add squash and cook for 3 to 5 minutes or until squash starts to brown.
Add the cranberries, cinnamon, coriander, cumin, and curry powder; cook for 1 minute more.
Carefully, add broth to squash mixture.
Bring to boiling.
Reduce heat and cook, covered, for 10 to 15 minutes or until squash is tender, but not mushy.
To serve, spoon over rice and sprinkle with pumpkin seeds.
If desired, pass condiments.
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| Serving
Size: |
|
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| Recipe:
|
Mexican Spaghetti Squash |
| Comments:
|
|
| Ingredients:
|
1 whole spaghetti squash, cooked, seeded and separated into strands
Vegetable cooking spray
1/2 cup chopped onion
1 small clove garlic, minced
1 cup chopped tomato
2 tablespoons chopped green chilies
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
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| Instructions:
|
Coat a large nonstick skillet with cooking spray;
place over medium-high heat until hot.
Add onion and garlic;
sauté 3 to 4 minutes or until tender.
Stir in tomato and remaining ingredients; cook until thoroughly heated.
Add squash; cook until thoroughly heated, tossing gently to combine.
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| Serving
Size: |
4 |
|
| Recipe:
|
Moroccan Style Stuffed Acorn Squash |
| Comments:
|
|
| Ingredients:
|
2 medium acorn squashes (about 2 pounds), halved and seeded
2 teaspoons extra-virgin olive oil
3/4 pound ground chuck (95 percent lean)
Ground cinnamon
Ground nutmeg
2 teaspoons coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4 cup bulgur wheat
2 cups water
1/4 cup golden raisins
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons toasted pine nuts
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| Instructions:
|
Preheat oven to 400 degrees.
Place squashes, cut sides down, in a 9-by-13-inch casserole dish.
Bake until tender, 35 to 40 minutes.
Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium-high heat.
Add ground beef, a pinch each cinnamon and nutmeg, and 1 teaspoon salt.
Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes.
Transfer beef to a bowl or plate using a slotted spoon, keeping as much cooking liquid in the pot as possible.
Add onion, and cook until slightly translucent, about 5 minutes.
Add garlic, and cook until fragrant, about 30 seconds.
Add remaining teaspoon salt and the bulgur, and stir to combine.
Add water, and bring to a boil.
Reduce heat to medium-low, cover, and cook for 15 minutes.
Remove from heat, and let stand, covered, for 5 minutes.
Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming -inch-thick bowls, and fold flesh into bulgur mixture.
Divide among squash halves, and return to oven.
Bake until warmed through and tops are browned, 12 to 14 minutes.
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| Serving
Size: |
4 |
|
| Recipe:
|
Oven Roasted Kabocha Squash |
| Comments:
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n/a |
| Ingredients:
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1 medium size Kabocha squash (cut into 1"-2" thick wedges)
Marinade:
1/4 cup olive oil
2 tablespoon balsamic vinegar
1/4 cup liquid aminos
3 cloves fresh garlic (minced)
1 tablespoon fresh or dried whole rosemary
1/4 teaspoon paprika
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| Instructions:
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Pre heat oven at 375 degrees. Wash and scrub Kabocha squash. Cut the squash in half and remove the seeds with a spoon, set seeds a side for planting or roasting. Next cut the squash into equal size wedges about 2" thick.
In a small mixing bowl add the marinade ingredients and mix. Place the squash wedges in a large bowl and pour the marinade over the squash. Mix until sauce is evenly distributed over each wedge. Place the squash onto a baking sheet or roasting pan in a single layer. Be sure that the pieces do not overlap so that they will cook evenly. Place in the oven for approximately 35 minutes. Remove and let cool. The edges will be crispy and the inside golden and sweet.
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| Serving
Size: |
4 |
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| Recipe:
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ROASTED DELICATA SQUASH |
| Comments:
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|
| Ingredients:
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1 delicata squash
1 tablespoon olive oil
Salt & pepper to taste
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| Instructions:
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Preheat oven to 400F. (You can also roast vegetables at 375F or 425F, to match the oven temperature for dinner. Just adjust the timing.)
For easy cleanup later, line a baking sheet with foil or parchment.
Wash the squash well under running water, paying special attention to the stem and blossom ends.
Now slice off this ends, just a narrow slice.
Now cut the squash in half lengthwise.
With a spoon -- a grapefruit spoon works especially well -- scoop out and discard the seeds and any gunk attached to them.
Place the halves cut-size down on a cutting board and cut half inch or so-wide half rings.
Dump all those delicata smilie faces into a big bowl and drizzle the olive oil over top.
Wash your hands -- because now you're gonna get in their with your hands, tossing the squash with your hands, distributing the oil.
(Why do it with our hands? Because it takes less oil. If you just drizzle the pan or the squash, without helping to distribute the oil, it takes a lot, lot more.)
Arrange in a single layer on the baking sheet -- it's worth taking an extra minute or two to put them in a single layer, smilie sides up, of course.
Roast for 15 minutes, then give them a toss to turn and roast another 10 to 15 minutes, checking every five minutes.
I like them a little crispy, almost candy-like, but cook them to the point where you like the texture.
NOTES
The longer the squash cooks and crisps up, the smaller the squash shrinks up. So if you need or want
to serve four, cook the squash just until soft, not until crispy.
Either way, it's easy to gobble up the whole plateful, one or two or three or four people. Everyone will be smiling.
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| Serving
Size: |
4 |
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| Recipe:
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Roasted Kabocha Sqaush |
| Comments:
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n/a |
| Ingredients:
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kobacha sqaush
1tsp. coriander
1tsp. paprika
½ tsp. gr. Cumin
½ tsp.sugar
sprinkling of salt, and pich of cayenne
olive oil |
| Instructions:
|
Cut off the top and cut in half. Scoop out the seeds (you can save them for toasting if you want)
Slice into 2” pieces. Mix spices in bowl.
1tsp. coriander, 1tsp. paprika, ½ tsp. gr. Cumin, ½ tsp.sugar, sprinkling of salt, and pich of cayenne. Brush slices with olive oil and rub with spices. Put in baking sheet and bake @400 degrees for ½ hr.
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| Serving
Size: |
4 |
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| Recipe:
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Roasted Squash, Chard, and Bacon Pasta |
| Comments:
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by Susie Quick
You can substitute spinach for chard. Skip the bacon for a vegetarian meal.
Preparation time 0.200000 minutes
Adapted from Organic Style magazine
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| Ingredients:
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4 c peeled butternut squash, cut into 2-inch cubes
2 c red onion, chopped
4 slices bacon, cut into 1-inch pieces
1 T chopped fresh rosemary
4 T extra-virgin olive oil
- Kosher salt and pepper
1 pound penne pasta
6 ounces chard leaves, stemmed and torn into large pieces (about 4 cups)
2 ounces Parmesan cheese, grated
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| Instructions:
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Preheat the oven to 450 degrees F.
Toss squash, onion, bacon, and rosemary with 2 tablespoons olive oil and spread in a single layer on a large baking sheet.
Sprinkle with salt and pepper.
Roast until tender and browned, 20 to 25 minutes.
Meanwhile, cook pasta according to package directions until al dente.
Place the chard in a large bowl. Put a colander over the bowl and drain pasta over chard.
Let chard sit 1 minute; drain well and squeeze out excess water.
Toss chard with pasta, squash mixture, and remaining 2 tablespoons oil.
Season with additional salt and pepper to taste.
Toss with Parmesan cheese and serve.
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| Serving
Size: |
4 |
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| Recipe:
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Roasted Squash, Chard, and Bacon Pasta |
| Comments:
|
You can substitute spinach for chard. Skip the bacon for a vegetarian meal.
by Susie Quick
Preparation time 0.200000 minutes
Adapted from Organic Style magazine |
| Ingredients:
|
4 c peeled butternut squash, cut into 2-inch cubes
2 c red onion, chopped
4 slices bacon, cut into 1-inch pieces
1 T chopped fresh rosemary
4 T extra-virgin olive oil
Kosher salt and pepper
1 pound penne pasta
6 ounces chard leaves, stemmed and torn into large pieces (about 4 cups)
2 ounces Parmesan cheese, grated
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| Instructions:
|
Preheat the oven to 450 degrees F. Toss squash, onion, bacon, and rosemary with 2 tablespoons olive oil and spread in a single layer on a large baking sheet. Sprinkle with salt and pepper. Roast until tender and browned, 20 to 25 minutes.
Meanwhile, cook pasta according to package directions until al dente. Place the chard in a large bowl. Put a colander over the bowl and drain pasta over chard. Let chard sit 1 minute; drain well and squeeze out excess water.
Toss chard with pasta, squash mixture, and remaining 2 tablespoons oil. Season with additional salt and pepper to taste. Toss with Parmesan cheese and serve.
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| Serving
Size: |
4 |
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| Recipe:
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Roasted Squash, Garlic, and Sage Soup |
| Comments:
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Roasting brings out the natural sweetness of squash and garlic, making this soup a favorite with both children and adults. The lively orange color signals the presence of healthful antioxidants, and garlic is a great immune-booster, so this flavorful soup is a great way to nourish ourselves for the cold and flu season.
The mellow sweetness of roasted squash and garlic combines beautifully with piquant onions and sage. The soup would make a lovely opener for Thanksgiving—you can make it up to two days ahead of time—but it would also be at home on your family's table all through the autumn and winter.
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| Ingredients:
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5 pounds butternut or acorn squash (about 2 medium butternut or 3 acorn squash)
2 med onions, peeled and quartered
1/2 head garlic, separated into cloves but not peeled
2 T olive oil
2 t ground cumin
2 t kosher salt, or to taste
1/2 t freshly-ground black pepper, or to taste
1 small bunch sage (about 6 stems)
1 48-oz can vegetable broth
2 t red wine vinegar or lemon juice
Toasted pumpkin seeds, for optional garnish
Sage sprigs, for optional garnish
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| Instructions:
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1. Position a rack in the middle of the oven and preheat to 425°F. Peel the squash with a vegetable peeler or sharp knife. Cut in half and remove and discard the seeds and pith. Cut each half into 2 pieces. Place squash, onions, and garlic in a single layer in a large roasting pan.
2. Drizzle vegetables with olive oil, using your hands to coat each piece well. Sprinkle cumin over squash flesh; arrange pieces hollow side down in the pan. Sprinkle with salt and pepper. Scatter 3/4 of the sage in the pan. Roast 30 minutes; turn vegetables over with a metal spatula to avoid sticking. Continue to roast until the squash flesh is tender when pierced with the tip of a knife, about 30 minutes more. Remove from oven and let cool.
3. Transfer onions to a food processor fitted with a sharp blade. Squeeze roasted garlic out of each clove; discard skins. Add garlic, squash, and any liquid remaining in the roasting pan to food processor; discard sage. Process until pureed. Transfer to a soup pot, stir in broth. Bring the soup to a simmer over high heat. Reduce heat and let simmer until heated through. Stir in vinegar. Add salt and pepper to taste. Serve hot, sprinkled with pumpkin seeds and a few sage sprigs, if desired.
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| Serving
Size: |
10 |
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| Recipe:
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Sharon’s summer squash soup |
| Comments:
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This was really good........ my kids said they'd eat it every night! (Especially if I bought some oyster crackers.)
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| Ingredients:
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Melt 1/2 cup butter in large saucepan.
Stir in 3/4 cup flour.
Cook over low heat until smooth.
Add 6 chicken boullion cubes and 2 cups milk.
Stir to keep smooth. Cook, stirring frequently, until thick.
Add 1 blender full of boiled summer squash (or zucchini, or mixture).
And onion and garlic to taste.
(puree the squash and onion in blender)
Add cubed chicken.
Add more milk if desired.
Continue cooking til heated, add 1/2 cup grated cheddar cheese.
Season with garlic salt, pepper, and curry powder. |
| Instructions:
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| Serving
Size: |
4 |
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| Recipe:
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Spaghetti Squash Alfredo |
| Comments:
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You can make this rich Alfredo sauce lower in fat by using reduced fat sour cream and low fat cheese, making this a dish that both low fat or low carb dieters can appreciate.
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| Ingredients:
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1 med spaghetti squash, cooked by your favorite method and separated into strands
1 C sour cream
1/2 C shredded mozzarella cheese
1/4 C grated Parmesan cheese
2 cloves garlic, finely minced
1/4 tsp. salt
1/4 tsp. black pepper
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| Instructions:
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In a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning.
Add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through.
Serve immediately.
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| Serving
Size: |
6 |
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| Recipe:
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Spaghetti Squash Chicken Alfredo |
| Comments:
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|
| Ingredients:
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4 boneless chicken breasts cut into bite size pieces
4 T butter
1 med spaghetti squash, cooked by your favorite method and separated into strands
1/2 C heavy cream
1/2 C shredded Parmesan cheese
1/2 C shredded mozzarella cheese
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| Instructions:
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Sauté chicken pieces in butter until cooked, about 10 minutes.
Heat cream on the stove and when it is very warm, add the cheese and stir to melt.
Combine the cheese sauce with the cooked pieces of chicken and the cooked spaghetti squash strands.
Sprinkle with extra parmesan cheese if desired.
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| Serving
Size: |
4 |
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| Recipe:
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Spaghetti Squash Frittata |
| Comments:
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Frittatas are the perfect thing for a quick breakfast, lunch or even light supper.
They're even good cold, so you can pack them for a picnic or a brown bag lunch. |
| Ingredients:
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1 C spaghetti squash, cooked by your favorite method and separated into strings
4 eggs, lightly beaten
2 T chopped Italian parsley
3 T grated Parmesan cheese
1 C finely chopped red onion
3-4 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1 T butter
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| Instructions:
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Preheat broiler.
Combine all ingredients in a large mixing bowl.
Melt butter in a large skillet.
Pour mixture into the skillet and cook over low heat for about 12-15 minutes.
Transfer to broiler for 2 to 3 minutes or until top is browned.
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| Serving
Size: |
6 |
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| Recipe:
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Spaghetti Squash Pancakes |
| Comments:
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These savory little Pancakes are great with a little salt, pepper, sour cream and even apple sauce for a side dish, appetizer or even breakfast dish.
They remind me of potato pancakes, except without the starch.
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| Ingredients:
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6 C spaghetti squash, cooked by your favorite method and separated into strands
1/3 C all-purpose flour
1/2 C grated Parmesan cheese
4 T butter or olive oil
salt and pepper to taste
sour cream and apple sauce for garnish
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| Instructions:
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Add flour & cheese to the strands of the cooked spaghetti squash.
Mix well, using a couple of forks.
Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
Spoon 1/4 cup squash mixture into prepared skillet.
With a fork, press to form an evenly thick cake.
Repeat to fill skillet.
