Wednesday, October 28, 2015

Meal ideas for the week of Oct 26th

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Fruit Recipes
Sunbutter & Apple Jack-O-Lanterns
Pears with Bourbon, Brown Sugar & Millet
Apple Cinnamon Bread
Potato Apple Pancakes

Small/Large Veggie Share Recipes
Beet Dip with Cotija Cheese
Roast Chicken with Bread  Arugula Salad
Mashed Parsnips & Potatoes
Broccoli & Parmesan Israeli Couscous

Large Veggie Share Recipe
Stir-Fried Bok Choy
Artichoke & Spinach Squash Mac & Cheese Casserole
Salad Stuffed Shells
Crispy Daikon Fries

Sunbutter & Apple Jack-O-Lanterns
Fork & Beans -
Sun Butter and Apple Jack-O-Lanterns
1 apple, sliced from top to bottom
¼ c. Sun Butter
handful mini nondairy chocolate chips for spiders (optional)
  • Using a small, sharp knife, carefully cut Jack-O-Lantern faces into the apple slices.
  • Coat with Sun Butter. Decorate with "spider" chocolate chips (optional).
  • To make the "spiders" - place a chocolate chip on the apple and draw legs with a toothpick dipped in melted chocolate. 

Pears with Brown Sugar, Bourbon, & Millet 

1 C cooked millet
1 C 2% milk
½ tsp vanilla
pinch of salt
1½ Tbsp butter
3 Tbsp organic light brown sugar
splash of bourbon
2 pears cut into bite-sized pieces
⅛ C walnuts
  • Combine cooked millet, 2% milk, vanilla and salt in a small saucepan and slowly heat over low heat until it reaches scalding temperature, 180ºF (until it's about to start simmering). You can also heat the millet and milk in the microwave, on high, in a microwave safe bowl, in one minute increments until it's heated through.
  • While the cereal is heating, prepare the brown sugar bourbon pear topping. Place butter and brown sugar in a pan over medium heat. Cook while stirring frequently until it begins to bubble, and then add a splash of bourbon. Simmer the bourbon for one minute while continuously stirring in order to cook the alcohol off. Finally, add the pears and the walnuts to the pan and continue heating until it returns to a simmer, then remove from the heat.
  • Divide the hot millet between 2 bowls and serve topped with the brown sugar bourbon pears. Serve immediately.

Apple Cinnamon Bread 
homemadeapple bread(1)

½ cup packed brown sugar
1½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
½ cup milk
1 large apple, peeled and finely chopped
  • Preheat oven to 350 degrees.
  • Grease and flour a 9 x 5-inch loaf pan.
  • Mix brown sugar and cinnamon together in a bowl and set aside.
  • In a stand mixer, combine white sugar and butter until smooth.
  • Add eggs and vanilla and continue to beat on medium speed until combined.
  • Add flour and baking powder, then milk.
  • Pour half the batter into the prepared pan.
  • Cover with half of the apples.
  • Pat apples into batter with the back of a spoon.
  • Sprinkle with half of sugar and cinnamon mixture.
  • Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
  • Pat topping into the batter with the back of a large spoon.
  • Bake for 50 minutes or until toothpick inserted in the middle of the loaf comes out clean.
  • Cool in pan 10 minutes before transferring to a cooling rack.

Potato Apple Pancakes 
Potato Apple Pancakes Recipe
2 large potatoes, peeled
2 medium apples, peeled
2 eggs, lightly beaten
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
Oil for deep-fat frying
Sour cream, optional
  • Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well.
  • In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.

Beet Dip with Cojita Cheese 

Beet Dip with Cotija Cheese / Sarah Anne Ward4 medium beets (about 1 pound), greens removed and scrubbed
2 tablespoon olive oil, divided, plus more for drizzling
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup toasted pine nuts
1/4 cup cilantro leaves and tender stems, plus more for garnish
1/2 teaspoon ground coriander
2 tablespoons thinly shaved cotija cheese
1 bag pita chips
  • Preheat oven to 375°F. Place beets on a large sheet of foil and drizzle with 1 tablespoon olive oil and rub to coat beets evenly. Sprinkle with 1/2 teaspoon kosher salt and freshly ground black pepper. Bring foil up and over beets to fully wrap, creating a packet. Place on a baking sheet to catch any drips. Bake for 1 hour, and allow to cool completely in foil packet. Open packet and rub skins off of beets using a paper towel. Discard foil and excess juices.
  • Transfer cooked beets to the bowl of a food processor and add remaining tablespoon olive oil, remaining 1/4 teaspoon kosher salt, pine nuts, cilantro and coriander. Process until smooth. Transfer to serving dish and top with cotija cheese, drizzle with olive oil and sprinkle with more cilantro. Serve with pita chips.

