Recipe

Acorn Squash and Red Lentils with Toasted Walnuts

1T Organic Expeller pressed Coconut Oil

1 red bell pepper

1 carrot

½ cup coarsely chopped onion

1T curry powder

½ cup Riesling or other medium bodied, high acid semisweet white wine

1 acorn squash, halved, seeded, peeled and cut into large chunks

¾ cup red lentils

½ to 1 tsp Celtic salt

¼ tsp freshly ground pepper

Coarsely chopped toasted organic walnuts for garnish

1. Heat the oil in a large saute pan over medium heat. Add the bell pepper, carrot, and onion. Cook, stirring occasionally, for 10 minutes, or until the vegetables begin to soften but are not browned. Add the curry powder and stir constantly for about 30 seconds.

2. Stir in the vegetable stock, wine, squash, and lentils. Increase the heat to medium-high. When the liquid begins to bubble, reduce the heat to low. Cover and cook for about 20 minutes, or until the squash and lentils are tender. (Check occasionally as the dish cooks and add water if necessary.) Stir in the salt and pepper. Taste and adjust the seasoning.

3. Spoon the dish into a large serving bowl or into individual shallow bowls and garnish with walnuts.

ARTICHOKE AND MUSHROOM LASAGNA

Filling
2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth

Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg

1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced
For filling:
Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.

For béchamel sauce:
Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.

Spread 2/3 cup béchamel sauce over bottom of 13×9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.

Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)

Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

ARTICHOKES WITH ROMANO, CRACKED PEPPER AND OLIVE

Artichokes with Romano, Cracked Pepper and olive oil The olive oil-and-cheese dressing is a nice alternative to drawn butter.

1 lemon, halved
2 artichokes (about 10 ounces each)

1/3 cup extra-virgin olive oil
1/3 cup grated Pecorino Romano cheese
3/4 teaspoons cracked black pepper
1/3 teaspoon salt

Squeeze juice from lemon halves into bowl of cold water; add squeezed lemon. Cut off stem and top 3/4 inch of 1 artichoke and discard. Using scissors, trim sharp tips from leaves. Place artichoke in lemon water until ready to cook. Drain artichokes and cook in pot of boiling salted water until base of each is tender when pierced with knife and leaves pull away easily, about 25 minutes. Drain artichokes well. (Can be prepared 8 hours ahead. Cover and refrigerate. Steam artichokes 10 minutes to rewarm before continuing.)

Mix extra-virgin olive oil, grated pecorino Romano cheese, black pepper and teaspoon salt in small bowl to blend. Gently press artichoke leaves outward from center to open artichokes slightly. Pull out small purple-tipped leaves, then scoop out fibrous choke. Place 1 artichoke on each 2 plates. Sprinkle artichoke cavities with salt and pepper. Drizzle ½ of cheese dressing over each artichoke. Divide remaining cheese dressing equally among 2 small ramekins; serve dressing with artichokes.

Yum Yum and easy to prepare!

ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING

The walnut oil adds a distinctive flavor here. You can substitute olive oil and just sprinkle toasted walnuts over each serving.

1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 tablespoon Champagne vinegar or white wine vinegar

1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups) (may sub another green)*

3 hard-boiled eggs, peeled, coarsely chopped

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.

Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.

Makes 6 servings

ARUGULA SALAD

Fresh, peppery arugula pairs nicely with the Steamed Clams with Pasta.
click photo to enlarge
5 ounces arugula
2 tablespoons extra-virgin olive oil
1 – 2 garlic cloves, smashed
1 tablespoon fresh lemon juice
1/4 teaspoon lemon peel, grated
Toss arugula with olive oil, lemon juice, and peel. Add garlic. Toss to coat.
Makes 6 servings.

ARUGULA AND RICOTTA CALZONES

Using prepared pizza dough, you can make these homemade cheese-filled calzones just as fast as your favorite pizzeria could deliver them.

1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
5 oz baby arugula (8 cups packed)
6 oz whole-milk ricotta (2/3 cup)
3 oz whole-milk mozzarella, coarsely grated
2 tablespoons finely grated Parmigiano-Reggiano
1 large egg yolk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb frozen pizza dough, thawed

Special equipment: an oiled 17- by 12-inch heavy baking sheet

Put oven rack in lower third of oven and preheat oven to 450°F.

Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.

Quarter dough, then roll out each piece into an 8-inch round with a rolling pin. Put one fourth of cheese filling (about 1/3 cup) in center of 1 round and fold dough in half to enclose filling and form a semicircle. Press edges together to seal. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope. Transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.

Bake calzones until golden and puffed, 12 to 15 minutes. Cool on baking sheet 5 minutes before serving.

Makes 4 servings.

Baked Barley With Mushrooms And Carrots

Submitted by: Prevention

Pearl barley is flavored with onion and carrot and boiled in vegetable broth for a hearty side dish.

Original recipe yield: 6.

Servings:

INGREDIENTS:

1 tablespoon butter
3 large carrots, chopped
1 large onion, chopped
1 1/4 cups vegetable or chicken broth, divided
11 ounces cremini, baby portobello, or white button mushrooms, sliced
2 cups water
1 cup pearl barley
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

Preheat the oven to 350 degrees F.
Melt the butter in an ovenproof Dutch oven over medium-high heat. Add the carrots, onion, and 1 tablespoon of the broth. Cook, stirring frequently, for 8 minutes, or until tender, adding another 1 tablespoon broth halfway through cooking.
Add the mushrooms and 2 tablespoons of the remaining broth and cook, stirring frequently, for 4 minutes, or until tender.

Stir in the remaining 1 cup broth, the water, barley, thyme, salt, and pepper. Bring to a boil over high heat. Cover the pot and place in the oven. Bake for 45 minutes, or until the barley is tender and the liquid is absorbed.

Baked Ziti with Cauliflower: Ziti Gratinati

Recipe courtesy Mario Batali

Kosher salt

1 medium-sized head cauliflower, cut in large florets
1 teaspoon saffron
5 tablespoons extra-virgin olive oil
6 garlic cloves, thinly sliced
3 anchovy fillets, salted variety, rinsed and filleted (optional)
1 1/2 tablespoons pine nuts
1 1/4 pounds ziti
1/2 cup freshly grated Pecorino-Romano
1 cup bread crumbs

Bring 6-quarts of water to a boil and add 2 tablespoons salt. Place the cauliflower florets into the boiling water. Cook until the cauliflower is slightly resistant to a fork, 7 to 8 minutes. Drain, reserving the cooking water. Set aside. Pour 1/4 cup of the cauliflower cooking water into a small bowl. Add the saffron and let it dissolve. Set aside.

In a 12 to 14-inch saute pan over high heat, heat 4 tablespoons olive oil until almost smoking. Add the garlic, florets and anchovies, and saute for 2 minutes. Add the pine nuts and saute for 1 minute. Remove from the heat and set aside.

Bring the cauliflower water back to a boil and add the ziti. Cook until parboiled, about half-done. Drain well.

Preheat the oven to 375 degrees F.

Pour the ziti into a large, deep, ovenproof casserole. Stir in the cauliflower mixture and 1/2 of the cheese. Sprinkle with the saffron water and mix gently. Sprinkle with the remaining cheese. Crumble the bread crumbs on top and drizzle with the remaining 1 tablespoon of olive oil. Bake for 15 minutes. Serve immediately.

Banana Sorbet – Quick Easy and Delicious!

When your bananas start to speckle brown, peel and freeze in Zips or containers. This recipe will allow you to utilize any surplus bananas on hand when ever you want a healty treat.

Frozen Bananas

Fresh Lemon

Dash of Cinnamon

Pulse Process bananas in a food processor. Add a tablespoon or two of fresh lemon juice and a dash of cinnamon just to add some extra zip. Process till smooth to soft serve consistency. Serve in dessert cups with a sprig of mint.

Enjoy the Bounty!

BANANAS FOSTER

This recipe, from Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona, is surprisingly simple. Essentially, it’s a phyllo dough turnover with fruit filling. It comes out flaky and delicious. You’d never know it was lowfat.

2 tsp butter
2 tsp sugar
3 small bananas, thinly sliced
2 tsp rum
1 tsp banana liqueur (may use other flavored liqueur to taste)
4 sheets phyllo dough
Canola oil

Preheat oven to 400°F. In a small pan, melt butter over medium heat. Add sugar and dissolve. Add bananas and cook 1 minute. Add rum and liqueur and cook 1 minute more. Remove from heat. On a work surface lay 1 sheet of phyllo at a time with the narrow end toward you. Lightly spray or brush the sheet with oil. Fold sheet into thirds, lengthwise. Spray again with oil. Spoon 3 tbsp filling onto phyllo strip, about 1 1/2 inches from the bottom and slightly to the left. Fold up a 1 1/2-inch flap to cover filling. Fold lower left corner of phyllo diagonally to the right side of dough to cover filling. Continue folding flag-style until you reach the end of the sheet. Repeat with remaining phyllo sheets and filling. Place turnovers onto a baking sheet lightly coated with oil. Bake 15 minutes or until golden brown. Serve warm.

Nutritional analysis per serving: 175 calories, 2 g fat (0.5 g saturated fat), 36 g carbohydrates, 1 g fiber
Makes 4 servings.

*If you don’t have phyllo on hand, just serve the bananas over ice cream!

Beet Salad

Beets with tops removed, (store greens which are very nutritious, in plastic and use within two days)

Onion, (you can use the spring onion or red onion is nice)

Balsamic vinegar with fig or pear flavor infused (Alessi, Italian at whole foods)

Organic Virgin Olive Oil

Oregano flakes

Celtic salt, to taste

Pepper, fresh ground to taste

Scrub the beet root. Quarter and steam in a steamer basket, covered for about 15 minutes until fork tender. Rinse and let cool. Slice into wedges.

Slice thin the onion. Add to a bowl with beets.

Drizzle with olive oil, balsamic. Sprinkle with oregano, celtic salt and freshly ground pepper to taste. Mix and enjoy!

BOK CHOY WITH GARLIC

2 tbsp.
4 tsp.
12
2 cups

(1/4 stick) butter
minced garlic
baby bok choy
chicken stock or canned low-salt broth

Melt butter in heavy large skillet over high heat. Add garlic; sautŽ 1 minute. Add bok choy and stock; simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with celtic salt and pepper.

Makes 6 servings.

BROCCOLI RABE SOFFRITI

Braised Broccoli

This dish is to Christmas Eve dinner in Amalfi what apple pie is to July Fourth in middle America: an absolute necessity. The Amalfitani choose a leafy, lighter colored broccoli from Campania for this dish; the closest substitute in this country is broccoli rabe; choose a bunch with as many leaves as possible.