Cook cakes until bottoms are lightly browned, turn over and brown second side.
Continue until you've used all the squash mixture keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).
Use additional butter or oil as necessary for cooking.
Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.
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| Serving
Size: |
6 |
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| Recipe:
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Spaghetti squash salad with citrus dressing |
| Comments:
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n/a |
| Ingredients:
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1 spaghetti squash, halved lengthwise and seeded
3 Tbs. canola oil
2 tbs. fresh lime juice
1 tbs. fresh lemon juice
½ tsp. fresh lime zest
Salt and freshly ground black pepper
1 carrot grated
1 cup flaked almonds, toasted
1/3 cup diced onion
2 tbs. chopped fresh cilantro
2 tbs. chopped fresh mint
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| Instructions:
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Place the squash halves in a large pot, cover with water, salt generously, and bring to a boil. Boil the squash until just tender, 12 to 15 minutes. Drain well and let cool.
Meanwhile, combine the oil, lime juice, orange juice, lemon juice, and lime zest in a small bowl. Whisk well. Season with salt and pepper.
When squash is cool enough to handle, scrape out the strands of squash with a fork. Toss, pat dry, add the carrot, almonds, onions, cilantro and mint. Toss again. Pour the dressing over the salad and toss well. Taste and adjust seasoning.
Let the salad stand for at least 30 minutes to allow the flavors to blend. Serve at room temperature.
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| Serving
Size: |
4 |
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| Recipe:
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Spaghetti squash stuffed with sirloin |
| Comments:
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n/a |
| Ingredients:
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1 lb. top sirloin steak, sliced
1to 2 Tbs. minced garlic
1 med. Onion, cut in half and sliced
1 pepper, sliced (red, yellow, orange or even some small sweet peppers work well)
2 Tbs. olive oil
1 tsp. oregano
1 tsp. thyme
½ tsp. crushed red pepper (optional)
2 med tomatoes or 4 Roma’s, chopped
Sea salt and freshly ground pepper to taste
¼ cup parmesan cheese or whatever cheese you prefer
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| Instructions:
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Preheat oven to 375. Bake the squash until the flesh is yielding and soft, about 1 hour. (Or you can microwave by slicing the squash in half, scooping out seeds and placing sliced side down in a dish with ½” water. Then microwave for15 minutes)
While squash is cooking, heat pan with olive oil. Mix together oregano, thyme, crushed red pepper, tomatoes. Set aside.
Add garlic, onions, peppers and steak, cook until meat begins to brown through then add tomato mixture. Cook down, season with salt and pepper.
Slice squash in half and scrape out seeds. Then drag a fork through the flesh, pulling the strands apart.
Arrange the squash in a dish, sliced side up. Scoop steak mixture on top, sprinkle with cheese and bake 8 to 10 minutes. Remove from oven and serve squash halves on plate. Caesar salad goes well with this. Delicious!!
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| Serving
Size: |
4 |
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| Recipe:
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Spaghetti Squash with Balsamic Beans |
| Comments:
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| Ingredients:
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1 medium spaghetti squash (2 1/2 to 3 pounds), halved and seeded
1 10-ounce package frozen baby lima beans
1 15-ounce can red kidney beans, rinsed and drained
1/2 of a 7-ounce jar (1/2 cup) roasted red sweet peppers, rinsed, drained, and cut into short strips
1/2 teaspoon salt
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey mustard
2 cloves garlic, minced
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| Instructions:
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Place squash halves in a large Dutch oven with about 1 inch of water.
Bring to boiling.
Cook, covered, for 15 to 20 minutes or until tender.
Meanwhile, in a saucepan cook lime beans according to package directions, adding kidney beans during the last 3 minutes of cooking; drain and return to pan.
Stir in roasted red peppers and salt; heat through.
Meanwhile, for vinaigrette,* in a screw-top jar combine vinegar, oil, honey mustard, and garlic.
Cover and shake well.
Pour over warm bean mixture; toss to coat.
Use a fork to scrape the squash pulp from the shells in strands; return strands to each shell.
Spoon warm bean mixture atop squash strands in shells, drizzling any excess vinaigrette on top.
If desired, sprinkle with freshly ground pepper.
To serve, cut each squash shell in half.
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| Serving
Size: |
4 |
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| Recipe:
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Spaghetti squash with Vegetables and Mozzarella |
| Comments:
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This recipe makes a veggie rich, cheesy casserole, almost like a lasagna.
Spaghetti Squash subsitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.
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| Ingredients:
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1 spaghetti squash, cooked by your favorite method and separated into strands (follow link for instructions)
1 lg. yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes
3-5 cloves garlic, minced
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. crushed red pepper (optional)
1 C grated mozzarella cheese
1/2 C grated Parmesan cheese
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| Instructions:
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Preheat oven to 375 F.
Mix the cheese together, set aside.
Heat olive oil in a skillet and add the onion, pepper and garlic.
Sauté over medium heat for about 5 minutes.
Add crushed tomatoes, basil, and crushed red pepper (if using).
Simmer uncovered for about 15 minutes.
Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
Bake for 30 minutes or until cheese is bubbly and slightly browned.
Let cool 10-15 minutes before serving.
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| Serving
Size: |
6 |
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| Recipe:
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Stuffed Acorn Squash |
| Comments:
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| Ingredients:
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3 acorn squash, cut in half lengthwise, seeds removed
2 teaspoons vegetable oil
1 small onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
3 ounces mushrooms, sliced
1/4 cup chopped fresh parsley and/or thyme or sage
1 cup coarse fresh bread crumbs
2/3 cup dried cranberries
1 teaspoon grated lemon peel
1/4 teaspoon salt
2/3 cup quick-cooking barley, cooked
1/2 cup vegetable broth or apple juice
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| Instructions:
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1. Preheat the oven to 400°F.
Place the squash, cut side up, on a baking sheet.
Coat the cut sides lightly with nonstick spray.
Bake for 30 minutes, or until fork-tender.
2. Meanwhile, warm the oil in a medium nonstick skillet set over medium heat.
Add the onion, celery, and garlic.
Cook for 2 minutes.
Add the mushrooms and parsley and/or thyme or sage.
Cook for 4 minutes, or until the mushrooms are soft.
Remove from the heat.
Add the bread crumbs, cranberries, lemon peel, salt, and barley.
Stir to mix.
Add up to 1/2 cup broth or juice to moisten and bind the stuffing.
3. Reduce the oven temperature to 350°F.
Spoon the stuffing into the squash halves.
Bake for 10 to 12 minutes, or until heated through.
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| Serving
Size: |
4 |
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| Recipe:
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Stuffed Summer Squash |
| Comments:
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by Susie Quick
These delectable golden treats make a lovely summer side dish or party appetizer. They are loaded with tasty ricotta and Parmesan cheeses, herbs, onions, and garlic, a perfect way to give some healthy Mediterranean-style nutrition to your family or please your party guests.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
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| Ingredients:
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6 small summer squash
1 T unsalted butter
1 T olive oil
1 c finely diced onion
2 t minced garlic
2 lg squash blossoms (optional), slivered
1 c whole-milk ricotta cheese
1/3 c grated parmesan cheese
3 T dry bread crumbs
1 lg egg, beaten
2 T minced marjoram or basil
1/2 t salt
1/8 t freshly ground pepper
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| Instructions:
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1. Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise. Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up.
2. In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft. Add squash blossoms, if using; sauté 1 minute. Transfer to a bowl and cool slightly. Stir in ricotta, ¼ cup of Parmesan, 2 tablespoons bread crumbs, egg, marjoram, salt, and pepper until blended. Spoon into squash shells.
3. Sprinkle remaining Parmesan and bread crumbs over tops. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.
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| Serving
Size: |
6 |
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| Recipe:
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Summer Squash and Corn Pasta |
| Comments:
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n/a |
| Ingredients:
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4 to 6 Small Summer Squashes (zucchini, pattypan, etc.)
5 to 6 ears Sweet Corn
1 handful Cilantro Leaves
2 cloves Garlic
2 tbsp. Butter
1/2 Jalapeno Pepper
4 tbsp. Water
3 tbsp. Olive Oil
1 pound Fresh, Thin Fettuccine
Salt and Pepper
1/2 Lemon
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| Instructions:
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1. Cut the squashes into small dice. Cut the corn kernels from the cobs. Peel and chop the garlic fine and chop the jalapeno fine.
2. Sautee the squash in olive oil until tender and a little brown; season with salt and pepper. Add corn, garlic, and jalapeno to squash. Continue cooking a few minutes more.
3. Finely chop the cilantro, reserving some leaves for garnish. Add the cilantro, butter, and water to the pan. Taste, and correct the seasoning.
4. Boil the fettuccine, add it to the pan, and toss all together. Add a squeeze of lemon if the corn is very sweet. Serve immediately, garnished with the reserved cilantro leaves.
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| Serving
Size: |
4 |
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| Recipe:
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Summer Squash Frittata for Two |
| Comments:
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Serve this frittata for breakfast, brunch, or a simple dinner. Italians serve it at room temperature, but you may also serve it hot or cold. Garnish with cherry tomatoes or salsa if you like. |
| Ingredients:
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1 Tablespoon olive oil
2 Tablespoons chopped onion
1/4 pound mushrooms, sliced thin
1 medium zucchini (or 2-3 pattypan or crookneck), sliced thin
1 cup chopped Swiss chard leaves
1 Tablespoon minced fresh parsley
2 teaspoons minced fresh basil
Salt and freshly ground black pepper to taste
3 large eggs, lightly beaten with 2 teaspoons water
2 to 3 Tablespoons shredded Gruyere or Parmesan cheese
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| Instructions:
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1. Heat the olive oil in a skillet over medium-high heat. Add the onion and mushrooms and sauté for two minutes.
2. Add the squash, chard, parsley, basil, salt, and pepper. Sauté for about two minutes, or until the vegetables are tender-crisp.
3. Pour in the eggs, cover and cook for about two minutes, or until eggs are almost set. Sprinkle the frittata with cheese and broil until set.
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| Serving
Size: |
2 |
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| Recipe:
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Sweetly spiced Chicken with squash and apples |
| Comments:
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| Ingredients:
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2 lbs chicken thighs
1 lb apples, peeled, cored and cut into quarters
1 small acorn squash, washed well on the outside,
Seeded and cut into 8 wedges
½ cup apple cider or apple juice
3 Tbs. brown sugar
½ tsp. cinnamon
¾ tsp. nutmeg
Salt and pepper to taste
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| Instructions:
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Preheat oven to 350 degrees
Arrange the chicken thighs without overlapping in one half of a 9x13 baking dish.
Season well.
Arrange the apples and squash in the other half of the pan.
In a small bowl combine apple cider, brown sugar, cinnamon, nutmeg, salt and pepper.
Pour over chicken apples and squash.
Cover pan tightly with lid or foil and bake for 1hr. and 15 minutes.
Remove foil and baste with pan juices.
Bake uncovered 15 min.
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| Serving
Size: |
6 |
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| Recipe:
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Tex-Mex Summer Squash Casserole |
| Comments:
|
Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead. |
| Ingredients:
|
2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos, (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish
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| Instructions:
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1. Preheat oven to 400 degrees F.
Coat a 9-by-13-inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl.
Sprinkle with flour; toss to coat.
Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes.
Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese.
Bake, uncovered, until golden and heated through, 20 to 30 minutes.
Sprinkle with scallions and red onion.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Reheat, covered, at 350 degrees F for about 40 minutes.
Garnish just before serving.
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| Serving
Size: |
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| Recipe:
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Turkey Sausage Cassoulet |
| Comments:
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| Ingredients:
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2 1/2 tablespoons olive oil
2 shallots, minced
1 medium onion, thinly sliced
Pinch salt plus more to taste
4 uncooked turkey sausage links
1 medium sweet potato, peeled and cubed
2 cups butternut squash, peeled and cubed
1/2 cup organic low-sodium vegetable broth
1/2 teaspoon dried thyme
1 tablespoon fresh sage, chopped
1 16 ounce can cannellini beans, rinsed and drained
1/2 cup whole-grain panko bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper, to taste
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| Instructions:
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1. Preheat the oven to 375 degrees.
Heat a large Dutch oven over medium-high heat.
Add 2 tablespoons of the oil and the shallots, onion and pinch of salt to the pot; saute 5 to 10 minutes and then turn off heat.
2. In a small pan, cook the sausage until browned, 3 to 5 minutes per side.
Remove from pan and set aside; once cool, slice into 1-inch pieces and add to onion mixture.
3. Add the sweet potato, squash, vegetable broth, thyme, sage and beans to Dutch oven; stir.
4. In a medium bowl, mix the panko, Parmesan and remaining olive oil; season with salt and black pepper to taste and sprinkle over sausage mixture.
Cover and bake 30 minutes.
Uncover and bake 15 minutes or until topping is golden brown. Serve.
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| Serving
Size: |
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| Recipe:
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Vegan Stuffed Acorn Squash |
| Comments:
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|
| Ingredients:
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• 4 acorn squash, halved lengthwise; seeds and membrane removed (see note)
• 1 cup organic brown rice
• 1/2 cup wild rice
• 4 cups vegetable broth or water
• 1/4 teaspoon sea salt
• 1 TBSP olive oil
• 1 medium onion, chopped
• 3/4 cup diced celery
• 1/2 cup pecans, coarsely chopped (you may use any nut of your preference)
• 1/2 cup dried apricots, diced
• 1/2 cup cranberries
• 1/2 teaspoon sea salt
• 2-1/2 teaspoon ground ginger
• 1/8 teaspoon each ground black pepper
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 teaspoon ground cinnamon
|
| Instructions:
|
1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.
4. In a skillet, sauté onion in olive oil until it becomes transparent.
Add the celery and sauté a couple of minutes.
Remove from heat.
Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings.
5. When done, remove the partially baked squash from the oven.
Spoon out some of the cooked squash and mix it with the rest of the ingredients.
Be sure to scrape only a little; you want to leave squash in the shells, too.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
(Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.)
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.
Note: Don't discard the nutritious squash seeds.
Instead, rinse the seeds and remove the membrane.
Pat dry.
Spray a baking sheet with olive oil and spread the seeds evenly on the sheet.
Spray seeds lightly with olive oil or with mix with Earth Balance and sprinkle with sea salt or any other favorite seasoning (optional).
Bake the seeds in a 375º F. oven for about 15 minutes, or until they're golden brown.
Enjoy immediately as a warm snack, or store them in an airtight container for up to one week.
