Satsuma Mandarin and Vanilla Upside-Down Cake

Ingredients

4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded

 8 ounces (2 sticks) unsalted butter, softened

1 vanilla bean, split and scraped, pod reserved for another use

1 1/2 cups sugar

3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)

1 1/3 cups plus 1 tablespoon all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon coarse salt

1 tablespoon finely grated mandarin zest

2 large eggs, room temperature

1/2 cup whole milk

 

Directions

1. Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.
2. Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.
3. Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.
4. Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.

Recipe found at: http://www.marthastewart.com/314982/satsuma-mandarin-and-vanilla-upside-down

Kiwi Banana Shake

Ingredients

1 1/2 cups ice

1 -2 kiwi (or more if you love kiwi)
1 tablespoon sugar
1 -2 banana (used for taste and thickening)

Directions
Throw this all in a blender and pulse and/or just puree the heck out of it until you have the consistency you like. Hope you enjoy! 

Recipes found at: http://www.food.com/recipe/kiwi-banana-shake-161826?photo=83912

 

Quinoa Pilaf with Crimini Mushrooms

Ingredients

1 tablespoon kosher for Passover olive oil

1 small shallot, peeled and chopped

1/2 cup crimini mushrooms, wiped clean and thinly sliced

1 1/2 cups quinoa, rinsed well and drained

1/2 teaspoon fresh thyme leaves removed from their stems

1 bay leaf

1 1/2 teaspoons kosher salt

Freshly ground black pepper

3 cups vegetable stock, or water

Directions

• Place a saucepan on high heat and get it hot. Add the olive oil and swirl it around to make sure the entire surface is covered with oil. Add the shallot and sweat (cook until translucent but not brown). Add the crimini mushrooms and cook until brown. Add the quinoa, thyme leaves, bay leaf, kosher salt and black pepper to the pan and stir. Let the ingredients heat up and roast a little to bring out all their fullest flavors. The steam coming up should be very aromatic.
• Slowly and carefully add the vegetable stock (it will spatter because the pan and ingredients are hot). When it comes to full boil, reduce the heat to a low simmer, cover and allow to steam for about 15 minutes.
• After 15 minutes, turn off the heat, remove lid and fluff the quinoa and then replace the lid and allow to sit for about 10 minutes.

 See more at: http://www.foodnetwork.com/recipes/quinoa-pilaf-with-crimini-mushrooms-recipe/index.html#sthash.ytR1Wmvv.dpuf

Watermelon Pineapple Agua Fresca with Thai Basil

Ingredients

• 2 cups watermelon, diced
• 1 1/2 cups pineapple, diced
• 1/2 cup Thai basil, torn into to tiny pieces 

Directions

• In a blender mix all of the ingredients until combined and liquefied. Pour into a cheesecloth over a large pitcher and strain.
• Serve strained agua fresca immediately with ice and basil garnish, or chill in refrigerator.

Recipe found at: http://www.rawfoodrecipes.com/recipes/watermelon-pineapple-agua-fresca-with-thai-basil.html

Chocolate Sapote Cake with Kumquat Orange Marmalade

Ingredients

Cake:

• 1 1/2 cups whole wheat pastry flour
• 1/3 cup cocoa powder
• 1 cup maple sugar
• 1 Tbsp grated orange zest
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 3/4 cup pureed black sapote
• 1/4 cup coconut oil
• 1 Tbsp pure vanilla extract
• 1 tsp orange extract
• 1/2 cup + 2 Tbsp orange juice
• 2 Tbsp lemon juice

Marmalade:

• 2 cups sliced kumquats (seeds removed)
• 1/4 cup fresh orange juice
• 1/2 cup agave nectar
• seeds of one vanilla bean
• pinch of sea salt

Frosting:

• 1 1/2 cup agave nectar
• 2 Tbsp coconut oil
• 1 3/4 cups cocoa powder, or more if needed
• 3/4 tsp sea salt
• 1 Tbsp orange zest
• 2 Tbsp orange juice
• 1 Tbsp pure vanilla extract

Directions

• Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk sapote, oil, orange extract, vanilla extract, and orange juice together in small bowl to blend well, then whisk into the flour mixture until well blended.
• Whisk in lemon juice and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
• Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
• To make marmalade, combine all ingredients in a medium saucepan over medium heat. Cook until jammy, and liquid is reduced, about 15 minutes. Let cool, and set aside.
• To make frosting, beat together all ingredients in a large bowl until very fluffy and smooth, and well blended. Add a little more cocoa powder if a stiffer consistency is desired (I usually end up doing this). To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then 1/3 of the marmalade, then top with another layer of cake and repeat with another 1/2 cup frosting and 1/2 remaining marmalade. Top with another cake layer, another frosting layer, remaining marmalade, then the top cake layer. Spread the frosting over the top and the sides of the cake, and use remaining frositng to pipe decoratively around the top edge of the cake, and around the bottom of the cake as well. Chill the cake at least a few hours to set filling before serving. Garnish with kumquats if desired!

Recipe found at: http://fragrantvanillacake.blogspot.com/2011/02/chocolate-sapote-cake-with-kumquat.html

 

 

Cinnamon Caramelized Cauliflower

Ingredients

• 2 1/2 cups cauliflower florets, cut small
• 5 pitted medjool dates
• 2 tablespoons almond butter
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 2/3 cup water (more as needed)

Directions

• Blend dates, almond butter, cinnamon, salt, and water in a high speed blender (or a food processor) till smooth. If the mixture is super thick, add a few more tablespoons of water as you go.
• 2. Coat the cauliflower florets well in the date and cinnamon mixture: you want them drenched! Place on a Teflex-lined dehydrator sheet and dehydrate at 115 for 8-10 hours, or until dry and slightly crispy.
• Alternately, you can roast the cauliflower at 400 degrees Farenheit till it’s crispy on edges and tender on the inside (about 25 minutes). Enjoy!

Recipe found at: http://www.choosingraw.com/cinnamon-caramelized-cauliflower-a-delightful-raw-vegan-snack/

Cider-Glazed Carrot and Quinoa Salad

Ingredients

• 1cupquinoa, rinsed well in a fine-mesh sieve
• Kosher salt
• 1/2small onion, chopped
• 1/4cupolive oil plus more for baking sheet
• 2tablespoonsapple cider
• 2tablespoonshoney
• Freshly ground black pepper
• 3medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
• 1tablespoonapple cider vinegar
• 2teaspoonsfinely grated lemon zest
• 1tablespoonfresh lemon juice
• 1/2cuppickled beets, cut into matchsticks
• 2tablespoonscoarsely chopped fresh dill
• 1head Bibb or butter lettuce, leaves torn

Preparation

• Preheat oven to 450°. Bring quinoa and 4 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat, and simmer until quinoa is tender, 10-15 minutes. Add onion; cook for 1 minute longer. Drain; return quinoa mixture to saucepan, cover, and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl; let cool.
• Meanwhile, lightly coat a large rimmed baking sheet with oil. Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat. Transfer to prepared baking sheet and roast until tender, 15-20 minutes. Let cool.
• Whisk vinegar, lemon zest, and lemon juice in a small bowl. Gradually add 1/4 cup oil, whisking until dressing is blended. Season vinaigrette with salt and pepper. DO AHEAD: Quinoa, carrots, and vinaigrette can be made 6 hours ahead. Cover and chill separately.
• Add beets, dill, carrots, and half of vinaigrette to quinoa mixture and toss to coat. Add lettuce and remaining vinaigrette and toss to combine

Read More http://www.bonappetit.com/recipes/2013/03/cider-glazed-carrot-and-quinoa-salad#ixzz2LwPtetPH

