Recipes

September 16, 2018

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Posted in Main Course, Sun Gold Cherry Tomatoes


Pasta with Sun Gold Tomatoes

An easy healthy veggie pasta

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September 16, 2018

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Posted in Rainbow Carrots, Side Dish


Roasted Rainbow Carrots with Ginger

Easy side dish with Rainbow Carrots!

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January 30, 2016

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Posted in Kale, Salad


Kale Salad With Apples and Cheddar

For a kale salad to be successful, use very tender kale from Green Goblin and cut it into very thin filaments or chop it very finely (or both). This turned out just divine!

INGREDIENTS:

4 cups very finely chopped or slivered curly kale or tender flat kale (about 170 grms on the stem, stemmed and washed in two rinses of water)
2 Tbsp coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet­tart one, like a Gala, cored and cut in 1/4­inch dice
30 g sharp Cheddar cheese, cut in 1/4 ­inch dice
2 Tbsp fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 Tbsp extra virgin olive oil
2 Tbsp freshly grated Parmesan

DIRECTIONS:

1. Combine the kale, almonds, apple and Cheddar in a large bowl.
2. Whisk together the lemon juice, salt, garlic and olive oil. Add to
the salad, and toss well. Sprinkle the Parmesan over the top,
and serve.

Tip:
Advance preparation: This salad benefits from tossing with
the dressing about 15 minutes before you serve it. The kale will
soften in the dressing.

November 29, 2015

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Posted in Baby Spinach, Main Course, Radicchio


Penne with Radicchio, Spinach, and Bacon

Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salted bacon. 

Serves: 6

INGREDIENTS:

6 tsp olive oil, divided
450 g penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 tsp dried crushed red pepper

DIRECTIONS:

  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  2. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes.
  3. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally.
  4. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.
  5. Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat.
  6. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.
Source:   BON APPÉTIT JANUARY 2008
http://www.epicurious.com/recipes/food/views/penne-with-radicchio-spinach-and-bacon-241093

Shaved Fennel Salad

If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close

INGREDIENTS: 

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
15 g loosely chopped fresh dill
80 ml fresh lemon juice, plus more if needed
80 ml extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
60 g pine nuts, toasted (I used almonds)
60 g feta cheese, crumbled

DIRECTIONS: 

1. Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
2. When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that.

3. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

Prep time: 10 min

Source:

101 Cookbooks: Heidi Swanson 
http://www.101cookbooks.com/archives/shaved-fennel-salad-recipe.html

April 27, 2015

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Posted in Brussel Sprouts, Side Dish


Crispy Garlic Brussels Sprouts

Brussels sprouts are perfect for anytime of the year. These little cabbage veggie delights are fantastic as they are packed with super nutrition such as vitamin C. Sprouts can be enjoyed raw, such as sliced up in a salad, steamed or roasted. Forget saving them for the end of the year! Celebrate sprouts all year round and enjoy them crispy and caramelized served with more veggies, and/or your preferred protein.

Prep Time: 15 minutes      Cook Time: 40 minutes

Servings: 2

INGREDIENTS:

2 big handfuls Brussel sprouts
2 garlic cloves, peeled and minced
1 Tbsp olive oil
1 tsp balsamic vinegar
Sea salt and pepper

DIRECTIONS:

1.Preheat the oven to 200 degrees C.
2. Slice the sprouts into approximately ½ cm pieces. Add the sprout slices to a bowl.
3. To the bowl add the minced garlic, olive oil, balsamic vinegar and season with salt and pepper. Mix all the ingredients together.
4. Place the sprout mix to a oven proof baking dish. Place in the oven and cook for approximately 40 minutes, or until lightly crispy and caramelised, but not fully burnt. Remove when ready and enjoy with preferred main meal. 

Source: http://blog.paleohacks.com/crispy-garlic-brussels-sprouts/

April 27, 2015

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Posted in Kale, Side Dish


Mashed Potatoes With Goat Cheese & Kale

Creamy mashed potatoes with extras built right in

I served this with Swedish meatballs and lingon berry jam.
Had no goat cheese, so I added gruyere cheese instead. The family loved it, with strong reccomendations to cook it again!
Servings: 8


INGREDIENTS:

2 Kg potatoes, peeled and cut into large chunks
4 tablespoons unsalted butter
6 cloves garlic, minced
1 large bunch kale, stems discarded, rinsed thoroughly of grit
1 cup whole milk
1 cup goat cheese, at room temperature (You can use other Cheese too)
salt, to taste

DIRECTIONS:

  1. Place potatoes in a large stockpot with and fill with water to cover. Salt well and bring to a boil. 
  2. Cook potatoes for 15-20 minutes or until fork-tender.
  3. Heat 2 tablespoons of butter over medium heat in a large pan and saute the garlic and kale until tender, about 3-5 minutes, and set aside.
  4. Drain potatoes and return to pot. Mash with a potato masher, then add the milk gradually, mixing to incorporate. Do not overmash or you'll get gummy, flat potatoes.
  5. Stir in goat cheese and kale, add salt to taste and serve. Can be made a day ahead of time and reheated in a pot over low heat or in the oven.

Prep Time:  20 minutes Cooking Time: 40 minutes

Source: http://www.foodrepublic.com/2011/11/10/mashed-potatoes-goat-cheese-kale