Arugula Almond Pesto

Arugula Almond Pesto

Ingredients
  • 2 cups arugula
  • 1/4 cup toasted almonds
  • 1 clove garlic
  • 1/3 cup Parmesan
  • Pinch salt and pepper
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
Directions
  • Combine all ingredients in a food processor and run until combined. Add more lemon juice or olive oil if the consistency is too thick.

Recipe courtesy of yummly.com and photo courtesy of Naturally Ella.


Wilted Zucchini Salad

Wilted Zucchini Salad with Sweet Corn and Arugula

Ingredients
  • 1 medium zucchini
  • 1 tablespoon extra-virgin olive oil
  • Kernels sliced from 2 ears of sweet corn (about 1 cup)
  • 8 ounces arugula, rinsed well and dried
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • Sea salt
  • Freshly ground black pepper
Directions
  • Slice the zucchini into paper-thin rounds using mandoline, food processor, or knife. Transfer zucchini slices to a colander set over a bowl and toss with 1 teaspoon sea salt. Let sit for 30 minutes, stirring occasionally, until much of the water has been drawn out of the zucchini, and it is tender and pliable. Rinse zucchini with water and pat dry.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add corn kernels along with a pinch of salt, and sauté for 2-3 minutes until just tender.
  • In a large bowl, whisk together 1/4 cup olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add zucchini, corn, and arugula, and toss well to combine. Season to taste with additional salt and pepper, if desired. Top with grated Parmigiano-Reggiano just before serving.

Recipe courtesy of yummly.com and photo courtesy of Food52.


Red Radish and Arugula Soup

Red Radish and Arugula Soup

Ingredients
  • 1 bunch of red radishes
  • 200 grams of fresh arugula
  • 1 large potato
  • 1 shallot
  • 1 tablespoon butter
  • Chervil
  • Salt and pepper
  • Celery salt
  • Goat cheese
  • A dash of heavy cream or crème fraiche
  • Whole wheat bread
  • Fleur de sel
Directions
  • Wash the arugula and peel the potato. Chop the shallot and celery branches thinly. Heat the butter in a large pot and when hot, add the shallot.
  • Cook for 1 minute without browning and add the celery. Cook for 2-3 minutes, then add arugula and let reduce until it gives water. Then add the potato, cut in big pieces.
  • Add 500 ml of water, salt, and pepper. Cook for about 15-20 minutes, until all vegetables are soft. Mix the vegetables with a hand processor. Add chopped fresh chervil.
  • Pour in individual bowls, add celery salt and a dash of cream. Toast slices of bread (or baguette). Spread goat cheese on top and add slices of radish. Sprinkle with fleur de sel.

Recipe courtesy of yummly.com and photo courtesy of La Tartine Gourmande.


 

Basil Walnut Pesto

Basil Walnut Pesto

Ingredients
  • 2 cups gently packed fresh basil leaves
  • 2 large garlic cloves, roughly chopped
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/3 cup walnuts
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup extra-virgin olive oil, best quality
Directions
  • Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds.
  • Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended.
  • Add the Parmigiano-Reggiano and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil. It will keep in the refrigerator for about a week.

Recipe courtesy of yummly.com and photo courtesy of Once Upon a Chef.


Basil Vinaigrette

Basil Vinaigrette

Ingredients
  • 1 cup basil leaves, packed
  • 1 cup extra-virgin olive oil
  • 1/3 cup champagne or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 pinch salt and pepper
Directions
  • Bring a pot of water to a rolling boil. Blanch basil for about 20 seconds until vibrant green, and then run under cold water to stop cooking.
  • Squeeze excess water from basil leaves. Add to a high power blender with the vinegar, mustard, salt, and pepper. Start the blender and stream in the oil. Blitz until you have a vibrant green dressing, and there are no discernable pieces of basil in the mixture.

Recipe courtesy of yummly.com and photo courtesy of Food52.


Basil Oil

Ingredients
  • 1 quart extra-virgin olive oil
  • 4 fresh basil leaves (and branches, preferably with the blossoms)
  • 1 tablespoon black peppercorns (whole)
  • 1 teaspoon salt
Directions
  • Place the oil in a large bottle. Rinse basil and pat completely dry. Add the basil, peppercorns, and salt to the oil. Cover tightly and store for one week in the refrigerator.
  • Strain the oil, discarding the basil, peppercorns, and salt. Store oil in a tightly covered glass container; it can be stored in the refrigerator for up to a week.