3 pounds fresh broccoli rabe, with leaves, if possible, or 3 pounds broccoli
1/4 cup extra-virgin olive oil
8 garlic cloves, halved
10 marinated anchovy fillets, roughly chopped or 5 salted-packed anchovies, soaked, rinsed, and filleted (see note)
Kosher salt and freshly ground black pepper
1/4 cup toasted bread crumbs

Trim the broccoli rabe into long stalks, removing the bottom 2 inches and leaving the leaves attached. Bring 6 quarts of water to a boil. Meanwhile, place a 12- to 14-inch sauté pan over medium-low heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant. While the garlic and anchovies cook, plunge the broccoli rabe into the boiling water and cook for 1 minute. Drain the broccoli rabe well and add it to the pan with the garlic and anchovies. Cook over low heat for 10 to 12 minutes, until tender but still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. Serve hot or at room temperature sprinkled with the bread crumbs.

Anchovies
Whenever anchovies are called for in my recipes, the quantity is given as a number of fillets — preferably taken from fresh anchovies you have marinated yourself (see Alici Marinati), which yield two fillets each. If prepackaged anchovies must be used, however, be aware that they come in one acceptable — and one despicable — form. Salt-packed anchovies that come in a 1- or 2-kilo can are available in Italian delis and are sold whole. Order them by the quarter-pound, take them home, soak them in either water or milk, then remove the fillets. Least desirable are the tiny cans of salty prefilleted anchovies packed in oil. This is not to say all brands of canned fillets are not very good, but most aren’t, so use one of the other types if you can.

Makes 8 servings.

BUTTERNUT SQUASH POLENTA

Makes 4 side-dish servings.

Ingredients

3/4 cup finely chopped onion (1 medium) can use leeks chopped thin
5 tablespoons unsalted butter or coconut oil
1 Butternut squash, cut, skinned and boiled/steamed, til tender
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Preparation

Cook onion in 3 tablespoons butter or oil in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and puree (I use an immersion blender).

Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.

Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.

CARMELIZED LEEKS WITH NOODLES

INGREDIENTS:

2 medium leeks
1/2 Tbsp expeller pressed coconut oil
1 Tbs butter
1/2 Tbsp dark brown soft sugar (I use Florida Crystals or Succanat)
5 ounces (150 g) noodles
2 heaping Tbsp chopped fresh parsley
1 tsp extra-virgin olive oil
Salt and black pepper to taste

PREPARATION:

Split the leeks lengthways and wash each layer thoroughly. Slice across into thin strips, including the green part.

Heat the coconut oil together with the butter over a gentle heat. When the butter has melted, add the leeks and toss well. Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften.

Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain the noodles.

When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve.

Yield: 2 servings

Carrot and Ginger Soup

Submitted by: RichardMadgin

INGREDIENTS:

1/2 medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots – peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cups water
salt and pepper to taste
1 pinch ground cinnamon
1/4 cup heavy cream (optional)

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.

2. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.

3. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.

4. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL

Sformato di Cavolfiore e Broccolo con Balsamella di Spinaci

In typical trattoria fashion, this dish serves as the meal’s antipasto, which is followed by the pasta course. What to drink: A light, dry red from Carmignano, a Tuscan wine district known for its blends of Sangiovese with Cabernet Sauvignon and Cabernet Franc. Try: Capezzana Barco Reale di Carmignano.

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets

2 6-ounce bags baby spinach leaves

6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.

Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.

Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.

Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

Makes 6 servings.

CAULIFLOWER CARAWAY POTATO SOUP

Can be prepared in 45 minutes or less.

3 ½ cups of chicken or veggie base stock

1/2 pound potatoes
1/2 cup chopped cauliflower leaves
1 large onion, chopped
1/4 teaspoon caraway seeds
2 cups 1-inch cauliflower flowerets
freshly grated Parmesan to taste

In a saucepan sauté the onion til translucent. Combine the potatoes, peeled and cut into 1/2-inch pieces, the cauliflower leaves, the caraway seeds, and 3 1/2 cups chicken stock or veggie chix stock, add to the pot and simmer the mixture for 15 minutes, or until the potatoes are very tender. Using a immersion blender, purée the mixture coarse. In the pan combine the purée and the flowerets, simmer the soup for 5 minutes, or until the flowerets are tender. Salt and pepper to taste. Serve the soup sprinkled with the Parmesan and homemade croutons.

Makes about 3 1/2 cups, serving 2.

Note: sliced carrots can be added to the soup for some extra flavor and color.

CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS

We think of this gratin as a vegetable-driven version of everyone’s favorite, mac and cheese. The nutty, sweet undertones of cauliflower are particularly suited to meld with the tangy, salty Cheddar and the spicy horseradish.

1 large head Cauliflower, washed, trim greens and stem but leave head intact
1/2 stick (1/4 cup) unsalted butter
2 tablespoons pastry flour
1 1/2 cups milk
6 oz sharp Cheddar, coarsely grated (2 cups)
½ red onion, chopped fine
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup dry bread crumbs or cracker crumbs
2 tablespoons drained bottled horseradish

Preheat oven to 450°F. Butter a 2-quart shallow baking dish.

Steam cauliflower for 6 to 8 minutes or until just soft when pierced. Drain cauliflower well and transfer to colorful baking dish.

While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, for about 5 minutes Remove from heat and add cheese, onions, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower covering completely.

Add dried crumbs (or coarsely crumbled crackers) into a bowl. Melt remaining 2 tablespoons butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.

Sprinkle crumb topping evenly over cauliflower.

Bake gratin until topping is golden brown, about 10 minutes.

Makes 8 servings

CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP

Can be prepared in 45 minutes or less.

2/3 cup chopped onion
2 teaspoon caraway seeds, crushed lightly
1 teaspoon olive oil
4 cups chicken broth
2 cups water
3 cups 1-inch cauliflower flowerets (about 1 small head)
1/2 cup orzo (rice-shaped pasta)
1 pound skinless boneless chicken breast, cut into 1-inch pieces
4 cups chopped red Swiss chard leaves, washed well and drained

In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.

Makes about 8 cups, serving 4.

Celery Root Mashed Potatoes

Ingredients

2 8-ounce celery roots, peeled, cut into 1/2-inch pieces
3 large russet potatoes, peeled, cut into 1-inch pieces (about 6 cups)
6 tablespoons (3/4 stick) butter
3 tablespoons (about) milk
Ground nutmeg

Preparation

Boil celery root in large pot of salted water 5 minutes. Add potatoes and boil until vegetables are tender, about 20 minutes longer. Drain well. Return potatoes and celery root to pot. Stir over medium-high heat until dry, about 2 minutes. Remove from heat. Mash vegetables until smooth. Stir in butter and enough milk to moisten. Season to taste with nutmeg, salt and pepper.

Chocolate Zucchini Brownie

(I used 1 zucchini & 2 yellow squash because that’s what I had on hand & wanted to use them up – they were small to mediumish)

2 medium-large zucchini
2 eggs
1/2 cup butter
2/3 cup sugar
1 teaspoon vanilla
2/3 cup flour
2/3 cup unsweetened cocoa
1/4 teaspoon salt
2/3 teaspoon baking soda
1/3 teaspoon nutmeg
1/3 teaspoon cinnamon
2/3 cup chocolate chips

Steam medium-large zucchini until mushy. Purée in blender (do not strain) Cool to at least room temperature (cooling can be speeded up by placing purée in freezer for about 20 minutes, covered.) Set aside.

Separate eggs: Beat whites until fluffy, yolks until lemony. Set aside.

Cream together butter with sugar. Beat in egg yolks and vanilla until very smooth. Set mixture aside.

Sift together flour, unsweetened cocoa, salt, baking soda, nutmeg and cinnamon.

Mix dry ingredients into butter mixture. Fold in cool zucchini purée. Stir in chocolate chips. Fold in egg whites.

Bake in greased, floured loaf pan at 350 degrees for one hour, until bread stands away slightly from edges of pan.

CILANTRO CARROTS WITH CUMIN

2 pounds carrots, each cut into 2-inch-long pieces, then quartered lengthwise
6 tablespoons water
3 tablespoons fresh lemon juice
3 tablespoons organic olive oil
2 tablespoons ground cumin
2 garlic cloves, pressed
2 tablespoons minced fresh cilantro

Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)

Serves 8.

Cilantro Chelation Pesto

4 cloves garlic
1/3-cup brazil nuts (selenium)
1/3-cup sunflower seeds (cysteine)
1/3-cup pumpkin seeds (zinc, magnesium)
2 cups cilantro (packed fresh)
2/3-cup olive oil
4 TBS lemon juice
2 tsp dulse powder or flakes
To taste sea salt

Soak the nuts in water over night. Next day, drain the nuts and seeds and blend in the processor with olive oil, lemon juice, sea salt and dulse. Then blend in the garlic. Add the cilantro and pulse it in until blended. The author of the recipe says that two teaspoons of this pesto daily for three weeks is enough to clear mercury, lead and aluminum from the body. It may be frozen and stored. When I make it, I use it as a veggie dip or eat it by the spoonful! It’s gone in 2-3 days!

COLLARD GREEN OLIVE PESTO

This recipe makes a large quantity of pesto. Use half the pesto for 1 pound of cooked pasta and chill the rest in an airtight container for up to 3 days.

Active time: 25 min Start to finish: 25 min

1 3/4 lb collard greens
7 large brine-cured green olives (2 1/4 oz), pitted
4 garlic cloves, chopped
1/3 cup water
1+ Tbl balsamic vinegar to taste
1/2 teaspoon celtic salt
1/4 teaspoon cayenne
1/4 teaspoon fresh ground black pepper
1/2 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 7-10 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.

Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.

Makes about 2 1/4 cups.

COMICE PEAR CRISP

Among the pear varieties, we prefer the silky, juicy flesh and slightly winy flavor of Comice pears for eating, and they are exceptionally good in this crisp. (For poaching and in tarts, good Bosc pears have the right texture and body.)

Crisp Topping
1/2 cup walnuts or almonds
1 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
a pinch salt
6 tablespoons (3/4 stick) unsalted butter

Filling
6 ripe pears (about 2 pounds), peeled, cored, and cut in 1/2-inch dice
1/4 cup sugar
2 tablespoons flour

Preheat the oven to 375°F. Toast the nuts until fragrant, about 7 or 8 minutes, and chop them medium-fine. Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a mixing bowl. Cut the butter into small pieces. Work it into the flour mixture with your fingers until crumbly. Add the chopped nuts and mix well — the topping should hold together when squeezed. (The topping can be prepared up to a week ahead and refrigerated.)

