Category: Recipes

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The Summer “Crunch”

 

Pickles and summer go together like cherries and ice, ice cream and sticky faces, picnics and grass stains, and sweet and tangy relish on a hot-off-the grill burger. Crisp dill-infused spears of zucchini use up the inevitable glut of the loved and loathed summer squash. Blushed tangy purple onions that kick up the juiciest of tacos. Sweet and sour cherries next to creamy cheeses spread over crackers at a grown-up picnic.
 
Notice I didn’t even mention little dimpled cucumbers? Usually when the topic of pickles comes up, dill pickles or bread and butter pickles seem the most pressing choice, but in our house pickles come in all shapes and sizes. I’ve pickled peaches, onions, cherries, strawberries, prunes, zucchini, fennel, carrots and peppers. 
 
My other standard practice in pickling is to skip the water bath. I stick to small batches and store them in the fridge. Refrigerator pickles come together quickly and are a clever way to use up the bountiful produce available this time of year.  
 
My recipe in this newsletter uses a mix of summer vegetables: zucchini, carrots and fennel. The spices and herbs can be altered to your desire. In under 20 minutes you’ll have a fridge loaded with fresh pickles. I can’t seem to wait more than a day to start enjoying them, but if you are more patient than I, then a few days bathing in the potent brine will do the vegetables well. 
 
Use these pickles as a bright summer appetizer, alongside a grilled burger or as a healthful snack. Once you’ve discovered the simplicity and delight of fridge pickles, it’s quite possible there will be little room in the refrigerator for anything else. Not a bad problem to have, I’d say.
 
MIXED VEGETABLE FRIDGE PICKLES
 
Ingredients: 
2 zucchini
2 carrots
1 fennel bulb (with fronds attached) 
3 garlic cloves, peeled and halved
1 teaspoon whole coriander
2 teaspoons fennel seed
2 teaspoons mustard seed
½ teaspoon chili flakes
3 Tablespoon kosher salt, divided
1 ¼ cup water
2 ½ cups apple cider vinegar
¼ cup sugar 
 
Directions:
Cut the zucchini into spears that fit the height of the jars you are using. Place the spears in a bowl with ice water and sprinkle with 1 Tablespoon of the salt. Submerge the zucchini in the water, weighing them down with a plate. Let sit for 30 minutes to 1 hour. This will keep the spears crisp when pickled.
 
Cut the carrots in the same manner as the zucchini. Slice the fennel in ¼” pieces, reserving the fennel fronds. Set vegetables aside.
In a saucepan combine the remaining ingredients, including the 2 Tablespoons salt. Bring to a simmer then turn off heat.
 
Place the cut vegetables in clean jars. Add a couple pieces of fennel frond to the jar(s).
 
Carefully pour the hot brine over the vegetables until submerged. Cover and refrigerate for at least one day. Well-sealed refrigerator pickles will keep for 1 month.
 
*NOTE: While I have never had the experience of making classic cucumber based pickles I do have discerning tastes and have garnered highly opinionated perspectives on a good pickle in which I am happy to share with you. A good pickle is well balanced with a bright vinegar bite, I like a touch of heat and nice balance of salt with a whisper of sweetness. The greatest classic pickle I ever met had all these things plus a satisfying crunch that is hard to find in a homemade pickle. The key was a grape leaf tucked into the jar. Apparently grape leaves have a substance that inhibits the enzymes that soften the pickles. The source of these enzymes is located in the blossom end of the cucumber, so you could simply remove that part and achieve the same affect.
 
Makes one quart.
Inspired by Bon Appetit, August 2011
 
by Ashley Rodriguez
 
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Quinoa Salad with Cucumbers and Bell Peppers

Quinoa Salad with Cucumbers and Bell Peppers

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Ingredients Method

Ingredients
  

  • 2 cups uncooked quinoa
  • 2 tablespoons extra virgin olive oil
  • 1 lemon
  • 1/2 cup cucumber peeled, seeded, finely diced
  • 1/4 cup diced red bell pepper
  • Salt and freshly ground black pepper

Method
 

  1. To cook the quinoa: Heat a medium sauce pan over medium-high heat. Add the quinoa and bring to a simmer. Reduce the heat to simmer gently for about 15 minutes or until the quinoa is tender but not mushy. Drain and transfer the quinoa to a baking sheet to cool. Once cool, fluff the quinoa with a fork and reserve. Toss the cooled quinoa, cucumbers and bell peppers in a large bowl. Slowly add the olive oil, lemon juice, and salt and pepper to taste.

