Tofu and mushrooms with bean sprouts and spinach

Ingredients

•  300-g. block of firm tofu, cut into half-inch cubes
  200 g. of mung bean sprouts, rinsed and drained
  200 g. of spinach, rinsed, drained and roughly chopped
  150 g. of mushrooms, sliced
  4 cloves of garlic, peeled and minced
  1 onion, peeled and sliced
  a thumb-sized piece of ginger, julienned
  cooking oil, about 2 c.
  3 tbsps. of oyster sauce (for strict vegetarians, there are vegetarian oyster sauces)
  salt
  pepper
  sesame seed oil

Instructions

• Heat the cooking oil. When smoking, add the tofu cubes and fry until golden .Scoop out the tofu and drain on paper towels. Pour off the cooking oil until only about two tablespoonfuls remain.Reheat the oil. 
• Add the ginger, garlic and onion and cook until fragrant, about 30 seconds. Add the mushrooms. Stir fry for 30 seconds. Add the spinach. And the mung bean sprouts. Stiry fry just until the vegetables lose volume, about one minute. 

Recipe found at: http://healthyeats.casaveneracion.com/tofu-and-mushrooms-with-bean-sprouts-and-spinach/

Arugula and alfalfa sprouts salad with honey, mustard and ginger dressing

Ingredients

• a good handful of torn lettuce
• a good handful of baby arugula
• a small handful of alfalfa sprouts
• a cup of herbed croutons
• crisp bacon (whole, diced or crumbled — your choice or no bacon)
• your favorite cheese, shaved
• For the honey, mustard and ginger dressing:
• 2 tbsps. of honey
• 2 tbsps. of Dijon mustard
• 2 tbsps. of olive oil
• juice from a quarter of a lemon
• 1 tsp. of finely grated ginger

Instructions

• Rinse and dry the lettuce, arugula and alfalfa sprouts.

• Stir together all the ingredients for the salad dressing.
• Assemble your salad. Make the lettuce, arugula and alfalfa sprouts as the base. Scatter the herbed croutons on top and around them. Add the bacon and cheese. Drizzle the honey, mustard and ginger dressing over everything and enjoy. 

Recipe found at:http://casaveneracion.com/arugula-and-alfalfa-sprouts-salad-with-honey-mustard-and-ginger-dressing/ 

Leek, Corn and Chard Flatbread with Goat Cheese

Leek, Corn and Chard Flatbread with Goat Cheese

About 1 1/2 pounds pizza dough (from two of these, or store-bought)

1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
3 large leeks (about 1 1/2 pounds)
1 12-ounce bundle chard or about 6 cups (6 ounces) of leaves, cut into 1/2-inch ribbons
1/2 teaspoon table salt
Freshly ground black pepper
1 cup fresh corn kernels (cut from 1 to 2 medium ears corn)
Cornmeal, for sprinkling baking surface
4-ounce goat cheese log, cold

Directions

Trim the ends off your leeks and halve them lengthwise. Cut them crosswise into 1/2-inch half-rings. Fill a medium bowl with very cold water and drop in sliced leeks. Swish them around with your fingers, letting any sandy dirt fall to the bottom. Scoop out the leeks and drain them briefly on a towel, but no need to get them fully dry. Do the same with your chard ribbons, but you can leave the leaves on towels until they’re nearly fully dry, while you cook the leeks.

Heat your oven to 450 degrees.

Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted and a bit sizzly, add the leek slices. Reduce heat to low, cover with a lid and cook leek for 10 to 13 minutes, stirring occasionally. Raise heat back to medium, add the chard ribbons and cook until they wilt, about 4 minutes. Season mixture with salt and freshly ground black pepper, adding more if needed. Finally, add your corn kernels, cooking them with the leeks and chard for just another minute.

Sprinkle two baking sheets with cornmeal. If you have pesky old baking trays like I do, and your breads really like to stick to them, I find things will release more reliably if you first lightly spray them with an oil before sprinkling on the cornmeal. Roll or stretch half your dough into a rectangular-ish shape (flatbreads are prettiest when they’re irregularly shaped, in my humble opinion) and arrange it on the prepared sheet. Spread half the leek-corn-chard mixture on it. Sprinkle it with half the log of goat cheese, crumbled into small bits.