Put the diced pears in a large mixing bowl. Add the sugar and taste; adjust if necessary. Sprinkle the flour over the pears and mix gently. Turn the mixture into an earthenware dish just large enough to hold the fruit, slightly mounded at the center. Spoon the topping over the pears, pressing down lightly. Place the dish on a baking sheet to catch any overflow and bake on the center rack of the oven for 40 to 50 minutes, until the topping is dark golden brown and the juices have thickened slightly. Serve warm with ice cream or Armagnac-flavored whipped cream.

Variations: Other fruits may be substituted with the same general proportions, but some fruits require more or less sugar and flour, depending on their natural sweetness and juiciness. Rhubarb, for instance, requires more of both; apples require no flour at all.

Serves 4 to 6.

CRANBERRY, APPLE, AND WALNUT CONSERVE

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

1/2 cups water
1/2 cup maple sirup
½ cinnamon stick
1/8 teaspoon ground allspice
1 bag organic cranberries
3 Pink Lady apples
1 cups walnuts (6 oz), toasted, cooled, and broken into small pieces
1 tablespoons Calvados or brandy

Simmer water, sugar, cinnamon stick, allspice, and half of cranberries in a 2- to 4-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.

Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.

Cooks’ note: Conserve can be made 1 week ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature or warm if desired.

Makes about 4 cups.

CREAM CELERY SOUP – WITHOUT CREAM

1 head celery, washed, trimmed of strings, and coarsely chopped (include some
leaves)
1 knob celeriac (celery root)
1 qt. chicken stock or veggie stock if preferred
3/4 tsp. sea salt
1/2 tsp. celery seed
Freshly ground pepper
Fresh parsley, finely chopped, for garnish

Simmer the vegetables, covered in the chicken stock in a large saucepan until tender, about 15 minutes. Drain the vegetables, reserving the cooking liquid. Puree the vegetables, adding a little liquid as needed. Stir the puree into the reserved cooking liquid and add the seasonings. Serve hot or cold. (Also freezes well).

Note: Celery root is difficult to peel but it adds a full earthy flavor. After peeling, use immediately or drop in cold water with lemon juice or vinegar to prevent it from turning brown.

Serves 6-8.

Curried Cauliflower And Carrots With Beans

Submitted by: Prevention

Cauliflower and carrots are steamed and served in a light curry sauce with beans. A garnish of cilantro or parsley adds a colorful punch.

Original recipe yield: 6

INGREDIENTS:

1 large head cauliflower, broken into florets
2 large carrots, chopped
2 tablespoons expeller or virgin coconut oil
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon unbleached all-purpose flour
2 teaspoons curry powder
1 cup chicken or vegetable broth
2 tablespoons dry white wine
1 (15.5 ounce) can black beans or chickpeas
1/2 cup chopped fresh cilantro or parsley

DIRECTIONS:

Place a steamer basket in a large saucepan with 1/2 inch of water. Place the cauliflower and carrots in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 10 minutes, or until tender. Place in a bowl and keep warm. Rinse and dry the saucepan.
Heat the oil in the same saucepan over medium heat. Add the onion, ginger, and garlic and cook, stirring frequently, for 3 minutes, or until soft.
In a cup, combine the flour and curry powder. Add to the saucepan and cook, stirring, for 1 minute.
Gradually stir in the broth and wine and bring to a boil. Reduce the heat to low and simmer, stirring frequently, for 5 minutes, or until the sauce is lightly thickened.
Add the beans or chickpeas and cook, stirring, for 3 minutes, or until heated through. Add to the vegetables in the bowl and toss gently just until combined.

Sprinkle with the cilantro or parsley.

Curried Cumin Potatoes

Submitted by: Chef Brian Aragon

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Original recipe yield: 8.

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Ready In:

35 Minutes

Servings:

INGREDIENTS:

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons expeller or virgin coconut oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro
Olive Oil for drizzling

DIRECTIONS:

Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.

Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted.

DAIKON RADISH SALAD

1 Daikon

¼ cup Olive oil

½ tsp Celtic salt

¼ Balsamic Vinegar (I like the Alessi White infused with figs)

1 tbl. Dijon mustard

Brush clean the Daikon under water as you would a carrot. Grate into medium bowl. Set aside. Whisk together the olive oil celtic salt balsamic vinegar and Dijon mustard.

Toss with the Daikon. Allow to marinate for about 10 minutes.

Enjoy the Bounty!

Dandy Dandelions Saute

Dandelion greens are cooked with chopped onion, minced garlic, chile pepper, then topped with grated Parmesan cheese.

Ingredients:

* 1 pound dandelion greens

* 1/2 cup chopped onion

* 1 clove garlic, minced

* 1 whole small dried hot chile pepper, seeds removed, crushed

* 1/4 cup cooking oil

* salt and pepper

* Parmesan cheese

Preparation:

Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and chile pepper in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.

Recipe for dandelion greens serves 4.

DELICATA SQUASH AND ROASTED MUSHROOMS WITH THYME

Of all the rich and succulent squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than just pretty — it’s edible, too.

4 tbl coconut expeller pressed oil
2 cloves fresh garlic, sliced

1 tablespoon chopped fresh thyme
1/2 teaspoon celtic salt
1/8 teaspoon black pepper
2 delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
1 lb approximately fresh Cremini mushrooms, sliced

Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.

Cooks’ note:
Squash can be sliced 1 day ahead and chilled in a sealed plastic bag.

DELICATA SQUASH SMASH

2 Delicata Squash, cut seeded, peeled and quatered

½ – 1tsp Cinnamon, ground

¼ tsp cloves, ground

Olive oil or butter to taste.

Cut, seed, peel and quarter the squash. Cover with water in a medium saucepan. Boil til fork tender about 15 minutes. Drain, smash and season with spices and olive oil or butter to taste.

Easy and Delish!

Enjoy the Bounty!

Dinosaur Kale & Jalapeno Soup

Another hot recipe, this Dinosaur Kale & Jalapeno Soup will certainly warm you up! It doesn’t have to be burning hot, though, just adjust the amount of jalapenos.

This recipe was created to use up a bunch of dinosaur kale before taking a mini-break with the kids to see my Mum in Aptos. (It’s ski week, but we hope to hit the beach.) It’s a brothy, flavorful soup, light, and great for a diet. Perfect for cold season, not only does it clear out the sinuses, but the beautiful dark kale is an excellent source of Vitamins C, K, & A as well as calcium and fiber. So this recipe is my contribution to Sweetnick’s ARF Tuesday.

And, yes, I do know I’m using a lot of recipes with dinosaur kale and jalapenos.

Dinosaur Kale & Jalapeno Soup

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves minced
6 baby potatoes, diced
1/4 head cauliflower, cut into small florettes
1 tsp cumin
a dash of chili powder
16 oz vegetable broth
1/2- 1 cup water
2-3 tbsp chopped jalapenos (my were from a jar)
1 bunch dinosaur kale, ribbed and torn
S & P

Heat the oil in a heavy-bottomed saucepan and cook the onion for 4 minutes. Add the garlic and cook 2 additional minutes. Add the potatoes, cover and cook for 3 minutes. Add the cauliflower, cover and cook for 3 additional minutes. Add the cumin, chili powder, vegetable broth, water and jalapenos. Bring to the boil, then cover and simmer for 8-10 minutes. Add the dinosaur kale, season, and cook.

EGGPLANT BRUSCHETTE

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

1 baguette
4 tablespoons extra-virgin olive oil
1 1/2 garlic cloves, whole clove left unpeeled
1 small eggplant (1/2 lb)
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon finely chopped fresh oregano
1/4 teaspoon coarse gray sea salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmigiano-Reggiano

Put oven rack in middle position and preheat oven to 375°F.

Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.

Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.

Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.

Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.

Top toasts with eggplant mixture and sprinkle with cheese.

Cooks’ notes:
• Toasts, without eggplant topping, can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a preheated 200°F oven 5 minutes.
• Eggplant mixture, without parsley, can be made 1 day ahead and chilled, covered. Bring to room temperature, about 1 hour, then stir in parsley.

Makes 4 (hors d’oeuvre) servings.

EGGPLANT WITH PEPPERS, FETA, AND GREEN OLIVES

Olive oil
1 2 1/2- to 3-inch-diameter eggplant, cut into six 3/4-inch-thick rounds
1 long slender red bell pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips (can sub the mini peppers)
1/2 cup crumbled feta cheese (about 2 ounces)

12 small inner leaves of butter lettuce (can sub the salad mix for bed)
10 large imported green Greek olives, pitted, chopped
1 teaspoon finely chopped fresh oregano

Pour enough oil into heavy large skillet to coat bottom; heat over medium heat. Add eggplant to skillet, arranging in single layer. Sprinkle eggplant with salt and pepper. Sauté until cooked through, but not browned, about 3 minutes per side. Transfer eggplant to sheet of foil; reserve skillet.

Arrange peppers atop of each eggplant rounds.

Sprinkle cheese atop eggplant. do ahead Can be made 2 hours ahead. Let stand at room temperature.

Arrange lettuce or salad mix on platter. Reheat oil in skillet over medium heat. Place eggplant, cheese side up, into skillet. Cover and cook until cheese softens and begins to melt, about 4 minutes. Place 1 eggplant piece atop each lettuce leaf. Sprinkle each with olives and oregano.

Makes 12.

ESCAROLE SOUP WITH GARBANZO BEANS AND PASTA

Serve with: A green salad and crusty bread.

2 tablespoons olive oil
4 garlic cloves, finely chopped
29 oz chicken or vegetable broth
2 cups (about) water, divided
1 14 1/2-ounce can diced tomatoes in juice with Italian herbs
1/2 cup farfallini or other small pasta
2 tablespoons chopped fresh marjoram
1 15-ounce can garbanzo beans (chickpeas), drained
5 cups thinly sliced escarole (about 1 medium head)

Freshly grated Parmesan cheese

Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.

Ladle soup into bowls and sprinkle with Parmesan cheese.

Makes 4 servings.

FENNEL AND APPLE SAUTE

Saute in butter and oil (to increase boiling point) of your choice (butter adds richness, but if vegan, oil is fine too)

Add some brown sugar (or honey) at the end of cooking.

A tiny sprinkle of salt before serving.

Fennel (bulb slices)

Parsnip (cut nice – another forgotten yum)

Apple Wedges (combo of green & red make it pretty)

Bit of Sweet Onion if you like

Hope you like…enjoy the yumminess!

FENNEL SALAD

One Fennel Bulb, sliced thin

Curley Parsley, ¼ cup chopped

Organic Olive Oil, First Cold Pressed Virgin

Balsamic Vinegar

Celtic Salt, to taste

Fresh Ground Pepper, to taste

Wash and slice thin the fennel. Place in a bowl. Wash and chop the parsley. Add to the bowl.

Toss with Olive oil and Balsamic vinegar and celtic salt and fresh ground pepper to taste.

Let marinate for about 5 minutes or so.

*May add Red Chard leaves or any other greens, ripped into bite size pieces.