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Grilled Nectarines

Grilled Nectarines

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Ingredients Method

Ingredients
  

  • 2 Nectarines
  • 2 teaspoons of balsamic vinegar
  • 2 teaspoons of olive oil
  • 2 teaspoons of honey
  • 1 teaspoons of vanilla extract
  • Vanilla ice cream optional

Method
 

  1. Halve and core the nectarines and place in medium bowl. Pour vinegar, oil, honey and vanilla extract over nectarines and let marinate for a few minutes. Make sure to reserve some of the liquid for brushing while the nectarines are on the grill.
  2. Place the fruit cut side down on the grill for 1-3 minutes, then turn the slices up and spoon some of the marinade over. It will pool in the center and caramelize. Grill for an additional 1-3 minutes, until fruit is very soft to the touch.
  3. Place a few scoops of ice cream in a bowl and top with the nectarines and the remaining balsamic mixture and enjoy!
  4. Original recipe and image source: http://acozykitchen.com/grilled-nectarines-other-4th-of-july-fare/

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Roasted Beet and Corn Salad

Roasted Beet and Corn Salad

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Ingredients Method

Ingredients
  

  • 3-4 beets
  • 2 corns
  • Olive oil
  • 2 Tablespoons Italian flat leaf parsley chopped
  • Juice from one lemon
  • 2 tablespoons red wine vinegar
  • 1 shallot minced
  • salt and pepper to taste

Method
 

  1. Roast beets: trim the greens off the top (about 1/2 inch), scrub the beets clean, put them on a pan with a splash of water, seal tightly with aluminum foil, and roast at 400F for one hour. Then let them cool (very important!) for about 20-30 minutes before you peel and cut them up.
  2. Roast corn, you can do it on the grill or follow steps above.
  3. When beets and corn have cooled to room temperature, combine them in a medium/large bowl with the parsley, lemon juice, vinegar, and shallot. Mix well. Season with salt and pepper to taste. Serve room temperature or chilled.
  4. Original recipe and image: http://willblog4food.wordpress.com/2009/06/30/roasted-beet-and-corn-salad/

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FINGERLING POTATOES – CRISPY OR NOT

FINGERLING POTATOES – CRISPY OR NOT

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Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs. fingerling potatoes
  • 1/4 cup + 2 tablespoons. kosher salt
  • Several sprigs of rosemary and thyme rinsed
  • 2 cloves garlic smashed
For crispy, you’ll also need
  • Olive oil
  • Kosher salt
  • A few more sprigs rosemary and thyme leaves removed and minced

Method
 

  1. Place fingerlings in a pot. Cover with approximately one inch of water. Add the salt, whole stems of the herbs and garlic. Bring the pot of water to a boil, then turn off the heat. Let the potatoes cool completely in their liquid before proceeding.
  2. Once cool, you can drain and then eat the potatoes as they are or you can proceed to step #3 and brown them to make them crispy. These potatoes are wonderful to have on hand — they are truly delicious cooked as they are, sliced and tossed into salads or just eaten straight out of the refrigerator. You can also serve with a dipping sauce such as aioli.
  3. If you want to crisp the potatoes up a bit, slice the potatoes in half on a bias (or leave them whole if they are really small). Then, heat a pan (preferably cast iron or carbon steel or stainless steel) over med-high heat. Add a thin layer of olive oil and swirl the pan to coat the bottom — the pan and oil should be very hot before adding the potatoes. Add the potatoes, shake the pan once and then let them be. Do not disturb them for a minute or two. Check one before trying to shake the pan or stir them with a spoon — you want that edge to get crispy and it won’t get crispy if you try to move them too quickly.
  4. Once the fingerlings are browning nicely, shake the pan, toss in the herbs and give them a pinch more of kosher salt. Serve immediately. Try eating them with Sriracha hot sauce. Yum!

