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Meal Plan for October 10, 2018

Fall Break is next week for Hamilton County! Don’t forget you can put your deliveries on vacation at any time by going into your account and skipping your delivery. Complete this by Friday at 1pm before the market cutoff for correct billing.  If you will be in town, you can customize your veggie box to get more of your favorites or remove the veggies you are allergic to or don’t like. You can also support one of  many other local artisans by perusing the market and adding on other items . Check out new partner Alms and Fare this week and add their healthy and delicious “Better Bites.”

Cold Green Bean Salad with Yogurt Herb Dressing and Pickled Red Onions
Ingredients
  • 1 lb green beans trimmed
Dill Dressing
  • 8 ounces greek yogurt
  • 1 tbsp dried dill
  • 1 tbsp dijon mustard
  • 1/4 cup olive oil extra virgin
  • To taste salt and pepper
  • 1 lemon juice juiced and zested
Pickled Onions
  • 1/2 each onion thinly sliced
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1/4 cup salt
  • 1/2 cup Sugar
Instructions
  1. Bring a large pot of water to boil and salt heavily. Clean up the ends of the green beans and get a medium sized bowl filled with water and ice.
  2. Once water comes to a boil, place green beans in the water and cook until bright green in color and slightly soft, about 3-5 minutes. When green beans are tender, remove from boiling water and place in ice water to stop the cooking process. Allow beans to cool and remove from water. Dry either with a paper towel or on a wire rack.
Dill Dressing
  1. Combine greek yogurt, dill, lemon juice, salt and pepper together and taste to adjust seasonings. Combine with green beans, add some pickled red onions and adjust seasonings.
Pickled Red Onion
  1. Bring the pickling ingredients to a boil in a small pot. Cool until room temperature. Once cool, slice the onion thin and add to liquid. Let set overnight to fully pickle.
Recipe Notes

Recipe from I Just Make Sandwiches

 

Maple Dijon Roasted Carrots
Ingredients
  • 1 bunch carrots
  • 2 tablespoons oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon grainy mustard
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon white miso paste gluten-free for gluten-free, optional
  • 1/2 tablespoon rice vinegar
  • 2 teaspoons soy sauce or tamari for gluten-free
  • 1 small clove garlic grated
Instructions
  1. Preheat oven to 400F.
  2. Toss the carrots in HALF of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet.
  3. Bake until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.
  4. Note: You want young carrots, the ones with the leaves still on, and you want them to be thin, about 3/4 of an inch or less, so that they roast quickly.
Recipe Notes

Recipe from Closet Cooking

 

Lemon Balm Vinaigrette
Ingredients
  • cup olive oil
  • 1 cup apple cider vinegar
  • 2 Tbsp fresh chopped lemon balm
  • 1 clove fresh minced garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp ground black pepper
Instructions
  1. Combine all and shake well. Store in fridge.
Recipe Notes

Recipe from Iris and Honey 

 

Brown Sugar Baked Sweet Potatoes and Acorn Squash
Ingredients
  • 1 lb sweet potatoes peeled and sliced crosswise 1/2 inch thick
  • 1 acorn squash halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
  • 3 tablespoons unsalted butter melted
  • 1/4 cup packed light brown sugar
  • 1 teaspoon grated nutmeg
  • Sea salt and pepper
Instructions
  1. Preheat oven to 375°F with racks in upper and lower thirds.
  2. Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  3. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
  4. Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.
  5. Cooks' note:
  6. Vegetables can be baked 1 day ahead and chilled. Reheat in a baking dish, covered, in oven.
Recipe Notes

Recipe from Epicurious

 

Fajitas
Ingredients
For Fajitas Seasoning
  • 1 tbsp Chili Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cumin
  • pinch Red Pepper Flakes optional
For Fajitas
  • 1 lb bell peppers, any color sliced
  • 1 red onion sliced thin
  • Oil for cooking
  • 1 lb favorite protein cooked
For Serving
  • Lettuce Wraps
  • Sides such as sour cream, salsa, guacamole
Instructions
  1. In a small bowl, whisk together all of the fajita seasoning ingredients. Set aside.
  2. In a hot cast iron skillet or fry pan, add 1-1/2 tsp of oil and the sliced red onions. Cook for 3 minutes.
  3. Add all of the sliced peppers and cook until tender and charred. Remove from the pan. Add protein to warm up.

  4. Create wraps with lettuce wraps by adding some of everything including sour cream, salsa, guacamole, etc.

Recipe Notes

Recipe from: https://theveglife.com/vegan-fajitas/

 

Beef and Broccoli Stir Fry
Servings: 2 people
Ingredients
  • 1 pound flank steak sliced into 1/4 inch thick strips
  • 3 cups small broccoli florets
  • 1/2 cup beef stock
  • 5 cloves garlic minced
  • 2 tablespoons corn starch
  • 1 tablespoon olive oil
  • For the sauce
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 teaspoons corn starch
Instructions
  1. Toss sliced beef in a large bowl with corn starch.
  2. Heat olive oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
  3. Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
  4. While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
  5. Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
  6. Serve beef and broccoli over cooked white rice.
Recipe Notes

Recipe adapted from Savory Tooth.

 

Swiss Chard and Onion Frittata
Ingredients
  • 1 bunch Swiss chard
  • 4 Tbs. oil of choice
  • 1 small yellow onion thinly sliced
  • Sea salt and freshly ground black pepper
  • 6 large eggs
  • 4 cloves garlic finely chopped
  • 1/4 cup 1 oz./30 g. freshly grated Parmesan cheese
  • 1-2 pinches cayenne pepper
Instructions
  1. Position a rack in the upper third of the oven and preheat to 350ºF.
  2. Separate the stems from the chard leaves by cutting along both sides of the center vein. Cut the chard stems crosswise into slices 1/4 inch (6 mm.) thick and coarsely chop the leaves. Set aside separately.
  3. In a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion and saute until tender, about 6 minutes. Add the chard stems, season with salt and saute until they start to soften, about 4 minutes. Add the chopped chard leaves and saute until all of the chard is tender, 3-4 minutes longer. Transfer to a plate. Set aside.
  4. In a large bowl, lightly beat the eggs with the garlic and Parmesan. Season with cayenne, salt and black pepper to taste.
  5. Drain the liquid from the plate holding the chard, squeeze the leaves gently to remove any excess liquid, and stir into the egg mixture. In an 8-inch ovenproof frying pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the egg mixture, reduce the heat to medium, and cook without stirring until the eggs are set around the edges, about 5 minutes. Transfer to the oven and bake until completely set, 7-9 minutes longer. Remove from the oven and let cool briefly.
  6. Cut the frittata into wedges and serve straight from the pan, or invert onto a large plate, if desired, cut into wedges, and serve. Serves 4-6.
Recipe Notes

Recipe from: https://blog.williams-sonoma.com/swiss-chard-onion-frittata/

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Meal Plan for October 3, 2018

We hope you are staying dry as much as possible this week! Our hearts go out to our friends and neighbors in Soddy Daisy who have taken the brunt of the damage from the storms this week. I suspect we will be rounding the corner to fall weather finally and that is something to be happy about after the brutal extended summer heat!

By now, we hope you have had a chance to play with customizing your  veggie box to get more of what you like and less of what you don’t. If not, please try it out and help us work out the bugs by sending us any problems to members@weeklyfig.com. We are excited about the capacity to offer substitutions you want in your box digitally! The minimum order for free delivery is $35. Don’t worry, we offer a lot more than veggies. Check out over 900 other locally made items in the market from bread to coffee to meats and more. Thank you for supporting our local farmers and artisans!

Cheesy Bacon Stuffed Snack Peppers
Ingredients
  • 6 mini sweet peppers sliced in half seeds and membranes removed
  • 4 oz cream cheese
  • 2 Tablespoons green onions sliced
  • 4 slices bacon cooked and crumbled
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese + extra for topping
  • chopped cilantro for topping optional
Instructions
  1. Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
  2. In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar with an electric mixer until smooth.
  3. Fill the sliced peppers with the filling, about a heaping tablespoon each.
  4. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
  5. Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!
Recipe Notes

Recipe from Belle of the Kitchen

 

Chicken Bacon Avocado Ranch Lettuce Wraps
Ingredients
  • 2 chicken breasts or thighs
  • 1 to mato diced
  • 1 avocado diced
  • 1/2 lb bacon
  • Ranch dressing
  • Boston Bibb romaine, or iceberg lettuce
  • 1/4 cup chopped cilantro
  • 1 lime
  • Salt and pepper for seasoning
Instructions
  1. Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well).
  2. Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20.
  3. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in.
  4. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or cup to put the yumminess in.
  5. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the lime over the avocado, tomato, and chicken.
  6. Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch. Eat it like a taco and enjoy!
Recipe Notes

Recipe from The Search for Imperfection

 

Sweet Potato Mushroom and Kale Hash
Ingredients
ROASTED POTATOES
  • 1 lb organic sweet potatoes washed and cubed bite-size
  • 1 Tbsp extra-virgin olive oil
  • 1/2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/8 tsp pepper
ROASTED MUSHROOMS AND KALE
  • 4 oz mushrooms of your choice
  • 1 bunch organic kale stems removed coarsely chopped
  • 2 cloves garlic minced
  • 1/4 tsp sea salt
  • 1 Tbsp extra-virgin olive oil
Instructions
ROASTED POTATOES
  1. Mix the cubed potatoes in a medium-size bowl with some olive oil. Then add all the spices, and mix really well until coated.
  2. Preheat oven to 375F.
  3. Put on a large baking sheet with parchment paper on it, spread the potatoes around so they are not touching.
  4. Bake at 375F for 25-30 minutes, or until nicely golden and roasted on the edges.
ROASTED MUSHROOMS AND KALE
  1. Warm a large pan over medium heat. Add a bit of olive oil and immediately put in the sliced mushrooms. Sauté for about 8-10 minutes or until roasted on the edges.
  2. Mix in the chopped kale and the minced garlic, and sauté for about 4-5 minutes until the kale starts to wilt.
  3. Sprinkle with salt, and add the roasted potatoes in the pan when they're ready. Enjoy right away!
Recipe Notes

Recipe from Eye Candy Popper

 

Cinnamon Roasted Butternut Squash
Ingredients
  • 1 large butternut squash peeled/seeded and cut into 1-inch cubes
  • 3 TB olive oil
  • 2 TB packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
Instructions
  1. Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil or parchment paper or silicon mat.
  2. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to baking sheet, in a single layer, without overcrowding the pieces.
  3. Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.
Recipe Notes

Recipe from Chew Out Loud

 

Okra Pilaf
Servings: 2 people
Ingredients
  • 2 slices of bacon chopped
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 1 cup okra sliced into disks
  • 1/8 teaspoon cayenne or to taste
  • 1/2 teaspoon Kosher salt use less salt if using seasoned broth
  • 1/2 cup long-grain rice
  • 3/4 cup chicken stock*
Instructions
  1. Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 1 tablespoon of bacon fat.

  2. Add the onion and green pepper and sauté for 2 to 3 minutes.

  3. Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

  4. Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.

  5. Fluff up the rice with a fork and stir in the chopped bacon.

Recipe Notes

*Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.

Recipe adapted from Simply Recipes

 

Brown Sugar Bacon Green Beans
Ingredients
  • 1 lb green beans trimmed
  • 6 pieces bacon cut into 1 inch pieces
  • 2 tbsp butter
  • 2 tbsp brown sugar or sucanat
  • Sea salt and Black Pepper
Instructions
  1. Place the green beans in a pot and fill with about 1 inch of water. Bring water to a boil and then place the lid on the pot. Steam the beans over medium heat until cooked through, about 5-8 minutes.
  2. While beans are cooking, in a large skillet, fry the bacon over medium heat until done (but not quite crisp).
  3. Drain off grease and add butter and brown sugar. Cook, stirring occasionally, over medium heat until the brown sugar has dissolved.
  4. Drain the water from the beans, season with salt and pepper, and stir in the sugar and bacon mixture. Serve immediately.
Recipe Notes

If the brown sugar mixture starts to go hard, you can quickly reheat it before pouring it over your beans.

Recipe adapted from: https://www.sixsistersstuff.com/recipe/brown-sugar-bacon-green-beans/

 

Pickled Watermelon Radish
Ingredients
  • 4 c. filtered water
  • 2 Tbsp. fine sea salt
  • 1 bunch watermelon radishes
  • 1 tsp. of whatever spices you want to use: Coriander seeds black peppercorns, celery seed, red chili flakes, fennel seed
  • Sterilized glass jars weight helpful to submerge radish
Instructions
  1. Warm the water on the stove in a small pot. Pour in the salt and stir until dissolved. Cover and allow to cool.
  2. Wash the radishes and slice into 1/8 inch thick rounds. Add the slices to your clean jars with enough room for the weight and cover with brine. Add spices if using.
  3. Make sure the radish slices are completely submerged in the brine. This prevents them from spoiling. Gently place the weight on top to help release air bubbles. Cover and close jar loosely.
  4. Place a plate under the jar for spillage as it starts to ferment and allow to ferment on the counter for 2-7 days. Taste the radishes after 36 hours and if they are ready stick them in the fridge to prevent further fermentation. If they are not ready leave them on the counter and taste again in a day or two.
  5. Enjoy them as a snack, on top of salads, or as a side dish.
Recipe Notes

Recipe from Ashley Neese

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Meal Plan for Sept 26, 2018

In case you haven’t heard yet…there is a new feature available to you! Log into your account and check out the option to remove veggies you don’t want or like and add more of what you do like. Try it out and let us know what you think.

Last week, I mentioned the kinds of things I keep stocked in my pantry. This is super important if I want to avoid unnecessary trips to the grocery store. I can virtually make any recipe by keeping the essential pantry items on hand. But what happens when you have a recipe you want to make but not all the ingredients. I have found that most recipes can be fudged. First, often there are ingredients that aren’t a must. I have made many recipes and just left out random items and it still tastes great! Proper salting and seasoning goes a long way. I’m always a fan of adding the unexpected as well. So if you don’t have bok choy, try cabbage or any other green. Or kind of like the French Onion Soup recipe below, add Swiss Chard to pack a bunch of some leafy green nutrients. Knowing the substitutions can be made in a recipe with something you might already have can make it less stressful.

Some popular substitutions for me are:

Red wine/beer – Broth

Vinegar- Use any other kind of vinegar like Apple Cider, Rice Wine or Lemon juice

Cornstarch – Flour (1 tsp: 1 tbsp)

Specific Cheeses can almost always be substituted with whatever you have on hand.

Leafy greens can be interchanged (kale, bok choy, collards, even green cabbage)

Bread crumbs – Oats (1:1 ratio)

Mayo – Sour cream or yogurt (depending on the recipe)

Fresh Herbs – Dried Herbs (1 tbsp fresh: 1 tsp dried)

Onion (1 cup) – green onions, shallots, leeks or  1/4 cup onion powder

Rice – Quinoa, Lentils, Pasta, Gnocchi, Polenta

You might be surprised what substitution ideas there are. Search the web for alternatives to a recipe ingredient. You might be surprised that you have what you need.

 

Muscadine Cobbler
Ingredients
  • 306 g all-purpose flour
  • 8 g sea salt
  • 2 tablespoons granulated sugar divided
  • 1 cup warm water
  • 2 g active dry yeast
  • 1 teaspoon light olive oil
  • 1 cup muscadines See Note
Instructions
  1. In a medium-sized mixing bowl, combine flour, salt and 1 tablespoon sugar. In a small mixing bowl, combine water, yeast and olive oil. Make a well in the flour and pour the water and yeast mixture in the center of the flour. Knead until combined, about 3 minutes. Place a tea towel moistened with warm water over the bowl and allow the dough to rest for 15 minutes. The warm water clinging to the tea towel will create a warm, moist environment for the dough to rise.
  2. On a floured surface, knead the rested dough for 3 minutes. Place the dough on a heavily floured plate or baking sheet, sprinkle with more flour and cover with plastic wrap. Allow the dough to slowly rise in the fridge for 12-24 hours. Whenever you are ready to make the focaccia, take the dough out of the fridge 30 minutes before shaping.
  3. In a small bowl, combine muscadines and the remaining tablespoon of sugar.
  4. Place the dough on a lightly floured surface, and gently pull the dough into a 10” inch circle. Place the dough in a generously buttered 10” skillet. Cover the top of the dough with the muscadines (including any juice that has come out of the muscadines), pressing the fruit firmly into the dough. Cover with a warm, moistened tea towel, and allow the dough to prove once more for 45 minutes.
  5. Preheat oven to 400oF. Bake the focaccia until golden brown, about 20-25 minutes. Sprinkle with powdered sugar right before serving. This sweet treat is also lovely slathered in ricotta and drizzled with honey.
Recipe Notes

Note: Leave smaller muscadines (the size of a marble) whole and cut larger ones (the size of a cherry) in half and discard seeds.

Recipe from For the Love of South

 

Potato and Pepper Breakfast Scramble
Ingredients
  • 1 lb potato
  • 1/2 lb sweet bell peppers
  • 1/2 small onion
  • 2 cloves garlic
  • 2 pastured eggs
  • 1/2 avocado
  • Red chili flakes optional
  • Black pepper and sea salt
  • Oil of choice
Instructions
  1. Chop up potato, peppers, onion, and garlic. Stick potatoes in a bowl and microwave for 3 minutes to soften.

  2. Heat up some olive oil in a pan and cook potatoes, peppers, onions, and garlic until onions are translucent and veggies get a little bit soft.

  3. Crack an egg in the pan and mix around until cooked (if you prefer, you can scramble the egg beforehand). 

  4. Top with pepper, red chili flakes, and sliced avocado.

Recipe Notes

Recipe from http://www.kalememaybe.com/kalememaybe/2015/8/18/potato-and-pepper-breakfast-scramble-with-avocado

 

Southern Turnip Greens
Ingredients
  • 1 14 ounce can chicken broth
  • 1 1/2 cups water
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bunch turnip greens chopped
  • 1/2 teaspoon white sugar
Instructions
  1. Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot.
  2. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes.
Recipe Notes

Recipe from Allrecipes

 

Sausage and Rice Stuffed Acorn Squash
Ingredients
  • 1 acorn squash
  • 1/2 lb mild sausage
  • 8 ounce mushrooms chopped
  • 1-2 tsp fresh thyme chopped
  • 1/2 cup long grain white rice
  • 1 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 400.
  2. Carefully slice each squash in half lengthwise and scoop out the seeds. Place the halves skin side down on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 50-60 minutes or until soft.
  3. Meanwhile, in a large deep skillet over medium-high heat, brown the sausage until nearly cooked through. In the last couple of minutes of cooking, add the chopped mushrooms and thyme. Continue cooking until the meat is no longer pink and the mushrooms are softened. Add the rice, stir well, and cook 1 minute. Add the chicken broth and stir to ensure all rice is submerged. Bring to a boil, cover, and simmer for 20 minutes or until rice is tender. Remove from heat and stir in Parmesan cheese.
  4. Once squash is cooked, remove from the oven and reduce heat to 350. Scoop the cooked mixture into each half, filling as much as possible. Return to oven and bake for 20 minutes.
  5. Serve hot.
Recipe Notes

Recipe from See Aimee Cooks

 

Apple Radish Slaw
Ingredients
  • 1 lb tart apple sliced matchsticks
  • 1 cup carrot matchsticks
  • 1/2 cup radish cut into matchsticks
  • 1/2 cup scallions/green onions diced
Honey Lime Jalapeño Vinaigrette
  • 3 tablespoons honey
  • 3 tablespoons olive oil
  • 1 juice of lime
  • 2 tablespoons jalapeño minced
  • 1 clove garlic grated
  • 1/2 teaspoon salt
Instructions
  1. In the bottom of a large bowl, whisk together the vinaigrette.
  2. Add slaw ingredients to the bowl (apples, carrots, radishes and scallions). Toss well and check for seasoning before serving. Adjust accordingly and serve.
Recipe Notes

For a mild vinaigrette, remove the seeds from the jalapeño before mincing because that is where the heat lies.

