Affordable Organics

Transcript

Week of October January 16, February 8, 6, 2012 2011 2011 Affordable Organics - Recipes Eggplant Pomodoro Pasta EatingWell.com Ingredients 2 tablespoon(s) extra-virgin olive oil 1 medium (about 1 pound) eggplant, cut into 1/2inch cubes 2 clove(s) garlic, minced 4 plum tomatoes, diced 1/3 cup(s) chopped pitted green olives 2 tablespoon(s) red-wine vinegar 4 teaspoon(s) capers, rinsed 3/4 teaspoon(s) salt 1/2 teaspoon(s) freshly ground pepper 1/4 teaspoon(s) crushed red pepper, optional 12 ounce(s) whole-wheat angel hair pasta 1/4 cup(s) chopped fresh parsley or basil Directions Put a pot of water on to boil. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper, and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top Enjoy1 www.affordableorganics4u.com Page 1 Mediterranean Eggplant and Quinoa Salad eating-for-england.com Ingredients 1 lb eggplant, cut into 1/2-inch cubes 3/4 lb zucchini, cut into 1/2-inch cubes 10 tablespoons extra virgin olive oil 1 teaspoon salt 1 teaspoon black pepper 1 cup chopped green onion (from 1 bunch) 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 1/4 cups quinoa (8 oz) 1 (14-oz) can vegetable broth/stock (1 3/4 cups) 3/4 cup water 2 tablespoons fresh lemon juice 1 garlic clove, minced 1/2 lb cherry tomatoes, quartered 1/3 cup Kalamata olives, pitted and halved 1/2 cup thinly sliced red onion 1 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh mint Directions Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables into 1 pan and cool. Put other pan aside for cooling quinoa. Cook quinoa: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add quinoa and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and quinoa is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes. www.affordableorganics4u.com Page 2 For the dressing: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Combine salad: Add quinoa , roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Spicy Grilled Eggplant with Red Pepper and Parsley kalynskitchen.com Makes 2 servings, 1 medium globe eggplant 1-2 tsp. salt, to remove water from eggplant 1-2 T olive oil, to brush eggplant for grilling 1 T chopped parsley 1 T chopped mint (You can use 2 T of either mint or parsley if you don't have both.) Spicy Sauce 2 T olive oil 2 tsp. red wine vinegar 2 tsp. fresh lemon juice 1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic) 1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.) 1 tsp. Spike Seasoning (optional, but highly recommended) Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.) While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike. Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil. www.affordableorganics4u.com Page 3 Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly. When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce. To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature. Noodles with Spicy, Sweet and Sour Eggplant Sauce mygourmetconnection.com Serves 4 This meatless, Asian-inspired noodle dish is quick to prepare, economical and delicious. The small pieces of eggplant break down a bit during cooking, creating a sauce with a consistency that coats the pasta nicely. Ingredients 10 ounces whole grain thin spaghetti 1 tablespoon toasted sesame oil 2 tablespoons vegetable oil 1 large red, yellow or orange bell pepper, cut into 1/2-inch pieces 3 cloves garlic, finely chopped 1 teaspoon fresh ginger, finely chopped 1 medium eggplant (about 1-1/2 lbs), cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 5 or 6 scallions, sliced (about 1/2 cup) 2 tablespoons fresh cilantro, chopped 1 tablespoon toasted sesame seeds For the sauce 1/3 cup ketchup 2 tablespoons soy sauce 2 tablespoons apple cider vinegar 1-1/2 tablespoons honey 1/2 teaspoon hot sauce, or more to taste (we used sriracha - see recipe notes) www.affordableorganics4u.com Page 4 Preparation Place a large pot of salted water on to a boil for the spaghetti. Heat 1 tablespoon of the vegetable oil over high heat in a large skillet or wok. Add the bell pepper, garlic and ginger and stir fry until the pepper is soft and the garlic fragrant, about 11/2 minutes. Add the eggplant, season with salt and pepper and continue to stir fry until the eggplant is soft and golden brown, about 3 to 4 minutes more. While the vegetables cook, combine the sauce ingredients in a 1 cup measure. Cook the pasta according to the package directions, drain and toss with the sesame oil. Add the sauce mixture to the eggplant along with the scallions. Mix well, add the cilantro, then combine with the pasta. Add the sesame seeds, toss and serve Vegan Eggplant Rollatini stuffed with Couscous and Pine nuts Recipe veggiebelly.com Serves about 2 2 medium eggplants salt and pepper 1/2 cup couscous, uncooked 4 tablespoons toasted pine nuts 2 tablespoons chopped basil or parsley 1 1/2 cups marinara sauce, use more if you like it saucy 2 tablespoons margarine or olive oil + more to cook eggplants Pre heat oven to 375f. Cut eggplant lengthwise into 1/4th inch thick strips. Sprinkle salt and pepper. Pan fry the strips on a little olive oil till both sides are golden. Cook the couscous according to package instructions. Mix in the toasted pine nuts to the couscous. Place a spoon of the the couscous on one end of an eggplant piece, and roll it.. Repeat with all eggplant strips. Place the stuffed and rolled eggplants onto a baking dish that has been rubbed with a little margarine. Add any left over couscous to the baking dish. Sprinkle basil or parsley on top. Then pour marinara sauce over. Non vegans can add 3/4 cups of shredded mozzarella. Bake till the sauce is bubbly, about 15 minutes. www.affordableorganics4u.com Page 5 Tiella thepioneerwomancom Serves 6-8 A tiella is a layered vegetable dish often containing tomatoes, potatoes, and zucchini that is popular in southern Italy and usually baked in an earthenware dish. Ingredients 1 whole Large Onion, Peeled And Thinly Sliced 1 whole Medium Eggplant Sliced Into 1/3 Inch Rounds 2 whole Zucchini, Ends Removed, Sliced Lengthwise 3 whole Large Potatoes, Sliced 2 whole Red Peppers, Roasted And Peeled 2 whole Ripe Red Beefsteak Tomatoes Salt and Pepper Olive Oil 4 Tablespoons Finely Minced Fresh Parsley, Divided 4 Tablespoons Finely Minced Fresh Basil, Divided 1 teaspoon Dried Oregano ¾ cups Grated Parmesan Cheese Preparation Instructions Cook the onion slices in 2 tablespoons olive oil until they are very soft and beginning to brown. Season with salt and pepper. Preheat the broiler and lightly oil a baking sheet. Place