Notes

Serves 2-4

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Overnight, Fresh Fruit Refrigerator Oatmeal

When we came accross this recipe, we thought: "Perfect! The equivalent to a "Salad in a Jar" for breakfast!".  These individual breakfast mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). High in protein, calcium & fiber; low in fat & sugar.

When it comes to flavors, the options are endless! They all start with the same basic ingredients and procedure:
 
BASIC INGREDIENTS: (per serving or 1 pint mason jar)
  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
FLAVORS:
Mango Almond
  • 1/4 teaspoon almond extract
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced mango (approx. half of a small mango)
Blueberry Maple
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)
Apple Cinnamon
  • 1/2 teaspoon cinnamon
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup unsweetened applesauce, or enough to fill jar
Banana Cocoa
  • 1 tablespoon cocoa powder
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)
Banana Peanut
  • 1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)
Raspberry Vanilla
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raspberry jam, preserves, or spread
  • 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar
PREPARATION:
  1. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (except fruit). Put a lid on the jar and shake to combine.
  2. Add fruit and stir gently until combined.
  3. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me. During the overnight soak, the oats and chia seeds absorb the liquid and soften them up.
Original recipe and images: http://www.theyummylife.com/Refrigerator_Oatmeal
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Sauteed Rainbow Chard and Mushrooms – Gluten Free

Sauteed Rainbow Chard and Mushrooms – Gluten Free

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Ingredients Method

Ingredients
  

  • 1 “bundle” of Rainbow Chard leaves stripped from the stem and roughly chopped
  • 3 fresh Garlic Cloves minced
  • 2 Tablespoons Gluten-Free soy sauce or salt
  • 2 cups Fresh Mushrooms cleaned and stems trimmed
  • Olive Oil for sauteeing
  • Grated Parmesan Cheese to taste

Method
 

  1. Clean the mushrooms by spritzing them with an organic fruit and veggie wash, then rinse in cold water. Then, trim ends off of the stems.
  2. In a saute pan, set to medium heat, add some olive oil. If you are using the chard stems, start sauteing these first as they will take longer to soften up. Sautee mushrooms, as they start to brown add soy sauce and garlic.
  3. Add the leaves of the chard and allow to wilt. Top with Parmesan cheese (optional)
  4. Original recipe: http://www.adventuresofaglutenfreemom.com/2010/04/rainbow-chard-sauteed-with-mushooms/

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Spinach Raspberry Salad with Raspberry Vinaigrette!

Nothing says summer like spinach, raspberries, almonds and cheese, all in one salad! It is definitely worth it to make your own dressing, you’ll just love the freshness of it!

Spinach Raspberry Salad with Raspberry Vinaigrette!

Print Recipe
Ingredients Method

Ingredients
  

  • 6-8 cups fresh spinach
  • raspberries to taste
  • blueberries or strawberries or mandarin oranges to taste / optional
  • ½ c. chopped almonds
  • blue or feta cheese
Raspberry Vinaigrette
  • 1 pint fresh raspberries
  • 2 T. lemon juice
  • 2 T. red wine vinegar
  • 4 tsp. dijon mustard
  • 2 T. sugar
  • 2/3 c. olive oil

Method
 

  1. Toss together salad ingredients, serve with raspberry vinaigrette.
  2. For the raspberry vinaigrette: Blend first 5 ingredients together well in blender. Slowly add olive oil. Refrigerate until ready to serve.
  3. Original recipe: http://www.favfamilyrecipes.com/2012/04/strawberry-and-spinach-salad.html

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Banana Bread Crepes

Banana Bread Crepes: a versatile recipe you can serve for breakfast, dessert or a mid-afternoon snack!

Dust them with powdered sugar or dollop them with a little plain yogurt mixed with a spoonful of maple syrup and drop of vanilla extract and everyone will love them! You can also try them with fresh fruit, ice cream, caramel sauce … the possibilities are endless!

