Archive for the ‘Recipes’ Category

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.

Red, White and Blueberries

Wednesday, June 20th, 2018

Blueberry Creamsicles

  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon water
  • 1 tablespoon pure maple syrup
  • 1 1/4 cup unsweetened coconut milk (from a carton)
  • 3 tablespoons coconut cream
  • ¼ teaspoon grated lime zest

In a small sauce pan over medium heat, combine blueberries, water and maple syrup. Lightly crush blueberries with the back of your spoon and cook until liquid is syrupy and thick. Remove from heat. Cool to room temperature.

In a small bowl, whisk together coconut milk, coconut cream and grated lime zest.

Fill popsicle molds a little over half full of coconut milk mixture. Spoon in blueberry mixture to each popsicle—about 1 to 2 tablespoons per popsicle.

Place mold in freezer for 1 hour. Remove molds and add popsicle sticks into each popsicle. Place mold back in the freezer for at least another 4 hours, until ice pops are solid.

Recipe and photo courtesy of Tone It Up Girls/U.S. Highbush Blueberry Council

 

Blueberry Grilled Cheese Sandwiches

  • 1 tablespoon butter, softened
  • 4 slices whole wheat bread
  • 1 tablespoon honey
  • ½ cup blueberries
  • 2 to 3 ounces white cheddar or American cheese, sliced thin
  • 6 thin apple slices

Heat oven to 400 F. Lightly butter one side of each bread slice.

Place bread on a work surface, buttered side down. Drizzle honey over two of the slices. Top with blueberries. Add a slice of cheese, then the apple slices. Top with remaining cheese. Top with remaining two slices of bread, buttered side up.

In a heavy ovenproof skillet over medium heat, cook sandwiches until golden brown on the bottom. Turn sandwiches over and transfer skillet to oven.

Bake about 5 minutes or until bread is golden brown and cheese is melted.

Blueberry Peach Orzo Salad

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked orzo pasta, cooked, drained and cooled with cold water
  • 2 cups blueberries
  • 1 peach, pitted and chopped
  • 2 cups arugula

In a serving bowl, whisk olive oil, vinegar, orange juice, orange zest, kosher salt and pepper until blended. Add cooled orzo, blueberries, peach and arugula. Stir until evenly coated.

Summer Fruit Salad

  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon scallion, chopped
  • 1 tablespoon fresh mint leaves, chopped
  • 1 teaspoon lime zest
  • 1/4 teaspoon kosher salt
  • 2 cups blueberries
  • 1 cup pineapple, chopped
  • 1 cup mango, chopped
  • 3 kiwis, peeled and sliced in half moons
  • 1 jalapeno, seeded and minced
  • 2 tablespoons shaved coconut (optional)

In a bowl, whisk olive oil, lime juice, scallion, mint leaves, lime zest and kosher salt until blended. Stir in blueberries, pineapple, mango, kiwi and jalapeno. Top with shaved coconut, if desired.

Savory Blueberry Pizza

  • 1 pound pizza dough
  • 1 1/2 cups grated mozzarella cheese, divided
  • 1/2 cup crumbled gorgonzola cheese
  • 4 ounces diced pancetta, bacon or ham, cooked and drained
  • 1/4 cup thinly sliced red onion
  • 1 cup fresh blueberries
  • 1/4 cup thinly sliced fresh basil
  • Freshly ground black pepper

Heat oven to 450 F.

Lightly flour a work surface. Pat and stretch dough into a 10-by-14-inch oval and place on a large baking sheet. With a fork, pierce dough in several places.

Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.

Bake until crust is golden brown, about 12 to 14 minutes. Sprinkle blueberries and remaining mozzarella over pizza. Bake until cheese is melted and crust is golden brown, about 2 minutes longer.

Remove pizza from the oven. Top with basil and pepper.

Blueberry Whoopie Pies

  • 18.25 ounces red velvet cake mix
  • ¼ cup flour
  • ½ cup water
  • 1⁄3 cup vegetable oil
  • 3 large eggs
  • 1½ cups marshmallow crème
  • 1 cup fresh blueberries

Heat oven to 350 F.

Line two large baking sheets with parchment paper. In a large bowl, combine cake mix, flour, water, oil and eggs. With an electric mixer, beat at medium speed until smooth, about 2 to 3 minutes.

Scoop the batter by rounded tablespoons onto prepared baking sheets, 2 inches apart, to make 24 cookies. Bake until puffed, about 8 to 10 minutes.

Let cool on the baking sheets for 2 minutes. With a spatula, move cookies to wire racks to cool completely.