Roast Chicken with Bread & Arugula Salad 

1 (4- to 4½-pound) whole chicken
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoons fine sea salt, plus extra for serving
½ teaspoon freshly ground black pepper
3 to 4 (¾-inch-thick) slices country bread
Good olive oil

For the Arugula Salad (recipe follows)
¼ cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
½ cup good olive oil
½ cup thinly sliced scallions, white and green parts (3 scallions)
2 tablespoons dried currants
6 cups arugula & spinach (or lettuce), lightly packed 
  • Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.
  • Preheat the oven to 500 degrees. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don’t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.
  • For the Salad: Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants, and set aside. Place the arugula in a large bowl, add the vinaigrette, and toss well.
  • Place the Arugula Salad in a very large, shallow serving platter. Put the chicken and the bread on a cutting board. Cut the bread into 1-inch squares and sprinkle them on the salad. Carve the chicken thickly and place it on top of the salad. Spoon the pan juices over the chicken, sprinkle it with sea salt, and serve warm.

Mashed Parsnips and Potatoes with Chives and Parsley 
Mashed Parsnips and Potatoes on Simply Recipes
1 ½ pounds parsnips
1 ½ pounds potatoes
2 teaspoons salt
4 ½ cups water
2 Tbsp unsalted butter
½ teaspoon salt
1 Tbsp chopped parsley
1 Tbsp chopped chives
1/8 teaspoon freshly ground black pepper
  • Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.
  • Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.
  • Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don't over mash or they will be gluey. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.

Broccoli & Parmesan Israeli Couscous
1 cup Israeli couscous
2½ cups broccoli (from one small head, you can use both florets and most of the stem)
1 tablespoon butter
1 shallot, chopped
1 cup milk 
1 tablespoon flour
¼ teaspoon salt
black pepper
¾ cup grated Parmesan and Pecorino, or just Parmesan
1 clove garlic, minced with ¼ teaspoon salt until it becomes like a paste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil, plus extra for garnish
  • Bring a pot of water to boil. Add a generous bunch of salt and the couscous. Cook for 7 to 8 minutes, until just tender, then drain in a mesh strainer.
  • Place the broccoli in a sauté pan with a lid (you can always improvise the lid situation, or use foil) with ⅓ cup of water: bring to a boil over high heat, then lower the heat, cover the pan, and cook for 10 minutes, checking occasionally to make sure there's still water in the bottom of the pan. If there's not, add in a little bit. Transfer to a bowl to let cool slightly. Chop into small pieces.
  • While the broccoli is cooling, wipe out the pan with a clean dish towel. Set over medium heat and add the butter and the shallot. Cook until the shallot is softened, about 5 minutes. Sprinkle the flour into the pan and cook until it's fully incorporated, about 1 minute. Slowly pour in the milk, stirring as you go to avoid clumps in the flour. Keep cooking, stirring, until the mixture has bubbled and thickened enough to coat the back of a spoon, 8 to 10 minutes.
  • Stir in the salt, a few grinds of black pepper, most of the grated cheese, the minced garlic, and the herbs. Cook for 1 minute, to let the cheese melt, then add back in all the chopped broccoli. Add the drained Israeli couscous, stir together, and then transfer to a serving bowl and garnish with the reserved cheese and herbs.

Stir-Fried Bok Choy 

12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
¼ cup chicken broth, vegetable broth or water
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
¼ teaspoon cornstarch
1 tablespoon peanut or canola oil
3 garlic cloves, smashed with the flat side of a chef’s knife or minced
1 slice ginger, smashed with the flat side of a chef’s knife or minced
 Salt to taste
¼ teaspoon sugar
1 to 2 teaspoons sesame seeds, to taste
  • If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
  • Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Artichoke & Spinach Macaroni & Cheese Casserole 
Artichoke and Spinach Macaroni and Cheese Casserole

3 cups cubed butternut squash
1¼ cups vegetable broth
1½ cups milk
3 cloves garlic, minced
2 tablespoons plain Greek yogurt
1½ cup Gruyere cheese, divided
1 cup mozzarella cheese
½ cup Parmesan cheese
1 pound pasta (shells, corkscrew, etc)
9 ounces fresh spinach
14 ounce can artichokes, diced
Salt and pepper, to taste
  • Preheat the oven to 375 degrees F.
  • In a deep skillet, add the butternut squash, vegetable broth, milk, and garlic and simmer over medium high heat. Bring to a gentle boil, then reduce the heat to simmer for about 10 minutes, until the squash is tender.
  • Remove squash mixture from heat and carefully add to a blender with Greek yogurt, salt, and pepper. Blend until smooth.
  • Add in 1 cup of Gruyere cheese, mozzarella cheese, and Parmesan cheese. Blend again until smooth and the cheese is melted.
  • Meanwhile, saute the spinach and artichokes in a man on medium heat until the spinach is just wilted, about 5 minutes. Set aside.
  • Cook the pasta according to package ingredients, one minute short of suggested cooking time. Drain and set aside.
  • Add the noodles, cheese mixture, and spinach and artichokes into a large bowl and stir to combine. Pour into a large casserole dish (9x13") and sprinkle with the remaining Gruyere cheese.
  • Place in the oven to bake for 20 minutes, until the top of the casserole is golden brown. Remove from oven and allow to sit 5 minutes before serving. Enjoy!

