Raw Butternut Squash Salad With Raisins and Ginger

by Mark Bittman, New York Times Cooking

butternut squash spriralized.jpg

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

RFFD16 Baked Apples.jpg

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

RFFD16 Cold Chia Pudding.jpg

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"

Photo Credit: Linsay Cotter, Cotter Crunch

Photo Credit: Linsay Cotter, Cotter Crunch

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

sweet potato hash popsugar.jpg

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.

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

© 2005 - 2017 POPSUGAR Inc.

Leek and Olive Tart with Two Cheeses

Photo Credit: Martha Stewart

Photo Credit: Martha Stewart

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.)

Photo by Linda Xiao

Photo by Linda Xiao

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

smashed potatoes food 52.jpg

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

Serves: 4 Ingredients CAULIFLOWER RICE 1 head cauliflower, grated into ‘rice’ (see method here) 1 Tbsp (15 ml) olive or grape seed oil optional: 3 cloves garlic, minced 1 cup (160 g) diced red, white, yellow, or green onion (I recommend red) Pinch each sea salt and black pepper PEPPERS 4 large red, yellow, or orange bell peppers, halved, seeds removed 1 15-ounce (425 g) can black or pinto beans, rinsed and drained (if unsalted, add additional salt to taste) 2/3 cup (~170 g) salsa, plus more for serving (very flavorful salsa, like Trader Joe’s Chunky Salsa) 2 tsp cumin powder, plus more to taste 2 tsp chili powder, plus more to taste 2-3 Tbsp (30-45 ml) lime juice 1/4 tsp each sea salt and black pepper, plus more to taste TOPPINGS optional 1 ripe avocado, sliced Fresh lime juice Hot sauce Cilantro, chopped Diced red onion Creamy Cilantro Dressing Chipotle Red Salsa (or your favorite salsa) Instructions Preheat oven to 375 degrees F (190 C) and set out a 9x13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut. Set aside. Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat. Once hot, add oil, garlic (optional), onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat. Place the lid on to steam the rice for about 1 minute. Then remove from heat and transfer the mixture to a large mixing bowl. You aren't looking to completely cook the 'rice,' as it will continue cooking in the oven. Add remaining ingredients - black beans through salt and pepper - to the cauliflower rice and mix to thoroughly combine. Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired. Generously stuff halved peppers with ~ 1/2 cup of the mixture until all peppers are full (you may have a little leftover filling, which can be added to salads or served on the side), then cover the dish with foil. Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more. Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.

Serves: 4

Ingredients

CAULIFLOWER RICE

1 head cauliflower, grated into ‘rice’ (see method here)

1 Tbsp (15 ml) olive or grape seed oil

optional: 3 cloves garlic, minced

1 cup (160 g) diced red, white, yellow, or green onion (I recommend red)

Pinch each sea salt and black pepper

PEPPERS

4 large red, yellow, or orange bell peppers, halved, seeds removed

1 15-ounce (425 g) can black or pinto beans, rinsed and drained (if unsalted, add additional salt to taste)

2/3 cup (~170 g) salsa, plus more for serving (very flavorful salsa, like Trader Joe’s Chunky Salsa)

2 tsp cumin powder, plus more to taste

2 tsp chili powder, plus more to taste

2-3 Tbsp (30-45 ml) lime juice

1/4 tsp each sea salt and black pepper, plus more to taste

TOPPINGS optional

1 ripe avocado, sliced

Fresh lime juice

Hot sauce

Cilantro, chopped

Diced red onion

Creamy Cilantro Dressing

Chipotle Red Salsa (or your favorite salsa)

Instructions

Preheat oven to 375 degrees F (190 C) and set out a 9x13-inch baking dish or rimmed baking sheet. Also brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut. Set aside.

Prepare cauliflower rice by following these instructions. Then heat a large rimmed skillet over medium heat.

Once hot, add oil, garlic (optional), onion, salt and pepper. Sauté for 1 minute, stirring frequently. Then add cauliflower ‘rice’ and stir to coat. Place the lid on to steam the rice for about 1 minute. Then remove from heat and transfer the mixture to a large mixing bowl. You aren't looking to completely cook the 'rice,' as it will continue cooking in the oven.

Add remaining ingredients - black beans through salt and pepper - to the cauliflower rice and mix to thoroughly combine. Taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.

Generously stuff halved peppers with ~ 1/2 cup of the mixture until all peppers are full (you may have a little leftover filling, which can be added to salads or served on the side), then cover the dish with foil.

Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more. Serve with desired toppings (listed above) or as is. I recommend avocado, lime juice, hot sauce, and cilantro.

Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree F (176 C) oven until warmed through - about 20 minutes. See notes for instructions on making ahead of time.

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

by Dawn Swope, CHHC, AADP

Ingredients Eggplant (however much you are willing to work with) Tomato: sliced, sauced, marinara, salsa, your choice Grated Parm (optional and any cheese of your choice) Olive or Grapeseed Oil Basil (optional) A REAL, really good bread like Howard's Bread (optional) Instructions Preheat oven to 400 degrees fahrenheit. Cut the top and bottom off of the eggplant and discard. Wash and dry. Don't peel. Cut either lengthwise (top picture), or widthwise (bottom picture).  The direction you slice and the thickness depends on how you are using the eggplant and what you like. I like to slice widthwise and on the thicker side, about 1/4 ". Brush a large cookie sheet or two with oil. Place your slices on the sheet close, but not touching. Brush tops with olive oil. I do not salt since my sauce is salted. Bake until it looks done. I know; this is vague. You want the eggplant to be soft, unless you like it al dente, but not mushy. It will not be crispy. Flipping your eggplant is nice, but not necessary.  I flip mine when I have time. Remove from the oven and serve however you like.  The pictures above give you ideas. I serve mine like eggplant parmesan, tomato sauce, but I use grated cheese instead of melted.  You can melt cheese if you'd like. In that case you would place your eggplant in a baking dish, throw sauce over it and cheese on top.  Place back in the oven under the broiler for the cheese to get browned and bubbly.  Delicious in a sandwich, on an antipasto platter, in a salad. This is lower in calorie and carb than the traditional way.  I actually think this prep tastes much better than the breaded, fried, baked.  It's certainly more nutritious. Mangia!

