Menu for week 4-24-11

So the weather this April has been quite crazy...days of 80 degrees and beautiful blue skies, to rainy afternoons full of thunder and lightening...we have even had localized flooding up around where we live. Mother Nature is certainly not wanting to make up her mind on what she is throwing our way!

I found a few new recipes that I am excited to try this week (out of my new "Cooking Light" Magazine...I hope you will like them too!

Raw Tuscan Kale Salad

1 bunch Tuscan kale (for ex: black or lacinato)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.


Pea Shoot Salad with Radishes and Pickled Onion

1 cup cider vinegar
1/2 cup water
1/2 teaspoon sugar
3/4 cup thinly vertically sliced red onion
1 cup shelled fresh English peas
1 teaspoon salt
6 cups pea shoots
10 radishes, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.

Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette


8 ounces uncooked gemelli (short twisted tube pasta)
1 cup (1 1/2-inch) cut Green Beans (about 4 ounces)
1/2 cup chopped shelled pistachios
2 tablespoons fresh thyme leaves, divided
2 tablespoons grated lemon rind, divided
1 tablespoon minced shallots
2 tablespoons Champagne or white wine vinegar
3 garlic cloves, crushed
5 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved fresh Parmesan cheese (about 1/3 cup)

1. Cook the pasta according to package directions, omitting salt and fat. Add green beans during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
2. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
3. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.

Easter Week 2011

So I am loving all the "green" around my house, it means that spring is FINALLY coming. Some of my flower buds are blooming and to me that means we must be close to the Easter holiday. One thing I always LOVE is my Grams flowerbed this time of year, I have so many Easter pictures standing beside her rows and rows of daffodils and blue bells, she certainly has a "green thumb" in our family. I bought myself an indoor balsam fir right around Thanksgiving and my family named the plant "Hope" (as in hope you live thru the New Year, because I can kill anything, even a cactus). Today when I came downstairs to open the curtains in my front room I realized my plant is drying up and dying, I am so sad (Tony says the plant lasted much longer than he thought), not sure how I feel about that comment!

Carrot-Apple Salad

1 cup grated apple
1 cup grated carrot
8 green olives, pitted and coarsely chopped
1/2 cup chopped fresh cilantro
1 clove garlic, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons lemon juice
1/2 teaspoon ground cumin

Toss ingredients in a bowl. Season with salt and pepper, and serve.

Broccoli Waldorf Salad

4 c. fresh broccoli
1/2 c. uncooked raisins
1/2 c. celery, chopped
1 sm. onion, chopped
1/2 c. crisp fried bacon, usually about 1 lb.
1 c. apples
1 c. walnuts, chopped
1 c. mayonnaise
1/2 c. sugar
1/4 c. vinegar

Mix all ingredients except last 3. Then mix last 3 together and coat the first mixture with it. You can add more or less of the ingredients you like best.

Scalloped Sweet Potatoes

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

Week of April 4th

So I am really excited about the menu this week, we have a few goodies back that have been gone from the menu for quite some time...plums, and brussel sprouts!

At our house we fight over the brussel sprouts, and all I do is oven roast them as the recipe states below...I can almost PROMISE your family will love them...we use lots and lots of parmesan cheese on them straight out of the oven!

As for the recipes with plums I thought I would try a sweet and a savory one this week...as it is still cold enough to have something warm and yet hopefully warm enough to grill!! :)

Plum and Apple Cobbler

1 3/4 lb cooking apples
12 ripe plums
juice of 1 lemon (or an orange for variety)
1 tbsp cold water
4oz golden brown sugar
~A little butter for greasing
==============================
For the cobbler:
4oz self raising flour
1tsp cinnamon
2oz butter
2oz golden brown sugar
1 egg, beaten
4tbsp milk
2oz walnut pieces (optional)

