Seville Orangeade Recipe

Ingredients

• 10-12 seville oranges, washed and scrubbed clean (any Orange will do)
• 1 cup sugar
• The juice from one large lemon
• 5 cups cold, filtered water

Method

1 Cut the oranges in half lengthwise and then slice them into thin 1/8-inch slices.
2 Put them in a large flat-bottomed non-reactive bowl. Stir in the sugar. Use a potato masher to mash the orange slices until most of the segments are juiced.
3 Pour water into the bowl of orange slices. Stir to mix gently, making sure that any undissolved sugar gets completely dissolved. Stir in the lemon juice.
4 Set a large fine mesh strainer over another large bowl and strain the orange mixture through it, pressing if necessary to get out as much of the juice as possible. Pour into a serving pitcher.

Recipe found at: http://www.simplyrecipes.com/recipes/seville_orangeade/

Romaine Lettuce Salad With Cilantro Dressing

Ingredients

• 1 large romaine lettuce (ragged outer leaves discarded)
• 1 cucumber, peeled, seeded and julienned (any type)
• 4 large celery ribs, trimmed and julienned
• 20 fresh cilantro stems, leaves only
• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 1/2 small white onion, finely chopped
• 1 teaspoon salt (to taste)
• fresh ground black pepper

Directions:

1.  
   Have ready a large bowl of ice water.
2.  
   Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
3.  
   In a salad bowl, combine the lettuce, cucumber, and celery.
4.  
   In a blender, combine the cilantro and olive oil; process to a puree.
5.  
   Add the remaining ingredients and blend until smooth.
6.  
   Toss with the salad and serve.

Recipe found at: http://www.food.com/recipe/romaine-lettuce-salad-with-cilantro-dressing-139174

Chocolate Zucchini Bread Recipe

Ingredients

• 4 cups grated zucchini (from about a pound and a half of zucchini)
• 2 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups granulated white sugar
• 2 eggs
• 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon almond extract

Method

1 Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.
2 Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.


3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.

5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
 6 Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.
Yield: Makes 2 loaves.
 
Recipe found at: http://www.simplyrecipes.com/recipes/chocolate_zucchini_bread/

Tomatoes Stuffed with Corn and Black Beans

Ingredients

• 4 beefsteak tomatoes Or any Tomatoes
• 2 tablespoons olive oil, divided
• 3/4 cup corn kernels (from 1 large ear)
• 2 scallions, white and green parts separated and thinly sliced
• 1/2 to 1 small jalapeño, seeded and finely chopped
• 1 cup drained, rinsed black beans
• 1/2 cup shredded sharp cheddar (2 ounces), divided
• 1 cup fresh breadcrumbs, divided
• 1 tablespoon lime juice
• Salt and pepper

Directions

1. Preheat oven to 450 degrees. Slice top 1/2 inch from tomatoes and scoop out flesh (reserve for another use; see below). In a medium skillet, heat 2 teaspoons oil over medium. Add corn and scallion whites and cook until crisp-tender, 3 minutes. Transfer to a medium bowl and stir in jalapeno, beans, 1/4 cup cheddar, 1/2 cup breadcrumbs, and lime juice. Season with salt and pepper.
2. Coat an 8-inch square baking dish with 1 teaspoon oil. Brush tomato skins with 1 teaspoon oil, season all over with salt and pepper, and place in dish. Fill tomatoes with corn mixture. Combine remaining 1/4 cup cheddar, 1/2 cup breadcrumbs, and 2 teaspoons oil, season with salt and pepper, and divide among tomatoes. Tent dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are deep golden, about 5 minutes more.

Recipe found at: http://www.marthastewart.com/925228/tomatoes-stuffed-corn-and-black-beans

Grilled Polenta and Balsamic Mushrooms

Ingredients

• 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
• 2 garlic cloves, coarsely chopped (about 1 tablespoon)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 teaspoon coarsely chopped fresh thyme
• 1 1/2 teaspoons coarse salt
• Freshly ground pepper, to taste
• 1/3 cup balsamic vinegar
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
• 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
• 2 cups arugula (2 ounces)
• 8 ounces Parmigiano-Reggiano, shaved

