Wednesday, October 7, 2015

Cooking with your share the week of 10/5/15

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Fruit Recipes
Apple Cheddar Grilled Cheese
Baked Almond Apple Crisps
Apple Pie Bites
Plums with Prosciutto, Goat Cheese, Arugula, & Champagne Vinegar

Small/Large Veggie Share Recipes
Healthy Sweet Potato Skins
Summer Squash Frittata with Herbs
Farmer's Market Quinoa Salad
Broccoli Mac & Cheese

Large Veggie Share Recipes
Cucumber Potato Salad
Roasted Acorn Squash and Shallot Pancakes
Honey-Roasted Kabocha with Ginger-Lime Creme Frachie 

Apple Cheddar Grilled Cheese
apple cheddar grilled cheese recipe -
Butter, at room temperature
2 slices of bread of choice
½ cup shredded cheddar
Whole grain mustard, to taste
½ apple, sliced thin
  • Heat up a non-stick pan on medium-low heat.
  • Butter one slice of bread and place in the pan butter-side down. Spread on some mustard to taste and top with half of the shredded cheddar and the sliced apple. Add the remaining cheddar on top of the apple slices, making sure to get to the edges. Butter the other slice of bread and place on top of the cheese, butter-side facing out.
  • Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty brown and perfect, remove from the pan, and enjoy hot!

Baked Almond Apple Crisps

Baked apple crisp rings1 large apple, cored and sliced into rings
2 tablespoons melted coconut oil
½ cup almond meal
½ teaspoon cinnamon
¼ teaspoon nutmeg
vanilla ice cream & maple syrup for topping, optional
  • Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place a wire rack on top.
  • Pour coconut oil into small shallow dish.
  • Mix almond meal, cinnamon and nutmeg together in another shallow dish.
  • Coat each apple slice in the coconut oil then dip in the almond meal mixture on both sides. Place on wire rack on top of baking sheet.
  • Repeat with remaining apple slices.
  • Bake for 5-7 minutes then carefully flip each slice and bake for another 5-7 minutes.
  • Turn oven to hi-broil and finish baking for an additional 3-5 minutes with the door slightly ajar.
  • Stack on a plate and enjoy warm topped with vanilla ice cream and maple syrup if desired.

Apple Pie Bites
¼ cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
3 tablespoons butter, melted
⅓ cup chopped pecans
1 small apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls
  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl, combine brown sugar and apple pie spice. Set aside.
  • Melt butter and toss apple slices in butter, set aside.
  • Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  • Sprinkle each triangle evenly with the chopped pecans.
  • Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  • Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  • Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Plums with Prosciutto, Goat Cheese, & Arugula 

8 ounces soft fresh goat cheese
3/4 teaspoon ground black pepper
6 thin prosciutto slices
2 teaspoons Champagne vinegar or white wine vinegar
1 teaspoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons extra-virgin olive oil
4 ounces baby arugula
6 sweet firm plums, halved, pitted, cut into 1/4-inch-thick wedges
1 teaspoon thinly sliced fresh mint (for garnish)
  • Roll cheese into 1-inch-thick log about 10 inches long. Sprinkle with 3/4 teaspoon pepper. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto.
  • Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil. Season with salt and pepper. Add arugula; toss to coat. Divide plums and prosciutto-wrapped goat cheese pieces among plates. Place dressed arugula alongside; garnish with mint.

Healthy Sweet Potato Skins
Healthy Sweet Potato Skinspinch of yum -

2 medium or large sweet potatoes
1½ tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
¼ cup light sour cream
2 ounces light cream cheese
1 cup chickpeas
¼ cup shredded Mozzarella cheese
salt and pepper to taste
  • Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
  • Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
  • Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and plenty of salt and pepper.
  • Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

Summer Squash Frittata With Herbs
bon appetit -

2 medium zucchini or other summer squash, coarsely grated
2 tablespoons olive oil, divided
1 small yellow onion, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
1 tablespoon unsalted butter
12 large eggs, beaten to blend
⅓ cup crème fraîche or sour cream
¼ cup ricotta
2 tablespoons finely grated Parmesan
1½ cups (packed) mixed fresh tender herbs, such as basil, chives, parsley, and tarragon
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
Crushed red pepper flakes (optional; for serving)
  • Preheat oven to 350°. Using your hands and working in batches, squeeze excess liquid out of zucchini (this is key to avoid a soggy frittata—do your best).
  • Heat 1 Tbsp. oil in an 8" or 10" cast-iron skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, 5–8 minutes. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until zucchini is cooked through and beginning to brown (mixture will look quite dry at this point), 5–8 minutes. Reduce heat to medium-low and stir in butter until melted.
  • Whisk eggs and crème fraîche in a large bowl and season with salt and pepper; pour over vegetables. Cook, stirring egg mixture and swirling pan frequently (be sure to scrape down the sides as well), until edges are just set (the texture of a very soft scramble), about 5 minutes. Dollop with ricotta and sprinkle with Parmesan. Transfer skillet to oven and bake eggs until puffed slightly and the center is set, 12–15 minutes. Let frittata cool in pan at least 10 minutes.
  • Meanwhile, combine herbs, lemon zest, lemon juice, and remaining 1 Tbsp. oil in a small bowl. Season herb salad with salt and pepper and arrange over fritatta. Top with red pepper flakes, if using, and slice into wedges before serving.