Preheat the oven to 325* F
Butter the oven dish well.
Peel, core and slice the apples.
Place them into a bowl of water with a little lemon juice added, to stop them from browning.
Halve, stone and quarter the plums.
If RIPE plums are used, they do not need to be peeled as the skin will break down in the cooking.
Put the apples into the saucepan with the lemon juice, water and sugar.
Bring to the boil and then cover and cook gently for 5 minutes, stirring occasionally.
Add the plums and cook for a further 5 minutes, still stirring occasionally.
Pour the fruit into prepared oven dish and set aside.
Sieve the flour and cinnamon into the mixing bowl.
Cut the butter into small pieces and rub into the flour until it looks like fine breadcrumbs.
Drop tablespoonfuls of the batter over the fruit mixture, leaving gaps where the fruit peers through.
It looks sparse at this stage but it will expand in the baking process.
Scatter the walnuts over the batter if you are using them and then sprinkle a little brown sugar over to give an extra crunch and shine.
Bake for 25-35 minutes until the topping has a crisp golden brown crust and the fruit is bubbling.
Try not to open the door until near the end of as the topping is still technically a sponge - be patient!

Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce

12 jumbo shrimp, peeled and deveined (about 1 pound)
3 plums, quartered
2 tablespoons minced peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon white or black pepper
Sweet Hoisin Sauce
Cooking spray
1/4 cup (1 1/2-inch) julienne-cut green onions (optional)
1 lime, quartered (optional)

Preparation
Prepare grill.

Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.

Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.



Oven Roasted Brussel Sprouts:

1 lb brussel sprouts (trimmed and halved)
olive oil
fresh cracked pepper and sea salt
parmesan cheese

Preheat oven to 375

Prep brussel spouts and toss with olive oil, salt and pepper.

Place on a baking sheet, single layer only

Roast 10-15 minutes or until golden brown. They will have a delicious nutty flavor and still be slightly crunchy!

For menu week 3-28-11

So Mother Nature is really playing "hardball" with us this year...was all nice and warm and my daffodils and tulips are starting to bloom and then she sent a bunch of cold rain and now SNOW in the forecast for the weekend (just in time for my son Gabriel's first soccer games...I guess I better keep the longjohns out and ready)!

This first recipe sounded really good...as we are always having extra greens on hand in the fridge and soup is still a good option as long as the weather stays chilly!

Creamy Lettuce Soup (courtesy of food network)

1 tablespoon olive oil
1 shallot, thinly sliced
3/4 pound Yukon gold potatoes, peeled and diced
4 cups chicken or vegetable stock
1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
2 cups (2 ounces) arugula or spinach leaves
1/4 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions
Garnish: 2 1/2 ounces goat cheese, sliced


In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.


*Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.


Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.


* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Stuffed Chicken Divan with a Sherry Dijon Sauce


Cooking spray
2 cups (4 ounces) fresh broccoli florets
1/2 cup (2 ounces) grated Gruyere cheese
1 clove garlic, finely chopped
4 (6 to 8-ounce) boneless skinless chicken breast halves
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
1/4 cup dry sherry
1 1/2 teaspoon cornstarch
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard

Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.

Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.

Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.


Simple Squash Soup: (courtesy of Tinica Mather)

1 butternut squash chopped
3-4 big carrots chopped
1 large yellow onion chopped
2 cloves of garlic chopped
1 box of organic chix or veggie broth (i think it's 4 cups)
season to taste with salt, pepper, and Garam Masala seasoning


Coat bottom of soup pot with olive oil, saute onions and garlic until soft, add chopped squash and carrots and cook until just starting to brown, season to taste, add broth and scrape up any brown bits from the bottom of pan, cover pot and simmer until veggies are mushy, put in food processor and blend until smooth. Top with some cream and cilantro just before serving or eat as is with some crusty bread. yum!

Menu Week 3-21-11

So my dear husband has been told oh so many times that he needs to shed a few pounds; and this years visit to the doctor proved to be the same story...and surprisingly; he seems more willing to make the change. So I am trying my best to support him and cook meals that fit into his alloted calories per day of between 1500-1700. The kids and myself do not need to loose any weight so it has also come down to portion control too!

This first recipe is inspiring me to get out the grill and "pretend" that spring is coming! I would serve turkey meatballs with this to round out the meal...

Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing


2 (15 x 6 1/2 x 3/8-inch) cedar grilling planks
2 1/4 cups organic vegetable broth
1/2 cup chopped shallots (about 1 large)
1 package fresh chopped spinach
3/4 cup uncooked couscous
1/2 cup (2 ounces) diced feta cheese
1/4 cup chopped fresh mint
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
6 medium zucchini (about 2 pounds)
1/2 teaspoon kosher salt

1. Soak planks in water 1 hour; drain.

2. Preheat grill to medium-high heat.

3. Place broth in a large skillet over medium-high heat; bring to a boil. Add shallots and spinach; cook 5 minutes. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in cheese and next 5 ingredients (through pepper).

4. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Sprinkle salt evenly over zucchini. Spoon about 2/3 cup stuffing into each zucchini half.

5. Place planks on grill rack; grill 3 minutes or until lightly charred. Turn planks over; place zucchini on charred sides of planks. Cover; grill 12 minutes or until tender.


Pasta with Chickpeas and Spinach


1 (16-oz.) package farfalle (bow-tie) pasta
1 (19-oz.) can chickpeas, rinsed and drained
1 (8.5-oz.) jar sun-dried tomatoes with herbs in oil, drained and chopped
1 (5-oz.) package fresh Spinach, thoroughly washed
1 (4-oz.) package crumbled feta cheese
1/4 cup chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
3 5oz cans of tuna, drained

1. Cook pasta according to package directions; drain. Stir together beans and next 7 ingredients in a large bowl. Stir in hot cooked pasta until blended.

(The trick to getting my family to eat the Spinach is put it in the pot at the very last minute and not let it get too wilted!) Serve immediately!

Raw Kale Salad

1 bunch kale
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves)..

Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Recipes for menu week 3-14-11

Braised Cabbage and Turnips

1 1/2 tablespoons mustard seeds
2 tablespoons butter
1 tablespoons olive oil
1 pound turnips, peeled and diced (about 3)
1 head cabbage, sliced thin
1/4 cup apple cider vinegar
1 cup chicken stock
salt

In a large saute pan, heat pan on medium and add the mustard seeds.
Toast seeds until fragrant, about 1 minute.

Add butter and oil.

When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes.

Mix in vinegar and stock.

Bring mixture to a simmer, cover and braise until a knife inserted in a turnip comes out easily and cabbage is wilted and tender, about 25 minutes.

Season, to taste, with salt.

Stir Fried Pea Shoots Recipe with Garlic

2 tablespoons olive oil
2 garlic cloves, thinly sliced
a pinch chili flakes
4 cups packed pea shoots, roughly chopped

Heat a large skillet to medium and add olive oil, garlic and chili flakes. The oil should bubble around the garlic but not burn. Cook the garlic and chilies, stirring them for about 3 minutes, or until garlic softens and starts to turn golden. Add pea shoots and stir well to coat evenly in the oil and garlic. Stir them regularly as they will cook quickly and you want them to cook evenly. They will take about 2 minutes to wilt down. Serve immediately.

Carrot and Apple Slaw With Raisins

1/2 cup low-fat Greek yogurt or sour cream
2 tablespoons white wine vinegar
1/2 teaspoon ground cumin
kosher salt and black pepper
3/4 pound large carrots (2 to 3), peeled
2 Granny Smith apples, halved and cored
1/2 cup golden raisins
1/4 cup chopped cilantro

1.In a large bowl, whisk together the yogurt, vinegar, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
2.Cut the carrots into 3- to 4-inch pieces. In a food processor fitted with the grating disk, grate the carrots and apples.
3.Add the carrots, apples, raisins, and cilantro to the yogurt dressing and toss to combine.

Week of Valentine's Day...

So our Chocolate Covered Strawberry Sales seemed to be a hit with all of you, and our staff has been hand-dipping each individual order each day so that are super perfect for you and your loved ones! (The kids and I can't wait to get a taste of ours!)

So I don't know about you, but Valentine's Day will be just like any other day around our house, and I will be cooking so why not come up with something new and exciting, right?

Spaghetti Squash "Carbonara"

2 teaspoons salt
1 1/4 teaspoons fresh cracked black pepper
1 large spaghetti squash (about 2 pounds), halved and seeded
1/2 pound bacon or pancetta, cut into small strips crosswise
1 tablespoon minced shallot
2 teaspoons minced garlic
1/4 cup white wine
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped parsley leaves

Preheat the oven to 375 degrees F.

Sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoons pepper. Place the squash flesh side down in the pan and add enough water to come up about 1/4-inch. Cover tightly with aluminum foil and cook in the oven until the squash is just fork tender, 1 to 1 1/2 hours. Once slightly cool, shred the squash with a fork and transfer to a large heat proof bowl.

In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy. Pour off most of the fat and then add the shallots and garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add the white wine and cook until the liquid has completely evaporated.

In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

Or how about this yummy recipe:

Kale and Potato Gratin

1 1/2 pounds thin-skinned boiling potatoes such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
2 teaspoon Coarse salt
1 teaspoon pepper
1/3 cup Bread crumbs
1/3 cup grated Parmesan cheese

Preheat oven to 350° F.

Get a pot of water boiling large enough to accommodate the potatoes. Also prepare an ice bath.

Meanwhile, slice the potatoes 1/4"-thick. Set aside. Remove and discard the spines from the kale then chop the remaining leaves in 1/2"-thick ribbons by stacking the leaves and slicing in the direction of the veins. This doesn’t need to be exact, as long as you end up with a pile of roughly 1/2"-thick shreds of kale.

When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 2-3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and dump onto a dish towel and blot.

In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9″×12″ rectangular casserole or glass or ceramic baking dish.

Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.

Home again...

Roasted Beets with Feta

4 beets, trimmed, leaving 1 inch of stems attached
1/4 cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
1/4 cup crumbled feta cheese

1.Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
2.Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
3.While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
4.To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.


Sweet Potato & Cauliflower Soup with Lentils
courtesy of Katie Jett Walls (current customer)

6-8 cups of water, salted with 2 tsp of kosher salt
2 large sweet potatoes, scrubbed and diced
2 small white potatoes, scrubbed and diced
1 head of cauliflower, diced
1/2 of a small golden delicious apple, peeled and diced
1/2 c. red lentils (or mix of red lentils/split green peas)
2 c. veggie stock, plus 1 c of veggie stock (best when you make it yourself!)
3-4 strips of high quality bacon
Small onion, diced
2-3 cloves garlic, diced
2 tsp of salted butter
1/4 tsp each ginger, turmeric, cayenne, paprika
1/8 tsp cardamom
1/2 tsp cumin
2 tsp salt
1 tsp pepper fresh ground pepper
cilantro

Salt the water, and put on high heat in a 4 qt. soup pot.
Scrub and dice the sweet potatoes and add them to the water. As they begin to boil scrub and dice the white potatoes, and add them to the pot.
While the potatoes boil, in a separate (smaller) pot, bring the lentils to boil in 2 cups of veggie stock. You’ll let these boil till they are soft but still a bit firm. Add a little more stock if necessary as they boil. Check them after 15 minutes for doneness.
Once the lentils are on, dice 1 head of cauliflower and add the pieces to the potatoes in the soup pot. Add add the apple as well. It’s ok if the veggies overtop the water surface. Cover and let boil till all veggies are soft, about 15 minutes.
Now fry 3-4 strips of high quality bacon to cripsy doneness over medium heat. While it cooks, dice the onion and garlic. When the bacon is cooked, take it out to drain on paper towel, but drop one piece into the lentils. Add the onion to bacon grease and saute, add garlic near the end to lightly saute.
Add the butter to the onion mixture, then add the spices, and 1/2 c of veggie stock. Stir to let the broth absorb the spices.
When lentils are done, add them to this spice mixture and stir.
Check your veggies with a fork – they should be soft now. Remove veggies from boil and let cool for 5-10 minutes. Use a whisk or pastry cutter to coarsely puree the veggies. Work gently so you don’t splash hot pulp onto your hands. You want the vegetable pieces broken up so they still have some shape but all pieces are small. The sweet potatoes will disintegrate the most. If you want a complete puree, use an immersion blender to thoroughly puree veggies (or run through the food processor in 2-3 batches). Stop when you’re pleased with the texture. Soup may still be watery – don’t worry, you will simmer it down a little more before serving.
Dice the bacon and add it to the soup pan with the veggies, along with another 1-2 tsp salt. Add the lentil spice mixture to the veggies and stir in in well, allow soup to simmer uncovered to your preferred consistency, or until the enticing aroma finally wins out and you have to eat it NOW.
Serve topped with freshly chopped cilantro.