Ingredients

Eggplant (however much you are willing to work with)

Tomato: sliced, sauced, marinara, salsa, your choice

Grated Parm (optional and any cheese of your choice)

Olive or Grapeseed Oil

Basil (optional)

A REAL, really good bread like Howard's Bread (optional)

Instructions

Preheat oven to 400 degrees fahrenheit. Cut the top and bottom off of the eggplant and discard. Wash and dry. Don't peel. Cut either lengthwise (top picture), or widthwise (bottom picture).  The direction you slice and the thickness depends on how you are using the eggplant and what you like. I like to slice widthwise and on the thicker side, about 1/4 ".

Brush a large cookie sheet or two with oil. Place your slices on the sheet close, but not touching. Brush tops with olive oil. I do not salt since my sauce is salted. Bake until it looks done. I know; this is vague. You want the eggplant to be soft, unless you like it al dente, but not mushy. It will not be crispy. Flipping your eggplant is nice, but not necessary.  I flip mine when I have time.

Remove from the oven and serve however you like.  The pictures above give you ideas. I serve mine like eggplant parmesan, tomato sauce, but I use grated cheese instead of melted.  You can melt cheese if you'd like. In that case you would place your eggplant in a baking dish, throw sauce over it and cheese on top.  Place back in the oven under the broiler for the cheese to get browned and bubbly.  Delicious in a sandwich, on an antipasto platter, in a salad.

This is lower in calorie and carb than the traditional way.  I actually think this prep tastes much better than the breaded, fried, baked.  It's certainly more nutritious.

Mangia!

Baked Panko Zucchini Fries

Zucchini-fries.jpg

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

Blueberry smoothie.jpg

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.

Photo by Trent Lanz, and styling by Alicia Buszczak

Photo by Trent Lanz, and styling by Alicia Buszczak

Vanilla Cashew Cream

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

by The Blender Girl

  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

tomatoe 2.jpg

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!
Tomato bruschetta.jpg

Everything here is organic.

 

The tomatoes are local from Upper Pond Farm. I tried buf for the first time and I will now only use buf. It's the perfect accompaniment to tomatoes and basil picked fresh from the garden. 

-Dawn xox

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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry-Rhubarb Quinoa Pudding

    

 

Recipe By: EatingWell Test Kitchen

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

PHOTOGRAPHY: RAYMOND HOM

PHOTOGRAPHY: RAYMOND HOM

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/

How to Forage (and Eat!) Nasturtium Flowers BY CHANTAL AIDA GORDON / 25 APR 2013

How to Forage (and Eat!) Nasturtium Flowers

BY CHANTAL AIDA GORDON / 25 APR 2013

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

Photo Credit, JOHN KERNICK

Photo Credit, JOHN KERNICK

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

Photograph by Gentl Hyers Serves 6   Ingredients 5 anchovy fillets, finely chopped 3 garlic cloves, pressed 1/2 cup extra-virgin olive oil 3 cups 3/4-inch cubes crustless country bread 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided Nonstick vegetable oil spray 1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips 5 teaspoons (or more) fresh lemon juice Preparation Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside. Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.

Photograph by Gentl Hyers

Serves 6
 

Ingredients

5 anchovy fillets, finely chopped
3 garlic cloves, pressed
1/2 cup extra-virgin olive oil
3 cups 3/4-inch cubes crustless country bread
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces), divided
Nonstick vegetable oil spray
1 bunch mustard greens (about 12 ounces), center rib and stem cut from each leaf, leaves cut crosswise into 1/2-inch-wide strips
5 teaspoons (or more) fresh lemon juice

Preparation
Preheat oven to 375°F. Combine anchovies and garlic in small bowl. Gradually whisk in oil. Place bread cubes in medium bowl. Drizzle 2 tablespoons anchovy oil over, tossing to coat. Sprinkle bread with salt, pepper, and half of cheese; toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, stirring occasionally, about 20 minutes. Set aside.
Measure 8 cups (loosely packed) mustard greens and place in large bowl (reserve any remaining greens for another use). Add croutons and remaining cheese to bowl. Whisk 5 teaspoons lemon juice into remaining anchovy oil; season dressing with salt, pepper, and more lemon juice, if desired. Add dressing to salad; toss to coat.

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

PHOTO BY CHRISTOPHER TESTANI

PHOTO BY CHRISTOPHER TESTANI

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

AdobeStock_113237926.jpeg

 

  • 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

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

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

Ingredients 3 basil leaves (adjust strength to taste) 8 oz hot water (or cold brew with cool water and steep for 30 minutes) 1/2 teaspoon local, raw unfiltered honey  (optional) ice  Preparation Remove basil leaves from stem and wash thoroughly.  Bruise leaves by using a mortar and pestle or in your hand by crushing leaves.  Add to mug and cover with hot water.  Steep for 4 minutes and pour over ice or drink hot.  Strain leaves if desired.  Add honey.  Enjoy!

Ingredients

3 basil leaves (adjust strength to taste)

8 oz hot water (or cold brew with cool water and steep for 30 minutes)

1/2 teaspoon local, raw unfiltered honey  (optional)

ice 

Preparation

Remove basil leaves from stem and wash thoroughly.  Bruise leaves by using a mortar and pestle or in your hand by crushing leaves.  Add to mug and cover with hot water.  Steep for 4 minutes and pour over ice or drink hot.  Strain leaves if desired.  Add honey.  Enjoy!

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

Fred R. Conrad/The New York Times

Fred R. Conrad/The New York Times

 

  • 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

Suzy Allman for The New York Times

Suzy Allman for The New York Times

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

green-beans_300.jpg

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

Photo by Todd Coleman

Photo by Todd Coleman

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.

