Recipes
Roasted Beet Salad
Serve this salad with a slice of bread on the side for a light lunch or dinner, or serve it as an accompaniment for a heartier meal. Serves 4.
1 TB apple cider or white wine vinegar
1 TB minced shallot (optional)
sea salt and freshly ground pepper to taste
1/4 tsp sweet paprika
pinch cayenne pepper (optional)
1/8 tsp ground cumin
1 TB freshly squeezed lemon juice
6 TB sunflower or extra virgin olive oil
4 small to medium roasted beets, chopped in 1/2" pieces*
2 cups salad greens
Shredded cabbage and carrots
1/4 cup crumbled feta
1 TB toasted pine nuts
To make the dressing, combine the first 8 ingredients in a food processor. Taste and adjust seasonings to your liking. Toss together the beets, greens, and shredded veggies. Sprinkle with cheese and pine nuts. Drizzle with desired amount of dressing.
Asian Slaw with Greens and Ginger-Peanut Dressing
This is a great coleslaw recipe. Get creative! Add cooked edamame, bell peppers, or scallions if you have them on hand.
For the dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Slaw:
4 cups shredded cabbage
2 cups prepared shredded carrots
2 handfuls of greens, or more if desired
1 medium shallot, finely sliced
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro, leave out if you don't have
Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.
Lemon Roasted Cabbage
The lemon in this recipe can be switched up with any kind of vinegar, sherry or even salad dressing right out of the bottle. I even throw some bits of salt pork, panchetta or ham on top for flavor too!
1 head cabbage, cut into wedges and core removed
2 Tbs cooking oil, I like sunflower oil for a nutty flavor
2-3 Tbs lemon juice (sub vinegar if preferred)
Coarse salt and fresh ground pepper
Preheat oven to 450F. Arrange wedges in a single layer on the roasting pan (leaving space around each wedge).
Whisk together the oil and lemon juice. Using a pastry brush, generously brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully and repeat.
Roast cabbage for about 30-40 minutes turning wedges over half way through when the side touching the pan is nicely browned. Cabbage is done when it is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
Delicious lemon raspberry muffins.
Easy, fast, and they taste amazing!
1.5 cups flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
⅓ cup canola oil
1 egg
⅔ cup yogurt
1 teaspoon lemon zest
1 cup raspberries (if using them frozen thaw for 5-10 minutes before adding into batter)
¼ cup turbinado sugar
Preheat oven to 425. Line and spray a 12 cup muffin tin.
Combine dry ingredients and mix well with a whisk. Combine oil, egg, yogurt, and lemon zest in another bowl. Whisk until combined. Add wet ingredients to dry ingredients and mix gently JUST until combined. Fold in raspberries.
Spoon batter into prepped muffin tins. Sprinkle tops with turbinado sugar. Bake for 15 minutes at 425, then reduce heat to 350 for remaining 10-15 minutes. Bake until tops are golden brown. Let cool in pan for 10 minutes, then remove and cool the rest of the way on a wire rack.
Quick Braised Cabbage
Here's another easy way to prepare your cabbage that tastes amazing!
1 large head cabbage, quartered, cored, shredded
2 tablespoons apple cider vinegar
4 tablespoons butter or olive oil
1/2 bunch chives or green onions, chopped finely
Pinch crushed red pepper and garlic powder
Kosher salt and black pepper
Bring a big pot of salted water to a boil. Add the cabbage and vinegar and boil until the cabbage is wilted, 3-4 minutes. Drain and return to the pot off the heat. Toss with the butter (or oil), chives, red pepper, and garlic powder. Season with salt and pepper to taste. Serve warm.
Cook’s Note: Make sure not to overcook the cabbage, it should still have some crunch. This is also very nice with a little vinegar sprinkled in it after cooking. Enjoy!
Egg Foo Young
I tried this recipe this morning to see how the frozen chard would work - and it was awesome! I would recommend chopping up the chard before adding to the mixture. I used finely chopped shallots instead of scallions and left the ham out. It was a good, filling breakfast!
