Category: Recipes

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Butter Lettuce and Radish Salad with Fresh Herbs

Butter Lettuce and Radish Salad with Fresh Herbs

Print Recipe
Prep Time 40 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • 2 small heads of butter lettuce
  • 4 thinly sliced radishes
  • 1 avocado peeled, pitted, sliced 1/2 inch thick
  • 1/2 cup assorted whole fresh herb leaves (such as tarragon
  • chervil parsley, and cilantro)

Method
 

  1. Whisk oil,
  2. vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste
  3. with salt and pepper.
  4. Cut cores from heads of lettuce, keeping heads intact; rinse
  5. and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape.
  6. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb
  7. leaves over lettuce on each plate. Drizzle salad with dressing and serve.

Notes

Source: www.bonapetit.com

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Old Fashioned Easy Apple Crisp

Old Fashioned Easy Apple Crisp

Print Recipe
Prep Time 1 hour
Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 apples peeled and chopped
  • 2 Tbsp granulated sugar
  • 1 3/4 tsp ground cinnamon divided
  • 1 1/2 tsp lemon juice
  • 1 cup light brown sugar
  • 3/4 cup old fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter diced into cubes
  • Pinch of kosher salt

Method
 

  1. Preheat oven to 350 F degrees. Butter an 8×8 baking
  2. dish, or spray with non-stick cooking spray. Set aside.
  3. In a mixing bowl, add chopped apples, granulated sugar, 3/4
  4. tsp of the cinnamon and lemon juice. Stir to combine, then transfer to
  5. prepared baking dish.
  6. In a separate mixing bowl, add topping ingredients (brown
  7. sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a
  8. pastry cutter to cut the butter into the oat mixture, using a slight downward
  9. twisting motion, until mixture resembled pea-sized crumbs. Alternatively,
  10. you can use two forks or even your hands to cut butter into the mixture.
  11. Spread topping over apples in baking dish, and gently pat to
  12. even it out. Bake 40-50 minutes, until golden brown and bubbly.
  13. Serve warm and enjoy!

Notes

Source: www.thechunkychef.com

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Escarole and Beans

Escarole and Beans

Print Recipe
Prep Time 40 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil divided
  • 2 large heads escarole
  • salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic minced
  • 2 16 ounce cans cannellini beans, undrained
  • 3 sprigs fresh parsley chopped

Method
 

  1. Heat 2 tablespoons olive oil in a large skillet over medium
  2. heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and
  3. crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or
  4. until tender.
  5. In a separate skillet, heat remaining 1 tablespoon olive oil
  6. over medium heat. Stir in garlic. Pour in beans with juices, and simmer until
  7. creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Notes

Source: www.allrecipes.com

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Rapini With Garlic and Red Pepper

Rapini With Garlic and Red Pepper

Print Recipe
Prep Time 7 minutes
Total Time 7 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 bunch rapini
  • 2 Tbs. olive oil
  • 2 to 4 garlic cloves thinly sliced
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 1 pepper diced (red, orange, or yellow)
  • Minced Cashews
  • Salt and freshly ground black pepper to taste

Method
 

  1. Have a large bowl of ice water ready. Bring a large pot of water to a boil over high heat. Salt the water generously. Add the rapini and cook for 2 minutes. Using tongs, transfer the rapini to the ice water and let cool, then drain well in a colander.
  2. In a large nonstick sauteuse or sauté pan over medium-high heat, warm the olive oil. Add the garlic and diced peppers and sauté until golden brown, 45 to 60 seconds. Add the red pepper flakes, cashews and cook until fragrant, about 20 seconds. Add the rapini and cook until heated through, 1 to 2 minutes. Season with salt and black pepper and serve immediately.

Notes

Source: www.williams-sonoma.com

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Arugula And Mango Salad

Arugula And Mango Salad

Print Recipe
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or agave syrup
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste
  • 1 bunch arugula
  • 1 mango cut into cubes
  • ¼ cup sliced almonds

Method
 

  1. To make the dressing, stir together apple cider vinegar,
  2. Dijon mustard, honey or agave, and extra virgin olive oil. Add salt and pepper
  3. to taste. Set aside.
  4. In a large bowl, place the arugula and mango. Drizzle in
  5. some of the dressing and toss to combine. Add more dressing if it’s too dry but
  6. try not to overdress the salad. You can always serve more dressing on the side.
  7. Top with sliced almonds and serve. Enjoy!

