Monday, April 27, 2015

Ideas on how to use this week's share items

Share items for the week of 4/27

Meatless Monday

Cajun Potato Salad
Budget Bytes -

2 1/2 lbs potatoes
3 large hard boiled eggs, peeled and chopped
3 scallions, sliced
2 stalks celery, diced
Handful of fresh parsley, roughly chopped
3/4 cup mayo
1 Tbs coarse brown mustard
1 Tbs red wine vinegar
1 Tbs blackened seasoning
3/4 tsp salt
  • Wash potatoes and cut into 1-1.5 inch cubes; place in a pot, cover with water, and bring to a boil. Boil for 7-10 minutes, or until they are very tender and fall apart when pierced with a fork. Drain. 
  • Combine mayo, mustard, vinegar, blackened seasoning, and salt to make the dressing.  
  • Combine scallions, celery, parsley, and eggs. Add the cooled potatoes. Pour dressing over top and stir. Refrigerate until ready to eat. 
Combine the following to create the Blackened Seasoning:
1/2 Tbs smoked paprika
1/2 tsp cumin
1/2 tsp thyme
1/2 tsp oregano
1/8 tsp cayenne pepper
1/8 tsp garlic powder
Ground black pepper, to taste

Taco Tuesday

Crispy Black Bean & Feta Tacos with Brussels Sprouts Slaw
Dinner with Julie -
Black bean tacos
19 oz can black beans, rinsed and drained
Juice of a lime, divided
2 tsp chili powder
1/2 tsp cumin
salt and pepper
1/2-1 cup crumbled feta cheese
2 cups finely sliced brussels sprouts
1 tsp honey
canola oil for cooking
1 package small fresh corn tortillas
  • In a medium bowl, roughly smash the black beans with a squeeze of lime juice, chili powder, cumin, salt, and pepper. Toss in feta. In a separate small bowl, toss the shredded brussels sprouts and cilantro with a drizzle of olive or canola oil, honey, and a squeeze of lime juice. Season with salt & pepper. 
  • Heat a generous drizzle of oil in a heavy skillet over medium-high heat. Warm the tortillas to make them more pliable, then fill with the bean mixture, folding in half to enclose. Cook in the hot skillet, turning as necessary, until golden and crisp. Fill with brussels sprouts slaw and serve immediately. 

Roasted Potato & Asparagus Tacos with Kohlrabi Slaw 
herbivoracious -

6 medium potatoes, cut into 1/2" cubes
3 Tbs olive oil, divided
2 tsp cumin powder
1 bunch asparagus, washed, trimmed, and cut into 1 1/2" lengths
3 small kohlrabi, peeled and julienned or grated 
1/2 small sweet onion, thinly sliced
1/4 cup champagne vinegar
1/4 cup orange juice
1/2 sour cream or yogurt
juice of 1 lemon
1/4 lb feta, crumbled
1 ripe avocado, peeled and sliced
3 tsp salt, divided, plus more to taste
16 soft corn tortillas
  • Heat the oven to 375 F. Toss the potatoes with 2 tablespoons of olive oil, the cumin powder, and 1 and 1/2 teaspoons salt. Roast on a sheet pan in a single layer, turning occasionally with a spatula until golden brown and crispy. Taste and adjust salt. Set aside in a heatproof bowl.
  • Toss the asparagus with 1 tablespoon of olive oil and 1/2 teaspoon of salt, and roast on the same sheet pan until tender and beginning to brown, maybe about 10 minutes. Taste and adjust salt. Set aside in a heatproof bowl.
  • Reduce oven to 175 F.
  • Combine the kohlrabi, onion, vinegar, orange juice, and 1 teaspoon of salt.
  • Combine the sour cream and lemon juice with a pinch of salt and whisk. 
  • Put the plates in the oven to heat, and return the potatoes and asparagus to the oven to reheat.
  • Wrap the tortillas in a clean, moist kitchen towel and microwave until steaming hot and soft. Start checking after 1 minute.
  • To serve: on each plate, make two stacks of two tortillas each. In order, top with the potatoes and asparagus, then slaw, cheese, avocado, sour cream, and avocado. 

Wellness Wednesday

Raw Broccoli Salad
taste buddies -
3 cups of small-chopped broccoli (1/3-1/2" sized pieces)
2 cloves garlic, finely minced
2 Tbs cilantro, finely chopped
1 tsp cumin seeds
1/4 olive oil
Juice from 1 lemon
1/2 tsp salt

Combine ingredients in a non-reactive bowl. Cover and let sit for 1 hour in the fridge. And enjoy!

