Grapefruit and Avocado Salad with Ginger-Cassis Dressing

Ingredients

• 3 tbsps extra-virgin olive oil
• 3 tbsps cassis (creme de, liqueur or grenadine)               
• 2 tbsps shallots (chopped)
• 2 tbsps peeled fresh ginger (minced)
• 4 tsps sherry wine vinegar
• 2 grapefruits (ruby red)
• 1 head butter lettuce (leaves separated)
• 1 avocado (halved pitted peeled sliced) 

Directions

• Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
• Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado.
• Drizzle with dressing; sprinkle with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Grapefruit-and-Avocado-Salad-with-Ginger-Cassis-Dressing-237894#ixzz2DY6oVAtt

Butternut Squash Apple Cranberry Bake

Ingredients

• 1 butternut squash (peeled and cut into 1 inch cubes)
• 2 apples (tart cooking, cut into 12 inch thick slices)
• 12 cup cranberries (fresh or frozen)               
• 12 cup brown sugar
• 14 cup stick butter
• 1 tbsp flour
• 1 tsp salt
• 12 tsp ground nutmeg (mace)

   

Method

1 Preheat oven to 350°F. Slice and peel squash and apples.
2 Put squash cubes in ungreased 7x11-inch baking dish. Place apples on top and then cranberries. Mix the flour, salt, sugar, and nutmeg and sprinkle on top. Dot with butter. Bake 50-60 minutes.     

Fruited Wild Rice Salad

Ingredients

• 6 ozs grain (recipe, wild rice such as uncle ben)
• 3 tangelos
• 1 cup fuji apple (chopped gala)
• 1 cup granny smith apple (chopped)
• 12 cup dried cranberries
• 2 green onions (thinly sliced)
• 3 tbsps fresh parsley (chopped)
• 12 tsp fresh rosemary (chopped)
• 2 tbsps apple cider vinegar
• 1 tbsp olive oil
• 1 tsp dry mustard
• 12 tsp salt
• 14 tsp pepper
• 1 12 tbsps pine nuts (toasted)
• 1 sprig rosemary (optional) 

Preparation

1. Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.
2. Section tangelos over a bowl; reserve 2 tablespoons juice.
3. Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.
4. Whisk together 2 tablespoons tangelo juice, vinegar, and next 4 ingredients; drizzle over rice mixture. Sprinkle with pine nuts; toss well. Cover and chill up to 4 hours. Garnish with rosemary sprigs, if desired. 

Recipe found at: http://www.yummly.com/recipe/external/Fruited-Wild-Rice-Salad-MyRecipes-269860

Bubbly Brown-Sugar Bananas

Ingredients

• 4 bananas (ripe but firm, 1 12 lb cut into thick slices)
• 1 tbsp lemon juice
• 4 tbsps unsalted butter
• 12 cup light brown sugar
• 1 tsp ground cinnamon
• vanilla ice cream (optional)
• sliced almonds (toasted, optional

Preparation

1. In a large bowl, toss bananas with lemon juice. Melt butter in a large skillet over medium-high heat. Stir in brown sugar. Cook, KITCHEN TIPS stirring, until sugar has dissolved, about 1 minute.
2. Add bananas to skillet and cook, basting and gently turning often with a large spoon, until bananas become softened around edges, about 3 minutes. Sprinkle cinnamon on top. Serve bananas, slightly cooled, on their own or with vanilla ice cream and almonds, if desired.

Recipe found at: http://www.yummly.com/recipe/external/Bubbly-Brown_sugar-Bananas-My-Recipes

Carrot Soup, perfect for fall

Ingredients

• 1 tbsp olive oil
• 1 diced onion (full)               
• 2 garlic cloves (chopped)
• 1 tbsp fresh ginger (grated)
• 2 12 cups carrot (diced)
• 1 cup celery (diced)
• 2 tsps chicken stock (concentrated)
• 12 cup rice
• coriander (fresh, mush)
• 5 cups water 

instructions:

• Put a large pot on medium heat.Once the pot is hot, add olive oil.
• Add onions, garlic and ginger and cook until onions are tender.
• Add in carrots, celery and keep on medium heat for about 5 minutes.
• Add the water, chicken stock and rice and bring the pot to a boil.
• Lower the heat to medium/low and let it simmer for 30 minutes.
• Use a hand blender or a food processor to puree the soup.
• Add as much fresh coriander as you want and Serve! :)

