Recipes for the week of 3/14/16

Share List

Fruit Recipes: 
Caramel Apple Trifles
Apple Chili

Small/Large Veggie Share Recipes:
Watercress & Broccoli Salad
Swiss Chard and Onion Tacos
Bacon Wrapper Roasted Fingerling Potatoes

Large Veggie Share Recipes:
Roast Chicken with Smothered Cabbage, Bacon, and Potatoes

Savoy Cabbage Gratin 

Beet Bars

Caramel Apple Trifles

 Life, Love, and Sugar - http://www.lifeloveandsugar.com/2014/09/19/caramel-apple-trifles

Caramel Sauce

   ½ cup sugar

   3 tbsp salted butter, cubed, room temperature

   ¼ cup heavy cream, room temperature

Cinnamon Apples

   3 apples, diced

   2 tsp lemon juice

   1/8 tsp nutmeg

   2 tsp cinnamon

   6 tbsp brown sugar

   1 tbsp butter

Cinnamon Whipped Cream

   1 cups whipping cream

   ½ cup powdered sugar

   1 tsp ground cinnamon

1 cup Cinnamon Granola

• To make the caramel, add the sugar in an even layer to the bottom of a medium saucepan.
• Heat sugar on medium-high and whisk until the sugar has melted, about 5 minutes. The sugar will lump together, but eventually melt.
• Continue whisking until the temperature reaches 350 degrees or the sugar has turned an amber color. It will reach 350 degrees very quickly after all the sugar has melted. Watch it very closely. It goes from nice caramel to burned very quickly.
• Remove caramel from heat and add butter. Whisk until melted and combined. Mixture might bubble a bit.
• Add the heavy cream and whisk until incorporated.
• Cool caramel to room temperature.
• Or, if you fail at caramel making like me, store-bought caramel sauce is perfectly acceptable.
• To make the apples, combine apples, lemon juice, nutmeg, cinnamon and brown sugar in a medium pan and toss to coat.
• Add butter and cook apples for about 15-20 minutes, or until at preferred softness.
• Allow to cool for 15-20 minutes.
• To make cinnamon whipped cream, freeze a metal bowl and whisk attachment for 10-15 minutes. Remove bowl from freezer, add heavy whipping cream, and whip on high speed until it begins to thicken. Add powdered sugar and cinnamon and whip until it you get stiff peaks.
• Once everything is made a ready, build the trifles.
• Pipe an even layer of whipped cream into the bottom of the cup or jar you are using.
• Add about 2 tbsp granola in an even layer.
• Drizzle caramel over granola.
• Spoon apples over caramel.
• Repeat layers 14-17, then drizzle more caramel over the tops of each trifle.
• Store in the fridge for 2-3 hours, or until ready to serve.

Apple Chili

The Woodwife's Journal - http://www.woodwifesjournal.com/2010/10/apple-chili.html

1 pound of ground beef (substitute chicken, turkey, or tofu)

1 medium candy onion, chopped

1 green pepper, diced

2 medium apples, chopped

1 can black beans

1 can light red kidney beans

1 can dark kidney beans

1 can chili beans

2 cans crushed tomatoes

Season with chili powder, cumin, red pepper flakes, sea salt, and pepper to taste.

In a large cast iron skillet, brown meat. Remove meat, and in the same pan, sauté the candy onion, green pepper and apples. Return meat to pan, and add the beans.

Watercress and Broccoli Salad

Mercola - http://recipes.mercola.com/watercress-broccoli-salad-recipe.aspx

4 cups broccoli florets (from about 1 ½ pounds broccoli)

¼ cup red wine vinegar

¼ cup honey

1 garlic clove, minced

3/4 cup thinly sliced red onion

6 tablespoons dried sweetened cranberries (optional)

2 bunches watercress, thick stems trimmed (about 5 cups)

• Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.
• Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes.
• Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper. Divide salad among plates.

