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Summer Vegetable Crepes
⅓ cup reduced-fat sour cream
½ cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
¾ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1¼ cups chopped green beans
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
½ cup shredded Monterey Jack cheese
¼ teaspoon freshly ground pepper
4 9-inch “ready-to-use” crepes, (see Tip)
1. Stir sour cream, ¼ cup chives, milk, lemon juice and ¼ teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining ¼ cup chives, the remaining ½ teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable-cheese mixture (about ¾ cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.
Peach Salsa Recipe
1 lb tomatoes, diced
1 bell pepper (4 oz), seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1½ lbs peaches, diced
½ bunch cilantro, chopped
2 Tbsp lime juice
1½ tsp salt, or to taste
¼ tsp freshly ground black pepper or to taste
1. Chop tomatoes and transfer them to a large bowl.
2. Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.
3. Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.
4. Add ½ bunch chopped cilantro, 2 Tbsp lime juice, 1½ tsp salt and ¼ tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!
Poutine with Mushroom Gravy
24 ounces frozen shoe string fries
1 tablespoon olive oil
1 small onion, chopped
12 ounces sliced crimini mushrooms
1 garlic clove, minced
1 teaspoon whole black peppercorns
1/4 cup red wine
3 cups vegetable stock
10 fresh sage leaves (about 1 branch)
1/4 cup Gold Medal all purpose flour
1/4 cup warm water
1 tablespoon butter
8 ounces cheese curds
1. Bake the fries according to the directions on the package.
2. While the fries cook, prepare the gravy: Heat the oil in a large, deep-sided saute pan. Add the onions and cook 5 minutes, or until they begin to brown. Add the mushrooms and cook for 3 minutes, or until they soften. Add the garlic and peppercorns; cook 1 minute.
3. Deglaze the pan with red wine, scraping up any browned bits that are stuck to the bottom of the pan. Add the vegetable stock and sage. Simmer over low heat for 10 minutes. Whisk together the flour and water in a small dish. Whisk the flour mixture into the gravy. Simmer another 5 minutes. Strain the gravy through a mesh strainer to separate out the solids.Return the gravy to the pan and whisk in the butter. Add the fries to a bowl or serving dish. Toss with cheese curds. Pour gravy over top. If desired, top with some of the mushrooms and onions that were strained from the gravy.
Blueberry Lemon Streusel Muffins Recipe
1½ Cups All Purpose Flour
¾ Cup sugar
2 Teaspoon baking powder
Pinch of salt
Zest 1 Lemon
⅓ Cup vegetable oil
1 Lg. egg
⅓ Cup milk
2 Cups blueberries
½ Cup sugar
½ Cup flour
¼ Cup butter (cold)
1 Teaspoon cinnamon
1. Preheat oven to 400 degrees.
2. In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix.
3. In another take your blueberries and a spoonful of your dry mix and toss.This actually will help your blueberries stay put in the batter and not sink to the bottom.
4. In your last bowl combine the vegetable oil, egg, and milk. Whisk.
5. Combine the flour mixture with the butter mixture all at once and then mix. Don't over mix!
6. Add your blueberries and mix as little as possible.
7. Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you’re like me just use your hand. Then sprinkle over the muffin batter.
8. Bake for 20 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack or like me enjoy immediately.
Ingredients (makes 10 appetizer sized fritters)
1 small kohlrabi
1 medium yukon gold potato
1 T chives, thinly chopped
3 T flour
1 T milk
Salt and pepper
Oil for frying
1. Peel the kohlrabi and grate. Grate potato and mix with kohlrabi in medium mixing dish.
2. Add chives and egg and mix to combine. Add flour and milk to make a caky batter.
3. Season with salt and pepper. Heat oil to medium-high heat in large skillet. When oil bubbles when you flick water at it add the fritters, one heaping spoonful at a time.
4. Flatten a little so the fritter is flat not round.
5. Fry each fritter for 4-5 minutes on each side. Just check the doneness and turn when brown. If they are browning too fast turn your heat down. Drain on paper towel (this is when you want to salt them if you are going to again) and serve with sour cream or whatever your favorite dipping sauce might be!