Salad Stuffed Shells 
1 (16 ounce) package jumbo pasta shells
4 cups romaine lettuce (and spinach, optional) (chopped)
½ cup fresh basil (chopped)
¾ cup tomatoes (chopped)
½ cup cucumber (peeled and chopped)
¼ cup radishes/daikon (chopped)
¼ cup bell pepper, chopped
1 cup cooked chicken (chopped)
3 ounces hard salami (chopped)
1/3 cup your favorite vinaigrette dressing
  • Cook pasta shells according to package directions. Drain and allow to cool.
  • Place lettuce, basil, tomatoes, cucumber, chicken and salami in a large bowl. Pour vinaigrette dressing over the salad mixture and toss to coat.
  • Stuff each shell with the salad mixture. Cover and refrigerate for 2 hours before serving.

Crispy Daikon Fries

Crispy Low Carb Daikon Fries1 daikon radish, peeled and sliced into french fries
1/4 cup of coconut oil, melted
1 generous pinch of sea salt
spices of your choice (garlic, thyme, black pepper, curry, etc)
  • Preheat oven to 475 degrees F.
  • Peel the daikon radish with a vegetable peeler and then slice into french fry shapes (about three inches long, half an inch thick).
  • Run under cold water a few times to remove any excess starch and pat dry.
  • In a large mixing bowl, combine melted coconut oil, salt, pepper and spices of your choice.
  • Cover daikon radish fries with mixture evenly and spread out onto a baking sheet in a single layer.
  • Place into the oven for about 15 minutes.
  • After 15 minutes, flip them and bake for roughly another 15 minutes (baking time will vary for ovens and the thickness of your fries).
  • After all of the fries are golden brown and crispy, remove from the oven let them cool on an additional baking sheet lined with paper towels.
  • Serve with a dipping sauce of your choice. 

Tuesday, October 20, 2015

Recipes for the week of Oct 19th

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Fruit recipes
Easy Baked Cinnamon Apples
Harvest Apple Salad
Pickled Asian Pears with Lemon
Pears in Chocolate Sauce

Small/Large Veggie Share recipes
Roasted Sweet Potatoes with Brussels Sprouts
Roasted Brussels Sprouts with Acorn Squash
Cinnamon Cauliflower
Southwest Sweet Potato Lettuce Wraps

Large Veggie Share recipes
Roasted Cauliflower & Kale Soup
Chickpea Stew With Orzo & Mustard Greens
Dandelion Potato Salad

Easy Baked Cinnamon Apples

Easy Baked Apples with Oats and Brown Sugar3 medium firm, sweet apples
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
8 tablespoons unsalted butter (1 stick)
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
  • Heat the oven to 375º F. Lightly spray a baking dish large enough to fit 6 apple halves with non-stick cooking spray.
  • Prepare the Apples: Halve the apples from stem to end and use a spoon to scoop out the core and seeds. Arrange the apple halves in the baking dish with the flesh facing up. Scatter 1-tablespoon of brown sugar and a 1/4-teaspoon of cinnamon over the apples.
  • Make Topping: Melt butter in a pan over medium heat. Remove the pan from the heat then stir the flour, oats, brown sugar, cinnamon and salt into the melted butter (doing this directly in the saucepan you used to melt the butter reduces dishes).
  • Bake Apples: Divide the topping between the apples, lightly pressing it down onto the apples. Cover with aluminum foil and bake 25 minutes. Uncover the apples then bake another 20 to 30 minutes until the apples are soft and the topping has browned.
  • Serve with a scoop of ice cream, a drizzle of caramel sauce, whipped cream or plain. The apples will keep for up to a week, simply reheat in a warm oven or in the microwave.