the eggplant slices on the baking sheet, and brush the tops of the slices with a little oil. Broil until fork tender and lightly browned on both sides. Cook the zucchini and potato slices the same way. Preheat oven to 375 degrees F. Lightly grease a spring-form pan and begin by laying down potato slices, slightly overlapping to cover the bottom. Mix together about 1/2 cup of olive oil, and 2 tablespoons of each of the minced basil and parsley. Add the oregano and season with salt and pepper. Lightly brush the top of the potatoes with the seasoned oil and sprinkle with a little of the grated cheese. Begin to layer the rest of the vegetables on top of the potatoes in the same manner, brushing with a little oil in between and sprinkling each layer with a little cheese, finishing with a layer of potatoes. Place the springform pan into another larger dish to catch any juices that escape and bake the tiella for about 30 minutes. If it begins to brown too much on top, cover the top with foil. Allow to cool to room temperature before serving. www.affordableorganics4u.com Page 6 Eggplant Mexicano rd.com Serves 6 Salsa gives fun flavor to eggplant slices in this speedy dish. Ingredients 4-6 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon dried oregano 1 medium eggplant, peeled and cut into 1/2inch slices 2/3 cup salsa, warmed 1/2 cup shredded Monterey Jack cheese In a bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant. Grill, uncovered, over medium heat for 4 minutes on each side or until tender. To serve, spoon a small amount of salsa into the center of each; sprinkle with cheese. Lebanese Baba Ghanoush aubergines.org Serves 4-6 as an appetizer. 1 large eggplant, unpeeled, about 1 pound 1 large clove garlic, peeled and crushed 2 tablespoons tahini (sesame paste) juice of 1/2 lemon or to taste salt to taste Garnishes 3 tablespoons olive oil pita bread cut into wedges chopped parsley Using a fork, poke the eggplant at least a dozen times. Place on a baking sheet and broil on all sides about 4 to 5 inches from the source of heat. Turn often until the eggplant is browned nicely all over. Total time will be about 45 minutes. Remove the eggplant from the broiler and allow to cool for a few minutes. Cut the eggplant in half lengthwise, and scoop out the soft insides, discarding the browned peel. In a bowl mash the eggplant and the remaining ingredients, except the garnishes, with a fork. Do not use a food processor or blender as you do not want too smooth a paste. www.affordableorganics4u.com Page 7 Serve on a plate with the olive oil and parsley sprinkled over the top. Guests dip the bread wedges into the Baba Ghanoush and go directly to heaven without passing go! Eggplant Snack Sticks Recipe tasteofhome.com 8 Servings Ingredients 1 medium eggplant (1-1/4 pounds) 1/2 cup toasted wheat germ 1/2 cup grated Parmesan cheese 1 teaspoon Italian seasoning 3/4 teaspoon garlic salt 1/2 cup egg substitute 1 cup meatless spaghetti sauce, warmed Directions Cut eggplant lengthwise into 1/2-in.-thick slices, then cut each slice lengthwise into 1/2-in. strips. In a shallow dish, combine the wheat germ, cheese, Italian seasoning and garlic salt. Dip eggplant sticks in egg substitute, then coat with wheat germ mixture. Arrange in a single layer on a baking sheet coated with cooking spray. Spritz eggplant with cooking spray. Broil 4 in. from the heat for 3 minutes. Remove from the oven. Turn sticks and spritz with cooking spray. Broil 2 minutes longer or until golden brown. Serve immediately with spaghetti sauce. White Bean Dip with Roasted Eggplant and Garlic wishfulchef.com 1 can cannellini beans, rinsed and drained 1 large eggplant, cut into 2-inch chunks 1/3 cup olive oil, and a little extra for eggplant & garlic 5-6 cloves of garlic 1/4 cup fresh parsley 1/4 cup plain yogurt a pinch of ground cumin 3-4 tablespoons lemon juice salt and pepper, to taste www.affordableorganics4u.com Page 8 Preheat oven to 400° F. Place eggplant on a baking sheet, then drizzle with olive oil and season with salt and pepper. Place garlic wrapped in foil in a separate container. Roast both for about 25-30 minutes until golden brown. Set eggplant and garlic aside and allow to cool. In a food processor or blender, combine the cannellini beans, eggplant, garlic, parsley, yogurt, cumin, and lemon juice. Start to puree the ingredients and as the machine runs, add olive oil until mixture is smooth and creamy. Season with salt and pepper to taste. Serve with chips and vegetable slices. Healthy Eggplant Parmesan Recipe rhodeygirltests.com Serves 4-6 Get the taste of eggplant parmesan without the tight pants. With this healthy eggplant parmesan, your taste buds and your waist will be happy! Ingredients: 2 large eggplant, peeled and sliced thin up to 1/2 cup light olive oil 1 large can crushed tomatoes 2 tbs freshly grated parmigiano reggiano 3/4- 1 cup shredded mozzarella kosher salt to taste Directions: Lightly salt the eggplant and layer it between paper towels. Lay something heavy over the eggplant. After it has been resting for about 20 minutes heat up a grill pan or your grill. When the pan is hot brush each piece of eggplant with the oil and place on the grill. Flip after 4 minutes and remove when grilled well. Repeat until all of the eggplant has been grilled. Preheat the oven to 400 degrees. Spoon some of the crushed tomatoes in a 9 x 13 inch casserole dish. Add a layer of eggplant, a layer of fresh mozzarella, and a bit of freshly grated parmigiano reggiano. Repeat until all of the eggplant has been used. Add some extra parmigiano reggiano to the top layer and bake for 20 minutes or until the cheese is melted and bubbly. Enjoy alone or over pasta with sauce. www.affordableorganics4u.com Page 9 Grilled Italian Eggplant Slices tasteofhome.com Serves 5 Ingredients 1/4 cup shredded Parmesan cheese 3 tablespoons lemon juice 2 tablespoons minced fresh basil 5 teaspoons olive oil 3 garlic cloves, minced 1 teaspoon minced fresh oregano 1 large eggplant, cut into 10 slices 10 slices tomato 1/2 cup shredded part-skim mozzarella cheese Directions In a small bowl, combine the first six ingredients. Grill eggplant, covered, over medium heat for 3 minutes. Turn slices; spoon Parmesan mixture onto each. Top with tomato; sprinkle with mozzarella cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Enjoy! Cold Eggplant Salad With Sesame Dressing dinersjournal.blogs.nytimes.com 4 servings Ingredients 4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds Salt 1 tablespoon sesame seeds 2 tablespoons soy sauce, or to taste 2 tablespoons lemon juice 1/2 teaspoon sugar Method Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse. Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender. Drain in colander as you would pasta. www.affordableorganics4u.com Page 10 Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly. Dry eggplant with paper towels. Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate until ready to serve. Covered well, the salad will remain flavorful for a day. Greek-Style Stuffed Eggplant myrecipes.com Ingredients 2 eggplants, cut in half lengthwise (about 3 pounds) 1/4 cup water Cooking spray 1 cup chopped onion 1 cup chopped plum tomato 1/4 cup white wine 3 garlic cloves, minced 1 cup (4 ounces) crumbled feta cheese 1/2 cup chopped fresh parsley, divided 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 2 (1-ounce) slices French bread 2 tablespoons grated fresh Parmesan cheese Preparation Carefully remove pulp from each eggplant, reserving shells. Coarsely chop pulp to measure 6 cups. Place eggplant shells, cut sides down, in a 10-inch square baking dish. Add water to dish. Cover and microwave at high 5 minutes or until shells are tender. Keep warm. Preheat broiler. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant pulp; saute 7 minutes. Add onion; sauté 2 minutes. Stir in tomato, wine, and garlic; cook 3 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; add feta, 1/4 cup parsley, 1/2 teaspoon salt, and pepper, stirring to combine. Spoon 3/4 cup eggplant mixture into each eggplant shell. Place the bread slices in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, 1/4 cup parsley, 1/4 teaspoon salt, and Parmesan, stirring well. Sprinkle 1/4 cup breadcrumb mixture over each stuffed shell. Arrange shells on a baking sheet coated with cooking spray; broil 2 minutes or until lightly browned www.affordableorganics4u.com Page 11 Eggplant Involtinii ryesandshine.com Serves: 2 Ingredients 1 eggplant, the center cut into four, long thin slices, the rest cubed 1 large tomato, seeded and diced 4 cloves garlic, minced 1 small onion, diced 1-2 tbsp bragg’s liquid aminos 1-2 tsp olive oil 2 tbsp sun-dried tomatoes 2 tbsp capers 2 tbsp kalamata olives, chopped 1 tbsp nutritional yeast 1/4 cup fresh parsley 1/4 cup fresh basil, plus more for garnish 1/2 can diced tomatoes (optional) cheese to sprinkle on top; salt and pepper to taste Instructions: Preheat the oven to 375 degrees. Toss the eggplant, tomato, onion and garlic in the bragg’s, salt and pepper and one teaspoon of olive oil. Spread onto a baking dish and bake for 25 minutes. Let cool. Put the mixture from the baking pan into the food processor with the sun-dried tomatoes, capers, olives, nutritional yeast, parsley and basil and pulse until combined but still chunky. At this point, you can keep the mixture in the fridge until you’re ready to cook dinner. Make sure the oven is still at 375 degrees. In a pan, saute the four strips of eggplant (I used the second teaspoon of oil and some water to steam) until soft. Lay out on a paper towel to cool. Spoon the filling onto the eggplant, roll them into large rolls and stick a toothpick in them to hold them together. Arrange in a lightly greased baking pan. Cover with half a can of diced tomatoes and a sprinkle of nutritional yeast or cheese, if you’d like. Bake for 10 minutes. Serve warm with fresh basil on top. www.affordableorganics4u.com Page 12 Balsamic Roasted Eggplant & Tomatoes healthydiaries.com Serves 4 Ingredients 1 large regular eggplan), sliced in large chunks 6 small roma tomatoes, sliced in half 1 tsp chopped garlic 1 Tbs. EVOO Kosher salt Fresh cracked black pepper Balsamic glaze (I used store bought, but you could just reduce 1/4 cup of balsamic to half on the stove top) 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Wash all the vegetables and pat try. Cut tomatoes and remove the seeds and juice so that you will be left with the meaty flesh. Cut eggplant in chunks similar in size to the tomatoes. Place the tomatoes and eggplant on a baking sheet. Drizzle with EVOO, garlic, salt & pepper. Roast for about 20-30 minutes, until the tomatoes start to caramelize and the eggplants are cooked throughout. Once everything is cooked, transfer the eggplant and tomatoes to a serving dish. Drizzle with balsamic Middle Eastern Eggplant Salad falafel-recipes.blogspot.com Ingredients 3 eggplants, cut into cubes (about 3cm) olive oil for shallow frying 1/2 red onion, thinly sliced 50g pinenuts, toasted 1 tomato, finely chopped 1/2 clove garlic, sliced 1/2 cup mint leaves, chopped 1 cup coriander leaves 1/2 tsp cumin salt and pepper juice of half a lemon 1 tbsp sherry or red wine vinegar 1 tbsp extra virgin olive oil www.affordableorganics4u.com Page 13 Method Sprinkle the diced eggplant with salt and place in a colander for about 30 minutes. Rinse with water and pat dry with kitchen paper. Heat a large pan with enough oil to cover the bottom and shallow-fry the eggplant in batches until golden brown all over. Drain on kitchen paper. Once the eggplant has cooled, combine all the ingredients, season with salt and pepper and dress with lemon, vinegar and olive oil. This salad is best made some time before serving - it keeps well in the fridge and is also really nice the next day. Roasted Eggplant Tapenade and Pasta Sauce Recipe glutenfreegoddess.com 1 medium or 2 smallish eggplants Sea salt 1/2 red onion 5 cloves of garlic (what can I say?) 4 plum or Roma tomatoes Extra virgin olive oil Balsamic vinegar- or use lemon juice if you like Dried or fresh Italian herbs- oregano, thyme, marjoram, basil, parsley To assemble: 1/2 cup ripe olives 1-2 teaspoon agave nectar 1 heaping tablespoon capers 1 tablespoon or so chopped fresh parsley, for serving Preheat the oven to 400ºF. Peel the eggplants and cut them lengthwise into four pieces each. Lay them in a roasting pan and sprinkle both sides of the eggplant with sea salt. Set them aside to let the salt do its thing (salting the eggplant draws out the moisture and bitterness; at least that's what they tell me). Meanwhile, roughly chop the onion and garlic. Halve the tomatoes. When the eggplant is weeping- about 10 to 15 minutes- blot with a paper towel to remove the excess moisture. Cut up the slices a bit. Add the onion pieces, garlic and tomatoes. www.affordableorganics4u.com Page 14 Drizzle it all with olive oil and balsamic vinegar. Stir with a wooden spoon to coat. Face the tomatoes cut side up. Sprinkle the whole shebang with dried herbs. Roast in the oven for an hour or more, as needed. The eggplant should be