Sautéed Sweet Potato Greens

BY CAROLINE PRADERIO, Prevention, FEB 9, 2015

Recipe courtesy of from The Bitten Word
Ingredients

• 1 lg bunch sweet potato greens (about ½ pound)

• ½ sm white onion, diced

• 2 Tbsp extra-virgin olive oil

• Salt and pepper

• 1½ Tbsp maple syrup

  Directions
  1. REMOVE sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems.
  2. HEAT olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes.
  3. ADD stem pieces and sauté until tender, about 5 minutes.
  4. ADD leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.

Sweet Potato Greens in Coconut Cream

By Slow Food DC, September 20, Ibti

Ingredients

• 1 large bunch sweet potato greens, leaves only (remove from vine and snip off tough stems)

• 1 Tablespoon vegetable oil

• 2 shallots, minced

• 1 clove garlic, minced

• 1 teaspoon fresh ginger root, minced (@ 1/2" piece)

• 2 teaspoons fresh turmeric root, grated OR 1 teaspoon dried tumeric powder

• 1 red thai chili, finely sliced

• 2-inch lemon grass stalk, trimmed and finely sliced

• 1-2 Tablespoons soy sauce

• 1 cup coconut cream plus 1 cup water OR 2 cups regular or light coconut milk

• 2-3 Tablespoons brown sugar

• Salt and pepper, to taste

Directions

Bring a large pot of water to a rolling boil. Blanch sweet potato leaves for about 1 minute, then transfer greens to a bowl or sink filled with ice water (this stops them from cooking further). Drain greens.Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and cook for 1-2 minutes.Add coconut cream and water (or coconut milk) and bring to a simmer. Add greens, reduce heat, and cook for 2 minutes.Add sugar, and season with salt and pepper to taste.Serve in bowls, over rice. Enjoy!Have a good seasonal recipe you'd like to share? Send it along to info@slowfooddc.org!

Fermented Garlic Honey

By Andy Baraghani, Bon Appétit, September 18, 2018

Ingredients

12 garlic cloves (about 1 head), crushed

1½ cups raw honey

A heatproof 1-qt. jar

Preparation

Place garlic in jar. Pour honey over garlic and stir to combine, making sure all the garlic gets coated. Seal jar and let sit at room temperature 3 days. Unscrew and remove lid to let out any gases; give garlic honey a stir. (You’ll most likely see tiny bubbles at this stage, which means the fermentation process has started.) Reseal jar and let sit, stirring once every other day, at least 1 week before using.

Do Ahead: Garlic honey can be made 1 month ahead. Keep room temperature.

Broccoli and Garlic-Ricotta Toasts with Hot Honey

By Claire Saffitz, Bon Appétit, September 18, 2018

Ingredients

1 baguette, sliced ½" thick on a diagonal (about 12 slices)

6 Tbsp. extra-virgin olive oil, divided

1 head of broccoli, stem peeled, stem and florets chopped into ½" pieces

1 head of garlic, cloves separated

Kosher salt

1 Tbsp. honey

1 Tbsp. white wine vinegar

½ tsp. crushed red pepper flakes

1½ cups fresh ricotta

Freshly ground black pepper

Preparation

1. Place racks in upper and lower thirds of oven; preheat to 400°. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.

2. Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.

3. Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.

4. As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.

5. Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.

Cucumbers with Ajo Blanco Sauce

By Andy Baraghani, Bon Appétit, September 18, 2018

Ingredients

5 mini seedless or Persian cucumbers (about 12 oz.)

Kosher salt

3 tsp. sherry vinegar or red wine vinegar, divided

¾ cup blanched almonds, divided

1 garlic clove, finely grated

½ cup extra-virgin olive oil

Flaky sea salt

Preparation

1. Preheat oven to 350°. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.

2. Toast ¼ cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.

3. Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and ½ cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.

4. Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.

Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

Shrimp Enchiladas With Zucchini and Corn

By Kate Merker and Samantha Macavoy, Good Housekeeping, Jun 15, 2021

JUMP TO RECIPE

Ingredients

1 15-oz jar mild green salsa

2 c. fresh cilantro (including stems)

1/4 c. sour cream

1 tbsp. olive oil

2 small zucchini (about 8 oz), cut into 1/4-inch pieces

1 lb. peeled and deveined shrimp, cut into 1/2-inch pieces

1 tsp. ground coriander

1/2 tsp. chili powder

Kosher salt

2 cloves garlic, finely chopped

1 c. fresh corn kernels (or frozen corn kernels, thawed)

1/4 c. grated cotija cheese

8 small yellow corn tortillas

2 oz. Monterey Jack cheese, coarsely grated

Chopped red onion and cilantro, sliced radishes and jalapeño, for serving

Directions

1. Heat oven to 450°F. In a food processor, puree salsa and cilantro until smooth. Add sour cream and pulse to combine. Spread 1 cup mixture in 7- by 11-inch baking dish. Transfer remaining mixture to medium bowl.

2. Heat oil in large skillet on medium-high. Add zucchini and cook 2 minutes. Add shrimp, then season with coriander, chili powder and 1/2 teaspoon salt and cook, tossing, 1 minute. Add garlic and cook, tossing, 1 minute. Remove from heat and toss with corn and cotija (shrimp shouldn’t be fully cooked).

3. Wrap tortillas in double layer of damp paper towels; microwave on High until soft, about 1 minute (be careful of steam when removing). Working with 1 tortilla at a time, dip in reserved salsa mixture, shaking off any excess. Place on cutting board, top with heaping 1/4 cup filling, roll up and place, seam side down, in baking dish. Repeat with remaining tortillas and filling.

4. Spoon any remaining salsa mixture on top. Sprinkle with Monterey Jack and bake until cheese begins to brown, 8 to 10 minutes. Serve topped with onion, cilantro, radishes and jalapeño.

Grilled Peach, Onion and Bacon Salad with Buttermilk Dressing

Food & Wine, by Linton Hopkins

Ingredients

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/4 cup buttermilk

• 2 tablespoons chopped mint

• 2 tablespoons chopped parsley

• 2 tablespoons snipped chives

• 1 teaspoon apple cider vinegar

• Salt

• Freshly ground pepper

• 1 pound thick-sliced bacon

• 1/4 cup light brown sugar

• 1/2 teaspoon cayenne pepper

• 3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs

• Extra-virgin olive oil, for brushing

• 4 large ripe peaches, cut into 1/2-inch wedges

Directions

• Step 1

  Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate.

• Step 2

  Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces.

• Step 3

  Meanwhile, light a grill or preheat a grill pan. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate.

• Step 4

  In a large bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. Serve right away

Grilled Bacon Wrapped Vidalia Onions

Just a Pinch, by Beth Norred

Ingredients

• 2 lg onions, vidalia, peeled,

• 1 lb thin cut hickory smoked bacon - local, nitrate-free is best

• 4-6 Tbsp light brown sugar

• 3-4 Tbsp balsamic vinegar

• 4-5 Tbsp molasses or maple syrup

• 1 box long wooden toothpicks

Directions

1. Mix brown sugar/vinegar/molasses or Maple syrup and set aside. Cut Vidalia’s into 1/2" to 1" wedges. Throw away (or chop up for other uses) the few center pieces. You need a flat surface to stick picks through

2. wrap each wedge center to center (around) with a 1/2 piece of bacon, top to bottom corner. Stick pick through bacon and onion. All the way through onion. This holds together while grilling. keeps from falling apart

3. Lay out a single layer of wedges/wrapped and put a spoonful of sauce mixture on each onion. This is thick and will soak in good. After each piece has sauce on it. Cover and place in fridge for at least 2 hours or overnight. Flip container over 1/2 way through if possible so liquid soaks in onions good.

4. Preheat grill to 300-350* It is a lot less messy to grill if you use an aluminum pan with holes in it on the grill. (dollar store) or a nonstick grill pad. cook until bacon is done and serve soon as possible. 

Grilled Bok Choy with Sweet Soy Glaze Recipe

by J. Kenji López-Alt

Ingredients

• 1/2 cup soy sauce

• 1 cup sake

• 1 cup sugar

• 1-inch knob ginger, roughly sliced

• 2 garlic cloves, roughly sliced

• 2 scallions, roughly chopped

• 2 pounds baby bok choy, rinsed, dried, and split in half lengthwise

• 2 tablespoons olive oil

• Kosher salt and freshly ground black pepper

Directions

1. Combine the soy sauce, sake, sugar, ginger, garlic, and scallions in a small saucepan. Bring to a simmer over high heat stirring until the sugar dissolves. Reduce to a bare simmer and cook until sauce is syrupy and reduced to about 1/2 cup, about 20 minutes. Strain and discard solids. Reserve sauce.

2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

3. Toss bok choy with olive oil and season with salt and pepper. Place on hot side of grill, cut side down and cook until lightly charred, about 45 seconds. Flip and cook until second side is charred, 45 seconds longer. Transfer to cooler side of grill, cover, and continue cooking until tender all the way through with a light crisp bite, 1 to 3 minutes longer. Transfer to a large plate, drizzle with sauce, and serve.

10 Minute Lemon Garlic Sauteed Bok Choy

By Inspired Taste: https://www.inspiredtaste.net/34160/lemon-garlic-bok-choy-recipe/

Ingredients

1 pound baby bok choy

1 1/2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

Pinch crushed red pepper flakes

Sea salt

Half of a lemon, cut into wedges

DIRECTIONS

• Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

  Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

  Toss in the bok choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.

  Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.

  Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

My Mother’s Pumpkin Pie

Adapted by Dawn Swope

Ingredients

2 cups pumpkin puree

1 can (13-15 oz.) organic sweetened condensed milk or sweetened condensed coconut milk

1 egg or egg substitute

1/2 tsp. salt

3/4 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger or fresh grated ginger

1 pie crust/shell recipe or store-bought (or omit the crust and bake in the pie dish - Yum!)

Directions

Mix all ingredients thoroughly by hand or with an electric mixer. Pour into pie shell or dish.

Bake in a preheated 350 F oven for approximately 50-minutes or until the filling is set.

Sweet Potato Greens in Coconut Cream

by Lindsay Landis /Love & Olive Oil, SEPTEMBER 20, 2012 Recipe from Permaculture.com.au.

Ingredients

1 large bunch sweet potato greens
1 tablespoon vegetable oil
2 shallots, minced
1 clove garlic, minced
1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
1 red thai chili, finely sliced
2-inch lemon grass stalk, trimmed and finely sliced
1 to 2 teaspoons soy sauce, or to taste
1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
2 to 3 teaspoons raw or brown sugar, or to taste
Salt and pepper, to taste

Directions:

Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.

Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.

Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

Yam Leaves, Stir-Fried Sweet Potato Leaves (炒地瓜苗)

by Judy, The Woks of Life, Yummly, POSTED: 1/02/2018 UPDATED: 8/21/2020

Ingredients

• 1 pound yam leaves

• 3 tablespoons vegetable oil

• 3 cloves garlic (smashed and chopped)

• 2 slices ginger (julienned)

• 1 teaspoon sesame oil

• 1 teaspoon Shaoxing wine (optional)

• ¼ teaspoon ground white pepper

• 2 tablespoons water

• Salt (to taste)

• 1/8 teaspoon sugar

Instructions

• Pinch off each leaf, including the stem, from the main stalk and any other tender parts of the vegetables. Wash and rinse thoroughly a couple of times and set aside to drain off any excess water before cooking.

• Heat the oil in a wok over medium heat. Add the garlic and ginger, and cook for about a minute. Now turn the heat to high, and add in the sweet yam leaves.

• Stir and add in the sesame oil, Shaoxing wine (optional), ground white pepper, water, salt (to taste) and a pinch of sugar. Stir to cook for a couple of minutes until all the leaves are wilted. Serve immediately.

Green goddess sushi bowls - vegetarian

by Live Eat Learn

Ingredients

Sushi Rice

• 2 cups sushi rice 350 g

• 2 cups cold water 473 mL

• 3 Tbsp rice vinegar 45 mL

• 1 Tbsp sugar

• ½ tsp salt

Fillings

• 1 Tbsp oil 15 mL, olive or sesame

• 1 clove garlic minced

• ½ lb asparagus trimmed and halved, 280 g,

• 1 avocado

• 1 tsp lime juice 5 mL

• ½ cucumber

• ½ green bell pepper

• 6 sheets snack size Nori

Sriracha Mayo

• ¼ cup mayonnaise 60 mL, or vegan alternative

• 2 Tbsp sriracha 30 mL

Instructions

• Sushi Rice: Add cold water to rice, swish, and drain. Do this a few times until water is no longer cloudy. Add 2 cups of cold water to the rice and set over high heat until water boils. Reduce heat to a gentle simmer and let cook for 15 minutes, covered. Remove from heat, leaving the lid on and not stirring, and let rest for 15 minutes while you prepare the rest of the recipe.

• Rice Seasoning: Combine rice vinegar, sugar, and salt in a microwave-safe bowl. Microwave for about 15 seconds then stir to dissolve sugar. Set aside.

• Asparagus: Heat oil in a large saute pan over medium heat. Add minced garlic and asparagus, cooking until asparagus is fork-tender.

• Prep Fillings: Thinly slice the avocado, cucumber, and bell pepper. Drizzle lime juice over avocado to prevent browning.

• Sauce: Combine mayonnaise and sriracha.

• Assemble: Drizzle half of the rice vinegar mixture over the rice and stir to incorporate. Sprinkle in the rest and continue stirring. Spoon rice into 2 or 3 serving bowls. Top with cooked asparagus, avocado, cucumber, bell pepper, and a handful of crumbled nori. Serve drizzled with sriracha mayonnaise.

ROASTED BELL PEPPERS

Healthy Recipes, Last updated: Aug 26, 2020 · Recipes developed by Vered DeLeeuw

INGREDIENTS

• 4 medium bell peppers

• 2 tablespoons olive oil

• ½ teaspoon Diamond Crystal kosher salt

• ¼ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon dried oregano

• ¼ teaspoon red pepper flakes

INSTRUCTIONS

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.

• Cut the bell peppers into quarters, then seed and trim them.

• Place the bell peppers on the prepared baking sheet. Drizzle with the olive oil and use your hands to coat them well.

• Sprinkle the bell peppers with salt, pepper, garlic powder, oregano and red pepper flakes.

• Roast until tender and charred in spots, about 20 minutes. Serve immediately.

Stuffed Bell Pepper Casserole

Published: Jul 9, 2021 · Modified: Aug 27, 2020 by Bowl Me Over

Ingredients

• 1 pound lean ground beef

• 2 large bell peppers seeded and diced

• 1 onion peeled and diced

• 1 1/2 cups beef stock

• 15 ounces diced tomatoes I used fire roasted tomatoes

• 1 cup long grain white rice uncooked

• 2 cups cheese

• 3 tablespoons Worcestershire sauce

• 3 cloves garlic minced

• 1 1/2 teaspoons Montreal Grill Seasoning

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon smoked paprika

Instructions

• Preheat the oven to 375 degrees. Spray the 9x13 casserole dish with nonstick cooking spray, set aside.

• Using a large, deep pan over medium heat. Brown ground beef.

• Dice the bell peppers and onions. Add to the meat as it cooks, along with the diced onions.

• Mince the garlic and add to the pan. Next add Worcestershire, pepper, paprika and grill seasoning. Mix to combine.

• Add the remaining ingredients, reserving ½ cup shredded cheese - stir until well combined.

• Pour the entire mixture into the casserole dish. Top with remaining cheese, cover with aluminum foil and bake until all the liquid is absorbed and the casserole is hot and bubbly. About 45 minutes.

• If desired remove the foil set under the broiler to brown the cheese. This only takes 3-5 minutes.

• Allow to sit 10 minutes before serving.

Microgreen Pesto

Recipe adapted by Giving Greens

INGREDIENTS

• 2 cups of microgreens
• 1 cup of basil
• 1 clove of garlic, crushed
• 1/2 lemon squeezed
• 1/4 cup of pepitas (or roasted pine nuts or any raw nut)
• 1/2 cup of olive oil
• Salt, pepper

Makes around 1 cup.

INSTRUCTIONS

1. In a blender, add the microgreens, basil, garlic, lemon juice, and olive oil. Blend to a spreadable paste.

2. Adjust flavours – add salt, pepper, olive oil and more lemon juice to reach the consistency and taste you desire.

3. Enjoy immediately or store in an airtight, sterilised container in the fridge for up to 5 days.

Other additions:  1/3 cup of parmesan. Spinach or kale to replace basil.

End of Summer Salad

Urban Cultivator, Via A House in the Hills

Ingredients
3 1/2 cups micro arugula
1 cup blackberries (ripe and sweet!)
2 tablespoons pine nuts
1 ear red corn, cut off the cob
1/2 bunch white asparagus
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed
2 tablespoons chopped caper berries (stems removed)
1 1/2 tablespoons of mint, finely chopped
sea salt
black pepper
Method
1. Rinse and dry microgreens. Set aside.
2. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.
3. Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1/2 inch pieces.
4. Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing (recipe makes enough for some leftovers, depending on preference). Toss well and serve immediately!

Sauteed Cabbage

by Ina Garten, Barefoot Contessa, Food Network - Dinner by Fireside

Ingredients:

1 small head white cabbage, including outer green leaves (2 1/2 pounds)

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

1. Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

2. Melt the butter in a large saute pan or heavy bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Apple Bok Choy Salad

JOEL FUHRMAN, M.D. APRIL 2015

INGREDIENTS

6 cups finely chopped bok choy

1 large apple, shredded

1 large carrot, shredded

1/2 cup chopped red onion

1/2 cup unsweetened soy, hemp, or almond milk

1/2 cup raw cashews or 1/4 cup raw cashew butter

1/4 cup balsamic vinegar

1/4 cup raisins

1 teaspoon Dijon mustard

PREPARATION

Combine bok choy, apple, carrot, and chopped onion in a large bowl. Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

Red Cabbage Salad

by My Weekend Kitchen, February 22, 2020

Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)

• 1 medium Red cabbage ~600g / 8 cups when sliced

• 2 Carrots

• 1 Yellow beetroot

• 10 Almonds sliced

• 1 tbsp Pumpkin seeds

• 5-6 sprigs fresh coriander leaves

• 1 tbsp Olive oil

• Juice of ½ lime

• Salt to taste

• Black pepper to taste

Instructions

• Slice red cabbage into thick chunky slices

• Peel and julienne/slice carrots and beetroot.

• Finely chop the coriander leaves (along with the soft stems)

• In a big bowl, mix together the sliced cabbage, carrots, beetroot, almond, pumpkin seeds, and fresh coriander.

• In a small jar, add olive oil, ice juice, salt and pepper. Whisk until combined or close the jar and shake well to combine.

• Toss the salad with the dressing and serve immediately or keep in the refrigerator.

HASSELBACK TOMATO CAPRESE

by Bev Cooks, © 2018 ®/TM General Mills All Rights Reserved

Ingredients

4 Roma tomatoes

1 pre-sliced log fresh mozzarella cheese

10 large basil leaves, torn in half

1/2 cup balsamic vinegar

1 tablespoon extra-virgin olive oil SAVE $

1 pinch coarse salt and freshly ground pepper

Steps

Thinly slice each tomato, being careful not to cut through the bottom.

Cut each mozzarella slice in half, creating half moons.

Layer a piece of basil on top of each mozzarella slice and wedge it between each tomato slice.

In the meantime, bring the balsamic vinegar to a boil and cook until thick, 4 minutes.

Drizzle the vinegar and oil over the tomatoes and season with a pinch of salt and pepper.

Serve immediately.

TOMATO CAPONATA

By Melissa Pellegrino Fine Cooking Issue 112

Ingredients

• 1/2 medium red onion, cut into fine dice (about 3/4 cup)

• 2 Tbs. red wine vinegar

• 1/4 tsp. granulated sugar

• Kosher salt

• 3 large tomatoes, cut into small dice

• 1/2 cup pitted chopped green olives

• 1/4 cup finely chopped caperberries

• 1 Tbs. extra-virgin olive oil

• 1 tsp. finely grated lemon zest

• 3 Tbs. toasted pine nuts

• 1 Tbs. chopped fresh flat-leaf parsley

• Freshly ground black pepper

Preparation

• In a small bowl, combine the red onion, vinegar, sugar and 1/4 tsp. salt. Let sit while you prepare the remaining ingredients.

• In a large bowl, combine the tomatoes, olives, caperberries, oil, lemon zest, and 1/2 tsp. salt.

• Drain the onion mixture (discard the liquid) and add it to the tomato mixture. Gently stir in the pine nuts and parsley, and season to taste with salt and pepper.

Simple Kale & Potato Soup (save this for a cool night)

by, CHRIS PHILLIPS, the Kichn, updated FEB 3, 2020

INGREDIENTS

• 1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped

• 1 clove garlic, minced

• 1/2 teaspoon kosher salt

• 2 cups vegetable stock, chicken stock, or water

• 1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan

• 1 teaspoon lemon juice or cider vinegar

• 1 to 2 large eggs, depending on your appetite

• Salt and pepper

• Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve

INSTRUCTIONS

1. Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.

2. While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.

3. Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.

4. Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired.

5. To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.

6. Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.

Vegan Creamed Kale - Don’t let the “vegan” scare you

by Liz Madsen, Zardy Plants, November 3, 2020

INGREDIENTS

• 1 bunch fresh kale, stemmed & chopped (or use 1 lb. frozen kale)

• 1 small sweet onion, diced finely

• 3 cloves garlic, minced

• ½ - 1 cup light coconut milk (see note 2)

• ⅔ cup unfortified nutritional yeast (see note 3)

• ½ tsp sea salt

• A pinch nutmeg, optional

INSTRUCTIONS

1. Saute: In a medium saucepan or large skillet over medium high heat, start your onions sauteing 2-3 minutes before adding the garlic. Garlic burns fast, so I recommend letting the onions get a little translucent first. I saute my veggies in water but you can use oil if you prefer. After the onions have cooked for a few minutes, add the garlic and saute for another minute.

2. Using Frozen Greens?: If using frozen greens, add them now and cook down until they have thawed and the excess water has cooked off.

3. Add Spices and Coconut Milk: Then add the nutritional yeast, spices, and coconut milk and stir until the spices have dissolved. Start with the smaller amount of coconut milk and add more if you feel it gets too thick or dry.

4. Using Fresh Greens?: If using fresh greens, add them now and cook down just a few minutes, until they wilt and have the desired texture. You may choose to use a lid to keep the moisture in the pot.

5. Serve: Serve hot along with your favorite dish. I like serving this with mushroom lentil loaf or seitan turkey.

6. Store: Store leftovers 2-3 days max in an airtight container in the refrigerator. Unfortunately when cooked, the greens don’t stay super fresh.

Dr. Weil's Kale Salad

by Martha Stewart, Whole Living, December 2012

SUMMARY

This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.

