Monday, June 29, 2015

What to do with your share this week

Share list here

Fruit Recipes
Overnight Blueberry French Toast Casserole
Small Sour Cherry Pies

Small/Large Share Recipes
Garlic Scape, Pistachio, and Butter Pesto
Roasted Eggplant with Lemon Tahini Dressing
Corn, Cucumber, and Feta Salad
Green Bean, Grape, and Pasta Toss
Dark Leafy Green Fritters

Large Share Recipes
Roasted Beets with Cumin, Lime, and Mint
Loaded cauliflower Casserole

Overnight Blueberry French Toast Casserole
The Food Charlatan -
Overnight Blueberry French Toast Casserole from The Food Charlatan
8 ounces French bread (half of a 1-pound loaf)
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla
4 and 1/2 cups blueberries
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons cinnamon
2 tablespoons butter, melted
powdered sugar, to garnish
  • Slice the French bread diagonally into 10-14 slices, each one about 1/2 or 3/4 inch thick. Arrange in a single layer in a 9x13 inch dish.
  • In a medium bowl, whisk together eggs, milk, baking powder, and vanilla. Pour slowly over the bread, making sure to get all the bread wet. Turn the slices over and saturate them. Cover completely and chill overnight, or at least a couple hours.
  • When you are ready to bake, preheat the oven to 425 degrees. Grease a new 9x13 inch pan.
  • Combine blueberries, sugar, cornstarch, and cinnamon in the greased pan. Stir until combined, then spread it out evenly.
  • Place the bread wettest side down on top of the blueberries in a single layer. Brush with the melted butter.
  • Bake in the preheated oven for 24-26 minutes, or until golden brown.
  • Sprinkle with powdered sugar and serve immediately!

Small Sour Pie Cherries

Basic Pie Dough Recipe (makes enough for a double crust)
2 cups all purpose flour
tiny cherry pie1/2 cup whole wheat flour
1 tablespoon sugar
2 teaspoons sea salt
2 sticks cold unsalted butter, cut into cubes
1/2 cup ice water
Sour Cherry Pie filling
4 cups sour cherries, pitted
1 cup sugar
1/4 cup all-purpose flour
3 tablespoons butter
Egg Wash
1 egg, beaten
1 tablespoon water
  • Combine the flours, sugar and salt in the bowl of a food processor. Pulse to combine. Add the cold butter cubes to the bowl and pulse until the butter is incorporated into the flours and largest bits look to be the size of peas.
  • Then, with the motor running, slowly stream the water into the bowl using the tube. Stop once you’ve added 1/4 cup of water and test the dough by squeezing it. If it sticks together, it’s done. You want it to just barely hold together.
  • Divide the dough in two and wrap it in plastic wrap or waxed paper. Store in the refrigerator for at least an hour before using. Overnight is fine too. The dough can also be frozen for up to a month.
  • Pit sour cherries and let sit for half an hour (I find that freezing and then defrosting the cherries is a really effective way to remove some of the excess liquid). Drain any liquid off. Add sugar and flour to cherries and stir. Set aside.
  • Roll out the pie crust and cut six rounds to fit your muffin tin or custard cups. Gently fit the rounds into the muffin wells. Evenly divide the cherry pie filling between the six cups. Top each small pie with 1/2 tablespoon butter.
  • Cut six smaller rounds of pie crust to use as lids. Cut vents to allow for steam (or use your creativity to devise something more aesthetically appealing). Brush pastry lids with egg wash on both sides. Fit onto pie bottoms and crimp to seal.
  • Bake at 375 degrees for 35-40 minutes, until tops are browned and the pie juices run thick and glossy.
  • Remove from oven and allow to cool for at least 10 minutes before removing from tins. Eat immediately or freeze on a cookie sheet.

Garlic Scape, Pistachio, and Butter Pesto 
Grass fed ribeye and baked potato smothered in my Garlic Scape, Pistachio, and Butter Pesto.

2 cups chopped garlic scapes
1 cup pistachio meat
1/2 cup grated parmesan cheese
1/2 cup melted butter

Add all dry ingredients to food processor and grind into a coarse paste. Slowly incorporate melted butter. Ready to be used in recipes and/or stored in fridge or freezer.

