1.) orange slices with walnuts and black pepper. You could also add a drizzle of evoo. No real recipe except get really good oranges and slice crosswise.
2) Macoun apple and red pear slices with an assortment of local cheeses. I would bring this because macoun apples are my favorite and their season just ended (I stocked up) and I got some great blue and brie cheeses from the farmer’s market.
From Shelley Dunn:
Ingredients
1 pound small organic carrots (washed and dried)
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
Optional garnish: chopped parsley
Instructions
Preheat the oven to 400 degrees. Line a sheet pan with foil
Place the carrots in a single layer on the baking pan.
In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.
Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.
Remove from the oven and serve immediately, sprinkled with parsley if desired.
From Ellen Profenno
Ingredients:
1 lb baby peppers (sweet mini)
mix together in a small bowl for vinaigrette:
1 Tsp fresh oregano (*? dried?)
1 tsp olive oil, evoo
1/2 tsp white vinegar
1/2 tsp garlic salt (*fresh garlic and salt?)
1/2 tsp ground cumin
toss peppers with vinaigrette, thread onto pre-soaked wooden skewers. 2 skewers makes sure the peppers won’t spin. Using outdoor grill, or greased indoor grill pan, grill the peppers until evenly charred, flipping once or twice. It will take about 4-5 minutes per side, but stay vigilant. once off the grill, serve warm or at room temperature. Sprinkle with more oregano or vinaigrette. (*feta cheese and tomatoes as garnish? – E)
Her suggestions: lentils are optional, instead of step 4, puree on the stove top with an immersion blender – a lot safer and you can control the chunkiness)
1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)
1 tablespoon olive oil, divided
1/2 teaspoon plus 1/8 tsp. kosher salt, divided
2 cups chopped yellow onion
2 tablespoons red curry paste
2 teaspoons grated peeled fresh ginger
1 teaspoon crushed red pepper
1 (15-oz.) can unsalted cannellini beans, drained
3 cups unsalted vegetable stock
1 (15-oz.) can light coconut milk
3 tablespoons fresh lime juice
1/2 teaspoon black pepper
1 cup chopped fresh cilantro
2 ripe avocados, thinly sliced
1 cup cooked lentils (optional)
Step 1
Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.
Step 2
Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.
Step 3
Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.
Step 4
Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute. (Or use an immersion blender on the stove top – avoids transferring hot liquids around)
Step 5
Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.
2 C Old fashioned oats dry
1/3 C shredded unsweetened coconut
2 TBSP ground flax seed
¼ tsp cinnamon
1 tsp Vanilla
5 TBSP liquid coconut oil
¼ C honey (*local)
(you could also add some chopped nuts - E)
Mix until oats are completely coated. Use ice cream scoop to drop into greased muffin tin. Gently press with the back of the scoop to form into cup shape. Bake at 325 degrees (*F) for 18 minutes. When cool, top with a dollop of Greek yogurt, berries, more coconut, shaved dark chocolate, etc……
From Robin Silva
2 peeled, cubed sweet potatoes
½ lb trimmed halved brussels sprouts
2 Tlbs olive oil, 1 tsp chili powder , ½ tsp salt
Toss together, bake at 400 degrees on rimmed baking sheet for ~30 minutes, until browned
Whisk together: 2 Tlbs olive oil, 2 Tlbs lime juice, 2 tsp honey ½ tsp salt, 1/4tsp pepper
6 cups mixed greens in large bowl, top with roasted vegetables, 2 Tlbs toasted pumpkin seeds, crumbled feta cheese, toss with dressing.
Thanks to Connie O.
1/2 C olive oil
1 1/2 C chopped onion
2 cloves minced garlic
2 cups lentils, rinsed. pre-soaked 1 hr
5 C chicken broth
1 T thyme
1 large can of tomatoes
1 small can of tomato sauce
4 C chopped chard (spinach? kale?)
1 large carrot chopped
sweet Italian chicken sausage sliced thin (12 oz)
ground black pepper
—heat olive oil over medium heat, saute onions for 2 min, add garlic saute 2 min, add lentils, pepper thyme, toss to coat.
— then, pour in tomatoes, sauce, and stir in chard. add broth and sausage, bring to boil over med-high heat. simmer appx 30 min until lentils are tender. You can thin the soup with water if desired.
— just before serving you may add red vinegar, or parmesan cheese.
1/8 cup olive oil
1 generous tbls. crushed garlic
6 cups green cut beans
2 tbls. chopped fresh rosemary (sometimes basil)
1/3 cup slivered almonds (crushed walnuts or pecans are good for a change) *I like to toast the nuts - Emma’s side note
1/3 cup gorgonzola cheese
1/3 cup dried cranberries
*4-5 slices pre-cooked bacon cut into medium size pieces (optional for a veggie side dish - use the toasted nuts)
Briefly saute garlic in oil
Add beans stir to cover with oil
Add rosemary
Continue to saute, stirring frequently until beans are al dente on medium heat - remember the smoke point of the olive oil)
Stir in bacon*, almonds and cranberries
Turn off heat
Add gorgonzola just before serving.