French Zucchini Soup

5 -6 zucchinis, ½ peeled leaving some of the green skin for color, sliced in chunks

1/3 cup Manchego Spanish cheese

Water to cover ¾ of the zukes

Salt and pepper to taste

Place peeled and sliced zukes in a stainless steel pot and cover just to ¾ with clean filtered water. Bring to a boil and cover and turn down to simmer for approximately 10 – 15 minutes til zukes are tender. Remove fromremaining water and set aside. Process in food processor til smooth. Return to pot add the remaining water to desired consistency, add shredded cheese stirring to fully incorporate with heat on low for just a few minutes to melt the cheese completely. Season to taste and Enjoy!

Note: this is the easiest most delicious soup ever and the addition of sautéed onions on top is delicious I am told. I have added some crisp homemade seasoned croutons.

*This recipe was donated by Marcie Lakin.

FRESH ORANGE TART WITH HAZELNUT CRUST

Orange filling
1 1/4 teaspoons unflavored gelatin
1 tablespoon water
1 cup sugar
2 tablespoons plus 2 teaspoons finely grated orange peel
2 teaspoons finely grated lemon peel
4 large eggs
3/4 cup fresh orange juice
3 tablespoons fresh lemon juice

1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter, cut into tablespoon-size pieces, room temperature

Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/4 cup hazelnuts
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk

Candied blood orange slices
For orange filling:
Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices.

Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180°F, about 5 minutes. Remove from heat. Add gelatin mixture and stir until dissolved. Strain orange mixture into blender; let cool until thermometer inserted into mixture registers 140°F, about 10 minutes.

With blender running, add room-temperature butter 2 pieces at a time and process until blended. Continue blending 3 minutes longer.

Transfer filling to bowl; mix in remaining 2 teaspoons orange peel. Cover and chill overnight.

For crust:
Butter 9-inch square tart pan with removable bottom. Finely grind flour, sugar, nuts, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolk and blend in using on/off turns just until moist clumps form (do not allow dough to form ball). Press dough onto bottom and up sides of prepared pan (crust will be about 1/4 inch thick). Using thumb, press around sides to extend crust 1/4 inch above edge of pan. Chill 1 hour.

Preheat oven to 375°F. Bake crust until golden brown, about 20 minutes. Cool crust completely on rack. (Crust can be made 1 day ahead. Store airtight at room temperature.)

Stir orange filling to loosen. Spoon enough chilled orange filling into crust to fill completely. Chill tart at least 1 hour and up to 4 hours. Garnish with candied blood orange slices. Drizzle oranges with some of syrup. Serve cold.

Ginger Orange Pomegranate Relish

Ingredients:
Seeds of 2 medium pomegranates (about 1-1/2 cups)
1 tablespoon finely chopped orange zest
1 tablespoon orange juice
1/2 tablespoon grated fresh ginger
1 tablespoon honey
1/2 teaspoon salt

Instructions
Gently mix all ingredients together. Cover with plastic wrap and refrigerate until serving. This relish is excellent!

Yield: 1-1/2 cups

GOLDEN BEET AND SUNFLOWER SEED SALAD

To maximize the flavor of this salad, toss the beets with the dressing while they’re still warm, so they’ll absorb more of it. Sunflower seeds turn rancid fairly quickly, so it’s important to purchase them from a place with high turnover, such as a natural foods store.

Active time: 20 min Start to finish: 1 1/4 hr

2 1/2 lb medium golden beets (with greens)
1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz)
2 tablespoons finely chopped shallot
2 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
5 oz spring mix lettuces

Put oven racks in lower third and middle of oven and preheat oven to 425°F.

Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly.

While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes.

Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.

Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds.

Cooks’ note:
Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered.

Makes 6 servings.

GREEN BEANS WITH BALSAMIC SHALLOT BUTTER

1/4 cup balsamic vinegar
1 large shallots, finely chopped
2 tablespoons (1/2 stick) butter, room temperature

1 pound green beans, trimmed

Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.

Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)

Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with celtic salt and pepper and serve.

1/2 teaspoon kosher salt, plus more for the cooking water
1 pound fresh green beans
1 large shallot may sub sm onion and garlic clove
1 to 2 tablespoons Expeller pressed organic Coconut Oil
Freshly ground black pepper

½ tsp Celtic Salt

Organic Virgin Olive Oil for drizzling.

Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans.

Peel and finely chop the shallot.

Drop the green beans into the boiling water and cook, uncovered, until crisp tender, about 4 minutes.

Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels.

(The vegetables can be prepared up to this point, up to 4 hours ahead.)

Heat the expeller pressed coconut oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes.

Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes.

Drizzle with Organic Oil oil. Season with the 1/2 teaspoon Celtic salt and some pepper and serve immediately.

GRILLED ORANGE SWEET POTATOES

Instructions

Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until tender. Brush with oil, if desired. Oil grill or grill pan with coconut oil. Place potatoes, cut sides down on grill. Combine remaining ingredients in a bowl. Grill potatoes 5 minutes on each side, or until tender, basting with orange juice mixture.

HOLISHKES (STUFFED CABBAGE)

Editor’s note: This recipe is reprinted from The Second Avenue Deli Cookbook, by Sharon Lebewohl and Rena Bulkin.

On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods — most notably holishkes, but also kreplach, stuffed peppers, and strudels — are served to symbolize abundance. Stuffed cabbage has been a staple of Jewish cooking since the fourteenth century, when it was introduced in Russia by Tartars. There are an infinity of recipes for it, both Eastern European and Middle Eastern; ours, in a sweet-and-sour sauce, is of Polish derivation.

Note: When you’re confronted with a bin of cabbages, you’ll notice that some are quite light, whereas others have the heft of bowling balls. Choose the lightest ones for stuffing; their leaves peel off much more easily.

Stuffing
1 1/2 pounds chopmeat
3/4 cup uncooked white rice
1 cup finely chopped onion
2 eggs, beaten
1/2 cup water
1 tablespoon finely chopped or crushed fresh garlic
2 teaspoons salt
1/2 teaspoon pepper

Sauce
2 cups plain tomato sauce
1 1/2 cups finely chopped onion
1/2 orange, chopped with peel into 1/2-inch pieces; remove pits
2/3 lemon, chopped with peel into 1/2-inch pieces; remove pits
1/2 teaspoon cinnamon
1 cup white sugar
1/2 cup brown sugar
1/2 cup white vinegar
2 cups water
1 1/2 teaspoons salt

1 large lightweight young green cabbage
1 medium green cabbage. You’ll need 4 cups (if you don’t have enough, supplement with leftovers from the large cabbage).

1. In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.

2. In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.

3. Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. This is a bit difficult — persevere.

4. Set out a baking tray neat the stove. Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don’t splash yourself) into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they’re limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.

5. Find your largest leaves, and set them out on a plate. Set out all other leaves on another plate. One at a time, line each large leaf with another large leaf or two smaller leaves. (The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking. Be sure to align the spines of inner and outer leaves.) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers. The spine should be vertical in the center of tour roll.

6. Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.

Makes 7 pieces.

Hong Kong Salmon Cakes with Baby Bok Choy

Recipe courtesy Tyler Florence

Salmon Cakes:

1/4 cup peanut oil
2 garlic cloves, minced
1 shallot, minced
1 tablespoon grated fresh ginger
1 to 2 red or green chiles, minced
1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor)
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons mayonnaise
1 lemon, juiced
1 large egg white
Sea salt and freshly ground black pepper
2 tablespoons peanut oils

Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/4 cup oyster sauce
1/2 lemon, juiced
1 tablespoon brown sugar

Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish

To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.

Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.

To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.

Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.
Ingredients

1 sweet potato, cut lengthwise into 4 wedges per potato

1 tsp. expeller pressed Coconut oil

Coconut oil for grill or grill pan (I use a cast iron grill pan on top of my range)

3 Tbsps. orange juice (perhaps try some tangerine juice!)

2 Tbsps. water

2 Tbsps. honey

1 clove garlic, finely chopped

HOT-AND-SOUR COLESLAW

Active time: 20 min Start to finish: 20 min

1 small head cabbage (2 lb), quartered, cored, and thinly sliced
1/2 lb carrots (3 medium), shredded
1/3 cup finely chopped scallions (can omit)
1 3/4 teaspoons salt
1/4 cup cider vinegar
1/4 cup sugar
2 tablespoons finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes (or if you just want extra flavor without the heat add 1tsp caraway seeds)

Toss together cabbage, carrots, scallions, and salt in a large bowl and let stand until cabbage is slightly wilted, about 5 minutes.

Bring vinegar, sugar, ginger, and red pepper flakes to a boil in a very small saucepan, stirring until sugar is dissolved, then pour over cabbage mixture and toss to coat.

Makes 4 to 6 servings.

Hot Pepper Salsa

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Serving Size: Makes about 1 cup.

Ingredients:

4 medium plum tomatoes, seeded and quartered, may sub organic canned
1/4 cup coarsely chopped onion
1 medium hot pepper, seeded, diced
1/4 cup chopped fresh cilantro, or dried adjust amounts
1/4 cup lime juice, plus more to taste
1/3 cup olive oil

Preparation:

In food processor fitted with metal blade, pulse all ingredients until puréed. Transfer to bowl, season with salt and freshly ground black pepper, and add more lime juice if desired.

Dip can be made in advance and refrigerated, covered, up to 2 days.

KALE AND MUSHROOMS WITH CREAMY POLENTA

1 bunch kale, stemmed, cut into 1-inch pieces

4 cups rice or other organic milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper

4 ounces pancetta (Italian bacon) or turkey bacon, coarsely chopped (Optional)
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped parsley
1 tablespoon grated lemon peel

4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

Saute kale in heavy cast iron skillet with some organic cooking oil (expeller coconut)

Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, if using cook pancetta or turkey bacon, in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in parsley, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.

Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Makes 6 main-course servings. Yummy!

KALE FRITTATA

4 tsp coconut oil

2 cloves garlic, minced

8 cups kale, torn into bite-size pieces

2 eggs

4 egg whites

½ cup cottage cheese

¼ cup grating cheese, parmesan or romano

1tbl flour

½ celtic salt

1/8 tsp pepper, freshly ground

Heat oil in heavy skillet, preferably cast iron.

Add garlic and cook 1 minute.

Add greens and sauté for 7 minutes or until very tender.

Tranfer greens to a plate and wipe out pan.

In a food processor combine next 6 ingredients.

Add remaining oil and heat on medium. Add greens and pour egg mixture over.

Cook without stirring for 10 minutes or until egg are set around the edges and slightly wobbly in center.

Preheat broiler. Broil frittata 6 inches from heat for 1 minute or just until center is set.

Serves 4.