 

MINI GREEN ONION PANCAKE  Cook's, Submitted by: Chin Yen Wang 2 Cups of All Purpose Flour 1 Cup of water 2 stalks of Green Onion Some Salt Vegetable Oil Mix flour with water to form a dough. Cover the dough with a damp towel, let the dough rest for more than an hour. Cut green onion to half an inch size Divide the dough into 4 portions. Work with one dough at a time. Flatten the dough with a rolling pin to about 9 inch in diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table) Continue to stretch the dough with your fist until the dough is paper thin. (very much like stretching a pizza dough, this step requires some skill) Brush the thin sheet with oil, sprinkle salt and green onion. Roll the dough sheet into a log shape, and cut the log into an inch thickness. Flatten each filled dough with your palm, and pan fried on a skillet at medium heat until golden brown on each side.

MINI GREEN ONION PANCAKE 

Cook's, Submitted by: Chin Yen Wang

2 Cups of All Purpose Flour
1 Cup of water
2 stalks of Green Onion
Some Salt
Vegetable Oil

Mix flour with water to form a dough.

Cover the dough with a damp towel, let the dough rest for more than an hour.

Cut green onion to half an inch size

Divide the dough into 4 portions.

Work with one dough at a time.

Flatten the dough with a rolling pin to about 9 inch in diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table)

Continue to stretch the dough with your fist until the dough is paper thin. (very much like stretching a pizza dough, this step requires some skill)

Brush the thin sheet with oil, sprinkle salt and green onion.

Roll the dough sheet into a log shape, and cut the log into an inch thickness.

Flatten each filled dough with your palm, and pan fried on a skillet at medium heat until golden brown on each side.

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/    

Lettuce Superfood Smoothie: Ingredients: 1 Cup Strawberries 2 Bananas 1/2 bunch romaine Water & ice to desired texture Simply throw all ingredients into a blender, blend well and serve! Ratio is 60% ripe organic fruit, mixed with about 40% organic green vegetables. Grilled Lettuce Salad 1 head of romaine, red, green, butter, radicchio, endive or Bibb lettuce 1-2 tablespoons of olive oil Salt and pepper Lightly add a few drops or better yet, a spray, of extra virgin olive oil to each “piece” of lettuce. Sprinkle each side lightly with salt and pepper before placing them on a hot grill. Turn approximately every minute until there are small black spots on each side (which should take 5 to 6 minutes). Place into a bowl and sprinkle liberally with balsamic vinegar and a little more olive oil and serve. If you want to add another touch, sprinkle some Parmesan, feta or goat cheese shavings over the lettuce. Serve hot. Lettuce Soup Use whichever herbs you like, and about the amount of one head of lettuce. You could serve this with a crostini, and a dollop of yogurt, cottage cheese, or sour cream. Ingredients: 1 onion, peeled and finely chopped 2 tablespoons olive oil 2 garlic cloves, minced a minute or two 2 medium potatoes, peeled and cubed 1 head of lettuce, washed and cut into thin slices or several handfuls green lettuce 5 cups of water (0r broth) 1/4 cup of coarsely chopped fresh basil 1/2 to 1 tablespoon balsamic vinegar or lemon juice Salt and pepper to taste In a large pot, heat oil over medium high heat until hot. Add onions and sprinkle with a little salt, reduce heat to medium and saute until onions become translucent. Then add the garlic cloves and saute for a minute or two. Add the water and potatoes and some salt and pepper. . If you have thick, tougher lettuce leafs add now as well. If you have thinner, tender lettuce, simmer for ten minutes, then add. At this point, simmer for about another 7 minutes, then add fresh basil. Simmer until everything is soft and add vinegar or lemon juice. Then blend in a blender! Salt and pepper to taste and serve.

Lettuce Superfood Smoothie:

Ingredients:

1 Cup Strawberries

2 Bananas

1/2 bunch romaine

Water & ice to desired texture

Simply throw all ingredients into a blender, blend well and serve! Ratio is 60% ripe organic fruit, mixed with about 40% organic green vegetables.

Grilled Lettuce Salad

1 head of romaine, red, green, butter, radicchio, endive or Bibb lettuce

1-2 tablespoons of olive oil

Salt and pepper

Lightly add a few drops or better yet, a spray, of extra virgin olive oil to each “piece” of lettuce. Sprinkle each side lightly with salt and pepper before placing them on a hot grill. Turn approximately every minute until there are small black spots on each side (which should take 5 to 6 minutes). Place into a bowl and sprinkle liberally with balsamic vinegar and a little more olive oil and serve. If you want to add another touch, sprinkle some Parmesan, feta or goat cheese shavings over the lettuce. Serve hot.

Lettuce Soup

Use whichever herbs you like, and about the amount of one head of lettuce. You could serve this with a crostini, and a dollop of yogurt, cottage cheese, or sour cream.

Ingredients:

1 onion, peeled and finely chopped

2 tablespoons olive oil

2 garlic cloves, minced a minute or two

2 medium potatoes, peeled and cubed

1 head of lettuce, washed and cut into thin slices or several handfuls green lettuce

5 cups of water (0r broth)

1/4 cup of coarsely chopped fresh basil

1/2 to 1 tablespoon balsamic vinegar or lemon juice

Salt and pepper to taste

In a large pot, heat oil over medium high heat until hot. Add onions and sprinkle with a little salt, reduce heat to medium and saute until onions become translucent. Then add the garlic cloves and saute for a minute or two.

Add the water and potatoes and some salt and pepper. . If you have thick, tougher lettuce leafs add now as well. If you have thinner, tender lettuce, simmer for ten minutes, then add. At this point, simmer for about another 7 minutes, then add fresh basil. Simmer until everything is soft and add vinegar or lemon juice. Then blend in a blender! Salt and pepper to taste and serve.

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.

 

Photo Credit: Craig Lee for The New York Times Strawberry Pavlova NIGELLA LAWSON YIELD6 servings  TIME2 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.

Photo Credit: Craig Lee for The New York Times

Strawberry Pavlova

NIGELLA LAWSON

YIELD6 servings  TIME2 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.

