Monday, May 25, 2015

How am I supposed to eat this stuff?

See the share list here

In this post: 
Red Russian and Kale Chorizo Soup
Roasted Strawberry, Brie and Chocolate Grilled Cheese
Fava Bean Crostini
Basic Bok Choy
Crispy Baked Asparagus Fries
Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta
Kohlrabi and Cucumber Salad
Risotto with Broccoli Rabe, Ricotta & Toasted Zucchini
Chicken Waldorf Salad

Red Russian Kale and Chorizo Soup
myrecipes -
Red Russian Kale and Chorizo Soup (Caldo Verde) Recipe
8 ounces Spanish chorizo, thinly sliced crosswise
1 tablespoon olive oil 
1 large onion, chopped 
2 large garlic cloves, minced
1/2 teaspoon red chile flakes
1/2 teaspoon pepper 
7 cups reduced-sodium chicken broth
3/4 pound russet potato, peeled and chopped 
12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons 
Kosher salt (optional)

1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Roasted Strawberry, Brie and Chocolate Grilled Cheese

Roasted Strawberry, Brie + Chocolate Grilled Cheese I howsweeteats.com6 strawberries, quartered
1/2 teaspoon canola oil
pinch of salt
2 tablespoons butter
4 thick-cut slices of multigrain bread
2-3 ounces of brie cheese, sliced
1-2 ounces high-quality chocolate

Preheat oven to 375 degrees. Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes.
Heat a large skillet or grilled over medium-low heat. Butter the sides of two slices of bread, place them on the skillet buttered-side down, then layer on a few slices of cheese, chocolate and strawberries. Top with a few more slices of cheese, then butter one side of the other bread slices, and place on top of the cheese. Cook for 2-3 minutes or until the cheese has started to melt, then gently flip the sandwich and cook until golden. Serve immediately!

Fava Bean Crostini
Illustrated Bites -

Baguette, sliced on the bias
1/4 cup (60 ml) plus 1 to 2 tablespoons olive oil
1 clove garlic
1 cup shelled fava beans (1 1/4 pounds / 570 g in shell)
4 teaspoons lemon juice
1/4 teaspoon grated lemon zest
1/2 teaspoon salt
Mint leaves for garnish (1 per toast)
Parmesan cheese, shaved (about 2 ounces/55 g)

Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and drizzle them with the 1 to 2 tablespoons oil. Slice the clove of garlic lengthwise and rub the cut side all over the top of the bread slices. Put it aside. Toast the bread in the oven for 9 to 10 minutes, until golden.

Peel the fava beans from their outer shell. Put the fava beans, the remaining   cup (60 ml) oil, the lemon juice, lemon zest, garlic, and salt in a food processor. Pulse until you have a mixture that is blended but still has a little texture (it shouldn’t be completely smooth like hummus). Put a healthy dollop of the fava mixture on each piece of toast. Top with some cheese and a mint leaf and serve.

Basic Bok Choy
Budget Bytes -

1 large head (2-3 lbs.) bok choy
2 Tbsp olive oil
½ tsp salt
1 clove garlic, minced
½ inch peeled, minced ginger
1 tsp sesame oil
1 tsp sesame seeds

Remove all of the leaves of the bok choy from the root base and clean well under running water. Cut each leave/stem into 2 inch chunks. If you don’t like the fibrous bottom of the stem, you can discard it. I cut off about one inch from the bottom of each stem.

In a large skillet or wok, heat the olive oil over medium/high heat. When it is hot, saute the minced garlic and ginger for 1-2 minutes or until softened slightly.

Add all of the bok choy to the skillet along with ½ tsp of salt (this will help it wilt). Stir and saute until the bok choy has wilted and the thick pieces of stalk have become slightly transparent (about 5 minutes). Remove from the heat, adjust salt as needed, drizzle with sesame oil and sprinkle with sesame seeds.

Crispy Baked Asparagus Fries

1 pound asparagus, trimmed
1/2 cup flour
2 eggs, lightly beaten
3/4 cup panko breadcrumbs
1/4 cup parmigiano reggiano (parmesan), grated
salt and pepper to taste
Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper.
Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 7-13 minutes.

Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta
Two Peas and Their Pod -

1 cup uncooked orzo
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chopped cucumber
1/2 cup crumbled feta cheese
1/4 cup chopped fresh dill
1/4 cup diced red onion

For the Dressing:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 clove garlic, minced
1 tablespoon finely chopped fresh dill
Salt and freshly ground black pepper, to taste

  • Cook orzo pasta according to package directions. Drain the orzo and rinse with cold water to stop the cooking and to wash away some of the starches. Allow the pasta to cool. 
  • In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion. 
  • In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Drizzle over salad and stir until ingredients are well coated. Serve immediately or chilled. 

