Archive for the ‘Recipes’ Category

Tacos Any Time

Saturday, April 20th, 2019

Photo by Elisa Weiss

Vegan Tacos

  • 1 cup kimchi
  • 8 small corn tortillas
  • 2 small handfuls baby arugula
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 large ripe avocado, sliced
  • 2 tablespoons chives, diced
  • 1 cup cooked black-eyed peas
  • 4 tablespoons vegan ranch dressing, optional

In a small saucepan, sauté the chives in ½ tablespoon of the olive oil until tender. Turn off heat. Add the arugula, stirring in with chives and allowing to wilt slightly.

Lightly oil each side of the tortillas. In a large pan, heat the tortillas for about 30 seconds per side over medium heat until tortillas are soft and flexible.

Place two tortillas on a plate, folding and propping against one another to create a taco-shell shape while still soft. Repeat with remaining tacos. Divide fillings evenly among each taco, beginning with the black-eyed peas and followed by the arugula-chive mixture. Top with avocado slices and kimchi. Drizzle any remaining olive oil and dressing on top in a zigzag pattern. Finish with a dash of sea salt on each.

Serves 4

 

Southwest Breakfast Tacos

  • 4 large flour tortillas
  • 1 cup refried pinto beans
  • 8 eggs, scrambled
  • 1 medium ripe avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • Juice of one fresh lime
  • 4 tablespoons sunflower seed or grapeseed oil, divided
  • 1 teaspoon cumin
  • Dash of cayenne pepper
  • ¼ onion, diced
  • Salt and pepper to taste
  • 1 roma tomato, diced, optional
  • 4 tablespoons sour cream, optional

Heat oven to 300 F.

Use 2 tablespoons of oil and spread on both sides of each tortilla. Wrap the tortillas in foil and heat in the oven until warmed through but not dried. Turn off the oven, but leave the tortillas to keep warm until ready to fill.

Heat 2 tablespoons of oil on a medium skillet over medium-high heat. Add onions and sauté until lightly caramelized. Add refried beans, lime juice and spices. Stir. Heat until warm.

While heating the beans, cook the eggs in a medium skillet. Add salt and pepper. Constantly scrape the bottom of the skillet and stir to keep eggs fluffy until cooked.

Remove tortillas from the oven. Fill each, beginning with the bean and onion mixture, following with eggs and topping with avocado. Top with cilantro, tomato and sour cream.

Serves 4

 

Asian Taco Fusion 

  • 4 large or 8 small brown-rice tacos
  • 8 ounces firm tofu, sliced into 1-inch-long and ¼-inch-thick strips
  • 1 cup edamame beans, steamed and hulled
  • 1 red pepper, sliced
  • ½ yellow onion, sliced
  • ¼ cup soy or tamari sauce
  • 4 tablespoons sesame oil
  • 1 tablespoon black sesame seeds
  • 1 cup cooked white rice
  • 1 carrot, grated
  • 1 cup red cabbage, shredded
  • Sweet and sour sauce or soy sauce

Heat oven to 350 F.

Oil a baking sheet. Place the tofu strips on the sheet and bake until golden browned and slightly crisp, about 20 to 30 minutes. Remove from oven and set aside. Turn down the oven to 300 F.

While preparing the fillings, heat the tortillas by wrapping in foil and placing in the oven. Heat sesame oil in a large wok or skillet. Add the onions, pepper, edamame and sesame seeds. Once partially cooked, add tamari or soy sauce. Stir and sauté until the onions are caramelized.

Remove tortillas from the oven and fill evenly with rice and tofu. Fill with the vegetable mixture. Top with grated carrot and cabbage. Drizzle with sweet and sour sauce or soy sauce.

Serves 4

 

Beer-Battered Fish Tacos

  • ¼ cup light beer
  • 1 cup palm or coconut oil

Tacos and filling

  • 8 small flour tortillas
  • 1-2 cups fresh napa cabbage, shredded
  • 12 ounces wild Alaskan King salmon, thawed and chopped into 1-inch strips or chunks
  • 1 lemon, sliced into wedges
  • 1 cup sour cream
  • ¼ cup green onions, chopped
  • ¼ cup fresh cilantro, chopped
  • Tartar sauce, optional

Batter

  • 1 cup all-purpose flour
  • 1 1/2 cups small bread crumbs
  • 2 eggs, whipped

Place the salmon and beer in a glass container. Refrigerate. Marinate for 30 minutes before preparing the tacos.

Place each of the following in separate medium-sized wide bowls, lined up in preparation for battering the salmon: 1) eggs, 2) flour and 3) bread crumbs.

Add oil to a deep frying pan and heat. Add enough oil to ensure the fish will be covered when placed in the pan. Let heat until the surface of the oil is slightly rippled, as if about to bubble.

Roll each salmon piece in the bowl of flour to coat evenly. Dunk each piece in the egg mixture, coating thoroughly. Roll each egg-coated piece in the bread crumbs, covering evenly. Place batter-coated salmon pieces on a plate.

Gently place each piece in the oil. Oil should not be bubbling but should be hot enough so small bubbles form on the battered salmon as soon as it is placed in the pan.

Turn the pieces occasionally with a slotted metal prong or spoon to cook evenly. Fry for about 8 minutes, until the salmon is golden and cooked through. Test after 4 to 6 minutes by removing one piece and slicing it open. Salmon tends to cook quickly, so check frequently.

Once cooked, gently remove fish with a slotted spoon and place on a paper towel-covered plate to drain excess oil. Fill the tortillas with salmon and cabbage. Serve with cilantro, onions, sour cream, tartar sauce and lemon.

Serves 4

 

Taco S’mores

  • 5-ounce bittersweet dark chocolate bar
  • 4 tablespoons hazelnut cocoa spread
  • 4 medium flour tortillas
  • 1 tablespoon coconut oil
  • 1 cup mini marshmallows
  • 4 graham crackers

Crush crackers and chocolate bar into medium-size pieces. Set aside. Evenly spread oil on one side of each tortilla. Lay the tortillas, oiled side down, on a plate or cutting board. Evenly distribute the hazelnut cocoa spread on each tortilla. Sprinkle the crackers, chocolate and marshmallows on top, dividing evenly among all tortillas.

Fold each tortilla in half. Place each inside a hot waffle iron for 1 to 2 minutes, or until chocolate and marshmallows are melted and outside is lightly browned. Serve hot.

Serves 4

Recipes by Chelsea Glanz

Explore Mediterranean Fare

Wednesday, March 20th, 2019

© Ezume Images/Adobe Stock

Spaghetti Sauce

  • 2 pounds 85 percent ground beef
  • 1 small onion, finely chopped
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • ¼ cup brown sugar
  • 15-ounce can tomato sauce
  • 2 large cans crushed tomatoes
  • 15-ounce can tomato paste

Brown ground beef and onion together. Drain. Mix in all of the spices. Cook for
2 to 3 minutes on medium heat. Stir often to avoid sticking to pan.