Leafy Green Saute

1 bunch chard or kale or any other leafy green, washed and cut into bite size pieces

1 bunch of spinach, washed and cut into bite size pieces

3-4 mushrooms, sliced

1 medium onion, sliced

2 cloves garlic, smashed

Oil just enough for sautéing preferably organic and labeled for high heat intensity

Braggs and/or Celtic sea salt and fresh pepper to taste

Place the onions and the oil in a heavy pan and saute on medium high heat for a few minutes till the onions are translucent add greens and garlic and continue sautéing till wilted being careful not to scorch the greens. Drizzle lightly with a good quality organic olive oil and braggs and/or salt and pepper. Enjoy!

Mango Hot Pepper Chutney

Ingredients

2 cups diced fresh mango
1/2 cup raisins
1/4 cup minced red onion
1 hot pepper, cored, seeded and minced,
1 tbsp light brown sugar
2 tbsp cider vinegar
Olive-oil cooking spray
4 whole-wheat pitas
1 to 2 tsp ground cumin

Preparation

In a medium saucepan, combine the first six ingredients with 3 tbsp water. Set over medium heat and simmer 15 minutes or until mango breaks down and mixture thickens. Use a potato masher to mash any large chunks, if desired.

For the pita wedges: Heat oven to 400°F. Coat a large baking sheet with cooking spray. Cut each pita into 8 wedges and place on baking sheet. Lightly coat wedges with cooking spray, sprinkle with cumin and season with salt and pepper. Bake 15 minutes or until golden brown.

Makes 4 servings - double to utilize surplus

Healthy bonus: Vitamin C from mangoes; iron from raisins

MASHED YUKON GOLD POTATOES WITH GOAT CHEESE AND BASIL

2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
4 tablespoons (1/2 stick) butter
3/4 cup half and half
3 tablespoons chopped fresh basil
1 tablespoon minced garlic

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper.

Makes 8 servings.

MINESTRONE WITH CABBAGE AND SPINACH

Miniature pasta gives a unique twist to the classic Italian vegetable soup.

2 cups finely chopped celery
1 cup finely chopped onion
3/4 cup finely chopped leek (white and pale green parts only)
1/2 cup dry white wine
9 cups canned low-salt chicken broth
4 cups diced green cabbage (about 10 ounces)
2 cups diced zucchini (from about 2 medium)
6 ounces (about 3/4 cup) acini di pepe or other small pasta
3 cups (packed) coarsely chopped fresh spinach
1/3 cup thinly sliced fresh basil
Freshly grated Parmesan cheese

Combine celery, onion, leek and wine in heavy large pot over medium heat. Simmer until vegetables are tender but not brown, stirring frequently, about 12 minutes. Add broth and bring to boil. Add cabbage and zucchini and simmer 10 minutes. Add pasta; cover and simmer until pasta is just tender, about 10 minutes. Add spinach and cook 5 minutes. Stir in sliced basil. Season to taste with salt and pepper. Ladle soup into bowls and serve, passing grated Parmesan cheese separately.

Serves 6.

PARSLEY WALNUT PESTO

1/4 cup walnuts (3/4 oz)
1 clove garlic,
1 1/3 cups packed fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely grated Pecorino
1 tablespoon water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon finely grated fresh lemon zest

Toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.

Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.

Makes 4 servings

PEACH AND RED ONION SALSA

This recipe works great as a side dish for chips or with grilled chicken or fish.

2 large ripe but firm peaches
1 red onion, chopped
1/2 cup chopped fresh cilantro or parsley
1 tablespoons honey
2 tablespoons fresh lime juice
1/4 teaspoon ground cinnamon

Can add a finely minced jalapeno pepper to kick it up a notch

Bring medium saucepan of water to boil over high heat. Add peaches; cook 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain peaches. Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. (Can be made 4 hours ahead. Cover and chill.)

PEACH COBBLER

This cobbler is wonderful after anything!

Active time: 20 min. Start to finish: 45 min.

6 large peaches, cut into thin wedges can use ½ nectarines
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

Cook peaches:
Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

Make topping while peaches bake:
Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Serves 4.

PESTO TOSCANO

18 oz. fresh kale

2 garlic cloves, minced

1 t. salt

¾ c. olive oil

½ c. walnuts, toasted

½ c. Parmesan cheese

2 T. sun-dried tomatoes

Wash the kale in cold water and pat dry. Cut away the ribs and stem, leaving only the leafy greens. Combine all the ingredients in a food processor and process to form a thick paste.

Will keep in the refrigerator 5 to 6 days.

To freeze, put less olive oil in the food processor. After placing pesto in a container, cover with a thin layer of olive oil, cover with lid, and freeze. (This layer of olive oil will keep the pesto from turning brown). When ready to use, defrost and mix olive oil into the pesto.

VARIATION: For a mellower and less robust flavor, blanch the kale in boiling water 3 to 5 minutes.

PICKLED NAPA CABBAGE, CARROTS, AND SNOW PEAS

In Malaysian cuisine, at least one pickled dish (acar) is offered with every meal — it provides a bold flavor contrast to the other dishes. Our recipe isn’t traditional, but it serves the same purpose.

1/2 cup rice vinegar (not seasoned)
1/4 cup plus 2 tablespoons sugar
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons salt
1/2 teaspoons finely chopped garlic
3 whole cloves
5 medium carrots, cut into 3- by 1/8-inch matchsticks
3/4 lb snow peas, trimmed and strings discarded
1 1/4 lb Napa cabbage, leaves halved lengthwise, then cut crosswise into 1/4-inch strips
2 tablespoons thinly sliced seeded fresh mild red chile, such as red jalapeño

Bring vinegar, sugar, ginger, salt, garlic, and cloves to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat and let steep, uncovered, 30 minutes. Discard cloves.

While pickling liquid steeps, blanch carrots in a 6- to 8-quart pot of boiling salted water 30 seconds, then transfer with a large slotted spoon to a bowl of ice and cold water to stop cooking. Lift out carrots with slotted spoon and drain in a colander. Transfer to paper towels and pat dry.

Blanch snow peas in same pot of boiling water 30 seconds, then transfer to ice water, drain, and pat dry in same manner. Cut each snow pea lengthwise into 4 strips.

Blanch cabbage in same pot of boiling water 5 seconds, then transfer to ice water, drain, and pat dry.

Just before serving, toss vegetables with pickling liquid and chile in a large bowl.

Cooks’ notes:
• Pickling liquid can be made 1 day ahead and chilled, covered.
• Vegetables can be blanched 1 day ahead and chilled separately in sealed plastic bags lined with paper towels.

Makes 8 servings

Plum Clafouti

1/4 cup plus 1 tablespoon sugar
3/4 pound Italian prune plums, halved and pitted
3/4 cup milk
3/4 cup light cream
3/4 cup flour
2 eggs
1 egg yolk
1/8 teaspoon salt
1 teaspoon vanilla
Vanilla sugar, for sprinkling

Preheat oven to 400 degrees and butter the pie plate well.
Sprinkle the pie plate with the 1 tablespoon sugar and distribute the plum halves over the sugar, skin side down. In a blender blend the milk, light cream, flour, eggs, egg yolk and salt for 2 minutes. Add the 1/4 cup sugar and the vanilla, blend the mixture for a few seconds and pour it over the plums. Bake the clafouti in the middle of the oven for about 30 minutes or until puffed and golden. Dust the clafouti with vanilla sugar and serve at once.

INDIVIDUAL PLUM COBBLERS WITH HAZELNUT TOPPING

This recipe gives everyone a mini cobbler.

Fruit
2 to 2 1/4 pounds red-skinned plums, pitted, each plum cut into 8 wedges
1/2 cup sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
2 tablespoons (1/4 stick) chilled unsalted butter, diced

Topping
3/4 cup all purpose flour
2 tablespoons (packed) golden brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons chilled unsalted butter, diced
1/2 cup hazelnuts, toasted, chopped
1/2 cup chilled whipping cream

1 tablespoon sugar

Vanilla ice cream

For Fruit:
Preheat oven to 375°F. Butter eight 2/3-cup soufflé dishes or custard cups. Combine plums, sugar, tapioca and cinnamon in large bowl; toss to blend. Let stand 15 minutes, tossing occasionally. Divide among prepared dishes (dishes will be full). Place on baking sheet. Dot fruit with butter. Bake until plums are tender and fruit bubbles thickly, about 45 minutes. Cool in dishes. (Can be made 4 hours ahead. Let stand at room temperature.) For Topping:
Preheat oven to 375°F. Whisk together flour, golden brown sugar, baking powder and salt in medium bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Mix in nuts. Gradually add cream, stirring with fork until batter holds together.

Drop large spoonful of batter atop fruit in each dish, dividing equally. Sprinkle with 1 tablespoon sugar.

Bake until topping is golden, about 25 minutes. Cool at least 15 minutes. Top with ice cream; serve warm.

Serves 8.

PLUM SHERBERT WITH ORANGE JUICE AND PLUM WINE

A pretty pink dessert that is refreshing and light. Plums with dark purple skin or flesh will give the sherbet beautiful color. Serve a pot of green tea alongside.

5 firm but ripe plums, halved, pitted, cut into large chunks
1/2 cup organic sugar (I use Succanat or Florida crystals)
1/4 cup water

1/2 cup fresh orange juice
1/2 cup Agave nectar (whole foods or wild oats has this)
2 tablespoons Japanese plum wine*
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
Large pinch of salt
1 cup organics whipping cream

Additional Japanese plum wine

Combine plums, sugar and 1/4 cup water in heavy medium saucepan. Cook over medium-low heat until plums are tender and liquid is syrupy, about 12 minutes. Cool completely.

Transfer plum mixture to processor and puree until almost smooth. Mix in orange juice, agave nectar syrup, plum wine, orange peel, lemon juice, vanilla extract and pinch of salt. Add cream and process just until well blended. Transfer mixture to ice cream maker and process according to manufacturer’s instructions. Transfer mixture to covered container and freeze until firm, about 3 hours. (Sherbet can be prepared 2 days ahead. Keep frozen.) Scoop sherbet into bowls. Drizzle additional plum wine over sherbet and serve.

Makes 6 servings.

Pomegranate Cake

Ingredients
2 eggs
3/4 cups sugar
1 cup sifted cake flour
1 teaspoon baking powder
1 cup pomegranate juice

Instructions
Grease and flour an 8-inch cake pan.

In a mixing bowl, beat eggs until foamy and gradually add sugar. Continue beating until mixture is stiff and full of air.

Sift cake flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.

Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.

Cool for 10-15 minutes and turn out on a cake plate.

Dust with powdered sugar or frost with a butter cream frosting.