Spinach Apple Salad
Taste of Home -

2 Tbs cider vinegar
2 Tbs canola oil
1/4 tsp salt
1/4 tsp sugar
1 cup diced unpeeled apple(s)
1/4 cup chopped sweet onion
1/4 cup raisins
2 cups fresh spinach
2 cups torn lettuce
  • In a small bowl combine vinegar, oil, salt, and sugar. Add apple, onion, and raisins; toss lightly to coat. Cover and let stand for 10 minutes. 
  • Just before serving, combine spinach and lettuce in a large bowl, add dressing, and toss. 

Thirsty Thursday

Dreamy Pink Milkshake
oh joy! -

Milkshake02For the Rhubarb Puree:
1/2 lb rhubarb (about 2-3 stalks), cleaned, trimmed, and chopped
2/3 cup water
1/2 cup sugar
1/2 vanilla bean, scraped (include the pod)

Combine all ingredients in a medium saucepan and bring to a boil over high heat. Turn heat down to medium and simmer for 20 minutes, whisking often. Remove from heat. remove vanilla bean pod, allow to cool, and refrigerate.

For the milkshake:
1/2 cup milk
1 1/2 Tbs mascarpone cheese, at room temperature
1/2 vanilla bean, scraped
2 cups vanilla ice cream
1/4 cup rhubarb puree (give or take)
a few gingersnaps or vanilla wafers

Blend milk, vanilla, and mascarpone in a blender until smooth. Add ice cream and blend until just combined.

To serve, alternate 2 layers each of the rhubarb puree and milkshake.

Rhubarb Fizz Cocktail 
baked bree -

Rhubarb Syrup:
1 cup sugar
1 cup water
1 vanilla bean, split and seeded
1 1/2 cups fresh rhubarb, finely chopped

Add all ingredients to a medium saucepan and bring to a boil over medium heat. Cook for about 3 minutes, or until rhubarb is tender. Strain to remove pulp (optional) and remove vanilla bean. Pour into a container and store in the refrigerator for up to one week.

Rhubarb Fizz Cocktail:
8 oz gin
9 oz rhubarb syrup
1/2 cup fresh lemon juice
12 oz cold Prosecco
lemon rounds for garnish

Combine gin, rhubarb syrup, lemon juice, and ice in a pitcher. Pour into glasses filled with ice and top with Prosecco and a lemon round. Cheers!

Frittata Friday

Swiss Chard & Sausage Frittata
My Recipes -

2 Tbs olive oil
2 Italian sausages (8 oz total), casings removed
1/2 cup sliced red bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped onion
1 bunch swiss chard, chopped
8 large eggs
1/2 cup shredded cheddar cheese
1/4 tsp salt
  • Preheat broiler with rack positioned 4 inches from heat. Heat oil in a large, oven-proof frying pan over high heat. Cook sausage, stirring often, until browned, about 3 minutes. Add bell pepper, mushrooms, and onion and cook until vegetables are softened, about 3 minutes. Stir in swiss chard, reduce heat to medium, and cook, stirring occasionally until the chard is wilted, about 10 minutes. 
  • Meanwhile, whisk eggs in a large bowl until they start to foam. Stir in cheese and salt. Pour egg mixture into pan with vegetables. Cook on stove until the bottom sets, about 3 minutes. Broil until firm and browned, about 3 minutes. 

Asparagus Frittata for 2
the Perfect Pantry -

5 large eggs
1/2 cup grated cheddar cheese, to taste
Ground black pepper, to taste
2 tsp olive oil
1 small onion or shallot, minced
8 asparagus spears, stems trimmed, and chopped small
1/4 cup grated Parmigiano-Reggiano or asiago cheese
  • Preheat the broiler. 
  • In a small bowl whisk the eggs with a tablespoon of water. Stir in grated cheddar and black pepper. Set aside. 
  • In a small non-stick oven-safe frying pan, heat the oil over medium heat. Add onion and asparagus and saute for 2-3 minutes, until the onions are slightly browned. Pour egg mixture into pan and turn down heat to simmer. Cover and cook gently 4-5 minutes, or until the eggs are almost set. 
  • Sprinkle the Parmigiano-Reggiano cheese over the eggs and place the pan under the broiler until the cheesy top is bubbling. Let stand for 5 minutes before serving. Can be served hot, room temperature, or cold. 

Saucy Saturday

Rhubarb-Date Chutney
Washington Post -

2 Tbs orange juice
1/3 cup cider vinegar
1/4 light brown sugar
1 Tbs minced fresh ginger
1/4 tsp ground cinnamon
2 cups fresh rhubarb, trimmed and sliced into 1-inch pieces
1/2 cup pitted dates, chopped

In a medium saucepan, add orange juice, vinegar, brown sugar, ginger, and cinnamon and bring to a simmer over medium-high heat. Reduce heat to low and cook for about 5 minutes. Add rhubarb and dates, increase heat and bring back to a lively simmer. Reduce heat and cook gently until rhubarb is fork-tender, about 5 minutes. Remove from heat and allow to cool.
Makes about 1 1/2 cups. Keeps well in the fridge for up to 1 week. Freezes well for up to a year. Pairs well with meat and fish.