Add tomato sauce, crushed tomatoes and brown sugar. Simmer on low heat for
5 minutes.

Add tomato paste and stir until mixture thickens. Serve over pasta.

Recipe by Gertrude Treadaway

 

Savory Zucchini Muffins

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup sun-dried tomato pesto
  • 1/3 cup extra-virgin olive oil
  • ¾ cup milk
  • ¼ cup granulated sugar
  • 1 egg
  • 1 cup shredded zucchini
  • 2 green onions, finely chopped
  • 12 1/2-inch cubes fontina cheese

Heat oven to 400 F. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together flour, baking powder, salt and pepper. In a separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg. Stir into flour mixture until moistened. Fold in zucchini and green onions.

Divide half the batter evenly among muffin cups. Place a cube of fontina on top of batter. Top each with 1 teaspoon remaining pesto, then top with remaining batter.

Bake for 15 to 20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly. Serve warm.

To make extra savory, add 1/2 cup cooked and crumbled bacon.

Recipe courtesy of Filippo Berio

 

Pasta With Spinach Pesto

  • 13.5-ounce can spinach, well drained
  • 1 cup fresh parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup walnuts or almonds
  • 1 large garlic clove
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 16 ounces fettuccine noodles

In a food processor, combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper. Blend well. In a slow, steady stream, add olive oil until mixture is blended and smooth.

Cook fettuccine per package directions. Drain. Toss pesto with fettuccine.

Recipe courtesy of CMI

 

Potato Leek Soup With Pesto

  • 3 medium-large leeks
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus additional to taste
  • 2 pounds Yukon gold potatoes, peeled and diced into 2-inch cubes
  • 6 cups chicken or vegetable brothPesto
  • 1 packed cup fresh basil
  • 1 packed cup flat-leaf parsley
  • 1 medium-large garlic clove, roughly chopped
  • 3 tablespoons pine nuts or 1/4 cup walnuts
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil

Trim bulb ends and tough, dark green stems off leeks. Slice tender white and light green stems in half lengthwise, then soak in cold water for 10 to 15 minutes to remove dirt. Drain leeks, rinse well and slice into thick half-moons.

In a large stockpot over medium-low heat, heat olive oil. Add leeks, garlic and salt. Cook, stirring occasionally, until leeks are soft, about 10 minutes.

Add potatoes and broth. Cover and increase heat to medium. Bring soup to simmer. Uncover and continue cooking for 30 minutes.

Using an immersion blender, puree soup until smooth. Taste and add more salt if desired.
To make pesto, pulse basil, parsley, garlic, pine nuts, salt and olive oil in a food processor.

Ladle soup into bowls and spoon pesto on top of each serving.

Recipe courtesy of Carapelli

 

Sicilian Lamb Meatballs

  • 1 pound ground lamb
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup panko breadcrumbs
  • 3 tablespoons pine nuts
  • 2 tablespoons golden raisins
  • 1 large egg, lightly beaten
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepperFeta-Olive Oil Sauce
  • 1/2 pound feta cheese, crumbled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons plain Greek yogurt

Heat oven to 375 F. Line a large-rimmed baking sheet with parchment paper.

In a large bowl, mix lamb, olive oil, panko breadcrumbs, pine nuts, raisins, egg, salt and pepper. Roll mixture
into approximately 36 meatballs about 1 inch in diameter and place on baking sheet. Bake for 15 minutes, until sizzling and golden brown.

To make feta-olive oil spread, blend feta cheese, olive oil and yogurt in a food processor for 30 to 45 seconds, until creamy. Serve with meatballs for dipping.

Recipe courtesy of Carapelli

 

Cranberry Strata

  • 8 cups crusty French bread cubes
  • 8-ounce package cream cheese
  • 1/2 cup dried cranberries
  • 6 eggs
  • 2¼ cups milk
  • 1/3 cup maple syrup
  • ½ teaspoon ground cinnamon or nutmeg

In a greased 2-quart rectangular baking dish, arrange half of the bread pieces.
Cut cream cheese into 8 to 10 slices and arrange over the bread cubes. Sprinkle cranberries over bread. Top with remaining bread pieces.

In a medium bowl, beat together eggs, milk and maple syrup. Pour over bread in dish. Sprinkle with ground cinnamon. Lightly press down with the back of a spoon to saturate bread with egg mixture.

Cover and chill for up to 24 hours.

Heat oven to 350 F. Bake covered for 45 minutes. Uncover, then bake for 20 minutes. Let stand for 10 minutes before serving.

Serve warm and topped with syrup.

Recipe courtesy of Culinary.net

It’s Time for Brunch

Wednesday, February 20th, 2019

Photo courtesy of floridamilk.com

Apple and Cheddar Tart

  • 1 cup sharp cheese, grated
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 egg, plus one egg yolk
  • 1 refrigerated pie shell
  • 3 medium apples
  • Pinch of salt

Heat oven to 350 F. Place pie crust in a 9-inch tart pan. Place some pie weights or dried beans on top of the unbaked crust. Bake for 12 to 17 minutes.

In a bowl, combine milk, cream and eggs. Beat well. Stir in salt and 3/4 of the cheese. Pour into the crust. Arrange apple slices on top of the custard. Sprinkle remaining cheese on top.

Bake for 17 to 25 minutes, or until inserted knife comes out clean. Serve warm or at room temperature.

 

Ricotta Tater Cakes

  • 1 large russet potato, peeled and shredded
  • 2 garlic cloves, minced
  • ½ cup spinach, chopped and steamed
  • 1 large egg
  • ½ cup ricotta cheese
  • 2 tablespoons Parmesan cheese
  • 2 green onions, chopped
  • 8 ounces sour cream

Chop green onions and mix with sour cream. Set aside.

Shred potatoes into a bowl of ice water. Drain and wrap potatoes in a damp paper towel. Discard water.

Mix garlic and spinach with cheeses and egg. Season if desired. Add potatoes to mixture.

Place a spoonful of potato mixture on an oil-covered skillet. Cook each side for 2 minutes until golden brown. When done, remove from skillet. Add a dollop of sour cream mixture and serve warm.

Makes 8 to 10 pancakes

 

Easy Cheesy Breakfast Pizza

  • Two 8-ounce cans of crescent rolls
  • 1 pound sausage, cooked and crumbled
  • 2 cups cheddar cheese, grated
  • 2 cups hash brown potatoes, uncooked
  • 6 large eggs
  • 1/3 cup milk
  • ¼ teaspoon pepper
  • ½ teaspoon salt

Heat oven to 250 F.

Spread crescent rolls on the bottom of a greased jelly roll pan. Top with sausage, hash browns and cheese. In a bowl, mix eggs, milk, salt and pepper.

Pour egg mixture over pizza. Bake for 30 minutes. Cut pizza into slices and serve with a side of plain yogurt.