Recipe courtesy of yummly.com.


 

Stuffed Beets

Stuffed Beets

Ingredients
  • 4 large beets
  • 1 (12 ounce) package of bacon
  • 1/2 cup of shredded Gruyere cheese
  • 1/4 cup of grated Parmesan cheese
  • 1/4 cup of sour cream
  • 2 tablespoons of garlic salt
  • Ground black pepper to taste
Directions
  • Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender and skin slides off, about 20 minutes. Drain and allow to cool, remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a melon baller or spoon, leaving about 1/4-inch on the sides and bottom. Set the hollowed beet cups aside.
  • While the beets are cooking, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
  • Preheat an oven to 350 degrees Fahrenheit. Dice the remaining chunks of beets, and place in a large bowl. Mix in the Gruyere cheese, Parmesan cheese, sour cream, crumbled bacon, garlic, garlic salt, and pepper until well combined. Gently fill each beet cup with the cheese mixture. Place filled beets in a shallow baking dish.
  • Bake in the preheated oven until the cheese melts and is heated through, 20-30 minutes.

Recipe courtesy of Allrecipes.com.


Red Beet Soup

Ingredients
  • 1 pound fresh beets (with chard chopped)
  • 3 medium carrots (chopped)
  • 16 cups chicken stock (homemade or store bought)
  • 4 tablespoons lemon juice
  • 8 tablespoons sugar
  • 4 grams fresh dill (1 bunch, or 2 tablespoons dry)
  • 2 cups low fat buttermilk
  • 2 tablespoons whole wheat flour
Directions
  • Peel and chop beets well along with the stems (chard leaves that come with the bunch of beets). Put beets, chard and chopped carrots in a large pot (more than a gallon size) with lemon juice and sugar and cover with water (lemon will preserve the color of the beets and accentuate their flavor).
  • Cook vegetables in water with lemon juice and sugar on medium heat until tender (about 10-15 minutes). Add chicken stock and cook 5-10 more minutes.
  • In a separate cup, mix buttermilk with flour (so there are no clumps). Increase heat and begin to add the mixture to the soup constantly stirring. Once the soup boils, turn it off and add chopped fresh dill (or 2 tablespoons dry). Serve either cool or hot.

Recipe courtesy of Calorie Count.


Roasted Beet Salad

Roasted Beet Salad with Ricotta Salata and Pistachios

Ingredients
  • 4 large beets (about 1 1/4 pounds), stalks and greens trimmed
  • 1/3 pound ricotta salata, cut into 1/2-inch cubes
  • 2 tablespoons shelled pistachios
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
Directions
  • Roast the beets. Preheat oven to 400 degrees Fahrenheit. Arrange scrubbed and trimmed beets in a small baking dish and fill it with enough water to submerge the beets 1 inch. Season with salt, cover the dish with foil, and bake in oven for 30-40 minutes, until the beets are fork tender.
  • Once the beets have cooled, and you’ve removed the skins, cut them into 1/4-inch thick wedges and set aside in a medium mixing bowl.
  • Toss the beets with the lemon juice and olive oil and season to taste with salt and pepper. Sprinkle the cheese and pistachios over the dressed beets. Serve the beet salad atop a bed of arugula or mixed greens for a main course salad.

Recipe courtesy of yummly.com and photo courtesy of Big Girls Small Kitchen.


 

Balsamic Braised Brussels

Balsamic Braised Brussels with Pancetta

Ingredients
  • 1 1/2 cups fresh bread crumbs
  • 2 teaspoons thyme leaves
  • 2 tablespoons extra-virgin olive oil, plus an extra 1-2 for drizzling
  • 4 tablespoons unsalted butter
  • 2 pounds medium-sized Brussels sprouts, washed and trimmed
  • Salt and pepper
  • 6 ounces pancetta (in small dice, 1 1/2 cups)
  • 3 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup balsamic vinegar
  • 1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed
  • 2 tablespoons chopped parsley
Directions
  • Heat oven to 350 degrees Fahrenheit. In a bowl, mix bread crumbs and thyme with olive oil, and spread on a cookie sheet. Toast, tossing frequently until golden brown about 10-12 minutes.
  • Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add Brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7-10 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10-15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, about 2 minutes.
  • Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Recipe courtesy of yummly.com and photo courtesy of Smitten Kitchen.


