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Feature Recipes

Spicy Shrimp with Pesto Noodles

Ingredients & Amounts: 


For the Pesto:

  • 1 cup kale
  • 1 cup spinach
  • 1 cup mixed basil and/or parsley (more basil is better, but sub parsley if you don't have enough)
  • ¾ cup almonds
  • ½ cup olive oil
  • ¼ cup water
  • ½ teaspoon salt
  • 2 cloves garlic
  • juice of one lemon (or 2 if your lemon isn't very juicy)

For the Shrimp and Noodles

  • 1 tablespoon butter or oil
  • 1 lb. shrimp
  • 1-2 teaspoons each chili powder and cumin, plus any other spices you like
  • salt and pepper
  • 4 medium zucchini​
Directions: 
  1. For the pesto, pulse all the ingredients in a food processor or blender until mostly smooth (or until you reach desired consistency). This will make about 2 cups of pesto. Set aside one cup for this recipe and save the other cup for something else later (you can freeze it, but we just keep it on hand in the fridge because it goes really well on just about anything).
  2. Heat the butter or oil over medium high heat. Add the shrimp and toss with the spices - I usually just do this right in the pan to save myself a dish, and I don't really measure the spices - I just eyeball it until they get pretty well coated with spices. Sauté the shrimp until they evenly coated with spice and fully cooked (they will no longer be translucent).
  3. Cut the zucchini into long noodle-like shapes - the best way to do this is with a spiralizer but you can also use a peeler. Toss the zucchini noodles with the reserved pesto and top with the shrimp.

Recipe and photo from Pinch of Yum

Squash Soup

Ingredients & Amounts: 
  • 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
  • Melted butter, for brushing
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
  • 3 cups chicken or vegetable stock
  • 4 tablespoons honey
  • 1 teaspoon minced ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg
Directions: 
  1. Preheat the oven to 400 degrees F.
  2. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
  3. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
Food Category: 
Soup
Dietary Restrictions (check all that apply): 
Egg Free
Peanut Free
Tree Nut Free
Vegetarian

Sweet Potato and Chocolate Brownies

Prep & Cook time: 
1-1.5 hours
Ingredients & Amounts: 
  • ¾ c raw cacao powder if available –if not available, use the best cocoa powder you can find, preferably organic
  • 1 c garbanzo bean flour
  • 2 ½ c cooked, mashed baked sweet potato – about 4 sweet potatoes
  • 1 t Ceylon cinnamon
  • 2 t vanilla (alcohol free if you can find it)
  • 1 t baking soda
  • 1 t baking powder
  • 1 ½ c raw walnuts – rough chop meaning not too small
  • 2 T ground flax
  • 3 T nondairy milk – hazelnut or cashew milk
Directions: 
  1. Preheat the oven to 350 degrees
  2. Line an 8 X 8” baking pan with parchment paper
  3. Scrub the four sweet potatoes; stick each one 3 or 4 times to allow for air to release while roasting. Wrap them in heavy foil and place directly on the oven rack to roast. You could probably roast the sweet potatoes rather quickly in a microwave oven. I do not use a microwave so you would know the best method and timing.
  4. When the sweet potatoes are fully baked scoop out the inside, place in a large bowl and mix together well with the cocoa and the garbanzo bean flour.
  5. Add the rest of ingredients to the above mixture and pour into the parchment paper lined pan. The batter should be thick and you may need to press the batter to the sides with the back of a table spoon.
  6. Bake at 350 degrees for 25 – 30 minutes- until a toothpick comes out clean
  7. The brownies will firm up upon cooling. These keep well in a covered container for a couple of days in the refrigerator.

Recipe and image by Carol D'Anca. 

Food Category: 
Dessert
Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
Vegan
Vegetarian
Servings: 
About 20 brownies

Beet and Carrot Smoothie

Prep & Cook time: 
20 Minutes
Ingredients & Amounts: 
  • 1 small red beet (equivalent to 1/2 cup), peeled and coarsely chopped 
  • 1 medium-size carrot, peeled and coarsely chopped (about 1/2 cup) 
  • 1 sweet apple, such as Honeycrisp or Pink Lady, coarsely chopped 
  • 1 ripe pear, such as red Bartlett or red D'Anjou, coarsely chopped 
  • 2 tablespoons fresh lemon juice 
  • 2 teaspoons minced fresh ginger 
Directions: 
  1. Steam beets and carrots until tender, about 10 minutes. Let cool to room temperature. 
  2. Combine beets, carrot, apple, pear, juice, ginger and 2 cups water in a blender; blend until smooth.

