Tuesday, February 16, 2016

Recipes for the week of 2/15/16

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Fruit Recipes
Honey Mustard Chicken & Apples
Honey Poached Apples with Ricotta Cheese

Small/Large Veggie Share Recipes
Carrot Cake Oatmeal Cookies
Spinach Muffins
Sausage, Potato & Spinach Soup
Red Beet Pancakes

Large Veggie Share Recipes
Cauliflower & Asian Pear Soup with Ginger
Lasagna with Spicy Roasted Cauliflower
Mizuna & Pear Salad
Thai Crispy Watercress Salad

Honey-Mustard Chicken and Apples

Honey-Mustard Chicken and Apples8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley
  • Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
  • Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
  • Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Honey-Poached Apples with Ricotta Cheese
relish - http://relish.com/recipes/honey-poached-apple-with-ricotta-cheese

2 ripe, firm apples, peeled
2 cups port or red wine
½ cup honey
½ cup water
Juice of 1 lemon
Rind of ½ lemon, cut in strips
1 cinnamon stick
½ cup raisins
1 1/3 cups whole-milk ricotta cheese
½ cup coarsely crushed amaretti cookies
  • Cut each apple in half and remove core and seeds. Place in a large saucepan with wine, honey, water, lemon juice and rind, and cinnamon stick. Bring to boil; reduce heat and simmer 10 minutes. Flip apples over and simmer 10 more minutes. Remove apples from liquid and let cool.
  • Place 1 cup poaching liquid in a small saucepan with raisins. Bring to a boil; reduce heat to low and simmer until raisins are plump and syrupy, about 10 minutes. Remove lemon rind.
  • Place 1/2 cup ricotta cheese on each plate. Top with 1/2 apple and raisin sauce. Sprinkle with crushed cookies.

Carrot Cake Oatmeal Cookies

Clean-Eating Carrot Cake Oatmeal Cookies -- these skinny cookies don't taste healthy at all! You'll never need another oatmeal cookie recipe again!1 c instant oats
¾ c whole wheat or gluten-free flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
1/8 tsp salt
2 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ c maple syrup
¾ c grated carrots
  • In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
  • Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
  • Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Spinach Muffins 
Spinach Muffin Recipe - Healthy and Delicious!
¾ cup of pureed spinach
1 teaspoon vanilla
2 eggs
¼ cup of oil
½ cup of applesauce
2 cups of flour
¾ cup of sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon of salt
  • Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
  • Steam and puree spinach and add ¾ cups of it to a blender along with the vanilla, eggs, oil and applesauce. Blend until mixed together.
  • In a large bowl, combine all the dry ingredients – flour, sugar, baking powder, baking soda and salt.
  • Add the wet ingredients from the blender and mix the wet and dry ingredients until a batter forms Pour into muffin tins so each muffin is ⅔ full.
  • Bake for 20 minutes at 350 degrees or until a toothpick inserted into the center comes out clean.

Sausage, Potato and Spinach Soup

Sausage, Potato and Spinach Soup - A hearty, comforting soup that's so easy and simple to make, loaded with tons of fiber and flavor! 329.5 calories.1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound potatoes, diced
3 cups spinach/mizuna/watercress/chard/etc
1/4 cup heavy cream
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  • Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
  • Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
  • Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

Red Beet Pancakes 

Red Beet Pancakes1 cup all purpose flour
3/4 cup whole wheat flour
3 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 medium beets, roasted & pureed (about 3/4 cups)
1 1/4 cup milk
1/3 cup plain greek yogurt
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
  • Mix the first 5 ingredients into a bowl.
  • Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
  • Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
  • Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
  • Serve with desired accompaniments.

Cauliflower and Asian Pear Soup with Ginger
2 tablespoons olive oil
1 medium onion, chopped
2 1/2 teaspoons minced fresh ginger
2 garlic cloves, minced
1/2 Asian pear, chopped (other 1/2 used for relish)
1/2 teaspoon ground cinnamon
1 head cauliflower, about 2 lb., leaves removed and chopped into florets (1 cup florets reserved for relish below)
2 small Yukon gold potatoes, peeled and chopped
1 red chili, top removed, sliced in half and seeds removed but left mostly whole
3 cups water
salt and pepper, to taste
Cauliflower, Asian Pear, and Pepita Relish, for serving (recipe below)
  • Heat 2 tablespoons olive oil over medium-high heat. Add onions and cook until soft and translucent, about 5-8 minutes. Add minced ginger, garlic, Asian pear, and ground cinnamon and cook for 1 one minute or until fragrant. Add cauliflower, potatoes, red chili, a generous pinch of salt, and stir. Add 3 cups of water, bring to boil, and reduce heat, cover, and simmer for about 25 minutes or until cauliflower and potatoes are tender.
  • When vegetables are cooked, remove pot from heat. Remove chili from pot. Add mixture to blender (carefully!) and puree in batches, adjusting salt and pepper as necessary. Return soup to pot to warm through. Serve with relish and enjoy!