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| Recipe:
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| Comments:
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| Ingredients:
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(
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Butternut Squash, Apple, and Cranberry Gratin(
)
You'll love this trio of seasonal favorites—creamy winter squash, sweet apples, and tart cranberry. By Suvir Saran (
)
We have squash in spades throughout the winter months, and I’m always looking for new ways to prepare it. I never thought about serving it with sweet apples and sweet-tart cranberries, but after trying a version prepared by the chefs at Yale during a dinner celebrating Indian food, I was hooked on the balance between creamy and chewy, sweet and spicy. It is a beautiful holiday side dish that I now prepare throughout the season. Most supermarkets sell squash already chopped into pieces. This is a great time-saver since all of the peeling, seeding, and chopping is already done for you.
(
)
Serves 6(
)
Ingredients
8 tablespoons unsalted butter, melted, plus 1 tablespoon at room temperature
3 pounds butternut squash, peeled, halved, seeded, and diced into 1-inch cubes
3 sweet-tart apples that will keep their shape after baking, peeled, cored, and diced into 1/2-inch cubes
1 1/3 cups dried cranberries
1/4 cup finely chopped flat-leaf parsley
1/2 teaspoon finely chopped fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 heaping cup plain flour
(
)
Directions
1. Preheat the oven to 350°F. Grease a 9-by-11-inch baking dish with the 1 tablespoon room-temperature butter and set aside.
(
)
2. In a large bowl, toss together the squash, apples, cranberries, parsley, thyme, salt, black pepper, and cayenne pepper. Drizzle in the melted butter and stir to combine, then add the flour and mix to evenly coat the squash mixture.
(
)
3. Turn the mixture into the prepared baking dish and bake until the top is golden brown and the squash is tender but not mushy (a paring knife should easily slip into the center of a piece of squash), 45 to 50 minutes. Remove from the oven and cool 5 minutes before serving.
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| Instructions:
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| Serving
Size: |
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| Recipe:
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Potato Leek Soup |
| Comments:
|
|
| Ingredients:
|
3 tablespoons butter
3 leeks, thinly sliced*
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced** (I use Yukon golds)
3 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream (I use half and half)
salt to taste
fresh ground black pepper to taste
|
| Instructions:
|
1) Melt butter in a large saucepan over medium heat then add onions and leeks.
Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes.
Continue cooking over medium heat until potatoes are tender.
Using a potato masher, mash and stir potatoes until desired consistency is reached.
As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste.
Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: *Make sure to clean leeks thoroughly and slice only the white and light green part of the leeks.
**You don’t need to peel the potatoes as the peels add to the rustic texture of the soup.
But make sure to scrub them thoroughly and remove any obvious blemishes before slicing.
Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
Start the soup by sauteeing the leeks and onions in butter until they are limp and just starting to brown.
Next, add all of the potatoes that you worked so hard to slice.
After adding potatoes, pour in enough chicken broth to just barely cover them.
The amount you use depends on the size and amount of potatoes you sliced.
Two 14 oz. cans of broth is average but use more if you need it.
As you can see the level of liquid is just even with the potatoes.
If I push down on the potatoes with the masher, they will be completely submerged.
This amount of liquid results in a very thick soup.
The soup can always be thinned at the end with some extra broth if desired.
It doesn’t take long for the potatoes to cook and you can probably start mashing within 10 minutes or so.
The amount of mashing you do is entirely up to you.
If you like chunkier soups, leave the potatoes a bit chunky.
If you want a smooth soup, mash for a longer time.
If you prefer a completely smooth soup, peel the potatoes before slicing and puree soup with a hand blender.
I’ve never done this but I’m sure it would work.
When the soup has reached your desired consistency, add some heavy cream.
The original recipe says 1 – 2 cup of cream but I never use more than one cup.
I think you lose a lot of flavor by adding more cream.
But, again, it’s up to you.
Make sure to season well with salt and pepper after stirring in the cream.
This is what my soup looks like when it’s ready to eat. As you can see, I like a slightly chunky consistency but no large pieces of potato.
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| Serving
Size: |
4 |
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| Recipe:
|
Bean soup |
| Comments:
|
delicious! Use suasage, ham or smoked pork. |
| Ingredients:
|
1lb. mixed beans soaked overnight
1lb. turkey Italian sausage sliced into 1" pieces
1lg. onion
1 green pepper
1 red bell pepper
4 cloves garlic
1 12oz. can diced tomatoes
1 6oz. can tomato sauce
1/4 tsp.hot red pepper flakes
2 bay leaves
1/4 tsp. ground black pepper
2 Tbs. olive oil
8 c. chicken stock
|
| Instructions:
|
In stock pot, saute onion and sausge in olive oil until sausage is lightly browned. Add garlic and peppers. Saute additional 2 minutes. Add remaining ingredients, bring to a boil, then simmer on low, coveredfor 2 to 3 hrs. Serve with grated parmesancheese and crusty Italian bread. |
| Serving
Size: |
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| Recipe:
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Butternut Squash and Sweet Potato Soup |
| Comments:
|
A classic cold weather soup that's packed with vegetables.
Butternut squash, pear, and sweet potato blend well together and make a filling low-calorie soup you'll savor.
|
| Ingredients:
|
3 slices center-cut (30% less fat) bacon, chopped
3 leeks, white and light green parts only, chopped, 2 cups
2 pounds butternut squash, peeled, seeded, and chopped
1 pound sweet potatoes, peeled and chopped
2 pears, peeled, cored, and chopped
2 carrots, chopped, 1/2 cup
1 teaspoon chopped fresh thyme
1/8 teaspoon ground nutmeg
4 cups lower-sodium, fat-free chicken broth
1/2 cup light cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper
|
| Instructions:
|
1. Heat a large saucepan over medium-high heat.
Add the bacon and cook until crisp, 5 to 6 minutes.
Stir in the leeks and cook until they start to soften, 2 to 3 minutes.
Add the squash, sweet potatoes, half of the pears, the carrots, and thyme; cook, stirring occasionally, until the vegetables are slightly softened, about 9 to 10 minutes.
Stir in the nutmeg and cook for 30 seconds.
Pour in the broth; bring to a boil, reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 30 minutes.
Remove the saucepan from the stove and cool for 10 minutes.
2. Transfer the soup, in batches, to a blender and puree.
Return the soup to the saucepan over medium heat.
Stir in the cream, salt, and pepper and heat until hot, 1 to 2 minutes.
Divide the soup among 8 bowls and garnish each with some of the remaining pear.
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| Serving
Size: |
4 |
|
| Recipe:
|
Cabbage and Potato Soup |
| Comments:
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|
| Ingredients:
|
1 head cabbage
4 or 5 medium potatoes
1 onion, diced
1 to 2 c. soy milk
Enough water to cover potatoes
salt and pepper to taste
sliced mushrooms for garnish
Parsley for garnish
|
| Instructions:
|
Peel and dice potatoes; chop onion and cabbage.
Put potatoes and onions in pot first and cover with enough water to cover them.Don't use to much water.
Add cabbage and cook until potatoes are soft and cabbage is wilted.
Turn heat to low. Take about 3/4 of the mixture out of the pot and put into a blender.Add soy milk or water tp blend thoroughly.
Return blended mixture to pot.
Turn off heat and add mushrooms and parsley. (good cold too) |
| Serving
Size: |
4 |
|
| Recipe:
|
Cannellini and Cabbage Soup |
| Comments:
|
|
| Ingredients:
|
1 tablespoon olive oil
3 cups thinly sliced cabbage
2 carrots, sliced
6 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon black pepper
2 cans (14 ounces each) low-sodium chicken broth
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 cup water
1/4 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained
|
| Instructions:
|
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat.
Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork.
Add all the beans to the pot.
Heat through and serve.
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| Serving
Size: |
4 |
|
| Recipe:
|
Carrot, Winter Squash & Parsnip Soup |
| Comments:
|
|
| Ingredients:
|
1 tablespoons olive oil
1 to 2 large leeks, white and tender green parts only, rinsed well, thinly sliced
1 1/2 cups peeled, diced butternut squash
1 1/2 cups thinly sliced carrots
1/2 cup thinly sliced parsnips
3 cups water, vegetable broth or chicken broth
1/8 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
Salt, to taste
|
| Instructions:
|
Heat olive oil in pan over medium-low heat.
Add leeks and sauté, stirring slowly, for 10 minutes.
Add squash, carrots and parsnips.
Cook uncovered for 7 to 8 minutes, stirring occasionally.
Add water or broth, pepper and nutmeg and bring to a boil.
Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are tender.,br> Add salt, to taste.
Serves 2 to 3.
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| Serving
Size: |
4 |
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| Recipe:
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Carrot-Parsnip Soup with Parsnip Chips |
| Comments:
|
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
|
| Ingredients:
|
2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1/8-inch-thick) slices parsnip
1 tablespoon chopped fresh chives
|
| Instructions:
|
Heat 1 teaspoon oil in a Dutch oven over medium heat.
Add the onion, and cook 10 minutes or until tender, stirring occasionally.
Add chopped parsnip, water, carrot, and broth; bring to a boil.
Reduce heat, and simmer 50 minutes or until vegetables are tender.
Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth.
Pour pureed carrot mixture in a large bowl.
Repeat procedure with remaining carrot mixture.
Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat.
Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally.
Drain on paper towels.
Sprinkle parsnip chips and chives over soup.
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| Serving
Size: |
4 |
|
| Recipe:
|
Chicken Soup with Lentils and Barley |
| Comments:
|
|
| Ingredients:
|
1/2 cup dried brown lentils
1 tablespoon olive oil
1 cup sliced leeks
1/2 cup chopped red or green bell pepper
1 garlic clove, minced
5 cups low-sodium chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1 1/2 cups cooked chicken (about 1/2 pound), chopped
1 1/2 cups sliced carrots
1/2 cup quick-cooking barley
1 can (16 ounces) no-salt-added diced tomatoes
|
| Instructions:
|
1. Rinse lentils under cold running water; drain and set aside.
2. In a large saucepan, heat olive oil over high heat; add leeks, bell pepper, and garlic.
Cook until tender.
3. Stir in chicken broth, basil, oregano, rosemary, black pepper, and lentils.
Bring to a boil; reduce heat.
Cover and simmer for 20 minutes.
4. Stir in chicken, carrots, and barley.
Simmer, covered, about 20 minutes more, or until carrots are tender.
Stir in undrained tomatoes; heat thoroughly and serve.
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| Recipe:
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Chickpea-Chard Stew |
| Comments:
|
|
| Ingredients:
|
2 tablespoons olive
1 cup sliced shallots
1 fresh thyme sprig
1/4 teaspoon plus pinch salt
1 bunch chard, stems removed, chopped
2 cups diced plum tomatoes
1 15 ounce can chickpeas, drained
3/4 cup low-sodium vegetable stock
Pinch dried cayenne pepper
1/2 teaspoon fresh lemon juice
Freshly ground black pepper to taste
4 slices whole-grain baguette, toasted and rubbed with garlic (optional)
|
| Instructions:
|
1. Warm the olive oil in a large pot over medium heat.
Add the shallots, thyme and 1/4 teaspoon salt; cover and cook, stirring a few times, until shallots are translucent, about 6 minutes.
2. Mix in the chard, tomatoes, chickpeas, vegetable stock, and cayenne; cover and simmer 10 minutes.
3. Remove thyme and season stew with the lemon juice.
Add the pinch of salt and the black pepper to taste; serve with garlic toasts if desired.
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| Serving
Size: |
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| Recipe:
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Chipotle Chile, Chicken & Black Bean Soup |
| Comments:
|
When the chill of winter surrounds you, this spicy chicken and black bean soup offers a lovely, nourishing warmth. Serve with cornbread and queso fresco and chopped fresh cilantro.
|
| Ingredients:
|
2 tablespoon butter (see sources)
1 yellow onion, chopped fine
1 teaspoon cumin
¼ teaspoon chipotle chile powder, or to taste
1 teaspoon Mexican oregano
1 quart chicken broth, preferably homemade roast chicken stock
1 cup prepared salsa
2 cups cooked chicken, chopped into bite-sized pieces
1 ½ cups cooked black beans
|
| Instructions:
|
In a soup pot, heat butter in a skillet over medium-high heat until melted, then add chopped yellow onion and fry until translucent, about 4 minutes.
Stir in cumin, chipotle chili powder and Mexican oregano into the mixture of onions and butter, continuing to cook for about one to two minutes.
Add chicken broth and salsa to the onions, butter, cumin and oregano.
Add cooked chicken and black beans to the soup pot, reduce heat to medium-low and simmer uncovered for approximately ten to fifteen minutes.
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| Serving
Size: |
4-6 |
|
| Recipe:
|
Chunky Beef Stew |
| Comments:
|
|
| Ingredients:
|
Nonstick cooking spray
3/4 pound boneless beef sirloin steak, cut into 1-inch cubes
3/4 pound tiny new potatoes, halved
1 package (9 ounces) frozen cut green beans (2 cups)
4 carrots, peeled and cut into 1-inch pieces
1 onion, cut into thin wedges
1 can (14 ounces) low-sodium beef broth
1 tablespoon Worcestershire sauce
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon black pepper
3 cans (8 ounces each) no-salt-added tomato sauce
|
| Instructions:
|
1. Over medium-high heat, lightly coat a 4-quart pot with cooking spray; add beef.
Cook 4 to 5 minutes, stirring frequently.
Remove beef from pot using a slotted spoon and set aside.
2. Add potatoes, green beans, carrots, onion, broth, Worcestershire sauce, Italian seasoning, and pepper to the pot.
Bring to a boil; reduce heat and simmer, covered, about 15 minutes, or until vegetables are tender.
3. Add tomato sauce to pot.
Return to a boil; reduce heat and simmer, covered, for 10 minutes.
Add beef; heat thoroughly and serve.
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Size: |
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| Recipe:
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Cold and Flu Bustin Spicy Chicken Soup |
| Comments:
|
VERY good! |
| Ingredients:
|
1 whole chicken (free range, pastured or organic)
2-4 chicken feet (optional)
3-4 quarts cold filtered water
1 Tbs. raw apple cider vinegar
4 med. onions, coarsely chopped
8 carrots peeled and coarsely chopped
6 celery stalks, coarsely chopped
2-4 zucchinis, chopped
4-6 Tbs. extra virgin coconut oil
1 bunch parsley
5 garlic cloves
4 inches grated ginger
2-4 Tbs. Celtic sea salt
¼ to ½ tsp. cayenne pepper
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| Instructions:
|
Place whole chicken or chicken pieces in large stainless steel pot with the water, vinegar, and all vegetables except parsley.
Let stand for ten minutes before heating. Bring to a boil and remove scum that rises to the top.
Bring to a boil and cook for 12 to 24 hours. The longer it is cooked the more healing it will be.
About 15 minutes before it is done add the parsley. This will impart additional mineral ions to the broth.