Recipe found at: http://www.yummly.com/recipe/external/Carrot-Soup_-perfect-for-fall-I-Adore-Food-55309

French Green Beans with Butter and Herbs

Ingredients

• 1 lb green beans (thin green beans haricot vert trimmed)
• 14 cup red onion (chopped fine)
• 3 tbsps butter
• 2 tbsps chopped parsley (fine)
• 2 tbsps thyme leaves (fresh)
• 2 tbsps tarragon (basil chopped fine)
• 2 tbsps chives (chopped fine)               
• salt
• pepper
• 1 wedge lemon 

Method

•  Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
•  Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
•  Add the green beans and sauté for 2-3 minutes, stirring often.
•  Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
• Serve hot or at room temperature, with lemon wedges.

Recipe found at: http://www.yummly.com/recipe/external/French-Green-Beans-with-Butter-and-Herbs-Simply-Recipes-42516

Avocado and Orange Sandwich

Ingredients

• 8 ozs wheat bread
• 1 navel oranges (peeled and cut into 14 inch thick slices)               
• 2 avocados (- peeled pitted and sliced)
• 5 ozs alfalfa sprouts
• 2 tsps balsamic vinaigrette 

 

Directions

1. Arrange four of the bread slices on a flat surface; top each slice with two slices of orange, even amounts of avocado slices, and even amounts of sprouts. Sprinkle each sandwich with 1/2 teaspoon of balsamic vinaigrette. Top each with remaining bread slices and serve.

Recipe found at: http://www.yummly.com/recipe/external/Avocado-And-Orange-Sandwich-Allrecipes

Celery, Apple, and Fennel Slaw

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons apple cider vinegar
• 1 1/ 2tablespoons coarsely chopped fresh tarragon
• 2 teaspoons fresh lemon juice
• 1/4t easpoon sugar
• 3celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
• 2small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
• 1firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
• Kosher salt and freshly ground black pepper

Preparation

• Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

Read More http://www.bonappetit.com/recipes/2011/07/celery-apple-and-fennel-slaw#ixzz2DSetZKVE

Parsnip and Fennel Soup With Dill

Ingredients

• 2 tablespoons olive oil
• 2 leeks (white and light green parts), sliced into half-moons
• 2 medium parsnips, peeled and cut into 1⁄4-inch pieces
• 1 large bulb fennel, cored and cut into 1⁄4-inch pieces
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1 pound Yukon gold potatoes, peeled and cut into 1⁄2-inch pieces
• 5 cups low-sodium vegetable or chicken broth
• 1 small baguette, split horizontally
• 2 ounces grated Gruyère or Swiss cheese (1⁄2 cup)
• 1/4 cup chopped fresh dill

Directions

1. Heat the oil in a large pot over medium heat. Add the leeks, parsnips, fennel, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes. Add the wine and simmer until evaporated, 1 to 2 minutes.
3. Add the potatoes and broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, 12 to 15 minutes.
4. Transfer half the mixture to a blender and puree until smooth. Return it to the pot.
5. Meanwhile, heat broiler. Place the bread, cut-side up, on a baking sheet and sprinkle with the cheese. Broil until the cheese melts. Cut into pieces.
6. Sprinkle the soup with the dill and serve with the cheese toast.

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/parsnip-fennel-soup-dill-00000000044723/index.html

Roasted Sweet Potato and Apple Soup

Ingredients

• 3 pounds sweet potatoes
• 1 tablespoon olive oil
• 1 onion
• 1 celery stalk
• 1 apple
• salt and black pepper

Directions

1. Heat oven to 400° F.
2. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.
3. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10 to 12 minutes.
4. Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.
5. Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender). Add water, if necessary, to reach.

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-sweet-potato-apple-soup-00000000006606/index.html

Butter Lettuce and Herb Salad

Ingredients

• 1 large fennel bulb, halved, cored, and very thinly sliced
• 3 heads butter or Boston lettuce, torn into pieces
• 1/4 cup fresh tarragon leaves, torn into pieces
• 4 scallions, white and green parts, chopped
• 3 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 7 tablespoons extra-virgin olive oil
• shaved Pecorino Romano (optional)

Directions

1. Place the fennel, lettuce, tarragon, and scallions in a large bowl.
2. Whisk together the lemon juice, mustard, salt, and pepper in a small bowl. Whisking constantly, slowly add the oil.
3. Pour the vinaigrette over the salad and toss. Top with the Pecorino (if using).

