Green Melon, Cubanelle Peppers and Ricotta Salata

Ingredients

1/2 honeydew melon

2 small to medium cubanelle or banana peppers

Flaky coarse sea salt

1 cup loosely packed basil leaves, large ones torn

1/4 pound ricotta salata cheese, thinly sliced

Very good extra-virgin olive oil for drizzling

Directions

• Seed and peel the melon half. Cut it in half lengthwise, then thinly slice crosswise on a diagonal. Trim and seed the peppers, then thinly slice them crosswise into rings.
• On a large platter, arrange a layer of slightly overlapping melon slices and generously season with crushed pinches of salt. Add layers of the peppers, basil and cheese. If layering a second round, remember to season with salt between the layers of melon. Crush several generous pinches of salt over the top of the salad, then drizzle generously with oil. Serve immediately.

Read More http://www.epicurious.com/recipes/food/views/Green-Melon-Cubanelle-Peppers-and-Ricotta-Salata-51107220#ixzz2JIsuI5eW

 

Moroccan carrot salad with Harissa

Ingredients

• 10 carrots
• 2 tablespoons Harissa
• 4 tablespoons chopped preserved lemon (about one lemon)
• 5 cloves of garlic chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons white vinegar
• 1/4 bunch cilantro
• salt & pepper

Directions

Cut the carrot to rounds about 1/2 cm thick.
Boil 4 cups of water and add salt.
Boil the carrot for 10 min until soft but still have some bite to it. Drain, let dry and cool.
Mix the carrot with the rest of the ingredients and let it sit in the fridge at least over night.
Before serving check and see if the salad needs more salt or vinegar.
Serve at room temperature.

Recipe found at: http://food52.com/recipes/848_moroccan_carrot_salad_with_harissa

Orange Ginger Mint Sodas

Ingredients

• 2 oranges
• 1 1/2 cup demara [raw] sugar
• 1 1/2 cup water
• 8 1-inch pieces ginger
• 1 bunch fresh mint
• 1 liter club soda
• crushed ice

Directions

Use a vegetable peeler to peel rind from oranges in thin pieces, taking care not to get white pith on rind. Cut oranges in half and squeeze juice into a 3-quart saucepan.

Add sugar and water to saucepan and place over medium high heat and bring to the boil, stirring constantly until sugar dissolves. Reduce heat to medium. Add orange rind, ginger, and mint; simmer for 5 minutes. Remove from heat and allow to cool to room temperature. Strain syrup, discarding solids. Store in a tightly sealed jar in the refrigerator for up 1 week.

To make sodas, fill a tall glass halfway with crushed ice. Add 1/4 cup of orange-ginger-mint syrup to glass and top off with club soda. If desired, add a splash of orange-flavored vodka or spiced rum to glass before topping with club soda. Garnish with thin slice of orange and a couple of mint leaves. 

recipe found at: http://food52.com/recipes/12209_orange_ginger_mint_sodas

Broccoli Apple Soup

Ingredients

• 1 large head of broccoli
• 3 large apples (Golden Delicious or McIntosh are good)
• 2 tablespoons butter
• 1 large onion, diced
• 6 cups vegetable broth
• salt and pepper to taste
• plain yogurt to garnish (optional)

Directions

1. Cut the broccoli florets off the stalk and set aside. Cut the stalks into 1-inch pieces. Peel the apples, core and cut into 1-inch pieces.
2. In a large soup pot, melt the butter over medium heat. Add the onion and apple chunks. Saute about 6 minutes. Add the broth and the broccoli stalks. Bring the soup to a boil, reduce heat to low and cover. Simmer for 20 minutes.
3. Add the broccoli florets to the soup and simmer for 5 more minutes. Remove from heat.
4. Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. Garnish with yogurt if using.

Recipe found at: http://food52.com/recipes/11904_broccoli_apple_soup

Chard Wrapped Grilled Mozzarella with Kalamata Olives

Ingredients

• 4 large, whole, outside leaves of swiss chard
• 8 pieces of mozzarella sliced into 2-inch wide triangles, 1/2-inch thick
• 8 kalamata olives, pitted and halved lengthwise
• 8 pinches dried oregano
• 8 pinches red pepper flakes
• salt, as needed
• olive oil, as needed
• 4 slices rustic italian bread about 1/2-inch thick

