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12 ounces sirloin steak 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper
3 tablespoons soy sauce or tamari 2 tablespoons fresh lemon juice 1 tablespoons sesame oil 2 teaspoons sweet white miso 2 teaspoons chili sauce 1/8 teaspoons sugar, honey, or agave (optional)
1 1/2 cup fresh basil leaves 1 cup sliced cucumber 1 cup cherry tomatoes, halved 2 shallots, sliced
Heat a nonstick pan at medium-high heat. Season the steaks with the salt and black pepper. Add the steaks to the pan and cook until desired tenderness. Turning the steaks every few minutes will help it cook more evenly.
Transfer the cooked steaks to a plate and let stand for 8-10 minutes before slicing.
Prepare the Dressing by mixing all the ingredients.
Combine the Salad’s ingredients in a salad bowl. Drizzle 3/4 of the Dressing mixture over the salad and toss gently.
Divide the salad into 4 servings and top each plate with sliced steaks. Drizzle the remaining dressing on the steaks.
You can reduce the fresh basil leaves to 1/2 cup and add 1 cup of mixed spring greens.
Tarragon Scallops on Asparagus Spears
From Diabetic Living
1 1/4 lbs. sea scallops
1 cup water
1 lb. asparagus spears, trimmed
2 medium lemons
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 tablespoon chopped fresh tarragon
Thaw scallops and set aside. Bring water to boil in a large nonstick skillet over medium high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender crisp. Drain well, place on a serving platter, cover lightly to keep warm.
Cut one of the lemons in wedges. Finely shred 1 teaspoon peel from the remaining lemon. Squeeze 2 tablespoons juice from the lemon.
Pat scallops dry with paper towels. Sprinkle scallops with black pepper and salt.
Wipe the skillet dry. Heat oil over medium heat. Working in two batches, cook the scallops 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center. Place the cooked scallops atop the asparagus and keep warm.
Add the vegetable oil spread, lemon peel, 1 tablespoon of the lemon juice, and the tarragon to the skillet. Cook 1 minute to thicken slightly. Add remaining lemon juice, if desired. Drizzle over scallops. Serve with lemon wedges. Makes 4 (about 5 scallops and 7 asparagus spears each).
Creamy Polenta with Exotic Mushrooms & Chives
From Smitten Kitchen
For polenta 4 1/2 cups water 1 cup polenta grits 1/4 cup heavy cream 2 tablespoons finely grated Parmigiano-Reggiano 1 teaspoon salt 1/4 teaspoon black pepper
For mushrooms 1 pound assorted fresh oyster & shitake mushrooms 3 tablespoons extra-virgin olive oil 1 garlic clove, smashed 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup water 3 tablespoons cold unsalted butter 1 1/2 tablespoons fresh lemon juice 1 tablespoon chopped fresh chives
For serving 1/2 cup ricotta (optional) 2 tablespoons finely grated Parmigiano-Reggiano
Make polenta: Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered.
Saute mushrooms while polenta simmers: If using porcini, halve if large, then slice lengthwise into 1/4-inch thick slices. If using oysters, trim spongy base if necessary and slice caps into 1/2-inch-wide strips.
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute mushrooms, garlic, salt, and pepper, stirring occasionally, until mushrooms are golden and any liquid they give off is evaporated, 6 to 8 minutes.
Add water, butter, lemon juice, and chives and heat, swirling skillet, until butter melts and liquid forms a sauce.
To serve: Top each serving of polenta with mushrooms and ricotta.
Serve immediately (polenta stiffens as it cools), sprinkled with Parmigiano-Reggiano.
Note: Mushroom sauce can be made 1 hour ahead and kept, covered, at room temperature. Reheat before using. You can also spread crusty bread w/ goat cheese + top w/ mushroom mixture + chives. Delicious!
Sunflower Butter +Chocolate Chip Fudge
1/3 cup creamy Sun Flower Butter
1/4 cup coconut oil
1 teaspoon vanilla extract
Liquid Stevia, to taste
1-2 Tablespoons mini chocolate chips
In a small bowl, cream the coconut oil with a hand blender until smooth. The coconut oil may melt at this point due to the beater.
Beat in the SunButter, vanilla, and Stevia (if using) until creamy.
Line a small, square pan with parchment, waxed paper, or plastic wrap.
Pour the SunButter/oil mixture into the prepared pan.
Refrigerate until the fudge begins to set up. Sprinkle the mini chocolate chips on top and return to the fridge until the fudge has completely set up.
This melts quickly, so keep stored in the fridge. Enjoy!
Spring Pea & Fennel Salad with Apple Cider Vinegar
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons extra virgin olive oil or walnut oil
• 1 small fennel bulb, trimmed and cut into thin strips (reserve a few fronds for garnish)
• 1 Tablespoon chopped fresh mint
• Freshly ground black pepper
• ½ cup toasted walnuts
Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl.
Add the snap peas, peas, fennel, tarragon to bowl.
Toss to coat and season to taste with pepper.
Garnish with fennel fronds and top with toasted walnuts. Season to taste with additional salt and pepper if necessary.
Avocado & Asparagus Egg Sandwich
from Better Homes & Gardens
• 1/2 pound asparagus, trimmed • 1 avocado, halved, seeded, peeled, and chopped • 1 teaspoon lime juice • 2 tablespoons butter • 4 eggs • 8 slices white, wheat, or French baguette bread • 8 slices crisp-cooked bacon • Salt and pepper to taste
Place asparagus in a single layer in a shallow baking pan. Cover with about 2 cups of boiling water. Let stand for 10 to 12 minutes, until bright green and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside.
In a small bowl mash avocado with lime juice. Stir in chopped asparagus; set aside.
In a large skillet melt butter over medium heat. Break eggs into skillet. Lightly sprinkle with salt and pepper. Reduce heat to medium-low. Cook eggs for 6 minutes, until whites are completely set and yolks begin to thicken. If desired, turn eggs, to fully cook the yolks.
Meanwhile, toast the bread. Spread avocado-asparagus on four slices. Lightly sprinkle with salt. Layer bacon, egg, asparagus, and remaining bread.
Beet, Avocado, and Arugula Salad with Sunflower Seeds
From Whole Living Magazine
2 beets, peeled and grated or thinly sliced
4 stalks celery, thinly sliced
1 cucumber, seeded, thinly sliced
2 scallions (green parts only), thinly sliced
1 packed cup baby arugula
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Coarse salt and freshly ground black pepper
1/2 avocado, diced
3 tablespoons sunflower seeds, toasted
In a large bowl, toss beets, celery, cucumber, and scallions.
To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.
Cleansing + Energizing Kale Slaw w/ Red Cabbage + Carrots
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower + pumpkin seeds. Season with salt and pepper, drizzle with dressing, and toss to coat.
Crock Pot Tomato Soup
1 28 oz can crushed tomatoes ( in juices)
2 cups chopped onion- 1/2 large onion or 1 small one
1/4 tsp salt
1/8 tsp pepper
1 tbsp minced garlic- 2 cloves
1/8 tsp red pepper flakes (for a spicy little kick)
1/4 tsp smoked paprika
1/2 tsp dried basil
1 tbsp brown sugar
1 cup chicken broth
2 bay leaves
fresh basil leaves and Greek yogurt (or sour cream), for garnish
*You'll need an immersion blender or food processor/blender of sorts to blend soup
Roughly chop onion and toss in a large pan with some olive oil over medium heat
Sprinkle with salt and pepper, stir, and let cook for a few minutes
Add garlic to onions
Let cook for a couple of minutes, until softened and fragrant
Then dump tomatoes (with their juices) into pan
Add smoked paprika and red pepper flakes- 1/8 tsp of red pepper flakes makes it
kind of spicy- if you don't want a lightly spicy soup, then add less
Add remaining herbs and spices...
Add brown sugar
Stir, taste + adjust. Remember, the flavors will intensify in the slow cooker
Add to crock pot
Add chicken broth + bay leaves
Set on low for about 4 hours
When done, stir + taste for flavors.
Remove bay leaves
Blend using and immersion blender or pour into a blender, according to you texture preference.
Top with Greek Yogurt, fresh basil, and grape or cherry tomatoes if you have them...