Recipe from The Lemon Bowl

Sautéed Cabbage
Ingredients
  • 2 Tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced or pressed
  • 1 medium head green cabbage sliced into 3/4" thick slices
  • 2 Tablespoons butter cut into 2 pieces
  • Salt and pepper to taste
  • Red pepper flakes optional
Instructions
  1. Heat a 12" skillet with olive oil over medium heat. Add the chopped onion and cook until onion is softened, about 3-4 minutes. Add the garlic and stir, cooking an additional 30 seconds.
  2. Turn heat up to medium-high heat and add about 1/3 of the cabbage. Stir to mix onions and garlic with the cabbage. Now leave it alone and let the cabbage start to brown, but be careful not to let it burn. Using a spatula, turn the cabbage over and let other side brown slightly. Season lightly with a dash of salt.
  3. Add another 1/3 of the cabbage and 1 tablespoon butter. Flip cabbage again after a couple minutes.
  4. Finish with remaining cabbage and last tablespoon of butter. Once cabbage is browned to your liking, add more salt to taste and pepper, if desired. Remove from heat, season with red pepper flakes, if desired. Serve.
Recipe Notes

Recipe from Good Dinner Mom

 

French Onion Soup with Swiss Chard
Ingredients
  • 1/4 cup unsalted butter
  • 1 lb onions sliced
  • 2 garlic cloves chopped
  • 2 bay leaves
  • 1/2 tbsp dried thyme
  • Kosher salt and freshly ground black pepper
  • 1/2 cup red wine or 1/2 cup of dry vermouth or dry white wine (depending on your preference) or you can leave this out.
  • 1.5 heaping tablespoons all-purpose flour
  • 1 quart beef broth
  • 1 baguette sliced
  • 1/4 pound grated Gruyere or Swiss Cheese
  • 1 bunch Swiss Chard stem removed and chopped thin.
Instructions
  1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
  2. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves.
  3. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste.
  4. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Add swiss chard to wilt. Season, to taste, with salt and pepper.
  5. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  6. Ladle the soup in bowls and float several of the Gruyere croutons on top.
Recipe Notes

Recipe adapted from Food Network

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Meal Plan for Sept 19, 2018

Local produce is going thru summer-fall transition. While there is plenty of local produce available, we don’t have enough quantity of each item available for next week because of the transition for everyone. This week, we will be sourcing an organic non-local box. BUT we have exciting news for members!! Hopefully by now you have read the email about this and are taking advantage of this new feature. You can swap, remove and add items in your veggie box online!

This is a fun break in the menu planning for me to use some veggies I’m craving. Since using Weekly Fig, I rarely have to go to the grocery store. As long as I keep my staples supply up, I can nearly cook anything from my pantry.  These items for you may be different from my kitchen, but I’ll list my most used items. Since I like to cook a lot of asian dishes, I always keep soy sauce, sesame oil, sesame seeds, garlic and ginger in stock. You can whip up a stir fry or fried rice in minutes and it’s an easy way to use up veggies at the end of the week. Some other staples I always keep in stock are common seasonings:

sea salt, black pepper, sugar, thyme, basil, oregano, cumin, (and any others you like) red pepper flakes, flour, canned tomatoes, coconut milk, cornstarch (non-GMO), broth, nuts, balsamic vinegar, apple cider vinegar, lemons, onions, beans, cheese, a selection of pasta, rice, and quinoa.

I also always have a selection of meats in my freezer ready for use on any day. With a stocked pantry of the most commonly used items to prepare meals, I rarely have to go the store for a last minute buy to make a recipe. If your pantry isn’t stocked with these basics, I recommend adding them so you can save yourself a trip to the grocery store.  Keep a list for items that get low so you can get more on the next grocery run. Keeping a stocked pantry makes meal preparing less stressful. Next week, I’ll tell you how to get around a recipe when you don’t have an item at home and what substitutions you can make.

Spinach and Mushroom Quinoa
Ingredients
  • 8 oz mushrooms sliced thin
  • 3 garlic cloves minced
  • 1 tablespoon butter unsalted omit butter for vegan version
  • 1 tablespoon olive oil
  • 5 green onions chopped or 1/2 yellow onion
  • 8 oz spinach fresh
  • 2 cups quinoa cooked
  • 1 tablespoon olive oil optional
  • sea salt
Instructions
  1. Heat butter and olive oil in a large skillet over medium-high heat.
  2. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix. Season with salt.
  3. Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.
  4. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up.
  5. Season with salt, if needed. Add another tablespoon of olive oil, if desired.
Recipe Notes

Recipe from Julia's Album

 

Crack Broccoli
Ingredients
  • 1 pounds broccoli crowns roughly 2 heads
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves pressed
  • large pinch of dried red pepper flakes
  • ½ teaspoon kosher salt
  • 3 tablespoons raw sliced almonds (with or without skin)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 – 3 tablespoons freshly grated aged pecorino cheese
  • zest of half a lemon
Instructions
  1. Preheat the oven to 475 degrees Fahrenheit. Note: The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, you can reduce the oven temperature by 10 to 15 degrees Fahrenheit and adjust cooking time as necessary.
  2. Line a sheet pan with parchment paper. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
  3. In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
  4. Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.
  5. Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.
Recipe Notes

Recipe from A Beautiful Plate

If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you may need to reduce the oven temperature slightly. Make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer. Ideally when roasting, you want the vegetables not to touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times. Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in a cheap oven thermometer. If your oven runs hot, I recommend reducing the oven temperature by at least 10-15 degrees and vice versa, and watching it carefully. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).

 

Sweet Potato & Black Bean Quinoa Bowl
Ingredients
Roasted Sweet Potato:
  • 1 large sweet potato peel and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt
Quinoa:
  • 3/4 cup red quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoon cilantro chopped
Cilantro Cream Drizzle:
  • 1/4 cup plain non fat Greek yogurt
  • 1/4 cup cilantro chopped
  • 1/4 teaspoon agave nectar or honey
  • Juice of half a lime
  • Pinch of salt garlic powder, and chili powder
  • Other Ingredients:
  • 1 cup black beans rinsed and drained
  • Cilantro for garnishing
Instructions
Roasted Sweet Potato:
  1. Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
  2. Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
  3. Roast the sweet potato for 12-15 minutes or until it is fork tender.
Quinoa:
  1. Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
  2. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
  3. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
  4. Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
  1. In a blender add all of the ingredients and blend until smooth.
  2. Assembling the Bowls:
  3. In 2 or 3 serving bowls divide the quinoa mixture.
  4. Top the quinoa with the black beans and roasted sweet potato.
  5. Drizzle the cilantro cream on top with a spoon.
  6. Top with more cilantro if desired.
Recipe Notes

Recipe from Spoonful of Flavor

Fettuccine with Kale, Caramelized Onions and Goat Cheese
Ingredients
  • 2 tbsp extra virgin olive oil
  • 2 medium to large onions thinly sliced
  • Sea salt and ground black pepper
  • 3/4 lb whole wheat fettuccini
  • 1 bunch sliced kale
  • 8 oz goat cheese divided
Instructions
  1. Warm olive oil in a large skillet over medium heat and add onions. Sauté for 10 minutes or until beginning to brown. Add 1 teaspoon salt, lower heat slightly, and continue cooking for 15 to 20 minutes more or until onions are soft and caramelized.
  2. Meanwhile, bring a large pot of water to a boil and add a large pinch of salt. When onions are caramelized, add fettuccini to boiling water and cook for 10 to 12 minutes, or per package instructions, until al dente. Drain pasta and return to pot.
  3. While pasta cooks, stir kale into onions, cover skillet, and cook for 6 to 8 minutes or until tender, stirring once or twice. Add onion and kale mixture, three quarters of the goat cheese, and lots of black pepper to pasta; toss well. Drizzle in more oil and season to taste. Divide among bowls and top with a crumble of remaining goat cheese; serve immediately.
Recipe Notes

Recipe from A Cup of Jo

 

Roasted Cauliflower Chickpea Soup
Ingredients
For the Soup
  • 1 cauliflower head cut into florets (about 4 cups total)
  • 1 15 ounce can chickpeas, rinsed and drained
  • 5 garlic cloves peeled
  • 4 tablespoons extra-virgin olive oil divided
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/8 tsp. paprika
  • 1/4 tsp. black pepper
  • 3-4 cups broth of choice
  • 1/2 cup heavy cream
For Garnish (optional)
  • Reserved roasted cauliflower mix
  • Red pepper flakes
  • Fresh thyme leaves
  • Heavy cream
Instructions
  1. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas and garlic cloves (just leave them whole) with 3 tablespoons of the olive oil and the cumin, salt and paprika. Roast in your pre-heated oven for 30 minutes, stirring once half way through. Remove from your oven and set aside. Reserve about 1/2 cup for the garnish.
  2. Meanwhile, Add the vegetable broth and pepper and simmer uncovered.  Remove the pot from the heat. Stir in the roasted cauliflower mix.

  3. Puree the soup using an immersion blender. Alternatively, you can use a food processor or blender, working in batches if necessary and being careful when transferring and blending hot liquids. Return the pureed soup to the stovetop and gently re-warm it. Stir in the heavy cream. Season to taste with salt and pepper.
  4. To serve, ladle the soup into bowls and top with the reserved roasted cauliflower mix, red pepper flakes, fresh thyme leaves and a drizzle of heavy cream, if desired. Enjoy immediately.
  5. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
Recipe Notes

Recipe from Floating Kitchen

Tags:

Meal Plan for September 12, 2018

A colorful veggie box this week will lend to colorful dinners this week! I’ve included 2 dessert recipes as well this week. If you haven’t ever had zucchini bread, adding some tart apple to it makes it especially delicious. The Jonagold apples we received from Wheeler Orchard are perfect for this recipe.

I haven’t always enjoyed cooking. In fact, I had about 30 standard recipes I cooked month to month when we first moved to Chattanooga. I soon became bored and my taste buds were crying out for something different. I found out I was pregnant 2 months after moving to Chattanooga 9 years ago and had a lot of time on my hands since I left my career in SC. I found myself watching Iron Chef and Food Network during my waking hours while my husband working incessantly long hours learning a new job. That year, I decided to cook something different every single day. This was how I learned to cook. I learned many new cooking methods like roasting and braising. I learned many new flavor profiles and with time, I learned how to stock a pantry to cook most dishes and how to make substitutions so I didn’t have to make a special trip to the grocery store. In coming weeks, I’ll share some of those tips with you. I hope you will try a new recipe or two or more and add some new dishes to family favorites.

Garlic Roasted Purple Potatoes
Ingredients
  • 1.5 pounds of baby purple potatoes
  • 3 sprigs of fresh thyme or 1 tsp dried thyme
  • 3 cloves fresh garlic minced
  • 2 to 3 tablespoons olive oil
  • Sea salt to taste
Instructions
  1. Preheat oven to 450F degrees.
  2. Cut potatoes into bite size pieces. Toss with thyme, minced garlic and olive oil.
  3. Sprinkle with salt to taste.
  4. Place in oven proof cast iron pan or on a baking sheet.
  5. Bake for 25-30 minutes until tender.
  6. Then broil for five minutes to crisp the tops.
Recipe Notes

Recipe from Sparkle Living

 

Muscadine Sorbet
Servings: 4 servings
Ingredients
  • 1 quart muscadines
  • 1/8 cup honey or super fine sugar
  • The juice and zest of half a lemon
Instructions
  1. Working in batches, puree the grapes with the sugar or honey in a food processor or blender until the sugar is dissolved (about three minutes). Over a bowl, pour the puree through a fine-mesh strainer or sieve. Press on the solids to extract all the juice. Add the lemon juice and zest to the bowl and stir to combine. Cover with plastic wrap or pour into an airtight container and let cool for several hours. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instruction

  2. Over a bowl, pour the puree through a fine-mesh strainer or sieve. Press on the solids to extract all the juice.

  3. Add the lemon juice and zest to the bowl and stir to combine. Cover with plastic wrap or pour into an airtight container and freeze for 2-4 hours before serving. 

Recipe Notes

Recipe adapted from WakeMed Voices

 

Crock Pot Stuffed Pepper Soup
Ingredients
  • 2 lbs ground beef
  • 1 lb bell peppers diced, any color
  • 2 15 oz cans diced tomatoes undrained
  • 1 15 oz can of tomato sauce
  • 24 oz of beef broth
  • 1 small onion diced
  • 2 TBSP brown sugar
  • 3-4 cloves of garlic minced
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups of cooked rice
Instructions
  1. Brown and drain grease from the ground beef and place in slow cooker.
  2. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, salt and pepper to slow cooker. (basically everything but your cooked rice)

  3. Cover and cook on low 6-8 hours.
  4. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.
Recipe Notes

Recipe from Moms with Crock Pots

 

Cinnamon Roasted Butternut Squash
Ingredients
  • 1 large butternut squash peeled/seeded and cut into 1-inch cubes
  • 3 TB olive oil
  • 2 TB packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
Instructions
  1. Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil or parchment paper or silicon mat.
  2. In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to baking sheet, in a single layer, without overcrowding the pieces.
  3. Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don’t become overcooked.
Recipe Notes

Recipe from Chew Out Loud

 

Chinese Chicken Lettuce Wraps
Servings: 2 people
Ingredients
  • 2 chicken breasts
  • 1/8 cup soy sauce
  • 1/8 cup hoisin sauce (or barbecue sauce)
  • 1 Tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon brown sugar
  • 1/2 Tablespoon minced garlic
  • lettuce leaves for serving
  • Cucumber, sliced matchsticks for serving
  • Banana peppers, green onions, etc. for serving
Instructions
  1. Slice the chicken breasts into thin strips. Set them aside.
  2. In a large bowl, whisk together the soy sauce, hoisin sauce, lime juice, sesame oil, brown sugar and minced garlic. Add the chicken to the marinade and stir until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate it for a minimum of 2 hours.
  3. When ready to serve, heat a large nonstick sauté pan over medium-low heat. Add the chicken, discarding the marinade, and cook, stirring, until the chicken is cooked throughout, about 8 minutes.
  4. To assemble, add the chicken to the bibb lettuce leaves then garnish with desired toppings.

Recipe Notes

Recipe adapted from Just a Taste

 

Sautéed Okra with Cherry Tomatoes
Ingredients
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 lb okra halved lengthwise
  • 1 small onion cut into wedges
  • Sea salt and pepper
  • 1 pint cherry tomatoes halved
  • apple cider vinegar
  • 1 tbsp fresh Basil chopped
Instructions
  1. Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges).
  2. Season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes.
  3. Finish with a splash of cider vinegar.
  4. Mix in basil, toss and serve.
Recipe Notes

Recipe from Food Network

 

Roasted Green Beans with Basil and Parmesan
Ingredients
  • 1 pound of fresh green beans stem end snipped off, trimmed
  • 1 tablespoon extra virgin olive oil
  • 1-2 tbsp fresh basil finely minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked pepper more or less to taste
  • 2 tablespoon grated parmesan
Instructions
  1. Preheat oven to 425 degrees.
  2. Dry green beans well and spread on a rimmed baking sheet. Toss with olive oil (use your hands), so that all the beans are coated. Sprinkle with salt, pepper. Toss again to coat.
  3. Roast for 10 minutes, toss, and continue to roast for 5 more minutes. Immediately sprinkle with parmesan and basil and then toss and serve.
Recipe Notes

Recipe from Rachel Cooks

 

Zucchini Apple Bread
Ingredients
  • 2 cups all-purpose unbleached flour
  • 1/2 Tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup light olive oil or non-GMO canola oil
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/2 Tablespoon vanilla extract
  • 2 cup shredded unpeeled zucchini
  • 1/2 cup shredded peeled apple I used a Granny Smith apple
  • Optional: 3/4 cup chopped pecans or walnuts
Instructions
  1. Preheat oven to 350˚F. Grease and flour a 8 x 4″ loaf pan well; set aside (If you use a 9 x 5″ loaf pan, your baking time will be a little less, and your loaf will not look quite as full, since it will be a little wider and longer).
  2. In large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
  3. In medium bowl, beat eggs; add oil, sugars, and vanilla, blending well. Pour this mixture over dry ingredients and mix well. Stir in zucchini, apples, and pecans or walnuts, if using (batter will be thick). Spoon batter into your prepared 8 x 4″ loaf pan. Bake at 350˚degrees for 55 to 60 minutes or until toothpick inserted near center comes out clean (if you use a 9 x 5″ pan, your baking time may be more like 50 to 55 minutes).
Recipe Notes

Recipe from Nancy Creative

Tags:

Meal Plan Sept. 5, 2018

The change of season is coming and we are excited about produce coming in from our local farmers that will lend to the fall flavors in the kitchen. I bet you are looking forward to the cooler weather as much as we are.

Wheeler Orchard apples are in full swing. You can add  a 3 lb bag of Local Gala Apples to your cart.  Enjoy them while they last! More varieties will be available as the harvest comes in. Stay tuned for updates on the new varieties.

Pie Pumpkins are here. Use them to decorate or put them to good use in the recipe below. If you Love Pumpkin Spice Latte, you can use them to make your own pumpkin puree and enjoy them at home! Recipe coming soon for that as well as many other ways to use pumpkins.

 

 

Apple and Bacon Pizza
Ingredients
  • Store-bought or homemade pizza dough
  • 2 small apples thinly sliced
  • cup maple syrup
  • 12 ounces shredded Italian blend cheese
  • 4 slices cooked bacon cut into thick pieces
  • ½ cup roasted garlic cloves
  • 3 ounces blue cheese or gorgonzola
Instructions
  1. Preheat oven to 475 degrees.
  2. Place the sliced apples in a small bowl and pour the maple syrup on the sliced apples and set aside.
  3. Divide the pizza dough ball into 4 sections, reserving half of the dough for another use. Stretch the dough and place on a small baking sheet, working the dough into a rectangle. If the dough springs back, let it rest for a few minutes then continue to spread it into the corners of the baking sheet.
  4. Layer the dough with half of the shredded Italian cheese then top with slices of the apple, half of the bacon, garlic cloves and chunks of blue cheese.
  5. Bake for 8-10 minutes or until the cheese is melted and the crust is golden. Drizzle with additional maple syrup, cut and serve immediately.
Recipe Notes

Recipe from Foodie Crush

 

Thai Pumpkin and Coconut Soup
Ingredients
  • 1 tablespoon oil of choice
  • 1 medium onion chopped
  • 1 pumpkin peeled chopped
  • .25 lb white potatoes peeled chopped
  • 2 garlic cloves crushed
  • 1/4 cup Thai red curry paste or curry powder
  • 2 1/2 cups chicken stock
  • 400 ml can coconut milk
  • 2 tablespoons unsalted roasted peanuts finely chopped
  • 2 tablespoons fresh cilantro leaves chopped
  • 1 tbsp chives or green onion finely chopped
  • 2 teaspoons lime juice
Instructions
  1. Heat oil in a saucepan at medium-high heat. Cook onion, for 5 minutes or until softened, make sure to stir occasionally.
  2. Add pumpkin and the potato to the pan and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic. and still cook, stirring for 1 minute or until fragrant.
  4. Add the curry paste to pan and cook, stirring for about 2 minutes and the vegetables are coated all over.
  5. Add the stock, stirring to combine. Cover and then bring to the boil.
  6. Reduce heat to low and simmer for about 15 minutes.
  7. Remove the lid and allow the mixture to simmer for a 20-25 minutes longer, or until the vegetables are tender.
  8. Remove from heat. Stand for 5 minutes.
  9. Blend soup until smooth using a stick blender then return to medium heat and stir in 1 cup coconut milk. Season with pepper.
  10. Cook, stirring occasionally for 5 to 6 minutes or until heated through.
  11. While soup cooks, combine peanuts, coriander, green onion and lime juice in a small bowl. Ladle soup into bowls and serve drizzled with remaining coconut milk and with peanut mixture sprinkled on top.
  12. Enjoy!
Recipe Notes

Recipe from My Organized Chaos

 

Spaghetti Squash Pad Thai
Ingredients
  • 1 tbsp oil of choice
  • 1 spaghetti squash
  • 2 cup chopped cooked chicken
  • 1 onion sliced
  • 4 eggs
  • 1/3 cup pad thai sauce
  • 1/3 cup cashews chopped
  • 1/4 cup green onion chopped
Instructions
  1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicon baking mat and bake for 45 minutes. Or alternatively steam 1 minute with 1/2 cup water in Instant Pot. Set on rack.
  2. Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
  3. In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil).
  4. Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
  5. To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
  6. Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly. Remove from heat and garnish with green onion and chopped cashews.
Recipe Notes

Recipe from Soccer Mom Blog  

Paid Thai sauce can be purchased at the store or if you are adventurous, you can make it with this recipe

 

Country Ranch Green Beans and Potato
Ingredients
  • 4 tbsp bacon grease, butter or favorite oil
  • 1 lb red potatoes cut into a 1/2-inch dice
  • 1 small sweet onion diced
  • 1 lb green beans trimmed, cut
  • 1 1/2 teaspoons Ranch seasoning
  • 1/4 teaspoon black pepper
  • 4 slices bacon cooked and crumbled
  • 1/4 to 1/2 teaspoon Tabasco sauce optional
Instructions
  1. In a pot of boiling water, cook green beans until tender. Drain and set aside.
  2. Cook bacon until cook through. Reserve bacon grease if using.
  3. Heat bacon grease/butter over medium-high heat in a large pan.
  4. Add potatoes and cook for 7 minutes, flipping them over halfway through.
  5. Add onion and cook 3 to 5 more minutes, until potatoes are soft.
  6. Add remaining ingredients and stir. Let everything warm through and then remove from heat and serve.
  7. Add tabasco sauce if desired.