Cinnamon Apple Butter (Slow Cooker)
Always Order Dessert -

8 semi-tart apples
3 cups apple cider (or apple juice if cider is unavailable)
1 tsp lemon juice
1 Tbs cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg

Add the apples to your slow cooker. sprinkle spices on top. Add cider - it should just cover the apples. Set slow cooker to "Low" and cook for 12-15 hours.
Once the apples of softened and darkened and the liquid has reduced, use a standard or immersion blender or a food mill to process until smooth. And enjoy! (If it is still too wet/soupy for you, you can transfer to a pot and cook on medium heat on the stove for 10-15 minutes until the liquid has reduced)

Stir-Fry Sunday

Stir-Fried Chicken and Mustard Greens with Ginger 
cookthink -

2 Tbs soy sauce
1 tsp rice wine vinegar
2 Tbs water
1 tsp corn starch
1/4 tsp ground black pepper
1/4 tsp salt
2 boneless chicken breast halves, thinly sliced
4 tsp canola oil, divided
1/2 lb mustard greens, de-stemmed and thinly sliced
1 thumb ginger, minced
  • In a small bowl, whisk together the soy sauce, vinegar, water, corn starch, and black pepper. Set aside. Season chicken with salt and pepper. 
  • Heat 2 tsp oil in a large non-stick pan over high heat. Add chicken and brown for 4-6 minutes. Remove and set aside. 
  • Add 2 tsp oil to the pan. Stir in mustard greens and cook for 1 minute. Add half the ginger and a splash of water. Cook about 3 minutes, stirring occasionally, or until the mustard greens start to wilt. Add the chicken and remaining ginger and cook, stirring often, until the chicken is cooked through. Drizzle sauce on chicken-greens and cook 1-3 minutes until the sauce thickens. Serve and enjoy!

Indian-Style Asparagus with Lemon and Cumin 

1 lb fresh asparagus
1 inch fresh ginger, grated or minced 
1 tsp cumin seeds 
1 Tbs olive oil 
1 tsp salt (to taste)
2 Tbs fresh squeezed lemon juice 
a pinch of sugar
ground black pepper

Cut asparagus into bite sized pieces. Heat the oil and cumin seeds. Once the seeds begin to pop, add the ginger. Fry for a few seconds then add the asparagus and salt. Cook uncovered 5-10 minutes, stirring frequently. 
When the asparagus begins to caramelize and brown, add the lemon juice and sugar. Turn heat off and allow to rest for a few minutes. Sprinkle with black pepper, stir, and serve. 

Monday, April 20, 2015

Suggestions for how to use your share the week of April 20, 2015

Meatless Monday:

Celery Root SoupCelery Root Soup 
Chow -
Modified to 4-5 servings

1 1/2 Tbs olive oil, plus more for garnish
1/2 cup thinly sliced leek, white and light green parts only
1 1/4 lb celery root
1/3 lb gold potatoes, peeled and cut into 1-inch chunks (about 1 large potato)
1/2 medium tart apple, peeled and cut into 1-inch chunks
1 garlic cloves, peeled and smashed
1 tsp kosher salt, plus more as needed
Ground black pepper
1 1/2 cups water
1 cups chicken or vegetable broth

Heat oil in a large saucepan with tight fitting lid over medium-high heat until shimmering. Add leek and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apples, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil then add brother and water and bring to a boil. Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20-25 minutes.

Remove 1 cup of liquid from the saucepan and set aside. Using a blender, puree the soup in batches until smooth. Once blended, transfer the soup back to the saucepan and keep warm over low heat. If it is too thick, add the reserved liquid a little at a time until the soup reaches its desired consistency. Season with salt and pepper to taste.

Roasted Fennel and Potatoes
Martha Stewart -

2 fennel bulbs (the white part, reserve green for another use)
1 lb red potatoes, cut in halves or quarters
salt and ground pepper
1 Tbs olive oil

Heat oven to 425 degrees. Set a heavy roasting pan in the oven and allow to preheat for 20 minutes.
Meanwhile, cut each fennel bulb lengthwise into six wedges. Combine with potatoes. Season with salt and pepper and toss with olive oil.

Remove roasting pan from oven and arrange fennel and potatoes on it, cut side down. Return to oven and roast 30 minutes, without runing, until tender and golden brown. Serve immediately.