Kohlrabi and Cucumber Salad
Simple Comfort Food -

Kohlrabi Salad Recipe
3 medium sized kohlrabi, exteriors trimmed, cut into bite sized pieces
1 whole cucumber, seeds removed, cut into bite sized pieces
4 radishes, ends trimmed, cut into bite sized pieces
1 clove of garlic, minced into a paste
generous pinch of salt
generous pinch of cracked black pepper
12 leaves of fresh mint, finely chopped
4 tbsp plain Greek yogurt
2 tbsp Mexican crema, or sour cream
2 tbsp Tahini paste
½ lemon, juiced
½ tbsp olive oil
  • Start by getting all of your ingredients ready. Next, add the tahini, yogurt, crema, lemon juice, olive oil, and salt and pepper to a mixing bowl. Mix well to make your dressing. 
  • In another, larger bowl, add the kohlrabi, cucumber, radishes, garlic, and mint. Stir well. Pour the dressing all over the vegetable mixture, continuing to mix to coat all of the vegetables. 
  • Pour the mixture into a sealed tight container and place in the refrigerator for at least two hours to let all of the flavors come together. 

Risotto with Broccoli Rabe, Ricotta & Toasted Zucchini
skinnyms -

1-1/2 tablespoons extra virgin olive oil
1 clove garlic, halved
1 chili, seeds taken away & finely chopped (optional)
1 pound broccoli rabe, chopped
2 cups rice (the Italian rice varieties to use are Carnaroli, Arborio, Vialone Nano or Roma)
1 cup white wine
4 cups low sodium vegetable broth
2 zucchini diced
2 ounces low fat ricotta cheese, more if needed (can be replaced with Parmesan cheese)
1/2 teaspoon salt
  • Over medium heat, in a large saucepan with extra virgin olive oil, sautè the garlic and chili (if using). When the garlic turns golden brown, discard it. Add the broccoli rabe and cook for about 10 minutes. 
  • Add the rice. Stir constantly to coat the rice with the oil for about 3 minutes. Pour the white wine and let the alcohol evaporate, about 2 minutes. Add about one-third of the vegetable broth then stir. 
  • As you continue cooking the risotto, keep on adding the vegetable broth and keep on stirring. Don't let it dry up and stick to the bottom to the pan. 
  • Meanwhile, on medium heat, in another saucepan with extra virgin olive oil, toast the zucchini until golden brown. Set aside. At the end of cooking the risotto, which should have a creamy consistency and the rice is al dente, turn off the fire then add the ricotta. The amount of the ricotta can be adjusted. Season with salt and pepper. Serve immediately while still piping hot with the toasted zucchini sprinkled on top and drizzle with fresh extra virgin olive oil.

Chicken Waldorf Salad
food network -

Waldorf Salad1/2 cup walnut halves
1/2 cup non-fat yogurt
2 Tbs mayonnaise
2 Tbs minced fresh flat-leaf parsley
1 tsp honey
zest and juice - separated - from 1/2 lemon
ground black pepper
2 large crisp apples, cut into 3/4-inch pieces with skin on
2 ribs celery, sliced into 1/2 inch thick pieces (include leaves)
1/4 cup golden raisins
1 head lettuce, trimmed, washed, and dried

Preheat oven to 350 degrees. Spread the nuts on a baking sheet and toast in oven for 8-10 minutes. Coo l and break into small pieces.
Whisk the yogurt, mayo, parsley, honey, and lemon zest in a large bowl. Season with ground pepper. Add apples, celery and raisins. Sprinkle with lemon and toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange lettuce leaves on a plates and fill with the salad mixture.

Monday, May 18, 2015

You picked up your share. Now what?

See the list of share items here

Recipes included are:
Roasted Asparagus & Mushroom Carbonara
Grilled Chicken with Rainbow Chard
Spinach Salad with Tahini Vinagrette
Chickpea Salad with Tahini Avocado Dressing
Creamy Carrot and Leek Soup
Fridge Pickled Kohlrabi and Carrots
Kohlrabi Salad
Sauteed Mizuna with Garlic and Fish Sauce
Brie Apple Arugula Quesadillas
Radish Leaf Pesto
Fresh Peas with Lettuce and Green Garlic
Apple Nachos
Rhubarb Mojito

Roasted Asparagus and Mushroom Carbonara
Roasted Asparagus and Mushroom Carbonara1 pound asparagus, trimmed and cut into bite sized pieces
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
8 ounces fettuccine (or pasta of choice)
4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
1 clove garlic, chopped
2 eggs
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
plenty of fresh cracked black pepper
salt to taste
1 tablespoon parsley, chopped
  • Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  • Start cooking the pasta as directed on the package.
  • Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
  • Mix the egg, cheese, pepper and salt and parsley in a bowl.
  • Drain the cooked pasta reserving some of the water.
  • Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

Grilled Chicken with Rainbow Chard | Gluten Free, Paleo recipe | FamilyFreshCooking.comGrilled Chicken with Rainbow Chard

