Pasta with No-Cook Tomato Sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves: 4 (serving size: 2 cups)

INGREDIENTS:

      2 pounds ripe tomatoes, cored, chopped

      2 tablespoons extra-virgin olive oil

      2 tablespoons minced fresh basil

      1 tablespoon minced fresh oregano

      1 clove garlic, minced

      1 teaspoon kosher salt, plus more to taste

      10 ounce short pasta noodles such as cavatelli, penne or rigatoni

      1/4 cup grated Parmesan, optional

      Freshly ground black pepper

             

PREPARATION:

1. In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.

2. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with additional salt and pepper. Serve immediately.

Lemon & Garlic Green Beans

INGREDIENTS:

• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

INSTRUCTIONS:

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

AUTUMN SALAD WITH HORSERADISH VINAIGRETT

• Ingredients:

3/4 lb. brussel sprouts

3/4 lb. cauliflower florets

3 cups butternut squash, in 1/2'' cubes

2 Tbsp. extra virgin olive oil

1 Tbsp. white balsamic

3/4-1 tsp. sea salt
1 tsp. fresh ground pepper

1/2 tsp. ground nutmeg

few pinches of cayenne

1 cup cooked white beans (great northern, cannellini etc.), rinsed and drained

1/2 cup pomegranate seeds

2 packed cups arugula 

1 Tbsp. prepared horseradish

1 large clove garlic

1/2 a shallot

1 tsp. honey

2 Tbsp. white wine vinegar

1/4 cup extra virgin olive oil

1/2 tsp. each sea salt and pepper, to taste

handful of fresh chives and/or parsleydollop of creme fraiche, optional 

Directions:

Preheat the oven to 400'. Cut the brussels in half length wise, and cut the cauliflower into similar size chunks. Add both of these and the squash to a large rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg and few pinches of cayenne and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes until edges are browned.

While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and creme fraiche, if using. Blend everything together to mix well. taste for salt and pepper and set aside.

As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pom seeds, arugula and a good drizzle or the dressing and toss everything to coat. Sprinkle with a little parmesan if you please.

This salad is served at room temperature, could be served cold as well if you chill the roasted vegetables. 

Recipe found at: http://www.sproutedkitchen.com/

Easy Vegetable Pad Thai Recipe

Ingredients

for the sauce
3-4 tablespoons light brown sugar
3 tablespoons fresh lime juice (about 2-3 limes)
4 tablespoons soy sauce
1/4 cup water

for the noodles
8 oz wide Pad Thai rice noodles, also called Banh Pho
2 tablespoons vegetable or peanut oil
crushed red pepper, as much as you like
4-6 cloves of garlic, minced
2 cups of broccoli florets
2 medium carrots, peeled and chopped into rounds
1 heaping cup of cubed fried tofu, available at Asian stores
a big hand full of bean sprouts
2 green onions, chopped
3 tablespoons roasted, chopped peanuts
3-4 cilantro sprigs, chopped
1/2 lime, cut into wedges

Method
1. Place all the sauce ingredients in a non stick sauce pan. Bring to a boil. Then reduce heat and simmer on low for about 2 minutes, or till the sauce has thickened just a little. Turn off heat and set aside.

2. Soak and drain the noodles according to package instructions. If the package does’nt have instructions, soak the noodles in warm water for about 15 minutes or till they become pliable. Then drain.

3. Heat the oil in a large wok. Add the crushed red pepper. As soon as they sizzle, add the garlic, broccoli and carrots. Toss on medium-high heat till the broccoli turns bright green and the garlic is fragrant, about 2 minutes.

4. Add the soaked noodles, tofu and the sauce. Toss on medium-high heat till everything is well combine and the noodles are cooked, but still a little chewy, and not mushy.

5. Turn off heat, and add the bean sprouts, and green onions and mix well.

6. Garnish with cilantro and peanuts. Serve with lime wedges on the side. 

Recipe found at: http://www.veggiebelly.com/2013/10/easy-vegetable-pad-thai-recipe.html

Chilled Avocado-Cucumber Soup

Ingredients:
1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Garnish: 2 fresh coriander sprigs 

Directions:

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.Serve soup garnished with coriander. Enjoy!