Vegan Lentil Tacos
I cup dried or sprouted lentils
2-1/4 cup water
1 red bell pepper, finely diced
1 can organic diced tomatoes
2 tsp. chili powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. oregano salt
Put all ingredients in saucepan
Bring to a boil and cover.
Turn down to medium low heat.
Cook 25 minutes or until liquid is absorbed and the lentils are tender. (Sprouted lentils will cook much faster, about 4-8 minutes)
Heat through right before serving. Use corn or whole wheat tortillas and I like to put a tablespoon of salsa along the bottom of my taco. The scoop in as much filling as you like leaving room for lettuce, avocado and maybe some onions. Anything you like. Really good served along side Spanish rice.
From The minimalist Baker
1.5 oz gin (or 3 Tbsp)
4-6 cucumber slices
¼ lime, sliced
4 oz tonic water
6 mint leaves
1 Tbsp sugar (optional)
Add mint, lime, gin, sugar (if using) to shaker and muddle.
Add cucumber slices to shaker and shake vigorously.
Pour mixture over glass filled with ice and top with tonic water.
Stir, let set for a few minutes for the flavors to enhance and enjoy.
Crock Pot Cashew Chicken
Ingredients: 2 lbs boneless skinless chicken breasts (About 4 pieces) 1/4 cup all purpose flour or gluten-free flour 1/2 tsp black pepper 1 Tbsp olive, grapeseed or safflower oil 1/4 cup soy sauce or tamari 2 Tbsp rice wine vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup cashews
1.Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. 2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. 3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 4. Cook on LOW for 3 to 4 hours. Add cashews and stir. 5.Serve over rice. Makes 4-6 servings.
Salted Toffee Matzo
4 Matzo (unsalted)
1 stick of butter
1 cup of brown sugar
1 teaspoon vanilla
1 package chocolate chips
Line a cookie sheet with foil. Arrange the four pieces of matzah on the cookie sheet to fit.
Melt the butter in a saucepan. Add the brown sugar. Let the butter and sugar cook until it bubbles and the sugar has melted. Add the vanilla off the heat.
Pour the sugar mixture over the matzah and spread it all over the top. Bake the matzah in a 250 degree oven for 25-30 minutes.
Cover the matzah with the bag of chocolate chips. Put the cookie sheet back in the oven for another 3-4 minutes or until the chips start to melt. Spread the chips evenly over the top of the matzah. Sprinkle the sea salt over the top. If you don’t want to use salt you can top it with nuts, coconut, white chips, whatever you can think of. Dried fruit might be delicious.
Let it chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve.
Salmon with Spinach & Chickpeas
Ingredients 3/4 cup fresh flat-leaf parsley 1 garlic clove, chopped 1 tablespoon plus 2 teaspoons extra-virgin olive oil 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1-inch thick) Coarse salt and freshly ground pepper 1/2 teaspoon crushed red-pepper flakes 5 cups baby spinach (6 1/2 ounces) 1 cup canned chickpeas, drained and rinsed
Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.
Chickpea and Goat Cheese Salad
1 tablespoon lemon juice 1 can chickpeas (400g / 14oz), drained large handful flat leaf parsley 100g (3.5oz) goats cheese handful raw almonds
1. Combine lemon and 3 teaspoons extra virgin olive oil in a medium bowl. Taste. Season.
2. Toss chickpeas in the dressing.
3. Coarsley chop the parsley and toss into the salad.
4. Scatter over crumbled cheese and almonds.
Baked Butternut Squash Fries
one 2lb butternut squash
2 tablespoons safflower oil
Preheat the oven to 400 degrees F. Peel and cut the squash into long, thin french fry shapes (roughly 1/3″ thick). In a large bowl, toss the squash with oil, using your hands to evenly coat each one. Lay them on a wire rack set on top of a baking sheet and salt them generously. Bake for about 40 minutes, flipping halfway for even crispness. Serve immediately with extra salt and ketchup.
Spicy Chicken Lettuce Wraps
Adapted from www.tablespoon.com
2 tablespoons olive oil 1 teaspoon sesame oil 1 lb ground chicken or turkey 1 cup chopped shiitake mushrooms 1 shallot, chopped 1 cup matchstick-sliced carrots 1 teaspoon minced garlic 1/4 cup sliced almonds, plus more for garnish 3 tablespoons soy sauce or tamari 2 tablespoons brown sugar* A dash of hotsauce 1 tablespoon rice vinegar 1 teaspoon grated fresh ginger 1 head iceberg or butter lettuce, leaves removed sliced green onions, for garnish
1.Heat olive and sesame oils in a large skillet over medium heat. Add chicken, mushrooms and shallot; cook until chicken is browned, about 5-7 minutes.
2.Add carrots and garlic; cook until carrots are slightly softened, about 2 minutes.
3. Add sliced almonds, soy sauce, brown sugar, hot sauce (add 1 tsp for less spiciness, 2 tsps for more), rice vinegar and grated ginger. Simmer until sauce has thickened, about 3-5 minutes.
4. Spoon chicken filling into lettuce leaves. Garnish with sliced almonds and green onions.
*For lower-carb option, leave out the sugar
Ham Cheddar & Apple Butter Openface Sandwiches
6 1/2-inch-thick slices ciabatta bread 2 tablespoons olive oil 6 tablespoons Eden Organics apple butter 4 tablespoons Dijon mustard 1 1/4 pounds ham 12 ounces raw, sharp white cheddar cheese, sliced 1 bunch fresh green onions, chopped
Brush one side of ciabatta bread with oil. Place bread, oiled side up, on baking sheet. Broil until rolls begin to brown around edges, about 2 minutes. Spread apple butter and mustard on each roll half. Top with ham, then cheese. Broil until cheese melts and begins to brown in spots, about 2 minutes. Sprinkle with green onions and serve.
Homemade Roasted Veggie Chips
1/2 pound fresh beets (about 2 medium) 1 medium potato 1 medium sweet potato 1 medium parsnip 2 tablespoons olive oil 2 tablespoons grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano Dash pepper
Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.
Arrange in a single layer on racks in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. Yield: 7 servings.
Chewy Chocolate Coconut Bliss Bars
Adapted from www.cleanandsimpleveganrecipes.com
2 cups flour 1½ sticks Butter (or comparable Earth Balance) 1 teaspoon baking powder 1 teaspoon vanilla extract 2 cups brown sugar ½ teaspoon salt 3 eggs 1½ cups of chocolate chips 1 cup of shredded coconut
Directions . Preheat oven to 350 F. Grease a 9×13 glass dish well and set aside (you could also line with parchment paper or greased foil) . Mix together the Earth Balance, egg replacers, brown sugar and vanilla in a bowl. . Add the flour, baking powder, and salt. Stir to combine, and then stir in coconut and chocolate chips. . Pour in the baking dish and bake for about 25 minutes (oven times may vary).
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water onto baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cook 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place a second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme, season with salt and pepper to taste. Drizzle with remaining 3 tablespoons oil. Roast potatoes on top rack to 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.
Cheesecake Stuffed Strawberries
Ingredients: -1 lb large strawberries -8 oz. cream cheese, softened (can use 1/3 less fat) -3-4 tbsp powdered sugar (4 tbsp for a sweeter filling) -1 tsp vanilla extract -Country Choice Organic Vanilla Wafer crumbs
Directions: 1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside. 2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in cookie crumbs. If not serving immediately, refrigerate until serving.
Chicken and Sausage Jambalaya
From David Guas, MyRecipes
Ingredients 2 pounds boneless, skinless chicken breasts, chopped 1 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 2 tablespoons vegetable oil 2 pounds sausage, cut into 1/4-inch-thick slices 2 medium onions, chopped (about 2 cups) 1 large green or red bell pepper, chopped (1 cup) $ 1 cup finely chopped green onions, divided 1 cup chopped fresh flat-leaf parsley, divided 2 cloves garlic, chopped (about 1 tablespoon) 3 cups long-grain rice 8 cups homemade chicken stock or boullion 1/2 to 1 teaspoon ground red pepper Garnish: fresh flat-leaf parsley
1. Season chicken with 1/2 teaspoon salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, and cook about 5 minutes or until browned on all sides; remove from pot. Brown remaining chicken. . 2. Add sausage and cooked chicken, and cook, stirring frequently, about 5 minutes or until browned; remove with slotted spoon. Add onion, bell pepper, 3/4 cup green onions, and 1/2 cup parsley; cook, stirring frequently, about 5 minutes. . 3. Add garlic and rice; cook, stirring constantly, 2 minutes. Add broth, remaining 1/2 teaspoon salt, and ground red pepper. Bring to a boil; reduce heat, cover, and simmer 18 minutes or until rice is tender and all liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup parsley. Garnish, if desired.