very tender. Remove the pan from the oven and let it cool a bit. Spoon the eggplant mixture into a food processor bowl; add the olives and agave nectar; cover and pulse until the mixture is finely diced- or you can make it less chunky and puree it. I like mine with some texture. Scoop it out into a bowl and add the capers and chopped fresh parsley. Taste test for seasoning adjustments- more salt? Vinegar? Olive oil? Some pepper? Cover and chill until serving. I like this tapenade best at room temperature; so I took it out of the fridge about fifteen minutes before serving. Serve with chips. Eggplant-Polenta Stacks womansday.com 4 servings Ingredients 1 Tbsp plus 2 tsp olive oil 1 small eggplant (8 oz), halved, sliced (3 cups) 3⁄4 cup chopped onion 2 small zucchini (8 oz), sliced (2 cups) 1⁄4 cup sliced sun-dried tomatoes 1⁄4 tsp each salt and pepper 1 tube ready- to-heat polenta, cut into 8 slices 1 large plum tomato, cut into 8 slices 1⁄2 cup shredded part-skim mozzarella 1 cup marinara sauce, warmed Garnish: chopped fresh basil Recipe Preparation Heat 1 of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook over medium-high heat 4 minutes, stirring a few times until slightly softened. Add 1 tsp of the remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7 minutes, stirring often, until vegetables are tender. Remove to bowl; wipe or rinse skillet. Heat remaining 1 tsp oil in skillet. Add polenta; cook 2 minutes over medium-high heat until bottoms are golden. Off heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls www.affordableorganics4u.com Page 15 onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese. Place skillet over low heat; cover and cook 2 minutes or until cheese melts. with basil, if desired, and serve with sauce. Grilled Eggplant Caponata Salad delish.com Ingredients 2 small red onions, cut into 1/2-inch-thick slices 2 small (about 1 1/4 pounds each) eggplants, cut into 3/4-inch-thick slices Nonstick cooking spray 4 medium celery stalks 1/2 teaspoon(s) salt 2 tablespoon(s) red wine vinegar 2 tablespoon(s) extra virgin olive oil 1 teaspoon(s) sugar 1/4 teaspoon(s) coarsely ground pepper 6 medium plum tomatoes, cut into 1/2-inch chunks 1 cup(s) kalamata, Gaeta, or green Sicilian olives, pitted and chopped 1/4 cup(s) golden raisins 3 tablespoon(s) drained capers 1/2 cup(s) (loosely packed) fresh Italian parsley leaves Directions Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat. Meanwhile, if you like, for easier handling, insert metal skewers through onion slices. Lightly spray both sides of eggplant slices with nonstick cooking spray. Sprinkle onions, eggplants, and celery with salt. Place onions, eggplants, and celery on hot grill rack. Cover grill and cook vegetables 8 to 10 minutes or until tender and lightly browned, turning over once and transferring to plate as they are done. Cool slightly until easy to handle. Cut eggplants and celery into 3/4-inch chunks; coarsely chop onions. In large bowl, mix vinegar, oil, sugar, and pepper until blended. Stir in tomatoes, olives, raisins, capers, and parsley. Add eggplant, onions, and celery, and gently toss to coat. Serve salad at room temperature or cover and refrigerate up to 1 day to serve later. www.affordableorganics4u.com Page 16 Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs kalynskitchen.com I also think this would taste great with a mixture of basil and oregano 1 large eggplant, cut in uniform slices 3/4 inch thick olive oil, for brushing on eggplant 2 T chopped fresh mint 2 T chopped fresh cilantro 1/4 cup crumbled feta For vinaigrette 1/2 tsp. garlic puree or finely minced garlic 1/4 tsp. salt 1 1/2 T fresh lemon juice 1 T shallots or red onion, finely minced 1/2 tsp. ground cumin (freshly toasted and ground cumin seeds are best, but ground cumin will work) pinch Aleppo Pepper (or use cayenne pepper) 1/2 tsp. Spike Seasoning (optional, but highly recommended) 3 T extra-virgin olive oil Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put garlic, salt, lemon juice, and shallots or red onion into food processor fitted with steel blade, Pulse until all ingredients are well combined, then let sit for 10 minutes. (This could also be done in a blender.) After ten minutes, put mixture in small bowl, stir in ground cumin, Aleppo or Cayenne pepper, and Spike Seasoning if using, then whisk in olive oil. Brush eggplant with olive oil on both sides. For criss-cross grill marks, grill 4-5 minutes on first side, then rotate and cook 3-4 minutes more. Turn and cook about 7-8 minutes more on second side. I cooked my eggplant pieces just under 15 minutes total cooking time. Actual cooking time will depend on how hot your grill is and the temperature and thickness of the eggplant. Watch it carefully the last five minutes of cooking time and rotate pieces so they are evenly browned. To serve, arrange grilled eggplant slices on serving platter, drizzle vinaigrette over, then top with crumbled feta and herbs. www.affordableorganics4u.com Page 17 Tunisian Eggplant Salad cookalmostanything.blogspot.com 400 grams eggplant 400 grams tomatoes ½ teaspoon ground cumin ½ teaspoon ground allspice 1 medium sized onion, sliced finely 1 red chilli, sliced finely 2 cloves garlic, sliced finely 1 tablespoon fresh mint, chopped 1 tablespoon fresh coriander, chopped salt and freshly ground pepper olive oil fresh coriander and fresh mint, extra yoghurt, to garnish Prepare Tomatoes: Cut a cross in the base of the tomatoes and place them into a bowl. Pour over boiling water and let them sit for about a minute or until you see the skin begin lifting. Take them out and peel off the tomato skin. Slice in half, then toss in a little olive oil before placing them, cut side up on a lined baking tray. Prepare Eggplant: Slice off the cap, then cut, lengthways into 1cm slices. Cut these slices again to form roughly 1cm cubes - you don't need to be exact. Toss this in some oil and spread out on a lined baking tray. Place both the tomatoes and eggplant into a preheated 180°C/350°F oven. Cook until the eggplants are golden brown and the tomatoes have softened - approximately 30 minutes. Remove from the oven and let them cool slightly before roughly dicing the tomatoes - this should be a small dice, make sure you keep all the tomato juices and pulp. Heat a tablespoon of olive oil in a non-stick frying pan over a medium heat. Add the onions, garlic and chilli and sauté - you need to keep an eye on them as you don't want them to burn - you want them to slowly gain a little colour. After a couple of minutes add the ground