Easy Weeknight Brussels Sprouts

Ingredients
  • 1 small basket of Brussels sprouts, cut in half through the stem
  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
Directions
  • Add oil and butter to a medium sauté pan. Melt butter over medium heat. When butter is melted, shake the pan to cover the bottom with oil and butter completely. Place Brussels sprouts halves, cut side down, in the pan - as many as you can fit. Cook 4-5 minutes or until slightly browned and gold. Add broth to the pan, pouring until liquid reaches about halfway up the height of the sprout. Allow liquid to reach a gentle boil.
  • Season liberally with pepper and add salt to taste. Lower the heat to a simmer and cover. Cook another 8 minutes for al dente or 10 minutes for slightly more tender. Drain off the liquid and serve.

Recipe courtesy of yummly.com and photo courtesy of Food52.


Maple Glazed Brussels Sprouts

Ingredients
  • 1 1/2 pounds Brussels sprouts, bottoms trimmed, halved
  • 1 tablespoon soy sauce
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • Several grinds of fresh black pepper
  • 1 small onion, cut into slivers
  • 1 red bell pepper, cut into thin strips
Directions
  • Bring a large pot of water to boil. Drop Brussels sprouts in the boiling water and cook 2 minutes. Drain, rinsing with cold water.
  • Whisk together soy sauce, maple syrup, salt, and pepper. Set aside.
  • Heat a little water in a heavy non-stick skillet. Add onion and red bell pepper; sauté 5 minutes. Add Brussels sprouts. Sauté 4 minutes.
  • Add glaze. Cook until vegetables are coated and glaze thickens, about 2 minutes. Serve immediately.

Recipe courtesy of Calorie Count.


 

Carrot Chips

Carrot Chips

Ingredients
  • 2 large carrots (at least 1 inch in diameter), peeled
  • 1 1/2 teaspoons olive oil
  • 1/4 plus 1/8 teaspoon kosher salt
  • Freshly ground black pepper
Directions
  • Heat oven to 350 degrees Fahrenheit and arrange the racks to divide the oven into thirds.
  • Holding the stem end, shave the carrots lengthwise into thin strips, using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste, and toss with your hands until thoroughly coated.
  • Place strips in a single layer on two baking sheets—the strips can be touching but should not overlap.
  • Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6-8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes.

Recipe courtesy of yummly.com and photo courtesy of Chow.


Rainbow Ribbon Pasta

Rainbow Ribbon Pasta

Ingredients
  • 12 carrots, multiple colors if available
  • 1 handful of spinach (about 1 cup)
  • 1/2 cup cilantro, leaves pulled from stems
  • 1 tablespoon pastured ghee (or coconut oil)
  • 1 tablespoon olive oil
  • 1/2 tablespoon dill, dried
  • 1 teaspoon garlic pepper
  • 1 teaspoon pink salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon chili flakes (if you want more spice, add more. Go by your taste)
Directions
  • With a carrot peeler, first peel the outer layer of each carrot off. Then peel all your carrots into a pile to make your carrot ribbons. The longer the ribbons the better.
  • Warm up a sauté pan on medium heat and add about half your ghee and olive oil. Add your carrot ribbons to the pan and let them sauté for a few minutes.
  • After a few minutes, add the rest of your ghee, olive oil, and all spices. Mix well.
  • Turn the heat to low-medium and let everything sauté for about 10 minutes, stirring every so often.
  • Taste one ribbon and see if it’s the right crunch you want. If you want a softer feel, but still a hint of crunch, it should take about 10 minutes.
  • Turn the heat off and mix in spinach at the end. It will wilt down pretty quick. Add everything to a bowl and stir in cilantro. Taste for salt and pepper and serve.

Recipe courtesy of yummly.com and photo courtesy of Nutrition You Can Trust.


Coriander Roasted Rainbow Carrots

Coriander Roasted Rainbow Carrots

Ingredients
  • 2 pounds carrots, peeled and cut into 2-inch pieces
  • 1 tablespoons olive oil
  • 1 teaspoon coriander
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • Fresh ground pepper
Directions
  • Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss carrots with olive oil, coriander, ginger, salt, and pepper. Spread in an even layer across a large baking sheet.
  • Cook for 25-30 minutes, stirring halfway through, until carrots are tender.