Directions

1. Toss portobellos with garlic, herbs, salt, pepper, vinegar, and 1/4 cup oil in a large bowl. Let stand at room temperature, tossing occasionally, for 1 hour.
2. Transfer portobellos to a plate. Pour marinade into a small saucepan, and bring to a boil. Reduce heat, and simmer 1 minute. Add stock. Raise heat, and bring to a boil. Reduce heat, and simmer until reduced by half, about 10 minutes. Stir in remaining tablespoon oil, and remove from heat.
3. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Lightly brush top and bottom of polenta with oil, and place in center of grill. Cook, flipping once, until polenta is marked, crisp, and no longer sticks to grill, 6 to 8 minutes per side. Meanwhile, place portobellos on cooler part of grill, and cook, turning frequently to avoid burning, until tender, about 10 minutes.
4. Place arugula on a platter, and arrange polenta and portobellos on top. Drizzle about half the sauce over portobellos. Top with Parmigiano-Reggiano. Serve immediately with extra sauce on the side.

Recipe found at: http://www.marthastewart.com/312429/grilled-polenta-and-balsamic-mushrooms?center=0&gallery=274708&slide=284951

Tomato, Sweet Onion, and Celery Salad

Ingredients

• 2 to 3 ripe plum tomatoes, sliced crosswise 1/8 inch thick
• 1 sweet onion, preferably Vidalia, sliced crosswise 1/8 inch thick
• 3 celery stalks with leaves, thinly sliced crosswise
• 2 tablespoons thinly sliced fresh basil
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons heavy cream
• Coarse salt and freshly ground pepper

Directions

1. Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.
2. In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.

Recipe found at: http://www.marthastewart.com/318887/tomato-sweet-onion-and-celery-salad?center=0&gallery=274670&slide=258141

Mom's Stuffed Eggplant

Ingredients

• 1 large eggplant
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 pound ground beef ( or stuffed with veggies or tofu)
• Salt and freshly ground black pepper
• 1 onion, small diced
• 1 red pepper, small diced
• 3 cloves garlic, minced
• 1/2 cup freshly chopped parsley leaves
• 1/2 cup freshly chopped basil leaves, chopped
• 1 1/4 cup grated Pecorino Romano, divided
• 1/4 cup bread crumbs
• 1 egg
• 2 chopped tomatoes

Directions

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

Recipe found at: http://www.foodnetwork.com/recipes/michael-chiarello/moms-stuffed-eggplant-recipe/index.html

Grits & Greens Casserole

Ingredients

• 4 slices bacon, chopped (optional)
• 2 teaspoons extra-virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 2 cups reduced-sodium chicken broth or vegetable broth, divided
• 1/4 teaspoon salt
• 16 cups chopped collard greens or kale, stems removed (about 1 large bunch, 1 1/2-2 pounds)
• 2 cups water, plus more as needed
• 1 cup grits (not instant)
• 3/4 cup shredded extra-sharp Cheddar cheese, divided
• 1/4 cup prepared salsa
• 1 large egg, lightly beaten 

Preparation

1. Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray.
2. Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.
3. Return the pot to medium-low heat; add oil, onion and garlic and cook, stirring often, until fragrant and starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1 cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low and simmer, stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer, and add water, 1/4 cup at a time, if the pan seems dry.
4. Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa and egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until combined.
5. Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the reserved bacon (if using).
6. Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before serving.

Recipe found at: http://www.eatingwell.com/recipes/grits_greens_casserole.html

Creamy Fettuccine with Brussels Sprouts & Mushrooms

Ingredients

• 12 ounces whole-wheat fettuccine
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
• 4 cups thinly sliced Brussels sprouts
• 1 tablespoon minced garlic
• 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar
• 2 cups low-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup finely shredded Asiago cheese, plus more for garnish.

Preparation

1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

Recipes found at: http://www.eatingwell.com/recipes/fettuccine_brussels_sprouts_mushrooms.html

Wilted Arugula and Pear Salad

Wilted Arugula and Pear Salad

serves 2

4 large handfuls of arugula (about 12 ounces)
1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1 barely ripe pear
3 ounces of soft blue cheese
Salt and pepper

Directions

Heat a large skillet over medium heat with the olive oil. Lightly saute the arugula until just wilted. Toss with the vinegar. Arrange on two plates. Slice the pear thinly and lay over the arugula, then crumble the cheese over and season with salt and pepper.

Recipe found at: http://www.thekitchn.com/recipe-wilted-a-26054

Roasted Pear-Butternut Soup with Crumbled Stilton

Ingredients

• 2 ripe pears, peeled, quartered and cored
• 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
• 2 medium tomatoes, cored and quartered
• 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
• 2 cloves garlic, crushed
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, divided
• Freshly ground pepper, to taste
• 4 cups vegetable broth, or reduced-sodium chicken broth, divided
• 2/3 cup crumbled Stilton, or other blue-veined cheese
• 1 tablespoon thinly sliced fresh chives, or scallion greens.