• Take one leftover yam from dinner (you can leave these in the flesh, and put them in the fridge. They are great as leftovers or to use in recipes) • Mix: ◦ 1/2 cup of the cooked yam scooped out from it's skin. ◦ 1 cup low fat milk ◦ 1/2 tsp. cinnamon ◦ 1/2 tsp. vanilla ◦ 1 egg • Blend all ingredients in a blender until it's smooth and runny. • Then put in a bowl: ◦ 3/4 cup whole wheat flour ◦ 2 tsp. baking powder ◦ 1/4 tsp. salt • Add the liquid ingredients to the dry. You can add more milk if you need to for the consistency of pancake batter. I like mine thin, so it pours easily and cooks thoroughly. • Then pour batter onto a hot griddle. Flip pancake when it begins to bubble. • Then EAT! MMMM!
Ingredients ▪ 2 medium or large sweet potatoes ▪ 1½ tablespoons butter ▪ 1 shallot, minced ▪ 1 bag fresh baby spinach ▪ ¼ cup light sour cream ▪ 2 ounces neufchatel cream cheese ▪ 1 cup chickpeas ▪ ¼ cup shredded mozzarella cheese ▪ salt and pepper to taste
Instructions 1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender. 2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside. 3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper. 4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.
Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
Discard seeds form pumpkin. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.
2 1/2 cups unbleached organic all-purpose flour 1 teaspoon table salt 2 tablespoons organic cane sugar 12 tablespoons (1 1/2 sticks) cold unsalted organic butter, cut into 1/4-inch slices 1/2 cup cold organic vegetable shortening, cut into small bits 1/4 cup cold organic vodka 1/4 cup cold water
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Pan-Roasted Sea Scallops with Risotto and Wilted Spinach
by Chef Brian
16 oz. Legacy Seafoods wild caught Icelandic sea scallops 4 tbs. Napa Valley Naturals organic extra-virgin olive oil 1 organic lemon 1/2 organic red onion 2 cloves organic garlic, diced 1 lb. organic baby spinach 1 ½ cups Village Harvest organic arborio rice ¼ cup Organic Valley organic Parmesan cheese 4 cups Pacific Foods organic chicken or vegetable stock 2 cups water
Salt & pepper
For the Risotto: Bring the stock and water to a boil in a covered pot. In a large frying pan, or medium sized pot, sauté half of the shallots and half of the garlic in 1T of olive oil on medium heat until a light brown color is reached. Add the rice and stir. Add 1 cup of boiling stock. Stir slowly making sure to scrape the bottom of the pan until the liquid has almost evaporated. Add another cup of boiling stock and repeat the same processes. Continue this process until the rice reaches a desired texture. This should take 20 to 30 minutes. If you run out of stock and the rice is not finished, start adding hot water following the same process until the risotto is cooked to your desired texture. Once the risotto is finished, stir in the parmesan cheese and then season with salt and pepper to taste.
For the Scallops and Spinach: Defrost and dry the scallops. Season them with salt and pepper on both sides. Heat 2T of olive oil in a medium sized frying pan on high heat. Just before the oil reaches a smoking point add the scallops. Sear on both sides until a golden brown color is reached and the scallops are cooked through (about 6 minutes). Take the scallops out of the pan, add 1 T of Olive oil and the rest of the garlic and shallots. Cook until they are soft and starting to turn brown. Take the pan off the heat and add the spinach. Mix the spinach with the garlic and shallots until it wilts. Season the spinach with salt and pepper and a squeeze of lemon juice to taste.
To Finish the Dish: Pour the risotto onto a serving platter or split it up between 3 to 5 plates depending on the number of guests served. Neatly place the spinach on top of the risotto and the scallops on top of the spinach. Serve with a wedge of lemon on the side and enjoy.
Roasted Icelandic Cod with White Wine Caper Butter Sauce
by Chef Brian
1 lb. Legacy Seafoods wild caught Icelandic cod 1 tbs. chopped fresh orgnaic parsley 1 clove chopped organic garlic 2 tbs. Mediterranean Organics organic capers ¼ Ccup white wine 2 tbs. Organic Valley cultured organic butter 1 tbs. Napa Valley Naturals organic extra virgin olive oil sea salt and pepper
Preheat your oven to 450 degrees. Pat the cod dry with a towel. Liberally season both sides of the cod with salt and pepper. Rub the cod with the olive oil, chopped herbs, and garlic. Line a small baking pan with a rim to hold liquids with tin foil and rub it down with a small amount of olive oil. Pour the white wine in the pan and place the cod in the center of the pan. Roast the cod for 10-15 minutes depending on the thickness until the cod is a solid white color and not opaque. Remove the cod from the pan. If all the liquid in the pan has dried up add an aggressive splash (1 Tablespoon) of white wine to the pan. Add the capers and the butter to the pan. Let the butter melt slowly while whisking the pan sauce. Pour the pan sauce over the fish and enjoy.
3 ripe avocados 3 T chopped cilantro The Juice of 2 limes 1 clove garlic, minced ½ tomato, diced 3 T diced onion ½ t ground cumin ¼ t Sea Salt or to taste
Preparation Peel and remove the pits from the avocados and place the avocado meat in a medium mixing bowl. Add all the ingredients excluding the tomato and salt. Mash with a masher or a fork until a desired consistency is reached. Mix in the tomatoes. Add a ¼ t of salt, mix well, and taste. Add more salt as desired.
Ingredients Chicken: 4 Rosie organic chicken breast halves, bone-in and skin-on 1 tbs. Napa Valley Naturals organic extra-virgin olive oil 1 tbs. fresh organic rosemary leaves, minced 1 tbs. fresh organic Italian flat parsley, minced 1 tsp grated organic orange zest 1 tsp salt 1/2 tsp black pepper 4 sprigs organic rosemary
Glaze: 1/2 cup Colorado Jam Co. organic apricot jam 1/2 cup Organic Vaellet organic orange juice 2 tbs. Napa Valley Naturals organic red wine vinegar 2 tbs. Pacific Foods organic chicken stock 2 cloves organic garlic, minced 1 tbs. fresh organic rosemary leaves, minced 1/8 tsp crushed red pepper flakes 1/2 tsp salt 1/4 tsp black pepper
Preparation Preheat oven to 425 F.
Prepare glaze by combining in small saucepan the marmalade, orange juice, vinegar, stock, garlic, rosemary, crushed red pepper flakes, salt and pepper. Bring to a boil over high heat; reduce heat and simmer for 5 minutes. Remove pan from heat. Pour 1/4 cup of the sauce into a small bowl and reserve. Pour remaining sauce into pitcher or serving bowl for passing at the table.
Heat olive oil in large oven-proof skillet over medium-high heat. In small bowl, combine rosemary leaves, parsley, orange zest, salt and pepper; rub all over chicken breasts. Place chicken, skin-side down, in skillet and brown, about 4 minutes. Remove chicken from skillet. Place rosemary branches in pan and place chicken breasts, skin-side up, on top of the rosemary branches. Place in hot oven and roast 15 – 20 minutes, brushing chicken breasts with ¼ cup of glaze several times during the last 10 minutes of cooking.
Ingredients 4 6-ounce, skinned salmon fillets Salt and freshly ground black pepper 1 tablespoon coriander seeds or ground coriander 1/4 teaspoon whole or ground cloves 1 1/2 teaspoons cumin seed or ground cumin 1 teaspoon freshly grated nutmeg 2 tablespoons neutral oil, or clarified butter
Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
Preheat a large nonstick skillet over medium-high heat for 2 to 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.
1 cup Organic Valley organic shredded mozzarella cheese
1/4 teaspoon dried oregano 1/4 teaspoon red pepper flakes
1 cup organic baby spinach leaves
2 large Organic Valley organic eggs
Freshly ground black pepper
1 tablespoon Organic valley organic grated Parmesan cheese
Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it under the broiler while the oven is heating.