6 large eggs
1/4 cup flour
1 teaspoons fish sauce, or salt to taste
1/2 teaspoon apple cider vinegar
1 cup diced, cooked ham
1 bag frozen chard, thawed and squeezed dry
2 scallions, thinly sliced
1 tablespoons minced fresh cilantro
1/2 teaspoon baking soda
Freshly ground black pepper
2 tablespoons ghee, for frying, or other cooking fat
In a large bowl, whisk together the eggs, flour, fish sauce and apple cider vinegar until smooth and lump-free. Stir in the ham, spinach scallions, cilantro and baking soda and season with pepper to taste.
In a large skillet or griddle, heat a tablespoon of ghee over medium heat until shimmering. Scoop a quarter cup of batter onto the skillet and flatten with the back of a spoon until it’s 1/2 inch in height. Let it cook undisturbed for 3 minutes, until golden brown. Using a spatula, carefully flip over the egg foo young and fry for another 2 to 3 minutes or until cooked through.
Transfer the patty to a wire rack and repeat with remaining ingredients. Serve with Sriracha if you’re feeling spicy.
Shoots and Chard Squares
3 eggs, beaten
4 tablespoons butter softened
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1/2 pound cheddar cheese shredded
1 small onion, finely chopped
1 bag frozen chard, thawed and excess water removed
5 ounces salad greens, roughly chopped
In a large bowl, combine and mix well eggs, butter, flour, milk, salt and baking powder. Stir in cheese, onion, chard and shoots. Spoon mixture into a 9″ x 13″ greased pan and level off. Bake at 350 degrees for 35 minutes. Remove from oven and cool 45 minutes. Cut into large squares for luncheon dish or bite size squares for appetizers. Good hot or cold. Recipe serves 6.
Sweet Roasted Chantenay Carrots
1 lb chantenay carrots, scrubbed and trimmed
1 tbsp olive oil
3 fl oz maple syrup or clear honey
1 tbsp butter
2 tbsp chopped flat-leaf parsley, or 2 tsp dried parsley
Preheat the oven to 400ºF. Put the carrots in a single layer in a baking dish. Pour over the oil, maple syrup (or honey) and 3fl oz water. Dot the butter over the top. Season, cover with foil and bake for 20 minutes.
Remove the foil and shake the pan. Roast for 20 minutes more without foil until most of the liquid has evaporated. Sprinkle with parsley and serve.
Whole Wheat Raspberry Swirl Brownies
Please have me over if you make these! I'm willing to travel.
½ C salted butter, melted
1 C sucanat(or brown sugar)
2 large eggs
2 tsp vanilla
½ C + 2 tbsp unsweetened cocoa powder
¾ C whole spelt flour(or white whole wheat or whole wheat pastry flour)
¼ tsp sea salt
⅓ C semi sweet chocolate chips
1¾ C fresh raspberries(or slightly more frozen raspberries, thawed and drained), divided
2 tbsp honey
Preheat oven to 350 degrees. Prepare an 8x8 square baking dish by lining with parchment(only if desired).
In another bowl combine the melted butter and sugar and stir well. Add in the eggs and vanilla and stir again.
Add the cocoa powder, flour and sea salt and stir until combined. Fold in the chocolate chips and ¾ C fresh(or still frozen) raspberries, using slightly less if using frozen berries. Place batter in baking dish and smooth out to the edges.
In a small bowl mash 1 cup of raspberries together with the honey. If using frozen raspberries, thaw and drain before mixing in the honey. Pour the mashed berrries over top and using a spoon, press and swirl into the batter.
Place in the oven and bake for 32-35 minutes until the edges that aren't covered with berries start to brown(middle will still be gooey). Remove and cool before slicing and serving. Place in the fridge until cold for easier slicing.
Chioggia Beets with Raspberry Mint Vinaigrette
Since raspberries are going out this week why wouldn't you be able to include some thawed raspberries to the dressing or even atop the salad?
1 lb beets (4 to 6, 1 inch of stems left intact
3 tablespoons thinly sliced scallions
2 to 2 1/2 tablespoons raspberry vinegar
2 teaspoons fresh lemon juice, or to taste
2 tablespoons chopped fresh mint
1 tablespoon finely grated fresh orange zest (from 2 oranges)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Garnish: fresh mint sprigs
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.
While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.
3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
1 cup pearl barley
1 (8 ounce) package sliced fresh mushrooms (optional)
1 green bell pepper, chopped
2 cups chicken broth
salt and ground black pepper to taste
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PREP
15 mins
COOK
45 mins
READY IN
1 hr
Directions
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.
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and parsley. 
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