Strawberry-Kiwi Sorbet

Ingredients

• 2 kiwi fruits, ripe
• 1 cup strawberry
• 3 tablespoons water
• 1 tablespoon sugar (You may need more or less, depending on the sweetness of the fruit.)

Directions

• Peel kiwis and cut each one into sixths.
• Arrange kiwis and strawberries on a plate in a single layer.
• Cover, and place in the freezer for at least 1 hour, until frozen solid.
• Place frozen fruit in a food processor with remaining ingredients.
• Using the steel blade, process until smooth.
• Serve right away. (This can also be made in a blender, but you'll need to add enough water for it to blend, giving it the consistency of a very thick fruit drink.).

 

Recipe found at: http://www.food.com/recipe/strawberry-kiwi-sorbet-127191

Homemade French Fries

Ingredients

3 large Russet or Idaho potatoes, peeled

1 quart vegetable or canola oil

salt, pepper, and ketchup

Directions

Wash potatoes and peel as much or as little as you’d like.

With the potato facing you lengthwise, slice off about 1/4-inch of the bottom of the potato, creating a stable surface to continue to slice to potato.

Slice the potato lengthwise into 1/4-inch planks.  Stack two or three planks on top of one another and slice planks into 1/4-inch batons, or strips of potato.  These are our fries!  Continue until all of the potatoes are sliced into fries.

Place fries in a  large bowl of cool water.  This will help wash some of the starches off the surface of the potatoes, so they don’t stick together during frying.

Pour 1 quart of oil into a large, heavy bottom saucepan.  In the right pan, the oil should be about 1 1/2-inches deep.   Attach fry thermometer to saucepan, so that the thermometer touches the oil.  Heat over medium heat until oil reaches 250 degrees F.  In the meantime, line two large baking sheets with several layers of paper towel.

When oil reaches 250 degrees F, carefully drop small batches of potatoes to the hot oil.  I cooked about ten fries at a time.  Gently stir the fries to ensure that they don’t stick to the bottom of the pan or stick to each other.  Fry until cooked though, about 4 to 6 minutes.  Remove from the oil using a pair of tongs, or metal slotted spoon, and allow to cool on the prepared paper towels.  Continue until all of the fries are cooked.

Once fries have cooled to room temperature, heat the same oil to 350 degrees F.  Add once cooked fries, again in small batches.  Gently stir until golden brown, about 3 minutes.  Remove fries from the oil  and place on the remaining lined baking sheet.  Immediately sprinkle with coarse salt and black pepper.  Serve immediately.  

Recipe found at: http://joythebaker.com/2012/07/homemade-french-fries/

Chili-Stuffed Peppers

Ingredients

• 1 medium onion, chopped fine
• 1 large portabello mushroom, diced
• 1 jalapeño pepper, minced (or more to taste)
• 1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
• 1 1/2 cup corn kernels, fresh or frozen
• 1 15-ounce can diced fire-roasted tomatoes
• 1 teaspoon smoked paprika
• 1 1/2 teaspoon chili powder* (or more, to taste)
• 1 teaspoon salt
• 5 red bell peppers
• 2 green onions, thinly sliced

Directions

1. Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
2. Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
3. Preheat oven to 400F.
4. While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.
5. Sprinkle each pepper with sliced green onions and serve hot. 

Recipe found at: http://blog.fatfreevegan.com/2011/06/chili-stuffed-peppers.html

Peanut Butter Banana Smoothie

Ingredients

1 banana, mashed or cut into chunks (frozen bananas will create a colder smoothie)

1/2 cup yogurt (I used Vanilla Goat Yogurt)

¼ cup all-natural peanut butter

¼ teaspoon ground cinnamon

big pinch freshly grated nutmeg

2 tablespoon chia seeds (optional)

1 ½ cups cold almond milk 

Directions

Combine all ingredients in a blender and blend until smooth.  Serve immediately.  It’s that easy! 

Recipe found at: http://joythebaker.com/2013/03/peanut-butter-banana-smoothie/

Cinnamon-Sugar Apple Skillet Cake

Ingredients

1 1/2 cups all-purpose flour

3/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

3/4 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoon pure vanilla extract

3/4 cup buttermilk

3 or 4 apples, sliced into thin rounds and cored

1/4 cup sugar and 3/4 teaspoon of cinnamon for topping 

Directions 

Place a rack in the upper third of the oven and preheat oven to 375  degrees F.  Grease and flour the bottom and sides of an 8-inch or 9-inch  cast iron skillet (or other oven-proof dish or cake pan).