 Directions

1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens). 

Recipe found at: http://www.eatingwell.com/recipes/roasted_pear_butternut_soup_with_crumbled_stilton.html

GREAT WAYS TO SERVE SPROUTS

• Add to tossed salads
• Use in coleslaw (cabbage, clover, radish)
• Try in potato salad (mung bean, lentil)
• Try in wraps and roll-ups (alfalfa, sunflower, radish)
• Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
• Blend into fruit shakes or juices (cabbage, mung bean, lentil)
• Blend with vegetable juices (cabbage, mung bean, lentil)
• Replace celery in sandwich spreads (lentil, radish)
• Mix with soft cheeses for a dip (mung bean, radish)
• Grind up and use in sandwich spreads (lentil, radish)
• Top grilled cheese sandwiches after grilling (alfalfa, clover)
• Stir into soups or stews when serving (mung bean, lentil)
• Mix into pancake or waffle batter (buckwheat)
• Eat them fresh and uncooked in a sprout salad (salad mixes)
• Top omelet or scrambled eggs (alfalfa, clover, radish)
• Combine in rice dishes (fenugreek, lentil, mung bean)
• Add to sushi (radish, sunflower)
• Saute with onions (mung bean, clover, radish)
• Puree with peas or beans (mung bean, lentil)
• Add to baked beans (lentil)
• Steam and serve with butter (mung bean, lentil)
• Use in sandwiches instead of lettuce (alfalfa, clover, radish)

Recipe found at: http://www.isga-sprouts.org/recipes.htm

Tomato-Ricotta Tart

Ingredients

• 2 cups coarse fresh breadcrumbs
• 1/4 cup olive oil, plus more for brushing over tart
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 2 large eggs
• 2 tablespoons chopped fresh basil
• Salt and pepper
• 1 1/2 pounds thinly sliced beefsteak tomatoes

Directions

1. Preheat oven to 450 degrees. In a 9-inch springform pan, toss breadcrumbs with olive oil; press evenly into bottom.
2. In a bowl, whisk ricotta with Parmesan, eggs, and basil; season generously with salt and pepper. Spread over crust; arrange tomatoes on top. Brush with olive oil.
3. Bake until tomatoes are almost dry, 35 to 45 minutes; let cool. Unmold. Serve warm or at room temperature.

Recipe found at: http://www.marthastewart.com/312700/tomato-ricotta-tart?czone=food/produce-guide-cnt/summer-produce-recipes&center=0&gallery=274270&slide=262604

Roasted Rainbow Carrots Two Ways: Sweet + Savory

Ingredients

1 bunch Rainbow Carrots, cleaned and peeled

Savory Version

1 tablespoon melted Ghee or Butter

a few pinches Garlic Sea Salt

cracked Black Pepper

fresh chopped Herbs such as Marjoram, Rosemary, Thyme, Organo

more melted Ghee for finishing

Sweet Version

1 tablespoon melted unrefined Coconut OIl

1 tablespoon pure Maple Syrup (I like the darker grade B)

a few pinches ground Cinnamon

a few pinches fine Sea Salt 

 

Directions

Pre heat the oven to 375 degrees F with the racks in the middle. Prepare 2 cookie sheets with parchment paper or Silpat liners. Divide the carrots into two bunches. For the savory ones: toss with melted ghee. Put on a cookie sheet. For the sweet ones: combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.

Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft.

Brush the savory ones with some melted ghee and chopped fresh herbs to finish. 

 

Recipes found at: http://www.familyfreshcooking.com/2012/04/02/roasted-rainbow-carrots-two-ways-sweet-savory-recipe/

Goat Cheese and Leek Quiche

Ingredients

• 1 (9-inch) frozen pie crust (in pie pan), thawed 10 minutes
• 2 leeks (about 1 pound), trimmed, halved lengthwise and sliced
• 2 eggs
• 1/2 cup (2%) milk
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh tarragon or chives
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3/4 teaspoon ground nutmeg
• 2 ounces soft goat cheese, crumbled

Method:

Preheat oven to 400°F. Prick crust all over with a fork. Transfer to a baking sheet and bake until just golden, about 15 minutes. Set crust aside and reduce oven temperature to 375°F.