Recipe Notes

Make your own Ranch Mix or use your favorite store brand.

https://addapinch.com/homemade-ranch-seasoning-mix-recipe/

Recipe from Spicy Southern Kitchen

 

Gnocchi with Mushrooms and Basil
Ingredients
  • 1 pound uncooked potato gnocchi*, homemade or store-bought
  • 2 cups favorite protein cooked
  • 4 oz oyster mushrooms sliced
  • 1 tablespoons butter
  • 3 garlic cloves minced
  • 2/3 cup dry white wine or broth
  • 1/2 cup julienned or roughly-chopped fresh basil leaves loosely-packed
  • 1/2 cup freshly-grated Parmesan cheese plus extra for serving
Instructions
  1. Cook gnocchi according to package directions in a large stockpot of generously-salted boiling water. Drain, and set aside.
  2. Meanwhile, as the gnocchi is cooking, melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and sauté for about 3 minutes, stirring occasionally, until the mushrooms are soft and slightly browned.
  3. Then add in the cooked gnocchi and garlic and continue cooking, stirring occasionally, until the garlic is fragrant and the gnocchi is lightly toasted and browned around the edges. Add cooked protein of choice and mix to heat.
  4. Carefully add in the wine, and give the mixture a good stir. Continue cooking for 3-4 minutes, until the wine has reduced by half.
  5. Remove pan from the heat, stir in the fresh basil and Parmesan until combined.
  6. Serve immediately, garnished with extra Parmesan if desired.
Recipe Notes

Recipe from Gimmie Some Oven

 

Crispy Corn Tortilla Tacos
Ingredients
  • Grilled chicken or other favorite protein
  • Corn tortillas
  • Bacon grease or oil of choice
  • Lettuce
  • Tomatoes
  • Favorite cheese
  • Green onions
  • Sour cream
  • Jalapeños, deseeded and diced
Instructions
  1. Prepare your protein to cook thoroughly.
  2. Prep all your fresh ingredients. Wash and chop the lettuce, tomatoes, and green onions. Also, shred the cheese.
  3. Fry up a batch of corn tortillas to form taco shells. You can use bacon grease or oil. Heat about a tablespoon of bacon grease in a skillet; let it melt and heat up.
  4. Add a corn tortilla to the skillet, letting it cook on one side.
  5. Use tongs to turn the tortilla and let the other side cook. Finally, remove the tortilla from the skillet and let drain on a paper towel or paper bag for maybe 30 seconds or so.
  6. Fold into a taco shape and place on the bottom side of a muffin pan to shape.
  7. Once the protein is fully cooked, taco shells are done, and fresh ingredients are prepped, you’re ready to start the process of layering.
  8. You can layer ingredients in any order you want!

 

Roasted Cauliflower Salad with Jalapeño-Lime Dressing
Ingredients
  • 1 medium head cauliflower chopped into florets
  • 1 14- ounce can chickpeas drained and rinsed
  • 3 tbsp to 4 olive oil divided
  • 2 tsp garlic powder divided
  • 2 tsp ground cumin divided
  • 1.5 cups uncooked quinoa
  • Salt and Pepper
  • For the Dressing:
  • 2 jalapeños seeded and finely chopped
  • Zest of 2 limes
  • Juice of 2 limes
  • 1 tbsp white vinegar
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 2 green onions finely chopped
  • ½ cup loosely packed fresh parsley chopped optional
  • 1.5 tsp sea salt to taste
Instructions
To Roast the Cauliflower and Chickpeas:
  1. Preheat the oven to 400 degrees F.
  2. Chop the head of cauliflower into florets and spread the florets out on a baking sheet.
  3. Drizzle about 2 tablespoons of olive oil over the cauliflower, sprinkle with 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Use your hands to massage the oil/spices into the florets so that everything is coated.
  4. Lay the chickpeas out on a separate baking sheet. Drizzle with 1 to 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, salt and pepper. Again, use your hands to coat everything in oil/spices.
  5. Place both baking sheets in the oven to roast for about 20 minutes, or until both the cauliflower and chickpeas are tender, crispy, and golden-brown. Stir half-way through the bake time.
To Prepare the Quinoa:
  1. While the cauliflower and chickpeas are roasting, cook the quinoa.
  2. Rinse and strain the quinoa well. Add it to a medium-sized pot with 3 cups of water and bring it to a boil. Reduce the heat to low, cover the pot and simmer for 15 to 20 minutes, or until all the water has been absorbed. Fluff the quinoa with a fork and set aside until ready to use.
To Prepare the Jalapeño- Lime Dressing:
  1. In a bowl, whisk together all of the ingredients for the dressing and set aside.
To Prepare the Salad:
  1. Add the cooked quinoa, roasted cauliflower, and chickpeas to a large serving bowl.
  2. Pour all of the dressing over the ingredients and toss together.
Recipe Notes

Recipe from Amuse Your Bouche

Meal Plan for August 22, 2018

Try something new this week! If you’ve never had pickled red onions, I highly recommend trying it. They are lovely to add to salads or just to enjoy with just about any dish.

Chicken Cacciatore was a childhood favorite for me except it was always pre-made out of a jar. It’s so easy to make at home with fresh ingredients though!  I’m looking forward to making this with fresh local bell peppers and basil.

I’ve included one of my family’s recipes that I use every single week! It’s Fried Rice. I make it to use up any leftover veggies in my pantry or fridge. Really anything goes. If you don’t make this regularly, you should! It’s a great way to use up and hide veggies for kids. I always dice up veggies into small pieces to cook them quickly and make it harder for kids to pick food apart.

Watermelon, Cherry Tomato, and Feta Salad
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped mixed fresh herbs
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1 pint cherry tomatoes cut in half
  • 2 cup 1-inch cubed red watermelon
  • 1/4 cup vertically sliced red onion
  • 1/2 cup crumbled feta cheese
Instructions
  1. Whisk together first 4 ingredients in a large bowl. Add tomato, watermelon, and onion; toss to coat. Sprinkle with cheese; toss gently.
Recipe Notes

Recipe from My Recipes

Purple Potato and Delicata Squash Fries
Ingredients
  • 1 lb purple potatoes, cut into wedges
  • 1 ct delicata squash, cut into long slices
  • 1.5 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika powder
Instructions
  1. Preheat oven to 400°F.
  2. Wash purple potatoes under running water by rubbing it well with your hands. There is no need to peel the potatoes.
  3. Cut the purple sweet potatoes into fry-shaped pieces (about 1/2 cm each). Try to cut them into similarly sized pieces. Add the purple potatoes to a large bowl.
  4. Cut delicata squash lengthwise and remove seeds. Then cut into long strips. Add to bowl.
  5. Sprinkle 1 tbsp of sea salt, 1 tsp of black pepper, 1 tsp of garlic powder and 1/2 tsp of paprika powder. Drizzle with olive oil. Toss everything together to coat.
  6. Spread the purple potatoes and delicata in a single layer on a baking tray covered with baking paper. Make sure the potatoes dont overcrowd, otherwise they will stick together and will not end up crispy.
  7. Put in the oven for about 20 minutes and then turn and bake another 12-15 minutes until they have darkened along the edges and soft in the middle.
Okra Pilaf
Servings: 2 people
Ingredients
  • 2 slices of bacon chopped
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 1 cup okra sliced into disks
  • 1/8 teaspoon cayenne or to taste
  • 1/2 teaspoon Kosher salt use less salt if using seasoned broth
  • 1/2 cup long-grain rice
  • 3/4 cup chicken stock*
Instructions
  1. Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 1 tablespoon of bacon fat.

  2. Add the onion and green pepper and sauté for 2 to 3 minutes.

  3. Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

  4. Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.

  5. Fluff up the rice with a fork and stir in the chopped bacon.

Recipe Notes

*Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.

Recipe adapted from Simply Recipes

Quick Pickled Red Onions
Ingredients
  • 1 red onion thinly sliced
  • 1 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • 2 cup water
Instructions
  1. Whisk vinegar and seasonings with 2 cups of water until fully dissolved.
  2. Place onion slices in a container and add liquid until covered. 1 quart mason jars work perfectly for this.
  3. Let sit for at least 1 hour, but it is best if left in the fridge overnight.
Recipe Notes

Recipe from Fox Valley Foodie

Chicken Cacciatore with Bell Peppers and Basil
Ingredients
  • 4 boneless skinless chicken breasts
  • 1 teaspoon Alchemy Spice Bella Garlique Italian seasoning
  • salt and pepper
  • 2 tablespoon olive oil divided
  • 2 cloves garlic minced
  • 1 lb colored bell pepper cored and sliced
  • 15 ounce crushed tomatoes
  • ¼ heavy cream optional if dairy free
  • ½ cup chicken broth
  • 1 Tablespoon Alchemy Spice Bella Garlique Italian seasoning
  • ½ cup fresh basil chopped
  • salt and pepper to taste
  • freshly grated parmesan cheese for garnish optional if dairy free
Instructions
  1. Season the chicken with Italian seasoning and salt and pepper.
  2. In a large skillet add 1 tablespoon olive oil and heat to medium high.
  3. Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate.
  4. Add one tablespoon olive oil to the skillet and add the garlic and bell pepper. Sauté until tender.
  5. Add the crushed tomatoes, heavy cream, chicken broth, italian seasoning, and salt and pepper to taste. Let simmer until thickened.
  6. Add the chicken back to the skillet until heated through. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese if desired.
Recipe Notes

Recipe from The Recipe Critic

 

Pasta with Swiss Chard and Eggplant
Ingredients
  • 2 tbsp olive oil divided
  • 1 bunch fresh Swiss chard trimmed, washed, and cut into 1-inch crosswise pieces
  • 1 lb eggplant cubed
  • 2 tsp. minced garlic
  • 8 oz pasta of choice
  • ½ cup crumbled Gorgonzola or Parmesan cheese
  • sea salt and ground black pepper to taste
  • 2 tbsp basil chopped for garnish
Instructions
  1. Fill a large pot with water and bring to a boil. Add the tablespoon of salt and stir in the pasta. cook the pasta according to the package directions, then drain water.
  2. In a large skillet, heat 1 tablespoon of the olive oil and sauté the Swiss chard for 2 minutes. Remove from the skillet and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the skillet, heat, and sauté the eggplant and garlic for 2–3 minutes. Add the sautéed Swiss chard and cook for 1 more minute.
  4. Toss the hot pasta immediately with the cheese, and add in the sautéed vegetables and season with sea salt and pepper.

 

Cucumber Quinoa Salad
This Cucumber Quinoa Salad is made with lots of fresh basil and feta, tossed with a simple lemony vinaigrette, and it's SO fresh and delicious! Plus, it's naturally gluten-free and quick and easy to make.
Servings: 2 people
Ingredients
For the salad:
  • 2 cucumbers diced
  • 1 cup chilled* cooked quinoa
  • 1/4 cup diced red onion
  • 1/4 cup crumbled feta cheese
  • 2 Tbsp roughly-chopped fresh basil leaves
  • 1 colored bell pepper seeded and diced
For the lemony vinaigrette:
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar or red wine vinegar
  • 1/2 Tbsp fresh lemon juice
  • 1/4 teaspoon Italian seasoning homemade or store-bought
  • pinch of salt and black pepper
Instructions
To make the salad:
  1. Toss cooked quinoa, cucumbers, red onion, feta, and basil until combined. 

To make the vinaigrette:
  1. Whisk oil, vinegar, lemon juice, and spices together in a small bowl until combined. Coat the salad ingredients and serve immediately.

Recipe Notes

*If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil a bit in this recipe. So I recommend cooking it beforehand and letting it chill in the refrigerator before making the salad. Or, if you need to cook it immediately beforehand, just spread the cooked quinoa out in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. That will help it cool down nice and quickly! 

**Cook time does not include the time needed to prepare the quinoa. See this post for instructions on how to cook quinoa. 

Recipe adapted from Gimme Some Oven.

 

Fried Rice with Veggies
Ingredients
  • 1 tbsp choice of cooking oil
  • 2 cup of your favorite protein
  • 2 cup short-grain rice rinsed and cooked according to instructions
  • 4 cloves garlic minced
  • 1 cup chopped green white or red onion
  • 1 lb green beans
  • 1/2 cup carrots
  • 1 cup any other veggies you like!
  • 3 Tbsp tamari or soy sauce divided (plus more for veggies + to taste)
  • 1 tsp toasted sesame oil
  • Black pepper
  • Sriracha sauce optional
Instructions
  1. Cook rice according to instructions.
  2. Heat a large metal pot over medium heat. Salt and pepper your protein. Add oil and cook your protein for 3-4 minutes, stirring occasionally, until deep golden brown on all sides. Lower heat if browning too quickly. Remove from pan and set aside.
  3. To the still hot pan add garlic, onion, green beans, carrots and any other veggies. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.
  4. Add cooked rice, and remaining soy sauce and sesame oil and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently. Season with black pepper.
  5. Serve immediately with sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish.
Recipe Notes

Recipe adapted from Minimalist Baker

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Meal Plan for August 15, 2018

Soon summer will fade as we already have some hints of fall showing up in produce. Don’t miss the Butternut Squash Apple Soup recipe. This is a great soup to also add in those acorn squashes or delicata squash you may still have in your pantry. You can cook this recipe in an Instant Pot as well.

 

The Balsamic Tomatoes can be enjoyed on their own or add them to the Italian House Salad but don’t miss the opportunity to learn to make an easy salad dressing at home with ingredients you likely already have in your cupboard. If you don’t have them, you should acquire them. I highly recommend any of Olive Chattanooga’s balsamic vinegars but my personal favorite is White Lemon Balsamic for tomatoes.

 

I’m most looking forward to trying the Pimento Cheese Stuffed Squash. The recipe includes instructions on how to make it from scratch but if I were you, I would skip this step by adding one of The Chef and His Wife’s Pimento Cheeses to your cart now.

 

Butternut Squash Apple Soup
Ingredients
  • 2 tablespoons olive oil
  • 2 medium yellow onions chopped (about 3 cups total)
  • 2 large butternut squash about 5 pounds total, peeled and diced into chunks
  • 1 lb applies peeled cored and roughly diced
  • 3-4 cups low sodium chicken stock divided
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • microgreens
Instructions
  1. Preheat your oven to 375 degrees. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Add the onions and cook until very tender, about 15 to 20 minutes, stirring occasionally.
  2. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock.
  3. Bring the pot to a boil, reduce the heat to low, then cover, and cook until the squash and apples are very soft, about 20 to 30 minutes depending upon how larger you cut your squash and apple pieces (smaller pieces will cook more quickly).
  4. Once the apples and squash in the soup pot are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return soup to the pot once complete. Add 1 cup of the remaining chicken stock, then stir, adding a bit more stock as needed to reach your desired consistency (the soup will thicken somewhat when stored). Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot, topped with your favorite croutons and garnish with microgreens.
Recipe Notes

Recipe from Well Plated

Tip: This is a great soup to add other winter squashes like acorn or delicata squash to increase your batch. 

Crispy Green Bean Fries
Ingredients
  • 1 lb fresh green beans washed and trimmed
  • 2 tbsp all-purpose flour
  • 1 egg
  • 3/4 cup panko bread crumbs
  • 3 tbsp grated parmesan cheese
  • 1/2 tsp salt
  • Garlic powder red pepper flakes, optional
Instructions
  1. Preheat the oven to 425
  2. Wash the green beans and trim the ends off
  3. Toss the green beans in the flour to lightly coat them
  4. Mix the panko crumbs with the Parmesan, salt and any spices you want to use.
  5. Beat the egg in a shallow baking dish.
  6. Dip the green beans in the egg, then coat with the panko bread crumb mixture.
  7. Spray a baking sheet with non-stick spray, then line the green beans up in a single layer across the pan.
  8. Bake for 10-12 minutes or until the coating begins to brown.
  9. Serve immediately!
Recipe Notes

Recipe from I Heart Vegetables

 

Balsamic Vinegar Tomato Salad
Ingredients
  • 1 lb slicer tomatoes
  • 1 large onion thinly sliced
  • 3 tablespoons virgin olive oil
  • 1-2 tablespoons Olive Chattanooga balsamic vinegar of choice
  • Sea Salt and Pepper to taste
  • Garlic clove minced or garlic powder to taste
  • Dried basil leaves or fresh, whatever is on hand
Instructions
  1. Slice up washed tomatoes. Arrange along with sliced onion overlapping. 

  2. Sprinkle with vinegar and oil. Sprinkle with basil, pepper and garlic powder.

  3. Enjoy immediately or marinade for an hour for infusion of flavors. 

Recipe Notes

Recipe from It's My Side of Life

 

Italian House Salad
Ingredients
  • 1 head lettuce washed and chopped into bite size pieces
  • 1/2 cup red onion sliced
  • 2/3 cup Parmesan cheese grated
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp salt
  • 1/4 tsp black pepper
Instructions
  1. In a medium bowl, toss lettuce, red onion and Parmesan cheese.
  2. In a small bowl, combine olive oil, red wine vinegar, salt and pepper. Whisk well to combine.
  3. Top salad with dressing and let stand for 15 minutes inrefrigerator before serving.
Recipe Notes

Recipe from Blackberry Babe

 

Pimento Cheese Stuffed Squash
Ingredients
  • 4 medium yellow squash or zucchini
  • 6 ounces sharp cheddar cheese shredded
  • 1/3 cup panko crumbs
  • 1 tablespoon melted butter
  • Microgreens
Pimento Cheese-Or pick up The Chef and His Wife pimento cheese from our Market and skip this step!
  • 1/2 cup mayonnaise
  • 2 tablespoons grated onion
  • 1 2-ounce jar diced pimentos, drained well
  • 1/8 teaspoon cayenne pepper
Instructions
  1. Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam for 6 to 8 minutes (until tender but not soft). Let cool and then scoop out seeds and pulp using a spoon. Discard seeds.
  2. Skip this step if you added The Chef and His Wife's pimento cheese! Make pimento cheese. (Can be done in advance.) In a medium bowl, combine cheese, mayonnaise, onion, pimentos, and cayenne pepper. Stir to mix well.

  3. Preheat oven to 350 degrees.
  4. Place squash, cut side up on a baking sheet.
  5. Sprinkle cut sides of squash with salt and pepper.
  6. Fill each squash cavity with pimento cheese.
  7. In a small bowl, stir together panko crumbs, melted butter.
  8. Sprinkle panko crumb mixture on top of squash.
  9. Bake for 12-15 minutes, until cheese is warm and melted.
  10. Broil for 1 to 2 minutes to lightly brown the panko crumbs.
Recipe Notes

Recipe from Spicy Southern Kitchen

Sausage, Pepper, and Potato Skillet
Servings: 2 people
Ingredients
  • 6 oz kielbasa sausage sliced
  • 1 green bell pepper diced
  • 1/2 onion diced
  • 1 large potato (or 2 small) peeled and diced
  • olive oil
  • salt and pepper
Instructions
  1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.
  2. In a separate skillet, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium high heat. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.

  3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!
Recipe Notes

I use two skillets to make this recipe. I used to make it in one, but something always came out wrong. I've learned that when I cook my potatoes in a separate skillet they cook more evenly and stay nice any crispy when they're added to the other ingredients right before serving. Sometimes I'll add some minced garlic to the peppers and onions, but it tastes just as good without it.

Recipe adapted from The Two Bite Club

Garlic and Onion Sautéed Swiss Chard
Ingredients
  • 2 bunch of swiss chard
  • Five cloves of garlic
  • One yellow onion
  • EVOO or oil of choice
  • Fine grain sea salt
Instructions
  1. Hand wash your chard, dry it and then tear the leaves off of the stalks. Lay your stalks aside.
  2. Slice the onion into strips and chop the garlic, meanwhile heating the EVOO over medium heat in a skillet or wok. Chop the chard stalks, much like you would a stalk of celery (they look and feel the same). Once the oil is heated, add the garlic and sauté for a couple of minutes. Add the onion and chard stalk, stirring every minute or so. Allow these to cook for 4-5 minutes, or until the onion is translucent and chard is softened.
  3. Add the chard leaves and wilt them, just like you would spinach. Remove from heat and toss with some fine sea salt.
Recipe Notes

Recipe from Alina Design Co

Tags:

Meal Plan for August 8, 2018

Another lovely summer box is coming your way! Try something different with your fruit this week. Watermelon sorbet can make a wonderful cool treatand grilled peaches with a scoop of vanilla ice cream is a lovely dessert for any summer night.

Habananda peppers are included but don’t fear. They are NOT Spicy! This hybrid pepper has the flavor of habenero pepper but without the heat. Give them a whirl. They will elevate the flavor of any dish without any spiciness.

For those getting a Harvest Box this week, another summer favorite is roselle buds. These are the buds of the hibiscus flower. They are rich in vitamin C. We love making “red” lemonade at our home by adding freshly squeezed lemon juice to the recipe included below. It’s a refreshing summer beverage we hope you will try and enjoy!