Raw Asparagus Salad AMANDA HESSER   YIELD4 servings   TIME15 minutes INGREDIENTS FOR THE FRENCH DRESSING: ⅛ teaspoon dry mustard ¼ teaspoon celery salt 1/16 teaspoon black pepper ½ teaspoon paprika ¼ teaspoon salt 1 ¼ teaspoons sugar  Pinch dried thyme ¼ teaspoon crushed caraway seed ⅓ cup red-wine vinegar ⅓ cup vegetable oil 1 tablespoon ketchup ⅛ teaspoon Worcestershire sauce FOR THE SALAD: 2 cups trimmed and finely slicedasparagus (about 1 pound) 2 tablespoons finely slicedscallions, green and white parts ¼ cup thinly sliced radish ½ teaspoon salt 4 medium sized Boston or bibblettuce leaves, washed PREPARATION Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl. Whisk in the vinegar, oil and 3 tablespoons of water. Transfer cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce. Cover tightly and chill the remaining dressing for use in other salads. Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt. Lay a cup-shaped lettuce leaf on each of 4 plates. Divide the mixture into the lettuce cups. Drizzle with the dressing. Serve immediately.

Raw Asparagus Salad

AMANDA HESSER

 

YIELD4 servings

 

TIME15 minutes

INGREDIENTS

FOR THE FRENCH DRESSING:

 teaspoon dry mustard

¼ teaspoon celery salt

1/16 teaspoon black pepper

½ teaspoon paprika

¼ teaspoon salt

1 ¼ teaspoons sugar

 Pinch dried thyme

¼ teaspoon crushed caraway seed

 cup red-wine vinegar

 cup vegetable oil

1 tablespoon ketchup

 teaspoon Worcestershire sauce

FOR THE SALAD:

2 cups trimmed and finely slicedasparagus (about 1 pound)

2 tablespoons finely slicedscallions, green and white parts

¼ cup thinly sliced radish

½ teaspoon salt

4 medium sized Boston or bibblettuce leaves, washed

PREPARATION

Make the dressing by combining the mustard, celery salt, pepper, paprika, salt, sugar, thyme and caraway seed in a medium bowl. Whisk in the vinegar, oil and 3 tablespoons of water. Transfer cup dressing to a small bowl, then whisk in the ketchup and Worcestershire sauce. Cover tightly and chill the remaining dressing for use in other salads.

Assemble the salad by lightly tossing the asparagus, scallions and radish together with the salt. Lay a cup-shaped lettuce leaf on each of 4 plates. Divide the mixture into the lettuce cups. Drizzle with the dressing. Serve immediately.

Please see recipes for hubbard squash below.  Hubbard squash can be used in place of, and vice versa, sweet potato, pumpkin, and other squashes.  Cut in half and place flesh-side down on a cookie sheet, baking in a 400 degree oven until tender.  

Please see recipes for hubbard squash below.  Hubbard squash can be used in place of, and vice versa, sweet potato, pumpkin, and other squashes.  Cut in half and place flesh-side down on a cookie sheet, baking in a 400 degree oven until tender.  

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.

Fennel, Sunchokes, and Apple Salad Saveur, Posted February 28, 2008 ; Photo: André Baranowski 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.  

Fennel, Sunchokes, and Apple Salad

Saveur, Posted February 28, 2008 ;

Photo: André Baranowski

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.

 

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.
Roasted Sunchokes By Hungry Cravings, Monday, June 1, 2009 2 pounds sunchokes, scrubbed and cut into 1-inch pieces 3 tablespoons extra virgin olive oil Kosher salt Freshly ground black pepper Preheat the oven to 400˚F. Toss together the sunchokes and oil in a large bowl. Season generously with salt and pepper. Spread on a baking tray and roast for 35 to 40 minutes, or until tender and golden brown. Transfer to a bowl and serve immediately. Serves 6 to 8. Sunchokes are also known as Jerusalem artichokes. For the best results, be sure not to overcrowd the pan.

Roasted Sunchokes
By Hungry Cravings, Monday, June 1, 2009

2 pounds sunchokes, scrubbed and cut into 1-inch pieces
3 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat the oven to 400˚F. Toss together the sunchokes and oil in a large bowl. Season generously with salt and pepper. Spread on a baking tray and roast for 35 to 40 minutes, or until tender and golden brown. Transfer to a bowl and serve immediately.

Serves 6 to 8. Sunchokes are also known as Jerusalem artichokes. For the best results, be sure not to overcrowd the pan.

                                 Napa Cabbage Spring Rolls                                                                                               By Midwest Living/Food Yield: 8 spring rolls (16 pieces) Hands On 25 mins Total Time 1 hr Once assembled, these fresh vegetarian appetizers benefit from allowing the surface to dry a little, so making them an hour or so in advance of serving is a good idea. The recipe comes from chef Kevin Shinn of Bread and Cup in Lincoln, Nebraska. ingredients 1/2 cup Arborio rice or long grain rice 1 tablespoon sea salt or kosher salt 4 cups ice cubes 1 head Napa cabbage or savoy cabbage 1 cup shredded or grated carrot 1/2 cup finely chopped green onion 2 tablespoons snipped fresh flat-leaf Italian parsley 1 tablespoon sesame oil (not toasted) 1/4 teaspoon lime zest 2 teaspoons lime juice 1/2 teaspoon sea salt or kosher salt 1/4 teaspoon ground black pepper Soy sauce or teriyaki sauce directions For rice: In a medium saucepan, bring 1 cup water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, about 15 minutes or until most of the water is absorbed and the rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Uncover; let rice cool. For wrappers: In a large pot, bring 12 cups water and the 1 tablespoon sea salt to boiling. Meanwhile, place the ice in a large bowl with 8 cups cold water. Remove eight outer leaves from cabbage. Make a cut through each leaf at the base, trimming out some of the woody stem. Set the remaining head aside. Carefully place trimmed leaves in the boiling water for 30 to 60 seconds or until just wilted, then transfer them to the ice water for 60 seconds. (Tongs are the best tool for the job.) Remove leaves from cold water one at a time, and lay flat on a cloth towel. Set aside to dry. For filling: From the remaining cabbage, finely chop enough to measure 13/4 cups. In a large bowl, combine the chopped cabbage, carrot, green onion, parsley, sesame oil, lime zest, lime juice, the 1/2 teaspoon sea salt and the pepper. About one hour before serving, assemble rolls. First, squeeze out any excess water from the filling. Then lay a blanched cabbage leaf flat on the counter with the base end toward you. Place 1/4 cup of the filling in the center of a leaf; place 2 tablespoons of rice on top of the filling. Fold stem end and sides over filling and roll up tightly, taking care not to tear. Place on a serving dish, seam side down. Let sit for about an hour. If you like, cut each roll in half diagonally to reveal the filling. Serve with soy sauce for dipping. To serve, if you like, cut each roll in half crosswise on a diagonal to make 16 pieces. Serve with soy sauce or teriyaki sauce.