 

Green Chile, Chicken and Avocado Enchiladas

  • 3 tablespoons butter, divided
  • 1 pound boneless skinless chicken breast, cubed
  • Salt and pepper
  • 1 cup chopped onion
  • 4-ounce can chopped green chiles
  • 1 large avocado, chopped
  • 2 cups shredded Mexican cheese blend
  • 15-ounce can green chile enchilada sauce
  • 1/3 cup sour cream
  • 12 taco-sized flour tortillas
  • Sour cream and cilantro for serving

Heat oven to 375 F. Grease a 9-by 13-inch casserole dish with butter.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken, and season with salt and pepper. Brown chicken until cooked through, about 5 minutes. Remove chicken from the skillet. Set aside.

Melt remaining butter in the skillet. Add onions and green chiles. Cook until onions have softened, about 4 to 5 minutes. Remove skillet from the heat. Add chicken and avocado. Set aside.

Whisk together enchilada sauce and sour cream in a medium bowl. Spread a small amount on the bottom of the prepared casserole dish.

Divide chicken mixture evenly among tortillas. Roll and place seam-side down in a casserole dish. Pour remaining sauce over the top of the tortillas. Sprinkle with cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until lightly browned.

Let stand 5 minutes before serving.

 

Cheddary Chicken Bones

  • 4 chicken legs
  • 1 cup crisp rice cereal
  • ½ cup cheddar cheese, grated
  • 3 tablespoons butter, melted
  • Salt and pepper
  • 1 egg
  • ¼ cup milk
  • ½ cup flour

Heat oven to 375 F.

In a bowl, combine milk, butter and egg. Set aside. In another bowl, combine rice cereal and cheese. Set aside.

Season chicken with salt and pepper. Dip each chicken leg in flour, then in the egg/milk mixture, then in the cheese-and-cereal mixture.

Line a baking pan with foil and spray with cooking spray. Place legs on the pan. Wrap a small piece of foil around the end of each leg.

Bake for 25 to 30 minutes, turning once. Chicken is done when juices are no longer pink. Serve hot or cold.

 

Cuban Style Mac and Cheese

  • 4 to 5 slices Cuban bread (can substitute French or Italian bread)
  • 1 pound uncooked pasta (penne, big elbows or shells)
  • 8 tablespoons salted butter
  • 1 cup all-purpose flour
  • 4 cups hot milk
  • 1 tablespoon dried mustard
  • 1 tablespoon hot sauce
  • 1 pound extra-sharp cheddar cheese, grated (about 4 cups)
  • 1/4 pound cubed ham
  • 1/4 pound roasted pork. shredded
  • 1/4 cup pickle slices or cubes

Heat oven to 350 F. Lightly grease a 9-by-13-inch pan with cooking spray.

Place slices of bread on a baking sheet. Place in the oven for 4 to 5 minutes or until lightly browned. Let cool, then pulse in a food processor until pieces are the size of thick crumbs (about one cup is needed).

Cook pasta per package instructions until it is almost done. Drain pasta well and put it in a large container. Set aside.

Melt butter in a pot over medium heat. Stir in flour until well blended. Beat for 1 to 2 minutes. Do not let the mixture turn brown.

Slowly beat in milk. Stir for a few minutes. Beat in dry mustard and hot sauce until well blended. Add cheese. Stir until melted and thoroughly mixed. Lower the heat, and stir for 3 to 4 more minutes.

Add half of the sauce to pasta. Add ham and roasted pork. Add remaining cheese sauce and mix well.

Place mixture in the prepared pan. Evenly spread pickles and breadcrumbs over the surface. Bake for 20 to 25 minutes or until hot and bubbly.

Recipes and photo courtesy of floridamilk.com

Guilt-Free Treats

Sunday, January 20th, 2019

Photo by Brandon Pomrenke

Creamy Banana Sorbet

  • 2 bananas, frozen and chopped
  • 1 teaspoon lime juice
  • 2 tablespoons coconut cream (the thick part of canned coconut milk)
  • 1 tablespoon maple syrup

Place all ingredients in a high-powered blender. Blend on high until smooth and creamy. Add some of the liquid coconut milk by the teaspoon, if needed, to assist blending. Serve immediately.
Serves 2

 

Coconut Cream Fruit Tart

  • 8 ounces coconut cream (the thick part of canned coconut milk)
  • 4 tablespoons canned coconut milk, liquid
  • 1 teaspoon lemon juice
  • 2 tablespoons maple syrup
  • 1 frozen premade pie crust (or substitute with a gluten-free, lowfat or homemade crust)
  • 1 fresh peach, halved and sliced
  • 8 to 10 ounces frozen or fresh mixed berries
  • Fresh mint leaves, shredded, for garnish

If using frozen berries, thaw berries and drain excess water. Prebake the pie crust for about 10 minutes at 350 F, or until crust is slightly browned. Remove from oven and let cool.

Place the coconut cream and liquid coconut milk into a mixing bowl. Using a fork to whisk and mash, mix the lemon juice and syrup into the coconut cream until the mixture is smooth. Set aside.

Place peaches and berries into the crust, mixing and spreading evenly. Pour the coconut cream mixture on the fruit, evenly covering the pie and filling in the edges near the crust. Smooth as needed.

Refrigerate the tart for at least an hour or until filling is firm when sliced. Just before serving, garnish with mint leaves.

Serves 2

 

Dark Chocolate Energy Bites

  • ¼ cup coconut oil
  • ¼ cup raw cacao powder
  • 1/8 cup dark baking chocolate, chopped
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • 1 drop peppermint extract
  • 2 tablespoons almond or peanut butter
  • Dash of sea salt
  • ½ teaspoon orange juice
  • 2 tablespoons flax seed
  • 1 to 1½ cups rolled oats, as needed for consistency
  • 2 tablespoons rice flour
  • ½ cup fine, dried coconut flakes

Heat the coconut oil in a medium saucepan until liquid, stirring in the cacao powder, chocolate and milk. Turn heat to low and add the vanilla, peppermint, nut butter, sea salt and orange juice. Stir thoroughly. Remove from heat. Add the remaining dry ingredients and mix thoroughly. Add oats until the mixture’s consistency is thick enough to form into moist bite-sized balls.

Let the mixture cool slightly. Form into small balls, about an inch in diameter. Lightly roll each bite in coconut flakes, coating evenly. Place on a wax paper-lined plate or small cookie sheet, or in a glass container for storage. Separate layers of bites with wax paper. Refrigerate for 30 to 60 minutes or until firm. Makes about 10 energy bites.