Recipe courtesy of yummly.com and photo courtesy of The Corner Kitchen.


 

Haricot Vert with Shallots

Haricot Vert with Shallots

Ingredients
  • 1/2 pound haricots verts (trimmed and tailed)
  • 2 teaspoons butter
  • 1 shallot (small, sliced)
  • Salt
  • Pepper
  • 2 tablespoons diced tomatoes
  • 1 lemon wedge
Directions
  • Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes. Plunge them into an ice bath and drain the beans.
  • In the empty pot, melt 2 teaspoons of butter over medium heat. Add the shallot and sauté them until they’re just translucent, not browned–about 1-2 minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots.
  • Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish. Serve immediately.

Recipe courtesy of yummly.com and photo courtesy of Smitten Kitchen.


Stir-Fried Green Beans

Stir-Fried Green Beans with Lemon, Parmesan, and Pine Nuts

Ingredients
  • 1 pound fresh green beans, preferably thin French green beans
  • 1 1/2 tablespoons olive oil (or less, depending on pan or wok)
  • 2 cloves whole garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon freshly grated Parmesan
  • 1/4 cup pine nuts, toasted in hot pan 1-2 minutes
Directions
  • Trim ends from green beans. Cut beans into pieces about 2 inches long.
  • Put beans into glass bowl, cover with saran wrap and microwave on high for 2 minutes. While beans microwave, zest the lemon and squeeze the juice.
  • In a dry pan, toast pine nuts over high heat for 1-2 minutes, until they barely start to brown. Set aside.
  • Heat oil in a wok or large frying pan over high heat. Add garlic cloves and stir fry about 1 minute. Be sure not to brown the garlic or it will taste bitter. Remove garlic and discard. Add beans and stir-fry for 2-3 minutes, or until beans are barely starting to brown but are still slightly crisp.
  • Lower heat, then pour lemon juice over beans, and stir beans a few times. Turn off heat, then sprinkle lemon zest and Parmesan cheese over beans and stir again.
  • Remove beans to serving plate, sprinkle with toasted pine nuts, and serve immediately.

Recipe courtesy of yummly.com and photo courtesy of Kalyn's Kitchen.


Sticky Spicy Green Beans

Sticky Spicy Green Beans

Ingredients
  • 1 pound French green beans (haricot verts)
  • 4 tablespoons kecap manis/sweet soy sauce
  • 2 tablespoons chili-garlic paste
  • Juice from one lime
Directions
  • Mix kecap manis and chili-garlic paste together in a small bowl.
  • Heat 2 tablespoons of neutral oil (like canola) in a large sauté pan or wok until very hot. Add beans (make sure they're dry to prevent splattering) and sauté for about 5 minutes, tossing around until they're blistered and a little shriveled (this may have to be done in batches depending on the size of the pan). Drain on paper.
  • Pour off excess oil, wipe out pan then add beans back in along with the kecap manis and chili-garlic paste. Sauté for 1 minute, squeeze the lime over, and cook for another minute or until thickened. Serve hot or at room temperature.

Recipe courtesy of yummly.com and photo courtesy of CrunchyGooey.


 

Jalapeno Popper Spread

Jalapeño Popper Spread

Ingredients
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup mayonnaise
  • 1 (4 ounce) can chopped green chiles, drained
  • 2 ounces canned, diced jalapeño peppers, drained
  • 1 cup grated Parmesan cheese
Directions
  • Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeño peppers. Pour mixture into a microwave safe serving dish, and sprinkle with parmesan cheese.
  • Microwave on high until hot, about 3 minutes.

Recipe courtesy of Allrecipes.com.


Jalapeno Salsa

Jalapeño Salsa

Ingredients
  • 10 fresh jalapeño peppers
  • 2 tomatoes
  • 1 white onion, quartered
  • 1/4 cup chopped fresh cilantro, or more to taste
  • 2 cloves garlic, smashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Directions
  • Place jalapeños in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapeños soften and begin to lose their shine, about 10-12 minutes. Remove the jalapeños with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2-3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
  • Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapeño and tomatoes. Blend to desired consistency.

Recipe courtesy of Allrecipes.com.