Harvest Apple Salad with Grilled Chicken and Candied Pecans
For the dressing:
   3 tbsp. apple cider vinegar
   3 tbsp. white wine or champagne vinegar
   2 tsp. sesame seeds
   Pinch of paprika
   1 tbsp. honey
   ½ cup extra virgin olive oil
   Salt and pepper, to taste
For the pecans:
   2 tbsp. unsalted butter
   2 tbsp. brown sugar
   Pinch of coarse salt
   Dash of cayenne pepper
   1 cup coarsely chopped pecans
For the salad:
   4 medium boneless, skinless chicken breasts
   2 tsp. herbes de provence
   Salt and pepper
   ¾ cup white whole wheat flour
   1-2 tbsp. olive oil
   10-12 oz. baby spinach and/or salad greens
   1-2 medium apples, cored and thinly sliced
   4 oz. crumbled feta cheese
  • To make the dressing, combine the vinegars, sesame seeds, paprika, honey, and olive oil. Whisk thoroughly until well blended. Season to taste with salt and pepper.
  • To make the candied pecans, melt the butter in a medium skillet over medium heat with the sugar, salt, and cayenne. Add the chopped pecans to the pan and cook, stirring occasionally, until toasted and well coated in the sugar mixture. Remove from the pan and let cool.
  • Season both sides of the chicken pieces with the herbes de provence as well as salt and pepper.  Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess.  In a large skillet, heat the olive oil over medium-high heat.  Add the chicken pieces to the pan and saute until lightly golden, about 3-4 minutes per side, and an instant-read thermometer reads 160˚ F in the thickest part of the chicken.  (Keep in mind that pieces of different sizes will finish cooking at different times to avoid overcooking.)  Remove the chicken pieces to a plate or cutting board and let rest a few minutes before slicing.
  • Divide the salad greens between serving plates. Top with apple slices, crumbled feta, candied pecans, and a piece of the grilled chicken.  Drizzle lightly with the dressing and serve immediately.

Pickled Asian Pears with Lemon 
Saveur -

Zest of 1 lemon, cut 2" pieces
5 tbsp. lemon juice
1 tsp. pickled ginger
1 1⁄2 cups sugar
1 tsp. salt
1 cup white wine vinegar
2 tbsp. mirin
2 lb. Asian pears (about 2 large), or any sweet, firm pear, peeled, cut into 1 1⁄2" wedges, and cored
  • Combine lemon zest, juice, ginger, sugar, salt, vinegar, and mirin in a 2-qt. saucepan; set aside. Bring another 2-qt. saucepan of water to a boil over high heat. Add pears, reduce heat to medium, and cook until pears turn white and are just cooked through and fork-tender, about 6 minutes. Drain and transfer to a sterilized 32-oz. jar; set aside.
  • Bring brine to a boil over high heat, stirring until sugar is dissolved. Remove from heat and pour over pears, covering completely. Screw on resealable lid and follow "Canning with a Boiling Water Bath" procedure. Cool completely and store for up to 1 year if processed in a water bath, or 2 weeks if simply jarred and stored in the fridge. (The pears are ready to eat in 3 days, but taste even better after 5. They will keep their flavor for about a month in the refrigerator, but the color will begin to change after about 2 weeks.)

Pears in Chocolate Sauce
allrecipes -

Pears in Chocolate Sauce4 pears, peeled
½ lemon, juiced
2 cups water
½ cup white sugar
¼ teaspoon vanilla extract
4 (1 ounce) squares bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon butter
1 tablespoon coffee flavored liqueur
4 maraschino cherries, garnish
  • Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
  • In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
  • In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
  • Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.

Roasted Sweet Potatoes with Brussels Sprouts 

2 medium-sized sweet potatoes
about 10 Brussels sprouts, rinsed and quartered
handful of pecans
handful of dried cranberries
3 tablespoons blue cheese
olive oil
salt and pepper, to taste
  • Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
  • When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
  • Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

Roasted Brussels Sprouts with Acorn Squash & Quinoa 
1 cup red quinoa, rinsed well
2 cups vegetable broth
16 oz shaved brussels sprouts
1 tbsp organic coconut oil
garlic salt and pepper (to taste)
2 tbsp organic unsalted butter
2 cups acorn squash, cubed
2 tbsp coconut palm sugar
½ cup grated parmesan & Romano cheese
¼ cup roasted, unsalted sunflower seeds
⅓ dried cranberries
  • Add vegetable broth and rinsed quinoa to small pot and bring to a boil. Place lid on top, turn heat down to medium-low and simmer until tender, about 15-20 minutes. Fluff with a fork then set aside.
  • Meanwhile, preheat oven to 375 degrees. Add brussels sprouts, coconut oil, garlic salt, and pepper to baking sheet then toss with fingers to evenly coat. Roast for 15 minutes or until golden brown.
  • Melt butter in a large skillet over medium-high heat. Add coconut palm sugar and cubed acorn squash then saute, stirring every so often under squash is tender and caramelized, about 15 minutes.
  • Add sunflower seeds and dried cranberries to skillet and stir into acorn squash.
  • In a large bowl, combine quinoa, brussels sprouts, acorn squash mix, and parmesan/romano cheese, toss and serve with extra parmesan cheese, if desired.
  • Eat!

