Category: Recipes

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Baked Creamy Corn Casserole

Baked Creamy Corn Casserole

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Cook Time 1 minute
Total Time 1 minute
Ingredients Method

Ingredients
  

  • 1/2 cup milk divided
  • 1/2 cup heavy cream
  • 2 tbsp. butter unsalted
  • 1 1/2 tbsp. sugar
  • 2 tbsp. flour
  • 1 tsp. salt
  • 4-5 cups corn kernels fresh or frozen (thawed) – well drained
  • 2 large eggs
  • 1/4-1/2 cup shredded Asiago optional
  • Chives for garnish

Method
 

  1. Preheat oven to 400F, rack in the middle. Lightly spray a 2 quart baking dish.
  2. In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter. Bring to a boil. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
  3. Whisk together the eggs until well beaten. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute. Remove from the heat and add in the corn and salt mixing to combine. Slowly add in the eggs while mixing the entire time– you do not want the eggs to curdle. Pour the mixture into the prepared baking dish.
  4. Bake for 30 minutes or until the top is puffy and golden brown.
  5. Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.

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Garlic Potato Spinach Stir fry (Lasooni Aloo Palak)

Garlic Potato Spinach Stir fry (Lasooni Aloo Palak)

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. coriander or mustard seeds
  • 1 green chili thinly sliced
  • 4 cloves garlic thinly sliced
  • 1/2 tsp. turmeric
  • 1/2 tsp. paprika
  • 3 medium potatoes peeled and cubed
  • 1/2 tsp. salt
  • 1 medium tomato chopped
  • 1/4 cup chopped cilantro
  • 1 cup water
  • 5 oz. spinach baby or chopped
  • cayenne or pepper flakes for garnish
  • lemon juice for garnish

Method
 

  1. Heat oil over medium heat. Add seeds and cook until well toasted. (For oil free, dry roast the seeds over medium heat until fragrant, then add 2 tbsp water or broth and proceed).
  2. Add the chili and garlic and reduce heat to medium low. Cook until golden, you can also add in1/4 cup cooked onion here.
  3. Add the turmeric and paprika and mix in. Add the potatoes and toss well for a few seconds.
  4. Add tomatoes, cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.( You can add some cooked chickpeas at this point to make it into a meal).
  5. Add in the spinach in2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Taste and adjust salt and flavor. You can also add in some garam masala or curry powder.
  6. Serve with flatbread or rice.

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Stone Fruit Skillet Cobbler

Stone Fruit Skillet Cobbler

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

For the Filling:
  • 2 pounds cored stone fruit peaches, plums, nectarines, cherries, etc…
  • 1/2 – 1 cup sugar
  • 1 tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1 pinch salt
For the Topping
  • 3/4 cup all-purpose flour
  • 3 tbsp. cornmeal
  • 3 tbsp. sugar
  • 11/4 tsp. baking powder
  • 1/8 tsp. salt
  • 5 tbsp. unsalted butter cold and chopped
  • 1/2 cup heavy whipping cream
  • extract sugar for sprinkling
  • vanilla ice cream for serving

Method
 

  1. Preheat the oven to 375 and prep the filling. Core and chop fruit into 1/2” pieces and be sure that any peaches have been peeled. You can keep the skin on plums, cherries, and nectarines. Toss the fruit with the remaining filling ingredients and sugar to taste. I like to start with ½ cup sugar for ripe, sweet fruit. If you’re using any tart or not fully ripened fruit, you’ll likely need about ¾ cup of sugar instead. Only add the full cup of sugar for really sour fruit. Dump the fruit mixture into a 1-1/2 quart baking dish and set aside while you prep the topping.
  2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the butter into the dry ingredients until pea-sized clumps form. Add the heavy whipping cream and stir together until a dry dough comes together. Use a medium cookie scoop or your hands to make little flat rounds of dough to place directly on top of the fruit in the baking dish. Sprinkle with a little extract sugar and baking in the preheat oven for about 35 minutes, or until the topping is golden and the fruit underneath is bubbling. Allow to cool slightly before serving with a scoop of ice cream.