Add to pasta, top baked potatoes, use as a pizza sauce, stuff under the skin of chicken, mix into steamed veggies, top steak and pork chops and salmon, etc. 

Roasted Eggplant with Lemon Tahini Dressing 

Roasted Eggplant with Tahini Dressing plate1 medium eggplant (about 1⅓ lb.)
2 Tbsp olive oil
Handful fresh cilantro or parsley leaves
3 Tbsp tahini
3 Tbsp water
2 Tbsp lemon juice
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
¼ tsp salt
  • Preheat the oven to 400 degrees. Cut the eggplant into ½ inch rounds.
  • Line a baking sheet with parchment paper. Arrange the eggplant rounds in a single layer on the baking sheet. Use a second sheet if necessary. Use a pastry brush to brush the olive oil over the surface of the eggplant. Bake the eggplant in the preheated oven for about 40 minutes, or until soft and no longer spongey.
  • While the eggplant is baking, prepare the dressing. Add the tahini, water, lemon juice, garlic powder, cumin, cayenne, and salt to a small blender and blend until smooth. If a small blender is not available, whisk the ingredients together in a bowl. Refrigerate the dressing until the eggplant is ready, so the flavors can blend and the mixture will thicken.
  • When the eggplant is finished, drizzle the dressing over top and then sprinkle with fresh cilantro or parsley leaves.

Corn, Cucumber, and Feta Salad
Corn, Cucumber, and Feta Salad

3 ears of corn, shucked (about 3 cups)
1 English cucumber, chopped
1 medium carrot, shredded
4 ounces feta cheese, crumbled
2 tablespoons extra-virgin olive oil
Zest of 1 medium lemon
Juice of 1 medium lemon
1/2 teaspoon kosher or sea salt
  • Fresh cracked black pepper, to taste
  •  Bring a large pot of salted water to boil. Fill and large bowl with ice water and set aside.
  •  Add the corn to the boiling water. Boil for 1 minute. Drain, quickly rinse under cold water, and put in the ice bath until fully cooled off. Drain.
  •  In a large bowl, combine the corn, cucumber, carrot, feta cheese, olive oil, lemon zest, and lemon juice. Season with salt and pepper. Chill and serve.

Green Bean, Grape, and Pasta Toss
Green Bean, Grape, and Pasta Toss Recipe

1 cup chopped pecans
8 bacon slices 
1 pound thin fresh green beans, trimmed and cut in half
1 (8-oz.) package penne pasta
1 cup mayonnaise 
1/3 cup sugar 
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, cut in half 
1/3 cup diced red onion
Salt to taste
  • Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant.
  • Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
  • Cook beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process.
  • Meanwhile, prepare pasta according to package directions; drain.
  • Whisk together mayonnaise and next 3 ingredients in a large bowl; add pecans, green beans, pasta, grapes, and onion, stirring to coat. Season with salt to taste. Cover and chill 3 hours; stir in bacon just before serving.

Dark Leafy Green Fritters

14 ounces Swiss chard, kale, mustard, turnip or radish greens, etc, stems removed
1/2 cup chopped Italian parsley
fritters1/4 cup chopped cilantro
1/4 cup chopped dill
About 1 1/2 teaspoons grated nutmeg
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
freshly cracked pepper
3 tablespoons all-purpose flour
2 cloves garlic, chopped
2 large eggs
3 ounces crumbled feta cheese (1/2 cup)
Olive oil or grapeseed oil for frying
Lemon wedges, for serving (optional)
  • Bring a large pot of salted water to a boil, add greens and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
  • Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
  • Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch).
  • Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).

Roasted Beets with Cumin, Lime, and Mint

8 medium beets (2 pounds without greens)
Olive oil
1/2 teaspoon cumin seeds, toasted and ground
2 tablespoons fresh lime juice
3/4 tablespoon honey 

2 tablespoons extra virgin olive oil
Kosher salt
1/4 cup mint leaves, sliced
Preheat oven to 425°F.
Clean the beets and trim off any tops. Rub the beets with a little olive oil and wrap them in aluminum foil. (If roasting various colors of beets, separate them into different foil packets.) Place in the oven and roast until they can be easily pierced with a fork, about 1 to 1 1/2 hours. Set aside to cool, then remove skins using your fingers or a towel. Slice beets into rounds.
Whisk cumin, lime juice, honey, extra virgin olive oil, and a pinch of salt in a bowl. Add the beets and gently toss to coat. (If serving various colors of beets, toss them separately to prevent staining.)
To serve, arrange beets on a plate and garnish with the mint leaves and a dusting of salt.