Cauliflower, Asian Pear, and Pepita Relish:
1 tablespoon olive oil
1 cup reserved cauliflower florets, chopped finely
1 teaspoon honey (maple syrup, if vegan)
1 teaspoon white wine vinegar
1/2 reserved Asian pear, diced
1/4 cup pepitas (pumpkin seeds), toasted until golden and puffed
2 teaspoons extra-virgin olive oil
salt and pepper, to taste

Heat olive oil over medium heat. Add cauliflower and pinch of salt saute until tender and golden, about 8-10 minutes. Add honey and vinegar to pan, and remove mixture from heat to cool. Mix remaining ingredients in small bowl, adjust seasoning, and add cauliflower when cool. Spoon atop soup or eat by the spoonful. 

Lasagna with Spicy Roasted Cauliflower 
NY Times Cooking - http://cooking.nytimes.com/recipes/12477-lasagna-with-spicy-roasted-cauliflower

1 ½ pounds cauliflower (~3/4 of a medium head)
2 tablespoons extra virgin olive oil
 Salt and freshly ground pepper
¼ to ½ teaspoon red pepper flakes
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
8 ounces ricotta cheese
2 tablespoons water, vegetable stock or chicken stock
 Pinch of cinnamon
4 ounces (1 cup) freshly grated Parmesan
  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.
  • Blend the ricotta cheese, water or stock, cinnamon, salt and pepper. Set aside.
  • Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Mizuna and Pear Salad with Goat Cheese Croquettes

4 ounces goat cheese (preferably the kind that comes shaped in a log)
6 oz mizuna
2 oz romaine lettuce or other salad greens
1 large or 2 small bosc pears
¼ cup walnut halves
1 small shallot
2 tablespoons dry white wine
1 tablespoon white vinegar
1 ½ teaspoons whole grain mustard
1/3 cup extra virgin olive oil
2 tablespoons flour
1 egg
½ cup panko
Canola oil
Salt and pepper
  • Cut the goat cheese into ½” thick rounds (two if your log is large, four if it’s small). Alternately, you can form two small patties. Place on a plastic-wrap lined plate and freeze for 10 minutes.
  • While the goat cheese rounds are chilling, prepare the remaining ingredients for the salad.
  • Wash and dry the mizuna and romaine lettuce. Coarsely chop into bite size pieces and set aside.
  • Core the pear and cut into large chunks.
  • Lightly toast the walnuts – you can do this in the microwave (heat on high power for 1 minute, stopping halfway through to shake the nuts around) or in a pan on the stovetop (medium-high heat until the nuts just start to release fragrance). Cool on a plate, then break into pieces
  • Finely mince the shallot and transfer 1 tablespoon to a small bowl. Add the wine, vinegar, mustard, and salt and pepper and whisk to combine. Slowly stream in the oil, whisking constantly, to form an emulsion. Alternately, you could add everything to a jar and shake well to combine – my preferred method. Add more salt and pepper to taste.
  • Assemble the salads by distributing the lettuces, pears, and walnuts between two plates.
  • Place the flour in a small dish and season with a pinch of salt and pepper. Crack the egg into a small bowl and whisk well. Place the panko in a small bowl and season with salt and pepper.
  • Remove the goat cheese rounds from the freezer. Lightly dust each one with the flour mixture, then dip in the egg mixture and finally in the panko, then set aside.
  • Add canola oil to a small nonstick pan (no more than 10” diameter) to coat the bottom (could be up to ¼ cup depending on the size of your pan) and set over medium-high heat. When the oil is shimmering, add the goat cheese croquettes and cook each side until lightly golden brown, 1-2 minutes per side. (I actually made these in this tiny little egg pan – it’s perfect for these small croquettes as the diameter of the pan is so small that you only need to use 1 tablespoon of oil for each croquette rather than 2-3 tablespoons for each if you were using a larger pan).
  • Briefly drain the croquettes on paper towels. Drizzle each salad with half the vinaigrette, then top each salad with one or two croquettes. Serve immediately.