With a small spatula or knife, spread 1½ teaspoons marshmallow crème onto the flat side of each cookie. Divide blueberries onto 12 of the cookies. Top with remaining cookies to make sandwiches.

Serve immediately or store chilled in an airtight container layered between sheets of waxed paper.

Star-Spangled Parfaits

  • 1 loaf (10¾ ounces) frozen pound cake
  • ¼ cup red fruit jam
  • 12 ounces lowfat vanilla yogurt
  • 2 cups fresh blueberries

With a serrated knife, cut 14 slices, ¼-inch thick, from pound cake. Return remaining cake to the freezer for another use.

Spread seven of the slices with jelly, and top with plain slices. Trim off and discard crusts.

With a 1¼-inch star or other shape cookie cutter, cut a shape from four sandwiches. Set stars aside.

Cut sandwich trimmings and remaining whole sandwiches into ¾-inch squares.

Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries and three-quarters of the yogurt, dividing equally. Top with the remaining cake squares and blueberries. Spoon dollops of the remaining yogurt on top of each parfait. Top each with a star and serve.

Recipes courtesy of U.S. Highbush Blueberry Council

Pizza, Pizza, Pizza

Sunday, May 20th, 2018

Photo courtesy of Cans Get You Cooking

Greek Pizza

  • 3 tablespoons olive oil, divided
  • 1 medium red onion, halved and thinly sliced
  • 1 pound prepared pizza dough
  • 1/2 cup prepared pesto sauce
  • 14-ounce can artichoke hearts, drained and quartered
  • 10-ounce can chicken breast, drained and flaked
  • 4-ounce can sliced mushrooms, drained
  • 3.8-ounce can sliced ripe olives, drained
  • 1/2 cup crumbled feta cheese

Heat 1 tablespoon of oil in a 12-inch skillet over medium heat. Cook onion until just softened, about 5 minutes. Set aside.

Divide dough into two equal balls. On a well-floured surface, use a floured rolling pin to roll each ball into a 10-inch circle. Place on large cookie sheets or pizza pans. Brush each crust with 1 tablespoon of olive oil.

Heat oven to 425 F.

Spread pizza dough with pesto sauce to within 1 inch of edge. Top with red onion, artichoke hearts, chicken, mushrooms, olives and feta cheese. Bake for 15 minutes or until crust is golden.

Photo and recipe courtesy of Cans Get You Cooking

 

Thin-Crust Breakfast Pizza

  • 1 flatbread pizza crust
  • 1/2 cup cheddar cheese
  • 2 eggs, lightly scrambled
  • 3 ounces sausage, cooked and crumbled
  • 2 ounces yellow peppers, diced
  • 2 ounces red peppers, diced

Heat oven to 375 F.

Place flatbread on a cookie sheet and bake for 2 minutes. Remove from oven. Top with cheese, eggs, sausage and peppers. Return to oven and bake for 4 more minutes or until cheese melts.

Grilling method: Heat grill to 375 F. Bake flatbread on grill for 1 to 2 minutes. Remove from grill. Top with cheese, eggs, sausage and peppers. Return to grill. Close lid and grill 4 more minutes or until cheese melts.

Courtesy of Flatout Flatbread

 

Arugula Mushroom Pizza

  • 1 flatbread pizza crust
  • 1/2 cup mushrooms, cooked
  • 1/2 cup arugula
  • 6 grape tomatoes
  • 1 tablespoon Parmesan cheese, grated
  • 1 1/2 teaspoons fat-free balsamic vinegar

Heat grill or oven to 375 F.

Bake flatbread for 2 minutes. Remove. Warm mushrooms in a microwave or pan. Top flatbread with arugula, tomatoes and mushrooms. Sprinkle with cheese and drizzle with balsamic vinegar.

Courtesy of Flatout Flatbread

 

Pizza-Bella Mushrooms

  • 4 portabella mushrooms, stems removed
  • 1 cup marinara sauce
  • 12 slices pepperoni
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped

Heat oven to 400 F.

Spray baking sheet with nonstick spray. Place mushrooms on the baking sheet and fill evenly with marinara, pepperoni and cheese. Bake for 10 minutes, or until mushrooms are tender and cheese has melted. Top with basil.

Courtesy of Produce for Kids

 

Tortilla Pizzas

  • 4 8-inch flour tortillas
  • 15 ounces refried black beans
  • 4 fresh plum tomatoes, chopped
  • 4 ounces sliced jalapeños, drained
  • 1 1/3 cups shredded Mexican cheese blend
  • 1 tablespoon chopped fresh cilantro
  • Chipotle-ranch dressing (optional)

Heat oven to 400 F.