Cinnamon Cauliflower 
Epicurious -
Cinnamon Cauliflower / Erin Gleeson
1 head of cauliflower, chopped into florets
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon coarse salt
1 teaspoon sesame oil
3 tablespoons olive oil
  • Spread florets from 1 head of cauliflower out on a baking sheet and sprinkle with the spices, sesame oil, and olive oil.
  • Roast at 450° F for 20-25 minutes or until golden, fork tender, and crispy on the edges.

Southwest Sweet Potato Lettuce Wraps
Lemons and Basil -
2 small-medium sweet potatoes, spiraled
extra virgin olive oil cooking spray
1 tsp smoked paprika
1 tsp chili powder
½ tsp turmeric
½ tsp garlic powder
⅛ tsp cayenne (optional)
½ large avocado, mashed
2 tbsp sour cream
2 tbsp favorite salsa
½ cup organic whole kernel corn
½ cup organic black beans, rinsed
½ cup chopped tomatoes
crushed chili pepper
  • Spiralize sweet potatoes, or cut them into small matchstick pieces. Grease stove top pan with a little extra virgin olive oil cooking spray, then add sweet potatoes and cook on burner over medium heat for approximately 5-7 minutes or until sweet potatoes noodles/matchsticks are tender.
  • Add seasonings (smoked paprika, chili powder, turmeric, garlic powder, cayenne) about mid way through and stir well to incorporate. You could also cook these in the oven on 400 degrees, for 1-15 minutes {or longer for crispy pieces} flipping mid-way through cook time.
  • Meanwhile, wash and prepare your lettuce leaves than pat dry with clean paper towel and set aside.
  • Rinse and drain black beans and canned corn (or prepare ahead of time if cooking on stove top). Rinse and chop tomatoes, then set all toppings aside.
  • For the avocado sauce, mix ½ ripe avocado with sour cream and salsa, stir well.
  • Once sweet potatoes are cooked, remove from stove top {or oven} and allow to cool a few minutes.
  • Assemble your lettuce wraps with a layer of avocado sauce, followed by cooked sweet potatoes, and favorite toppings, serve!

Roasted Cauliflower & Kale Soup
Dishing up the Dirt -

kale cauli soup1 large head of cauliflower, cut into florets
4 large cloves of garlic, peeled
1 large yellow onion, peeled and cut into 1/4 inch thick pieces
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 Tablespoons olive oil, divided
1 large bunch of curly kale, tough stems removed and torn into bite size pieces
5 1/2 cups of vegetable stock + additional to thin if necessary
1/2 cup pine nuts, lightly toasted
salt and pepper to taste
squeeze of fresh lemon juice for serving
  • Preheat the oven to 425F.
  • Toss the cauliflower, garlic, onion, thyme and cayenne with 2 Tablespoons of olive oil. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. About 20-25 minutes. If the garlic begins to brown too quickly removed it from the pan sooner. Toss veggies halfway through cooking. Remove from the oven and reduce the temperature to 350F.
  • In a bowl toss half of the kale with 2 Tablespoons olive oil. Sprinkle with a little salt and pepper and place on a baking sheet and bake in the oven until lightly browned and crisp. About 18-20 minutes. Check the kale often to make sure it doesn’t burn.
  • In a large dutch oven add the roasted vegetables with the stock and bring to a boil. Reduce the heat and simmer for about ten minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered for ten more minutes.
  • Carefully puree the soup with an immersion blender, or, working in batches, puree the soup in a high speed blender. Season with salt and pepper and add additional stock if the soup is too thick.
  • Ladle the soup into bowls and top with the baked kale, toasted pine nuts, a squeeze of fresh lemon juice and additional salt and pepper to taste.

Chickpea Stew with Orzo & Mustard Greens 

2 tablespoons extra-virgin olive oil, more for drizzling
2 medium carrots, peeled and chopped
1 small fennel bulb or 2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary (optional)
2 cups chicken or vegetable broth (or water)
1 (15-ounce) can chickpeas, rinsed and drained
¾ cup roughly chopped cherry or grape tomatoes
½ cup whole-wheat or regular orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
Salt and freshly cracked black pepper
Chopped scallions, for garnish (optional)
¼ cup finely grated Parmigiano-Reggiano cheese, more as needed
  • In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary, if using, and cook another 2 minutes. Pour in the broth, if using, or water, plus an additional 2 cups water and bring to a boil.
  • Once the mixture is boiling, add the chickpeas, tomatoes and orzo. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
  • Add more water if you want the mixture to be more souplike, and season with salt and pepper. Ladle into bowls and top with chopped scallions (if desired), grated cheese and a drizzle of olive oil.