Tangerine Marmalade

Ingredients

• 3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices  
• 4 cups sugar

 

Directions

1. Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
2. Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

Recipe found at: http://www.marthastewart.com/868398/tangerine-marmalade

Lemon Ricotta Spaghetti with Arugula

Ingredients

• 1/2pound spaghetti [I use whole wheat but use whatever you prefer]
• 1/4cup extra virgin olive oil
• 2 cloves garlic, sliced lengthwise as thinly as possible
• 2tablespoons lemon zest, from 1-2 lemons
• juice from 1 lemon
• 1pinch red pepper flakes
• 1cup fresh ricotta, homemade or best quality
• 4-6tablespoons leftover ricotta whey or leftover pasta boiling water
• 4cups lightly packed arugua
• salt

Directions

• Bring a pot of well salted water to boil While the water is coming to a boil, slice the garlic and put a small saute over low heat. Add the olive oil, the garlic, and a nice pinch of salt. Let the oil and garlic slowly heat up. You don't want the garlic to brown. You are just warming the oil and letting garlic infuse it.
While the oil and garlic are doing their thing, zest the lemon and wash and dry the arugula.
• Once the water comes to a boil, add the pasta and cook until al dente. Drain and reserve some pasta water if you don't have any ricotta whey.
• Once the pasta is boiling, turn the heat under the saute pan to as low as it goes and add the ricotta, lemon zest, and a pinch of red pepper flakes. You just want it all to warm it up while the pasta is cooking.
•  Once you drain the pasta, add it to the saute pan and toss well. Add 1/4 cup of whey or cooking water and the arugula and toss again to coat and wilt the arugula. If you feel it is too dry, add up to 2 more TB of whey or cooking water. Taste for salt and add the juice from 1/2 a lemon and toss once more. Serve, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice.

Recipe found at: http://food52.com/recipes/10425-lemon-ricotta-spaghetti-with-arugula

Pear Rosemary Danish

Ingredients

• 1 cup unsalted butter, chilled
• 1 tablespoon chopped rosemary
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 & 2/3 cups all-purpose flour
• 1 large egg
• water

Pear Rosemary filling

• 2 1/2 to 2 3/4 pounds firm-ripe pears
• 1 Granny Smith apple
• 2 to 3 teaspoons chopped fresh rosemary
• 1 teaspoon finely chopped lemon zest
• 1 tablespoon fresh lemon juice
• 3 to 4 teaspoons sugar
• salt
• 2 tablespoons unsalted butter
• +++++++++++ GLAZE +++++++++++
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons whole milk or half-and-half

Directions

• Quarter and core pears. Cut each quarter into 4 or 5 chunks. Place in medium sized bowl.
• Grate apple on the large holes of a box grater into the bowl containing the pears. Add the rosemary, lemon zest and juice, sugar. Toss until well combined.
Transfer pear mixture to the prepared crust. Distribute evenly. Sprinkle with salt. Dot with butter, and set aside.Roll smaller piece of crust dough into a 13- by 9-inch rectangle on a floured surface. Transfer to the top of the pear mixture.
• Fold or roll the bottom crust over the top crust and flute the edges or use a fork to press the edges. (I roll the dough down if I want to flute it, or fold it for a more rustic fork-finished edge.) Dock the surface of the crust with a fork. Bake for approximately 45 minutes, turning the danish 180º after 25 to 30 minutes.
• The edges of the crust should be nicely browned and the top of the crust should be golden brown. Remove from oven and place on a cooling rack. Whisk the glaze ingredients together, and drizzle over the danish after it has been cooling for 10 to 15 minutes. Cool at least several hours or overnight before cutting and serving. 