Remove from heat and take out the chicken and chicken feet. Let cool and remove the meat from the carcass. Add meat to soup.
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| Serving
Size: |
4 |
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| Recipe:
|
Creamy Leek, Potato,and Sour Cream Chive Soup |
| Comments:
|
|
| Ingredients:
|
3 tablespoons butter
2-3 leeks, thinly sliced, about 4 cups total
1 teaspoon dried tarragon
1 pound Yukon Gold potatoes, peeled, thinly sliced
4 cups chicken stock
½-1 cup sour cream
4 tablespoons chopped fresh chives, divided salt and pepper
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| Instructions:
|
Melt butter in pot over medium low flame. Add leeks and tarragon, cover and cook slowly, 15-20 mins. Add potatoes and stock; bring to simmer, cover, cook until tender, 10-15 minutes. Puree mixture. Return puree to pot; stir in sour cream and 2 tablespoons of chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings. |
| Serving
Size: |
6 |
|
| Recipe:
|
Creole Chicken Stew |
| Comments:
|
|
| Ingredients:
|
1 tablespoon olive oil
1 green bell pepper, cut into 1/2-inch squares
1 onion, chopped (about 1/2 cup)
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices turkey bacon, chopped (optional)
2 teaspoons minced garlic
1/4 cup white wine
1 can (15 ounces) no-salt-added whole tomatoes in puree, chopped
2/3 cup water
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/2 teaspoon bottled hot pepper sauce
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
Cooked rice
|
| Instructions:
|
1. Heat oil in a large skillet over medium-high heat. Add bell pepper and onion; cook, stirring, 4 minutes, or until tender. Transfer to a bowl.
2. Add chicken to skillet and sprinkle with salt and pepper.
Cook, stirring occasionally, until browned.
Add bacon, if using, and garlic; cook until browned.
3. Pour in wine; cook 1 minute.
Stir in tomatoes, bell pepper mixture, water, oregano, cumin, thyme, and hot sauce; bring to a boil.
4. Add green beans; reduce heat and simmer, covered, for 15 minutes, or until chicken is cooked through.
Serve over rice, if desired.
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| Serving
Size: |
4 |
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| Recipe:
|
Creole Chicken Stew |
| Comments:
|
|
| Ingredients:
|
1 tablespoon olive oil
1 green bell pepper, cut into 1/2-inch squares
1 onion, chopped (about 1/2 cup)
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices turkey bacon, chopped (optional)
2 teaspoons minced garlic
1/4 cup white wine
1 can (15 ounces) no-salt-added whole tomatoes in puree, chopped
2/3 cup water
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/2 teaspoon bottled hot pepper sauce
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
Cooked rice
|
| Instructions:
|
1. Heat oil in a large skillet over medium-high heat.
Add bell pepper and onion; cook, stirring, 4 minutes, or until tender.
Transfer to a bowl.
2. Add chicken to skillet and sprinkle with salt and pepper.
Cook, stirring occasionally, until browned.
Add bacon, if using, and garlic; cook until browned.
3. Pour in wine; cook 1 minute.
Stir in tomatoes, bell pepper mixture, water, oregano, cumin, thyme, and hot sauce; bring to a boil.
4. Add green beans; reduce heat and simmer, covered, for 15 minutes, or until chicken is cooked through.
Serve over rice, if desired
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| Serving
Size: |
4 |
|
| Recipe:
|
Curried Vegetable Stew with Couscous |
| Comments:
|
|
| Ingredients:
|
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 cup water
3 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
1 head cauliflower, cut into florets
zucchini, diced
1 cup green beans, cut into 1/2-inch diagonal pieces
1 cup canned chickpeas, drained and rinsed
1 cup diced fresh tomatoes
Cooked couscous
|
| Instructions:
|
1. Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture.
Cook, stirring, 1 minute, or until onion begins to soften.
3. Add cauliflower, zucchini, and green beans; cook 2 minutes.
Add 1 cup plus 2 tablespoons water; bring to a boil.
Simmer, covered, for 5 minutes, or until vegetables are just tender.
4. Stir in chickpeas and tomatoes; simmer 5 minutes more.
Serve with couscous, if desired.
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| Serving
Size: |
4 |
|
| Recipe:
|
Curried Vegetable Stew with Couscous |
| Comments:
|
|
| Ingredients:
|
1 tablespoon ground cumin,br>1 teaspoon ground coriander
1 teaspoon curry powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 cup water
3 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
1 head cauliflower, cut into florets
2 zucchini, diced
1 cup green beans, cut into 1/2-inch diagonal pieces
1 cup canned chickpeas, drained and rinsed
1 cup diced fresh tomatoes
Cooked couscous
|
| Instructions:
|
1. Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth.,br> Set aside.
2. Heat olive oil in a large skillet over medium heat.
Add onion, garlic, cilantro, and spice mixture.
Cook, stirring, 1 minute, or until onion begins to soften.
3. Add cauliflower, zucchini, and green beans; cook 2 minutes.
Add 1 cup plus 2 tablespoons water; bring to a boil.
Simmer, covered, for 5 minutes, or until vegetables are just tender.
4. Stir in chickpeas and tomatoes; simmer 5 minutes more.
Serve with couscous, if desired.
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| Serving
Size: |
4 |
|
| Recipe:
|
Easy Lemon Lentil Soup with Spinach |
| Comments:
|
|
| Ingredients:
|
1 1/2 cups red lentils, rinsed
1 cup chopped tomatoes with their juice
3 tablespoons extra virgin olive oil
1/4 teaspoon turmeric
8 whole garlic cloves, peeled
4 slices fresh ginger (each about the size of a quarter)
1 sprig fresh rosemary
1 bay leaf
10 ounces (1 bag) washed baby spinach
2 tablespoons freshly squeezed lemon juice
Coarse sea salt or kosher salt to taste,br>
Freshly ground black pepper
|
| Instructions:
|
Combine 6 cups of water with the lentils in a 3- to 4-quart saucepan over high heat.
Skim off the foam as the lentils begin to boil.
Add tomatoes, oil, turmeric, and garlic.
Reduce the heat to a simmer.
Wrap ginger, rosemary, and bay leaf in a piece of cheesecloth, tie it closed with kitchen string, and add to the pan.
Simmer until the lentils are tender and the garlic is soft; discard the cheesecloth.
Add the spinach and simmer until wilted.
Stir in the lemon juice.
Crush the garlic against the side of the pot with the back of a spoon and stir so that it melts into the soup.
Season with salt and pepper to taste, and serve.
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| Serving
Size: |
4 |
|
| Recipe:
|
Easy Three Bean Vegetable Chili |
| Comments:
|
|
| Ingredients:
|
1 pound firm tofu, frozen, then defrosted
2 tablespoons chili powder, or to taste
1 teaspoon cumin
10 ounces frozen onions
3 cups frozen broccoli, thawed and finely chopped
3 cups frozen cauliflower, thawed and finely chopped
3 cloves garlic, chopped
1 1/2 cups cooked pinto beans or 1 (15 ounce) can pinto beans, no salt added or low sodium, rinsed and drained
1 1/2 cups cooked black beans or 1 (15 ounce) can black beans, no salt added or low sodium, rinsed and drained
1 1/2 cups cooked red beans, or 1 (15 ounce) can red beans, no salt added or low sodium, rinsed and drained
1 (28 ounce can) diced tomatoes, no salt added or low sodium
1 (4 ounce can) chopped mild green chilies, drained
2 1/2 cups fresh or fro zen corn kernels
2 large zucchini, finely chopped
|
| Instructions:
|
Squeeze excess water out of thawed tofu and crumble. Place the crumbled tofu, chili powder and cumin in a soup pot and quickly brown. Add the remaining ingredients and simmer, covered, for 2 hours. |
| Serving
Size: |
6 |
|
| Recipe:
|
Harvest Chili |
| Comments:
|
|
| Ingredients:
|
2 tablespoons olive oil
1 large onion, peeled and chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder (or more if desired)
2 cans (28 ounces each) whole tomatoes in puree
1 medium cauliflower, cut into florets (about 4 cups)
2 medium sweet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
4 large carrots, peeled and cut into 1/4-inch coins
1 large green bell pepper, cored, seeded and cut into 1/2-inch dice
1/2 teaspoon salt
1 can (15 ounces) Mexican chili beans
Sliced scallions, for garnish
Cooked brown rice, optional
|
| Instructions:
|
1. Heat olive oil in a large pot over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally. Stir in cumin and chile powder; cook 1 minute. Stir in tomatoes, breaking up with a spoon.
2. Stir in cauliflower, sweet potatoes, carrots, green pepper and salt. Cover and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Stir occasionally. Add chili beans and simmer for 5 minutes or until vegetables are fork-tender.
3. Garnish with scallions and serve with brown rice, if desired.
|
| Serving
Size: |
5 |
|
| Recipe:
|
Hearty Italian Sprouted Bean Soup |
| Comments:
|
|
| Ingredients:
|
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced
One 14-ounce can Organic diced tomatoes
3 ½ cups water or vegetable broth
1 bay leaf
1 cup truRoots Sprouted Bean Trio (Costco)
¼ cup minced fresh parsley
Salt and pepper, to taste
|
| Instructions:
|
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and cook, partially covered, until softened, about 10 minutes.
Add the garlic and cook for 1 to 2 minutes, stirring occasionally. Stir in the tomatoes, and cook for 5 minutes.
Stir in water and bay leaf and bring to a boil. Add the bean trio. Reduce heat and simmer 5 minutes, until the lentils are tender. Cover and let stand for 2 minutes.
Stir in the parsley and salt and pepper before serving.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Lentil Soup with Balsamic-Roasted Winter Vegetables |
| Comments:
|
The flavor of this dish improves on the second day, so it's ideal to make in advance. Add the chard just before serving to preserve its color. Stir in a little water when you reheat the soup if it's too thick.
butternut squash and potatoes for sweet potato/parsnips.
I made it this weekend w/ 2 cups of your onions vs. shallots/red onion.
|
| Ingredients:
|
1 2/3 cups cubed peeled sweet potato, (about 8 ounces)
1 2/3 cups cubed peeled parsnip (about 8 ounces)
1 2/3 cups cubed peeled carrot (about 8 ounces)
3 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1/8 teaspoon kosher salt
1 cup (4 ounces) chopped pancetta
1 cup chopped shallots (about 6 large)
1 cup chopped red onion (about 1 medium)
1 tablespoon fresh thyme leaves
1 tablespoon minced garlic
1/2 teaspoon black pepper
1/4 cup dry white wine
1 1/4 cups dried lentils
6 cups fat-free, less-sodium chicken broth, divided
8 cups Swiss chard, trimmed and chopped (about 9 ounces)
|
| Instructions:
|
Preheat oven to 375°.
Combine sweet potato, parsnip, carrot, 2 tablespoons vinegar, oil, and salt in a large bowl; toss well.
Arrange vegetable mixture in a single layer on a large foil-lined jelly-roll pan; bake at 375° for 30 minutes or until lightly browned, stirring occasionally.
Set aside.
Cook pancetta in a Dutch oven over medium-high heat 8 minutes or until crisp.
Remove from pan with a slotted spoon; set aside.
Add shallots and onion to drippings in pan; cook 15 minutes or until golden brown.
Add remaining 1 tablespoon vinegar, thyme, garlic, and pepper; cook 1 minute.
Add wine, scraping pan to loosen browned bits.
Add pancetta, lentils, and 4 cups broth to pan.
Bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Add remaining 2 cups broth and roasted vegetables to pan, and simmer 15 minutes, uncovered.
Add chard, and cook 2 minutes or until wilted.
Yield: 6 servings (serving size: about 1 1/2 cups)
|
| Serving
Size: |
6 |
|
| Recipe:
|
Roasted Vegetable Soup |
| Comments:
|
There is no need to peel any of the vegetables (except beets after cooking). They will end up being pureed anyway and will provide even more nutrition. You can also roast a second head of garlic at the same time for spreading on pieces of crusty french bread to go along with the soup. The measurements for the spices are approximations. Taste and add more if needed. You can made the soup thick or thin depending on how much broth you add. I prefer a thicker style soup myself.- Angie Tjoelker
|
| Ingredients:
|
8 medium-small carrots
1 sweet potato
3 beets
1 large onion
1 head garlic
olive oil
6-8 cups vegetable broth
2 Tbsp tumeric
2 Tbsp ground ginger
1 tsp cumin
1 tsp coriander
salt & pepper to taste
Optional:
Mexican crema (or sour cream)
chives, chopped
|
| Instructions:
|
Preheat oven to 400.
Chop carrots, beets, onions, & sweet potato into large chunks.
Toss with olive oil and spread on a cookie sheet.
Cut the top off the entire head of garlic and spread a bit of olive oil around the entire head, then place it on the cookie sheet.
Roast vegetables until soft and slightly caramelized in the oven for 45-60 minutes, stirring every 15 minutes.
Once the vegetables are done roasting, let cool slightly, then remove the skins from the beets.
They should peel off easily.
Squeeze each garlic clove out of its skin, discard skin.
Working in batches, puree the vegetables with some vegetable broth in a blender.,br> Pour the puree into a stock pot.
Turn heat to medium.
Add the spices, stirring occasionally 5-10 minutes until heated through.
Serve with a dallop of creama & chives.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spiced Lentil Soup with Roasted Tomatoes |
| Comments:
|
|
| Ingredients:
|
2 cups green lentils, picked over and rinsed well
2 tablespoons apple cider vinegar
3 lbs heirloom tomatoes, halved and seeded
1 lb eggplant, any variety, peeled and cubed
2 tablespoons extra virgin olive oil , plus extra to serve
2 tablespoons butter/ghee
1 medium yellow onion, peeled and sliced thin
3 ribs celery, sliced thin
1 teaspoon powdered mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 bay leaves
2 quarts roast chicken stock or filtered water
1 bunch kale, trimmed and coarsely chopped
|
| Instructions:
|
Pour lentils into a large mixing bowl and cover with hot water by two inches. Stir in vinegar, cover with a kitchen towel, and allow the lentils to soak for eight to twelve hours. After they’ve soaked for eight to twelve hours, drain off the water and rinse them well.
Preheat the oven to 425 degrees. Arrange tomatoes and eggplant on a baking sheet, drizzle with olive oil and roast at 425 degrees Fahrenheit for about thirty minutes or until the tomatoes begin to caramelize.
Melt butter or ghee in a heavy-bottomed stock pot and stir in onion. Fry the onion in ghee until it softens and becomes translucent, six to eight minutes, then stir in mustard, cumin and coriander.
Pour chicken stock into the pot over the onions and stir in soaked lentils. Cover and simmer until the lentils are tender, about twenty minutes. Once the lentils are tender, stir in roasted tomatoes and eggplant and continue simmering, covered, for a further twenty to twenty-five minutes.