In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat butter and sugar until well incorporated and lighter in color, about 3 minutes.  Add egg and yolk, beating for 1 minute between each addition.  Beat in the vanilla extract.

With the mixer on low, add half of the flour mixture.  Add the buttermilk and when flour is just combined with the butter mixture, add the remaining flour.  Beat on low speed until most of the flour has disappeared into the mixture.  Remove the bowl from the mixer and finish incorporating ingredients with a spatula.  Spoon batter into prepared pan and spread evenly.  Top generously with sliced apples and cinnamon-sugar.  Bake for 25 to 30 minutes, or until a skewer inserted in the center of the cake comes out clean.

Serve cake warm, with coffee of tea.  Cake should be wrapped in an airtight container and stored in the refrigerator for up to 3 days. 

Recipe found at: http://joythebaker.com/2012/11/cinnamon-sugar-apple-skillet-cake/

Broccoli and Arugula Soup

Ingredients

1 tablespoon olive oil

1 clove of garlic, chopped

1/2 yellow onion, chopped

1 head broccoli, cut into large florets, about 2/3 pound

2 1/2 cups water or vegetable stock

1/4 teaspoon of sea salt and black pepper, or season to taste

1 teaspoon ground cumin

1 cup arugula leaves, packed

squeeze of 1/2 lemon 

Directions 

eat olive oil in a large saucepan over medium heat.  Add the onions and cook until soft and translucent, about 4 to 5 minutes.  Add the garlic cloves and cook for another minute.  Add the broccoli and cook for about 4 minutes, until the broccoli is bright green in color.  Add the cumin, salt and pepper.  Stir to combine.

Add the water or chicken stock, lower the heat and cover.  Cook for about 8 minutes, until the broccoli has been softened. and is just tender.

Here’s the tricky part.  We’re going to blend the soup.  Working in batches, transfer some of the soup liquid and broccoli to a blender.  Add half of the arugula leaves and blend until smooth.  Transfer to a bowl or another pot while you blend the second batch of soup with the rest of the arugula.  Return to a pot over a low flame, check to see if it needs more salt or pepper.  Throw in the juice of 1/2 a lemon and serve.

This soup also freezes well! 

Recipe found at: http://joythebaker.com/2010/02/broccoli-arugula-soup/

Strawberry Raspberry Vanilla Quick Jam

Ingredients

1 pound fresh strawberries, hulled and sliced thickly

1/2 pound fresh raspberries (just over 1 cup of berries)

vanilla bean scraped of its seeds, pod reserved

1/2 cup granulated sugar

juice of 1 lemon 

Directions

Place strawberries, raspberries, vanilla bean scrapings, and vanilla bean pod in a medium saucepan.  Add sugar and lemon juice.  Place over medium heat and stir occasionally.  Bring to a simmer and cook for 10 to 15 minutes, until fruit has broken down and liquid has thickened.  This jam won’t thicken like a store-bought jarred jam.  It will be a loose jam that will thicken slightly as it cools in the fridge.  The consistency of this jam is somewhere in between a thick jam and a fruit syrup.

Once jam has thickened, remove from heat and place in one large or two small jars.  Cover and place in the refrigerator to cool completely.  Jam will last up to 10 days covered and sealed in the refrigerator.  

Recipe found at: http://joythebaker.com/2012/08/strawberry-raspberry-vanilla-quick-jam/

Grapefruit, Honey, and Yogurt Scones

Ingredients

1 1/2 cups all-purpose flour

1/4 cup granulated sugar, divided

2 tablespoons honey

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, cold

1 Ruby Red grapefruit, zested and segmented

1/2 cup plain Greek yogurt 

Directions

Place a rack in the center of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

Zest the grapefruit and combined zest and granulated sugar on a clean cutting board.  Rub together the zest and sugar with the back of a spoon or a plastic bench knife.  The sugar will be tinted a pale orange color and smell of grapefruit.  Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients.  Save the remaining grapefruit sugar for topping the scones just before baking.

Segment the grapefruit next.  Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside.  Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh.  Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit.  Little grapefruit segments should fall from the fruit as you slice.  Set segments aside.

Dice cold butter into small chunks and add to the dry ingredients.  Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas.  The butter and flour combined will resemble coarse meal.  Add the honey, plain yogurt and grapefruit segments.  Toss together with a fork until all of the dry ingredients are moistened by the yogurt and  honey.