Loaded Cauliflower Casserole

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1½ cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
Preheat oven to 350 degrees
  • Steam cauliflower florets until tender
  • While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream. Stir in sliced green onions, chopped bacon, and garlic. Set aside
  • Drain any liquid from steamed cauliflower and add to cheese mixture. Stir cauliflower and cheese mixture together. Taste for seasoning, and add as necessary. 
  • If you want a finer texture, give a few mashes with the potato masher
  • Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly

Tuesday, June 23, 2015

Recipes for the week

Share list here

Cherry Berry Smoothie
Blueberry Basil Balsamic Mozzarella Crisps
Apricot and Goat Cheese Bites

Small/Large Veggie Shares
Crispy Green Bean Fries
Creamy Cucumber Dill Salad
Kale and Goat Cheese Fritatta Cups
Stuffed Baby Red Potatoes
Zucchini Salad with Lemon, Almonds, and Parmesan

Large Veggie Shares
Red Lettuce with Balsamic Onions
Aloo Broccoli Sabzi
Pea, Lettuce, and Spring Onion Soup

Cherry Berry Smoothie
Midwest Living -

Cherry Berry Smoothie1/2 cup fresh or frozen unsweetened pitted red tart cherries
1/2 cup lowfat milk
1/4 cup plain fat-free or low-fat yogurt
tablespoons fresh or frozen unsweetened blueberries or raspberries
1 tablespoon frozen tart cherry juice or cranberry juice concentrate, thawed
1 tablespoon honey
1/2 teaspoon vanilla
8 ice cubes

In a blender combine 1/2 cup cherries, milk, yogurt, blueberries, juice concentrate, honey, and vanilla. Cover and blend about 45 seconds or until smooth. Add ice cubes. Cover and blend about 15 seconds more or until smooth. Pour into two chilled glasses. If you like, top each with additional cherries or chopped dried cherries. 

Blueberry Basil Balsamic Mozzarella Crisps
Half Baked Harvest -

Blueberry Basil Balsamic Mozzarella Crisps | halfbakedharvest.com1 pint blueberries
1 tablespoon honey
1/4 cup balsamic vinegar
1/2 lemon, juiced
2 tablespoon fresh basil chopped
5 ounces fresh mozzarella cheese, diced
1 1/2 tablespoon canned coconut milk or heavy cream
1/2 tablespoon olive oil, plus more for brushing
1/2 of a whole grain baguette, sliced into 12 half inch thick slices
salt and pepper, for sprinkling
fresh basil, for garnish
  • Preheat your grill to high heat or preheat your oven to 400° degrees F.
  • In a medium saucepan, cook the blueberries, honey, balsamic vinegar and the lemon juice over high heat, stirring often, until the mixture thickens and the blueberries burst, about 10 minutes. Remove from the heat and set aside.
  • While the blueberries cook mix together the mozzarella cheese, coconut milk or heavy cream and the 1/2 tablespoon olive oil in a medium bowl. Brush the baguette slices with olive oil and sprinkle with salt and pepper. Grill or toast the baguette slices in the oven on a baking sheet for about 5 minutes flip and top with a dollop of the cheese/milk/olive oil mixture and grill or bake until the cheese melts, about three minutes.
  • Immediately top with the blueberries and a sprinkle of fresh basil and a grate of lemon zest if desired.

Apricot and Goat Cheese Bites

Apricot and Goat Cheese Bites8 apricots, halved
2 oz soft goat cheese
2 tbsp honey
6 tbsp pistachios, shelled and chopped
1 tsp cinnamon
A few basil leaves, chiffonade (basil rolled up like a cigar &cut crosswise)
  • Place the apricots, flesh side up, (cut side down) on a baking sheet. Distribute 1 tbsp honey on all halves. Place on top rack of oven and broil on high until apricots begin to caramelize.
  • Remove apricot from oven and transfer to serving dish. Place about a tablespoon on goat cheese in each apricot half. Then, drizzle with remaining honey, sprinkle with pistachios, and sprinkle a touch of cinnamon on each. Finally, add a small piece of basil to each and serve immediately.