Banana Bread Crepes

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Ingredients Method

Ingredients
  

  • 4 tablespoons butter melted and cooled slightly, plus extra for greasing pan
  • 1 large ripe banana
  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 4 large eggs
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cloves

Method
 

  1. Make the crepe batter: Blend banana in a food processor until totally smooth. Add melted butter, blend again. Add remaining ingredients and blend until they are combined. Transfer batter, which will look pretty thin, to a bowl (even easier later if it has a spout), cover with plastic wrap and chill for at least an hour, preferably overnight, and up to two days. When you remove the batter, it will seem surprisingly thick. Stir it to redistribute the ingredients before using it.
  2. Cook the crepes: Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 to 3 minutes. Flip* the crepe and cook it for 30 seconds on the other side, before transferring it to a plate to cool. Repeat with remaining batter. You can stack your crepes and they should not stick together. Let crepes cool completely.
  3. Original recipe: http://smittenkitchen.com/2012/04/banana-bread-crepe-cake-with-butterscotch/

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Cauliflower and Spinach Enchiladas

1 head of Cauliflower (chopped raw in food processor to resemble grains of rice)
2 cups of cooked chopped Spinach (well drained) 
1 teaspoon ground cumin 
1 tablespoon garlic salt 
2 tablespoons taco seasoning 
1/2 cup chopped Cilantro 
1 Green Bell Pepper chopped 
1 Red Bell Pepper chopped 
1/2 Yellow Onion chopped 
1 – jar of Sweet Creek Organic Foods Enchilada Sauce
8 corn tortillas 

1 – 15 ounce can black beans (rinsed and drained)
2 cups grated monterey jack cheese (optional)
1 cup sour cream  (optional)
 

Directions
Preheat oven to 350 degrees. 
 
Spray large sauté pan with cooking spray and over medium high heat sauté; the Green Bell Pepper, Red Bell Pepper, Onion and Cilantro until tender. Add Cauliflower and continue to sauté until the Cauliflower is very tender (about 15 minutes). 
 
Add to Cauliflower the Spinach, cumin, taco seasoning, garlic salt and black beans. Stir until combined and set aside. 
 
In small sauce pan heat enchilada sauce over medium heat. Remove from heat and add sour cream, whisk until well combined. set aside. 
 
Spray 14 1/2 x 9inch casserole dish with cooking spray. 
 
Over high heat warm up tortillas on dry griddle until soft. Fill each tortilla with cauliflower mixture and 1 tablespoon of grated cheese. Roll tortilla up and set seam side down in casserole. 
 
Pour enchilada sauce over filled tortillas and top with more grated cheese. Bake uncovered in oven for 1/2 hour until hot. Remove from oven and let cool for 15 minutes before serving. 
 
May serve with cubes of fresh avocado.
 
Recipe inspired by: http://www.oceanmist.com/recipes/208/recipe_detail.aspx
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Grace & Gratitude in the Seasons of Life

There are seasons in life where the days keep pressing forward and you find yourself struggling to keep up. Perhaps it’s just me who sometimes feels angered for the consistency of the daily routine’s ability to not quit. I kindly ask it to stop so I can catch up, breathe or just take a break for a moment, but life continues and I go through the motions waiting for this season to pass and welcome another, where I live fully engaged and quite possibly one step ahead of our day. 

There are days, many in fact, where I simply don’t feel like doing the things life asks of me. A sink lays crowded with yet another round of dishes, the laundry must be done before the pile topples and swallows one of the children and dinner must be served whether I’m inclined to prepare it or not. But I press in and take it, dirty dish by dirty dish, one load after the other. And I prepare a simple dinner that nourishes even when I’m feeling emotionally malnourished and simply exhausted.
 