Notes

Source: www.ideahacks.com

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Roasted Brussels Sprouts and Pummelo Salad

Yield: 4 Servings | Source: theviewfromgreatisland.com

Ingredients:

For the Salad

  • 1/2 cup sugar
  • 1 cinnamon stick
  • 5 star anise (optional)
  • 1 Tbsp lemon juice
  • 1 large pummelo
  • 1 lb Brussels sprouts
  • 2 shallots
  • 3 Tbsp olive oil
  • large handful cilantro leaves
  • salt and fresh cracked black pepper

  • For the Dressing
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp reserved pomelo marinade
  • 1/4 tsp salt

Instructions:

  1. set oven to 425F
  2. Put the sugar, 7 tablespoons of water, the cinnamon stick and star anise in a small saucepan. Stir to dissolve the sugar, and then bring to a simmer. Cook gently for 1 minute, then take off the heat and add the lemon juice.
  3. Cut the thick skin off the pomelo, being sure to get off all the white part, and segment the fruit with a small serrated knife. Cut the fruit into bite sized pieces and put in a bowl.
  4. Pour the cooled syrup over the grapefruit and let sit for about an hour. After that, remove the cinnamon and anise, and strain the pomelo, reserving the liquid.
  5. Rinse and trim the stem ends off the Brussels sprouts. Peel and chop the shallots into bite sized pieces. Lay the sprouts and the shallots out on a baking sheet. Toss with 3 tablespoons of the oil, 1/2 teaspoon of salt, and black pepper to taste. Roast for about 20 minutes, and then set aside to cool.
  6. Make the dressing by whisking together all the ingredients. Put the sprouts and shallots, along with the pomelo and cilantro, in a large salad bowl.
  7. Serve right away.
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Creamy Artichoke Chicken

Creamy Artichoke Chicken

Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the topping
  • 1 can artichoke hearts rinsed, drained, chopped
  • 3 TBS mayonnaise
  • Zest from 1 lemon
  • Juice of ½ a lemon
  • ½ cup Parmesan cheese grated
  • 3 cloves garlic minced
  • ½ tsp crushed red pepper
  • 1 sprig fresh rosemary minced
  • Salt and pepper to taste
  • For the chicken
  • 4 chicken breasts
  • 1½ cups flour
  • Salt and pepper
  • , to taste
  • 2 sprigs rosemary minced

Method
 

  1. Mix all the topping ingredients together, set aside.
  2. Take the chicken and butterfly each one, also making crisscross marks with a knife on the bottom of the breast to make it more tender.
  3. Mix flour, salt, pepper and rosemary in a gallon size zip lock bag. Add chicken and toss to coat.
  4. Heat skillet over medium heat with 2 TBS olive oil.
  5. Cook chicken for about 5 min on each side until golden brown and no longer pink inside.
  6. When chicken is done place on a baking sheet. Place a heap of the topping on top of each chicken breast, covering most of the breast.
  7. Broil chicken until the topping starts to bubble and turns golden. This should take between 3-5 min.

Notes

Source: www.askannamoseley.com

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Roasted Stuffed Butternut Squash

Roasted Stuffed Butternut Squash

Print Recipe
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Veggies and Quinoa
  • 3/4 cups rawquinoa
  • 1 Tbsp avocado or coconut oil
  • 3 cups shiitake mushrooms sliced
  • 2 Tbsp coconut aminos or tamari
  • 2 cloves garlic minced
  • 2 cups chopped kale
  • 1/2 cup chopped walnuts or other nut
  • Squash
  • 1 large butternut squash halved lengthwise
  • 1 Tbsp avocado or melted coconut oil
  • 2 Tbsp coconut sugar
  • 1/4 tsp ground cinnamon
  • Pinch of sea salt
  • For Serving
  • 1 cup balsamic vinegar reduced down on stovetop
  • 2 medium cipollini onions or shallots sautéed