Meanwhile, bring a large pot of water to a boil. Add leeks and simmer until just tender, 5 to 7 minutes. Drain leeks thoroughly.

In a large bowl, whisk together eggs, milk, cream, tarragon, salt, pepper and nutmeg. Spread leeks in bottom of crust and dot with goat cheese. Pour egg mixture over the top and bake until puffed in the center and lightly browned, 40 to 50 minutes. Set aside to let cool until warm or serve at room temperature.
Recipe found at: http://www.wholefoodsmarket.com/recipe/goat-cheese-and-leek-quiche

 

Green Juice

  

Ingredients

• 5 apples, preferably organic
• 1/2 bunch celery
• 1/2 bulb fennel
• 1 cucumber
• 1/2 head romaine lettuce
• 1 (1-to-2-inch) piece of ginger
• 1 lemon, peeled
• 2 cups kale, spinach leaves, or parsley sprigs

Directions

1. Juice all ingredients in a juicer. Divide evenly between 2 glasses and serve.

 

Recipe found at: http://www.marthastewart.com/342401/green-juice

Beet, Cheddar, and Apple Tarts

Ingredients

• 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
• 3/4 cup shredded white cheddar (3 ounces)
• 1 small apple, cored and very thinly sliced
• 1 small beet, scrubbed, peeled, and very thinly sliced
• Coarse salt and ground pepper
• 1/2 teaspoon fresh thyme leaves

Directions

1. Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.

Recipe found at: http://www.marthastewart.com/331822/beet-cheddar-and-apple-tarts

Roasted Broccoli

Ingredients

• 2 pounds broccoli
• 3 tablespoons olive oil
• 3/4 teaspoon coarse salt
• 1/4 teaspoon ground pepper 

 

Directions

1. Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Using a vegetable peeler, peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces.
2. In a large bowl, toss florets and stems with olive oil, salt, and pepper.
3. Spread in a single layer on a rimmed baking sheet; roast, turning broccoli halfway through, until tender, about 15 minutes.

 

Recipe found at: http://www.marthastewart.com/338525/roasted-broccoli

Autumn Salad

Ingredients

• 1 cup shredded sweetened coconut
• 1/2 cup sliced almonds
• 2 tablespoons fresh tangerine juice
• 2 teaspoons red-wine vinegar
• 1/2 teaspoon chopped fresh thyme
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 3 cups torn green-leaf lettuce, (1 medium head)
• 2 tangerines, peeled and thinly sliced
• 1 apple, thinly sliced 

 

Directions

1. Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.
2. In a small bowl, whisk together tangerine juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add olive oil in a slow stream.
3. In a large bowl, combine lettuce with tangerines and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately. 

 

Recipe found at: http://www.marthastewart.com/328098/coconut-and-tangerine-salad?czone=food/produce-guide-cnt/produce-guide-winter&center=276955&gallery=286446&slide=206814

Sauteed Swiss Chard with Onions

Ingredients

• 3 pound green Swiss chard (about 2 large bunches)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 medium onions, halved lengthwise and thinly sliced
• 2 garlic cloves, finely chopped

Directions

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

 

Read More http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560#ixzz2AiWEZlF0

Roasted Rosemary Onion Potatoes

Ingredients

 

Makes servings USMetricAdjust Recipe (Help)

• 1 small onion, finely chopped

• 2 tablespoonsvegetable oil
• 2 tablespoonschopped fresh rosemary
• 1 teaspoonchopped fresh thyme
• 1/4 teaspoonsalt
• 1/8 teaspoonground black pepper
• 1 1/3 poundspotatoes, cut into 1-inch chunks 

Directions

• Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet with a rim
• Mix onion, vegetable oil, rosemary, thyme, salt, and pepper in a large bowl; add potato pieces and toss to coat. Spread potatoes into prepared pan in a single layer.
• Bake, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

Recipe found at: http://allrecipes.com/recipe/roasted-rosemary-onion-potatoes/detail.aspx

Orzo with Feta, Tomatoes, and Dill

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cups cherry tomatoes, halved
• 1/2 cup chopped dill
• 1 teaspoon grated lemon zest
• 1 cup orzo
• 1 1/2 cups crumbled feta (6 ounces)

Directions

Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes

Meanwhile, cook orzo in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente

Drain orzo and toss with tomato mixture. Add feta and toss again

Read More http://www.epicurious.com/recipes/food/views/Orzo-with-Feta-Tomatoes-and-Dill-242827#ixzz2AiPbHQjQ

Mixed Green Salad with Grapefruit & Cranberries

Ingredients

• 2 red grapefruit
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced scallions
• 1 tablespoon white-wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 cups torn butter lettuce
• 6 cups baby spinach
• 1 14-ounce can hearts of palm, drained and cut into bite-size pieces
• 1/3 cup dried cranberries
• 1/3 cup toasted pine nuts

Preparation

1. Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.
2. Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.
3. Add lettuce, spinach and hearts of palm to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.

