Baked Chioggia Beet Chips
- 2 medium beets with stems trimmed to 1 inch
- 1 cup water
- 1 Tablespoon canola oil
- Sea salt
Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandolin or sharp knife, using stems as handles. Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt.
Put oven rack in middle position and preheat oven to 225°F. Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool). (Source: Allison Jones)
Cantaloupe Ice Pops
- 1 small cantaloupe
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon finely slivered fresh mint leaves
- 1/4-1 cup lemon juice, depending on the sweetness of the melon
Cut cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1 1/3 cups puree and transfer to a small bowl. (Reserve any remaining puree for another use, such as a smoothie.)
Pour water into a small saucepan, add sugar and bring to a boil over high heat. Stir in mint and immediately remove from the heat. Let stand for 1 minute.
Stir the mint syrup and lemon juice into the cantaloupe puree. Pour the mixture into 8 individual popsicle molds or small (2-ounce) paper cups.
Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm. Dip the molds briefly in hot water before unmolding. (Source:acefitness.org)
Carpaccio of Chioggia Beets with Walnut Orange Dressing
This year we are growing Chioggia beets in the garden. There are various sorts, golden ones as well as pink and white ringed ones. They have a milder flavor than the traditional red beets and the colors add a new dimension to many salads. Sliced very thin, they are lightly crunchy, with the dressing adding nutty and sweet citrus flavors to round out the salad.
- 2 Chioggia beets, washed, peeled and sliced very thinly
- few small salad leaves
- 3 Tbs. walnut oil
- 1 orange, juiced
- salt and pepper
- Italian herbs
- 1 tsp. agave or maple syrup
- 1/4 cup chopped walnuts
- Wash and peel the beets.
- Using a mandolin, very thinly slice the beets.
- Arrange the beets decoratively on individual plates.
- Place a few lettuce leaves in the center and add a few walnuts here and there on the plate.
- To make the salad dressing:
- Mix the walnut oil, and the freshly squeezed orange juice toget
- Add the Italian herbs, salt and pepper.
- Add a teaspoon of agave or maple syrup to bring out the flavors.
- Add the chopped walnuts.
- Drizzle the salad dressing over the beets. (Source: Vegalicious)
Collard Greens with Spaghetti
- One small bunch collard greens, center ribs removed
- 2 slices all natural / organic / home-made bacon
- 6 oz good quality dried spaghetti (or homemade)
Stack the collard leaves and roll into a cigar shape. Thinly slice the greens into 1/4 -1/2 inch ribbons. Slice the bacon into 1/2 inch strips.
Bring a medium pot of salted water to a rolling boil over medium-high heat. Add spaghetti and cook until al-dente (or however you like your noodles), about 10-12 minutes.
In the mean time, heat a pan over medium-high heat. Add bacon and cook until crisp. Remove using a slotted spoon and drain on a paper towel. Add collard green ribbons to the same pot and toss with rendered bacon fat. Cover, and let cook for about 1 minute. Uncover, stir, re-cover and let cook for another 1-2 minutes. Add bacon back into pan. Remove from heat.
When noodles are done cooking, drain, reserving about 1/2 c. of their cooking liquid. Add noodles and a few tablespoons of the reserved cooking liquid to bacon and collards and stir to mix. Serve plain or with a generous grating of hard salty cheese (parmesan, gruyere, manchego, etc.)
(If you’re a garlic lover, feel free to add 2-3 minced cloves to the bacon fat just before adding the collards. Another nice addition is about 1/2 t. dried chili flakes) (Source: Jen Carlile,modernbeet.com)
Creamy Red Kuri Squash Soup
- Serves 4 to 6.
- 4 heaping cups coarsely diced kuri squash (2-3 lb squash)
- 1 quart vegetable stock available in grocery’s natural foods section (I used low-sodium.)
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 1 sweet unpeeled apple, cored and sliced
- 1 tsp cinnamon
- pinch of cayenne pepper
- 1 – 2 tsp salt (I omitted.)
- ½ tsp pepper (I provided at serving time as an individual option.)