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Corn Chowder

Corn Chowder

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 cups
Ingredients Method

Ingredients
  

For the Corn Stock:
  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 cup heavy cream
For the Corn Chowder:
  • 4 cups corn kernels reserve cobs for stock
  • 4 oz. bacon chopped
  • 1 large onion finely diced
  • 1 large carrot cut into 1/4" pieces
  • 3 stalks celery finely diced
  • 1 lb Yukon gold potatoes peeled and cut into 1/4" pieces
  • 2-3 tsp. sea salt to taste
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper to taste
  • 2 tbsp. chives chopped, to garnish

Method
 

How to Make Corn Stock:
  1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
  2. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
How to Make Corn Chowder:
  1. Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
  2. In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
  3. Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

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Beet and Cabbage Slaw

Beet and Cabbage Slaw

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Prep Time 30 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 1/2 head cabbage
  • 2 medium raw beets
  • 2 carrots
  • 1/2 red onion
  • 1/4 cup fresh flat leaf parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 tsp. salt
  • 1/2 tsp. pepper

Method
 

  1. Wash and core the cabbage
  2. peel the carrots and beets with a vegetable peeler.
  3. Using a food processor, with the slicing disc in place, process the cabbage and transfer to a large bowl.
  4. Install the shredding disc and process the carrots and beets and transfer to the bowl.
  5. Install the chopping blade and process the parsley and transfer to the bowl.
  6. Thinly slice the red onion and add to the bowl.
  7. Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves.
  8. Toss vinaigrette with the cabbage-beet-carrot mixture.
  9. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly.
  10. Add additional salt and pepper to taste and serve.

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Vegan Cabbage Steaks with Tahini Sauce

Vegan Cabbage Steaks with Tahini Sauce

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 Servings
Ingredients Method

Ingredients
  

  • 1 small head cabbage cut into 1 inch steaks
  • 1 clove garlic
  • 1 tbsp. extra virgin olive oil
  • salt and pepper to taste
  • 6 tbsp. coconut milk
  • 1 tbsp. extra virgin olive oil
  • sesame seeds and diced chili peppers optional garnish

Method
 

  1. Preheat oven to 400 degrees F.
  2. Rub garlic on both sides of the cabbage steaks, and brush with olive oil. Season with salt and pepper to taste.
  3. Without overlapping layer cabbage steaks side by side on a baking sheet. Bake for 20-25 minutes, flipping over halfway until browned on both sides.
  4. In a blender combine tahini, mustard, lime juice, coconut milk and olive oil. Blend until smooth.
  5. Serve cabbage steaks drizzled with sauce and sprinkled with sesame seeds and diced chili pepper(optional).

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Steamed Beets

Steamed Beets

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Total Time 50 minutes
Servings: 2 Servings
Ingredients Method

Ingredients
  

  • 4 medium beets about a pound
  • 2 tsp. sherry vinegar
  • 1 tsp. extra virgin olive oil
  • Salt and pepper to taste

Method
 

  1. Scrub beets clean and then place them in a steamer basket and cook for about 30 minutes or until tender all the way through.
  2. Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces.
  3. Toss with vinegar and oil and finish with salt and pepper.

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Beets with Walnuts, Goat Cheese, and Baby Greens

Beets with Walnuts, Goat Cheese, and Baby Greens

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Total Time 2 hours
Servings: 8 Servnigs
Ingredients Method

Ingredients
  

  • 6 medium beets (red and golden) about 1 1/2 pounds
  • 1 cup water
  • 8 cups mixed baby salad greens
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tbsp. white balsamic vinegar
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 tbsp. extra virgin olive oil
  • 1/2 cup crumbled goat cheese 2 ounces
  • 1/4 cup chopped walnuts toasted

Method
 

  1. Preheat oven to 375°. Leave root and 1-inchstem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inchglass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
  2. Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 11/2 teaspoons nuts.

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Sautéed Beet Greens

Sautéed Beet Greens

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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Ingredients Method

Ingredients
  

  • 1 bunch beet greens
  • 1 tsp. extra virgin olive oil
  • 1 clove garlic finely chopped
  • 2 tbsp. golden raisins
  • 1 lemon wedge
  • 1 tbsp. chopped walnuts or pistachios
  • Sea salt and freshly ground black pepper

Method
 

  1. Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
  2. Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt and freshly ground black pepper, and sauté, tossing, until just wilted.
  3. Turn off the heat, add the raisins, a big squeeze of lemon, and toss. Transfer to a platter, top with the walnuts and season to taste with more salt and pepper.