If I allow it, these seasons don’t pass without lessons to be learned. In the midst of my routine that refuses to quit, rather than lament it and be bothered by it, I overwhelm it with my thankfulness. Finding joy in life’s daily struggles is a job that requires a lot of you, but the reward is a changed attitude and a new perspective on these otherwise mundane tasks. 
I’m thankful for those dirty dishes, for they signify the blessing of food and of a meal shared together. The laundry overwhelms, but it’s piled high with taekwondo uniforms, grass-stained jeans and jam-stained dresses that inform of healthy bodies and a well-played day.
 
What I’ve also learned is to give myself grace in those days that overwhelm—even in the kitchen. As summer approaches, it really is the perfect time to be a bit of a lazy cook. In this season of continuous bounty, much of the work is done for you by the soil, sun and the farmer. With fresh produce, there is very little action needed on our part to put together an incredibly satisfying meal. 
 
Shaved raw corn tossed with fresh tomatoes, olive oil and salt—perhaps some fresh herbs too if they are around—makes a perfect side salad or a meal if tossed with pasta. Any number of vegetables can be shaved with a vegetable peeler and turned into a quick salad with a simple vinaigrette and perhaps a bit of cheese. I do this all the time with asparagus, carrots and zucchini. 
 
In my recipe (below), a lime-spiked vinaigrette both flavors and tenderizes dark kale. Dinner is ready in no time, as very little cooking is needed to throw together this tostada. Yet, it satisfies both nutritionally and just by the sheer fact that it tastes so fresh and delicious, leaving you with so much to be thankful for. 
 

Photo Credit: notwithoutsalt.com

Jalapeno & Lime Marinated Kale Tostada

Serves 2 very hungry people or 4 less hungry onesith the aid of our juicer and this recipe we’ve been going through kale faster than we can remove those hearty stems. After a lazy soak in lime juice and spice the kale surrenders a bit of its heft while retaining a freshness that is so often lacking in food this time of year.

If you don’t care about skimping on some calories and mess you can fry the tortillas in a shallow pan and a bit of oil around 360°F until golden brown. Or you could also use a small pile of tortilla chips as the base making this recipe even simpler.

Tortillas

Brush 4 tortillas with butter or olive oil, sprinkle with salt, then bake at 400°F for 10-12 minutes or until completely crisp.

Kale Marinade

¼ cup fresh lime juice

2 T olive oil

½ jalapeno, seeded and finely chopped

¼ cup cilantro

¼ teaspoon salt

½ teaspoon ground cumin

4 cups kale, washed, thick ribs removed and roughly chopped

Mix first 6 ingredients in a large bowl. Add the chopped kale and toss to coat. Let sit for 30 minutes.

 

Black Beans

2 teaspoons olive oil

2 garlic cloves

1 T shallot, finely chopped

1 can black beans, rinsed and drained

Sauté garlic and shallots in oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through.

Place baked tortilla on plate, top with warm beans, marinated kale, chunks of avocado and about 1 Tablespoon crumbled Cotija cheese.

 
by Ashley Rodriguez
 
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Okey Dokey Artichoke-y! It's time for some Baked Stuffed Artichokes

Okey Dokey Artichoke-y! It’s time for some Baked Stuffed Artichokes

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Ingredients Method Notes

Ingredients
  

  • 5 large full-size artichokes
  • 1 lemon halved
  • 8 cloves garlic finely chopped
  • 1 onion minced
  • 5 tbsp. extra-virgin olive oil
  • 2 cups dried bread crumbs I grabbed 4 slices of sandwich bread and turned it into bread crumbs in the food processor
  • 1 cup grated good parmesan
  • 2 teaspoons balsamic vinegar
  • 1/3 cup chopped flat-leaf parsley leaves
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper

Method
 

  1. First, you need to prep and cook the artichokes. Cut off the bottom stem so that the artichoke can sit flat. This sort of hurts for us to do, since the stem is so good, too. But for this purpose, you need them to lay flat. Then with a super-sharp knife, and a sharp mind, cut off the top ¾ of an inch or so. This way you can easily stuff with the stuffing. Rub the cut artichoke with the lemon, or don’t it’ll turn brown when you cook it anyway.
  2. You can steam or boil them in seasoned water. That takes about 45 minutes to an hour, depending on the size of your artichokes. Just pull off a leaf from the middle and if it comes off easily, it’s done.
  3. While the artichokes cook, make the stuffing. Add a little olive oil to a pan and cook the onions until soft and then add the garlic until it smells great, just 30 seconds more. Add the cooked alliums to a bowl with the bread crumbs, ¾ cup of grated parmesan, vinegar, and salt and pepper. Taste it.
  4. Let the artichokes cool and drain a bit upside down. Then with a spoon, scoop out the center leaves and hairy choke. You don’t want to eat that part. Rather than removing it come meal time, clean it up now. Just pay attention not to scoop out the heart, just the choke. You’ll be able to tell once you get going.
  5. So, you should have five hollowed out artichokes that are fully cooked and have just the bigger leaves attached.
  6. Stuff the leaves and the centers of the artichokes with the stuffing and stick it under the broiler to heat back up and toast a bit in the oven, just a few minutes. Then before serving, top with the remaining Parmesan cheese and parsley.
  7. You can make it a meal by frying an egg and served on the side but I think it’d be even better cracked into the artichoke before getting stuffed and broiled. Enjoy!

Notes

Source and Baked Stuffed Artichoke image: http://blogs.phoenixnewtimes.com/bella/2012/05/baked_stuffed_artichokes.php

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Savory Rhubarb Lentil with Spinach and Red Peppers (vegan)

Another one of our favorite blogs shares a must-try rhubarb recipe! This dish combines lentils, rhubarb and spinach with sweet potatoes, red pepper and a touch brown sugar.

Savory Rhubarb Lentil with Spinach and Red Peppers (vegan)

Print Recipe
Ingredients Method

Ingredients
  

  • 1 large sweet potato
  • 1 cup of lentils
  • 3 cups of water
  • 1 bay leaf
  • 1 stalk or 2 of rhubarb (diced into small pieces)
  • 1/2 of 1 red bell pepper diced into small pieces
  • 2 cups frozen spinach or 2 cups cooked spinach chopped finely
  • 1 TB olive oil
  • 1/4 tsp fennel seeds
  • 1 TB minced ginger
  • 1 TB cumin powder
  • 1 TB brown sugar
  • salt to taste
  • add a pinch of red pepper flakes for some heat

Method
 

  1. Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water.
  2. Cook sweet potato. My favorite method is baking: Wrap sweet potato in foil and bake at 425 for about 20 minutes or until the skin pulls away from the flesh and the potato is soft. Baking caramelizes the sugar and brings a nice deep flavor to the potato. You can also just peel and cube the sweet potato and steam it.
  3. While lentils are simmering, cut your vegetables.
  4. In a large sauté pan, heat oil, add red pepper flakes and fennel. Add ginger (careful here, this may lead to a minor explosion. Have a lid handy just in case) Add cumin.
  5. Add red peppers and rhubarb to the pan. Sauté for a few minutes. Add spinach and sautée until fully cooked. Add cooked lentils, cooked sweet potato and brown sugar and stir. Add salt to taste.
  6. Serve alone or with a grain like rice or quinoa.
  7. Original recipe from: http://www.scissorsandspice.com/2011/05/spice-in-kitchen-savory-rhubarb-lentil.html

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Sweet and Tangy Roasted Carrots

One of our favorite blogs shares this great recipe with us.

Sweet and Tangy Roasted Carrots

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Ingredients Method

Ingredients
  

  • 2 pounds carrots
  • 1/2 medium onion cut into half moons
  • 1 medium green pepper de-stemed and seeded and cut into strips
  • 2 tbsp olive oil divided
  • 1/2 cup no salt added tomato sauce
  • 2 tbsp apple juice concentrate thawed
  • 2-3 tbsp raw honey start with 2 tbsp and add more if you want a sweeter flavor
  • 2 tbsp cider vinegar
  • 1 tsp sea salt or to taste
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom

Method
 

  1. Preheat oven to 400 degrees. Toss the carrots in 1 tbsp of the oil and lay in a single layer on a baking sheet. Bake until nicely roasted and tender.
  2. While the carrots are roasting heat 1 tbsp oil in a skillet over medium high heat. Add the onions and green pepper and sauté until tender.
  3. Add the remaining ingredients to the pan and bring to a simmer. Reduce heat to low and cook 4-5 minutes.
  4. To serve you can either place the carrots in a serving bowl and pour the sauce over them or serve the carrots with sauce on the side.
  5. Original recipe: http://www.thenakedkitchen.com/sweet-and-tangy-roasted-carrots/

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Blood oranges with rosemary infused honey

INGREDIENTS {makes 4 servings}
 
6 blood oranges  
1/2 cup honey
3 tablespoons of water
3-4 rosemary sprigs plus extra for garnish
 
PREPARATION
– Use a small sharp knife to cut both ends off one orange. stand on board and run the knife from top to botton, cutting away the peel until just the juicy fruit is showing. place orange on side and slice into rounds. remove seeds and arrange oranges into little stacks, adding rosemary for garnish.
 
– Pound rosemary with a rolling pin or the side of a large knife until the rosemary is bruised and extra aroma and flavor has been released
 
– Combine water, honey and rosemary in a pot and heat on very low setting (avoid boiling).  let mixture cook for a few minutes, stirring occasionally. 
 
– Remove honey mixture from heat and let sit for 10 minutes
 
– Remove rosemary from honey mixture and drizzle onto orange stacks.
 
*recipe from http://www.ahouseinthehills.com/ahouseinthehills/2012/1/23/a-fancy-treat-blood-oranges-with-rosemary-infused-honey.html
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Cream of Broccoli

Cream of Broccoli

Print Recipe
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 1 onion chopped
  • 1 stalk celery chopped
  • 3 cups chicken broth
  • 8 cups broccoli florets
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ground black pepper to taste

Method
 

  1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
  4. Original Recipe: http://allrecipes.com/recipe/best-cream-of-broccoli-soup/photo-gallery.aspx

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Orange Blood Marmalade Recipe

Photo credit: Molly Deardorff

For us, lovers of good food, there inevitably comes a time when our creative juices dry up and our inspiration gets whisked out the window. Molly Deardorff shows us a wonderful way to get inspiration from other recipes utilizing what you have available in your kitchen. Molly took inspiration from a Marmellata di Mandarino recipe on the Seattle Times website and tried this recipe using Blood Oranges from this and last week’s box of good. Thank you for sharing Molly!

Orange Blood Marmalade Recipe

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Ingredients Method

Ingredients
  

  • 2 ½ pounds mix of blood and navel oranges
  • 2 ½ cups sugar or more to taste
  • Juice of 2 to 3 lemons

Method
 

  1. Wash 2 or 3 of the oranges and zest them, carefully avoiding the white pith underneath. You should have about a tablespoon. Peel all of your fruit, removing as much of the pith and filaments as possible. Working over a bowl to catch the juices, cut each orange in half around its equator, and pick out any seeds. Place the halves along with any juice they’ve expelled in a food processor and process for about a minute, until you have a chunky purée.
  2. Combine the orange purée, zest, sugar and lemon juice in a large, heavy saucepan. Bring to a boil over medium-high heat, then reduce the heat so it continues to boil gently. Allow the mixture to cook, stirring occasionally, until it sets, about 25 to 30 minutes. To test the set, place a saucer in the freezer for a couple of minutes, then drizzle a teaspoon of hot jam on it. Allow to cool, then run your finger through it. If it holds the trough, it’s set. Also taste for sweetness at this point; if you think it could use more, add a bit more sugar and cook another minute or two; do the same with lemon juice if the acidity needs some perking up.
  3. Pour into hot, sterilized jars, seal tightly and process according to your preferred canning method. Or simply keep in a closed container in the fridge for up to a month.
  4. * recipe can be doubled
  5. **please note: Molly used a combination of blood oranges and navel oranges for the recipe in the photo. If you’re only using blood oranges, your results may look slightly different than the photo.
  6. Original recipe adapted from: http://seattletimes.nwsource.com/html/pacificnw/2017567618_pacificptaste04.html

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