Swiss Chard & Onion Tacos 

Shared Appetite - http://sharedappetite.com/recipes/swiss-chard-and-onion-tacos/

1 bunch Swiss chard

1 and ½ tablespoons vegetable oil or olive oil

1 large onion, sliced

3 garlic cloves, minced

Pinch red pepper flakes

½ cup vegetable broth, chicken broth, or water

Kosher salt

Freshly ground black pepper

Corn Tortillas

Queso Fresco, crumbled

Roasted Tomatillo Salsa

• Remove thick stems from Swiss chard and tear into bite-size pieces.
• Heat oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown but still has some crunch to it, about 5 minutes, stirring occasionally. Add garlic, red pepper flakes, and a big pinch of Kosher salt, and cook for 1 minute, stirring frequently.
• Add broth or water and the Swiss chard. Reduce heat to medium-low, cover the pan (if you don't have a lid, you can just use a baking sheet), and cook for approximately 5 minutes. Uncover the skillet, raise the heat back to medium-high, and cook until the water/broth is evaporated, stirring occasionally. Taste and season with additional Kosher salt if needed.
• Warm corn tortillas by wrapping in a slightly damp kitchen towel and microwaving on half power. Top warm corn tortillas with a bit of the Swiss chard and onion mixture, a dollop of the roasted tomatillo salsa, and sprinkle with queso fresco.

Bacon-Wrapped Roasted Fingerling Potatoes

never enough thyme - http://www.lanascooking.com/bacon-wrapped-roasted-fingerling-potatoes

12 fingerling potatoes

6 slices bacon

Dipping Sauce:

  1/3 c. sour cream

  1 tblsp. half-and-half or cream

  1 tblsp. finely chopped chives

  ½ tsp. prepared horseradish

  Dash of salt and pepper

• Wash and dry the potatoes.
• Arrange the potatoes on a microwave safe plate.
• Microwave on high for 5 minutes or until the potatoes just begin to yield slightly when pressed.
• Remove from the microwave and allow to cool for a few minutes.
• Preheat the oven to 400 degrees.
• Cut bacon slices in half crosswise.
• Wrap each potato with half a slice of bacon.
• Place wrapped potatoes with the bacon seam side down on a parchment paper lined baking sheet.
• Sprinkle lightly with salt and pepper.
• Place in the preheated oven and cook for 15-20 minutes or until the bacon is cooked through.
• Remove from oven and cool.
• Make the dipping sauce: Combine all ingredients in a small bowl. Mix well. Serve with roasted potatoes.

Roast Chicken
Epicurious - http://www.epicurious.com/recipes/food/views/roast-chicken-with-smothered-cabbage-bacon-and-potatoes?mbid=nl_002_03142016_Daily&CNDID=35824472

1 lemon

3 garlic cloves, finely chopped

1/3 cup finely chopped chives

1/3 cup coarsely chopped parsley leaves and tender stems, plus whole leaves for serving

3 tablespoons unsalted butter, room temperature

1 (4–4 1/2-pound) whole chicken, excess fat trimmed

2 teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

1 ½ pounds small potatoes, cut lengthwise into 1/2-inch wedges

½ pound smoked bacon (preferably center-cut), cut crosswise into 1-inch pieces

1 ½ teaspoons caraway seeds

3 tablespoons olive oil, divided

1 (1 1/2-pound) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips

Kitchen twine; a medium roasting pan (approximately 16x14x3")

• Arrange rack in middle of oven; preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise; set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.
• Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 ½ tsp. salt and ½ tsp. pepper.
• Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining ¼ tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
• Remove pan from oven; quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top; it’s okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).
• Remove pan from oven; squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 40–50 minutes more.
• Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.

Savoy Cabbage Gratin 

My Recipes - http://www.myrecipes.com/recipe/savoy-cabbage-gratin

About 4 tbsp. butter, divided

1 small head savoy cabbage (about 1 ½ lbs.), cored and cut into 8 wedges

About ¾ tsp. kosher salt

About ½ tsp. pepper

1 garlic clove, chopped

1 ½ teaspoons chopped fresh thyme leaves, plus thyme sprigs

¼ teaspoon nutmeg

1 tablespoon flour

1 cup heavy whipping cream

3/4 cup shredded aged gouda cheese

½ cup fresh bread crumbs

• Butter a shallow 2-qt. baking dish (about 8 by 11 in.) and preheat oven to 400°.
• Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes.
• Add 1/4 cup water to pan. Partially cover and cook cabbage until it's just tender, 3 to 5 minutes more.
• Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly).
• Return pan to medium heat and melt remaining 2 tbsp. butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes.
• Pour cream mixture over cabbage. Top with cheese and bread crumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with more salt and pepper.