Taco Tuesday:

Beef & Kale Tacos

1 Tbs oilive oil
1/2 lb ground beef
2 carrots, grated
2 carlic cloves, chopped
1/2 tsp salt (optional)
1 Tbs chili powder
1 tsp ground cumin
2 Tbs tomato paste
1 cup water
12 taco shells
2 cups kale leaves, sliced into thin strips
1 cup shredded cheese
1/4 cup salsa

Preheat oven to 300 degrees.

Heat a large skillet over medium-high heat. Add the olive oil and garlic; saute for 1-2 minutes, add the beef, carrots, and salt. Cook 4-5 minutes, stirring occasionally, or until the meat browns. Add chili powder, cumin, and tomato paste and cook another 1-2 minutes. Add water, reduce the heat, and simmer for 4-5 minutes, or until the beef is no longer pink in the center. Meanwhile, warm the taco shells in the oven for 5-10 minutes.

Add kale strips, and meat mixture to tacos. sprinkle with cheese and top with salsa. Serve and enjoy!

Roasted Veggie Tacos
the Lake Kitchen -

1 yellow onion, sliced (about 2 cups)
1 large fennel bulb, sliced (about 1 1/2 cups)
2 medium parsnips, peels and cut into 1/2 inch chunks (about 2 cups)
2 large sweet potatoes, peeled and cut into 1/2 inch chunks (about 4 cups)
Roasted Veggie Tacos2 Tbs olive oil
1/8 tsp cinnamon
2 pinches cumin
1/4 tsp salt
1/8 tsp pepper
12 soft corn tacos
avocado cream sauce and pico de gallo (recipes follow)

Preheat oven to 425 degrees. In a large bowl, mix together all of the vegetables, cinnamon, cumin, salt, and pepper. Spread the vegetables out on a parchment-lined baking sheet and bake for 20-25 minutes or until vegetables are golden brown and easily pierced with a fork. Top each tortilla with roasted vegetables, avocado cream sauce, and pico de gallo. Serve with a lime wedge.

Avocado Cream Sauce:
Mix together 1/2 cup cream cheese, 1/2 cup sour cream, 1/2 avocado, 1/4 tsp sugar, and a pinch of salt until smooth. Keep refrigerated until ready to use.

Pico de gallo:
Mix together 2 cups salsa, 3/4 cup minced yellow onion, 1/4 minced cilantro, juice of one lime, and 1/4 tsp black pepper.

Wellness Wednesday: 

Cape Cod Chopped Salad
barefoot contessa -

For the dressing: 
3 Tbs apple cider vinegar
1 tsp grated orange zest
2 Tbs fresh squeezed orange juice
2 1/2 tsp Dijon mustard
2 Tbs maple syrup
Kosher salt
1/2 tsp freshly ground black pepper

Whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 tsp salt, and pepper in a bowl. Slowly whisk in olive oil.

For the salad:
8 oz thick cut bacon
8 oz arugula
1 large tart apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped
1/2 cup dried cranberries
6 oz blue cheese, crumbled

Preheat the oven to 400 degrees. Place a baking rack on a sheet pan and lay the bacon on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool. In a large bowl toss together the arugula, apple, walnuts, cranberries, and blue cheese. Chop bacon into large pieces and add to salad.

Toss the salad with jut enough dressing to moisten. Sprinkle with 1/2 tsp salt and toss well. Serve immediately.

Arugula, Avocado, and Radish Salad
Food52 -

3 handfuls arugula
2 small radishes, trimmed and thinly sliced
1/2 Tbs fresh lemon juice
3/4 Tbs olive oil
1/4 avocado, sliced
1 1/2 Tbs feta, crumbled
1 large egg
splash of white vinegar
Salt and pepper

Fill a small pot with a couple inches of water, cover and bring to a boil. Gently crack the egg into a teacup or ramekin. When the water comes to a boil, add the splash of vinegar, remove the pot form the heat, and gently slide the egg into the water. Cover the pot and let sit (still off the heat) for 4 minutes.

Meanwhile, toss the arugula and radishes with the lemon juice, olive oil, and a sprinkling of salt. Put in a wide, shallow bowl or on a plate. Sprinkle with feta and layer on the avocado slices. Sprinkle with another pinch of salt.

Use a slotted spoon to gently remove the egg from the water, let it drain, then place it on top of the salad. sprinkle with salt and ground black pepper to taste.

And enjoy!

Thirsty Thursday:

Dandelion Orange Smoothie
Colorful Palate -

1 cup dandelion leaves
1/3-1/2 cup frozen strawberries
1 orange, peeled
5-7 ice cubes
water (or orange juice) as needed

Blend everything well

Fun Friday:

Race Car Snacks
Woo! jr. -

Grapes and/or string cheese

Affix your wheels to the toothpicks, and you've got an awesome kids' craft that they can eat!Slice the apple and stick two toothpicks through each of your apple slices (this is your car and the axles).
Cut the grapes in half and the string cheese into chunks for wheels.
Attach the grape/cheese wheels to the toothpicks, and you've got your race cars.