Recipe found at: http://www.eatingwell.com/recipes/grapefruit_cranberry_salad.html

Pumpkin Curry with Lentils and Apples

Ingredients

• 1 cup red lentils
• 1 cup brown lentils
• 8 cups water
• 12 tsp turmeric
• 1 tbsp canola oil
• 1 diced onion
• 2 tomatoes (cored and chopped)
• 3 cloves minced garlic
• 1 12 tbsps curry powder (taste)
• 2 tsps ground cumin
• 12 tsp salt
• 12 tsp black pepper
• 14 tsp ground cloves
• 2 cups pumpkin (peeled cubed 1 inch seeded)
• 2 potatoes (unpeeled and chopped)
• 2 carrots (peeled and diced)
• 2 cups spinach (packed fresh, chopped)
• 1 granny smith apple (unpeeled cored and diced 

Directions

1. Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
2. Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
3. Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash, or buttercup can be substituted for pumpkin

Recipe found at: http://www.yummly.com/recipe/external/Pumpkin-Curry-With-Lentils-And-Apples-Allrecipes

Celery Root Soup with Granny Smith Apples

Ingredients

• Sea salt
• 3 Tbsp. extra-virgin olive oil
• 2 medium celery roots , peeled and cut into 1-inch cubes
• 2 stalks celery , chopped
• 1 large onion , chopped
• 2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
• 1 bay leaf
• 1 cup thick Cashew Cream
• Freshly ground black pepper
• 1 unpeeled Granny Smith apple , very finely diced
• Chive oil

Directions

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil ar

Read more: http://www.oprah.com/food/Celery-Root-Soup-with-Granny-Smith-Apples#ixzz2A42jZIpW

Granny Smith, Radish, and Radicchio Salad with Orange-Walnut

Ingredients (8 servings)

• 3 tbsps fresh orange juice
• 3 tbsps walnut oil
• 1 tbsp red wine vinegar
• 2 tsps dijon mustard
• 14 tsp black pepper (freshly ground)
• 18 tsp salt
• 4 cups radicchio (thinly sliced, 1 12 ounce head)
• 1 cup radishes (thinly sliced, 6)
• 2 granny smith apples (quartered and cut into julienne strips about 1 pound)
• 14 cup chopped walnuts (coarsely, toasted) 

Preparation

1. 1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add radicchio, radishes, and apples to bowl; toss gently to coat. Place about 3/4 cup salad on each of 8 plates; sprinkle each serving with 1 1/2 teaspoons nuts.

Recipes found at: http://www.yummly.com/recipe/external/Granny-Smith_-Radish_-and-Radicchio-Salad-with-Orange-Walnut-Vinaigrette-MyRecipes-243745

Spiced Pumpkin Scones

Ingredients:

2 cups cake flour
2 1/2 cups all-purpose flour
1/2 cup light brown sugar, packed
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup (1/2 pound, 2 sticks) chilled unsalted butter, diced
2 eggs, beaten
1 cup canned pumpkin purée (unsweetened) or the fresh pumpkin
2/3 cup 18% (table, coffee) cream, chilled
1 egg beaten with 2 tablespoons of milk or cream, for egg wash
Granulated or sanding sugar, for garnish

Directions:

Preheat oven to 400°F (200°C). Use parchment paper to line a standard baking sheet and set aside.

In the bowl of a stand mixer with the paddle attachment, combine the flours, sugar, baking powder, baking soda, salt and spices. On the machine's lowest setting, cut in the chilled butter until the mixture resembles course meal. The butter should be in small pieces approximately the size of peas.

Lightly whisk together the eggs, pumpkin purée and cream. With the machine running still on low (or stir), pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, but almost all the flour should be incorporated.

Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until fairly smooth. Divide the dough into four, and shape each ball of dough into a 4" round about 3/4"-1" thick. Cut each round into six wedges, and place on the prepared baking sheet. Once finished, brush each scone with the egg wash and sprinkle with granulated or sanding sugar.