Beet Bars

Runnin Srilankan - http://runninsrilankan.com/2014/09/17/beet-bars

1½ cup Beet Puree:

3 medium beets roasted and cubed (for about an hour at 400 degrees)

½ cup almond milk

4 eggs at room temperature

½ cup coconut oil -melted

1 teaspoon vanilla

½ teaspoon salt

½ cup raw cane sugar

½ cup melted white chocolate

2 teaspoons baking powder

2 tablespoons flax meal

1 cup rice flour

½ cup white chocolate chips

½ cup peanut butter chips (or butterscotch)

• Preheat oven to 375 degrees
• Make the beet puree by blending the beets and the almond milk
• To this, add the eggs and using a whisk, mix the eggs till well incorporated
• Add the coconut oil and mix well
• Add the melted white chocolate and whisk till well blended
• Then add the cane sugar, vanilla, baking powder, flax, salt and rice flour.
• Sprinkle the white chocolate chips and peanut butter chips/butterscotch on top
• Bake at 375 for 28-30 minutes
• Let cool completely and then divide into pieces.

Recipes for this week

Share list

Fruit Recipes
Caramelized Apple Cheesecake
Peanut Butter Apple Crisp
Crock Pot Pulled Pork Sandwiches

Small/Large Veggie Share Recipes
Rice Noodle Soup with Lettuce
Celery Root Salad
Celery Root a la Turkue (Zeytinyağlı Kereviz)

Large Veggie Share Recipes
Pasta e Fagioli with Escarole
Maple Roasted Beet & Goat Cheese Salad
Roasted Beet Hummus


Caramelized Apple Cheesecake
Country Living - http://www.countryliving.com/food-drinks/recipes/a36584/caramelized-apple-cheesecake

14 graham crackers

2/3 c. plus 1 tbsp. sugar, divided

1/2 c. unsalted butter, melted

16 oz. cream cheese, at room temperature

1/3 c. sour cream, at room temperature

1 vanilla bean, seeds scraped

2 large eggs, at room temperature

2 large apples, peeled and sliced

• Preheat oven to 325 degrees F. Pulse graham crackers, 1 tablespoon sugar, and 1/2 teaspoon salt in a food processor until fine crumbs form 8 to 10 times. Add butter and pulse to combine, 4 to 6 times. Press mixture in bottom and up sides of a 9-inch pie plate. Bake until set, 12 to 15 minutes; cool.
• Pulse cream cheese, 1/3 cup sugar and 1/4 teaspoon, salt in a food processor, until smooth, 8 to 10 times. Add sour cream and vanilla seeds; pulse until smooth, 3 to 4 times. Scrape down sides of bowl, add eggs and pulse to combine; pour into crust. Bake until edges are set but center is still wobbly, 30 to 35 minutes. Cool on a rack. Chill at least 2 hours.
• Melt 1/3 cup sugar in a large skillet over medium heat. Add apples and cook, stirring, until golden, 10 to 12 minutes. Stir in 3 tablespoons water and cook, stirring, until smooth and slightly reduced, 1 to 2 minutes; cool. Spoon over cheesecake.

Easy Peanut Butter Apple Crisp

A Kitchen Addition - http://www.a-kitchen-addiction.com/easy-peanut-butter-apple-crisp

For the Filling

5 C apples, diced

½ C sugar

¼ C honey

1 tsp cinnamon

½ tsp nutmeg

¼ tsp allspice

⅛ tsp salt

For the Topping

1½ C quick oats

½ C flour (all-purpose or white whole wheat)

¼ C sugar

¼ C brown sugar

½ tsp salt

½ C no-stir natural creamy peanut butter

¼ C butter, softened

Whipped topping, optional

• Preheat oven to 350. Lightly spray an 8x8 inch baking dish or individual ramekins with non-stick cooking spray.
• In a large bowl, toss diced apples with sugar, honey, cinnamon, nutmeg, allspice, and salt. Set aside.
• In a medium bowl, stir together oats, flour, sugars, and salt. Cut in peanut butter and butter with fork until resembles coarse crumbs.
• Pour apples into prepared baking dish. Sprinkle with topping.
• Bake for 20 minutes. Top with aluminum foil and bake for another 10-15 minutes or until filling starts to bubble.
• Remove from oven and allow to cool for 10 minutes before serving.
• Store leftovers in the refrigerator.