Recipe found at: http://food52.com/recipes/14416-pear-rosemary-danish

Lemon-Ricotta Tart

Ingredients

• 72 vanilla wafers (from a 12-ounce box)
•  6 tablespoons (3/4 stick) unsalted butter, melted
•  2 cups ricotta cheese
•    4 ounces cream cheese, softened
•   2 large eggs
• 1/3 cup granulated sugar
• 2 tablespoons finely grated lemon zest (from 2 lemons)
• 3 tablespoons lemon juice
• Confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven 375 degrees. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter and pulse until crumbs are evenly moistened.
2. Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes.
3.  Remove from oven.In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until filling is set and browned in spots, 30 to 35 minutes.
4. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners' sugar, if desired. 

 

Recipe found at: http://www.marthastewart.com/337067/lemon-ricotta-tart

 

Dill-Pickle Chips

Ingredients

• 2 pounds Kirby cucumbers
• 3 tablespoons coarse salt
•  3 cups water
• 2 cups distilled white vinegar
• 1 tablespoon dill seed
• 4 cloves garlic
• 2 bunches fresh dill, coarsely chopped

Directions

1. Cut the cucumbers into 1/2-inch-thick rounds, and transfer to a colander set in a bowl. Toss well with salt. Refrigerate cucumber rounds 1 hour.
2. Rinse cucumber rounds well; drain. Pat dry between paper towels. Transfer cucumber slices to a large bowl.
3. Bring 3 cups water, vinegar, dill seed, and garlic to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let mixture cool slightly, about 10 minutes.
4. Add chopped dill to cucumber slices, and toss to combine. Pour in the brine. Let cool completely, about 30 minutes. Transfer mixture to airtight containers, and refrigerate at least 1 week (pickles will keep 3 weeks more.)

Recipe found at: http://www.marthastewart.com/336620/dill-pickle-chips

Grilled Squash with Walnut-Parsley Pesto

Ingredients

• 1 cup tightly packed fresh parsley leaves
• 1/3 cup chopped toasted walnuts
• 1 small garlic clove, smashed and peeled
• 1/2 ounce Parmesan, finely grated (1/4 cup)
• 1/4 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil
• Coarse salt and ground pepper
• 2 medium yellow squash, cut lengthwise into 3/4-inch

Directions

1. Heat a grill or grill pan to medium-high. In a food processor, pulse parsley, walnuts, garlic, Parmesan, lemon zest, and lemon juice until combined, about 10 seconds. With machine running, add olive oil in a slow, steady stream and process until a paste forms. Season pesto with salt and pepper and transfer to a small bowl.
2. Clean and lightly oil hot grill. Season squash with salt and pepper. Working in batches, grill squash, turning occasionally, until lightly charred and tender, about 10 minutes. Transfer to a platter and serve with pesto.

Recipe found at : http://www.marthastewart.com/852296/grilled-squash-walnut-parsley-pesto

Mashed Potato and Kale Cakes

Ingredients

• 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
• Coarse salt and ground pepper
• 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
• 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
• 1/2 pound bacon, diced medium or veggies
• 2 tablespoons unsalted butter

Directions

1. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
2. In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
3. Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

 

 

Kiwi-Lime Sorbet

Ingredients

• 1 3/4 pounds kiwis (about 8), peeled
• 3/4cup sugar
• 1/2cup frozen limeade concentrate

Preparation

• Puree all ingredients in processor. Process in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze until solid, at least 3 hours. DO AHEAD Can be made 2 days ahead. Let stand at room temperature 30 minutes before serving.)

Read More http://www.bonappetit.com/recipes/2005/11/kiwi_lime_sorbet#ixzz2LSrU7NsJ

Carrot and Orange Cake

Ingredients

• 3 cup carrot, finely grated
• 2 cups pecans, ground in a food processor
• 1/4 cup raisins, roughly chopped
• 1 teaspoon nutmeg
• 1 1/2 teaspoon mixed spice
• Date paste
• 1/2 teaspoon salt
• 1/2 teaspoon orange zest
• 1/2 cup desiccated coconut