Farmers' Market Quinoa Salad 

½ cup raw pistachios
8 ounces green beans and/or wax beans
4 ounces sugar snap peas
Kosher salt
½ cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
⅓ cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper
2 small or 1 large head of broccoli, florets chopped (about 1½ cups)
2 cups pea shoots (tendrils)
1 cup cooked quinoa (from about ⅓ raw)
  • Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
  • Meanwhile, cook green beans and sugar snap peas in a pot of boiling salted water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
  • Blend herbs, oil, vinegar, mustard, and 2 Tbsp. toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
  • Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

Broccoli Mac and Cheese 
Adapted from Gina's Skinny Broccoli Mac and Cheese

1 16 oz package large elbow macaroni, cooked to pkg. instructions, but leaving them a little firm
2 medium heads fresh broccoli (14-16oz), but in small bite size pieces
2 Tablespoons butter
1/4 cup flour
1 small onion, minced
2 cups of whole milk
1 can chicken broth
2 cups of shredded sharp cheddar cheese
1 cup grated Parmesan cheese
about 1/2 cup of extra cheese for topping
1/4 cup bread crumbs
kosher or sea salt and black pepper, to taste
  • Preheat oven to 375 degrees. In large pot, boil water and cook pasta to instructions, but leaving pasta a little al dente. About 3 minutes before draining pasta, add broccoli to cook in water alongside pasta. I like my broccoli a little firm, so that it doesn't end up mushy after the bake. You can decide how cooked you want your broccoli by adding it in sooner.
  • Grease a large 9 x 12 baking dish.
  • While pasta is cooking prepare the cheese and milk mixture. In large pot on medium heat, add butter and onion. Cook onions till soft, then add flour. Stir flour quickly to combine the flour and onion rue mixture. Add milk and chicken broth.
  • Allow mixture to come to a boil and sauce will thicken. Remove from heat and add cheddar cheese and Parmesan cheese. Add salt and pepper to taste.
  • Drain your cooked pasta and broccoli and add to cheese mixture. Gently mix together and pour into baking dish. Add extra cheese and bread crumbs on top.
  • Bake for about 20-25 minutes or until cheese is melted with a nice crust.

Cucumber Potato Salad 

Cucumber Potato Salad Recipe1 1/2 pounds small red thin-skinned potatoes 
1/2 cup plain low-fat Greek yogurt 
1/2 cup olive oil mayonnaise or regular mayonnaise 
1/2 cup roughly chopped fresh dill
2 tablespoons red wine vinegar 
1 teaspoon kosher salt
1/2 teaspoon pepper 
1 1/2 cups slivered red onion, rinsed and patted dry
1 English cucumber, very thinly sliced 
  • Bring 1 in. water to a boil in a saucepan. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15 to 20 minutes. Cool in ice water, then pat dry.
  • Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
  • Quarter potatoes and put in a large bowl. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing if you like, or save to use as a dip.

Roasted Acorn Squash and Shallot Pancakes
Roasted Acorn Squash Pancakes
1 medium-sized acorn squash
1 tablespoon butter
1 shallot, minced
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 pinch coarse salt
1 large brown egg
1 tablespoon chives, for garnish
2 tablespoons whipped cream, for garnish (optional)
2 tablespoons maple syrup, for drizzling
1/3 oil, divided (for frying the pancakes)
  • Preheat the oven to 400°F. Cut the acorn squash in half (root to stem) and place on a baking sheet, cut sides up. Score each squash and season with a pinch of coarse salt. Pour about 1/4 cup water in the pan. Roast for 1 hour. (or longer if needed).
  • Once cooked, scoop out the acorn squash flesh and transfer to a food processor. Pulse until nice and smooth. This should yield about 2 cups of squash puree.
  • Melt the butter over medium-high heat in a small sauté pan. Add the minced shallots and sauté until tender and browned, 5 minutes.
  • In a large bowl, sift together the flour, salt, baking powder, cinnamon and nutmeg.
  • Add the squash puree, egg and sautéed shallots. Mix to thoroughly combine.
  • Heat a tbsp. or two of oil in a small griddle or sauté pan. Scoop out about 1/4 cup of pancake mixture and cook until lightly browned on both sides, about 2 minutes per side. Keep adding more oil between pancakes as needed.
  • Stack and serve with chopped chives, whipped cream and maple syrup!

Honey Roasted Kabocha 

1 kabocha squash, well-scrubbed (2 ½ - 3 pounds)
2 T. olive oil
2 T. honey
2 t. garam masala
1/2 t. sea salt
8 oz. creme fraiche
zest & juice of one lime
3/4 t. grated ginger
1/4 t. sea salt
  • Preheat oven to 400 degrees. 
  • Cut kabocha squash in half.  Scoop out seeds with a spoon.  Cut each half in half again (into quarters) and then cut each quarter into 3 wedges, so you have 12 wedges in total.
  • In a small bowl, whisk together the olive oil, honey and garam masala until well-combined.  Generously brush kabocha wedges on all sides with spiced honey mixture. Place wedges, skin side down (so wedges are facing up), on a rimmed baking sheet that is lined with parchment or a silicone mat.  Sprinkle with sea salt.  Roast in oven 35 - 40 minutes until kabocha is beginning to brown on the edges and is very soft.
  • While squash is cooking, place the creme fraiche, lime juice & zest, grated ginger and sea salt in a bowl.  Whisk to combine.
  • Remove kabocha from oven and let cool slightly.  Serve with ginger-lime creme fraiche on the side.

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