Turn the scone dough out onto a lightly floured surface.  Form into an 8 inch circle, about 1 inch thick.  Use a knife or a bench scraper to cut the dough into six scone triangles.  Place on the prepared baking sheet.  Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.

Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center.  Allow to cool on the pan for 10 minutes before serving.  Serve warm with butter and jam.  These scones are best served the day they’re made. 

Recipe found at: http://joythebaker.com/2011/03/grapefruit-honey-yogurt-scones/

Orzo with Tomatoes, Feta, and Green Onions

Ingredients

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 cup olive oil

6 cups chicken broth or veggie broth

1 pound orzo (or riso)

2 cups red and yellow teardrop or grape tomatoes, halved

1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)

1 cup chopped fresh basil

1 cup chopped green onions

1/2 cup pine nuts, toasted

Directions

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Orzo-with-Tomatoes-Feta-and-Green-Onions-234414#ixzz2O0jsLubS

Romaine Hearts with Lemon Vinaigrette & Shaved Parmesan

Ingredients

1 medium shallot, minced

3 Tbs. fresh lemon juice

1/4 tsp. granulated sugar

Sea salt and freshly ground black pepper

3 small hearts of romaine or 3 heads of baby romaine
1/4 cup extra-virgin olive oil
1/2 cup shaved Parmigiano Reggiano

Directions

In a medium bowl, combine the shallot, lemon juice, sugar, and 1/2 tsp. salt. Stir to dissolve the sugar and salt and then let the mixture sit for 15 min.
Meanwhile, cut off the root end of the romaine so that the leaves fall loose. Wash the leaves, spin them dry, and put them in a large bowl.
Slowly whisk the olive oil into the lemon juice mixture (you should have about 1/2 cup vinaigrette). Season with salt, if necessary, and a few grinds of pepper. (This vinaigrette can be made ahead; just whisk to recombine it before using. If you make it more than 2 hours ahead, cover, refrigerate, and bring it to room temperature before using.)
Toss the romaine with enough vinaigrette to lightly coat. Season the salad with salt and pepper to taste. Arrange the leaves on a large platter and sprinkle with the shaved Parmigiano.

Recipe found at: http://www.finecooking.com/recipes/romaine-hearts-lemon-vinaigrette-shaved-parmesan.aspx

Avocado and Sprout Club Sandwich

Ingredients

12 slices white sandwich bread

2 ripe avocados

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 bunch radishes, very thinly sliced

2 ounces alfalfa sprouts

8 ounces goat cheese, room temperature 

Directions

• Place bread under the broiler, and toast until golden on both sides.
• Prepare avocado. Using an 8-inch chef's knife, cut to the pit, slicing avocado all the way around the middle. Twist top half off. With a short, sharp-but-careful chopping motion, embed knife in pit; twist slightly, and remove pit from flesh. Scoop flesh from skin with a large serving spoon, or peel both halves.
• Place avocado meat in a small bowl, and add salt and pepper. Using the back of a fork, mash avocado into a chunky puree.
• Spread the puree over 8 pieces of toast. Top with radishes and sprouts. Crumble goat cheese over sprouts.
• Stack sandwiches together so that each sandwich has two layers of avocado, radish, sprouts, and goat cheese and three slices of toast. Cut in half, and serve immediately.

Recipe found at: http://www.marthastewart.com/314685/avocado-and-sprout-club-sandwich

Meg's Marinated Mushrooms

Ingrendients

2 tablespoons champagne or white wine vinegar

1 tablespoon capers, minced

1/4 cup finely diced radish

3 green onions, white and light green parts, cut into thin half-moons

1/2 teaspoon minced fresh thyme

1/2 teaspoon minced fresh marjoram

1/4 teaspoon fennel pollen or finely ground fennel seed

1/8 teaspoon freshly ground black pepper

1 teaspoon butternut squash seed oil or sesame oil

3/4 pound crimini or button mushrooms

1/4 pound shiitake mushrooms

1/4 teaspoon table salt

1/4 cup grapeseed oil

1 medium shallot, minced

Directions

1. In a medium heat proof and non-reactive bowl combine vinegar, capers, radish, green onion, thyme, marjoram, fennel pollen, pepper, and butternut squash seed oil. Whisk to combine, and set aside.
2. Wipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake's and cut the caps into 1/4-inch pieces.
3. Heat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.
4. Transfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.