1 pound Chicken Breast (pounded thin) or Chicken Tenders
1 bunch Rainbow or Swiss Chard
1 Shallot, diced
Extra Virgin Olive Oil
Black Pepper
Smoked Paprika
Shaved Parmesan Cheese
  • Preheat grill to medium high. Toss chicken with some olive oil and season with garlic salt, pepper & smoked paprika. Grilled for a few minutes each side until cooked through. Flip one time during cooking to get nice grill marks. 
  • Wash, dry and trim swiss chard. Remove the green leaves from the ribs, also slice the ribs. Heat a splash of oil in a skillet. Add the chopped shallot and cook for a few minutes over medium heat. Add the chopped chard stems, increasing heat to medium high. Cook about 6 minutes to soften. Add some more oil and the chard leaves one handful at a time. Toss with tongs. Reduce heat back to medium, cover and cook for another 5 minutes until chard is cooked through. Season with garlic salt, pepper and smoked paprika to taste. 
  • Top with grilled chicken and parmesan cheese. 

Spinach Salad with Tahini Vinaigrette 

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons tahini (sesame paste)
1/8 tsp. cayenne
About 1 tsp. kosher salt
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon honey
6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)
2 cups loosely packed wide carrot ribbons (from 1 to 2 large carrots, peeled, then shaved with a vegetable peeler)
3/4 cup radishes, cut into small wedges
2 tablespoons toasted sesame seeds
1 1/2 cups coarsely crushed pita chips

In a large bowl, whisk together oil, lemon juice, tahini, cayenne pepper, 1 tsp. salt, the thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.

Chickpea Salad with Tahini Avocado Dressing
oh she glows -

For the dressing:
1 small avocado (about 1/2 cup flesh)
1-2 tsp extra virgin olive oil
1 garlic clove, chopped finely
3 tbsp tahini (or to taste)
2-4 tablespoons water (depending on the thickness desired)
2 tablespoon lemon juice (or to taste)
1/2 tbsp lime juice (if preferred)
3/4 teaspoon cumin, or to taste
1/2 teaspoon coriander
1/4-1/2 tsp kosher salt

In a food processor (or blender if you think it will work!), process the above ingredients together to make a sauce. Adjust, as needed, to taste. 
To make the salad:
2-3 cups greens (I used mix of romaine and spinach)
1 cup chickpeas, cooked
3/4 cup chopped veggies (such as, red onion, cucumber, orange pepper, tomato)
Freshly ground black pepper + Paprika
Toss with Tahini Avocado dressing, to taste

Bunny-Approved Creamy Carrot Soup Recipe with Leeks and Sauvignon Blanc | #soup #spring #easter
Creamy Carrot and Leek Soup

2 pounds carrots
3 large leeks
3 garlic cloves, minced
4 tablespoons butter
1 tablespoon fresh thyme leaves (1 tsp. dried)
1 teaspoon lemon zest
8 cups low-sodium vegetable stock (or chicken stock)
1 cup springy white wine, like Sauvignon Blanc
1/2 cup sour cream or creme fraiche
Salt and Pepper
  • Trim the carrots and chop them into rough 1/2 inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2 inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly--they are often sandy.
  • Place a large pot over medium heat. Add the butter, carrots, leeks and garlic and saute for 10 minutes, stirring regularly.
  • Then add the thyme, lemon zest, stock, wine, 1 tsp. salt, and pepper to taste. Cover and bring to a boil. Stir and cover again. Simmer for 20-25 minutes, until the soup looks murky and the carrots are soft.
  • Ladle the soup into a high-powered blender. (You might have to do this in two batches.) Place the lid on the blender and open the top vent for steam. Lay a dish towel over the top of the blender and hold firmly as you turn the blender on. Pressure from blending hot liquids can blow the top off and burn you, so be careful--open vent, cover with towel, hold tight! Puree until smooth. Then add the sour cream to the blender and puree again.
  • Pour both batches back into the sauce pot and stir to blend. Serve warm.

Fridge Pickled Kohlrabi and Carrots 
The Root Cellar's Garden -

4 small kohlrabi
2 large carrots
2 Tbs salt
1 Cup white vinegar
1 Cup water
2 Tbs sugar
1 1/2 tsp pickling or kosher salt
3 garlic cloves, roughly chopped
1 tsp dill seeds
1/2 tsp brown mustard seeds
2 dried chili de arbol
6 black pepper corns, crushed

Start by peeling and slicing the kohlrabi. Place in a colander and salt with 2 T salt. Allow the kohlrabi to sit for an hour. In the mean time peel your carrots and cut into sticks. Combine all other ingredients in a sauce pan. When kohlrabi is done draining, rinse and pack with carrots into a quart jar. Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi. Cover and allow to cool on the counter then refrigerate. Let this sit in the fridge for two days before jumping in.