INGREDIENTS

• 1/2 cup extra-virgin olive oil

• 1/4 cup lemon juice

• 3 cloves garlic, mashed

• 1/2 teaspoon coarse salt

• Pinch red pepper flakes

• 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds

• 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish

• 2 tablespoon whole wheat breadcrumbs, toasted

  Directions

• In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.

• Add grated cheese and breadcrumbs and toss.

• Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Kohlrabi Slaw with Creamy Dressing

by Christine Rooney, The Rustic Foodie, July 17, 2020 Last Modified: May 22, 2021

Ingredients

• 6 cups thinly sliced kohlrabi 1-2 kohlrabi depending on size

For The Dressing:

• 2 cloves garlic

• 1 jalapeno seeds removed

• 1/3 cup mayo

• 1/3 cup sour cream

• 2 Tbsp. lime juice

• 1/4 tsp. kosher salt

• 1/4 tsp. pepper

• 1/2 cup fresh cilantro

Instructions

How To Cut Kohlrabi:

• Cut the leaves off the top of the kohlrabi with a knife. The leaves may be used in another recipe or discarded.

• Cut the top and bottom of the kohlrabi off with a knife and discard. This will give you a flat surface on both the top and bottom portion of the vegetable and make it easier to cut.

• With the flat surface of the kohlrabi on the cutting board remove the skin with the knife and discard.

• Once the kohlrabi is completely peeled cut it half and then into chunks.

• To cut it into matchsticks simply cut each of the chunks into slices, stack the thin slices on top of one another, and cut the stacks into thin strips.

• Continue until you have roughly 6 heaping cups of thinly sliced kohlrabi. Place the sliced kohlrabi in a bowl.

For The Dressing:

• Cut 2 cloves of garlic into chunks. Cut a jalapeno in half, remove the seeds, and cut it into chunks.

• Place the garlic and jalapeno into a mini food processor. Add ⅓ cup each of mayo and sour cream. Add ¼ tsp. of kosher salt and pepper along with 2 Tbsp. lime juice. Add ½ cup of fresh cilantro.

• Pulse until the mixture is creamy and completely combined.

• Pour the dressing over the sliced kohlrabi a bit at a time and stir until completely combined. You can add as much or as little dressing as you like.

• To Serve: May be served immediately. Garnish with a squeeze of lime over the top (optional).

Notes

Kohlrabi has a naturally high water content and the salt in the dressing may draw some of the water out causing the dressing to become watery. It's best to serve with a slotted spoon to avoid a mess when serving.

Whole-Roasted Kohlrabi

By Asaf Doktor, FOOD&WINE, May 2017

Ingredients

• 8 medium kohlrabi (3 pounds)

• Extra-virgin olive oil, for drizzling

• Kosher salt

• Pepper

• 4 ounces feta, crumbled (1 cup)

• 2 jalapeños—halved lengthwise, seeded and very thinly sliced crosswise

• 2 tablespoons thyme leaves

• Toasted sesame seeds, for garnish

Directions

• Step 1

  Preheat the oven to 450°. On a large rimmed baking sheet, drizzle the kohlrabi with olive oil and season with salt and pepper. Roast for about 1 1/2 hours, until charred on the outside and tender within. Let cool slightly, then peel. 

• Step 2

  Arrange the kohlrabi on a platter. Generously drizzle with olive oil and season with salt and pepper. Sprinkle with the feta, jalapeños, thyme and sesame seeds and serve.

GRILLED GARLIC SCAPES WITH SEA SALT

By With Food and Love, June 18, 2014

Ingredients

• 1 pound garlic scapes

• 1 tablespoon olive oil

• sea salt, to taste

• black pepper, to taste

Instructions

1. Heat the grill to a medium flame.

2. Wash and dry the garlic scapes. Trim the ends and leave whole.

3. Massage the scapes with oil and sprinkle them with salt and pepper.

4. Toss them on the grill and brown both sides. They're done with they are soft on the inside and golden brown and bright green on the outside.

5. Serve the garlic scapes hot off the grill with salt if desired.

Grilled Sausage With Potatoes And Garlic Scapes

by: VICKY | THINGS I MADE TODAY, Food52, July 9, 2015

Ingredients

• 2 pounds Large fingerling potatoes (or other young potato), halved if very large

• 1/2 cup Olive oil, plus more for brushing

• Kosher salt

• 16-20 Garlic scapes

• 4 Italian pork sausages

• 1 teaspoon Vinegar

• 1 teaspoon Lemon juice

• 1 teaspoon Dijon mustard

• 1/4 cup Flat leaf parsley, chopped

Directions

To Prepare:

1. Toss potatoes in a large bowl with ½ cup olive oil and a generous dose of Kosher salt. If the potatoes are very small, put them into a tin foil pouch to grill. Otherwise, you can put them directly on the grill.

2. Place scapes on a baking sheet and drizzle with olive oil. Using your hands, rub oil onto scapes making sure they’re fully covered. Salt the scapes as well.

To Grill:

1. Once your grill is hot, add potatoes to grill for about 10-20 minutes, depending on size their size, turning halfway through. Do not discard the oil and salt that’s at the bottom of the bowl you tossed the potatoes in.

2. Once potatoes are cooked, transfer them back into bowl with oil. Add vinegar, lemon juice, and mustard and toss to coat. Cover to keep warm.

3. Place sausages on grill and cook until they’re done, about 10 minutes. Set aside.

4. Add scapes to the hottest part of the grill and cook for about 1 minute per side. Scapes should char slightly but retain their bright green color. Remove from grill.

5. Arrange potatoes, scapes, and sausages on a serving platter and top with parsley. Adjust seasoning if needed.

Garlic Scape Garlic Bread

by: Inger Jul 10, 2018, Art of Natural Living

Ingredients

• 8 garlic scapes, roughly chopped (I used a scissors to cut in 1 inch pieces)

• 1/2 cup olive oil

• 1 Tablespoon fresh chopped parsley

• 1 teaspoon oregano

• 1/2 teaspoon thyme

• 1/2 teaspoon salt

• 1 loaf of French bread (18-20 inches)

Instructions

1. Preheat oven to 400 F

2. Add ingredients other than bread to blender and blend until it forms a soft paste

3. Slice bread into 1 inch slices on the diagonal, leaving the bottom edge intact. Spread each slice with a covering of herb paste. Turn loaf around, then spread the other side. (See note)

4. Wrap loosely in aluminum foil and bake for about 10 minutes until starting to crisp.

5. Remove from foil, break (or cut) into slices and

LILLET AND BROWN-BUTTER GLAZED RADISHES WITH KOHLRABI

Recipe adapted by Source: Martha Stewart Living, October 2016

Prep Time 20 mins Serves 6

Recipe photo courtesy of Stephen Kent Johnson

INGREDIENTS

• 3 tablespoons unsalted butter, ghee, or coconut oil

• 1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving

• 1 large or 2 small kohlrabies (about 3/4 pound), peeled (no need to peel kohlrabi from Upper Pond Farm) and cut into 1/2-inch wedges

• 1 cup Lillet Blanc

• Kosher salt and freshly ground pepper

DIRECTIONS

Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Add radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables, about 15 minutes. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.

RADISH TOP SOUP AND SLOW-ROASTED RADISH ROOTS WITH FENNEL SEEDS

by: Lindsay-Jean Hard, April 26, 2015

Ingredients

For the radish-top soup:

• 3 tablespoons extra-virgin olive oil

• 4 shallots, skinned, halved, and finely sliced (1 1/4 cups)

• 1/4 teaspoon red pepper flakes

• 2 garlic cloves, skinned and finely sliced

• 8 ounces Yukon Gold potatoes, peeled and cut in 1/2-inch cubes (1 1/4 cups)

• 3 cups vegetable stock

• 2 1/2 cups spring water

• 1 teaspoon sea salt, or to taste

• freshly ground black pepper, to taste

• 12 ounces radish tops without the tough stems (or 12 ounces mustard greens), leaves and tender stems cut in 1/2-inch strips (14 cups loosely packed)

• 1 tablespoon crème fraîche, yogurt, or cashew cream

• lemon-infused oil as garnish

  
  
  

  For the roasted radish roots:

• 12 ounces watermelon radish roots (4 large), peeled and cut in 1/4-inch slices

• 12 ounces regular radish roots (14 large), unpeeled and quartered

• 2 teaspoons fennel seeds, crushed in a mortar

• 1/2 teaspoon sea salt, or to taste

• freshly ground black pepper, to taste

• 1 tablespoon maple syrup

• 3 tablespoons extra-virgin olive oil

  
  
  

  Directions

• To slow-roast the radish roots: Heat the oven to 425º F (218º C). Place the radishes in a heavy-bottomed nonstick roasting pan large enough to hold the slices in a single layer. Sprinkle with the fennel, salt, and pepper. Drizzle with the maple syrup and olive oil. Toss well, cover tightly with aluminum foil, and bake for 45 minutes, until very tender, tossing once halfway through the cooking.

• Remove foil and toss vegetables carefully so as not to break them. Return to oven, uncovered, and bake for 12 to 15 additional minutes, until golden. Remove from oven and serve with the soup.

• To make the soup: Put a large heavy-bottomed soup pot over medium-high heat. Add the olive oil, shallots, red pepper flakes, and garlic. Stir well and sauté for 2 to 3 minutes until softened, stirring from time to time. Add the potatoes, stock, water, and salt and pepper to taste. Bring to a boil. Add the radish leaves, stir well, and continue to boil until wilted, about 1 to 2 minutes. Reduce heat to medium to medium-low, cover the pot, and simmer for 20 minutes, until the potatoes are tender.

• Add the crème fraîche and purée the soup with an immersion blender or a food processor until silky smooth. Taste and adjust the seasoning if needed and keep warm.

• Place a small mound of the roots on a plate. Ladle the soup in a small bowl and place next to the roots. Drizzle the infused oil on the soup and serve immediately.

• The soup will keep for about 3 days in the refrigerator, or 1 month in the freezer.
  
  

Strawberry Pavlova

By NIGELLA LAWSON

YIELD 6 servings TIME 2 hours

INGREDIENTS

FOR THE MERINGUE:

4 egg whites

Pinch of salt

1 ¼ cups superfine sugar

2 teaspoons cornstarch

1 teaspoon white-wine vinegar

A few drops vanilla extract

FOR THE TOPPING:

1 pound strawberries, hulled and halved or quartered

½ teaspoon high-quality vanilla extract

1 teaspoon high-quality balsamic vinegar

2 teaspoons superfine sugar

2 cups heavy cream

PREPARATION

To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.

Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.

To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.

To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.

STRAWBERRIES AND CREAM (DAIRY-FREE, VEGAN, GLUTEN-FREE)

by Dawn Swope CHHC, AADP

This is a simple recipe using sweet cashew cream and fresh strawberries.

Thoroughly wash the strawberries in a store bought veggie wash or with a white vinegar and water solution. Hull and cut or leave whole. Serve as a parfait, blend together for strawberry cashew cream, or simply top fresh cut strawberries with cashew cream. If you have never tried cashew cream you will be amazed at how delicious it tastes. Below is the recipe for cashew cream.

VANILLA CASHEW CREAM

by The Blender Girl

• 1 cup raw unsalted cashews, soaked for 2 hours

• 1/2 cup (120ml) filtered water, plus more to taste

• 2 tablespoons pure maple syrup, plus more to taste

• 1 teaspoon natural vanilla extract, plus more to taste

• Pinch of Celtic sea salt

1. Drain the cashews, and discard the soaking water.

2. Pour the fresh 1/2 cup filtered water into the blender, and add the soaked cashews with the maple syrup, vanilla, and salt. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak water, sweetener, and vanilla to taste.

3. Transfer to a sealed container in the fridge, and chill for a few hours to thicken.

4. The cream will keep in the fridge for about 5 days.

Rustic Strawberry Galette

BY CARRIE PURCELL, CountryLiving, Feb. 7, 2018

INGREDIENTS

1 1/4 c. all-purpose flour

1/4 tsp. salt

1 tbsp. Granulated sugar

1/4 c. Granulated sugar

1/2 package cream cheese

1 stick cold unsalted butter

2 lb. strawberries

1 tbsp. cornstarch

1 vanilla bean

1 tsp. lemon zest

1 Egg

2 tbsp. Turbinado sugar

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DIRECTIONS

1. In a food processor, pulse flour, salt, and 1 tablespoon granulated sugar to combine. Add cream cheese and butter and pulse until large crumbs form. Add 3 to 4 tablespoons water and pulse just until dough begins to come together. Turn dough out onto a lightly floured work surface and gently knead until dough comes together evenly. Pat into a disk and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to overnight.

2. Unwrap dough disk and roll between 2 sheets of parchment to create a 12-inch-diameter circle that is 1/8 inch thick. Transfer dough to a baking sheet and refrigerate for 30 minutes.

3. Preheat oven to 350 degrees F. Meanwhile, in a large bowl, toss strawberries with cornstarch, vanilla-bean seeds, lemon zest, and remaining granulated sugar. Arrange strawberries atop dough, leaving a 1-inch border. Fold border up and over strawberries to create a 1-inch-wide rim. Brush crust with egg wash and sprinkle with turbinado sugar. Bake galette until crust is golden, 40 to 45 minutes.

SHAVED RAW ASPARAGUS WITH PARMESAN DRESSING

FOOD&WINE, By Mark Ladner, April 2010

Ingredients

2 pounds asparagus

1 cup coarsely grated Parmigiano Reggiano cheese (3 ounces)

3 tablespoons fresh lemon juice

2 tablespoons warm water

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

Instructions

Step 1 Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.

Step 2 In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.

CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES + ASPARAGUS

by Dolly and Oatmeal

| serves 4 as a side |

this is more a "kitchen sink" recipe, i usually throw ingredients together that i have lying around the fridge so the amounts here are somewhat rounded up or down.  the minced cilantro and basil are approximate amounts, but i usually like the ratio of 1/2 cup fresh herbs to 1 cup rice - so i would aim for measuring it that way.  this dish is subtle enough that other flavors could definitely be added, be it different herbs or more pungent spices. 

INGREDIENTS

• 1 cup black rice, rinsed

• 1 bunch cilantro, minced (reserve the stems)

• 1 small bunch basil, minced

• 4-5 garlic scapes, sliced thin (about 1/8 inch)

• 1 bunch asparagus, woody ends trimmed and sliced in 1 inch pieces

• juice + zest from 1/2 a lemon

• 2 tablespoons roasted + salted almonds

• 1/2 teaspoon mild paprika

• extra virgin olive oil for roasting and topping off

• large grain sea salt + fresh ground pepper

instructions

• in a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch of large grain salt and 2 cups of water. bring to a boil, stir and cover for 30-35 minutes, until all water is absorbed. remove from heat and let it sit covered for 10 minutes. when ready to serve, discard cilantro stems and fluff with a fork

• while the rice is cooking preheat oven to 350° and line a baking sheet with foil or parchment. in a large bowl, combine scapes, asparagus, and lemon zest; season with sea salt and pepper, and coat evenly with olive oil (roughly 2 teaspoons). turn out onto prepared baking sheet and arrange the veggies in an even layer - roast for 12-15 minutes, until cooked through, but with some bite left

• in a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside

• in large serving bowl, combine the rice, scape and asparagus mix, half the spiced almonds and about 3/4 of the minced herbs, drizzle with some good olive oil and add lemon juice; taste and check for seasoning, adding salt + pepper accordingly. garnish with remaining almonds and herbs. serve and enjoy!

Grilled Eggplant Salad

Food Network, Bobby Flay

Ingredients

1 Italian eggplant, cut into 1-inch thick slices

1 large red onion, cut into rounds

Canola oil - I used extra virgin olive oil

1 avocado, halved, pitted and flesh chopped

1 tablespoon red wine vinegar

1 teaspoon Dijon Mustard

1 tablespoon coarsely chopped oregano leaves

Honey

Olive oil

Salt and freshly ground black pepper

1 lemon, zested

Parsley sprigs, for garnish

Directions

1. Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.

2. In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.

3. Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.

Purnima Garg's Eggplant and Tomato Curry

FOOD52 September 6, 2009, by LUVCOOKBOOKS

Ingredients

• 1 tablespoon canola oil

• 1 teaspoon brown mustard seeds

• 1 teaspoon cumin seeds

• 1 onion, sliced

• 4 Japanese (long and thin) eggplants, sliced 1/2 inch thick

• 1 serrano chile, seeded and chopped fine

• 1 teaspoon coriander

• 14 ounces canned diced tomatoes, with juice

• 1/4 teaspoon garam masala

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Directions

1. Heat oil in a large frying pan until it shimmers. Add the mustard seeds and cumin seeds and heat about 30 seconds, until they pop.

2. Add the sliced onions, and stir occasionally over medium high heat until they are deep brown in spots (this will take a while, but makes a big difference to the taste and they won't burn if you are careful).

3. Add the eggplant and fry until the skin is turning brown and the flesh just starts to soften. You may have to add a little more oil.

4. Add the chile, coriander, garam masala, tomatoes, and salt and pepper. Turn heat to medium low and cook until the eggplant is soft. Add a little water if it is getting too dry but it will be more solid than watery.

5. Serve with white rice, spicy Indian lime pickle, and plain full-fat Greek yogurt (you only use a little yogurt and the low-fat yogurt tastes thin and sour).

Parmesan and Ricotta Pizza with Pistachios, Bacon, and Micros

Urban Cultivator, Via What We Love Most

Ingredients
Honey Wheat Pizza Dough Recipe
1/2 Cup Ricotta Cheese
1/2 Cup Parmesan Cheese, Grated
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Pepper, Fresh Ground
1/4 teaspoon Sea Salt
1/4 Cup Pistachios, Chopped
4 Strips Applewood Smoked Bacon, Sliced into 1-2″ strips
1/2 Cup Micro Greens

Method
Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the Ricotta, Parmesan, Olive Oil, Sea Salt and Pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the Bacon and half of the Pistachios.

Bake the Pizza for 14-18 minutes until the dough is browned and the bacon is crispy.

Before serving garnish with the remaining Pistachios and the Micro Greens.

End of Summer Salad

Urban Cultivator, Via A House in the Hills

Ingredients
3 1/2 cups micro arugula
1 cup blackberries (ripe and sweet!)
2 tablespoons pine nuts
1 ear red corn, cut off the cob
1/2 bunch white asparagus
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 clove of garlic, pressed
2 tablespoons chopped caper berries (stems removed)
1 1/2 tablespoons of mint, finely chopped
sea salt
black pepper

Method
1. Rinse and dry microgreens. Set aside.
2. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.
3. Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper. Cut into 1/2 inch pieces.
4. Assemble the salad by combining microgreens, corn, asparagus, blackberries and pine nuts in a large bowl. Add salad dressing (recipe makes enough for some leftovers, depending on preference). Toss well and serve immediately!

Microgreens Salad with Lime Vinaigrette

Urban Cultivator, Via Everyday Dish

Ingredients
1 pkg microgreens
6 radishes, halved or sliced
2 Tbsp lime juice
1/8 tsp dry mustard powder
1/4 tsp salt
4 Tbsp olive oil
coarse sea salt, to taste
ground pepper, to taste

Method
Place the microgreens and radishes into a serving bowl and reserve in the refrigerator until ready to serve.
Whisk together the remaining ingredients, cover and refrigerate until ready to serve.
At the last moment before serving, dress the salad lightly with dressing, sprinkle with sea salt and fresh ground pepper.

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

By Susie Middleton, Fine Cooking Issue 87

Ingredients

• 2 Tbs. unsalted butter

• 1 Tbs. extra-virgin olive oil

• 1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)

• 1 tsp. kosher salt; more to taste

• 1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)

• 2 slightly heaping cups fresh corn kernels (from 4 medium ears)

• 2 tsp. minced garlic

• Scant 1/2 tsp. ground cumin

• Scant 1/2 tsp. ground coriander

• 2 to 3 Tbs. chopped fresh mint

• One-quarter lemon

• Freshly ground black pepper

Preparation

• Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

• Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

• Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

Yummy Grilled Zucchini

By Ree Drummond, The Pioneer Woman, Aug 20, 2012

Ingredients

6 whole Zucchini (medium Sized)

1/4 c. Olive Oil

1 tsp. Kosher Salt

1 tsp. Black Pepper

3 whole Lemons, Zested

1 tsp. Kosher Salt (additional)

Extra Olive Oil If Needed For Brushing

Directions

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.

Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.

Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it.

Sprinkle the lemon salt over the plate of grilled zucchini and serve.

GARLIC BUTTER SHRIMP ZUCCHINI NOODLES

Damn Delicious, MAY 8, 2019

INGREDIENTS

4 tablespoons unsalted butter, divided

4 cloves garlic, minced and divided

1 pound (3 medium-sized) zucchini, spiralized

Kosher salt and freshly ground black pepper, to taste

1 shallot, minced

1 pound medium shrimp, peeled and deveined

2 teaspoons lemon zest

2 tablespoons chopped fresh parsley leaves

DIRECTIONS

Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute.

Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm.

Melt the remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley.

Serve immediately with zucchini noodles.

Tomato-Ginger Dressing

By Melissa Pellegrino, Fine Cooking Issue 112

Ingredients

• 1 medium beefsteak tomato (about 8 oz.), cored and roughly chopped

• 1 Tbs. unseasoned rice vinegar

• 1/2 Tbs. grated fresh ginger (from a 3/4-inch piece)

• Small pinch of ground cayenne

• Kosher salt

• 2 Tbs. extra-virgin olive oil

Preparation

• Put the tomato, vinegar, ginger, cayenne, and 1/4 tsp. salt in a blender and purée until smooth. With the motor running, gradually add the olive oil through the feed hole in the blender cap. Season to taste with more salt.

Tomato Caponata

By Melissa Pellegrino Fine Cooking Issue 112

Ingredients

• 1/2 medium red onion, cut into fine dice (about 3/4 cup)

• 2 Tbs. red wine vinegar

• 1/4 tsp. granulated sugar

• Kosher salt

• 3 large tomatoes, cut into small dice

• 1/2 cup pitted chopped green olives

• 1/4 cup finely chopped caperberries

• 1 Tbs. extra-virgin olive oil

• 1 tsp. finely grated lemon zest

• 3 Tbs. toasted pine nuts

• 1 Tbs. chopped fresh flat-leaf parsley

• Freshly ground black pepper

Preparation

• In a small bowl, combine the red onion, vinegar, sugar and 1/4 tsp. salt. Let sit while you prepare the remaining ingredients.

• In a large bowl, combine the tomatoes, olives, caperberries, oil, lemon zest, and 1/2 tsp. salt.

• Drain the onion mixture (discard the liquid) and add it to the tomato mixture. Gently stir in the pine nuts and parsley, and season to taste with salt and pepper.