 

Watermelon Sorbet
Ingredients
  • 1/2 Watermelon cut into 1" chunks (remove seeds)
  • Freshly Squeezed Lemon Juice
Instructions
  1. Freeze watermelon chunks overnight. Place frozen chunks and 1 tbsp. of lemon juice into blender. Blend, adding more lemon juice, as needed, until consistency is smooth. Serve and enjoy!
  2. Think about adding other flavors such as ginger, strawberry, or vanilla for fun!
Recipe Notes

Recipe from Skinny Ms.

 

Fried Habanada Poppers
Ingredients
  • 1/2 lb Habanada Peppers
  • 1 cup Cream Cheese..softened
  • 3/4 cup Shredded Cheddar Cheese
The Batter:
  • 2 cups Panko Bread Crumbs do not recommend substituting regular bread crumbs
  • 1-1/2 cup Water
  • 1 cup Flour
  • 1/2 cup Cornstarch
  • 3/4 tsp. Baking Powder
  • 1 tablespoon Garlic Powder
  • A pinch of Salt & Pepper
  • Oil for frying enough for 2 in of oil in the pot
Instructions
  1. Slice a slit on one side of each pepper, making sure not to go all the way through, just a small slice so you can stuff them…(there won’t be many seeds to remove)

  2. In a medium bowl combine the Cream Cheese and Cheddar~ feel free to add any additional spices that you might like. Set it aside.
  3. In a medium/large bowl combine all of the above “Batter” ingredients, and mix well. Set aside..

  4. Pour the Panko into a shallow bowl..set aside.
  5. Gently and carefully fill each Pepper with some of the Cream Cheese mixture.
  6. Dip each filled Pepper into the batter, making sure to leave the stem clean…
  7. Roll the Peppers around in the Panko…get a nice and even coating onto them…
  8. Set them near your oil, which should be heating up to 350 right now…
  9. Gently place a couple into the hot oil and carefully roll them around to evenly brown them. Take them out when they’re golden and firm, let them drain on paper towel.
Recipe Notes

Recipe adapted from Oh, Bite It!

Cherry Tomato Caesar Salad
Ingredients
  • 2 garlic cloves minced
  • ¼ teaspoon fine sea salt
  • 2 teaspoons fresh lemon juice
  • ¾ teaspoon Worcestershire sauce
  • 3 tablespoons extra-virgin olive oil
  • 1 head lettuce thinly sliced
  • 1 qt cherry tomatoes halved
  • 4 anchovies packed in oil coarsely chopped (leave it out if desired)
  • 1 and 1/2 ounces Parmesan more to taste
  • Black pepper
Instructions
  1. In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
  2. Spread lettuce on a platter and drizzle with dressing.
  3. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad.
  4. Drizzle dressing over the plate and finish with pepper.
Recipe Notes

Recipe from NY Times Cooking

Sausage and Rice Stuffed Acorn Squash
Ingredients
  • 1 acorn squash
  • 1/2 lb mild sausage
  • 8 ounce mushrooms chopped
  • 1-2 tsp fresh thyme chopped
  • 1/2 cup long grain white rice
  • 1 cups chicken broth
  • 1/2 cup grated Parmesan cheese
  • Olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 400.
  2. Carefully slice each squash in half lengthwise and scoop out the seeds. Place the halves skin side down on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 50-60 minutes or until soft.
  3. Meanwhile, in a large deep skillet over medium-high heat, brown the sausage until nearly cooked through. In the last couple of minutes of cooking, add the chopped mushrooms and thyme. Continue cooking until the meat is no longer pink and the mushrooms are softened. Add the rice, stir well, and cook 1 minute. Add the chicken broth and stir to ensure all rice is submerged. Bring to a boil, cover, and simmer for 20 minutes or until rice is tender. Remove from heat and stir in Parmesan cheese.
  4. Once squash is cooked, remove from the oven and reduce heat to 350. Scoop the cooked mixture into each half, filling as much as possible. Return to oven and bake for 20 minutes.
  5. Serve hot.
Recipe Notes

Recipe from See Aimee Cooks

 

Crispy Thyme Potatoes
Ingredients
  • 1 pounds peeled potatoes cut into 1-inch chunks
  • 1/8 cup oil of choice
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoons black pepper
  • 4 thyme sprigs
Instructions
  1. Preheat oven to 425°F. Toss potatoes with oil, garlic powder, onion powder, salt, and pepper in a large bowl until well coated. Spread in a single layer on a large rimmed baking sheet, and top with thyme sprigs.
  2. Bake in preheated oven until browned and crispy, about 25 minutes. Let cool 5 minutes before serving. Garnish with crispy thyme sprigs.
Recipe Notes

Recipe from Southern Living

 

Charred Okra with Thyme
Ingredients
  • 1 pound okra about 30
  • Extra-virgin olive oil for brushing
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons hot paprika
  • 1 tablespoon flaky sea salt such as Maldon
Instructions
  1. Preheat grill to high.
  2. Skewer each okra from stem to tip and brush with oil.
  3. Combine thyme, paprika and salt in a small bowl.
  4. Grill okra over direct heat, turning a few times until charred in places and crisp-tender, about 4 minutes.
  5. Remove from grill and sprinkle with thyme mixture. Serve immediately.
Recipe Notes

If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.

Recipe from Martha Stewart

Grilled Peaches
Ingredients
  • 1/2 stick unsalted butter at room temperature
  • 1/2 teaspoon cinnamon sugar
  • 1 tablespoons granulated sugar
  • Pinch salt
  • 2-3 ripe peaches halved and pitted
  • oil
  • Mint leaves for garnish
Instructions
  1. n a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
  2. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Recipe Notes

Reserve any leftover butter for use on bread, french toast or other favorite application for cinnamon butter.

Recipe from Food Network

Roselle Hibiscus Tea
Ingredients
Hibiscus Tea:
  • 2 cups roselle buds
  • 4 cups water
  • optional: cinnamon stick or handful fresh mint leaves
Simple Syrup:
  • 1 cup water
  • 1 cup granulated sugar
  • optional flavor: cinnamon stick or handful fresh mint leaves torn
Instructions
Hibiscus Tea:
  1. Place hibiscus and optional spices/herbs in a medium pot. Pour in 4 cups water. Cover with lid and simmer until water is a deep red. 

  2. Strain tea and discard roselle buds.

  3. Sweeten tea as desired with simple syrup. Start with 1/3 cup simple syrup for a lightly sweetened tea or up to 1 cup for a sweet tea. Store in the fridge until ready to serve. Serve over plenty of ice.
Simple Syrup:
  1. Place water and sugar in a sauce pot. Place over medium heat and bring to a boil until sugar has dissolved. Remove from heat and transfer to another container. Let cool to room temperature then store in the fridge.
  2. To make flavor simple syrup, add spices/herbs to water and sugar in sauce pot. Bring to boil until sugar has dissolved. Remove from heat and cover with lid. Let spices/herbs steep for 15-20 minutes. Taste, if you want flavor to be stronger let steep longer. Transfer to airtight container and store in the fridge.
Recipe Notes

Recipe courtesy of The Little Epicurean

Meal Plan for August 1, 2018

Enjoy the goodness of summer while it lasts!

Tomato Pie is one of my favorite summer delights! It’s makes a lovely side dish at brunch or dinner but really I could eat the whole thing myself as a meal. This dish doesn’t taste the same outside of fresh vine ripe summer tomatoes.

You may not be familiar with delicata squash but it’s by far my favorite squash. It’s name is given because of it’s edible delicate skin unlike many other hardier squashes. It’s sweet flesh is a lovely summer treat.

Hope you’ll try these recipes and find something new that you and your family will enjoy!

 

Tomato PIe
Ingredients
  • I lb tomatoes sliced
  • 10 fresh basil leaves chopped
  • 1/2 cup green onion or red onion, chopped
  • 1 9- inch pre-baked pie crust
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly shredded cheddar cheese
  • 3/4 cup mayonnaise or half mayo, half Greek yogurt
  • 2 Tablespoons freshly grated parmesan cheese
  • salt and freshly ground black pepper
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
  3. Start by pre-baking your pie shell for a few minutes.
  4. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
  5. Layer the tomato slices, basil, and onion in pre-baked pie shell.
  6. Season with salt and pepper.
  7. Combine the grated cheeses and mayonnaise or Greek yogurt together.
  8. Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
  9. Bake for 30 minutes or until lightly browned.
Recipe Notes

Recipe from Tastes Better from Scratch

Red Potato Salad
Ingredients
  • 1 pound red potatoes cut into ¾-inch pieces
  • 1 tablespoon Kosher salt
  • 1/4 cup plain Greek yogurt
  • 1/8 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/4 cup finely chopped red onion
  • 3 hard boiled eggs coarsely chopped
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Place cut potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add 1 tablespoon Kosher salt to the pot and stir. Boil potatoes for 6-10 minutes, until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.


  2. Meanwhile, make the dressing. In a small bowl, combine the plain Greek yogurt, olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper. Whisk until smooth.


  3. Transfer the drained potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, onion, hard boiled eggs and parsley.


  4. Red potato salad may be served immediately or made ahead and chilled until ready to serve. 

Recipe Notes

Recipe from Kristine's Kitchen Blog

Mediterranean Okra Tomato Stew
Ingredients
  • I lb okra
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 1 small onion finely chopped
  • 4 oz tomato paste
  • 4 cups boil water
  • 2 vine-riped tomatoes chopped
  • 16 oz beef tips boiled or seared (I like to pan-fry mine with olive oil, salt and pepper) can leave out if vegan
  • 1/4 cup fresh cilantro chopped
Instructions
  1. In a heavy bottomed saute pan over medium-high heat, heat the the olive oil, then add the garlic, cilantro and onions and cook for about 1 minute until fragrant.
  2. Add the okra to the garlic cilantro mixture and stir well, coating the okra with the mixture. Pan-fry the okra for about 10 minutes, stirring occasionally until the okra is fully cooked.
  3. Add the tomato paste, fresh cut tomatoes and 4 cups of boiling water to the pan. Then add the beef tips, and mix around to incorporate everything together. Lower heat to low and simmer for 15 minutes until sauce thickens.
Recipe Notes

Recipe adapted from Feel Good Foodie

Roasted Cinnamon-Ginger Delicata Squash
Ingredients
  • 1 medium delicata squash trimmed to ¾-inch thick pieces
  • 2 + tablespoons olive oil or substitute coconut oil, or a favorite oil
  • 1 teaspoon cinnamon or to taste
  • 1 teaspoon granulated sugar optional but helps with caramelization
  • ¾ teaspoon ground ginger or to taste
  • salt and pepper optional and to taste
Instructions
  1. Preheat oven to 425F, line a baking tray with a Silpat Non-Stick Baking Mat, 11⅝ x 16½-inches, Half Sheet Size or line tray with parchment and spray with cooking spray; set aside.


  2. Trim about one inch of flesh from each end of squash, creating flat bases. Stand the squash on one and and carefully slice it lengthwise. Remove seeds and fibrous or stringy membranes from squash and discard. Slice into pieces about ¾-inch thick in width; length does not matter.


  3. Place squash pieces in a mound on baking tray, drizzle with oil, sprinkle cinnamon, sugar, ginger, salt, pepper, and any optional seasonings used over the top. Toss with hands to coat and distribute.


  4. Arrange squash in an even flat layer on baking tray, without sides touching. Bake for about 18 to 20 minutes, remove tray, and flip pieces over with tongs. Return tray to oven and bake for 5 to 15+ minutes on second side, or until desired browning is reached. Baking times will vary greatly based on squash used, its moisture content, how big or small pieces are, and personal preferences. Serve immediately. 

Recipe Notes

Recipe from Averie Cooks

BBQ Chicken with Habanada Pepper
Ingredients
  • 2 lb boneless skinless chicken breasts or jackfruit for vegan option
  • 1 c. water
  • 1/2 lb habanda peppers deseeded and sliced
  • 1 red onion sliced thin
  • 1 c. BBQ sauce
  • buns
Instructions
  1. Place chicken in slow cooker. Pour water over chicken, onion and sliced habanada. Cook on low 4-6 hours.
  2. Remove chicken from slow cooker and shred. Drain liquid from slow cooker except for 1/2 cup. Add 1/2 c. liquid from slow cooker to chicken and mix. Add BBQ Sauce to chicken and place back in slow cooker. Heat on high until mixture is heated through.
  3. Serve on buns.
Recipe Notes

Recipe adapted from Julia Eats and Treats

Crustless Squash Pie
Ingredients
  • 1 lb squash, yellow or zucchini (or a combination)
  • 2 tbsp butter
  • 2 tbsp onion, chopped
  • 2 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 6-7 leaves basil, chopped
  • 2 cups favorite cheese, shredded
  • 2 eggs beaten
Instructions
  1. Melt butter in 12" skillet over medium to medium-high heat.

  2. Saute' onion in butter about 1 minute.
  3. Add squash and garlic and saute' until squash in slightly limp, about 8 minutes.
  4. In a separate bowl stir together cheese, eggs, herbs, salt and pepper.
  5. Add squash/onion mixture to cheese mixture.
  6. Pour into 9" pie plate, which has been buttered or sprayed.
  7. Bake at 375 degrees for 25-30 minutes, or until center is set and edges are lightly browned.
Recipe Notes

Recipe from Biscuits and Burlap

 

Bell Pepper, Tomato, Cucumber, and Grilled Bread Salad
Ingredients
  • 4 1-ounce slices day-old country-style bread
  • 1 lb coarsely chopped tomatoes
  • 1 cup finely chopped red onion
  • 1 cup chopped bell pepper any color
  • 1/2 cup torn fresh basil leaves
  • 1 cucumber peeled and coarsely chopped
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • 2 garlic cloves minced
  • 1/4 cup extra-virgin olive oil
Instructions
  1. Prepare grill to medium-high heat.
  2. Place bread slices on grill rack; grill 1 minute on each side or until golden brown with grill marks. Remove from grill; tear bread into 1-inch pieces.
  3. Combine tomatoes, onion, bell peppers, basil, and cucumber in a large bowl. Add bread; toss gently.
  4. Combine vinegar, black pepper, salt, and garlic in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss gently to coat. Cover and chill 20 minutes before serving.
Recipe Notes

Recipe from My Recipes

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Meal Plan for July 25, 2018

We are excited to give you something new this week that we asked our farmers to grow for us. Red Yard Long Beans. These fun looking beans are similar to  green beans, but their texture is distinct and they are noticeably a different color.

Unlike green beans, which can taste palatable steamed or boiled, yardlong beans become waterlogged and bland when treated with water. The beans are best cooked with oil: sauteed, stir-fried, or deep-fried, their flavor intensifies and their texture remains tight and juicy. They are super long but you just chop them to length and stir fry them.  While the long strands may be limp and slightly wrinkled, they are still fresh. The recipe included for them is a little spicy but you can modify the spice to your liking. Hope you enjoy them!

Szechuan-style Chinese Yard Long Beans
Ingredients
  • 1 bunch yard long beans cleaned and chopped into about 4 inch pieces
  • 6 cloves garlic peeled and minced
  • 1 tsp. chili garlic sauce or more or less to taste
  • 2 tbs. oil of choice for stir frying
  • sea salt to taste
  • generous splash of soy sauce
Instructions
  1. In dry pan, fry long beans for 8 to ten minutes until they become somewhat blackened. Remove beans from pan.
  2. Add oil, garlic and chili garlic sauce to pan. Saute for a minute until garlic aroma becomes noticeable.
  3. Add long beans back to pan and mix with fried garlic sauce. Add salt and splash of soy sauce. Cover to warm thoroughly. Serve.
Recipe Notes

Recipe from: http://weirdcombinations.com/2009/06/szechuan-style-chinese-long-beans/

Potato and Pepper Breakfast Scramble
Ingredients
  • 1 lb potato
  • 1/2 lb sweet bell peppers
  • 1/2 small onion
  • 2 cloves garlic
  • 2 pastured eggs
  • 1/2 avocado
  • Red chili flakes optional
  • Black pepper and sea salt
  • Oil of choice
Instructions
  1. Chop up potato, peppers, onion, and garlic. Stick potatoes in a bowl and microwave for 3 minutes to soften.

  2. Heat up some olive oil in a pan and cook potatoes, peppers, onions, and garlic until onions are translucent and veggies get a little bit soft.

  3. Crack an egg in the pan and mix around until cooked (if you prefer, you can scramble the egg beforehand). 

  4. Top with pepper, red chili flakes, and sliced avocado.

Recipe Notes

Recipe from http://www.kalememaybe.com/kalememaybe/2015/8/18/potato-and-pepper-breakfast-scramble-with-avocado

 

 

Zucchini Pizza Boats
Ingredients
  • 1 lb zucchini
  • 1 Tbsp olive oil
  • 1 clove garlic finely minced
  • Salt and freshly ground black pepper
  • 1 cup marinara sauce
  • 1 1/2 cups shredded mozzarella cheese 6 oz
  • 1/3 cup finely shredded parmesan cheese 1.4 oz
  • 1/2 cup mini pepperoni slices or other favorite protein
  • any other favorite pizza toppings
  • 2 Tbsp chopped dried oregano
Instructions
  1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a Silpat liner, set aside.


  2. Cut each zucchini into halves through the length (if they don't lie flat trim a thin portion from bottoms so that they will lie mostly flat. Pat insides dry with paper towels (cut portion). Align on prepared baking sheet.


  3. In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Sprinkle with salt and pepper to taste then brush a slightly heaping 1 Tbsp marinara sauce over each zucchini, leaving a small rim near edges uncoated. Sprinkle tops evenly with mozzarella cheese then with parmesan cheese. Top with pepperoni slices and any other toppings (placing them more near centers as the cheese will melt and spread).


  4. Bake in preheated oven 12 - 18 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).


  5. Remove from oven and sprinkle with chopped fresh oregano. Serve warm.

Recipe Notes

Recipe from: https://www.cookingclassy.com/zucchini-pizza-boats/

 

Fajitas
Ingredients
For Fajitas Seasoning
  • 1 tbsp Chili Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cumin
  • pinch Red Pepper Flakes optional
For Fajitas
  • 1 lb bell peppers, any color sliced
  • 1 red onion sliced thin
  • Oil for cooking
  • 1 lb favorite protein cooked
For Serving
  • Lettuce Wraps
  • Sides such as sour cream, salsa, guacamole
Instructions
  1. In a small bowl, whisk together all of the fajita seasoning ingredients. Set aside.
  2. In a hot cast iron skillet or fry pan, add 1-1/2 tsp of oil and the sliced red onions. Cook for 3 minutes.
  3. Add all of the sliced peppers and cook until tender and charred. Remove from the pan. Add protein to warm up.

  4. Create wraps with lettuce wraps by adding some of everything including sour cream, salsa, guacamole, etc.

Recipe Notes

Recipe from: https://theveglife.com/vegan-fajitas/

Roasted Okra
Ingredients
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 lb fresh okra
Instructions
  1. Preheat the oven to 425 degrees.
  2. On a rimmed baking sheet, place a sheet of parchment paper cut to fit the inside of the pan.
  3. Place dried okra in a bowl, add all the ingredients and toss gently with you hands.
  4. Spread the okra in a single layer and bake for 20-30 shaking the pan 2 or 3 times during the roasting process.
Recipe Notes

Recipe from: https://foodies4mmc.com/2013/05/07/roasted-okra-2/

Roasted Cabbage with Onion Dijon Sauce
Ingredients
  • 1/2 medium green cabbage about 1 1/2-lbs
  • 1 TB. garlic-infused olive oil or regular olive oil
  • salt & pepper
Sauce:
  • 3 TB. butter
  • 2 TB. minced fresh onion
  • 1 TB. Dijon mustard
  • 1/2 tsp. minced garlic
  • pinch 1/2 tsp. each salt and pepper
  • chopped chives or parsley for serving optional
Instructions
  1. Heat oven to 450 degrees. Line a baking sheet with parchment or silicone.
  2. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat.
  3. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more.
  4. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using).
  5. To serve, place the wedges on a plate and drizzle with the sauce. Sprinkle with chives or parsley, if desired.
Recipe Notes

Recipe from: https://anoregoncottage.com/roasted-cabbage-wedges-with-onion-dijon-sauce/2/

Swiss Chard and Onion Frittata
Ingredients
  • 1 bunch Swiss chard
  • 4 Tbs. oil of choice
  • 1 small yellow onion thinly sliced
  • Sea salt and freshly ground black pepper
  • 6 large eggs
  • 4 cloves garlic finely chopped
  • 1/4 cup 1 oz./30 g. freshly grated Parmesan cheese
  • 1-2 pinches cayenne pepper
Instructions
  1. Position a rack in the upper third of the oven and preheat to 350ºF.
  2. Separate the stems from the chard leaves by cutting along both sides of the center vein. Cut the chard stems crosswise into slices 1/4 inch (6 mm.) thick and coarsely chop the leaves. Set aside separately.
  3. In a large frying pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion and saute until tender, about 6 minutes. Add the chard stems, season with salt and saute until they start to soften, about 4 minutes. Add the chopped chard leaves and saute until all of the chard is tender, 3-4 minutes longer. Transfer to a plate. Set aside.
  4. In a large bowl, lightly beat the eggs with the garlic and Parmesan. Season with cayenne, salt and black pepper to taste.
  5. Drain the liquid from the plate holding the chard, squeeze the leaves gently to remove any excess liquid, and stir into the egg mixture. In an 8-inch ovenproof frying pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the egg mixture, reduce the heat to medium, and cook without stirring until the eggs are set around the edges, about 5 minutes. Transfer to the oven and bake until completely set, 7-9 minutes longer. Remove from the oven and let cool briefly.
  6. Cut the frittata into wedges and serve straight from the pan, or invert onto a large plate, if desired, cut into wedges, and serve. Serves 4-6.
Recipe Notes

Recipe from: https://blog.williams-sonoma.com/swiss-chard-onion-frittata/

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Meal Plan for July 18, 2018

Savor the summer flavors while we have them! Before you know it, we will be missing them.