Thanks Theresa P!
3 lbs. sweet potatoes, peeled and chunked
1/2 cup plus 3 T light coconut milk
1 T red curry paste
2 T maple syrup
2 T apple cider
2 T unsalted butter
1 tsp coarse salt
1 tsp ground cinnamon
***cook sweet potatoes in boiling water, about 12 minutes…drain and return to pan…dry cook over low heat for 2 minutes
***combine 3 T coconut milk with the red curry paste…heat in a saucepan over medium-high heat…stir well… add the remaining milk, syrup, and cider…bring to a boil and then reduce heat and cook another 3 minutes…
***combine the potatoes and milk mixture in a large bowl…add butter, salt and cinnamon and mash
Serves: 10
peel and slice a sweet potato into “french fry” chunks.
sprinkle with enough sesame oil to coat well. Add salt, pepper, lots of cumin powder (cayenne pepper optional) to taste and mix well.
Bake in 450 oven in shallow pan or cookie sheet for about 20 minutes, shaking and turning every 5 minutes or so until sides are brown and crispy.
If you like sesame seeds, sprinkle some for the last 5 minutes of baking.
- Valerie V
I have done a similar thing with sweet potatoes, I cut them and toss them with rice flour, then bakes as described above. The rice flour crispens them. – Emma H
(Anna B: inspired by maple-braised collard greens at Hot Suppa)
Equipment: large skillet or saucepan
1 bunch chard (rainbow is the prettiest)
1-2 tbsp butter
Salt to taste
1 tbsp maple syrup, or to taste (a little goes a long way)
Rinse chard and leave the water clinging to it.
Separate chard stems from leaves. Chop stems to medium dice and leaves to
bite size.
Sautee stems in butter over medium heat until softened and slightly
browned.
Add leaves and maple syrup. Salt to taste as the leaves are wilting. If
your pan has a cover, put it on so the leaves can steam, stirring
occasionally. Cook and stir until the leaves give up juices, just a few
minutes. Serve warm.
PS The chard would probably be good with a splash of bourbon, too. And/or
barbecue sauce, or even chipotle? I’m still experimenting)
From Anna B: Ah local veggies. You are so tasty, it’s like cheating. It’s an extremely easy recipe, but if anybody substitutes produce from California I cannot guarantee the results.
Equipment: baking pan, brush (optional)
Ingredients:
Leeks
Olive oil
Salt & pepper
Preheat oven to 400 degrees.
Cut the root and too-fibrous green ends off the leeks and cut in half lengthwise. Rinse or soak to
remove sand and dirt. Pat dry.
Place cut side down in oiled baking pan. Brush with more oil. Sprinkle
with salt and pepper.
Bake until they start to brown and your kitchen smells so good you can’t stand it. (around 30 min? I don’t remember if I timed it)
Serve warm.
You could baste them with broth (or maybe more oil?) to keep the outer layer
from drying, but I don’t bother.
4 C cooked quinoa
1 C chopped Green pepper
1/2 C chopped green onion
1/2 C olives (kalamata olives from Micuccis are the best – but be aware! they have pits!)
1/4 C red onion
1 C cherry tomatoes
1 C chopped canned artichokes
4 oz crumbled feta cheese
1/3 C fresh parsley minced
1/4 C fresh lemon juice (1-2 lemons)
1/4 C red wine vinegar
3 tsp minced garlic
2 T olive oil
salt/pepper to taste
Combine everything in a large bowl. Allow to rest for a few hours.
1 lb. sausage (I used loose sausage: recipe calls for cubes)
1 yellow onion, chopped
2 TB chopped sage
1 cup organic apple or pear hard cider (I used non-alcoholic organic Knudsen Sparkling Pear)
1 cup quinoa, rinsed & drained
1/2 cup dried cranberries
1 tsp fine sea salt (I omitted this)
2 cups chopped kale or spinach leaves, lightly packed
In a large pot, cook sausage, onion & sage over medium-high heat until just browned, about 10 minutes. Add cider, quinoa, cranberries, salt & 3/4 cup water & bring to a boil, scraping up any browned bits. Cover, reduce heat to medium-low & simmer until liquid is just absorbed, 25 -30 minutes. Stir in kale, cover again & set aside off the heat for 5 minutes. Uncover, fluff with a fork & serve.
Thanks Jessica Walker!
2 pounds organic sweet potatoes, (about 2 large)
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper (spicy! optional)
4 cups chicken stock
salt
6 bacon slices, cooked and crumbled (amount is optional) If you are vegetarian, use toasted walnuts, pine nuts or pepitas/pumpkin seeds
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
2 tablespoons flat-leaf parsley leaves (optional)
Bake Sweet Potatoes until you can pierce them with a fork.