Carrot Bacon

By EdgyVegMay 5, 2020

INGREDIENTS

3 tbsp soy sauce or tamari 

2 tbsp olive oil

½ tbsp maple syrup

1 tbsp tahini

¼ tsp paprika

½ tbsp garlic powder

¼ tsp ground black pepper

¼ tsp liquid smoke

2 large carrots, peeled

Instructions

1. In a blender or medium-sized bowl, whisk together soy sauce, olive oil, maple syrup, tahini, paprika, garlic powder, pepper and liquid smoke. Set aside the mixture in a bowl.

2. Use a vegetable peeler, and peel the carrot from end to end, to create bacon-like strips.

3. Add the strips to the bowl with the marinade, and allow to marinate for at least 15 mins. The longer the better.

To cook in an air fryer: In batches cook at 350F for 10 mins.

To cook in an oven: Preheat oven to 400F. Bake carrots on a lined baking sheet for 10-15 minutes flipping halfway through. Depending on your oven, definitely check on them every 5 mins incase they start to burn or be too well done. The best would be to do them in an airfryer but wanted to give you an oven option as well.

Carrot Colada

By By Todd Thrasher, FOOD & WINE, August 2009

Yield: makes 1 drink

Ingredients

• Ice

• 1 ounce white rum

• 1 1/2 ounces coconut water

• 1 ounce coconut rum

• 1 ounce carrot juice

• 1 ounce clementine or orange juice

• 1 or 2 halved baby carrots, for garnish (optional)

How to Make It

Step

Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain the drink into an ice-filled highball glass and garnish with the halved baby carrots.

Carrot, Date and Feta Salad

RECIPE COURTESY OF FOOD NETWORK KITCHEN, Healthy Grilling & Summer Recipes

Yield: 4 servings

Ingredients

3 medium carrots

2 tablespoons roughly chopped fresh cilantro

1 1/2 tablespoons extra-virgin olive oil

2 teaspoons honey

Kosher salt

Juice of 1 lime

1/4 cup crumbled feta cheese

2 tablespoons chopped toasted almonds

2 tablespoons finely chopped dates

Directions

1. Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry. 

2. Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving. 

Honey-Garlic Butter Roasted Carrots

by SHEELA PRAKASH, Recipes from The Kitchen (KITCHN), Updated DEC 30, 2019

YIELD: Serves 6 to 8

PREP TIME: 5 minutes

INGREDIENTS

• 2 pounds carrots

• 3 tablespoons unsalted butter

• 3 cloves garlic, minced or grated

• 1 1/2 tablespoons honey

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons coarsely chopped fresh flat leaf parsley leaves

• Flaky sea salt (optional)

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 425°F.

2. Peel and trim the carrots. If they are more than 1-inch thick, cut them in half lengthwise; otherwise, leave them whole. Cut the carrots diagonally into 2-inch-long pieces. Place on a rimmed baking sheet; set aside.

3. Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter has a nutty aroma and is a golden-tan color, about 3 minutes. Add the garlic and continue to cook, swirling occasionally, until the butter is toasty-brown, about 30 seconds more. Remove from the heat, add the honey, and whisk to combine.

4. Drizzle half the brown butter sauce over the carrots and toss to coat. Sprinkle with the salt and pepper and toss to coat again. Spread the carrots into an even layer.

5. Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are charred and crispy, 15 to 20 minutes more.

6. Transfer to a serving bowl. Drizzle the remaining half of the brown butter sauce over the carrots, add the parsley, and toss to combine. Finish with a generous pinch of flaky sea salt, if using. Serve immediately.

Sugar Snap Pea Salad

Recipe by Claire Saffitz, bon appétit May 2018

INGREDIENTS

• ¾ cup buttermilk

• 3 Tbsp. plain whole-milk Greek yogurt

• 2 Tbsp. fresh lemon juice

• 1 small garlic clove, finely grated

• A large pinch of kosher salt

• 8 oz. sugar snap peas, strings removed, thinly sliced

• 2 Tbsp. extra-virgin olive oil, plus more

• 1 tsp. finely grated lemon zest, plus more

• Flaky sea salt

• Freshly ground black pepper

RECIPE PREPARATION

• Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper.

• Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest.

Sugar Snap Peas with Soffrito, Hot Pepper and Mint

By Travis Lett, September 2011, Food & Wine

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil

• 2 medium carrots, finely chopped

• 2 medium celery ribs, finely chopped

• 1 medium onion, finely chopped

• 1/2 medium red bell pepper, finely chopped

• 1 1/2 pounds sugar snap peas, halved crosswise

• 1/2 teaspoon crushed red pepper

• 1/2 cup torn mint leaves

• Sea salt

How to Make It

Step 1    

In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned, about 8 minutes.

Step 2    

In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the soffrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.

Sautéed Sugar Snap Peas

by Food Network, Recipe courtesy of Ina Garten 2011, All Rights Reserved

Show: Barefoot Contessa: Cook Like a Pro Episode: Make It Fast

Ingredients

• 1 1/2 pounds fresh sugar snap peas

• 1 tablespoon good olive oil

• 1 1/2 teaspoons kosher salt

• 3/4 teaspoon freshly ground black pepper

• Sea salt or fleur de sel, for serving

Directions

1. Remove and discard the stem end and string from each sugar snap pod.

2. Heat the olive oil in a large saute pan over medium-high heat.

3. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.

4. Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Roasted Beets

Recipe Courtesy of Ina Garten, 2004, Barefoot in Paris, Food Network

Ingredients

12 beets

3 tablespoons good olive oil

1 1/2 teaspoons fresh thyme leaves, minced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons raspberry vinegar

Juice of 1 large orange

Directions

1. Preheat the oven to 400 degrees.

2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)

3. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Beet Tahini Hummus

Recipe Courtesy of Food Network Kitchen, 2016

Ingredients

1 pound beets (about 3 medium or 2 large)

1 teaspoon coriander seeds

1 bay leaf

2 tablespoons olive oil

Kosher salt

1 teaspoon black sesame seeds

Two 10-ounce containers tahini hummus

1/2 cup labneh or full-fat Greek yogurt

Cilantro leaves, for serving, optional

Warm pita triangles, for serving

Directions

1. Preheat the oven to 425 degrees F. Peel the beets and cut them into 1-inch chunks. Toss the beets together with the coriander seeds, bay leaf, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 cup water in a square baking dish. Cover with aluminum foil and roast until the beets are very tender when pierced with a knife, about 45 minutes. Remove the foil and let cool about 10 minutes. Turn the oven down to 325 degrees F.

2. Spread the sesame seeds in a small ovenproof skillet or baking sheet and put in the oven to toast until fragrant, about 6 minutes. Remove from the oven and let cool.

3. Remove the bay leaf from the beets and discard. Transfer the beets and coriander seeds to the bowl of a food processor and pulse until fine and crumbly. Add the prepared hummus and continue to process until smooth and light, scraping down the bowl as necessary, about 5 minutes.

4. Scrape the beet hummus out into a medium serving bowl. Stir the labneh or yogurt vigorously in a small bowl with a spoon until it is creamy and loosened. Drop a dollop of the labneh or yogurt in the center and gently make an indentation in the center with the back of a spoon. Drizzle the remaining tablespoon olive oil into the indentation and let it spill over onto the beet hummus. Sprinkle with the black sesame seeds and some cilantro leaves. Serve with warm pita triangles.

Detoxing and Delicious ROSEMARY BEET SOUP

By Dawn Swope CHC, AADP 

Makes 2 servings 

1 young coconut, meat and water 

2 beets, peeled and chopped 

Juice from 1 large orange 

1 garlic clove 

½-inch piece ginger 

1 teaspoon rosemary 

1 scallion 

Sea salt and black pepper to taste 

Add all the ingredients to a high-speed blender. Blend until smooth 

LILLET AND BROWN-BUTTER GLAZED RADISHES WITH KOHLRABI

Recipe adapted by Source: Martha Stewart Living, October 2016

Prep Time 20 mins Serves 6

Recipe photo courtesy of Stephen Kent Johnson

INGREDIENTS

• 3 tablespoons unsalted butter, ghee, or coconut oil

• 1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving

• 1 large or 2 small kohlrabies (about 3/4 pound), peeled (no need to peel kohlrabi from Upper Pond Farm) and cut into 1/2-inch wedges

• 1 cup Lillet Blanc

• Kosher salt and freshly ground pepper

DIRECTIONS

Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Add radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables, about 15 minutes. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.

RADISH TOP SOUP AND SLOW-ROASTED RADISH ROOTS WITH FENNEL SEEDS

by: Lindsay-Jean Hard, April 26, 2015

Ingredients

For the radish-top soup:

• 3 tablespoons extra-virgin olive oil

• 4 shallots, skinned, halved, and finely sliced (1 1/4 cups)

• 1/4 teaspoon red pepper flakes

• 2 garlic cloves, skinned and finely sliced

• 8 ounces Yukon Gold potatoes, peeled and cut in 1/2-inch cubes (1 1/4 cups)

• 3 cups vegetable stock

• 2 1/2 cups spring water

• 1 teaspoon sea salt, or to taste

• freshly ground black pepper, to taste

• 12 ounces radish tops without the tough stems (or 12 ounces mustard greens), leaves and tender stems cut in 1/2-inch strips (14 cups loosely packed)

• 1 tablespoon crème fraîche, yogurt, or cashew cream

• lemon-infused oil as garnish

  
  

  For the roasted radish roots:

• 12 ounces watermelon radish roots (4 large), peeled and cut in 1/4-inch slices

• 12 ounces regular radish roots (14 large), unpeeled and quartered

• 2 teaspoons fennel seeds, crushed in a mortar

• 1/2 teaspoon sea salt, or to taste

• freshly ground black pepper, to taste

• 1 tablespoon maple syrup

• 3 tablespoons extra-virgin olive oil

  
  

  Directions

• To slow-roast the radish roots: Heat the oven to 425º F (218º C). Place the radishes in a heavy-bottomed nonstick roasting pan large enough to hold the slices in a single layer. Sprinkle with the fennel, salt, and pepper. Drizzle with the maple syrup and olive oil. Toss well, cover tightly with aluminum foil, and bake for 45 minutes, until very tender, tossing once halfway through the cooking.

• Remove foil and toss vegetables carefully so as not to break them. Return to oven, uncovered, and bake for 12 to 15 additional minutes, until golden. Remove from oven and serve with the soup.

• To make the soup: Put a large heavy-bottomed soup pot over medium-high heat. Add the olive oil, shallots, red pepper flakes, and garlic. Stir well and sauté for 2 to 3 minutes until softened, stirring from time to time. Add the potatoes, stock, water, and salt and pepper to taste. Bring to a boil. Add the radish leaves, stir well, and continue to boil until wilted, about 1 to 2 minutes. Reduce heat to medium to medium-low, cover the pot, and simmer for 20 minutes, until the potatoes are tender.

• Add the crème fraîche and purée the soup with an immersion blender or a food processor until silky smooth. Taste and adjust the seasoning if needed and keep warm.

• Place a small mound of the roots on a plate. Ladle the soup in a small bowl and place next to the roots. Drizzle the infused oil on the soup and serve immediately.

• The soup will keep for about 3 days in the refrigerator, or 1 month in the freezer.

Shaved Raw Asparagus with Parmesan Dressing

FOOD&WINE, By Mark Ladner, April 2010

Ingredients

2 pounds asparagus

1 cup coarsely grated Parmigiano Reggiano cheese (3 ounces)

3 tablespoons fresh lemon juice

2 tablespoons warm water

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

Instructions

Step 1 Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Step 2 In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.

Lemon Garlic Roasted Brussels Sprouts

by A Pinch of Healthy

Ingredients

• 1 pound brussels sprouts, trimmed

• 1.5 Tablespoons olive oil

• 1/4 teaspoon garlic powder

• salt and pepper to taste

• Juice of 1 medium lemon

Instructions

1. Preheat oven to 400 degrees.

2. Cut the rough stems off the ends of the Brussels sprouts, and cut the remaining sprout in half, peeling away any leaves that look shriveled.

3. Place the halves on a sheet pan, lined with parchment to prevent sticking, and drizzle with olive oil.

4. Sprinkle on lemon juice, salt, pepper and garlic powder, and toss with hands to help coat all the pieces.

5. Cook in the oven for about 10 minutes, and then remove carefully toss and flip everything over to make sure it gets cooked evenly.

6. Cook an additional 15 minutes or so, until your Brussels sprouts reach desired golden brown crispiness.

7. Add more lemon juice if desired, salt or pepper (to taste), and serve warm. 

Mashed Sunchokes

By Martha Stewart

Ingredients

• 1 pound sunchokes, trimmed, and cut into 1-inch pieces

• 1 cup whole milk or nondairy milk

• Coarse salt

• 1 tablespoon olive oil

Directions

Step 1

Place sunchokes in a large saucepan. Add milk and enough water to cover. Season with salt and bring to a boil over medium-high heat; immediately reduce heat to a simmer and cook until sunchokes are tender, about 30 minutes.

Step 2

Drain, reserving cooking liquid. Return sunchokes to saucepan and add olive oil; mash with a potato masher until smooth. Stir in some of the reserved cooking liquid to moisten. Serve immediately.

Carrot Top Pesto

Adapted by Elise Bauer, Simpl

INGREDIENTS

• 1 cup (packed) carrot top greens, tough stems removed

• 1 cup (packed) baby spinach

• 1 large clove garlic, crushed

• a hand full or raw nuts of choice (pine nuts and walnuts work best - reduce amount of oil if using cashews)

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1/2 cup first cold pressed, extra virgin olive oil (adjust amount to desired consistency)

Directions

1. Prep the carrot tops: Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

2. prep carrot tops for carrot top pesto

3. Pulse greens, garlic, nuts, salt, pepper in food processor: Place the carrot tops greens, baby spinach, chopped garlic, nuts, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.

4. Slowly add the olive oil: While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.

ROASTED CARROTS WITH ORANGE

by Elizabeth Stark, Recipes from The Kitchen, Jan 3, 2018

Serves 4

Ingredients

• 1 medium orange, halved

• 6 large carrots, peeled, trimmed, and cut into 1/2-inch by 1-inch chunks

• 2 tablespoons extra-virgin olive oil

• 3/4 teaspoon kosher salt

• 1/2 teaspoon chili powder

• 2 tablespoons coarsely chopped fresh parsley leaves

• Freshly ground black pepper

Directions

1. Arrange a rack in the middle of the oven and heat to 425°F.

2. Cut one of the orange halves into 4 wedges (keep the peel on). Slice the wedges into thin triangles. Place in a medium bowl, add the carrots, olive oil, salt, and chili powder, and toss to combine.

3. Transfer to a large rimmed baking sheet and spread into an even layer. Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are browned, 20 to 30 minutes more.

4. Transfer to a serving bowl. Squeeze the juice of the reserved orange half over the carrots, add the parsley and pepper, and toss to combine.

CARROT-CAKE THUMBPRINT COOKIES

By Frances Kim of Martha Stewart Living

Associate Digital Food Editor

INGREDIENTS

• 1 stick unsalted butter, melted, plus 1/2 stick, room temperature, for frosting

• 1/3 cup packed light-brown sugar

• 1/3 cup granulated sugar

• 1 large egg yolk, room temperature

• 1 cup all-purpose flour

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 3/4 teaspoon coarse salt

• 3/4 cup old-fashioned rolled oats

• 3/4 cup packed finely grated carrots (from about 3)

• 1/4 cup golden raisins, chopped

• 3/4 cup pecans, finely chopped

• 1/4 cup confectioners' sugar

• 2 ounces fresh goat cheese or cream cheese, room temperature

• 1 1/2 teaspoons apricot jam

DIRECTIONS

1. Preheat oven to 350 degrees. In a large bowl, whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots, and raisins. Cover and refrigerate 30 minutes.

2. Roll dough into 1 1/2-inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool.

3. In a bowl, beat remaining 1/2 stick butter and confectioners' sugar on medium until smooth. Beat in goat cheese until just combined. Swirl in jam. Fill center of each cookie with goat-cheese mixture; serve.

Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews

SAVEUR, November 16, 2015

Ingredients

2 lb. sweet potatoes, peeled and cut crosswise into 1/2-inch-thick slices

1⁄4 cup plus 2 tbsp. red palm oil or vegetable oil

1 tbsp. cumin seeds

1 tbsp. thyme leaves

2 cloves garlic

Kosher salt and freshly ground black pepper

2 tbsp. fresh lime juice 1 tsp. minced ginger

1 lb. collard greens, stems removed, leaves thinly shredded

(6 cups) 2 oz. goat cheese, crumbled

1⁄4 cup roasted, unsalted cashews, roughly chopped

Instructions

1. Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.

2. Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1⁄4 cup palm oil until emulsified and then season the vinaigrette with salt and pepper.

3. To serve, place the collard greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.

Spicy Roasted Daikon “French Fry” Recipe

BY Valentina, Cooking on the Weekends, January 9, 2019

Ingredients

• 5 cups (about 1 3/4-pounds) Daikon radish, peeled & sliced - see instruction no. 2. for instructions

• 3 1/2 tablespoons grapeseed oil

• 1 1/2 teaspoons chile paste (I like Sambal Oelek)

• 1 teaspoon low sodium Tamari or soy sauce

• 1/2 teaspoon ginger pulp, freshly grated

• 1/2 teaspoon granulated sugar

• 1/2 teaspoon sea salt

Instructions

1. Preheat the oven to 475°F, and adjust a rack to the center.

2. Cut the Daikon into sections approximately 3-inches long, then cut about 1/4-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about 1/4-inch thick. Stand these slices on top of each other, and then cut them into sticks about 1/4-inch thick. Add all of the Daikon slices to a baking sheet and set aside.

3. In a small bowl, combine the oil, chile paste, Tamari or soy sauce, ginger, sugar and salt.

4. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.

5. Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)

6. Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.

7. Serve!

Oven-Roasted Eggplant Recipe

By Ruth Lively, Fine Cooking Issue 59

Ingredients

• 2 lb. eggplant (about 2 globe or 4 Italian)

• Kosher salt

• 2 to 3 Tbs. extra-virgin olive oil

• 8 fresh thyme sprigs

• Lemon wedges or a vinaigrette for serving (optional)

Preparation

• Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.

• Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1 tsp. per half for Italian eggplant, 2 tsp. per half for globe). Arrange each half, cut side down, on top of a sprig or two of thyme on the baking sheet. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon.

Herby Garlic Confit

Bon Appétit, October 2018, Fine Cooking Issue 59

Makes about 2 cups

You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes

Ingredients

• 4 heads of garlic, cloves separated, unpeeled (the heads can also be roasted whole by cutting the top of the bulb off and generously drizzling olive oil over the tops)

• A small handful of thyme sprigs, rosemary sprigs, and/or bay leaves

• 1½ cups extra-virgin olive oil

Recipe Preparation

Preheat oven to 250°. Place garlic, herbs, and oil in an 8x8" baking dish or a small saucepan. Cover with foil and bake until garlic is tender, 60–75 minutes. (You’ll have to pop one out of its skin to test it; it should be soft and jammy.) Let cool. Do Ahead: Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before

Polenta with Fresh Corn

Martha Stewart Living, October 1998

Serves 4

INGREDIENTS

• 1 1/2 teaspoons salt

• 2 ears fresh corn, kernels removed

• 2 cups milk or dairy-free option

• 1 cup quick-cooking polenta

• 4 tablespoons unsalted butter or dairy-free option

• 1/4 teaspoon freshly ground pepper

DIRECTIONS

1. Pour 2 cups water into a medium saucepan. Add the salt, corn kernels, and milk. Set over high heat, and bring to a boil. In a steady stream, slowly pour in the polenta, stirring constantly.

2. Reduce heat to low, and simmer, stirring often, until polenta is very thick, 4 to 6 minutes. Stir in the butter and pepper. Serve warm.

MEXICAN CORN ON THE COB - (Adapted for flavor and for vegan)

Adapted recipe DAMNDELICIOUS.NET, APRIL 18, 2014

INGREDIENTS:

• 6 ears corn, unhusked or cooked how you like

• 6 tablespoons unsalted butter, mayonnaise works best - or vegan”butter”/ spread

• 2 teaspoons chili powder - optional

• 1/4 cup grated cotija cheese - a must for this recipe and I also add grated parmesan cheese

• 1/4 cup freshly chopped cilantro leaves - optional

• Juice of 2 limes - delicious, but optional

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.

3. Peel down the husks. Rub each ear of corn with 1 tablespoon butter or spread.

4. Serve immediately, sprinkled with chili powder, cotija and parmesan, cilantro and lime juice - I add lots of cotija.

Bacon-Wrapped Scallions (Cipollate con Pancetta)

by Matt Taylor-Gross, SAVEUR, January 10, 2011

Yield: serves 4

Ingredients

• 24 large scallions, trimmed

• 8 strips bacon or pancetta

• Kosher salt and freshly ground black pepper, to taste

• 1⁄4 cup vegetable oil

Instructions

1. Wrap 3 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6–8 minutes. Serve hot.

RAW SUMMER TOMATO SAUCE FOR PASTA

by Lidia

Makes 3 to 4 cups—enough to sauce 1 pound of cooked dry pasta

Ingredients

• 2 POUNDS RIPE SUMMER TOMATOES, PREFERABLY HEIRLOOM VARIETIES IN A MIX OF COLORS AND SHAPES

• 3 TO 4 PLUMP PEELED GARLIC CLOVES

• 1/2 TEASPOON SALT

• 6 LARGE BASIL LEAVES (ABOUT 3 TABLESPOONS SHREDDED)

• 1/4 TEASPOON PEPERONCINO, OR MORE OR LESS TO TASTE

• 1/2 CUP EXTRA-VIRGIN OLIVE OIL

• 1 CUP OR MORE GRATED GRANA PADANO OR CUBED FRESH MOZZARELLA

  Directions

  Rinse the tomatoes, drain and wipe dry. Cut out the core and any other tough parts. Working over a big mixing bowl to catch all the juices, cut the tomatoes—cherry tomatoes in half; regular tomatoes into 1-inch chunks—and drop them in the bowl.

  Smash the garlic cloves with a chef’s knife and chop into a fine paste (easier if you add some of the salt as you chop; mash the garlic bits and salt with the flat side of the knife too.) Scatter the garlic paste and the rest of the salt (1/2 teaspoon in all) over the tomatoes and stir gently. Pile up the basil leaves and cut into thin strips. Scatter these over the tomatoes, then sprinkle in the peperoncino. Pour in the oil, stir and fold to coat the tomatoes and distribute the seasonings.

  Cover the bowl with plastic wrap and let it marinate at room temperature for 1 to 2 hours.

  Toss the marinated sauce with freshly cooked and drained pasta. Serve as is or toss in 1 cup grated Grana Padano or Parmigiano-Reggiano. For an extra richness, add 1 cup or more cubed fresh mozzarella.