Directions

1. Lay the chard leaves out in front of you. Using the tip of a sharp knife cut on either side of the center vein of all 4 leaves. Discard veins. You should have 8 segments of chard leaves approximately 8"x3".
2. Put the leaves in a large heat-proof bowl and cover them with boiling water. Let the leaves sit about 3 minutes then drain and dry them with paper towels. Take care to keep them intact.
3. Lay a leaf out flat on the surface in front of you, shiny side down. Place a slice of cheese at the wider end of the leaf. Top that with two halves of kalamata olives, a pinch of oregano, a pinch of red pepper flakes and a few grains of salt.
4. The next step is just like folding a flag. Fold the leaf over the cheese creating and angle which becomes one side of a triangle. Alternate this fold left and right creating a tight little triangular bundle. Brush the triangle with olive oil on both sides and sprinkle it with a bit more salt. Repeat with the remaining leaves and cheese.
5. The triangles may be made ahead several hours and kept covered in the refrigerator. Bring them to room temperature before continuing.
6. To grill: Place the triangles, seam side down, on an outdoor grill over indirect heat. Cook uncovered about 6 minutes, turning once. Make sure the cheese is completely melted by pressing on each one gently with your finger.
7. While the triangles cook, lightly brush the bread slices with olive oil on both sides. Give one side a light sprinkle of salt. Place them on the grill and toast them on both sides directly over the coals (no flame). Remove them from the grill and cut them in half on an angle.
8. To serve: Top each piece of toast with a grilled mozzarella triangle. Serve immediately with a drizzle of olive oil.

Recipe found at: http://food52.com/recipes/5107_chard_wrapped_grilled_mozzarella_with_kalamata_olives

Roasted Pears in Balsamic Vinegar with Goat Cheese and Black Pepper

Ingredients

• 4 tablespoons unsalted butter
• 4 Bosc pears, halved lengthwise and cored
• 5 tablespoons balsamic vinegar
• 1/2 pound fresh goat cheese
• 1/3 cup honey
• Freshly ground black pepper

Directions

1. Preheat oven to 400 degrees.
2. Put butter in a 9x13 baking dish and melt in oven for 2 minutes.
3. Arrange pears cut side down, single layered. Roast for 30 minutes.
4. Pour vinegar over pears and roast for 7 minutes more.
5. Transfer pears to serving dish, cut side up. Spoon juices over pears from baking dish. Arrange cheese on and around pears.
6. Drizzle pears and cheese with honey. Grind fresh black pepper over the top of pears and cheese.
7. Note: I used crumbled goat cheese. If using pieces of goat cheese, arrange over the pears. You may cut 8 pieces prior to assembly.

Recipe found at: http://food52.com/recipes/14374_roasted_pears_in_balsamic_vinegar_with_goat_cheese_and_black_pepper

Orna & Ella's Sweet Potato Pancakes

Ingredients

• 2.75 pounds Sweet Potatoes
• 2 tablespoons Soy Sauce
• 3/4 cups Flour
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Fresh ground black pepper
• butter 

Directions

1. Peel sweet potatoes and cut into large pieces. Remove any dark spots.

2. Cook the sweet potatoes in boiling water until soft.

3. Leave in a strainer or colander for at least 1 hour to drain completely of water

4. Place the sweet potatoes in a large bowl and mix with soy sauce, using your hands** (do not overmix, or the mixture will get too sticky to work with).

5. Add flour, sugar, salt and pepper and mix with hands. Remove any hard or black parts.

6. Keep mixing with hands until you get the right consistency. The batter should be soft, even and a bit sticky. If it is watery add some flour. DON'T OVERMIX!

7. Put the batter into a sandwich bag or other plastic bag, tie off the end and puncture on one end to make an icing bag.

8. Warm up a non-stick pan and add butter.

9. Make two-inch pancakes on the frying pan. Fry on both sides on medium heat.

Cream Dipping Sauce

• 3/4 cups Chives
• 1/2 pound sour cream
• 1/3 cup mayonaise
• salt, pepper, mustard & lemon to taste

1. Mix all ingredients and serve with the pancakes. Enjoy!

Recipe found at: http://food52.com/recipes/396_orna_ellas_sweet_potato_pancakes

Raw Macro Bowl with Knock-off Dragon Sauce

Ingredients

• julienned carrots
• julienned zucchini (marinated in a bit of sea salt to soften)
• sour kraut (I buy a raw version from the health food store)
• wakame (soaked and rinsed – the longer you rinse, the less seaweed tasting)
• sprouts (I used clover)
• shredded red cabbage 

Knock-off Dragon Sauce

• 1/2 cup nutritional yeast
• 1/3 cup olive oil
• 1/4 cup maple syrup
• 1/4 cup tamari
• 1/4 cup water
• 1/4 cup tahini
• 1 clove garlic 

Methods/steps

Raw Macro Bowl

In a large bowl, lay down zucchini noodles in the center. Around the edges, stack remaining ingredients. Drizzle with knock-off dragon sauce.