After twenty to twenty-five minutes, turn off the heat, stir in the kale and cover. Allow the kale to wilt under in the ambient heat of the soup. Season the soup to taste with sea salt, coarsely ground black pepper, and additional olive oil.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Tomato Soup with Red Onions and Cilantro |
| Comments:
|
To accompany your soup pull out the pesto and fresh mozzarella, layer them between some pugeliese bread, and grill to crispy goodness! |
| Ingredients:
|
1 Tbsp. olive oil
1 medium red onion, diced
1 medium garlic clove, minced
½ tsp. kosher salt, or to taste
¼ cup cilantro stems, cut into ½-inch lengths
½ of a jalapeño pepper, seeded and minced
1 28-ounce can whole peeled tomatoes
1 Tbsp. fresh lime juice
Sour cream, for serving
|
| Instructions:
|
Warm the oil in a large saucepan over medium-low heat.
Add the onions and garlic, and cook until the onions are soft and translucent, about 5 to 7 minutes.
Add the salt, pepper, cilantro stems, and jalapeño, and stir well.
Strain the tomatoes, and add the juice to the saucepan.
Then seed the tomatoes, chop them coarsely, and add them to the pan as well.
Add 2 cups water, and stir to combine.
Simmer for 30 minutes.
Add the lime juice.
Then taste, and adjust the seasoning, if needed.
Serve hot, with a dollop of sour cream.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Tuscan Chard and Cannellini Bean Soup |
| Comments:
|
|
| Ingredients:
|
2 slices smoked bacon, finely chopped
1 onion, chopped
1 clove garlic, minced
1/4 teaspoon freshly grated nutmeg (optional)
1/8 teaspoon crushed red pepper flakes (optional)
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 tablespoons chopped sun-dried tomatoes
2 ounces Parmesan cheese rind
1 bunch Swiss chard
1/4 cup uncooked small pasta, such as orzo or pastina
5 large fresh sage leaves, minced
5 leaves fresh basil, coarsely chopped (optional)
1 tablespoon grated Parmesan cheese, divided (optional)
1 tablespoon extra-virgin olive oil, divided (optional)
|
| Instructions:
|
1. In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes.
Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind.
Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
2. Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long.
Cut the chard leaves into 1-inch wide ribbons.
Stir the chard stems and pasta into the soup, setting aside the leaves.
Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes.
Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
3. Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Cook's Note
If you have one, add a Parmesan rind to the soup as it cooks then remove before serving.
If you don’t have one, use grated parmesan.
If you use pastinas (tubettini, ditalini, pastina, acini de pepe,orzo, etc) or additional beans you made need to add more chicken broth to pot (and especially if reheating leftovers) as the pasta absorbs much of the broth.
This does freeze very well (add that extra chicken broth to reheat) Basil can be used instead of or in addition to the sage.
If sage is used mince it fine; the basil can be chopped coarsely.
You can substitute a can of diced Roma tomatoes for the sun-dried tomatoes if you don't have those.
Serve this with bruschetta, or homemade garlic croutons.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Vegetable Minestrone with White Beans |
| Comments:
|
With 9 grams of protein and 10 grams of fiber per serving, this soup is rich, hearty, healthy...and vegan
|
| Ingredients:
|
2 cups precooked white beans
1 medium yellow onion, peeled and diced into medium pieces
1 medium carrot, peeled and cut into 1/2-inch pieces
4 medium stalks celery, cleaned and cut into 1/2-inch pieces
6 to 12 cloves garlic, peeled and trimmed of root ends
1 cup cubed squash
4 cups spinach (or any preferred greens)
2 medium potatoes, peeled and diced into 1-inch cubes
8 cups (64 oz.) vegetable stock or broth*
1/4 cup olive oil
1/4 cup chopped fresh parsley
Salt, pepper, and Italian herbs (to taste)
|
| Instructions:
|
Heat stock.
In a separate large soup pot, heat olive oil.
Add carrots, onions, celery, garlic, and potatoes.
Sauté for 10 minutes, stirring frequently.
Add greens and sauté for 5 minutes, then add white beans, parsley, and squash and season lightly.
Add hot stock, bring to a boil, then reduce heat and simmer for 30 to 45 minutes until vegetables are fork-tender but still retain their shape.
Adjust seasonings.
*For thinner consistency, add more water and simmer an additional 10 minutes.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Vietnamese-Style Soup With Beef |
| Comments:
|
|
| Ingredients:
|
4 ounces thin rice noodles
1 pound sirloin steak frozen for 15 minutes prior to cooking (makes slicing easier)
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon canola oil
2 garlic cloves, minced
1 1-inch piece peeled ginger, thinly sliced
6 cups low-sodium beef broth
1 tablespoon fish sauce
2 teaspoons honey
1/4 pound snow peas
4 ounces shiitake mushrooms, stems removed and caps sliced
1 red bell pepper, thinly sliced
2 cups fresh bean sprouts
Cilantro, basil and lime wedges (optional)
|
| Instructions:
|
Cook the noodles according to package directions; drain.
Cut the steak into very thin slices; season with the salt, cloves, cinnamon and allspice.
In a soup pot, heat the canola oil over medium-high heat.
Add sliced steak and cook, stirring frequently, about 3 minutes or until edges have browned but meat is still pink in the middle.
Add the garlic and ginger; cook 30 seconds.
Add the broth, fish sauce and honey; bring to a boil.
Reduce heat and add the snow peas, mushrooms, bell pepper and noodles; simmer 3 minutes.
Ladle the soup into bowls, top with the bean sprouts and garnish with the cilantro, basil and lime wedges if desired.
|
| Serving
Size: |
|
|
| Recipe:
|
Zucchini Soup |
| Comments:
|
|
| Ingredients:
|
2 T butter
1/2 cup sliced carrots
1/2 cup sliced celery
1 small onion, chopped
2-1/2 cups chicken broth
2 cups cubed zucchini
2 T fresh parsley, chopped
2 small potatoes, cubed
Salt & pepper to taste
|
| Instructions:
|
In a 3-qt. pot, melt the butter over medium heat, then add the
carrots, celery and onion.
Saute, stirring frequently, until the
onions become translucent.
Add the remaining ingredients and bring
the soup to a boil Reduce the heat and simmer until the vegetables
are fork-tender, 20-25 minutes.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Zuppa Toscano |
| Comments:
|
|
| Ingredients:
|
1 1/2 C sausage
2 potatoes (or turnips)
3/4 onion
3 cloves garlic, crushed
2 T chicken base
4 C water
1/3 C heavy cream
3-4 C Kale leaves
2 tsp. fennel seed
|
| Instructions:
|
Cook onion together with sausage.
Add garlic, potatoes, water and chicken base, and fennel seed.
Simmer til potatoes soft (I also add carrots).
At the very end add cream and kale and then turn off |
| Serving
Size: |
4 |
|
| Recipe:
|
Zuppa Tuscana (Kale Soup) |
| Comments:
|
|
| Ingredients:
|
1 1/2 cups of spicy sausage
6 slices of bacon
3/4 cup diced onions
2 medium potatoes cut in half lengthwise and then into 1/4-inch slices
1 1/2 teaspoon minced garlic
2 cups fresh kale leaves cut in half and sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy cream
|
| Instructions:
|
Cook sausages, bacon and onion over medium heat.
Remove meat and leave onion in pan; add garlic to the onion and cook for 1 minute.
Add chicken base, water, potatoes and simmer 15 minutes.
Crumble bacon and sausage.
Add bacon, sausage, kale leaves and cream.
Simmer 4 minutes and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Strawberries and Bananas with Chocolate-Coconut Sauce |
| Comments:
|
by Myra Kornfeld |
| Ingredients:
|
1/2 c coconut milk
1/2 c semisweet chocolate chips
1/2 t vanilla extract
1 T pure maple syrup
1 pt strawberries, washed, stemmed, and quartered
2 ripe bananas, thinly sliced peeled and cut into ¾-inch-thick diagonals
1/4 c dried unsweetened coconut
|
| Instructions:
|
1. Heat the coconut milk in a small saucepan until almost boiling. Take the milk off the heat, add the chocolate chips, cover, and let stand for 2 or 3 minutes.
2. Uncover and add the vanilla and maple syrup. Whisk until smooth.
3. Divide the strawberries and bananas among 4 dessert bowls or tall parfait glasses. Drizzle the chocolate sauce over each serving and then sprinkle with a tbsp. of coconut.
Note: You can substitute other fruits, such as mango, papaya, or fresh berries in season, for the strawberries or bananas. The chocolate sauce can also be used as a dip for fresh fruit.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Strawberries and Feta Salad |
| Comments:
|
n/a |
| Ingredients:
|
2 Tblsp orange juice
1 Tblsp white wine vinegar
2 tsp extra virgin olive oil
3/4 tsp sugar
6 Cups salad greens
1 Cup quartered strawberries
1/4 Cup (1 oz) crumbled Feta cheese
|
| Instructions:
|
Combine the first 4 ingredients in a small bowl; stir with a whisk. Combine greens, strawberries and cheese in a large bowl. Add orange juice mixture, tossing to coat.
Serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Strawberry Lemonade |
| Comments:
|
Yields 1.5 quarts |
| Ingredients:
|
3 cups water
1 ½ cups sugar
6 ½ cups strawberries
½ cup fresh squeezed lemon juice (2 lemons)
|
| Instructions:
|
Cook the water and sugar together until the sugar dissolves. Cool and chill. To make the lemonade, puree the Puget Sound Fresh Strawberries in a blender or food processor; combine with the lemon juice squeezed out of the two lemons, sugar syrup and serve with ice cubes. You can make this in seconds any time you have strawberries if you’ve already cooked and cooled the sugar syrup.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Strawberry Vinaigrette |
| Comments:
|
Julie Sochacki |
| Ingredients:
|
1 cup fresh sliced strawberries
2 T balsamic vinegar
1 tsp. sugar, or to taste
1/4 tsp. ground black pepper
1/4 cup olive oil
|
| Instructions:
|
Purée strawberries in blender until smooth. Add vinegar, sugar and pepper until combined. Gradually add olive oil and mix until well blended. Chill until ready to serve. Refrigerate any leftover dressing. Makes about 1 cup. |
| Serving
Size: |
4 |
|
| Recipe:
|
Strawberry-Yogurt Popsicles |
| Comments:
|
Yield: about 3 pints for each 6 cups of berries. |
| Ingredients:
|
16 ounces of frozen/sweetened strawberries
1 envelope unflavored gelatin
2 cups plain yogurt
|
| Instructions:
|
Drain the strawberries and put the liquid in a saucepan. Soften the gelatin in it and then cook over low heat, stirring constantly until the gelatin dissolves. Cool the mixture. Combine the gelatin mixture, the strawberries, and the yogurt in the processing jar of a blender or food processor and blend until smooth. Pour into 12-3 ounce paper cups. Freeze the popsicles until they are firm enough to hold sticks upright, insert a wooden stick in each cup and finish freezing.
To Freeze sliced sugar pack Puget Sound Fresh Strawberries. Allow 1 cup sugar for each 6 cups sliced strawberries. Mix the sliced strawberries with the sugar and allow to stand until the sugar dissolves, about 10 minutes. Package in plastic freezer containers, leaving ½ inch headspace, cover and freeze.
|
| Serving
Size: |
12 |
|
| Recipe:
|
Cheddar and Thyme Biscuits |
| Comments:
|
From www.writerguy.com/deb/recipes |
| Ingredients:
|
1 1/4 cup buttermilk
2 tablespoons chopped fresh thyme
3 cups all purpose flour
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons salt
2 cups (packed) grated cheddar cheese (8 oz)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut in 1/2-inch cubes
|
| Instructions:
|
Preheat oven to 375 degrees F. Mix buttermilk and thyme in a small bowl. Whisk flour, baking powder, sugar and salt in a medium bowl to blend. Add cheese and butter; rub with your fingertips until mixture resembles fine meal. Add buttermilk mixture and stir until soft moist clumps form. Turn dough onto lightly floured surface; press out to thickness of 1/2" and cut out biscuits with a 2" round cookie cutter. Gather scraps and press to 1/2" thick to cut additional biscuits. Transfer to two un-greased baking sheets, spacing 2" apart. Bake 10 minutes. Reverse position of sheets and bake until golden brown and cooked through, about 8 minutes longer. Transfer biscuits to racks. Best served warm! |
| Serving
Size: |
28 |
|
| Recipe:
|
Pan-Seared Cod with Balsamic & Thyme |
| Comments:
|
From “What Color Is Your Diet?” by David Heber, M.D., Ph.D., 2001. |
| Ingredients:
|
1 pound fresh cod filet
2 teaspoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme leaves
|
| Instructions:
|
Season fish with salt and pepper. Heat a large skillet on medium-high. Add oil and when hot, add fish. Lower heat to medium; cook 5 minutes. Turn fish over, reduce heat to low, cover, and cook 5 minutes more. Remove fish from pan. Turn heat to medium-high; add balsamic vinegar and cook quickly, scraping the pan with a spatula. Turn off heat. Return fish to pan to coat with sauce. Sprinkle with fresh thyme. |
| Serving
Size: |
2 |
|
| Recipe:
|
Thyme-Garlic Dip |
| Comments:
|
Serve this dip with crackers, toasted pita or raw veggies.
From www.writerguy.com/deb/recipes |
| Ingredients:
|
1 tablespoon fresh thyme leaves
1/2 clove garlic
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1 1/2-ounces farmer cheese, or 8-ounces cream cheese
1/4 cup sour cream
|
| Instructions:
|
Blend first 4 ingredients in processor until garlic is finely chopped, occasionally scraping down sides of bowl. Add cheese and sour cream; blend well. Adjust seasoning, if desired. Transfer to a serving bowl; chill at least 30 minutes. |
| Serving
Size: |
1 |
|
| Recipe:
|
Broiled Green Tomatoes with Cheese |
| Comments:
|
From www.ext.colostate.edu. |
| Ingredients:
|
Green tomatoes
Celery salt
Pepper, to taste
Finely ground bread crumbs
1/4 cup grated Parmesan cheese
1 egg beaten well and diluted with 2 tablespoons water
|
| Instructions:
|
Wash green tomatoes. Drain and dry. Cut tomatoes crosswise into halves and slice a small piece off the tops and the bottoms. Sprinkle the halves with celery salt and pepper, to taste.
