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 375ยบ 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 - http://www.saveur.com/article/recipes/Pickled-Asian-Pears-with-Lemon

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 - http://allrecipes.com/recipe/45771/pears-in-chocolate-sauce

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 - http://www.epicurious.com/recipes/food/views/cinnamon-cauliflower-51233610?mbid=nl_fig_09032015_Daily&CNDID=35824472
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 - http://lemonsandbasil.com/southwest-sweet-potato-lettuce-wraps
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 - http://dishingupthedirt.com/recipes/soup/roasted-cauliflower-kale-soup

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.

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