Bacon-Jalapeno Cheese Ball

Bacon-Jalapeño Cheese Ball

Ingredients
  • 8 ounces cream cheese, room temperature
  • 1/2 cup shredded cheddar cheese (2 ounces)
  • 2 tablespoons chopped cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • Pinch of cayenne
  • 1 teaspoon lime juice
  • 1/2 teaspoon Worcestershire sauce
  • 2 jalapeños, stems and seeds removed, diced, divided
  • 6 pieces cooked bacon, crumbled, divided (about 6 ounces)
  • Salt to taste
  • 1/4 cup chopped pecans, roasted
  • Crackers for serving
Directions
  • Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños, and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.
  • Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.
  • Chill covered for at least an hour before serving. Serve with crackers.

Recipe courtesy of yummly.com and photo courtesy of Homesick Texan.


 

Spicy Eggplant

Spicy Eggplant

Ingredients
  • 4 tablespoons vegetable oil
  • 4 Japanese eggplants, cut into 1-inch cubes
  • 2 onions, thinly sliced
  • 1 tablespoon minced garlic
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 1/2 tablespoons oyster sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon white sugar
  • Ground black pepper to taste
  • 1/2 teaspoon Asian (toasted) sesame oil
Directions
  • Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3-5 minutes. Remove the eggplant with a slotted spoon, and set aside.
  • Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds.
  • Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Recipe courtesy of Allrecipes.com.


Nasu Dengaku

Ingredients
  • 4 Japanese eggplants, cut in half lengthwise and stems removed
  • 1 tablespoon apple juice
  • 1 tablespoon cranberry juice
  • 2 tablespoons rice vinegar
  • 1/4 cup white miso paste
  • 3 tablespoons agave nectar
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
  • 1 green onion sliced
Directions
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Warm the apple juice, cranberry juice, and vinegar in a small saucepan over medium heat. Stir in miso paste and agave nectar until smooth. Reduce heat to low to keep warm, stirring occasionally. Brush the cut side of the eggplants with sesame oil. Place the eggplants cut side down in a shallow baking pan.
  • Broil in the preheated oven for 3 minutes, checking occasionally to ensure they do not burn. Turn eggplants over and broil until they become golden brown and tender, about 3 minutes. Spoon miso sauce onto each eggplant and continue broiling until miso becomes bubbly, about 1 minute. Garnish with sesame seeds and green onion. Serve hot.

Recipe courtesy of Allrecipes.com.


Sweet and Sour Eggplant

Sweet and Sour Eggplant

Ingredients
  • 1 pound Japanese eggplants (or Chinese, cubed)
  • 1 red bell pepper
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 clove garlic (minced)
  • 1/4 teaspoon cayenne (optional, adds spiciness)
  • 2 teaspoons cornstarch
  • 3 tablespoons peanut oil (or other oil with a high smoke point)
  • 1 tablespoon sesame seeds
  • Salt
  • Pepper
  • 2 cups long-grain rice (cooked, white or brown, optional)
Directions
  • Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.
  • After about 30 minutes, water droplets will form on the surface of the eggplant. Rinse salt from the eggplant thoroughly and pat dry.
  • Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
  • In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
  • In a small bowl, mix together cornstarch with 1 tablespoon of water till dissolved.
  • Pour cornstarch liquid into reserved sauce, whisk till well combined.
  • Heat oil in a skillet or wok over medium-high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes. Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
  • Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.
  • Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.

Recipe courtesy of yummly.com.


 

Japanese Style Boiled Kale Salad

Ingredients
  • 3 cups of kale, stemmed and thinly sliced
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of toasted sesame oil
  • 1 tablespoon of sesame seeds
Directions
  • Boil thinly sliced stemmed kale leaves from 1-2 heads of kale for about 10 minutes; drain and place in a large bowl.
  • Whisk 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of toasted sesame oil in a small bowl.
  • Spoon some of the dressing over kale; chill well. Sprinkle kale with sesame seeds and season with fresh lemon juice, if desired.
  • Serve with remaining dressing alongside.

Recipe courtesy of Calorie Count.