cumin and allspice - stir this well. When you can smell the spices rising from the pan add the tomatoes and eggplant. Mix this well before adding the fresh coriander and mint. Grind over with a little salt and pepper to taste. www.affordableorganics4u.com Page 18 Set this aside to cool before serving. You can also leave this overnight to allow the flavours to develop - cover it and store it in the fridge. Just remember to bring it back to room temperature before you serve it. If you have any leftover, it's excellent as a sandwich filling too! Roasted Eggplant Pasta closetcooking.com 4 servings Ingredients: 1 eggplant (cut into bite sized pieces) 1 handful salt 1 tablespoon olive oil salt and pepper to taste 1 tablespoon olive oil 1 onion (diced) 3 cloves garlic (chopped) 1/2 teaspoon red pepper flakes (optional) 1 (28 ounce) can diced tomatoes 1 green pepper (cut into bite sized pieces) 1 teaspoon oregano 1 teaspoon paprika salt and pepper to taste 1/4 cup parsley (chopped) 1 pound pasta 1/4 cup feta (crumbled) Directions: Toss the eggplant in the salt and let sit in a colander for 20-30 minutes. Rinse the salt off the eggplant and pat dry. Toss the eggplant in the oil, salt and pepper to coat. Arrange the eggplant in a single layer on a baking sheet. Bake in a preheated 400F oven until tender, about 20-30 minutes. Heat the oil in a pan. Add the onions and saute until tender, about 5-7 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute. Add the eggplant, tomatoes, green pepper, oregano, paprika, salt and pepper and bring to a boil. Reduce the heat and simmer until the sauce starts to thicken, about 30-40 minutes. www.affordableorganics4u.com Page 19 Meanwhile start cooking the pasta as directed on the package, timed to finish when the sauce will be done. Stir in the parsley and remove from heat. Serve the roasted eggplant sauce on the pasta and garnish with crumbled feta. Zucchini Eggplant Lasagna myrecipes.com 12 servings Ingredients 1 large eggplant, cut crosswise into 1/4-inch-thick slices 3/4 teaspoon salt, divided 2 teaspoons olive oil 3/4 cup chopped onion (about 1 medium onion) 3 garlic cloves, chopped 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon chopped fresh oregano 1/8 teaspoon ground red pepper 1 (28-ounce) can crushed tomatoes 1 cup fresh basil leaves, chopped 1 cup (8 ounces) part-skim ricotta cheese Cooking spray 1 (8-ounce) package precooked lasagna noodles 2 medium zucchini, cut into 1/4-inch-thick slices 2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese Preparation Preheat oven to 350°. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. www.affordableorganics4u.com Page 20 Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes. Tossed Eggplant Salad Recipe tasteofhome.com Serves 8 This easy, vegetable rich salad is perfect to serve at brunch or paired with your favorite soup The unusual combination of taste and texture makes a very colorful salad. 2 heads Bibb or Boston lettuce, torn 1 small bunch romaine, torn 2 large tomatoes, chopped 1 large sweet onion, thinly sliced 1 small green pepper, julienned 2 medium zucchini, thinly sliced 1 small eggplant, peeled and cubed 3 tablespoons olive oil Dressing 2 tablespoons egg substitute 1 tablespoon Dijon mustard 1 teaspoon ground mustard 1/4 teaspoon garlic salt 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/2 cup olive oil 1 tablespoon rice vinegar In a large bowl, combine the first five ingredients. In a large skillet, saute zucchini and eggplant in oil until tender; add to lettuce mixture. In a blender, combine the egg substitute, Dijon mustard, ground mustard, garlic salt, basil and oregano; cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream; stir in vinegar. Serve with salad. www.affordableorganics4u.com Page 21 Caponata foodcourt.wordpess.com Ingredients 2 slender Eggplants, diced 2-3 tender celery stalks cut on an angle into slices 1 small red pepper diced 1 onion diced ~ 3 small tomatoes blanched, peeled and chopped Few green olives sliced 3 tbsp chopped parsley ~ 2 tbsp Fresh Basil leaves chopped 2 tbsp Harissa Seasoning 1 ½ tbsp white wine vinegar Handful of Raisins ½ tsp sugar 1 tsp Lemon juice Salt and pepper to taste Red Chili flakes as required (optional) 2 tbsp Olive oil+2 tbsp sunflower oil Method Heat both oils in a heavy-bottom pan or a non stick pan. Add the diced aubergines and fry for 5-6 minutes till golden brown, stirring occasionally. Use a slotted spoon to transfer the aubergine to a colander and sprinkle with a bit of salt. After a few minutes, transfer to soak on a paper towel. Add the celery to the hot oil, fry for three minutes, add the pepper and cook for two minutes. Transfer to the colander, then to a paper towel. Sauté the onion and harissa seasoning in the oil (add a little more to the pan, if needed) for seven minutes, until soft and golden. Drain off any excess oil from the pan, add the tomatoes and vinegar, stir and bring to a simmer. Add the fried vegetables, olives and sugar, and season. If the mix is too dry, add a few tablespoons of water. Bring to a boil, cover and simmer for 10 minutes. Remove the pan from the heat taste and adjust the seasoning. Add the raisins. Leave to come to room temperature, add the lemon juice and parsley,basil leaves and Red chilli flakes(if using) Serve with sliced baguettes or garlic bread. www.affordableorganics4u.com Page 22 Eggplant and Mushroom Vindaloo holycowvegan.com 1 large eggplant (I prefer this kind for this dish because it has a heftier texture), cut into a chunky dice 12-15 crimini mushrooms or 2-3 portobello, halved or quartered if large 2 medium red onions, chopped 2 cups crushed tomatoes 1 tbsp olive oil 1/4 cup chopped coriander leaves 4 spring onions or scallions, white and green parts chopped (optional) 1 2-inch cinnamon stick 2 tsp black mustard seeds Grind to a paste in a blender the following ingredients 1/3 cup balsamic vinegar 1 tbsp extra virgin olive oil 6-8 cloves garlic, minced A 1-inch piece of ginger, chopped 2 level tbsp garam masala 1/2 tsp turmeric 1 tsp red chilli powder (use more or less per your taste) 1 tbsp mustard seeds, ground 1 tbsp coriander seeds, ground 1 tsp cumin seeds, ground sweetener equivalent to 1 tsp sugar 1 tsp salt Marinate the mushrooms and eggplant in the paste and set aside for at least an hour. Heat the olive oil in a large pot. Add the onions and cook, stirring, until golden-brown, about 10 minutes. Do not hurry through this- you want the onions to develop a lot of flavor Add the marinated vegetables and cook, stirring about 5 minutes. Add