Meanwhile, place the pitas on a work surface and sprinkle with the mozzarella, oregano, and red pepper flakes. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each pita.
When the oven is ready, remove the baking sheet and place the pitas on it. Crack 1 egg into the nest of each pita and season it with salt and pepper.
Broil until the egg whites are set, about 6 to 7 minutes (the yolks will still be runny).
Remove the baking sheet from the oven and transfer the pitas to a cutting board. Sprinkle with the Parmesan, cut each pita into 4 wedges, and serve immediately.
5 ½ - 6 ½ cups Pacific Organics organic vegetable stock 3 tablespoons Organic Valley cultured butter or mixture of butter & olive oil ½ cup finely diced organic yellow onion 1 ½ cups organic Arborio rice ½ cup dry white wine 2 tablespoons chopped organic fresh parsley 2 tablespoons chopped organic fresh basil 2 - 3 medium organic red beets, peeled and grated, about 2 cups 2 - 3 cups organic greens- beet, chard, kale or spinach- stems removed, finely chopped Salt and freshly milled pepper Grated zest and juice of 1 organic lemon ½ cup Organic Valley shredded organic Parmesan cheese
Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over medium heat for 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until its absorbed, then stir in half the parsley, the basil, grated beets, and the chard or kale.
Add 2 cups stock, cover, and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in Â¼ - cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste. Serve dusted with the cheese and the remaining parsley.
1 cup Organic Forbidden Rice, cooked at room temperature 1 bunch parsley, chopped, 4 organic tomatoes, seeded and diced 3 organic green onions, thinly sliced 1/2 cup Napa Valley Naturals organic extra-virgin olive oil 1/4 cup fresh organic lemon juice 1 large organic garlic clove Salt and pepper to taste
Toss the rice, tomatoes, parsley and green onions in a large bowl. Whisk the remaining ingredients and pour over the rice mixture, stir well, let it sit for 15-20 minutes. Stir again, and enjoy!
8 slices Organic Prairie hardwood smoked bacon 2 tbs. sliced organic green onion 1/2 cup Organic Valley crumbled organic Feta cheese 2 tbs. Organic Valley cream cheese, softened 1/8 Teaspoon ground black pepper 24 organic Medjool dates (about 16 ounces unpitted)
Microwave the bacon slices on high about 2 minutes to lightly cook. Remove from microwave and cut into thirds. Preheat oven to 350 degrees. Line a sided baking sheet with parchment or coat with nonstick spray.
In a medium bowl combine the green onions, feta cheese, cream cheese and pepper. Using a sharp knife, make a lengthwise slit in each date. Spread each date open slightly. Remove pits. Fill each date with a rounded teaspoon of the cheese mixture. Wrap a one-third piece of bacon around each date and place on the prepared baking sheet with the filling side up.
Bake uncovered for about 5 to 8 minutes or until the bacon is cooked. Remove from the oven and serve warm at room temperature.
1 1/2 cups Arrowhead organic red lentils 1/4 cup plus 2 tablespoons Napa Valley Naturals organic extra-virgin olive oil 1 small organic onion, finely chopped 3 organic carrots, finely chopped 3 organic garlic cloves, minced 1 1/2 teaspoons ground cumin 1/4 teaspoon cayenne pepper 3/4 cup organic Panko bread crumbs 1/4 cup coarsely chopped organic fresh parsley leaves 2 large Organic Valley organic eggs, lightly beaten 1 tablespoon kosher salt 1/2 teaspoon freshly ground pepper 1 cup Wallaby organic Greek plain low-fat yogurt 1 teaspoon fresh organic lemon juice
In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.
Bring a large pot of salted water to a boil for pasta.
Shred Brussels sprouts with a grater into long, thin slices. Heat butter and 2 tablespoons of olive oil in a large saucepan over medium heat. Once butter is melted, add sprouts, garlic and a pinch of sea salt. Cook together for about 5 minutes, stirring often until sprouts begin to turn golden brown. Add chicken broth and continue to cook covered, stirring occasionally, for another 10 minutes until sprouts are tender.
Cook pasta for al dente texture, according to package instructions, reserving 1/2 cup of pasta water. Add hot pasta to the saucepan and toss with sprouts, chicken, 3/4 cup of Parmesan and 1/2 cup of pasta cooking water if needed. Cook together on medium heat for another 2 minutes to marry flavors.
2 bunches organic baby white turnips (about 4 cups) 2 tablespoons Organic Valley butter 1 tablespoon Woodstock organic cane sugar 1/2 cup stock or water Sea salt and pepper
Wash the turnips and trim the greens, if attached, and reserve for steaming or sauteeing, if desired.
If the turnips are young and tender, there is no need to peel, otherwise peel larger turnips and cut into bite-sized pieces.
Blanch the turnips in a small saucepan of boiling, salted water for about 5 minutes, until tender but not mushy. Drain.
Melt the butter in a skillet and add the sugar. Add the turnips and stock and bring to a simmer. Cover the pan and cook until the liquid is reduced by half. Uncover and continue cooking, stirring now and then, until the turnips are coated with the glaze and nicely caramelized.
Season with some sea salt and pepper before serving.
Organic Pasta with Sausage, Red Onion, and Lentils
from Lundberg Family Farms
10 oz. Delallo organic whole wheat fusilli, cooked and drizzled with olive oil, kept warm. Reserve 1 cup of pasta cooking water 1/2 cup Arrowhead Mills dried organic red lentils 2 tbs. Napa Valley Naturals organic olive oil 1-1/2 cups organic red onion, chopped 12 oz. Organic Prairie chicken sausage, crumbled 3/4 cup red or white wine 1/2 can (14 oz.) can Bionaturae organic crushed tomatoes 1/4 cup organic fresh parsley, chopped 1/8-1/4 teaspoon crushed red pepper Organic Valley grated Parmesan cheese, garnish
Cook lentils in small saucepan of boiling water, until tender, about 20 minutes. Drain and set aside.
Heat 2 tablespoons oil in large skillet over medium-high heat and add onion and sausage; sauté until sausage is cooked, until no longer pink. Add wine, lentils, red pepper, parsley and diced tomatoes and heat through. Pour in reserved pasta water if additional liquid is needed.
To serve, place cooked Rotini in the bottom of individual bowls, ladle sausage, red onion and lentil mixture on top, and garnish with a generous amount of grated Romano cheese. Serves 4
3 Organic Prairie bacon slices 1 small organic yellow onion 1/2 lb. organic baby white turnips with greens 3 1/2 cups organic chicken broth 3/4 cup organic Arborio rice
Organic Valley shredded Parmesan for garnish
In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with aslotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips andcut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems).
In a saucepanbring broth to a simmer and keep at a bare simmer. Heat reserved fat over moderately high heat until hot but not smoking and saute onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and saute, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed.
Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still
al dente, about 18 minutes total.
Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.
Ingredients 3-4 organic parsnips, trimmed, peeled, and cut into 1/2 in. chunks 1 bunch of organic baby turnips, trimmed and cut into 1/2 in. chunks 5-6 organic carrots, trimmed, peeled, and cut into 1/2 in. chunks 2 T. Organic Valley butter, melted
1/3 cup Napa Valley Naturals organic balsamic vinegar
Preheat your oven to 500 degrees. Prep veggies, then toss in melted butter and roast for 30 minutes. Give them a stir at the 15-minute mark, to allow for even browning.
After roasting, remove veggies from pan, pour 1/3 cup balsamic vinegar and 1 1/2 tsp. kosher salt over them, stir and let them sit until slightly warm or room temperature, stirring occasionally.
Organic Pita Pizzas with Garbanzo Beans and Broccoli Rapini
2 cloves organic garlic, sliced thin 1/4 cup Napa Valley Naturals organic extra-virgin olive oil 1 can Eden Organics garbanzo beans, rinsed and drained 1/2 cup water 1 bunch broccoli rapini, chopped (remove hollow stems first) 1/2 tsp. Savory Spice Shop red pepper flakes 3 Food For Life organic pitas, halved horizontally to form 6 rounds 3/4 cup Organic Valley grated organic Parmesan cheese
Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.
Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.
Spread rough sides of pita with chick-pea puree and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entre or 10 to 12 as an hors d'oeuvre.