Read More http://www.epicurious.com/recipes/food/views/Chilled-Avocado-Cucumber-Soup-14234#ixzz2cRQVEbkX

Sangchu Geotjeori (Korean Lettuce Salad)

Sangchu Geotjeori (Korean Lettuce Salad) Recipe
Ingredients*
1 bunch romaine, green leaf, or red leaf lettuce
2 green onions or 1/2 bunch buchu (chives)
2 small cloves garlic, minced or grated
2 TB tamari (gluten-free soy sauce)
1 1/2 – 2 TB rice vinegar
1 TB sesame oil
1 TB agave nectar, sugar, or honey
1/2 – 1 tsp gochugaru (Korean red chili pepper flakes)
1 TB crushed toasted sesame seeds

Directions

1. Combine minced garlic and rice vinegar in a small bowl. Let it stand for a few minutes to rid the raw garlic of its bite. Add rest of the ingredients for the dressing: soy sauce, sesame oil, agave nectar (or honey), gochugaru, and sesame seeds. Stir to combine. Set aside.
2. Cut the green onions thinly lengthwise into long shredded pieces. If you are using chives, simply cut them into 2-3 inch pieces. Cut the lettuce into bite-sized pieces or ribbons. Add them together in a large bowl. Pour the dressing from step 1 to the greens. Toss lightly until the dressing is distributed evenly. Garnish with toasted whole sesame seeds and gochugaru (Korean red chili pepper flakes). Serve immediately.

Recipe found at: http://chowdivine.com/sangchu-geotjeori-korean-lettuce-salad

Spinach Soup with Garlic Thyme Croutons

Ingredients

2 tablespoons olive oil

1 medium union, coarsely hopped

2 cloves garlic, minced

2 teaspoons dried thyme leaves

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon salt

2 cups peeled and diced red potatoes

4 cups low-sodium chicken stock (or vegetable stock or water)

6 heaping cups fresh spinach leaves (chard or kale is good too!)

juice of half a lemon

salt to taste

freshly grated nutmeg for garnish and olive oil for topping

For the Croutons:

3 tablespoons olive oil

3 tablespoons unsalted butter

2 cloves garlic, sliced

1 tablespoons dried thyme

1/2 teaspoon crushed red pepper flakes

salt to taste

4-6 heaping cups stale bread cubes

Directions

To prepare the soup, heat olive oil in a large saucepan over medium heat.  Add onions and saute until soft and translucent, about 5 minutes.  Add garlic, thyme, red pepper flakes, and salt and saute for 2 minutes.  Add potatoes and saute for 3 minutes more.

Pour in chicken stock and bring to a low simmer.  Simmer for about 15 minutes, or until potato chunks are cooked through.  Reduce heat to low and add spinach leaves.  Stir and cook spinach down in the hot broth for about 5 minutes.  Remove from heat and puree soup with an immersion blender.  You can also blend the soup in a regular blender in batches.  Just be careful not to overfill the blender when pureeing.

Once pureed, squeeze in the juice of half a lemon.  Stir.

To prepare the croutons, place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper, place bread crumbs on the parchment and set aside.  Heat oil and butter in a medium saute pan until butter is melted.  Add sliced garlic and cook for 3 minutes.  Remove garlic from the pan and discard.  Remove fat from the heat.  Add thyme and red pepper flakes.  Stir to combine.  Drizzle melted butter mixture over the bread cubes.  Sprinkle generously with salt and toss with your hands.  Bake for 12-14 minutes or until cubes are golden brown and crisp.

To serve, ladle generous bowls of soup.  Sprinkle with freshly grated nutmeg, olive oil, and too many croutons.  