                                 Napa Cabbage Spring Rolls

                                                                                              By Midwest Living/Food

Yield: 8 spring rolls (16 pieces)

Hands On 25 mins

Total Time 1 hr

Once assembled, these fresh vegetarian appetizers benefit from allowing the surface to dry a little, so making them an hour or so in advance of serving is a good idea. The recipe comes from chef Kevin Shinn of Bread and Cup in Lincoln, Nebraska.

ingredients

1/2 cup Arborio rice or long grain rice

1 tablespoon sea salt or kosher salt

4 cups ice cubes

1 head Napa cabbage or savoy cabbage

1 cup shredded or grated carrot

1/2 cup finely chopped green onion

2 tablespoons snipped fresh flat-leaf Italian parsley

1 tablespoon sesame oil (not toasted)

1/4 teaspoon lime zest

2 teaspoons lime juice

1/2 teaspoon sea salt or kosher salt

1/4 teaspoon ground black pepper

Soy sauce or teriyaki sauce

directions

For rice: In a medium saucepan, bring 1 cup water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, about 15 minutes or until most of the water is absorbed and the rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Uncover; let rice cool.

For wrappers: In a large pot, bring 12 cups water and the 1 tablespoon sea salt to boiling. Meanwhile, place the ice in a large bowl with 8 cups cold water.

Remove eight outer leaves from cabbage. Make a cut through each leaf at the base, trimming out some of the woody stem. Set the remaining head aside.

Carefully place trimmed leaves in the boiling water for 30 to 60 seconds or until just wilted, then transfer them to the ice water for 60 seconds. (Tongs are the best tool for the job.) Remove leaves from cold water one at a time, and lay flat on a cloth towel. Set aside to dry.

For filling: From the remaining cabbage, finely chop enough to measure 13/4 cups. In a large bowl, combine the chopped cabbage, carrot, green onion, parsley, sesame oil, lime zest, lime juice, the 1/2 teaspoon sea salt and the pepper.

About one hour before serving, assemble rolls. First, squeeze out any excess water from the filling. Then lay a blanched cabbage leaf flat on the counter with the base end toward you. Place 1/4 cup of the filling in the center of a leaf; place 2 tablespoons of rice on top of the filling. Fold stem end and sides over filling and roll up tightly, taking care not to tear. Place on a serving dish, seam side down. Let sit for about an hour. If you like, cut each roll in half diagonally to reveal the filling. Serve with soy sauce for dipping.

To serve, if you like, cut each roll in half crosswise on a diagonal to make 16 pieces. Serve with soy sauce or teriyaki sauce.

Napa Slaw                                                                                                      Allrecipes, by Piper Ingredients Time: 20 m, 10 servings 1/4 cup butter 1 cup sunflower kernels 1 (3 ounce) package ramen noodles, broken into pieces 1 head napa cabbage, chopped 4 spring onions, diced 1/2 cup vinegar 1/2 cup vegetable oil 2 tablespoons white sugar 2 tablespoons soy sauce Directions Prep:  15 m Cook:  5 m Ready In:  20 m Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool. Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

Napa Slaw

                                                                                                     Allrecipes, by Piper

Ingredients

Time: 20 m, 10 servings

1/4 cup butter

1 cup sunflower kernels

1 (3 ounce) package ramen noodles, broken into pieces

1 head napa cabbage, chopped

4 spring onions, diced

1/2 cup vinegar

1/2 cup vegetable oil

2 tablespoons white sugar

2 tablespoons soy sauce

Directions

Prep:  15 m

Cook:  5 m

Ready In:  20 m

Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.

Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

Miso Soup with Napa Cabbage and Udon                                                                                                 By Chowhound Ingredients 1 cup sliced dried shiitake mushrooms (about 1/2 ounce) 2 cups boiling water Kosher salt 1 tablespoon vegetable oil 1/2 medium yellow onion, thinly sliced 1 tablespoon peeled and finely chopped fresh ginger (from about a 2-inch piece) 2 medium garlic cloves, finely chopped 6 cups low-sodium vegetable orchicken broth or stock 2 tablespoons soy sauce 1 (12-ounce) package udon noodles 1/2 medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces 1/2 cup white miso 4 large eggs (optional) Instructions 1Place the mushrooms in a medium heatproof bowl and add the boiling water. Let sit until the mushrooms have softened, about 12 minutes. 2Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes. 3Increase the heat to medium high. Add the broth or stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan. 4Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.) 5Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions. Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside. 6When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes. Add the miso and stir to combine. Taste and season with salt as needed. Crack the eggs, if using, into the simmering mixture and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes. Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks. Serve immediately, passing togarashi on the side for sprinkling if so desired.

Miso Soup with Napa Cabbage and Udon

                                                                                                By Chowhound

Ingredients

1 cup sliced dried shiitake mushrooms (about 1/2 ounce)

2 cups boiling water

Kosher salt

1 tablespoon vegetable oil

1/2 medium yellow onion, thinly sliced

1 tablespoon peeled and finely chopped fresh ginger (from about a 2-inch piece)

2 medium garlic cloves, finely chopped

6 cups low-sodium vegetable orchicken broth or stock

2 tablespoons soy sauce

1 (12-ounce) package udon noodles

1/2 medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces

1/2 cup white miso

4 large eggs (optional)

Instructions

1Place the mushrooms in a medium heatproof bowl and add the boiling water. Let sit until the mushrooms have softened, about 12 minutes.

2Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes.

3Increase the heat to medium high. Add the broth or stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan.

4Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.)

5Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions. Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside.