Sauteed Kale with Garlic and Onion

Sautéed Kale with Garlic and Onion (Melting Tuscan Kale)

Ingredients
  • 1 pound of kale leaves (dark green, stem removed and leaves chopped, then washed and dried)
  • 1 tablespoon of extra-virgin olive oil (or slightly more, depending on your pan)
  • 1 purple onion (chopped in small pieces, or use about 1/2 cup of chopped shallots)
  • 2 cloves of garlic (fresh, very finely minced)
  • 2 cups of water (added 1/2 cup at a time)
  • Sherry vinegar (optional: Spanish, or other vinegar of your choice sprinkled over the cooked kale)
Directions
  • Chop the onion or shallots and finely mince the garlic, then heat oil in heavy frying pan until it’s medium-hot and sauté onion 3-4 minutes until its starts to brown. When onion is turning slightly brown, add garlic and sauté 1 minute more.
  • While onions and garlic cook, cut away the center rib from each kale leaf and discard. Chop or tear the kale leaves into bite-sized pieces, then wash and spin dry or dry with paper towels.
  • Add chopped kale leaves to the browned onion/garlic mixture, season generously with salt and fresh ground black pepper, and let the kale wilt for 2-3 minutes, then add 1/2 cup of water, stir and let the kale cook in the water until the pan is almost dry, about 5-10 minutes.
  • Add 1/2 cup more water and cook the kale for 5-10 minutes more, then add a third 1/2 cup of water and cook kale for 5-10 minutes more. After you’ve added water and cooked it off three times, taste to see if the kale is tender, if not, add water one more time and cook a bit longer.
  • When kale is melt-in-your-mouth tender and the pan is dry, season as desired with vinegar and serve hot or warm.

Recipe courtesy of yummly.com and photo courtesy of Kalyn's Kitchen.


Raw Tuscan Kale Salad

Raw Tuscan Kale Salad

Ingredients
  • 1 bunch of kale
  • 2 thin slices of country bread or two handfuls of homemade, coarse breadcrumbs
  • 1/2 garlic clove
  • 1/4 teaspoon of kosher salt, plus a pinch
  • 1/4 cup or small handful pecorino cheese, plus additional for garnish
  • 3 tablespoons of extra-virgin olive oil, plus additional for garnish
  • 1/4 cup of freshly squeezed lemon juice
  • 1/8 teaspoon of red pepper flakes
  • Ground black pepper to taste
Directions
  • Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4-5 cups, and place the kale in a large bowl.
  • If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs.
  • Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl and add 1/4 cup of cheese, 3 tablespoons of oil, lemon juice, pinch of salt, pepper flakes and black pepper, and whisk to combine.
  • Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).
  • Let the salad sit for five minutes, then serve topped with the bread crumbs, additional cheese and a drizzle of oil.

Recipe courtesy of yummly.com and photo courtesy of 101 Cookbooks.


 

Nasturtium Leaf Pesto

Nasturtium Leaf Pesto

Ingredients
  • 2 fistfuls of nasturtium leaves
  • 1 fistful of nuts (pistachios preferred)
  • Half a fistful of grated Parmigiano-Reggiano
  • Olive oil
  • Salt
  • Pepper
Directions
  • Roast nuts in a pan. Let them cool and add to a food processor with the nasturtium leaves, cheese, salt, and pepper.
  • Add olive oil as you pulse the processor. Process until smooth. Add to your favorite pasta or use as a dip. Garnish with a nasturtium flower.

Recipe courtesy of rootsimple.com.


Nasturtium Butter

Nasturtium Butter

Ingredients
  • 12-16 nasturtium flowers
  • 3-4 nasturtium leaves
  • 2 tablespoons chives
  • 8 ounces of unsalted butter
Directions
  • Take out the butter and leave it on the counter to soften, while you work. Wash the chives, fold them in half, take one long piece and tie it around the bundle, this makes them much easier to chop. Then cut the chives into small pieces.
  • Cut up the nasturtium leaves into small shredded pieces as well. If the butter hasn’t quite melted yet, heat it in the microwave for a few seconds to soften it. Then whip the butter with a fork to add a little fluff to it. Slowly mix your ingredients in one at a time, making sure they are evenly mixed in. The finished nasturtium butter can stay in the fridge for a few months or the freezer for a year.

Recipe and photo courtesy of Jessica Farber at One Loom Studio.