Fennel Egg Salad
6 large eggs, hard boiled
1/3 cup fennel stalk, finely chopped
2-3 Tbsp sweet onion, finely chopped
4 Tbsp mayonnaise
1 1/2 Tbsp white wine vinegar
2 tsp Dijon mustard
salt and pepper to taste
1. There are many variations on how to hard boil eggs, but this seems to work for me: Bring a large pot of water to a boil, lower a dozen eggs into the boiling water, return to a boil, lower heat to a simmer, and cover for 12-15 minutes depending on size of eggs. Rinse under cold water and allow to cool before peeling. Remember, older eggs peel easier than fresh eggs!
2. Quarter the eggs and pulse in a food processor 8-12 times.
3. Add remaining ingredients to food processor and pulse another 3-6 times or until it’s nicely blended.
Apple Cheddar Grilled Cheese
Butter, at room temperature
2 slices of bread of choice (I used a thick white shokupan)
1/2 cup shredded cheddar
Whole grain mustard, to taste
1/2 an apple, sliced thin
1. Heat up a non-stick pan on medium-low heat.
2. Butter one slice of bread and place in the pan butter-side down.
3. Spread on some mustard to taste and top with half of the shredded cheddar and the sliced apple.
4. Add the remaining cheddar on top of the apple slices, making sure to get to the edges.
5. Butter the other slice of bread and place on top of the cheese, butter-side facing out.
6. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it.
7. When toasty brown and perfect, remove from the pan, and enjoy hot!
Roasted Beet and Kale Salad With Maple Candied Walnuts
Serves 2 as a main, 4 as a side
1.5 lb. beets, peeled and quartered (or cut into bite sized pieces if you're using large beets)
1 teaspoon extra virgin olive oil
1 cup walnut halves
3 tablespoons pure maple syrup
¼ teaspoon sea salt
⅛ teaspoon fresh cracked pepper
4 packed cups of curly kale, washed and torn into bite sized pieces
Optional: ¼ cup goat or Boursin cheese (a diced avocado makes a great vegan alternative to creamy cheeses in salads!)
For the dressing:
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoons balsamic vinegar
½ teaspoon dijon mustard
1 garlic clove grated on a Microplane or very finely minced
A pinch of sea salt
¼ cup extra virgin olive oil
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Place the beets on the prepared baking sheet and drizzle the oil over top. Use your hands to toss them in the oil. Cover the baking sheet with aluminum foil and bake in the oven for 30-40 minutes, or until they can be priced using some pressure with a fork.
While the beets are roasting prepare the rest of the salad
1. Add the walnut halves to a small frying pan over medium-high heat. Let them cook until they are fragrant and start to brown in places, shaking the pan frequently. Pour over the maple syrup and sprinkle with sea salt and fresh cracked pepper. Let them cook, stirring constantly, until the maple syrup has almost evaporated, about 1 minute. Remove the walnuts from the pan and place them on a piece of parchment paper, separating them from each other as much as possible.
2. Add the kale, optional cheese or avocado and the walnuts to a large bowl. When the beets come out of the oven let them cool slightly then add them to the bowl too. Pour the dressing over top and toss well so that everything is coated.
To make the dressing:
1. Combine all the ingredients EXCEPT the oil in a medium sized bowl. Slowly add the oil in a thin steady stream while whisking the dressing constantly. If the oil starts to build up at all stop pouring it and whisk the dressing vigorously. It will take you about 1 minute to whisk in the oil. Taste the dressing and season it with extra salt, to taste.
Asian Pasta with Broccoli and Mushrooms
2 tablespoons olive oil
1 pound mushrooms (oyster mushrooms or regular ones), sliced
4 garlic cloves
1/2 head broccoli
2 tablespoons tamari sauce, wheat-free
1 or 2 tablespoons honey
1 or 2 teaspoons sesame oil
1/2 lb (half a pound) fettuccine pasta
cashew nuts (optional), partially whole, partially crushed
1. Heat olive oil in a large skillet on medium heat until hot but not smoking. Add mushrooms and garlic, and saute for 2-3 minutes, regularly stirring with spatula. Sprinkle the mushrooms with a little bit of salt, cover with the lid and continue cooking the mushrooms for another 5-7 minutes, occasionally stirring. Having the lid on will allow mushrooms generate some moisture and not get burned. Mushrooms should be cooked for a total of 7-10 minutes. Cover the skillet and set aside.