Crispy Green Bean Fries
Huffington Post -
1 pound fresh green beans, washed and trimmed
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly ground pepper

½ teaspoon paprika
  • Preheat the oven to 375°. Line a baking sheet with parchment paper.
  • In a large bowl, toss the green beans with the olive oil. Add the Parmesan, salt, pepper and paprika and toss well to coat.
  • Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes. Cool slightly before serving.

Creamy Cucumber Dill Salad
PaleOMG -

IMG_14731 large cucumber, thinly sliced
¼ red onion, thinly sliced
¼ cup mayo
1 tablespoons lemon juice
1 tablespoon minced fresh dill
¼ teaspoon garlic powder
salt and pepper, to taste

Mix all ingredients in a bowl until the cucumber is well coated

Kale and Goat Cheese Fritatta Cups
2 cups chopped kale 
1 garlic clove, thinly sliced

3 tablespoons olive oil
1/4 teaspoons red pepper flakes
8 large eggs
1/4 teaspoon salt
Dash ground black pepper
1/2 teaspoon dried thyme 

1/4 cup goat cheese, crumbled
  • Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips.
  • In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
  • In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.
  • Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you'd prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.
  • Best eaten warm from the oven or within the next day, but leftovers can be kept refrigerated and reheated for up to a week.

Stuffed Baby Red Potatoes
Taste of Home -
Stuffed Baby Red Potatoes Recipe
24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
  • Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
  • When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)
  • In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
  • Place in an ungreased 15x10x1-in. baking pan. Bake at 375° for 12-18 minutes or until a thermometer reads 160°. 

Zucchini Salad with Lemon, Almonds, and Parmesan 

Love and Olive Oil -

1 medium lemon
2 Tbsp extra-virgin olive oil

1/2 tsp freshly ground pepper
1/4 tsp salt
2 lbs small zucchini, cut into lengthwise slices
1/2 cup sliced (or chopped) almonds, toasted
1/3 cup grated Parmesan cheese
  • Zest the lemon and set aside the zest. Squeeze the juice from the lemon into a small bowl. Add oil, pepper, and salt, and whisk to combine. Set aside.
  • Preheat grill or grill pan to medium-high heat until hot. Oil the grilling surface and grill zucchini slices, turning once, until tender, 6 to 8 minutes.
  • Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese, and lemon zest

Red Lettuce with Balsamic Onions 
Food network -

3 small red onions

1/4 cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf, washed, spun dry, and torn into pieces.
  • Preheat the oven to 375 degrees F.
  • Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
  • 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Bake for 12 to 15 minutes, until the onions are tender.
  • Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
  • Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
  • To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

Aloo Broccoli Sabzi 
Simple Indian Recipes -

Potato Broccoli StirfryBroccoli - 1 crown (cut into small florets)
Potatoes - 2 or 3 (chopped)
Turmeric Powder    - 1/4 tsp
Red Chili Powder - 1 tsp
Cumin Powder - 1/4 tsp
Asafoetida (Hing) - a Pinch
Salt - To Taste
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin (or Fennel) seeds    - 1/2 tsp
  • Wash the broccoli crown and chop it into small florets. You can use the stem of the broccoli spear also after peeling it.
  • Peel the potatoes, wash it and chop it into medium cubes roughly the same size as the broccoli florets.
  • Heat oil in the pan and add mustard seeds. When it begins to sputter, add the fennel seeds.
  • Add the chopped potatoes along with salt and pinch of turmeric.
  • Stir fry the potatoes in medium flame till they are half-cooked. You can cover with a lid for some time to cook it faster. Do not add water. I like to use a non stick pan for this in order to reduce the amount of oil.
  • When the potatoes are partially cooked, add the broccoli florets. Stir fry in medium flame for 5 minutes till the broccoli turns dark green.
  • Now add the red chili powder, cumin powder and asafoetida. Reduce the heat and cook for another 2-3 minutes.