Directions

•  Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the US you can use pumpkin pie spice.
• Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.
•  Thoroughly mix all ingredients together in a large bowl.
•  Shape into individual cakes or press into one large cake, ready to be cut at the end.
•  Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

Recipe found at: http://therawchef.com/therawchefblog/carrot-orange-cake

Raw Vegan Collard Wraps

Ingredients

• 4 large collard leaves
• 1 red bell pepper
• 1 avocado
• 2-3 ounces alfalfa sprouts
• ½ lime
• 1 cup raw pecans
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 teaspoon cumin (or ½ teaspoon minced garlic and ½ teaspoon grated ginger)
• 1 teaspoon extra virgin olive oil

 

Instructions

1. To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
2. Slice avocado and pepper.
3. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
4. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.

 

Recipe found at: http://avocadopesto.com/2012/04/10/raw-vegan-collard-wraps/

Puréed Broccoli and Celery Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 4 stalks celery, diced and
• 2 to 4 garlic cloves, to taste, minced
• 2 pounds broccoli, mostly crowns, chopped; stems, if using, peeled and diced
• 6 ounces potatoes, peeled and diced, or 1/2 cup medium grain rice
• 2 quarts water or vegetable stock
• A bouquet garni made with a bay leaf, a Parmesan rind, and a couple of sprigs each thyme and parsley
• Salt and freshly ground pepper to taste
• 1 1/2 ounces spinach leaves or baby spinach (1 cup, tightly packed)
• 2 tablespoons chopped fresh herbs, such as parsley, tarragon, chives, for garnish
• Optional garnishes: A drizzle of olive oil; a swirl of crème fraiche or plain yogurt; a sprinkle of freshly grated Parmesan.

Directions

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and celery. Cook, stirring, until tender, about 5 to 8 minutes. Do not allow these ingredients to brown. Add a generous pinch of salt to prevent this from happening (the salt draws out liquid from the vegetables). Add the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.       
 Add the broccoli, potatoes or rice, water or stock, bouquet garni, and salt, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and let sit for a minute off the heat. Add freshly ground pepper, taste and adjust salt.       
 Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Adjust seasoning to taste with salt and pepper. Serve, topping each bowl with a sprinkle of chopped herbs and with other garnishes of your choice.

Recipes found at: http://www.nytimes.com/2013/01/25/health/pureed-broccoli-and-celery-soup-recipes-for-health.html?_r=0

Raw Brownies + Chocolate Avocado Frosting

Ingredients:
for brownie layer
1 cup walnuts
1 cup medjool dates, pitted
1/3 cup cocoa powder

for frosting
1/2 avocado
3 to 5 tablespoons raw honey (you can adjust to taste)
1/4 cup cocoa powder
2 teaspoons vanilla extract
a hefty dash of cinnamon
a tiny pinch of salt

Directions:
1. Make the brownie layer: Line a loaf pan with parchment paper, with extra paper hanging off the sides so you can lift it out when the brownies are done. Combine walnuts, dates and 1/3 cup of cocoa powder in a food processor and blend until the mixture looks like clumpy dirt or potting soil. Pat this mixture into a compact layer in the bottom of your lined loaf pan.
2. Make the frosting*: Combine avocado, honey, 1/4 cup cocoa powder, vanilla, cinnamon and salt in a food processor and blend until smooth. Spread mixture over the brownie layer in the loaf pan, creating an even layer on top.
3. Freeze the loaf pan for 30 minutes to an hour. Remove parchment from loaf pan, lifting the brownies out in one big piece. Slice and serve. Note the brownies will be slightly crumbly, so they are best eaten with a spoon or fork.

Recipe found at: http://foodloveswriting.com/2012/01/10/raw-brownies-chocolate-avocado-frosting/

Pineapple-Celery Slaw

Ingredients

• Peel, core, and cut 1/4 pineapple into small pieces.
• Toss with 3 thinly sliced celery stalks, 1/4 thinly sliced red onion, 1 sliced scallion, juice of 1 lime, 1/4 cup coarsely chopped roasted skin-on peanuts, and 2 teaspoons vegetable oil.