2. In the meantime, bring a large pot of water to boil, add pasta. Cook pasta according to package instructions (in my case, I cooked Tinkyada Brown Rice Fettuccine pasta like I would cook a regular pasta - by boiling it for about 8-10 minutes until the pasta achieved the right consistency).
3. As you cook pasta in boiling water, blanch the broccoli by dipping the broccoli head into pasta boiling water for 30 seconds, then draining it. The broccoli head will turn bright green color! Cut the broccoli head into flowerets and small bite-size pieces. Add broccoli pieces to the skillet with mushrooms.
4. Reserve 1/4 cup pasta water, drain pasta and rinse with cold water. Set aside
5. Add 2 tablespoons tamari sauce, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/4 cup reserved pasta water to the skillet with mushrooms and broccoli, on medium heat. Stir to combine, to make sure the sauce coats the vegetables. Taste and add another tablespoon of honey and another teaspoon of sesame oil, if desired. On medium heat, add pasta to the skillet, mix well until the sauce coats the pasta, taste and season with salt, if desired. Keep in mind, that tamari sauce is not as salty as regular soy sauce, so you might have to add salt to your pasta. If you're using regular soy sauce, you will likely not need to salt your dish.
6. To serve, top each pasta serving with some whole cashew nuts and some finely crushed ones (use knife to crush them into smaller pieces).
Brown Butter Spaghetti With Baby Kale And Roasted Butternut Squash
6 oz spaghetti
2 cups butternut squash, cut into cubes
1 or 2 Tbsp olive oil
1/4 cup (1/2 stick) unsalted butter
3 cloves of garlic, smashed or minced
2 small onions, sliced, about 2 cups
4 packed cups of baby kale
1/4 cup pecorino romano
1/4 cup parmesan
salt and pepper, to taste
additional pecorino romano or parmesan, for serving
finely sliced chives, for serving
1. Preheat oven to 400 degrees F. On a parchment lined baking sheet, spread out butternut squash. Drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper. Toss to combine. Bake for 30-40 minutes until squash is soft and can be easily pierced with a fork or knife. Set aside.
2. Bring a large pot of salted water to a boil. Cook spaghetti to al dente according to package details. When draining pasta, reserve a cup of pasta water.
3. In a large nonstick skillet, melt butter over medium heat. Once butter is melted, continue to cook over medium low heat until butter has browned and is fragrant (should smell nutty). Add minced garlic (I like to smash mine using a mortar and pestle) and sliced onions. Cook until onions are almost translucent. Add baby kale in two additions. Cook until kale begins to wilt. Remove from heat. Add pecorino romano, parmesan cheese, and roasted butternut squash. Toss to combine. Season with salt and pepper to taste. Add cooked spaghetti and toss to coat pasta. Add 1/4 cup of reserved pasta water at a time until pasta is well coated with sauce. (I ended using 1/2 cup of pasta water).
4. Serve immediately with sliced chives and/or more cheese, if desired.
Coronation Grape Clafouti
1 Tb butter
3 cups seedless coronation grapes (or concord grapes)
3 large eggs
2/3 cup granulated sugar
2/3 cup all-purpose flour
1- 1/2 cups light cream (10%)
1 tsp vanilla extract
1. Preheat oven to 350 degrees F. Make sure your oven rack is in the middle-lower position. Place a baking sheet on the rack. Butter the bottom and sides of a 9-inch glass pie plate and set aside.
2. Gently pull the grapes off their stems and place them in a large measuring cup. Once you have three cups, cover the grapes with cold water and swish around to gently clean the grapes. Drain off the water. Pour the grapes into the prepared pie pan.
3. In a blender, combine the eggs (without their shells, obviously :)), the flour, sugar, salt, vanilla and cream. Blend until smooth. Alternatively, you can whisk the eggs, sugar and flour until smooth, then add the salt, vanilla and cream and whisk until smooth.