the crushed tomatoes and cinnamon stick. Bring to a boil, lower the heat to simmer. Cover the pot and allow the curry to cook for about an hour, stirring once in a while to ensure the veggies get cooked evenly Once the vegetables are really tender, add more salt if needed and stir in the mustard seeds. Stir in the coriander leaves and garnish with the spring onions, if using. Serve hot www.affordableorganics4u.com Page 23 Grilled Eggplant & Portobello Sandwich EatingWell.com This sandwich is also delicious on ciabatta bread with some basil added. Ingredients 1 small clove garlic, chopped 1/4 cup low-fat mayonnaise 1 teaspoon lemon juice 1 medium eggplant (about 1 pound), sliced into 1/2inch rounds 2 large or 3 medium portobello mushroom caps, gills removed (see Tip) Canola or olive oil cooking spray 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 8 slices whole-wheat sandwich bread, lightly grilled or toasted 2 cups arugula, or spinach, stemmed and chopped if large 1 large tomato, sliced Preparation Preheat grill to medium-high. Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside. Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms. Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread. Tips & Notes :The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray/black color. Gently scrape the gills off with a spoon. Any grilled vegetables can be added to this sandwich. It's a great way to use leftovers. www.affordableorganics4u.com Page 24 Roasted Vegetable Napoleons chegbillbigham.com Serves 6 This recipe works equally well with grilled vegetables. Ingredients 1/2 cup olive oil 1 pound eggplant, cut crosswise into 1/3-inch-thick slices 1 1/4 pounds zucchini, cut crosswise into 1/3-inchthick slices 4 large plum tomatoes(about 1 1/4 pounds), cut into 1/3-inch-thick slices 2 medium red onions cut into 1/3-inch-thick slices 1 pound medium red potatoes, cut into 1/3-inchthick slices 3/4 cup ricotta 1 1/2 teaspoons chopped fresh thyme leaves 1/2 pound mozzarella, cut into six 1/4-inch-thick slices 6 fresh rosemary sprigs Preparation Preheat oven to 450°F. and brush 2 baking sheets with some of the olive oil. Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper. Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven half way through roasting, until just tender and lightly browned, 10-15 minutes. Transfer vegetables as roasted to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding. In a small bowl stir together ricotta, thyme, and salt and pepper to taste. Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon of ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 to 3 tomato slices, 2 zucchini slices, and 1 onion slice. Spread 1 tablespoon ricotta mixture over onion and top with 1 eggplant slice. Make 5 more napoleons using remaining vegetables, ricotta mixture, and mozzarella in same manner. www.affordableorganics4u.com Page 25 Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1-inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1-inch of leaves around top. Insert 1 sprig into each napoleon Bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through. Grilled Stuffed Portobello Mushrooms Recipe Allrecipes.com 10 ounces fresh spinach leaves - rinsed 1/4 cup water 2 tablespoons olive oil 1/2 cup onion - chopped 2 teaspoons garlic - minced 1 cup ripe tomato - diced 1/4 cup oil packed sun-dried tomatoes - thinly sliced 1/2 cup fresh basil - rough chopped salt and pepper to taste 4 large portobello mushroom 5-6 inches in diameter 1/2 cup Italian seasoned bread crumbs 1/4 cup parmesan cheese - shredded Directions In a saucepan over medium heat, cook the spinach in 1/4 cup of water just until it is wilted. Approximately 1-2 minutes. Transfer to a colander, drain and cool. Squeeze out the remaining liquid with your hands and roughly chop the spinach. Set aside. In the same saucepan, warm 2 tablespoons of olive oil. Add onions and cook until golden, approximately 5-7 minutes, stirring occasionally. Add garlic and diced tomatoes. Cook for one minute. Add the spinach, sun-dried tomatoes, salt and pepper and chopped basil. Remove from heat. Remove the mushroom stems and, with a spoon, scrape out the black gills from the underside of the mushroom caps. Brush or spray the tops of the mushrooms with oil and season with salt and pepper. Grill, caps up, for five minutes. Remove, place on a work surface, caps down. Spoon the www.affordableorganics4u.com Page 26 filling into each mushroom, spreading evenly to the edges. In a small bowl, toss together the Italian bread crumbs and parmesan cheese. Add salt and pepper to taste. Sprinkle each mushroom with cheese mixture and olive oil. Grill the mushrooms again, cap side down on the grill over medium heat until lightly browned on the top, approximately 5-10 minutes. Serve warm. Portobello Mushroom Pizza wellsphere.com Ingredients 2 Portobello mushroom caps EVOO small zucchini red onion spinach feta stuffed jalapeno, sliced Kiri goat cheese square fewtbsp of part skim ricotta fresh basil or a few thawed frozen cubes a few tbsp salsa Directions Remove stems from bella caps and bake caps in the oven on a cookie sheet until tender (or grill on a grill pan). Meanwhile, sauté the onions, zucchini and spinach in the EVOO until tender. Mix the basil in with the ricotta and season with S&P. Layer ricotta mixture on top of the tender bella caps, then salsa, then zucchini/onion/spinach mixture, jalapeno and broken pieces of the goat cheese square. Return to the oven and bake until the cheese starts to melt.’ www.affordableorganics4u.com Page 27 Portabella Mushroom, Onion and Spinach Quinoa joyofkosher.com Serves 4 1 cup quinoa 2 cups Low sodium vegetable or chicken broth 1 tablespoon olive oil 1/2 medium Spanish onion, chopped 1 1/2 cups chopped Portabella mushrooms 1 teaspoon garlic 1/4 cup white wine 3-4 cups spinach leaves Salt and pepper to taste Place quinoa and broth in a saucepan. Heat to boil. Lower heat and simmer 10-15 minutes. Heat olive oil in a non-stick skillet. Add in onions, sauté about 5 minutes over medium heat. Stir in mushrooms and garlic. Continue to cook for another 3-5 minutes. Pour in white wine. Place spinach over vegetables in skillet; cover. Leave for a few minutes until spinach leaves begin to wilt. Season vegetable mixture to taste with salt and pepper. Gently mix vegetables into cooked quinoa. Add additional seasoning if desired. Portobello Mushroom Salad foodnetwork.com Rachael Ray Serves 4 Ingredients 4 portobello mushroom caps, wiped clean,very thinly sliced 4 ribs celery and their