Remove squash seeds, peel skin with a vegetable peeler, and coarsely dice. Place the squash in a soup pot with the stock. Simmer covered until firm tender, about 15 minutes. While squash simmers, add 2 tbsp olive oil to a sauté pan. Heat briefly over low heat then add onion, apple slices, cinnamon, and cayenne and sauté until onions and apple slices are soft. Add to squash and stock, stirring until combined. In batches, if necessary, puree in a blender until smooth adding the remaining tablespoon of olive oil as it blends. Add a little extra stock or water if the soup is too thick. http://www.whiteleycreek.com/queen_of_the_meadow_bloom/2010/10/creamy-red-kuri-squash-soup.html
Farfalle (Bow-Tie) pasta with Yogurt and Zucchini
- 1 pound farfalle
- 4 medium zucchini (about 1 1/2 pounds), coarsely shredded
- 4 tablespoons unsalted butter
- 1 cup plain whole-milk Greek yogurt
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Freshly grated nutmeg
- Kosher salt and freshly ground pepper
- In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
- Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.
- Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese. Recipe by Johanne Killeen and George Germon
Ginger-Sesame Green Bean Salad
- 3 cups green beans
- 1 tablespoons olive oil
- 1 tablespoon sesame oil
- 2 garlic cloves, crushed
- 1 inch piece fresh ginger root, finely chopped
- 2 tablespoons dark soy sauce
- 3 cups arugula
- ¼ cup toasted sliced almonds
- Salt to taste
Steam green beans in a pot with lightly salted water for 6 minutes. Heat olive oil and sesame oil in saucepan, add garlic and sauté for 2 minutes. Stir in ginger and soy sauce and cook stirring constantly for 2 to 3 minutes or until liquid has reduced.
On a plate, arrange a bed of arugula and place your steamed green beans on the arugula. Drizzle the ginger sesame sauce over green beans and sprinkle salad with toasted slice almonds. Let set a few minutes then toss lightly to allow flavors to mingle. Add this dish as a side to any grilled meat or baked fish. Enjoy! (Source/Photo Credit: Xochitl Martinez)
Glazed Acorn Squash with Toasted Almonds
- 2 acorn squash (about 1 large)
- 1/2 cup apple juice
- 1/2 teaspoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup sliced (or chopped) almonds, toasted
Preheat oven to 400°. Peel squash. Cut in half lengthwise; discard seeds and membrane. Cut each squash half crosswise into 1/2-inch-thick slices; place in a 13- x 9-inch baking dish, overlapping if necessary. Combine juice, sugar, cinnamon, salt, and nutmeg; pour over squash. Cover squash mixture with foil; bake at 400° for 25 minutes or until tender. Top with almonds.
This recipe calls for using a grill, but you could just as easily lay the eggplant slices on a broiling pan (pan rubbed first with some vegetable oil) and broil the slices a few minutes on each side.
- 1 large globe eggplant (about 1 lb), sliced crosswise into 1/4-inch thick rounds
- 8 ounces fresh mozzarella cheese, sliced into 1/4-inch slices
- 1 large beefsteak tomato
- 1 medium red onion
- 10-12 fresh basil leaves
- About 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp balsamic vinegar
- 6 small burger buns
Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt on both sides. Let sit while you prepare the other ingredients.
Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.
Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.
Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.
To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves. Serves 4 to 6.
Grilled Potatoes and Onions with Herbs (Foil Wrapped)
- 3 lbs red potatoes, cut into 1 1/2 inch cubes
- 1 large sweet onion, coarsely chopped
- 3 tablespoons olive oil
- 2 tablespoons butter, melted or turkey
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/3 cup chopped mixed fresh herbs, such as basil, chives, parsley, oregano, rosemary, sage, tarragon, and thyme
Combine potatoes, onions and herbs in a large bowl. Combine oil, butter, garlic, salt and pepper in a small bowl. Drizzle over potato mixture. Toss to coat well. Arrange potato mixture on 1/2 of a piece of foil large enough to accommodate all the ingredients when made into a packet for grilling. Grill over medium hot coals for 30 to 45 minutes or until potatoes are tender, turning and shaking occasionally. These can also be made in the oven.
Kale Salad with Blood Orange and Meyer Lemon
1 bunch black kale (about 1 lb)
4 small blood oranges, segmented, juice reserved (about 3 tablespoons juice)
Zest of 1 Meyer lemon (about two teaspoons)
1 large shallot, finely chopped (about 2 tablespoons)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Wash kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out (see Basic Technique: How to Prepare Chard Or Any Other Leafy Green) and discard or save for another dish. Slice leaves crosswise into 1/4-inch-wide ribbons.
In a large bowl, whisk together the blood orange juice, Meyer lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and, using your hands, massage the dressing into the leaves. Add the blood orange segments and toss to combine.