Knock-off Dragon Sauce

In blender, blend all ingredients. Store in refrigerator in a glass jar – keeps about 4-5 days. 

Recipe found at: http://www.rawfoodrecipes.com/recipes/raw-macro-bowl-with-knockoff-dragon-sauce.html

Sweet Pumpkin Persimmon Soup

Ingredients

• 1 Cup Pie Pumpkin Puree (from our fabulous organic pie pumpkins!)

• 2-3 Persimmons (Be sure to take off the top stem!)

• ¾ cups almond milk (or more to thin out as desired)

• 3-5 Dates

• Optional: pinches of vanilla or nutmeg

Methods/steps

1) To make the almond milk, simply soak our raw almonds in tiny bit water for a few hours until it turns cloudy, then blend raw almonds with the water, strain it, and use a small bit for the recipe.

2) This is a great recipe without any fat! A hearty 811 meal should you choose to indulge! 

Recipe found at: http://www.rawfoodrecipes.com/recipes/sweet-pumpkin-persimmon-soup.html

Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

Ingredients 

• 2 bunches (about 16 oz) raw curly kale, center ribs and stems removed, washed, dried, and chopped finely
• 1/4 cup olive oil
• 1/4 cup apricot preserves
• 1 1/2 tbsp apple cider vinegar
• 1 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp sea salt
• Black pepper to taste
• 1 cup puy or beluga lentils (substitute brown lentils if they're what you have), rinsed and picked over
• 1 cup red cabbage, shredded 

Directions

1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste. 

Recipe found at: http://food52.com/recipes/17866_raw_kale_salad_with_lentils_and_sweet_apricot_vinaigrette

Blueberry Cardamom Chia Pudding

Ingredients 

• 1/2 cup chia seeds 
• 2 1/2 cups almond milk (or rice, soy, or light coconut milk) 
• 1 cup fresh blueberries 
• 1 1/2 tsp cardamom 
• 1 tsp cinnamon 
• 1/4 cup maple syrup or agave nectar 
• 1 tsp vanilla extract  

Directions      

1. Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth.
2. Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
3. In the morning, give it a stir and check texture. If it’s too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding (just imagine tiny tapioca pearls!). Serve.

Recipe found at: http://food52.com/recipes/18951_blueberry_cardamom_chia_seed_pudding

Collard Wraps with Herbed Cashew Spread and Roast Peppers

Ingredients 

• 1 1/2 cup Raw cashews, soaked overnight in water and drained
• 1-2 cloves garlic
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon sea salt)
• Black pepper to taste
• Water
• 6 oil-soaked sun dried tomatoes, patted dry
• 2 teaspoons herbes de Provence
• 1/4 cup fresh basil, loosely chopped
• 4 medium-sized collard leaves
• 3 toasted red bell peppers
• 2 cups fresh arugula (optional)  

Directions 

1. Prep the Leaf: To turn a collard leaf into wrap material, you’ll first need to select a medium-sized, smooth leaf. Flip the leaf over so that the side with the prominent spine is facing up. Using a paring knife, gently shave down the spine of the leaf, starting near the bottom, where it begins to protrude most. Careful as you do this: you don’t want to cut so deep that you actually cut through the leaf! Just follow carefully along the spine, slicing away only the thick part of it.

2. Fill the Wrap: Then, flip the leaf so that the side you didn’t cut is facing up. Place a vertical column of whatever filling you’re using—hummus, nut spread, veggies, etc.—along one side of the leaf’s center. A quarter-cup should be good. Pile it with veggies of your choosing (as you’ll see, I love roasted peppers!)

3. Roll it Up: Fold the top and bottom flaps of the leaf inward. Then, fold one of the two long sides in, and start wrapping the leaf from that side to the other side. You should end up with something that looks like a burrito! 

recipe found at: http://food52.com/blog/4484_thinking_outside_the_wrap

Red-Leaf Salad with Roasted Sweet Potatoes

Ingredients

• 2 sweet potatoes, peeled and cut into 1-inch chunks
• 1 medium red onion, quartered
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 1 package (10 ounces) frozen cut green beans, thawed
• 1/3 cup walnuts
• 1 cup plain low-fat yogurt
• 2 tablespoons white-wine vinegar
• 1 garlic clove, crushed through a garlic press
• 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces

Directions

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
3. Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing. 