Yield: 1 cake

POTATO LEEK SOUP

4-6 Russet Potatoes

1-2 bunches of leeks, cut down the center, washed and sliced

Dill dried or fresh

Coconut oil for sauteeing

Olive oil and or Butter

Celtic Salt and freshly ground Pepper, to taste

Wash skin and quarter the potatoes. Cover with water in a large heavy pot. Bring to boil. In the meantime, prep the leeks and sauté in coconut oil. Drain Potatoes reserving water. Mash potatoes, add leeks, olive oil and or butter and seasonings. Blend well (I use an immersion blender) adding cooking water back to potato mixture to thin soup to thick consistency.

POTATO SALAD WITH MINT AND PEAS

Active time: 15 min Start to finish: 25 min

2 lb small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot or garlic
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup thawed frozen or cooked fresh baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves (can omit if not on hand)

Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.

While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.

Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

Makes 6 side-dish servings.

POTATOES ROASTED WITH ROSEMARY AND SEA SALT

Mincing the garlic and chopping the rosemary the night before (and storing them in a covered glass jar in the fridge) makes preparation the next morning a snap.

1 lb Potatoes, scrubbed, and cut into wedges
1 1/2 tablespoons Organic, Expeller pressed Coconut Oil
1/2 teaspoon coarse Celtic grey salt
1/2 teaspoon ground black pepper

3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Organic Virgin Olive Oil, for drizzling before serving

Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.

Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; drizzle lightly with olive oil. serve.

Makes 4 servings.

QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW

A gorgeous, satisfying vegetarian main course that’s easy to make. Quinoa requires no pre-soaking, so it’s as simple to do as rice.

Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash or other hard squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots

Quinoa
1 cup quinoa* (Can sub a firm grained rice)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water (Can sub veggie broth or stock)

1/2 cup chopped fresh cilantro, divided (Can use dried just use less)
2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

*A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.

Makes 4 to 6 servings.

Raw Kale Toss

Lacinato Kale, strip leaf from inner stem and rip into bite size pieces

Namashoya Soy Sauce vs. Braggs

1-2 cloves of organic garlic, smashed in mortar and pestle

Organic Olive Oil

Juice of ½ of lemon or lime

Wash and blot the kale. Place in a large mixing bowl. Smash the garlic. Add to the kale. Give a liberal squirt of the Braggs. Repeat with a liberal drizzle of olive oil. Squeeze the lemon directly into the bowl. Toss together and let sit for 10 minutes to marinate.

Note the hardest part of this yummy recipe is waiting the 10 minutes to marinate! I promise this will make a raw kale lover out of you!

Enjoy the Bounty!

RAW SUNFLOWER SEED PATE

Sunflower seeds

Agave Nectar to taste

Curry Powder to taste

Celtic Salt

Filtered water

Blend Sunflower seeds in blender adding water, salt, agave and curry powder to taste.

Consistency should be like peanut butter

That’s it – serve as a pate on crackers or tortilla chips – Enjoy!

Raw Walnut Pate’

2 cups Raw Organic Walnuts

2 Organic Sweet Mini Peppers or 1 small red pepper, cut up

Juice of 1 Lime or Lemon to taste

¼ cup Organic Virgin Olive Oil

1 tsp Celtic Salt

½ tsp Chili powder

½ tsp Cumin powder

Agave Nectar to taste

1tsp Paprika for color

Dash of Cayenne to kick it up

Process nuts and peppers in food processor til smooth adding the juice of lime or lemon and olive oil till you get a smooth paste consistency. Add the spices and just a tad of cayenne to heat it up. You can play with the spices adjusting to your personal taste.

Makes about 2 ½ cups of pate’ which stores well in the fridge for a week

Serve with water crackers, flat bread or raw veggies.

RED CABBAGE AND APPLE SLAW SOUR CREAM DRESSING

This recipe can be prepared in 45 minutes or less.

For dressing:
3/4 cup clear apple cider or apple juice
1 cup sour cream
1 tsp parsley flakes
1 tsp dill leaves

For salad:
1/2 medium head red cabbage (about 1 pound)
1 large fennel bulb (sometimes called anise; about 1 pound

2 apples

Make dressing:
In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes. Cool cider or juice slightly and in a bowl whisk together with sour cream, parsley, and dill. Dressing may be made 1 day ahead and chilled, covered.

Make salad:
Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.

Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl. Toss salad with dressing.

Tip: may be served on a bed of lettuce leaves.

Serves 4 as a side dish.

RED CABBAGE AND ORZO SOUP

Can be prepared in 45 minutes or less.

3/4 cup chopped red cabbage
1 tablespoon olive oil
1 1/2 cups chicken broth
3 tablespoons orzo (rice-shaped pasta)
1 teaspoon soy sauce
4 thin lemon slices
2 carrots, thinly sliced

2 tablespoons green onion, sliced thin for topping

In a saucepan cook the cabbage, and carrots in the oil over moderate heat, stirring, until it is tender, stir in the broth and 1/2 cup water, and bring the mixture to a boil. Add the orzo, simmer the mixture, stirring occasionally, for 6 to 8 minutes, or until the orzo is tender, and add the soy sauce and pepper to taste. Divide the soup between bowls and top each serving with half the lemon slices and half the scallion greens.

Makes about 3 cups, serving 2.

Roasted Asparagus with Shallots

Asparagus and shallots are roasted in the oven with a little olive oil and red wine vinegar. This recipe is as flavorful and delicious as it is easy to prepare! Comes out perfect every time! You will never want soggy steamed asparagus ever again!

Original recipe yield: 4.

Prep Time:

5 Minutes

Cook Time:

20 Minutes

Ready In:

25 Minutes

Servings:

INGREDIENTS:

2 bunches fresh asparagus spears, trimmed
4 medium shallots, thinly sliced
2 tablespoons expeller coconut oil
3 tablespoons red wine vinegar, divided
salt and pepper to taste
Olive Oil for drizzling

DIRECTIONS:

Preheat the oven to 400 degrees F (200 degrees C).
Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet.

Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.

ROASTED BROCCOLI FLORETS WITH TOASTED BREADCRUMB GREMOLATA

Gremolata is the classic osso buco garnish of minced lemon peel, garlic, and parsley. In this version, lemon peel and shallots perfume a simple breadcrumb topping.

4 tablespoons olive oil, divided
1 shallot, chopped
1/2 cup coarse fresh breadcrumbs made from crustless French bread
2 teaspoons grated lemon peel

2 pounds broccoli, stems removed, tops cut into 2-inch-long florets
2 tablespoons fresh lemon juice

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add shallot; sauté until beginning to brown, about 2 minutes. Add breadcrumbs; toast until golden, stirring frequently, about 3 minutes. Transfer mixture to small bowl. Mix in lemon peel. Season to taste with salt and pepper. (Gremolata can be made 4 hours ahead. Let stand at room temperature.)

Preheat oven to 425°F. Toss broccoli with remaining 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until stems are crisp-tender and lightly browned, about 20 minutes. Sprinkle with lemon juice. Transfer to serving bowl. Sprinkle gremolata over and serve.

Makes 6 servings.

ROASTED GREEN BEANS WITH FRESH GARLIC

Katy Hees of Santa Fe, New Mexico, writes: “Eating local, fresh, organic food is important to me. It doesn’t get much more local than the eggs I use, which come from our own chickens. I also have a garden, which inspired my roasted green beans.”

1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced

Preheat oven to 450°F. Toss green beans with olive oil on large rimmed baking sheet. Roast until browned and almost tender, stirring occasionally, about 10 minutes. Sprinkle beans with garlic, salt, and pepper; toss to combine. Continue roasting until beans are tender, about 2 minutes longer. Transfer to bowl.

Makes 6 servings

Roasted Rutabaga

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

1 rutabaga (also known as a Swede) about 6 inches in diameter
2 – 3 Tbsp. olive oil
1 Tbsp. dried Italian Herb mix
2 tsp. Kosher salt
1 tsp. sugar

Preparation:

1. Heat oven to 400 degrees.

2. Peel rutabaga and cut into 1/2-inch cubes.

3. Place rutabaga cubes in a large mixing bowl and drizzle with olive oil.

4. Cover bowl with a plate and shake to coat rutabaga with oil.(You may need a bit more oil.)

5. Sprinkle rutabaga with remaining ingredients and shake again distribute.

6. Transfer rutabaga to a parchment-lined or non-stick baking sheet. (I use a Silpat* to prevent sticking.)

7. Roast in center of the oven until edges brown and rutabaga is tender – 30 to 40 minutes – stirring about halfway through to minimize sticking.

Rutabaga Casserole with Apples

A rutabaga casserole with apples, shared on our forum. Scroll down to see more rutabaga recipes.

Cook Time: 30 minutes

Ingredients:

3 cups peeled sliced rutabaga
2 med. apples, sliced
1/2 c. brown sugar, packed
3 tbsp. butter
Salt

Preparation:

Cook rutabaga slices in boiling salted water until just tender; drain. Place half of slices (rutabaga) and half of apple slices in greased 1 quart casserole. Sprinkle with half of brown sugar and dot with half of butter. Sprinkle with salt. Repeat layers. Bake, covered at 350 degrees for 30 minutes.

Rutabaga Casserole with Carrots

Cook Time: 1 hour

Ingredients:

1 large rutabaga, peeled and cubed
4 medium carrots, shredded
2 tablespoons butter
1 egg
2 tablespoons brown sugar
1 teaspoon salt
dash pepper
1 cup evaporated milk
1 cup cooked rice

Preparation:

Cook rutabaga, covered, in boiling salted water until tender, about 25 minutes. Drain well. Cook carrots in boiling salted water for about 5 minute, until just tender.

Transfer cooked rutabaga to a mixing bowl. With an electric hand-held mixer, beat rutabaga with butter, egg, brown sugar, salt, and pepper until smooth and fluffy. Stir in milk; stir in rice and carrots. Spoon into a buttered 10×6 or 8-inch square baking dish. Bake at 350° for 35 to 40 minutes.

Serves 10 to 12.

SALAD

Active time: 20 min Start to finish: 1 1/4 hr

Put oven racks in lower third and middle of oven and preheat oven to 425°F.

While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes.

Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking.

When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl.

Cooks’ note:
Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered.

Makes 6 servings.

SAUTEED BOK CHOY W/ CASHEW SAUCE

Serving Size : 4
1/2 c Cashews — roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger — minced
7 dashes Tabasco sauce
2 tb Basil — finely chopped
2 tb Mint — finely chopped
1 1/2 lb Bok choy — washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings.