Chocolate Cashew Pudding

  • 1 cup cashews, soaked in water overnight
  • ¾ cup distilled water
  • ¼ teaspoon vanilla extract or ½ fresh vanilla bean, chopped
  • 4 tablespoons raw, unrefined sugar
  • ¼ teaspoon cinnamon
  • ¼ cup raw cacao powder
  • ¼ cup semisweet chocolate chips
  • Strawberries sliced for garnish

Drain and rinse the cashews after soaking. Pour the cashews and water into a blender. Blend on high for 3 to 5 minutes or until mixture is white, creamy and smooth. Add the vanilla bean or extract and the sugar. Blend thoroughly for about another 30 seconds.

Pour mixture into a small bowl, using a spatula to remove all cashew cream from the sides of the blender. Thoroughly mix in the remaining ingredients, except for the strawberries.

Spoon the mixture into serving dishes and refrigerate for about 30 minutes. Garnish with strawberries before serving.
Serves 2

Creamy, Steamy Golden Milk

  • 3 cups almond or cashew milk
  • 1/8 teaspoon powdered ginger
  • 1/8 teaspoon powdered turmeric
  • 1/8 teaspoon cinnamon
  • Dash of cayenne pepper
  • ½ teaspoon ghee
  • ¼ teaspoon vanilla extract
  • 2 teaspoons maple syrup

Heat the milk in a small saucepan until steaming but not bubbling. Gently whisk in the remaining ingredients until thoroughly mixed. Pour the hot mixture into a blender. Lightly blend for about 10 seconds to froth and diffuse the ghee. Serve immediately while hot.

Alternative: Use equal amounts of freshly grated ginger and turmeric instead of dried for an added kick (be sure to blend to mix). Increase the amounts of spices according to flavor preference.
Serves 2

 

Mango Avocado Lime Pie

Crust

  • ½ cup almonds, soaked and drained
  • ½ cup cashews, soaked and drained
  • ¾ cup pitted dates
  • Dash of sea salt
  • 1 teaspoon vanilla extract

Mix all ingredients in a food processor or blender, adding water by the teaspoon as needed, to assist mixing. Form a crust by pressing the mixture evenly into a 9-inch glass pie dish.

Filling

  • 2 small, ripe avocados
  • ¼ cup coconut cream (the thick part of canned coconut milk)
  • ½ small mango, peeled, pitted and sliced
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons lime juice, to taste
  • 2 tablespoons lemon juice
  • Dash of sea salt
  • Lime slices and raspberries for garnish

Blend all the filling ingredients on high until creamy and smooth. Pour into the pie crust. Refrigerate for at least two hours or until firm. Garnish with lime slices and raspberries before serving.

Recipes by Chelsea Glanz

Healthy New Year!

Thursday, December 20th, 2018

Stick to healthy resolutions with these simple, delicious recipes

Morning Comfort Cocktail Toddy

  • 16 ounces hot water
  • ¼ fresh lemon
  • Dash of powdered ginger
  • Drop of peppermint extract
  • Small dash of cayenne pepper
  • 1 tablespoon maple syrup or honey

Heat the water in a tea kettle. Squeeze and drop the lemon into a mug. Add the spices and peppermint. Fill the mug with steaming water. Add the honey or maple, stirring to blend all the flavors. Enjoy this hot drink before breakfast to gently awaken your digestion, or after eating to soothe your belly.
Serves 2

 

Chocolate Blueberry Spice Smoothie

  • 1 banana
  • ½ cup frozen blueberries
  • 2 tablespoons vanilla protein powder
  • 2 tablespoons almond butter
  • 2 cups cashew milk
  • ¼ cup raw cacao powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon vanilla extract

Blend all ingredients on high until smooth and thoroughly mixed. Pour into tall glasses and enjoy immediately.
Serves 2

Apply Berry Crisp With Toasted Almonds

  • ¼ cup sliced almonds, soaked and drained
  • 1 tablespoon coconut oil
  • 2 Braeburn apples, peeled and chopped
  • 10 ounces frozen mixed berries
  • ¼ cup ghee
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves or allspice
  • 1 teaspoon vanilla extract
  • 2 tablespoons rice flour
  • 1/8 cup vanilla protein powder
  • 1 cup rolled oats

Heat oven to 350 F.

Toast the almonds by heating them in a frying pan for 3 to 5 minutes over medium heat until browned. Set aside. Oil an approximate 6-inch-by-8-inch casserole dish with coconut oil. Pour berries and apples into the dish, mixing and spreading evenly. Set aside.

Mix the dry ingredients together in a small bowl. Cut in the ghee and add the vanilla, mashing with a fork until evenly mixed. The texture should be somewhat sticky and crumbly so small clumps form. Add slightly more oats and/or ghee as needed. Crumble the mixture on top of the berries and apples, covering the entire dish. Sprinkle the almonds evenly over the top.

Cover with foil and bake for 20 to 30 minutes or until the apples are tender and the top is browned and crisp.

Serves 2

 

Asian Lettuce Wraps

  • 2 tablespoons olive oil
  • 14 ounces firm tofu, rinsed and chopped into ½-inch cubes
  • 1 tablespoon Garam Marsala spice blend
  • ¼ medium red bell pepper, diced
  • ½ medium Roma tomato, diced
  • ¼ medium yellow onion, diced
  • 5 medium baby bella mushrooms, sliced
  • ¼ cup creamy coconut milk
  • 1 teaspoon sea salt
  • 8 leaves butter lettuce, washed and whole
  • 1/3 cup cashews
  • ¼ cup fresh cilantro, chopped

Combine all ingredients except lettuce. Sauté over medium heat in a large pan for 10 to 15 minutes, or until mushrooms and peppers are soft and tofu is browned. Stir frequently.

Lay lettuce leaves open-faced on a large plate. Spoon the sautéed filling into each leaf. Garnish with cilantro and cashews.
Serves 2

 

Grab ‘n’ Go Greek Salad Bowl

Dressing

  • 8 tablespoons olive oil
  • 4 tablespoons balsamic vinaigrette
  • 2 tablespoons lemon juice
  • 1 teaspoon orange juice
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano

Shake all ingredients in a jar until combined. Store in a bottle or jar for easy remixing before serving.

Salad

  • ½ large head butter lettuce, washed and shredded
  • 8 ounces Kalamata olives, drained
  • 8 ounces artichoke hearts, drained
  • 1 medium red bell pepper, diced
  • 6 ounces crumbled feta cheese
  • 1 small cucumber, peeled and chopped
  • 12 ounces canned garbanzo beans, drained

Toss together all ingredients except the lettuce. Spread ingredients on a bed of lettuce and toss with dressing just before serving.
Serves 2

 

No-Hassle Curried Slow Cooker Dinner

  • 2 medium sweet potatoes, peeled and cubed
  • 12 ounces canned garbanzo beans, drained and rinsed
  • 1 to 2 tablespoons curry powder
  • 2 teaspoons sea salt
  • 1 cup creamy coconut milk
  • ¼ cup water
  • ¼ cup fresh lime juice
  • ¼ cup dried currants
  • ½ large leek, diced
  • ½ cup cashews, lightly toasted in a frying pan
  • Fresh cilantro, chopped, for garnish

Place all ingredients except cashews and cilantro in a slow cooker. Cook on medium-low for 6 to 8 hours. Garnish with cashews and cilantro before serving. Enjoy hot.
Serves 2

Recipes by Chelsea Glanz

Festive Holiday Treats

Tuesday, November 20th, 2018

Photo by Brandon Pomrenke

Savory and sweet party foods will wow your guests and set a festive mood

Candy Cane Chocolate-Dipped Pretzels

  • One bag of pretzels, soft or hard, any size
  • 12 ounces solid dark chocolate, such as Ghirardelli’s dark melting wafers
  • 1 tablespoon coconut oil
  • 4 to 5 candy canes or 5 to 7 ounces peppermint candies, crushed

Line a cookie sheet with wax paper. Set aside.