Recipe found at: http://www.marthastewart.com/312946/red-leaf-salad-with-roasted-sweet-potato

Creole Potato Salad

INGREDIENTS

• 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your choice), cut in 1 to 2-inch chunks
• 6 hard-boiled eggs, coarsely chopped
• 1 small onion, chopped
• 2 stalks celery, diced
• 1 green pepper, diced
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 cup Creole mustard
• 3/4 cup mayonnaise (less or more to taste)
• Salt
• Cajun seasoning, for garnish

METHOD

1 Place potatoes in a large pot, cover with cold water by an inch. (If you haven't already hard boiled the eggs, you can boil the eggs with the potatoes.) Bring to a boil and add about a teaspoon of salt. Lower the heat to a simmer and cover. Cook until the potatoes are fork tender, about 10 minutes. Drain in a colander.

2 While you are boiling the potatoes, mix the sugar, vinegar, mayonnaise and mustard in with the celery, peppers and onion in a large bowl.

3 While the potatoes are still warm, gently mix them in with the dressing. Stirring them in while warm will allow the potatoes to soak in the seasonings better.

4 Gently fold the chopped hard boiled eggs into the potato mixture until well combined. Taste the potato salad and add salt to taste. Put the salad in the fridge for at least an hour before serving.

Serve chilled, garnished with paprika or Cajun seasoning. 

Recipes found at: http://www.simplyrecipes.com/recipes/creole_potato_salad/

Mocha Almond Fudge Avocado Cake

Ingredients 

• 1/8 cup vegetable oil
• 1/4 cup avocado
• 1 cup cake flour
• 5 tbsp cocoa powder
• Pinch of salt
• 1 tsp baking powder
• 3/4 cup raw sugar or agave syrup
• 1 cup coconut milk
• 1 tsp vanilla
• 1/4 cup ground almonds or almond meal
• 1 tbsp apple cider vinegar 

Directions

• Pour into a "greased" pan of choice.
• Pop into oven at 350 degrees and bake 30-40 minutes depending upon
• size of pan. Edges will pull back when done.
• Melt 1 cup sweetened chocolate - cut into batter 15 minutes into baking.
• Avocado buttercream:
• 1 avocado
• 1 # powdered sugar
• 1 tsp vanilla
• 4 tsp lemon juice 

Recipe found at: http://www.flickr.com/photos/veganfeast/4673005754/

Overnight Apple Butter

Ingredients

• 1 cup packed brown sugar
• 1/2 cup honey
• 1/4 cup apple cider
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground clove
• 1/8 teaspoon ground mace 
• 10 medium apples, peeled and cut into large chunks (about 2 1/2 pounds) 
• 
  
• Directions
• Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.
• Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week. 
• Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently. 
• Note: 
• A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe. Good choices include Esopus Spitzenburg, Granny Smith, Jonathan, Northern Spy, Rome, Stayman, Winesap, and York. Enjoy the apple butter over toast or English muffins, or serve it with pork chops or chicken.  

Recipe found at: http://www.myrecipes.com/recipe/overnight-apple-butter-10000000701039/

Stir-Fried Bok Choy with Ginger and Garlic

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 8 cups chopped fresh bok choy
• 2 tablespoons reduced-sodium soy sauce
• Salt and ground black pepper

Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper. 

Recipe found at: http://www.foodnetwork.com/recipes/robin-miller/stir-fried-bok-choy-with-ginger-and-garlic-recipe/index.html

Chocolate Chip Vegan Banana Bread

Ingredients

• 1 cup turbinado sugar
• 1/2 cup non-hydrogenated dairy-free margarine (such as Earth Balance)
• 2 very ripe bananas, mashed
• 1/2 cup So Delicious® Dairy Free Unsweetened Vanilla Coconut Milk Beverage
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 3 teaspoon Egg Replacer mixed with 4 tablespoons warm water
• 1 cup whole wheat pastry flour
• 1 cup unbleached white flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup semi-sweet or dark dairy-free chocolate chips  

Instructions

1. Preheat your oven to 350°F and grease a an 8×4-inch or 9×5-inch loaf pan with a little non-hydrogenated dairy-free margarine or nonstick spray, and set aside.
2. In a large bowl cream together the sugar and margarine. Add the mashed bananas, and mix again, just enough to incorporate them together. Add the coconut milk beverage, vanilla, coconut extract, and egg replacer mixture, and blend together.
3. In a separate bowl whisk together the flours, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients in your mixing bow, stir in chocolate chips, and continue to mix while scraping down sides of the bowl, just until fully incorporated. (Be careful not to over-mix.)
5. Pour the batter into the greased loaf pan, and bake for 60 to 75 minutes, or until the top is golden brown. The banana bread will get dark on top but will stay moist inside.
6. Let the bread cool for 30 minutes, then cut, and serve.