Sandwich Saturday:

Serrano, Manchego, and Apple Sandwiches
My Recipes (Cooking Light) -

1 1/2 Tbs mayonnaise
2 tsp dijon mustard, divided
4 slices sourdogh bread, toasted
1/2 cup sliced shallot
4 oz paper thin slices serrano ham or prosciutto
1/3 shredded manchego cheese
1/2 tsp black pepper, divided
1 Tbs olive oil
1 tsp sherry vinegar
2 cups arugula
1 tart apple, peeled, cored, and thinly sliced

Preheat broiler.

Combine mayo and 1 tsp mustard; spread mixture over each bread slice. Top each slice with 1 Tbs shallot, 1 oz ham, and 4 tsp cheese, and sprinkle with 1/4 tsp pepper. Broil 3 minutes.

Combine 1 tsp mustard, oil, and vinegar. Combine apple and arugula in a bowl; drizzle with the vinaigrette and toss gently. Divide the apple mixture evenly among sandwiches and sprinkle with remaining 1/4 tsp pepper.

Sweet Sunday:

Cinnamon Apple Bread
The Happier Homemaker -
homemadeapple bread(1)
1/2 cup packed brown sugar
1 1/2 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup milk
1 large apple, peeled and finely chopped

Preheat oven to 350 and grease and flour a 9 x 5 loaf pan.
Mix brown sugar and cinnamon together in a bowl and set aside.
Using a mixer, combine white sugar and butter until smooth. Add eggs and vanilla; beat on medium speed until combined. Add flour, baking powder,and milk; mix until combined.
Pour half the batter into the prepared pan. Cover with half the apples - pat them into the batter with the back of a spoon. Sprinkle with half the brown sugar and cinnamon.
Pour the remaining batter in and top with the remaining apples and brown sugar mixture. Pay the toppings into the batter.
Bake for 50 minutes at 350 degrees, or until a toothpick inserted into the middle comes out clean.

Rhubarb Crisp 
Leite's Culinaria -

1 1/2 lb rhubarb, trimmed and sliced (about 4 1/2 cups)
3/4 granulated sugar
1 tsp freshly grated orange zest
3/4 cup all-purpose flou
1/2 light brown sugar
1/2 tsp ground cinnamon
pinch of salt
7 Tbs unsalted butter, cold and cut into pieces
Whipped cream or ice cream for serving

Position rack in the center of the oven and preheat to 425 degrees.
In a large saucepan over medium-high heat, combine the rhubarb, sugar, and orange zest and simmer until the sugar dissolves into a syrupy goo and the rhubarb is almost tender, about 5 minutes.
Combine the flour, brown sugar, cinnamon, and salt in a large bowl. Use two knives to cut the butter into the flour mixture until it resembles very coarse crumbs and pea-sized blobs of butter.
Transfer the rhubarb mixture to a 9-inch pie plate and sprinkle the flour mixture evenly over the top. Bake about 25 minutes, or until golden brown. Enjoy!

Share item list -

Monday, April 13, 2015

What to do with your share this week?

Meatless Monday:

Roasted Beets
Food Network -
(Modified to 3 servings)

6 beets
1 1/2 Tbs olive oil
3/4 tsp fresh thyme, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 Tbs raspberry vinegar
Juice from 1/2 orange

Preheat oven to 400 degrees. Remove tops of beets, wash and peel if desired. Cut into 1 1/2-inch chunks). Place beets on the baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast 35-40 minutes - turning 1-2 times with a spatula - until beets are tender. Remove from oven and immediately toss with the vinegar and orange juice. Sprinkle with more salt and pepper if desired. Serve warm.

Beet Hummus 
Minimalist Baker -

1 small roasted beet
1 15-oz can cooked chickpeas, mostly drained
Zest of one large lemon
Juice of 1/2 large lemon
healthy pinch of salt and black pepper
2 large cloves garlic, minced
2 heaping Tbs tahini
1/4 cup olive oil

Cool, peel ,and quarter the beet before placing in your food processor. Blend until only small bits remain. Add remaining ingredients EXCEPT for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed. Enjoy!

Taco Tuesday:

Steak Tacos with Cilantro-Radish Salsa 
bon appetit -

2 Tbs vegetable oil, divided
1 lb skirt or flank steak
kosher salt and black pepper
1/2 cup fresh cilantro leaves and tender stems, divided
4 radishes, trimmed & chopped
2 spring onions or 4 scallions; white and pale green parts only, thinly sliced
1/2 serrano chile or jalopeno, finely chopped (optional)
2 Tbs fresh lime juice
8 corn tortilla, warmed
2 oz queso fresco or Cortija cheese, crumbled

Heat 1 Tbs oil in a large skillet over high heat. Season steak with salt and pepper and cook for about 5 minutes on each side for medium rare. Let steak rest 5 minutes.

Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbs oil in a medium bowl. Season with salt and pepper.

Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

Grilled Apples Cinnamon A la Mode Tacos
Betty Crocker -

4 tortillas
2 apples, cored and sliced in rings
1/8 tsp cinnamon
1 Tbs sugar
1 cup vanilla ice cream
1/2 caramel sauce
Oil as need to for grilling

Mix cinnamon and sugar together. Grill sliced apples; brush on oil if needed. Grill tortillas for 30 seconds on each side. Place apples in tortillas. Sprinkle with the cinnamon sugar. Add teaspoon size scoops of ice cream on top of the apples and drizzle with caramel sauce.

Wellness Wednesday:

Winter Salad
The Jungalow -

Poppy seeds
Bosc pear, sliced into matchsticks
1 tsp Mayo
2 Tbs Greek yogurt
Red wine vinegar
1/4 cup olive oil
1 Shallot (can use 1/2 regular onion too)
Juice from 1/2 lemon

Pickle the shallot: Thinly slice one shallot and place in a jar with a pinch of sea salt and cover with red wine vinegar. Let sit for 30 minutes.

Make the dressing: Combine Greek yogurt, mayo, lemon juice, salt, pepper, olive oil, and red wine vinegar in a jar. Shake vigorously.

Make the salad: Combine lettuce, watercress, and several tarragon leaves in a large bowl. Add pear matchsticks and pickled shallot. Dress with the salad dressing and sprinkle with poppy seeds.

Roasted Winter Vegetables
My Recipes -

16 thyme sprigs, divided
4 medium beets, peeled and quartered
4 carrots, peeled and cut in half lengthwise
1 rutabaga, peeled and cut into 1-inch chunks
2 Tbs olive oil, divided
1/2 tsp salt, divided
1/2 tsp black pepper, divided
8 unpeeled garlic cloves
2 medium red onions, peeled and cut lengthwise into quarters
2 fennel bulbs, cored and cut lengthwise into quarters
1 tsp chopped fresh thyme

Preheat oven to 435 degrees.

Place 8 thyme sprigs, beets, carrots, and rutabaga in a large bowl. Drizzle with 1 Tbs oil, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat. Arrange veggies in a jelly roll pan. Bake for 45 minutes, or until vegetables are tender and starting to brown, stirring occasionally.

Place remaining 8 thyme sprigs, garlic, onion, and fennel in a bowl. Drizzle with remaining 1 Tbs oil, and sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Toss to coat. Arrange vegetables on a jelly roll pan and bake at 425 for 25 minutes. Combine beet and onion mixture; sprinkle with chopped thyme.

Thirsty Thursday:

Kale & Apple Green Smoothie 
Cookin' Canuck -

2/3 cup unsweetened almond milk
1 1/2 cups (packed) chopped kale leaves
1 celery stalk, cut into 1-inch pieces
1/2 sweet apple, cut into chunks
1 Tbs ground flaxseed
3/4 cup ice
Agave nectar to taste (optional)

Place everything except the agave in a blender and blend until smooth. Taste and add agave nectar if desired. Serve.

Apple Pie Smoothie 
Dinners, Dishes, and Desserts -

1/2 cup non-fat greek yogurt
2 tsp cinnamon
1 large apple, cut into chunks
1/2 cup skim milk

Throw everything into the blender and blend until smooth.

Fun Friday:

Beet-Pickled Deviled Eggs
Epicurious -

Beet-Pickled Deviled Eggs recipe3 cups water
1 cup white or apple cider vinegar
1 small beet, peeled & sliced
a small shallot, sliced
1 tsp sugar
1 small bay leaf
12 hard boiled eggs, peeled, sliced in half and yolk removed & reserved
1/3 cup mayonnaise
1 tsp your favorite mustard
1 Tbs finely chopped flat parsley (optional)

Bring water, vinegar, beet, shallot, bay leaf, and 1/2 tsp salt to a boil in a 2-quart saucepan. Simmer, covered, until beet is tender - about 20 minutes. Cool completely uncovered. Put beet mixture into a container with the egg white halves. Marinate in the fridge for at least 2 hours.

Mash egg yolks with mayo and mustard. Season with parsley, salt, & pepper is desired. Spoon into the purple egg whites. Serve.

Sweet Saturday:

Carrot Oatmeal Cookies
Yummy, Healthy, Easy -

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp ground cloves
2 tsp ground cinnamon
1 cup quick cooking oats (not instant)
3/4 cup brown sugar
1/4 cup granulated sugar
1 cup coconut oil (or 2 sticks butter, softened)
2 large eggs
2 tsp vanilla extract
2 cups grated carrots
1/2 cup flaked coconut
3/4 cup chopped walnuts
powdered sugar & milk (optional)

Preheat oven to 350 degrees.

