Brown Rice Salad with Crunchy Sprouts and Seeds

Ingredients

• 1cup (packed) chopped fresh chives
• 1/2cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons(or more) fresh lemon juice
• 1teaspoonkosher salt plus more
• 1 1/2cups mixed dried sprouted legumes (such as mung beans and lentils)
• 1 1/2cups grated zucchini, lightly squeezed to remove liquid
• 1/2cup cooked brown rice
• 2scallions, thinly sliced
• 1/2cup toasted salted sunflower seeds
• 1/3cup toasted salted shelled pumpkin seeds (pepitas)
• 1/3cup coarsely chopped roasted unsalted almonds
• Freshly ground black pepper

 

Preparation

• Purée chives, oil, 2 Tbsp. lemon juice, and 1 tsp. salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
• Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
• Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

Read More http://www.bonappetit.com/recipes/2012/06/brown-rice-salad-with-crunchy-sprouts-and-seeds#ixzz2ErwyYqQZ

Tomato Butter

Preparation Broil cherry tomatoes until the skins blister and juices are released; let cool. Blitz with salt in a food processor until coarsely puréed, then stir into softened butter. Dollop onto grilled fish, cooked rice, or crostini.

Read More http://www.bonappetit.com/recipes/2012/08/tomato-butter#ixzz2ErwYOyVj

Cranberry and Grapefruit Shortbread

Ingredients

• 1cup all-purpose flour
• 3/4cup sugar, divided
• 1/4 teaspoon kosher salt
• 1/2cup(1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 110-ounce bag fresh (or frozen, thawed) cranberries
• 1/4 cup fresh grapefruit juice
• 1teaspoon grated grapefruit zest

Preparation

• Preheat oven to 350°. Line an 8x8x2-inch pan with parchment, leaving a 2-inch overhang on 2 opposite sides. Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
• Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well). Prick dough all over with a fork.
• Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan. DO AHEAD Shortbread can be made 3 days ahead. Cover pan tightly with plastic wrap and store at room temperature.
• Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool. DO AHEAD Cranberry topping can be made 3 days ahead. Cover and chill.
• Spread cooled cranberry topping over shortbread. Scatter zest over. Using paper overhang, lift shortbread from pan and transfer to a cutting board. Cut shortbread.

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-shortbread#ixzz2ErvQTfKV

Cranberry Bean Hummus

Ingredients

• 4 ounces shelled fresh cranberry beans
• 1/4 onion, peeled
• 1 bay leaf
• 1 teaspoon kosher salt {divided}
• 1 large zucchini {about 9 ounces}
• 2 {heaping} tablespoons tahini {sesame paste}
• 1 tablespoon extra virgin olive oil {plus more zucchini & garnish}
• freshly ground black pepper
• 1 small clove garlic, chopped
• 1/2 teaspoon
• sumac {divided}
• 1 tablespoon freshly squeezed lemon juice

 

Directions 

• Place the cranberry beans, onion, bay leaf & 1/2 teaspoon salt in a medium saucepan. Cover with water & bring the mixture to a boil. Reduce the heat to a simmer & cook for about 20 minutes, or until the beans are tender; transfer to a bowl of ice water & set aside.
• While the beans are cooking, slice the zucchini into long, fat strips. Heat a teaspoon of olive oil in a non-stick skillet, over medium heat. Add the zucchini {in batches, if necessary} & saute until tender & lightly brown. Set aside.
• Transfer the cooled beans & zucchini to the bowl of a food processor. Add the tahini, 1 tablespoon olive oil, 1/2 teaspoon salt, freshly ground black pepper {to taste}, garlic, 1/4 teaspoon sumac & lemon juice. Blend until smooth. Check for seasoning & adjust as necessary.
• Transfer to a serving bowl. Drizzle with a bit of olive oil & the remaining 1/4 teaspoon of sumac. Serve with toasted pita bread triangles.

Mandarin Orange Pie

Ingredients

• Mandarin Orange Pie
• 2 graham crusts
• 1/2 c lemon juice
• 1 -8 oz container cool whip
• 20 ounce can crushed pineapple, drained
• 15 ounce mandarin oranges, drained
• 14 ounce sweetened condensed milk

Instructions

1. Mix together whipped topping, sweetened condensed milk, and lemon juice until smooth and creamy. Stir in drained fruit. Fill crusts and freeze. Remove from freezer approximately ten minutes or so before serving.