Thinking "warm" thoughts...

This week, I am trying to think of warm and simple...with each passing day we are getting closer to spring and warmer weather ahead!

This first recipe can whisk all of us off to a warm spring day with the citrus and mango alongside the crunch of the red onion and those sweet pears!


Mango-Red Onion Salad

2 cups cubed fresh mango
1/2 cup halved cherry tomatoes
2 tablespoons minced red onion
2 tablespoon fresh lime juice
2 pears, cubed
1/2 teaspoon ground cumin
salt and pepper
In a medium bowl, combine mango, tomatoes, pear, onion, lime juice, and cumin. Toss to combine. Season, to taste, with salt and black pepper.

Greens with Red Peppers

1 C onion, diced
1 T olive oil
1.5 c red pepper, chopped
1 T garlic, minced
1 C chicken stock
1 bunch collards or kale or mustard greens, destemmed and roughly chopped
1 lbs spinach or chard, destemmed and roughly chopped
1/4 t salt
1/8 t pepper
1/8 t red pepper flakes
1/8 t cayenne

In a large non-stick skillet, saute the onion in olive oil for 5-7 minutes, or until soft and lightly browned.

Add the red peppers and garlic, and saute an additional 2 minutes.

Add the vegetable stock and bring the mixture to a boil.

Add the collard greens to the pan, in batches, covering the pan to help them wilt.

When all of the collard greens have been added to the pan, cover, reduce the heat to medium, and cook for 5 minutes.

Add the spinach to the pan in batches, using the same procedure as with the collard greens, and cook for 5 minutes.

Add the remaining ingredients, except for the garnishes.

Cover and cook an additional 3 minutes or until the greens are tender.
Taste and adjust the seasonings, if needed.

Orecchiette with Roasted Broccoli and Walnuts

12 ounces orecchiette or some other short pasta (3 cups)
1 bunch broccoli (1 1/2 pounds), cut into small florets
1/2 cup walnuts, roughly chopped
1/4 cup olive oil
2 cloves garlic, chopped
Kosher salt and black pepper
2 tablespoons unsalted butter
1/4 cup grated Parmesan (1 ounce)


1. Heat oven to 400° F.

2. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot.

3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.

4. Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.

Last week of January 2011

WHAT!? Where has the month of January gone, if you are like me, this year is taking off way too quickly for my tastes! As a child time seemed to stand still and as an adult I would like to sometimes "get off the ride" and go back to the time of my childhood when everything seemed so far away and I was always told I needed to get more patience (no need for it now, huh?)

For my family this week is not only the last week of January but also our "week of lasts" until we leave on our Disney vacation next Sunday. Today was the last time we would be in church for 2 weeks and tomorrow will be the last Monday the kids have to go to school until we get back...etc

It has been so cold lately, even today sitting here in the sun room, I just can't get warm, so let's make soup this week, shall we? What kinds of soup do you like to make this time of year?

French Onion Soup

2 pounds onions, sliced very thinly
3 tablespoons butter
2 oz Calvados (brandy or cognac may be used as a substitute)
6 cups homemade beef stock
2 bay leaves
5 sprigs thyme
baguette (hey we sell these now and they are GREAT!)
10 oz Gruyere cheese, grated
salt and pepper, to taste

To start, sweat the onions very, very slowly over low heat. This allows all the natural sugars to caramelize and helps the soup develop a more hearty, robust flavor. Don’t rush this process!

The onions will need up to a full hour and a half in order to cook properly. Give them an occasional stir. Meanwhile, have a pot of stock heating on the stove so that when it comes time for use, it will be warm and ready to go.

Once the onions have turned a deep golden brown, deglaze the pan with Calvados. Be sure to scrape up all the good bits that are sticking to the bottom of the pan. Add the chicken stock, bay leaves and thyme. Simmer for 35-40 minutes.

While the soup is simmering, prepare the toasts. Preheat the oven to 350. Slice the baguette into 3/4 inch slices and lay on a baking tray. Spread butter on one side of the bread and toast in the oven until crispy and golden, about 8 minutes. Set aside.

Turn on the broiler to high.