 

Local Peaches and Canning Tomatoes are available now by the case. It’s a great time to stock up and start preserving. Peaches can be preserved by freezing or water bath canning. Tomatoes can also be peeled and frozen or water bath canning as well.

 

The Roasted Summer Skillet works great with any veggies so if you have something you haven’t used up from previous weeks, you can throw it in there too. It’s a versatile dish that you can change up regularly. The cherry tomatoes are so sweet and roasting them makes them even sweeter.

 

For those getting the larger boxes, don’t miss the Dilly Carrots and Green Beans recipe to preserve some of that summer goodness for weeks to come.

Fajita Spaghetti Squash Bowls
Ingredients
  • 1 spaghetti squash
  • 2 tablespoons olive oil divided
  • sea salt
  • pepper
  • 1 pound chicken breasts cut into strips
  • 2 bell pepper thinly sliced
  • 1 onion medium, thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 cup shredded cheddar cheese
Instructions
  1. Cut spaghetti squash in half and rub inside of each half with 1 tablespoon olive oil and season with salt and pepper. Place on a grease baking sheet. Roast spaghetti squash at 400F 30-35 minutes or until fork tender. Remove from oven and use a fork to shred inside of each boat into spaghetti strands. Set aside.

  2. In a large skillet over medium-high heat, saute chicken, pepper, onion, and garlic in remaining 1 tablespoon oil until chicken is no longer pink and veggies are tender. Stir in cumin, chili powder, and salt and pepper to taste.


  3. Fill spaghetti squash boats with chicken mixture and top with cheese. Broil spaghetti squash boats under high heat 2 minutes or until cheese is melted and browned. Remove from oven and Enjoy!

Recipe Notes

Recipe from Yummly

 

Roasted Summer Skillet
Ingredients
  • 1 lb purple potatoes, cut into quarters
  • 1 red or white onion, peeled quartered
  • 1 pint cherry tomatoes
  • 1 lb Japanese eggplant, large chunks
  • sea salt and black pepper
  • any preferred herbs
  • Olive oil
Instructions
  1. Preheat oven to 425 degrees. Arrange veggies in a large silicone, ceramic, or glass baking dish so they do not overlap. Add onions eggplant, and herbs. Drizzle with olive oil, salt and pepper. 

  2. Bake for 25 minutes and add cherry tomatoes. Bake for 10 more minutes. Remove from oven if potatoes are cooked through. Insert a fork to see if the inside is tender. 

Okra and Mushroom Pasta
Ingredients
  • 1 14 oz. package brown rice fettuccine or other pasta of choice
  • 4 Tbsp. butter or ghee, divided
  • 4 oyster mushrooms trimmed and sliced
  • 2 Tbsp. Olive Chattanooga garlic-infused olive oil
  • 1 lb okra trimmed
  • Salt to taste
  • Chives parsley or celery leaves, optional
Instructions
  1. Cook pasta according to package instructions. Once done, rinse, drain and set aside.
  2. Meanwhile, heat 1 Tbsp. butter or oil of choice in a large skillet over medium-high heat. Add okra cook, stirring frequently, until okra is tender. Add more butter if needed and add mushrooms and cook until tender.
  3. Add cooked pasta, remaining 2 Tbsp. butter and olive oil to cooked mushrooms. Return skillet to medium heat, stirring until butter is melted and everything is hot. Season with salt, to taste, and serve topped with optional garnish.
Recipe Notes

Recipe adapted from Fun Without FODMAPS

Taco Stuffed Bell Peppers
Ingredients
  • 4 bell peppers colors of choice
  • 3/4 cup shredded cheese of choice
  • 1 lb lean ground beef or chicken
  • 1/2 onion minced
  • 1 tablespoon olive oil or oil of choice
  • 1 packet taco seasoning see note below to make your own blend
  • 1 cup water
Optional Toppings:
  • 1 cup chopped lettuce
  • 1/2 cup chopped tomato
  • sliced jalapeños
  • 1 lime cut into wedges
  • sour cream or plain Greek yogurt
  • fresh avocado of guacamole
  • fresh minced cilantro
  • shredded cheddar or pepper jack cheese
Instructions
  1. Pre-heat oven to 400F.
  2. Slice each bell pepper in half. Remove stem and seeds. Place peppers on sheet pan and bake for 10-12 minutes.
  3. While the peppers are roasting, Brown onion in 1 tablespoons oil in a large heavy-duty pan. When the onion starts to brown, add the ground meat. Crumble and stir meat for 2-3 minutes or until brown. Add taco seasoning and stir for 2 minutes. Next add 1 cup of water and simmer mixture for 2-3 minutes. Remove from heat.
  4. Fill each bell pepper with about 1/2 cup of taco meat mixture (or until full). Top with a sprinkle of cheese and return to oven to bake for 20 minutes.
  5. Remove from oven and serve with topping options on the side or assemble the toppings yourself. To store, place in an airtight container for 4-5 days in the fridge. Microwave for 2 minutes and top with fresh topping to serve. Enjoy!
Recipe Notes

You can use a taco seasoning packet to brown the beef or make your own homemade blend if you have all the spices on hand. To make enough taco seasoning for this recipe, combine 1 Tbsp. Chili Powder 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Crushed Red Pepper Flakes, 1/4 tsp. Dried Oregano, 1/2 tsp. Paprika, 1 1/2 tsp. Ground Cumin, 1 tsp. Sea Salt, /2 tsp. Black Pepper, 1 tsp cornstarch or arrowroot powder

 

Recipe from Gimmie Delicious

Dilly Carrots and Green Beans
Ingredients
  • 1 lb green beans ends removed
  • 1 bunch carrots washed and cut into spears
  • 1 large jalapeños de-seeded, cut in half, and then sliced into 1/8th inch slices, optional
  • 2 Tbsp sea salt
  • 1 Tbsp coriander seed
  • 1 Tbsp mustard seed
  • 1 Tbsp whole peppercorns
  • 2 cups water
  • 2 cups vinegar
  • 1 tbsp dried dill or medium bunch of fresh dill weed
  • 2 cloves garlic
Instructions
  1. In a medium-sized pot combine water, vinegar, salt and spices. Over medium heat bring to just a boil. Remove from heat.
  2. Divide remaining ingredients between pint jars making sure you tightly pack each jar.
  3. Pour vinegar brine over veggies leaving approximately 1/2 inch headspace.
  4. Transfer to cold storage and let the flavors marinate for a couple days. Then enjoy as a snack, with meats, cheese and crackers.

  5. If you want to can them: Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 10 minutes. Remove jars from water bath and let set on a folded towel for 8-12hrs.

  6. Store jars in a cool, dry place for atleast 3 weeks before consuming. Shelf stable for up to 1yr.
Recipe Notes

Recipe from Putting Up With Erin

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Meal Plan for July 11, 2018

Don’t throw away the carrot tops this week! Try out the carrot top pesto recipe. It will also be used in pasta salad recipe. Hope you enjoy this week’s bounty! There is also a new item called the strippeti squash. It’s a hybrid between spaghetti squash and delicata squash. We look forward to hearing how you like it.

 

 

 

Garlic and Olive OIl Stripetti Squash
Ingredients
  • 1 spaghetti squash
  • 3-4 cloves of garlic minced
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1/4 cup water
  • salt & pepper to taste
  • 2 tbsp Celery leaves for garnish chopped
Instructions
  1. Cut squash in half, lengthwise. Scoop out seeds, being careful to preserve as much of the inside as possible. In a casserole dish, place squash face-down, then add 1/4 cup of water.
  2. Bake at 375 for 25 minutes, then turn squash over and cook for another 25 minutes or until soft.
  3. Alternatively, you can also put the halves in an Instant Pot for 1 minute on steam.
  4. As squash is cooling, saute garlic and olive oil in a pan. Add in chopped onions.
  5. Using a serving fork, scrape squash out and into the pan with the garlic and olive oil.
  6. (Using long strokes, the fork should make the squash come out in long, thin, spaghetti-like strands.
  7. Cook for another 3-5 minutes. Add salt and pepper. Garnish with chopped celery leaves.


Recipe Notes

This serves 2 people as a main course, 4 as a side dish.

Recipe and photo from: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=165089

Roasted Carrots with Carrot Top Pesto
Ingredients
FOR THE CARROTS:
  • 1 bunch of carrots cleaned with tops removed
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • flaky sea salt to taste
  • crumbled goat cheese optional
FOR THE PESTO:
  • carrot tops from one bunch of carrots approximately 2-3 lightly packed cups
  • 1 medium clove garlic chopped
  • 1/3 cup toasted pine nuts chopped walnuts may be substituted
  • 1/3 cup grated parmesan cheese
  • 1/2 cup olive oil
  • flaky sea salt to taste
Instructions
  1. Pre-heat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Place carrots in a bowl- drizzle carrots with olive oil, balsamic vinegar & honey, tossing to coat
  4. Spread carrots on parchment lined baking sheet and sprinkle carrots with sea salt
  5. Roast carrots for 20-25 minutes (depending on size) stirring occasionally until evenly browned & tender.
  6. *Often times, carrots from the farmers market are not uniform in size. If some carrots are larger than others, slice them in half lengthwise as needed to make them similar in thickness, so they all cook evenly.
  7. While the carrots are roasting, make the pesto.
  8. Remove the carrot top leaves from the stems.
  9. Add carrot leaves, garlic, pine nuts, parmesan, a couple pinches of sea salt, and olive oil to the bowl of a food processor.
  10. Pulse contents, occasionally scraping the sides of the bowl, until smooth- taste and adjust seasoning if needed.
  11. When carrots are done roasting, remove from the oven and allow to cool slightly.
  12. Place carrots on a serving dish, top with spoonfuls of pesto and then add crumbled goat cheese.
Recipe Notes

Recipe and photo from: Hither and Thither

Tomato Cucumber Salad
Ingredients
  • 1 white cucumber
  • 1 pint cherry tomatoes
  • 1/2 small red onion sliced thin
  • 1 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp sea salt
  • fresh ground black pepper
Instructions
  1. Chop the cucumber and tomatoes into bite-size pieces. Mix together in a bowl with red onion slices. 

  2. Drizzle a stream of olive oil over all. Sprinkle on red wine vinegar. Add sea salt and some black pepper. Stir, taste and adjust seasonings.

Recipe Notes

You can also add in 1 avocado, cubed and/or 1 garlic, minced.

Photo and recipe adapted from: https://eatathomecooks.com/cucumber-and-tomato-salad/

 

Kale, Bell Pepper, Tomato Pasta Salad
Ingredients
  • 1 lb farfalle or other pasta
  • 1 lb green bell peppers diced
  • 1 lb tomatoes quartered
  • 1 bunch kale stemmed and shredded
  • Fresh mozarella cubed, optional
  • 3-4 tbsp carrot top pesto more if desired
Instructions
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain well.
  2. Toss the pasta with the bell peppers, tomatoes, and kale. Stir in the carrot top pesto and mozzarella, until combined. Serve warm or at room temperature.
Recipe Notes

Carrot top pesto recipe:https://weeklyfig.com/recipe_box/roasted-carrots-with-carrot-top-pesto/

 

Photo and recipe adapted from: https://joanne-eatswellwithothers.com/2015/07/tuscan-kale-bell-pepper-zucchini-and-tomato-pasta-salad-with-basil-pesto-vinaigrette.html

 

Okra and Green Beans
Ingredients
  • 1 pound fresh okra uncut
  • 1 pound fresh green beans
  • 1 cup water more if needed
  • 1 can 6 ounce size tomato paste
  • 4 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • salt and freshly ground black pepper
Instructions
  1. Wash okra pods, trim stems, do not remove caps. Rinse well and drain.
  2. Wash the green beans and cut into 3 inch lengths.
  3. Combine water, tomato paste, olive oil, onion, garlic, salt, and pepper in a sauce pan and mix well. Heat, stirring frequently, until mixture comes to a boil.
  4. Add okra and beans and additional water if necessary to almost cover vegetables. Reduce heat to low, cover and simmer gently until vegetables are crisp-tender, 20 to 30 minutes.
Recipe Notes

Photo and Recipe from: https://www.cdkitchen.com/recipes/recs/689/Okra-And-Green-Beans112751.shtml

 

Creamy Poblano Sauce
Ingredients
  • ½ small onion chopped
  • 1 garlic clove minced
  • Salt
  • 1/2 lb poblanos peppers
  • 1/2 cup cream or for creamier sauce use 1 block of cream cheese
  • 1 tablespoon butter
Instructions
  1. Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
  2. Heat 1 tablespoon butter in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream or cream cheese.
  3. Puree in blender; add water if too thick. Season with salt and pepper.
  4. Serve over your favorite protein, veggies, enchiladas and more.

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Meal Plan for July 5, 2018

We are excited about delicata squash this week.  It’s just the right amount of sweetness with a delicate skin that is edible. Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and Bmagnesium, and manganese. Don’t miss this delightful veggie!

 

Medium and larger veggie boxes will be getting a little stash of banana peppers. If you don’t know what to do with them, I’d highly recommend the easy and quick pickling recipe. Just a few minutes of your time to preserve them will allow you to enjoy them later. Great additions to pizza and salads!

 

You can view the contents of the week’s box here. You can always change the size of your veggie box and select to add on additional veggies or other items from the market to complete your meals.

Stuffed Delicata Squash
Ingredients
  • 1 delicata squashes
  • 1/4 cup quinoa
  • 1 bunch kale
  • 1 small onion
  • 2 cloves garlic
  • Salt
  • Pepper
  • 2 Tbsp olive oil
Instructions
  1. Preheat oven to 425F (220C).


  2. Wash, dry, cut lengthwise in half and deseed squash.


  3. Cover squash in olive oil with your hands and season flesh with salt and pepper.


  4. Place squash halves on a baking dish with the cut side up and roast for 30-35 minutes.


  5. In the meantime, cook quinoa as instructed on package.


  6. While quinoa is simmering, peel and chop onion and peel and crush garlic.


  7. Wash and destalk kale and chop, wash and chop mushrooms.


  8. Heat a little olive oil in a pan over medium heat and once hot fry onion and garlic until translucent, then add kale and mushrooms and fry until tender.


  9. Once quinoa is cooked add to Kale and season with salt and pepper.


  10. Once squash is roasted take out of the oven and fill with kale quinoa stuffing.


  11. In a small bowl mix together tahini and olive oil and pour dressing over squash halves.

Recipe Notes

Photo and recipe adapted from: https://greenhealthycooking.com/kale-quinoa-stuffed-delicata-squash/

Parmesan Corn on the Cob
Ingredients
  • 4 Ears Sweet Corn husked and cleaned
  • 1 Tablespoon unsalted butter
  • Sea Salt and Pepper
  • 1/2 stick or 4 Tablespoons unsalted butter
  • 1/4 cup grated parmesan cheese
  • 1 Tablespoon chopped celery leaves minced
Instructions
  1. Preheat oven to 400 Degrees.
  2. Line a baking sheet with foil and spray with cooking spray
  3. Place cleaned corn ears on baking sheet, sprinkle liberally with salt and pepper
  4. Top each ear with a pat of butter
  5. Bake Corn in the oven for approximately 35-40 minutes until starts to brown. Turn corn occasionally during baking. Remove from oven.
  6. In a small pan, melt 1/2 stick unsalted butter. When butter is melted, stir in parmesan cheese and chives. When mixed completely, remove from heat and drizzle immediately over Corn ears. Serve while hot!
Recipe Notes

Recipe from: http://www.mustlovehome.com/parmesan-chive-corn-on-the-cob/

A great way to enjoy these a big longer is to preserve them. Then you can throw them on pizza, salads, and more!

Pickled Banana Peppers
Ingredients
  • 1 cups white vinegar
  • 1 cups apple cider vinegar
  • 1/2 cup sugar
  • 1/2 tsp mustard seed
  • 1/2 tsp celery seed
  • 1/2 lb banana peppers seeded & sliced into rings
Instructions
  1. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  2. Pour brine over peppers to within ½" of the top.
  3. Wipe off the rim and put lid and ring on.
  4. Store in the fridge.
  5. You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing.
  6. Be sure to verify that the lids have completely sealed down if storing on the shelf.
  7. Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
Recipe Notes

Recipe from: https://www.thecountrycook.net/easy-pickled-banana-peppers/

 

Okra Pilaf
Servings: 2 people
Ingredients
  • 2 slices of bacon chopped
  • 1/2 cup chopped yellow onion
  • 1/4 cup chopped green bell pepper
  • 1 cup okra sliced into disks
  • 1/8 teaspoon cayenne or to taste
  • 1/2 teaspoon Kosher salt use less salt if using seasoned broth
  • 1/2 cup long-grain rice
  • 3/4 cup chicken stock*
Instructions
  1. Spread the chopped bacon out in a pot so it covers the bottom completely and turn the heat to medium. Fry it until it's crispy, then remove the bacon with a slotted spoon and reserve. Drain off all but about 1 tablespoon of bacon fat.

  2. Add the onion and green pepper and sauté for 2 to 3 minutes.

  3. Add the okra and increase the heat to high. Add the cayenne, salt and rice and stir-fry for 1 minute.

  4. Stir in the chicken broth, cover and bring to a boil. Reduce the heat to maintain a low simmer and cook until the rice is done, about 20 minutes.

  5. Fluff up the rice with a fork and stir in the chopped bacon.

Recipe Notes

*Review the instructions on your package of rice for how much liquid is needed for your particular brand of rice. Some rice calls for a 1:1 1/2 ratio, some 1:2 ratio, rice to liquid. Use whatever ratio is indicated by your rice package.

Recipe adapted from Simply Recipes

Fiery Green Beans

Here's a way to kick green beans up a notch!

Ingredients
  • 1 lb fresh green beans trimmed
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 green onions chopped
  • 1 tsp chopped fresh cilantro
  • 1 tsp dried crushed red pepper flakes
  • salt and pepper
Instructions
  1. Preheat oven to 375 degrees. Line rimmed baking sheet with foil. Arrange green beans in a single layer on the pan. Drizzle with olive oil. Bake 10 minutes. Turn oven to broil and broil for 4 to 6 minutes, until the beans are browned in spots.
  2. Stir together lemon juice, cilantro, green onions and red pepper flakes. Drizzle mixture over cooked green beans. Season beans with salt and pepper to taste. Serve hot or chilled.
Recipe Notes

Recipe and photo from: http://www.plainchicken.com/2016/01/fiery-green-beans.html

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Meal Plan for June 27, 2018

This week, watermelons are in. If you are feeling froggy, try adding the watermelon pico recipe to your favorite taco. And don’t toss the rinds! You can make pickles with them.

 

Tomato Cucumber Salad
Servings: 4 side dishes
Ingredients
  • 1 tablespoon fresh basil chopped
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh oregano leaves chopped
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 tablespoons red wine vinegar
  • 1/8 cup extra virgin olive oil
  • 2 cucumbers sliced
  • 1/2 red onion thinly sliced
  • 1 lb heriloom tomatoes/cherry tomatoes quartered/cut in half
  • 1 can of cannellini beans rinsed and drained
Instructions
  1. Place the sliced cucumbers in a large colander and sprinkle with ½ teaspoon salt. Toss to coat and leave to drain.
  2. Combine the basil, thyme, oregano, 1/4 teaspoon salt, pepper, red wine vinegar and olive oil. Whisk and set aside.

  3. Combine the tomatoes, onions and drained cucumbers. Pour the vinaigrette over the vegetables and set aside at room temperature for about 30 minutes. Add white beans and toss gently before serving.