Recipe found at: http://www.southernplate.com/2011/06/mandarin-orange-cream-pie.html

Pasta with Black Kale, Caramelized Onions, and Parsnips

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
• 2 1/2 cups sliced onion (about 1 large)
• 1 tablespoon chopped fresh thyme
• 4 garlic cloves, chopped
• 1/2 cup dry white wine
• 8 cups trimmed chopped black kale or any kale will do (about 3 bunches)
• 1/2 cup organic vegetable broth
• 8 ounces uncooked penne pasta
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 

Preparation

1.  Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
2.  Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
3.  Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese. 

Recipe found at: http://www.myrecipes.com/recipe/pasta-with-black-kale-caramelized-onions-parsnips-10000002012801/

Pinata Apple Pie

Ingredients

• 10-16 Pinata Apples (each peeled, cored and sliced ½ inch thick) 
• 2 ½ cups of sugar
• 2 TBSP cinnamon
• 1/8 cup of lemon juice
• 2 TBSP butter
• ½ cup flour
• 2 pie shells – 10" 

Instructions:

Peel, core and slice each apple and put into a large bowl. Add sugar, flour, cinnamon and lemon juice on top of the apples. Mix well. Cook the apple mixture in a microwave for three minutes on high power. Then, stir the apples and pour into an unbaked pie shell. Cut butter into small cubes and place generously across the top of the apple filling. Lay the second unbaked pie shell over the filling and pinch to seal pie shells together. Sprinkle with sugar. Bake at 350 degrees for 30 minutes. Then turn temperature to 375 degrees and bake for another 30 minutes.
Allow the pie to cool slightly before serving. Enjoy!

Recipe found at: http://www.stemilt.com/recipes/RecipeDetails.cfm?recipe_ID=99&RecipeSubcategory=7

Butter Lettuce Salad with Oranges and Red Onion Dressing

Ingredients

• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 teaspoons grated orange peel
• 1 1/2 teaspoons frozen orange juice concentrate, thawed
• 1/2 red onion, very thinly sliced
• 1 head of butter lettuce, leaves coarsely torn (about 8 cups)
• 2 large oranges, peel and white pith removed, thinly sliced into rounds

Directions

• Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

Read More http://www.epicurious.com/recipes/food/views/Butter-Lettuce-Salad-with-Oranges-and-Red-Onion-Dressing-107066#ixzz2EmU7FBDl

 

 

Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese

Ingredients

• 2 zucchini
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces sun-dried tomatoes, packed in oil (about 24)
• 3 ounces goat cheese
• 2 tablespoons chopped fresh chives
• 2 tablespoons extra-virgin olive oil

Preparation

1. Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.
2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives, and drizzle with extra-virgin olive oil; serve.

Recipes found at: http://www.health.com/health/gallery/0,,20509747_3,00.html

Creamy Poblano Pepper Strips (Rajas)

Ingredients

• 6 fresh poblano chiles* (or canned, peeled)
• 3 tablespoons vegetable oil
• 1 medium white onion, thinly sliced
• 2 ears corn, kernels removed
• 1/4 cup heavy cream
• 1/4 cup Mexican crema or creme fraiche
• 1/2 cup, shredded Monterrey jack cheese
• Kosher salt and fresh ground black pepper

Directions

Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.

Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside.

Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

Recipe found at: http://www.foodnetwork.com/recipes/marcela-valladolid/creamy-poblano-pepper-strips-rajas-recipe/index.html

Fresh Pear Bread

Ingredients

• 2 pears - peeled, cored and shredded (any pears will do)
•  1 pear - peeled, cored and mashed 
•  1 egg, lightly beaten 
•  1 egg white, lightly beaten 
•  2 tablespoons water 
•  1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup instant vanilla pudding mix
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder

Directions

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Recipe found at: http://allrecipes.com/Recipe/Fresh-Pear-Bread/Detail.aspx?prop24=RD_RelatedRecipes