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Summer Fruit Salad with Ginger-Lime Dressing

Summer Fruit Salad with Ginger-Lime Dressing

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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the ginger-lime syrup:
  • 4 ounces ginger root about an 8-inch piece
  • 2 limes
  • 1 1/2 cups granulated sugar
  • 1 cup water
For the fruit salad:
  • 2 cups fresh blueberries
  • 2 cups bite-sized chunks of honeydew melon
  • 2 cups bite-sized chunks of peaches about 2 medium-size peaches

Method
 

For the ginger-lime syrup:
  1. Scrub and rinse ginger and cut into 1/4-inchrounds. Use a vegetable peeler to remove zest from limes.
  2. Combine sugar and water in a small or medium saucepan. Cook until sugar dissolves, stirring occasionally.
  3. Add ginger and lime zest. Bring to a simmer then remove from heat. Set aside for 1 hour.
  4. Strain syrup into a container. Discard ginger and lime zest.
  5. Store syrup in a sealed container in the refrigerator for up to 3 months.
For the fruit salad:
  1. Place blueberries, melon, and peaches in a large bowl. Pour 1/3 cup ginger-lime syrup over fruit. Toss gently to combine.
  2. Taste and add more syrup if desired.

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Blueberry Peach Crumble

Blueberry Peach Crumble

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients Method

Ingredients
  

For the Filling
  • 2 cups blueberries
  • 2 1/2 cups peeled and sliced peaches about 5-6 peaches
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 1/4 tsp. vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
For the Crumble Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 6 tbsp. cold butter diced

Method
 

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.
  3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.
  4. Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

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Leafy Greens with Spicy Garlic Oil

Leafy Greens with Spicy Garlic Oil

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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 cloves garlic thinly sliced
  • 1/4 cup olive oil
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. kosher salt plus more
  • Freshly ground black pepper
  • 2 large bunches Swiss chard

Method
 

  1. Prepare a grill for medium-high heat. Bring garlic, oil, red pepper flakes, and ½ tsp. salt to a boil in a small saucepan over medium. Cook until garlic is golden. Let cool; season with salt and pepper.
  2. Combine greens and oil in a large bowl, massaging oil into greens. Grill until lightly charred and softened, about 1 minute per side.

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Rigatoni Chard Toss

Rigatoni Chard Toss

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 8 oz. rigatoni or large tube pasta
  • 2 tbsp. olive oil
  • 1 bunch chard coarse chop
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • 3 medium tomatoes chopped
  • 1 can cannellini beans rinsed and drained
  • 1/2 tsp. salt
  • 1/8 tsp. crushed pepper flakes
  • 1/8 tsp. fennel seed crushed
  • 1/8 tsp. pepper
  • 1/4 cup minced fresh basil
  • 1/2 cup grated parmesan cheese

Method
 

  1. Cook rigatoni according to package directions.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add Swiss chard and onion; cook and stir 4 minutes. Add garlic; cook 2 minutes longer. Stir in tomatoes, beans, salt, pepper flakes, fennel and pepper. Cook 3-4 minutes longer or until chard is tender.
  3. Drain rigatoni, reserving 1/4 cup pasta water. Add rigatoni, pasta water and basil to skillet; toss to combine. Serve with cheese.

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Roasted Golden Beets and their Greens with Garlic Orange Dressing

Roasted Golden Beets and their Greens with Garlic Orange Dressing

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Total Time 40 minutes
Ingredients Method

Ingredients
  

  • 1 pound golden beets
  • 1 head garlic
  • 3 tbsp. plus 1 tbsp. extra virgin olive oil
  • 1/4 tsp. real salt or to taste
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. fresh squeezed orange juice
  • 1 tbsp. minced onion
  • 1 pinch cayenne pepper
  • 1/4 cup feta cheese optional

Method
 

  1. Preheat oven to 350 degrees. Trim the beet tops, leaving a 1-inch tail, reserving the top greens. Scrub the beets.
  2. Break the garlic up into individual cloves, but don’t peel them. Put the beets and the garlic cloves in a small casserole, add about ½ cup of water and cover with a lid or foil.
  3. Bake until a knife slips easily into the largest beet, about 1 hour; the time will vary depending on the size of the beets.
  4. Meanwhile tear the beet greens off their stems, discarding any yellowed or wilted greens. Cut them into 1-inch ribbons. Set aside.
  5. When the beets are tender, let them cool enough so you can slip off the skins. Trim the tips and tails and cut the beets in wedges or slices.
  6. Squeeze about half the cloves of cooked garlic into a bowl and mash it well with a fork. Add the first 3 tablespoons of olive oil, the balsamic vinegar, orange juice, minced onion, salt and cayenne, and whisk together well. Toss the beets with half of this dressing.
  7. Heat the remaining olive oil in a skillet. Add the beet green ribbons. Cook and stir until the greens are wilted and tender. Toss in the remaining dressing. Season to taste with salt and pepper.
  8. Transfer the greens to a serving plate. Arrange the dressed beets over the greens. If desired, sprinkle with crumbled feta cheese.