Sauteed greens with Penne Pasta and sundried tomatoes

2 oz sundried tomatoes, reconstitute in 1 cup hot water for 3-4 minutes

1 sweet onion, halved and sliced thin

1-2 cloves of garlic, sliced or chopped

½ bunch Green Kale, or other leafy green, washed, and cut into bite size pieces

1/3 lb organic mushrooms, sliced thin

1lb penne pasta

Organic Coconut oil expeller pressed for sautéing

Organic Olive oil for drizzling

Celtic Salt and fresh ground Pepper to taste

Cook pasta according to package directions. Drain, set aside keeping warm. Sautee Kale lightly in coconut oil, till limp. Add mushrooms. Continue sautéing. Add onions continue sautéing till translucent. Add garlic and finish till golden. Toss with pasta and drizzle with olive oil. Season to taste.

Enjoy the Bounty!

SESAME SNOW PEAS

Can be prepared in 45 minutes or less.

1/2 pound snow peas, trimmed and strings discarded
1 teaspoon Asian sesame oil
1 scallion, sliced thinly on diagonal
2 teaspoons sesame seeds, toasted lightly

Cut snow peas on diagonal into long thin slices. Have ready a large bowl of ice and cold water. In a saucepan of boiling salted water blanch snow peas 15 seconds and drain in a colander. Immediately transfer snow peas to ice water to stop cooking and drain well. In a bowl toss snow peas with oil, scallion, sesame seeds, and salt to taste.

Each serving about 43 calories and 3 grams fat (57% of calories from fat)
Serves 4.

Shaved Sunchoke Salad

For the vinaigrette:
juice and zest from 1 lemon
1 tsp minced shallot
1 1/2 tsp whole grain mustard
2 tbsp thinly-sliced chives
1/4 tsp kosher salt
1/4 tsp freshly cracked black pepper
1 tsp truffle oil
1/4-1/2 cup olive oil, (depending on how tart you like vinaigrette)

8oz sunchokes, scrubbed clean (do NOT peel)
kosher salt and freshly cracked black pepper

Make the vinaigrette: Combine first 7 ingredients for the vinaigrette in a mixing bowl. Whisk vigorously. While continuing to whisk vigorously, slowly drizzle in the canola oil to form an emulsified dressing. After a 1/4 of a cup of oil has been added, taste the dressing. Adjust as necessary to your preferences with extra canola oil, kosher salt and freshly cracked black pepper.

Carefully, using a sharp knife or mandolin, shave the sunchokes into thin slices, width-wise. Add sunchoke slices to the vinaigrette. Toss to coat. Taste the sunchokes and adjust season as desired with kosher salt and freshly cracked black pepper, allow the sunchokes to marinate in the vinaigrette for at least half an hour before serving. Serve at room temperature or chilled. Enjoy!

SHITAKE BOK CHOY SOUP WITH NOODLES

Editors’ note: The original recipe calls for Chinese wheat noodles, but we also like this soup made with somen (Japanese thin wheat noodles) or soba (Japanese buckwheat noodles).

1/2 lb.
1/2 lb.
6
8 g.
6 oz.

bok choy
fresh shiitake mushrooms
scallions
katsuobushi (dried bonito flakes; about 2/3 cup) (I’ve used chicken or vegetable broth instead)
thin Asian wheat or buckwheat noodles

Cut bok choy crosswise into 1/4-inch-thick slices. Discard stems from mushrooms and cut caps into thin slices. Cut scallions diagonally into thin slices.

In a 5- to 6-quart kettle bring 6 cups water to a boil with katsuobushi and boil 1 minute. Pour stock through a fine sieve into a large bowl and discard katsuobushi. Return stock to kettle and add bok choy, mushrooms, and noodles. Simmer soup, uncovered, until noodles are tender, 2 to 5 minutes, depending on type of noodle. Season soup with salt and pepper and stir in scallions.

SPAGHETTI SQUASH WITH PARSLEY WALNUT PESTO

1 (3 1/2- to 4-lb) spaghetti squash
1/4 cup walnuts (3/4 oz)
1 garlic clove
1 1/3 cups packed fresh flat-leaf parsley
1 tablespoon butter

3 tablespoons extra-virgin olive oil
2 1/2 tablespoons finely grated Pecorino
1 tablespoon water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon finely grated fresh lemon zest

Cut squash in half and clean out seeds inside each half. Fill a glass baking dish with water 1/3 up the sides of dish. Place squash cut side up in the pan dot with butter and tent with foil or cover with a glass cover. Bake at 350 for about 30-45 minutes till tender and squash starts to pull away from skin in strands like spaghetti.

While squash is cooking, toast nuts in a dry small heavy skillet over moderate heat, stirring frequently, until fragrant and a shade darker, about 6 minutes, then cool completely.

Pulse nuts and garlic in a food processor until finely ground. Add parsley, oil, cheese, water, salt, pepper, and zest and pulse until parsley is coarsely chopped.

While squash is still hot, Working over a bowl, scrape out squash flesh with a fork, loosening and separating strands. Toss with pesto in a bowl.

Makes 4 side-dish servings.

SPAGHETTI SQUASH WITH POMODORO SAUCE

Italian food with pasta alternative!

1 spaghetti squash (about 1 1/2 lb)
Vegetable-oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can (28 oz) diced plum tomatoes
3 tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Fresh basil

Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sauté garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.

Nutritional analysis per serving: 179 calories, 3 g fat (1 g saturated fat), 33 g carbohydrates, 5 g protein
Makes 4 servings.

SPICED FALL SQUASH WITH FENNEL

Warm spices, a little olive oil, and less than an hour in the oven transform familiar fall vegetables into a terrific side dish.

1 1 1/2-pound hard squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges
1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges
1 large onion, root end left intact, then cut lengthwise into 1/2-inch-wide wedges
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric

Position rack in bottom third of oven and preheat to 450°F. Combine squash, fennel, and onion on heavy large rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned, turning once, about 45 minutes. Transfer to shallow dish and serve.

Makes 4 servings

SPICED SHALLOTS AND PRUNES

1 1/4 lb small shallots (about 24)
1/2 lb pitted prunes (1 1/2 cups)
1 1/2 cups ruby Port
1/4 cup balsamic vinegar
1 (3-inch) cinnamon stick
1/2 teaspoon whole black peppercorns
1/4 teaspoon whole allspice

Blanch shallots (not peeled) in boiling water 2 minutes, then drain in a colander and rinse under cold water to cool. Peel shallots, then combine with remaining ingredients in a 10-inch heavy skillet. Simmer, uncovered, over moderate heat, stirring occasionally, until shallots are tender, 20 to 25 minutes. Transfer to a bowl and cool. Chill, covered, at least 8 hours for flavors to meld. Discard whole spices. Serve at room temperature.

Cooks’ note: Relish can be chilled up to 1 week.

Makes about 3 cups.

SPINACH WITH TAHINI

In the Middle East, this dish is made with dandelion greens or Swiss chard. Here, spinach substitutes, and the tahini takes care of the exotic flair.

2 medium garlic clove, chopped
3 tablespoons well-stirred tahini (Middle Eastern sesame paste)
2 tablespoons fresh lemon juice (to taste)
Celtic Salt to Taste
3/4 cup water
1 head of spinach, trimmed of stem(may sub chard or other green)
2 teaspoons sesame seeds (optional), toasted

Blend together garlic, tahini, lemon juice, salt, and 1/4 cup water in a blender until smooth.

Bring remaining 1/2 cup water to a simmer in a 12-inch skillet over moderately high heat.

Add spinach in handfuls, tossing with tongs, and cook until wilted, about 5 minutes.

Drain spinach in a large sieve set over a bowl, pressing to extract any excess liquid.

Discard liquid and wipe bowl dry, then stir together spinach and tahini mixture in bowl. Sprinkle with sesame seeds.

Makes 4 servings.

Sunchoke and Cauliflower Soup

ACTIVE: 40 MIN
TOTAL TIME: 1 HR 10 MIN
SERVINGS: 4

Make-Ahead

Ingredients

2 tablespoons unsalted butter, plus 2 teaspoons softened butter
1 small celery rib, minced
1/2 small onion, minced
2 cups chicken stock or low-sodium broth
3/4 cup whole milk
1 pound cauliflower, cut into 1-inch florets
6 ounces sunchokes, peeled and cut into 1-inch pieces
1 thyme sprig
1 small garlic clove, minced
Salt
Four 1/4-inch-thick baguette slices, cut on the bias
1 tablespoon freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
1/2 cup sunflower sprouts

Directions

In a large saucepan, melt the 2 tablespoons of butter. Add the celery and onion and cook over low heat until softened, about 6 minutes. Add the stock and milk and bring to a simmer over high heat. Add the cauliflower, sunchokes and thyme and bring to a boil. Simmer over low heat until the sunchokes are very tender, about 30 minutes; discard the thyme sprig.
Meanwhile, preheat the oven to 350°. In a small bowl, mix the 2 teaspoons of softened butter with the garlic and season with salt. Spread the garlic butter on the baguette slices and place on a baking sheet. Sprinkle with the cheese and bake for about 8 minutes, until crisp.
Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan; season with salt and pepper. Ladle into bowls and top with the sprouts. Serve with the cheese toasts.

Make Ahead

The sunchoke-cauliflower soup can be refrigerated overnight.

Fried Sunchoke Chips

(With rosemary salt)

8 servings for perfectly thin chips, use a V-slicer or Mandoline with an adjustable blade.

2 pounds unpeeled sunchokes (also called Jerusalem artichokes)

scrubbed

Vegetable oil ( for frying )

1 tablespoon salt

1 1/2 teaspoons minced fresh rosemary

Fill large bowl with cold water. Slice sunchokes into thin rounds ( about 1/16 inch thick), immediatly dropping into bowls of water to prevent browning. Rince and drain 3 times. Pat very dry with paper towels.

pour enough oil into large deep skillet to reach depth of 1/2 inch. sumerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375` F. Mix 1 tablespoon salt and rosemary in small bowl . Using fingertips, blend well, rubbing salt and rosemary together. Working in batches, fry sunchoke slices until golden brown, stirring occasionally,3 to 4 minutes. Using skimmer, transfer chips to paper towel to drain, sprinkle chips with some rosemary salt, DO AHEAD Chips can be made 2 hours ahead. Let stand at room temperature.

Mound chips in bowl and serve.

SUNCHOKE PECAN SANDWICH

Raw sunchokes, sometimes called Jerusalem artichokes, are spotlighted as the featured ingredient in this unique sandwich. Crunchy pecans and a smooth creamy avocado sauce pair up in supporting roles. Serve the sandwich with a salad and fruit for a tasty light meal.