Combine bread crumbs and cheese. Dip tomato halves in bread crumb mixture. Then dip in egg-water mixture and again in bread crumbs. Place breaded halves on a greased pan in a moderate oven, 375 degrees F. and bake until they are nearly soft. Place under broiler, turning once, until they are brown.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Cherry Tomato, Mozzarella & Mint Salad |
| Comments:
|
Feel free to use large tomatoes cut into wedges rather than cherry tomatoes.recipe by Georgeanne Brennan, A Summer Mediterranean Menu that Showcases Olive Oil |
| Ingredients:
|
3 cups yellow cherry tomatoes (about 8 oz.)
3/4 lb. fresh mozzarella (use bocconcini or cut large balls into cubes)
Kernels cut from 1 ear raw fresh corn (about 2/3 cup)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup julienned fresh mint leaves
1 Tbs. sherry vinegar
1/2 cup fruity-spicy, rustic extra-virgin olive oil
|
| Instructions:
|
Cut the cherry tomatoes in half, immediately putting them onto a platter where their juices can collect. Scatter the mozzarella and the corn kernels over the tomatoes and sprinkle everything with the salt and pepper; top with the mint. Drizzle with the vinegar and then with the olive oil. Toss gently. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cherry Tomatoes with Watermelon |
| Comments:
|
by Susie Quick
This surprisingly delicious combination can be served chilled or at room temperature.
Preparation time 0.200000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
1/2 pt yellow cherry or grape tomatoes
1/2 pt red cherry or grape tomatoes
1 small seedless watermelon (red or yellow)
1/2 t coriander seeds
1/4 t white or red peppercorns
Fleur de sel or kosher salt
1 T extra-virgin olive oil
1 T slivered fresh mint leaves
12 long thin breadsticks
12 slices prosciutto
|
| Instructions:
|
1. Slice half the yellow and half the red tomatoes in halves and place in a large bowl along with the remaining whole tomatoes. Slice the melon into similar size cubes (or use a melon baller) and add to bowl. (You should have about 4 cups melon.)
2. Crush the coriander, peppercorns, and a large pinch of salt in a mortar and pestle until coarsely ground (or, alternatively, place in a clean linen kitchen towel and pound with a mallet). Sprinkle on tomatoes and melon. Add olive oil and mint and gently toss to coat. Serve with bread sticks wrapped with prosciutto.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Classic Fried Green Tomatoes |
| Comments:
|
From southernfood.about.com. |
| Ingredients:
|
Green tomatoes
Salt and pepper
Cornmeal
Bacon grease or vegetable oil
|
| Instructions:
|
Slice the tomatoes into ¼ to ½-inch slices. Salt and pepper them to taste. Dip in cornmeal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!
Variation:
Dip the slices in flour and then beaten egg before coating with cornmeal or breadcrumbs. Keep warm in a low 200 to 250 degree F. oven if frying in batches.
|
| Serving
Size: |
4 |
|
| Recipe:
|
End of Summer Tomato Sauce |
| Comments:
|
by Frances Boswell
Put aside bruised and cracked tomatoes to use in this simple, flavorful sauce. If tomatoes are out of season or you're pinched for time, doctor up a jar of store-bought sauce with thinly sliced sautéed garlic, red-pepper flakes, and basil in the amounts listed below.
Preparation time 0.300000 minutes
|
| Ingredients:
|
1/3 c extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced
4 pounds ripe tomatoes, peeled, seeded, and coarsely chopped (about 8 to 10 tomatoes)
1/2 t crushed red-pepper flakes
1/2 to 1 teaspoon kosher salt, to taste
3/4 c fresh basil, loosely packed and torn
|
| Instructions:
|
1. Heat olive oil in a saucepan over medium-high heat. Add garlic and cook just until golden, about 30 seconds. (Do not allow garlic to burn, or the sauce will be bitter.) Add tomatoes and red-pepper flakes; reduce heat to medium-low and cook, stirring often, until tomatoes break apart and sauce begins to thicken, 45 minutes to 1 hour.
2. Season sauce with salt. Stir in basil and remove the saucepan from heat. Serve with Delicious Meatballs or your favorite pasta.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Fresh Tomato Garden Soup |
| Comments:
|
by Susie Quick
Chilling the soup for an hour before serving—or stowing it in your picnic basket—intensifies the flavors.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
1 small clove garlic
2 pt cherry tomatoes, halved
2 T fresh cilantro leaves
2 t extra-virgin olive oil
2 small kirby cucumbers, peeled, seeded, and finely diced
1/4 c finely diced celery heart
Kosher salt and freshly ground black pepper to taste
Pinch cayenne pepper
1 lime, quartered
|
| Instructions:
|
1. With the motor of a blender or food processor running, drop garlic through chute and finely chop. Turn off motor. Add tomatoes, cilantro, and olive oil; pulse until just pureed.
2. Transfer to a bowl; fold in cucumbers and celery. Season to taste with salt, black pepper, and cayenne. Add a squeeze of lime before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Fresh Tomato, Basil & Garlic Pasta |
| Comments:
|
Adapted from www.cooks.com. |
| Ingredients:
|
2 cups peeled, chopped tomatoes
1/4 cup olive oil
1/2 cup chopped fresh basil
2 to 3 cloves finely chopped garlic
Small chunks of Fontinella or fresh mozzarella cheese (optional)
1 pound cooked vermicelli pasta
Salt and pepper to taste
|
| Instructions:
|
Combine oil, tomatoes, basil leaves, garlic, and cheese chunks. Add warm cooked pasta to mixture and toss. Add salt and pepper to taste. |
| Serving
Size: |
4 |
|
| Recipe:
|
Green Tomato Bread |
| Comments:
|
From “Chicago Tribune,” September 15, 2004, adapted from “52 Great Green Tomato Recipes,” by Phyllis Hobson. |
| Ingredients:
|
2/3 cup each: raisins, boiling water
6 medium green tomatoes, peeled, cored, seeds discarded, and cut into chunks
2 2/3 cups sugar
2/3 cups vegetable shortening
4 eggs, beaten
3 1/3 cup flour
2/3 cup pecans or walnuts, coarsely chopped
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder
1 teaspoon each: cinnamon, ground cloves
|
| Instructions:
|
Heat oven to 350 degrees. Soak raisins in boiling water; set aside to cool. Puree tomato chunks in a blender, 1 cup at a time; you should have 2 cups of pulp. Set aside.
Beat sugar and shortening until fluffy in a large bowl with mixer on medium-high speed. Add eggs, the 2 cups of the tomato pulp, raisins and soaking water; beat well.
Combine flour, nuts, baking soda, salt, baking powder, cinnamon and ground cloves in a separate large bowl. Add flour-nut mixture, 1 cup at a time, to the tomato mixture, stirring well after each addition.
Divide batter between two greased 9x5-inch loaf pans. Bake until a tester inserted in the center of each cake comes out clean, about 1 hour, 10 minutes.
|
| Serving
Size: |
20 |
|
| Recipe:
|
Green Tomato Cake |
| Comments:
|
From southernfood.about.com. |
| Ingredients:
|
2¼ cups sugar
1 cup shortening, melted
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup walnuts
1 cup raisins
2 ½ cups diced green tomatoes
Coconut (optional)
|
| Instructions:
|
Preheat oven to 350°. Cream sugar, shortening, eggs and vanilla until smooth. Sift flour, salt, baking soda, cinnamon and nutmeg into egg mixture. Blend together. Stir in nuts, raisins and tomatoes. Pour into greased 9x13 inch pan. Top with coconut if desired. Bake for one hour. |
| Serving
Size: |
12 |
|
| Recipe:
|
Green Tomato Pickles |
| Comments:
|
Unripe tomatoes are not just for tossing at trees. They make tasty pickles you can enjoy all winter long. Here's a simple recipe adapted from Stocking Up III. |
| Ingredients:
|
9 c white vinegar
1 1/4 c honey
5 pounds green tomatoes
10 med onions
10 t celery seeds
5 t mustard seeds
5 t dill seeds
15 peppercorns
5 cloves garlic
|
| Instructions:
|
1.
In an enamel or stainless steel pot, bring white vinegar and honey to a boil.
2. Meanwhile, cut green tomatoes into half-inch-wide slices, and slice onions to the same size. Layer slices in 5 hot, scalded quart jars.
3. To each jar add 2 teaspoons celery seeds, 1 teaspoon mustard seeds, 1 teaspoon dill seeds, 3 peppercorns, and 1 clove of garlic.
4. Pour boiling vinegar mixture into jars, allowing ¼ inch of headspace. Seal, then turn jars once to disperse spices. Process in a boiling-water bath for 15 minutes.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Green Tomato Pie |
| Comments:
|
From southernfood.about.com. |
| Ingredients:
|
6 to 8 medium green tomatoes
2 tablespoons lemon juice
1 teaspoon grated lemon peel
½ teaspoon salt
¼ teaspoon pepper
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter
Pastry for a 9-inch 2-crust pie
|
| Instructions:
|
Wash the tomatoes; peel and slice. In a saucepan, combine tomatoes with lemon juice, peel, salt and cinnamon. Cook tomato mixture over low heat, stirring frequently. Combine sugar and cornstarch; stir into tomato mixture. Cook mixture until clear, stirring constantly. Add butter, remove from heat, and let stand until slightly cooled. Line a 9-inch pie plate with pastry; pour in tomato mixture. Cover with top pastry, seal edges, crimp, and cut several small slits in crust to allow steam to escape. Bake at 435 degrees F. for 35 to 45 minutes, or until nicely browned. Serve warm or cooled. |
| Serving
Size: |
4 |
|
| Recipe:
|
Green Tomatoes with Goat Cheese |
| Comments:
|
From seedsofknowledge.com. |
| Ingredients:
|
4 medium green tomatoes
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano leaves
1 cup crumbled goat cheese (feta or chevre)
4 teaspoons olive oil
Salt and coarsely ground fresh black pepper
|
| Instructions:
|
Cut tomatoes into 1/2-inch thick slices. Coat a shallow baking dish with oil. Place tomato slices, in a single overlapping layer, in the bottom of the baking dish. Sprinkle tomatoes with vinegar and scatter minced oregano over tomatoes. Top with crumbled goat cheese and drizzle with olive oil. Place 5 to 8 inches below a preheated broiler and broil until tomatoes are hot and cheese is just starting to brown, about 7 to 8 minutes. Season with salt and pepper and serve. |
| Serving
Size: |
4 |
|
| Recipe:
|
Green-Tomato Chutney |
| Comments:
|
by Susie Quick
Sweet and tangy, this chutney adds a spike of flavor to grilled fish or to turkey sandwiches.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
1/2 c packed light-brown sugar
1/3 c cider vinegar
2 T peeled and minced fresh ginger
2 T minced shallot
1/8 to ¼ teaspoon dried hot red-pepper flakes
Pinch of kosher salt
2 1/2 pounds green tomatoes, seeded and chopped (about 2 cups)
1/4 c chopped cilantro
|
| Instructions:
|
1. Bring the sugar, vinegar, ginger, shallot, pepper flakes, and salt to a boil in a small saucepan over medium- high heat. Reduce heat and simmer 5 minutes, until syrupy.
2. Add the tomatoes and simmer, stirring, 15 minutes, or until most of the liquid has evaporated and tomatoes are soft. Remove from heat and stir in cilantro. Let cool. Serve at room temperature or chilled.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Italian Bread Salad |
| Comments:
|
n/a |
| Ingredients:
|
1 cup sliced vine-ripe tomatoes
1 cup garlic croutons
1/2 cup sliced fresh whole-milk mozzarella cheese
2 tablespoons fresh basil leaves
Balsamic vinegar
Olive oil
Fresh minced garlic
Fresh ground black pepper
|
| Instructions:
|
Toss tomatoes, croutons, cheese and basil in a bowl. Sprinkle with vinegar, oil, garlic and black pepper, to taste.
(Make your own croutons: slice sourdough bread, brush with melted garlic butter, cut into cubes and toast on a cookie sheet at 375 degrees F. until browned, turning occasionally.)
|
| Serving
Size: |
1 |
|
| Recipe:
|
Marinated Cherry & Pear Tomatoes over Warm Provolone Garlic Bread |
| Comments:
|
n/a |
| Ingredients:
|
Marinated Tomatoes
1 pt cherry tomatoes
1 pt pear tomatoes
2 scallions (white part only), chopped coarse
1/4 c chopped parsley
1 T chopped rosemary
3 cloves garlic, minced
1/3 c extra virgin olive oil
3 T balsamic vinegar
Salt and freshly ground black pepper
Provolone Garlic Bread
3 cloves garlic, minced
3 to 4 tablespoons extra virgin olive oil
4 lg thick slices of crusty bread
4 slices provolone cheese, 1½ ounces each
1/4 c grated parmesan cheese
|
| Instructions:
|
For the tomatoes:
In a shallow bowl, mix the cherry tomatoes, pear tomatoes, scallions, parsley, rosemary, garlic, oil, and vinegar. Season with salt and pepper to taste. Cover and allow to marinate at room temperature for at least 1 hour, but preferably 3 to 4 hours. Stir occasionally so that all the tomatoes are marinated. If the tomatoes are very ripe and marinate long enough, they will crack and burst, allowing their juices to mix deliciously with the marinade.
For the bread:
Combine the garlic and oil and set aside for 10 minutes to allow the flavors to blend. Meanwhile, heat the broiler. Brush one side of each piece of bread with the garlic mixture and broil, oiled side up, until lightly browned. Put a slice of provolone and a generous sprinkling of Parmesan on the toasted side of each slice, saving a little Parmesan for garnish. Set the bread aside until you're ready to serve the tomatoes.
Just before serving:
Heat up the broiler again. Toast the bread under the broiler until the cheese is bubbly. To serve, put a piece of the bread in a shallow soup bowl and spoon about 3/4 cup tomatoes and marinade on or around the edges of the bread. Garnish with more Parmesan.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Mixed Tomato Salad |
| Comments:
|
Martha Stuart |
| Ingredients:
|
1 pint red cherry tomatoes
1 pint of those wonderful orange tomatoes you give us that I've forgotten the name, or yellow pear tomatoes
1 small or 1/2 large red onion, finely diced
1 clove garlic, minced
1/4 cup fresh basil, washed and chopped, plus spring for garnish (I used the green and the purple basil you grow it was beautiful!)
1/4 cup fresh cilantro, washed and coarsely chopped
1/2 teaspoon ground cumin
Salt and freshly ground pepper
|
| Instructions:
|
1. Halve the cherry and pear tomatoes. In a large bowl, mix the tomato halves with the onion and garlic.
2. Stir in the basil, cilantro, and cumin.
Season the mixtures with salt and pepper.
Let stand for at least 15 minutes to let the flavors meld.
Garnish with basic sprigs.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Pizza Margherita |
| Comments:
|
This is a classic pizza, named after Queen Margherita, wife of Italy’s King Umberto I.