Bake flatbread in oven for 10 to 15 minutes, until the edges of the bread begin to brown slightly (they might brown more deeply in a better oven than they did in my lousy one). Repeat with remaining dough, filling and goat cheese.

To serve, slide each flatbread onto a cutting board and cut into 8 rectangles. Serve immediately. Enjoy! 

Recipe found at: http://smittenkitchen.com/blog/2012/08/leek-chard-and-corn-flatbread/

Strawberry-Asparagus Salad with Strawberry-Balsamic Vinaigrette

Ingredients:
1 bunch spring lettuce 
1 bunch baby spinach
2 strips crisp bacon
3/4 lb fresh asparagus
1 pint strawberries, sliced
1/3 cup bee pollen dusted hazelnuts 
2 oz chèvre

for the vinaigrette
2 oz avocado oil
2 oz pomegranate infused balsamic vinegar*
1 tablespoon Dijon mustard
1 strawberry, mashed**

Directions:
Place the vinaigrette ingredients in a jar or salad dressing mixer. Shake until a smooth, emulsified dressing forms. 

Place the lettuce in a large bowl. Top with the spinach. Cut the bacon into bite sized pieces. Bring a small saucepan of water to a boil. Add the asparagus and cook for about 2 minutes. Drain and cut into manageable sized pieces. Arrange on the salad. Add the sliced strawberries. Dot with goat cheese. Toss in the hazelnuts and bacon. Drizzle with vinaigrette.


Read more: http://www.coconutandlime.com/2009/05/strawberry-asparagus-salad-with.html#ixzz2fpScDZmS

Smoked Salmon & Green Onion Latkes

Ingredients:
2 1/2 lbs Russet potatoes, grated
1 medium onion, grated
2 eggs, beaten
3/4 cup minced smoked salmon (lox)
1/4 cup matzo meal
1/4 cup finely minced green onion (green parts only)
canola oil

Directions:
In a large pan, heat about 1/4 inch oil. In a large bowl, toss all of the ingredients together to combine.



Read more at: http://www.coconutandlime.com/2009/12/smoked-salmon-green-onion-latkes.html

Gluten-Free Orange Almond Muffins

Ingredients:

1 cup sorghum flour
2/3 cup almond flour/meal
1/2 cup potato starch or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup gluten-free brown rice syrup
1/2 cup fresh orange juice
2 teaspoons bourbon vanilla extract
1/2 cup chopped roasted almonds

Instructions:

Preheat the oven to 375ºF. Line a twelve muffin tin with paper or parchment liners.

In a large mixing bowl, whisk together the dry ingredients- the sorghum flour, almond meal, starch, brown sugar, baking powder, xanthan gum and salt.

Make a well in the center and add in the brown rice syrup, orange juice, and vanilla. Stir to combine and beat until until smooth and sticky. Vegan batter relies on the acid in the orange juice to activate the leavening. The brown rice syrup helps to moisten and bind the batter.

Stir in the chopped roasted almond pieces, saving out a few for the tops, if you like..

Drop the batter into the muffin cups by spoonfuls- or use an ice cream scoop to distribute the batter. Smooth out tops with wet fingers. Sprinkle with the remaining roasted almond pieces.

Bake on the center rack for 17 to 23 minutes, depending upon your oven. A toothpick inserted into the center should emerge clean. The tops are firm and slightly springy to a light touch.

Cool briefly, then gently turn the muffins out of the pan on to a wire rack to continue cooling. Or enjoy tender and warm with a slather of vegan buttery spread or soy cream cheese.


Read more: http://glutenfreegoddess.blogspot.com/2012/01/gluten-free-orange-almond-muffins.html#ixzz2fpQO2IAu

Mango Avocado Burger

Ingredients:
1 1/2 lb ground beef (or a grilled portobello mushroom)
2 tablespoons mango juice or nectar
2 tablespoons Montreal seasoning**
2 teaspoons Worcestershire sauce
1 shallot, minced
1 small onion minced

to serve:
split crusty rolls
sliced mango
sliced avocado

Directions:
Prepare your grill as usual-if you are using charcoal, we like to add some wood chips for added smoky flavor. Meanwhile, in a bowl, mix together all of the burger ingredients by hand. Do not over work the meat. Gently form into 6 patties. Grill to your desired doneness. Place on the bottom half of the roll, top with alternating slices of mango and avocado. Top with the roll and serve.