Method
 

  1. Preheat oven to 400 degrees and set out a baking sheet with parchment paper or grease a 9×13-inch baking dish.
  2. Prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
  3. Halve the squash lengthwise (tip and stem). Scoop out seeds, then brush with oil and sprinkle with coconut sugar, cinnamon, and salt. Place cut-side downon a lined baking sheet or baking pan.
  4. Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes or until a knife easily pierces the squash.
  5. In the meantime, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer and cook for about 12-15 minutes. Set aside to cool. It will thicken as it cools.
  6. Once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. Add oil or water and quinoa. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half the coconut aminos for flavor. Then remove from skillet and set aside.
  7. To the still hot skillet add the mushrooms and the other half of the coconut aminos. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and walnuts (optional) and sauté for another 1-2 minutes. Add quinoa back to the pan and toss to coat (see photo). Set aside.
  8. Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.

Notes

Source: www.minimalistbaker.com

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Zuppa Toscana Creamy Potato & Kale Soup with Italian Sausage

Zuppa Toscana Creamy Potato & Kale Soup with Italian Sausage

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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 Lb Italian sausage or veggies, canned beans, etc.
  • ¼ teaspoon red pepper flakes or to taste
  • 3 cloves garlic minced
  • 1 onion diced
  • 4 cups chicken broth
  • 3 small russet potatoes thinly sliced
  • 2 cups kale finely chopped
  • 1 cup heavy cream
  • salt and pepper to taste

Method
 

  1. In a large pot over medium heat, add the olive oil.
  2. Brown the sausage until no longer pink.
  3. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes.
  4. Add the chicken broth, potatoes, and kale.
  5. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes.
  6. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste.
  7. Ladle into soup bowls and serve.

Notes

Source: www.alaskafromscratch.com

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Potato, Leek and Celery Root Soup

Potato, Leek and Celery Root Soup

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Prep Time 40 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 sweet onion peeled and chopped
  • 3 leeks white and green parts (chopped)
  • 1 clove garlic peeled and chopped fine
  • 3 med. potatoes peeled and chopped
  • 1 knob of celery root peeled and chopped
  • 1 bay leaf
  • 2 quarts vegetable stock or water
  • 1 tbsp minced fresh thyme marjoram, or basil
  • Sea salt and freshly ground pepper
  • Fresh chopped parsley dill, or chervil for garnish

Method
 

  1. In large 4 or 5-quart pot, heat the olive oil over medium heat.
  2. Add onion, leek and garlic, and sauté until the onion is translucent, about 5 minutes.
  3. Add the chopped potatoes, celery root and bay leaf.
  4. Stir the vegetables, and then add the stock.
  5. Bring the soup to a boil, cover the pan, reduce heat to low and simmer 20 minutes, or until vegetables are fork tender.
  6. Add the thyme, sea salt and pepper to taste.
  7. Cook an additional 5 minutes.
  8. Remove bay leaf, and puree soup with a vertical blender.
  9. Ladle the soup into bowls and garnish with fresh herbs.

Notes

Source: www.thespruceeats.com

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Parsnip and Shiitake Lettuce Cups

Parsnip and Shiitake Lettuce Cups

Print Recipe
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 large shallot minced about 2 ounces
  • 1 clove garlic minced
  • 8 oz. parsnips peeled and cut into very small dice
  • 4 oz. shiitake mushrooms w/o stems, thinly sliced
  • ¼ cup water
  • 1 tbsp soy sauce
  • 1 tsp Tabasco®
  • 8 large lettuce leaves iceberg

Method
 

  1. Preheat a large skillet over medium high heat.
  2. When hot add oil, shallot, and garlic. Stir gently for 90 seconds and add the parsnips and shiitakes.
  3. Cook over medium high heat, stirring every couple of minutes, until parsnips and mushrooms are tender and browned.
  4. Increase heat to high and add ¼ cup of water, soy sauce and Tabasco. Stir constantly until all excess liquid has all evaporated.
  5. Remove from heat and transfer to a serving bowl.
  6. Divide among lettuce leaves and fold or roll to make wraps.