Recipe found at: http://www.yummly.com/recipe/external/Meg_s-marinated-mushrooms-324257

Carrot, Leek, and Parsley Mash Recipe

Ingredients

5 pounds carrots, peeled and coarsely chopped

3 tablespoons unsalted butter

1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise (about3/4 cup)

3/4 cup half-and-half, at room temperature

1/4 cup finely chopped fresh Italian parsley leaves

Directions

Bring a large pot of heavily salted water to a boil over high heat. Once water boils, add carrots and cook until very tender, about 12 to 15 minutes.

Drain carrots and let sit, undisturbed, so they “steam dry” for a few minutes. Return pot to stovetop over medium-low heat and add butter. Once butter foams, add leeks, season well with salt and freshly ground pepper, and cook until leeks are soft and wilted, about 2 minutes.

Add carrots and stir to coat. Pour in half-and-half and, using a potato masher or large fork, coarsely mash up the mixture. Mix in parsley, taste and adjust seasoning as needed, and serve.

Recipe found at: http://www.chow.com/recipes/11577-carrot-leek-and-parsley-mash

Roasted Patty Pan Squash and Herbed Chickpeas

Ingredients

140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed
750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens
 olive oil
salt
a dozen stems chives
1 small handful fresh cilantro
8 leaves fresh mint
 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)
a good pinch cayenne pepper
one strip lemon peel from an organic lemon
2 teaspoons verjuice or lemon juice

 freshly ground black pepper

Directions
Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.
Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.
While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)
Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn't matter from a gustatory perspective, but it will be a bit less presentable.

Recipe found at: http://chocolateandzucchini.com/archives/2009/08/roasted_patty_pan_squash_and_herbed_chickpeas.php

Roasted Sweet Potato Salad

Ingredients

1 (24-oz.) package fresh steam-in-bag petite sweet potatoes

1 tablespoon Caribbean jerk seasoning

4 tablespoons olive oil, divided

2 tablespoons fresh lime juice 1/4 teaspoon salt

1 (5-oz.) package baby arugula

1 mango, peeled and diced

1 avocado, halved and thinly sliced

1/2 red bell pepper, sliced

1/2 small red onion, sliced

1/2 cup torn fresh basil

Directions

• Preheat oven to 425°. Cut potatoes in half lengthwise; toss with jerk seasoning and 1 Tbsp. oil. Arrange, cut sides down, in a single layer on a lightly greased baking sheet. Bake 15 minutes; turn and bake 8 to 10 minutes or until tender. Cool on a wire rack 20 minutes.
• Whisk together lime juice, salt, and remaining 3 Tbsp. oil in a large bowl. Add arugula and next 5 ingredients, and toss to coat. Arrange on a platter; top with potatoes.  

Recipes found at: http://www.myrecipes.com/recipe/roasted-sweet-potato-salad-50400000123966/

Swiss Chard with Crisp Apples

Ingredients

1/4 cup raisins

2 bunches swiss chard (about 1 pound 12 ounces)

1 large onion, chopped

2 crisp red apples (such as Honeycrisp), cored and chopped

1 tablespoon soy sauce, tamari, or coconut aminos

1 tablespoon apple cider vinegar

salt and freshly ground black pepper to taste

Directions

1. Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside.
2. Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4-inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2-inch strips. Keep the sliced leaves separate from the stems.
3. Heat a deep, non-stick dutch oven or wok. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes.
4. Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes. Remove the lid and cook briefly to boil off any excess moisture. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot.

Recipe found at: http://blog.fatfreevegan.com/2013/01/swiss-chard-with-crisp-apples.html

Chocolate, Banana, and Graham Cracker Icebox Cake

Ingredients

• 15 ounce(s) milk chocolate, chopped
• 5 large egg yolks
• Salt
• 3 cup(s) heavy cream
• 20 graham cracker sheets
• 4 (or 5) ripe bananas, very thinly sliced lengthwise
• Whipped cream, for garnish 

Directions

1. Line a 5- by 10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
2. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.
3. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
4. Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.  
5.  Recipe found at: http://www.delish.com/recipefinder/chocolate-banana-graham-cracker-icebox-cake-recipe-mslo0612