Crock Pot Pulled Pork Sandwiches

A Sweet Pea Chef - http://www.asweetpeachef.com/entrees/best-crock-pot-pulled-pork-sandwiches

2 cups apple cider (or juice)

½ cup ketchup

½ cup brown sugar

1½ tsp. cumin

1½ tsp. paprika

1½ tsp. garlic powder

1 tsp. kosher salt

1 tsp. cayenne pepper

½ tsp. ground black pepper

optional: 4 tbsp. of your favorite barbecue sauce

1 medium onion, divided into eighths

2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)

4-6 sandwich buns (try these Egg Bread Buns if you'd like)

• Add all the ingredients, starting with the pork, fat-side-up, followed by the rest of the ingredients to the crockpot. Turn the heat to Low. Cook for 6-7 hours, or until pork is tender and easily falls apart with a fork.
• Once Pork Is Tender And Cooked:
• Pull the pork into shreds using two forks. Take care to remove the pieces of fat. Return the shredded pork to the sauce.
• Serve pulled pork piled high on a sandwich bun or just by itself. Top with some coleslaw if you'd like. 

Rice Noodle Soup with Lettuce

VegKitchen - http://www.care2.com/greenliving/9-ways-to-use-lettuce-besides-in-salads.html

4- to 5-ounce bundle fine Asian rice noodles

32-ounce carton low-sodium vegetable broth

4 ounces fresh shiitake mushrooms, stemmed and thinly sliced

1/2 large head Romaine lettuce, thinly shredded

3 to 4 large stalks bok choy with leaves, sliced

1 to 2 tablespoons tamari or soy sauce, to taste

1 to 2 teaspoons grated fresh ginger, or to taste

2 teaspoons dark sesame oil, optional

2 scallions, thinly sliced

Freshly ground pepper to taste

• Cook the rice noodles according to package directions. Drain well, then transfer the noodles to a cutting board and chop them in several directions to shorten.
• Meanwhile, combine the vegetable broth with the shiitakes in a soup pot and bring to a rapid simmer.
• Add the lettuce, bok choy, tamari, ginger, scallions, and optional sesame oil. Return to a simmer, then remove from the heat.
• Stir the cooked noodles into the soup. Add a cup or more of water, enough to make the soup broth yet dense. The rice noodles absorb liquid quickly, so if the soup stands, you may need to add another cup or more, and adjust the flavorings.
• Season with freshly ground pepper, and serve at once.

Celery Root Salad

Simply Recipes - http://www.simplyrecipes.com/recipes/celery_root_salad

½ cup mayonnaise

2 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

2 Tbsp chopped parsley

1 lb celery root - quartered, peeled, and coarsely grated just before mixing

½ tart apple, peeled, cored, julienned

Salt and freshly ground pepper

(no reason you can't throw in some cubed/shredded chicken, grated carrots, etc if you want)

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. 

Celery Root A la Turkue 

Almost Turkish Recipes - http://almostturkish.blogspot.com/2006/11/celery-root-la-turque-zeytinyal-kereviz.html

1 medium size celery root, peeled and diced

1 big onion, diced

2 carrots, cut in quarter-rounds

1 potato, peeled and diced

1/3 cup olive oil

1 can of green peas or bag of frozen peas

1 tsp sugar

salt

1 bunch dill, chopped

water

• Pick a strong knife to peel and chop celery root; it's a little bit hard. And make sure among all the ingredients it's the last thing to chop. Peeled celery root darkens pretty fast.
• Put everything except for dill in a broad pot. Add water to barely cover the ingredients.
• Cook on low for 25-30 minutes. To see if it's cooked taste the carrots.
• Let it cool down. Garnish with dill.

Pasta E Fagioli With Escarole

bon appetit - http://www.bonappetit.com/recipe/pasta-e-fagioli-with-escarole

1½ cups dried cannellini (white kidney) beans, soaked overnight

1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving

2 medium carrots, scrubbed, halved crosswise

1/2 cup chopped celery root

1 head of garlic, halved crosswise; plus 2 cloves, chopped

6 sprigs parsley

1 sprig rosemary

2 bay leaves

2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving

Kosher salt, freshly ground pepper

3 tablespoons olive oil, plus more

1 large onion, chopped

1 14.5-ounce can whole peeled tomatoes

¾ cup dry white wine

3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces

½ small head of escarole, leaves torn into 2-inch pieces

• Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.

• Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.

• Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

Maple Roasted Beet and Goat Cheese Salad

Naturally Ella - http://naturallyella.com/maple-roasted-beet-and-goat-cheese-salad

handful of beets

1 tablespoon walnut oil

1 tablespoon maple syrup

pinch of salt

lettuce/spinach/escarole/etc

goat cheese

sunflower seeds

Olive oil, for drizzling

• Preheat oven to 425˚.
• Whisk together oil, maple syrup, and salt. Wash and quarter beets (I don't peel beets.) Toss is oil mixture and place on a baking tray. Roast until soft and tender (this could take anywhere from 45 minutes to and hour and a half- just depending on the size of your beets.)
• Once done, toss together with desired amount of lettuce, goat cheese, and sunflower seeds. Drizzle with a touch of olive oil.

Roasted Beet Hummus 

Minimalist Baker - http://minimalistbaker.com/roasted-beet-hummus

1 small roasted beet

1 15 oz. can (1 3/4 cup) cooked chickpeas, mostly drained

zest of one large lemon

juice of half a large lemon

healthy pinch salt and black pepper

2 large cloves garlic, minced

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil

• Roast the beet. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
• Add remaining ingredients except for olive oil and blend until smooth.
• Drizzle in olive oil as the hummus is mixing.
• Taste and adjust seasonings as needed, adding more salt, lemon juice or olive oil if needed. If it’s too thick, add a bit of water.
• Will keep in the fridge for up to a week.

Recipes for the week of 2/29/16

Share List

Fruit Recipes
Apple Cider Floats
Macaroni and Cheese with Apples

Small/Large Veggie Share Recipes
Roasted Sweet Potato with Brussels Sprouts
Lean Kohlrabi Carrot Soup
Kohlrabi and Broccoli with Lemon Sauce

Large Veggie Share Recipes
Roasted Root Vegetables
Grandma Jean's Potato Salad

Apple Cider Floats

What's cooking, love - http://whatscookinglove.com/2014/09/apple-cider-floats

Apple cider

Ice cream

Caramel ice cream topping

Cinnamon

• In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.
• Pour in the apple cider until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
• Serve cold with a spoon or straw.

Macaroni and Cheese with Apples 

about food - http://vegetarian.about.com/od/kidfriendlyrecipes/r/applemacncheese.htm

1 ¼ cup dry elbow macaroni (5 ounces)

1 ½ cup small diced, unpeeled, tart green or red apples

2 tablespoons butter

¾ cup finely chopped onion

2 tablespoons all-purpose flour

2 ¼ cup whole milk 

1 small bay leaf

2 1/3 cup shredded sharp white or yellow cheddar cheese (about 10 ounces)

½ tsp dry sherry

Salt to taste

Ground white pepper to taste

1/3 cup plain panko or other bread crumbs

• Preheat oven to 350 degrees. Butter a 1 1/2-quart round casserole dish; set aside.
• Cook pasta in large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking; drain well. Return pasta to saucepan. Add apples.
• Meanwhile, melt butter in medium heavy saucepan. Add onion and cook over medium heat about 3 minutes or tender. Stir in flour; cook and stir about 1 minute or until fragrant.
• Slowly stir in milk with wire whisk. Bring mixture to a gentle simmer, stirring constantly. Add bay leaf. Reduce heat to low and cook sauce for 10 minutes, stirring often.
• Remove and discard bay leaf. Stir in 2 cups of the cheese and dry sherry. Cook and stir about 1 minute or until cheese is melted. Remove from heat; season to taste with salt and pepper.
• Add cheese sauce to pasta-apple mixture; gently stir until well combined. Transfer mixture to prepared casserole dish.
• Sprinkle with remaining 1/3 cup cheese and panko. Bake, uncovered, in preheated oven about 30 minutes or just until heated through and lightly browned.
• Let stand about 5 minutes before serving.

Roasted Sweet Potatoes with Brussels Sprouts

So Hungry I Could Blog - https://dkscooks.wordpress.com/2011/10/10/roasted-sweet-potato-with-brussels-sprouts-blue-cheese-cranberries-and-pecans

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.