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/butter-lettuce-herb-salad-10000001167079/index.html

Lemon Crepes With Sweetened Ricotta

Ingredients

• 1 1/2 cups whole milk
• 4 large eggs
• 1 cup all-purpose flour, spooned and leveled
• 3 tablespoons unsalted butter, melted, plus more for the skillet
• 1/4 teaspoon kosher salt
• 1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice, plus 1 thinly sliced lemon
• 1/2 cup plus 1 tablespoon sugar
• 1 cup ricotta
• 1 tablespoon honey, plus more for serving

Directions

1. In a blender, blend the milk, eggs, flour, butter, salt, lemon juice, and 1 tablespoon of the sugar until very foamy, about 1 minute. Transfer to the refrigerator and let rest, at least 30 minutes and up to 1 day.
2. Meanwhile, in a medium saucepan, boil 1/2 cup of water and the remaining ½ cup of sugar, stirring, until the sugar dissolves. Add the lemon slices and simmer until tender and translucent, 5 to 7 minutes; let cool.
3. Wipe a medium nonstick skillet with butter and heat over medium heat. Add ¼ cup of the crepe batter and swirl the skillet so the batter completely covers the bottom of the pan. Cook until golden brown, 2 to 3 minutes. Gently loosen the edge of the crepe with a spatula and, using your fingers, flip the crepe. Continue to cook until cooked through, 1 to 2 minutes more. Transfer to a plate. (Don’t be disappointed if the first crepe does not come out well; the batter makes enough for 13.) Repeat with the remaining batter.
4. In a small bowl, combine the lemon zest, ricotta, and honey. Dividing evenly, spread the ricotta mixture on the crepes (about 1 tablespoon each) and roll up. Serve topped with the lemon slices and drizzled with additional honey.

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/lemon-crepes-00100000083896/index.html

Broccoli, Orange, and Olive Salad

Ingredients

• 1 bunch broccoli, cut into florets (6 cups)
• 1/4 cup pitted kalamata olives, chopped
• 1 orange, segmented, plus 1 tablespoon finely grated zest
• 2 tablespoons olive oil
• kosher salt and black pepper

Directions

1. Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli in the basket, cover, and steam until tender, 5 to 7 minutes. Rinse with cold water to cool.
2. In a large bowl, toss the broccoli with the olives, orange segments and zest, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Recipes found at: http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-orange-olive-salad-00100000064468/

Naked Tomatoe Sauce

Ingredients

• 3 pound plum tomatoes
• 3/4 teaspoon coarse salt
• 1 large clove garlic, thinly sliced
• Pinch of red pepper flakes
• Small handful basil leaves, most left whole, a few slivered for garnish
• 1/4 cup olive oil
• 12 ounces (3/4 pound) dried spaghetti
• 1 tablespoon unsalted butter, or maybe two if nobody is looking

Directions

• Bring a large pot of water to boil. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Peeling the tomatoes should now be a cinch. Discard the skins. Keep the pot full of hot water — you can use it to cook your spaghetti in a bit.
• Cut each of your tomatoes in half lengthwise and scoop out the seeds with your fingertips into a small strainer set over a bowl. Ditch the seeds, reserve the juices.
• Add tomatoes and salt to a large saucepan (you’ll be adding the pasta to this later, so err on the big side) and turn the heat to medium-high. There are several ways to break the tomatoes down (with your hands, chopping, an immersion blender that I don’t think Italian Grandmothers would approve of but don’t worry, they’re not in the kitchen with you anyway) but I loved Conant’s suggestion of a potato masher, as it gives you the maximum control over how chunky, smooth you want your sauce.
• Once the sauce has begun to boil, turn your heat down to medium-low and gently simmer your tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add your strained and reserved tomato juices.
• While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat them slowly, over the lowest heat so that they take a long time to come to a simmer. Once it does, immediately remove it from the heat and strain the oil into a small dish. You’ll need it shortly.
• When the tomato sauce has been simmering for about 25 minutes, bring your tomato-blanching pot of water back to a boil with a healthy helping of salt. Once boiling rapidly, cook your spaghetti until it is al dente, i.e. it could use another minute of cooking time. Reserve a half-cup of pasta cooking water and drain the rest.
• Once your sauce is cooked to the consistency you like, stir in the reserved olive oil and adjust seasonings to taste. Add drained spaghetti and half the reserved pasta water to the simmering tomato sauce and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Stir in the butter, if using, and serve immediately with slivered basil for garnish. We found that sauce this good, this simple and rich, needs no grated cheese.