Let stand for 20 minutes. Taste and season with more salt and pepper, if desired
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound kohlrabi bulbs, peeled and chopped
- 2 1/2 cups vegetable stock
- 2 1/2 cups milk
- 1 bay leaf
- Salt and black pepper
- Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.
- Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
- Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.
Note: If your kohlrabi come with the green tops, blanch them and clean as you would for spinach, stripping the leaves down off the tough center stem. Roll the leaves and slice across as for a "chiffonade" of basil. (Source: Barbara Rolek)
Maple Butternut Squash
- 1 large butternut squash (about 2-3 pounds
- 1 Tbsp extra virgin olive oil
- 1/4 cup maple syrup
- Few dashes each of ground cinnamon, nutmeg and allspice
- Chop off the stem and bottom of the squash. Using a vegetable peeler, peel off remaining skin.
- Cut the squash in half crosswise just above where it gets larger, or where the seeds live.
- Using a spoon, scoop out the seeds.
- Dice the whole squash into 1/2 inch cubes.
- Place squash into an 8×8-inch glass baking dish. Sprinkle with olive oil and maple syrup. Toss.
- Add a few dashes each of ground cinnamon, ground ginger and allspice. Toss.
- Bake uncovered at 400° for 30-35 minutes. (source/photo credit: Erin Chase)
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper. Photo credit/Source: Simply Recipe Serves 4.
Oven Roasted Yukon Potato Wedges
As we quickly move into the cold season, eating good food is vital to staying healthy. Boost your vitamin c with veggies such as the Yukon Potatoes, kohlrabi, and arugula.
- 2 pounds Yukon gold potatoes, cut into wedges
- 3 sprigs of fresh thyme
- zest of 1 lemon
- 1 teaspoon of paprika
- salt and pepper to taste
- olive oil
- Preheat oven to 375 degrees F.
- In a large roasting pan toss potatoes in olive oil. Add thyme, lemon zest and paprika. Season with sea salt and cracked black pepper. Roast for 40 to 45 minutes or until potatoes are golden and tender. Toss occasionally to prevent potatoes from sticking. Remove from the oven and serve hot. (Source/Photo credit: Christine Cushing)
Quick Braised Collards with Turkey Bacon and Sweet Onions
- 1 1/2 pounds collard greens, washed, trimmed, and roughly chopped
- 4 ounces bacon, sliced crosswise into 1/2-inch pieces
- 3/4 cup minced sweet onions
- 1 1/2 cups low-sodium chicken broth
- Salt and freshly ground black pepper
Bring a large pot of lightly salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve. (Recipe/photo credit Aida Mollenka)
Rainbow Chard & Roasted Beet Fettuccine
- 10 oz. whole wheat fettuccine
- 3 medium beets
- 1 large bunch of rainbow or Swiss chard
- 1 head of fresh garlic
- ½ medium red onion
- 4 T olive oil, divided
- 1 t sea salt, divided
- 1 t lemon pepper, divided
- Freshly ground pepper
- Juice of 1 lemon
- 3 T stone-ground Dijon mustard (regular Dijon works, too)
- 2 T white wine vinegar
- 1 T honey
Preheat oven to 425°. Wash the beets thoroughly and remove any greens. Pat dry and individually wrap each beet in foil. Place in the center of the oven rack and roast for about 1 to 1 ½ hours, or until beets are tender.
In the meantime, wash the chard thoroughly and separate the stems from the leaves. Spin dry the leaves in a salad spinner so they’re nice & crisp, and chop into 1” pieces. Chop the stems into ¾” pieces and place in a separate bowl. Next, slice the onions into 1” pieces and set aside, then coarsely chop the garlic (yes, the whole thing!), also setting it aside in a separate bowl. Prepare the Dijon dressing by combining the Dijon mustard, honey, and vinegar in a bowl & whisking together well. Cover & set aside.
When the beets are finished roasting, set aside to cool before peeling. Add several cups of water to a large pot, salt well, and heat until it reaches a rolling boil. Add the fettuccine and cook for about 10-12 minutes, or until pasta is al dente. In the meantime, heat 2 T olive oil in a skillet and add half of the chopped garlic. Cook the garlic over medium heat until it just begins to brown and become fragrant. Add the chard stems, season with half the salt & lemon pepper, and stir fry for about 5 minutes. Reduce heat to low and cook covered for another 2-3 minutes, or until the stems are slightly tender. In a separate skillet heat the rest of the olive oil and cook the garlic in the same manner, adding the chopped chard leaves when the garlic begins to brown. Stir fry the leaves quickly, just about 1 minute, seasoning with the remaining salt & lemon pepper. Remove from heat immediately.
