Recipes to Try

African Sweet Potato Stew

Ingredients

• 1 Tbs Olive Oil
• 1 Whole Onion, halved and sliced
• 1 Tbs Fresh Ginger, grated
• 2 tsp Ground Cumin
• 1 Large Sweet Potato, peeled and cubed
• 1 28 oz Can Whole Tomatoes, crushed
• 1/4 cup Natural Smooth Peanut Butter
• 2 Tbs Lime Juice
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Salt
• 1 1/2 Cups Water (I used vegetable broth instead of water for more flavor.)
• 1 Cup Whole Wheat Couscous
• 1 Cup Cilantro, chopped

Method

1. Heat oil in large nonstick skillet over medium. Add onion, ginger, and coriander; cook, stirring, until lightly browned, 3 to 5 minutes.
2. Add sweet potato, tomatoes and their juice, peanut butter, 1 Tbs lime juice, cayenne, and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the sweet potato is tender, 14 to 16 minutes.
3. Bring water to boil in a medium saucepan. Stir in couscous and remaining lime juice. Cover, remove from heat and let stand 5 minutes. Fluff with a fork, stir in cilantro.
4. Serve the stew over couscous.

This is a really good and vegan recipe. Very flavorful and substantial.

Black Bean and Pumpkin Chili for the Slow Cooker

Ingredients

• 2 Tbs Olive Oil
• 1 Medium Onion, chopped
• 1 Yellow Pepper, chopped (I used green pepper.)
• 3 Cloves Garlic, minced
• 2 Cans Black Beans, rinsed and drained (I used one can not rinsed or drained.)
• 1 Can Solid Pack Pumpkin
• 1 Can Diced Tomatoes, undrained
• 3 Cups Vegetable Broth (definitely use less broth.)
• 2 tsp Chili Powder
• 1 1/2 tsp Ground Cumin
• 1 1/2 tsp Dried Oregano
• 1/2 tsp Salt
• Cubed avocado and thinly sliced green onions for garnish.

Method

1. In a skillet, heat oil over medium heat. Add onion, pepper, and garlic; cook and stir until tender.
2. Transfer to a slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours.
3. Top with avocado and green onions. Serve when ready.

This recipe probably doesn't need to be made in a slow cooker. It definitely doesn't need as much liquid even in the slow cooker, it came out more like soup.

Black Bean Pumpkin Soup

Ingredients

• 2 Cans Black Beans, rinsed and drained
• 1 Can Diced Tomatoes, drained
• 2 Medium Onion, finley chopped
• 1 tsp Olive Oil
• 3 Cloves Garlic, minced
• 1 tsp Ground Cumin
• 3 Cups Vegetable Broth
• 1 Can Solid Pack Pumpkin
• 2 Tbs Apple Cider Vinegar
• 1/2 tsp Pepper
• 2 Tbs Bourbon (optional)
• 1/2 Cup Sour Cream
• 1/2 Cup Green Onions, thinly sliced
• 1/2 Cup Pumpkin Seeds, roasted and salted

Method

1. Place beans and tomatoes in a food processor; process until blended. Set aside.
2. In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer.
3. Stir in broth, pumpkin, vinegar, pepper, and bean mixture. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
4. Stir in bourbon if desired. Garnish with sour cream, green onions, and pumpkin seeds.

Black Bean Wraps with Chipotle Mayonnaise

Ingredients

Mayonnaise

• 1 Cup Mayonnaise
• 2 Tbs Chipotle in Adobo, chopped
• 1 Tbs Lime Juice
• 1 Tbs Cilantro, minced
• 1 tsp Garlic, minced
• 1 tsp Sugar
• Salt to Taste

Beans

• 1 Cup White Onion, diced
• 2 Tbs Olive Oil
• 1 Tbs Garlic, minced
• 1 tsp Dried Oregano
• 1/2 tsp Cayenne Pepper
• 2 Cans Black Beans, drained and rinsesd
• 1 Cup Vegetable Broth
• 2 Tbs Fresh Lime Juice
• Salt and Hot Sauce to Taste

Slaw

• 3/4 Cup Red Onion, juilienne
• 3/4 Cup Red Pepper, juilienne
• 3/4 Cup Jicama, julienne
• 3/4 Carrot, julienne
• 1/4 Cup Chives, sliced
• 3 Tbs Lime Juice
• 2 Tbs Olive Oil
• Salt and Pepper to Taste

Wraps

• 6 Flour Tortillas
• 1 Cup Monterey Jack or Cheddar Cheese
• 6 Tbs Vegetable Oil
• 4 Cups Romaine Lettuce, chopped

Method

1. Whisk together all ingredients for mayo in a bowl and set aside.
2. Saute onions in olive oil over medium heat until soft, 5-7 minutes. Add 1 Tbs garlic, oregano, and cayenne; saute until fragrant, 1 minute. Add 1 cup beans and mash with a small amount of broth. Repeat until all beans and broth are incorporated.
3. Reduce heat to low and simmer, stirring often, about 10 minutes. Season beans with 2 Tbs lime juice, salt, and hot sauce.
4. Combine all ingredients for slaw together in a bowl and set aside.
5. Warm tortillas in the oven or on the stovetop. Spread ½ cup beans on each tortilla. Top with cheese, mayonnaise, slaw, and romaine lettuce.
6. Roll up tortillas; press to seal. Heat 2 Tbs oil in a large skillet over medium heat. Fry wraps, 2 at a time, seam side down, until crisp on all sides. Repeat with remaining oil and wraps.

Butternut Squash and Red Lentil Curry

Ingredients

• 2 Tbs Canola Oil
• 1 1/2 Cups Onion, diced
• 2 Clove Garlic, minced
• 1 Tbs Fresh Ginger, minced
• 2 tsp Curry Powder
• 1 20 oz Package of Butternut Squash, cubed
• 1 Cup Red Lentils
• 1 Cup Fresh Tomato, chopped
• 1 1/2 tsp Salt
• 4 Cups Water
• 1 14 oz Can Coconut Milk
• 5 Lime Wedges
• Chopped Cilantro for Garnish

Method

1. Heat oil in large pot over medium-high heat. Add onion, garlic ginger, and curry powder; cook, stirring often, until onion is starting to soften, 2 to 3 minutes.
2. Add squash, lentils, tomato, and salt; cook, stirring often, for 1 minute. Add water. Cover and bring to boil over high heat. Reduce heat to a lively simmer; cook, covered, stirring occasionally, until squash is tender and lentils are mostly broken down, 20 minutes.
3. Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro.

Charred Eggplant

Ingredients

• 2 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 1 tsp Lemon Zest
• 1/2 tsp Salt
• 1/4 tsp Paprika
• 1/8 tsp Ground Red Pepper
• 2 Cloves Garlic, chopped
• 1 Cup Cilantro
• 1 Cup Flat Leaf Parsely
• 2 Tbs Lemon Juice
• 1/4 Cup Olive Oil
• 2 Medium Eggplants, trimmed and cut into 1/4" slices

Method

1. Heat a dry skillet over medium heat. Add cumin and coriander seeds; cook 3 to 4 minutes or until toasted and fragrant.
2. Crush seeds with a mortar and pestle or heavy skillet. Add zest, salt, paprika, red pepper, and garlic, mash to form a paste.
3. Place spice mixture, cilantro, parsley, and juice in the bowl of a food processor; pulse until finely chopped, scraping sides of bowl as needed. With processor on, slowly pour olive oil through food chute, processing just until blended.
4. Heat a large cast iron skillet over medium high heat. Coat pan with olive oil. Arrange ¼ of the eggplant slices in pan; cook 3 to 5 minutes on each side until browned and tender. Place cooked eggplant on a platter. Repeat procedure 3 times with olive oil and remaining eggplant. Drizzle cilantro mixture over eggplant and serve.

Cheese and Herb Potato Fans

Ingredients

• 8 Medium Potatoes
• 1/2 Cup Melted Butter
• 2 tsp Salt
• 1/2 tsp Pepper
• 2/3 Cup Shredded Cheddar
• 1/3 Cup Shredded Parmesan
• 2 Tbs Fresh Chives
• 2 Tbs Fresh Thyme, minced
• 1 Tbs Fresh Rosemary, minced

Method

1. Preheat oven to 425 degrees. With a sharp knife, cut each potato into 1/8” slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9” baking dish. In a small bowl, mix butter, salt, and pepper; drizzle over potatoes.
2. Bake 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs, sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.

Chickpea Croquettes

Ingredients

• 2 Cans Chickpeas, rinsed and drained
• 1/2 Cup Breadcrumbs
• 1/4 Cup Olive Oil
• 8 Sun Dried Tomatoes Packed in Oil, drained and finely chopped
• 1 Tbs Ground Cumin
• 1 Tbs Ground Coriander
• 3 Cloves Garlic, minced
• 1/2 Cup All Purpose Flour
• 2 Tbs Canola Oil

Method

1. Pulse chickpeas, breadcrumbs, olive oil, tomatoes, coriander, cumin, and garlic in a food processor until roughly pureed and chunky. Season with salt and pepper.
2. Roll chickpea mixture into walnut sized rounds with your hands. Dredge croquettes in flour, shake off any excess, and gently press into flat patties.
3. Heat canola oil in a skillet over medium heat and add half of the croquettes. Brown croquettes 2 minutes per side. Repeat with remaining croquettes.

Chimichurri Sauce

Ingredients

• 1 Cup Packed Fresh Parsley
• 1/4 Cup Fresh Oregano
• 6 Cloves Garlic, chopped
• 1/2 Cup Olive Oil
• 1/4 Cup Red or White Wine Vinegar
• 1 tsp Salt
• 1 tsp Red Pepper Flakes

Method

1. Pulse parsley, oregano, and garlic in a food processor until minced. Add oil, vinegar, salt, and pepper flakes; puree until blended. Store in refrigerator up to 1 week.

Coconut Curry Cauliflower Soup

Ingredients

• 2 Tbs Olive Oil
• 1 Medium Onion, finely chopped
• 3 Tbs Yellow Curry Paste
• 2 Medium Heads of Cauliflower, cut into florets
• 32 oz Vegetable Broth
• 1 Cup Coconut Milk

Method

1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes.
2. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth, increase heat to high, bring to a boil, and reduce heat to medium low. Cook, covered, about 20 minutes.
3. Stir in coconut milk; cook an additional minute.
4. Remove from heat; cool slightly. Puree in batches in a blender or food processor. Alternately, use an immersion blender to blend in pot.

Corn Cakes

Ingredients

• 3/4 Cup Whole Wheat Flour
• 1/2 Cup Yellow Cornmeal
• 2 tsp Baking Powder
• 3/4 tsp Salt, divided
• 1/2 tsp Black Pepper, divided
• 1 Cup Sour Cream
• 2 Large Eggs
• 2 Tbs Olive Oil, divided
• 1 1/4 Cup Fresh Corn Kernels
• 2 Tbs Jalapenos, minced
• 1/4 Cup Green Onion, chopped

Method

1. Combine flour, cornmeal, baking powder, ½ tsp salt, and ¼ tsp pepper in a large bowl.
2. Combine sour cream, eggs, and 1 Tbs oil in a bowl, stirring until smooth. Add sour cream mixture, corn, jalapeno, and green onions to flour mixture; stir just until combined.
3. Heat a large nonstick griddle over medium heat.
4. Divide corn mixture into 8 equal portions; shape into patties. Add patties to griddle; cook 6 minutes on each side. Serve how ever you want.