Lean Kohlrabi Carrot Soup

Hurry The Food Up - http://hurrythefoodup.com/lean-kohlrabi-carrot-soup

3 carrots

1 kohlrabi

1 medium onion

100g low fat cream cheese (you could also use yogurt)

2 cups vegetable stock

Knob of butter

A small handful of chopped parsley

Couple of dashes salt and pepper

1 cm of ginger, optional

• Dice up the onion, throw it in a pot with a knob of butter
• Let it simmer on a very low heat while you’re taking care of the other veggies
• Peel the carrots and kohlrabi
• Dice and throw them all into the pot with some more butter
• Add the stock and cook on a medium heat for about 15 mins
• Turn the heat down and add the cream cheese, parsley, salt and pepper
• Cook for a final 5 minutes on a low heat to get the cheese mixed in
• Use a hand blender to process the soup (this doesn’t have to be done perfectly, uneven lumps will give the soup a nice texture)
• Sprinkle a couple more parsley leaves on top
• Serve and mix in some grated ginger for extra freshness

Kohlrabi and Broccoli with Lemon Sauce

The Fruit Guys - http://fruitguys.com/almanac/2012/06/07/kohlrabi-and-baby-broccoli-with-lemon-sauce

1 head broccoli (ends trimmed and discarded), cut into bite-sized pieces

1 kohlrabi bulb, stems removed, peeled, halved, and thinly sliced

2–3 garlic cloves

1 lemon, grated zest and squeezed juice

1 cup vegetable stock

1/4 cup olive oil

Salt and pepper

• Wash broccoli and kohlrabi well before prepping.
• To make sauce, boil stock and lemon juice to reduce by half. Let cool, then whisk in oil to emulsify.
• Put garlic cloves in a medium-size pot, cover with an inch or so of water, and bring to a boil. P
• lace steaming basket or metal colander over pot, add baby broccoli, and top with kohlrabi.
• Sprinkle lightly with salt and pepper, and scatter with lemon zest.
• Cover and steam for 5 minutes, or until tender, carefully tossing halfway through.
• Remove to a serving dish, toss with more salt and pepper to taste, drizzle with lemon sauce, and serve.

Roasted Root Vegetables

Cooking Channel - http://www.cookingchanneltv.com/recipes/emeril-lagasse/roasted-root-vegetables.html

4 pounds of a mix of Jerusalem artichokes, potatoes, carrots, kohlrabi (peeled), sweet potatoes, scrubbed well and cut into 1- inch wedges

1 Spanish onion, peeled and cut into 1/2-inch rounds

¾ cup olive oil

¾ teaspoon salt

¾ teaspoon freshly ground black pepper

4 whole shallots, peeled

1 head garlic, cut in half

2 tablespoons chopped fresh parsley leaves, to garnish

• Preheat the oven to 375 degrees F.
• Combine the Jerusalem artichokes, carrots, potatoes, kohlrabi, sweet potatoes, onion, olive oil, salt, black pepper, shallots, and garlic on a baking sheet. Toss to evenly coat the vegetables. Roast in the oven for 45 minutes, until lightly caramelized and tender, stirring once midway through the cooking time. Garnish with chopped fresh parsley leaves.

Grandma Jean's Potato Salad 

Food Network - http://www.foodnetwork.com/recipes/patrick-and-gina-neely/grandma-jeans-potato-salad-recipe.html

5 large red potatoes, peeled and cubed (optional, substitute peeled kohlrabi or jerusalem artichokes for a couple potatoes)

2 ribs celery, chopped

1/2 large onion, chopped

3 hard-boiled eggs, 2 chopped and 1 sliced

2 heaping tablespoons sweet pickle relish, drained

1/2 cup salad dressing, (recommended: Miracle Whip)

3 tablespoons yellow mustard

1 tablespoon sugar

Paprika, for garnish

Salt

• Watch how to make this recipe.
• Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight

Recipes for the week of 2/15/16

Share list

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

Food Network - http://www.foodnetwork.com/recipes/food-network-kitchens/honey-mustard-chicken-and-apples-recipe.html

8 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

Amy's Healthy Baking - http://amyshealthybaking.com/blog/2014/10/10/carrot-cake-oatmeal-cookies

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 

Mess for Less - http://www.messforless.net/spinach-muffin-recipe-food-fun-friday/#_a5y_p=2972920

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

Damn Delicious - http://damndelicious.net/2014/10/29/sausage-potato-spinach-soup

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 

weelicious - http://weelicious.com/2011/06/28/red-beet-pancakes

1 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

nourishing matters - http://www.nourishing-matters.com/blog/2015/10/9/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

raspberry eggplant - http://raspberryeggplant.blogspot.com/2010/10/mizuna-and-pear-salad-with-goat-cheese.html

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

Live Well Network - http://livewellnetwork.com/Food-Rush/recipes/Thai-Crispy-Watercress-Salad/9174321

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!

Dressing:

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.