Recipe found at: http://smittenkitchen.com/blog/2011/08/naked-tomato-sauce/

Swiss Chard Tzatziki

Ingredients

• 1 cup green or red Swiss chard, stemmed and finely chopped
• 1 garlic clove
• 1/4 teaspoon coarse salt
• 1 cup low-fat Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 2 whole-wheat pitas, cut into wedges and toasted

Directions

1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.
2. Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges. Tzatziki can be refrigerated in an airtight container up to 1 week.

 

Recipe found at: http://www.marthastewart.com/281586/swiss-chard-tzatziki?center=0&gallery=274967&slide=281586

Sweet Potato, Red Onion & Fontina Tart

Ingredients

Crust

• 3/4 cup walnuts
• 1 1/4 cups whole-wheat pastry flour (see Note)
• 1 1/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons chopped fresh thyme and/or rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 7 tablespoons ice-cold water

Filling

• 1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups thinly sliced red onion
• 1 cup shredded fontina or Cheddar cheese
• 1 large egg white mixed with 1 teaspoon water
• 1 teaspoon chopped fresh thyme and/or rosemary

Preparation

1. Preheat oven to 425°F.
2. To prepare crust: Pulse walnuts in a food processor until finely ground. Combine in a large bowl with whole-wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually stir the wet ingredients into the dry ingredients to form a soft dough (it will seem wetter than other types of pastry dough). Knead in the bowl just until the dough comes together. Pat it into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days.
3. To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large rimmed baking sheet. Toss onion in the bowl with 1 teaspoon oil. Spread evenly on the remaining one-fourth of the baking sheet. Roast for 10 minutes. Remove from the oven. Reduce temperature to 375°.
4. Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.
5. Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make an overlapping ring of the larger sweet potato slices over the cheese, leaving the 2-inch border. Spread the onion slices in another ring closer to the center. Using the rest of the sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull’s-eye). Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it’s okay if the dough cracks a little as you fold it); the filling will not be completely covered. Brush the crust with the egg-white wash. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.
6. Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing

Rice Stuffed Sunburst / Patty Pan Summer Squash

Ingredients:

•  yellow pattypan squash (aka sunburst or scalloped I believe)
• 1 tablespoon olive oil
• 1/2 onion, chopped fine
• 2 garlic cloves, minced
• 1 cup long grain brown rice
• 2 cups vegetable broth (or sub your favourite broth)
• salt
• pepper
• 1/2 cup fresh parmesan cheese, grated
• 1 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped (or sub another favourite herb)
• 1 teaspoon olive oil

Directions:

1. Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.


2. Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.


3. Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.


4. Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.


5. Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).


6. While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.


7. Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).


8. When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.


9. Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.


10. Bake for 20 minutes

1. 
   

 

How to Cook Sunburst Squash

Sautéed Sunburst Squash

Step 1

Heat the olive oil in the skillet over medium-high heat.

 

Step 2

Add the sliced sunburst squash a handful at a time and sauté for seven minutes, or until all of the squash is tender enough to easily pierce with a fork.

Step 3

Remove the squash with a spatula and place it in a serving bowl. Top with the grated Parmesan cheese, if desired, and toss the squash to distribute the cheese. Serve hot.

Baked Sunburst Squash

Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

Rub the slices of summer squash with olive oil and place them on a greased baking sheet. Sprinkle with salt to taste.

Step 3

Bake the squash, turning once halfway through the cooking time. Bake for 40 to 60 minutes, or until the squash has turned golden brown and is fork-tender.

Step 4

Transfer the squash to a serving bowl and serve hot.

Read more: http://www.livestrong.com/article/441575-how-to-cook-sunburst-squash/#ixzz2DS7nuGLx

Barley and Kale Salad with Golden Beets and Feta

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil; more for drizzling
• 2 tablespoonswhite wine vinegar
• 2 tablespoons(packed) light brown sugar
• 1/ 2 teaspoonfinely grated orange zest
• Kosher salt, freshly ground pepper
• 1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares
• 1/4 cupminced shallots
• 3 medium golden beets (about 1 bunch), trimmed
• 1 1/4 cups pearl barley
• 4 ounces feta, crumbled
• 2 tablespoons(or more) unseasoned rice vinegar

Preparation

• Whisk 1/4 cup oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours.
• Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups).
• Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely.
• Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired. DO AHEAD Salad can be made 2 days ahead. Cover and chill.