6When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes. Add the miso and stir to combine. Taste and season with salt as needed. Crack the eggs, if using, into the simmering mixture and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes. Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks. Serve immediately, passing togarashi on the side for sprinkling if so desired.

  Stir Fried Chinese Napa Cabbage by steamykitchen on July 24, 2009 in Special Dietary Needs, Vegetarian Prep: 2 mins Cook: 5 mins Serves: 4 Ingredients 1 pound Napa Cabbage 1 Tablespoon Cooking Oil 1 teaspoon Freshly Grated Ginger 1 clove Garlic, Finely Minced 2 teaspoons Soy Sauce (lite) ¼ cups Broth Or Water 1 pinch Sugar 1 teaspoon Sesame Oil Preparation 1. Cut the napa cabbage into 1 1/2″ wide strips. Discard the end of the stem. Keep the thicker stems on one side of the cutting board, and the thin leafy leaves on the other side. 2. Heat a wok or large saute pan over medium-high heat. Add the cooking oil and when hot, add the ginger and the garlic. Cook for 15 seconds, until fragrant. 3. Add the thick napa cabbage stems, stir fry for 30 seconds. Pour in the soy sauce, broth (or water), and pinch of sugar. Add in the rest of the leafy leaves into the pan. Cover and cook for 2 minutes until cooked through. The thick stems should be still a bit crunchy, the leaves softened. 4. Drizzle with sesame oil and serve.  

 

Stir Fried Chinese Napa Cabbage

by steamykitchen on July 24, 2009 in Special Dietary NeedsVegetarian

Prep: 2 mins

Cook: 5 mins

Serves: 4

Ingredients

1 pound Napa Cabbage

1 Tablespoon Cooking Oil

1 teaspoon Freshly Grated Ginger

1 clove Garlic, Finely Minced

2 teaspoons Soy Sauce (lite)

¼ cups Broth Or Water

1 pinch Sugar

1 teaspoon Sesame Oil

Preparation

1. Cut the napa cabbage into 1 1/2″ wide strips. Discard the end of the stem. Keep the thicker stems on one side of the cutting board, and the thin leafy leaves on the other side.

2. Heat a wok or large saute pan over medium-high heat. Add the cooking oil and when hot, add the ginger and the garlic. Cook for 15 seconds, until fragrant.

3. Add the thick napa cabbage stems, stir fry for 30 seconds. Pour in the soy sauce, broth (or water), and pinch of sugar. Add in the rest of the leafy leaves into the pan. Cover and cook for 2 minutes until cooked through. The thick stems should be still a bit crunchy, the leaves softened.

4. Drizzle with sesame oil and serve.

 

Roasted Carrot Soup by Ruth Lively from Fine Cooking  Issue 70 1 lb. carrots, peeled and cut into 3-inch lengths 1 Tbs. olive oil 1 Tbs. unsalted butter 1/2 medium onion, cut into medium dice (to yield about 3/4 cup) 1 large rib celery, cut into medium dice (to yield about 1/2cup) 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled) 2 cups homemade or low-salt chicken broth 1 tsp. kosher salt 1/8 tsp. ground white pepper Chopped fresh chives or chervil for garnish (optional) Heat the oven to 375°F. Put the carrots in a medium baking dish (11x7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour. Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely). Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving. Note: tastes best if it sits in the fridge several hours or overnight.  

Roasted Carrot Soup

by Ruth Lively from Fine Cooking 
Issue 70

1 lb. carrots, peeled and cut into 3-inch lengths

1 Tbs. olive oil

1 Tbs. unsalted butter

1/2 medium onion, cut into medium dice (to yield about 3/4 cup)

1 large rib celery, cut into medium dice (to yield about 1/2cup)

1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)

2 cups homemade or low-salt chicken broth

1 tsp. kosher salt

1/8 tsp. ground white pepper

Chopped fresh chives or chervil for garnish (optional)

Heat the oven to 375°F.

Put the carrots in a medium baking dish (11x7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour.

Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely).

Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.

Note: tastes best if it sits in the fridge several hours or overnight.

 

Carrot Salad with Coriander Vinaigrette and Pistachios bon appe´tit, PUBLISHED: MAY 2014 Carrot Salad With Coriander Vinaigrette And Pistachios Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option. SERVINGS: 4 Ingredients ¼ cup unsalted, shelled raw pistachios ¾ teaspoon coriander seeds ½ garlic clove, finely grated 3 tablespoons fresh lemon juice ¼ teaspoon crushed red pepper flakes ⅓ cup olive oil Kosher salt 1 pound carrots, peeled, julienned or coarsely grated 1 cup fresh cilantro leaves with tender stems Recipe Tips Preparation Do Ahead: Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop. Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop. Whisk garlic, lemon juice, red pepper flakes, and coriander in a large bowl, then whisk in oil; season with salt. Add carrots, toss, and let sit at least 30 minutes. Toss with cilantro and pistachios just before serving. DO AHEAD: Salad (without cilantro and nuts) can be made 1 day ahead. Cover; chill.  

Carrot Salad with Coriander Vinaigrette and Pistachios

bon appe´tit, PUBLISHED: MAY 2014

Carrot Salad With Coriander Vinaigrette And Pistachios
Using your food processor’s shredding blade makes this simple bistro salad a very doable weeknight option.

SERVINGS: 4

Ingredients
¼ cup unsalted, shelled raw pistachios
¾ teaspoon coriander seeds
½ garlic clove, finely grated
3 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper flakes
⅓ cup olive oil
Kosher salt
1 pound carrots, peeled, julienned or coarsely grated
1 cup fresh cilantro leaves with tender stems
Recipe Tips


Preparation
Do Ahead:
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.


Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop.
Whisk garlic, lemon juice, red pepper flakes, and coriander in a large bowl, then whisk in oil; season with salt. Add carrots, toss, and let sit at least 30 minutes. Toss with cilantro and pistachios just before serving.


DO AHEAD: Salad (without cilantro and nuts) can be made 1 day ahead. Cover; chill.

 

Healthy Carrot Cake Oatmeal Adapted recipe from MindBodyGreen, by Sally O'NeilJanuary 20, 2015 5:15 AM

Healthy Carrot Cake Oatmeal

Adapted recipe from MindBodyGreen, by Sally O'NeilJanuary 20, 2015 5:15 AM

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. 