Dandelion Potato Salad 

1-1/2 pounds potatoes, peeled and cubed (about 4 cups)
Dandelion Potato Salad Recipe1-1/2 teaspoons salt, divided
1/2 cup sugar
4 teaspoons all-purpose flour
1/2 cup white vinegar
1 teaspoon prepared mustard
2 medium onions, chopped
1/4 cup mayonnaise
3/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 hard-cooked eggs
1 to 1-1/2 cups torn dandelion or spring mix salad greens
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sweet pickle relish
  • Place potatoes and 1 teaspoon salt in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
  • Meanwhile, in a small saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in onions. Drain potatoes and place in a large bowl. Add onion mixture; toss to coat. Refrigerate, covered, until chilled.
  • In a small bowl, mix mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to potato mixture; toss to coat.
  • Chop three eggs; slice remaining egg for topping. Add chopped egg, dandelion greens, peppers and pickle relish to potato salad; stir just until combined. Top with sliced egg; sprinkle with paprika.

Tuesday, October 13, 2015

Recipe ideas for mid-October

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Fruit Recipes
Apple & Pear Crisp
Concord Grape Muffins
Freezer Apple Pie Filling

Small/Large Veggie Share Recipes
Chicken Broccoli Alfredo Stuffed Shells 
Warm Spaghetti Squash Salad 
Spicy Honey-Roasted Squash Seeds
Autumn Squash & Scallion Hummus
Kale & Potato Gratin 
Grilled Cabbage with Bacon
Sorrel/Kale Rice Bowls with Poached Eggs

Large Veggie Share Recipes
Crock Pot Cauliflower Chicken Chili 
Super Creamy Potato & Kohlrabi Soup 
Potatoes with Dandelion Greens & Fried Eggs
Apple and Pear Crisp2 pounds ripe Bosc pears (4 pears)
2 pounds firm apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
  • Preheat the oven to 350 degrees F.
  • Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
  • For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  • Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Concord Grape Muffins

gluten free concord grape muffins2 cups flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
6 tablespoons cold butter, cut into 12 pieces
1 cup whole milk
8 ounces seeded concord grapes**
2 teaspoons coarse sugar, for sprinkling tops (optional)
  • Preheat oven to 400ºF.
  • Grease one 12-cup standard size muffin tin; set aside.
  • Add flour, granulated sugar, baking powder, baking soda and salt to a deep bowl. Whisk to combine. Add butter and using a pastry blender, or your fingers (my preferred method), blend until it forms a sandy-looking mixture.
  • Pour in the milk and stir, using a wooden spoon, until just mixed and there are no visible traces of flour. Gently fold in the grapes. Spoon into the prepared muffin tins and sprinkle tops with an even amount of coarse sugar, if desired.
  • Bake 20 minutes, until tops are golden and a skewer inserted comes out clean (it's okay if there's grape jam on it). Remove from oven and let cool 10 minutes in the tin, then transfer to a wire rack to cool completely before serving.
  • **To remove seeds, use a sharp knife to cut the grapes in half and either use the tip to remove the seeds or squeeze the grape half with your fingers.

Freezer Apple Pie Filling 

¾ c sugar
1 ½ tsp cinnamon
2 T flour
1 T lemon juice
6 c apples (peeled, sliced and cored)

Combine sugar, cinnamon and flour together. Stir all ingredients together until well combined. Filling may be used immediately or frozen for up to 6 months. To freeze, spoon into a freezer ziplock bag, remove as much air as possible, and lay flay in the freezer.

Chicken Broccoli Alfredo Stuffed Shells

Chicken Brocolli Alfredo Stuffed Shells - - Check out and 'LIKE' Sweet Dash of Sass on Facebook for this recipe and many more!1 jar (16 oz) alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded cheddar (or mozzaerlla) cheese
¼ cup shredded parmesan
21 jumbo pasta shells, cooked
1½ - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
Salt/Pepper to season (if needed)
  • Pre-heat oven to 350 degrees.
  • In a large bowl, mix alfredo, chicken, broccoli, and cheeses.
  • Spoon mixture into pasta shells.
  • Grease 13 x 9 baking dish with butter or cooking spray.
  • Evenly spread spaghetti sauce on bottom of baking dish.
  • Arrange shells in baking pan.
  • Cover with foil and bake 35 minutes until heated through.

Warm Spaghetti Squash Salad 

One 4-pound spaghetti squash, halved lengthwise and seeds scraped
1 cup sliced almonds (3 ounces)
1/2 cup chopped pitted green olives
1/2 cup thinly sliced scallion whites
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons canola oil
2 ounces Greek feta, crumbled ( 1/4 cup)
Kosher salt and freshly ground white pepper
  • Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
  • Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
  • Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.