Recipe provided by Debbie Slutzky.Image by ideowl. See licensing agreement.

Food Category: 
Salad
Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
Gluten Free
High Fiber
Low Cholesterol
Low Sodium
Low Sugar
Peanut Free
Tree Nut Free
Vegan
Vegetarian
Servings: 
2
Calories: 
134
Saturated Fat: 
0
Unsaturated Fat: 
0
Total Carbohydrate: 
35
Dietary Fiber: 
7
Protein: 
2

Yogurt

Prep & Cook time: 
8-24 hours
Ingredients & Amounts: 

Special Equipment:  

  • Quart/liter jar
  • Insulated Cooler or Yogurt Maker

     Ingredients: (enough to make 1 quart):

  • 1 quart or liter of whole milk* 
  • 1 tbsp/15 ml fresh live-culture plain yogurt.  You can buy yogurt or use some from your last batch.

*You can use 2% or skim, goat milk, or canned coconut milk. Fresh or raw milk from a reputable source makes a delicious and even more healthful yogurt. 

Directions: 

Process:

  1. Preheat the jar and insulated cooler with hot water so that they will not drain heat from the yogurt and it can stay warm to ferment.
  2. Heat the milk until bubbles begin to form. If you use a thermometer, heat milk to 180 F (82 C).  Use gentle heat, and stir frequently to avoid burning the milk. The heating is not absolutely necessary, but it results in a thicker yogurt.  
  3. Cool the milk to 110 F (43 C), or the point where it feels hot, but it is not hard to keep your (clean!) finger in it. You can speed the cooling process by setting the pot with the hot milk into a bowl or pot of cold water. Don’t let the milk get too cool; the yogurt cultures are most active in the above-body-temperature range.
  4. Mix starter yogurt into the milk. Use just 1 Tbsp (15 ml.) per quart. I used to use more starter, assuming that more is better, until I consulted my number one kitchen book, The Joy of Cooking (1964 Edition), known affectionately as “Joy” in our kitchen. “You may wonder why so little starter is used and think that a little more will produce a better result. It won’t. The bacillus, if crowded, gives a sour, watery product. But if the culture has sufficient Lebensraum (German for “room to live”), it will be rich, mild, and creamy.”Mix the starter thoroughly into the milk, and pour the mixture into the preheated jar. 
  5. Cap the jar and place it in the pre-heated insulated cooler. If much space remains in the cooler, fill it with bottles of hot water (not too hot to touch) and/or towels. Close the cooler.  Place the cooler in a warm spot where it will not be disturbed.“Yogurt has the added idiosyncrasy that it doesn’t care to be jostled while growing,” note Joy.
  6. Check the yogurt after 8-12 hours. It should have a tangy flavor and some thickness. If it isn’t thick (hasn’t “yoged”), warm it up by filling the insulated cooler with hot water around the jar of yogurt, adding more starter, and leaving it 4 to 8 more hours. You can leave it to ferment longer if you wish. It will become more sour as more of the milk’s lactose is converted into lactic acid. A longer fermentation period can often make yogurt digestible even for lactose-intolerant individuals.
  7. Yogurt can store in the refrigerator for weeks, though its flavor will become more sour over time.  Save some of the yogurt to use as a starter for the next batch. 

Recipe used with permission from:Sandor Katz’s Wild Fermentation, Chelsea Green Publishing, 2003, p. 76-77.WildFermentation.com 

Food Category: 
Dessert
Dietary Restrictions (check all that apply): 
High Protein
Low Sugar
Peanut Free
Vegetarian

Pea and Mint Soup Shooters

Ingredients & Amounts: 
  • 2 cups fresh peas (or one 16 ounce frozen package)
  • 1 cup vegetable broth 
  • 1/4 cup minced fresh mint
  • 1 tablespoon lime juice 
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt 
  • 1-1/2 cups plain yogurt
Directions: 

Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour. Top with Sprouts or grated carrots (optional).