Peel the beets under cool running water and cut away any remaining tough parts. Chop into 1” cubes. Add the cooked chard stems & leaves and all the garlic to the drained fettuccine and toss together gently (you may want to add a little bit of olive oil to the pasta to prevent it from sticking together). Add the beets and toss together, or as mentioned above, add them to the pasta at the end. Spoon onto a couple of plates, drizzle generously with the Dijon dressing, and enjoy! (Source/Photo Credit: Kimberly Morales, poorgirleatswell.com & uprising.com)
Rainbow Swiss Chard
- 1 pound rainbow Swiss chard, washed and thoroughly dried
- 2 clove garlic, smashed and chopped
- 1/2 tsp red pepper flakes (optional)
- 2 tsp olive oil
- Salt and fresh pepper to taste
Heat the oil over medium heat in a sauté pan. Smash the garlic clove with the side of a knife and add it to the pan. Add red pepper flakes if using, sauté the garlic lightly in the oil until it becomes golden.
Chop the stems into small pieces and add to the oil. Mix and add a drop of water and cover. Cook about 4-5 minutes. Chop the leaves and add to the pan. Sauté until just wilted, stirring frequently. Season with salt and pepper. http://www.skinnytaste.com/2009/04/rainbow-swiss-chard.html
Rice Pilaf with Crimini Mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 1/2 cups quartered crimini mushrooms
- 1 cup long grain rice
- 2 cups vegetable broth (I used Better than Bouillon)
- fresh cracked black pepper
- In a saucepan over medium heat, combine butter and olive oil. When butter has melted add minced shallot and minced garlic. Cook 1-2 minutes.
- Add crimini mushrooms. Cook 3 minutes or until mushrooms soften slightly.
- Stir in rice, cook until rice becomes slightly translucent. Stirring occasionally to make sure rice doesn’t stick to the bottom of the pan. About 4 minutes. Rice may brown slightly.
- Stir in vegetable broth, bring to a boil. Reduce heat to medium-low. Cover and let cook 20-25 minutes.
- Sprinkle with some fresh cracked black pepper. Stir. Serve. (Source: lifesambrosia.com)
Roasted Beet Salad with Orange Dressing
- 3 medium beets, preferably a mix of red and golden beets
- 1/4 cup fresh orange juice
- 1 1/2 teaspoons finely grated orange zest
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper
- 4 cups mixed salad greens, such as arugula, mesclun and radicchio
- 1/2 cup thinly sliced red onion
- Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4 -inch dice.
- In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper. Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion. Recipe by Betty Nelson and Jim Kyndberg
Roasted Butternut Squash
- 2 Tbsp butter
- 2 lbs fresh butternut squash chunks*
- 1 1/2 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
Heat oven to 400 degrees. You will need a rimmed baking pan lined with nonstick foil. Put butter in pan. Place in oven until melted. Remove pan from oven and add remaining ingredients. Toss to coat and spread into an even layer.
Roast 25 to 30 minutes, tossing once or twice, until squash is tender. Transfer to serving bowl.(Source/Photo Credit: ifihadtopickfive.wordpress.com)
Roasted Butternut Squash Pizza with Caramelized Onions and crispy sage
- 2 cups butternut squash (cut into 1/2 inch cubes)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion (sliced)
- 1 clove garlic (chopped)
- 1 tablespoon butter
- 1 handful sage leaves
- 1 pizza dough
- 1 cup mozzarella cheese (grated)
- 1/4 cup gorgonzola (crumbled)
- Toss the butternut squash with the olive oil.
- Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
- Heat the oil and melt the butter in a pan.
- Add the onion and cook on low until caramelized, about 40-60 minutes.
- Add the garlic and saute for a few minutes and set aside.
- Melt the butter in a pan.
- Add the sage leaves and saute until crispy, about 2-3 minutes.
- Spread the onions over the pizza dough followed by the butternut squash and the cheeses.
- Bake in a preheated 500F oven until golden brown on top, about 5-10 minutes.
- Place the sage leaves on top. (Source/Photo credit: Ken Toronto)
Roasted Spaghetti Squash with Parmigiano-Reggiano Recipe
- 1 large spaghetti squash (about 5 pounds)
- 4 tablespoons olive oil
- 2 medium garlic cloves, finely chopped
- 1 medium shallot, finely chopped
- 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
- Salt, to taste
Heat the oven to 400°F and arrange a rack in the middle. Cut squash in half lengthwise and scrape out seeds. Brush flesh with 2 tablespoons of the oil and season generously with salt and freshly ground black pepper. Place squash, cut sides up, on a baking sheet and roast until fork tender, about 50 minutes.