Pea, Lettuce, and Spring Onion Soup
Buttermilk Party Cake -

pea-lettuce-and-spring-onion-soup2 heads baby gem lettuce
1 cup shelled fresh peas
4 spring onions

3 cups water
50 g/ 3 T butter
1 cup cream
salt and  pepper
pea shoots to garnish
  • Start by cutting the lettuces in half lengthwise, and then cut each half into thirds, also lengthwise. Try to keep a bit of the root intact on each piece, so the leaves hold together. Cut the spring onions into 1/2 inch long pieces.
  • Put the lettuce, peas, and onions into a saucepan, and season with salt and pepper to taste. Cover with the water, add the butter and bring to a boil. Turn the heat down and simmer for about 15 minutes, until the peas and lettuce are completely tender. You don’t really want any crunch left in the veggies for this soup.
  • Strain the vegetables from the broth, reserving both. Divide the vegetables equally among four bowls. Mix the cream into the broth and then ladle into the bowls. Garnish with pea shoots and serve.

Tuesday, June 16, 2015

Recipes for this week's share

See share list here 

Fruit Shares:
Pickled Cherries
Fresh Apricot Upside-Down Cake

Small Large Veg Shares:
Citrusy Carrots with Parsley
Mini Cauliflower Pizzas
String Beans with Shallots
Linguine with Bacon, Goat Cheese, and Snap Peas
Shaved Zucchini
Peanut, Mango, and Cucumber Salad
Bok Choy and Mint Salad

Large Veg Shares:
Ignacio Matto's Grilled Favas
Linguine with Red Cabbage
Israeli Tomato Salad
Kemp's Eggs on Toast with Dandelion Greens

Pickled Cherries
Pickled Cherries by Nutmeg Nanny
3/4 cup apple cider vinegar
3/4 cup water
1/4 dark brown sugar

2 teaspoon whole black peppercorns
1 pound fresh cherries, stemmed and pitted
5 sprigs fresh thyme
  • In a medium saucepan over medium heat and add apple cider vinegar, water, dark brown sugar and peppercorns. Cook until the sugar dissolves.
  • Reduce the heat to medium-low and add in cherries and thyme. Cook for about 5 minutes until the cherries have just started to soften.
  • Add cherries to the quart jar and top with strained vinegar mixture.
  • Let cool on the counter, cover and refrigerate. Let set overnight before using.

Fresh Apricot Upside-Down Cake
Epicurious -

For topping
1 stick (1/2 cup) unsalted butter
3/4 cup packed light brown sugar
10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted
Special equipment: a 10-inchwell-seasoned cast-iron or heavy nonstick skillet (at least 2 inches deep)
  • Preheat oven to 375°F.
  • Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.

Fresh Apricot Upside-Down Cake recipeFor cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs at room temperature for 30 minutes
3/4 cup well-shaken buttermilk
  • Sift together flour, baking powder and soda, and salt into a small bowl.
  • Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
  • Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
  • Gently spoon batter over apricots and spread evenly
  • If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
  • Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.

Citrusy Carrots with Parsley
my recipes -
Citrusy Carrots with Parsley Recipe
1 pound peeled carrots 
1/4 cup water 
1/4 cup orange juice 
1 tablespoon honey
1 tablespoon butter 
1/4 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Cut carrots into 1-inch pieces. Bring to a boil in a large skillet with water, orange juice, and honey; reduce heat to medium, cover, and cook 8 minutes or until crisp-tender. Drain and toss with butter, parsley, salt, and pepper

Broccoli Cheddar Pasta Bake
asta Bake | Fork Knife Swoon
2 cups broccoli, cut into 1/2-inch to 1-inch pieces
2 tbsp olive oil
1/2 tbsp fresh garlic, minced
2 tbsp all-purpose flour
2 cups fat-free milk
1 tbsp spicy brown or Dijon mustard
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1/2 tsp smoked paprika
1/2 tsp ground nutmeg
1 cup low-fat sharp cheddar cheese, grated
1/4 cup Parmesan cheese, grated
  • Preheat the oven to 350 degrees. Cook the pasta al dente according to the package directions. Add the broccoli florets to the boiling water for the last two minutes of cooking the pasta. Drain the pasta and broccoli and set aside.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the garlic and cook for a minute or two until it begins to brown. Add the flour, and whisk until a smooth roux forms. Add the milk, mustard and the spices and continue whisking until the mixture thickens, about 1-2 minutes. When the sauce begins to bubble, add the cheddar cheese and stir until melted.
  • Add the pasta and broccoli to the sauce and stir until combined. Pour the pasta mixture into an oven-safe casserole dish and sprinkle with the Parmesan cheese. Bake until the pasta is warmed through and the top is golden brown, about 15-20 minutes. Serve warm.