Food Category: 
Soup
Dietary Restrictions (check all that apply): 
Peanut Free
Tree Nut Free
Vegetarian

Half Sour Pickles by Dr. Liz Lipski

Ingredients & Amounts: 
  • 5-8 small pickling cucumbers (Kirby) or 4-6 small regular cucumbers
  • 1 quart filtered, spring, or distilled water (chlorine will have a negative effect on your pickles)
  • 2 TBSP sea salt
  • 1-2 cloves garlic, chopped
  • 1-2 tsp dill seed
  • ¼ cup fresh dill or 1 TBSP dried dill leaf
  • 2-4 fresh horseradish leaves, or grape leaves, or 1 oak leaf. In the winter you can use a pinch of black tea leaves or a couple of dried bay leaves instead. (The tannins in all of these leaves keep the pickles crisp and crunchy.)

Optional spices: coriander, cumin, red pepper flakes, mustard seeds, cinnamon, caraway 

Directions: 
  1. Soak the cucumbers in ice water for an hour. This will enliven them.
  2. Place leaves, garlic and spices in the bottom of a quart jar.
  3. Pack the cucumbers into the jar, packing them in tightly.
  4. Dissolve the salt in the water. Pour it over the cucumbers. Make sure that the cucumbers are completely submerged in the water. If not, make a bit of extra brine to cover them.
  5. Leave 1” of space between the top of the water and the top of the jar
  6. Cover loosely with a kitchen towel or cheesecloth in a cool place. Leave on your counter for 3-7 days. Then begin to check them daily. The brine will begin to get cloudy and slightly bubbly. When the pickles taste “right” to you, cover and refrigerate.  
Food Category: 
Salad
Dietary Restrictions (check all that apply): 
Dairy Free
Egg Free
Gluten Free
Peanut Free
Tree Nut Free
Vegan
Vegetarian

Quinoa Salad With Broccoli-Avocado Pesto

Ingredients & Amounts: 
  • 1 cup quinoa, cooked
  • 2 medium heads broccoli, cut into florets
  • 8 cloves garlic, peeled but left whole
  • 1/4 cup olive oil, divided
  • Sea salt
  • 1 ripe avocado, pit removed
  • 2 tablespoons pine nuts or almonds
  • 1/2 tablespoon butter
  • 1/4 pound mushrooms
  • 2 oz. parmesan cheese, cut into small chunks
  • fresh lemon juice (optional)
Directions: 
  1. Preheat the oven to 425 degrees.
  2. Toss the broccoli and garlic cloves with 1 tablespoon of the olive oil and a sprinkle of sea salt. Roast for 15-20 minutes, until both broccoli and garlic are beginning to brown. Stir part way through if anything looks like it's burning.
  3. Set 1/2 cup of the roasted broccoli pieces aside.
  4. Add the remaining roasted broccoli, roasted garlic, avocado, parmesan cheese, and remaining 3 tablespoons olive oil to a blender, and blend until a smooth puree is formed. Taste and season with salt. Stir in a squeeze of lemon juice if desired.
  5. Mix half a cup of the broccoli pesto and the reserved broccoli florets into the cooked quinoa. Save any leftover pesto in the fridge for another use.
  6. Heat a frying pan over medium heat. Add the nuts to the dry pan and toast, stirring frequently, for 2-3 minutes, or until fragrant and beginning to turn golden brown. Remove from pan and add to cooked quinoa.
  7. Add the butter to the same frying pan and let it melt. Add mushrooms and cook until golden brown, stirring occasionally. Add to the salad and serve the whole mixture warm. 
Food Category: 
Salad
Dietary Restrictions (check all that apply): 
Egg Free
High Fiber
Vegetarian
Servings: 
2-3