Kohlrabi Salad 
1/2 apple, such as Gala
2tablespoons rice vinegar
2 tablespoons sesame oil
1/2 chili
1 pinch cumin
1/2 teaspoon fish sauce
3 tablespoons chopped cilantro
Salt & freshly ground pepper to taste
  • With a sharp knife, cut off the “branches” of the kohlrabi. Peel it with a vegetable peeler.
  • Cut the kohlrabi into matchsticks either using a sharp knife of a mandolin. Do the same with the apple.
  • Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

Sauteed Mizuna with Garlic and Fish Sauce
Serious Eats -

1 bunch mizuna, about 10 ounces
2 cloves garlic, crushed
2 tablespoons oil
1 teaspoon fish sauce
1/4 lemon, fresh
salt to taste, about 1/4 teaspoon
freshly ground pepper
  • Wash and drain mizuna. The greens do not have to be completely dry. Roughly chop into 1-inch segments and set aside.
  • Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil. Add the crushed garlic and stir around for 5 or so seconds.
  • Add the greens to the wok or pan and saute for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.

Brie Apple Arugula Quesadillas
my recipes -

1 tablespoon Dijon mustard $
2 teaspoons apple cider
3 (10-inch) flour tortillas $
6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided $
1 Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
3 cups arugula, divided
3/4 teaspoon freshly ground black pepper, divided

Combine mustard and cider in a small bowl; stir well.
Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.

Radish Leaf Pesto Recipe
Chocolate & Zucchini -

2 large handfuls of good-looking radish leaves, stems removed
30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
1 clove garlic, germ removed, cut in four
a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
2 tablespoons olive oil, plus more to get the consistency you like
ground chili pepper

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. Scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.) Taste, adjust the seasoning, and pack into an airtight container -- such as, a repurposed glass jar.

Fresh Peas with Lettuce and Green Garlic

4 tbsp. unsalted butter
5 small stalks green garlic, thinly sliced, or 3 cloves garlic, finely chopped
Kosher salt, to taste
1 1⁄2 cups fresh or frozen green peas
2 small heads butter lettuce (about 6 oz.), washed, cored, and torn into large pieces
Freshly ground black pepper, to taste

Heat 2 tbsp. butter in a 12″ skillet over medium heat; add garlic, season with salt, and cook, stirring often, until soft but not browned, about 3 minutes. Add peas and cook until bright green and tender, about 4 minutes. Stir in remaining butter, along with lettuce and 1 tbsp. water, season with salt and pepper, and remove from heat. Stir until lettuce is just wilted, about 1 minute.

Apple Nachos 

2 large apples
lemon juice
1/4 cup caramel sauce
1/4 cup nutella
2 Tbs chopped toasted almonds
2 Tbs chocolate chips
2 Tbs sweetened toasted coconut 

Slice apples thinly and sprinkle with lemon juice to prevent discoloration. Arrange on a platter. Gently warm nutella and drizzle on apples. Gently warm caramel and drizzle on apple slices. Sprinkle the remaining toppings and enjoy right away!  

Rhubarb Mojito

Not Without Salt -

1 oz white rum
2 oz rhubarb syrup (recipe below)
5 (or so) mint leaves
1 Tablespoon lime juice
lime zest

In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.

Rhubarb Syrup
This is enough syrup to make plenty of cocktails. If alcohol isn’t for you a couple ounces of this syrup added to sparkling water and a squeeze of lime makes a delightful non-alcoholic version of this drink.

8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)
  • Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
  • Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.

Monday, May 11, 2015

How to use up your share this week:

See share list here

Meatless Monday

Red Quinoa Bowl with Swiss Chard and Poached Egg
Red Quinoa Bowl with Swiss Chard and Poached Egg Recipe

1/2 cup red quinoa, rinsed and cooked according to package directions
2 teaspoons distilled white vinegar
About 3 tbsp. extra-virgin olive oil, divided
1/2 onion, roughly chopped
1 large carrot, cut into thick coins
1 bunch Swiss chard, stems chopped and leaves torn, divided
1 large garlic clove, minced
1 portabella mushroom, dark gills removed, then halved and cut into 1/2-in.-wide slices
1 teaspoon kosher salt
2 large eggs
2 tablespoons chopped chives

1. Bring a medium saucepan with about 2 in. of water and the vinegar to a simmer; keep hot, covered.
2. Heat 1 tbsp. oil in a frying pan over medium-high heat. Cook onion, carrot, and chard stems, stirring often, until softened, about 10 minutes. Add garlic and mushroom; cook until mushroom softens, adding oil to pan if needed, about 2 minutes. Put chard leaves on top of vegetables, add 2 tbsp. water and the salt, and cook, covered, until leaves wilt, about 2 minutes. Stir in quinoa. Divide mixture between 2 bowls.
3. Crack an egg into a small dish. Using a slotted spoon, swirl simmering water in a circle, then slowly pour in egg. Cook until white firms and yolk is done the way you like (1 minute for softly set).
4. Lift egg out of water to top one of the quinoa bowls; repeat with second egg. Drizzle each bowl with 1 tbsp. oil and sprinkle with pepper and chives.