Thai Crispy Watercress Salad

2 cups chicken, cooked and cut in bite size pieces
12 ounces fresh shrimp, peeled, deveined, cooked and chilled
8 ounces squid, cooked and sliced into rings
3-4 green onions, thinly sliced
¼ medium red onion, thinly sliced
¼ cup cilantro, washed, stemmed and chopped or to taste
¼ cup mint, washed, stemmed and chopped or to taste
¼ cup peanuts, roughly chopped
2 tablespoons fried garlic
2 tablespoons toasted coconut
2 tablespoons shallots, thinly sliced and fried
Dressing (recipe below)
Bunch of watercress
Rice flour
Canola oil for frying
  • Heat the oil in a wok or deep pan.
  • Lightly dredge the watercress in rice flour and quickly fry until crispy. Place on a rack to drain excess oil.
  • When ready to serve, toss all the ingredients except the watercress with the dressing. Plate with the fried watercress. Enjoy immediately!

2 teaspoons thai chile paste
6 thai chiles, chopped, seeded unless you want it really HOT!
1/4 cup lime juice, freshly squeezed
2 tablespoons sugar
2 tablespoons Thai soy sauce (can substitute other soy sauce)
  • Mix together the lime juice, sugar and soy sauce until the sugar is dissolved. Add the chile paste and chiles.

Tuesday, February 9, 2016

What to do with your share this week?

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Fruit Recipes
Bloomin' Baked Apples
Peppered Pears
Sticky Pear Crescents

Small/Large Veggie Share Recipes
Black Bean & Sweet Potato Tacos with Swiss Chard Pesto
Italian Chicken Cutlet Sandwich with Broccoli Rabe
Lasagna with Roasted Broccoli
Leek, Tomato & Mushroom Quiche

Large Veggie Share Recipes
Broccoli & Arugula Soup
Thai Pumpkin Curry with Shrimp & Bok Choy
Indian Chicken, Carrot, & Kale Stew

Bloomin’ Baked Apples Recipe
2 crisp apples
2 tbsp butter
3 tbsp brown sugar, packed
1 tbsp flour
1 tsp cinnamon
4 caramels
Optional toppings: vanilla ice cream, caramel sauce and cinnamon
Preheat the oven to 375 degrees.
    Sliced Bloomin Apple
  • To get the blooming apple look, you need to cut the apples. Slice off the top ¼ to ⅓ of the apples. Scoop out the core. I don’t have an apple corer so I used my metal ½ teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
  • Place the apples in an oven safe dish and put two caramels into the center of each apple.
  • Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
  • Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.)
  • Remove from the oven and use a large spoon to move the apples into bowls.
  • Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.

Peppered Pears

4 asian pears, skins removed but stems left intact
3 cups fruity, dry or semi-dry white wine
1 cup water
1 cup sugar
1 vanilla bean (split)
Black pepper
  • Heat wine, water, sugar, and vanilla bean in a medium saucepan. Bring to a boil, until sugar is completely dissolved. Remove vanilla bean with a slotted spoon. Reduce mixture to a simmer, and add two pears. Poach the pears in the wine-sugar mixture for 5-10 minutes, until pears are tender and their color changes subtly. Place on a plate and in the refrigerator. Repeat the poaching process with the other two pears.
  • When all pears have been poached, turn heat to high. Boil the wine-sugar mixture for 15-30 minutes, until the syrup is reduced by half or more. Allow to cool for a few minutes.
  • Place each pear on a plate. Pour a few tablespoons of the reduced poaching liquid over the top. Grind black pepper over the top, and serve.

Sticky Pear Crescents

Sticky Pear Crescents2 large ripe pears, peeled, cored
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
½ cup caramel topping
¾ cup butter or margarine
¾ cup packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cut each pear lengthwise into 8 slices. Unroll both cans of dough on work surface; separate into triangles. Spread about 1 teaspoon caramel topping on each triangle to within 1/4 inch of bottom edge. Place 1 pear slice across wide end of each dough triangle to within 1/4 inch of edge. Roll up, starting with wide end. Place point side down in baking dish.
  • In 1-quart saucepan, melt butter over medium-high heat; stir in brown sugar and cinnamon. Cook, stirring occasionally, until brown sugar is dissolved. Pour over pears. Sprinkle with pecans.
  • Bake 30 to 35 minutes or until golden brown. Serve warm.