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Beet Fried Rice

Beet Fried Rice

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Beets and Aromatics:
  • 1 1/2 tbsp. coconut oil
  • 340 g. beets peeled and finely diced ( 2 medium-sized beets)
  • 1 inch ginger peeled and minced
  • 2 cloves garlic minced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1/8 tsp. ground black pepper
  • 3 tbsp. Thai red curry paste
For the Stir-Fry:
  • 1 crown broccoli cut into florets
  • 1 bell pepper cut into strips
  • 1 onion sliced
  • 1/2 small head purple cabbage chopped
  • 3 cups cooked brown rice
  • 1/2 cup diced pineapple
For the Sauce Mixture:
  • 1/4 tsp. fresh orange juice
  • 2 tbsp. fresh lime juice
  • 1/4 cup low-sodium soy sauce

Method
 

  1. Heat the coconut oil in a large, wide pan over medium-high heat. Add the diced beets and stir well. Continue to cook, stirring frequently, for 5 minutes or until beets are starting to soften. Add the ginger and garlic and cook for 30 seconds, until fragrant.
  2. Add the cumin, coriander, turmeric, and black pepper, and stir. Immediately add the Thai red curry paste. Cook, stirring constantly, for about 2-3 more minutes or until fragrant.
  3. Next add your vegetables to the pan and stir well; continue to cook while stirring frequently until the vegetables have turned bright in color and are crisp-tender. Add the cooked rice and diced pineapple and stir to combine. Finally, add the sauce to the pan and cook, stirring frequently, until hot throughout.
  4. Served warm, garnished with chopped scallions, toasted cashews, and other accompaniments as desired.

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Beet Carpaccio with Oregano Vinaigrette

Beet Carpaccio with Oregano Vinaigrette

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Total Time 2 hours 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Beets:
  • 4 medium-large golden beets trimmed and scrubbed
  • 3 tbsp. olive oil
For the Oregano Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 1 tbsp. red wine vinegar
  • 1 clove garlic smashed
  • 2 tsp. freshly squeezed lemon juice
  • 1/2 tsp. lemon zest
  • 1 tsp. fresh oregano, finely minced
  • salt and pepper to taste
  • 1/4 cup Cotija cheese crumbled
  • Whole oregano leaves for garnish

Method
 

  1. For the Beets: Preheat oven to 375 degrees F. Line a 8×8baking pan with aluminum foil. Place the beats in the prepared pan. Drizzle with oil. Cover pan with additional foil to seal. Roast the beets until tender, about 50 minutes. Let the beets stand covered at room temperature 20 minutes. Once cool enough to handle, peel the beets. Place in bowl, cover and chill at least 1 hour.
  2. For the Oregano Vinaigrette: In a small mason jar add the olive oil, red wine vinegar, garlic, lemon juice, lemon zest, oregano and salt and black pepper to taste. Cover and shake vigorously for about 20 seconds.
  3. To Assemble: Thinly slice beets. Arrange the beets in concentric circles on a large serving platter. Drizzle with the oregano vinaigrette and cotija. Garnish with additional oregano leaves.

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Easiest Bok Choy Stir-Fry

Easiest Bok Choy Stir-Fry

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 lb bok choy or baby bok choy
  • 8 oz. King Oyster mushrooms sliced
  • 4 slices ginger
  • water for blanching
  • oil for cooking
Sauce:
  • 1 tbsp. vegan "oyster" sauce
  • 1/2 cup water with 2 tsp. cornstarch

Method
 

  1. Prepare the bok choy: Quartered or Halved the bok choy. Clean Bok Choy to remove dirt.
  2. To blanch the bok choy, fill a tall pot or wok with water and bring it to a rolling boil. Then, add a drizzle of oil and season with some salt.
  3. Blanch bok choy for about a minute. Remove bok choy and shake off excess water, then transfer them to a cleaned plate.
  4. Heat up a large wok and add about 1 tablespoon of oil.
  5. Sauté ginger until fragrant and add in the mushrooms. Continue to stir-fry until mushrooms release their aroma or turn slightly golden.
  6. Add in the bok choy and vegan 'oyster' sauce.
  7. Stir-fry bok choy for1-2 minutes and season if needed (adjust the time depending on the amount you have and the size of the bok choy).
  8. Finally, stir in the cornstarch slurry and toss everything until well-combined and cook until sauce is thickened. Remove from the heat and serve warm.

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