Spicy Honey-Roasted Squash Seeds

Spicy Honey-Roasted Squash Seedswinter squash seeds (pumpkin, butternut squash, acorn squash and spaghetti squash all work)
kosher salt
paprika (smoked if possible)
cayenne pepper
  • Clean the squash seeds by removing them from the stringy part of the squash. Place in a colander and rinse well.
  • Preheat oven to 325. Pour seeds into a small pot and cover with water and about 1 tsp salt. Bring to a boil and simmer for about 10 minutes. Drain and pat dry with a clean kitchen towel or paper towel. (They don't need to be super dry.)
  • Pour seeds into a small bowl. For every cup of squash seeds, you're going to want about 1 1/2 Tbsp honey. Warm honey in microwave (5-10 seconds) and pour over squash seeds. Sprinkle with paprika, cayenne, and a pinch of salt. For 3/4 of seeds, I used 1/4 to 1/2 tsp paprika and less than 1/4 tsp cayenne. Some of the heat will bake out, though, so don't be afraid to be generous with the spices! Stir to coat evenly.
  • Spread into a single layer on a baking sheet. Roast for 10 minutes, stir, and return to the oven for another 8-10 minutes. Check them often during the last 10 minutes, as oven temps vary greatly and you don't want them to burn! The seeds should taste toasted and the spices coating them will be a dark reddish-brown, but the outer coating of the seeds will not be crispy yet. This is because the honey dries as it cools.
  • Remove from oven and let cool until crispy. Snack uncontrollably!

Autumn Squash & Scallion Hummus
Autumn Squash & Scallion Hummus
2 cups roasted squash (about half of one medium Kabocha squash)
1-2 tbsp olive oil for roasting
1 19 ounce can of chickpeas, 1.5 cups cooked if cooking from scratch
6 scallions, chopped
1/4 cup tahini, raw or toasted
1/4 cup lemon juice
1.5-2 tsp salt
1-2 tbsp olive oil
pinch of paprika, black pepper & cilantro/parsley for garnish
  • First, heat the oven to 400 degrees. Seed & cut the squash into lengthwise pieces, leaving the highly nutritious skin on (it will soften in the roasting process). Of course, if you have an aversion to the skins, feel free to remove them but I’m a whole squash girl always have been and I take great pleasure in eating whole thing :)
  • Toss or rub the squash slices in a little olive oil and place on a flat baking tray. Bake for 25-30 minutes or so, until the squash pieces are browning and soft. Be sure to flip them over once or twice to cook evenly and prevent sticking. When ready, remove from the oven to cool for a few minutes before pureeing.
  • To make the hummus, combine all of the ingredients in a sturdy blender or food processor. Blend until smooth, adding a little olive oil or water to create a silky smooth consistency. Transfer to large container and use right away or refrigerate.
  • Use as dip, with crackers, on sandwiches, etc

Kale and Potato Gratin
1 1/2 pounds thin-skinned boiling potatoes, such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
3 teaspoons coarse salt
1 teaspoon pepper
1/3 to 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (or use 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage)
1/4 cup whole milk
  • Preheat the oven to 350° F. Place a pot of water large enough to accommodate the potatoes over high heat and bring to a boil. Prepare an ice bath.
  • Slice the potatoes 1/4-inch thick. Remove and discard the ribs from the kale, then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing cross-wise. This doesn't need to be exact — as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.
  • When the water is boiling, add 1 teaspoon of salt and gently lower in the potatoes. Cook for 2 to 3 minutes, until tender, but not totally cooked through. Drain and plunge into the ice bath. Drain again, then place on a dish towel and blot.
  • In a large bowl, combine the olive oil, garlic, remaining 2 teaspoons salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves.
  • In a 9-inch square casserole dish or pie plate, place the kale, half the cheese, then the potatoes, the bread crumbs and the remaining cheese.
  • Cover with foil and bake for 30 minutes. Remove the foil, pour the milk over evenly and bake another 15 minutes, until the top is crispy.

Grilled Cabbage with Bacon

½ small shallot, chopped
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
6 slices bacon, cooked, 1 tablespoon fat reserved
¼ cup olive oil, plus more
Kosher salt and freshly ground black pepper
1 head green cabbage, cut into quarters
Croutons (for serving)
  • Whisk together shallot, vinegar, mustard, and honey; gradually whisk in bacon fat and ¼ cup oil. Crumble in bacon; season with salt and pepper and set aside.
  • Drizzle cabbage with oil; season with salt and pepper. Grill over medium heat, turning occasionally, until tender and lightly charred, 15–18 minutes. Serve topped with vinaigrette and croutons.