Black Bean & Sweet Potato Tacos with Swiss Chard Pesto
for the pesto:
   1 bunch swiss chard, cut into chunks
   1 jalapeno, roughly chopped
   3 cloves garlic, roughly chopped
   2 Tbs. green hot sauce
   ¼ cup toasted pepitas
   ½ cup extra-virgin olive oil
   coarse salt and freshly ground pepper
for the tacos:
   1 Tbs. extra-virgin olive oil
   1 sweet potato, cut into a medium dice
   1 (14.5 oz) can black beans, drained and rinsed
   2 tsp cumin, divided
   2 tsp chili powder, divided
   ½ tsp garlic salt
   8 white corn tortillas
   1/3 cup queso fresco, crumbled
   1 avocado, diced
   lime and cilantro for garnish
   coarse salt and freshly ground pepper
  • Preheat your oven to 400.
  • On a rimmed baking sheet toss the diced sweet potato with the oil, 1 tsp chili powder, 1 tsp cumin, a pinch of coarse salt and pepper. Roast for 30 minutes.
  • In the meantime, toss the swiss chard, jalapeno, garlic, hot sauce and pepitas into a food processor. Season with salt and pepper. Start pulsing. With the motor running, pour the oil into the processor in a thin stream, until you have pesto. Taste. Yes. Yes.
  • Toss the beans into a small sauce pan and season with the remaining cumin, chili powder and garlic salt. Heat through, 5 minutes.
  • On a small grill or skillet, toast the tortillas until you get browning or charred marks.
  • Layer 2 tortillas, then spoon on some beans, followed by sweet potatoes. Dollop with a good 2 Tbs. of swiss chard pesto. Sprinkle on the diced avocado, queso fresco, a good spritz of lime and a few cilantro leaves.

Italian Chicken Cutlet Sandwich with Broccoli Rabe
Food52 - http://food52.com/recipes/2675-italian-chicken-cutlet-sandwich-with-broccoli-rabe-and-provolone

Italian Chicken Cutlet Sandwich with Broccoli Rabe and ProvoloneChicken
   4 (4-6 ounces) chicken cutlets (about ½-inch thickness)
   2 large eggs
   2 splashes milk
   1/8 teaspoon crushed red pepper flakes
   1/8 teaspoon salt
   ¼ cup all-purpose flour
   2/3 cup plain breadcrumbs
   3 tablespoons olive oil
Broccoli Rabe
   1 medium bunch broccoli rabe, stems removed
   1 tablespoon olive oil
  2 small garlic cloves, thinly sliced
   ¼ teaspoon crushed red pepper flakes
   ½ teaspoon salt
   4 torpedo rolls or ciabatta rolls
   4 slices sharp provolone cheese
  • In a wide, shallow bowl, whisk eggs, milk, crushed red pepper, and salt.
  • Place flour in a separate wide, shallow bowl. Do the same with the breadcrumbs.
  • In a large skillet over medium heat, add 3 tablespoons olive oil.
  • Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet, and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining cutlets.
  • Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. “Shocking” the rabe will maintain its vivid green color.
  • In a large skillet over medium heat, add 1 tablespoon olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper, and salt. Sauté 1-2 minutes more until just tender. 
  • Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with ¼ of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately.

Lasagna with Roasted Broccoli 
NYTimes Cooking - http://cooking.nytimes.com/recipes/12475-lasagna-with-roasted-broccoli

1 ¼ pounds broccoli, crowns only
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
2 anchovy fillets, rinsed (optional)
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan
  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
  • Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Leek, Tomato, & Mushroom Quiche
Pip And Ebby - http://www.pipandebby.com/pip-ebby/2012/5/11/leek-tomato-mushroom-quiche.html

Two 9-inch ready-to-bake pie crusts
2 tablespoons extra-virgin olive oil
1 leek, halved lengthwise and thinly sliced (white and light green parts only)
8 oz. cherry or grape tomatoes, halved
1/4 cup flat-leaf parsley, chopped
8 oz. sliced fresh mushrooms, chopped
Salt and pepper, to taste
2 cups cheddar cheese, shredded
8 large eggs
1 1/2 cups milk
  • Preheat oven to 375 degrees F. Unroll the pie crusts and press into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork. Bake in preheated oven for 15 minutes, or until lightly browned. Decrease oven temperature to 350 degrees F.
  • Heat the olive oil in a skillet over medium heat. Add leeks and cook until soft, 3 to 5 minutes. In a medium bowl, combine the leeks, tomatoes, parsley, mushrooms, salt and pepper. Add the cheese and mix well. Divide the mixture between the two pie plates.
  • In another medium bowl, whisk together the eggs and milk. Divide between the two pie plates and pour over the top of the veggie-cheese mixture. Bake in the preheated oven for 50 minutes, or until eggs are cooked through. Let cool for 20 minutes.

Broccoli & Arugula Soup
1 tablespoon olive oil
1 clove garlic, thinly sliced
½ yellow onion, roughly diced
1 head broccoli, cut into small florets (about 2/3 pound)
2 ½ cups water
¼ teaspoon each coarse salt and freshly ground black pepper
¾ cup arugula (watercress would be good, too)
½ lemon
  • Heat the olive oil in a medium nonstick saucepan over medium heat.
  • Add the garlic and onion and sauté for just a minute or until fragrant.
  • Add the broccoli and cook for four minutes or until bright green.
  • Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.
  • Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off).
  • Serve the soup with a bit of fresh lemon.