Notes

Source: www.pku.com

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Roasted Red Cabbage Soup

Roasted Red Cabbage Soup

Print Recipe
Prep Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 5 cups large-chopped red cabbage 1/2 large head
  • 2 cups large-chopped tomatoes
  • 1 1/2 cups chopped red onion
  • 1 cup chopped red bell pepper seeds removed
  • 1 cup chopped green bell pepper seeds removed
  • 1 rounded cup chopped pink or yellow apple
  • 1 cup peeled chopped winter squash
  • 2 cloves peeled garlic
  • 1 tablespoon high-temp cooking oil
  • Salt & pepper
  • 4 cups vegetable broth
  • 1 teaspoon ground paprika
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon lemon juice
  • Fresh dill sprigs optional garnish
  • Sour cream or plain yogurt optional
  • 1/4 cup dry squash seeds
  • 1/4 teaspoon garlic lemon salt

Method
 

  1. For the soup, preheat oven to 400F, and line a large baking sheet with parchment paper or a silicone mat. Place cabbage, tomatoes, red onion, bell peppers, apple, squash, and garlic onto baking sheet, drizzle with oil and toss to evenly coat.
  2. Roast for 30 minutes, stirring veggies around halfway through. Once tender, with lightly-browned edges, transfer baking sheet contents to a large soup pot. Add 4 cups of vegetable broth to pot and bring to a boil over medium-high heat. Once boiling, adjust heat to medium-low, cover with lid and simmer for 15 minutes.
  3. Next, in a blender or food processor, carefully puree roughly 1/2 of the fruits/veggies. You can also use an immersion blender, though it may take longer, and not be as smooth.
  4. Return pureed mixture to the pot, and stir in paprika, marjoram, and lemon juice. Simmer for 5 minutes, while prepping squash seeds. After 5 minutes, season with salt and pepper, to taste.
  5. For the toasted squash seeds, warm oil in a small pan over medium heat. Once hot, add squash seeds to pan and toast them until golden brown, stirring occasionally, for 3-5 minutes. In the last minute, add garlic lemon salt, and stir to coat seeds evenly.
  6. Once ready to serve soup, garnish each bowl with a dollop of sour cream or plain yogurt, fresh dill, and 1 tbsp. toasted squash seeds.

Notes

Source: www.veganyackattack.com

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Zucchini Pear Salad – Susan O’Connor

This week’s recipe was created and submitted by our very own Susan O’Connor, in Everett. Despite not being fond of zucchini or pear, there she was with both in her Box of Good. Combining her creative juices and some orange juice for the dressing, she whipped up this delicious mixture of colors, perfectly balancing the tension between salad items and fruit items. I tested it out on my in-laws last week (always a risky move!), but it was an immediate hit. The dressing really completes the whole thing.

Thank you, Susan!

Salad:

  • 2 zucchini – sliced thin
  • 2 pears – cored and sliced thin
  • 3 Tbsp onion – minced
  • 2 mandarins – diced
  • 1 red pepper – diced
  • 1 cucumber – sliced thin

Dressing:

  • 1 tsp ground allspice
  • 2 Tbsp cider vinegar
  • 3 Tbsp olive oil
  • 1/2 cup orange juice (2 oranges, squeezed)
  • 1 tsp honey/vanilla
  • Pinch of chili flake
  • Salt and pepper to taste
  • Orange zest

Mix dressing, pour over salad and toss.