4. Pour the batter over the grapes in the pie plate. Place the filled pie plate in the oven on the preheated baking sheet. Bake for 1 hour, rotating the pan about half-way through baking. Clafouti is done when it is puffed and golden around the egdes and the centre only jiggles very slightly. Let cool for at least 20 minutes before serving.
5. Clafoutis can be served warm or at room temperature.
The Best Vegan Apple Crisp
8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) | organic when possible)
1 lemon, juiced (~ 2 Tbsp | 30 ml)
2/3 cup (128 g) coconut sugar (or sub organic cane sugar)
1 1/2 tsp ground cinnamon
3 Tbsp (21 g) arrowroot starch or cornstarch (for thickening)
1/4 cup (60 ml) fresh apple juice (or water)
optional∫†3/4 tsp fresh grated ginger or 1/2 tsp ground ginger
1 cup (90 g) rolled oats
1/2 cup (55 g) almond meal
1/2 cup (68 g) unbleached all purpose flour*
1/2 cup (96 g) coconut sugar (or sub organic cane sugar)
1/2 cup (110 g) muscovado sugar (or sub organic brown sugar)
1/2 cup (50 g) pecans, roughly chopped
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 cup (120 ml) melted coconut oil or olive oil (or mix the two 1/2, 1/2)
1. Preheat oven to 350 degrees F.
2. Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size) baking dish.
4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.
5. Bake for 50 minutes to 1 hour (uncovered), or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.
7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave, or in a 350 degree F oven until warmed through.
*To keep this recipe gluten free, ensure your oats are gluten free and sub the unbleached all purpose for a gluten free flour blend, such as my DIY gluten free blend or Bob's Red Mill Gluten Free 1:1 Baking Flour.
*Nutrition information is a rough estimate for 1 of 10 servings without additional toppings.
Golden Turmeric Porridge
120ml (1/2 cup) plant or dairy milk (not fat-free)
120ml (1/2 cup) water
½ tsp ground turmeric
1/8 tsp ground cardamom
1/4 tsp ground cinnamon
3 grinds black pepper
3 pitted natural dates (medjool or deglet nour) OR honey/maple syrup to taste
45g (½ cup) porridge oats (numerous companies now have certified gluten-free oats, e.g. Nairns)
1 tbsp shelled hemp seeds or chia seeds
Toasted pecan nuts or other nuts and seeds that you fancy
1 tsp bee pollen – optional
Spiralised carrots – optional (adds lovely texture and natural sweetness)
Other optional add-ins: chaga or maca
1. If you are using the dates, blend them with the milk and water until smooth.
2. Simmer the milk and water very gently with the spices for five minutes. A gentle sustained heat, along with the piperine in the pepper and the fat in the milk, helps to activate the main phytochemical, curcumin, in the turmeric.
3. Add the oats and hemp seeds and stir occasionally until thickened to your liking – I do so for about five minutes.
4. Sweeten to taste if necessary, and serve topped with toasted nuts, bee pollen and the spiralized carrot.
Carrot and Turmeric Immune Boosting Soup
1½ tablespoons coconut or olive oil
1 small yellow onion, chopped
1 tablespoon minced ginger
2 cloves garlic, minced
1½ teaspoons turmeric
1½ pounds carrots, peeled and chopped
4 cups reduced sodium vegetable or chicken broth
½ cup freshly squeezed orange juice
½ teaspoon kosher salt
¼ teaspoon black pepper
Optional garnishes: Greek yogurt, cilantro leaves, sunflower seeds
1. Heat the oil in a large Dutch oven or other soup pot over medium heat. Add the onion and cook until softened, 5 to 6 minutes. Stir in the ginger, garlic, and turmeric and cook for another minute until fragrant. Add the carrots and broth. Bring to a boil then reduce to a simmer and cover the pot. Cook until carrots are tender, about 25 minutes. Stir in the orange juice, salt and pepper.
2. Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can puree the soup in a blender. To serve, ladle the soup into four bowls and top each with garnishes like Greek yogurt, cilantro, and sunflower seeds.