 

Mizuna Salad by Dawn Swope, CINHC Ingredients serves 1 1 Bunch Mizuna 1/8 Cupe sliced almonds, toasted  4 oz. Grilled Flank steak, thinly sliced 2 TBS Olive Oil 4 TBS fresh squeezed lemon 1 Garlic clove grated  1 TBS Goat Cheese, crumbled Recipe Wash Mizuna in a salad spinner with a veggie wash, rinse, and spin, and place in a salad bowl or on a plate.  Toast almonds in a 400 degree oven until lightly browned.  Grill the steak to desired temperature and slice thinly.  Mix olive oil, lemon and garlic and blend.  This combination is delicious.  Adding other veggies/proteins/nuts is optional, but will change this uniquely flavored blend. Enjoy!  

Mizuna Salad by Dawn Swope, CINHC

Ingredients

serves 1

1 Bunch Mizuna

1/8 Cupe sliced almonds, toasted 

4 oz. Grilled Flank steak, thinly sliced

2 TBS Olive Oil

4 TBS fresh squeezed lemon

1 Garlic clove grated 

1 TBS Goat Cheese, crumbled

Recipe

Wash Mizuna in a salad spinner with a veggie wash, rinse, and spin, and place in a salad bowl or on a plate.  Toast almonds in a 400 degree oven until lightly browned.  Grill the steak to desired temperature and slice thinly.  Mix olive oil, lemon and garlic and blend.  This combination is delicious.  Adding other veggies/proteins/nuts is optional, but will change this uniquely flavored blend.

Enjoy!

 

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.  

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.

 

Sweet Potato and Sausage Soup Jean Anderson, Epicurious Bon Appétit October 2007

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

 

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

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

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.
Young Turnip Slaw by Dawn Swope, CHHC, AADP Ingredients: Young Turnip Olive Oil Balsamic Vinegar Pink Himalayan Salt Chopped, Raw Pistachios (or nut of choice) Fresh Figs (substitute with what you like being mindful of the serving size of dried fruit) Directions: Wash and shred turnips and place in a salad bowl.  Roughly chop nuts, enough to decorate the turnips but not take over.  Chop fresh figs, enough to decorate the nuts.  Add enough oil to lightly coat. A little vinegar for flavor.  Adjust recipe to your taste.

Young Turnip Slaw

by Dawn Swope, CHHC, AADP

Ingredients:

Young Turnip

Olive Oil

Balsamic Vinegar

Pink Himalayan Salt

Chopped, Raw Pistachios (or nut of choice)

Fresh Figs (substitute with what you like being mindful of the serving size of dried fruit)

Directions:

Wash and shred turnips and place in a salad bowl.  Roughly chop nuts, enough to decorate the turnips but not take over.  Chop fresh figs, enough to decorate the nuts.  Add enough oil to lightly coat. A little vinegar for flavor.  Adjust recipe to your taste.

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.

Radishes on Bread Adapted from my friend Karen Viebranz Wilcziewski's, mother's recipe Directions: Fresh bread, (read ingredients label and look for nothing artificial) Rye is very good for you Radishes, washed and sliced very thin Salt and pepper Butter, preferably from grass fed cows (don't be afraid to use a little butter here and there) Recipe: Slice your bread if not already sliced.  Spread a think layer of butter.  Add as many radish slices as you like and salt and pepper to taste. Options:  you can add avocado, and other veggies if you like.  You can garnish or not.  Parsley, tarragon, chives....I like mine plain. Enjoy!

Radishes on Bread

Adapted from my friend Karen Viebranz Wilcziewski's, mother's recipe

Directions:

Fresh bread, (read ingredients label and look for nothing artificial) Rye is very good for you

Radishes, washed and sliced very thin

Salt and pepper

Butter, preferably from grass fed cows (don't be afraid to use a little butter here and there)

Recipe:

Slice your bread if not already sliced.  Spread a think layer of butter.  Add as many radish slices as you like and salt and pepper to taste.

Options:  you can add avocado, and other veggies if you like.  You can garnish or not.  Parsley, tarragon, chives....I like mine plain.

Enjoy!

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

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

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

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  

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

 

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.
Thursday, October 7, 2010 Garlic Chocolate Truffles Makes 30 Truffles   Ingredients 8 oz. 60% bittersweet chocolate 1/3 cup dutch-process cocoa 1/3 cup heavy whipping cream 6 Tbsp. unsalted butter 2 Tbsp. minced garlic   Bring your cream to a simmer. Chop butter into smaller pieces, add to cream, and stir until melted. Then add your chocolate chips, stirring until smooth. Remove from the heat and pour into a shallow bowl or dish. At this point, mix in your raw, finely minced garlic. If you'd like to make a few flavors, separate into different bowls, and then cut down the garlic proportionally. You can also add a liqueur or even a jam to some of the chocolate. Allow ganache to cool, then cover, and refrigerate until firm--about 2 hours. You can do this 1 to 2 days before. If you go over the 2 hours, allow tosit out for about 30 minutes to make scooping easier.   Using a melon baller, spoon, or even your teaspoon, scoop the ganache and roll into 1-inch balls. Your hands are going to get chocolaty, but if you feel like too much is ending up on your fingers, place the ganache in the freezer for a few minutes, and lick your fingers while you wait. After you've completed your balling, roll in a shallow bowl filled with cocoa powder or chopped nuts.   The Baking Barrister  

Thursday, October 7, 2010

Garlic Chocolate Truffles

Makes 30 Truffles

 

Ingredients

8 oz. 60% bittersweet chocolate

1/3 cup dutch-process cocoa

1/3 cup heavy whipping cream

6 Tbsp. unsalted butter

2 Tbsp. minced garlic

 

Bring your cream to a simmer. Chop butter into smaller pieces, add to cream, and stir until melted. Then add your chocolate chips, stirring until smooth. Remove from the heat and pour into a shallow bowl or dish. At this point, mix in your raw, finely minced garlic. If you'd like to make a few flavors, separate into different bowls, and then cut down the garlic proportionally. You can also add a liqueur or even a jam to some of the chocolate.