Read More http://www.bonappetit.com/recipes/2012/11/barley-and-kale-salad-with-golden-beets-and-feta#ixzz2DS6NJ6bh

Kale Salad with Butternut Squash and Almonds

Ingredients

• 8 tablespoons extra-virgin olive oil
• 3tablespoons balsamic vinegar
• 1/2 medium shallot, minced
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 1/2cups of 1/2-inch cubed butternut squash
• 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
• 3/4 cupwhole almonds, toasted, coarsely chopped
• Parmesan (for shaving)

Preparation

• Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
• Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.
• Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Read More http://www.bonappetit.com/recipes/2012/02/kale-salad-with-butternut-squash-and-almonds#ixzz2DRzaYOsa

Parsley, Kale, and Berry Smoothie

Ingredients

• 1/2cup (packed) flat-leaf parsley (leaves and stems)
• 4 kale leaves (center ribs removed)
• 1cup frozen organic berries (such as strawberries or raspberries)
• 1 banana (cut into pieces)
• 1 teaspoonground flaxseed

Preparation

• Purée ingredients with 1 cup water in a blender until smooth (add water if too thick).

Read More http://www.bonappetit.com/recipes/2012/04/parsley-kale-and-berry-smoothie#ixzz2DRyOpnRu

Sautéed Rainbow Chard with Raw Beets and Goat Cheese

Ingredients

3-4 medium-sized beets with the leaves

1 large bunch rainbow chard

1 tablespoon extra virgin olive oil

4 ounces of goat cheese, crumbled

For the dressing:

2 1/2 tablespoons balsamic vinegar

1 teaspoon brown sugar

1/4 cup extra virgin olive oil

salt and pepper 

Directions 

• Chop off the beet greens and set them aside. Peel the beets and either grate them on a box grater or in a food processor. You should have about 2-3 cups of shredded beets.
• Wash the beet greens and chard. Shake to remove excess water, but no need to dry. Remove the tough center ribs and give them a rough chop. Stack the leaves on top of each other and slice them crosswise into thick ribbons.
• Heat the olive oil in a large dutch oven or pot on medium heat. Add the stems and cook until softened, about 5 minutes. Add the leaves of the chard and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the leaves have wilted and taste very tender. If the leaves still taste bitter, season with additional salt. Transfer the chard to a large bowl and allow to cool to room temperature.
• To make the dressing, whisk together the balsamic vinegar and brown sugar. Season with salt and pepper, then stream in the olive oil while whisking vigorously.
• Combine the greens and the shredded beets, and toss with the vinaigrette (depending on how much chard you have and how saturated you want your greens, you may have some vinaigrette left over). Serve, topping each plate with goat cheese.
• This salad will keep refrigerated for up to one week. Wait to top with goat cheese until serving.

Recipe found at: http://www.thekitchn.com/recipe-sauted-rainbow-chard-wi-55916

Stuffed Celery

Ingredients

• (8 ounce) packagecream cheese, softened
• 2 tablespoons sour cream
• 1/4 cupchopped walnuts
• 20green olives with pimento, chopped
• 1 bunch elery, cut into bite-size piece

Directions

1. In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.

Minneola Tangelo-Buttermilk Scones

Ingredients

• 4 3/4 cups all-purpose flour, plus more for surface
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 2 teaspoons coarse salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 8 1/2 ounces (2 sticks plus 1 tablespoon) cold unsalted butter, cut into 1/4-inch cubes
• 1 1/4 cups buttermilk
• 1 tablespoon finely grated Minneola tangelo zest
• 6 medium Minneola tangelos, peeled, segmented, seeded, and chopped
• Heavy cream, for brushing
• Fine sanding sugar, for sprinkling

Directions

1. Preheat oven to 400 degrees. Line 3 rimmed baking sheets with parchment. Whisk flour, baking powder, baking soda, salt, and granulated sugar in a bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs. Add buttermilk, zest, and chopped tangelos, stirring just until dough comes together (some butter should be visible).
2. Turn dough out onto a floured surface, and knead a few times to bring together. Gently pat it into a 6-by-15-inch rectangle, 1 inch thick. Using a paring knife, cut dough into 20 triangles (3 inches each). Flip each triangle over onto a baking sheet, spacing each 2 inches apart. Cover, and refrigerate until cold and firm, at least 2 hours (or overnight). Brush tops with cream, then sprinkle with sanding sugar.
3. Bake scones until tops are golden brown, 22 to 25 minutes. (If bottoms are browning too quickly, place another baking sheet underneath the first.) Transfer scones to a wire rack, and let cool slightly. Serve warm. 