Napa Cabbage Salad + Peanut Dressing

Adapted recipe by: EMILY NICHOLS | WWW.HUNGRYINLOVE.COM - Food52, January 8, 2015

Ingredients

Napa Cabbage Salad

• 1/2 head napa cabbage

• 1 cup cilantro leaves, chopped

• 1 cup bean sprouts

• 2 Thai chiles, finely diced

• 3 green onions, finely diced

• 1 packet ORGANIC Ramen noodles, crushed and toasted in a dry skillet

• 2 tablespoons toasted sesame seeds

Peanut Dressing

• Juice of one lime

• 3 tablespoons peanut butter

• 3 tablespoons peanut oil

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 2 inch piece ginger, peeled and chopped

• 1 clove garlic, peeled and chopped

• 1 tablespoon salt

• 1 teaspoon siracha

• 1/2 teaspoon sesame oil

  Directions

  1. To make the dressing, combine all ingredients in a blender or food processor and blend until smooth, about 1 minute.

  2. Cut the cabbage into thin strips: lay the half cabbage head on a cutting board and cut in half lengthwise, leaving the root end in tact. Then cut the remaining halves in half again lengthwise. Now cut all three sections crosswise into half inch strips until you reach the root end.

  3. To prep the ramen noodles, crush lightly while still in packaging. Open package and discard seasoning packet. In a dry skillet over medium heat toast noodles until lightly browned, about 4-6 minutes.

  4. Toss cabbage, cilantro, bean sprouts, green onions, chiles, ramen noodles, and sesame seeds with peanut dressing and serve. Try tofu, chopped nuts, shredded chicken, or grilled salmon if you're looking for some protein.

WALNUT MEAT TACOS WITH LIME CASHEW CREAM {GF, DF, raw, vegan}

Adapted by Nutrition. Eat Kind. Be Healthy

Ingredients

WALNUT TACOS

• 1.5 cups de-shelled walnuts

• 1 tsp garlic powder

• 1/2 tsp cumin

• 1/2 tsp chili powder

• 1 Tb tamari ( can use soy sauce if not gf or coconut aminos if you do not do soy)

• 1 head of Napa Cabbage (Chinese Cabbage)

Toppings

• 1 cup carrots chopped

• 1 cup red cabbage chopped

• 1/4-1/2 cup onion chopped

• cilantro chopped

LIME CASHEW SOUR CREAM

• 1 Cup cashews soaked overnight (or soaked at least 10 mins in boiling water)

• 1/3-1/2 cup water (and more if needed)

• 2 Tb lime juice

• 1 TB apple cider vinegar

• Pinch of salt

Instructions

1. Add walnuts to a food processor and process until mixture is kind of "meaty".

2. Put mixture in bowl and add seasonings and mix.

3. Add rest of the ingredients (up until tamari) and stir until incorporated

4. Fill taco shells with walnut mixture and top with toppings of choice.

5. To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency.

6. Top tacos with sour cream and enjoy!

Stir-Fried Kohlrabi with Bacon and Scallions

Recipe adapted by Andy Baraghani, Bon Appétit - October 2016

INGREDIENTS

• 4 ounces ORGANIC and preferably local slab or thick-cut bacon, cut into small pieces

• 1 pound medium kohlrabies, peeled, cut into ⅓-inch-thick wedges, plus 6 cups coarsely torn kohlrabi greens

• 6 scallions, white and pale-green parts only, cut into 1-inch pieces

• 3 garlic cloves, thinly sliced

• 1 tablespoon soy sauce or tamari

• Kosher salt, freshly ground pepper

PREPARATION

• Cook bacon in a large skillet over medium heat, stirring occasionally, until bacon begins to brown, 5–7 minutes; transfer to a bowl.

• Increase heat to medium-high and cook kohlrabies in skillet, tossing occasionally, until golden brown, about 5 minutes. Add scallions and garlic and cook, tossing, until scallions are soft and garlic is golden, about 3 minutes. Add kohlrabi greens and 3 Tbsp. water and cook, tossing, until greens are tender, about 2 minutes. Add bacon and soy sauce and toss to combine; season with salt and pepper.

Lillet and Brown-Butter Glazed Radishes with Kohlrabi

Recipe adapted by Source: Martha Stewart Living, October 2016

Prep Time 20 mins Serves 6

INGREDIENTS

• 3 tablespoons unsalted butter, ghee, or coconut oil

• 1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving

• 1 large or 2 small kohlrabies (about 3/4 pound), peeled (no need to peel kohlrabi from Upper Pond Farm) and cut into 1/2-inch wedges

• 1 cup Lillet Blanc

• Kosher salt and freshly ground pepper

DIRECTIONS

Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Add radishes, kohlrabi, Lillet, and 3/4 cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly coats vegetables, about 15 minutes. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve.

Radish Top Soup and Slow-Roasted Radish Roots with Fennel Seeds

by: Lindsay-Jean Hard, April 26, 2015

Ingredients

For the radish-top soup:

• 3 tablespoons extra-virgin olive oil

• 4 shallots, skinned, halved, and finely sliced (1 1/4 cups)

• 1/4 teaspoon red pepper flakes

• 2 garlic cloves, skinned and finely sliced

• 8 ounces Yukon Gold potatoes, peeled and cut in 1/2-inch cubes (1 1/4 cups)

• 3 cups vegetable stock

• 2 1/2 cups spring water

• 1 teaspoon sea salt, or to taste

• freshly ground black pepper, to taste

• 12 ounces radish tops without the tough stems (or 12 ounces mustard greens), leaves and tender stems cut in 1/2-inch strips (14 cups loosely packed)

• 1 tablespoon crème fraîche, yogurt, or cashew cream

• lemon-infused oil as garnish

  
  

  For the roasted radish roots:

• 12 ounces watermelon radish roots (4 large), peeled and cut in 1/4-inch slices

• 12 ounces regular radish roots (14 large), unpeeled and quartered

• 2 teaspoons fennel seeds, crushed in a mortar

• 1/2 teaspoon sea salt, or to taste

• freshly ground black pepper, to taste

• 1 tablespoon maple syrup

• 3 tablespoons extra-virgin olive oil

  
  

  Directions

• To slow-roast the radish roots: Heat the oven to 425º F (218º C). Place the radishes in a heavy-bottomed nonstick roasting pan large enough to hold the slices in a single layer. Sprinkle with the fennel, salt, and pepper. Drizzle with the maple syrup and olive oil. Toss well, cover tightly with aluminum foil, and bake for 45 minutes, until very tender, tossing once halfway through the cooking.

• Remove foil and toss vegetables carefully so as not to break them. Return to oven, uncovered, and bake for 12 to 15 additional minutes, until golden. Remove from oven and serve with the soup.

• To make the soup: Put a large heavy-bottomed soup pot over medium-high heat. Add the olive oil, shallots, red pepper flakes, and garlic. Stir well and sauté for 2 to 3 minutes until softened, stirring from time to time. Add the potatoes, stock, water, and salt and pepper to taste. Bring to a boil. Add the radish leaves, stir well, and continue to boil until wilted, about 1 to 2 minutes. Reduce heat to medium to medium-low, cover the pot, and simmer for 20 minutes, until the potatoes are tender.

• Add the crème fraîche and purée the soup with an immersion blender or a food processor until silky smooth. Taste and adjust the seasoning if needed and keep warm.

• Place a small mound of the roots on a plate. Ladle the soup in a small bowl and place next to the roots. Drizzle the infused oil on the soup and serve immediately.

• The soup will keep for about 3 days in the refrigerator, or 1 month in the freezer.
  
  

Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme

by Dana Velden

Yields 2 to 4 servings

INGREDIENTS

• 1 small spaghetti squash (about 1 1/2 pounds)

• 1 tablespoon olive oil, divided

• 2 cloves garlic, smashed

• 1 pound asparagus

• 3/4 cup ricotta cheese

• 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)

• 1 teaspoon finely grated lemon zest

• 1 teaspoon fresh thyme leaves (from 4 to 5 sprigs)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 3 tablespoons pine nuts, toasted

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 375°F.

2. Cut the squash in half lengthwise and scrape out the seeds. Brush the cut sides with 1/2 tablespoon of the oil. Place cut-side down on one half of a rimmed baking sheet. Roast for 35 minutes. Meanwhile, trim the woody ends of the asparagus and cut the stalks on a diagonal into 2-inch pieces.

3. Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining 1/2 tablespoon oil. Place a garlic clove beneath each squash half. Return the baking sheet to the oven and roast until the asparagus is tender and starting to char, and the squash is easily pierced with a fork, about 10 minutes. Meanwhile, place the ricotta, lemon juice, zest, thyme, salt, and pepper in a large bowl, and stir to combine.

4. Remove the baking sheet from the oven and carefully remove the garlic cloves from beneath the squash. Add to the ricotta and mix well. Add the asparagus to the bowl.

5. When the squash is cool enough to handle but still warm, run a fork through the flesh to separate and remove the strands from the shell. Add to the ricotta mixture and stir to combine. Divide between plates or transfer to a serving platter and top with the pine nuts.

Asparagus and Chickpea Salad with Vegan Buttermilk Dressing (delicious and Vegan!)

by Dianne Wenz

Yields 4 servings

Ingredients

For the Dressing

• ¾ cup non-dairy milk

• 1 teaspoon apple cider vinegar

• 1 cup raw cashews, soaked for two hours, rinse and drained

• 3 tablespoons lemon juice

• 2 teaspoons Dijon mustard

• ½ teaspoon sea salt

• 1 clove garlic

• ¼ cup fresh parsley, chopped, loosely packed

• ¼ cup fresh chives, chopped, loosely packed

• For the Salad

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 1 head green leaf lettuce, chopped

• 1 bunch watercress, stems removed

• 1 head radicchio, sliced

• 1 ½ cups cooked chickpeas, or 1 14-ounce can, drained and rinsed

• ¼ cup sliced almonds, toasted

• ¼ cup parsley, chopped

• ½ cup vegan feta, or your favorite vegan cheese

Instructions

1. Make the dressing. Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want.


2. Mix the curdled milk, cashews, mustard, garlic, and salt together in a food processor or high-speed blender until smooth and creamy. Add the parsley and chives and pulse a couple times to combine.


3. Blanch the asparagus. Prepare a large bowl with ice water. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 4 minutes (depending on thickness), until bright green. Remove the asparagus pieces from the pot with tongs or a skimmer, and immediately transfer them to the ice water bowl. Let them sit in the ice water for a minute. Drain and pat dry.


4. Assemble the salad. Add the lettuce, watercress, radicchio, asparagus and chickpeas to a large bowl. Add about half of the dressing, and toss to coat. Top with the almonds, parsley and feta, and then drizzle on the rest of the dressing.


Divide among 4 plates and serve.

PASTA E FAGIOLI

by David Tanis, Saveur, January 5, 2016

SERVES 4-6

1 HOUR, 45 MINUTES

Ingredients

2 cups dried cranberry beans, soaked overnight and drained

6 tbsp. extra-virgin olive oil

2 small yellow onions, finely chopped

4 oz. pancetta, cut crosswise into 1⁄4-inch pieces

1⁄4 tsp. crushed red chile flakes

4 cloves garlic, minced

Kosher salt and freshly ground black pepper

8 oz. orecchiette pasta

1 cup grated Pecorino Romano, plus more for serving

1⁄4 cup finely chopped flat-leaf parsley

2 tsp. minced rosemary

Instructions

In a 4-qt. saucepan, combine the beans with 6 cups water and bring to a boil. Reduce the heat to maintain a simmer and cook the beans until tender, about 1 hour. Drain the beans and reserve 1 cup of their cooking liquid.

Rinse and wipe out the pan and return to medium heat. Heat the olive oil, add the onions, and cook until soft, about 10 minutes. Stir in the pancetta, chile flakes, and garlic. Season with salt and pepper and cook until the pancetta is just cooked but not crisp, about 5 minutes. Gently stir in the beans and their cooking liquid and cook until heated through, about 2 minutes.

Meanwhile, in a pan of boiling salted water, cook the pasta until al dente, about 10 minutes. Drain the pasta and reserve 1⁄2 cup pasta water. Stir the pasta and 1⁄4 cup of the pasta water into the beans and cook until warmed through, about 2 minutes (add the remaining pasta water if needed to make a creamy sauce). Stir in the pecorino, parsley, and rosemary and serve with more pecorino on the side.

Ginger Tea: Hot or iced

by Dawn Swope CHHC, AADP

Serves 1

Ingredients

• Organic fresh ginger

• Fresh lemon

• Local honey

• Hot filtered water

Directions

Break off a knuckle of ginger or cut a knuckle size piece off. Wash. Grate or cut into small pieces. Steep for 15 minutes in 8 oz of hot water using a tea ball, bag, or strainer. Add honey to taste and 1/2 of a fresh squeezed lemon or to taste. Serve hot, add ice, or cool and refrigerate.

Optional Boosts: Add turmeric powder or fresh grated turmeric, fresh grated black pepper, dash of cayenne.

Fresh Ginger Moscow Mule

Recipe by Fairmont Banff Springs, Alberta, Canada, bon appétit, July 2014

Photos by Alex Lau

INGREDIENTS

• 2 oz. vodka

• 1½ oz. simple syrup

• 1 oz. fresh lime juice

• 1 teaspoon finely grated peeled ginger

• 2 oz. club soda

• 1 lime wedge

• Candied ginger (for serving)

  
  RECIPE PREPARATION

• Combine vodka, simple syrup, lime juice, and ginger in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a highball glass filled with ice; top off with club soda and garnish with lime wedge and candied ginger.

RAW GINGER SNAPS

by The Simple Veganista

Vegan Sweet Potato Chili

by Martha Stewart

Serves 4 to 6; Makes 6 cups

Ingredients

• 2 tablespoons extra-virgin olive oil

• 2 dried ancho chiles (1 ounce), stems removed, split lengthwise, and seeded

• 1 medium onion, chopped (1 1/2 cups)

• 3 cloves garlic, minced (1 tablespoon)

• Kosher salt and freshly ground pepper

• 2 tablespoons tomato paste

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1/8 teaspoon cayenne pepper, optional

• 1 1/2 pounds sweet potatoes (2 medium), peeled and cut into 1/2-inch pieces (4 cups)

• 1 (15-ounce) can black beans, drained and rinsed

• Sliced avocado, thinly sliced scallions, and crushed corn chips, for serving

Directions

1. Heat oil in a medium saucepan over medium-high. Add chiles, onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until onion is softened and lightly browned, 5 to 6 minutes. Add tomato paste, chili powder, cumin, and cayenne, if using; cook until fragrant, about 2 minutes. Stir in sweet potatoes and 4 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, 20 to 25 minutes. Let cool 5 minutes.

2. Transfer chiles, 1 cup sweet potatoes, and 1 cup cooking liquid to a blender and puree until thick and smooth. Return to saucepan along with beans. Cook over medium heat until beans are warmed through, 5 minutes more. Adjust seasoning as desired. Serve, with avocado, scallions, and corn chips.

Baked Sweet Potatoes

October 2006

RECIPE BY REAL SIMPLE

Baked sweet potatoes are terrific with just a little butter and seasoning. Purists will love this recipe but if you need a little something extra, try sprinkling brown sugar or ground cinnamon over the top for a finishing touch.

Ingredients

• 6 medium sweet potatoes, unpeeled

• 6 tablespoons unsalted butter

• 1/2 teaspoon kosher salt

• 1/8 teaspoon black pepper

How to Make It

Heat oven to 400° F. 
Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. 

Make a slit in the top of each sweet potato. Top with 1 tablespoon of butter and season with the salt and pepper.

Variation: Baking sweet potatoes intensifies their sweetness, making them surprisingly satisfying with little, if any, embellishment. If you crave something over the top, try some maple syrup or brown sugar, a spoonful of sour cream, a pinch of ground cinnamon, some caramelized onions, a handful of pecans or walnuts, jarred applesauce or chutney, canned chipotles in adobo, crystallized ginger, or grated orange zest.

French Onion Soup, Lacto-Ovo Vegetarian

VEGETARIAN TIMES EDITORS, JAN 2, 2006

Serves 6

Ingredients

• 2 Tbs. unsalted butter

• 1 Tbs. vegetable oil

• 5 large onions (about 3 lb.), halved and thinly sliced

• 3 cloves garlic, minced (about 1 Tbs.)

• 1/2 tsp. salt

• 2 Tbs. all-purpose flour

• 6 cups roasted or low-sodium vegetable broth

• 1/3 cup dry sherry

• 1 tsp. Dijon mustard

• 1 tsp. sherry vinegar

• 6 1/2-inch slices sourdough bread, toasted

• 2/3 cup shredded Jarlsberg or Gruyere cheese

Preparation

1. Heat butter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.

2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in broth, sherry and mustard. Cover, and simmer 15 minutes, stirring occasionally. Stir in sherry vinegar.

3. Preheat broiler. Ladle soup into six heatproof bowls. Top each with slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.

CHICKEN AND ONION TAGINE (DJEJ BESLA)

BY Todd Coleman, FEBRUARY 16, 2015

SERVES 4-6

Ingredients

• 1 tbsp. kosher salt, plus more to taste

• 6 cloves garlic, roughly chopped

• 2 tsp. cumin seeds, crushed 1 tsp. paprika

• 1 tsp. ground turmeric

• 5 tbsp. olive oil

• 4 skinless bone-in chicken thighs

• 4 skinless bone-in chicken drumsticks

• 1 tsp. crushed saffron threads

• 4 medium yellow onions, cut into 12 wedges each

• Freshly ground black pepper, to taste

• 1 lemon, thinly sliced crosswise, seeds removed

• 1 1/4 cups pitted green olives

• 1/3 cup finely chopped cilantro

• Cooked white rice, for serving

Instructions

Make a spice paste: Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste (or use a mortar and pestle); transfer paste to a large bowl and stir in cumin, paprika, and turmeric. Stir in 3 tbsp. oil, and then add chicken thighs and drumsticks; toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours. Heat remaining oil in an 8-qt. Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces, and cook, turning once, until golden brown on both sides, about 10 minutes; transfer to a plate and set aside. Add saffron and onions to pot, season with salt and pepper, and cook, stirring occasionally, until soft, about 15 minutes. Return chicken to pot along with lemon slices and 1 cup water, and bring to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 40 minutes. Remove from heat, and scatter olives and cilantro over chicken; serve with rice.

Sauteed Radishes with Spinach

Recipe Courtesy of Food Network Magazine

Serves 4

Directions

Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.

Radishes with Dukkah

Recipe by Claire Saffitz, bon appétit, May 2014

INGREDIENTS

• ¼ cup pistachios

• 1 tablespoon pine nuts

• 1 tablespoon sesame seeds

• 1 teaspoon coriander seeds

• 1 teaspoon cumin seeds

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• Breakfast radishes and olive oil (for dipping)

RECIPE PREPARATION

• Preheat oven to 350°. Place pistachios and pine nuts on a rimmed baking sheet and toast for 5 minutes. Add sesame seeds, coriander seeds, and cumin seeds and toast until nuts are golden brown and spices are fragrant, about 5 minutes. Let cool. Coarsely grind in a blender or food processor with salt and pepper. Serve breakfast radishes with olive oil and dukkah for dipping.

Hasselback Tomato Caprese

by Bev Cooks, tbsp, © 2018 ®/TM General Mills All Rights Reserved

Tomato, Onion, and Roasted Lemon Salad

YOTAM OTTOLENGHI BON APPÉTIT AUGUST 2014

INGREDIENTS

1. 1 lemon, halved lengthwise, thinly sliced, seeds removed

   1. 1 tablespoon thinly sliced fresh sage leaves

   2. 1/2 teaspoon sugar

   3. 2 tablespoons olive oil, divided

   4. 1 tablespoon pomegranate molasses

   5. 1/2 teaspoon ground allspice

   6. Kosher salt, freshly ground pepper

   7. 1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved

   8. 1/2 small red onion, thinly sliced

   9. 1/4 cup fresh flat-leaf parsely leaves with tender stems

   10. 1/4 cup fresh mint leaves, torn if large

   11. 1/4 cup purple sprouts or microgreens (optional)

2. Ingredient info:

   • Pomegranate molasses is available at Middle Eastern markets and some grocery stores, and online.

PREPARATION

1. Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.

2. Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.

3. Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Basic, but not basic, Kale

by Dawn Swope CHHC, AADP

INGREDIENTS

• Kale

• Extra virgin olive oil (click here to check for the purity of your o/o; you could be doing more harm than good - the fridge test is not reliable) Yes this is a serious issue and not "fake news," click here. Although the articles are not current, it is still current and pertinent news.

• Fresh Organic Garlic

• Chilli flakes

• Himalayan salt and pepper

DIRECTIONS

1. Soak kale in a veggie wash or 1-part white vinegar mixed with 2-parts water and rinse well. Tear the leaves from the stem and discard the stem or save them for a green juice, soup or stock, or compost. Tear the leaves into medium-sized pieces.

2. Heat a pan to medium low heat (the health benefits of olive oil are compromised when used under high heat. It actually becomes unhealthy) and add two teaspoons of olive oil or substitute with Ghee. Add kale leaves to pan and stir occasionally, but don't let the kale char.

3. When kale is bright green and beginning to wilt, add crushed garlic, chilli flakes, salt and pepper, all to taste. Toss well and serve as is or add to other dishes and salads

Potato Kale Soup

Adapted recipe by Dawn Swope, February 5, 2015 by Holly, My Plant-based Family

Ingredients

• 3 lbs of potatoes, chopped into bite-sized pieces (peeling is optional)

• 3 carrots, sliced

• 3 ribs celery, sliced

• 1 bunch of fresh kale torn into small pieces or 10 oz bag of frozen kale

• 1/3 cup dry organic veggie broth mix (or bullion) with enough water to cover everything or organic veggie broth enough to cover everything

Note: This soup can be made on the stove, in the Crock Pot or in the Instant Pot

Directions

1. Place all of the veggies into the pot. Sprinkle in Dry Veggie Broth Mix or use your favorite broth or bullion.

2. Cover with water and give it a good stir.

3. Cook covered.

Stove Top version: Cook over medium heat for about 30 minute. The time will vary depending on how large the veggies are.

Crock Pot version: Cook on low for 7 hours or high for 4 hours.

Instant Pot version: Press the SOUP button, you can choose either quick release or allow the pressure to come down slowly.

Serve 

Roasted Carrots with Orange

by Elizabeth Stark, Recipes from The Kitchen, Jan 3, 2018

Serves 4

Ingredients

• 1 medium orange, halved

• 6 large carrots, peeled, trimmed, and cut into 1/2-inch by 1-inch chunks

• 2 tablespoons extra-virgin olive oil

• 3/4 teaspoon kosher salt

• 1/2 teaspoon chili powder

• 2 tablespoons coarsely chopped fresh parsley leaves

• Freshly ground black pepper

Directions

Arrange a rack in the middle of the oven and heat to 425°F.