Sorrel Rice Bowls with Poached Egg
Sorrel Rice Bowls with Poached Eggs / Michael Graydon and Nikole Herriott 
2 cups short-grain brown rice
Kosher salt
1 cup (lightly packed) sorrel or kale leaves (ribs removed, if using kale)
1/4 cup olive oil
Freshly ground black pepper
1 tablespoon distilled white vinegar
4 large eggs
1 large watermelon radish or 2 red radishes, very thinly sliced
2 tablespoons fresh lemon juice, divided
1/2 preserved lemon, flesh removed, peel finely chopped
1 tablespoon chopped fresh dill, plus more for serving
2 ounces feta, preferably sheep's milk, crumbled
Hot sauce
Flaky sea salt (such as Maldon)
  • Cook rice in a large pot of boiling salted water until tender, 45-50 minutes. Drain rice, return to pot, cover, and let sit 10 minutes. Spread out on a baking sheet and let cool completely.
  • Purée sorrel, oil, and 1 tablespoon water in a food processor until smooth; season with kosher salt and pepper.
  • Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next (about 30 seconds apart). Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done.
  • Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt. Toss rice, preserved lemon, 1 tablespoon dill, remaining 1 tablespoon lemon juice, and 1/3 cup sorrel purée in a medium bowl; season with kosher salt and pepper and mix in more sorrel purée, if desired.
  • Serve sorrel rice topped with poached eggs, radish, feta, hot sauce, more dill, and sea salt.

Crock Pot Cauliflower Chicken Chili

This chili recipe has a not-so-secret ingredient — cauliflower — standing in for the beans. Crock pot cauliflower chicken chili is an easy paleo dinner.| cookeatpaleo.com½ head of cauliflower, diced
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
2 garlic cloves, minced
1 28-ounce can organic tomato puree
½ cup chicken stock
2 tablespoons chili powder
¼ - ½ teaspoon chipotle chile flakes, to taste
1 teaspoon sea salt
½ teaspoon freshly ground pepper
6 boneless, skinless chicken thighs, cut in large chunks
1 avocado
1 lime
fresh cilantro
  • Add all chili ingredients to crock pot and stir to combine.
  • Cook on low for 8 hours. Taste and adjust seasonings.
  • Cube avocado, cut lime into wedges and chop fresh cilantro.
  • Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.

Super Creamy Potato and Kohlrabi Soup

1 medium sized onion, largely sliced
6-7 garlic cloves, peeled and left whole
1 tablespoon olive oil
2 kohlrabi bulbs a little bigger than the size of your palm
3 medium sized yukon gold potatoes
1 1/2 cups vegetable broth
salt and pepper to taste
  • Preheat your oven to 375 degrees. In a large cast iron skillet or baking sheet combine the onions and oil, and put them in the oven to roast. At 15 minutes add the garlic and give the whole thing a stir. Continue roasting - stirring every 10 minutes - until the onions are deeply golden brown (but not burnt of course).
  • Meanwhile, peel the kohlrabi and potatoes. Cut them into half inch chunks, and add them to a large pot with a large pinch of salt. Cover the vegetables with water and bring them to a high boil. Boil until the potatoes are tender enough for a fork to pierce through easily. The kohlrabi might still feel a bit hard, but it's ok.
  • Drain the vegetables and put them into your blender (or back into the pot if using an immersion blender). Add the roasted onions and garlic, and blend until the vegetables are completely pureed. Add the broth, and blend to incorporate.
  • If using a standing blender pour the puree back into your pot. Add salt and pepper to taste, and reheat over medium heat if need be. We drizzled ours with homemade oregano oil, but it's not necessary.

Potatoes with Dandelion Greens and Fried Eggs 

Potatoes with Dandelion Greens and Fried Eggs3 tablespoons extra-virgin olive oil
8 flat anchovy fillets
4 baby yukon gold potatoes, very thinly sliced (think potato chips)
1/4 cup chopped flat-leaf parsley
4 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper
Black pepper
1 bunch dandelion greens, stems discarded and leaves chopped
Freshly grated nutmeg
2 tablespoons butter
8 large eggs
  • In a medium skillet, heat the olive oil, 3 turns of the pan, over medium-low heat until hot. Add the anchovies and cook until melted, 2 minutes. Add the potatoes, parsley, garlic and crushed red pepper; spread evenly in the pan and season with black pepper. Cook, turning, until the potatoes are golden, about 10 minutes. Fold in the dandelion greens, season with nutmeg and cook over low heat, turning a few times, until softened, 7 to 8 minutes.
  • In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Crack in 4 eggs, season with black pepper, flip and cook to desired doneness, 3 to 7 minutes. Repeat with the remaining 1 tablespoon butter and 4 eggs. Serve with the potatoes and greens.