Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

total time: 1 hour
SERVINGS:4
• 
  
• 5 cups chicken broth (or vegetable broth)
• 2 tablespoons extra-virgin olive oil
• 1 cup pearl barley, rinsed and drained
• 8 to 10 small radishes, trimmed
• 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
• 1 Preserved Lemon, thinly sliced and seeds removed
• Coarse salt
• 1/4 cup fresh dill, coarsely chopped
• 8 large fresh mint leaves, torn

1. STEP 1

   Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.

2. STEP 2

   Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.

This recipe can be found at:

http://www.marthastewart.com/967833/barley-risotto-swiss-chard-radishes-and-preserved-lemon?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=274967&slide=967833&center=276955

Mango Blueberry Quinoa Salad with Lemon Basil Dressing Recipe

Ingredients: 

For the quinoa1/2 cup quinoa
1 cup water

For the fruits and veggies½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries

For the lemon basil dressing1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper 

Directions:

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.

While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.

Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately. 

Recipe found at: http://www.veggiebelly.com/2011/06/mango-blueberry-quinoa-salad-with-lemon-basil-dressing-recipe.html

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

PASILLA CHILE + LIME CABBAGE SLAW

Ingredients: 

// dressing //

zest and juice of two large limes

1 Tbsp. honey

1/2 tsp. sea salt

1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)

1/4 cup olive or grapeseed oil

2 Tbsp. greek yogurt or mayonaise (see note)

1 head green cabbage

1/4 cup finely diced red onion

1 bunch of cilantro, roughly chopped

1 ripe mango, peeled and diced

3/4 cup toasted macadamia nuts  

Directions: 

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.

Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve. * I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time. just sayin'.  

Recipe found at: http://www.sproutedkitchen.com/home/2012/7/2/pasilla-chile-lime-cabbage-slaw.html

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

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

lemon, lime & coconut cheesecake

Ingredients

crust:
1 cup walnuts
1 cup almonds
1 heaping cup prunes or dates

lemon layer:
3 cups cashews
1 cup coconut milk
juice of 2 lemons
1 banana (optional)
3 tabelspoons honey/maple syrup
1/2 teaspoon salt
3 tablespoons coconut oil

lime layer:
1 avocado
juice of 2 limes
3 tablespoons honey/maple syrup
1 tablespoon coconut oil
1/8 cup coconut milk (use as little as possible anyway)
1/4 cup coconut flakes 

Directions

for the crust, blend all the ingredients in your food processor until it starts clumping together and you can press it into shapes. press into the bottom of a springform pan lined with plastic wrap. put in fridge.

to make the lemon layer, blend all ingredients together in your blender until creamy smooth. YUM. pour half of it onto your crust - set aside the remaining half - put back in fridge. 
to make the lime layer, blend all ingredients until smooth in your food processor or blender. pour all of this onto the first layer on the crust, then pour on the remaining lemon layer from earlier. let it sit in the fridge for a few hours (overnight is better). i put coconut flakes on top of mine to add some texture. YEAH, BABY

Recipe found at: http://www.thisrawsomeveganlife.com/2012/09/lemon-lime-coconut-cheesecake.html

Green Smoothie of LIFE

Ingredients

Handful of dino kale (or any other edible dark, leafy green)

Handful of rainbow chard (or any other edible green)

Stick of Celery

Half cucumber

Small handful cilantro or other herbs

Bit of ginger, chopped

Pinch of salt

Juice of 1/2 lemon/lime

1 cup coconut water (electrolytes!) or water

1/8 teaspoon stevia, or a few dates, or a bit of agave - I like things sweet =)

Frozen banana, chopped

2 frozen strawberries, optional

Directions

That's all, folks! Blend them all up 'til it's smooth and creamy and sip away. I drink them in my mason jar with a straw and before I know it, the jar is empty.

Recipe found at: http://www.thisrawsomeveganlife.com/2011/10/elixir-of-life-green-smoothie-recipe.html

Calamondin (or Lemon) Pie Filling

Ingredients

• 1 cup sugar
• 1/2 cup cornstarch
• 1/4 teaspoon agar agar powder (or 1 more tablespoon cornstarch)
• 1/4 teaspoon salt
• 1 1/4 cup soymilk (or other non-dairy milk)
• 1 cup water
• 3/4 cup calamondin juice
• 1 1/2 tablespoons chopped calamondin rind

Instructions

1. Combine sugar, cornstarch, agar, and salt in a saucepan. Stir in the soymilk and water until completely combined. Bring to a boil over medium heat stirring constantly. (Please do not leave it even for a minute or you may have lumps and burned pieces in your pie filling!) When it reaches a boil, turn the heat to low and continue to cook, stirring, for 2-3 minutes. Remove from heat and slowly stir in the calamondin juice and chopped rind. When well-mixed, pour into the pie crust. (If you have any extra, pour it into small bowls for a crust-free dessert.) Chill until set. May be served with vegan whipped topping, if you have any.