green tops, thinly sliced on an angle Handful flat-leaf parsley, picked of stems but left whole 1 lemon 3 tablespoons extra-virgin olive oil, eyeball it Coarse salt and black pepper A couple of handfuls shaved Parmiginao-Reggiano Directions Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. www.affordableorganics4u.com Page 28 Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extravirgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls ParmigianoReggiano over the salad. Mediterranean Portobello Burger eatingwell.com Serves 4 This mushroom sandwich comes topped with a luscious Greek-style salad. Ingredients 1 clove garlic, minced 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil, divided 4 portobello mushroom caps, stems and gills removed 4 large slices country-style sourdough bread, cut in half 1/2 cup sliced jarred roasted red peppers 1/2 cup chopped tomato 1/4 cup crumbled reduced-fat feta cheese 2 tablespoons chopped pitted Kalamata olives 1 tablespoon red-wine vinegar 1/2 teaspoon dried oregano 2 cups loosely packed mixed baby salad greens Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread. www.affordableorganics4u.com Page 29 Grilled Portobello Mushroom Salad. Lemon Dressing. lunchboxbunch.com Serves 1 1 medium tomato, cubed 1 heart of romaine lettuce, sliced 1/2 lemon, sliced into wedges 1 large portobello mushroom, de-stemmed Mushroom Marinade 2 Tbsp balsamic vinegar 1 Tbsp EVOO 1 tsp agave or maple syrup pinch of pepper Zesty Easy Dressing 1 or 1/2 lemon, squeezed over greens drizzle of EVOO fresh black pepper optional: capers Directions Whisk together your marinade ingredients in a shallow bowl. Add your mushroom to the marinade and allow to soak for a few minutes - on each side. Turn on your grill or panini press. Place marinated mushroom on grill. Also place a few stacked slices of bread. While the mushroom is cooking, slice your romaine lettuce and place in a shallow salad bowl - or plate. Dress the salad in your super simple lemon dressing: squeeze a lemon over top, drizzle some EVOO and grind fresh black pepper over top. Capers dotted on the greens would be a nice touch as well. Your mushroom should be done after about 5 minutes. Grab it and dunk it back in the leftover marinade for a quick cool-off soak. Then place on cutting board to slice into thin strips. Add a pinch of coarse sea salt if you'd like. Slice mushrooms. Lay sliced mushroom over top your romaine salad. Add more fresh black www.affordableorganics4u.com Page 30 pepper over the top of the mushroom. Slice your tomato, soak the cubes in the leftover balsamic marinade and add to salad. Grab your grilled bread slices and cut into triangles. Plate salad with a few triangles of bread and an optional side of roasted garlic hummus. Baked Portobello Mushroom Fries jeanetteshealthyliving.com Instead of regular bread crumbs, I used Whole Wheat Panko Breadcrumbs which are nice and light in texture. I also used fresh minced garlic in place of garlic powder, and served these “fries” with Pesto. For a gluten-free version, try crushed crispy brown rice cereal. Ingredients: 1/2 cup Whole Wheat Panko Breadcrumbs 2 tablespoons shredded Parmesan cheese 1/4 teaspoon Creole seasoning 1 garlic clove, minced 1/8 teaspoon dried oregano salt and pepper 2 Portobello Mushrooms, cut into 1/2″ slices 2 eggs, beaten Pesto for serving, optional fresh minced chives, for garnish, optional Directions Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Mix Panko breadcrumbs, Parmesan cheese, Creole seasoning, garlic, oregano, salt and pepper in a shallow bowl or pie plate. .In a medium bowl, beat the eggs. Dip the portobello slices in the beaten eggs, letting the excess drip off. Transfer to the bowl with the bread crumb mixture, coating boat sides of the mushrooms thoroughly. Place the breaded mushrooms on the baking sheet and bake 10-15 minutes, turning over about half way through. Sprinkle with minced chives and serve with Pesto, if desired. www.affordableorganics4u.com Page 31 Quinoa and Vegetables Stuffed Portobello pinkbites.com Portobello mushrooms Olive oil Chopped onions ( 2 tablespoons per mushroom) Chopped garlic (use 1 per mushroom) Chopped carrots (1/2 carrot per mushroom) Kale, stalk removed (1 leaf per mushroom) Cooked red quinoa Raisins Preheat oven to 350 degrees. Remove mushroom stalks and chop it. Set aside. Remove gills from mushrooms and brush each mushroom with olive oil all around. Season well with salt and pepper. Set aside. In a skillet, heat some olive oil and cook onions until translucent adding the garlic on the last minute. Add the chopped mushroom stalks and chopped carrots, cook until mushrooms are browned, add kale and a tablespoon of water to help cook it. Add the quinoa and raisins and cook until warmed. Season with salt and pepper. Spoon quinoa mixture inside the mushrooms, pressing down to pack as much filling as possible. Transfer to a baking sheet and cook for about 30 minutes. Serve warm. Recipe For Grilled Portobello Mushrooms With Balsamic noreciperequired.com Ingredients Two portobello mushrooms Olive oil 2 tablespoons balsamic vinegar Salt and pepper Clean the portobellos and coat both sides with olive oil. Put them on the grill over medium heat, with the cap side up so the juices collect in the mushroom. Let them grill on this side for at least 5 minutes; until the portobellos are clearly wilted down, and the juice/water has started to evaporate. Flip the portobellos over, and cook the other side for about the same about of time. You shouldn’t have to flip the mushrooms more than once or twice; you’re www.affordableorganics4u.com Page 32 looking to get them softened, and tender. You can move them to a cooler part of the grill if needed. You can do the above steps a couple hours ahead and just keep the portobellos in the fridge until you're ready to saute them Dice the mushrooms into ~ 1x1 inch pieces, while you heat a sauté pan on the stove over medium heat. Add the portobellos to the pan, season with salt and pepper. When the everything is to temperature, add the balsamic vinegar, and toss to combine. The vinegar should be absorbed and/or evaporate in 1 – 2 minutes. Taste the portobellos, adjust the seasoning if needed, and serve. Portobello Mushroom Burger – 365 Calories kardenaskitchen.com 1 Portobello mushroom cap ¼ cup balsamic vinegar 1 tsp olive oil dash-teaspoon dried basil dash-teaspoon dried oregano Tablespoon minced garlic 1 oz (2 tbsp) sharp cheese or vegan cheese 1 tablespoons bottled teriyaki sauce 1-2 slices of Ezekiel bread 1 cup of tomato (slices) Sea