Thai Pumpkin Curry 
Shrimp Thai Red Curry with Pumpkin and Bok Choy Recipe | Gluten-Free, Quick and Healthy2 tablespoons coconut oil, divided
¾ pound large shrimp, peeled and deveined
2 baby bok choy, quartered lengthwise
2 shallots, thinly sliced
2 tablespoons minced ginger
2 garlic cloves, minced
1 tablespoon Thai yellow, Penang, or red curry paste
½ teaspoon turmeric
One 15-ounce can unsweetened pumpkin puree
One 15-ounce can coconut milk
½ pound Chinese long beans or French green beans, Cut into 2-inch pieces
2 tablespoons chopped Thai basil, mint or cilantro leaves
2 tablespoons fresh lime juice
¼ cup peanuts
  • In a large Dutch oven, heat 1 tablespoon of the coconut oil over a high flame. Rinse the shrimp and pat dry. Stir-fry the shrimp until pink and curled, 2 minutes. Remove to a plate and set aside.
  • Add the bok choy to the pot and cook until lightly browned and the greens are wilted, 5 minutes. Remove to the plate with the shrimp.
  • Heat the remaining oil and sauté the shallot, ginger, garlic, red curry paste, turmeric, and 1 teaspoon sea salt until very fragrant, 2 minutes. Stir in the pumpkin, coconut milk, and green beans. Bring to gentle simmer and cook over medium-low heat until the beans are tender and the sauce has thickened, 5 to 7 minutes. Remove from the heat and stir in the herbs, lime juice, bok choy, and shrimp.
  • Ladle the Thai pumpkin curry into bowls, garnish with peanuts, herbs, and lime wedges, and serve alongside brown rice.

Indian Chicken, Carrot, And Kale Stew

9328_2 boneless chicken breast halves, cubed
2 tablespoons vegetable oil, divided
1 medium onion, chopped
1 teaspoon garam masala
1 tablespoon ground cumin
4 cloves garlic, minced
1 jalapeño pepper, diced
3 medium carrots, sliced
1 bunch kale, stemmed and cut into ribbons
4 cups low-sodium chicken broth
1 cup water
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
  • Prep all of the vegetables. Cut the chicken into bite-size cubes. Season the cubes all over with a generous sprinkling of salt and pepper.
  • Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. When the oil is hot and shimmering, add the cubes of chicken. Stir the chicken around briefly to prevent it from sticking, then leave it alone and let it brown on one side, about 3 minutes. Turn the chicken and let it brown another minute or so, then remove it from the pan and set it aside in a bowl.
  • Lower the heat to medium and add the remaining tablespoon of oil to the Dutch oven. Stir in the onions, carrots and jalapeno and sauté for 1 minute. Stir in the garam masala and cumin to coat the vegetables. Cook for 3 minutes, then add the garlic and cook until fragrant, another minute or so.
  • Add the chicken back to the pan, then stir in the kale, broth and water. Scrape to remove any brown bits from the bottom of the pan. Bring the stew to a boil, then reduce the heat, partially cover and gently simmer until the chicken is barely done, about 15-20 minutes.
  • Stir in the parsley and lemon juice. Add more salt and pepper to taste.

Wednesday, February 3, 2016

Recipes for the first week of February

Fruit Recipes
Cider Pumpkin Waffles w/Toasted Pecan Butter, Cider Syrup + Spiced Apples
Brown Sugar Pear Steel Cut Oats

Small/Large Veggies with Fruit Share Recipes
Broccoli Apple Soup 
Salad with Crispy Sage & Maple Vinaigrette 
Acorn Squash Farro Risotto
Roasted Kabocha Squash with Coconut Oil & Fried Sage
Radish Yogurt With Pine Nuts 

Large Veggies with Fruit Share Recipes 
Vegan Shepherds Pie 
Jerusalem Artichoke Beef Stew
Caramelized Turnips, Potatoes, & Carrots with Onions and Thyme 