Bake tortillas directly on an oven rack for 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.

Bake for 8 minutes or until cheese is melted. Sprinkle with cilantro just before serving. For added flavor, drizzle pizzas with chipotle-ranch dressing.

Courtesy of Rio Luna

 

Bacon Cheeseburger Pizza

  • 1/2 pound ground round beef (85 percent lean)
  • 1 12-inch prebaked pizza crust
  • 1 tablespoon canola oil
  • 1/2 cup ketchup
  • 1 tablespoon prepared yellow mustard
  • 1 cup shredded cheddar cheese
  • 1/3 cup small dill pickle slices
  • 6 slices fully cooked bacon, heated and chopped

Heat gas grill to medium.

Meanwhile, heat a medium skillet over medium-high heat. Add beef. Cook for 5 to 7 minutes or until crumbled and no longer pink, stirring occasionally. Drain.

Brush the bottom and top edge of the pizza crust with oil. Stir together ketchup and mustard in a small bowl. Spread evenly over top of crust.

Top with cooked beef and sprinkle with cheese, pickles and bacon. Grill 5 to 7 minutes or until crust is crisp and cheese melts, rotating pizza if needed.

Courtesy of Ready Set Eat

 

Grilled Strawberry and Basil Dessert Pizza

  • Grilling spray
  • 1 pound strawberries, hulled and quartered
  • 2 tablespoons honey
  • 2 teaspoons granulated sugar
  • 3 tablespoons finely chopped basil
  • 16 ounces cream cheese, softened
  • 2 cups dairy whipped topping
  • 16-ounce ready-to-bake pizza dough

Spray cold grates of a gas grill with grilling spray. Heat grill to medium-low. Meanwhile, in a medium bowl, gently stir together strawberries, honey, sugar and basil. Cover and set aside. In a small bowl, stir together cream cheese and whipped topping. Set aside.

Spray a rimless baking sheet or pizza pan with grilling spray. Roll dough in a 12-inch circle on a lightly floured surface. Carefully transfer to the baking sheet, then directly onto the grill grates.

Grill dough about 2 minutes per side, until lightly charred and cooked through. Spread grilled crust evenly with cheese mixture. Top with strawberries. Serve with additional whipped topping, if desired.

Courtesy of Ready Set Eat

 

Homemade Pizza Dough

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 3/4 cup warm water
  • 1 tablespoon olive oil

Add flour, yeast, salt and sugar to a food processor. Pulse until well combined, about 15 seconds. Add water and oil. Continue to pulse until dough forms a ball, about 30 seconds. Remove dough and knead until smooth. Place dough in a medium bowl. Cover and let rise until doubled in size, about 1 hour.

Courtesy of Ready Set Eat

Floral Spring Brunch

Friday, April 20th, 2018

Add rustic elegance to your Mother’s Day celebration with edible flowers, many of which can be clipped from your garden or planters. Ensure all flowers used are organic. Specialty dried flower petals can be bought online or from most bulk herbal and tea sections at a local market.

 

Spring Rolls Violets and Pansies

  • 1 large bunch watercress, chopped
  • 8 dried spring roll skins (clear rice wraps)
  • ¼ medium cucumber, sliced in strips
  • 1 avocado, sliced
  • Soy sauce, to taste
  • 4 ounces shredded carrots
  • 20 pansies, violets or nasturtium flowers
  • ½ medium red pepper, sliced in strips
  • ½ cup sweet and sour dipping sauce, optional

Prep, wash and slice all vegetables. Lay them on a plate, ready to stuff into spring rolls. Fill one large 10-inch (or wider) shallow pan with water. Soak one rice wrap at a time in the water, getting both sides wet first to prevent curling. Once one is soaked through, place it on a clean plate and fill with vegetables as desired. Place flowers down first, facing outward, so that they show through the rice wrap when rolled.

Season the vegetables with soy sauce before rolling. While filling, soak the next rice wrap. Roll like a burrito so the ends are tucked and not visible. Garnish with more flowers as desired.

Serve with your favorite sweet and sour dipping sauce.
Recipes by Chelsea Ganz; photo by Elisa Weiss

 

Calendula Pizza

  • 3 ounces artichoke hearts, chopped
  • 2 ounces black olives, sliced
  • 4 tablespoons pesto sauce
  • Premade frozen dough for one 15-inch pizza
  • 1 teaspoon balsamic vinegar
  • ½ small zucchini, diced
  • 2 small white mushrooms, diced
  • ½ Roma tomato, halved and sliced
  • ½ small red bell pepper, diced
  • 2 tablespoons dried calendula petals
  • 2 tablespoons olive oil, divided
  • 4 ounces grated Parmesan cheese
  • 2 oyster mushrooms, halved, optional
  • Salt and pepper to taste

Heat oven to 375 F.