Buttery Braised Leeks with Crispy Panko Topping 
Buttery Braised Leeks with a Crispy Panko Topping
Crispy Panko Topping
1/4 cup panko
1 tablespoon parsley, finely chopped, leaves only
2 tablespoons grated Parmesan
1 pinch salt and pepper to taste

Combine panko with parsley, Parmesan, and salt and pepper in a small dish. In a dry skillet over medium heat, toast this mixture until golden brown. Make sure that you taste the panko mixture for correct seasonings to ensure that the dish is seasoned all the way through.

2 leeks, trimmed, cleaned, and halved lengthwise
1 tablespoon of olive oil
1 tablespoon of butter
Juice of 1/2 a lemon
Salt and pepper to taste

Melt the butter and olive oil over a medium-high flame in a large sauté pan. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste. Sprinkle with the panko topping.

Taco Tuesday

Asian Chicken Tacos with Peanut Sauce & Bok Choy 
8 corn tortillas
4 chicken breasts
1/4 cup olive oil
1/4 cup soy sauce
3 tablespoons sugar
1/4 cup honey
1-1/2 cups maple syrup
2 teaspoons sesame oil
3 tablespoons hoisin sauce
1/4 cup peanut butter
1 tablespoon fresh lemon juice
2 bunches bok choy, root cut off so stalks separate
1 cup peanuts, chopped
  • In a medium sized sauce pan, mix the soy sauce, sugar, honey, maple syrup, sesame oil and hoisin. Bring to a boil. Remove from heat and add the peanut butter and lemon juice. Return to low heat and let it cook for several minutes, until it thickens and coats the back of a spoon. Set aside.
  • Slice the chicken into quarter inch strips. Heat the olive oil in a large frying pan. Sauté the chicken strips for several minutes on each side, until slightly browned and cooked through. If you sautéed the chicken in batches, return it all to the pan and add the sauce. Turn the heat off and stir to coat the chicken with the sauce.
  • Place 4 tortillas between paper towels and microwave them for 40 seconds. Repeat with the other tortillas. Keep warm at the table.
  • To build your tacos, place the chicken in first. Sprinkle with chopped peanuts. Top with the bok choy and crunch away! Yum!

Photo: Jif

PB & Fruity Says ‘Let Us Rap’
Community Table via Rachel G. -

½ cup chopped cooked chicken breast
2 Tbsp extra crunchy peanut butter
3 Tbsp chopped semi-sweet apple
2 Tbsp chopped black or red grapes
1 Tbsp lite mayonnaise
2 tsp honey
  • Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise, and honey.
  • Mix in peanut butter, mayonnaise, and honey.
  • Spoon into open lettuce leaf, roll, and serve.

Wellness Wednesday

Chilled Asparagus Salad

6 quarts water
Kosher salt
2 tablespoons granulated sugar
32 stalks small to medium-size green asparagus, washed and ends trimmed
2 lemons, juiced
2 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil
  • Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater then add the sugar.
  • Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking to help bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water. 
  • Remove the asparagus and dry well. Place on a large plate or platter lined with a kitchen towel and refrigerate. 
  • In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
  • When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

Thirsty Thursday

Chocolate Mint Green Smoothie
oh my veggies -

2 heaping cups organic spinach
1 cup unsweetened almond milk (or your milk of choice)
1 cup filtered water (more or less, for desired thickness)
½ avocado, pit and skin removed
1 scoop chocolate protein powder of choice (optional)
¼ cup fresh mint or 1 drop of mint extract
1 tablespoon dark chocolate chips or cacao nibs
Sweetened of choice to taste (optional)
Ice (optional)

Add all of the ingredients to a high-speed blender and blend until thick and smooth.

German Apple PancakesFruit Friday

German Pancakes with Apples
love & olive oil -

1 cup milk
1 cup flour
6 eggs
1/4 teaspoon salt
6 tablespoons butter
1-2 apples, of your favorite variety, peeled, cored, and thinly sliced
1 tablespoon sugar
1 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
2 tablespoons brown sugar
  • Combine milk, flour, eggs, and salt in medium bowl and mix until just combined. 
  • Combine thinly sliced apples in bowl and toss with sugar, 1/2 teaspoon cinnamon, and lemon juice. In a separate bowl, combine brown sugar and remaining cinnamon and set aside. 
  • Move oven rack down to bottom 1/3 of oven, lower if you have a small oven. Place butter in a 13x9 inch pan sprayed with cooking spray, put in oven, and preheat to 450 degrees. When butter is hot and sizzling, remove from oven and spread a thin layer of apple slices in bottom of pan (should use about 3/4 of the apples). Pour in batter, and arrange remaining apples sparingly on top. Sprinkle with brown sugar mixture. 
  • Return pan to oven and bake for 25 minutes, or until golden brown and fluffy.
  • Slice and serve hot with maple syrup and powdered sugar.