Use your favorite store-bought or homemade basic pizza dough.From www.fabulousfoods.com.
|
| Ingredients:
|
6 ounces grated mozzarella cheese
¼ cup olive oil
3 to 4 tablespoons fresh basil, chiffonade
4 to 5 fresh Roma or Italian tomatoes, thinly sliced
|
| Instructions:
|
Preheat oven to 500-degrees. Brush dough evenly with olive oil. Spread mozzarella cheese on pizza, leaving a ½-inch border for crust. Top with tomato slices and chiffonade of basil.
Bake for 10 to 15 minutes or until crust is lightly browned. Remove pizza and let cool on wire rack for 10 minutes before slicing.
|
| Serving
Size: |
3-4 |
|
| Recipe:
|
Roasted Tomato Soup |
| Comments:
|
n/a |
| Ingredients:
|
1 Tblsp olive oil
1 white onion
1 clove garlic
3 Tblsp tomato paste
4 oz. red wine
6 Cups chicken stock
12 Roma tomatoes - roasted and charred
1 medium russet potato - peeled and cut into quarters
1 small rosemary sprig
Lightly salt and pepper to taste
|
| Instructions:
|
Step 1:
Caramelize onions and garlic in oil. Add tomato paste and red wine.
Step 2:
Add remaining ingredients and simmer slowly until the potato is fully cooked - approximately 45 minutes. Let soup cool slightly and blend small portions at a time. (Be very careful not to fill the blender more than one-half full and pulse slowly before running blender on full speed. Blending hot liquids can be very dangerous.) Serves 8 with leftovers to freeze or use the next day.
Garnish soup with creme fraiche, balsamic reduction and fried basil leaf.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spaghettini with Fresh Tomato and Herb Sauce |
| Comments:
|
by Tamara Holt
There is no need to peel or seed the tomatoes in this flavorful summer dish. Buy them at their height of ripeness, when they are fragrant and heavy for their size. If you're planning supper for later in the week, choose tomatoes that are slightly underripe and store them unrefrigerated, out of direct sunlight, until they are at their peak.
Preparation time 0.120000 minutes
|
| Ingredients:
|
12 ounces spaghettini
1/4 c olive oil
3 cloves garlic, thinly sliced
5 c diced tomatoes (3 to 4 medium tomatoes, about 2 pounds)
1/3 c chopped flat-leaf parsley
1/3 c chopped basil
1/4 t salt
1/4 t freshly ground black pepper
1/2 c freshly grated Parmigiano Reggiano, plus more for sprinkling if desired
|
| Instructions:
|
1. Cook spaghettini according to package directions. Reserve ¼ cup pasta-cooking liquid, and drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, until softened but not browned, about 2 minutes. Add tomatoes and cook just until they begin to soften, about 3 minutes. Stir in parsley, basil, salt, and pepper. Turn off heat. Immediately add the cooked pasta and cheese, and toss gently. If pasta seems too dry, add reserved pasta-cooking liquid as needed. Serve immediately.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Tomato "Steak" Salad |
| Comments:
|
by Susie Quick
Mingle assorted heirloom and beefsteak tomatoes for maximum visual impact. Opal basil has deep-purple leaves; if it's not available, substitute Italian or Thai basil
.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
Vinaigrette
2 T sherry vinegar
1 clove garlic, minced or squeezed through a garlic press
1/2 t sugar
1/2 t kosher salt
1/8 t freshly ground black pepper
3 T extra-virgin olive oil
Salad
4 lg ripe heirloom tomatoes (or 4 pounds of smaller heirlooms, mixed varieties)
2 ears fresh corn, kernels cut from ears
1 pound fresh mozzarella, cut into 12 slices
1 c thinly sliced red onion, rinsed and drained
1/4 c slivered opal or other basil
3 T minced chives
|
| Instructions:
|
1. Whisk together vinaigrette ingredients in a small bowl.
2. Core and cut each tomato crosswise into 4 thick slices. Steam corn kernels 2 minutes until slightly tender; cool until warm.
3. Assemble salad on four plates: Place a tomato slice on each plate and drizzle with a little vinaigrette. Top with a slice of mozzarella and a slice of onion. Sprinkle with corn and herbs. Continue layering the ingredients, finishing with a tomato slice and remaining vinaigrette. Let marinate at least 15 minutes at room temperature before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Tomatoes with Thyme |
| Comments:
|
by M. Allan Schanbacher |
| Ingredients:
|
2 lg ripe tomatoes, cored and sliced
6 T extra virgin olive oil
Salt and freshly ground black pepper
1 T fresh thyme leaves
|
| Instructions:
|
Arrange tomatoes in a serving dish, drizzle with oil, season to taste with salt and pepper, then sprinkle with thyme. |
| Serving
Size: |
4 |
|
| Recipe:
|
White Beans with Tomatoes & Sage |
| Comments:
|
From melborponsti.com. |
| Ingredients:
|
1 pound dried Great Northern or other small white beans
1 bunch fresh sage leaves
6 clove garlic, peeled
½ cup olive oil
¼ cup fresh sage, coarsely chopped
2 tablespoons garlic, coarsely chopped
8 medium tomatoes (about 2 pounds), peeled, coarsely chopped
|
| Instructions:
|
Place beans in heavy large saucepan. Add enough water to cover by 3 inches. Add 1 bunch sage and 6 garlic cloves. Soak overnight.
Bring beans to boil in soaking liquid. Reduce heat, cover and simmer until tender, about 1 hour. Drain. Discard sage and garlic. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat oil in heavy large saucepan over medium heat. Add chopped sage and chopped garlic and sauté until garlic is golden, about 2 minutes. Add tomatoes and cook until sauce thickens slightly, about 10 minutes. Add beans to saucepan. Season to taste with salt and pepper. Cook until heated through, about 5 minutes.
|
| Serving
Size: |
6-8 |
|
| Recipe:
|
Baked Yams with Ginger-Molasses Butter |
| Comments:
|
Baked Yams with Ginger-Molasses Butter |
| Ingredients:
|
1/2 c unsalted butter, room temperature
3 tbsp packed brown sugar
1 tbsp mild molasses
1/2 tsp ground ginger
1/4 tsp ground cinnamon
pinch ground cloves
3 tbsp minced crystallized ginger
black pepper
3 lb sweet potatoes or yams, rinsed and dried
|
| Instructions:
|
Mix butter and spice ingredients in a small bowl. Stir in crystallized ginger. Season with salt and generous amount of black pepper.
Poke potatoes with a fork in several places and bake at 350 degrees for approximately 50 minutes or until fork-tender. Cut each potato lengthwise and press in ends to open top. Spoon 2 tablespoons of spiced butter mixture into each yam and serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Candied Yams and Cranberries |
| Comments:
|
n/a |
| Ingredients:
|
6 md Yams or sweet potatoes
1/2 c Butter
3/4 c Light brown sugar
2 c Fresh cranberries
1 ts Salt
1/8 ts Pepper
|
| Instructions:
|
Wash yams or potatoes; drain but do not dry. Set in slow-cooking pot. Cover and cook on low for 4 to 6 hours (depending on size and shape). Peel and cut into quarters. Place in 2 quart casserole. In medium saucepan, melt butter; add sugar, cranberries, salt and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves. Pour over yams in casserole.* Cover and bake in 350 F oven for 30 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Chicken, Sweet Potato and Cauliflower Vindaloo |
| Comments:
|
Tip
Kid Tweak For a less spicy version, cut cayenne down to a pinch.
|
| Ingredients:
|
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs
1/2 teaspoon salt
1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 large onion, chopped
1 medium cauliflower, cut into florets
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1 14 1/2 ounce can reduced-sodium chicken broth
1 14 1/2 ounce can diced tomatoes
1/2 cup mint, coarsely chopped
2 cups cooked quinoa
|
| Instructions:
|
1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Season chicken with 1/4 teaspoon of the salt.
Cook for 7 to 8 minutes.
Remove to a plate.
2. Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes.
Add cauliflower and cook 3 minutes.
Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute.
Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
3. Add chicken and heat through.
Stir in mint and serve over cooked quinoa.
|
| Serving
Size: |
|
|
| Recipe:
|
Spicy Sweet Potato Soup with Chicken |
| Comments:
|
This zesty soup can help give your immune system a boost. Save time in the kitchen by substituting 2 1/2 cups baby carrots for the whole carrots in this recipe. To add a bit of spicy zest to the soup, stir in some red or green hot-pepper sauce.
|
| Ingredients:
|
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons ground curry powder
1 teaspoon ground ginger
4 carrots, sliced
1 pound sweet potatoes, peeled and cut into 1" chunks
32 ounces chicken broth
12 ounces cooked chicken breast, shredded (about 3 cups)
7 to 9 ounces baby spinach
|
| Instructions:
|
1. Heat the oil in a large saucepan over medium-high heat.
Cook the onion for 5 minutes, stirring occasionally, until lightly browned.
Stir in the garlic, curry powder, and ginger.
Cook for 1 minute or until fragrant.
2. Stir in the carrots, sweet potatoes, and 3 cups of the broth.
Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the carrots and sweet potatoes are tender.
3. Transfer to a food processor, working in batches if necessary.
Puree the hot mixture until smooth.
Return to the saucepan and add the spinach and the remaining 1 cup of broth.
Bring to a simmer.
4. Remove from the heat.
Divide among 4 bowls and top with the chicken.
Sprinkle with freshly ground pepper to taste.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Sweet Potato Gratin with Pecan-Crumb Topping |
| Comments:
|
|
| Ingredients:
|
3 lb sweet potatoes
2 tbsp unsalted butter, melted
1 1/2 tsp finely grated orange zest
2 tbsp fresh lemon juice
2 tbsp fresh orange juice
1 tbsp minced garlic
1/2 tsp ground allspice
1/2 cup fresh whole wheat bread crumbs
1/3 cup pecan halves, coarsely chopped
1/4 cup chopped scallion greens
2 tbsp finely grated Parmesan
|
| Instructions:
|
1. Heat oven to 400˚F with rack in center position.
Prick potatoes several times with fork and wrap each in foil.
2. Roast potatoes until very tender, about 45 minutes.
Carefully unwrap foil and halve potatoes.
Scoop flesh into bowl.
Mash potatoes with butter, zest, juices, garlic, allspice, and sea salt to taste.
3. Toss together bread crumbs, pecans, scallions, and Parmesan in bowl.
4. Reduce heat to 375˚F and grease a 1 quart shallow glass pie plate or ceramic baking dish.
Spoon potatoes into dish and top with crumb mixture.
Bake until crumbs are golden and potato mixture is hot, about 30 minutes.
|
| Serving
Size: |
8 |
|
| Recipe:
|
|
| Comments:
|
Gourmet, August 2004 |
| Ingredients:
|
2 lb small zucchini, trimmed
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated fresh lemon zest
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1/4 teaspoon black pepper
3 oz frisée (French curly endive), trimmed and torn into small pieces (4 cups loosely packed)
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large
1/2 cup loosely packed fresh basil leaves, torn into small pieces
12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup) |
| Instructions:
|
Special equipment: a Japanese Benriner* or other adjustable-blade slicer
Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
* Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928). Each serving contains about 112 calories and 6 grams fat.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Baked Zucchini Chips |
| Comments:
|
|
| Ingredients:
|
Baked Zucchini Chips (
)
1 zucchini
olive oil spray
seasonings of your choice(
)
Preheat oven to 225 degrees. Mist baking sheet with olive oil spray. Slice zucchini in thin medallions and place in a single layer on the greased baking sheet. Mist the zucchini slices with olive oil. Bake for 45 minutes. Remove from heat, dust with spices, rotate pan and continue baking for 30-35 minutes or until golden brown.
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Carrot and zucchini chocolate cake |
| Comments:
|
|
| Ingredients:
|
2c. flour
2c. sugar
1/2 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. baking soda
1 tsp. gr. cinnamon
1/2 tsp. gr. nutmeg
1/2 tsp. salt
1 1/2c. shredded carrots
1 1/2c. shredded zucchini
6oz. semi sweet choc. chips
1c. salad oil
4 eggs
|
| Instructions:
|
In a large bowl, mix flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
Stir in carrots,zucchini, and choc. chips.
In a small bowl, mix oil and eggs
add to dry mix and stir to moisten well.
spread into a oiled 9x13 pan
bake at 325 about 50-55 minutes or until toothpick comes out clean.
cool on rack and sprinkle with powdered sugar. |
| Serving
Size: |
|
|
| Recipe:
|
Chocolate Chip Zucchini Bread |
| Comments:
|
by Lauren Sloane
2 full-sized loaves |
| Ingredients:
|
3 eggs
3/4 c canola oil
1/4 c natural style apple juice
2 c coarsely grated raw zucchini (yellow or green)
2 t vanilla
1 3/4 c sugar
1/4 t baking powder
2 t baking soda
1 1/2 t cinnamon
1 t salt
2 c flour
1 c semi-sweet chocolate chips
|
| Instructions:
|
Press zucchini in a strainer or squeeze with hands to remove excess liquid. Beat eggs, sugar, vanilla, oil, and apple juice together in bowl. Slowly beat in sifted flour, baking powder, soda, cinnamon, and salt mixture. Mix zucchini and chocolate chips in by hand. Pour into 2 greased, floured, loaf pans.
Bake 55 minutes at 350 deg.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Chocolate Zucchini cake |
| Comments:
|
|
| Ingredients:
|
(
)
Chocolate & Zucchini Cake
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 scant cup light brown sugar
- 1/2 cup unsalted butter, at room temperature, or 1/2 cup virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
- 3 large eggs or 2 eggs and ¨ú cup sour cream or cream fraiche
- 2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini
- 1 cup good-quality bittersweet chocolate chips, or chopped chocolate
- Confectioner's sugar (optional)
Serves 12.(
)
Preheat the oven to 350¡ÆF. Grease a 10-inch round springform pan or an 8 1/2-inch square pan.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.
In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.
Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.
Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature.
Sprinkle with confectioner's sugar or a chocolate glaze if desired. Crazy good with a Hazelnut Frosting.
Hazelnut Frosting(
)
Hazelnut Frosting
- 1 cup granulated sugar
- 1/4 cup water
- 6 egg yolks, slightly beaten
- 2 tablespoons hazelnut liqueur
- 1 1/2 teaspoons vanilla
- 1 1/2 cup unsalted butter, softened
In a heavy medium saucepan combine sugar and water and bring to boiling.
Remove from heat then gradually stir half of the sugar mixture into the egg yolks in a bowl.
Return all of egg yolk mixture to the saucepan.
Bring to a gentle boil then reduce heat and cook, while stirring, for 2 minutes. Remove from heat and stir in liqueur and vanilla.
Cool to room temperature.