Recipe Notes

Recipe adapted from Saving Dessert

Feel free to use dried versions of basil, thyme and oregano

Corn Fritters
Ingredients
  • 1/3 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt or more to taste
  • 1/2 teaspoon ground black pepper
  • Handful of celery leaves finely chopped
  • 1/3 cup milk
  • 2 cups grilled corn or if you don't want to grill yours you can use regular corn kernels
  • Frying oil of choice
Instructions
  1. In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.
  2. Heat up a skillet over medium high heat and add some oil to the pan.

  3. Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned. Remove and repeat for all the other corn fritters.
  4. Serve immediately.
Recipe Notes

Photo and recipe from: https://www.tablefortwoblog.com/grilled-corn-fritters/

Spicy Roasted Broccoli

If you’ve never had roasted broccoli before, be prepared for it to become your new favorite! Broccoli is an alkaline food which means it keeps the body from being too acidic. It’s high in fiber which keeps you feeling full longer. Broccoli also contains many essential minerals. This hearty side dish has a kick to it, but it can definitely be adjusted depending on personal preference.

Servings: 2 People
Ingredients
  • 1 lb broccoli, cut into florets
  • 1/4 cup olive oil, divided
  • 1/2 tsp sea salt
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp capers, minced
  • 1 tsp red pepper flakes omit if you don't want it spicy
  • freshly ground black pepper
Instructions
Preheat the oven to 425.
  1. On a baking sheet, toss the broccoli with the salt and half of the olive oil.

  2. Roast for 10 minutes, flip, and roast for another 10, or until nicely browned and softened.

  3. Meanwhile, in a large bowl, combine the remaining olive oil, lemon juice, lemon zest, capers, red peppers flakes, and some freshly ground black pepper to taste.

  4. Once the broccoli is done, toss with the dressing and serve.

Shrimp Tacos with Watermelon Pico
Ingredients
For the shrimp
  • 1 1/4 pounds medium shrimp peeled and deveined, tails removed
  • 3 tablespoons olive oil
  • 2 teaspoons smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chile powder
  • 1/4 teaspoon ground cayenne
  • 1 teaspoon kosher salt
For the watermelon pico de gallo
  • 3 cups seedless watermelon diced into small 1/2" cubes
  • 1 large red or white onion diced
  • 1 small bunch of cilantro chopped
  • 2 fresh limes juiced
  • 1/2 teaspoon red chile flakes OR 1 jalapeño pepper minced
  • Kosher salt and black pepper to taste
For the sauce
  • 1/3 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • You’ll also need
  • 12 small soft tortillas corn or wheat
  • Additional lime wedges for serving
Instructions
  1. In a large bowl, combine the shrimp, olive oil, paprika, cumin, cayenne, and salt. Toss well to combine and set aside while you make the salsa.
  2. Make the salsa: In another bowl, toss together the diced watermelon, onions, cilantro, lime juice, and chile. Sprinkle with kosher salt and toss again. Cover and chill until serving.
  3. Whisk together the mayonnaise, lime juice, and cumin to make the sauce.
  4. Heat a bit of olive oil in a skillet over medium-high heat. Add the shrimp and sauté about 5-7 minutes, or until shrimp are fully cooked and slightly charred on the edges.
  5. Assemble tacos by spreading tortilla with a bit of the sauce, layering on the shrimp and spoonfuls of pico de gallo. Serve with lime wedges on the side.
Watermelon Pickles
Ingredients
  • Rind from a watermelon
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2/3 cup sugar
  • 1 ounces candied or crystalized ginger chunks 1/4 cup
  • 2 teaspoons kosher salt
  • 1/2 teaspoon red pepper flake
  • 1/2 teaspoon allspice berries
  • 1/2 star anise pod
Instructions
  1. Scoop out melon leaving about 1/4-1/2 inch of red flesh.
  2. Peel off outer green with vegetable peeler and then cut into 1-inch cubes.
  3. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium saucepan (2-quart). Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.
  4. Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another one and half hours.
  5. Refrigerate overnight and consume within a month. These pickles must be refrigerated.
Recipe Notes

Great as a side with grilled dishes or as salad tossed with crispy, crumbled bacon and served over greens. Recipe and photo from: https://altonbrown.com/watermelon-rind-pickles-recipe/

Dragon Tongue Beans in Ginger Vinaigrette
Ingredients
  • 1 lb Dragon Tongue Beans (or any other green beans)
  • 1 tsp sea salt more as needed
  • 1 tbsp toasted sesame seeds optional
  • 1 tbsp fresh ginger grated
  • 2 tbsp rice or apple cider vinegar
  • 2 tbsp toasted sesame oil (or other preferred oil)
  • 1-2 tsp honey or sugar
  • salt or soy sauce (to taste)
Instructions
  1. Wash beans and cut off any unwanted ends. If you don't have sesame oil, you could use grape seed or olive instead.
  2. Prepare to steam the beans by adding a little water (about 1/4 cup to the bottom of a medium pot. Bring to a boil.
  3. Add beans to the pot and sprinkle with 1 tsp sea salt. Cover with lid and steam on medium-low for 4-5 minutes, or until just cooked. Don't over steam because you want some crispness in the texture!
  4. Drain cooked beans and immediately rinse with cold water or chill in an ice water bath until cooled down.
  5. Cut into thirds or fourths depending on size. Set aside while you make the dressing.
  6. For the dressing, cut off a thumb-sized chunk of ginger. Peel off skin and grate.
  7. Mix grated ginger with 2 Tbsp of oil, 2 Tbsp of vinegar and 1 tsp of honey/sugar. Mix well until honey/sugar dissolves. Add a bit of salt (or soy sauce) to taste. If it's too vinegar-y, add more honey.
  8. In a bowl, pour dressing over green beans and toss until evenly coated.
  9. Let rest in refrigerator for at least 30 minutes to let the flavor soak in (stir occasionally). You can also let marinade for a couple hours!
  10. Toasted sesame seeds are excellent with the ginger dressing, so sprinkle liberally over the salad. If you have raw sesame seeds, you can toast them easily by heating in a DRY pot or frying pan for a few minutes, until they start to smell good 🙂
Recipe Notes

Photo and recipe from: http://cookmap.com/en/recipes/dragons-tongue-beans-with-ginger-vinaigrette

Scalloped Potatoes and Caramelized Fennel
Ingredients
  • 2 tablespoons unsalted butter room temperature, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb about 1½ lb., trimmed, quartered, cored, thinly sliced
  • sea salt and freshly ground black pepper
  • 1/4 cup dry white wine or dry vermouth or broth
  • 2 bay leaves
  • 1 pounds waxy potatoes such as Yukon Gold, peeled, sliced ⅛” thick
  • 1/2 cups heavy cream
  • 3/4 cups whole milk
  • 1 clove garlic halved
  • 1/2 cup shredded Comté or Gruyère cheese
Instructions
  1. Preheat oven to 350°. Coat a 8x8” baking dish with 1 Tbsp. butter; set aside.


  2. Heat remaining 1 Tbsp. butter and oil in a large deep skillet over medium heat. Add fennel; season with salt and pepper and cook, stirring occasionally, until fennel is evenly coated with fat and begins to sizzle, about 2 minutes. Add wine and 1 bay leaf. Cover, reduce heat to medium-low, and cook, stirring occasionally, until fennel is tender, about 20 minutes.


  3. Uncover, increase heat to medium-high, and cook, stirring often, until liquid has evaporated and fennel is golden brown and caramelized, about 10 minutes. Add 1–2 Tbsp. water to deglaze pan, scraping up any browned bits from bottom of pan for added flavor. Discard bay leaf. Set fennel aside.


  4. Bring remaining bay leaf, potatoes, cream, milk, and garlic to a simmer in a large wide pot (watch carefully; do not let mixture boil over). Season with salt and pepper and cover with lid slightly ajar; simmer gently until potatoes are just tender and liquid has thickened, about 10 minutes. Discard bay leaf and garlic.


  5. Using a slotted spoon, transfer ⅓ of potatoes to prepared dish, spreading in an even layer. Season with salt and pepper and sprinkle with ⅓ cup Comté. Cover with half of fennel. Repeat process, ending with fennel. Cover with remaining ⅓ of potatoes and sprinkle with remaining ⅓ cup Comté. Pour cream mixture over. Cover gratin tightly with foil and bake for 35 minutes. Remove foil and bake gratin until top is bubbling and golden, about 30 minutes longer. Gratin can be made 1 day ahead. Let cool; cover and chill. Rewarm, covered, in a 350° oven for 20 minutes, then uncover and cook until bubbling around edges and warmed through in the center, about 20 minutes longer.

Recipe Notes

Photo and recipe from: https://www.bonappetit.com/recipe/scalloped-potatoes-caramelized-fennel

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Meal Plan for June 20, 2018

Toss in your favorite protein and any other veggies you have stashed away in the fridge for a refreshing summer meal.

Southwestern Chopped Salad with Cilantro Dressing
Ingredients
Salad:
  • Large head of romaine
  • 15 oz. can black beans rinsed and drained
  • 1-2 large bell pepper
  • 1 to matoes chopped
  • 1 cup corn
  • 5 green onions
Dressing:
  • 1 cup loosely packed cilantro stems removed and roughly chopped
  • 1/2 avocado or 1/2 cup plain vegan yogurt
  • 2 Tbsp. fresh lime juice about 1/2 lime, more to taste
  • 1-2 garlic cloves
  • 1/4 cup olive oil for oil-free, sub a little water to thin
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt
  • Recommended: agave/honey cumin
Instructions
  1. Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
  2. Finely chop romaine, bell pepper, tomatoes, and green onions.
  3. Place all ingredients in a large bowl and stir to combine.
  4. Toss with desired dressing.
  5. Feel free to add any other possible salad toppings in not listed.
Recipe Notes

Recipe and photo from: https://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html?_szp=343154

Serve this eggplant dish over rice or noodles with your favorite protein.

Chinese Eggplant with Garlic Sauce
Ingredients
  • 1 lb Chinese (long) eggplant, chopped
  • 1 tsp sea salt
  • 1 tsp cornstarch, plus more to coat eggplant
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp ginger
  • 2.5 tbsp peanut oil (or other preferred oil)
  • 3 cloves garlic, chopped
Instructions
  1. Chop eggplant into bite-sized pieces.

  2. Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 minutes. Pat dry without rinsing.
  3. Combine soy sauce, sugar and the remaining 1 teaspoon cornstarch in a small bowl, mix well.
  4. Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
  5. Add 1 tablespoon oil to a nonstick skillet and heat over medium high heat until warm. Spread eggplant across the bottom of the skillet without overlapping. Grill the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 8 to 10 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
  6. Add the remaining 1/2 teaspoon oil and the ginger and garlic into the same skillet. Stir a few times until fragrant. Add all the eggplant back into the skillet. Turn to medium heat. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Turn to lowest heat and taste a piece of eggplant (be careful, it’s very hot). To adjust seasoning, turn to medium heat again, sprinkle eggplant with a pinch of salt and mix well (if you will serve this dish as a side, it should be salty enough. But for serving over steamed rice, add about 1/4 teaspoon salt).
Recipe Notes

Recipe and photo from: https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce?utm_content=bufferdb4db&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Chickpea Kale Salad
Ingredients
  • 1 can chickpeas rinsed and drained
  • 1 bunch kale, destemmed and chopped
  • 2 tablespoons fresh parsley or celery leaves chopped
  • 2 tablespoons olive oil
  • 1 clove garlic chopped
  • 1 lemon juiced
  • salt and pepper to taste
  • pecorino romano or parmesan cheese grated to taste (optional)
Instructions
  1. In a bowl, combine chickpeas, chopped kale, parsley, olive oil, garlic and lemon juice.

  2. Add salt, pepper and grated cheese to taste.
  3. Toss all ingredients together and mix well.
  4. Cover bowl and refrigerate.
  5. Top with more grated cheese for presentation.
Recipe Notes

Photo and recipe from: http://wishfulchef.com/chickpea-kale-salad/

Yellow Wax Beans with Bacon Vinegarette
Ingredients
  • 1 pounds yellow wax beans trimmed
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces thickly sliced bacon cut into bite size pieces
  • 2 tablespoons sherry vinegar
  • 1 to mato chopped,
  • 1 small onion very finely chopped
  • 2 garlic cloves minced
  • 1/3 cup chopped basil
  • Sea salt
  • Freshly ground pepper
Instructions
  1. Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.
  2. In a large skillet, add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.
Recipe Notes

Photo and recipe from: https://www.foodandwine.com/recipes/warm-yellow-wax-beans-in-bacon-vinaigrette

 

Garlic Roasted Red Potatoes
Ingredients
  • 1 lb red potatoes chopped into quarters
  • 3 Tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Italian seasoning
  • 1/4 cup grated parmesan
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, toss potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.
  3. Spread potatoes in a single layer on a foil lined 15x10-inch pan.
  4. Bake, uncovered, for 45 to 50 minutes.
Recipe Notes

Photo and recipe from: http://www.plainchicken.com/2016/05/garlic-parmesan-roasted-red-potatoes.html

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Meal Plan for June 13, 2018

Spaghetti Squash Taco Bake
Ingredients
  • 1 large spaghetti squash
  • 1 TBSP olive oil
  • 1 pound ground meat turkey beef, chicken
  • 1 can black beans
  • 2 TBSP favorite taco seasoning
  • 1 cup tomatoes chopped
  • 1/2 cup yellow onion chopped
  • 1 cup shredded cheese
  • fresh cilantro Optional
Instructions
  1. Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up. Drizzle with the olive oil and bake for approximately 40 minutes until the center is tender. Allow to cool. (Or put them in the Instant Pot pressure cooker for 2 minutes on steam).
  2. While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked. Once cooked, drain any grease out and add the taco seasoning, tomatoes, and onion and cook for 2-3 minutes or until the veggies have softened slightly.
  3. Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half. The result will be noodle-like strands of squash. Transfer the spaghetti squash to the skillet with everything else.
  4. Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted. Enjoy!
Recipe Notes

Photo and recipe from: http://blessherheartyall.com/spaghetti-squash-taco-bake

 

Honey Mustard Kale Salad
Ingredients
Dressing
  • 2 tbsp dijon mustard
  • 1 1/2 tbsp honey
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • salt and black pepper to taste
Salad
  • 1 bunch of green kale
  • 1 avocado
  • 1/2 cup chopped almonds
  • 1/3 cup grated parmesan or feta
Instructions
For the dressing: Add all ingredients into a small bowl and whisk until combined.
For the salad: Remove the leaves from the stems of the kale. Rinse kale well under cold water and dry in a salad spinner or with two towels. Roughly chop the kale leaves into bite sized pieces and place into a large bowl.
  1. Dice the avocado and add to the kale. Top with chopped almonds and parmesan and toss in the dressing until well coated.
  2. Serve immediately.
Recipe Notes

Kale holds up well when pre-dressed, so leftovers in the fridge won't get soggy, they'll taste even better!

Photo and recipe from: http://www.tomatoboots.co/honey-mustard-kale-salad/

 

Black Pepper Chicken
Servings: 2 people
Ingredients
  • 1 skinless and boneless chicken breast cut into thin strips
  • 2 tablespoons oil
  • 1 onion sliced
  • 1 green bell pepper cut into strips
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons soy sauce use 1 tablespoon for marinade
  • 1/4 teaspoon sugar
Instructions
  1. Marinate the chicken strips with 1 tablespoon of soy sauce for 10 minutes.
  2. Heat up a pan or skillet and add the oil. When the oil is heated, add the sliced onion and quickly stir-fry until aromatic and follow by the bell pepper and black pepper. Stir-fry for 1 minute.

  3. Stir in the chicken and continue to stir-fry until the chicken is cooked. Add in the soy sauce and sugar. Stir to combine all the ingredients well. Serve the black pepper chicken with warm steamed rice.

Recipe Notes

Recipe adapted from Rasa Malaysia

Cucumber & Chives
Ingredients
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt plus more as needed
  • Freshly ground black pepper
  • 2 pounds cucumbers about 4 medium
  • 2 tablespoons finely chopped fresh chives
Instructions
  1. Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
  2. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.
Recipe Notes

Photo and recipe from: https://www.thekitchn.com/recipe-tangy-cucumber-salad-243623?utm_source=pinterest&utm_medium=social&utm_campaign=managed&crlt.pid=camp.pcMQu3IyJkY1

Broccoli Cheese Stuffed Potatoes
Ingredients
  • 2 medium russet potatoes washed and dried
  • 1 teaspoon olive oil
  • 2 tablespoons salted butter softened or oil of choice
  • 1/2 cup yogurt or sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon chives or green onions
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1.5 cooked broccoli chopped, divided
  • 2 cups cheddar cheese shredded, divided (or try Crumbleberry vegan Sun Dried Tomato or Five Pepper Jack cashew cheese)
  • 1/2 cup milk
Instructions
  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.


  2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. OR place potatoes in Instant pot on rack with 1/2 cup water on Manual for 10 minutes. Allow to natural pressure release.

  3. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. 

  4. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.


  5. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add yogurt or sour cream, milk, salt, pepper, chives, garlic powder, paprika, broccoli and 3/4 cup of the cheese (or try Crumbleberry vegan Sun Dried Tomato or Five Pepper Jack cashew cheese). 

  6. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once! 

Recipe Notes

Feel free to add in your favorite protein. Use a different cheese or substitute cashew cheese for vegan products. Crumbleberry Cashew cheese makes it easy. Just take 2 tbsp of Cashew Cheese and mix it with 1/2 cup of hot water to substitute for milk and yogurt. Try Five Pepper Jack or Sun Dried Tomato. 

Candy Cane Beet Salad
Ingredients
  • 1 bunch Chioggia orange, yellow or red beets, peeled
  • Handful fresh basil leaves thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 - 3 tablespoons best olive oil
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup soft fresh goat cheese
  • 2 tablespoons toasted chopped pistachios
  • Salad greens
Instructions
  1. Shave the beets into ribbons with a vegetable peeler, mandoline slicer or spiral slicer. Toss gently on a plate or large bowl with the basil.
  2. Whisk together the lemon juice, oil, sugar and salt until dissolved and blended.
  3. Toss the beets with just enough of the dressing to coat lightly; add more dressing and seasoning to taste. Top with goat cheese and pistachios. Serve over arugula or baby greens.
Recipe Notes

 

Photo and recipe from: https://familystylefood.com/candy-cane-beet-salad-with-pistachios-goat-cheese/

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Meal Plan for June 6, 2018

 

Swiss Chard and Quinoa Patties
Ingredients
  • 2 cups cooked quinoa
  • 3 cups swiss chard chopped into smaller pieces
  • 1/2 cup parsley finely chopped or celery leaves
  • 1/2 cup red onion finely chopped
  • 1/3 cup flour
  • 3 large eggs
  • 2 cloves garlic minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon each salt, pepper,dijon mustard, maple syrup, and garlic powder
  • 1/4 teaspoon hot pepper flakes
Instructions
  1. Mix all of the ingredients in a large bowl, making sure that they're thoroughly combined. Let the mixture sit for 15 minutes before cooking.
  2. Once the patty mixture has rested, heat a flat bottomed pan over low-medium heat. Shape small patties of the quinoa mixture, about 8 cm wide and 2 cm high. Fry a few at a time (don't crowd the pan) in a teaspoon of oil. Flip once the first side is golden and set on a plate while you finish cooking the other patties. Serve warm with the avocado tahini dip. They will keep well in the fridge for three days.
Recipe Notes

Any green will work in this recipe.

Photo and Recipe from: https://occasionallyeggs.com/2016/08/quinoa-swiss-chard-patties-avocado-tahini-dip.html

Roasted Garlic Cauliflower Alfredo

Such a healthy alfredo alternative! Serve it with pasta or veggies. Make a white pizza. The sky is the limit on the uses. 

Ingredients
  • 1 medium cauliflower head chopped into florets
  • 1 head of roasted garlic
  • 1/2 cup broth or water reserved from cooking the cauliflower
  • 1/2 cup grated Parmesan cheese optional but recommended
  • sea salt and pepper to taste
Instructions
  1. Cut cauliflower into florets. Place in a large pot and fill with water or broth or an equal mix of both. Cook the cauliflower until tender.
  2. Remove from water and place on a large baking sheet. Let cool slightly before blending.
  3. Place cauliflower, roasted garlic cloves, half of a cup of the cooking water or broth and cheese in a blender. Blend until smooth. Add more liquid if your sauce is too thick to your likings.
  4. Taste the sauce and add salt and pepper to taste.
  5. Use the sauce right away or pour into a jar. Cover and refrigerate until ready to use.
Recipe Notes

Photo and recipe from: https://www.crunchycreamysweet.com/2015/07/13/roasted-garlic-cauliflower-alfredo-sauce/2/

 

Broccoli and Yellow Squash Stir Fry
Ingredients
  • 1 bunching onion thinly sliced
  • 1/4 teaspoon dried oregano crushed
  • 1 clove garlic minced
  • 1 - 2 tablespoons olive oil or cooking oil
  • 1/2 teaspoon toasted sesame oil
  • 2 cups broccoli flowerets
  • 1 lb yellow summer squash cut into small wedges
  • Lemon wedges
  • Fresh basil optional
  • Sea salt and pepper
Instructions
  1. Preheat wok over medium heat. Add oil to sizzle. Add onion, oregano, and garlic; stir-fry for 1 to 2 minutes or until onions are tender. Remove from wok or skillet; set aside.