1 tablespoon Napa Valley Naturals organic olive oil 1/2 organic yellow onion, chopped 2 pinches of salt pinch of crushed red pepper flakes (optional) 3/4 cup organic extra-firm Denver organic tofu, diced 1 small clove organic garlic, chopped 2 - 3 cups organic chard, deveined and finely chopped 2 - 3 cups pre-cooked whole grain organic rice 4 Organic Valley eggs
Fill a wide-mouthed saucepan with 3-4 inches of water and bring to a simmer.
Separately, warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.
Now back to the simmering water. You are going to use this to poach the eggs one at a time. Gently crack egg into a ramekin, carefully slip it into a mesh strainer over your sink - some of the whites will run through and strain off (if the mesh is too fine, you won't get the desired effect). This minimizes the fly-away whites you normally get. Now, carefully slide the egg back into the ramekin. Lower the ramekin down into the simmering water and let the egg slip out. Let it simmer there for a few minutes, past the point when the whites have become opaque. If you like a loose yolk, cook for less time. Remove the egg with a strainer or slotted spoon and either serve it atop some rice or set aside while you repeat the process with the remaining eggs.
Divide the rice between four bowls and serve each topped with one of the poached eggs.
2 heads organic baby bok choy, cleaned and cut into 1 inch pieces
½ cup julienned organic carrots
1 cup organic shitake mushrooms, stems removed cut into ½ inch slices
1 cup diced Denver extra firm tofu
Mix the water, bullion cube, miso paste, and wakame in a large pot with a lid. Bring the consistency to a boil and let it simmer on medium low heat for 5 minutes. Add the remaining ingredients except for the tofu and scallions and let the soup simmer on medium low for another 12 minutes. Add the tofu and scallions and simmer for another 2 minutes. Serve soup and enjoy!
5 cups raw organic broccoli, cut into small florets and stems 3 medium organic garlic cloves
2/3 cup sliced Woodstock organic almonds
1/3 cup freshly grated Organic Prairie Parmesan cheese
2 big pinches salt
2 tablespoons fresh organic lemon juice
1/4 cup Napa Valley Naturals extra virgin olive oil
1/4 cup Organic Valley heavy cream Optional toppings: slivered basil, sliced avocado, crumbled organic feta cheese
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Combine the remaining ingredients in a food processor and blend until smooth (or finely chop ingredients and mix well). Pour yogurt mixture over chicken, making sure breasts are fully. Cover bowl and marinate chicken in the refrigerator overnight, or at least 4 hours.
Stir mango salsa ingredients in a bowl and refrigerate for at least one hour. Remove from refrigeration and salt to taste.
Brush grill grates with oil. Scrape excess marinade off chicken; season with salt, to taste. Grill chicken, turning once, until browned and the internal temperature reaches 163 degrees, 3-4 minutes per side. Let sit 6 minutes before cutting and serving.
1 bunch organic collard greens (stems removed and cut into 1 inch ribbons) 1/2 organic yellow onion, diced 3 cloves organic garlic, chopped 1 T course ground organic mustard 1 T water 1 t organic red wine vinegar 1 t curry powder 1/2 freshly ground black pepper sea salt to taste 1 pinch organic cane sugar 1 T organic safflower oil
Preheat oven to 300 degrees. In a dutch oven, saute onions and garlic in the safflower oil on medium heat until the onions start to look transparent. Add the remaining ingredients except for the sea salt to the dutch oven and mix well. Place the lid on the Dutch oven and bake for 40 minutes. After 40 minutes check the greens to see that they are soft. Cook a little longer if the greens are still tough. Once the greens have reached a desired texture, remove them from the oven. Taste the greens and season to a desired level. Serve and enjoy.
For added flavor and richness, saute three strips of diced bacon with the onions and garlic and continue the recipe as described above.
4 cloves organic garlic 1 cup fresh squeezed orange juice (3 cara cara oranges and 3 blood oranges). 2 T. fresh squeezed lime juice (1 to 2 limes) 0.75 oz. fresh organic oregano, removed from the stem 1/3 cup organic olive oil 1/4 medium organic yellow onion 1/4 t. cayenne pepper (optional) 1/2 t. salt (or to taste) 1/2 t. black pepper 2 whole boneless skinless organic chicken breasts (4 halves)
Add the garlic, oregano, onion, salt, black pepper, cayenne pepper, lime juice, and orange juice into a food processor or blender. Blend for about 2 minutes. Then drizzle the oil in while the mixer continues to run. Taste the sauce and adjust the seasoning as needed. The sauce should have a thin consistency similar to hot sauce, and should have a sweet, tangy and mildly salty flavor. Pour half the sauce into a bowl with the chicken breasts. Cover and marinate for 1 to 3 hours. Save the rest of the mojo to use as a sauce ounce the chicken is cooked. After the chicken has marinated, pat the breasts dry. Coat the chicken with a small amount of oil to prevent it from sticking to the grill and grill the breasts on a cleaned and oiled grill on both sides until an internal temperature of 162 degrees is reached. Let the chicken rest for at least five minutes so that an internal temperature of 165 degrees is reach. Slicer the chicken, top with the mojo sauce and enjoy.
Salad 1/2 lb. organic spinach 4 oz. crumbled organic feta cheese 1/3 cup organic red onion, thinly sliced 1/2 cup organic walnuts, chopped 4 organic blood oranges
Blood Orange Vinaigrette 1/4 cup blood orange juice (1 orange) 1/4 cup organic olive oil 1 T organic honey 2 t organic red wine vinegar 1 T organic dijon mustard 1/4 t sea salt (or to taste)
To make the vinaigrette:
Mix all the ingredients accept for the oil in a mixing bowl with a whisk. Slowly drizzle the olive oil into the mixture as you whisk. Taste and add more salt, honey, or vinegar based on the flavor to combat overly salty, sour, or sweet flavors.
To finish the salad:
Prep the blood oranges by cutting the skin off with a knife so that the white membrane is removed from the exterior of theorange. Cut the oranges in half. Cut the orange halves into 1/4 inch thick half circles.
Toss the spinach with the walnuts, onion, feta and oranges. Dress salad to desired level and enjoy.
Eggplant: 1 organic eggplant 1 cup organic Panko bread crumbs 3 organic eggs ¼ t. sea salt ¼ t. black pepper ¼ t. garlic powder ¼ cup organic safflower oil Puttanesca Sauce: 2 cups Field Day Tomato Basil Sauce ¼ organic onion, diced 2 cloves organic garlic, chopped 1 T. organic capers ½ cup organic artichoke hearts, quatered ¼ cup organic black pitted olives 1 T. organic olive oil Herb Neufchatel: 8 oz. organic Neufchatel cheese 2 T. fresh organic chives 1 T. fresh organic parsley, chopped ¼ t. garlic powder 1/8 t. black pepper 1/8 t. sea salt
For the Puttanesca:
In a medium sauce pan with a lid, sauté the onion and garlic in the olive oil with a pinch of salt. Add the olives, capers, artichokes and sauce. Simmer on low heat for 5-10 minutes and set aside.
For the herb Neufchatel:
Bring the Neufchatel to room temperature. In a small mixing bowl add the chives, parsley, garlic powder, salt, and pepper. Mix well and set aside
For the Eggplant:
Slice the eggplant into 1 inch disks. Beat the three eggs in a medium sized bowl. Place the panko breadcrumbs in a medium bowl and add the salt, pepper, and garlic powder. Dip the eggplant in the egg mixture, remove, and place on top of the breadcrumbs. Cover the eggplant slice with the breadcrumb mixture making sure that the bread crumbs stick to the entire exterior of the eggplant. Repeat this process for all the eggplant slices. Heat the safflower oil in medium frying pan. Fry the eggplant in the oil until both sides are golden brown, about two minutes per side. Depending on the size of the frying pan, do not cook more then 3-5 slices at once. Place the cooked eggplant slices onto a paper towel to absorb additional cooking oil.
To Finish the Dish:
Place about a half cup of the puttanesca sauce onto the center of a medium sized plate. Place one eggplant round on top of the sauce. Top the eggplant with 1 Tablespoon of the herb Neufchatel. Top with another eggplant slice followed by another Tablespoon of Neufchatel. Top the stack with a final eggplant slice and garnish with some whole chives and a sprinkle of Parmesan cheese.