Falafel

Ingredients

• 1 15 oz Can of Chickpeas, rinsed and drained
• 1 Cup Fresh Parsley, packed
• 1 Cup Fresh Cilantro, packed
• 1/2 Cup Red or Yellow Onion, diced
• 1/3 Cup Flour
• 1 Tbs Fresh Lemon Juice
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Ground Cumin
• 1 tsp Sea Salt
• 1/2 tsp Ground Black Pepper
• 6 Cloves Garlic, peeled and roughly chopped
• For serving: pita bread, sliced red onion, tomato, cucumber, tzatziki sauce, tahini sauce, chopped lettuce, and/or hummus

Method

1. Add chickpeas, cilantro, parsley, onion, flour, lemon juice, baking powder, cumin, salt, black pepper and garlic to a food processor.  Pulse until the mixture reaches a coarse crumb texture, stopping partway through to scrape down the sides of the bowl if needed.  Transfer mixture to a sealed container and refrigerate for 1-2 hours or until chilled.
2. When ready to cook, preheat oven to 375 degrees.
3. Lay a large sheet of parchment paper on a cookie sheet.  Using a spoon or a medium cookie scoop, measure out 2 tablespoons of the dough and roll it into a ball with your hands.  Place the ball on the parchment paper, and gently flatten it slightly with your hand so that it is about 1/2-inch thick.  Repeat with the remaining dough until all of the falafel disks are prepared.
4. Bake in oven for 25 minutes, or until firm to the touch. Serve with toppings of your choice.

This is one my favorite summer recipes, light and flavorful.

Fried Avocado Tacos

Ingredients

Beans

• 1/2 Can of Black Beans
• 1/4 Cup Vegetable Broth
• Salt & Pepper
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1/2 tsp Garlic Powder
• 1/2 tsp Chipotle Chili Powder
• 1/2 tsp Onion Powder

Avocados

• Flour
• 2 Large Eggs, beaten
• 1 Cup Panko Breadcrumbs
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1 Large Avocado, pit removed and sliced

Tacos

• 5 Corn and Flour Tortillas
• Cheddar Cheese
• Shredded Green Leaf Lettuce
• 2 Scallions, sliced
• 1/2 Tomato, chopped
• 1 Carrot, julienne
• Dash of salt and sugar
• Splash of Rice Vinegar

Method

1. Heat oven to 200 degrees and wrap tortillas in foil to warm.
2. Heat beans in a small saucepan with the vegetable broth and seasonings over medium to low heat. When thoroughly heated through, mash with a fork and reduce heat to low to keep warm.
3. Combine cumin and garlic powder to the breadcrumbs. Using a standard breading procedure, bread the avocado slices with flour, egg, then breadcrumbs until completely coated. Fry avocados in a deep fryer or heavy-bottom pot with 2-3 inches of oil.
4. While avocados are frying, combine carrots, salt, sugar, and vinegar in a small bowl and set aside until ready to assemble tacos.
5. To assemble tacos, spread a little of the beans on each tortilla. Top with fried avocados followed by cheese, lettuce, scallions, and pickled carrots. Enjoy!

There seems like a lot of ingredients in this one, but it's worth all the trouble. Again, one of my favorite recipes.

Garlic Roasted Cauliflower

Ingredients

• 1 Large Head of Cauliflower
• 6 Sprigs of Thyme
• 6 Clove Garlic, 3 smashed, 3 thinly sliced
• 2 Bay Leaves
• 2 tsp Coriander Seeds
• 2 tsp Black Peppercorns
• 2 Stalks Celery, roughly chopped
• 1 Shallot, roughly chopped
• Zest of 1 Lemon
• 1 Cup Dry White Wine
• 1/4 Cup Sugar
• Salt
• 1/4 Cup Olive Oil
• Fresh Ground Pepper
• 2 Tbs Parsley, chopped

Method

1. Preheat oven to 425 degrees. Trim cauliflower: cut stem flush with the bottom, cut a few slits into the core extending into the thick branches of the cauliflower.
2. Put 3 thyme sprigs, smashed garlic, bay leaves, coriander seeds, and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and cheesecloth bundle in a large pot. Bring to a boil, whisking to dissolve the salt and sugar. Add the cauliflower and cook until there is a slight resistance when pierced with a knife, about 15 minutes.
3. Combine remaining 3 thyme sprigs, sliced garlic, olive oil, ½ tsp salt, and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush cauliflower with half of the oil, leaving the sliced garlic behind.
4. Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with remaining garlic oil; reserve 1 tsp garlic oil and the sliced garlic.
5. Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges and serve.

Ginger Scallion Ramen Noodles

Ingredients

• 1 5" Piece of Ginger, peeled and finely chopped
• 4 Cloves Garlic, finely chopped
• 1 Large Bunch of Scallions, finely chopped and divided
• 1/2 Cup Neutral Oil
• 2 Tbs Soy Sauce
• 1 Tbs Rice Vinegar
• 1 tsp Toasted Sesame Oil
• 1 tsp Ground Black Pepper
• 1/2 tsp Sugar
• Salt
• Ramen Noodles
• Toasted Sesame Seeds and Chili Oil

Method

1. Toss ginger, garlic, and two-thirds of the scallions in a large bowl to combine.
2. Heat oil in a small saucepan over high until hot and shimmering but not smoking, about 2 minutes. Immediately pour hot oil over aromatics. Scallions will sizzle, turn bright green, and wilt almost immediately. Let set 5 minutes.
3. Mix soy sauce, vinegar, sesame oil, pepper, sugar, and remaining scallions into oil mixture; season with salt. Let sit 15 minutes for flavors to meld.
4. Cook noodles according to package.
5. Toss noodles in a large bowl with as much or as little sauce as you’d like. Divide among bowls and sprinkle with sesame seeds. Serve with chili oil alongside.

Greek-style Lemon Roasted Potatoes

Ingredients

• 1 lb Small New Potatoes
• 1/4 Cup Olive Oil
• 1 tsp Dried Oregano
• 1 tsp Sea Salt
• 1/8 tsp Ground Black Pepper
• 1/4 Cup Water
• Juice of 2 Lemons

Method

1. Preheat oven to 425 degrees.
2. Cut potatoes into 1 inch chunks.
3. In a large roasting pan, toss potatoes with oil, oregano salt and pepper. Pour water over top. Roast 20 minutes, tossing halfway through.
4. Squeeze lemon juice over top tossing to coat.
5. Roast 10-15 minutes or until browned and cooked through.

Grilled Zucchini Parmesan

Ingredients

• 5 Large Zucchini, trimmed and cut lengthwise
• 1/4 Cup Butter
• 1/3 Cup White Onion, diced
• 2 Cloves Garlic, minced
• 3 Tbs All Purpose Flour
• 2 Cups Milk
• 2 Tbs Basil, finely chopped
• Dash of Nutmeg
• 8 oz Fresh Mozzarella, thinly sliced
• 1 Cup Parmesan, grated
• Fresh Basil and Flaky Sea Salt for serving

Method

1. Lightly coat zucchini slices with cooking spray and season with salt and pepper. Grill each slice until grill marks start to appear.
2. Butter a 13x9 inch baking pan.
3. Heat butter, onion, and garlic in a medium saucepan unitl fragrant. Sprinkle with flour and whisk to cook the flour. Whisk in milk making sure no lumps appear. Reduce heat and add basil, nutmeg, salt and pepper. Remove from heat.
4. In the baking pan, layer a third of the sauce, a third of zucchini, and half of mozzarella and parmesan cheeses; repeat layers. Top with remaining sauce and zucchini slices.
5. Bake uncovered for 30 to 40 minutes or until bubbling and nicely browned. Top with fresh basil and flaky sea salt.

Herb and Cheese Stuffed Peppers

Ingredients

• 10 Mini Peppers
• 8 oz Cream Cheese, softened
• 2 Tbs Fresh Herbs such as Oregano, Thyme, Rosesmary, Basil, Parsley
• 1 Tbs Lemon Juice
• 1 Tbs Milk

Method

1. Halve the peppers lengthwise and remove seeds.
2. In a small bowl combine cream cheese, herbs, lemon juice, and milk to thin out mixture.
3. Spoon cheese mixture into each pepper and serve.

This is a great party snack.

Jambalaya

Ingredients

• 1 Tbs Butter
• 1 Onion, diced
• 1 Bell Pepper, diced
• 1 Can Black Beans
• 2 Cups Vegetable Broth
• 1 tsp Poultry Seasoning
• 1 Bay Leaf
• 1 tsp Cumin
• 1 tsp Worcestershire Sauce
• 2 Pinches Cayenne
• 1/2 palmful Chili Powder
• 2 Tbs Flour

Method

1. Heat butter in a large skillet over medium heat.
2. Add onion and bell pepper and saute until softened. Add the black beans, vegetable broth, all seasonings, and salt to taste.
3. Simmer until flavors come together.
4. Add flour to thicken the sauce. Serve over rice.

Lentil Burgers

Ingredients

• 2 1/2 Cups Cooked Green Lentils
• 1 Cup Carrots, finely chopped
• 1 Cup Onion, finely chopped
• 3 Cloves Garlic, minced
• 1/2 Cup Walnuts
• 1/2 Cup Sunflower Seeds
• 1/2 Cup Flour
• 1 Cup Breadcrumbs
• 2 Eggs
• 2 Tbs Tomato Paste
• 2 Tbs Worcestershire Sauce
• 1 Tbs Dried Thyme
• 1 Tbs Dried Oregano
• 1 tsp Fine Sea Salt
• Olive Oil for Cooking
• Buns and Burger Toppings of your choice

Method

1. Using a food processor, finely chop the onion, carrots, garlic, walnuts and sunflower seeds then transfer to a large bowl. I process each ingredient individually to achieve the best texture>
2. Next add half of the cooked lentils to the food processor and pulse until they appear slightly mashed, then transfer them to the bowl along with the remaining lentils.
3. Once you have all of the vegetables, lentils, nuts and seeds in the bowl, add the breadcrumbs, herbs, and salt.
4. In a small bowl, combine the beaten egg with the tomato paste and the Worcestershire. Pour the egg mixture into the bowl with vegetables and lentils and stir everything together.
5. Sprinkle in the flour a little at a time as you continue to stir. If the mixture seems too wet, add more flour as needed.
6. If you have time, refrigerating the mixture for about 30 minutes also helps dry out some of the moisture.
7. Form eight individual patties with your hands, making sure to keep them somewhat flat with rounded edges. They will hold together better if they aren’t too big or thick.
8. Heat the olive oil over medium-heat in a skillet for at least five minutes.
9. Once the skillet is thoroughly heated, cook the burgers on each side for about 5-6 minutes. I like the push the edges of the burger to the side of the pan as I cook them to make sure they are cooked on the sides as well.
10. Serve on a warm bun with desired toppings and dig in!

This is a great veggie burger alternative to black bean burgers. The patties really stay together well and they are definitely filling.