  2. Add 1 tablespoon olive oil or cooking oil and the toasted sesame oil to wok. Add broccoli and squash; stir-fry for 3 to 4 minutes or until vegetables are crisp-tender, adding remaining oil if necessary. 

  3. Return onion mixture to wok; heat through. Serve with lemon wedges. Garnish with additional basil, if desired. Season with salt and pepper. 

Recipe Notes

Photo and recipe from: https://www.bhg.com/recipe/vegetables/green-and-gold-stir-fry/

 

Grilled Romaine
Ingredients
Salad
  • 1 whole head of romaine lettuce washed and halved
  • Salt
  • Black Pepper
  • Grated Parmesan cheese
Dressing
  • 4 tablespoons Extra Virgin Olive Oil
  • 1 small clove garlic grated
  • 1 tablespoon of lemon juice
Instructions
  1. Heat your grill pan till it’s very hot, or you can do this over a charcoal barbecue. Place your lettuce, cut side down, on the pan and let it sear for 3 mins or till you get nice marks on it.
  2. Do the same for the other side. You might need to press them down with a pair of tongs.
  3. Whisk the oil, grated garlic and lemon juice together. Plate the lettuce. Drizzle the oil all over the lettuce.
  4. Sprinkle salt and black pepper and finish with grated Parmesan cheese. Or you can choose Parmesan shavings.
Recipe Notes

Don't try this with any other kind of lettuce. Romaine is hardier and will hold up to the grill. Also consider adding some other toppings: Bacon, chopped tomatoes and basil would go nicely.

Photo and recipe from: https://www.featsoffeasts.com/grilled-whole-head-of-romaine-lettuce/?doing_wp_cron=1527818068.4009599685668945312500

Eggroll in a Bowl
Ingredients
  • 1 small cabbage thinly sliced
  • 2 large carrots shredded
  • 1 onion diced
  • 2-3 cloves garlic minced
  • 2 T toasted sesame oil
  • 1-2 T coconut aminos, tamari sauce, or soy sauce
  • 1 inch fresh ginger minced
  • Salt if needed
  • 1/4 cup red bunching onions optional for garnish
  • 8-16 oz your favorite protein cooked
Instructions
  1. In a large saute pan, on medium heat, add the onion and toasted sesame oil. Cover and cook for a couple minutes until the onions soften.


  2. Add the remaining ingredients, cover and cook for about 7-10 minutes, making sure to stir at least once.


  3. Taste. If it needs salt, add now. 


  4. Serve with toasted sesame seeds and green onions as garnish.

Recipe Notes

This recipe is versatile. You can add anything in it. Swiss chard, broccoli, any kind of greens. If you want to spice it up, throw in some sliced jalapeños. 

Photo and recipe from: https://mywholefoodlife.com/2017/01/29/vegan-egg-roll-in-a-bowl/

 

 

Roasted Balsamic Turnips
Ingredients
  • 1 lb turnips
  • 1 T olive oil
  • 1 T balsamic vinegar
  • 1/2 tsp. dried thyme
  • Salt and freshly ground black pepper to taste
  • additional 1 tbsp. balsamic vinegar for finishing optional
Instructions
  1. Preheat oven to 450F. Spray a baking sheet with non-stick spray or olive oil.

  2. Cut them stem and root end off the turnips and cut in half lengthwise. Peel turnips with vegetable peeler, then cut into bite-sized pieces. Whisk together olive oil balsamic vinegar, thyme, salt, and pepper. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they’re well-coated with the oil and vinegar.
  3. Spread turnips in a single layer on the baking sheet, arranging them with a flat side down. Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan. Roast about 10 minutes more, until turnips are softened and lightly browned.
  4. Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired. (This is the time to use that expensive aged Balsamic if you’re lucky enough to have some.) Season with a little more salt and fresh-ground black pepper and sprinkle with a little chopped parsley if desired. Serve hot.
Recipe Notes

Photo and recipe from: https://kalynskitchen.com/easy-south-beach-recipes-roasted/

 

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Meal Plan for May 30, 2018

Use this stir fry recipe and try snow peas, zucchini and bok choy!

Bok Choy and Mushroom Stir Fry
Servings: 2 people
Ingredients
  • 1/2 of a baby bok choy
  • 2 teaspoons olive oil
  • 1 garlic clove chopped
  • 1/2 teaspoon minced fresh ginger
  • 3 ounces sliced mushrooms
  • 1 tablespoon rice wine
  • 1/2 tablespoon soy sauce
  • 1 teaspoons sesame oil
  • 1/8 teaspoon each salt and pepper
Instructions
  1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy.

  2. Heat a wok or large frying pan over medium-high heat until hot when you wave your hand over the bottom. Add olive oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.

  3. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
  4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Recipe Notes

Recipe adapted from My Recipes

 

Beet and Feta Salad
Ingredients
For Salad
  • 1 bunch beet root
  • 2 oz feta cheese
  • 2 tablespoon roughly chopped parsley
For Lemon Vinaigrette
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 garlic cloves - minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
Instructions
  1. For Lemon Vinaigrette

    Mix all ingredients together in a mason jar and shake vigorously. Set aside.

  2. Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.


  3. The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.


  4. Roughly chop the parsley.


  5. Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve.


Recipe Notes

Photo and recipe from: http://www.scrambledchefs.com/beetroot-and-feta-cheese-salad/

Wilted Dandelion Greens with Bacon
Ingredients
  • 1 tablespoon olive oil
  • 3 slices applewood-smoked bacon cut crosswise into ½-inch strips
  • 3 cloves garlic coarsely chopped
  • 1 1 bunch dandelion greens, trimmed and torn into 3- to 4-inch strips
  • Salt and freshly ground black pepper
  • 4 teaspoons sherry vinegar
  • 1 1/2 to 2 tablespoons maple syrup
Instructions
  1. In a large sauté pan, heat to medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.

  2. The last minute or so before the bacon is ready, stir in the garlic. Add the dandelion greens and remove from heat, stirring until the greens are wilted. 

  3. Season with salt and several grinds of pepper, and stir in the vinegar and maple syrup. Taste and adjust the seasonings and flavorings if desired.

Recipe Notes

Can substitute sherry vinegar with rice wine vinegar or red wine vinegar.

Photo and recipe from: http://www.latimes.com/food/la-fo-dandelion-greens-rec3-20130406-story.html

Braised Roma Beans
Ingredients
  • 1 lb Roma beans washed and dried
  • 2 tablespoons olive oil
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon salt
  • 3 large largcrushed cloves of garlice
Instructions
  1. Snip off ends of beans. Place in heavy-bottom pot (like a Dutch oven). Drizzle and fold with 2 tablespoons olive oil. Add a teaspoon of red chili flakes and 1/2 teaspoon salt, and toss the mixture together with clean hands. Drop the crushed cloves of garlic on top.
  2. Place pot on stove over very low heat and cover. Cook for about 45 minutes, stirring once in a while during the first half hour.
  3. Taste for salt; adjust as needed. Continue cooking for a total of 2 hours, checking every 30 minutes but not stirring (to avoid crushing beans). It will be hard to wait if you watch them; try to distract yourself with other tasks because the long cook is key here. Beans are done when they’re totally soft and wilty.
Shepherd's PIe
Ingredients
  • 1 tablespoon butter or choice of oil
  • ½ large yellow onion diced (about 1 cup)
  • 4 large carrots diced
  • 2 cloves of garlic minced
  • 1 pound ground beef or ground lamb
  • 3 teaspoons kosher salt divided
  • 1 tablespoon flour
  • 1/3 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 lb potatoes peeled and cut into 2 inch chunks
  • ¼ cup unsalted butter cubed
  • ½ cup heavy cream or milk
  • ½ teaspoon black pepper
  • 1 lb English peas shelled
  • 1 tsp dried parsley
  • 1/4 cup grated Parmesan cheese
Instructions
  1. Bring a pot of water to a boil. Add the potatoes and boil them for 10-15 minutes or until fork tender.


  2. While the potatoes are boiling, melt the butter in a large skillet. Add the onions and carrots and cook them until they start to soften, approximately 8-10 minutes. Add the garlic and beef, using a spatula to break it up as it cooks. Add 1 teaspoon of salt.


  3. Sprinkle the flour over the top of the beef and stir. Add the beef stock and Worcestershire sauce. Let it simmer until the juices thicken.


  4. Drain the potatoes and return them to the pot. Mash the potatoes to break them up. Add the butter and heavy cream. Continue mashing until the potatoes are smooth and the cream and butter is incorporated. Season with the black pepper and 2 teaspoons of kosher salt.


  5. Add the peas and parsley to the beef and vegetables and stir to combine. Top the beef with the mashed potatoes and spread them into an even layer. Sprinkle the grated Parmesan over the top of the potatoes.


  6. Turn the oven to broil. Place the skillet on a sheet pan (in case anything bubbles over the edges of the skillet) and place it under the broiler. Keep and eye on it and once the potatoes start to take on some golden edges, remove it from the oven and serve.

Recipe Notes

Photo and recipe from: https://www.girlgonegourmet.com/shepherds-pie/

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Meal Plan for May 23, 2018

 

Oven Roasted Radish, Peas and Dill
Ingredients
  • 1 lb radishes trimmed of both ends and cut in half
  • 1 tbsp olive oil
  • sea salt and black pepper
  • 1 cup English peas cooked
  • 2 tbsp chopped fresh dill
  • 1/2 of a lemon cut into 4 wedges
Instructions
  1. Preheat the oven to 450ºF.
  2. In a medium baking pan, drizzle radishes around with the olive oil, 1/4 teaspoon of salt and a dash of black pepper. Put the pan into the preheated oven for 10 minutes.
  3. Remove the pan from the oven. Add peas to the radishes. Rattle the pan again and then put it back into the oven for 2-3 minutes just to heat the peas through.
  4. Remove the pan from the oven, sprinkle everything with the dill and another 1/4 teaspoon of coarse salt. Snuggle in the lemon wedges and serve.
Recipe Notes

Photo and recipe adapted from: https://www.aroundmyfamilytable.com/oven-roasted-radishes-with-peas-and-dill/

Cream of Celery and Spinach Soup
Ingredients
  • 1 onion finely chopped
  • 1 clove garlic chopped
  • 2 tablespoons butter
  • 5 cups chicken broth
  • 4 cups chopped celery
  • 1 potato peeled and diced
  • 1 bunch fresh spinach trimmed
  • Salt and pepper
Instructions
  1. In a large saucepan, soften the onion and garlic in the butter.
  2. Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
  3. In a blender (or with immersion blender) purée the soup until smooth with the spinach. Season with salt and pepper. Strain, if desired.
Recipe Notes

Recipe from: https://www.ricardocuisine.com/en/recipes/5333-cream-of-celery-and-spinach-soup

Strawberry Spinach Quinoa Salad
Ingredients
Salad
  • 2/3 cup uncooked quinoa
  • 1 bunch spinach
  • 2 cups sliced strawberries
  • 1/2 cup feta cheese crumbled
  • 1/4 cup red onion diced
Chicken
  • 2 large chicken breasts
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • salt & pepper
Vinaigrette:
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon dijon mustard
  • fresh ground pepper
Instructions
  1. Cook quinoa according to package directions. Set aside to cool.
  2. While quinoa is cooking, pre-heat the oven to 425°F. In a small baking dish, combine the olive oil and balsamic vinegar. Place the chicken breasts in the dish, turning to coat in olive oil/balsamic. Season with salt and pepper.
  3. Place chicken in the oven and cook for 10 minutes. Flip and cook for 10-15 more minutes. Remove from oven and allow to rest for 5 minutes before slicing.
  4. Assemble jar salads by dividing ingredients between four 1-pint jars in the following order: vinaigrette, chicken, quinoa, berries, feta, red onion and spinach.
Recipe Notes

Storage: Seal and store in the fridge for up to 4 days. To serve:Shake out jar contents into a large bowl. Mix to combine all ingredients with the vinaigrette and enjoy! I recommend soaking your berries in 1 part vinegar and 3 parts water to keep your berries fresh for longer. Rinse and allow to dry on a towel before packing into the jars.

Photo and Recipe from: https://sweetpeasandsaffron.com/strawberry-spinach-quinoa-salad-jar/

 

Herbed Summer Squash
Ingredients
  • 2 lbs. zucchini and/or yellow squash approx 2 of each, halved lengthwise + sliced ½-inch thick
  • cup chopped fresh dill
  • ½ cup chopped fresh parsley
  • 6 cloves garlic pressed
  • 1 tsp. sea salt
  • ¼ cup white distilled vinegar
  • ¼ cup water room temperature
  • ¼ cup extra-virgin olive oil
Instructions
  1. In a large bowl, toss all ingredients together until combined. Cover and chill for 2 hours. Serve cold.

Recipe Notes

Photo and recipe from: https://www.littlebroken.com/2015/09/07/herbed-summer-squash-salad/

Pea and Carrot Salad with Miso Ginger Dressing
Ingredients
  • 5 ounces trimmed fresh snow peas
  • 1 cup thinly sliced radishes
  • 2 cups peeled shaved rainbow carrots
  • 1/4 teaspoon kosher salt
  • 1 cup chopped orange carrots
  • 3 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon plain 2% reduced-fat Greek yogurt
  • 1/2 chopped shallot
  • 1 1/2 teaspoons chopped fresh ginger
  • 1 1/2 teaspoons white miso
  • 2 tablespoons toasted walnuts optional
Instructions
  1. Cook 5 oz. trimmed snow peas in a medium saucepan of boiling water, stirring often, until bright green, about 1 minute. Using a slotted spoon, transfer peas to a large bowl of ice water. Let peas stand 5 minutes; drain.

  2. Place 1 cup thinly sliced radishes and 2 cups peeled, shaved rainbow carrots in a medium bowl. Sprinkle with 1/4 tsp. kosher salt; let stand while you make the dressing.
  3. Combine 1 cup chopped orange carrots; 3 Tbsp. water; 2 Tbsp. rice wine vinegar; 2 Tbsp. vegetable oil; 1 Tbsp. plain 2% reduced-fat Greek yogurt; 1/2 chopped shallot; 1 1/2 tsp. chopped fresh ginger; and 1 1/2 tsp. white miso in a small food processor or blender. Process until smooth.
  4. In a serving bowl, drizzle peas and carrot mixture with dressing; sprinkle with 2 Tbsp. toasted walnuts.
Recipe Notes

You can substitute miso with tahini or even soy sauce.

Photo and recipe from http://www.cookinglight.com/recipes/pea-radish-and-carrot-salad

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Meal Plan for May 9, 2018

 

Garlic Snow Peas
Ingredients
  • 8 oz snow peas trimmed
  • ½ tablespoon cooking oil
  • 2-3 garlic cloves minced
  • 1 teaspoon sesame oil
  • generous pinch of sea salt
  • toasted sesame seeds for garnishing optional
Instructions
  1. Bring water to boil in a medium pot, add several drops of oil.
  2. Place the snow peas to cook for around 1 minute. Transfer out and drain.
  3. Heat up oil in wok over medium fire and then fry the minced garlic until aroma.
  4. Add snow peas in, followed with salt and sesame oil. Give a quick stir-fry to mix everything together. Transfer out immediately.
  5. Garnish with toasted sesame seeds and enjoy.
Recipe Notes

Add in another other veggies for a lovely stir fry. 

Photo and recipe adapted from: https://www.chinasichuanfood.com/garlic-snow-peas-stir-fry/

 

Cuban Slaw

Serve this on top of fish tacos, or as a side dish to your favorite protein, on top of burgers, or your favorite BBQ. 

Ingredients
  • 1 large head red cabbage shredded
  • 1-2 jalapeño peppers finely minced
  • 1 large carrot peeled and shredded
  • 1/4 cup finely minced cilantro
  • 1 tablespoon sea salt
  • 2 teaspoon oregano, chopped
  • 1/4 cup apple cider vinegar
  • 2 teaspoons maple syrup or sugar
Instructions
  1. Toss together the cabbage, jalapeño, carrots and cilantro in a large bowl.
  2. Whisk together the salt, oregano, vinegar and maple syrup. Pour dressing over cabbage mixture, toss to coat.
  3. Chill for at least three hours before serving, preferably overnight.
Recipe Notes

Photo and recipe from: https://wholefully.com/cuban-slaw/

This recipe is very forgiving. Don't have jalapeno. Use sriracha. 

Don't have cilantro, use green onion or oregano for a twist. 

Sweet and Salty Popcorn
Ingredients
  • 1/4 cup coconut oil
  • 1/2 cup popcorn kernels
  • 1/4 cup sugar
  • 1 teaspoon sea salt
Instructions
  1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat. 

  2. Add the popcorn. 

  3. When the oil sizzles, sprinkle the sugar over the kernels. 

  4. Cover and shake the pan until the popping slows down, about 3 minutes. 

  5. Remove from the heat and toss with the salt. Enjoy!

Recipe Notes

Recipe adapted from: https://www.rachaelraymag.com/recipe/sweet---salty-kettle-corn

 

Thyme Carrots and Potatoes
Servings: 2
Ingredients
  • lemon cut into slices
  • 2 boneless chicken breasts with skin
  • olive oil for drizzling
  • real salt and coarsely ground black pepper
  • 2 to 3 shakes paprika
  • pound small potatoes any larger ones halved
  • 3 carrots sliced in half lengthwise
  • 5-10 fresh thyme sprigs
  • 1-2 fresh rosemary sprigs or 1-2 tsp dried
Instructions
  1. Preheat the oven to 450 degrees F.
  2. On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Sprinkle the chicken with a few dashes of paprika, then move on to the other half of the sheet.

  3. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper.
  4. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
  5. Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary (if fresh), thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
Recipe Notes

Recipe adapted from: Food Network

 

Lemon Oregano Salad Dressing


Ingredients
  • 1 medium organic lemon washed well and dried
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 2 medium cloves garlic minced
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup extra virgin olive oil
  • 1 bunch fresh oregano leaves* packed
Instructions
  1. Cut both ends off of lemon and discard. Thinly slice lemon, discarding seeds as you go. Stack a few slices on top of each other and chop fairly fine. You want the pieces pretty small, but keep some texture.
  2. Place chopped lemon and all other ingredients except oregano in a small jar with a tight fitting lid and shake, shake, shake!
  3. Chop oregano fairly fine and add to dressing before serving.

Recipe Notes

If not serving the dressing right away, wait to add the oregano till just before serving as it gets darker in color as it sits in the dressing. It still tastes great but isn’t quite as pretty.

Recipe and photo from: https://thecafesucrefarine.com/lemon-oregano-dressing/

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Meal Plan for May 2, 2018

 

Strawberry Spinach Salad
Ingredients
Dressing
  • 1 teaspoon sugar optional
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
Salad
  • 6-8 ounces fresh baby spinach
  • 1/4 small red onion sliced
  • 1 quart fresh strawberries hulled and quartered
  • 1/2 avocado cut into bite-sized pieces
  • 5 oz goat cheese
  • 1/2 cup pecan halves
  • 1/2 cucumber sliced
Instructions
  1. in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.
  2. In a large bowl combine the spinach, onions, strawberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and nuts. Serve remaining dressing on the side.
Recipe Notes

Shake dressing well before using. If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting. Mozzarella, feta or blue cheese would also work well on this salad. Add sliced grilled chicken for a fabulous summer meal. Recipe adapted from: http://www.theslowroasteditalian.com/2016/05/best-ever-strawberry-spinach-salad-recipe.html

 

Spicy Roasted Broccoli

If you’ve never had roasted broccoli before, be prepared for it to become your new favorite! Broccoli is an alkaline food which means it keeps the body from being too acidic. It’s high in fiber which keeps you feeling full longer. Broccoli also contains many essential minerals. This hearty side dish has a kick to it, but it can definitely be adjusted depending on personal preference.

Servings: 2 People
Ingredients
  • 1 lb broccoli, cut into florets
  • 1/4 cup olive oil, divided
  • 1/2 tsp sea salt
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp capers, minced
  • 1 tsp red pepper flakes omit if you don't want it spicy
  • freshly ground black pepper
Instructions
Preheat the oven to 425.
  1. On a baking sheet, toss the broccoli with the salt and half of the olive oil.

  2. Roast for 10 minutes, flip, and roast for another 10, or until nicely browned and softened.

  3. Meanwhile, in a large bowl, combine the remaining olive oil, lemon juice, lemon zest, capers, red peppers flakes, and some freshly ground black pepper to taste.