Organic Beef Tenderloin with Mushrooms, Sauteed Chard and Soft Polenta
by Chef Brian
1/2 cup dried Bob's Red Mill organic polenta 1 1/2 cups water 1/4 cup organic milk 3 T Parmesan cheese 1/2 t sea salt 1/8 t black pepper (1/8 t) Chard: 1/2 bunch organic chard 1 large clove organic garlic 1 t Napa Valley Naturals organic olive oil 1/4 cup water sea salt and pepper to taste Steak: 2 Organic Grass Fed Tenderloin Steaks 1/2 lb. organic crimini mushrooms, sliced 1 clove organic garlic, chopped 2 T organic shallots, chopped
1 T Napa Valley Naturals organic safflower oil
Preparation For the Polenta: Bring the water salt and pepper to a boil in a medium pot with a lid. Add the polenta and stir well. Cook on medium low heat covered stirring occasionally for 12 to 15 minutes. Add the milk and Parmesan cheese and cook for another couple minutes until a desired texture is reached. Taste to adjust seasoning.
For the Chard: Remove the center stems from the chard leaves. Cut the chard into ribbon sized strips. Heat the olive oil with the chopped garlic in a medium sized frying pan on medium heat and cook until the garlic just starts to turn brown. Add the Chard and the water. Sauté the chard for about 10 minutes on medium low heat until it wilts and becomes soft. Season with salt and pepper to taste after the chard has reached desired texture and doneness.
For the Steaks: Heat the oil in a large frying pan on high heat. Season the steaks on both sides with salt and pepper. Sear the steaks on both sides until a desired doneness is reached (130 for medium to medium rare). Remove the steaks from the pan and let them rest for at least five minutes before serving. While the steak is resting, add the mushrooms, shallots and garlic to the pan. Do not wipe the pan out before adding the mushroom mixture. Sauté the mushroom for about five minute on medium high heat until they are soft and cooked through.
To Finish the Dish: Equally distribute the polenta and chard onto four plates. Plate the steaks partially on top of the polenta. Top the steaks with the sautéed mushrooms and enjoy.
Organic Pan-Seared Pork Chops with Apple Bacon Gastrique and Mashed Sweet Potatoes
by Chef Brian
Mashed Sweet Potatoes 1.5 cinnamon 2 T Organic Valley cultured butter ¼ cup organic milk sea salt and black pepper to taste Pork Chops 4 Organic Prairie bone-in pork chops 1.5 T Napa Valley Naturals sea salt and black pepper to taste Gastrique 2 slices Organic Prairie hardwood smoked bacon 1 organic apple, peeled and sliced into ¼ inch slices ¼ cup chopped organic shallots ½ cup Big B's organic apple juice ¼ cup Napa Valley Naturals organic red wine vinegar ¼ cup white wine (sub water if not an option) 1 T and 1t organic cane sugar 1 t organic unbleached flour ¼ t sea salt ¼ t black pepper
For the Mashed Sweet Potatoes: Peel and cut the sweet potatoes into 1 to 2 inch chunks. Boil the sweet potatoes in a medium pot with a lid in heavily salted water until they are soft, about 15 minutes. Strain the sweet potatoes and place them back in the pot. Add the butter, cinnamon, and milk. Mash until the potatoes are smooth. Add salt and pepper to taste.
For the Gastrique: Dice the bacon strips and a sauté in a medium sauté pan until the fat renders and the bacon begins to turn brown. Add the shallots and apples. Cook together until the shallots and apples are soft. While the bacon and shallots are cooking mix the apple juice, red wine vinegar, white wine, sugar and salt in a bowl. When the apples and bacon are soft, add the flour to the frying pan and mix it in well. Cook for another minute. Add the liquids in the bowl to the frying pan. Mix well and simmer for about 7 to 10 minutes on medium heat until the sauce reaches a desired thickness.
For the Pork Chops: Heat the safflower oil in a medium frying pan and medium high heat. Season the pork chops with salt and pepper on both sides. Once the pan is hot, add the pork chops. Sear on both side until the internal temperature reaches 140 degrees, about 3 to 5 minutes per side. Let the pork chops rest for at least 3 minutes before serving.
To Complete the Dish: Portion out the sweet potatoes between four plates. Place one pork chop on each plate half sitting on top of the sweet potatoes. Top the pork chop with the gastrique. Serve and enjoy.
Mix flour, Chinese ginger, baking soda, and salt in large bowl. Beat butter and brown sugar until light and fluffy. Add molasses, egg and vanilla; beat for another few minutes. Gradually add the flour mixture to the wet ingredients and stir with a wooden spoon. Add crystallized ginger and mix well until ingredients are fully incorporated. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 1 hours or overnight, for best results.
Preheat oven to 350 degrees. Roll out dough to 1/4-inch thickness. Cut into desired shapes. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets for 2 minutes. Remove to wire racks; cool completely.
Ethiopian Red lentils: 14 oz. can ogranic whole tomatoes (with juice and crushed with hands) 1 cup water 1.5 T. Berbere seasoning blend 1 t. sea salt 1 cup organic dried red lentils Steamed Brown Rice: 1 cup organic brown rice, rinsed well 2 ¼ cups water ½ teaspoon sea salt Sautéed Squash: 4 medium organic squash, chopped into 1-inch bite sized pieces 2 organic tomatoes tomatoes, diced ½ organic yellow onion 1.5 T. Napa Valley Naturals organic olive oil ½ T. Berbere seasoning blend Pan Seared Chicken Breasts: 4 organic chicken breasts halves 1.5 T. Berbere seasoning blend 1 T. sea salt 2 T. Napa Valley Naturals organic safflower oil
For the Lentils:
In a medium saucepan with a lid on medium heat mix tomatoes, water, sea salt, and berbere seasoning. Let the mixture come close to boiling and add the lentils. Reduce the heat and simmer for 30 to 45 minutes (or until the lentils are soft) covered stirring occasionally.
For the rice:
Bring the water and salt to a boil in a medium saucepan with a lid. Add the rice cover and turn to medium low. Cook for about 45 minutes without removing the lid. Turn the heat off and let the rice sit covered for another 5 minutes. If the rice is still crunchy add 1 to 2 Tablespoons water and cook for another couple minutes covered. Fluff the rice with a fork and serve.
For the Squash:
Heat the oil in a large frying pan on medium heat. Add the onions with a pinch of the sea salt and cook for 1 to 2 minutes. Add the squash the, tomatoes, berebere seasoning, and salt. Mix together well and sauté for 10 to 15 minutes on medium heat until the squash is tender and cooked through.
For the Chicken:
Mix the berbere seasoning and salt. Pat the chicken breasts dry. Aggressively season the chicken breasts with the mixture on both sides. Heat the oil in a large frying pan on medium high heat. Cook the chicken in the frying pan until an internal temperature of 165 degrees is reach, about 5 minutes each side.
To Finish the Dish:
Place 1/2 Cup of cooked rice slightly off the center of each plate. Place the chicken on top of the rice. Place about 1/2 cup of the lentil on top of the chicken spilling off the side of the breast. Set the sauteed squash next to the stack of rice, chicken, and lentils. Serve and enjoy.
Preheat the oven to 400 degrees. Sauté the bacon on medium high heat in a large frying pan until the fat begins to render, about 2 minutes. Add the onions and cook for another 2-3 minutes. Add the brussel sprouts and the water and cook for 2 more minutes. Place the frying pan in the oven (if your frying pan is not oven safe, remove the contents to a baking dish) and roast for 13 to 15 minutes until the brussel sprouts are cooked through. Add the salt, pepper and lemon juice to taste and serve.
0.5 lb. organic baby spinach Coarse salt and ground pepper, to taste
1/2 cup grated Organic Valley Parmesan cheese
In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.
Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.
Check rice after 30 minutes; if it's not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.
Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.