Thaw and roll out the pizza crust. Lightly sauté all vegetables in 1 tablespoon of olive oil and balsamic vinegar. While vegetables are sautéeing, bake the crust for five minutes.

Remove the crust from the oven and baste with 1 tablespoon of olive oil. Layer with pesto sauce, then veggies. Top with Parmesan. Bake for 15 to 20 minutes, or until crust is cooked through and golden brown, and cheese is melted.

 

Blueberry Rose Chocolate

  • 10 dried rose buds, crumbled
  • Fresh roses for garnish, optional
  • 3-4 tablespoons raw sugar, to taste
  • 1 teaspoon vanilla extract
  • 1½ cup dark cocoa powder
  • 2 ounces dark chocolate bar, unflavored
  • 3 tablespoons coconut oil
  • ¾ cup cashews
  • ¼ cup fresh blueberries
  • Pinch sea salt

Line a wide freezer-compatible pan or tray with wax paper. Form eight small clusters of cashews, evenly spaced, on the wax paper. Set aside.

In a saucepan over medium heat, melt coconut oil and chocolate together. Whisk in cocoa powder until smooth and creamy. Add vanilla extract, sugar and all but a pinch of the crushed rose buds. Stir thoroughly. Fold in half of the blueberries.

Gently spoon chocolate mixture over the cashew clusters so it mostly coats the nuts, with a few showing through. Before mixture cools, garnish by dropping the rest of the blueberries and sprinkling the rest of the rose buds onto the clusters. Place in the freezer for 30 to 60 minutes, or until solid but not excessively frozen. Enjoy immediately or refrigerate.

 

Garden Fresh Frittata With Squash Blossoms

  • 8 medium eggs, whisked
  • 2 tablespoons olive oil
  • 3 ounces fresh grated Parmesan cheese
  • 4 sprigs fresh basil, finely chopped
  • 1 large heirloom tomato
  • 4 ounces artichoke hearts, drained and chopped
  • ¼ medium yellow onion, diced and sautéed
  • Salt and pepper to taste
  • 5 fresh squash blossoms, washed

Heat oven to 325 degrees. Grease an approximate 9-by-9 inch cast-iron skillet or baking dish with non-stick spray or olive oil. Mix eggs and vegetables in a bowl, saving one sprig of basil for garnish.

Pour the mixture into the baking dish and top with cheese. Cover. Bake for approximately 40 to 50 minutes, or until edges lift slightly from pan and middle is cooked through. Lower the heat if the edges begin browning excessively before middle is cooked. Garnish with pesto and squash blossoms.

Lavender Lemon Bars

Crust
1¾ cups all-purpose flour
3 tablespoons butter or ghee
¼ teaspoon baking soda
Pinch sea salt
¼ teaspoon vanilla extract
2 tablespoons honey

Filling
6 egg yolks
½ cup honey
1 teaspoon lemon zest
½ cup fresh lemon juice
¼ teaspoon vanilla extract
6 tablespoons butter or ghee, solid and cut into pieces
5 to 7 flowering lavender sprigs, flowers removed by pulling along the stem

Heat oven to 325 F. Grease an 8-inch-by-8-inch baking dish and line with parchment paper.

Crust
Place flour, butter, salt and baking soda in a food processor. Pulse no more than 10 times. Add honey and vanilla and mix/form into firm dough. Remove dough and press into the baking dish. Bake for 8 minutes. Remove and cool.

Filling
While the crust is cooling, whisk together egg yolks, honey, lemon zest, juice and vanilla. Add ¾ of the lavender flowers so their flavor will infuse the filling as it is cooked. Heat in a saucepan over low heat, slowly adding butter and stirring continuously. Continue to cook and stir until a thick pudding consistency forms. Remove from heat and strain using a metal mesh strainer. Refrigerate for approximately 30 minutes.

Pour the filling into the crust and smooth. Bake at 325 F for 15 to 20 minutes or until filling is set. Remove from oven and refrigerate for at least 5 hours. When ready to serve, remove from the pan by lifting the parchment paper. Slice into squares and garnish by sprinkling with the remaining lavender flowers.