Linguine with Lemon Cream Sauce

Ingredients

• 8 oz Dry Linguine
• 1/2 Cup Cream Cheese
• 2 Tbs Olive Oil
• 1 Lemon, juice and zest
• 1/2 Cup Parsley, chopped

Method

1. Cook the linguine according to package instructions.
2. Warm cream cheese, oil, and 2 Tbs lemon juice in saucepan over low heat.
3. Drain pasta, reserving ½ cup cooking water.
4. Stir reserved cooking water into cream cheese mixture. Add pasta, lemon zest, and parsley; toss to coat. Season with salt and pepper.

I added shallots, garlic, mushrooms, and asparagus to the sauce to make it a little more substantial, but overall, quick and easy recipe.

Mexican Corn Soup with Roasted Chiles

Ingredients

• 1 Poblano Pepper
• 1 Red Bell Pepper
• 2 Tbs Butter
• 1 Small Onion, thinly sliced
• 2 Cloves Garlic, crushed
• 3 Cups Corn Kernels
• 1 Tbs Cornstarch
• 3 to 3 1/2 Cups of Milk
• 6 Corn Tortillas

Method

1. Preheat oven to 400 degrees. Roast the chile and bell pepper and cut into 1/4” pieces.
2. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until deep golden brown, about 7 minutes; transfer to a blender or food processor.
3. Reduce heat to low, add the garlic and cook 1 minute; transfer to the blender. Remove the saucepan.
4. Blend the onion mixture with the corn kernels and cornstarch. Pour 1 ½ cups milk and process until smooth. Press the mixture through a strainer to remove any corn hulls.
5. Pour the soup into the reserved saucepan and bring to a boil, whisking frequently, about 2 minutes. Add the remaining 2 cups milk (a little less if using frozen corn) and chile and pepper pieces and return to a boil. Reduce heat and simmer, stirring frequently, for 15 minutes.
6. Meanwhile, cut the tortillas in half, then cut crosswise into 1/4” strips. Spread in a single layer on a baking sheet lined with parchment paper, drizzle with oil and toss to coat. Bake, tossing every few minutes, until lightly browned, about 8 minutes.
7. Add more milk if soup is too thick; season with salt and pepper. Ladle soup into bowls and top with tortillas strips.

This is a very tasty recipe, perfect for fresh summer corn. Make it vegan by using almond milk. I used less milk than the recipe calls for and it came out nicely.

Mushroom Marsala Bowl

Ingredients

• 2 1/2 Tbs Butter, divided
• 1 Cup Uncooked Quinoa
• 1 1/2 Cups Vegetable Broth
• 3/4 tsp Salt
• 1 Package Fresh Spinach
• 1 lb Mushrooms, quartered
• 1/4 Shallots, minced
• 1 1/2 Tbs Fresh Thyme
• 4 Cloves Garlic, thinly sliced
• 1/2 Cup Dry Marsala Wine
• 1 tsp Dijon Mustard
• 1/2 tsp Black Pepper

Method

1. Melt 1 ½ tsp butter in a small saucepan over medium heat. Add quinoa to pan; saute 3 minutes or until toasted and fragrant. Add 1 ¼ cups broth; bring to boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in ¼ tsp salt.
2. Heat a large skillet over medium heat. Add 1 12 tsp oil to pan; swirl to coat. Add spinach; cook 1 ½ minutes or until beginning to wilt. Remove spinach from pan.
3. Melt 1 ½ tsp butter in pan. Add 1 ½ tsp oil; swirl to coat. Add mushrooms; cook 8 minutes, turning to brown on all sides. Add shallot, thyme, and garlic; saute 1 ½ minutes. Add wine and remaining ¼ cup broth, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by 2/3 and becomes slightly syrupy. Remove from heat. Add remaining butter, mustard, pepper, and remaining salt, stirring occasionally until butter melts. Stir in spinach and serve over quinoa.

Mushroom Medley Pizza

Ingredients

• 2 Tbs Butter
• 4 Tbs Olive Oil
• Salt
• 1 Leek, washed well, cut into rounds, and separated
• 10 oz Mixed Mushrooms
• 3 oz Cognac
• 1/4 Cup Cornmeal
• 1 Ball Prepared Pizza Dough
• 1/2 Cup Roasted Garlic Paste
• 6 oz Camembert, rind removed and cut into strips
• Fresh Thyme
• Ground Black Pepper

Method

1. Heat a large saute pan over medium heat for 1 to 2 minutes. Add the butter and 2 Tbs of the olive oil. When the butter bubbles, add a pinch of salt, stir, and add the leek. Cook for 2 to 3 minutes, then add the mushrooms and cook, stirring occasionally, until browned on the edges, about 10 minutes.
2. Add the cognac, let sit for 5 seconds, then light a match to it. Stand back and keep wayward clothing and shaggy hair away from the dancing flames. The flame should burn out after about 10 seconds. Remove from heat and save for the topping.
3. Heat a cast iron grill.
4. Sprinkle your work surface with cornmeal. Pace the dough in the middle of the surface. Roll your dough into 12” pizza.
5. Before grilling, brush both sides with olive oil. Grill the first side until grill marks appear. Flip over and grill a little longer. Place on pizza peel or baking sheet.
6. Spread roasted garlic paste, then with the mushroom mixture. Artfully arrange the cheese around the pizza. Finish grilling the pizza. Remove from the grill, sprinkle with thyme, and season generously with salt and pepper. Slice and serve immediately.

Can also be baked in the oven if no grill is available.

Mushroom and Parmesan Soup with Chive Creme Fraiche

Ingredients

• 1 1/2 Tbs Olive Oil
• 1 Large Shallot, minced
• Salt
• 6 oz Mushrooms, stemmed and thinly sliced
• 3 1/2 oz Shiitake Mushrooms, stemmed and thinly sliced
• 2 tsp Fresh Thyme
• Black Pepper
• 1/3 Cup Dry Sherry
• 2 Cups Vegetable Broth
• 1 oz Parmesan, finely grated
• 1/4 Cup Creme Fraiche, Sour Cream, or Greek Yogurt
• 2 Tbs Chives, thinly sliced

Method

1. Heat the oil in a large pot over medium heat. Add the shallot and ½ tsp salt and cook, stirring, until beginning to brown at the edges, 3-4 minutes.
2. Add all the mushrooms, thyme, salt, and pepper. Increase heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3-5 minutes.
3. Add the sherry and cook, stirring, until reduced by half, about 2 minutes. Add the broth and 1 cup water; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in Parmesan and let cool briefly.
4. Working in batches, puree in a blender until smooth. Transfer to a smaller pot and reheat.
5. In a small bowl, mix the crème fraiche (sour cream or Greek yogurt), chives, salt, and pepper. Season the soup to taste with salt and pepper and serve topped with a swirl of crème fraiche.

Parmesan Cauliflower Tater Tots

Ingredients

• 1 Medium Head Cauliflower, broken into small florets
• 5 Tbs All Purpose Flour
• 1/4 Cup Parmesan, grated
• 3/4 tsp Ground Black Pepper
• 1/2 tsp Salt
• 2 Large Egg Whites, whisked until frothy
• 3/4 Cup Coarse Breadcrumbs
• Cooking Spray

Method

1. Bring a large pot of water to a boil. Add cauliflower and boil until tender, 10-12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until is resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.
2. Stir flour and cheese into the cooked cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8” square baking dish with plastic wrap, allowing wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1-2 hours.
3. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
4. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1” apart.
5. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35-40 minutes.

Potato and Carrot Pancakes

Ingredients

• 2 1/2 Cups Carrot, grated
• 2 1/2 Cups Baking Potatoes, grated
• 3 oz All Purpose Flour
• 1/2 Cup Onion, grated
• 1 tsp Garlic Powder
• 3/4 tsp Salt
• 1/4 tsp Pepper
• 2 Large Eggs
• 2 Tbs Olive Oil

Method

1. Preheat oven to 325 degrees. Place carrot and potato on paper towels; squeeze until barely moist.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, onion, garlic powder, ¼ tsp salt, pepper, and eggs in a large bowl. Add potato mixture; stir to combine.
3. Heat a large nonstick skillet over medium heat. Add 2 tsp oil; swirl to coat.
4. Heap 3 Tbs of mixture into pan to form a patty; flatten slightly. Repeat procedure to form 6 patties.
5. Reduce heat to medium-low; cook 6 minutes on each side or until golden brown. Place pancakes on a baking sheet; keep warm in oven. Repeat procedure until all mixture is used. Sprinkle with salt.

Potato Cakes with Kale and Ricotta

Ingredients

• 1 Large Baking Potato, peeled and cut into 1" pieces
• 1 Cup Ricotta Cheese
• 2 oz Extra Sharp Cheddar Cheese, shredded
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 Tbs Olive Oil
• 4 Cups Kale, finely chopped
• 3/4 Cup Scallions, chopped
• 1 Clove Garlic, minced
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Paprika

Method

1. Place potato in medium saucepan. Cover with water, bring to boil. Reduce heat and simmer 10 minutes or until tender. Drain. Combine potato, cheese, salt, and pepper in a medium bowl and toss to combine.
2. Heat a large nonstick skillet over medium heat. Add 2 tsp oil to pan, swirl to coat. Add kale, onion, and garlic; cook 5 minutes or until tender, stirring occasionally. Sprinkle with red pepper and paprika. Add kale mixture to potato mixture, stirring to combine. Wipe pan clean with a paper towel.
3. Divide the potato mixture into 8 equal portions; gently shape each portion into a 1” thick patty. Return nonstick skillet to medium heat. Add 2 tsp oil to pan; swirl to coat. Add 4 patties to pan; cook 4 minutes on each side or until golden. Remove from pan, and keep warm. Repeat procedure with remaining oil and patties.

Potato Pancakes with Cheddar and Chiles

Ingredients

• 1 8 oz Carton Sour Cream
• 1 Tbs Lime Juice
• 1 tsp Cilantro, finely chopped
• 1 Tbs Scallions, chopped
• 1/2 tsp Cumin
• 2 Eggs, lightly beaten
• 1/4 Cup Flour
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 Cup Cheddar Cheese, shredded
• 1 4 oz Can Green Chiles
• 1 lb Russet Potatoes
• 1 Small Yellow Onion
• 1/4 Cup Olive Oil

Method

1. For the topping, combine the first five ingredients (through cumin). Cover and chill until ready to serve.
2. In a medium bowl, combine eggs, flour, salt and black pepper. Stir in cheese and chiles.
3. Peel potatoes and grate into coarse shreds. Press shredded potatoes between paper towels to remove excess moisture. Coarsely shred onions, press between paper towels. Stir shredded potatoes and onion into egg mixture.
4. n a10 inch nonstick heavy skillet heat 2 Tbs oil over medium high heat. Drop potato mixture by level tablespoon into hot oil. Cook 4 minutes or until edges are golden, turning once. Remove from skillet; cover and keep warm. Repeat with remaining oil and potato mixture. Serve warm with topping.