Read more: http://www.coconutandlime.com/2007/08/mango-avocado-burger.html#ixzz2fpOnAD4n

Spicy Oven-Roasted Plums

Plums are baked with an orange juice-based sauce to make a versatile creation suitable for use as a side dish or dessert topping."

Ingredients:

4 plums, halved and pitted 1/2 cup orange juice 2 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg 1/8 teaspoon cumin 1/8 teaspoon ground cardamom

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
2.	Place the plums, cut-side up, in a single layer in the baking dish.
3.	Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
4.	Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly.

Homemade Organic Pasta Sauce

In Italy, a sauce should never overwhelm the taste of the pasta or dish; instead, it should only complement it. Here’s a quick recipe for a simple and healthy homemade pasta sauce. It combines fresh basil, garlic, Roma tomatoes, and the spices of Italy. Enjoy!
Serves 6-8

Ingredients

• 6-8 cloves organic garlic, thinly sliced
• ½ chopped white onion (optional)
• 2 teaspoons organic dried oregano
• Handful fresh organic basil, coarsely chopped
• 2 teaspoons sea salt
• 6-7 large Organic Roma tomatoes
• ¼ cup, 2 Tablespoons Olive Oil
• Fresh ground pepper to taste

Directions

1. In medium pot, boil water. Add tomatoes for roughly 1 minute or until skin begins to peel. Quickly remove and add to ice water. Peel skins and blend tomatoes in a food processor or by hand for a chunkier alternative.
2. In a large sauté pan, heat oil over medium heat. Once oil begins to shimmer, add onion, garlic, salt, and dried oregano. Stir until flavors are well-blended, but do not let garlic darken. Add in tomatoes and crush down any large piece with a fork. Cook uncovered for 30 minutes to an hour. Once completed, mix into pasta. Add whole basil leaves as garnish and/or stir in chopped basil.
3. Can the extra sauce and save for next time!

Lemon Cucumber Salad

Ingredients:
6 mini cucumbers, sliced into 1/4 inch rounds
1 small onion, halved and thinly sliced
1 lemon, thinly sliced
1 bay leaf

dressing:
1 tablespoon lemon juice
1/2 cup 10% Ättiksprit (Swedish white vinegar)
1/2 cup water
1 tablespoon black peppercorns
1 1/2 tablespoons yellow mustard seed
1 1/2 tablespoons dill seed
1 tablespoon salt
1 tablespoon sugar


Directions:
Toss together the salad ingredients in a small nonreactive bowl or jar. Set aside. In a second bowl, whisk together the dressing ingredients until the salt and sugar dissolve. Pour over the salad and allow to sit at least 3 hours prior to serving. Enjoy!


Note: If you keep this too long in the fridge, you'll find it has turned into pickles! Which are also tasty, of course!

Read more: http://www.coconutandlime.com/2013/05/lemon-cucumber-salad.html#ixzz2fk2e4o4a

Baked Organic Stuffed Eggplant

This main dish is a healthy and creative way to use Eggplant!
Eggplant “boats” are created by cutting the eggplants in half and then filling with organic vegetables, aromatic fresh herbs and organic grass-fed ground beef.
Serves 4

Ingredients:

• 1 large eggplant
• 1 cup onion, chopped
• 1 cup mushrooms, chopped
• 1 cup spinach, chopped
• 2 garlic cloves, chopped
• 1 Tablespoon fresh basil, chopped
• 1 Tablespoon fresh oregano, chopped
• 2 Tablespoons parsley, chopped
• salt/ pepper
• 1 pound free-range grass-fed organic ground beef
• ¼ cup tomato paste

Directions:

1. Preheat oven to 350 degrees.
2. Cut eggplant in half lengthwise. Remove pulp leaving ½ inch of the outer shell. Dice the pulp.
3. Sauté the onions, garlic and meat until almost done, add the mushrooms, diced eggplant pulp, spinach, fresh herbs, salt and pepper and continue to sauté an additional 2 minutes. Stir in tomato paste and remove from stove.
4. Brush the inside of the eggplant shell with olive oil
5. Spoon mixture into eggplant shell and drizzle olive oil on top. Cover and bake for 45 minutes.

