Tuesday, June 23, 2015

Recipes for the week

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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 - http://www.midwestliving.com/recipe/drinks/cherry-berry-smoothie

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 - http://www.halfbakedharvest.com/blueberry-basil-balsamic-mozzarella-crisps

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 - http://www.huffingtonpost.com/purewow/crispy-green-bean-fries_b_6087578.html
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 - http://paleomg.com/creamy-cucumber-dill-salad

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 - http://www.tasteofhome.com/recipes/stuffed-baby-red-potatoes
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 - http://www.loveandoliveoil.com/2010/08/zucchini-salad-with-lemon-almonds-and-parmesan.html

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 - http://www.foodnetwork.com/recipes/ina-garten/red-lettuce-with-balsamic-onions-recipe.html

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 - http://simpleindianrecipes.com/Home/Aloo-Broccoli-Sabzi.aspx

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 - http://www.buttermilkpartycake.com/2010/06/pea-lettuce-and-spring-onion-soup.html

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.

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