Quinoa and Mushroom Soup

Ingredients

• 1/2 oz Dried Porcini Mushrooms
• 1 Cup Boiling Water
• 1 Tbs Olive Oil, plus 2 tsp divided
• 12 oz Mixed Mushrooms, thinly sliced
• 1/4 tsp Ground Black Pepper
• 1/4 Cup Dry Sherry or Vermouth
• 1 Large Onion, chopped
• 2 Stalks Celery, chopped
• 1 Large Carrot, halved lengthwise and thinly sliced
• 1/2 Small Red Pepper, chopped
• 4 Cups Mushroom Broth
• 3/4 Can Crushed Tomatoes or Tomato Puree
• 1/2 Cup Quinoa
• 1 Tbs Dried Oregano
• 1 Bay Leaf
• 2 tsp Soy Sauce

Method

1. Combine porcini and boiling water in a small bowl, cover with a plate and set aside for 20 minutes.
2. Heat 1 Tbs oil in a large pot over medium heat. Add fresh mushroom, sprinkle with pepper, and cook without stirring for 2 minutes. Stir and continue to cook, stirring once or twice, until the mushrooms have given off their liquid and are well browned, about 4 minutes more. Add sherry and cook, stirring for 1 minute.
3. Add the remaining 2 tsp oil to the pot. Add onion, celery, carrot, bell pepper and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes.
4. Line a sieve with a paper towel, place over a bowl and strain the porcini; reserve the liquid. Chop the porcini and add to the pot along with the strained liquid (discard the grit and dregs). Add broth, tomatoes, quinoa, oregano, and bay leaf; bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes. Remove from heat, stir in soy sauce and season with pepper.

Quinoa Veggie Muffins

Ingredients

• 6 Large Eggs
• 2 Cups Cooked Quinoa
• 2/3 Cup Onion, chopped
• 2/3 Cup Red Pepper, diced
• 2/3 Cup Zucchini, grated
• 2/3 Cup Mushrooms, chopped
• 2/3 Cup Feta Cheese, crumbled
• 1 tsp Dried Thyme
• 3/4 tsp Salt
• 1/2 tsp Black Pepper

Method

1. Preheat oven to 400 degrees. Spray 12 cup muffin tin with baking spray.
2. Saute vegetables in a little oil until just soft. Beat eggs in a large bowl, then stir in quinoa, veggies, and all remaining ingredients. Divide evenly among prepared muffin cups.
3. Bake until edges brown and tops are firm to the touch, 20 to 30 minutes.

Roasted Indian Cauliflower

Ingredients

• 2 Tbs Peanut Oil
• 2 tsp Sugar
• 2 tsp Yellow or Black Mustard Seeds
• 2 tsp Fresh Ginger, grated
• 1 1/2 tsp Turmeric
• 1 1/2 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Salt
• 1/4 tsp Crushed Red Pepper Flakes
• 1 Medium Head Cauliflower, cut into florets
• 2 Small Bunches Baby Carrots
• 2 Tbs Fresh Cilantro
• Lime Wedges

Method

1. Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper.
2. In a bowl combine the first nine ingredients (through crushed red pepper). Add cauliflower and carrots; toss to coat. Spread in prepared baking sheet.
3. Roast about 30 minutes or until vegetables are tender and beginning to brown on edges, stirring twice. Sprinkle with cilantro and serve with lime wedges.

Roasted Radishes with Chive Vinaigrette

Ingredients

• 1 1/2 lbs Radishes, trimmed and halved
• 3 Tbs Olive Oil
• 2 Tbs White Wine Vinegar
• 1 Tbs Fresh Chives
• 1/2 tsp Dijon Mustard
• 1/4 tsp Black Pepper
• 1/8 tsp Salt

Method

1. Preheat oven to 425 degrees. In a bowl toss radishes with 1 Tbs oil. Place in a 15x10 baking dish. Roast, uncovered, 30-35 minutes or until tender and lightly browned, stirring once.
2. Combine remaining 2 Tbs oil and the remaining ingredients. Whisk until well combined. Drizzle vinaigrette over radishes; toss to coat.

Roasted Ratatouille

Ingredients

• 2 Small Onions, cut into half moons
• 2 Red Bell Peppers, cut into 1/4" strips
• 1 Medium Eggplant, cut into bite sized chunks
• 2 Medium Zucchini, cut into 1/4" rounds
• 15 Whole Garlic Cloves
• 1/2 Cup Olive Oil
• 1 tsp Rosemary
• Salt
• 4 Medium Ripe Tomoatoes, cut into 1/2" chunks
• 1/4 Cup Basil, thinly sliced

Method

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1 ½ tsp of salt. Spread the vegetables evenly over both sheets. Don’t spread the vegetables too thin.
3. Roast, stirring the vegetables a few times and swapping positions at least once, until the vegetables are slightly collapsed, starting to brown, and very tender, about 45 minutes. If they look too dry drizzle more olive oil over the top.
4. Divide tomatoes between the two pans and continue to roast until tomatoes soften and shrink and the other vegetables are well browned, 30 to 50 minutes.
5. Scrape the vegetables and any juices into a serving bowl. Toss with basil and serve warm.

Roasted Tomato Soup

Ingredients

• 3 lbs Fresh Tomatoes, quartered
• 2 Medium Shallots, peeled and quartered
• 3 Cloves Garlic, peeled and crushed
• 1 Tbs Fresh Oregano
• 2 Tbs Olive Oil, divided
• 1 tsp Salt, divided
• 1/2 tsp Pepper
• 1 Leek, thinly sliced into half moons
• 2 Cups Vegetable Broth
• 1 Parmiaggiano-Reggiano Cheese Rind
• 2 oz Fresh Basil

Method

1. Preheat oven to 375 degrees. Combine tomatoes, shallots, garlic, oregano, 1 ½ tsp oil, ½ tsp salt, and pepper. Toss to coat. Arrange tomato mixture on a baking sheet line with parchment paper. Bake for 1 hour or until slightly caramelized.
2. Heat a dutch oven over medium heat. Add 1 ½ tsp oil to pan; swirl to coat. Add leek; cover, reduce heat to low, and cook 8 minutes.
3. Add tomato mixture and any accumulated liquid to pan; cook 2 minutes. Add broth, rind, basil, and remaining salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced.
4. Remove and discard rind and stems. Place soup in blender; blend until smooth. Or use an immersion blender to puree soup.

Romano and Black Pepper Polenta with Mushroom Marsala

Ingredients

• 5 Tbs Olive Oil
• 6 Large Portobello Mushroom Caps, thinly sliced
• 2 oz Dried Porcini Mushrooms
• 6 Cups Vegetable Broth
• 2 Cups Instant or Quick Cooking Polenta
• 1 Cup Romaon Cheese
• 1 tsp Coarsely Ground Black Pepper, plus more for seasoning
• 1/2 Cup Marsala Wine
• Salt
• Chopped Parsley

Method

1. In a large skillet, heat the olive oil over medium heat. Add the portobellos and cook until tender, about 12 minutes. Set the skillet aside.
2. In a saucepan, simmer the dried porcinis in vegetable broth until softened, about 10 minutes. Using a slotted spoon, transfer the porcinis to a cutting board. Chop and set aside.
3. Pour the broth into a bowl, discarding any grit at the bottom of the pan; wipe out the pan. Return the broth to the saucepan, add the polenta and stir until thick, about 2 minutes. Stir in the cheese and pepper. Keep warm.
4. Add the marsala to the skillet with the portobellos; season with salt and pepper. Stir in the reserved chopped porcinis. Ladle the polenta into bowls. Top with mushrooms and parsley.

Smokey Grilled Eggplant

Ingredients

• 2 Medium Eggplants
• 4 Cloves Garlic, minced
• 1/4 Cup Tahini
• Juice of One Lemon
• 1 Handful Parsley
• 1/2 tsp Ground Cumin
• Salt and Pepper
• 1/2 Cup Olive Oil
• 1 Handful Mint
• 2 Tbs Pistachios, chopped
• Pita Bread

Method

1. Pierce eggplant then grill them for 10 minutes, turning often, until the skins are wrinkled and black. Let cool.
2. Split open and scoop the flesh getting rid of the skins and seeds.
3. In a food processor, combine garlic, tahini, lemon juice, and parsley; puree until smooth.
4. Add eggplant and season with cumin, salt, and pepper. Pulse several times for a coarse puree. Pour in oil and pulse to blend.
5. Garnish with mint and pistachios. Drizzle with olive oil and serve with pita.

Spanakopita Loaded Potatoes

Ingredients

• 4 Medium Russet Potatoes
• 1 Tbs Olive Oil
• 1 Cup Onion, diced
• 1 lb Fresh Spinach, chopped
• 5 Cloves Garlic, minced
• 1 tsp Dried Oregano
• 1/3 Cup Cream Cheese
• 3/4 tsp Black Pepper
• 1/4 tsp Salt
• 1 Cup Crumbled Feta Cheese, divided

Method

1. Preheat oven to 400 degrees. Pierce potatoes in several places with a fork. Bake directly on rack until tender, 50 to 60 minutes. Let stand until cool enough to handle.
2. Meanwhile, heat oil in large pot over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 4 minutes. Add spinach, garlic, and oregano; cook stirring until hot, about 4 minutes. Remove from heat.
3. Reduce oven temperature to 375 degrees. Cut the potatoes in half and scoop out the insides into a bowl. Place the skins in a 9x13 baking pan.
4. Add cream cheese, pepper, and salt to the bowl. Beat with a mixer or mash until smooth. Stir in spinach mixture and ½ cup feta.
5. Stuff potato skins with ¾ cup of the filling. Top each with 1 Tbs of the remaining feta. Bake until filling is steaming and feta is browned, 25 to 30 minutes.

Good recipe. I added some mushrooms for extra protein, but it would be good as a light lunch as well.

Spinach Dip Stuffed Mushrooms

Ingredients

• 16 Large Fresh Mushrooms
• 1 Tbs Olive Oil
• 2 Cups Fresh Baby Spinach, coarsely chopped
• 2 Cloves Garlic, minced
• 1/2 Cup Sour Cream
• 3 oz Cream Cheese
• 1/3 Cup Mozarella Cheese, shredded
• 3 Tbs Parmesan Cheese, grated
• 1/4 tsp Salt
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Black Pepper

Method

1. Preheat oven to 400 degrees.
2. Remove stems from mushrooms and set caps aside. Chop stems.
3. In a small skillet, heat oil over medium heat. Add mushroom stems and spinach, saute until wilted. Add garlic; cook 1 minute longer.
4. Combine spinach mixture with remaining ingredients. Spoon into mushroom caps.
5. Place in 15x10 baking sheet coated with cooking spray. Bake, uncovered, until mushrooms are tender; 12-15 minutes. Serve warm.

Spinach and Ricotta Dumplings

Ingredients

• 1 10 oz Package Frozen Spinach, thawed
• 15 oz plus 5 Tbs Flour
• 1 1/2 Cups Ricotta Cheese
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Ground Nutmeg
• 2 1/4 oz Parmesan Cheese
• 2 Large Egg Yolks
• 1 Large Egg
• Marinara Sauce

Method

1. Squeeze spinach in a clean kitchen towel to remove all liquid.
2. Weigh or spoon 1.5 oz flour into dry measuring cup. Combine flour, spinach, ricotta, and next 6 ingredients (through 1 egg) in a bowl. Stir gently just until combined.
3. Sprinkle a little flour on a baking sheet. Drop ricotta mixture by tablespoon-fulls onto floured pan to make about 36 dumplings. Sprinkle dumplings with remaining flour, and very gently shape each into a ball; lightly coat in flour.
4. Heat up marinara sauce.
5. Bring a large pot of water to boil. Reduce heat to medium-low. Add 9 dumplings to water; cook 5 to 6 minutes (do not boil). Remove dumplings from pan with a slotted spoon, and place in marinara sauce; keep warm. Repeat with remaining dumplings.