Recipes found at: http://www.godairyfree.org/recipes/chocolate-chip-vegan-banana-bread

Raw Turnip Tangelo Toss

Ingredients

• 200 grams, mild or sweet turnips such as Hakurei or Macomber, 2 large
• 2 Minnelo Tangelos
• 1/2 teaspoon salt
• 4 tablespoons mild oil and vinegar dressing
• 10 caper berries OR 8 caper berries + 1/2 teas. regular capers, rinsed

Directions

1. If using a Japanese variety turnip you don't have to peel if unblemished. If some discolorations then peel.
2. Cut top off, cut in half down the middle, cut the half in half top to bottom, then thinly slice across the grain. Cover with cold water, add the salt, and mix well. Let set about 10 minutes.
3. Zest one tangelo. Then remove peeling and pith, and section the tangelo. Save the juice. Cut sections into thirds.
4. Drain turnips and rinse. Squeeze excess water out. Add to bowl with tangelo sections.
5. Combine zest, dressing, and any juice from the tangelos. Mince 2 caper berries, throw stems out; or mince capers if using. (Caper berries are much more expensive so I like to keep for presentation. Taste of dressing should be very mild, NONspicy.)
6. Clear French Dressing-- 2 Tablespoons Rice (Sushi) Vinegar or White Wine vinegar, 4 Tablespoons Vegetable or grape seed oil, 1/4 teaspoon salt, 1/4 Freshly ground white pepper.

Recipe found at: http://food52.com/recipes/17638_raw_turnip_tangelo_toss

Individual Kiwi Tarts with Ginger Thin Crust

Ingredients

• 1 1/2 cup Vanilla pastry cream (hot) or vanilla pudding
• 4 Ginger thins or snaps (like Anna's)
• 2 Kiwi, peeled and cut into four slices each

Directions

1. Place a ginger thin in each of four ramekins or cups. Divide the hot pastry cream evenly among them. Cover each ramekin with plastic wrap, making sure the wrap is in direct contact with the pastry cream so a skin doesn't form. Let sit on the counter a few minutes until cool or refrigerate up to one day. Stand 3-4 pieces kiwi upright in the cream, one in front of the other. Serve with extra ginger thins if you like.
2. Optional: You can flavor the pastry cream with a teaspoon of brandy, Asbach Uralt, or Grand Marnier in addition to its vanilla if you'd like.

Recipe found at: http://food52.com/recipes/19474_individual_kiwi_tarts_with_ginger_thin_crust

Roasted Kale and Eggplant Tapenade

Ingredients

• 4 cups torn kale
• 1 large eggplant
• 4-5 cloves garlic
• 1 tablespoon balsamic vinegar (plus additional for drizzling)
• 1 tablespoon olive oil (plus additional for drizzling)
• dried Italian herbs (basil, thyme oregano)
• sea salt
• 1/2 cup freshly chopped parsley
• 1/4 cup roasted pistachios

Directions

1. Preheat oven to 400 degrees. Peel 4-5 cloves garlic and set aside.
2. Peel eggplant and cut into 1/2 inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt and allow to sweat for about 15 minutes.
3. Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale with olive oil and place in an oven-safe pan. Roast for 5 minutes, check and turn with tongs. Continue roasting for an additional 5 minutes until browned and slightly crisp. Remove from oven and set aside.
4. After eggplant has rested, squeeze pieces between a paper towel to remove excess moisture. Cut into smaller pieces and combine with garlic cloves in a roasting pan (you can transfer the kale to a plate and reuse that pan for convenience). Drizzle eggplant and garlic with balsamic vinegar and olive oil and generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano).
5. Roast eggplant and garlic mixture for about 30 minutes, checking and stirring after 15. Eggplant should be very tender and browned. Remove from heat and allow to cool slightly.
6. In a food processor, pulse together roasted kale, eggplant and garlic with 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1/2 cup freshly chopped parsley and 1/4 cup roasted pistachios. Consistency should be smooth but not lacking texture.
7. Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round.