Remove squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape flesh with a fork to make long squash strands; set aside.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add garlic and shallot, season with salt and freshly ground black pepper, and cook until softened and lightly brown, about 3 minutes.
Add reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from heat and add cheese a handful at a time while tossing squash to evenly coat. Serve with freshly ground black pepper and extra cheese. Serve along with a roasted chicken and a simple green salad for a no-fuss supper. Makes: 4 to 6 servings (Source/Photo Credit: Kate Ramos)
Roasted Winter Vegetables with Walnut Rosemary Pesto
- 1-1/2 lbs red potatoes, unpeeled, cut into 1" pieces
- 1 lb. yams or squash, peeled, cut into 1" pieces
- 1 lb. turnips, peeled, cut into 1" pieces
- 2 large onions, cut into thick wedges
- 1 Tbsp. olive oil
- Pinch of salt and freshly ground pepper
Walnut Rosemary Pesto:
- 1/3 c. fresh rosemary (removed from the stalks)
- 2/3 c. walnut halves, toasted
- 1 c. finely grated Parmesan cheese
- 2 garlic cloves, peeled
- 3 Tbsp. olive oil
- Pinch of salt and freshly ground pepper
Grease a large shallow roasting pan. Preheat the oven to 375°F. Toss the vegetables, oil, salt and pepper together in the prepared pan. Spread out into a single layer. Roast, uncovered, in the preheated oven, stirring occasionally, for 45 minutes. While the vegetables are roasting make the pesto: Place all the pesto ingredients in a food processor and process until finely chopped. Add the pesto to the roasted vegetable mixture and toss to combine. Spread out the vegetable mixture in a single layer again. Roast, uncovered, for an additional 30 minutes or until the vegetables are tender and browned. Makes 6-8 servings http://www.urbanfare.com/featured_fare/recipes/RoastedWinterVegetables.html
Sautéed spinach with pine nuts and golden raisins
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons golden raisins
- 1 tablespoon pine nuts
- 2 cloves garlic, minced
- 1 10-ounce bag fresh spinach, (see Ingredient note), tough stems removed
- 2 teaspoons balsamic vinegar
- 1/8 teaspoon salt
- 1 tablespoon shaved Parmesan cheese
- Freshly ground pepper, to taste
Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper. (source/photocredit: eatingwell.com)
Seafood Garden Pasta Salad
- 1 med. cucumber, seeded and coarsely chopped
- 1/4 c. olive oil
- 1/4 c. red wine vinegar
- 1 tbsp. dill weed
- 1 tsp. garlic powder
- 1 tsp. seasoned salt
- 4 c. cooked (2 c. uncooked) bow tie pasta
- 1 lb. cooked medium shrimp
- 4 c. assorted vegetables (shredded carrots, yellow pepper, halved cherry tomatoes, slightly blanched broccoli flowerets)
In a blender or food processor, combine cucumber, oil, vinegar, and spices. Process until smooth (about 30 seconds). Pour into large bowl. Add remaining ingredients; toss well. Cover and chill until ready to serve. Makes 4 to 6 servings. (Source: Cooks)
Spaghetti with Fava Bean Sauce
2.5 cups shelled fava beans (that’s roughly 2.5 pounds in the pod)
butter and olive oil
1 small onion, sliced thinly
2 cloves garlic, chopped
red pepper flakes, to taste (optional)
salt & pepper
1.5-2 cups broth (chicken or vegetable)
1/2 cup parmigiano reggiano
1/4 cup parsley
1/4 cup extra virgin olive oil
1 T fresh lemon juice
1 lb spaghetti or bucatini
Bring a large pot of water to a boil. Meanwhile, remove the beans from the pod. By now, the water should be boiling. Blanch the beans for about 2 minutes and drain in a colander. Rinse thoroughly with cold water. Peel off and discard the outer shell. Set the bright-green beans aside.
Heat oil and butter in a large pan over medium heat. When the butter has melted, add the onion and cook until softened, about 5-7 minutes. Add the garlic, red pepper flakes, some salt, pepper, and cook for about 30 seconds. Add a cup of broth and the fava beans to the pan. Cook for a few minutes, stirring often. Remove the pan from the heat and set aside.