Basil and Nasturtium Summer Salad

Basil & Nasturtium Summer Salad

Ingredients
  • 1 cup of basil leaves
  • 1 cup of nasturtium leaves
  • 7 cups of salad greens
  • 1/2 teaspoon of kosher salt
  • 4 plums (ripe, seeded and quartered)
  • 1/2 cup of toasted pecans
  • 12 nasturtium blossoms
  • 1/3 cup Lemon vinaigrette (plus an additional 2 cups for serving)
Directions
  • Place basil, nasturtium leaves, and salad greens in a large bowl. Sprinkle salt over salad mix. Pour 1/3 cup of vinaigrette over salad, gently tossing.
  • Divide salad between four salad plates, top with plum quarters and pecans. Drizzle remaining vinaigrette over salads. Top each plate with three nasturtium blossoms.

Recipe courtesy of yummly.com.


 

Radish Dip

Radish Dip

Ingredients
  • 4 cloves garlic, peeled
  • 6 radishes, quartered
  • 2 (8 ounce) packages cream cheese, softened
Directions
  • Place garlic in the container of a food processor, and pulse until finely minced.
  • Add radishes, and mince. Add cream cheese, and mix well until blended. Transfer to a serving dish and chill until serving.

Recipe courtesy of Allrecipes.com.


Steamed Radishes

Steamed Radishes

Ingredients
  • 20 radishes
  • 2 tablespoons water
  • 1/4 cup butter
Directions
  • Trim the ends of the radishes, and peel a band of radish-skin from around the middle of the radish.
  • Steam the radishes in a covered microwave safe container for 8 minutes or until fork tender. Drain and toss with butter. Serve immediately.

Recipe courtesy of Allrecipes.com.


Summer Radish Salad

Summer Radish Salad

Ingredients
  • 2 cups sliced radishes
  • 1/2 teaspoon salt
  • 1 cup sliced red onion
  • 1 cup seeded and sliced cucumber
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon white sugar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh dill
Directions
  • Toss radishes with salt; let stand for about 10 minutes. Drain any liquid, and transfer radishes to a large bowl. Add red onion and cucumber slices.
  • Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least one hour before serving.

Recipe courtesy of Allrecipes.com.


 

Red Bell Pepper Coulis

Red Bell Pepper Coulis

Ingredients
  • 1 tablespoon olive oil
  • 2 red bell peppers, seeded and chopped
  • 2 shallots, chopped
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
Directions
  • Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; sauté until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
  • When the mixture is reduced, stir in sour cream and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

Recipe courtesy of Allrecipes.com.


Red Pepper Soup

Ingredients
  • 1 tablespoon butter
  • 4 red bell peppers, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 24 ounces chicken broth
  • 1/2 cup of nonfat plain yogurt
  • 1/8 teaspoon black pepper, ground
Directions
  • Melt butter in a large saucepan over medium heat. Add red bell pepper, onion, and garlic in the saucepan and sauté for 5-10 minutes or until tender.
  • Pour in the chicken broth, stirring well. Reduce heat to low and simmer over medium-low heat. Stir in ground pepper and heat through, 5-10 minutes. Just before serving add yogurt and heat gently.

Recipe courtesy of Calorie Count.


Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Ingredients
  • 3/4 cup roasted red bell peppers (about 1 pound peppers, roasted)
  • 3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) or 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed
  • 1/4 cup tahini paste
  • 2 tablespoon extra-virgin olive oil
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 teaspoon crushed fresh garlic (or more to taste)
  • 3/4 teaspoon smoked paprika (or more to taste)
  • 1/4 teaspoon salt (or more to taste)
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • Warm water as needed
Directions
  • You can use jarred roasted red peppers (drained), or make your own. To make your own roasted peppers, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil. Lay peppers on their sides on the foil, stems pointing sideways.
  • Put baking sheet in oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes. Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes.
  • To make this hummus extra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing.
  • Outfit your food processor with a blade attachment. Combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic, and spices in the processor.
  • Pulse the ingredients for about 60 seconds, then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste. Process again to blend any additional ingredients.
  • Pour into a serving bowl and chill thoroughly before stirring. Hummus will firm up slightly as it chills.

Recipe courtesy of yummly.com and photo courtesy of The Shiksa in the Kitchen.


 

Oven-Roasted Tomatoes

Oven-Roasted Tomatoes

Ingredients
  • 2 tablespoons of olive oil
  • 1 clove of garlic, peeled and thinly sliced
  • 8-10 branches of thyme
  • A few sprigs of fresh rosemary
  • Salt and freshly cracked pepper
  • 1 pound (450 grams) tomatoes (8 small or 4 medium-sized)
Directions
  • Preheat the oven to 325 degrees Fahrenheit. Pour olive oil into a shallow baking dish or pan, and add the garlic, thyme, rosemary, salt, and pepper.
  • Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems, if you wish. Toss the tomatoes with the oil and seasonings, then lay them cut side down in the dish.
  • Bake for 2 hours or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they make take longer to cook.