  4. Once the broccoli is done, toss with the dressing and serve.

Butternut Kale Quinoa Salad
Ingredients
FOR THE SQUASH:
  • 1 butternut squash cubed (1/2 inch pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon dark brown sugar
  • 1 teaspoon paprika
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon cumin
  • 1/4 teaspoon freshly ground black pepper
FOR THE SALAD DRESSING:
  • 1 tablespoon whole grain Dijon mustard
  • 2 tablespoons honey
  • 1/4 cup cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
FOR THE SALAD
  • 1 bunch kale stripped off stems, rinsed and patted dry
  • 4 cups cooked quinoa 1 cup dry
  • 1/4 cup dried cranberries
Instructions
  1. Preheat your oven to 400 degrees.
  2. Toss the cubed butternut squash in the oil, sugar, paprika, salt, coriander, cumin, black pepper, and cayenne. Spread out evenly onto a rimmed sheet pan and bake for 20 minutes. No need to toss, just rotate the pan halfway through.
  3. Meanwhile make the dressing. In a glass jar combine the mustard, honey, vinegar, lemon juice, salt and pepper. Add in the oil, secure the lid and shake well.
Recipe Notes

Recipe and photo from: http://www.simplyscratch.com/2015/10/warm-butternut-kale-quinoa-salad-and-fair-trade-giveaway.html#more-31305

Tomato and Spinach Quiche
Ingredients
  • 1 9 inch Pie Crust
  • 1 lb Tomatoes
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Basil
  • 1 1/2 cups Baby Spinach
  • 5 oz goat cheese
  • 6 Large Eggs
  • 1 cup Whole Milk
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
Instructions
  1. Heat the oven to 400 degrees. Slice the tomatoes into 1/4 inch round slices. Arrange the tomato slices on a baking sheet. Drizzle the olive oil over the tomatoes. Sprinkle the basil, and some salt and pepper over the tomatoes. Let the tomatoes roast for 10-15 minutes, until soft.

  2. Drizzle just enough olive oil to barely cover a skillet, and heat over medium low. Add the spinach, and cook until just wilted, stirring frequently.

  3. Lower the heat of the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.

  4. Layer the spinach, mozzarella, and roasted tomatoes in the pie crust.

  5. Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.

  6. Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.

  7. Bake for 35-45 minutes, until the center of the quiche has firmed up.

Recipe Notes

Adapted from: https://thekittchen.com/quiche-recipe/

Korean Chicken Lettuce Wraps
Ingredients
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoons dark brown sugar
  • 1 1/2 tablespoons dark sesame oil
  • 1 tablespoon gochujang sauce such as Annie Chun's
  • 1 tablespoon fresh garlic minced
  • 1/4 teaspoon black pepper
  • 1 pound skinless boneless chicken breast halves, thinly sliced
  • 1 cup cooked rice
  • 2 teaspoons oil of choice
  • 12 lettuce leaves
  • 1/2 cucumber sliced and quartere
  • 1 green onions diagonally sliced
Instructions
  1. Combine first 6 ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.

  2. Remove chicken from bag; discard marinade.

  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done.

  4. Place 3 tablespoons rice in each lettuce leaf. Add chicken mixture, cucumber slices, and green onions. Enjoy!

Recipe Notes

If you don't have gochugang, you can substitute with equal parts Sriracha and white/yellow miso (soybean paste). Or you can just use Sriracha and 1 tbsp extra sugar. It won't quite be the same but good enough. 
Recipe from http://www.myrecipes.com/recipe/korean-chicken-lettuce-wraps?utm_source=pinterest.com&utm_medium=social&utm_campaign=myrecipes

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Meal Plan for April 25, 2018

Local Season is just about in full swing! Enjoy these recipes with your freshly picked produce from local farms within a 60 mile radius of Chattanooga.

 

Oven Roasted Sweet Potatoes and Bok Choy
Ingredients
  • 1 bok choy
  • 1 lb sweet potatoes
  • 1/4 cup soy sauce
  • 1 tbsp sesame seeds
  • 1 green onion
  • 1/4 tsp crushed red pepper, optional
  • 1 tsbp sugar or honey
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • sea salt and black pepper
  • 2 tbsp oil of choice
Instructions
  1. Preheat oven to 425F. Cut sweet potatoes on a diagonal into ¼-inch slices. Separate bok choy bulbs from leaves and quarter bulb.

  2. On a baking sheet, sweet potatoes and bok choy bulbs with 2 tablespoons oil, ¾ teaspoon kosher salt, and black pepper. Arrange in a single layer, transfer to oven, and roast until beginning to soften, about 15 minutes.

  3. While vegetables roast, chop green onions. Add to a small bowl along with soy sauce, rice wine vinegar, sesame oil, sesame seeds, honey, as much crushed red pepper as desired, and 1 tablespoon water. Whisk to combine. Taste and add salt as needed.

  4. After about 15 minutes of roasting, remove vegetables and add bok choy leaves. Toss to coat in oil from baking sheet, flip sweet potatoes, and return to oven. Roast together until sweet potatoes are tender, about 10 minutes more.

  5. Serve roasted sweet potatoes and bok choy and spoon over sesame sauce.

Recipe Notes

Photo and recipe adapted from https://www.plated.com/recipes/sheet-pan-sweet-potatoes-with-bok-choy-and-sesame-scallion-sauce

Warm Kale and Orange Salad
Ingredients
  • 1 bunch kale
  • 1 large orange
  • 1/2 cup of pecans toasted*
  • 5 cloves of garlic sliced super thinly
  • 3-4 tablespoons of freshly shredded Parmesan
  • 3 tablespoons of olive oil
  • salt and pepper to taste
Instructions
  1. Remove leaves from stem and slice into thin ribbons. Rinse well and massage them to work out fibrous texture.

  2. Zest half the orange and set zest aside. Cut one of the halves of the orange into segments.

  3. Squeeze out the juice of the other orange and set aside.
  4. Add olive oil to a large pan and bring to medium heat.
  5. Add garlic slivers into the oil. Cook for about 2-3 minutes or until lightly browned and crispy. Set aside on a plate.

  6. Add kale to the same oil that the garlic cooked in. Toss with the oil ensuring it is well covered with the oil and slightly wilted.
  7. Add in orange zest, orange juice, salt and pepper. Toss everything together for 1 minute.
  8. Place everything into a large bowl toss with pecans.
  9. Sprinkle shredded Parmesan on top and extra zest if desired.
Recipe Notes

Toast pecans over low heat in a regular pan on the stove. You have to toss them around pretty frequently and only toast them for 4-5 minutes until they develop a nice nutty, toasted aroma. Be careful, they burn fast!

Photo and recipe adapted from: http://girlandthekitchen.com/warm-tuscan-kale-salad-with-garlic-chips-oranges-and-pecans/

Simple Spinach Salad
Servings: 2
Ingredients
  • 2 handfuls fresh spinach
  • grated parmesan
  • chopped or slivered almonds toasted if you like
  • crumbled bacon OR fresh thinly-sliced mushrooms to top it off
for the vinaigrette:
  • juice of one lemon about 1/3 cup
  • small clove of garlic minced (about 1/2 teaspoon)
  • 1/4 cup olive oil
  • salt and pepper to taste
Instructions
to make the vinaigrette:
  1. combine lemon and garlic. slowly whisk in oil until the mixture starts to thicken and get cloudy. season with salt and pepper. (be careful if you are using bacon as it is pretty salty already.)
  2. toss salad and serve.
Recipe Notes

Recipe adapted from On Hand Modern

 

Asparagus Greek Salad
Ingredients
For Asparagus
  • ½ lb asparagus
  • 1 tbsp olive oil
  • salt and ground black pepper
  • 1 lb tomatoes diced
  • ½ medium red onions sliced
  • 1 cucumber diced
  • 1 tbsp feta cheese chopped (optional)
For Dressing
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 clove of garlic minced
  • Salt and fresh ground black pepper to taste
  • 1/2 tsp dried oregano
Instructions
  1. Preheat the oven to 425F.
  2. Cut off the woody ends of the asparagus.
  3. Arrange the asparagus onto a baking sheet in a single layer.
  4. Drizzle with olive oil, sprinkle with salt and pepper and toss well.
  5. Roast the asparagus for 12-15 minutes or until crisp-tender. Let it cool down and then slice them. Set aside.
  6. While the asparagus are in the oven, prepare dressing. In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt, pepper, oregano, garlic and whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning.

  7. In a large salad bowl, add all the ingredients for the salad.
  8. Add asparagus in the salad bowl.
  9. Pour the dressing over the salad and toss well.
  10. Top with feta cheese.
Recipe Notes

Photo and Recipe adapted from http://www.primaverakitchen.com/asparagus-greek-chopped-salad/

 

Radish and Cucumber Salad with Garlic-Yogurt Dressing
Ingredients
For the Salad
  • 1 cucumber washed and cut into thin rounds
  • 1 bunch radish washed and thinly sliced
  • 1 bunch green onions chopped
For the Dressing
  • 1/4 cup plain yogurt
  • 1/4 cup sour cream
  • 1 teaspoon extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon fresh ground pepper or to taste
Recipe Notes

Photo and recipe adapted from: https://diethood.com/radish-cucumber-salad-garlic-yogurt-dressing/

Vegan modification: Use Veganese mayo for sour cream and yogurt.

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Meal Plan for April 18, 2018

 

Easy Sweet Potato & Black Bean Burrito Bowls
Ingredients
Ingredients
  • 1 cup basmati rice + ingredients to make
  • 1 lb sweet potatoes
  • 1 red bell pepper
  • 1/4 cup olive oil separated
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 tsp Salt and pepper each
  • 1 can 15 ounces black beans, drained and rinsed
  • Toppings: cilantro, fresh lime, avocado(s), jalapenos (optional)
Dressing
  • 1/2 cup mayo
  • 3 tablespoons freshly squeezed lime juice + 1/4 teaspoon lime zest
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Pinch of salt and ground black pepper
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Peel the sweet potatoes and chop into bite-sized chunks. Slice the bell peppers.

  3. Toss the potatoes with 3 tablespoons olive oil, paprika, and chipotle chili powder.
  4. Place the potatoes in the oven for 15 minutes. Remove from oven and add in the sliced peppers and toss around with the remaining 1 tablespoon oil.
  5. Start by cooking the brown rice according to package directions. Allow to cool before assembling the final bowls.
  6. Return to the oven and cook for another 15-20 minutes or until the peppers are crisp tender and the potatoes are tender.
  7. Remove and toss on the tray with the rinsed and dried black beans.
  8. Allow these roasted veggies to cool down to just above room temperature.
  9. While everything is cooking, in a small bowl, combine all of the dressing ingredients (mayo, lime juice and zest, ground cumin, paprika, chili powder, and Sriracha) and whisk together until completely combined.
  10. Prep the toppings: chop cilantro, slice an avocado, slice a jalapeno, and slice a lime.
  11. Make the bowls: fill a bowl with cooked and cooled rice, top with cooled veggies and beans, and add toppings and dressing.
  12. Enjoy immediately.
Recipe Notes

Photo and recipe from: https://www.chelseasmessyapron.com/easy-sweet-potato-black-bean-burrito-bowls/

Easy Green Salad
Ingredients
  • 1 lettuce
  • 1/2 cup green onions finely sliced
  • 1 cup panko breadcrumbs
  • 4 ounces crumbled Pecorino Romano optional
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
Instructions
  1. Add the lettuce, spring onions, breadcrumbs, and Pecorino to a large bowl.
  2. Combine the olive oil, vinegar, mustard, salt and pepper, and sugar in a small bowl and whisk vigorously to combine.
  3. Right before serving, add the dressing to the salad and toss to combine. Serve immediately.
Recipe Notes

Photo and notes adapted from: https://thishealthytable.com/blog/my-favorite-green-salad

 

Beetin' Yogurt


Ingredients
  • 1.5 cups plain green yogurt
  • 1 lb red beets
  • 1 large garlic clove minced
  • 1 pinch salt
  • 2 tablespoons fresh strained lemon juice
  • sea salt
  • fresh ground pepper
  • 1 pinch sugar optional
  • 1 sprig of fresh mint to garnish
Instructions
  1. Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. (Or Steam in the Instant Pot for 5-7 minutes depending on size. More for larger beets.) 

  2. Drain, slip off the skins under cold running water, and cut away the root ends and stalks.

  3. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!). Alternately you can cut them into small cubes.

  4. Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.

Asian Broccoli Salad
Ingredients
BROCCOLI SALAD INGREDIENTS:
  • 1 lb broccoli cut into small florets
  • 1/2 cup thinly-sliced green onions
  • 1/2 cup peanuts
  • 1 peanut sauce recipe below
  • sesame seeds for garnish (optional)
PEANUT SAUCE INGREDIENTS:
  • 1/4 cup natural peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce if you are gluten-free, use GF soy sauce or tamari
  • 1 tablespoon sugar or honey
  • 1/8 teaspoon toasted sesame oil
  • 1-2 tablespoons hot water as needed to thin the sauce
Instructions
TO MAKE THE BROCCOLI SALAD:
  1. Heat a large pot of water until it is boiling. Add in the broccoli florets and boil for 30 seconds. Use a mesh strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process. Drain. Then add the remaining ingredients and toss until combined. Serve immediately, garnished with sesame seeds if desired.
TO MAKE THE PEANUT SAUCE:
  1. Whisk all ingredients together until combined. If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.
Recipe Notes

You can add in any other veggies like carrots and mushrooms.

Photo and recipe adapted from https://www.gimmesomeoven.com/asian-broccoli-salad-peanut-sauce/?epik=06a0vE_IWn5J0

 

Balsamic Roasted Vegetables
Servings: 2 people
Ingredients
  • ¼ pound Brussels sprouts about 1 ½ cups, tough end removed and sliced in half
  • 1 large carrot sliced
  • 1 ½ cups cauliflower florets
  • cup olive oil
  • cup balsamic vinegar
  • ½ tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon real salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place your prepared vegetables on a baking sheet. For easier clean up, cover the pan in parchment paper.
  3. In a small bowl, whisk together the oil, vinegar, mustard, maple syrup, salt, pepper, and thyme.
  4. Pour the mixture on the vegetables and toss them to coat them well.
  5. Roast in the preheated oven for 25-30 minutes, until the vegetables are golden brown. Stir the vegetables 1-3 times during the roasting time to ensure even roasting.

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Meal Plan for April 11, 2018

Try these easy, great recipes! Try something new or in a new way. Don’t miss the Citrus Salad featuring Olive Chattanooga’s Honey Ginger Balsamic Vinegar. Learn more about the benefits of Quinoa at Health Ambition and learn to incorporate this health food into your diet more often with the Green Bean & Quinoa Salad recipe. Try Pepper Jack rice with vegan friendly cashew cheese from Crumbleberry.  Review the meal plan and add items you need to make the meal plan work for you.

 

Green Bean & Quinoa Salad
Ingredients
  • 1/3 cup quinoa
  • 10 ounces green beans trimmed & cut
  • 1 carrot diced
  • 1 garlic clove minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped any fresh herb (optional) parsley, basil, mint, chives or mixture
  • 1/4 cup Olive Chattanooga olive oil
  • 2 tbsp Olive Chattanooga Lemon Balsamic (or 1 lemon juiced)
Instructions
  1. Add the quinoa to a pot along with 2/3 cup water. Bring to a boil, reduce heat to low and cover. Cook until tender, about 15 minutes. Remove from heat and let stand for 5 minutes without touching. Lightly fluff with a fork, and side aside.

  2. While the quinoa is cooking, bring a large pot of lightly salted water to a boil. Add the green beans and cook for 1-2 minutes until just bright green. Remove from water with a slotted spoon and immediately place in a bowl of ice water. Pat dry and cut into 1-2" pieces

  3. Add the blanched vegetables and quinoa to a large bowl along with the diced carrot and herbs.

  4. In a small bowl or mason jar, add minced garlic clove, salt and pepper, and olive oil and Olive Chattanooga Lemon balsamic vinegar. Shake well.

  5. Toss dressing over the quinoa salad and toss to combine. Serve immediately. 

Recipe Notes

Photo from and Recipe adapted from https://www.delishknowledge.com/green-bean-quinoa-and-sprout-salad/

Learn more about the benefits of quinoa at https://www.healthambition.com/quinoa-health-benefits/

 

Crockpot Cabbage, Ham and Potato

Start this before you leave the house and have dinner ready when you come home. 

Ingredients
  • 1 ham hock the more the merrier or other any other ham cut or cubed or Vegan Sub The Stallion Hot Italian Sausage
  • 1/2 head cabbage chopped
  • 1 lb potatoes
  • 2 carrot chopped
  • 1 celery stalk chopped
  • 1/2 cup broth
  • 1 tsp Salt
  • 1 tsp Pepper
Instructions
  1. Cut cabbage head in half. Cut core and chop into 1 inch pieces.
  2. Clean potatoes (no need to peel). Cut in half.
  3. Place cabbage on bottom, then top with potatoes, carrots and celery.

  4. Add broth.
  5. Sprinkle Salt and Pepper over potatoes and cabbage.
  6. Toss in one left over ham, bone and all (or just the few pounds of ham) You do not have to cut it up.
  7. Turn crockpot on medium for 6-8 hours.
Recipe Notes

If you want to get dress it up, throw in 2-3 minced garlic cloves or try your favorite herbs. 1 tsp Thyme would be a lovely addition. 

 

Citrus Salad with Honey Ginger Dressing
Ingredients
  • Lettuce rinsed and torn
  • 2 oranges peeled and sliced into thin circles
  • 3/4 cup (3 oz) toasted pecans roughly chopped
  • 4 ounces Hidden Haven Farm goat cheese crumbled (optional)
  • 1 shallot minced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp Olive Chattanooga Honey Ginger Balsamic Vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
Instructions
  1. Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, shallot, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.
Recipe Notes

Recipe adapted from: https://www.realsimple.com/food-recipes/browse-all-recipes/lettuce-orange-pecan-salad

 

Pepper Jack Rice
Ingredients
  • 2 tbsp oil
  • 1 red bell pepper chopped
  • 1 medium onion chopped
  • 3 stalks celery chopped
  • 10 oz broth
  • 1 can black beans
  • 1-1/2 cups rice cooked according to package directions (6 cups cooked)
  • 8- oz sour cream remove for vegan friendly recipe
  • 2 cups shredded Pepper Jack cheese or sub Crumbleberry Pepper Jack Cashew Cheese 3 tbsp mixed with 6 oz hot water
  • Sea salt and pepper
Instructions
  1. Preheat oven to 375ºF. Lightly oil a 9x13x2-inch baking dish.
  2. Heat oil in large skillet over medium-high heat. Add bell pepper and onion. Cook until softened, about 8 minutes.
  3. Combine cooked rice, sour cream, broth, beans and cooked celery, pepper and onion, and half of Pepper Jack cheese.
  4. Spread rice mixture into prepared pan.
  5. Cover dish with foil and bake 30 minutes.
  6. Remove foil and sprinkle with remaining cup of Pepper Jack cheese.
  7. Bake uncovered for an additional 10 minutes.
Recipe Notes

Photo & Recipe adapted from: http://www.plainchicken.com/2018/03/pepper-jack-rice-bake.html#RJiYSxOimKLAHsdH.99

Mushroom & Cabbage Stir Fry
Ingredients
  • ½ cabbage shredded into small pieces
  • 4 oz mushrooms sliced
  • 1 dried chili pepper
  • 1 tablespoon oil
  • 2 cloves garlic minced
  • 1 teaspoon sea salt
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine vinegar
  • One bunch of chives sliced (optional)
Instructions
  1. Wash and shredded the cabbage into small pieces. Slice the mushrooms, mince garlic and cut dried chili pepper into small pieces.
  2. Heat up cooking oil in pan, add garlic and dried chili pepper to stir fry until aroma.
  3. Add mushroom and cabbage to stir-fry for another 4~5 minutes or until the cabbage becomes soft.
  4. Add soy sauce, vinegar, and salt. Mix well;
  5. Add chive to add extra flavor; transfer and serve.
Recipe Notes

A great recipe to use up leftover veggies. Add carrots, celery, or any other leftovers veggies in the fridge. 

Photo and Recipe from: https://www.chinasichuanfood.com/mushroom-and-cabbage-stir-fry/

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Meal Plan for April 4, 2018

Butternut Squash and Spinach Lasagna
Servings: 8
Ingredients
Butternut Squash Filling:
  • 2 cups butternut squash puree* about half of squash
  • 1 cup ricotta cheese
  • 1/2 cup milk or more, if needed
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon nutmeg
Spinach Filling:
  • 1 cup cooked spinach 8 oz uncooked
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • pepper to taste
Other Ingredients:
  • 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)