Cut one of the orange halves into 4 wedges (keep the peel on). Slice the wedges into thin triangles. Place in a medium bowl, add the carrots, olive oil, salt, and chili powder, and toss to combine.

Transfer to a large rimmed baking sheet and spread into an even layer. Roast 15 minutes. Flip the carrots, then roast until the carrots are tender and the edges are browned, 20 to 30 minutes more.

Transfer to a serving bowl. Squeeze the juice of the reserved orange half over the carrots, add the parsley and pepper, and toss to combine.

Carrot-Cake Thumbprint Cookies

By Frances Kim of Martha Stewart Living

Associate Digital Food Editor

Ingredients

• 1 stick unsalted butter, melted, plus 1/2 stick, room temperature, for frosting

• 1/3 cup packed light-brown sugar

• 1/3 cup granulated sugar

• 1 large egg yolk, room temperature

• 1 cup all-purpose flour

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 3/4 teaspoon coarse salt

• 3/4 cup old-fashioned rolled oats

• 3/4 cup packed finely grated carrots (from about 3)

• 1/4 cup golden raisins, chopped

• 3/4 cup pecans, finely chopped

• 1/4 cup confectioners' sugar

• 2 ounces fresh goat cheese or cream cheese, room temperature

• 1 1/2 teaspoons apricot jam

Directions

1. 1. Preheat oven to 350 degrees. In a large bowl, whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots, and raisins. Cover and refrigerate 30 minutes.

2. 2. Roll dough into 1 1/2-inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool.

3. 3. In a bowl, beat remaining 1/2 stick butter and confectioners' sugar on medium until smooth. Beat in goat cheese until just combined. Swirl in jam. Fill center of each cookie with goat-cheese mixture; serve.

CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES + ASPARAGUS

by Dolly and Oatmeal

| serves 4 as a side |

this is more a "kitchen sink" recipe, i usually throw ingredients together that i have lying around the fridge so the amounts here are somewhat rounded up or down.  the minced cilantro and basil are approximate amounts, but i usually like the ratio of 1/2 cup fresh herbs to 1 cup rice - so i would aim for measuring it that way.  this dish is subtle enough that other flavors could definitely be added, be it different herbs or more pungent spices. 

INGREDIENTS

• 1 cup black rice, rinsed

• 1 bunch cilantro, minced (reserve the stems)

• 1 small bunch basil, minced

• 4-5 garlic scapes, sliced thin (about 1/8 inch)

• 1 bunch asparagus, woody ends trimmed and sliced in 1 inch pieces

• juice + zest from 1/2 a lemon

• 2 tablespoons roasted + salted almonds

• 1/2 teaspoon mild paprika

• extra virgin olive oil for roasting and topping off

• large grain sea salt + fresh ground pepper

instructions

• in a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch of large grain salt and 2 cups of water. bring to a boil, stir and cover for 30-35 minutes, until all water is absorbed. remove from heat and let it sit covered for 10 minutes. when ready to serve, discard cilantro stems and fluff with a fork

• while the rice is cooking preheat oven to 350° and line a baking sheet with foil or parchment. in a large bowl, combine scapes, asparagus, and lemon zest; season with sea salt and pepper, and coat evenly with olive oil (roughly 2 teaspoons). turn out onto prepared baking sheet and arrange the veggies in an even layer - roast for 12-15 minutes, until cooked through, but with some bite left

• in a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside

• in large serving bowl, combine the rice, scape and asparagus mix, half the spiced almonds and about 3/4 of the minced herbs, drizzle with some good olive oil and add lemon juice; taste and check for seasoning, adding salt + pepper accordingly. garnish with remaining almonds and herbs. serve and enjoy!

GARLIC SCAPE DIP

Adapted recipe by Dawn Swope, epicurious, SUBMITTED BY MDM251 UPDATED: SEPTEMBER 28, 2015

INGREDIENTS

• 3-4 garlic scapes, chopped

• 1 Tbsp FRESH lemon juice (to taste)

• 1 can canneli beans - to not only reduce flatulence, but for the body to be able to utilize the nutrients from beans, soak your beans for 8 hours prior to cooking if you are using dry. If you are using canned, check that the company soaks their beans. Most don't!

• 1/2 tsp sea salt (to taste)

• 1/4 cup pine nuts

• 1/4 cup olive oil (to texture) - Make sure it is pure o/o, check your brand online for purity. Your health is at risk.

• Black pepper (to taste)

• Pinch of sugar (to taste) - or local honey

• 2-3 tbsp water (to texture)

PREPARATION

1. add ingredients to food processor or blender, blend to texture of a dip, adding 2-3 tablespoons water, as necessary, and desired flavor

GRILLED ROMAINE LETTUCE SALAD WITH BLUE CHEESE AND BACON

BY SAVEUR EDITORS AUGUST 5, 2014, Penny De Los Santos

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.

SERVES 4-6

Ingredients

6 strips bacon

2 tbsp. olive oil

2 tbsp. balsamic vinegar

2 tbsp. Worcestershire sauce

5 heads romaine lettuce, halved lengthwise, rinsed and dried

Kosher salt and freshly ground black pepper, to taste

4 oz. blue cheese, crumbled

Instructions

Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.

Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.

Strawberries and Cream (Dairy-free, vegan, gluten-free)

by Dawn Swope CHHC, AADP

This is a simple recipe using sweet cashew cream and fresh strawberries.

Thoroughly wash the strawberries in a store bought veggie wash or with a white vinegar and water solution. Hull and cut or leave whole. Serve as a parfait, blend together for strawberry cashew cream, or simply top fresh cut strawberries with cashew cream. If you have never tried cashew cream you will be amazed at how delicious it tastes. Below is the recipe for cashew cream.

Vanilla Cashew Cream

by The Blender Girl

• 1 cup raw unsalted cashews, soaked for 2 hours

• 1/2 cup (120ml) filtered water, plus more to taste

• 2 tablespoons pure maple syrup, plus more to taste

• 1 teaspoon natural vanilla extract, plus more to taste

• Pinch of Celtic sea salt

1. Drain the cashews, and discard the soaking water.

2. Pour the fresh 1/2 cup filtered water into the blender, and add the soaked cashews with the maple syrup, vanilla, and salt. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak water, sweetener, and vanilla to taste.

3. Transfer to a sealed container in the fridge, and chill for a few hours to thicken.

4. The cream will keep in the fridge for about 5 days.

CUCUMBER MANGO SOUP

by Dawn Swope, CHHC

Serves 2

2 cucumbers, peeled and roughly chopp

Strawberry–Graham Galette

Adapted from by Recipe by Claire Saffitz, BON APPÉTIT JULY 13, 2017

Ingredients

• 7 graham crackers (about 3.7 ounces)

• ¾ teaspoon kosher salt

• ⅔ cup all-purpose flour, plus more for rolling

• 5 tablespoons sugar, divided

• 2 large eggs from humanely raised chickens

• ½ cup (1 stick) organic grass-fed, unsalted butter, melted, cooled, divided 

• 1 pound organic or local strawberries, hulled, sliced

• 1 lime (½ teaspoon finely grated zest and 1 teaspoon fresh juice)

• ½ cup very cold heavy cream (preferably organic and grass-fed)

Directions

1. Place a rack in bottom third of oven; preheat to 350°. Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a wine bottle or rolling pin, firmly roll over crackers several times, crushing them into fine 7 graham crackers (about 3.7 ounces) ¾ teaspoon kosher salt ⅔ cup all-purpose flour, plus more for rolling 5 tablespoons sugar, divided 2 large eggs ½ cup (1 stick) unsalted butter, melted, cooled, divided 1 pound strawberries, hulled, sliced 1 lime (½ teaspoon finely grated zest and 1 teaspoon fresh juice) ½ cup very cold heavy cream 6/5/2018 Strawberry–Graham Galette Recipe | Bon Appetit https://www.bonappetit.com/recipe/free-form-strawberry-lime-tart-with-graham-crust 2/3 crumbs (some larger crumbs are okay).

2. Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 Tbsp. sugar. Mix with a fork to combine, then add 1 egg and 6 Tbsp. melted butter.

3. Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily, which is fine!

4. Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment.

5. Using bottle or rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12" in diameter and ⅛" thick. Periodically peel back parchment and dust with more flour to prevent sticking. Slide entire sheet of parchment paper onto a rimmed baking sheet.

6. Sprinkle 1 Tbsp. sugar over surface of dough, leaving about a 2" border. Pile strawberries into center of dough and arrange in an even layer, leaving the same 2" border.

7. Sprinkle strawberries with 1 Tbsp. sugar and drizzle with remaining 2 Tbsp. butter.

8. Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.

9. Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later.

10. Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all).

11. Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2" sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, but don’t worry! Just pinch it back together.

12. Brush top of border with remaining egg wash and sprinkle with remaining 1 Tbsp. sugar.

13. Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, don’t worry—the parchment will prevent the tart from sticking. Let cool at least 20 minutes.

14. Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over—these are “soft peaks,” which are what you want!

15. Grate zest from remaining half of lime over cream and serve with tart.

16. Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top.

Roast Beef Tea sandwiches with Whole Grain Dijonnaise and Micro Arugula

Adapted recipe by Heather Sage, Plains Joy

Makes: 6 dozen+

Ingredients

Whole Grain Dijonnaise:

• 123 grams (9 tablespoons or 4.5 ounces) mayonnaise (preferably not light/reduced fat)

• 43 grams (3 tablespoons or 1.5 ounces) whole grain Dijon mustard

• 43 grams (3 tablespoons or 1.5 ounces) smooth Dijon mustard

Everything Else:

• 2 loaves gluten-free No-Knead Bread (can make a day or so in advance) or about 18 slices Udi’s gluten-free sandwich bread

• 1 – 1 1/4 pounds Roast Beef¹, thinly sliced

• 2 ounce Micro Arugula or other Micro Greens

• Black Pepper, freshly ground

Instructions

Make Dijonnaise:

Stir together mayonnaise and both Dijon mustards. Transfer to a pastry bag for more consistent spreading.

DO AHEAD: Can be made a few days in advance. Do not store in pastry bag, instead transfer to a jar or bowl (cover tightly) and store in the fridge until ready to use. Transfer to pastry bag just before using.

Make Bread Cutouts:

If using no-knead bread, slice both loaves of bread into about 1/4″ slices (thick enough to not fall apart/hold up to the topping, thin enough not to be the focus). Using a 1 1/2″ round cookie cutter, cut out as many rounds as possible from each slice (save scraps to make breadcrumbs). Place very close to one another on serving platter(s).

DO AHEAD: Can be arranged on the platter several hours in advance, cover tightly with plastic wrap.

Assemble Sandwiches:

Pipe a dollop (about 1/4 teaspoon) of Dijonnaise onto each bread round. Spread to the edges (I like a small, offset spatula for this). Top with about 1/4 ounce roast beef (fold over to fit round), press down lightly to help it adhere. Pipe another dollop (about 1/4 teaspoon) of Dijonnaise on top. Top with a few sprigs of micro arugula. Finish with a small amount of freshly ground black pepper (optional). Serve.

Steak Salad with Micro Greens

by Feed Me Dearly, Food 52, May 5, 2014

Spaghetti Squash with Sage and Walnuts

by Tasting Table, BY Kristina Preka, 1/19/17, Adapted by Dawn Swope, CHHC

INGREDIENTS

1 medium (2½-to-3-pound) spaghetti squash

5 tablespoons unsalted butter, divided, or use 1/2 organic, grass-fed butter and 1/2 extra virgin olive oil (or omit the butter for a vegan option).

15 sage leaves, divided

Kosher salt and freshly ground black pepper, to taste

½ cup walnuts, roughly chopped

1 tablespoon grated Parmesan cheese, for garnish, or a cashew parmesan or nutritional yeast for a vegan option.

DIRECTIONS

1. Preheat the oven to 400º. Cut the squash in half lengthwise, and scoop out and discard the seeds. Transfer the squash to a rack-lined baking sheet, cut-sides up. Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half and season with salt and pepper.

2. Bake the squash until the flesh is tender, 45 minutes to 1 hour. Let the squash cool to room temperature. Using a fork, scoop out the meat of the squash from the skins into a small bowl. Reserve the skins for plating.

3. In a large sauté pan, melt the remaining 3 tablespoons of butter over medium heat. Add the walnuts and cook until they are toasted and the butter has started to bubble, 2 to 3 minutes. Add the remaining 11 sage leaves and toast until they become fragrant but not burnt, 1 minute. Mix in the roast squash and cook until fully warmed through, 2 to 3 minutes. Season with salt and pepper, and transfer to the reserved squash skins. Garnish with the Parmesan and serve.

Raw Spaghetti Squash Salad

Ingredients:

Half a spaghetti squash, scraped out with a fork
Tomato, chopped
White onion, diced small
Handful of dill, chopped
Juice of half a lemon
Olive oil
Sea salt and kelp flakes to taste

Directions:

Mix all ingredients together and enjoy!

Vitality Vodka Lemonade

Adapted recipe by Diana Ferguson Jewelry, JANUARY 11, 2017

Using a juicer, blend one cucumber, two celery stalks, one head of romaine lettuce, one lemon, one small piece of fresh ginger, and two green apples. Then, add vodka to taste, or not!

If you don't have a juicer, use a blender and pour through cheesecloth.

Enjoy!

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

JANUARY 2011, bon appetit, 

Recipe by Tasha De Serio, Photos by Kenji Toma

INGREDIENTS

• 2 bunches medium radishes (such as red, pink, and purple; about 20)

• 1 1/2 tablespoons olive oil

• Coarse kosher salt

• 2 tablespoons (1/4 stick) unsalted butter

• 1 teaspoon fresh lemon juice

RECIPE PREPARATION

• Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

ITALIAN MIXED BEAN SOUP

by Umberle, Genius Kitchen

Prep: 10 hrs. and 20 min., includes pre-soak time.

SERVES: 10-12

INGREDIENTS

• 2cups dried beans, mixed

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 5 garlic cloves, minced

• 5 carrots, diced

• 2 celery ribs, diced

• 8 cups water

• 2 large boulion cubes(vegetable)

• 1 cup brown lentils

• 1 (28 ounce) can diced tomatoes (italian seasoning or plain)

• 1 (10 ounce) box frozen, chopped spinach

• 1 teaspoon ground red pepper (it doesn't make it spicy, just wakes up the flavors)

• 2teaspoons dried oregano

• 1 tablespoon dried basil

• salt and pepper

Note: Don't forget to pre-soak your beans in water for 6-8 hours prior to making this recipe. 

DIRECTIONS

1. You can use any mix of beans you like but my mix tends to include equal parts navy beans, pinto beans, and kidney beans.

2. Drain beans.

3. Heat the oil in a large pot over medium heat. Saute the onions and garlic until the onion becomes translucent or about 3 minutes. Add the celery and carrots, saute another 2-3 minutes.

4. Add the 8 cups of water and bouillon cubes, check for MSG-free, preferably all natural. Bring to a boil. Cover and lower heat to simmer. Simmer for 1 hour and 40 minutes.

5. Add lentils, tomatoes, spinach, ground red pepper, oregano, and basil. Cover and simmer 20 minutes more.

6. Both beans and lentils should be soft at this point. If they are not let them simmer longer.

7. Add salt and pepper to taste.

Hors D’oeuvres: Microgreens

by Blue Moon Acres

Note from Dawn:

Here are a few photos of how I threw together meals, apps, hors d'oeuvres.

Make up your own Hors D’oeuvres.

PARSLEY AND ONION SALAD

JANUARY 29, 2014, Saveur

SERVES 4

Ingredients

2 tbsp. finely chopped mint

1 large red onion, halved and thinly sliced lengthwise

Kosher salt and freshly ground black pepper, to taste

2 cups lightly packed flat-leaf parsley leaves

1⁄4 cup salt-packed capers, rinsed and drained

1⁄4 cup extra-virgin olive oil

2 tbsp. fresh lemon juice

1 tbsp. lemon zest

Grilled country white bread, to serve

Instructions

In a medium bowl, toss together mint, onion, and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil, juice, and zest, and toss until evenly combined. Serve immediately with grilled bread.

Brussels Sprout, Apple, and Bacon Hash

By Martha Stewart Living, January 2013

4 Servings

Ingredients

• 3 cups brussels sprouts, trimmed, halved if large

• 2 red onions, unpeeled, halved lengthwise

• Extra-virgin olive oil

• Coarse salt and freshly ground pepper

• 1 apple, such as Gala or Golden Delicious, cored, preferably organic and/or local

• 1/2 tablespoon unsalted butter, preferably organic and grass-fed

• 6 ounces thick-cut bacon (about 4 slices), cut into 1/2-inch pieces, preferably nitrate-fre

Directions

1. Preheat oven to 375 degrees. Toss brussels sprouts and onions with just enough oil to coat; season with salt and pepper. Spread vegetables in a single layer on a rimmed baking sheet. Fill center of apple with butter, and add to baking sheet. Roast until tender when pierced with a fork, about 30 minutes for the apple, 40 to 45 minutes for the vegetables.

2. Meanwhile, cook bacon in a large, heavy skillet over medium heat until fat renders and bacon begins to crisp, about 12 minutes. Pour off most fat, leaving behind enough to coat bottom of pan.

3. When onion and apple are cool enough to handle, cut into pieces about the size of brussels sprouts. Add onion, apple, and brussels sprouts to skillet, and cook over medium heat, stirring occasionally, until heated through, about 15 minutes.

Raw Shredded Brussels Sprouts with Lemon and Oil

By Skinny Taste
 

INGREDIENTS:

• 6 oz brussels sprouts, washed

• 2 tbsp olive oil

• juice of 1 large lemon

• kosher salt and fresh cracked pepper, to taste

DIRECTIONS:

1. With a large sharp knife, trim off the stems, cut the brussels in half lengthwise, then place cut side down on the board and finely shred the sprouts.

2. Place in a large bowl and toss with olive oil, lemon juice, salt and pepper to taste.

Radish and Butter Tartine

by Marian Bull • Food 52, May 8, 2014

Serves 1

• 1 slice good bread, toasted

• Organic, Grass-Fed salted butter, at room temperature

• A few small radishes, sliced lenthwise

• Flaky salt, like Maldon or Jacobsen

1. Smear the butter on one side of bread; it's best when the bread is no longer hot, since you don't want the butter to melt. Top with radishes, then sprinkle with good flaky salt

How to Make Cabbage Kimchi

Emily Han, Aug 17, 2016

Makes 1 quart

Ingredients

• 1 medium head (2 pounds) napa cabbage

• 1/4 cup sea salt or kosher salt (see Recipe Notes)

• Water (see Recipe Notes)

• 1 tablespoon grated garlic (5 to 6 cloves)

• 1 teaspoon grated ginger

• 1 teaspoon sugar

• 2 to 3 tablespoons seafood flavor or water (optional, see Recipe Notes)

• 1 to 5 tablespoons Korean red pepper flakes (gochugaru)

• 8 ounces Korean radish or daikon, peeled and cut into matchsticks

• 4 scallions, trimmed and cut into 1-inch pieces

Equipment

• Cutting board and knife

• Large bowl

• Gloves (optional but highly recommended)

• Plate and something to weigh the kimchi down, like a jar or can of beans

• Colander

• Small bowl

• Clean 1-quart jar with canning lid or plastic lid

• Bowl or plate to place under jar during fermentation

Instructions

1. Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.

2. Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

3. Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.

4. Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).

5. Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.

6. Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

7. Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.

8. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.

9. Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.

Recipe Notes

• Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.

• Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.

• Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

Sweet and Sour Roasted Napa Cabbage Wedges

Adapted by Dawn Swope, RECIPE BY  Deb Wise, Cooking Light, October 2015

Caramelizing cabbage under the broiler draws out its natural sugars and deepens the flavor of the glaze. Preheat the roasting pan to jump-start the browning process.

Ingredients

• 2 tablespoons olive oil

• 2 tablespoons Dr. Bragg's raw, unfiltered apple cider vinegar

• 1 tablespoon brown sugar or coconut sugar

• 1 teaspoon whole-grain Dijon mustard

• 1 teaspoon grated garlic

• 1/4 teaspoon salt, preferably one with more minerals and less sodium such as Himalayan or Celtic

• 1/2 teaspoon freshly ground black pepper

• 1 head napa (Chinese) cabbage, cut lengthwise into quarters

• Grapeseed or coconut oil cooking spray

Preparation

Place a large roasting pan in oven. Preheat oven and pan to 450°.

Combine first 7 ingredients in a small bowl.

Coat cut sides of cabbage with cooking spray. Place cabbage, cut sides down, on preheated pan; bake 6 minutes. Turn cabbage onto other cut side; bake an additional 6 minutes. Remove pan from oven. Heat broiler to high. Brush cabbage evenly with oil mixture; broil 3 minutes or until browned and caramelized.

Pumpkin Coffee Drinks

by Dawn Swope, CHHC, AADP

'Tis the season of pumpkin spice lattes, pumpkin spice teas, pumpkin eggnog.  Have you ever checked the ingredients? Most do not contain pumpkin, but give us the illusion that we are consuming healthy pumpkin by using pumpkin pie spices.  If you are making your own, and you are not adding pumpkin, revise the recipe and add it! It's a great way to get some vitamin A the other benefits pumpkin has to offer. And you will be amazed at the flavor and the texture of your latte or coffee. 

Ingredients

• Espresso, coffee or coffee substitute like Dandy Blend or Yerba Mate

• 1-2 TBS pumpkin puree

• 1 tsp cinnamon

• 1/8 tsp ginger or 1 tsp fresh grated ginger

• 1/8 tsp nutmeg

• dash of allspice

• dash of cloves

• Dairy-free milk (barista blends froth the best) or organic grass-fed dairy milk

Adjust to your taste

Directions

Brew, steep, make your "coffee." Add the above ingredients to taste and if you have time, blend in a blender for a few seconds. Froth your "milk" or add milk, cream, non-dairies. ENJOY!

RAW PUMPKIN CRUMBLE RECIPE

by The Rawtarian

8 Servings, 10-minute prep

PUMPKIN FILLING

• 1 cup pumpkin (chopped)

• 1/2 cup dates

• 1/8 cup water

• 3 tablespoons maple syrup (or agave nectar or honey)

• 2 tablespoons coconut oil

• 1/2 teaspoon cinnamon

• 1/4 teaspoon sea salt

CRUMBLE

• 1 cup dried coconut

• 1 cup pecans (or walnuts)

• 1/4 cup dates

• 1/4 teaspoon sea salt

• 1/4 cup dried cranberries (optional

Recipe Directions

• 1. Place all "pumpkin filling" ingredients into blender and blend until well combined. Set aside.

• 2. Re: "crumble," briefly process coconut, nuts and salt until pecans are reduced in size.

• 3. Add dates and continue to process until mixture is coarse meal that still looks fluffy. Do not over-process. (You may still see small dark chunks of dates, but that’s okay.)

• 4. Optional: Once crumble is done, you can optionally add in your dried cranberries for additional festive color.