Spiced Persimmon and Pecan Muffins
3/4 cup chopped pecans, divided
5.6 ounces all-purpose flour (about 1 1/4 cups)
4.75 ounces whole-wheat flour (about 1 cup)
1/2 cup packed dark brown sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup plain fat-free yogurt
1/3 cup ripe mashed Hachiya persimmon
1/3 cup honey
1/4 cup canola oil
2 teaspoons grated peeled fresh ginger
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup diced peeled Fuyu persimmon
1/2 cup dried cranberries
1. Preheat oven to 375°.
2. Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375° for 8 minutes or until pecans are fragrant and toasted. Cool.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk. Combine yogurt and next 6 ingredients (through eggs) in a bowl, stirring well with a whisk. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle tops with remaining 1/4 cup pecans.
4. Bake muffins at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.
Hot, Salty and Sour Kimchi
¼ lb ginger (peeled and cut into chunks)
¼ lb fresh chili peppers (trimmed of stems, seeded if desired)
2 tbsps whole, unrefined cane sugar ( find it here )
2 tbsps fish sauce ( find chemical-free fish sauce here )
¼ cup unrefined sea salt (divided)
2 large heads Napa cabbage (chopped into large chunks about 2 inches by 2 inches)
1½ lbs carrots (scraped and cut into finger-length sticks ¼-inch thick)
1½ lbs daikon radish (scraped and cut into finger-length strips ¼-inch thick)
8 heads garlic (peeled and chopped)
1. Place ginger, chili peppers, sugar, fish sauce and 1 tbsp sea salt into a food processor. Process until you form a smooth paste.
2. Place chopped cabbage into a large mixing bowl, sprinkle with remaining sea salt and cover with warm (not hot) water. Stir until sea salt dissolves and allow the cabbage to sit for twenty to thirty minutes. Drain the cabbage and pat it dry.
3. Place the cabbage, carrots, radish and garlic in a large mixing bowl. Spoon in the chili and ginger paste you prepared in step #1 and toss to coat.
4. Transfer the mixture, cup by cup, into a gallon-sized vegetable fermenter or fermentation crock ( available†here†) and pound down with a wooden spoon until the vegetables release their juice. Continue layering and pounding until all the vegetables have been transferred to the crock. Pound again until the vegetables have released all their juice and the level of brine fully covers the vegetables and that the vegetables rest within one inch of the crock's lip.
5. Weight the vegetables down with your crock's weight or a small sterilized stone, cover and ferment at room temperature for at least one week before trying the kimchi. If you prefer a sourer flavor, ferment longer. Transfer to the refrigerator when the kimchi has reached the desired level of sourness where it will keep for at least six months.
West African Peanut Soup
6 cups low sodium vegetable broth
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
¼ cup roughly chopped peanuts, for garnish
1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
3. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
3 tablespoons (45ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon (about 2g) crushed Urfa chilies (see note above)
1/4 teaspoon (about 1g) dried oregano (optional)
1 small onion, finely diced (about 3/4 cup; 4 ounces; 115g)
3/4 cup finely diced shishito pad oacute or Chinese green long peppers (4 ounces; 115g)
Kosher salt and freshly ground black pepper
1/2 cup chopped peeled ripe fresh tomatoes or drained canned tomatoes ounces; 115g)
1 (14- to 16-ounce; about 400g) block soft silken tofu
Chopped fresh parsley, to garnish
Bread, for serving
1.In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add Urfa chilies, oregano (if using), onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color, about 5 minutes longer. Remove half of mixture and reserve.
2. Add tofu and season with salt and pepper. Cook, folding gently, until tofu is heated through and broken into large curds. Gently fold in reserved vegetable mixture. Sprinkle with chopped parsley and serve with bread.
Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing
¼ cup pumpkin seeds
¼ cup sunflower seeds
2 tablespoons sesame seeds
1-2 teaspoons cumin seeds, to taste
¼ red cabbage, finely shredded
1 large carrot , grated
1 cooked beet, grated, dried between paper towels
2 cups packed baby spinach leaves, stemmed, finely chopped
¼ cup red onion, ¼-inch dice
¼ cup dried currants
3 tablespoons finely chopped fresh mint
Finely grated zest of 1 orange
Juice of 1 orange
3 tablespoons pomegranate molasses
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Note: To cook beets, trim both ends and rub with olive oil. Roast in 400 degree F oven for one hour. When cool enough to handle, slip off the skins with a paper towel. Chill.