Recipe courtesy of yummly.com and photo courtesy of David Lebovitz.


Baked Feta with Tomatoes and Olives

Baked Feta with Tomatoes and Olives

Ingredients
  • 1 cup cherry tomatoes, halved
  • 1/3 cup chopped, pitted Kalmata olives
  • 1 clove garlic, minced
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons finely-chopped fresh flat-leaf parsley, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon olive oil
  • Freshly ground black pepper
  • 1 8-10 ounce block feta
  • Crackers, flatbread, pita chips, or crostini, for dipping
Directions
  • In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil, and a few grinds of pepper.
  • On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish.
  • In the oven: Heat oven to 400 degrees Fahrenheit. Check to see that your dish is oven-proof. Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.
  • Both methods: The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers; eat immediately. As it cools, the feta will firm up again.

Recipe courtesy of yummly.com and photo courtesy of Camille Styles.


Homemade Tomato Soup

Ingredients
  • 6 fresh tomatoes, diced
  • 400 grams thinned chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 3 teaspoons sugar
  • 4 cloves garlic
  • 1 red onion
  • 2 tablespoons basil, chopped
  • 2 tablespoons oregano, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons chicken stock powder (or fresh)
Directions
  • Finely dice the onion and garlic and sauté in a large saucepan in the olive oil until soft.
  • Core the fresh tomatoes. Blanch in boiling water for 10 seconds, refresh in cold water and peel the skins off. Dice and add to the pan.
  • Add 3 cups of water and the chicken stock powder (or add 3 cups real chicken stock), the chopped tomatoes, the balsamic vinegar, and sugar.
  • Bring to a boil then reduce to a simmer for around 30 minutes. If you want a chunkier soup, use a potato masher to get rid of the big chunks. If you want a puree, blend it.
  • Finely chop the basil and oregano and add to the pan. Season with salt and pepper.

Recipe courtesy of Calorie Count.


 

Zucchini Pasta

Low-Carb Zucchini Pasta

Ingredients
  • 2 zucchini, peeled
  • 1 tablespoon olive oil
  • 1/4 cup water
  • Salt and ground black pepper to taste
Directions
  • Cut lengthwise slices from zucchini using a vegetable peeler, stopping when seeds are reached. Turn zucchini over and continue peeling until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
  • Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5-7 minutes. Season with salt and pepper.

Recipe courtesy of Allrecipes.com .


Parmesan Zucchini

Parmesan Zucchini

Ingredients
  • 1-2 medium zucchinis, sliced into thin rounds
  • 2 eggs, lightly beaten
  • 1 1/2 cups whole wheat bread crumbs
  • 1 tablespoon Italian seasoning
  • 1/2 cup parmesan, plus more for sprinkling
  • 1/4-1/2 cup olive oil
Directions
  • In a large bowl, mix bread crumbs, parmesan, and Italian seasoning. Heat skillet on medium-high heat, adding just enough olive oil to cover the bottom of the pan.
  • Dip zucchini in egg, then in bread crumbs, and add to the pan, browning on each side for about 3-4 minutes. Remove and lay on a paper towel. Sprinkle with additional parmesan while still warm.

Recipe courtesy of yummly.com and photo courtesy of How Sweet It Is.


Cheesy Zucchini

Cheesy Zucchini

Ingredients
  • 2-3 small zucchini, cut into 1/2-inch thick slices (if zucchini are large, cut in half or fourths lengthwise, then slice)
  • 1 tablespoon olive oil
  • 4-6 large garlic cloves, thinly sliced
  • Pinch sea salt
  • 2 tablespoon chopped flat parsley
  • 2 tablespoon grated Parmesan
  • 1/4 cup grated mozzarella
Directions
  • With stove set to medium, heat the olive oil in a large frying pan with a lid. Add sliced garlic and sauté about 1 minute, until you start to smell garlic. Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.
  • Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add Parmesan and stir until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again, and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.

Recipe courtesy of yummly.com and photo courtesy of Kalyn's Kitchen.

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