Place the crushed candy canes on a wide plate. In a small saucepan, combine the melting chocolate and coconut oil. Melt over medium heat, stirring occasionally. Once melted, dip each of the pretzels into the chocolate, covering as much of the pretzel as desired.

Before the chocolate cools and hardens, pat each pretzel gently into the crushed candy canes, or roll if using pretzel sticks. Lay pretzels on the wax paper to cool. Reheat the melting chocolate as needed to maintain viscosity during the process.

 

Strawberry, Mint and Mozzarella Skewers

  • 16 strawberries, washed
  • 16 mini-sized mozzarella balls
  • 16 fresh mint leaves, washed
  • 4 tablespoons sweet balsamic vinegar reduction sauce
  • 16 small wooden skewers

Slide one strawberry, one mint leaf and one mozzarella ball onto each skewer. Position the mozzarella, mint and strawberry in the middle of the skewer. Repeat the same pattern on all skewers.

Lay the skewers on a s platter and drizzle with the sauce in a zigzag pattern.

Serves 4

 

Stuffed Grilled-Cheese Wedges

  • 2 jumbo-size flour tortillas
  • 1 large roasted or baked poblano pepper, sliced
  • ¼ small red onion, diced and lightly sautéed
  • 1 portabella mushroom, diced
  • 1½ cups cheddar cheese, grated (measure once grated, do not pack)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups sour cream or salsa, for dipping
  • Fresh cilantro, diced, for garnish

Butter one side of each tortilla. Lay one tortilla on a large piece of wax paper, buttered side down. Sprinkle cheese on the open face of one tortilla. Add poblano pepper, onion, mushroom, salt and pepper, sprinkling evenly. Sprinkle all ingredients almost to the edge of the tortilla, leaving about a 1/2-inch margin around the edge. Place the other tortilla on top, buttered side up.

Heat the olive oil in a large frying pan on medium heat.

Carefully slide the tortilla off the wax paper and into the pan. Take care to ensure the ingredients do not fall out by gently pulling the sides of the wax paper up while sliding.

Sauté the tortilla for 2 to 5 minutes per side, or until the down-facing tortilla is slightly golden and the cheese has begun to melt. Using two spatulas to keep the ingredients intact, flip the quesadilla and grill until the other side is golden brown and the cheese is melted through. Slide the quesadilla onto a large cutting board. Using a pizza cutter, slice into as many wedges as desired. Garnish with cilantro and serve with salsa or sour cream.

Serves 4

 

Vanilla Plum Scoops

  • 4 large scoops vanilla ice cream
  • 4 plums, halved
  • 2 tablespoons honey
  • 2 tablespoons butter
  • Dash of cinnamon
  • Dash of cloves

Melt the butter in a small frying pan. Add the plums, open side down. Sauté over high heat for 1 to 2 minutes. Remove from heat.

Scoop vanilla ice cream into four bowls. Place two plum halves on top of each bowl. Sprinkle each with a dash of cinnamon and cloves. Drizzle with honey and serve immediately.

Serves 4

 

Toasted Baguette and Brie Apple Bites

  • 1 baguette, sliced into at least 12
  • ¼-inch slices
  • 7 to 10 ounces brie, cut into at least 12 ¼-inch slices
  • 1 Braeburn apple, cut into 1/8-inch slices
  • 2 tablespoons honey
  • Pinch of salt
  • Approximately ½ stick butter

Heat oven to 300 F. Lay the bread slices on a cookie sheet lined with wax paper. Spread butter on all the bread slices. Layer the apples and cheese on each slice, beginning with the apple and finishing with the cheese. Drizzle honey over each slice and sprinkle with salt.

Bake for about 10 minutes, or until cheese is melted and edges of the bread are crisp.

Serves 4

 

Orange Pomegranate-Spiced Champagne Coolers

  • 1 navel orange, sliced into large rounds
  • 6 ounces frozen pomegranate seeds
  • 1 bottle (750 mL) dry prosecco champagne
  • 3 cinnamon sticks
  • 5 to 6 thin round slices of Braeburn apple
  • 1 2/3 cups orange juice

Pour orange juice into a large pitcher. Add cinnamon sticks, apple slices, pomegranate seeds and orange rounds. Refrigerate for at least one hour. Add champagne just before serving.

Serves 4

 

Hot Cocoa With a Kick

  • 6 to 7 ounces powdered hot cocoa mix
  • 64 ounces creamy cashew or coconut milk
  • 2 teaspoons ghee (clarified butter)
  • ¼ teaspoon cinnamon
  • 2 dashes cayenne pepper
  • Heavy whipping cream

In a saucepan, whisk cocoa mix with the milk over medium heat until all clumps are gone and the mixture is steaming but not boiling. Reduce heat to low. Add ghee, whisking until mixed. Add spices and mix thoroughly. Serve hot and top with whipped cream.

Serves 4

Recipes by Chelsea Glanz

Southern-Touch Thanksgiving

Saturday, October 20th, 2018

Pumpkin Pie Parfaits – Photo by Brandon Pomrenke

These dishes marry rich Southern flavors for a twist on traditional holiday food

Pumpkin Pie Parfaits

  • 12 ounces fresh or canned pumpkin purée
  • 2 24-ounce cans heavy cream coconut milk, unmixed
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon ginger
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons orange juice
  • ½ cup pecans, crushed
  • ½ cup almonds, crushed
  • 1/3 cup dates, chopped and mashed or blended in a food processor
  • ¼ cup cashews, chopped
  • Dash of sea salt

Open the cans of coconut milk and gently spoon the top layer of heavy cream into a medium mixing bowl. Using a fork, whip the cream with 1 tablespoon orange juice and the maple syrup. Refrigerate to set firm. In a large mixing bowl, pour a splash of the remaining coconut milk into the pumpkin purée and combine. Discard or save the rest of the coconut milk for another recipe. Mix all remaining ingredients with the pumpkin purée, except the nuts, salt and dates. Set the pumpkin mixture aside.