This recipe was good and filling, but it makes a lot. Will definitely have leftovers. I just used 2 whole eggs and the dumplings stayed together just fine.

Spring Pea Pesto with Penne

Ingredients

• Salt
• Whole Wheat Penne
• 10 oz Frozen Peas
• 1 Cup Packed Basil
• 1/2 Cup Parmesan Cheese
• 1/2 Cup Olive Oil
• 1/4 Cup Pine Nuts, Pecans, or Walnuts
• 1 tsp Lemon Zest, grated
• Ground Black Pepper

Method

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the cooking water.
2. In a fool processor, puree half the peas with the basil, cheese, olive oil, nuts, and lemon zest until coarsely chopped. Season with salt and pepper if needed.
3. In a large serving dish, pour 2/3 cup reserved pasta water over the remaining peas, then stir in the pea pesto.
4. Add the pasta and toss to combine.

Summer Squash and Pepper Gratin

• 2 Tbs Olive Oil
• 1 Cup Onion, thinly sliced
• 1 Cup Orange Bell Pepper, thinly sliced
• 1 Large Clove Garlic, minced
• 1/4 Cup Dry White Wine
• 3/8 tsp Salt
• 3/8 tsp Pepper
• 1 1/2 Cups Zucchini, sliced
• 1 1/2 Cups Yellow Squash, sliced
• 2 1/2 oz Whole Wheat Bread
• 1 Tbs Fresh Oregano
• 1 oz Parmesan Cheese, grated
• 1 tsp Sherry Vinegar

Method

1. Preheat oven to 450 degrees.
2. Heat a skillet over medium high heat. Add 1 Tbs oil; swirl to coat pan. Add onion, bell pepper, and garlic to pan; saute 4 minutes.
3. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow broiler-safe dish.
4. Arrange zucchini and yellow squash slices in a single layer over onion mixture.
5. Place bread in a mini food processor; pulse until coarsely ground.
6. Combine remaining 1 Tbs oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture.
7. Bake at 450 degrees for 8 minutes. Preheat broiler to high (do not remove pan from oven). Broil 2 minutes or until browned. Drizzle with vinegar.

Sweet Potato Burrito Bowls

Ingredients

• 1 1/2 Cups Vegetable Stock
• 2/3 Cup Uncooked Brown Rice
• 1/4 Cup Fresh Cilantro
• 2 Tbs Green Onion, sliced
• 3 Cups Sweet Potatoes, peeled and cut into 3/4" pieces
• 1 Cup Red Pepper, coarsely chopped
• 1 Tbs Olive Oil
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1/4 tsp Salt
• 1 15 oz Can Pinto Beans, rinsed and drained
• 1/4 Cup Salsa
• 1/4 Sour Cream
• Avocado, Queso Fresco (or any other type of cheese), Toasted Pumpkin Seeds, Lime Wedges

Method

1. Preheat oven to 425 degrees.
2. In a medium saucepan bring stock to boiling. Stir in rice. Return to boiling, reduce heat, simmer covered for 45 minutes or until rice is tender. Remove from heat and fluff with a fork. Stir in cilantro and green onions.
3. Line a baking pan with parchment paper or silicone mat. In prepared pan combine sweet potatoes, red pepper, olive oil, spices, and salt; toss to coat. Roast for 30 minutes until potatoes are light brown and tender.
4. In a bowl, stir together the beans and salsa. Divide rice among serving bowls. Top with sweet potato and bean mixtures. Drizzle with sour cream. Finish with avocado, cheese, pumpkin seeds, and lime wedges.

Sweet Potato Tacos

Ingredients

Filling

• 1 Large Sweet Potato, orange or purple, cut into bite-sized pieces
• Salt and Pepper
• 1 tsp Smoked Paprika
• 2 Poblano Peppers
• 1 Can Black Beans
• Salt, Pepper, Cumin, Chipotle Chili Powder, Garlic Powder, and Coriander to taste
• 1/4 Cup Vegetable Broth

Corn Salsa

• 1 Cup Corn Kernels, fresh or frozen
• Salt and Pepper to taste
• 1 tsp Smoked Paprika
• 1/4 Cup Red Onion, chopped
• 1/4 Cup Red Bell Pepper, chopped
• 1 Large Scallion, sliced
• Splash Olive Oil and Red Wine Vinegar
• Fresh Cilantro
• Lime Juice

Chipotle Crema

• 1/2 Cup Sour Cream
• 1/4 Can Chipotle in Adobo, chopped with sauce
• Salt and Pepper
• Lime Juice


• Corn and Wheat Tortillas
• Cilantro
• Cotija Cheese (Pepperjack works as well)
• Avocado, sliced

Method

1. Preheat oven to 400 degrees.
2. Place sweet potatoes on small baking sheet and toss with olive oil, salt, pepper, and smoked paprika.
3. Place poblanos on a separate baking sheet. Roast potatoes and peppers at the same time for 35 minutes turning the peppers in the middle of cook, until potatoes are tender and a bit crisp, and pepper is charred.
4. Place pepper in a bowl, cover, and let cool. Turn off the oven and leave the potatoes in there to keep warm. When pepper is cooled enough, remove skin and seeds. Chop into small pieces.
5. While potatoes and peppers are roasting, saute corn over medium heat and season with salt, pepper, and smoked paprika for 5 minutes.
6. Combine onion, bell pepper, corn, scallion, salt, pepper, olive oil, and vinegar in a small bowl. Stir together and place in refrigerator so flavors can meld. Before serving, add cilantro and lemon or lime juice and stir to combine.
7. Warm black beans in a small pot or skillet over medium heat. I used the same skillet as the corn and saved to flavor of smoked paprika Sprinkle with spices and cook to toast spices.
8. Add vegetable broth half way up the beans, cook until most of the broth is evaporated. Turn off heat and set aside until ready to assemble tacos.
9. Combine sour cream, chipotle in adobo, salt, and pepper, and lemon or lime juice in a small bowl. Stir to combine well, set aside.
10. Warm tortillas on grill or griddle.
11. To serve tacos, smear a little crema on the bottom of each tortilla, top with potato, poblano, and black bean filling. Top with corn salsa and garnish with avocado, cheese, and more cilantro if desired.

This is a really good recipt for Taco Tuesdays!

Szechuan Eggplant

Ingredients

• 5 Japanese Eggplants
• 3 Tbs Peanut Oil
• 1 Tbs Sesame Oil
• Salt and Pepper
• 2 Green Onions
• 1" Piec of Ginger, minced
• 3 Cloves Garlic, minced
• 1 Hot Red Chile
• 3/4 Cup Vegetable Broth
• 3 Tbs Soy Sauce
• 1 Tbs Rice Vinegar
• 1 Tbs Light Brown Sugar
• 1 Tbs Cornstarch
• 1 Tbs Sesame Seeds
• Fresh Basil
• Fresh Cilantro

Method

1. Cut eggplant lengthwise then slice into wedges.
2. Heat a wok over medium high heat and add peanut and sesame oil. When smoke appears, add layer of eggplant and stir fry until seared and sticky, about 3 minutes. Season with salt and pepper.
3. Remove to a platter and cook remaining eggplant same way.
4. When all eggplant is removed, add onion, ginger, garlic, and chile and stir fry until it is fragrant. Add broth and boil.
5. In a small bowl, combine soy sauce, vinegar, sugar, and cornstarch until everything is dissolved. Pour mixture into the wok and cook 1 minute until thickened.
6. Return eggplant and toss until sauce is absorbed. Garnish with sesame seeds, basil, and cilantro. Serve hot.

Tandoori Eggplant Kebabs

Ingredients

• 1/2 Cup Packed Cilantro Leaves
• 2 Tbs Fresh Ginger, minced
• 3 Cloves Garlic, minced
• 1 Tbs Lime Juice
• 2 tsp Ground Cumin
• 1/2 tsp Coarse Salt
• 1/4 tsp Cayenne
• 1 Cup Plain Yogurt
• 1/2 Medium Eggplant, cut into rounds then quartered
• 2 Small Yellow Peppers, cut into 8 chunks each
• 1/2 Medium Red Onion, cut into 16 wedges
• 2 Medium Zucchini, cut into 1/2" rounds
• 4 8" Whole Wheat Pita Rounds
• 1/2 Cup Mango Chutney

Method

1. Puree cilantro, ginger, garlic, lime juice, cumin, salt, and cayenne in a food processor. Add yogurt, and process to blend. Transfer to a large bowl, and add eggplant, peppers, onion, and zucchini; toss to coat. Let sit for 30 minutes at room temperature.
2. Thread eggplant, pepper, onion, and zucchini onto skewer. Repeat process until all vegetables are used.
3. Oil a grill, and heat to medium low. Place kebabs on grill, cover, and cook 18 minutes, turning skewers 2-3 times, or until eggplant is tender. Transfer to a platter, cover with foil to keep warm.
4. Warm pitas on grill 30 seconds per side. Slide vegetables onto pita. Use chutney as a dip or a topper.

Thai Style Pumpkin Soup

Ingredients

• 1 Can Pumpkin Puree
• 14 oz Vegetable Broth
• 1 1/2 Cups Mango or Apricot Nectar
• 1 Tbs Fresh Ginger, grated
• 2 Cloves Garlic, minced
• 5 oz Unsweeetened Coconut Milk
• 1/4 Cup Creamy Peanut Butter
• 2 Tbs Rice Vinegar
• Hot Pepper Sauce or Red Pepper Flakes
• 1/4 Cup Cilantro
• Sour Cream or Plain Yogurt
• Dried Thai Chile Peppers, optional

Method

1. In a large saucepan, combine pumpkin, broth, nectar, ginger and garlic. Bring to boiling; reduce heat and simmer, uncovered for 30 minutes stirring occasionally.
2. Whisk in coconut milk, peanut butter, vinegar, and hot sauce until smooth. Stir in cilantro. Ladle soup into bowls. If desired, top with sour cream and/or garnish with Thai chile peppers.

Tikka Masala

Ingredients

• 3 Tbs Garam Masala
• 1 tsp Ground Turmeric
• 3/4 tsp Salt
• 1/4 tsp Crushed Red Pepper Flakes
• 2 14 oz Packages Firm Tofu
• 1 Tbs plus 2 tsp Canola Oil, divided
• 1 Large Onion, halved and sliced
• 1 Large Red Pepper, quartered and sliced
• 1 Tbs Ginger, grated
• 2 Cloves Garlic, minced
• 1 Tbs Flour
• 1 28 oz Can Diced Tomatoes
• 1/3 Cup Half and Half

Method

1. Combine garam masala, turmeric, salt, and crushed red pepper in a small bowl. Cut tofu into 1” cubes and blot dry with paper towels. Toss the tofu in a medium bowl with 1 Tbs spice mixture.
2. Heat 1 Tbs oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8-10 minutes. Transfer to a plate.
3. Add the remaining 2 tsp oil, onion, bell pepper, ginger, and garlic and cook, stirring often, until starting to brown, 5-7 minutes. Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer, and cook stirring often until vegetables are tender, 3-5 minutes.
4. Return tofu to the pan; cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in half and half.