Mini Cauliflower Pizzas
Mini Cauliflower Pizzas - These pizzas are made into easy single-serving portions and are so much healthier with a crisp cauliflower crust! 98.5 calories.
1/3 cup marinara sauce
1/2 cup shredded mozzarella cheese
1/4 cup pepperoni minis
2 tablespoons chopped fresh basil leaves

1 head cauliflower, chopped
1 large egg
1/3 cup shredded mozzarella cheese
2 tablespoons freshly grated Parmesan
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.*
  • Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool.
  • Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.
  • Transfer cauliflower to a large bowl. Stir in egg, mozzarella, Parmesan, basil, oregano, garlic powder and onion powder; season with salt and pepper, to taste.
  • Using an ice cream scoop, spread cauliflower mixture into a circle for each pizza and place onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 10-12 minutes, or until golden.
  • Top each cauliflower round with marinara, mozzarella and pepperoni minis. Place into oven and cook until the cheese has melted, about 3-4 minutes.
  • Serve immediately, sprinkled with basil, if desired.

String Beans with Shallots
barefoot contessa -

1 pound string beans, ends removed 
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper
  • Blanch the string beans in a large pot of boiling salted water for 2-3 minutes, until crisp-tender. Drain immediately and immerse in a bowl of ice water. 
  • Heat the butter and oil in a very large sauté pan (12-inch diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot. 

Linguine with Bacon, Goat Cheese, and Snap Peas 

8 slices bacon, cut into ½ inch pieces
1 cup pecans
2 tablespoons coarse salt
8 ounces linguine
2 cups sugar snap peas, trimmed and cut diagonally into ½ inch slices
¼ cup sliced scallions
¼ cup olive oil
1 tablespoon fresh lemon zest
8 ounces crumbled goat cheese at room temperature
  • Cook bacon in a large skillet over medium high heat until it is crispy. Scoop bacon out of the pan with a slotted spoon, leaving the bacon grease. Drain on paper towels.
  • Add pecans to the pan and cook over medium heat for 5 minutes. Scoop those out of the pan, put in food processor and pulse a few times until they resemble crumbs.
  • Bring a large pot of water to boil and add 2 tablespoons of salt. Add linguine.
  • When linguine is 2-3 minutes from being done, add the sugar snap peas. Cook until linguine is done and drain.
  • Transfer linguine and peas to a large bowl. Add bacon, scallions, olive oil and lemon zest and toss. Top with cheese and ground pecan crumbs.

Shaved Zucchini
4 medium zucchini
shaved zucchini1 Tbsp olive oil
to taste salt & pepper
¼ tsp red pepper flakes
¼ cup parmesan cheese
  • Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Once you’ve shaved down to the center of the zucchini, roll it ¼ the way around and start shaving again. Repeat this until you can shave no more.
  • Heat 1 Tbsp olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons. Saute, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt, pepper, and red pepper flakes to taste.
  • Use tongs to remove the zucchini ribbons from the skillet (there will be quite a bit of moisture in the bottom of the skillet) and place into serving bowls. Sprinkle with about 1 Tbsp of parmesan cheese per serving just before eating.

Peanut, Mango, and Cucumber Salad
Peanut mango Salad
2 cups peanut, shelled, skinned and lightly toasted
2 cups green raw mango. chopped
1 large English cucumber, or any cucumber with little or no seeds, chopped
3 tablespoon chopped red onion
2 hot green chili pepper, thinly sliced

For dressing: (adjust proportions of dressing to suit your taste)
2 tablespoon Asian Sesame Oil
4 tablespoon lime juice
1/2 teaspoon cumin seeds, crushed
2 teaspoon red chili pepper/paprika (or to taste)
salt to taste
any of your favorite herb for flavor, if you wish to use
  • Lay peanuts in one layer and light toast them on low to medium heat until you see light brown spots on them. Cool and rub between kitchen towels to remove the skin if necessary. Place the cooled nuts in a Ziploc plastic bag or between kitchen towels and using a rolling pin crush coarsely.
  • Combine raw mango, cucumber, pepper and onions and toss; let it sit for about an hour. Drain any liquid. Chill the mix.
  • Whisk the oil, lime juice, chili powder, salt, cumin and herbs.
  • Add the crushed peanuts, toss and combine the whisked dressing. Let sit for about 30 minutes for the flavors to blend.
  • Serve as a salsa with chips or as a side salad.