Toss together the crushed nuts, dates and salt until evenly combined. Layer the ingredients into parfait glasses by gently spooning each mixture into the glass so as not to soil the sides. Begin with the nuts, then add the purée and top with the coconut cream. Garnish with a dash of cinnamon. Chill before serving.

Collards and Beans With Eggs and Hollandaise

Hollandaise

  • 4 egg yolks
  • ½ cup melted butter
  • Fresh-squeezed juice of ½ large lemon
  • ¼ to 1/2 teaspoon salt, to taste
  • Dash of cayenne pepper
  • Crushed black pepper for garnish

Combine the egg yolks, spices and lemon juice in a blender. Heat the butter in a small saucepan over medium heat until fully melted and slightly bubbling. Remove from heat.

Slowly pour the butter into the egg yolk mixture. Use an immersion blender to immediately whip the mixture while pouring, so the hot butter does not coagulate the egg yolks. Finish adding the butter, and blend until the sauce is fairly thick and creamy.

Prepare up to an hour before serving. Hollandaise does not reheat well.

Collards, green beans and eggs

  • 1 large bunch collard greens, chopped
  • 2 cups fresh green beans
  • Fresh-squeezed juice of ½ large lemon
  • 4 tablespoons of olive oil
  • 4 eggs
  • Dash of salt
  • Splash of white vinegar

Steam green beans until tender but not mushy. Fill a separate pot—large enough to submerge the collards—two-thirds full with water. Add the collard greens. Blanch over high heat until fully cooked and tender, usually about 5 minutes after water begins boiling. Drain the green beans and collards. Just before serving, toss the beans and collards with olive oil and lemon. Set aside.

In a small saucepan, poach four eggs in water, adding a dash of salt and a splash of vinegar to keep the egg whites from dispersing. Serve green beans and collards on a platter topped with the eggs and hollandaise. Garnish with pepper.

Scalloped Baby Potatoes

  • 3 pounds multicolored baby fingerling potatoes, thinly sliced
  • 4 tablespoons fresh rosemary, chopped
  • 3 tablespoons fresh thyme, chopped
  • 5 sprigs fresh parsley, finely chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • ½ medium red onion, diced
  • 2 jalapeños, diced
  • ¼ cup olive oil
  • 5 tablespoons butter, sliced
  • ¼ cup flour
  • 2½ cups milk, warmed to room temp

Heat oven to 375 F.

Toss the potato slices with olive oil, herbs, onion and jalapeño. Spread a thin layer of half of the potatoes on the bottom of an oiled 9-by-13-inch dish. Sprinkle lightly with a layer of flour, using only half of the flour. Layer with half of the butter slices. Repeat the layering process using the remaining ingredients. Once complete, gently pour the milk on top of the potatoes. Bake for about an hour, until potatoes are cooked through and the top is crisp and golden.

Spicy Cajun Oven-Roasted Turkey

  • 10-pound turkey, thawed
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • Small handful of mushrooms, chopped
  • ½ bell pepper, chopped
  • ¼ cup extra-virgin olive oil
  • 4 tablespoons pink Himalayan sea salt
  • 3 tablespoons crushed black pepper
  • 2 tablespoons cayenne pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons poblano or paprika
  • pepper powder
  • 1 tablespoon crushed rosemary, dried or fresh
  • 1 tablespoon crushed oregano, dried or fresh
  • 1 tablespoon crushed thyme, dried or fresh

Toss all spices together in a small bowl. Pat the turkey dry and season with the spice mix by sprinkling and patting the spices inside and outside the turkey. Refrigerate the turkey on a roasting pan rack overnight.

Let the turkey sit at room temperature for one hour while heating the oven to 375 F. Meanwhile, fill the turkey with the mixed, chopped vegetables. Brush the turkey with oil before placing in the oven.

While roasting, baste occasionally for about an hour. After an hour, flip the turkey and repeat the basting process. Roast until the internal turkey temperature reaches 165 F. The entire roasting process usually takes 2 to 2½ hours. Let the turkey cool for 30 minutes before carving.

Orange Mint Cranberry Relish

  • 12 ounces frozen cranberries, thawed and chopped
  • 2 tablespoons fresh mint, chopped
  • 1 large orange, peeled
  • 4 tablespoons sugar, to taste
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh grated ginger root
  • Dash of black pepper, to taste

Chop the orange and retain all juice that drains out. Add chopped orange and drained juice to cranberries. Toss with all remaining ingredients. Chill in the refrigerator for one hour to blend flavors before serving. Garnish with fresh mint.

Recipes by Chelsea Glanz

Breakfast Delights

Thursday, September 20th, 2018


Grape Smoothie Bowl

  • 1/2 avocado
  • 2 medium bananas, sliced and frozen
  • 1 cup packed baby spinach
  • 2 cups green grapes, divided
  • 1 cup unsweetened almond milk
  • 1-inch piece fresh ginger, peeled and sliced
  • Pinch of salt
  • 1 tablespoon chia seeds
  • 1 1/2 tablespoons toasted coconut chips

In a blender, combine avocado, bananas, spinach, 1 cup grapes, almond milk, ginger and salt. Blend until smooth. Pour into two bowls. Halve remaining grapes and place on top of smoothie bowls along with chia seeds and coconut chips.

Courtesy of GrapesfromCalifornia.com

 

Peanut Butter and Jelly Pancake Dippers

  • 1/4 cup old-fashioned rolled oats
  • 1/2 cup whole-wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons brown sugar, packed
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 4 tablespoons reduced-fat
  • creamy peanut butter
  • 1 cup fat-free milk
  • Nonstick cooking spray
  • 1/3 cup sugar-free raspberry preserves

In a blender, combine oats and flours. Pulse three or four times. Add salt, brown sugar, baking powder, egg, vegetable oil, peanut butter and milk. Pulse several times until combined and no lumps remain.

Heat a nonstick skillet to medium-low heat and lightly grease with cooking spray. Pour 1/4 cup batter onto skillet. Cook 1 to 2 minutes until bubbles appear around edges. Flip and cook another 1 to 2 minutes until golden. Immediately roll up pancake and secure with a toothpick. Repeat process with remaining batter.

Serve with preserves for dipping.

Recipe courtesy of MilkPEP

 

Ham and Waffle Breakfast Sandwiches

  • 8 frozen prepared waffles, toasted
  • 8 ounces sliced ham
  • 4 large eggs
  • 4 slices cheddar or American cheese
  • Maple syrup

Prepare waffles according to package directions; keep warm.

In a nonstick skillet over medium-high heat, cook ham slices until lightly browned, about 30 seconds per side. Keep warm. In the same skillet over medium heat, fry eggs until desired doneness.

Lay out four waffles and top each with cheese, ham and egg, topping with remaining waffles to finish. Serve with maple syrup.