Eggplant, Chicken and Okra Dirty Rice Skillet

Ingredients:
1/2 lb chicken livers, pureed (or veggies)
1 large Ichiban Eggplant, diced (about 2 1/2 cups)
1 cup diced okra
1 onion, diced
4 cloves garlic, minced
2 jalapenos, minced
2 tablespoon minced fresh Italian parsley
1 1/2 teaspoons Creole seasoning
1/2 teaspoon hot paprika
1 1/3 cups chicken stock (or veggie broth)
2 cups cubed, cooked chicken breast and thigh meat (or tofu)
3 cups hot cooked white rice*


Directions:
In a 14-inch cast iron skillet, heat some oil. Add the liver and cook, stirring occasionally, until the liver is nearly caramelized and starting to stick slightly to the pan. Add 1/3 cup of chicken stock and all spices and cook until the stock evaporates. Add the vegetables and cook until they are soft and translucent.

Stir in the rice, herbs, remaining stock, cubed chicken. Stir until the liquid is absorbed then serve.


*I used basmati rice which gave the dish a slight biryani flare.


Read more: http://www.coconutandlime.com/2013/07/eggplant-chicken-and-okra-dirty-rice.html#ixzz2fjzfDHwd

Cantaloupe Sherbet

Cantaloupe Sherbet

• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons Pernod (Forgive me, I used a bit of rum. If you leave out the booze just add substitute corn syrup and a pinch of salt.  But as Shawn noted in the comments below, the alcohol is an important part of the freezing process.  Thanks Shawn!)
• two 3-inch strips of lemon zest
• 1 tablespoon fresh lemon juice
• 1 cantaloupe (about 2 1/2 pounds), seeds and rind discarded and the flesh chopped (about 3 1/2 cups)
• 1/4 cup heavy cream

Directions

In a saucepan stir together the water, the sugar, the Pernod, and the zest, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Stir in the lemon juice, transfer the syrup to a bowl, and chill it, covered, until it is cold. In a blender or food processor purée the cantaloupe, scraping down the sides with a rubber spatula, until it is smooth, blend in the cream and the syrup, and force the mixture through a coarse sieve set over a bowl, pressing hard on the solids. Freeze the mixture in an ice-cream freezer according to the manufacturer’s instructions. Enjoy! 

Recipe found at: http://joythebaker.com/2008/08/cantaloupe-sherbert/

Sugar Plum Crepes with Ricotta and Honey

Sugar Plum Crepes with Ricotta and Honey

Ingredients: 

Crepes
2 tablespoons butter, melted and cooled slightly (I browned this first, which probably won’t surprise you)
1/2 cup milk (fat level shouldn’t matter, but I use whole)
2 large eggs
1/2 cup all-purpose flour
Two pinches of salt
Few gratings fresh nutmeg
2 tablespoons honey

Plums
1 pound sugar or other plums, pitted and cut into quarters if tiny, eighths if larger
1 tablespoon unsalted butter
1 tablespoon honey
Pinch of ground cinnamon
Juice of half a lemon

Assembly
1 cup ricotta (ever wanted to make your own?)
3 tablespoons slivered fresh mint leaves
Toasted and chopped pistachios or almonds
Additional honey, if desired

Directions:

Make crepes: In a blender, combine crepe ingredients. (Alternately, in a bowl with an immersion blender, or whisked vigorously by hand.) Cover with plastic wrap and refrigerate for an hour or up to two days.

Preheat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Carefully flip and cook on other side for 5 to 10 seconds. 

Transfer wrapper to paper towel covered plate. Continue with remaining batter.

Prepare filling: (Optional, see Note up top.) Melt the butter in heavy, large skillet (or, the one you just used for crepes, because I’m on day 9 of a broken dishwasher and will not create additional work for myself) over moderately high heat. Add the plums and cook them for 2 minutes, tossing them about until they’re warmed through. Add the honey and cinnamon and cook them for 1 minute more. Squeeze the juice of half a lemon over them and transfer to a bowl. Cover the bowl with foil if you’re looking to keep them warm for a while.

Assemble: Lay a crepe on a plate. Dollop a couple spoonfuls of ricotta down middle of crepe. Add a spoonful or two of warm plums. Sprinkle with pistachios and mint, if using. Drizzle with extra honey, if desired (it otherwise won’t be very sweet). Fold crepe sides over each other, so that they slightly overlap. Garnish with extra mint. Close your eyes pretend you’re eating them on a boat in the Mediterranean, watching the sun slip behind the sea. Try not to impale your foot with a wooden racecar while you do, as it’s bad for morale.