Cider Pumpkin Waffles 

Overnight Cider Pumpkin Waffles w/Toasted Pecan Butter, Cider Syrup + Spiced Apples | halfbakedharvest.com @hbharvestWaffles
   2/3 cup warm milk
   2/3 cup warm apple cider
   2 ¼ teaspoons active dry yeast
   ½ cup pumpkin puree
   6 tablespoons butter, browned
   2 teaspoons vanilla extract
   2 eggs
   1 ½ cups white whole wheat flour
   1 teaspoon cinnamon
   ¼ teaspoon nutmeg
   ½ teaspoon salt
Toasted Pecan Butter
   ½ cup raw pecans
   1 tablespoon brown sugar + 1 tablespoon pure maple syrup
   1 teaspoon vanilla extract
   1 cup salted butter, softened
Cider Maple Syrup
   ½ cup pure maple syrup
   1 cup apple cider
   ½ teaspoon cinnamon
   2 tablespoons butter
Spiced Apples
   2 tablespoons butter
   1 ½ cups sweet apples, cored and chopped
   ¼ cup brown sugar
   1 teaspoon cinnamon
   ¼ teaspoon nutmeg
   1 teaspoon vanilla extract
  • Waffles
    • In a large bowl, mix together the warm milk, warm cider and yeast. Stir and set aside to proof, about 10 minutes. Brown the butter, set aside to cool. Once yeast has started to bubble and foam, whisk in the pumpkin, cooled browned butter, vanilla and eggs until smooth. Fold in the whole wheat white flour, cinnamon, nutmeg and salt until just combined.
    • Cover with plastic wrap or a damp towel and let rise at least 1 hour at room temp or overnight in the fridge.
  • Toasted Pecan Butter (can be made the night before)
    • Heat oven to 350 degrees F. Line cookie sheet with foil or silicone baking mat.
    • In small bowl, mix together the maple syrup, brown sugar and 1 tablespoon of bourbon (optional) with a whisk. Add pecans, and stir to coat evenly. Transfer nuts to cookie sheet. Bake 15 to 20 minutes, stirring occasionally, until toasted. Cool 10 minutes.
    • Whip the butter with a hand mixer or stand mixer until fluffy, about 3 minutes. Using a rubber spatula, fold the cooled pecans into the whipped butter. Either transfer to a serving bowl and serve immediately, or cover and refrigerate, use within 2 weeks.
  • Cider Maple Syrup (can be made the night before): Add the maple syrup, apple cider and cinnamon to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the waffles.
  • Spiced Apples: In the morning, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar, cinnamon, nutmeg and salt. Cook, stirring occasionally for about 10 minutes or until the apples are caramelized. During the last minute add the vanilla and cook another minute. Remove from heat and set aside, but keep warm.
  • To Finish: Remove the waffle batter from the fridge and stir lightly. Preheat waffle iron. Brush hot iron with melted butter and pour in 1/3 cup to 1/2 cup batter into the preheated waffle iron. Close and cook to desired doneness. Serve warm with warmed cider syrup, toasted pecan butter and spiced apples... make sure to add lots of butter and syrup!

Brown Sugar Pear Steel Cut Oats

Brown Sugar Pear Steel Cut Oats | via minimalistbaker.com3/4 cup steel cut oats, dry
1.5 cups water
1.5 Tbsp butter or olive oil
2-3 Tbsp brown sugar
2 Bosc pears, peeled, cored and chopped
1/4 tsp cinnamon
1 Tbsp Lemon juice
Additional toppings: pecans, granola, nut butter
  • Start your oats by bringing 1.5 cups water to a boil in a small saucepan. Once boiling add a pinch of salt, then your oats. Swirl to coat then cover and turn heat to low. Cook for 15-20 minutes or until the water is absorbed and the oats are tender.
  • In the meantime, prepare your pears. Heat a medium saucepan over medium heat. Once hot, add olive oil or butter. Once bubbling, add brown sugar and stir. Then immediately add in pears, lemon juice and cinnamon and stir to coat. Cover to steam and soften the pears and cook for 10 or so minutes or until tender and golden brown. Once tender, remove the lid to allow them to caramelize a bit more. Remove from heat.
  • Divide oats between two bowls and top with equal servings of pears. I also added a few pecans, which added a nice crunch and more protein.

Broccoli Apple Soup

1 large bunch of broccoli (about 3 heads with stems)
3 Tbsp butter
1 cup of thinly sliced or finely chopped yellow or white onion
1 good cooking apple, peeled, cored, chopped
3 cups of chicken stock
1 cup of unfiltered apple juice or apple cider
4 sprigs of lemon thyme or thyme
2 strips of lemon peel
1 Tbsp chopped fresh chives for garnish
  • Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).
  • Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.
  • Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider. Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon peel to the pot as well. Increase the heat, bring to a boil, reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.
  • Remove from heat. Remove thyme and lemon peels from the soup and discard. Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup.
  • Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.

Salad with Crispy Sage and Maple Vinaigrette

honeycrisp salad with crispy sage and maple vinaigrette I howsweeteats.com10 to 12 fresh sage leaves
3 tablespoons unsalted butter
6 cups romaine/spinach/spring greens
2 sweet apples, sliced
4 ounces feta cheese, crumbled
2 tablespoons apple cider vinegar
3 tablespoons maple syrup
1 garlic clove, minced or pressed
1/2 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup extra virgin olive oil
  • Heat a small saucepan over medium heat and add the butter. Once it's melted and starts to sizzle, add the sage leaves and cook until slightly golden on each side, about a minute per side. Remove the leaves and place them on a paper towel to drain.
  • Toss the greens, apples and feta together in a large bowl. Don't slice the apples until right before serving - this way they won't brown and the salad only takes seconds to put together.
  • To make the dressing, add the vinegar, syrup, garlic, mustard, salt, pepper and pepper flakes to a bowl or a mason jar and whisk to mix. Slowly stream in the olive oil while mixing, or add it to the jar and shake the dressing for 15 seconds.
  • Season the salad with salt and pepper and dress it before serving.