Slaw Saturday

Tangy Apple Coleslaw 

For the dressing, whisk together the following in a bowl:
1/2 cup sour cream
1/3 cup mayonnaise
1/3 cup apple cider vinegar
3 tablespoons sugar
3 tablespoons honey
1 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon poppy seeds

For the Slaw:
1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
1 large carrot, peeled and grated on the large holes of a box grater
2 Granny Smith apples, peeled, cored, and grated on the large holes of a box grater
2/3 cup sugar
1/3 cup kosher salt
  • Combine cabbage, carrot, and apple in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water
  • .Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl
  • Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar

Potato Coleslaw
Rachel Ray -
Potato Coleslaw
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 tablespoon whole-grain mustard
1/2 Serrano chile, minced
2 teaspoons honey
1 pound baby red potatoes, quartered and boiled
2 cups coleslaw
2 scallions, white and green parts sliced

In bowl, whisk first 6 ingredients. Add potatoes, slaw and scallion whites; season. Top with scallion greens.

Shrimp Sunday 

Curried shrimps and spinachCurried Shrimp and Spinach
Paleo Leap -

2 lb shrimp, peeled and deveined
2 Tbs ghee, butter, or coconut oil
1 onion, chopped
2 tsp curry powder
2 tsp tomato paste
1/2 chicken stock
1 cup full-fat coconut milk
2 tightly packed cups shredded spinach
sea salt and ground pepper to taste

  • Heat a large skillet over medium-low heat and cook the onion in the ghee until it begins to soften, about 3 minutes. Season to taste with salt and pepper. Stir in curry powder and cook for 1 minute. 
  • Place mixture in a blender or food processor. Add tomato paste, chicken stock, and coconut milk; blend until smooth. 
  • Pour the mixture back into the skillet and bring to a simmer. Add shrimp and spinach and cook, covered, for about 5 minutes, until the shrimp is just cooked. And enjoy! 

Asparagus-Spinach Pesto Pasta with Blackened Shrimp
Gimme Some Oven -

For the pasta:
1 lb. (16 oz.) dried pasta (I used DeLallo whole wheat)
1 lb. raw shrimp, peeled and deveined
2-3 Tbsp. blackening powder (use your favorite brand, or cajun seasoning)
1 Tbsp. olive oil
1/4 cup toasted pine nuts
asparagus-spinach pesto (see ingredients below)
  • Cook the pasta in a large pot of salted water al dente according to package instructions.
  • Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.
  • When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.

Asparagus-Spinach Pesto:
1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
3 cups baby spinach leaves, loosely packed
4 cloves garlic, peeled
1/2 cup freshly grated Parmesan cheese, plus more for topping
1/4 cup toasted pine nuts
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
  • Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.
  • Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

Monday, May 4, 2015

What do I do with my share this week??

See the share list here

Meatless Monday

Beet and Turnip Gratin
Kitchen of Confidence -

Beet and Turnip Gratin9 Tbs unsalted butter, divided
4 1/2 lbs mixed beets, turnips, and kohlrabi, peeled and sliced thin crosswise
3/4 cup finely chopped shallots
2 tsp minced garlic
2 tsp chopped fresh thyme
Kosher salt
black pepper
3/4 cup chicken stock
1 Tbs chopped fresh chives

  • Preheat oven to 400 degrees. Grease a 12-inch cast iron skillet with 1 Tbs butter. Working from the outside in, tile the sliced beets and turnips in a rosette pattern (you can just lay them flat if you don't want to fuss with the layering). 
  • Warm 3 Tbs butter in a small skillet over medium heat. Add shallots and cook until soft, about 4 minutes, stirring frequently. Add garlic and thyme and cook, stirring constantly, for another minute. Remove pan from heat and stir the remaining 5 Tbs butter; once melted and incorporated, season taste wish kosher salt and black pepper. 
  • Evenly pour the garlic-butter mixture over the prepared beets and turnips. Next pour the chicken stock over everything. Cover the skillet tightly with foil and bake in the oven for 45 minutes. Remove foil and cook until the top of the gratin is just starting to brown and get crispy, about 30 minutes. allow to cool for 30 minutes. Sprinkle with chopped chives and serve. 

Braised Broccoli Rabe
Macheesmo -

broccoli rabe1 bunch broccoli rabe
1 lb round pasta (such as, campanelle or orecchiette)
3-4 cloves garlic
1 tsp red pepper flakes
3 sprigs fresh rosemary
t Tbs olive oil
4 cups vegetable broth
2-3 cups water
1/2 cup walnuts, toasted
salt and pepper

  • Chop off the tough stems of the broccoli rabe (about 2-3 inches). Blanch the broccoli rabe in boiled, salted water for about a minute. Drain and run under cool water. Roughly chop. 
  • In a large pot, add oil, garlic, red pepper flakes, and rosemary. Set over low to medium-low heat for 4-5 minutes until it's very fragrant. Remove rosemary sprigs and add vegetable broth and water. Turn heat up and bring to a boil. Add pasta and broccoli rabe; cover and simmer for about 15 minutes (a few minutes longer than what the direction on the pasta box says). 
  • Meanwhile, lightly toast walnuts in a dry pan. 
  • Serve pasta and rabe topped with walnuts. 