• 5. Once you are ready to eat, combine as you wish (see pics). Generally, the crumble should go on TOP because it won't get soggy as quickly.

Apple-Filled Acorn Squash Rings with Curry Butter

BON APPÉTIT NOVEMBER 2001

Yield: Makes 8 servings

Ingredients

• 6 tablespoons (3/4 stick) butter (preferably grass-fed, organic)

• 1 large onion, chopped

• 1 1/2 tablespoons curry powder

• 2 Granny Smith apples, peeled, cored, diced (about 2 1/3 cups)

• 2/3 cup apple juice

• 1/2 cup dried currants

• 8 1-inch-thick unpeeled acorn squash rings (from 2 medium), seeded

Preparation

1. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 12 minutes. Add 1 tablespoon curry powder; stir 1 minute. Add apples, apple juice, and currants. Sauté until liquid evaporates, about 6 minutes. Season filling to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

2. Preheat oven to 350°F. Melt 5 tablespoons butter in small skillet over medium heat. Add 1/2 tablespoon curry powder; stir until fragrant, about 1 minute. Transfer curry butter to bowl. Brush 2 large rimmed baking sheets with some curry butter. Arrange squash in single layer on sheets. Sprinkle with salt and pepper. Scoop filling into center of rings. Drizzle remaining curry butter over squash and filling (mostly on squash). Cover with foil. Bake squash rings until squash is tender when pierced with skewer, about 40 minutes. Using spatula, transfer squash rings with filling to plates.

Raw Butternut Squash Salad With Raisins and Ginger

by Mark Bittman, New York Times Cooking

YIELD 4 servings

INGREDIENTS

• 1 butternut squash about 1 1/2 pounds, peeled, seeded and grated

• ½ cup raisins

• ¼ cup EVO oil, (or Walnut oil)

• 1 to 2 tablespoons sherry vinegar, or to taste

• 1 tablespoon minced fresh ginger

• Salt

• Freshly ground black pepper

PREPARATION

1. Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.

Baked Apples

by Dawn Swope, CHHC, AADP

From my Fall Detox

BAKED APPLES

Makes 4 servings

4 large apples
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄2-inch ginger, grated (OR 1⁄2 teaspoon powdered ginger) 1⁄4 cup raisins (OR any other dried fruit)
1⁄4 cup of pumpkin seeds
2 tablespoons coconut oil
1 cup water

Preheat your oven to 350 degrees Fahrenheit. Remove the stem from your apples by taking a sharp paring knife and cutting around the stem in a circle. Your hole should be about 1⁄2-inch wide. Cut further down to remove the core and seeds. You should now have enough space to stuff the apple.

Next, sprinkle the inside of your apples with cinnamon, nutmeg, and ginger (divide the spice among the 4 apples). Add in raisins and pumpkin seeds. Top with coconut oil. Place all 4 apples in a shallow baking pan with a cup of water. Bake for 30 to 40 minutes until tender.

Chia Pudding with Apple

by Dawn Swope, CHHC, AADP

From My Fall Detox

COLD CHIA PUDDING

Makes 1 serving

1 cup dairy-free milk
1 teaspoon vanilla extract
1⁄2 teaspoon ginger powder
1⁄2 teaspoon cinnamon
1 tablespoon honey
1⁄3 cup chia seeds
1 apple, chopped
1 tablespoon unsweetened coconut flakes

Mix the milk, vanilla extract, ginger powder, cinnamon, and honey in a serving bowl. Next add chia seeds. Allow the chia seeds to soak up the milk for about 5 to 7 minutes. Stir well and top with chopped apple and unsweetened coconut flakes.

Sweet Potato "Noodles"

Sending you straight to the source...have a look at all the ways you can use your spiralized sweet potatoes: "noodles", "rice", etc. Spiralizing veggies and fruits is a wonderful and delicious way to eat the rainbow. It adds variety, flavor, and endless beautiful creations. Adding raw, living food not only feeds your body, but helps to heal and strengthen the gut, which we all need.

Healthy Sweet Potato Hash

POPSUGAR Celebrity; Sep 13 2011 - 4:22pm

Serves 4

Ingredients

• 1 large sweet potato, wash and dice into small cubes (1/4” square)

• 2 coconut oil or grapeseed oil

• 2 cups sweet onion, coarsely chopped

• 1/2 green pepper, coarsely chopped

• 1 whole fresh jalapeño pepper, minced (remove seeds for less heat)

• 2 cloves of roasted garlic

• 1/4 tsp salt

• 1/4 tsp fresh ground pepper

• 1 tsp Italian seasoning

Directions

Bring large pot of water to a boil and add diced sweet potato. Boil for 5-8 minutes, until potato cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the pepper and onions.

Preheat a large cast iron skillet to medium heat. Drizzle 1 tbsp of oil onto the skillet and add the onion and peppers. Stir often and sauté until the onion becomes translucent.

Scrape the mixture onto a plate. Drizzle the skillet with oil again and add the potato cubes, onions, peppers, roasted garlic, salt, pepper, and seasoning, arranging them in a single layer. Continue cooking until the sweet potato, onion, and peppers have browned.

Portion onto a plate and serve.

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https://www.popsugar.com/fitness/Healthy-Sweet-Potato-Hash-original-recipe-Ingredients1-large-19063855

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Leek and Olive Tart with Two Cheeses

by Martha Stewart, MARTHA STEWART LIVING, APRIL 2007

INGREDIENTS

• 15 to 20 baby leeks or 3 large leeks, white and pale-green parts only

• 1 tablespoon unsalted butter

• 2 tablespoons extra-virgin olive oil

• Coarse salt

• 1 teaspoon finely chopped fresh thyme

• 1 box (14 ounces) frozen puff pastry, such as Dufour, thawed

• 1 large egg beaten with 1 tablespoon water

• 1/4 cup freshly grated Parmesan cheese

• Scant 1/4 cup Nicoise olives, pitted

• 4 ounces Pave d'Affinois or other soft-ripened cheese (such as Camembert or Perail), thinly sliced

DIRECTIONS

1. If using baby leeks, halve lengthwise and trim to about 3 inches long. If using regular leeks, cut crosswise into 3-inch pieces; halve each piece lengthwise, then cut into 3/8-inch-thick strips (about 5 cups). Rinse well, and drain; set aside.

2. Melt butter with oil in a medium saute pan over medium heat. Add leeks and 1/4 teaspoon salt; cook, stirring occasionally, 5 minutes. Reduce heat to medium-low; cover, and cook, stirring occasionally, until leeks are tender but not browned, about 15 minutes. Stir in thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.

3. Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.

4. Preheat oven to 375 degrees. Bake pastry until golden, 10 to 15 minutes. Remove from oven, and press center area with a metal spatula. Arrange leeks end to end in rows within border of pastry. Scatter olives over leeks. Bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.

5. Remove tart from oven, and arrange soft cheese over top. Using an offset spatula, slide tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

Vegan Lentil Shepherd’s Pie with Parsnip and and Potato Mash

by Gena Hamshaw • October 17, 2012, Food 52

(Note from Dawn Swope: Don't let this recipe scare you. This is easy and you can change up the ingredients. Parsnips and potatoes are in season and should be available to you now and through the fall. Use prepared lentils from companies that have presoaked them to release the phytic acid.)

Serves 6-8

• 2 1/2pounds (about 4 large) russet potatoes, peeled and quartered

• 6parsnips, peeled and roughly chopped

• 1cup almond, soy, rice, or other non-dairy milk

• Sea salt to taste

• Black pepper to taste

• 4tablespoons olive oil, divided into 2 tbsp and 2 tbsp

• 1large onion, diced

• 2-3cloves garlic, minced

• 2large carrots, diced evenly

• 2ribs celery, diced evenly

• 6ounces baby bella, cremini, or button mushrooms, sliced

• 1 1/2cups brown or green lentils, dry

• 1cup vegetable broth

• 1teaspoon dried rosemary

• 1/4teaspoon dried thyme

1. Place potatoes and parsnips in a large pot and submerge in cold water (there should be at least 1 inch of water over the vegetables). Salt water well. Bring to a boil and then reduce to a simmer and allow potatoes and parsnips to cook for approximately 25-35 minutes, or until both vegetables are very fork tender. Drain, return the vegetables to the pot, and add 2/3 cup milk, 2 tbsp olive oil, and salt and pepper to taste. Mash well with a potato masher. If you need more milk, add the remaining 1/3 cup. Set the mashed potatoes and parsnips aside.

2. While potatoes are cooking, bring 1 1/2 cup lentils and 3 cups water to a boil. Reduce and simmer until lentils have absorbed all liquid, and are soft (about 30 or 35 minutes). Set lentils aside.

3. Heat 2 tbsp olive oil in a large saute pan over medium. Add onions and garlic and cook until onions are translucent and golden (10 minutes or so). Add the carrots and celery and cook till both vegetables are tender (another 8 minutes). Add the cremini mushrooms and cook for another 3 minutes before adding the lentils, the rosemary, the thyme, and 1/2 cup vegetable broth. Simmer the mixture, stirring well to incorporate flavors. Add more liquid as needed: you don’t want there to be too much broth or liquid in the bottom of the pan, because you’ll get a runny shepherd’s pie, but you do want it to be quite moist. When everything is warm and well mixed, season to taste with salt and pepper.

4. Preheat oven to 350. In a large casserole dish, layer the lentil and veggie mixture. Spread the mashed potatoes delicately and evenly over. Bake for 20 minutes, or until potatoes are browning. Sprinkle with extra rosemary, if desired, and serve.

Squashed Potatoes

by Amanda Hesser • April 19, 2010, Food 52

Serves 4

• 1pound fingerling (preferably) or baby white potatoes

• Salt

• 4plump garlic cloves

• Olive oil

• Freshly ground black pepper

• Coarse sea salt

• Either 2 teaspoons roughly ground coriander seeds or 1 teaspoon finely chopped fresh rosemary

1. Place the potatoes in a large saucepan and cover with 2 inches of cold water. Generously salt the water. Place the pan over high heat, bring to a boil and cook at an active simmer until the potatoes are tender. Drain and let cool enough to handle.

2. Peel the potatoes (you can skip this step if you find it too tedious). Using a meat pounder or the base of a small heavy saute pan, press down on the potatoes to flatten them, one at a time, until 1/4-inch thick. (You may need a spatula to lift them in one piece from your work surface; lay them on a baking sheet.) Flatten the garlic cloves also, leaving the skins on.

3. Heat a large cast iron skillet over medium heat. Coat the base of the pan with a thick layer of olive oil. Add just enough squashed potatoes to fill the base of the pan. Tuck the garlic cloves in between the potatoes. Adjust the heat between medium and medium-low so the potatoes brown slowly. Let them sizzle away until nut brown, 5 to 8 minutes, then flip and brown the other side. (The garlic may cook more quickly, so keep an eye on it. Brown it on both sides, then transfer it to a serving platter.) When the potatoes are browned, transfer to the serving platter, and season with freshly ground black pepper, a little sea salt, and either the roughly ground coriander or rosemary. Repeat with the remaining potatoes.

Red Pepper Hummus

HEIDI DALZELL BON APPÉTIT JANUARY 1994

Yield

Makes about 2 cups

Ingredients

• 2 large garlic cloves, chopped

• 1 15-ounce can garbanzo beans (chick-peas), drained

• 1/3 cup tahini (sesame seed paste)

• 1/3 cup fresh lemon juice

• 1/2 cup chopped drained roasted red peppers from jar

Preparation

With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

CAULIFLOWER RICE STUFFED PEPPERS

by Minimalist Baker

Baked Eggplant: Vegetarian, Gluten-Free (option), Dairy-free/Vegan (option)

by Dawn Swope, CHHC, AADP

Baked Panko Zucchini Fries

by JULIEVR, posted in Babble, © DISNEY. ALL RIGHTS RESERVED.

1 cup panko (Japanese bread crumbs)
3 teaspoons Lawry’s seasoning salt (or to taste)
1 cup all purpose flour
2 eggs, beaten
2 medium zucchini, cut into french fry strips

1. Preheat oven to 350 F.

2. Stir together the panko with the Lawry’s salt and place the mixture on a shallow plate. Place the flour on a separate shallow plate. Pour the beaten eggs into a bowl.

3. Dip the zucchini sticks in the flour, followed by the egg mixture and, finally, the panko bread crumb mixture. The bread crumbs should completely coat the zucchini.

3. Place the coated zucchini on a baking sheet and bake for approximately 25 minutes, until golden brown and crispy.

Blueberry Zucchini Smoothie

by Dawn Swope, adapted by MindBodyGreen

Makes 1 serving

Ingredients

•   1/2 cup zucchini

•   1/2 cup frozen wild blueberries

•   1/2 cup spinach

•   1-2 pitted dates to sweeten (optional)

•   1 tablespoon chia seeds

•   1 teaspoon probiotic powder (optional)

•  1 scoop or plant based protein powder, or powder of your choice (optional)

•   1 tablespoon almond butter (I recommend using raw sprouted one)

•   1 cup almond milk or non-dairy milk

Toppings (optional)

•   1 tbs almond butter

•   1 tbs wild blueberries

Directions

Blend all of the ingredients until smooth. Top with almond butter and wild blueberries.

Vanilla Cashew Cream

Demo at Gluten Free CT, LLC at Fitness on the Water, Westbrook

by The Blender Girl

• 1 cup raw unsalted cashews, soaked for 2 hours

• 1/2 cup (120ml) filtered water, plus more to taste

• 2 tablespoons pure maple syrup, plus more to taste

• 1 teaspoon natural vanilla extract, plus more to taste

• Pinch of Celtic sea salt

1. Drain the cashews, and discard the soaking water.

2. Pour the fresh 1/2 cup filtered water into the blender, and add the soaked cashews with the maple syrup, vanilla, and salt. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak water, sweetener, and vanilla to taste.

3. Transfer to a sealed container in the fridge, and chill for a few hours to thicken.

4. The cream will keep in the fridge for about 5 days.

Cucumber Mango Soup

by Dawn Swope, CHHC

Serves 2

2 cucumbers, peeled and roughly chopped

2 cups chopped mango

Juice of 1 lime

pinch of sea salt

5 to 6 mint leaves

Combine all ingredients in a blender. Blend until smooth. Serve immediately.

Tomato Bruschetta

by Dawn Swope, CHHC

Ingredients

• Baguette of organic Italian or French bread

• Tomatoes picked fresh from the vine (your local farmer has them!)

• 100% Pure, Extra Virgin, First Cold Pressed Olive Oil (check the olive oil lists to make sure yours is not tainted)

• Buf™ Mozzarella, (or another mozz of your choice, preferably grass-fed and free range, organic) This mozz is lactose free and made from buffalo's milk and lots of other reasons to buy this brand. I used the cherry tomato size)

• Fresh Basil (buy a small plant, pick a few leaves, stick it in a pot with some dirt. That's what I did when my farmers at Upper Pond gave me a baby plant and it took two weeks to become a bush!)

• Salt (preferably Himalayan)

• Pepper

Note: This Tomato Bruschetta recipe will be like nothing you have ever had if you use the ingredients as is.  The consistency, freshness, cleanness, and smooshability of the Buf mozz is different than any other mozz I have used.  I'm Italian;  I've had lots of mozz!  I used this recipe as the main meal.  Don't like bread?  Omit the bread and make it a caprese salad!

Directions

1. Thinly slice the baguette(s) or slice to your desired thickness. Thin allows you to really get the flavor of the tomato. Place the slices on a cookie sheet and brush with olive oil. Bake until golden in a 400 F oven. Do not flip.

2. While the bread is crisping, wash your tomatoes and slice a bit on the thick side.

3. Smoosh a few mozz balls onto hot bread.

4. Add a slice of tomato.

5. Add a basil leaf (more or less to your taste).

6. Drizzle with a little olive oil.

7. Fresh grind some salt and pepper.

8. Enjoy!

BABY BOK CHOY SALAD WITH SESAME DRESSING

by MEGGAN, Culinary Hill, MAY 5, 2016

INGREDIENTS:

FOR THE SESAME DRESSING:

• ¼ cup light brown sugar

• ¼ cup olive oil

• 2 tablespoons red wine vinegar

• 2 tablespoons toasted sesame seeds (see notes)

• 1 tablespoon soy sauce

FOR THE BABY BOK CHOY SALAD:

• 2 tablespoons olive oil

• 1 package buckwheat or rice ramen noodles (not the instant ramen with seasoning packet)

• ¼ cup sliced almonds

• 1 bunch baby bok choy, sliced (5 – 6 bulbs)

• 5 scallions, chopped

DIRECTIONS:

1. To make the dressing, in a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.

2. Meanwhile, heat 2 tablespoons olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.

3. In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.

KALE AND ORANGE CUPCAKES WITH ORANGE ICING

Adapted Recipe: Veggie Desserts, January 28, 2014 by Kate Hackworthy 

INGREDIENTS

For the cupcakes:

• 100g (2 cups, packed) raw kale leaves, woody stalks discarded for soup or juicing

• 150g ( ½ cup) Organic, grass-fed unsalted butter, softened

• 150g (3/4 cup) coconut sugar or unbleached, raw cane sugar

• 2 local, organic eggs

• 2 teaspoons pure vanilla extract

• 1 orange, zest and juice

• 200g (1 ½ cups) plain, unbleached flour

• 1 teaspoon baking powder

• ½ teaspoon salt

For the icing:

• 75g ( ⅓ cup) organic, grass-fed unsalted butter, softened

• 250g (2 cups) powdered icing sugar

• 2-3 tablespoons orange juice

INSTRUCTIONS

1. Preheat oven to 170C/325F. Line or grease a muffin tray.

2. Tear kale leaves into bite-sized pieces and boil or steam for a few minutes until tender. Refresh in cold water, drain and puree (it will still be a bit stringy). Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, orange juice and zest.

4. Sift in the flour, baking powder and salt and stir to gently combine.

5. Fill the muffin cups ¾ full with the batter and bake for 20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the buttercream when cold.

For the icing:

1. In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough orange juice to make it a frosting consistency. Store in the fridge until ready to use.

Chocolate Kale Cake with Sea Salt

by Anna Brones, Underground, April 13, 2002

Chocolate Kale Cake with Sea Salt

Ingredients

1/2 cup rice flour

3/4 cup ground almonds or almond flour

2 eggs

1 teaspoon vanilla extract

1 teaspoon sea salt

1/4 cup sugar

1/4 cup cocoa powder

3 large kale leaves

1/8 cup olive oil

For topping:

1/4 cup chopped dark chocolate or chocolate chips

Coarse sea salt

Preparation:

Boil two cups of water. Remove from heat and place kale leaves in water. Cover and let sit for two minutes. Remove and drain water, keeping about 2 tablespoons of the water.

Place kale and the remaining water in a food processor and mix until you get a puree consistency. Depending on the quality of your food processor, you may not get all the way to a puree. Just make sure that the kale is in the smallest bits as possible.

In a bowl, whisk together eggs, sugar and vanilla. Mix in cocoa powder. Add kale puree and olive oil.

Mix in flour, almonds and sea salt and stir until well blended.

Grease a circular cake pan and dust with ground almonds. Pour in cake batter. Bake at 350 for 10 minutes.

Remove from oven and sprinkle cake with the chopped chocolate. Turn off the oven and put the cake back in for a minute or two, just to melt the chocolate. Spread chocolate evenly with a knife. Sprinkle lightly with coarse sea salt.

Ingredients   

• 2¼ cups water, divided

• 1½ cups chopped rhubarb, fresh or frozen

• 1 cup chopped strawberries, fresh or frozen, plus more for garnish

• ⅓ cup quinoa

• ½ teaspoon ground cinnamon

• Pinch of salt

• ½ cup coconut sugar plus 1 tablespoon, divided

• ½ teaspoon freshly grated lemon zest

• 1 tablespoon cornstarch

• 1 cup nonfat plain Greek yogurt, preferably dairy free and organic

• 1 teaspoon vanilla extract

Directions

• Combine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook until the quinoa is tender, about 25 minutes. Stir in ½ cup sugar and lemon zest. Whisk cornstarch with the remaining ¼ cup water in a small bowl. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.

• Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.

• Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon sugar in a small bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired.

Kolhrabi Carrot Fritters with Avocado Cream Sauce

by: a Couple Cooks

Serves: 8 fritters

WHAT YOU NEED

• 2 kohlrabi

• 1 carrot

• 1 egg

• ¼ teaspoon kosher salt

• ¼ teaspoon cayenne

• ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

• ½ avocado

• ¼ cup plain yogurt

• ½ lemon

• ¼ teaspoon kosher salt

• Green onions (for garnish)

WHAT TO DO

1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).

4. Serve fritters with avocado cream and sliced green onions

Kohlrabi Chips

by Martha Stewart, http://www.marthastewart.com/354688/kohlrabi-chips

INGREDIENTS

Very thinly sliced, unpeeled kohlrabi
Olive oil
Coarse salt

DIRECTIONS

Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they're done to a paper-towel-lined plate. Season with salt.

The Loro Salad

by BY CHANTAL AIDA GORDON / 25 APR 2013, The Horticult, http://thehorticult.com/how-to-forage-and-eat-nasturtium-flowers/

Ingredients (serves two)

– 10 nasturtium flowers, rinsed thoroughly in cold water

–  goat cheese

– 6 oz. baby greens

– 2 tablespoons almonds

– balsamic vinaigrette

– raisins

– 1 clove garlic, minced

Directions:

1. Roll goat cheese into balls of about ½-inch diameter.

2. Peel away and discard nasturtium sepals, then gently pluck the petals.

3. Smooth petals onto goat cheese balls, arranging them into a floral shape.

5. Toss remaining ingredients

6. Salt and pepper to taste.

7. Garnish with petal-covered cheese balls.

8. Graze!

Nasturtium Leaf Pesto

by http://yougrowgirl.com/recipe-nasturtium-leaf-pesto/

Ingredients:

• Handful of pepitas

• Several large nasturtium leaves, stems removed (roughly 20-30, depending on size)

• 2-4 cloves garlic, peeled

• About 1/2-1 cup olive oil

• About 1/4-1/2 cup freshly grated Parmesan cheese

• Salt to taste

On medium-low heat, lightly toast the pepitas in a dry pan. Shake the pan regularly as the seeds warm up and take on a golden brown colour. Set aside to cool.

Place a bowl of very cold water in the sink. Some people use ice cubes, but I find this unnecessary and I never seem to have enough ice cubes in the freezer anyway. To blanch, set a pot of water to boil and once the water is rolling, add a handful of clean nasturtium leaves. Blanch for about 8-5 seconds. How long depends on the size of the leaves and how tough they are. Keep a slotted spoon on hand and push the leaves underneath the water. Oddly enough, nasturtium leaves resemble lily pads and are surprisingly buoyant. Quickly scoop out the wilted leaves and submerge them into the cold water to stop the cooking process. Squeeze the leaves into a ball to remove excess water.