Once the soup has simmered, season with salt and pepper. Ladle the soup into the gratin dishes, top with two overlapping toasts, and sprinkle generously with Gruyere. Place under the broiler and cook until the cheese is melted and bubbly, about 3 minutes. This happens quickly, so be sure not to burn your toasts!

Ham and Potato Soup

1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

At our house we like to do soup and salad, or soup and sandwiches. That new Ciabatta bread makes a "mean" grilled cheese and to make it extra special add a slice of apple or pear to the sandwich prior to grilling!

Stay warm!

For the week of 1-17-11...

I find myself getting more and more excited about what is coming in "the bag" each week...oh the possibilities that await our dinners for the upcoming week. The trouble is, I find myself getting into the same ole rut...same vegetable, same dinner recipe, I am trying to find new and exciting recipes for YOU and for me!

Here is what I have found for us for the upcoming week ahead:

Orecchiette with Turkey Sausage and Broccoli Rabe(courtesy of Giada De Laurentis)

2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta (little ears)
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.

Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.

Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

Penne w/ Butternut Squash, Sausage & Sage:

~ 1 butternut squash, cut into 1" pieces
~ 2 Italian sausages (you can use hot or sweet), casings removed
~ 2 cloves garlic, chopped
~ 3 tbsp of chopped, fresh sage leaves
~ 1 1/4 cups of chicken stock
~ 1/4 cup white wine
~ 8 oz. of penne pasta (half a box or bag)

In a heavy skillet, coat your pan w/ olive oil. Cook butternut squash on high, not moving around too much, until the edges caramelize. About 5 minutes or so. Remove from pan.
Now, add your sausage, and break it up in the pan. After that is browned, about 5 minutes, add your garlic, chopped sage and white wine and simmer for 3 minutes until liquid is evaporated.
Add your chicken stock and butternut squash and simmer 10 minutes, until squash is tender.
While sauce is simmering, boil your pasta in salted water and drain.
Add your cooked pasta to the sauce.

Roasted Sweet Potatoes and Wilted Spinach

4 pounds sweet potatoes, peeled and quartered
Salt
Freshly ground black pepper
1/2 cup canola oil
2 large red onions, finely chopped
1/4 cup honey
1/2 cup butter
1 bag baby spinach (between 10 ounces and 16 ounces), soaked, well-rinsed and dried
Directions
Preheat an oven to 350 degrees F.

In a mixing bowl, season potatoes with salt and pepper and toss with oil to coat. Place on a baking sheet and roast in the oven for 20 minutes. Remove briefly from oven and toss in onions, and return to oven to roast until potatoes are tender, approximately another 20 minutes. Transfer roasted potato mixture to a bowl. Drizzle honey over potatoes, add butter, mixing well, and then gently toss in spinach. The heat from the potatoes will wilt the spinach.

So at our house these days we are all about being more healthy, wealthy, and wise! We are becoming more "absorbed" in the fruits and veggies we are handling on a daily basis, I find myself watching more cooking shows that feature new a unique ways to eat more vegetables and fruits it is just I find myself feeling better with more energy when my diet consists of more green leafy veggies and fresh vibrant fruits!

Our children, Gabriel 9, and Sophia 6, are even taking more interest in what they are eating...after all we are what we eat, right? Why not start in their childhood, instilling in them good eating habits? Even though we think we are doing everything right, our Gabriel has been very sick over the past week and if we thought we could change his diet to help his stomach pain I certainly would in a heartbeat...but I feel like we are already doing the right thing...


On the Cooking Channel the "Veg Edge" journeys the country unearthing a new breed of vegetarians. From a punk rock vegan in L.A. to vegetable-loving firemen deep in the heart of Texas, to a kick boxing chef who serves up meatless Mondays at his high-end NYC restaurant. Did anyone else see this show?? My family totally LOVED it!

Sauteed Cabbage with Bacon (serve over boiled potatoes)

1 head of green cabbage, sliced
1 lb bacon, chopped
1 medium onion, sliced
salt and pepper to taste

Directions:
Heat skillet over medium high heat and add bacon to pan, cook until almost crispy (8-10 minutes), remove from pan and add onion, cook until starting to soften, add cabbage and cook until warmed thru BUT cabbage is NOT soggy! Put bacon back in pan with cabbage and onions...serve over boiled potatoes...YUM!