Recipe found at: http://joythebaker.com/2013/02/spinach-soup-with-garlic-thyme-croutons/

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

Mushroom, White Bean, and Tomato Stew with Parmesan

Ingredients

• 1 1/2 T olive oil
• 2 medium onions, chopped
• 2 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. ground fennel seed
• pinch dried sage
• 12 oz. Cremini mushrooms, washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.  Cremini mushrooms are sometimes called Baby Bellas.)
• 1/4 cup homemade chicken stock (or use canned chicken or vegetable broth.  If using canned broth I would start with 1/2 cup and reduce it by simmering before adding to the recipe for more concentrated flavor.)
• 1 can (15 oz.) cannellini beans, rinsed
• 1 can (14.5 oz.) petite diced tomatoes with juice
• 1/2 cup finely chopped fresh parsley (I used flat Italian parsley, but either kind will work)
• salt and fresh ground black pepper to taste
• freshly grated Parmesan cheese for serving (optional, but good)

 

Directions 

• Heat olive oil in a large heavy frying pan large enough to hold all ingredients.  Add onion, garlic, thyme, fennel, and sage and saute, stirring a few times, until the onions are softened and starting to brown.  This will take about 8 minutes.
• While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.  When onions are slightly browned, add mushrooms and 1/4 cup stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice.  While mushrooms cook drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.
•  After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley to the pan.  Cover again and simmer 10  minutes more.
•  After 10 minutes the stew should be slightly thickened and flavors should be well-blended.  Season to taste with salt and fresh ground black pepper.  Serve hot, over brown rice or whole wheat pasta, or just in a bowl as a meatless stew. 

Recipe found at: http://www.kalynskitchen.com/2011/04/recipe-for-mushroom-white-bean-and.html

Creamy White Wheat Berry Porridge with Eggplant Stew and Wilted Spinach

Ingredients

Creamy White Wheat Berry Porridge

• 1 cup white wheat berries
• 1 tablespoon unsalted butter
• 1 1/2 teaspoon minced fresh garlic
• 1/2 cup heavy cream
• 1/3 cup minced green onion
• 1 cup grated parmesan
• Kosher salt and fresh ground white pepper

Eggplant Stew

• 1/4 cup olive oil
• 3cups 1/2 inch diced eggplant, about two medium eggplants
• 1cup diced onion
• 2tablespoons minced garlic
• 16 ounces tomato sauce, I used home made from my garden
• 1 tablespoon red wine vinegar
• 1bunch fresh basil, chiffonade
• 1tablespoon red wine vinegar
• Kosher salt and fresh ground pepper
• 1 teaspoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 3 tablespoons olive oil
• 2handfuls fresh baby spinach or arugala

Directions

1. Place a three quart pot over high heat. When it is hot add the oil, which should shimmer, and immediately add the eggplant and onions. Season with kosher salt and pepper. Let onions and eggplant caramelize. You may need to add more olive oil if the pot dries out. Lower the heat to medium and add the garlic. Cook until fragrant and then add the tomato sauce. Bring to a boil and let simmer until thickened. Add the red wine vinegar and basil, stir and taste for seasoning. Adjust the seasoning if necessary.
2. Keep the wheat berries and eggplant hot but don't let it scorch. In a mixing bowl whisk the Dijon mustard and balsamic vinegar. While whisking slowly add the olive oil. Whisk until emulsified. If it doesn't emulsify it will still work. Season with salt and pepper. Toss the spinach with the dressing. Add the green onions to the wheat berry porridge and stir.

To plate, place nice portion of the wheat berry porridge onto the center of a plate, top with eggplant stew and then some of the spinach. The spinach will wilt from the heat of the stew.

Recipes found at: http://food52.com/recipes/3075-creamy-white-wheat-berry-porridge-with-eggplant-stew-and-wilted-spinach

Kale Pizza with Blue Cheese and Walnuts

Ingredients

• 2 balls pizza dough (~10 ounces each, preferably whole wheat)
• 2 tablespoons olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1bunch kale, if it's really large, or two smaller bunches (I like Red Russian), washed and dried and roughly chopped
• 1 wedge lemon
• handfuls flour or semolina, for dusting
• 1/3cup roughly chopped walnut halves (do not toast, as they'll brown in the oven)
• 1/4-1/3cup crumbled blue cheese, depending upon your taste
• 1/2 red or yellow onion, sliced into thin half-moons
• salt