Chipotle Honey Chicken Tenders and Sweet Potatoes

Ingredients & Amounts: 
  • 3 tablespoons olive oil, divided
  • 4 chipotles in adobo sauce, minced
  • 3 cloves garlic, minced
  • 2 tablespoons honey
  • 2 teaspoons apple cider vinegar
  • 1 1/4 teaspoons salt
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 pounds chicken breast tenders (or chicken breasts pounded to 3/4-inch thickness, sliced into strips)
  • 6 sweet potatoes, peeled, cut into 1-inch cubes
Directions: 
  1. 24 hours before you plan on eating: Mix 1 tablesoon olive oil, chilies, minced garlic, honey, vinegar, salt, cumin, and cinnamon together in a small bowl. Pour into a large Ziploc bag. Rinse chicken tenders, pat dry, and trim any fat, then place in the bag. Close the bag and squish around to coat chicken with marinade. Refrigerate for eight to 24 hours.
  2. When ready to cook: Preheat oven to 400 degrees.
  3. In a large baking pan, toss together remaining 2 tablespoons olive oil, sweet potatoes, and an additional sprinkling of sea salt. Roast for 30 minutes, stirring once.
  4. Add marinated chicken tenders to the sweet potato pan, and continue to bake for 10 minutes, until chicken is cooked through (no pink in the middle) and juices run clear.
Food Category: 
Poultry
Dietary Restrictions (check all that apply): 
Egg Free
High Protein
Peanut Free

Creamy Barley Risotto with Garlic Mushrooms and Spinach

Prep & Cook time: 
50 minutes
Ingredients & Amounts: 
  • 16 ounces cremini (baby bella) mushrooms
  • 6 ounces portabella mushroom caps
  • 4 cups vegetable or chicken stock
  • 3 tablespoons olive oil, divided
  • 5 cloves garlic, minced, divided
  • 16 ounces fresh spinach
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 tablespoon unsalted butter
  • 1 large fennel bulb, stem and outer leaves removed, cored and diced
  • 1/2 large yellow onion, diced (about 1 1/2 cups)
  • 1 cup pearl barley*
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup dry white wine

*Pearl barley is barley with the hull removed and is widely available in most grocery stores. **Alternative method to save time (but increase dishes): Saute the mushrooms, then the garlic in a second pot, while the barley is cooking in the first. This multitasking will result in a faster dinner, but one extra dish to wash.

Directions: 
  1. Brush off the mushrooms with a barely damp paper towel. Cut the creminis into thick slices. Remove the stems from the portobella caps, cut the caps into thick slices and halve. In a medium pot, heat the stock to just below a simmer.
  2. In a wide, deep pot such as a Dutch oven, heat 1 tablespoon olive oil over medium-high. Add the mushrooms, 1/2 teaspoon salt, and 1 clove minced garlic and sauté until the mushrooms are browned, soft, and give up their liquid. With a slotted spoon, transfer the mushrooms to a small bowl and set aside, then pour the mushroom’s leftover liquid into the saucepan along with the chicken stock.
  3. Reduce heat to low and add another 1 tablespoon olive oil to the Dutch oven. Wait a minute to ensure the temperature of the pot decreases (this will prevent the garlic from burning). Add 3 cloves minced garlic and sauté just until fragrant, about 15 seconds, watching carefully so that the garlic doesn’t burn. Add the spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stirring to combine. Cover the pot and let steam for 2 minutes, then uncover, increase the heat to high, and stir for another minute, just until the spinach wilts. With a slotted spoon, transfer the spinach to a bowl and set aside. Discard any excess liquid that has cooked out of the spinach.
  4. Reduce heat to medium. Add butter and remaining 1 tablespoon olive oil and heat until the butter melts. Add the sliced fennel and chopped onion and cook stirring often, until the vegetables soften, 3 to 5 minutes. Add the barley and stir to coat with the butter and olive oil. Cook for 2 minutes, stirring often, then add the dried thyme, bay leaf, remaining garlic clove, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook 1 additional minute. Add the wine. Stir and cook for 2 minutes.
  5. Add 2 full ladles of the stock to the barley. Stir and simmer over medium heat until the stock is absorbed, 5 to 10 minutes. Constant stirring isn’t necessary, but do watch the pot and stir often. Continue adding the stock, 2 ladlefuls at a time, until it is all absorbed and the barley is creamy, but maintains a bit of chew, 25 to 30 minutes total.
  6. To serve: Ladle the barley into bowls, then top with the spinach and mushrooms. Enjoy immediately.

See the original recipe and more.

Food Category: 
Pasta
Dietary Restrictions (check all that apply): 
Egg Free
Peanut Free
Soy Free
Tree Nut Free
Vegetarian
Servings: 
4
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