Brussels Sprouts with Apples, Bacon and Shallots
Serves 4 2 lbs. Brussels Sprouts 8 strips bacon 1 medium apple 1 medium Shallot Olive oil Salt and pepper Prepare Brussels Sprouts by washing, trimming the bottom, and slicing in half. (Hang onto all those loose leaves as there will be a lot on sprouts this time of year and they are delicious both raw and cooked). Dice the apple (skin on). Mince the shallot. Chop the bacon into small pieces. Toss all the ingredients together in a large bowl along with a generous amount of olive oil. Sprinkle with salt and pepper. Spread out in a single layer...
read moreParsnip Cupcakes
1 cup all-purpose flour 1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 3/4 cup packed light-brown sugar 2 large eggs 2/3 cup vegetable oil 1 tablespoon pure vanilla extract, divided 2 cups grated Red Dog Parsnips 8 ounces cream cheese, room temperature 1/2 stick unsalted butter, room temperature 1/2 cup confectioners’ sugar Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2...
read moreIndian-Spiced Lentils with Spinach and Rhubarb
Rhubarbʼs fruity flavor complements the Indian spices, sweet raisins, and velvety spinach in this dish. For a more complete dinner, serve over a cooked whole grain, such as quinoa or brown rice. 2 Tbs. olive oil, divided 2 Tbs. yellow mustard seeds 2 ½ tsp. whole cumin seeds 3 Tbs. minced fresh ginger 3 cloves garlic, minced (1 Tbs.) 1 medium red onion, chopped (1½ cups) ½ cup golden raisins 1 cup brown lentils, rinsed and drained 3 ½ cups low-sodium vegetable broth ½ lb. fresh Rhubarb, cut into ¼-inch slices 6 cups Spinach leaves ½ cup...
read moreCollard Raab and Cannellinni Beans over Garlic Bread
1 bunch Collard Raab, washed and bottom 3″ of stem trimmed 1-1/2 Tbs. extra-virgin olive oil; more for drizzling 1 small onion, finely chopped 1-1/2 to 2 tsp. finely chopped fresh rosemary 2 cloves garlic, minced, plus 1 whole clove to rub on the toast Dried red chile flakes to taste 15-oz. can cannellini beans, rinsed and drained Salt and freshly ground black pepper to taste 2 to 4 thick slices sturdy country-style bread, preferably sourdough Lemon wedges or red-wine vinegar Trim the bottom 2- 3″ off the raab. Chop the top part...
read moreRoasted Beans, Carrots and Turnips
1 lb green beans, trimmed 1 bunch Carrots, sliced 1 bunch Hakurei Turnips, roots only, sliced 2 tablespoon olive oil 1 teaspoon kosher salt 12 teaspoon fresh ground pepper Peheat oven to 400°F. Wash and prepare vegetables and put on a baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper to taste. Use your hands to be sure all the veggies are evenly coated and spread them out into 1 layer. Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat...
read moreTomato Zucchini Skillet
1/2 cup sliced green onion 1 clove garlic, minced 1 teaspoon vegetable oil 1 teaspoon sugar 1 small bay leaf 1 teaspoon salt 1/8 teaspoon pepper 2 pounds zucchini, unpeeled, sliced 1/2-inch thick 3 tomatoes, peeled and each cut in 8 wedges Directions for tomato and zucchini recipe. Cook onion and garlic in oil until onion is tender. Add sugar, bay leaf, salt, pepper, and zucchini. Cover and simmer for 10 minutes, stirring occasionally. Add tomatoes; heat through. Remove bay leaf before serving tomato zucchini recipe. Tomato zucchini recipe...
read moreCucumber Hummus Sandwich
1 loaf of pita bread 1 fresh English Cucumber 1 16 oz. can of chickpeas or garbanzo beans ¼ cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending upon taste) 1 ½ tablespoons tahini 2 cloves Garlic, crushed ½ teaspoon salt 2 tablespoons olive oil In a blender or food processor, blend chickpeas, lemon juice, tahini, garlic, salt, and olive oil until thoroughly mixed and smooth. Add liquid from chickpeas until desired consistency, creamy and paste-like. Cut the cucumber into thin rounds, about 1/8” thick. Spread 2-3 tablespoons...
read moreChickpeas with Spinach, Leeks and Smoked Paprika
1 tablespoon olive oil 2 Leeks, white and light-green parts only, thinly sliced (save the greens for stock!) 1/2 teaspoon kosher salt plus more for seasoning 1 garlic Clove, finely chopped 1 15-oz. can chickpeas, rinsed 1/2 teaspoon smoked paprika 1 bunch Spinach, trimmed, thoroughly washed Heat oil in a large skillet over medium heat. Add leeks and 1/2 tsp. salt and cook until beginning to soften, about 3 minutes. Add garlic; stir for 1 minute. Add chickpeas and paprika and stir to coat. Add spinach and 2 Tbsp. water; cover skillet. Cook...
read moreAvocado Pesto Pasta
Thanks Mena for this great vegan recipe! 1 pound linguine 1 bunch fresh Basil, reserve some leaves for garnish ½ cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves Garlic ½ cup olive oil Sea salt Freshly ground black pepper 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional) Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in...
read moreRaw Raspberry Tart
I made this last weekend for a party to rave reviews! The uncooked raspberries are superb. The entire dish is refined sugar and gluten free, plus it is super easy. Crust: 1 1/2 cups ground almonds 3 Tbs. butter 2 Tbs. honey 1/8 tsp. cinnamon Raspberry layer: 3 -1/2 pints (or cups) Raspberries 1/2 cup honey 2 Tbs. freezer jam pectin Cheese layer: 2 logs Mystery Bay chevre 1/4 cup honey 1/2 tsp. vanilla Crust: Grind the almonds in a food processor until fine. Add in the melted butter, honey and cinnamon and mix well. Press into a buttered...
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