Add salt, pepper, parmigiano reggiano, parsley, olive oil, a half cup of broth, and the fava bean and onion mixture to a food processor or blender. Blend until smooth. If the mixture is still too thick, add the remaining half cup of broth to the mixture and blend again. Add more salt and pepper, if necessary. http://avocadobravado.net/2010/05/24/spaghetti-with-fava-bean-sauce/
Spiced Pear Apple Sauce
- 3 ripe pears, peeled and roughly chopped
- 1 apple, peeled, cored and diced
- 1 tbsp lime juice
- 1 tbsp honey
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 cup water
- a scant pinch of salt
Combine all ingredients in a medium saucepan and bring to a boil. Cover, reduce heat and cook until apples are all softened, about 15 minutes.
Mush with a potato masher to desired consistency. Cook, uncovered, until thickened, about 5 to 7 minutes.
Let cool slightly before transferring to an airtight container. Store in the refrigerator for up to a week. Yields about 2 cups. (Source/Photo Credit: sarah’scucinabella.com)
Spicy Chicken and Tomatillo Soup
- 2 whole chicken breasts, boneless and skinless*
- 1 onion, chopped
- 3 cloves garlic, chopped or minced
- 1 pound tomatillos, husked, rinsed, and quartered**
- 1 Russet potato, peeled and quartered
- 1 teaspoon dried oregano
- 1 to 2 fresh jalapeno chile peppers (stems and seeds removed) or according to your taste
- 4 cups chicken broth or stock
- 3 cups water
- Coarse salt and coarsely-ground black pepper to taste
- 1/4 cup plain yogurt
- 2 to 3 tablespoons chopped fresh cilantro leaves
Remove dry paper-like skins from tomatillos. In a large soup pot (or cast iron Dutch oven over medium heat, add chicken, onion, garlic, tomatillos, potato, oregano, chile pepper, chicken stock, and water; cover and bring just to a boil. Reduce head to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone. Remove chicken from the pot to a bowl or plate and set aside to cool (when cool, take meat from the bones and shred into pieces). Refrigerate cooked chicken until ready to use.
Remove the soup pot from the heat and let the vegetables and broth cool slightly. Working in batches, puree the vegetable and broth in a blender or food processor. When ready to serve, reheat the vegetable soup puree over medium heat, stirring occasionally, until hot. Adjust seasoning if necessary.
To serve, place a small pile of the shredded chicken into each soup bowl. Ladle the pureed soup around the pile of chicken in each bowl. Top each bowl of soup with sour cream and cilantro. Enjoy!
Makes 6 servings. (Source/Photocredit: ttp://whatscookingamerica.net/Soup/SpicyChickenTomatilloSoup.htm)
Summer Corn Salad
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 5 teaspoons olive oil, divided
- 1-1/2 cups fresh or frozen corn, thawed
- 1-1/2 cups cherry tomatoes, halved
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped red onion
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 cup crumbled feta cheese
In a small bowl, whisk the lime juice, salt, pepper sauce and 4 teaspoons oil; set aside. In a large skillet, sauté corn in remaining oil until tender. Transfer to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving. Yield: 4 servings. (source: www.tasteofhome.com)
Summer Squash Sauté
- 2 med zucchini squash
- 2 med yellow summer squash (or other squash)
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 Tbsp olive oil
- ½ tsp garlic powder
- to taste salt and pepper
Carefully clean off any dirt or debris from the squash. Cut off the ends and chop into ½ inch wide medallions (circles or half circles if you choose). Place the chopped squash into a mixing bowl. Add the oil, salt, pepper, basil, oregano and garlic to the bowl. Mix everything well (your hands work best - just remember to wash up first!).
Heat a large skillet to medium-high. Once the skillet is nice and hot, dump the contents of the mixing bowl in. Continuously stir until the squash just begins to soften. Remove the squash from the skillet and enjoy! (Source: Beth & Budget Bytes)
Sweet and Spicy Dilled Cucumber Salad
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- pinch of crushed red pepper (to taste)
- pinch of salt (to taste)
- tablespoons chopped fresh dill
- 1 large Armenian cucumber (peeled if desired), thinly sliced
Whisk together vinegar, sugar, crushed red pepper, and salt until the sugar is dissolved; whisk in chopped fresh dill. Place sliced cucumbers in a bowl and pour dressing over them. Toss well with a spoon until all of the slices are coated with dressing. Cover and refrigerate for at least 30 minutes; stir once or twice while it is marinating. The salad can also be made ahead and refrigerated overnight.