A Taste of Asian Fusion

Tuesday, March 20th, 2018

Photo courtesy of Holland House

Sizzling Asian Vegetable Fried Rice

  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh garlic
  • 1/2 cup chopped yellow onions
  • 1 cup small white mushrooms, quartered
  • 1/2 cup chopped carrots
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped red bell peppers
  • ½ cup chopped yellow bell peppers
  • 3 cups cold, cooked, long-grain white rice
  • ½ cup white cooking wine
  • 2 tablespoons oyster sauce
  • 1/2 cup green onions, sliced 1/4-inch thick
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon ground black pepper

Heat a heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry for 1 to 2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini and bell peppers. Stir-fry for 3 minutes. Add rice. Stir-fry for 3 minutes.

Add cooking wine. Stir-fry for 2 minutes, or until dry. Add oyster sauce. Stir-fry for 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to a dish or bowl and serve.

To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

Recipe and photo courtesy of Holland House

 

Korean-Chinese Fusion Cauliflower Bites

  • 6 cups cauliflower florets
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon kosher salt
  • 1/4 cup sherry cooking wine
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 small yellow onion, finely chopped
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon Korean-style chili flakes
  • 1/4 cup chopped green onions
  • 1 tablespoon toasted sesame seeds

Heat oven to 400 F.

In a large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on a nonstick baking sheet. Bake for 10 to 12 minutes, or until golden brown and tender.

In a small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended. Set aside.

In a large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic. Cook for 2 to 3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.

Return the pan to the stove and adjust to medium heat. Bring to a simmer, stirring constantly. Continue cooking and stirring for 1 to 2 minutes, or until thickened. Add cauliflower. Stir to coat.

Transfer cauliflower to a serving dish. Top with green onions and sesame seeds.

Courtesy of Holland House

 

Lettuce-Wrapped Korean Short Ribs

  • 3 tablespoons packed dark brown sugar, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 pounds thinly sliced boneless beef short ribs
  • 1 cup cooking wine
  • 6 tablespoons toasted sesame oil
  • 1/4 cup roasted garlic paste
  • 2 tablespoons soy sauce
  • 1/2 cup chopped green onions, divided
  • 1 teaspoon cornstarch
  • 1 head fresh romaine lettuce, separated into large leaves
  • 1/2 cup sliced red radishes
  • 1/2 cup shredded fresh carrots

In a small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over ribs, gently rubbing into both sides. Place in a resealable plastic bag.

In a bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of the mixture into the bag with the meat. Add 1/4 cup green onions. Refrigerate at least 1 hour or up to 12 hours.

To make a dipping sauce, whisk remaining wine mixture and cornstarch in a small saucepan until smooth. Bring to simmer over medium heat, whisking constantly. Cook for 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.

Heat grill to medium-high.

Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill for 1 to 2 minutes on each side, or until golden brown and cooked through.

Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Courtesy of Holland House

 

Street Noodles With Sesame Sauce

  • 1 pound refrigerated Asian-style egg noodles, uncooked
  • 13.5 ounces sesame sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon sambal oelek (red chili paste)
  • 1/2 cup chopped green onions
  • 1 tablespoon toasted sesame seeds

Cook noodles according to package directions. Meanwhile, stir together sesame sauce, sesame oil, garlic, ginger and chili paste in a large bowl. Add cooked noodles and toss to coat. Sprinkle with green onions and sesame seeds and serve.

If you can’t find refrigerated Asian-style noodles, use a dry noodle instead.

Courtesy of Ready Set Eat

 

Asian Hot-Pot Broth With Tangy Chili Sauce

Hot-Pot Broth

  • 2 teaspoons vegetable oil
  • 1 large sweet onion, thinly sliced
  • 64 ounces beef stock
  • 1/4 cup red curry paste
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon garlic powder
  • 1 teaspoon ground ginger
  • 2 tablespoons lime juice

Tangy Chili Sauce

  • 1/2 cup sweet red chili sauce
  • 3 tablespoons lime juice
  • 1 pound flank steak, thinly sliced
  • Lo mein noodles, cooked
  • Assorted mushrooms, sliced
  • Baby bok choy, coarsely chopped
  • Crunchy Chinese noodles

To make broth: Heat oil in a 6-quart stockpot over medium-high heat. Add onion. Cook and stir until tender, about 3 minutes. Stir in beef stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes. Stir lime juice into broth before serving.

To make tangy chili sauce: In a small bowl, mix red chili sauce and lime juice. Cover and refrigerate.

To serve, pour broth into a heated 6-quart electric slow cooker or hot pot. Cook steak in broth for about 2 to 3 minutes, or until desired doneness.

Place lo mein noodles in bowls. Ladle broth and steak over top. Stir in chili sauce. Top with mushrooms, baby bok choy and Chinese noodles.

Courtesy of McCormick