Allow ganache to cool, then cover, and refrigerate until firm--about 2 hours. You can do this 1 to 2 days before. If you go over the 2 hours, allow tosit out for about 30 minutes to make scooping easier.

 

Using a melon baller, spoon, or even your teaspoon, scoop the ganache and roll into 1-inch balls. Your hands are going to get chocolaty, but if you feel like too much is ending up on your fingers, place the ganache in the freezer for a few minutes, and lick your fingers while you wait. After you've completed your balling, roll in a shallow bowl filled with cocoa powder or chopped nuts.

 

The Baking Barrister

 

Summer Lemon Garlic Noodles With Greens

Summer Lemon Garlic Noodles With Greens

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

Serves 1 Garlic Tea (quite tasty) by Dawn Swope Ingredients: ·      2 cloves of fresh garlic, preferably locally grown and better yet local and organic ·      1 cup hot water ·      1 teaspoon local honey ·      1 tablespoon fresh squeezed lemon juice   Crush two cloves of garlic with the flat side of a butcher’s knife or garlic crusher.  Steep for two minutes: 1. Place in a mug and cover with hot water, and strain, or 2. Place garlic in tea ball, or 3. Place garlic in unbleached tea bag.  Add honey and lemon juice.  Enjoy!  

Serves 1

Garlic Tea (quite tasty)

by Dawn Swope

Ingredients:

·      2 cloves of fresh garlic, preferably locally grown and better yet local and organic

·      1 cup hot water

·      1 teaspoon local honey

·      1 tablespoon fresh squeezed lemon juice

 

Crush two cloves of garlic with the flat side of a butcher’s knife or garlic crusher.  Steep for two minutes: 1. Place in a mug and cover with hot water, and strain, or 2. Place garlic in tea ball, or 3. Place garlic in unbleached tea bag.  Add honey and lemon juice.  Enjoy!

 

  BLT By Dawn Swope There is nothing like a classic BLT sandwich that screams SUMMER.  If your bacon is nitrate free, organic, and preferably from a local farm, your bread is NOT whole wheat, preferably with nothing artificial (READ THE INGREDIENTS LABEL), and you use vine ripened tomatoes, I consider this sandwich guilt-free.  Boost nutrition by adding greens, herbs, and/or veggies. Ingredients: ·      2 slices of whole grain or sour dough bread or bread of choice ·      1 tablespoon mayonnaise, preferably all natural (optional) ·      sliced vine ripened tomato ·      2-3 slices of organic bacon ·      1 leaf of romaine lettuce or other leafy green of your choice ·      3 sprigs of parsley ·      Optional boosts: add radish, scallion, Napa cabbage, avocado, sprouts, etc.    Wash all produce and pat dry.  Slice tomato into desired thickness.  Cook bacon.  I like to line a tray with aluminum foil and bake bacon in a 400-degree oven until done, approximately 15 minutes.  Toast bread then spread mayo.  Assemble sandwich and enjoy!

 

BLT

By Dawn Swope

There is nothing like a classic BLT sandwich that screams SUMMER.  If your bacon is nitrate free, organic, and preferably from a local farm, your bread is NOT whole wheat, preferably with nothing artificial (READ THE INGREDIENTS LABEL), and you use vine ripened tomatoes, I consider this sandwich guilt-free.  Boost nutrition by adding greens, herbs, and/or veggies.

Ingredients:

·      2 slices of whole grain or sour dough bread or bread of choice

·      1 tablespoon mayonnaise, preferably all natural (optional)

·      sliced vine ripened tomato

·      2-3 slices of organic bacon

·      1 leaf of romaine lettuce or other leafy green of your choice

·      3 sprigs of parsley

·      Optional boosts: add radish, scallion, Napa cabbage, avocado, sprouts, etc.   

Wash all produce and pat dry.  Slice tomato into desired thickness.  Cook bacon.  I like to line a tray with aluminum foil and bake bacon in a 400-degree oven until done, approximately 15 minutes.  Toast bread then spread mayo.  Assemble sandwich and enjoy!

  No Cook Pasta Sauce By Dawn Swope ·      diced tomatoes ·      add fresh herbs like oregano, parsley, basil ·      add olive oil, salt and pepper ·      optional-olives, capers, artichoke hearts, peas, garlic Serve over whatever you like!

 

No Cook Pasta Sauce

By Dawn Swope

·      diced tomatoes

·      add fresh herbs like oregano, parsley, basil

·      add olive oil, salt and pepper

·      optional-olives, capers, artichoke hearts, peas, garlic

Serve over whatever you like!

  Roasted Tomato Salsa Serves 4 Ingredients 12-14 cherry tomatoes 1/2 a red onion, finely chopped handful of cilantro, finely chopped juice of a lime olive oil salt + pepper Preparation 1. Pre-heat oven to 475ºF. 2. Line a baking sheet with parchment or aluminum foil (this is not necessary but makes for easier cleanup). Place the tomatoes on the baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 10-15 minutes until slightly browned. Remove and let cool. 3. Place the tomatoes in a bowl with the onion and cilantro. Season with salt and pepper, the lime juice and a olive oil to coat. Mix to combine. Photography by V.K. Rees Recipes + Styling by Christina Liva by mindbodygreenNovember 8, 2014 2:29 AM

 

Roasted Tomato Salsa

Serves 4

Ingredients

12-14 cherry tomatoes

1/2 a red onion, finely chopped

handful of cilantro, finely chopped

juice of a lime

olive oil

salt + pepper

Preparation

1. Pre-heat oven to 475ºF.

2. Line a baking sheet with parchment or aluminum foil (this is not necessary but makes for easier cleanup). Place the tomatoes on the baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven and bake for 10-15 minutes until slightly browned. Remove and let cool.

3. Place the tomatoes in a bowl with the onion and cilantro. Season with salt and pepper, the lime juice and a olive oil to coat. Mix to combine.

Photography by V.K. Rees

Recipes + Styling by Christina Liva

by mindbodygreenNovember 8, 2014 2:29 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.

Chocolate Covered Carmel Balls

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/