In a medium bowl, combine flowers, baking soda, salt, baking powder, cloves, cinnamon, and oats. Mix well & set aside.

Using a mixer, beat together sugars and cocount oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add carrots, coconut, and walnuts; blend until combined. Batter will be lumpy. Add flour mixture and blend until just combined - do not over mix.

Drop by tablespoons onto ungreased cookie sheets and bake 13-15 minutes. Immediately transfer to cooling racks.

Glaze (optional): blend a small amount of powdered sugar and milk in a bowl. Drizzle over cookies.

Serve & enjoy!

Sunday Breakfast:

Omelette Roll-ups with Smoky Fried Potatoes, Cream Cheese, and Watercress
Veggie Belly -

The Omelette:
6 large eggs
1/8 tsp smoked paprika
olive oil

Whisk the eggs, smoked paprika, and salt. Heat a 12" diameter skillet and spray with non-stick spray or 1 tbs olive oil. Pour the egg mixture into the pan and cook on medium heat till the underside of the omelette is slightly golden. Carefully flip over and cook the other side till done. Using a large spatula, transfer the omelette to a large sheet of cling film. Let cool completely.

Smoky Potatoes:
2 Tbs oil
1 small potato
a pinch of smoked paprika

Make while omelette is cooling. Scrub potato clean. Leave skin on and cut potato into sticks. Heat oil in a pan and add the potato sticks in a single layer. Fry until the potatoes are golden. Remove and place on a paper-towel lined plate. Sprinkle with salt and smoked paprika.

The Roll-up:
6 Tbs cream cheese, at room temperature
1/2 bell pepper, julienned
1/2 cup watercress leaves, loosely packed

When the omelette is completely cool, spread the cream cheese over the omelette. Arrange watercress leaves in a single layer. Place the pepper juliennes and potatoes sticks on the omelette in a single layer with the sticks all pointing the same direction. Gently roll the omelette up. Wrap omelette roll in cling film. Place package in fridge for 30 minutes. Remove, slice, serve.

Friday, April 10, 2015

Sweet Potato Gnocchi

2 1-pound red-skinned sweet potatoes, rinsed, patted dry, pierced all over with fork
1 12-ounce container fresh ricotta cheese, drained in a sieve for 2 hours
1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons (packed) golden brown sugar
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 3/4 cups (about) all purpose flour
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage plus whole leaves for garnish

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.

Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi. 

Courtesy of Chef Dave Lattomus

Monday, April 6, 2015

Ideas for this week's share items

Meatless Monday: Brown Rice & Spinach Stuffed Portabella Mushrooms 
Sheknows -

4 portabella mushrooms
3 Tbs olive oil
1 cup cooked brown rice (warmed)
2 cups loosely packed spinach leaves, torn into pieces
1/2 diced sun dried tomatoes, packed in oil
3 Tbs marinara sauce
1/4 cup Parmesan cheese plus extra for garnish
1/4 tsp salt
1/4 tsp ground lack pepper
1/4 tsp red pepper flakes

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.

Remove the stems and gills and from the mushrooms. Brush the insides of the caps with olive oil and place open side up on the baking sheet.

Toss the warm rice with the spinach, sun dried tomatoes, marinara sauce, Parmesan cheese, salt, black pepper, and red pepper flakes. Mix well.

Fill the mushroom caps with the rice mixture so that it is slightly mounded. Sprinkle a little extra cheese on top.

Bake for 18-20 minutes. Serve warm.

Taco Tuesday: Sweet Potato Spinach Tacos 
Slender Kitchen -

2 sweet potatoes, peeled and cubed (3 cups)
1-2 tsp water
2 tsp olive oil
1 sweet onion, sliced thin
1 garlic clove, minced
4 cups fresh spinach
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp chili powder
Juice of 1 lime
salt and pepper to taste
8 corn tortillas

Add the sweet potatoes to a microwave safe dish and microwave for 4-5 minutes, or until tender. Or, boil until fork tender and drain (8-10 minutes)

Heat oil in skillet over medium-high heat. Add onion and cook until tender (4-6 minutes). Add sweet potatoes; cook until they begin to brown. Add garlic and spinach. Cook another 3-4 minutes or until spinach wilts. Stir in all of the spices and cook for 1 minute.

Remove from heat. Add lime juice. Serve in warm tortillas.