Courtesy of Smithfield

 

Breakfast Tacos

  • 8 soft corn tortillas
  • Oil
  • 1 cup ham, cubed
  • Handful of green bell pepper, chopped
  • Handful of red bell pepper, chopped
  • 8 eggs
  • 2 tablespoons milk
  • Pinch of salt
  • Pinch of pepper
  • ½ cup shredded cheddar cheese
  • Sour cream
  • Cilantro
  • Salsa

Warm tortillas in a pan over low heat, flipping after 15 seconds. Remove. Increase heat to medium. Add oil and warm the ham. Set aside.

In the same pan, sauté peppers. Add eggs, milk, salt and pepper. Cook until eggs are done. Add cheese and ham.
Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa.

Courtesy of Eckrich

 

Baked Eggs in Avocado

  • Nonstick cooking spray
  • 3 large avocados
  • 6 eggs
  • 4 strips thick-cut bacon, diced and cooked until crispy
  • 1 cup blue cheese
  • 1/4 cup fresh cilantro

Heat oven to 450 F. Spray a baking sheet or glass baking pan with cooking spray. Cut avocados in half. Scoop out 1 to 2 tablespoons of avocado to create a well for eggs. Place avocados flesh-side up on prepared sheet or pan.

Crack one egg into each avocado well, making sure to keep yolk intact. Bake for 10 minutes or until eggs reach desired temperature. Remove from oven.

Top with bacon, cheese and cilantro.

Courtesy of Smithfield

 

Sweet Potato and Apple Breakfast Parfait

  • 1 tablespoon unsalted butter
  • 1 apple, diced
  • 1 small sweet potato, peeled and diced
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup vanilla Greek yogurt
  • 1/4 cup granola
  • 2 tablespoons raisins

Melt butter in a small skillet over medium heat. Add apple and sweet potato. Cover and cook for 5 to 7 minutes, or until tender but still firm.

Stir in cinnamon and vanilla. Remove from heat and set aside to cool.

In two bowls, alternate potato and apple mixture, yogurt, and granola, ending with the potato and apples. Top with raisins.

Courtesy of Produce for Kids

 

Nutty Breakfast Cookies

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • 2 tablespoons olive oil
  • 1/4 cup pistachios, shelled and chopped
  • 1/4 cup cashews, chopped
  • 1/2 banana, mashed
  • 1 1/2 cup peeled and diced apples
  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 1 3/4 teaspoon cinnamon

Heat oven to 350 F.

Combine eggs, vanilla, honey, oil, pistachios, cashews, banana and apple in a large mixing bowl. Combine oats, flour and cinnamon in a separate mixing bowl. Fold dry ingredients into wet ingredients until thoroughly mixed.

Divide into ⅓-cup portions and place on a parchment-lined baking sheet about ½-inch apart. Bake for 20 minutes or until firm. Remove from oven and cool on a rack.

Courtesy of Produce for Kids

 

Say Hello to Herbs

Monday, August 20th, 2018

Healthy, hearty herbs provide the perfect pizazz to many foods and beverages

Pesto Roasted Chicken

  • 3- to 4-pound whole chicken
  • 2 tablespoons pesto
  • 1 lemon, cut in half
  • 2 sprigs rosemary
  • Salt and pepper, to taste

Heat oven to 450 F. Rinse chicken and pat dry. Salt and pepper cavity of chicken generously. Stuff with lemon halves and rosemary sprigs, and truss.

Place chicken, breast side up, in a cast-iron skillet. Rub sides and top with African blue basil and lavender pesto (see recipe on page 17) or use jarred pesto.

Bake for 20 minutes. Reduce heat to 400 F and continue baking until thickest parts of the chicken (breast and thigh) register 165 F on meat thermometer and juices run clear. Remove from oven and let stand before carving.

Tip: Tent the chicken with foil if it browns too quickly.

Recipe and photo by Marcy Chapman

 

African-Blue Basil and Lavender Pesto

  • 2 cups fresh African blue basil leaves and flowers, coarsely chopped and lightly packed
  • 1/2 cup raw, unsalted almonds
  • 1/4 cup water
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, coarsely chopped
  • 1-2 teaspoons dried lavender buds
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • 3/4 cup finely grated Parmesan cheese

Combine all ingredients except cheese in the bowl of a food processor. Process, adding liquid, until desired consistency is reached. Stir in cheese.

Use immediately or store in an air-tight container in the refrigerator for up to one week. The pesto also can be frozen in ice cube trays.

Option: Toast the almonds in a hot, dry pan over medium-high heat for 3-4 minutes, until slightly browned and fragrant.

Recipe by Marcy Chapman

 

Zesty Zucchini Fritters

  • 2 medium zucchini, grated
  • 2 tablespoons finely minced fresh herbs (suggested mix: oregano, dill and mint)
  • 1/3 cup crumbled feta cheese (or mix with Parmesan)
  • 1 egg, lightly beaten
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • Salt and pepper, to taste
  • Light olive oil
  • Sour cream

Stir together flour, salt, pepper and egg in a bowl. Add zucchini, herbs, cheese and garlic. Mix all ingredients well.

Add olive oil to a skillet preheated on medium heat. Drop zucchini batter by heaping tablespoons into the skillet. Press down to flatten into pancakes.

Fry until the edges turn very brown, then flip and fry until well-browned on the second side. Drain on paper towels.

Top with dabs of sour cream. Serve as an appetizer or side dish.

Recipe by Marcy Chapman

 

Fresh Floral Salad With Honey Mustard Dressing

  • 1 head romaine lettuce, roughly chopped
  • 1 big handful arugula (or another salad green of choice)
  • 1 large carrot, grated
  • 1 medium beet, grated
  • 1 handful fresh herbs (such as cilantro, fennel tops, parsley, basil or dill), finely chopped
  • Fresh edible flowers (such as Spanish needle, nasturtiums, spiderwort, borage, pansy, snapdragons, cilantro flowers, basil flowers)

Layer all ingredients in order in a large salad bowl. Top with the flowers.


Honey Mustard Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup prepared mustard
  • 1/4 cup local raw honey
  • 1/4 cup herb-infused apple cider vinegar
  • 2 tablespoons miso

Combine all ingredients in a blender. Blend until smooth and creamy. Pour into a glass jar with a tight-fitting lid. It will keep for several weeks in the refrigerator.

Remove dressing from the refrigerator half an hour before mealtime to allow the oil in the dressing to warm to room temperature, making it easier to pour.

Recipes by Caitlin McMullen

 

Herb-Infused Vinegar

  • Pasteurized apple cider vinegar
  • Various herbs and spices

Fill a glass jar 1/3 to 1/2 full of dried herbs and spices—or 2/3 full if using fresh. Add vinegar over the herbs to fill the jar. Cover with a plastic lid. If using a metal lid, place a layer of wax paper between the jar and the lid. Shake the jar vigorously daily or at least every few days.

Wait at least 2 weeks—or up to 6 weeks—before straining the herbs through a fine-mesh metal strainer, muslin or a double layer of cheesecloth.