In a food processor, roughly chop the cooled pepitas and garlic. Add the nasturtium leaves and pulse a few times until roughly blended. Drizzle in enough olive oil to create a soft paste and fold the Parmesan and salt in with a spoon or spatula.

The mix will keep in the fridge for a few weeks.

How to Use: This pesto is great on sandwiches, baked potatoes, pasta, or as a side condiment with meals. Mix a dollop with mayo to make an aioli of sorts.

SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO

by JONATHAN WAXMAN GOURMET OCTOBER 2005

YIELD: Makes 6 side-dish servings

ACTIVE TIME: 25 min.;  TOTAL TIME: 35 min

INGREDIENTS

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice
Special equipment: an adjustable-blade slicer

PREPARATION

Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
Cooks' notes:
· Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature. · Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.

{ON THE STALK} ROASTED BRUSSELS SPROUTS

This delicious recipe brought to you by Nutmeg Nanny 

Serves: 4-6 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

INGREDIENTS:

For Brussels sprouts:

• 1 large stalk Brussels sprouts

• 1/4 cup extra virgin olive oil

• Kosher salt and pepper, to taste

For garlic mayonnaise:

• 1/2 cup mayonnaise

• 1 clove garlic, minced

• 1 teaspoon lemon juice

DIRECTIONS:

For Brussels sprouts:
Preheat oven to 375 degrees.

Place Brussels sprouts onto a large rimmed baking sheet and drizzle evenly with olive oil. Sprinkle all sides of the stalk with desired amount of kosher salt and pepper.

Add to the oven and bake for 45 minutes until slightly soft and browned on the outside. Make sure to rotate the stalk a third of the way every 15 minutes to insure equal cooking.

Once cooked let the Brussels sprouts rest for 5 minutes and cut off the stalk. Serve as is or serve with garlic mayonnaise for dipping.

For garlic mayonnaise:
Add all ingredients and stir to combine. Keep cold until ready to use.

FENNEL, SUNCHOKES, AND APPLE SALAD
BY SAVEUR EDITORS  FEBRUARY 28, 2008

SERVES 6-8
Ingredients
1⁄2 cup extra-virgin olive oil
2 tbsp. rice vinegar
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh chives
2 tbsp. chopped fennel fronds
Kosher salt and freshly ground pepper to taste
8 radishes, trimmed and very thinly sliced
6 sunchokes, peeled and very thinly sliced
2 gala or fuji apples, cored and very thinly sliced
2 fennel bulbs, trimmed, cored, and very thinly sliced
Instructions
In a bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make a smooth vinaigrette. Season vinaigrette with salt and pepper to taste.
Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for at least 30 minutes or up to 1 day, to allow the flavors to come together. Season with salt and pepper before serving.

ROASTED SUNCHOKES WITH GARLIC AND HERBS (JERUSALEM ARTICHOKES)

Posted by Emily Clifton | Mar 14, 2014 | Nerds with Knives

PREP TIME:  10 MINS COOK TIME:  35 MINS TOTAL TIME:  45 MINS

SERVES: 4
 
INGREDIENTS
1½ pounds sunchokes, sliced in half, length-wise
2 tablespoons olive oil
½ teaspoon course kosher salt
Cracked fresh pepper
1 sprig of fresh rosemary or thyme, leaves removed
3 to 4 cloves of garlic, peeled and left whole

INSTRUCTIONS
Preheat the oven to 425 degrees F.
Scrub the sunchokes under cold running water and slice in half length-wise.
Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Sprinkle with the salt, pepper and rosemary (or thyme). Turn sunchokes cut side down and bake for 35-45 minutes, tossing once or twice, until tender and golden brown.

Raw Mustard Greens Salad with Gruyère and Anchovy Croutons

Bon Appétit, NOVEMBER 2009

Recipe by Melissa Clark

Paleo "Pasta": Carrot Fettuccini

July 25, 2015 by Jenny Sugar

INGREDIENTS

1 1/2 tablespoons olive oil
1 garlic clove, minced
1/2 cup baby bella mushrooms, sliced
1/2 cup diced red bell pepper
2 tablespoons fresh basil, chopped
1/2 cup cherry tomatoes, quartered
3/4 cup marinara sauce
3 large carrots, peeled
Salt and pepper to taste
1/2 tablespoon fresh basil, chopped, for garnish

DIRECTIONS

1. Pour oil in a large pan, and heat on medium low.

2. Add the garlic, mushrooms, red pepper, and two tablespoons of the fresh basil. Sauté for five minutes.

3. Add the tomatoes, and cook for another eight minutes.

4. While that's cooking, use a vegetable peeler to cut the carrots into ribbons.

5. Add the marinara and carrots to the pan. Cook for another eight to ten minutes or until the carrots are cooked to the firmness you prefer.

6. Pour into a bowl, sprinkle with the last half-tablespoon of fresh basil, and enjoy!

ACORN SQUASH WITH KALE AND SAUSAGE

BY LARAINE PERRISELF NOVEMBER 2013, Epicurious

YIELD Serves 4

INGREDIENT

• 2 medium acorn squash, halved down the middle, seeds removed

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• Olive oil cooking spray

• 3 teaspoons olive oil, divided

• 8 ounces hot Italian turkey sausage, casings removed

• 1 large leek, white and light green parts only, halved and sliced

• 2 cloves garlic, finely chopped

• 4 cups tightly packed torn kale

• 1/3 cup reduced-sodium chicken broth

• 1/4 cup chopped walnuts

• 2 tablespoons grated fresh Parmesan

• 2 tablespoons panko breadcrumbs

PREPARATION

Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

Raw Beet Salad

MARK BITTMAN, Cooking, NY Times

• YIELD 4 servings

• TIME 10 minute

Ingredients

• 1 pound beets

• 1 large shallot

• Salt and freshly ground black pepper

• 2 teaspoons Dijon mustard, or to taste

• 1 tablespoon extra virgin olive oil

• 2 tablespoons sherry vinegar or other good strong vinegar

• Minced parsley, dill, chervil, rosemary or tarragon

PREPARATION

1. Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.

2. Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

Sweet Potato Smoothie

by Dawn Swope

Serves 1

Ingredients:

1 cup baked sweet potato with skin (be sure to wash/scrub potatoes prior to wrapping in aluminum foil)

1 cup almond, cashew, hemp, rice, or organic and grass fed dairy milk

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger or 1/2 knuckle of fresh ginger

1 tsp coconut oil or olive oil (first cold-pressed, extra virgin olive oil)

optional: 1 TBS local, raw unfiltered honey, or 1 TBS of maple syrup (adjust to taste but not too sweet!!)

optional:  your favorite protein powder but omit the above sweetener if your powder is already sweetened. 

Nutritional Boosts (optional):  add chia seeds, hemp seed, nuts, 1/4 avocado, 5 walnuts or almonds

Prepare

Place all ingredients in a blender and blend untildone.

Oil-free Sweet Potato Fudge Cake (Sugar-free, too!)

Adapted recipe from Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Yeast-free, Corn-free, Nut-free, Egg-free

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

Serves: 9

A vegan and gluten-free healthy fudge cake recipe made without oil.  It's moist, dense, and can be frosted!

Ingredients

Dry Ingredients

• 1 cup all purpose gluten-free flour

• ½ cup cocoa powder

• 2 teaspoons gluten-free baking powder or 1 teaspoon regular baking powder

• ⅛ teaspoon sea salt

Wet Ingredients

• ¾ cup coconut sugar, or maple syrup

• ½ cup tahini

• ⅓ cup mashed sweet potato

• ½ cup + 2 tablespoon water

• 2 teaspoons pure vanilla extract

Add-ins

• ⅓ cup dark chocolate chips, optional

• nuts, optional

Instructions

1. To roast the sweet potato: preheat oven to 425F. Place sweet potato in preheated oven and roast for 25-35 minutes, depending on the size of the potato. Once soft, remove from the oven and allow to cool for 10 minutes before removing the skin and mashing.

2. Reset oven to 325F and line a 8x8 baking dish with parchment paper draping over both sides for easy lifting. Alternatively, you can use a dab of coconut oil to oil the sides of the pan. Set aside.

3. Combine dry ingredients in a medium-sized bowl. Whisk to combine, set aside.

4. Combine wet ingredients in a separate, smaller bowl. Pour wet ingredients in to dry. Mix until just combined. Fold in chocolate chips, is using.

5. Pour mixture into prepared baking sheet and transfer to preheated oven. Bake for 40-45 minutes until toothpick inserted comes out clean.

6. Allow to cool for 10 minutes before serving.

Sweet Potato and Sausage Soup

Jean Anderson, Epicurious

Bon Appétit October 2007

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, divided

• 1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices

• 2 medium onions, chopped

• 2 large garlic cloves, minced

• 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices

• 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices

• 6 cups low-salt chicken broth

• 1 9-ounce bag fresh spinach

PREPARATION

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Oil-free Sweet Potato Fudge Cake (Sugar-free, too!)

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

Serves: 9

WATERMELON RADISH, ORANGE & GOAT CHEESE SALAD

by Alexandra's Kitchen, DECEMBER 24, 2014

INGREDIENTS

• 1 shallot or half of a small red onion

• 2 to 3 tablespoons white balsamic vinegar

• kosher salt

• 2 to 3 watermelon radishes

• 2 to 3 oranges, clementines, grapefruit, etc. (I used Cara Cara oranges, which are sweet, pretty and delicious)

• a handful of walnuts, toasted and chopped (see notes)

• goat cheese to taste

• chives, minced, optional, but they add some nice color

• olive oil to taste

INSTRUCTIONS

1. Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.

2. Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. (Note: I ate one slice unpeeled and thought it tasted fine but went ahead and peeled them anyway because I thought the salad might look prettier if they were peeled, but I don't think it actually really matters.) Arrange radish slices on a platter. I try to fold some of them so they're not all squished down in one flat layer, but arrange however you wish. Season all over with salt.

3. Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.

4. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using.

5. Let sit a few minutes (or longer — it benefits from a brief rest) before serving.

Basil Iced Tea

by Dawn Swope

Baked Basil Fries

by Sarah O'Toole, Mind, Body, Green,  April 11, 2014 4:22 AM

Serves 2-4

Ingredients for Pesto

• 1/2 cup pumpkin seeds, toasted

• 3.5 cups fresh basil

• 3 cloves of garlic

• 1 Tbsp. nutritional yeast

• 2.5 Tbsp. olive oil

• ½ Tbsp. miso paste

Ingredients for Fries

• 2 white sweet potatoes

• 1 (14oz) can chickpeas

• 1 Tbsp. olive oil

• ½ Tbsp. dried basil

• Sea salt

• Pepper

• ½ cup pumpkin seeds, toasted

• ¼ cup fresh basil

Directions

Preheat oven to 375 degrees Fahrenheit.

Make pesto by placing all ingredients in the food processor (make sure you toast the seeds first). Process until smooth; you may have to stop and scrape down the sides. Set pesto aside.

Next chop the sweet potatoes lengthwise in half and then cut into fries. Place fries into a large bowl and add pesto, using your hands coat the fries with the pesto.

Place flat on a baking sheet lined with parchment paper. Place in the oven and bake for 30-35 minutes.

Drain chickpeas and place in a glass baking dish. Ad olive oil, dried basil and a dash of salt and pepper. Mix and place in oven, bake for 20 minutes.

While beans and fries cook, chop remaining ½ cups toasted pumpkin seeds and basil, set aside.

Once beans and fries are done, serve fries on a plate, top with beans, chopped basil, pumpkin seeds and a little dash of salt. They're great when served with organic ketchup!

Better Than Tortillas! Blanch Collard Greens To Use As Wrap

Adapted recipe by Molly Patrick , August 17, 2014 4:29 AM

What you'll need

1 or more bunches of collard greens. The bigger the leaves the better.
2 dozen ice cubes.

Directions

Place two dozen ice cubes in a large bowl and fill the bowl with water. Set aside for now.

Use a pan big enough to bring 5 cups of water to a simmer.

Cut the stem off from each of the leaves at the base of the collard.

Use a small knife to trim the spine of the collard down the middle of the leaf. Cut it so that the spine is flat with the rest of the collard.

Place the leaves one at a time in the simmering water for 30 seconds (you can simmer them for slightly more or less time. The longer it simmers, the softer it will become. Just make sure you don’t over-simmer them, because we want them strong enough to hold up.)

With a pair of tongs, place each of the leaves into the ice bath and submerge for at least 10 seconds.
Take the leaf out and pat dry with a kitchen towel.
Repeat until the whole bunch has been blanched and dried.

Voila!
Keep in the fridge for up to three days.

When you go to wrap whatever it is you want the collard leaves to be a vessel for, just lay out one or two leaves, place the ingredients on top and roll it up like a tortilla, or fold it for a sandwich.

Black-Eyed Peas With Ham Hock and Collards

Adapted recipe, DAVID TANIS

• YIELDAbout 12 cups cooked beans, 10 to 12 servings

• TIME2 hours

INGREDIENTS

• 2 pounds black-eyed peas, soaked overnight if possible

• 2 pounds smoked ham hock, meaty ham bone or slab bacon, preferably nitrate free

• 2 teaspoons kosher salt

• 1 large onion, peeled and stuck with 2 cloves

• 1 bay leaf

• ½ teaspoon black pepper

• ½ teaspoon allspice

• 2 tablespoons olive oil

• 4 garlic cloves, minced

• ½ teaspoon crushed red pepper

• 2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)

• 1 bunch scallions, cleaned and chopped, for garnish

PREPARATION

1. Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.

2. Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.

3. Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.

4. To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Roasted Tomatoes
Total Time: 33 min
Prep: 8 min
Cook: 25 min
Yield: 4 to 5 servings
Ingredients
12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
2006, Ina Garten, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe.html?oc=linkback

Corn Salad With Tomatoes, Feta and Mint

By New York Times Cooking,  Mark Bittman

Ingredients

• 2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)

• 1 large or 2 medium ripe tomatoes, cut into fairly small pieces

• 4 ounces feta cheese, crumbled (about 1 cup)

• 3 tablespoons extra virgin olive oil

• ½ cup chopped fresh mint leaves

• Salt and freshly ground black pepper

• Nutritional Information

Preparation

1. Put the corn, tomatoes, and cheese in a medium salad bowl. Drizzle with the olive oil and toss.

2. Add the mint leaves and toss again. Taste and add salt and pepper. Serve.

Dawn's Italian Green Beans

Ingredients

Green, yellow, and/or purple beans

First Cold Pressed, Extra Virgin Olive Oil

1-2 Cloves of Fresh Garlic (garlic powder if optional but not preferred)

Himalayan Salt

Grated Parmesan cheese (optional)

Toasted slivered almonds (optional)

Instructions:

Wash beans and trim.  Blanch: bring enough water to cover beans to a boil (add 1 tsp salt to water prior to boiling).  Add beans and remove pan from heat.  Let stand for two minutes.  Rinse beans with cold water until cool in order to stop the cooking process.  Drain.  Place beans in a bowl and drizzle with olive oil.  Do not be afraid of the fat in olive oil;  it is a good fat that the body needs.  Crush a clove or two of garlic and add to the beans.  Adjust garlic to taste.  Add salt, Parmesan, and almonds.

Beans can be added to brown rice, polenta, pasta, salads, soup, or as a side to any main dish.

Ingredients

1 pound wax beans, trimmed

1 tablespoon olive oil

Coarse salt and ground pepper

2 teaspoons soy sauce

1/4 teaspoon finely grated peeled fresh ginger

3/4 teaspoon fresh lemon juice

1/2 teaspoon light-brown sugar

1/4 cup unsalted peanuts

1/4 cup fresh cilantro leaves

Directions

Preheat oven to 450 degrees. On a rimmed baking sheet, toss wax beans with oil and season with salt and pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine soy sauce, ginger, lemon juice, and sugar. Add roasted beans, peanuts, and cilantro and toss to combine.

Adapted from Martha Stewart, Everyday Food, July/August 2010

Ingredients

kosher salt and black pepper

2 pounds green beans, trimmed

6 slices bacon (preferably Nitrate-free)

2 shallots, sliced

2tablespoons cider vinegar (Bragg's brand preferred)

2tablespoons whole-grain mustard

2tablespoons olive oil (First Cold-pressed, Extra Virgin)

Directions

Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces. (can cook bacon on an aluminum lined cookie sheet in a 400 degree oven until done)

Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Adapted recipe By Kate Merker and Sara Quessenberry , Real Simple, October 2010

Salade Niçoise

June 6, 2012

by Saveur

serves 4-6

For the Dressing

1 clove garlic

Kosher salt, to taste

1⁄3 cup olive oil

2 tbsp. fresh lemon juice

1 tbsp. Dijon mustard

1 shallot, minced

Freshly ground black pepper, to taste

For the Salad

1 lb. small new potatoes, boiled until tender

6 oz. yellow baby beets, boiled until tender, peeled

6 oz. red baby beets, boiled until tender, peeled

8 oz. haricot verts, blanched

12 oz. cherry tomatoes, halved

1⁄2 cup black Niçoise olives

8 small radishes, trimmed and thinly sliced

8 salt-packed anchovies, rinsed and drained

4 hard-boiled eggs, halved lengthwise

1 small cucumber, thinly sliced

3 (4-oz.) cans high-quality oil-packed tuna, drained

1⁄2 cup loosely packed basil leaves, to garnish

1⁄4 cup thinly sliced scallions, to garnish

Instructions

Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.

Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.

Two-Potato Salad with Mustard-Chive Dressing

Adapted recipe by Health

Ingredients

• 1/2 pound small red-skinned potatoes, quartered (or any potato variety)

• 1/2 pound (1/2-inch) cubed peeled sweet potato(or any potato variety)

• 1/2 tablespoon olive oil

• Olive Oil spray

• 3 tablespoons buttermilk

• 1 tablespoon mayonnaise

• 1/2 tablespoon finely chopped shallots

• 1/2 tablespoon chopped fresh chives

• 1/2 tablespoon Dijon mustard

• 1/4 teaspoon black pepper

• 1/4 teaspoon salt, preferably Himalayan

• 1/4 cup chopped celery

Preparation

Preheat oven to 425°.

Combine red and sweet potatoes with oil on a baking sheet coated with cooking spray; toss to coat. Bake at 425° for 20 minutes or until potatoes are tender.

Combine buttermilk and next 6 ingredients (through salt) in a large bowl; mix well. Add potatoes and celery; toss well. Serve immediately.

Grilled English Peas Recipe

• Prep time: 10 minutes

• Cook time: 5 minutes

Ingredients

• Fresh English or shell peas, in their pods

• Olive oil

• Kosher salt

• Balsamic vinegar (optional)

• A few fresh mint leaves, thinly sliced (optional)

Directions

1 Prepare your grill for high, direct heat.

2 Place a handful of peas into a bowl and drizzle olive oil over them. Sprinkle generously with kosher salt. Toss to coat with oil and salt.

3 Place peas on hot grill, arranged in a way so that they don't fall through the grill grates. Grill a few minutes on each side, so that the peas are well charred, and sufficiently cooked so that the peas are tender inside.

4 Remove to a bowl and drizzle with a little balsamic and toss with a little mint if you want.

Eat like edamame. Plop the pod in your mouth and scrape against the salty, charred surface of the pod to extract the peas. Discard the empty pods.

Source: http://www.simplyrecipes.com/recipes/grilled_english_peas/#ixzz3f4kP6QOt

Sautéed English Peas with Garlic and Sesame

Ingredients:

• 2 Tbs. sesame seeds

• 3 lb. English peas, shelled

• 1 Tbs. extra-virgin olive oil

• 1 tsp. Asian sesame oil

• 2 garlic cloves, minced

• Pinch of sea salt, plus more, to taste

• Pinch of freshly ground pepper, plus more, to taste

Directions:

1 In a dry pan over medium heat, toast the sesame seeds until golden brown and fragrant, 4 to 5 minutes. Pour onto a plate and set aside to cool.

2 Bring a large pot of salted water to a boil. Fill a large bowl two-thirds full with ice water. Add the peas to the boiling water and cook for 2 to 3 minutes. Drain the peas and then immediately plunge them into the ice water. Let stand for a minute or two, then drain.

3.In a large fry pan over medium-high heat, warm the olive and sesame oils. When the oils are hot, add the garlic and sauté, stirring constantly, until it is fragrant but not brown, about 30 seconds.

4. Add the peas, salt and pepper, and sauté, tossing and stirring occasionally, until the peas are just tender, 3 to 4 minutes. Sprinkle with the toasted sesame seeds and stir well. Taste and adjust the seasonings. Serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008), http://www.williams-sonoma.com/recipe/sauteed-english-peas-with-garlic-and-sesame.html

Chilled Pea Pod Soup Recipe

·      Prep Time: 10 minutes

·      Cook Time: 25 minutes

·      Total Time: 35 minutes

·      Serves 4.

Ingredients

• olive oil

• 1 small onion, finely minced

• 2 cloves garlic, finely minced

• the pods from 1.2 kg (2.5 pounds) fresh green peas, stems removed, rinsed and drained (no need to thaw them if frozen)

• sea salt

• 2 tablespoons dry white wine

• 1 liter (4 cups) quality stock, brought to a simmer

• freshly grated nutmeg (use a whole nutmeg and a small grater)

• freshly ground black pepper

• chili pepper sauce, such as Tabasco

• a few stems of fresh herbs, such as chervil, cilantro, dill, or chives

Instructions

1. Heat a little olive oil in a cast-iron or soup pot over medium-high heat. Add the onion and garlic and cook until softened, stirring regularly. Add the pea pods, season with salt, and cook for a few minutes, until the liquids have evaporated if the pods were frozen.

2. Deglaze with the white wine, and cook for a minute. Add the hot stock, bring to a simmer, cover, and cook for 25-30 minutes, until the pods are quite soft. Remove from the heat and let cool, uncovered, for 10 minutes.

3. Put on an apron (I mean it; this can get messy). Using a blender or an immersion blender, whiz the soup in short pulses until all the pods are broken down into chunks. They will refuse to turn to a purée; the goal is simply to break their fibers so they'll be easier to strain.

4. Set a food mill (or a fine-mesh strainer) over a medium bowl and ladle a few spoonfuls of the soup into the mill (or strainer). Turn the handle of the mill (or press on the solids in the strainer with the back of a tablespoon) to strain out as much of the liquids as you can. Discard the solids (see note) and repeat with the rest of the soup, still working in batches.

5. Sprinkle the soup with a little nutmeg, stir, taste, and adjust the seasoning. Refrigerate until well chilled. (To speed up the cooling, set the bowl in a larger bowl filled with cold water and a few ice cubes.)

6. Pour the soup into bowls, add freshly ground pepper, a dash of hot sauce, and a stem or two of fresh herbs, and serve with thin, toasted slices of sourdough bread.