Do ahead: Fully cooked, crepes can be kept stacked and wrapped in the fridge for two days, if needed. The sauteed fruit can be cooked ahead of time, gently rewarmed when needed. Enjoy!

Recipe found at:http://smittenkitchen.com/blog/2011/08/sugar-plum-crepes-with-ricotta-and-honey/

Quinoa Taco Salad

Quinoa Taco Salad

serves 1

2 cups chopped romaine lettuce

1/4 cup cooked quinoa

1/4 cup black beans

1/4 cup chopped mango

1 plum tomato, diced

10 blue corn chips, crushed

1/2 small California avocado, diced

2 tablespoons fresh salsa

Directions:

In serving bowl, layer romaine lettuce and top with quinoa, beans, mango, tomato, chips, avocado, and salsa. Enjoy! 

Recipe found at: http://www.feastie.com/recipe/love-and-zest/quinoa-taco-salad

Herbed Summer Squash and Potato Torte

Herbed Summer Squash and Potato Torte
Adapted from Bon Appetit, June 2001

This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice–they getting browner at the edges and more tender inside, creating an excellent contrast.

New note, 5/31/12: Just wanted to let you know that I made this the other night with the season’s first summer squash as a single torte in a 10-inch cast iron skillet. I created 4 layers of potatoes and 3 of the squash and it was a bit tall going into the oven, almost overflowing, but it absolutely bakes down into a lovely height. I recommend lightly buttering or oiling your foil if you use this method, so that it doesn’t stick to the top layer of potatoes before they shrink down. It needed about 10 minutes more baking time to get tender. Just like the original, we liked it even more reheated on day two (and three). But I think I will make it this way for now on because it felt simpler and heartier. It’s been a side dish for us for three nights.

Makes 8 servings

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Directions

• Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
• Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
• Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
• Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve. Enjoy!   

Recipe found at: http://smittenkitchen.com/blog/2008/07/herbed-summer-squash-and-potato-torte/#more-526

Miso Broth with Tatsoi-Enoki Salad

Ingredients

1/4 cup yellow miso (shinshu-miso)
4 cups dashi
2 slices ginger
1/2 tablespoon wasabi powder
1 tablespoon rice wine vinegar
1/2 tablespoon thin soy sauce
2 tablespoons sliced scallions, green part only
1/2 teaspoon sugar
1 package enoki mushrooms
2 cups tatsoi leaves
1 block soft tofu, 1/4-inch slices

Directions
To make broth, mix miso with dashi and add ginger. On medium heat, bring to a simmer. Let simmer for 5 minutes then remove ginger. In a small bowl, make a paste with the vinegar and wasabi. Whisk in soy, scallions and sugar. Check for seasoning. Toss vinaigrette with enoki and tatsoi. In soup bowls, gently place 1 slice of tofu and ladle the broth on top. Place a small mound of salad on the tofu. Enjoy!

Read more at: http://www.foodnetwork.com/recipes/ming-tsai/miso-broth-with-tatsoi-enoki-salad-recipe/index.html?oc=linkback

Curried Lentils With Sweet Potatoes and Swiss Chard

Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07

Yields 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

Directions

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions. Enjoy! 

Recipem found at: http://smittenkitchen.com/blog/2007/11/curried-lentils-and-sweet-potatoes/

Fresh Fig and Banana Milkshake

Fresh Fig and Banana Milkshake

6 ounces whole milk
1 frozen banana, cut into chunks
4 fresh mission figs, quartered (remove stem first)
1-2 teaspoons honey (optional)

Place all ingredients in a blender; process until smooth.  Serves two. Enjoy!

Recipe found at: http://pinchmysalt.com/fresh-fig-and-banana-milkshake/

Vegetable Frittata

Ingredients

• sliced vegetables (a few slices each, enough to fill a layer of a small cast iron skillet) I used eggplant, brussels sprouts, potato. Feel free to use already-roasted vegetables if you have some
• 3 eggs
• 2 splashes milk
• salt and pepper
• 2 tablespoons grated cheddar cheese
• olive oil
• 
  