Taco Tuesday

PF Changs Chicken Lettuce Wraps
Damn Delicious -
PF Chang's Chicken Lettuce Wraps - A copycat recipe that you can easily make in just 20 minutes. And it tastes a million times better too!
1 Tbs olive oil
1 lb ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 hoisin sauce
2 Tbs soy sauce
1 Tbs rice wine vinegar
1 Tbs freshly grated ginger
1 tsp Siracha, or more to taste
1 (8-oz) can water chestnuts, drained and diced
2 scallions, thinly sliced
kosher salt and back pepper, to taste
1 head lettuce

  • Heat olive oil in a saucepan over medium heat. Add ground chicken and cook until browned, about 3-5 minutes; make sure you crumble the chicken as it cooks. Drain excess fat. 
  • Stir in garlic onion, hoisin sauce, rice wine vinegar, ginger, and Siracha and cook until onions are translucent; about 1-2 minutes. Stir in chestnuts and scallions; cook 1-2 minutes more. Season with salt and pepper to taste. 
  • To serve, place several spoonfuls of the chicken mixture into the center of a lettuce leaf and eat, taco style. 

Wellness Wednesday

Detox Carrot Drink
Lauren Kelly Nutrition -

9 carrots
1 orange, peeled
1 apple
1/2 lemon
1/2 inch tumeric root
1/2 inch ginger root
1 tsp apple cinder vinegar

Place everything in a blender or juice and pulse to desired consistency. Add water or almond milk as necessary.

Shredded Turnip, Apple, and Carrot Salad
My Gourmet Connection -

4 small purple-top turnips, peeled, ends trimmed
2 kohlrabi, peeled
2 carrots, peeled if desired
1 large tart apple, peeled and cored
1 Tbs fresh lemon juice
1 Tbs onion, finely chopped
3 Tbs vegetable oil
1 Tbs apple cider vinegar
1 1/2 tsp sugar
1 Tbs fresh parsley, chopped
salt and pepper to taste

Shred the turnips, carrots, kohlrabi, and apple using the shredding disk of a food processor or the largest holes on a box grater and combine in a mixing bowl). Add the lemon juice and toss to coat. Add onion, oil, vinegar, sugar, and parsley. Mix ell. Season to taste with salt and pepper. Cover and chill for one hour before serving.

Try an Amazing Vegetable Thursday

Bacon Wrapped Caramelized Sesame Asparagus
how sweet it is -
Bacon Wrapped Caramelized Sesame Asparagus I
1 bunch asparagus, stems trimmed
4 slices thick cut bacon
1 1/2 Tbs olive oil
1/2 Tbs toasted sesame oil
1 1/2 Tbs brown sugar
1 garlic clove, minced or pressed
1/2 Tbs toasted sesame seeds

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray. 
  • In a small bowl, whisk together the oils, brown sugar, and garlic. Set aside
  • Split the asparagus into 4 bunches. Tightly wrap one slice of bacon around each bundle. Place the bundles seam-side down on the wire rack. Use a pastry brush, spoon, or your hands to brush the asparagus spears thoroughly with the oil/sugar mixture. Sprinkle with sesame seeds. Roast 35-40 minutes or until bacon is crispy. Serve warm. 

Creamy Kale Mac and Cheese 
White on Rice Couple -

Easy One Pot, Stove Top Creamy Kale Mac and Cheese Recipe on WhiteOnRiceCouple.com16 oz pasta (penne, elbow, or shells), cooked and cooled.
1 bunch kale, stems removed and leaves chopped
1/4 cup unsalted butter
1 medium onion, minced
1/4 cup flour
2 cups whole milk
1 cup chicken broth
8 oz sharp cheddar cheese
1 cup grated Parmesan cheese
1/2 cup mix cheese for topping (optional)
1/4 cup bread crumbs
salt, to taste
black pepper, to taste
  • Heat a large pot on medium heat; melt the butter and add the onions. Cook until onions are soft, then add the flour.  stir flour quickly to combine with the onion. Add milk and chicken broth. 
  • Bring to a gentle boil. Reduce heat to low; add cheddar and Parmesan cheese. Continue cooking over low heat, stirring gently, until cheese is melted. 
  • Add kale and pasta to cheese mixture. Gently stir together until the pasta is heated through and the kale is tender. Season with salt and pepper to taste. Add extra cheese and bread crumbs on top. Serve warm. 