Any herbs and spices can be used. Options include Herbes de Provence; basil and garlic; rosemary and thyme; and garlic and chili peppers. Fresh herbs are more flavorful than dried.

Recipe by Caitlin McMullen

 

Homemade Iced Mint  and Ginger Green Tea

  • 6 cups filtered water
  • 4 matcha green tea sachets
  • 1/2 cup mint leaves, packed, with extra sprigs for garnish
  • 1/4 cup fresh ginger, peeled and sliced
  • 1/3 to 1/2 cup honey, to taste
  • 1 thick slice of lime
  • Lemongrass stalks, peeled

Bring water to a boil and remove from heat. Add tea bags and mint; steep for 15 minutes. Strain brew. Cool to room temperature. Serve iced, garnished with mint and lemongrass.

Recipe by Marcy Chapman

 

Green Rice

  • 1 cup long-grain white rice
  • 2 tablespoons light extra-virgin olive oil
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped dill
  • Squeeze of lemon juice
  • Salt and pepper, to taste

Cook rice according to package directions. While it is still hot, stir in salt, pepper, oil, vinegar, herbs and lemon juice.

Serve with pesto roasted chicken (recipe on page 16). It can also be served cold with cold meats or seafood.

Recipe by Marcy Chapman

Fiesta Fusion

Friday, July 20th, 2018

Tequila Lime Salmon: Grilled or Ceviche Style

  • 30 ounces wild Alaskan king salmon, rinsed and thawed
  • Approximately 1 shot of tequila
  • Juice from 2 to 3 fresh squeezed limes
  • Dash of salt
  • Pinch of cayenne pepper
  • Dash of ground black pepper
  • ½ teaspoon cumin

For the grill: Marinate raw salmon in tequila, lime juice and spices in the refrigerator for at least 1 hour. Place the salmon fillet on a medium heat grill for approximately 4 minutes per side or until cooked to preference.

Ceviche style: Cut or shred the salmon into bite-sized pieces. Allow the fish to marinate for 24 hours in the lime juice and tequila, as the acidity from the marinade will “cook” the fish. Gently flash-sear in a frying pan, if desired.

Garnish with red pepper and/or cilantro.

Recipes by Chelsea Glanz; photo by Elisa Weiss

 

Plantains With Creamy Dipping Sauce

  • 3 large plantains, whole
  • 1½ cups plain whole-milk yogurt
  • ¼ cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut oil
  • ½ teaspoon lime juice

Boil the plantains in water until fairly soft throughout and skin can be easily peeled off. Slice diagonally to create large chip-like slices, ¼-inch thick.

Heat coconut oil in a large skillet over medium heat. Fry plantain slices until browned and crisped. Remove from heat and cool on a paper towel.

Meanwhile, hand-whip honey, cinnamon, lime juice and vanilla extract into the yogurt. Serve as a dipping sauce alongside the plantain chips.

 

Queso-Stuffed Poblanos

  • 4 large fresh poblano peppers, whole
  • ¾ cup queso fresca cheese, crumbled
  • 1/4 cup pine nuts
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 4 tablespoons high-heat cooking oil
  • 1 cup premade green chili sauce
  • Lime slices for garnish
  • Cilantro sprigs for garnish

Heat oven to 350 degrees. Core the peppers, leaving them whole but allowing an opening at the large end through which stuffing can be added.

Use a small amount of oil to toast the pine nuts in a saucepan over medium heat until slightly browned. Mix the pine nuts with the crumbled cheese. Add spices and mix thoroughly.

Stuff each pepper with an equal amount of cheese filling. Place peppers in a baking dish, with about ¼ inch of water covering the bottom to prevent peppers from drying in the oven. Drizzle the remaining oil over the peppers.

Bake covered for 20 minutes or until soft. Uncover and bake for 10 minutes to brown edges. Drizzle with green chili sauce. Garnish with limes and cilantro.

 

Papaya Mango Salsa

  • ½ medium papaya, cubed
  • 2 medium champagne mangos, cubed
  • ½ small red pepper, finely chopped
  • ½ medium bunch cilantro, finely chopped
  • Juice of 2 fresh-squeezed limes
  • 1 tablespoon tequila
  • Pinch cayenne pepper
  • Dash of ground cumin
  • Dash of sea salt, to taste

Toss all ingredients together and allow flavors to mix. Refrigerate for at least 1 hour before serving.

 

Roasted Potato Medley

  • 1 medium sweet potato, cubed
  • 4 medium Yukon gold or butter potatoes, cubed
  • 1 large yellow onion, cubed
  • 3 tablespoons olive oil
  • 1 teaspoon large-grain Himalayan salt
  • 1 teaspoon ground cumin

Heat oven to 400 degrees. Toss root vegetables in salt, cumin and oil. Bake in a roasting dish, covered, for 30 minutes or until vegetables are tender. Bake uncovered for 15 minutes to crisp edges.

 

Avocado Mint Mousse

  • 4 large Hass avocados
  • 8-ounce dark chocolate bar, melted
  • ¾ cup dark cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon balsamic vinegar
  • 1/3 cup sugar or honey, to taste
  • Mint springs for garnish

Scoop avocado out of shells and into a large mixing bowl. Add other ingredients. Blend with a stick blender until smooth. Refrigerate until set and cool. Add more sugar or honey to taste. Garnish with fresh mint.

 

Famous Guacamole

  • 4 medium avocados, halved and sliced
  • 1/2 teaspoon ground cumin powder
  • ¼ teaspoon sea salt
  • Juice of 2 fresh squeezed limes
  • 1/2 red bell pepper, finely diced
  • Dash of cayenne pepper
  • ¼ teaspoon garlic salt
  • 1½ tablespoons olive oil
  • ¼ bunch (about 10 sprigs) cilantro, chopped

Mix all ingredients in a large bowl. Mash slightly, using a large fork until all ingredients are blended. Serve with chips.

 

Fresh Mango Margaritas

  • 12 ounces fresh mango, sliced (about 2 medium mangos)
  • 1 cup fresh-squeezed orange juice
  • 1/3 cup fresh-squeezed lime juice
  • ¼ cup honey or agave (add to taste, or omit for a tart rather than sweet cocktail)
  • 1 cup gold tequila
  • ¼ cup Grand Marnier
  • 2 to 3 cups ice
  • 5 thin slices of fresh jalapeño
  • Salt and lime slices for garnish

Place juices, ice and sweetener in a mixing bowl or large shaker with jalapeño slices. Mix or shake well. Let sit for 5 minutes. Remove jalapeño slices.

Add mango slices to liquids and place in a blender. Blend well until the mixture’s consistency resembles a smoothie. Lightly wet the rims of serving glasses and dip in salt. Pour the blended mixture into each serving glass and garnish with lime.

For a non-alcoholic version, omit the tequila and replace with a splash of sparkling water or citrus soda.