Sunchoke Pecan Sandwich is one of the delicious recipes in Zel Allen’s cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

Yield: 3 to 4 sandwiches

1 ripe avocado
1 1/2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
Dash cayenne
1/4 to 1/2 cup (60 to 120 ml) organic canola oil

2 cups (480 ml) coarsely shredded sunchokes
1/2 cup (120 ml) raw or toasted pecans, coarsely chopped or coarsely ground
1/4 red bell pepper, finely diced
Salt and freshly ground pepper to taste

6 to 8 slices whole grain bread
12 to 16 large basil leaves
3 ripe tomatoes, sliced
3 to 4 butter lettuce leaves

To make the avocado sauce, wash the avocado, cut it in half, scoop out the flesh, and place it in the blender. Add the lemon juice, salt, and cayenne and blend briefly. With the machine running, slowly add the canola oil, using just enough to create a thick, creamy sauce. Stop the machine occasionally to scrape down the sides of the blender jar and stir the mixture.
To make the sunchoke filling, combine the sunchokes, pecans, and red bell pepper in a medium bowl. Add enough of the avocado sauce to moisten and hold the mixture together. Season with salt and pepper if needed.
Spread a thin coating of the avocado sauce over one side of each of the bread slices. Spread the sunchoke mixture over half the bread slices and top with the basil leaves, tomato slices, and lettuce. Place the remaining bread slices over the filling and cut the sandwiches in half.

SUPER EASY OVEN ROASTED CORN ON THE COB

Take the corns husk and all and place in a preheated 350 degrees oven directly on the oven racks. Roast for approximately 30 minutes. Peel back silk free salt and butter! That’s it! This is simple super easy and delish!

Recipe submitted by Jean Rebholz,

South Miami Group member

Enjoy the Bounty!

SWEET POTATOES AND GREENS WITH HONEY-MUSTARD GLAZE

1 3/4 to 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes

3 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup (1/2 stick) butter
2/3 cup minced shallots (about 4)
1 pound Swiss chard, stems trimmed, leaves torn into bite-size pieces
Ground nutmeg

Steam potatoes until just tender, about 10 minutes. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)

Blend mustard and honey in small bowl. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until fragrant, about 1 minute. Add chard; toss until barely wilted, about 2 minutes. Add potatoes and mustard mixture; toss until heated, about 2 minutes. Season with nutmeg, salt and pepper.

Serves 6.

TAGLIATELLE WITH FAVA BEANS AND PECORIN0 ROMANO

An appetizer that is simple to make, delicious and very appealing.

3 cups shelled fresh fava beans or frozen lima beans, thawed

2 cups coarsely chopped fresh basil
2 large garlic cloves, chopped
1/4 cup olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice

12 ounces tagliatelle or fettuccine

1/3 cup freshly grated pecorino Romano cheese

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to large bowl. Reserve water in pot.

Combine 2 cups beans, 1 cup chopped basil and garlic in processor. Using on/off turns, process until beans are coarsely chopped. Transfer mixture to bowl with whole beans. Add remaining 1 cup basil, olive oil and fresh lemon juice. Stir to blend. Season bean mixture to taste with salt and pepper.

Meanwhile, cook pasta in same pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to pot.

Stir 1/4 cup reserved cooking liquid into bean mixture. Add to pasta. Add 1/3 cup grated pecorino Romano cheese and enough remaining cooking liquid to moisten. Season pasta to taste with salt and pepper and serve.

Makes 6 first-course servings.
Bon Appétit
Restaurant: The River Café; London, England

TOFU AND BOK CHOY STIR-FRY

1 1/2 tbsp.
1 tbsp.
1 tsp.
1 tsp.
2 tsp.
3 lg. cloves
1 tbsp.
1/8 tsp.
3 1/2 cups
1 can
3
10 1/2

1 1/2 tablespoons low-sodium soy sauce
1 tablespoon dry Sherry
1 teaspoon oriental sesame oil
1 teaspoon cornstarch
2 teaspoons expeller pressed coconut oil
3 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
3 1/2 cups thinly sliced trimmed bok choy
1 5-ounce can sliced water chestnuts, drained
3 green onions, cut into 1-inch pieces
10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute. Serves 2.

TOMATO AND CORN SALSA

Use this fresh, spicy salsa to top grilled items, tacos or as a dip for tortilla chips.

1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 hot peppers, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh corn
1 cup chopped Italian parsley

Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped peppers, tomatoes, corn, and parsley to the onion mixture, and stir. Serve immediately.

Makes about 2 cups.

Traditional Chile Rellenos

Ingredients

1 1/2 cups low-fat ricotta cheese
2/3 cup crumbled feta cheese
2/3 cup firmly packed grated sharp cheddar cheese
2 tablespoons minced fresh cilantro, may sub dried – adjust amounts
2 tablespoons minced fresh oregano, may use dried – adjust amounts
1 garlic clove, minced
1 teaspoon ground cumin
1-3 fresh hot peppers, seeded and chopped, sautéed first in coconut oil
Roasted Tomato Sauce
Fresh cilantro sprigs

Preparation

Preheat oven to 350°F. Combine first 7 ingredients in bowl. Season to taste with pepper. Pat chilies dry. Divide filling among chilies. Roll chilies up, enclosing filling. Transfer chilies to baking dish. Cover and bake until cheese mixture is very hot, about 15 minutes. Transfer chilies to plate. Ladle sauce around chilies. Garnish with cilantro and serve.

Serves 4

Traditionally, chiles rellenos are batter-coated and fried. This version is baked with a lighter cheese filling.

TROPICAL BANANAS FOSTER

“Inventing desserts is my passion,” says Laura Gambrill of Washington, D.C.. “This is a twist on an all-time favorite, bananas Foster. The mango, crystallized ginger and pineapple complement the banana and rum nicely — and so does the toasted coconut that I sprinkle on top.”

1/4 cup (1/2 stick) butter
1/2 cup (packed) dark brown sugar
1/4 cup mango nectar (may sub passion fruit nectar)
1 tablespoon dark rum
1 tablespoon minced crystallized ginger
1/8 teaspoon ground nutmeg
1 cup diced peeled pineapple
1 – 2 bananas, peeled, sliced
1 cup diced peeled mango

Vanilla ice cream or macadamia brittle ice cream
Toasted sweetened coconut (optional)

Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes.

Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.

Makes 6 servings.

Wilted Greens with a Spicy Garlic Dressing

(Six servings)

1 ¼ pounds (or 2 10- ounce packages) fresh spinach, watercress, or other leafy green vegetables

1 teaspoon expeller pressed coconut oil

1 teaspoon toasted sesame oil

Garlic Dressing (mixed together)

3 tablespoon of soy sauce

2 tablespoon rice wine or sake

1 tablespoon minced garlic

1 teaspoon sugar

1 teaspoon hot chile paste ( optional )

Tear the stem from the spinach and toss the leaves into a colander.

Rinse thoroughly under cold, running water, drain, and set by the stove.

Heat a wok or large pot, add the oils, and heat until near smoking. Add the spinach and toss lightly with a slotted spoon over high heat about 1 minute. Add the garlic dressing and continue stir-frying about 30 seconds more, until the leaves are slightly wilted but still bright green. Scoop the greens and sauce into a serving bowl. Serve hot, at room temperature, or cold .

From book: A Spoon of Ginger

Steamed Hot and Sour Hearts of Bok Choy

2 ½ pounds hearts of baby bok choy or large bok choy, stem end and leaf tips trimmed

2 ½ tablespoons minced fresh ginger

2 ½ tablespoons minced scallions, white part only

Dressing ( mixed together )

¼ cup soy sauce

1 ½ tablespoons Chinese black vinegar or Worcestershire sauce

½ tablespoon of sugar

1 tablespoon of minced garlic

¾ teaspoon hot chile paste or dried chile flakes

Trim the tough, outer leaves from the bok choy. Rinse and drain. Cut the leaves along the length and half. Cut the halves and stems into 2-inch sections. Using your hands, toss the fresh ginger and scallions with the bok choy in a bowl.
Arrange the bok choy on a heatproof plate or on a piece of parchment or waxed paper in a steamer basket
Fill a pot or wok with several inches of water and heat until boiling. Place the cabbage in the steamer( if using a plate, set it on a tunafish can with ends removed and steam 5 to 6 minutes, or until the cabbage is tender
Arrange the steamed bok choy on a serving platter, spoon some of the Dressing on top, and serve.

From book: A Spoonful of Ginger

YELLOW BEAN, FETA CHEESE AND CHERRY TOMATO SALAD

Colorful, refreshing and delicious.

1pound yellow wax beans, trimmed
½ cup of feta cheese crumbled
3 cups cherry tomatoes (about 14 ounces), halved
1 medium-size red onion, thinly sliced
1/2 cup thinly sliced fresh basil
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/4 teaspoon sugar

Steam beans until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)

Combine beans, tomatoes, cheese, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.

Makes 4 servings.

YELLOW SQUASH AND MOZZARELLA QUICHE WITH FRESH THYME

Slender wedges of this creamy quiche also make a wonderful appetizer.

Crust
1 1/4 cups unbleached all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water

Filling
1 tablespoon butter
12 ounces yellow crookneck squash, cut into 1/4-inch-thick rounds
2 teaspoons chopped fresh thyme or basil

6 large eggs
1 cup whipping cream (may sub with ½ and ½)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
3/4 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)

For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:
Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.

Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).

Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

Makes 4 main-course servings.

ZUCCHINI CARPACCIO

4 small zucchini (1 lb total)
¼ cup loosely packed fresh basil leaves
2 tablespoons good quality extra-virgin olive oil
2 teaspoons fresh lemon juice or lime juice
1/4 teaspoon fine sea salt
1/4 cup pine nuts (1 oz) 1

(6-oz) piece Grana Padano* or Parmigiano-Reggiano grating cheese

Garnish: with a few basil leaves

Cut zucchini diagonally into paper-thin slices with slicer. Arrange slices, overlapping slightly, in 1 layer on 4 plates.

Make stacks of the basil leaves and cut crosswise into very thin slivers, then sprinkle over zucchini.

Whisk together oil and lemon juice in a small bowl, then drizzle over zucchini. Sprinkle with sea salt, pepper to taste, and pine nuts. Let stand 10 minutes to soften zucchini and allow flavors to develop.

Just before serving, use a vegetable peeler to shave cheese to taste over zucchini, then sprinkle with zucchini blossoms and mint.

*Available at Italian specialty markets and some supermarkets.).

Makes 4 first-course servings.

ZUCCHINI GINGER CUPCAKES

These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist.

For cupcakes
1-2 tablespoons grated fresh ginger

2 cups whole wheat pastry flour or can use a wheat free flour such as millet

1 teaspoon ground cinnamon
1 teaspoon finely grated fresh orange zest
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups coarsely grated zucchini (2 medium)
3/4 cup expeller pressed coconut oil
3/4 cup mild honey
2 large eggs, lightly beaten
1 teaspoon vanilla

For frosting
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated fresh orange zest

Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Bake cupcakes: Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.

Pulse fresh ginger in food processor until finely ground, then add flour, ground cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.

Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Make frosting: Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.

Frost tops of cooled cupcakes.

Makes 12 cupcakes.