Artichoke and Mushroom Frittata

Ingredients

• 4 tbsps extra-virgin olive oil (divided)
• 8 artichokes (baby, trimmed halved)
• 2 garlic cloves (chopped)
• 6 eggs
• 4 tbsps sharp cheddar cheese (coarsely grated, divided)
• 4 ozs crimini (fresh, baby bella mushrooms thinly sliced 

Directions

• Heat 2 tablespoons oil in medium skillet over medium-high heat. Add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. Add garlic and 1/2 cup water, reduce heat to medium-low, cover, and simmer until artichokes are tender when base is pierced with small sharp knife, about 10 minutes. Uncover and boil until any liquid remaining in skillet evaporates. Remove from heat.
• Preheat broiler. Whisk eggs and 2 tablespoons cheese in large bowl. Sprinkle with salt and pepper. Heat 2 tablespoons oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Pat artichokes dry; add to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
• Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter. Serve warm or at room temperature
•  

Read More http://www.epicurious.com/recipes/food/views/Artichoke-and-Mushroom-Frittata-241856#ixzz2EmJT8K28

Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame

Ingredients

• 5 cups shredded red cabbage
• 1/2 pound carrots, shredded (about 1 1/2 cups)
• 1 1/2 cups shredded peeled broccoli stems
• 2 tablespoons sesame seeds
• 2 teaspoons caraway seeds
• 1 teaspoon baking powder
• Salt to taste
• 3 tablespoons oat bran
• 3 tablespoons all-purpose flour
• 3 tablespoons cornmeal
• 2 tablespoons buckwheat flour
• 3 eggs, beaten
• About 1/4 cup canola, grape seed or rice bran oil

Directions 

1. Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.

2. In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.

3. Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.

4. Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about four to five minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another two to three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.

5. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.

Recipe found at: http://www.nytimes.com/2012/12/14/health/red-cabbage-carrot-and-broccoli-stem-latkes-recipes-for-health.html

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

Ingredients

• 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
• 2 large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
• 2 tablespoons peanut oil, or canola oil
• 4 large shallots, thinly sliced into rings
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon salt
• 1/2 cup crumbled hard, aged goat cheese , or Asiago cheese

Preparation

1. Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.
2. Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve. 

Recipe found at: http://www.eatingwell.com/recipes/watercress_sugar_snap_salad_with_warm_sesame_shallot_vinaigrette.html

Sweet Potato Black Bean Salad

Ingredients

• 1 lb sweet potato, cooked and diced.
• 1 1/2 cups black beans
• 1 cup roasted bell pepper, julienned (combination of red, yellow and green would be best)
• 1 medium papaya, peeled and sliced
• 3/4 cup watercress
• 1/2 cup red onion, chopped
• 1/2 teaspoon chili powder
• 3 tablespoons garlic oil
• 3 tablespoons red wine vinegar
• 1/4 teaspoon hot pepper sauce

Directions:

1. Combine all ingredients in a large bowl.
2. Cover and let sit at room temperature for 25 minutes, or refrigerate for 1 hour to let flavors combine.
3. Serve over fresh greens and garnish with tortilla chips.

Recipe found at: http://www.food.com/recipe/sweet-potato-black-bean-salad-91157

Grapefruit and Avocado Salad with Ginger-Cassis Dressing

Ingredients

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

Directions

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

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

Butternut Squash Apple Cranberry Bake

Ingredients

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

   

Method

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

Fruited Wild Rice Salad

Ingredients

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

Preparation

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

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

Bubbly Brown-Sugar Bananas

Ingredients

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

Preparation

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

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

Carrot Soup, perfect for fall

Ingredients

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

instructions:

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

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

French Green Beans with Butter and Herbs

Ingredients

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

Method

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

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

Avocado and Orange Sandwich

Ingredients

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

 

Directions

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

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

Celery, Apple, and Fennel Slaw

Ingredients

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

Preparation

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

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

Parsnip and Fennel Soup With Dill

Ingredients

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

Directions

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

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

Roasted Sweet Potato and Apple Soup

Ingredients

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

Directions

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

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

Butter Lettuce and Herb Salad

Ingredients

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

Directions

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

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

Lemon Crepes With Sweetened Ricotta

Ingredients

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

Directions

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

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

Broccoli, Orange, and Olive Salad

Ingredients

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

Directions

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

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

Naked Tomatoe Sauce

Ingredients

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

Directions

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

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