Bake in preheated oven for about 15 minutes, or until the the tops are lightly golden and the cut sides look flaky and dry. When fully cooked, they should feel light for their size and sound almost hollow when tapped underneath. Cool on a wire rack for at least 5 minutes. Best served warm.

Makes 24 medium scones.

Notes:

• 1 tablespoon of pumpkin pie spice can be substituted for the individual spices.
• The scones can be frozen before baking. After cutting them out, place them on a parchment-lined baking sheet and freeze uncovered. Once firm to the touch, remove to an airtight container or a freezer bag and store. To bake, take the scones from the freezer and preheat the oven. Wait 10 extra minutes after your oven has reached temperature, then egg wash and sugar the scones. Bake for 15-18 minutes, until cooked through.
• These can be made without the aid of a stand mixer. Use a pastry cutter or two knives to cut the butter into the flour, then stir in the wet ingredients. Do not over mix, stir until just blended. From here, the method remains the same.
• If your kitchen is very warm, chill the cut scones for 15 minutes before baking for best results.

Butter Lettuce Salad with Cherry Vinaigrette

INGREDIENTS
2 cups cherries, pitted and halved
1 tablespoon fresh lemon juice
2 teaspoons sugar
5 tablespoons olive oil
4 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh-ground pepper
3 heads butter head lettuce of your choice
3/4 cup dried cherries
1/2 cup crumbled Roquefort cheese

PREPARATION
1. Make the vinaigrette: Place the cherries, 1/4 cup water, lemon juice, and sugar in a saucepan over medium-high heat, stir to combine, and cook until cherries soften — about 10 minutes. Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the saucepan. Cook over low heat until reduced to 1/3 cup — about 20 minutes. Cool completely. Whisk the reduced cherry liquid, olive oil, vinegar, salt, and pepper together in a small bowl and set aside.
2. Assemble the salad: Toss the lettuce, dried cherries, and Roquefort cheese together in a large bowl. Drizzle with dressing and serve immediately.


Read more: http://www.thedailygreen.com/healthy-eating/recipes/butter-lettuce-cherry-vinaigrette#ixzz29Z8JOIiW

Beet Juice Recipe

Beet Juice Recipe:
makes about 20 oz of juice depending on juicer and produce size

• 2 beets
• 1 large carrot or 2 medium carrots
• 1/2 a green apple
• 1/2 cucumber
• 3 celery stalks
• 1 small piece of ginger

Directions

Just cut it up into little pieces so it can go through your juice extractor.

Recipe found at: http://healthycrush.com/juice-cleanse-day-8-beet-juice-recipe/

Pureed Broccoli Soup

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 8 cups chopped broccoli (stems and florets)
• 2 cups water
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• 1/2 cup half-and-half (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste 

Preparation

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Recipe found at: http://www.eatingwell.com/recipes/broccoli_soup.html

Suzanne's Old Fashioned Pumpkin Pie Recipe

Ingredients

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust (see pâte brisée recipe)

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.

Method

1 Preheat oven to 425°F.
2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream.
Yield: Serves 8. 
 Recipe found at: http://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/

Guiltless Fresh Tangerine Cheesecake Recipe

Ingredients:

• 2 packages (8 oz. each) Neufchatel cheese, softened
• 1/3 cup sugar
• Liquid egg substitute to equal 2 eggs
• ½ cup light (nonfat) vanilla yogurt (sweetened with aspartame)
• ½ tsp. Sunkist® freshly grated tangerine zest
• One 9 inch or 6oz. ready to use chocolate flavored crust
• 2 to 3 medium Sunkist® tangerines, peeled, separated into segments, seeded, if necessary
• ¼ cup orange marmalade, melted and cooled
• Preparation: Preheat oven to 325 degrees.

Instructions: (Makes 8 servings)

• In large mixing bowl, beat cheese and sugar with electric mixer at medium speed until light and well blended. Add egg substitute and beat until blended. Stir in yogurt and tangerine zest. Pour into pie crust.
• Bake at 325 degrees for 50 minutes or until center is just set. Turn off oven heat and leave cheesecake in oven with door ajar for 20 minutes. Remove from oven and cool on wire rack.
• Chill in refrigerator for 1 1/2 hours. Arrange tangerine segments in circle around outer edges of cheesecake. Lightly spoon cooled melted marmalade over tangerine segments and top of cheesecake. Chill for 1 1/2 hours or longer. 

Recipe found at: http://www.sunkist.com/recipes/guiltless-fresh-tangerine-cheesecake_1099.aspx