 

Recipe found at: http://www.marthastewart.com/342234/minneola-tangelo-buttermilk-scones

DELICATA SQUASH SALAD WITH ROASTED POTATOES AND POMEGRANATE SEEDS

Ingredients

• 1.5 pounds small to medium potatoes
• 1/3 cup plus 3 tablespoons olive oil
• 2 medium delicata squash
• 2 tablespoons minced shallots
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 10 packed cups baby arugula (about 8 ounces)
• seeds from one pomegranate (about 1 cup)
• 1 cup crumbled Feta (recipe calls for Parmesan)
• Sea salt and freshly ground black pepper 

Directions

Preheat oven to 425 degrees.

Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.

While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.

Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.

Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.

In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.

Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)

Top with the remaining cheese and pomegranate seeds. Serve.

Recipe found at: http://theyearinfood.com/2012/10/delicata-squash-salad-with-roasted-potatoes-and-pomegranate-seeds.html

Orange and Grapefruit Slices with Coconut

Ingredients

• 1/2 cup sweetened shredded coconut
• 3 red or white grapefruit, peel and white pith removed
• 4 naval oranges, peeled and white pith removed
• 2 tablespoons light brown sugar

Directions

• Preheat oven to 325F.
• Spread coconut in a pie plate and bake, stirring occasionally, until lightly toasted, about 10 minutes. (Watch carefully, as coconut burns easily.) Cool and set aside.
• Slice grapefruit and oranges into 1/4-inch thick rounds. Arrange in layers, sprinkling each with some brown sugar in a glass or ceramic bowl. Cover and chill at least 2 hours. Sprinkle with coconut just before serving.
• Make ahead: Coconut can be toasted 1 day ahead and kept covered at room temperature. Fruit can be sliced 1 day ahead and kept chilled, covered.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/orange-and-grapefruit-sli_n_1059540.html

Grilled Yellow Squash

Ingredients 

• 4 medium yellow squash
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, crushed
• salt and pepper to taste 

Directions

1. Preheat the grill for medium heat.
2. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
4. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Recipe found at:

http://allrecipes.com/recipe/grilled-yellow-squash/

Sautéed Bok Choy Recipe

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 medium garlic cloves, minced
• 1 teaspoon freshly grated ginger (from 1/2-inch piece)
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1/4 teaspoon toasted sesame oil
• Salt (optional)

INSTRUCTIONS

1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
3. Turn off the heat, stir in the sesame oil, and season with salt if desired.

 

Recipe found at: http://www.chow.com/recipes/28071-sauteed-bok-choy

 

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Wilted Zucchini & Spinach Tart with Creamy Pesto

Ingredients

Tender/Wilted Zucchini

1 Medium sized Zucchini is enough for one tart crust

Easy Raw Vegan Tart Crust: Wet Ingredients

2 Tbsp Flax seed meal

3 Tbsp Water

**2 Tbsp AtV Sour Cream

Dry Ingredients

2 c Almond Flour

1 tsp Nutritional yeast

1/4 tsp Salt

Pepper to taste (optional)

Creamy Carrot-top & Chive Pesto

1/4 c Almonds

1/4 c Macadamia Nuts

1 c packed Carrot-tops

1/2 c Chive //or//Green Onion
1 Tbsp minced Garlic
2 Tbsp Lemon Juice
2 Tbsp Water
*1/4 c Grape seed Oil //or// EV Olive Oil
1/4 tsp Salt
*Set the Oil aside (don't add it yet!) and proceed to puree all of the above ingredients together

Raw Caramelized Leeks
3/4 c Leeks thinly sliced *use the whites only* into half moons (don't forget to wash them really good!)
1 T Grape seed Oil
2 tsp Date Paste
1 tsp Lemon Juice
pinch of Salt

**AtV Sour Cream Yields 2.5 cups total
2 Cups Soaked Cashews
2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
1/2 tsp Salt