In a large mixing bowl, beat butter until fluffy. Add cooled sugar mixture and beat until combined. (May also be used for pastry filling.)
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| Instructions:
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|
| Serving
Size: |
4 |
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| Recipe:
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Gemelli with Zucchini and Fresh Marjoram |
| Comments:
|
by John Thorne
Salting the vegetables gives them a crisper presence, and since almost all the salt is wrung out with the liquid, they won't be overseasoned. Marjoram, a neglected herb these days, and zucchini are a match made in heaven.
|
| Ingredients:
|
4 med zucchini, trimmed
2 lg sweet onions, peeled
2 T coarse salt
3 T extra-virgin olive oil
1 or 2 garlic cloves, minced
1 sprig fresh marjoram, finely minced
1/4 t ground red pepper
1 pound gemelli or other short tubular pasta
Freshly grated Parmesan
Freshly ground black pepper
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| Instructions:
|
1. Cut the zucchini and onions into pieces about the size of the pasta. Toss them together in a bowl with the salt and let them sit for 30 minutes, turning occasionally. After 15 minutes, turn on 4 quarts of salted water to boil for cooking the pasta.
2. When the water is about to boil, put the oil, garlic, marjoram, and pepper into a skillet over medium heat and cook until the garlic is translucent.
3. Discard the liquid from the zucchini and onions. Spread a clean dish towel in the kitchen sink, turn the vegetables out onto it, wrap them up, and twist the cloth as tightly as you can, extracting as much moisture as possible.
4. Add the pasta to the boiling water. Put the vegetables into the skillet and continue cooking, stirring gently, until the pasta is almost ready. Add ½ cup of the pasta cooking water to the skillet. Drain the pasta and divide it among four plates, topping each with a portion of the vegetables. Serve with the Parmesan and pepper.
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| Serving
Size: |
4 |
|
| Recipe:
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Lacquered Chicken Saté with Zucchini Salad |
| Comments:
|
by Susie Quick
Use a thick teriyaki sauce or Korean barbecue sauce. Thinly sliced zucchini from the market is so sweet, it needs no cooking.
Preparation time 0.300000 minutes
Adapted from Organic Style magazine
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| Ingredients:
|
1/4 c teriyaki sauce
3 boneless skinless chicken breast halves (about 1¼ pounds)
4 medium-small zucchini (1½ pounds total)
1 T fresh lemon juice
1 t toasted sesame oil
Sea or kosher salt and ground pepper
2 t sesame seeds, lightly toasted
Special equipment:
18 (10- to 12-inch-long) wooden skewers, soaked in water for 20 minutes
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| Instructions:
|
1. Place sauce in a large glass dish or bowl. Slice each chicken breast half lengthwise into long 1-inch-wide strips. Add chicken to the marinade and toss to coat. Cover tightly and refrigerate at least 20 minutes or overnight, if desired.
2. Trim off ends of zucchini. With a swivel-head vegetable peeler or a large knife, slice zucchini lengthwise as thinly as possible. Toss with lemon juice and sesame oil; season to taste with salt and pepper. Arrange on a platter. Set aside.
3. Lightly coat a clean grill with cooking spray (try Spectrum Naturals' High Heat Canola version), and heat to medium-high. Thread chicken onto wooden skewers. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer to platter with zucchini, sprinkle with sesame seeds, and serve immediately.
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| Serving
Size: |
6 |
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| Recipe:
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Marinated Zucchini Salad |
| Comments:
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|
| Ingredients:
|
1 lb zucchini, washed, sliced paper thin (or comparable squash such as crookneck or pattypan)
1 large lemon, juice of, more to taste
2 garlic cloves, crushed and cut in half
1 -2 tablespoon extra virgin olive oil
salt
fresh ground black pepper
2 -3 tablespoons fresh basil or 2 -3 tablespoons fresh parsley, chopped
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| Instructions:
|
1 Note: It is your choice to peel or not peel the zucchini.
2 Toss the thinly sliced zucchini with the lemon juice, garlic halves, olive oil; salt and pepper to taste.
(If I think about it, sometimes I add a bit of finely grated lemon zest, too.)
Remember to use a non-reactive bowl for marinating.
3 Cover bowl and refrigerate 4-8 hours, stirring occasionally.
4 Once you are ready to serve the salad, remove the garlic cloves.
Save one garlic clove, finely minced and toss back into the salad along with the fresh herb of choice.
*Important*: stir in the fresh herbs with the zucchini mixture [just] before serving.
5 Adjust seasoning if necessary.
6 Best eaten within 24 hours.
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| Serving
Size: |
4 |
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| Recipe:
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Mexican Zucchini Casserole |
| Comments:
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Substitute veggies that are in season, but for full effect make when fresh corn and tomatoes are plentiful. |
| Ingredients:
|
1 med. red onion
3 med. Zucchini, cubed
1 large tomato
1 1/2 c. fresh or frozen corn
2c. salsa
1t. chili powder
1c. grated monterey jack cheese
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| Instructions:
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Place all vegetables in a large bowl.
Toss with salsa and chili powder. Place in a greased 13x9 pan. Bake @350 for 30-40 minutes. Stir after 20 minutes of baking.
After 30-40 minutes, set broiler to high, sprinkle casserole with cheese and melt until cheese bubbles. |
| Serving
Size: |
4 |
|
| Recipe:
|
MOCK CRAB CAKES |
| Comments:
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by Kurt Karafinski |
| Ingredients:
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2 cups coarsely grated zucchini, unpeeled (I also drained mine it gets watery)
1 cup Italian bread crumbs
1 onion, finely chopped- optional (we grated it also)
1 tablespoon mayonnaise
1 tablespoon Old Bay seasoning
1 egg, beaten
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| Instructions:
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Combine all ingredients in a small bowl (we grated the zucchini and onion into a colander so some of the liquid could drain out). The texture can be adjusted -- if it's too dry, add another egg; if too wet, add more bread crumbs (we had to add a couple of tablespoons).
Heat some oil in a skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 big or 6 medium cakes.
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| Serving
Size: |
4 |
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| Recipe:
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Mushroom, Onion, And Zucchini Pizzas |
| Comments:
|
by Susie Quick
You can serve these thin and crispy single-portion pizzas hot or at room temperature. They're also fun to make with kids.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
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| Ingredients:
|
1 T olive oil, plus more for drizzling
4 c thinly sliced cremini mushrooms (about 8 ounces)
Yellow cornmeal for sprinkling
6 ounces frozen pizza dough, thawed
1 med zucchini, thinly sliced on the diagonal
1 c thinly sliced sweet onion (such as Vidalia or Texas Sweet)
2 t minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1/3 c grated Gruyère cheese
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| Instructions:
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1. Preheat the oven to 475°F. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 5 to 8 minutes, until golden brown.
2. Sprinkle two ungreased baking sheets with yellow cornmeal. Divide pizza dough into four equal portions, each about the size of a large egg. On a well-floured surface, pat into 6- to 7-inch rounds, about ¼- to ½-inch thick. Transfer to prepared baking sheets.
3. Arrange mushrooms on dough; top with zucchini and onion. Sprinkle with thyme and drizzle with oil; sprinkle with salt and pepper. Bake 12 minutes, until golden brown around edges. Remove from oven and top with Gruyère. Return to oven 2 minutes, until cheese melts.
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| Serving
Size: |
4 |
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| Recipe:
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Oven Fried Zucchini Sticks |
| Comments:
|
Eating Well, August/September 2005 |
| Ingredients:
|
Oil cooking spray (the recipe calls for canola, but I would use olive myself)
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 Tbsp cornmeal
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 lbs zucchini or squash, cut into 1/2 by 3 inch sticks
2 egg whites, lightly beaten
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| Instructions:
|
Preheat oven to 475°. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in bag to coat, and arrange, not touching, on a baking sheet. Coat all exposed sides with cooking spray. Bake on center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and tender, about 5 minutes more. Serve hot.
Farmer's shortcut alternative: Skip the flour cornmeal mix. Instead, use seasoned bread crumbs that are finely ground. Use whole eggs (we only live once!). Heat refined safflower oil (high heat tolerance) on the stove top and pan fry for a minute or two, until golden and soft. Flip, fry, and remove when golden, then place on a paper towel or paper bag. Press lightly with paper towel to remove excess oil (cool slightly first!). Yum!
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| Serving
Size: |
4 |
|
| Recipe:
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Zucchini boats |
| Comments:
|
|
| Ingredients:
|
4-5 medium zucchini
2 eggs
1/4 shredded parmesan
1/4 italian bread crumbs
1 garlic clove minced
pinch salt
pinch red pepper flakes
crumbled cooked sausage (optional)
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| Instructions:
|
Boil Zucchini for about 10 min.
Let cool.
Slice length wise, scoop out middle (not to close to the skin) drain out excess liquid put into bowl.
Add eggs and rest of ingredients. Mix well.
Depending on the size of the zucchini you may need to add more eggs.
Preheat oven 350.
Add egg mixture to hollowed out zucchini boats place on rimmed lightly greased cookie sheet.
Cook for about 25 min. or until firm and beginning to brown.
Serve warm or at room temperature.
Cut into bite size pieces for a great appetizer.
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| Serving
Size: |
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| Recipe:
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Zucchini Casserole |
| Comments:
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Submitted by Gretchen Frost |
| Ingredients:
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|
| Instructions:
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Saute in 2 tbs of butter
4C grated zucchini
1/2 C grated carrots
*adding more is good
1C chopped onion *adding more is good
Mix ~ 1 pckg Stove top stuffing
4 Tbls melted butter
Add 1 Can cream of chicken soup
1 C. sour cream
Mix all together and put in a 9x12 dish in 325 degrees for 45 min.
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| Serving
Size: |
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| Recipe:
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Zucchini Cobbler |
| Comments:
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From reader Michele Paslawski
Warren, Michigan
|
| Ingredients:
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1/3 c lemon juice
8 c zucchini, cut in 1-inch cubes
3 c sugar
1/2 t nutmeg
2 t cinnamon
4 c flour
1 1/2 c margarine
|
| Instructions:
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1. Preheat the oven to 375° F. Add the lemon juice to the zucchini and cook for 15 to 20 minutes, or until tender. Add 1 cup of the sugar, the nutmeg, and 1/2 teaspoon of the cinnamon, and cook until the sugar is dissolved. Set aside.
2. In a separate bowl, combine the flour, remaining 2 cups sugar, margarine, and remaining 1½ teaspoons cinnamon. Add 1 cup of this flour mixture to the cooked zucchini. Reserve a second cup of the mixture for the topping. Pat the remaining flour mixture in the bottom of a 9-by-13-inch pan. Pour the zucchini mixture into the pan, spread evenly, and sprinkle the reserved cup of flour mixture over the top. Bake at 375° F for 40 minutes, or until the top is golden.
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| Serving
Size: |
12 |
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| Recipe:
|
Zucchini Frittata |
| Comments:
|
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese. |
| Ingredients:
|
4 teaspoons extra-virgin olive oil, divided
1 cup diced zucchini, (1 small)
1/2 cup chopped onion
1/2 cup grape tomatoes, or cherry tomatoes, halved
1/4 cup slivered fresh mint
1/4 cup slivered fresh basil
1/4 teaspoon salt, divided
Freshly ground pepper, to taste
5 large eggs
1/3 cup crumbled goat cheese, (2 ounces)
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| Instructions:
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1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat.
Add zucchini and onion; cook, stirring often, for 1 minute.
Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes.
Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper;
increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended.
Add the zucchini mixture and cheese; stir to combine.
3. Preheat the broiler.
4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat.
Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes.
As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
5. Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes.
Loosen the edges and slide onto a plate.
Cut into wedges and serve.
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| Serving
Size: |
2 |
|
| Recipe:
|
Zucchini Pickles |
| Comments:
|
n/a |
| Ingredients:
|
5 medium-sized zucchini
3 cloves garlic, peeled and minced
1 Cup non-iodized salt
1/4 Cup minced fresh dill
2-1/2 Cups Florida crystals (alternative sweetener)
1 Tablespoon fresh ground black pepper
1 Quart rice vinegar
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| Instructions:
|
Rinse and trim the zucchini, then decorate them by using a sharp paring knife (or zester) to make 4 or 5 spaced lengthwise cuts about 1/8" deep in the outer skin in each vegetable. Cut the zucchini into 1/4" slices. Place the slices in a large, deep bowl.
Work together the garlic, salt, and dill until well integrated. Add to the zucchini, along with the sweetener and pepper. Toss gently until all slices are evenly coated then allow to stand for 1 hour. Stir in the vinegar. The pickles are best when used immediately, although they will keep for a few weeks if refrigerated.
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| Serving
Size: |
4 |
|
| Recipe:
|
Zucchini Pork Bake |
| Comments:
|
|
| Ingredients:
|
1 lb. lean ground pork
1/2 tsp. garlic salt
1/4 c. fine dry bread crumbs
3 Tbsp. grated Parmesan cheese
1/2 pt. (1 c.) sour cream
6 zucchini (each about 5 inches long) (I used yellow summer squash)
6 oz. sliced Mozzarella cheese (I used grated Mexican-blend)
Salt and Pepper
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| Instructions:
|
In frying pan, medium heat, cook pork, stirring until meat has lost all pinkness.
Drain fat, then stir in garlic salt, crumbs, 2 tablespoons Parmesan cheese and sour cream. Set aside.
Cut zucchini in thin lengthwise slices, sprinkle lightly with salt and pepper.
In a greased shallow, 2 quart baking dish, arrange half of zucchini slices, spoon pork mixture evenly over top and cover with remaining zucchini slices.
Cover and chill if being made ahead.
Bake covered at 350 degrees for 35 minutes (45 if chilled).
Uncover, arrange Mozzarella cheese over top and sprinkle evenly with remaining Parmesan cheese.
Bake, uncovered, 10 minutes longer or until cheese is golden. Serves 4-6. |
| Serving
Size: |
4-6 |
|
| Recipe:
|
Zucchini Strands with Basil |
| Comments:
|
n/a |
| Ingredients:
|
1 pound zucchini
3/4 tsp. kosher salt
1 Tbs. olive oil
1 clove garlic, finely chopped
2 Tbs. coarsely chopped basil
Freshly ground black pepper
|
| Instructions:
|
Cut the stems and bottoms off the zucchinis and slice them on a mandoline into long spaghetti-like strips, or shred them on the large holes of a box grater. Toss them with the salt, then put them in a colander. Let the zucchini sit for 15 minutes at room temperature, then gently squeeze the strands in your hands to extract some of the water.
Heat the olive oil in a large skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but does not brown, less than 1 minute. Add the zucchini, mint, and a few grindings of pepper and toss with tongs just until heated through, about 1 minute.
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| Serving
Size: |
4 |
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