Directions

Season with kosher salt and freshly ground black pepper.

Read More http://www.bonappetit.com/recipes/2013/02/pineapple-celery-slaw#ixzz2LSCYhjpZ

Green Beans with Lemon and Pine Nuts

Ingredients

1 1/2 lb green beans, trimmed and cut diagonally into 1/2-inch pieces

1/4 cup pine nuts, toasted

2 tablespoons finely chopped fresh flat-leaf parsley

1 1/2 teaspoons finely grated fresh lemon zest

4 teaspoons extra-virgin olive oil

Directions

• Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.

Read More http://www.epicurious.com/recipes/food/views/Green-Beans-with-Lemon-and-Pine-Nuts-232986#ixzz2LSBW39n8

 

Roasted Beets with Pistachios, Herbs and Orange

Ingredients

3 pounds medium beets, preferably a mix of colors
One 3-inch cinnamon stick, broken into 3 or 4 pieces
2 bay leaves
1 cup water
1 large shallot, minced
1/4 cup white wine vinegar
Salt
Finely grated zest of 1 orange
1/4 cup chopped tarragon
1/4 cup chopped flat-leaf parsley
1/4 cup chopped chives
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped unsalted roasted pistachios
1/4 cup celery leaves, for garnish.

Directions

•  Preheat the oven to 375°. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices.
• Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.
• Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.The beets and dressing can be refrigerated separately overnight; return to room temperature before proceeding.

Recipe found at: http://www.foodandwine.com/recipes/roasted-beets-with-pistachios-herbs-and-orange

Tangelo Creamsicles

Ingredients

2 quarts vanilla ice cream
3 cups fresh tangelo or orange juice

Directions

Put 2 scoops of ice cream in each of 10 tall glasses. Add about 1/4 cup of the citrus juice and serve right away.

Recipe found at: http://www.foodandwine.com/recipes/tangelo-creamsicles

Apple Tart

Ingredients

• 1 sheet frozen puff pastry (from a 17.3 ounce package), preferably Dufour, thawed
• All-purpose flour, for surface
• 1 large egg, lightly beaten, for egg wash
• 1/2 cup fresh or good-quality applesauce
• 3 Granny Smith apples, peeled, cored, and cut into thin wedges
• 1 ounce (2 tablespoons) unsalted butter, melted
• 2 tablespoons sanding sugar, for sprinkling
• 2 tablespoons apricot preserves
• 1 tablespoon water
• Confectioners' sugar, for dusting (optional)
• Whipped cream, for serving (optional)

Directions

1. Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
2. Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
3. Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
4. Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.
   
   
   Taken from: http://www.marthastewart.com/334356/apple-tart?czone=food/produce-guide-cnt/produce-guide-fall&center=276955&gallery=275039&slide=281381

Crispy Cream-Braised Potatoes and Fennel

Ingredients 

• 3 yukon gold potatoes (about 1.5 pounds) – peeled and cut into irregular 1.5" to 2" chunks
• 2 fennel bulbs (about 1.5 pounds) – trimmed (with tough or bruised outer layers removed), then cut lengthwise into wedges about 1.5” wide (leaving core intact)
• About 2 to 3 cups of half-and-half or cream, or enough to cover the vegetables
• 1 bay leaf
• 1/4 teaspoon fennel seed
• Kosher salt + freshly ground black pepper
• 3 or 4 large springs of thyme, leaves removed and finely chopped
• 1 large leafy sprig of rosemary, leaves removed and finely chopped
• heaping ¼ cup finely grated pecorino romano (or parmesan reggiano)
• zest from 1 small orange, finely grated
• olive oil 

Directions 

 