Wellness Wednesday
Swiss Chard Salad with Toasted Walnuts
Stupid Easy Paleo -

1 medium shallot, finely chopped
1 clove garlic, finely chopped
1 tsp fresh rosemary
2 Tbs avocado oil
1 tsp salt
1/2 tsp black pepper
1.5 cups walnut halves
1 bunch swiss chard, sliced
1 Tbs lemon juice
1 Tbs apple cider vinegar

In a medium skillet over low heat, combine the shallot, garlic, rosemary, avocado oil, salt, and pepper. Cook and stir about 3 minutes; until the shallot turns translucent and softens. Add the nuts, cooking and stirring on low heat until evenly toasted and lightly browned. Turn off heat.

In a large bowl, combine the swiss chard with the lemon juice and vinegar. Pour in the walnut mixture and toss well to combine. Serve and enjoy.

Escarole Salad with Apples, Blue Cheese, and Pecans
Food & Wine -

Escarole Salad with Apples, Blue Cheese and Pecans1.5 cups pecans, coarsely chopped
3 Tbs apple cider vinegar
1 Tbs minced shallot
1 tsp dijon mustard
1 tsp sugar (optional)
1/4 cup canola oil
2 Tbs olive oil
kosher salt
ground black pepper
1.5 lbs escarole head - dark green leaves discarded, remaining leaves torn into bite-sized pieces
5 celery ribs halved lengthwise and thinly sliced crosswise
2 sweet apples, cored and sliced
1/2 lb (2 1/4 cups) your favorite blue cheese, crumbled

Preheat oven to 375 degrees. Spread pecans on a pie plate and bake 10-12, until pecans are lightly browned. Let cool.

In a large bowl, whisk the vinegar with shallot, mustard, and sugar; let stand 10 minutes. Whisk in canola and olive oils, season with salt and pepper.

Add the escarole, celery, apples, and toasted pecans to the vinaigrette and toss to coat thoroughly. Transfer to a platter and scatter the crumbled blue cheese on top. Serve.

Throwback Thursday: Homemade Fermented Sauerkraut
the kitchen -

Ingredients: 1 medium cabbage, 1.5 Tbs kosher salt, 1 Tbs caraway seeds (optional)

Materials: cutting board, chef's knife, mixing bowl, 2-quart wide-mouth mason jar (or two 1-quart jars), canning funnel (optional), smaller jelly jar that just fits in the mason jar(s), clean stones or marbles to weight the jelly jar, cloth for covering the jar, and a rubber band.

1. Clean everything - jelly jar, mason jar(s), cutting board, and your hands. Make sure there is no soap residue left behind.
2. Remove the loose outer leaves of the cabbage, slice into quarters, and remove the core. Slice each wedge crosswise to make very thin ribbons.
3. Transfer cabbage to a big mixing bowl and sprinkle salt over the top. Work the salt into the cabbage by massaging and squeezing the cabbage with your hands. Gradually (after 5-10 minutes) the cabbage will become watery and limp. this is the time to add the caraway seeds if you want them.
4. Grab handfuls of the cabbage and pack them into the canning jar; this is where a canning funnel comes in handy. Every so often tamp down the cabbage in the jar with your fist. Pour in any liquid released by the cabbage.
5. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the cabbage-filled mason jar and weigh in down with clean stones/marbles. This will help keep the cabbage weighed down and, eventually, submerged beneath its liquid.
6. Cover the mouth of the jar with a clean cloth and secure it with a rubber band to keep out dust and insects but allow airflow.
7. Press down on the cabbage with the jelly jar every few hours for the first 24 hours to get the cabbage to release enough liquid to cover the top of the cabbage. If the liquid has not risen above the cabbage after 24 hours, dissolve 1 teaspoon of salt in 1 cup of water and add just enough to cover the cabbage.
8. Ferment the cabbage for 3-10 days. Keep the sauerkraut away from direct sunlight and at cool room temperatures (65-75 degrees). Check daily and press the jelly jar if the cabbage is floating above the liquid. Start tasting it after 3 days. when it tastes good to you, remove the jelly jar, screw on a mason jar lid and pop in the fridge. Enjoy.

Friday Funday: Potato Mice
Hosting Essence -

Small potatoes
Cherry tomatoes

Bake the potatoes. Use 1/2 cherry tomato for the nose, raisins for the eyes, radish slices for the ears, and chives for the whiskers and tail. Put a piece of cheese at the "mouth."

Sweet Saturday: Apple Bake
What's Cooking America -

2 large apples, peeled, cored, and sliced thickly
3 Tbs butter
1/4 cup quick cooking rolled oats
1/2-1/2 firmly packed brown sugar
Ground cinnamon

Preheat oven to 350 degrees.

Melt the butter in a 9" baking pan. Layer the apple slices on top of the melted butter. Sprinkle with rolled oats, brown sugar, and cinnamon.

Bake for 20-30 minutes, or until apples are tender. Remove and enjoy!