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Christmas Tree Salad

Christmas Tree Salad

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Prep Time 17 minutes
Total Time 17 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 bunch swiss chard red or green, chopped
  • 1/3 cup pomegranate seeds arils
  • 3/4 cup red grapes sliced
  • 2 mandarin oranges halved, segments separated
  • 1 small onion diced
  • 2 Tbsp dried cranberries or raisins optional
  • 1 small apple chopped
  • 1/4-1/2 cup chopped pecans raw
Dressing
  • 1 Tbsp maple syrup
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1/8 tsp coriander
  • a few pinches of orange zest
  • pinch of cayenne
  • 1/3 tsp salt – or to taste
  • 1/4 tsp black pepper
  • Star topper: 1 slice of toast sliced into a star

Method
 

  1. Simply prep all your ingredients and toss them with the dressing/spices in a large bowl. Toss and mix very well since this will help to distribute the flavors and infuse the chard with flavor.
  2. You can serve right away or chill in the fridge for up to 12 hours in advance before serving. Any longer and your chard will begin to get a bit soft. Serve raw and chilled. Top it! For the “star” tree topper, simply toast any slice of bread and using either your knife (free-hand) or a star-shaped cookie cutter, cut out a toast star to top the tree salad.

Notes

Source: kblog.lunchboxbunch.com

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Sweet Potato and Wild Rice Dressing

Sweet Potato and Wild Rice Dressing

Print Recipe
Prep Time 1 hour
Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2½ cups water
  • ½ cup regular pearled barley
  • ½ cup uncooked wild rice rinsed and drained
  • 2 LB sweet potatoes peeled and cut into ¾” pieces
  • 3 tablespoons olive oil
  • 6 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ¼ cup snipped fresh parsley
  • ¼ cup chopped green onions
  • ¼ cup snipped fresh rosemary
  • ⅓ cup pomegranate arils

Method
 

  1. In a medium saucepan combine the water and barley. Bring to a boil. Stir in wild rice; reduce heat. Simmer, covered, 40 minutes or until tender. Drain off any excess water.
  2. Meanwhile, place a 15×10-inch baking pan in oven. Preheat oven to 450°F.
  3. In a large bowl combine sweet potatoes, 2 tablespoons olive oil, garlic, ½ tablespoon salt and ½ teaspoon pepper. Carefully spread potatoes in heated pan. Roast 25 minutes or until tender and brown, stirring once after 10 minutes.
  4. In a serving dish combine wild rice mixture, sweet potatoes, 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper. Add parsley, green onions and rosemary; toss to combine. Sprinkle with pomegranate arils.

Notes

Source: eatingwell.com

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Hummus Recipe

Hummus Recipe

Print Recipe
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups drained canned chickpeas liquid reserved
  • 1/2 cup tahini
  • 1/4 cup extra-virgin olive oil plus oil for drizzling
  • 2 cloves garlic peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • 1 tbsp ground cumin plus a sprinkling for garnish
  • Juice of 1 lemon plus more as needed
  • Chopped fresh parsley leaves for garnish

Method
 

  1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
  2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Notes

Source: epicurious.com

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Lemon Quinoa with Dill and Zucchini

Lemon Quinoa with Dill and Zucchini

Lemon Quinoa with Dill and Zucchini

Print Recipe Pin Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped green onions about 6
  • 3/4 teaspoon fine sea salt
  • 1 cup quinoa well-rinsed and drained
  • 1 3/4 cups water
  • 1/2 cup dried currants
  • 1 medium lemon
  • 2 cups shredded zucchini about 2 small
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons chopped fresh dill
  • 1/4 teaspoon freshly ground pepper

Method
 

  1. To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add the green onions (the oil might splatter!) and 1/4 teaspoon of the salt and cook, stirring frequently, until the dark green parts wilt but do not turn brown, about 2 minutes. Add the quinoa and cook, stirring occasionally, until the grains start to crackle and turn dry, about 3 minutes. Add the water, the currants, and the remaining 1/2 teaspoon salt; bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 15 to 20 minutes.
  2. Meanwhile, finely grate the zest of the lemon until you have 1 teaspoonful, and then squeeze the lemon until you have 2 tablespoons juice.
  3. To finish, remove the pan from the heat. Stir the zucchini, lemon juice and zest, 2 tablespoons of the sesame seeds, 2 tablespoons of the dill, and the pepper into the quinoa. Taste and adjust for salt and pepper. Cover and let sit for 3 minutes.
  4. Transfer the quinoa to a serving bowl, sprinkle with the remaining 2 tablespoons each of sesame seeds and dill, and serve.

Notes

Source: thekitchn.com

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