Organic Roasted Red Pepper Polenta with Sauteed Mushrooms
by Chef Brian
Ingredients Polenta: ¾ cup Mediterranean Organics Roasted Red Peppers, diced 6 cups water 1 T. sea salt 1 ¾ cups Bob’s Red Mill Organic Polenta Grits mix ¼ onion, diced 1.5 T. Organic Valley salted butter ¼ cup Organic Valley Parmesan cheese ¼ cup organic milk 2 t. fresh thyme leaf (removed from stem) Mushrooms: 2 T. Napa Valley Naturals Organic olive oil 1 lb. assorted sliced mushrooms (suggested: crimini, shiitake, button) ¼ onion diced 3 cloves of garlic, minced ¼ T. chili flakes 1/8 T. sea salt (or to taste)
Preparation For the polenta: In a large saucepan on medium heat, sauté the onions in the butter until they are soft. Add the water the salt and the fresh thyme. Cover and bring to a boil. Whisk in the polenta gradually. Reduce the heat to low and cook stirring frequently. After 5 minutes of cooking add the roasted red pepper. Continue to cook on low heat stirring frequently until the polenta thickens and is tender. Add the Parmesan cheese and the milk, stir well and cook for another minute. For the Mushrooms: In a large frying pan on medium heat sauté the onion, garlic, and chili flakes, in the olive oil until the onions look translucent, about three minutes. Add the slices mushroom and the salt. Sautee the mixture stirring frequently on low heat until the liquid from the mushroom evaporates and the mushroom size has reduced by about 2/3. Add the parsley and cook together for another minute. Taste and add more salt if needed. To Complete: Spoon polenta onto a serving plate and top with the sautéed mushrooms. Garnish the dish with some diced bell pepper and Parmesan cheese.
1 ¾ cups cooked organic white rice 1 can Native Forest Organic coconut milk 1 ½ t. Chinese Five Spice 1 t. vanilla extract 1/3 cup organic black raisins 1.5 t. organic cane sugar
Preparation In a medium saucepan with a lid, heat the coconut milk, vanilla extract, sugar, and five spice to a simmer. Add the rice and simmer until it thickens. Add a small amount of water if the mixture gets to thick. Add the raisins and warm through.
Organic Crispy Chicken with Tomato Relish and Arugula Salad
by Chef Brian
4 Boneless skinless Organic Prairie chicken breast halves 2 cups organic Panko breadcrumbs 3 Organic Valley large eggs 3 T. chopped fresh oregano 2 ripe tomatoes, diced 1 clove garlic, minced 1 T. Napa Valley Naturals organic balsamic vinegar 1 T. Napa Valley Naturals organic olive oil 1 lemon, juiced 3 T. Napa Valley Naturals organic safflower oil ½ lb. arugula ½ cup Organic Valley shredded Parmesan cheese sea salt to taste black pepper to taste
Preparation Lightly pound the three chicken breasts slightly with a mallet or heavy object to tenderize. Beat the eggs in a medium sized bowl. Mix the panko, half the oregano, and a pinch of salt and pepper in a bowl and pour out onto a plate. Lightly season the chicken breasts with salt and pepper on both sides. Dip the chicken breasts in the egg mixture, remove, and place on top of the breadcrumb plate. Cover the chicken with the breadcrumb mixture making sure that the bread crumbs stick to the entire exterior of the chicken breast. Set the coated chicken breast aside.
In a small bowl, mix the tomatoes, the garlic, the rest of the oregano, the balsamic vinegar, and salt and pepper to taste. Set the tomato mixture aside.
Toss the arugula with the Parmesan cheese, lemon juice, olive oil, and salt and pepper to taste and set aside. In a large frying pan, heat the safflower oil on medium high heat for a minute or two until it is hot. Place the four chicken breasts in the pan and cook for 4-6 minutes on both sides until the chicken is golden brown and the internal temperature is 165 degrees. Let the chicken rest for 3-5 minutes. While the chicken is resting, pour out the excess oil from the frying pan, turn the temperature to medium, and pour the tomato mixture into the pan. Cook it for about 1-2 minutes until the tomatoes are soft and warmed through.
To finish the dish, portion the arugula salad out onto four plates. Place the chicken breast onto of the salad. Top the chicken breast with the tomato relish, serve and enjoy.
1 Stick (1/2 Cup) Chilled Butter, cut in into 8 – 10 chunks
1/2 Teaspoon Sea Salt
1 Tablespoon Sugar
3 Tablespoons Ice Water
For the Crust:
In a large bowl (or food processor) mix the flour salt and sugar together. Cut the butter into the flour mixture (or pules if using a food processor) until a granular texture is reached and the butter pieces are the size of rice grains. (Remove the mixture from the food processor) Slowly add the ice water in stages as you gently mix it in until the dough comes together and a ball is formed. Kneed it a couple times. Do not over mix. Wrap the dough in plastic and let it chill in the refrigerator for at least 20 minutes. Roll the dough out until it is about ¼ inch thick. Wrap the dough around the rolling pin and transfer it to a pie pan. Trim the edges of the crust and refrigerate for at least 20 more minutes.
For the Filling:
In a large bowl, beat the eggs, sugar, and vanilla until thoroughly mixed. Add the remaining ingredients and mix well. The consistency should be smooth and without any lumps.
For the Whipped Cream:
Chill the bowl you will be whipping and the heavy cream until just before you are ready to make it. Pour the cream in the bowl and whip with a mixer until a soft peak forms when you pull the beater out. Add the sugar and the vanilla and beat for another few seconds until the ingredients are mixed in thoroughly.
To Finish the Pie:
Preheat the oven to 425 degrees. Pour all of the filling into the pie shell. Bake the pie at 425 for 15 minutes. Reduce the heat to 350 degrees and bake for another 40-50 minutes. The pie is done when the center firms and puffs up a little. A tooth pick inserted in the center of the pie should come out almost dry.
In a medium saucepan with a lid simmer the heavy cream with the thyme sprigs and nutmeg on low heat for a least 15 minutes. Strain the cream and set aside. Cut the potatoes into 1/8 inch circles. Butter the baking dish liberally using all the butter. Layer about ¼ of the potatoes in the bottom of the baking dish. Sprinkle the potatoes with salt and pepper, ¼ of the garlic, and ¼ of the cheese. Pour about ¼ of the cream over the potatoes. Repeat this process until you have used up all the ingredients. Cover the baking dish with tin foil and poke four holes in it. Bake at 375 for 25 minutes. Remove the tinfoil and continue baking for another 20 minutes or until the top is golden brown and the potatoes are cooked through. Let the dish set for 5-10 minutes uncovered before serving.
In a large pot with a lid, bring the stock to a boil and reduce the heat to medium low. Keep covered on heat until needed. Add the butter and oil to a large saucepan on medium heat. Once melted, add the squash, onion, and garlic with a pinch of salt. Cook for about a minute and add the rice. Stir the mixture so that all the rice is coated with the fat. Add one cup of the simmering stock to the rice and stir frequently until the stock has almost evaporated. Repeat this step at least two more times or until the rice is almost cooked through (slightly al dente). Add the cheese, pepper, sage, and half & half. Add salt to taste. Add more stock if you desire a looser texture. Serve immediately.
½ teaspoon granulated garlic (or 1 small clove raw garlic)
1/8 teaspoon black pepper
1 14oz can quartered artichokes
¼ Cup chopped cook spinach (about ½ lb. raw before cooked)
To Prep Spinach: Cook spinach in a small frying pan in 1 teaspoon of olive oil on medium heat until the spinach wilts. Let the spinach cool in the refrigerator until it is room temperature. Wrap the cooked spinach in cheesecloth, a thin kitchen towel, or 3 paper towels and squeeze all the liquid out that you can. Coarsely chop the spinach and set aside. (If using frozen spinach, warn the frozen spinach on the stovetop or microwave and squeeze the water out using the same method)
To Prep the Artichokes: Strain the can of artichokes. Wrap the artichokes in cheesecloth, a thin kitchen towel, or 3 paper towels and squeeze the liquid out that you can. Try not to mash up the artichokes while squeezing.
To Make the Dip: In a food processor combine sour cream, cream cheese, and cottage cheese. Blend until the curds in the cottage cheese are fully broken down and the mixture is very smooth (2-4 minutes). Add the salt, granulated garlic, and Parmesan cheese and blend for another 2-3 minutes. Add the prepped artichokes and spinach to the mixture. Pulse the food processor until a desired texture is reached (4-8 times). For best results, let the dip chill in the refrigerator over night and serve at room temperature.