• Instructions

1. If you don’t already have roasted vegetables, arrange the slices in a single layer on a small cast iron skillet (mine was about 5 inches). Brush with olive oil and roast at 375℉ for 20-25 minutes. Meanwhile, lightly whisk the eggs and milk together in a small bowl. Season with salt and pepper.
2.  When the vegetables have roasted, take the skillet out of the oven and transfer to the stove. Add the egg/milk mixture to the skillet followed by the cheese. There should be enough oil to keep the eggs from sticking to the skillet but if you feel the need to add more, just add a splash, shake the pan to distribute to the bottom and brush on the sides. Cook the frittata over medium heat for about 2 minutes. You want the bottom and sides to set but the middle should still be jiggly. Transfer the skillet to your broiler and cook until the top is set. This may take 1-2 minutes depending on how close your skillet is to the heating element and how powerful your broiler is. Alternatively, you can cook the frittata completely on the skillet. Just cover the skillet until the center is set and the cheese has melted. Serve warm or at room temperature.
3. Add the egg/milk to skillet then grated cheese and cook over medium heat for about 2 minutes, until set. middle will still be quite runny. Transfer to broiler–broil for 2 minutes, depending on power of your broiler. watch closely! 

Recipe found at: http://lemonsandanchovies.com/2013/04/vegetable-frittata/

Sesame Noodles with Kale and Cabbage

Ingredients

• *for about ⅔ cup of dressing*
• ⅓ cup rice vinegar
• 1 Tablespoon soy sauce
• 2 Tablespoons sambal (or any chili sauce you prefer)
• 2 Cloves garlic, crushed
• ½ teaspoon ground ginger (or 1 tablespoon fresh, grated)
• 3 Tablespoons sesame oil
• 2 Tablespoons olive oil (I use a light olive oil for almost everything but you can use any neutral oil you prefer)
• Pinch of salt (optional)
• *Salad Ingredients*
• Leftover roast chicken ( or one cup of tofu)
• ½ pound cooked spaghetti
• ⅓- 1/2 head of green cabbage, sliced thinly
• 6-8 kale leaves, sliced thinly ( Red Russian kale or any type of kale)
• Thinly sliced red onion (about ⅓ of a regular-size onion)
• 2 Persian cucumbers diced (or ⅓ of a regular cucumber)
• Chopped scallions (2 – 3 stems)
• Chopped cilantro
• Roasted peanuts

Instructions

1. To prepare the vinaigrette, combine the ingredients from the vinegar to the oil in a bowl and whisk until emulsified. Taste and add a pinch of salt if you feel it needs it. Set aside while you prepare the salad.
2. In a large bowl, combine all the salad ingredients together and add the vinaigrette (in increments until it’s the way you like it). Toss together, plate and serve. Enjoy!

 

Recipe found at:http://lemonsandanchovies.com/2012/08/sesame-noodles-with-kale-and-cabbage/

Greek Salad with Lemon and Oregano

Ingredients:

Serves 2 generously, 4 as starter or side

1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped
1/2 a green bell pepper, chopped
1 cup (about 6 ounces) cherry or grape tomatoes, halved
1/4 cup kalamata olives (you can also serve these alongside)
1/4 small red onion, thinly sliced
1 lemon, halved
2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices
2 tablespoons olive oil, or more to taste
Salt and freshly ground black pepper
1 sprig oregano, leaves minced

Toss cucumbers, pepper, tomatoes, olives (if using) and onion in a shallow bowl or deep plate. Squeeze half a lemon over it. Arrange feta slices on top. Drizzle with olive oil, sprinkle with salt, pepper and oregano. Serve with a slice of feta on top of each serving, and the second half of the lemon for those that like their salads punchier.

* If you’re concerned about the pungency of the raw onion, you can squeeze the lemon juice on top of it and let it sit for a while in a dish before adding both to the salad. It will mellow and soften it. 

Recipe found at: http://smittenkitchen.com/blog/2013/05/greek-salad-with-lemon-and-oregano/

Mediterranean Pepper Salad

Ingredients:

1/4 cup red wine vinegar
1/4 cup cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 a red onion, cut into a 1/2-inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used one red, orange and yellow)
1 kirby cucumber,
1/4-pound firm feta cheese
1/4 to 1/2 cup pitted kalmata olives
1/4 cup olive oil

Salt and pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2-inch pieces. Chop the cucumber and feta into similarly-sized chunks. Put your peppers, cucumber, feta and olives in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours. 

Recipe found at: http://smittenkitchen.com/blog/2009/06/mediterranean-pepper-salad/