 

Directions

 

1.  Preheat your oven, with a pizza stone if you have, to 500 degrees for an hour. If your pizza dough has been refrigerated, let it sit, covered, at room temperature for about the same amount of time.
2. While the oven is preheating and the dough is warming, prepare the kale. Heat the olive oil in a large pot over a medium heat. Add the garlic and saute until starting to brown. Add the kale along with a pinch of salt, and saute until softened, covering the pot between stirring to help the kale wilt. When it's almost done, squeeze the wedge of lemon over the top and stir to combine. Turn off the heat and set aside.
3. Place one ball of the pizza dough on a lightly-floured counter top, and press outward into a thick disk (leaving a 1" unpressed area along the edge as the crust). Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 12-14" circle. If the dough resists, let it relax for a few minutes, then try again. Place the stretched dough on a peel (or overturned cookie sheet or cutting board) that's lightly dusted with semolina or other type of flour.
4. Take half the sauteed kale, and sprinkle evenly over the dough. Scatter half the walnuts, half the blue cheese, and half the onions on top. Drizzle lightly with olive oil, and sprinkle with a pinch of salt. Slide the pizza onto the preheated stone in your oven, reduce the heat to 450, and bake ~7-10 minutes, until the crust browns. Remove the pizza from the oven, let cool for a moment, and slice into wedges (or, for appetizer servings, cut into squares) and serve.

Recipes found at: http://food52.com/recipes/9909-kale-pizza-with-blue-cheese-and-walnuts

Cilantro-Lime Rice

Ingredients

• 1 cup long-grain white rice
• Coarse salt
• 1/2 cup fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 garlic clove

Directions

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Recipe found at: http://www.marthastewart.com/314480/cilantro-lime-rice

Lemon Ricotta Spaghetti with Arugula

Ingredients

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

Directions

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

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

Grilled Squash with Walnut-Parsley Pesto

Ingredients

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

Directions

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

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

Roasted-Eggplant Dip with Greek Yogurt

Ingredients

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

Directions

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

Sauteed Cremini Mushrooms With Garlic And Thyme

Ingredients

• 1 pound cremini mushrooms, sliced
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh thyme
• 2 cloves garlic, minced
• 1/4 cup white wine

Directions

1. Prep the mushrooms. Heat the butter and oil in a medium sauté pan over medium heat. When the butter's foaming, add the mushrooms and stir. Cook, letting them sit in the pan for the first 4 minutes to brown, and then stirring constantly until they soften, 4-6 minutes more.

2. Stir in the thyme and garlic to combine. Pour in the wine and simmer until the liquid has evaporated and the mushrooms are tender, 2-4 more minutes.

Recipe found at:  http://www.cookthink.com/recipe/4095/Sauteed_Cremini_Mushrooms_With_Garlic_And_Thyme

Collard Wraps with Herbed Cashew Spread and Roast Peppers

Ingredients 

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

Directions 

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

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

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

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

Roasted Carrot Harissa and Crème Fraiche Crostini

Ingredients

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

Directions

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

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

Green Beans with Almonds and Thyme

Ingredients

• 2 lbs of (fresh or frozen) green beans, trimmed
• 1/4 cup (1/2 stick) butter
• 1 Tbsp Dijon mustard
• 1 teaspoon garlic salt
• 2 Tbsp chopped fresh thyme
• 1/3 cup slivered almonds, lightly toasted

Method

1 Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.
Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
2 Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.

Yield: Serves 8.

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

Tomato Bisque

Ingredients:

• 1 tbsp butter
• 1 medium onion
• 1 cup chopped carrots
• 1 celery stalk
• 3 cloves garlic
• 30 oz fresh plum tomatoes, peeled
• 32 oz fat free chicken broth, vegetarians use vegetable broth
• 3 sprigs parsley
• 10 basil leaves
• 2 bay leaves
• 2 tbsp reduced fat sour cream
• Parmigiano Reggiano for serving (optional)

Directions:

To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.
Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you).

Ladle into bowls and top with freshly grated cheese and fresh basil.

Makes 8 cups.