Roasted Carrot Harissa and Crème Fraiche Crostini

Ingredients

•     3 dried Anaheim or California chilies, stemmed, seeded
• 3 dried Chile de Arbol chilies (each about two inches in length), stemmed, seeded
• 2 1/2 cups cups carrots, peeled and sliced ½-inch thick, on the bias (I used 5 medium carrots)
• 1/2 teaspoon ground cumin
• a few pinches of sea salt
• 3 tablespoons extra virgin olive oil, divided, plus more if necessary
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon black caraway seeds
• 1 medium garlic clove, rough chopped (about 1 teaspoons)
• 1 tablespoon lemon juice, plus more to taste if necessary
• 1 Baguette, sliced ¼ inch thick on the bias
• Garlic clove, cut in half (plus more if necessary)
• Olive oil, for brushing on baguette slices
• Italian parsley, Cilantro or Carrot leaves (tops), torn into small pieces, for garnish
• Crème Fraiche (between 1/2 -1 teaspoon per crostini)

Directions

1. Preheat oven to 400 degrees.
2. Use kitchen shears to cut dried chilies into ½ inch wide pieces. Place chile pieces in a bowl and cover with boiling water. Let chiles stand for 30 minutes.
3. Meanwhile, place carrot slices on a large rimmed baking sheet. Season with cumin, a pinch or two of sea salt and drizzle 2 tablespoons of olive oil over carrots. Toss to coat evenly. Set your timer for 15 minutes and put carrots in oven to roast, shaking pan once halfway through. When there are four minutes of cooking time left, add coriander seeds and black caraway to carrot mixture, using a wooden spoon to combine. When your timer goes off, remove pan from oven and set aside to cool.
4. Drain water from chilies and place in the bowl of a food processor. Add spiced roasted carrots, making sure to scrape all of the oil from the pan in as well. Add chopped garlic clove and process for 20 seconds before scraping down mixture with a spatula and pulsing again. At this point, scrape, add lemon juice and 1 tablespoon of olive oil and process until you have a thick paste (You want this to be thick so that it will stand its own on the crostini without making it soggy). Taste for salt and acid, adding more to taste if necessary. Transfer harissa to a container with an airtight lid, cover top surface with a drizzle of olive oil and let mixture sit at least one hour and up to 24 (in refrigerator) before using.
5. When ready to make and serve crostini, remove harissa and crème fraiche from refrigerator to come to room temperature. Preheat oven to 400 degrees. Arrange baguette pieces on a large rimmed baking sheet. Rub raw garlic halves on tops of baguette slices. Using a pastry brush, paint each piece of bread with olive oil. Toast bread until golden, about 5-7 minutes, depending on your oven. Remove pan from oven and allow crostini to cool slightly.
6. Spread desired amount of roasted carrot harissa on each crostini, top with a touch of crème fraiche (about ½-1 teaspoon per slice) and carrot leaves. Serve and enjoy! 

Recipe found at: http://food52.com/recipes/9826_roasted_carrot_harissa_and_crme_fraiche_crostini

Pine Nut Brittle with Rosemary

Ingredients

• 2 cups sugar
• 2 1/2 cups pine nuts
• 8 tablespoons (one stick) unsalted butter
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely ground sea salt (I used grey sea salt) 

Directions

1. Place the sugar in a large, heavy saucepan over high heat and stir with a wooden spoon until sugar begins to melt. Lower the heat to medium-high and keep stirring just until the sugar is melted. Stop stirring and watch for it to turn a medium caramel color. About 10 minutes total.
2. Stir in pine nuts, and then butter. Allow pine nuts to cook for about two minutes, stirring constantly. Stir in half of the rosemary and half of the sea salt.
3. Turn the mixture out onto a sheet pan lined with parchment paper, and spread it evenly to the desired thickness with a wooden spoon or stiff rubber spatula. Sprinkle remaining rosemary and salt on top, while brittle is still warm.
4. Allow to cool completely--at least one hour--then break the brittle into pieces and store in an airtight container at room temperature. If your brittle isn't brittle enough to break into pieces, pop it in the freezer for 10 to 15 minutes, until it hardens enough to snap easily.

Recipe found at: http://food52.com/recipes/14863_pine_nut_brittle_with_rosemary