Twice Baked Red Potatoes

Ingredients

• 6 Large Red Potatoes
• 1/2 Cup Milk
• 1/2 Cup Plain Yogurt
• 3 Tbs Butter, softened
• 1 1/2 tsp Dried Parsley
• 1 1/2 tsp Garlic Herb Blend
• 1 tsp Salt
• 1/4 tsp Pepper
• 1 Cup Monterey Jack Cheese, shredded

Method

1. Preheat oven to 350 degrees.
2. Scrub potatoes; pierce several times with a fork. Bake until just tender, 20-30 minutes.
3. When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4” thick shells.
4. Mash pulp with all ingredients except cheese. Spoon into potato shells and top with cheese.

Twice Baked Sweet Potatoes

Ingredients

• 3 Medium Sweet Potatoes, scrubbed
• 1 tsp Olive Oil
• 2 Shallots, finely chopped
• 1/2 Cup Ricotta Cheese
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Ground Ginger
• 1 Tbs Brown Sugar
• 1/4 Cup Parmesan Cheese, grated

Method

1. Preheat oven to 400 degrees.
2. Pierce potatoes with a fork and bake on a baking sheet until soft, about 1 hour. Let potatoes cool until they can be handled, about 20 minutes.
3. Meanwhile, heat oil in a small skillet over medium heat. Cook shallots, stirring, until softened and beginning to brown, about 10 minutes.
4. Reduce oven temperature to 350 degrees. Grease a large baking sheet.
5. Cut potatoes in half lengthwise and scoop pulp into a bowl, leaving a thin shell. Set shells aside.
6. Mash pulp with a potato masher until smooth. Add ricotta, salt, pepper, ginger, and sugar, mashing until smooth. Stir in shallots and Parmesan cheese.
7. Spoon mixture into potato skins. Put potatoes on prepared baking sheet. Bake until heated through, about 30 minutes.

10 minutes seems a little long to cook the shallots. Probably want to keep a close eye on them.

Vegetable Dal

Ingredients

• 2 Tbs Canola Oil
• 1 tsp Brown Mustard Seeds
• 1 tsp Cumin Seeds
• 12 Fresh Curry Leaves or 1 Bay Leaf
• 1 Medium Onion, finely chopped
• 1 Serrano Chile, finely diced
• 3 Tbs Fresh Ginger, finely chopped
• 4 Cloves Garlic, finely chopped
• 4 1/2 Cups Water
• 1 1/2 Cups Red Lentils, rinsed
• 1 14 oz Can Coconut Milk
• 1 1/2 tsp Salt
• 1 tsp Ground Turmeric
• 2 1/2 Cups Butternut Squash, peeled and cubed
• 2 Cups Cauliflower Florets
• 1 Large Yukon Gold Potato, cut into 1/2" chunks
• 1 tsp Garam Masala
• 2 Tbs Lime Juice

Method

1. Heat oil over medium heat in a large pot. Add mustard seeds, cumin seeds, and curry leaves and cook until seeds begin to pop, about 20 seconds.
2. Add onion, chile, ginger, and garlic, and cook stirring occasionally, until the onion is starting to brown, about 5 minutes.
3. Add bay leaf, water, lentils, coconut milk, salt, and turmeric to the pot. Bring to boil, stirring frequently to make the lentils don’t stick to the bottom.
4. Add squash, cauliflower, and potato; return to a boil. Reduce heat to a simmer and cook, uncovered, stirring occasionally until the vegetables are just tender when pierced with a fork, 20-25 minutes.
5. Remove from heat, stir in garam masala and lime juice.

Veggie Tlayudas

Ingredients

• 1 Cup Hulled Pumpkin Seeds
• 2 Tbs Olive Oil
• 1 tsp Ground Cumin
• 1 Clove Garlic, minced
• 1/8 tsp Salt
• 1/8 tsp Black Pepper
• 1 Cup Cabbage, thinly sliced
• 1/4 Cup Fresh Cilantro, chopped
• 2 Tbs Lime Juice
• 6 Corn Tortillas
• 1 1/2 Cups Refried Black Beans
• 4 oz Mozarella Cheese, shredded
• Cooking Spray
• 1 Cup Tomatoes, sliced
• 1 Large Avocado, thinly sliced

Method

1. Preheat grill to low.
2. Heat a small skillet over low heat. Add seeds to pan; toast seeds 3 minutes or until lightly brown, stirring frequently. Place in a mini food processor or spice grinder; process until a coarse paste forms.
3. Heat a medium skillet over medium heat. Add oil; swirl to coat. Add ground pumpkin seeds, cumin, and garlic; cook 3 minutes or until fragrant. Stir in salt and pepper.
4. Combine cabbage, cilantro, and juice in a medium bowl; toss well.
5. Arrange tortillas in a single layer on a foil lined baking sheet. Place pay on grill; grill until tortillas start to crisp, about 3 minutes.
6. Divide pumpkin seed paste evenly among tortillas, spreading to an even layer. Spoon about ¼ refried beans over each tortilla. Top each tortilla with about 2 ½ Tbs cheese.
7. Place tortillas on grill rack coated with cooking spray; grill 5 minutes or until cheese melts and edges of tortillas become crisp and browned. Top with cabbage slaw, tomato, and avocado slices.

Vishyssoise

Ingredients

• 4 Medium Leeks, trimmed, washed, and cut into 1/8" pieces
• 2 Large Yukon Gold Potatoes, peeled and sliced
• 2 Cups Milk
• Salt
• 1 Cup Heavy Cream
• 1 Tbs Fresh Chives, thinly sliced

Method

1. Combine the leeks, potatoes, milk, and 2 cups water in a 4 quart pot. Bring to simmer over medium heat. Add ½ tsp salt, reduce the heat to medium low, and simmer until potatoes are very tender, about 20 minutes. Remove from the heat, stir in the cream and let cool briefly.
2. Puree the soup. Strain the soup through a fine sieve. Let cool to room temperature, stirring occasionally and then refrigerate until thoroughly chilled.
3. Before serving, thin out the soup with water if necessary. Season with salt. Serve cold and garnish with chives.

Vietnamese Rice Noodle Salad

Ingredients

• 1/2 Cup Fresh Lime Juice
• 1/4 Cup Cilantro, thinly sliced
• 2 Tbs Fish Sauce
• 2 Tbs Sugar
• 1 Tbs Ginger, minced
• 3 Cloves Garlic, minced
• 1 Thai Bird Chile, seeded and minced
• Salt
• 8 oz Dried Rice Noodles
• 8 Cups Romaine Lettuce, thinly sliced
• 1 Large Carrot, shaved into ribbons
• 1 Large Cucumber, cut into 1/2" dice
• 5 Medium Radishes, thinly sliced
• 1 Cup Fresh Mint Leaves
• 1/2 Cup Salted Peanuts, coarsely chopped

Method

1. In a small bowl, combine the lime juice, cilantro, fish sauce, sugar, ginger, garlic, and chile. Let stand at least 10 minutes.
2. Meanwhile, bring a large pot of water to a boil. Add the rice noodles and stir immediately. Cook, stirring frequently, until just tender, about 4 minutes. Drain and rinse the noodles with cold water until cool to the touch.
3. Meanwhile, bring a large pot of water to a boil. Add the rice noodles and stir immediately. Cook, stirring frequently, until just tender, about 4 minutes. Drain and rinse the noodles with cold water until cool to the touch.
4. In a large salad bowl, combine the noodles with the lettuce, carrot, cucumber, radishes, and mint leaves. Toss the salad with the dressing and garnish with peanuts.

White Bean Burgers

Ingredients

• 1/4 Cup Basil Leaves
• 1 Large Clove Garlic
• 1 oz Parmesan Cheese, grated
• 1 15 oz Can Navy Beans, drained and rinsed
• 1/2 Cup Panko
• 1 Large Egg
• Salt
• 2 Tbs Olive Oil

Method

1. In a food processor, pulse the ¼ cup of basil and garlic until finely chopped. Add the parmigiano, ½ cup of beans, ¼ cup panko, the egg, and ½ tsp salt and process until smooth.
2. Put the remaining beans in a large bowl and coarsely mash with a fork. Add the pureed bean mixture and mix well.
3. Spread the remaining ¼ cup of panko on a plate. With wet hands, form the bean mixture into four 3/4-inch thick patties. Coat each patty with panko, transfer to a plate, cover, and refrigerate for 10 minutes.
4. Heat a heavy 12” skillet on high heat until very hot. Add the oil and swirl to coat the bottom. Cook burgers, flipping once, until browned 5 to 8 minutes. Serve as desired.

Apple Ginger Spice Cookies

Ingredients

• 2 1/2 Cups All Purpose Flour
• 1 1/2 tsp Baking Powder
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/4 tsp Salt
• 1/2 Cup Canola Oil
• 1/4 Cup Unsweetened Applesauce
• 1/4 Cup Molasses
• 3/4 Cup Sugar plus 1/2 Cup for rolling cookies
• 1 Large Apple, peeled and finely diced

Method

1. Preheat oven to 325 degrees. Line baking sheets with silicone mats.
2. Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in a large bowl.
3. Whisk together oil, applesauce, and molasses in a separate bowl. Whisk in ¾ cup sugar. Stir in flour mixture with a spatula. Fold in diced apple.
4. Place remaining ½ cup sugar in a bowl. Roll ¼ cup dough into a ball, then roll the ball in sugar. Repeat with remaining dough. Place balls on prepared sheets.
5. Bake for 20-25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to a wire rack to cool.

Banana Oat Breakfast Cookies

Ingredients

• 1/2 Cup Mashed Banana
• 1/2 Cup Chunky Peanut Butter
• 1/2 Cup Honey
• 2 Tbs Almond Milk
• 1 tsp Vanilla
• 1 Cup Quick Cooking Rolled Oats
• 1/2 Cup Whole Wheat Flour
• 2 tsp Ground Cinnamon
• 1/4 tsp Baking Soda
• 1 Cup Dried Fruit

Method

1. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper; set aside.
2. In a large bowl combine banana, peanut butter, honey, milk, and vanilla.
3. In a small bowl stir together oats, flour, cinnamon, and baking soda.
4. Stir oat mixture into banana mixture until combined. Stir in dried fruit.
5. Using a ¼ cup measure, drop dough in mounds 3” apart onto prepared baking sheet. Pat down mounds into disks. Bake for 14 to 16 minutes or until cookies are brown.
6. Transfer to a wire rack and cool.

Beer Pretzels

Ingredients

• 1 Bottle Amber Beer
• 1 pkg Active Dry Yeast (1/4 oz)
• 2 Tbs Butter, melted
• 2 Tbs Sugar
• 1 1/2 tsp Salt
• 4 to 4 1/2 Cups All Purpose Flour
• 10 Cups Water
• 2/3 Cup Baking Soda
• 1 Egg Yolk
• 1 Tbs Water
• Coarse Salt

Method

1. In a small saucepan, heat beer to 110-115 degrees; remove from heat. Stir in yeast until dissolved.
2. In a large bowl, combine butter, sugar, 1 ½ tsp salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3. Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
4. Preheat oven to 425 degrees.
5. Punch down dough. Turn onto lightly floured surface, divide and shape dough into eight balls; roll each into 24” rope. Curve ends of rope to form a circle; twist end once and lay over opposite side of circle, pinching ends to seal.
6. In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels.
7. Place pretzels 2” apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.