Heat a saucepan over medium-high heat. Add oil (or some left over bacon fat! yum!) ; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper and stock. put in chunks of cooked sweet potato. Use an immersion blender to blend cooked sweet potato and stock, or mash happily with potato masher for a chunkier style soup. Salt to taste. sprinkle cooked bacon, (veggies, replace with toasted pine nuts or pepitas) and Parmesan cheese evenly over top to serve. Garnish with parsley, if desired.
Serves 4 as a side, or 1-2 as a larger salad
1 head kale, rinsed and de-stemmed (I like curly kale for this recipe)
½ tsp sea salt, plus more to taste
1 small green apple, diced
½ red onion, finely sliced (or 2 radishes, finely sliced or diced)
½ avocado, diced
½ cup roasted pumpkin seeds/pepitas (on any kind of seeds or nuts)
4 tbsp raw honey
1 lemon, juiced
Chop kale into bite-sized pieces and put in a large bowl. Sprinkle salt on the kale and with clean hands, begin massaging and squeezing it so it softens. Massage for a couple minutes, until it has reduced in size and is tender. Add apples, red onion, avocado and pumpkin seeds to the bowl (I might add pomegranate seeds as well! – Emma). In a separate bowl, whisk together the lemon juice and honey. Pour over the salad and mix gently. Season to taste. Note: make plenty for leftovers, as this salad will keep for a couple of days in the fridge!
2c chickpea flour
1tsp ground cumin
1/4 tsp cayenne pepper
1 tsp salt
1c water
2 medium onions, peeled, quartered and very thinly sliced
¼ c chopped fresh cilantro or mint
—Mix dry ingredients and add water. Whisk to combine. Add onions and herbs
Coat a pan with ghee, peanut oil, or coconut oil (high heat tolerant oils) and drop ¼ c of mix and fry for 4mins, turning once. You can also make the batter a little looser and they’ll turn out like crepes. Add less water so they become more patty-like and you could bake them in the oven if you preferred not to fry them.
Keep warm and serve with chutney or yogurt flavored with lime juice and cilantro or more fresh herbs. You can also make them ahead and keep in fridge. Reheat in oven for 10 min at 350F.
10 – 20 large mushrooms – wipe them clean and pop out the stems (chop these up finely).
goat cheese, balsamic vinegar
cooked brown rice (about a cup)
an onion, 2 carrots, 2 stalks celery all chopped fine
stock of your choice (1/2 C), garlic (2 cloves pressed, wait 10′), dried fruit (1/4 C) toasted nuts or seeds (1/4 C) maybe wine? a few leaves of sage or rosemary
Sauté the onions, carrots and celery ’til a bit browned (called a mirepoix or soffrito depending on if you are feeling French or Italian) add the mushroom bits, 2 cloves of squished garlic, and sauté some more. Add the stock, dried fruit and nuts, herbs, a splash of wine and let it all get acquainted on low heat for a bit. Taste and adjust salt and pepper.
meanwhile… put a tiny splash of balsamic vinegar in the bottom of each mushroom cape, add a small scoop of goat cheese, and then mound a handful of filling into each mushroom.
Bake at 350 for about 30 – 45 min. (top with cheese if you’d like – parm or romano.) OMGOMGOMG! nomnomnom!
feel free to experiment and make this your own creation.
Make a vinaigrette of the following, modify with what you have on hand, or simply use 1/2 C of your fave oil/vinegar salad dressing
1 garlic clove (pressed/crushed)
1/4 t black peppercorns
1/2 t dried tarragon (or thyme or oregano)
grated zest of 1 lemon
1 large finely diced shallot or 1/4 C thinly sliced green onion
1/3 C olive oil
2 T+ vinegar (taste the dressing once mixed – you may want more acid)
salt to taste
Put it all in a lidded jar and shake it up baby!
3-4 cups of cooked and cooled pasta, potatoes, rice, lentils, or canned white cannellini beans.
1 C chopped fresh veggies such as carrots, bell pepper, tomatoes, celery for some crunch and color. – Your choice.
Then pour some of it over the veggies and starch and toss it up until everything is well dressed. You’ll probably have extra dressing – keep it in the fridge.
2 medium leeks (or 4 small)
1/4 C extra virgin olive oil
1 teaspoon cumin seeds
2 tablespoons of prepared mustard
1 teaspoon honey
Prepare the leeks: remove roots and very tops of greens. Cut lengthwise and rinse well. Julienne cross-wise into thin strips. Combine oil, cumin seeds and green parts of the leek in a medium frying pan and sauté over medium-low heat for 2 minutes. Add white portions of leeks and sauté for another 8 minutes stirring frequently. Add mustard and honey and sauté over low heat for a few more minutes until cooked through – taste them for seasoning. You can serve them hot or cold.