We tried this recipe the last time we had cabbage in our bags and it was a HIT!


Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini (courtesy of foodtv.com)
1/4 cup extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette

DirectionsHeat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

I thought this recipe sounded perfect because of the fact we are introducing our new line of breads this week! There is a par baked french bread loaf you can order and heat briefly in the oven and it would be delicious in this soul warming soup...ENJOY!

Happy New Year!

I have been keeping a personal blog for many years, but never one on recipes and nutrition alone...I hope that I can provide fun, nutritious meals that everyone will love and let this blog also be a way for all of us to share insights into eating a more healthy diet in the new year and using more fresh, local produce!

This week's menu is Mediterranean inspired...Tony has had this menu "in his back pocket" for at least 2 weeks now and is so excited to share it with us this week.

When I bring home our family's bag each week I always go ahead and prep all my produce at once and get that out of the way. I get alot of use out of my salad spinner (and this week it will get used on the radicchio, romaine, snow peas, and spinach). I fill my sink up with fresh cold water and add the produce one item at a time and do a wash and then spin and place in containers or bags that fit into my fridge, then when it is time for dinner all I have to do is pull the ingredient out and viola it is ready to GO!

On our menu this week is a homemade Caesar salad...using the romaine, red onions, and spinach. We will grill up some chicken breasts on the grill and add organic croutons and Caesar dressing (we offer both under either salad fix ins or organic dry goods on our website). Our oldest son, Gabriel (9) would eat salad every night if we let him!)

If you're looking for a new grain to try, pick up some farro. Also known as emmer, it's a variety of wheat that originated in the Middle East, (back to our theme for the week) but is primarily grown in northern Italy. It's similar to barley and wheat berries, and can be used in place of rice, quinoa, couscous, or other grains in your favorite dishes. It has a satisfyingly chewy texture similar to brown rice, and if you buy semi pearled farro, it decreases the cooking time to 45 minutes from an hour. Here is a recipe I want to try this week (adapted from one I found by Bobby Flay on the food network)...


Farro Salad with Grilled Eggplant
1 1/2 cups farro
1 eggplant, halved (I may also grill any extra veggies I may have in my fridge...like peppers or mushrooms to this dish)

1 small red onion, peeled, halved, and thickly sliced
Olive oil, for brushing
Salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and sliced in 1/2 (I may use canned since we don't have fresh this week)
Basil (chop to sprinkle on top)

Sherry Vinaigrette:

1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified. (because I may not have all these ingredients on hand, I may use a vinaigrette I already have in my refrigerator)

Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.

Heat grill to high. While the farro is cooking, brush the eggplant and onion slices, and other veggies with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. (I own a grill basket so I will most likely use it) Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and basil. Pour Sherry Vinegar over the farro mixture and stir to combine. Best served at room temperature.

Crunchy Snow Peas with Toasted Almonds

Ingredients:

1 Tbsp. Mrs. Dash® Onion and Herb Seasoning Blend (I don't have this so I will adapt my seasonings with what I have in my cupboard)

2 Tbsp. olive oil
1 lb. snow peas, trimmed
4 tsp. fresh lemon juice
4 tsp. minced shallots (I will use my red onion again for this)
2 Tbsp. slivered unsalted, oven-toasted almonds (sold on our website)

Low-Sodium Recipe

1. Warm the olive oil in a small sauté pan.

2. Increase heat to medium and add snow peas. Add a few drops of water while tossing quickly.

3. Cook about 3-4 minutes, leaving the snow peas crisp.

4. Add the lemon juice and toss again.

5. Spoon onto a plate, sprinkle with shallots (red onions) Mrs. Dash® Onion and Herb Blend Seasoning Blend. Drizzle 1 Tbsp. of the cooking juices over the snow peas.

These are just a few ideas I am planning on trying this week, and I am notorious for NOT following recipes that I find online, even though my family lives right next door to a grocery store, I find that I do better with being creative with items I already have on hand, versus spending money on an item that I may only use once and may not like...sometimes it works out for the better, other times not so much!) But it certainly keeps mealtime interesting around here!

Happy eating!