1. In a medium pan over medium heat, toast all the seeds together until slightly brown, 3-5 minutes. Stir frequently. You will know they are done when the pumpkin seeds start popping.
2. Make the dressing: In a small bowl, whisk together the Dressing ingredients. Set aside.
3. In a large bowl, combine the toasted seeds, cabbage, carrot, beet, spinach, red onion, currants and mint.
4. Pour the dressing over the salad and toss to combine. Serve.
Vegetarian Taco Salad
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1½ cups fresh corn kernels or frozen, thawed
4 large tomatoes
1½ cups cooked long-grain brown rice
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1½ teaspoons dried oregano, divided
¼ teaspoon salt
½ cup chopped fresh cilantro
⅓ cup prepared salsa
2 cups shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2½ cups coarsely crumbled tortilla chips
Lime wedges for garnish
1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and ¼ teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining ½ teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and ⅔ cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.
Goat Milk Fettuccine with Spicy Corn Fritters + Sweet Nectarine
1 jalapeno seeded + minced
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon chili powder
1/4 teaspoon salt + pepper
1/2 cup milk any % you prefer
1 1/4 cups sweet yellow corn about 2 ears
1/3 cup fresh basil chopped
canola oil for frying
1 pound fettuccine
4 tablespoons butter
4 ounces cream cheese softened
4 ounces goats cheese
2-3 cups whole goats milk may also sub whole milk or cream in a pinch
1 cup manchego cheese shredded
salt and pepper to taste
pinch of nutmeg
pinch of crushed red pepper
1/4 cup fresh basil choppe
2 ripe nectarines sliced thin, for topping (optional)
fresh cherry tomatoes basil and parsley, for serving
1. To make the corn fritters, add the flour, baking powder, chili powder, salt, pepper and milk to a bowl. Stir until combined. Fold in the corn and jalapeno. It should be the consistency of a very thick pancake batter, if needed add a tablespoon more of milk. Preheat the oven to 300 degrees F.
2. Add oil to a large saucepan and heat over medium high heat. When the oil is hot add about 1-2 teaspoons of batter to the pot. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Keep the fritters warm in the oven until the pasta is ready.
3. To make the fettuccine, bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside. Heat a large skillet with high sides over medium-high heat, add the butter, goat's milk, cream cheese and goat's cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the manchego cheese, basil, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta to the sauce and toss well, cook another 1-2 minutes to warm through. Remove from the heat. The sauce with thicken and coat the pasta a bit easier as it cools. Serve warm with corn fritters, slices of nectarines, tomatoes, basil and more cheese! Dig in!
Fresh Peach Cobbler
6-8 fresh, ripe peaches (about 5 cups), peeled and sliced
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
2 cups sugar, divided
1/2 cup unsalted butter, melted (about 1 minute in the microwave will do)
1 cup all-purpose flour
1 tablespoon baking powder
1 cup milk
1. Pre-heat your oven to 375 degrees.
2. Pour melted butter in a 13 x 9 inch baking dish.
3. In a medium sized bowl sift together 1 cup all-purpose flour, 1 cup sugar (reserve the other cup for the peaches), 1 tablespoon baking powder, and 1/4 teaspoon salt. Add in 1 cup milk and stir just until all ingredients are combined. Pour the batter over the butter. DO NOT STIR.
4. In a large saucepan , combine sliced peaches, 1 cup sugar, 1 teaspoon vanilla, 1 tablespoon fresh lemon juice, and 1 teaspoon ground cinnamon. Bring this mixture to a boil, stirring constantly. Pour the peach mixture evenly over the batter. DO NOT STIR *Note: One option for modifying this recipe to make it less sweet is to use 1/2 cup of sugar here. Also, the order is correct. Butter, batter, peaches. During baking, the batter rises above the peaches!
5. Bake for 40-45 minutes, or until the top is golden brown.
6. Cool slightly before serving.