Fruit Friday

French Toast with Maple-Apple Compote
my recipes -
French Toast with Maple-Apple Compote Recipe
1 Tbs butter
3 cups sliced and peeled sweet apples
1/4 cup maple syrup
1/2 tsp ground cinnamon

Heat a large non-stick skillet over medium-high heat. Melt 1 Tbs butter in pan. Add apples and saute 8 minutes, or until tender. Stir in maple syrup and 1/2 tsp cinnamon. Keep warm.

2 Tbs sugar
1 tsp ground cinnamon
1 cup milk
2 tsp vanilla extract
1/8 tsp salt
4 large eggs, lightly beaten
12 slices challah bread
4 tsp butter
Powdered sugar (optional)

  • Combine sugar and 1 tsp cinnamon in a medium bowl. Add milk, vanilla, salt, and eggs; whisk until blended. One slice at a time, place a bread slice into milk mixture, turning gently to coat both sides.
  • Heat a large, non-stick skillet over medium-high heat. Melt 1 tsp butter in pan. Add 3 coated bread slices to the pan at a time; cook 2 minutes on each side, or until lightly browned. Repeat with the remaining bread. Keep cooked pieces warm in the oven.
  • Serve french toast topped with compote and sprinkled with powdered sugar.

Cinnamon Rhubarb Applesauce
Kitchen Treaty -

6 apples, peeled, cored, and chopped into 1-inch chunks
4 cups chopped rhubarb
4 3-inch cinnamon sticks
1/2 cup granulated sugar, plus more to taste
2 cups water
1-2 tsp ground cinnamon (optional)

Add apples, rhubarb, cinnamon sticks, 1/2 cup sugar, and 2 cups water to a large pot set over medium heat and bring to a boil. Reduce heat and simmer, partially covered, for 30-40 minutes. Remove cinnamon sticks. Taste and add additional sugar or cinnamon if desired. Keeps refrigerated in an airtight container for 4 days.

Stir-fry Saturday

Bok Choy with Ground Chicken Stir Fry
Steamy Kitchen -
Bok Choy with Ground Chicken Stir Fry Recipe

2 tsp cooking oil
1/2 lb ground chicken (or ground meat of your choice)
1 green onion, chopped
2 tsp grated fresh ginger
2 cloves garlic,finely minced
1 lb bok choy, cut in half lengthwise
1 Tbs water
2 tsp soy sauce
1 tsp sesame oil

Add cooking oil to a wok or large saute pan over high heat. Add ground chicken and saute until browned (but not fully cooked). Reduce heat to medium-high and add green onion, ginger, and garlic; stir for 30 seconds. Add bok choy and water; toss well to coat. Cover wok and cook for 2 minutes, or until the bok choy is crisp-tender. Add soy sauce and sesame oil and toss well; cook 30 seconds. The bok choy stems should be just-tender but not too soft. Serve immediately.

Spicy Carrot and Asparagus Stir Fry
The Washington Post -

1/2 lb asparagus (woody ends trimmed off)
6 oz carrots, scrubbed well
1 Tbs canola or peanut oil
1 1/2 garlic cloves, chopped
1/2 small onion, chopped
1/4 tsp crushed red pepper flakes
sea salt
1/4 cup finely chopped fresh mint leaves

  • Cut the asparagus cross-wise into 1-inch pieces, reserving the tips. Cut the carrots cross-wise into 1/2-inch coins. 
  • Heat the oil in a wok or large skillet over high heat. Add the carrots, garlic, and onion; stir until the carrots start to brown, about 4-5 minutes. 
  • Add the asparagus pieces, crushed red pepper flakes (to taste), and a splash of water; stir-fry until the asparagus is barely tender, about 2 minutes. Add the reserved asparagus tips and a splash of water; stir-fry for another minute or two; until the tips are barely tender. Season with salt to taste. remove from heat and stir in the mint. Serve hot. 

Sandwich Sunday

French Radish Sandwich
Love Radish -

2 slices multi-grain bread
3-4 radishes, sliced
1 Tbs Boursin cheese
handful of lettuce

Spread one slice of bread with Boursin, lay the radish slices on top, then the lettuce, then he second piece of bread.

Mushroom Grilled Cheese
closet cooking -
Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt)
1 Tbs butter
1 Tbs olive oil 
1 small onion, sliced
8 oz crimini mushrooms, sliced 
2 garlic cloves, chopped
1/4 cup white wine or broth 
salt and pepper to taste
1 Tbs parsley, chopped
1/2 tsp truffle oil (optional)
1 cup fontina or gruyere (optional)
1/4 cup parmigiano-reggiano, grated
4 slices bread
2 Tbs butter 
  • Melt the butter and heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
  • Add the garlic and thyme and saute until fragrant, about a minute.
  • Add the crimini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
  • Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.
  • Season with salt and pepper, add the parsley and remove from heat and let cool a bit.
  • Mix the cheese into the mushrooms.
  • Butter one side of each slice of bread and place 2 in the pan buttered side down.
  • Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
  • Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.