1 and 1/4 cup Water Total

Methods/steps

Step 1: Tender/Wilted Zucchini
1) Thinly slice zucchini into rounds
2) Evenly spread your zucchini rounds onto either a dehydrator tray or parchment lined baking sheet
3) Lightly Salt and Pepper the zucchini rounds
4) Proceed to warm the zucchini at 118 degrees F for 30-60 minutes, until it has "gently wilted". You'll know that the zucchini is finished when the edges begin to slightly curl up

Step 2: Easy Raw Vegan Tart Crust
1) Mix all of wet ingredient and let it sit for 10 minutes so the flax seed meal can thicken (this is important!)
2) Mix/sift together your dry ingredients

3) Gently mix all of your wet ingredients into your dry ingredients. Continue to mix until you have an even crumbly texture

Shaping & Drying the Tart Crust

1) Divide the tart crust dough in quarters
2) Shape/flatten out the crust making sure to keep it *no thicker than 1/4''
3) Proceed to warm/dry the tart crust for 1 hour at 118 degrees F. After it's finished warming/drying let it cool on the counter for an additional 30 minutes
Note: For a crisper crust let your dough dry an extra 30 minutes to 1 hour

Step 3: Creamy Carrot-top & Chive Pesto

1) Into your food processor combine nuts and grind until thoroughly mixed
2) Combine the rest of your ingredients with the nuts, slowly drizzly in your oil until mixed.

Step 4: Raw Caramelized Leeks
1) Whisk everything together and transfer to your Leeks
2) Cover and let it sit in your fridge to marinate/tenderize for at least an hour (over night is even better)

Warming/Wilting your Leeks:
Spread the Leeks evenly out onto a dehydrator sheet or parchment lined baking sheet and warm/wild for 45 minutes at 118 degrees F. Your finished Leek should be slightly wilted, tender and yummy!

**AtV Sour Cream
1) Soak 1 and 3/4 cups *dry Cashews overnight (roughly 6 to 8 hours)
2) Puree all of the above for 2 minutes until you have a thick and oily paste
3) Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
4) Leave everything in your food processor and move on to the next step.
5) While your food processor is “On” proceed to stream in:
6) 1/4 cup of water and puree for 1 minute
7) Proceed to add the rest of your water in 1/4 cup increments
8) Let your processor puree for 30 seconds in between EACH 1/4 cup of water added. This means you will be adding 1/4 cup of water 5 times until you have added the total 1 and 1/4 cup of water that the recipe calls for. Your finished product will be a fairly thin consistency, and it will need time to chill and set in the fridge for at least an hour. After your Sour Cream has chilled it will have thickened into the perfect consistency. Store Sour Cream in an air tight container and it will last for up to three weeks in your fridge. You can also divide it in small batches and it will keep for up to three months in your freezer.

 

Step 5: Tart Assembly

1) Chiffonade or roughly chop up some Spinach (as much as you'd like to pile onto your tart). Spread on layer of pesto, a layer of zucchini, carmalized leeks, and a generous amount of spinach chiffonade and wilted cherry tomatoes (optional). Eat it Warm or Chilled: You can transfer this whole tart back into either the dehydrator or oven and warm it for an hour, or eat it as-is/chilled.

Recipe found at: http://www.rawfoodrecipes.com/recipes/wilted-zucchini-spinach-tart-with-creamy-pesto.html

Spiced Hot Chocolate

Ingredients

3 cups hazelnut or almond milk

1 cinnamon stick

1-inch piece of fresh ginger - peeled and sliced

freshly ground nutmeg - to taste

1 vanilla bean - seeds scraped out

5 tablespoons coconut sugar or to taste
1 cup shredded cocoa butter
1/2 cup cocoa powder
1/4 cup mesquite powder
2 tablespoons maca powder
1 teaspoon ground ginger

Methods/steps

1) In a medium saucepan, combine the nut milk, cinnamon stick, ginger, nutmeg, vanilla seeds and pod, and coconut sugar. Bring to a near boil, stirring to help the sugar dissolve.
2) Remove from heat, cover and let infuse for 20-30 minutes.
3) In the meantime, melt cocoa butter on a double boiler.
4) Add in the rest of the ingredients, mix until smooth. Strain the milk and gradually add it into the chocolate mixture, mixing to combine as you go. Enjoy and stay warm.

Recipe found at: http://www.rawfoodrecipes.com/recipes/spiced-hot-chocolate.html