*To make pretzel rolls: divide and shape into eight balls. Roll each into a 14” rope. Starting at one end of the rope, loosely wrap dough around itself to form a coil. Tuck end under, pinch to seal. Boil, top, and bake as directed.

Bluebrry Muffins

Ingredients

Streusel

• 1/3 Cup Old Fashioned Rolled Oats
• 1/4 Cup Brown Sugar
• 1 Tbs Whole Wheat Flour
• 1/8 tsp Cinnamon
• 3 Tbs Butter, melted, divided

Muffins

• 2 Cups Whole Wheat Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp Baking Soda
• 1 Cup Sour Cream
• 2/3 Cup Sugar
• 1/4 Cup Canola Oil
• 1 tsp Vanilla
• 1 Large Egg
• 1 1/2 Cups Fresh Blueberries

Method

1. Preheat oven to 425 degrees. Place muffin liners in muffin tin.
2. Combine oats, brown, sugar, 1 Tbs flour, and cinnamon in a bowl. Drizzle with 1 Tbs melted butter; toss with a fork.
3. Combine flour, baking powder, salt, and baking soda in a bowl, stirring well with a whisk.
4. Place remaining butter, sour cream, sugar, oil, vanilla, and egg in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until combined. Fold in blueberries.
5. Divide batter evenly among prepared muffin cups. Sprinkle evenly with topping.
6. Bake at 425 for 5 minutes. Reduce oven temperature to 375 degrees; bake an additional 13 minutes or until wooden toothpick inserted in center of muffin comes out clean.
7. Cool muffins in pan, remove and continue to cool completely on wire rack.

Blueberry Scones

Ingredients

• 3 Cups All Purpose Flour
• 1 Tbs Sugar
• 1 Tbs Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• 12 oz Butter, cold and cut into small pieces
• 1 Tbs Lemon Zest
• 1 Cup Fresh Blueberries, rinsed and dried
• 1 Large Egg
• 1 1/4 Cups Buttermilk
• 3 Tbs Sugar

Method

1. In a large bowl, stir flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, pastry blender, or your fingers until the mixture looks like cornmeal.
2. Preheat the oven to 375 degrees.
3. In a bowl, combine the scone dough with the zest and the blueberries.
4. Break the egg into the buttermilk and stir with a fork; add the sugar and stir briefly to combine.
5. Make a well in the dry mix and pour in the wet ingredients. With as few strokes as possible, stir until the mixture is just combined. It should be loose, but if it doesn’t hold together at all, add more buttermilk 1 Tbs at a time.
6. Generously flour a counter and turn the dough out onto it; it will be shaggy and very soft. Scrape any bits in the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the shortest side toward you.
7. Using a bench knife, pastry scraper, or spatula to lift the ragged dough, fold the bottom third over the center third, and then the top third over the center, as if you’re folding a business letter. Pat down to shape another rectangle, turn it, so the short side is nearest you, and repeat the folding.
8. Divide the dough and shape each half into a round 3/4” thick. With a sharp knife, cut the rounds into six wedges each. Brush the tops with buttermilk and sprinkle with sugar. Bake on parchment paper lined baking sheet until golden brown, about 25 to 30 minutes.

Breakfast Blueberry Oatmeal Cakes

Ingredients

• 2 1/2 Cups Old Fashioned Oats
• 1 1/2 Cups Low Fat Milk
• 1 Large Egg, lightly beaten
• 1/3 Cup Pure Maple Syrup
• 2 Tbs Canola Oil
• 1 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 Cup Blueberries, fresh or frozen

Method

1. Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours.
2. Preheat oven to 375 degrees. Coat 12 cup muffin tin with cooking spray.
3. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder, and salt into soaked oats until well combined. Divide mixture among muffin cups.
4. Top each with 1 Tbs blueberries.
5. Bake oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in pan for 10 minutes. Loosen and remove with a paring knife. Serve warm.

Brioche

Ingredients

• 1/2 Tbs Active Dry Yeast
• 2 Tbs Sugar
• 1/4 Cup Warm Water, 110 degrees
• 3 Large Eggs, room temperature
• 1 tsp Kosher Salt
• 2 Cups plus 2 Tbs All Purpose Flour
• 1/2 Cup (1 stick) Unsalted Butter, softened and cut into tablespoons

Method

1. In the bowl of a stand mixer with the whisk attachment, dissolve the yeast and sugar in warm water. Stir to combine and allow to sit for 5 to 7 minutes. The mixture will bubble and smell like beer once the yeast as activated. Whisk in eggs until thoroughly combined.
2. Attach dough hook to stand mixer. Add salt and 2 cups of flour. Start the mixer on low speed until the dough begins to come together, about 2 minutes.
3. The dough should look like a shaggy mess. Increase speed to medium and add the softened butter one tablespoon at a time. The mixture will be very sticky. Add the remaining 2 tablespoons of flour. Continue mixing for another 3 minutes until the dough is shiny and smooth and comes away from the sides of the bowl.
4. Stop the mixer and cover the bowl with plastic wrap or a kitchen towel. Allow the dough to sit for 15 minutes. Mix on medium speed for another 5 minutes. At this point, the dough will still by quite sticky. Use a spatula or dough scraper to remove the sticky dough from the mixing bowl. Transfer the dough to a well-greased large bowl. Cover with plastic wrap or a kitchen towel. Allow the dough to rise at room temperature for one hour.
5. Punch down the dough. Fold the dough into thirds like a business letter. Place the dough back into the greased bowl. Cover with plastic wrap and allow to chill in the fridge overnight for at least 6 hours, and up to 12 hours.
6. Grease a 9x5-inch loaf pan. Punch down the chilled dough. Divide into 5 equal portions. Working with one portion at a time, roll the dough into a 5-inch square. Using the heels of your palms, gently flatten and stretch the dough to the desired size. Roll the dough into a log and place it seam-side-down in the loaf pan. Repeat with the remaining portions of dough.
7. Loosely cover the dough in the pan with plastic wrap or a kitchen towel and allow the dough to rest at room temperature. Leave the dough undisturbed until the dough reaches the top of the loaf pan. This will take anywhere from 90 minutes to 2 hours.
8. Preheat the oven to 350 degrees F.
9. Bake the bread for 35 to 40 minutes, rotating midway through baking. The finished bread loaf should be golden brown on top and the internal temperature of the bread should register at least 200 degrees F on an instant-read kitchen thermometer. Allow the bread to cool in the pan for 10 minutes. Remove the bread from the pan and allow it to cool to room temperature on a wire rack.

Buttermilk Dinner Rolls

Ingredients

• 1 pkg Active Dry Yeast
• 1/4 Cup Warm Water (110 to 115 degrees
• 1 Cup plus 1 Tbs Warm Buttermilk (110 to 115 degrees), divided
• 1/2 Cup plus 1 tsp Softened Butter, divided
• 1 Large Egg
• 1/3 Cup Sugar
• 1 tsp Salt
• 4 Cups Bread Flour (I used AP Flour)

Method

1. Dissolve yeast in warm water until foamy.
2. In a large bowl, combine 1 cup buttermilk, ½ cup butter, egg, sugar, salt, and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, ¼ cup at a time, to form a soft dough.
3. Turn dough out on a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in warm place until doubled in size, about 1 hour.
4. Punch down dough. Turn onto a lightly floured surface, shape into 20 balls. Place in a greased 13x9 pan. Cover with a towel; let rise in a warm place until almost doubled, about 45 minutes.
5. Preheat oven to 350 degrees. Brush rolls lightly with the remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack. Serve warm.

These rolls are a delicious addition to any holiday meal.

Caramelized Onion and Goat Cheese Rolls

Ingredients

• 2 Tbs Olive Oil
• 5 Cups Red Onion, thinly sliced
• 2 Tbs Water
• 1 tsp Dried Thyme
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 lb Pizza Dough
• 4 oz Goat Cheese, crumbled

Method

1. Preheat oven to 425 degrees. Coat 12 cup muffin pan with cooking spray.
2. Heat 1 Tbs oil in a large skillet over medium high heat. Add onions, cover, and cook, stirring occasionally, for 10 minutes. Reduce heat to medium; add water, thyme, salt, and pepper and continue cooking until golden and tender, about 10 minutes, adding more water as needed.
3. Roll out dough on lightly floured surface into 9x13 rectangle. Brush with remaining oil.
4. Spread onions over the dough and scatter goat cheese on top. Roll into a log and cut into 12 slices; place in muffin pan.
5. Bake until golden brown, 15 to 20 minutes. Let cool for 5 minutes.

Cranberry Nut Bread

Ingredients

• 2 Cups Flour
• 3/4 Cups Sugar
• 3/4 tsp Salt
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 Cup Fresh or Frozen Cranberries, chopped
• 1/2 Cup Walnuts, chopped
• 1 Egg
• 2 Tbs Vegetable Oil
• 1 Tbs Orange Zest, finely grated
• 3/4 Cup Orange Juice

Method

1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with baking spray.
2. Stir together flour, sugar, salt, baking powder, and baking soda in a bowl. Add cranberries and walnuts and stir to coat.
3. Whisk together egg, oil, zest, and juice in another bowl. Add egg mixture to flour mixture, and stir until just blended. Pour into prepared pan.
4. Bake until toothpick inserted in center comes out clean, about 50 minutes. Cool in pan 10 minutes, remove from pan, and cool on wire rack about 2 hours.

Cranberry Orange Cookies

Ingredients

Dough:

• 2 Sticks Butter, softened
• 1 Cup Granulated Sugar
• 1/2 Cup Packed Brown Sugar
• 1 Egg
• 1 tsp Orange Zest, finely grated
• 2 Tbs Orange Juice
• 2 1/2 Cups Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 Cups Fresh or Frozen Cranberries
• 1/2 Cup Walnuts, chopped

Icing:

• 1/2 tsp Orange Zest, finely grated
• 3 Tbs Orange Juice
• 1 1/2 Cups Powdered Sugar

Method

1. Preheat oven to 375 degrees.
2. Beat together butter and sugars in a large bowl until smooth. Beat in egg until well blended. Stir in zest and juice.
3. Whisk together flour, baking soda, and salt in a separate bowl; then stir into orange mixture. Stir in cranberries and walnuts until evenly distributed.
4. Drop rounded tablespoons of dough at least 2 inches apart on ungreased cookie sheet. Bake until edges are golden, 12 to 14 minutes. Transfer cookies to wire rack to cook, about 15 minutes.
5. Stir together zest, juice, and powdered sugar in a small bowl until smooth. Brush or drizzle on cooled cookies. Let stand until set, about 3 to 4 minutes.