Notes

Rather than discard the solids right away, I prefer to reserve them in another bowl and strain them again after the first pass: I find I can usually strain out a little more liquid after giving them this short resting time.

Recipe from http://chocolateandzucchini.com/recipes/soups/chilled-pea-pod-soup-recipe/    

Radish & Hakurei Turnip Salad in Asian Dressing

by Green Earth Institute, Adapted from www.greengardensfarm.com.

The amount of dressing in this recipe may be more than is needed for the amount of turnips and radishes in this week’s harvest. So just refrigerate the excess and use it for another salad later in the week. Or extend this salad with the addition of sliced, shredded or grated carrots and/or the addition of mixed greens from pick-up. Radish greens would be a perfect addition as well.

1 bunch Hakurei turnips with greens, sliced, shredded or grated

1 bunch radishes, sliced, shredded or grated

2 tablespoons rice wine vinegar

2 teaspoons freshly grated ginger

2 teaspoons honey

2 teaspoons toasted sesame oil

4 teaspoons olive oil

3 to 4 teaspoons soy sauce, to taste

Toss vegetables together. Mix remaining ingredients in a separate bowl. Taste and adjust seasonings if necessary. Drizzle dressing over vegetables. Toss and refrigerate for 1 hour before serving.

Serves 2 to 4.

Michael Smith & Debbie Gold
Co-Executive Chefs, 40 Sardines
Kansas City, Missouri

Hubbard Squash Soup
Adapted from Michael Smith and Debbie Gold

Yield: 10 servings

Tip: Our favorite way of getting squash "pulp" is to roast it in the oven at 400°F with honey drizzled on top, fresh sprigs of thyme and garlic cloves. Let the squash roast for a good 30-40 minutes. The meat will start to become dark and the honey will caramelize. It may even look like it is burning, which is good. That will give a nice hearty flavor to the soup. Let squash cool and scrape.

3 cups Hubbard Squash pulp
5 cups chicken broth, homemade or low-sodium canned
1/2 quart heavy cream and 1/2 quart whole or skim milk
1 large yellow onion, diced
4 cloves garlic, chopped
2 ribs celery, chopped
1 ham hock
1 sprig fresh thyme
1 sprig fresh savory
4 1/2 Tablespoons extra virgin olive oil Salt and freshly ground black pepper to taste

Add olive oil to a large soup pot. Sweat celery, onion and garlic until lightly caramelized. Add
squash pulp and stir regularly to keep from sticking and burning. Add chicken broth. Bring to
simmer. Add herbs and ham hock and let simmer slowly for 45 minutes. (Add water or more stock
if the soup gets too dry). Add cream and bring to a boil. Reduce to a simmer for 5 minutes. 
Pull out the ham hock and herb stems, then purée in a blender until smooth. Adjust the
seasoning and the thickness. 

Note: To roast a large whole Hubbard squash, split the squash and scrape out the seeds. Place
pieces or halves on a baking sheet. Drizzle with honey, whole garlic cloves and a generous amount
of fresh ground black pepper. Bake in a 400°F oven until soft and fleshy. The edges will turn black
looking - almost burned. This adds to the depth of flavor. 

Hubbard Squash Seeds

By pointsevenout, 8 years ago

Ingredients

• hubbard squash seeds

• soy sauce

Directions

• Preheat oven to 350*.

• Clean out the Hubbard Squash hollow with a large cooking spoon to get the seeds and string all out in one glop, placing the ball in a bowl strainer.

• Cull seeds from string ball under slow running cold water. They release fairly easy leaving the string ball together in one piece instead of being strown around.

• Rinse the seeds removing most of the small bits of squash and string. Don't worry about getting it all out.

• Pour the seeds onto a baking tray and spread out. Blot the seeds with a paper towel to pick up most of the rest of the moisture and residual squash pieces and strings. Brush back onto the tray any seeds that stick to the paper towel and repeat. After a couple/three blottings the seeds will be fairly clean and dry.

• Spread the seeds well on the baking sheet and sprinkle with soy sauce.

• Bake at 350* stirring every 3 to 5 minutes until the first seed pops its shell. Remove from oven and cool. Transfer to a quart baggie or air-tight container.

Apple Stuffed Baby Blue Hubbard Squash

By Full Belly Farm

Ingredients

1 Baby Blue Hubbard Squash, cut in half

4 - 5 medium apples, cored & diced

1 cup chopped almonds or walnuts (preferably from Full Belly)

3/4 cup maple syrup (or Full Belly Apple Syrup if you have some)

1/2 cup melted butter

Instructions

Clean out insides of squash and place in baking dish filled with 1/2 inch water. Combine apples, nuts, maple syrup and all but 2 Tablespoons of butter. Fill the center cavity of squash with this mixture. Use remaining 2 tablespoons of butter to brush surfaces of squash. Cover pan with aluminum foil and bake at 400° for 45 minutes.

Sunchoke and Cauliflower Soup

By Food & Wine, Contributed By Ian Schnoebelen Photo © April Williams Published July 2007

Ingredients

• 2 tablespoons unsalted butter, plus 2 teaspoons softened butter

• 1 small celery rib, minced

• 1/2 small onion, minced

• 2 cups chicken stock or low-sodium broth

• 3/4 cup whole milk

• 1 pound cauliflower, cut into 1-inch florets

• 6 ounces sunchokes, peeled and cut into 1-inch pieces

• 1 thyme sprig

• 1 small garlic clove, minced

• Salt

• Four 1/4-inch-thick baguette slices, cut on the bias

• 1 tablespoon freshly grated Parmigiano-Reggiano cheese

• Freshly ground pepper

• 1/2 cup sunflower sprouts

Instructions

1. In a large saucepan, melt the 2 tablespoons of butter. Add the celery and onion and cook over low heat until softened, about 6 minutes. Add the stock and milk and bring to a simmer over high heat. Add the cauliflower, sunchokes and thyme and bring to a boil. Simmer over low heat until the sunchokes are very tender, about 30 minutes; discard the thyme sprig.

2. Meanwhile, preheat the oven to 350°. In a small bowl, mix the 2 teaspoons of softened butter with the garlic and season with salt. Spread the garlic butter on the baguette slices and place on a baking sheet. Sprinkle with the cheese and bake for about 8 minutes, until crisp.

3. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan; season with salt and pepper. Ladle into bowls and top with the sprouts. Serve with the cheese toasts.

Serves 1

Ingredients

• ½ cup gluten-free rolled oats

• 1 cup water

• 1 teaspoon of honey or maple syrup

• ½ teaspoon pure vanilla

• 1 tablespoon raisins

• ½ cup grated carrot

• 1 teaspoon cinnamon

• 1 tablespoon chopped walnuts

• pinch Himalayan sea salt

• 1-2 egg whites (optional*)

Preparation

1. In a small pan over a medium heat, bring the water to a boil and add the oats. Reduce to a simmer and stir for 3-4 minutes until liquid is almost absorbed. 

2. Add egg whites if using, and whisk quickly until thick and creamy.

3. Add sweetener of choice, vanilla, cinnamon and salt, and whist again until combined. Stir through carrot and raisins, then top with chopped walnuts and enjoy.

Tips: Omit egg whites if vegan. Substitute with a tablespoon plain pea or rice protein instead if desired.

Korean Summer Noodles With Spicy, Sweet & Vinegary Sauce (Bibim Guksu)  by Jennifer Myong Un RossJuly 29, 2011 10:45 AM, MindBodyGreen

Ingredients (2 servings):

• 2 bundles (7 ounces) low sodium soba noodles (buckwheat noodles)

• 1/2 bunch mizuna (or lettuce, chopped)

• 1/2 cucumber, julienned

• 1 small carrot, julienned

• 1 tablespoon toasted sesame oil

• Toasted sesame seeds to top (optional)

Sauce: 

• 2 tablespoons rice vinegar

• 1 tablespoon gochugang sauce

• 1 tablespoon low sodium soy sauce

• 1 tablespoon honey

Method:

• Prepare sauce. Taste and adjust as needed (add more vinegar for a more tangy taste, more gochujang to make it spicier, more honey to make it sweeter). Refrigerate sauce while you prepare rest of dish.

• Wash and cut vegetables, set aside.

• Boil water and cook noodles according to package directions (usually 3 minutes). Do not overcook noodles -- they should be a bit chewy.

• Drain noodles, rinse them in cold water, then drain again.

• Place the noodles in a bowl and toss with sauce and vegetables.

• Right before serving, toss with sesame oil and top with sesame seeds.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices

• 2 medium onions, chopped

• 2 large garlic cloves, minced

• 2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices

• 1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices

• 6 cups low-salt chicken broth

• 1 9-ounce bag fresh spinach

Preparation

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Oil-free Sweet Potato Fudge Cake (Sugar-free, too!)

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

Serves: 9

Oil-free Sweet Potato Fudge Cake (Sugar-free, too!)

Adapted recipe from Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Yeast-free, Corn-free, Nut-free, Egg-free

Prep time:  20 mins

Cook time:  40 mins

Total time:  1 hour

Serves: 9

A vegan and gluten-free healthy fudge cake recipe made without oil.  It's moist, dense, and can be frosted!

Ingredients

Dry Ingredients

• 1 cup all purpose gluten-free flour

• ½ cup cocoa powder

• 2 teaspoons gluten-free baking powder or 1 teaspoon regular baking powder

• ⅛ teaspoon sea salt

Wet Ingredients

• ¾ cup coconut sugar, or maple syrup

• ½ cup tahini

• ⅓ cup mashed sweet potato

• ½ cup + 2 tablespoon water

• 2 teaspoons pure vanilla extract

Add-ins

• ⅓ cup dark chocolate chips, optional

• nuts, optional

Instructions

1. To roast the sweet potato: preheat oven to 425F. Place sweet potato in preheated oven and roast for 25-35 minutes, depending on the size of the potato. Once soft, remove from the oven and allow to cool for 10 minutes before removing the skin and mashing.

2. Reset oven to 325F and line a 8x8 baking dish with parchment paper draping over both sides for easy lifting. Alternatively, you can use a dab of coconut oil to oil the sides of the pan. Set aside.

3. Combine dry ingredients in a medium-sized bowl. Whisk to combine, set aside.

4. Combine wet ingredients in a separate, smaller bowl. Pour wet ingredients in to dry. Mix until just combined. Fold in chocolate chips, is using.

5. Pour mixture into prepared baking sheet and transfer to preheated oven. Bake for 40-45 minutes until toothpick inserted comes out clean.

6. Allow to cool for 10 minutes before serving.

Mashed Root Vegetables With Bacon Vinaigrette

bon appetit, Recipe by Victoria Granof, Photograph by Jeremy Liebman,PUBLISHED: NOVEMBER 2012

Ingredients

SERVINGS: 8–10

• ½ cup apple cider vinegar

• 2 tablespoons yellow mustard seeds

• 4–5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1” cubes

• ½ pound thick-cut applewood-smoked bacon, diced

• 1 large white onion, diced

• 1 tablespoon (packed) dark brown sugar

• Kosher salt and freshly ground black pepper

• 2 tablespoons chopped flat-leaf parsley

Preparation

• Bring vinegar, mustard seeds, and ¼ cup water to a simmer in a small pot; cook until seeds are plump, 20–25 minutes. Drain; set aside seeds and cooking liquid separately.

• Place a steamer basket inside a large pot. Add water to a depth of 1”. Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by ½-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.

• Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.

• Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.

• Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2” baking dish; cover with foil. Do Ahead: Vegetable mash can be made 1 day ahead. Chill.

• Rewarm vegetable mash, covered, in a 350° oven until just warmed through, 45–55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary).

• Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.

Honey-kissed Baby Turnips & Greens

Adapted recipe by Seasonal Eating from Recipe from Live Earth Farm, MONDAY, APRIL 18, 2011, 

Serves 2

Ingredients

4 small to medium turnips with greens (add greens of your choice if the turnips do not come with their greens)

1 tsp butter

1 tsp olive oil

½ tsp honey

Sea salt & freshly ground pepper

Wash turnip bulbs and trim tops and tails. They do not need to be peeled. Cut into half-inch slices.

Wash green tops, separating out and discarding any yellowed leaves and keeping the fresh green ones. Spin or shake off excess water and chop greens.

In a heavy-bottomed skillet, melt butter and add olive oil. When butter starts bubbling, add turnips and stir/shake pan to coat and distribute oil/butter. Let cook over medium heat, stirring and turning periodically, until turnips begin to soften and lightly brown, about 7 minutes.

Sprinkle moderately with sea salt, then add honey, stirring constantly to distribute--it will melt quickly.

Toss in the greens along with their clinging water. Continue to stir and cook until greens have wilted, about 3 minutes. Season to taste with additional salt and several grindings of black pepper, stir and serve!

This dish keeps its green color even if it isn’t served right away or is reheated. Dishes with greens that use acid ingredients (like lemon or vinegar) turn an olive color after a short while.

Watermelon And Radish Salad With Lemon Vinaigrette

Adapted recipe by Candice Kumai, August 31, 2014 3:18 AM MindBodyGreen

Makes 6 servings

Ingredients for lemon vinaigrette

• 1⁄4 cup lemon juice

• 2 tablespoons extra virgin olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon agave nectar (agave isnot a health food, but works great in dressings and a little is OK)

• 1⁄4 teaspoon sea salt (preferably Himalayan)

Ingredients for salad

• 1 small (5-pound) watermelon, or

• 1⁄2 large watermelon, rind removed, sliced into thin 3-inch triangles

• 1 bunch radishes, thinly sliced (preferably on a mandoline), and julienned, radish tops reserved for garnish

• 3⁄4 cup hearts of palm, thinly sliced on the bias

• 1⁄2 cup hazelnuts, crushed, to garnish

Directions for vinaigrette

In a small bowl, whisk together all the ingredients for the vinaigrette.

Directions for salad

In a large salad bowl, combine the watermelon, radishes, and hearts of palm. Toss with half of the vinaigrette. Reserve the other half of the dressing and use more, if desired. Top with the hazelnuts and reserved radish tops.

Photo Credit: Lauren Volo

Glazed Radishes

by Martha Stewar Everyday Food, May 2006

• Prep: 10 mins

• Total Time: 30 mins

• Servings: 4

Ingredients

• 3 bags (6 ounces each) red radishes (about 45), ends trimmed

• 2 tablespoons butter

• 2 tablespoons sugar

• 1 tablespoon distilled white vinegar

• Coarse salt and ground pepper

Directions

1. Cut large radishes in half; leave small ones whole. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes. Serve.

Dawn's Italian Green Beans

Stuffed Squash Blossoms with Cherry Tomato and Zucchini Ragout

by Oh My Veggies

July 20, 2014

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Delicate squash blossoms are stuffed with goat cheese, coated with a crispy cornmeal crust and then baked into a cheesy summer treat. Serve alone as an appetizer or on top of a quick and easy fresh-flavored cherry tomato and zucchini ragout as a light lunch or dinner.

Ingredients

• 4 oz goat cheese, room temperature

• 2 large eggs, divided

• 1/4 cup milk

• 1/2 cup cornmeal

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper, plus more to taste

• 12 squash blossoms, cleaned

• 2 tablespoons olive oil

• 1 medium zucchini, quartered lengthwise and then sliced horizontally

• 1 medium summer squash, quartered lengthwise and then sliced horizontally

• 1 tablespoon minced garlic

• 1 pint cherry tomatoes

Instructions

1. Preheat the oven to 400ºF.

2. In a small bowl, whisk together the goat cheese and one of the eggs until thoroughly combined. Set aside.

3. In one shallow plate, whisk together the milk and remaining egg. In a second shallow plate, whisk together the cornmeal, salt, and black pepper.

4. Stuff each of the squash blossoms with about 1 1/2 teaspoons of the goat cheese mixture. Dip each in the milk mixture and then dredge in the cornmeal mixture, so that the entire outside of the blossom is coated with it. Dip in the milk again, and then dredge in the cornmeal again to add a second layer of cornmeal coating. Place all of the squash blossoms on a parchment-lined baking sheet and bake for 15 minutes, until lightly browned and crispy.

5. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the zucchini, summer squash, and garlic to the pan along with a large pinch of salt and sauté, stirring frequently, until the veggies are tender and starting to brown, 6-8 minutes. Add in the cherry tomatoes and cook until they are just starting to burst, 2-3 minutes more. Season to taste with salt and black pepper.

6. Serve the squash blossoms atop the zucchini and tomato ragout.

Zucchini Blossom Fritters

by The Parsley Thief: Adapted from a recipe by Marie Vitucci {a.k.a. my mother-in-law}

August 18, 2011

Serves 4
7-8 squash blossoms
1 clove garlic {peeled + sliced}
1 tablespoon olive oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon chopped fresh basil leaves {plus more for garnish}
3 tablespoons freshly grated Parmesan cheese
1 egg
1/2 cup milk
vegetable oil for frying

Prepare the squash blossoms by inspecting each flower for dirt, or bugs {little critters do like to hide inside them}. Give them a gentle rinse with water, and dry with paper towels. Remove the pistil from inside each flower. Note: For this application, it's fine to cut a slit alongside the length of each flower, to make removal easier. You wouldn't want to do this if you were stuffing the blossoms. I also like to remove the little green spikes from around the stem of the flowers.
Saute the blossoms with the garlic, and olive oil, in a skillet over medium high heat until softened, and lightly browned. Remove from the skillet and coarsely chop. Transfer to a bowl, and add in the chopped basil leaves, Parmesan cheese, egg, and milk. Use a fork to gently beat the ingredients together. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the wet ingredients into the bowl, and stir to combine. The mixture should be slightly thicker than a pancake batter. If needed, add in a bit more milk.
Pour enough vegetable oil into a skillet to coat the bottom by about a 1/4"; heat over medium high heat. Scoop the batter by the heaping tablespoonful, and drop into the hot oil. Use the back of a spoon to flatten each fritter slightly. Cook until golden brown, about 3 minutes. Flip the fritter over, and brown the other side. Transfer to a paper towel lined plate. Sprinkle lightly with some coarse salt, and chopped fresh basil. Serve while hot.

Clean Eating Squash Blossoms

Recipe adapted from The Gracious Pantry, June 12, 2010

Ingredients:

• 3 squash blossoms (or more)

• 1 clove garlic, chopped

• 1/2 teaspoon olive oil

• Salt and pepper to taste

Directions:

1. Remove the fuzzy yellow part from inside the flower. (optional)

2. Run the blossoms under cold water to remove any dirt or bugs, and set aside on a paper towel.

3. Put your oil in the pan, and place your blossoms and garlic in the pan. Roll them around in the oil a bit while the oil is still cool.

4. Cook over low or medium-low heat, stirring frequently, until they are soft at the base which is the thickest part and takes the longest to cook.

5. Sprinkle with salt and pepper.

Serves 1 (Adjust recipe accordingly)

Ingredients

• 1 cup udon or soba noodles, cooked and rinsed with cold water

• juice and zest of 1 lemon

• 2 garlic cloves, minced

• 1 Tbsp. olive oil

• 1/4 cup kale, chopped

• 1/4 cup spinach, chopped

• 1/2 avocado, chopped

• salt & pepper

Directions

1. Combine cold noodles, lemon juice, garlic, olive oil and kale together and massage using your hands to break up noodles and to loosen up the kale.

2. Top with spinach, avocado, salt, pepper and lemon zest.

Serve and enjoy!

Adapted recipe by MindBodyGreen

by Anna GannonJune 24, 2014 4:50 AM

Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese

by Health.com

Ingredients

• 2 zucchini

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 ounces sun-dried tomatoes, packed in oil (about 24)

• 3 ounces goat cheese

• 2 tablespoons chopped fresh chives

• 2 tablespoons extra-virgin olive oil

Preparation

1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.

2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

Shaved Zucchini, Walnut & Citrus Salad

by Nathalie Fraise, www.mindbodygreen.com

Servings: 4

Ingredients

For the salad:

• 3 large zucchini

• 1/2 cup walnuts

• 2 green onions, chopped

• 1/3 cup flat-leaf parsley, chopped

For the dressing:

• 3 tablespoons olive oil

• zest of 1 lemon

• juice of 1 lemon

• 1/2 teaspoon sea salt

• black pepper, to taste

Instructions

Preheat a large sauté pan on medium. Add the walnuts, and toast, stirring often, until fragrant and lightly browned, about 3 minutes. Do not allow to burn. Set aside to cool.

Chop off ends of each zucchini. Using a vegetable peeler, shave the zucchini into a large bowl, creating long strips. Discard the seedy center.

Add olive oil, lemon zest, lemon juice, sea salt and black pepper to a small bowl and whisk. Add to the salad and mix well.

Roughly chop the cooled walnuts and add to the salad, along with the green onions and parsley. Mix well.

For Energy or a Sweet Tooth

EASY CHOCOLATE COVERED CARAMELS

PREP TIME: 20 MINUTES,

PREP NOTES: THESE ARE NO-BAKE. THE ONLY THING THAT TAKES ANY TIME IS FREEZING THE DATE MIXTURE.

INGREDIENTS: 25 PITTED DATES , 4 TABLESPOONS ALMOND OR PEANUT BUTTER,½ CUP DARK, WHITE, OR SEMI-SWEET CHOCOLATE CHIPS OR CHOPPED CHOCOLATE,1 TABLESPOON COCONUT OIL,¼ CUP NUTS –OPTIONAL.

DIRECTIONS: 

IN A FOOD PROCESSOR, PROCESS NUTS UNTIL SMALL PIECES IF USING AND DUMP THEM INTO A BOWL AND SET ASIDE.  BE CAREFUL NOT TO OVER PROCESS THE NUTS TO FLOUR. ADD DATES AND NUT BUTTER TO FOOD PROCESSOR AND PROCESS UNTIL THEY FORM A STICKY PASTE.  IF THE DATES ARE TOO DRY, ADD JUST A BIT OF WATER OR SOAK THEM BEFOREHAND TO SOFTEN.  IF USING NUTS, ADD THEM TO THE FOOD PROCESSOR AND PROCESS INTO DATE MIXTURE.

PUT DATE MIXTURE INTO FREEZER FOR 10 MINUTES, AND THEN SHAPE ABOUT A TEASPOON’S WORTH INTO SMALL BALLS. PLACE BACK INTO FREEZER FOR 10 MINUTES.

MELT CHOCOLATE AND COCONUT OIL IN MICROWAVE UNTIL JUST MELTED.  DIP DATE BALLS INTO CHOCOLATE AND PLACE ON A PARCHMENT LINED COOKIE SHEET.  PLACE DATE BALLS BACK INTO FREEZER FOR 20 MINUTES. 

KEEP CHOCOLATES IN FREEZER OR FRIDGE.  THEY WILL SOFTEN AT ROOM TEMP, BUT THEY WILL NOT MELT.

CREDIT: ADAPTED FROM HTTP://WWW.SUPERNATUALCOACHING.COM/