Cumin-Scented Wheat Berry-Lentil Soup

 Ingredients

• 1 1/2  cups French green or brown lentils, sorted and rinsed (see Tip)
• 4  cups vegetable broth
• 4  cups cold water
• 3  tablespoons extra-virgin olive oil
• 3  large large carrots, finely chopped
• 1  medium red onion, diced
• 3/4  teaspoon salt
• 1/4  teaspoon freshly ground pepper , plus more to taste
• 4  cloves garlic, minced
• 1 1/2  teaspoons ground cumin
• 1 1/2  cups Cooked Wheat Berries, (recipe follows)
• 1  bunch rainbow or red chard, large stems discarded, leaves roughly chopped
• 3  tablespoons lemon juice

 

Directions

1.Combine lentils, broth and water in a Dutch oven. Bring to a boil over high heat, reduce heat, cover, and simmer gently until the lentils are tender, but not mushy, 25 to 30 minutes (brown lentils take a little longer than green).

2.

Meanwhile, heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 15 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from the heat.

3.

When the lentils are tender, stir cooked wheat berries and chard into the pot. Cover and simmer until the chard has wilted, about 5 minutes. Stir in the carrot mixture and lemon juice.

Tips:

Make Ahead Tip: Store in an airtight container in the freezer for up to 1 month.

Tip: French green lentils are firmer than brown lentils and cook more quickly. They can be found in natural-foods stores and some supermarkets. 

 

Recipe found at:  http://www.recipe.com/cumin-scented-wheat-berry-lentil-soup/

Green Lettuce Salad With Grated Carrots

Ingredients

• 1 head of lettuce (green leaf, red leaf, romaine or a simple iceberg) washed, drained & cut
• 3 carrots – peeled & grated
• 1 small red or yellow onion or shallots
• 1 tomato – optional

Dressing

• 1/4 cup of olive oil
• 1/2 a lemons juice
• salt

Preparation

1. Wash, dry and cut the lettuce, peel and grate the carrots.
2. Cut the small red onion to long slivers and dice the tomato.
3. Prepare the dressing – simply mix all the ingredients in a small bowl.
4. Place the lettuce, grated carrots, diced tomatoes and cut onion in a serving bowl.
5. Pour the dressing over the top. Mix well and serve!

Recipe found at: http://www.nysdelight.com/2010/08/green-lettuce-salad-with-grated-carrots/

Creamy Orange Milkshake

Ingredients
2 1/2 cups vanilla ice cream
3/4 cup fresh squeezed orange juice
1/3 cup skim milk
1 Tablespoon orange zest
Orange slices for garnish

Directions

• Using a blender, combine ice cream, fresh squeezed orange juice, milk, and orange zest until well blended and frothy. Pour into 2 tall pint glasses or 4 small glasses. Garnish with orange slices. 

Recipe found at: http://dineanddish.net/2011/07/go-green-with-sunkist-valencia-oranges-recipe-creamy-orange-milkshake/

Texas Toast Tomato Sandwiches

Ingredients
1 (9.5-oz.) package five-cheese Texas toast

2 pounds assorted heirloom tomatoes

1/4 cup bottled blue cheese vinaigrette

6 tablespoons torn fresh basil

Salt and pepper

Garnishes: crumbled blue cheese, fresh basil leaves

 

Directions

1. Prepare Texas toast according to package directions.
2. 2. Meanwhile, halve larger tomatoes and cut into 1/4-inch-thick slices; halve or quarter smaller tomatoes. Gently toss tomatoes with vinaigrette, basil, and salt and pepper to taste. Serve immediately over hot Texas toast. Garnish, if desired.

Recipe found at: http://www.myrecipes.com/recipe/texas-toast-tomato-sandwiches-50400000113913/

Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons

Ingredients

• 3 tablespoons butter
• 1 1/2 pounds onions, halved, thinly sliced (about 5 cups)
• 4 fresh thyme sprigs
• 1 1/2 pounds portobello mushrooms, stemmed, caps halved and cut crosswise into 1/4-inch-thick strips
• 3 tablespoons Cognac or brandy
• 3 garlic cloves, minced
• 8 cups canned vegetable broth
• 1 cup dry white wine
• 18 1-inch-thick slices French-bread baguette, toasted
• 8 ounces soft fresh goat cheese, room temperature

Directions

 

Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.

Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)

Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

Read More http://www.epicurious.com/recipes/food/views/Caramelized-Onion-and-Portobello-Mushroom-Soup-with-Goat-Cheese-Croutons-106175#ixzz2NFp6rmMY

Cucumber, Red Onion, and Dill Salad

Ingredients
1/4 cup white-wine vinegar

2 teaspoons sugar

1/4 teaspoon salt

2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons

1/2 red onion, thinly sliced

2 tablespoons chopped fresh dill

 

Directions

In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

 

Recipe found at: http://www.marthastewart.com/349160/cucumber-red-onion-and-dill-salad

Basil Vinaigrette

 Ingredients

1 small garlic clove

1 cup(s) packed basil leaves, coarsely chopped

1/4 cup(s) extra-virgin olive oil

1 1/2 tablespoon(s) Champagne vinegar

pinch(s) of crushed red pepper

Salt and freshly ground black pepper

Directions

 In a food processor, pulse the garlic until chopped.

Add the basil and pulse until finely chopped.

 Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/basil-vinaigrette_n_1058225.html

Kiwi Mint Lemonade

Ingredients

1 cup (250 mL) water

½ (125 mL) cup granulated sugar

½ (125 mL) cup packed fresh mint leaves

3 California kiwifruit

2 to 3 lemons

Sparkling water

Directions

1. In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes
2. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.
3. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.

Recipe found at: http://www.kiwifruit.org/recipes/desserts-drinks/mint-lemonade.aspx

 

Sweet Potato Hummus

Sweet Potato Hummus (makes about 3 cups)

• 2 small or 1 very large sweet potato, cooked, skin removed, and cut into chunks (I like baking my potatoes, but if you’re in a big rush, you can steam them or nuke them)
• 1 can chickpeas, drained, but with the liquid reserved
• 1 1/2 tsp sesame oil
• 5 tbsp tahini   
• 1 tsp curry powder
• 1/2 tsp salt
• Black pepper to taste
• Water
• Paprika

Directions

1) Place sweet potatoes in the processor.
   2) Optional step: warm up your beans. This really isn’t necessary for great hummus, but guess what? It’s a really, really good trick of the trade. Either microwave your chickpeas for 1 minute (OK, for the record, I don’t much like microwave cooking, but I don’t think it’s going to murder any of us if we do it once upon a hummus), or pour the chickpeas and their canning liquid into a little saucepot and get them warm. Drain them after, but reserve the liquid. That’s it — not a lot of effort for a step that will really improve your hummus.
  3) Place chickpeas (warm or not) into the processor along with the sesame oil, tahini, curry, salt and pepper. Run the processor. Take 1/2 cup (this should be all that’s left) of the canning liquid from the beans (it’s got starch in it, which will help make the hummus super delicious) and drizzle it into the processor to help create the perfect texture.
If you run out of liquid but the hummus needs to be thinner (this, by the way, should happen — all in all, I needed about 3/4 c. liquid for my batch) start drizzling in regular old water. Stop now and then to scrape the bowl. When the consistency is even, smooth, and thick but not pasty, you’re done.
  4) Sprinkle hummus with paprika, and serve.

Recipe found at: http://www.choosingraw.com/sweet-potato-hummus/

Bok Choy Salad

Ingredients

4 teaspoons rice vinegar

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

3/4 teaspoon sugar

5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)

2 tablespoons chopped cashews

 

Directions

• Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds). Top with 2 tablespoons chopped cashews.

Recipe found at: http://www.marthastewart.com/316254/bok-choy-salad

Crispy Baked Beet Chips – Gluten-free + Vegan

Ingredients

• 3-4 medium beets (or 6-8 small beets), peeled and sliced thinly about 1/16 – 1/8 inch – using a mandoline slicer is the best and easiest way to do this
• 1 tablespoon olive oil
• Sea salt to taste
• Feel free to add any additional seasonings that you wish *

Directions

• Preheat oven to 350º F. Toss beets slices with oil in a medium sized bowl until they are all well coated and lay them flat in a single-layer on a rimmed baking sheet (bake in multiple batches, if necessary). Bake for 20-30 minutes, until chips are crispy. Check after about 15 minutes since the time will vary based on thickness of chips and how dark your baking pan is, mine took about 30 minutes since my baking pan was really light in color. The second batch I made was on a much darker baking pan and they cooked up much quicker. Sprinkle a little sea salt over top when you take them out. Transfer to a wire rack and they will crisp up a bit more as they cool.

Recipe found at: http://tasty-yummies.com/2012/08/08/crispy-baked-beet-chips-gluten-free-vegan/