1-pound leeks 4 to 5 medium 3-Tablespoons unsalted butter 1 teaspoon olive oil 1 lb. purple potatoes peeled and diced (1 lb. is 4-5, for a thicker soup use 6-7) 1 quart low sodium chicken or vegetable broth 1 cup heavy cream ½ Cup milk (Preferable cream top Morning Fresh) ¼ Cup Sour Cream ½ teaspoon ground black pepper 1 Tablespoon chopped chives 1 teaspoon Sea Salt ½ Cup cooked diced bacon (about 6-10 slices depending on cut) ½ Cup white wine
Clean the leeks by removing the dark green ends (the light green part in the middle is OK to use), cutting the leeks in half, and rinsing each layer making sure to remove any dirt and sand. Cut the leeks into half-inch strips. In a large pot with a lid, melt the butter with the olive oil on low heat for a minute and add the cleaned leeks and potatoes. Add the sea salt and pepper and cook on medium heat covered stirring frequently until the potatoes are cooked through (about 20 minutes). In a separate pan cook the bacon until crispy and discard the fat. Set the bacon aside. Add the white wine to the leek and potato mixture and cook for five minutes. Add the chicken stock and cook for another ten minutes. Add the cream, milk, and sour cream. Puree with a handheld emulsion blender or in a regular counter top blender (make sure to allow the mixture to cool for five minutes and blend in small batches if using a counter top blender). Blend until a velvet like texture is reached. Add the cooked bacon and ¾ of the chives. Simmer on low heat stirring frequently for 10 more minutes. Serve warm or cold and garnish with remaining chives.
One 16 ox box of organic Bionaturae Penne Rigate One 26 oz jar of organic Field DayTomato & Basil Sauce 1/2 C Organic Valley Shredded Parmesan Cheese (some extra to sprinkle on top) 1 -12oz package of Organic Prairie Italian Chicken Sausage ¼ C (or less) of Organic Valley Half & Half 1/2 bunch of organic spinach
This is the easiest dinner to make after a long day but oh so tasty! It really looks and feels like you’ve done a lot but won’t take you any more time to make than it takes to boil the water.
Boil water and cook pasta per directions. While the pasta’s boiling, heat pasta sauce in a large skillet. Add cheese, half and half, and top with spinach. Continue to heat over medium stove until the spinach is wilted. Slice chicken sausage and heat with sauce (sausage is already cooked). Serve over pasta and top with grated cheese.
1 tablespoon plus 1 teaspoons arrowroot (or cornstarch)
a scant 1/2 teaspoon orange blossom water (opt)
3/4 cup rolled oats
3/4 cup white whole wheat flour (all-purpose flour)
1/2 cup natural cane sugar (or brown sugar)
1/2 teaspoon cinnamon
big pinch of salt
1/3 cup butter, melted
1/3 cup yogurt
Preparation Preheat the oven to 400F degrees. Cut the peaches and plums into bite-sized, 1-inch pieces. I cut relatively chubby slices and then cut them again in quarters or thirds. Place the chopped fruit in a medium-sized bowl. In a separate small bowl whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8-inch square baking dish (or your favorite equivalent-sized, deep-sided, solid-bottomed tart pan). To make the topping combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture. Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it comes out of the ovens, and if you have a lemon onhand, grate a bit of zest on top (optional). Enjoy warm or at room temperature.
Chard Dolmas with Ground Pork, Feta, Rice and Garlic Yogurt Sauce
Rainbow chard makes a beautiful wrapper for the flavorful rice and meat combination, and the yogurt sauce is the perfect accompaniment. In America, we don’t often see dolmas taking center stage as the main dish, but these are much larger than the vegetarian version made with grape leaves. The make a wonderful and healthy dinner all on their own.
Ingredients for dolmas: 10-12 large rainbow chard leaves, washed thoroughly 1/2 lb. fresh ground pork (or turkey, beef, or lamb) 1/2 onion, diced 4 cloves of garlic, minced
1/2 cup golden raisins 1 cup crumbled feta cheese 1 cups uncooked rice pilaf 1 package of seasoning (in rice pilaf box) 2 cups chicken stock 1 tbs. butter 1 tbs. olive oil Red pepper flakes to taste
Begin by trimming the stems off the chard. Do this by cutting diagonally up the spine about a half inch from the base of the leaf on either side to form and upside down V cut. Removing this thick lower part of the stem will make rolling the dolmas easier.
Next, blanch the chard leaves in boiling salted water for three to four minutes, or until they are just tender. You want them to hold their color and shape, so submerge them in an ice bath immediately after you remove them from the boiling water. Once they have cooled, layer them in between paper towels and set aside.
To make the filling, begin by browning the meat in the olive oil over medium heat. Remove the meat when it is just a bit shy of being done. If there is excess grease, remove it from the pan. Add the butter and saute the onions until they are soft, about five minutes. Add the garlic and cook another minute. Add the uncooked rice, the chicken stock, raisins, red chili flakes, and the seasoning packets. Reduce the heat to low and cook until the liquid is mostly absorbed and the rice is almost cooked. Add the feta cheese and the cooked meat.
To roll, place about 1/3 cup of the rice mixture at the base of the chard leaf. Lift the sides of the leaf over the mixture and roll towards the tip of the leaf. Keep the sides tucked in. When you finish rolling the dolma, place it with its flap side down in a steamer basket. Repeat this process until all dolmas are rolled and placed in a single layer into the steamer basket. Steam the dolmas over a couple of inches of water on low heat for about 40-45 minutes.
Ingredients for Garlic Yogurt Sauce: • 1 cup of plain Greek yogurt • 1 clove of garlic, finely minced • 2 tbsp. lemon (more to taste) • 1 tbsp. of fresh thyme • Salt and pepper to taste • 1 teaspoon of olive oil
Mix all of the above ingredients except the olive oil well. Whisk in the olive oil in a slow stream. Let sit for at least an hour in the refrigerator before serving.
Preparation Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sautée; until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes. Mix quinoa into mushroom mixture; season with salt and pepper. Pass cheese separately.
Preferred hot sauce (Cholula or whatever you like)
Dice the onion and saute with the mushrooms. Just before the mushrooms are finished cooking, add the chard and stir until the chard is wilted.
In a seperate pan cook the bacon.
While the onion, mushrooms and chard are sauteing, open the baguettes and lay the cheese slices in. Toast in the toaster oven until the cheese melts. While the cheese is melting, scramble the 4 eggs, adding a dusting of chipotle just before the eggs are finished.
Add the mushrooms, onion, chard and scrambled eggs to the baguette, sprinkle with hot sauce and ENJOY!
Penne Pasta with Summer Roasted Vegetables and a Roasted Garlic and Basil Goat Cheese Sauce
8 oz penne pasta
1 zucchini, cut into 1/2" pieces
1 summer squash
cut into 1/2" pieces
3 tomatoes, de-seeded and cut into 1/2" strips
1 red onion, cut into large chunks
1 head of garlic
2 tbsp olive oil
kosher salt, to taste
1/2 cup feta cheese
1/3 cup milk or cream
1/2 cup fresh basil, roughly chopped
1/4 cup parmesan cheese, plus more for garnish
Preheat oven to 425 degrees F. Chop up all of the vegetables. For the garlic, take a whole head of garlic, peel the outer layers of skin off, and slice about 1/2" of the pointed end off to expose the cloves. Place zucchini, summer squash, tomatoes, onion, and head of garlic onto a baking sheet. Drizzle olive oil over the vegetables and lightly toss them around to get the olive oil evenly distributed. Sprinkle with kosher salt. Bake in preheated oven for about 40-50 minutes, checking and tossing every 15 minutes.
Bring pot of water to boiling, and prepare pasta as directed on package. Drain.
While the veggies are roasting and pasta is cooking, prepare the goat cheese sauce. Put the goat cheese, milk/cream, basil, and parmesan cheese into a food processor. Pulse about 10 times to get everything combined. Keep the sauce in the food processor, as you will add the roasted garlic when it is finished roasting and pulse a few more times. To extract the cloves from the skin, simply use your fingers or a little fork. When vegetables are done, add garlic to sauce. Combine pasta, vegetables, and goat cheese sauce in a large bowl or pot, and mix. Serve in pasta bowls, and garnish with parmesan.