1. In a 3 to 4 quart pan, combine potatoes, fennel wedges, bay leaf, and fennel seed. Add enough half-and-half to fully cover the potatoes and fennel. Season generously with kosher salt and freshly ground black pepper. Over medium-high heat, bring the half-and-half to a simmer, then lower heat to just maintain the simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off the heat. The potatoes and fennel should be fully cooked at this point.
2. While potatoes and fennel are braising, preheat broiler to medium-high. In a small bowl, combine rosemary, thyme, pecorino, and orange zest.
3. Remove potatoes and fennel wedges from the half-and-half with a spider or slotted spoon, and transfer them to a gratin or casserole dish. Some of the half-and-half will cling to the vegetables, which is a good thing. Make sure to generously coat the bottom with olive oil to prevent sticking. Taste the potatoes and fennel for seasoning – if you need more salt or pepper, add them now. Toss with olive oil (about 1 tablespoon), then the herb-cheese-orange zest mixture. Arrange the potatoes and fennel wedges in a single layer to promote even browning.
4. Place the casserole dish under the broiler (about 6 inches away from the source of heat). Broil for about 3 to 5 minutes, or until the potatoes and fennel are caramelized and crispy around the edges. (I typically brown the vegetables more than the ones in the picture above...just leave them under the broiler until they've reached your desired crispness!)

Recipe found at: http://food52.com/recipes/14606-crispy-cream-braised-potatoes-and-fennel

Ginger Noodle Soup

Ingredients 

• 1 2-inch piece of ginger, peeled (about the size of your thumbs
• 2 garlic cloves, peeled
• 4scallions, thinly slice
• 2tablespoons low-sodium soy sauce
• 4cups vegetable broth
• 4 heads bok choy
• 8ounces soba noodles
• Cilantro, for garnish
• Lime, for garnish 

Directions 

1. Heat 1 tablespoon safflower oil in a 3.5 quart Dutch oven or stock pot over low heat. Grate the ginger and garlic into the pan. Add the scallions and season with salt and pepper. Cook for 3-5 minutes, until fragrant and the scallions have wilted.
2. Add vegetable stock and bring to a boil, then let simmer while you prepare the bok choy. Cut off the bottoms, and chop the bok choy leaves into large pieces. Add to a sauté pan with a little oil heated over medium heat. Season with salt and pepper, and stir to combine. The bok choy will cook quickly, so turn off the heat once the leaves are just wilted and have browned in places. Add to the broth.
3. Bring a large pot of water to a boil, salt the water, then break the soba noodles into thirds before dropping them in. Cook according to package directions (about 4-5 minutes) until tender; drain under cold water. (I prefer to cook the noodles separately so they don't overcook and make the soup soggy.)
4. To serve, add noodles separately to each bowl, then ladle broth over the top. Garnish with cilantro and a squeeze of lime.

Recipe found at: http://food52.com/recipes/20631-ginger-noodle-soup

Shaved Golden Beet Salad

Ingredients

• 4 golden beets, very thinly sliced
• 12 whole basil leaves
• 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

1. Combine all of the ingredients in a small bowl and toss to coat.

Variations

Martha added 2 teaspoons champagne vinegar to the salad. 

Recipe found at: http://www.wholeliving.com/133252/shaved-golden-beet-salad

red butter lettuce, asparagus and pistachio salad

Ingredients:
1 cup of sliced asparagus
1 head of butter lettuce (red or green)
2 tbsp of olive oil
1 small garlic clove, diced
1/2 tsp finely shredded lemon zest
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp dry mustard
1/4 cup pistachios, de-shelled
6 oz perlini mozzarella balls


Preparation:
1. Break off the white ends of the asparagus and throw away.  Cut spears at a diagonal into thin slices.
2. Clean butter lettuce and tear into bite size pieces
3. In a bowl whisk together oil, garlic, lemon zest, salt, pepper, and dry mustard.
4.  Combine asparagus, lettuce and dressing into one bowl.  Mix thoroughly.