Bok Choy and Mint Salad
Simply Lanna -

Baby Bok Choy and Mint Salad1 can (4 to 6 oz) of mandarin orange slices
1 pound fresh baby bok choy, rinsed and chopped in thin slices
1/2 cup of shredded carrots
2 tablespoons mint leaves, finely chopped
2 tablespoon chopped green onions
2 tablespoon chopped fresh cilantro leaves
1/2 cup rice wine vinegar
1/4 cup lime juice
2 tablespoon vegetable oil
1 teaspoon of sugar
salt and pepper to taste
  • In a large bowl, mix baby bok choy, mint, green onion, orange, carrots, cilantro.
  • In a small bowl, combine the rest of the ingredients and mix  well with a whisk or spoon. Pour it over the vegetable mix. Serve immediately.

Ignacio Matto's Grilled Favas

Ignacio Mattos’ Grilled Favas1 pound fresh fava beans in their pods, the younger the better
1 teaspoon fleur de sel
1 teaspoon ground chile pepper
1 teaspoon picked rosemary
3 to 4 cloves chopped garlic
¼ cup extra-virgin olive oil, plus more to finish
2 tablespoons water
1 lemon
7 or 8 canned anchovies in oil, chopped finely
1 handful toasted bread crumbs (optional)
  • Mix first 7 ingredients together in a large bowl. Toss to coat the fava pods, then place them on the grill over medium-high heat.
  • Grill favas for several minutes, until charred, then flip them over and char the other side, cooking until the pods seem about to open.
  • Remove pods from grill, return them to the mixing bowl, and squeeze the lemon over them. Toss the pods to coat. Check the seasoning, and add salt if necessary.
  • Add the anchovies to the bowl, mixing well.
  • Place the pods on a serving platter, drizzle to taste with olive oil, and sprinkle the bread crumbs on top, if using. Serve hot or at room temperature; eat with your hands or with forks and knives, depending on how messy you want to get.

Linguine with Red Cabbage Linguine with Red Cabbage

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium red onions, very thinly sliced
4 garlic cloves, minced
2 pounds red cabbage, thinly sliced (8 cups)
1 pound linguine
Salt and freshly ground pepper
1 cup Greek feta cheese, crumbled (4 ounces)
  • In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
  •  Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.

Israeli Tomato Salad 

Toss 1 cup each of diced cucumber, tomato, bell pepper, and scallions wit 3 Tbs chopped dill, 2 Tbs parsley, juice of 1 lemon, and 1/2 cup olive oil in a bowl. Season to taste with salt. 

Kemp's Eggs on Toast with Dandelion Greens

3 tablespoons extra-virgin olive oil plus more for drizzling
5 garlic cloves (4 finely chopped; 1 halved crosswise)
1/4 teaspoon hot red pepper flakes (optional)
1 lb dandelion greens, ends trimmed and leaves cut crosswise into 2-inch pieces
1/4 cup water
4 slices rustic Italian or other artisanal bread
2 to 4 fried eggs
  • Heat oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers, then sauté chopped garlic and red pepper flakes (if using) until garlic is fragrant, 10 to 30 seconds. Add dandelion greens by handfuls, turning with tongs and covering skillet briefly until greens are wilted before adding more.
  • When all of greens are in skillet, add water and 1/4 tsp salt and cook, covered, over medium-low heat, stirring occasionally and adding more water if necessary to keep mixture juicy, until greens are tender, about 3 minutes. Season with salt.
  • Meanwhile, toast bread in toaster and rub one side of each slice all over with cut sides of halved garlic clove. Put toast on plates and drizzle with oil. Top with greens, including liquid, and fried eggs.