Cranberry Pecan Cinnamon Rolls

Ingredients

• 3 Tbs Butter, melted
• 1/4 Cup Packed Brown Sugar
• 1/4 Cup Brown Rice Syrup
• 1 Cup Fresh Cranberries, chopped
• 1/3 Cup Pecans, chopped
• 1 1/2 tsp Cinnamon, divided
• 1 Cup Whole Wheat Flour
• 1 Cup All Purpose Flour
• 2 Tbs Granulated Sugar
• 1 Tbs Baking Powder
• 1/2 tsp Salt
• 1/4 tsp Baking Soda
• 2 Tbs Cold Butter, cut into pieces
• 1 Cup Cold Buttermilk
• 2 Tbs Canola Oil

Method

1. Preheat oven to 375 degrees. Coat 12 cup muffin tin with cooking spray.
2. Combine melted butter, brown sugar, brown rice syrup, cranberries, pecans, and 1 tsp cinnamon in a small bowl. Divide among the muffin cups, spreading about 1 Tbs in the bottom of each.
3. Whisk whole wheat flour, all purpose flour, granulated sugar, baking powder, salt, baking soda, the remaining ½ tsp cinnamon in a large bowl. Add cold butter, cut into flour mixture with fingers until it resembles small peas.
4. Drizzle with buttermilk and oil; stir just until combined. Spoon batter on top of the cranberry mixture using about 2 Tbs for each cup.
5. Bake rolls until lightly brown around the edges, 18-20 minutes, then run a knife along edges to loosen rolls.
6. Place a large serving over the pan and invert the rolls onto it. Spoon any topping left in the pan onto rolls. Serve warm.

Cranberry Pistachio Biscotti

Ingredients

• 3/4 Cup Sugar
• 1/4 Cup Canola Oil
• 2 Eggs
• 2 tsp Vanilla
• 1 tsp Almond Extract
• 1 3/4 Cup All Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 2/3 Cup Pistachios, chopped
• 1/2 Cup Dried Cranberries

Method

1. In a bowl, beat sugar and oil until blended. Beat in eggs, then extracts.
2. Combine flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
3. Divide dough in half. With floured hands, shape each half into a 12x2 rectangle on a a parchment lined baking sheet. Bake at 350 degrees for 18-22 minutes or until set.
4. Place on wire rack. When cool enough to handle, transfer to a cutting board; cut with a serrated knife into 3/4” slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Empanada Dough

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1 1/3 Cups plus 4 tsp Whole Wheat Flour
• 1 tsp Salt
• 3/4 Cup White Wine
• 1/3 Cup plus 1 Tbs Olive Oil

Method

1. Combine flours and salt in a large bowl, stirring with a whisk. Make a well in center of flour mixture. Combine wine and oil in the well, stirring with a fork until moist.
2. When dough begins to form, use fingers to continue to mix until a ball forms. Turn dough and any remaining flour in bowl out onto a work surface; knead 2 minutes or until dough is smooth. Wrap dough tightly in plastic wrap, and let stand at room temperature for 1 hour.
3. Roll dough out to 1/8” thick on a very floured surface; cut as many 5” circles as possible using a round cutter or knife. Cover circles with a kitchen towel. Gather scraps, cover with plastic wrap, and let rest 20 minutes; repeat procedure with remaining dough for total of 15 circles. Stack circles between single layers of parchment paper. Use in 24 hours or freeze for up to a month.

Galette Pastry

Ingredients

• 3 Tbs Butter
• 1 Cup Whole Wheat Flour
• 1 Cup All Purpose Flour
• 1 Tbs Sugar
• 1/2 tsp Salt
• 2/3 Cup Cream Cheese
• 3 Tbs Canola Oil
• 2 Tbs Cold Milk

Method

1. Melt butter in a small saucepan over medium heat. When it starts bubbling, cook, stirring and watching carefully so it doesn’t burn, until golden brown, 2-6 minutes. Transfer to a metal bowl; refrigerate until solid again, 25-30 minutes.
2. Combine whole wheat flour, all purpose flour, salt, and sugar in a food processor. Pulse once or twice to mix.
3. Cut the butter and cream cheese into pieces; add and pulse until the mixture resembles coarse meal.
4. Add oil and pulse until it looks like wet sand. Add milk and pulse until small clumps form.
5. Transfer dough to a sheet of parchment paper and press into a ball, then press the ball into a disk about 8” wide. Wrap in the parchment and refrigerate for at least 1 hour and up to a day before rolling out.

Garden Zucchini Bread

Ingredients

• 3 Cups Flour
• 1 Tbs Baking Powder
• 1 tsp Salt
• 1/2 tsp Baking Soda
• 1 Cup Zucchini, shredded
• 1/2 Cup Tomatoes, seeded and diced
• 1/2 Cup Scallions, chopped
• 1/2 Cup Basil, minced
• 1/2 Cup Parmesan, Asiago, or Cheddar Cheese, shredded
• 1 Cup Buttermilk
• 2 Eggs
• 3 Tbs Vegetable Oil
• 1 Tbs Red or White Wine Vinegar
• 3 Thin Slices Tomato

Method

1. Preheat oven to 325 degrees. Coat a 9x5 loaf pan with nonstick cooking spray.
2. Combine flour, baking powder, salt, and baking soda in a large bowl. Add zucchini, ½ cup tomato, scallions, basil, and cheese, toss to combine.
3. Whisk together buttermilk, eggs, oil, and vinegar in a second bowl. Fold buttermilk mixture into zucchini mixture just until moistened. Batter will be thick.
4. Scoop batter into prepared pan. Level top of batter and garnish with fresh tomato slices.
5. Bake until toothpick inserted in the center of the loaf comes out clean, about 70-75 minutes. Let bread cook 10 minutes, then turn out of pan and cool on a rack 40 minutes more before slicing.

Green Onion and Cheddar Popovers

Ingredients

• Cooking Spray
• 1 Cup All Purpose Flour
• 1/2 tsp Salt
• 2 Eggs
• 1 Cup Milk
• 1 Cup Cheddar Cheese, shredded
• 3 Green Onions, chopped

Method

1. Preheat oven to 450 degrees. Coat 8 cups of a popover pan or 8 cups of a muffin tin with cooking spray. Fill any empty cups with 1/2” water so the pan does not burn.
2. In a medium bowl, whisk together flour and salt. In a second bowl whisk together eggs and milk. Add egg mixture to flour mixture; stir just until mixed. Stir in cheese and green onions.
3. Fill prepared cups about ¾ full.
4. Bake for 15 minutes. Reduce oven temperature to 350 degrees; bake 10-15 minutes more or until browned and puffed. Do not open oven door until end of baking time or popovers will collapse.
5. Remove popovers from oven and immediately remove from pan. Pierce sides with a knife to release steam. Serve warm. If necessary, reheat popovers in a 350 degree oven for 5 minutes to crisp outsides.

Lemon Rosemary Butter Cookies

Ingredients

• 4 oz Butter, softened
• 1/4 Cup Sugar
• 1 tsp Rosemary, finely chopped
• 1/2 tsp Lemon Zest
• 2 Egg Yolks
• 1 tsp Vanilla Extract
• 1 1/2 Cups All Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 Cup Turbinado Sugar for decorating

Method

1. Cream butter, sugar, rosemary, and lemon zest with an electric mixer 3 minutes. Beat in egg yolks and vanilla. Whisk together flour, baking powder, and salt in a separate bowl. Beat flour mixture into butter mixture.
2. Shape into 2 1” wide logs. Wrap in wax paper and chill for 2 hours.
3. Preheat oven to 325 degrees.
4. Slice logs into 3/8” rounds. Press one side of each cookie in turbinado sugar. Place sugar side up on baking sheets. Bake 15 minutes, or until golden brown on bottoms. Transfer to a wire rack to cool.

Yeast Free Naan

Ingredients

• 1 3/4 Cups All Purpose Flour
• 2 tsp Sugar
• 1 tsp Salt
• 3/4 tsp Baking Powder
• 2 tsp Olive Oil
• 1/2 Cup Milk (I used almond milk and it still comes out nicely.)
• Butter and Herbs if desired

Method

1. Combine all dry ingredients, and whisk together.
2. Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
3. Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
4. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.

This is a good alternative when yeast is scarce.

Whole Grain Apple Cake

Ingredients

Cake

• 2/3 Cup Packed Brown Sugar
• 2/3 Cup Buttermilk
• 1/3 Cup Canola Oil
• 1 tsp Vanilla Extract
• 2 Large Eggs
• 7.5 oz Whole Wheat Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 1/8 tsp Ginger
• 2 Cups Shredded and Peeled Apple (Gala or Honeycrisp)
• Baking Spray

Streusel

• 3 Tbs Oats
• 2 Tbs Chopped Walnuts
• 1 Tbs Brown Sugar
• 1 1/2 Tbs Frozen Unsalted Butter, Grated
• Dash of Salt

Method

1. Preheat oven to 350 degrees.
2. Beat first 5 ingredients (through eggs) in stand mixer 30 seconds or until well combined. Combine flour and next 5 ingredients (through ginger) in a medium bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined. Stir in apple by hand. Spread batter into prepared 9” cake pan.
3. Combine oats, walnuts, brown sugar, butter, and salt in a small bowl; stir to combine. Sprinkle streusel topping evenly over batter.
4. Bake at 350 degrees for 45 minutes or until wooden skewer inserted in center of cake comes out clean. Cool in pan 10 minutes on wire rack. Remove from pan carefully. Serve with whipped cream or ice cream.

Apricot Chili Glazed Salmon

Ingredients

• 2 Tbs Chili Powder of your choice (I prefer chipotle chili powder)
• 1/2 tsp Salt
• 2 Salmon Fillets
• 3 Tbs Apricot Jam

Method

1. Preheat grill to medium high heat.
2. Combine chili powder and salt in a small bowl. Rub onto both sides of salmon.
3. Place jam in a small saucepan; heat over medium heat, stirring, until melted.
4. Oil the grill. Grill salmon 4 minutes, then turn over.
5. Using a pastry brush, coat the top of the salmon with the jam. Cook until the salmon easily flakes with a fork, 3-5 minutes more.

Cedar Plank Salmon

Ingredients

• 2 Untreated Cedar Planks
• 1 Tbs Lemon Zest
• 1 1/2 tsp Thyme, chopped
• 1/2 tsp Sugar
• Salt and Pepper
• 2 Salmon Fillets
• 2 Tbs Olive Oil
• 1/2 Cup Creme Fraiche
• 3 Tbs Chives, minced
• 1 1/2 Tbs Prepared Horseradish
• Salt and Pepper

Method

1. Soak the cedar planks in water for at least 1 hour. Drain.
2. In a small bowl, combine the lemon zest, thyme, sugar, 1 ½ tsp salt, and 1Tbs pepper. Rub the mixture together with your fingers until the zest in distributed throughout.
3. Rub the salmon fillets on both sides with the olive oil and set each fillet on the cedar planks skin side down. Sprinkle fillets with lemon-pepper mixture, dividing evenly. Gently rub the seasoning into fillets. Let stand at room temperature while the oven heats to 350 degrees.
4. In a small bowl, combine the crème fraiche, chives, and horseradish. Season with salt and pepper to taste. Refrigerate until ready to use.
5. Bake the salmon on cedar planks until just cooked and still flaky, about 10-14 minutes. Serve with horseradish chive sauce.

Crab Stuffed Avocados

Ingredients

• 1/2 Cup Garlic Aioli
• 1/4 Cup Fresh Lemon Juice
• 1/2 tsp Black Pepper
• chopped shallot
• minced garlic
• chopped parsley
• finely chopped red bell pepper
• cayenne
• smoked paprika
• 12 oz Lump Crab Meat
• Olive Oil
• 2 Large Ripe Avocados

Method

1. Combine all ingredients until crab meat. Mix well. Fold in crab meat.
2. Heat a large cast iron griddle over medium high heat. Add olive oil.
3. Place avocado halves, cut side down, in pan; cook 2 minutes or until lightly browned. Remove from heat and let cool slightly. Fill with crab mixture and serve.