Preparation time: 5 minute(s) | Cooking time: 15 minute(s)

Recipe found at: http://blog.fatfreevegan.com/2006/12/calamondin-or-lemon-pie-with-oatmeal.html

Yellow Bean Salad

Ingredients

• 1 pound / 16 oz yellow runner beans
• 1 serrano chile, stemmed and seeded
• 5 green onions, green parts trimmed & reserved
• a big handful of cilantro
• 1 clove garlic, peeled and smashed
• 3/4 teaspoon fine grain sea salt
• 1 tablespoon sunflower oil
• 1 cup coconut milk, well mixed
• 1- 2 tablespoons freshly squeezed lemon juice, or to taste
• 2 big handfuls / 1/2 cup toasted pepitas
• 1 1/2 cups tiny pan-fried tofu cubes, optional
• basil flower garnish, optional

Directions
Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.
To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.
Place the beans in a large bowl with most of the pepitas and tofu cubes (if you're using them). Toss well with a generous amount of the dressing (you'll have plenty of leftover), even so, as I mention up above, this is one of those salads that benefits from over-dressing versus under. Serve in a bowl or platter topped with the remaining pepitas and tofu, and basil flowers if you happen to have them.

 

Recipe found at: http://www.101cookbooks.com/archives/yellow-bean-salad-recipe.html

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

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/

Pan-Roasted Romanesco Cauliflower with Peas

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds baby Romanesco cauliflower, cut into 1/2-inch slices through the stem
• Coarse salt and freshly ground pepper
• 2 tablespoons fresh lemon juice
• 1 cup shelled fresh garden peas (from about 1 pound in pod) or 1 cup frozen peas, thawed

Directions

1. Heat oil in a large saute pan over medium-high heat. Place cauliflower, flat side down, in pan, and cook until golden on underside, about 8 minutes.
2. Flip cauliflower, and season with salt and pepper. Cook until tender and golden brown, about 3 minutes. Add lemon juice and peas, and cook until peas are tender. Serve immediately.

Recipe found at: http://www.marthastewart.com/904212/pan-roasted-romanesco-cauliflower-peas

Citrus - Poppy Seed Vinaigrette

Ingredients

• 3 tablespoon(s) fresh lime juice
• 3 tablespoon(s) fresh orange juice
• 2 tablespoon(s) fresh grapefruit juice
• 1 teaspoon(s) Dijon mustard
• 1 teaspoon(s) low-fat mayonnaise
• 1 teaspoon(s) honey
• 1/3 cup(s) plus 1 tablespoon canola oil
• 1 1/2 teaspoon(s) poppy seeds
• Kosher salt and freshly ground pepper 

Directions

• 1. In a bowl, whisk the lime, orange and grapefruit juices with the mustard, mayonnaise and honey. Slowly whisk in the oil until the dressing is creamy. Stir in the poppy seeds, season with salt and pepper and serve.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/citrus---poppy-seed-vinai_n_1058330.html

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

Lemon-Ricotta Tart

Ingredients

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

Directions

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

 

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

 

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

Pineapple Orange Sorbet

Ingredients

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

Directions

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

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

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

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

Lime, Grapefruit and Ginger Juice Recipe

Ingredients

• 3 tablespoons natural cane sugar
• 2 tablespoons ginger, peeled then grated
• 1 cup / 240 ml water
• very scant 1/2 cup / 95 ml fresh lime juice - 2 juicy limes
• 1 1/3 cups / 310 ml fresh grapefruit juice - 2 juicy grapefruits

 

Directions

• In a small saucepan, over medium heat, stir together the sugar, ginger, and water. Simmer for 5 minutes, transfer to a glass bowl or cup, and place in the freezer for a few minutes to cool.
• Strain the ginger into a pitcher along with the lime and grapefruit juices. You can either strain the citrus juices or leave them pulpy, just be sure to catch any seeds before they go in.
• Stir and taste, if you want a bit more sugar, go for it, but I find this plenty sweet. Serve straight in a tiny chilled glass with ice. Or use a splash to freshen up a glass of sparkling water.
• Makes about 2 cups / 1 pint.