http://cookwithhart.com/2012/09/25/best-red-butter-lettuce-asparagus-and-pistacio-salad/

Roasted-Eggplant Dip with Greek Yogurt

Ingredients

• 3 medium eggplants (about 2 pounds)
• 1 small garlic clove, minced
• Coarse salt and freshly ground pepper
• 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 cup plain full-fat Greek yogurt
• 1/4 cup fresh lemon juice (from 2 lemons)

Directions

1. Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
2. Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving. 
   Recipe found at : http://www.marthastewart.com/317134/roasted-eggplant-dip-with-greek-yogurt

Roasted Carrots with Feta and Parsley

Ingredients

• 3 pounds medium carrots, cut 1/2 inch thick on the bias
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 425 degrees. Toss carrots with oil on a rimmed
   baking sheet, and season with salt and pepper. Roast until
   carrots are caramelized and tender, about 25 minutes.
2. Transfer carrots to a bowl, and toss with feta and parsley. 
   Recipe found at: http://www.marthastewart.com/314045/roasted-carrots-with-feta-and-parsley
   
   

Banana and Chocolate Triangles

Ingredients

6 phyllo sheets
3 to 4 tablespoons unsalted butter
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar, plus more for sprinkling between phyllo layers
1 ounce chocolate chunks, chopped

Directions

1. Preheat oven to 425 degrees. Thaw phyllo sheets; melt butter. In a bowl, combine bananas, sugar, and chocolate.
2. Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo, brushing each sheet with melted butter as you stack them.
3. Form 4 triangles: Cut dough into strips with a sharp knife; place filling at one end, leaving one corner empty. Fold corner of dough over filling. Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, trim excess dough from triangle with knife. Brush surface with butter.
4. Bake on a baking sheet until golden brown, 10 to 15 minutes. Cool slightly; serve. 
   Recipe found at: http://www.marthastewart.com/338473/banana-and-chocolate-triangles?center=276955&gallery=274361&slide=261462
   
   
   
   

Collard Green Recipe

Ingredients

1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 tablespoon House seasoning, recipe follows
1 tablespoon seasoned salt
1 tablespoon hot red pepper sauce
1 large bunch collard greens
1 tablespoon butter

Directions

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.
House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe found at: http://www.foodnetwork.com/recipes/paula-deen/collard-greens-recipe/index.html

Pineapple Orange Sorbet

Ingredients

• 1/2 cup water
• 1/2 cup granulated sugar
• 2 cups orange juice
• 1 tablespoon lemon juice
• 1 (20 ounce) can crushed pineapple
• 2 teaspoons freshly grated orange zest

Directions

• In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.

In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.

Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

Recipe found at: http://allrecipes.com/recipe/pineapple-orange-sorbet/

Tomato Tarte Tatin Recipe

Ingredients

• 2 medium yellow onions, chopped
• 2 tablespoons extra-virgin olive oil or clarified butter
• 1 1/2 pounds / 24 oz small tomatoes (here it's a mix of heirloom cherry & early girls)
• scant 1/2 teaspoon fine grain sea salt
• 2 teaspoons balsamic vinegar
• a bit of flour
• zest of one lemon
• 1 pie crust, this rye crust is my go-to
• 1 egg whisked with a tablespoon of water

Directions

• Preheat the oven to 400F / 205C.
• While the oven is warming, uses a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil/clarified butter. Cook, stirring regularly, until the onions are deeply golden and caramelized, 10-15 minutes. Remove from heat.
• While the onions are cooking, cut any larger early girl tomatoes in half. I typically leave the small cherry tomatoes whole. Add to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a 10 or 11-inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with lemon zest.
• Roll out your pie dough, and use it to cover the tomato mixture - tucking in the sides a bit. Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 - 30 minutes.
• Serves 6-8.

Recipe found at: http://www.101cookbooks.com/archives/tomato-tarte-tatin-recipe.html