Acorn Squash Farro Risotto

1 cup farro
4 cups water, divided
2 medium acorn squash, cut in half, seeds and pulp discarded
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper
⅓ cup heavy cream
⅔ cup coarsely grated Parmigiano-Reggiano, plus more for serving
2 tablespoons unsalted butter
1 medium shallot, finely chopped
2 sprigs of thyme, leaves picked and stems discarded
½ cup dry white wine
2 cups low-sodium chicken stock
  • In a medium bowl, combine the farro and 2 cups of the water. Set aside to soak for 30 minutes. Drain well and reserve.
  • Preheat the oven to 400º. Place the squash halves cut sides up on two foil-lined sheet pans. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper and place in the oven. Bake until the squash is tender, about 30 to 40 minutes. Remove the squash from the oven and allow it to cool slightly before scooping out the insides into a medium bowl, taking care to leave a 1-inch border of flesh all around the edges. Add the heavy cream and the Parmigiano-Reggiano to the flesh in the bowl; mix to combine. Season with salt and pepper and set aside.
  • In a large saucepan set over medium heat, combine the butter and 2 remaining tablespoons of olive oil. Add the shallot and cook, stirring occasionally, until the shallot is softened and translucent, about 5 minutes. Stir in the reserved farro and thyme leaves and cook for 2 minutes, stirring frequently, until the farro is toasted and fragrant. Stir in the wine and cook for 2 minutes longer, stirring constantly, until the wine has been absorbed. Combine the chicken stock with the remaining 2 cups of water. Add ½ cup of the mixture to the farro, stirring until the liquid is completely absorbed. Continue adding the mixture, ½ cup at a time, until the farro is creamy and cooked through, about 1 hour. Stir in the reserved acorn-squash mixture and season with salt and pepper.
  • Spoon the finished risotto into the reserved acorn-squash halves, top with extra Parmigiano-Reggiano and serve immediately.

Roasted Kabocha Squash with Coconut Oil and Fried Sage

1 Kabocha squash
Roasted Kabocha Squash with Coconut Oil and Fried Sage via LittleFerraroKitchen.com4 tablespoons coconut oil, melted
1 tablespoon curry powder
1 tablespoon brown sugar
Salt and pepper, to taste
Freshly grated Parmigiano
Fried Sage
Prep and fry sage and set aside. You can learn how to fry sage here.
Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds.
Lay the squash haves on their flat side and again with a sharp knife and a strong person, cut them into wedges.
Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through.
When done, top with freshly grated Parmigiano and fried sage.

How to Fry Sage
1 c Canola Oil (In a small saucepan, it should come up to about 1/2 in)
Fresh sage leaves
Kosher salt
Additional Items:
Candy thermometer
Paper towel
  • Wash and dry Sage VERY well. Make sure the leaves are VERY dry so no moisture hits the oil.
  • Heat the oil up in small saucepan at medium-high heat and allow oil to heat up until thermometer reads 350 degrees Fahrenheit.
  • Take a few sage leaves at a time (don't over-crowd the pot) and add them in. Sage should sizzle.
  • Move sage around and as soon as it stops bubbling, it's done. No more than 30 seconds.
  • Have a plate with paper-towel lined on it ready and drop your freshly fried sage leaves atop. Sprinkle with kosher salt.

Radish Yogurts with Pine Nuts 

8 medium radishes, very thinly sliced
Kosher salt
1 tablespoon pine nuts
1¼ cups low-fat plain Greek yogurt
½ teaspoon finely grated lemon zest, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
Freshly ground black pepper
Cucumber spears (for serving)
  • Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
  • Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
  • Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).
  • Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and ½ tsp. lemon zest in a medium bowl; season with salt and pepper.
  • Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.

Vegan Shepherds Pie

Vegan Shepherds Pie with mushrooms and root vegetables topped with pillowy truffled mashed potatoes. Perfect for the holidays! 2-3 Tbs Olive oil
2 Cups Diced Onions
2 Cups parsnips, peeled and diced
2 Cups carrots, peeled, diced
1 Cup celery, chopped
1 lb mix of Jerusalem artichokes, white sweet potatoes, and/or celery root - chopped
4 Cloves Garlic- minced
1½ lbs sliced Mushrooms (crimini, button, shiitake, portobello, chanterelles, or a mix)
1 tsp kosher salt
½ tsp cracked pepper
1 Tbs fresh rosemary
1 Tbs fresh thyme leaves
1 Cup red wine
2 Tbs flour
3 Cups rich veggie stock
1 Tbs miso paste
½ tsp balsamic vinegar
½ Cup fresh Italian Parsley
1 Cup diced browned seitan (optional)
Potato Topping: 4 lbs Yukon potatoes, 2 tsp kosher salt, 4 minced garlic cloves, 2 Tbs olive oil, 1 Tbs truffle oil, salt & pepper to taste
  • In a large heavy bottom pot, heat oil on med high heat. Sauté onions, parsnips, carrots, celery and ½ tsp salt for about 12 minutes, turning heat down to medium, stirring occasionally until onions are golden and carrots are tender. Add mushrooms, Jerusalem artichokes (or white sweet potatoes, celery roots, etc), garlic, herbs and 1 tsp salt and continue to sauté on medium heat, stirring frequently, until mushrooms begin to give off their liquid, about another 8 minutes. Still on med heat, add 1 C red wine. Stir occasionally, and let wine reduce until it is almost gone, about another 8 minutes.
  • While wine is reducing, heat 3 Cups vegetable stock and add 1 Tbs miso, in a separate pot, stirring until it is dissolved.
  • When wine is mostly reduced, Sprinkle with 2 Tablespoons flour and stir it for about 2 minutes. Add hot stock/miso mixture to the pot, stirring until the stew thickens, about 3 minutes. Taste for salt, add more cracked pepper if necessary, and ½ tsp balsamic vinegar. Remove from heat, stir in fresh Italian parsley.
  • Pour your stew into a baking dish, or an oven proof skillet or individual baking dishes, or ramekins. For a little extra luxury drizzle the top of the stew with a few drops of truffle oil.
  • Potato topping: Peel and dice 4 lbs of yukon gold potatoes, into 1 inch pieces. Make sure the pieces are similar in size. Place in a sauté pan, cover with an inch of water with 2 tsp kosher salt and 4 minced garlic cloves. Boil until very tender about 15-20 minutes. Drain, mash with potato masher and add 2 Tbs olive oil and 1 Tbs truffle oil. Taste for salt and white pepper. Put in a piping bag and pipe out over stew. If potatoes seem too dry to pipe, add a little hot water to them and they will loosen up nicely.
  • Place Completed pies in a preheated 375F oven and bake until bubbly and golden, about 20 minutes. Serve with a sprig of thyme and a good red wine.

Jerusalem Artichoke Coconut Lemongrass Beef Stew
1 pound stewing beef
1/2 pound Jerusalem artichokes
3 large carrots
2 leeks
1 can coconut milk
3 stalks lemongrass
1-inch piece of ginger, peeled and finely sliced
2 cloves garlic, pressed
3 Kaffir lime leaves
1 bundle fresh tarragon, leaves finely chopped
  • Peel the Jerusalem artichokes or simply clean them well.
  • Clean the leeks and chop them into large chunks. Also clean (or peel) the carrots and cut into large chunks. Put all the vegetables into the cooking pot.
  • Add the beef, garlic, ginger, lemongrass (whole stalks), Kaffir lime leaves, coconut milk, and an equal amount of water (same amount as the coconut milk).
  • Bring to boiling, reduce heat to very low, cover, and simmer for about 2 or 3 hours. When the beef is very tender, it’s ready. Stir in the tarragon and serve.

Caramelized Turnips, Potatoes, & Carrots

3 tablespoons extra-virgin olive oil, more if needed
½ pound purple-topped turnips, trimmed but not peeled, cut into ½-inch dice
½ pound Yukon Gold potatoes, unpeeled, cut into ½-inch dice
½ pound carrots, trimmed and peeled, cut into ½-inch dice
½ teaspoon kosher salt, more if needed
5 to 6 thyme sprigs
1 medium onion (about 5 ounces), cut into medium dice

In a 10 or 11-inch cast iron skillet, heat the 3 tablespoons olive oil over medium-high heat. Add the turnips, potatoes, carrots, salt, and herb sprigs and stir and toss well to combine and to coat with the oil. (The pan will look crowded.) Reduce the heat to medium and cook, stirring and flipping occasionally with a metal spatula, for about 20 minutes. (Listen to the pan—you should hear a gentle sizzle, not a loud one. If the vegetables are browning too quickly, reduce the heat a bit to maintain that gentle sizzle. If they seem dry, add a bit more olive oil.) Add the diced onion and continue to cook, stirring and flipping with the spatula, until the vegetables are deeply browned and tender all the way through, about another 15 minutes. Remove the herb sprigs before serving. Taste and season with more salt if you like.