salt and pepper to taste Directions Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, teriyaki sauce, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. Place mushroom on 1 slice of bread and top with sliced tomatoes and your favorite veggies like grilled onions, sprouts, thinly sliced avocado and a little spices or herbs and top with slice of bread. www.affordableorganics4u.com Page 33 Portobello Mushroom Pasta Recipe 2italianrecipes.com Serves 4 16 ounces pasta 3 minced cloves garlic 1/2 pound chopped portabello mushrooms, 1diced red bell pepper 1 zucchini cut into 1/2-inch slices 2 tablespoons grated Parmesan cheese 2 tablespoons olive oil 1/4 cup red wine vinegar. In a pot of salted boiling water, cook farfelle or other pasta until the water gets drained. Cook garlic, mushrooms, red bell pepper, and zucchini over medium heat for about 10 minutes. Stir frequently. Use red wine vinegar to stir. Toss the cooked pasta with mushroom mixture. Use Parmesan cheese for topping. Serve warm. Bari Style Broccolini + Mushroom Pasta chubbyvegetarian.blogspot.com 1 large portobello mushroom (thinly sliced) 8 ounces dried penne pasta (whole wheat preferred) 3 cloves of garlic (sliced) lemon zest 1/2 cup white wine 1/4 cup cream 1/4 cup milk 2 cups broccolini (briefly blanched in salty water) 1 1/2 cups shredded parmesan cheese salt and pepper parsley In a large pan over medium-high heat, fry the slices of mushroom in olive oil until brown. (This is best done in batches.) Remove mushrooms and set aside. In the same pan, cook garlic until lightly browned, and then add the lemon zest, white wine, and some cracked black pepper. Reduce the wine by half, and then lower the burner to medium-low. Add the milk and cream to the pan and allow that mixture to come up to temperature. Cut the broccolini into bite-sized pieces. Add in the mushrooms, broccolini, and the cooked pasta. Turn the heat off and add most of the cheese reserving some for garnish. Stir until the www.affordableorganics4u.com Page 34 cheese has melted into the sauce and the pasta is coated. Serve pasta in a warm bowl. Garnish with parsley, grated cheese, and tiny drizzle of good olive oil. Stuffed Portabella Mushrooms With Swiss Chard nytimes.com Martha Rose Shulman One dozen stuffed mushrooms 1 pound Swiss chard, stemmed and cleaned Salt to taste 2 tablespoons extra virgin olive oil 2 garlic cloves, halved, green shoots removed 2 tablespoons pine nuts or finely chopped almonds Freshly ground pepper 1/4 cup plus 2 tablespoons freshly grated Parmesan 12 medium-size portabella stuffing mushrooms, about 3/4 pound Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside. Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together. Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down. Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender. www.affordableorganics4u.com Page 35 Roasted Turnips with Olive Oil and Rosemary sensitive epicure.blogspot.com Ingredients 1 pound turnips, peeled, medium dice cut 2 tablespoons olive oil 1 tablespoon fresh rosemary, chopped salt and pepper, to taste Preheat oven to bake at 375F. In a roasting pan, combine the diced turnips, olive oil, salt, pepper, and a pinch of rosemary. Mix until evenly coated. Make sure the turnips are in an even single layer. Total roasting time is typically 45 minutes. Every 15 minutes, remove, add another pinch of rosemary until 1 pinch is left, and stir up and redistribute turnips before placing back in oven. Turnips are done roasting once the edges have browned. Taste for salt and pepper; add more if needed. Add final pinch of rosemary and toss again. Serve immediately. Torshi Left (Pickled turnips) tabletmag.com Pickled turnips are served as a condiment or snack in the Middle East. This unique fermented vegetable is not only gorgeous, but also healthy. 3 tablespoons Himalayan salt, or 3 tablespoons plus 2 teaspoons kosher salt 3 tablespoons raw apple cider vinegar, or white wine vinegar for a milder taste Four or five medium turnips, organic is best One medium beet 3-5 cloves of garlic 1 stalk of celery, chopped, optional 1 whole small chili pepper such as Serrano or dried red chili, optional In a non-reactive saucepan, boil one cup of water, lower heat, and stir in salt until it dissolves. Let cool. Stir in vinegar. www.affordableorganics4u.com Page 36 Peel turnips and cut into quarters. Scrub beet, and peel if not organic. Peel garlic, but don’t smash. Place all vegetables in clean quart jar. Pour brine over vegetables. Add enough roomtemperature water to cover vegetables completely, and cover jar. Let sit in a cool spot for three days to one week. You can open the jar to test taste. Then refrigerate for up to three weeks. Healthy Baked Turnip French Fries (Or use Sweet Potatoes or Potatoes*) thefalmingvvegan.com Want to indulge in your french fry cravings without them sabotaging a healthy diet? Maybe you also would like an alternative to potatoes. Have you tried turnips before? They make really delicious fries! 1-2 turnips, peeled and cut into "Fries" 1 tbs extra virgin olive oil 1 tsp vegan worcestershire sauce ½ tsp onion powder & garlic powder sprinkle of nutritional yeast pepper & sea salt, to taste couple shakes of italian seasoning 1/2 tsp chili powder opt: 2-3 drops liquid smoke ketchup, mustard, vegan mayo, chutney, relish...etc (for dipping!) Preheat Oven to 400F. Peel and chop the turnips into “fries” and place them in a bowl. Add in the rest of the ingredients and mix together so the fries are evenly coated. You can even add in some corn meal or gluten-free bread crumbs. Place the fries on a single layer on a nonstick baking sheet and bake in the oven for around 30 minutes. After about 15 minutes, briefly remove the turnips and flip them over. Place back into the oven. Once they are a nice toasty colour, remove them from the oven and serve with ketchup, mustard, salsa, vegan sour cream, or whatever your heart desires. *If using regular potatoes, I suggest soaking them in warm water for at least 10 minutes to get rid of some of the starchiness, which will help them be crispier. www.affordableorganics4u.com Page 37 Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries myrecipes.com 7 servings Ingredients 3 cups (1/2-inch) cubed peeled turnips (about 1 1/4 pounds) 3 cups (1/2-inch) cubed peeled sweet potato (about 1 1/4 pounds) 2 1/2 cups (1/4-inch) cubed peeled apple (about 1 1/2 pounds) 1 cup dried cranberries 1/2 cup packed dark brown sugar 1 tablespoon fresh lemon juice Cooking spray 2 tablespoons butter , cut into small pieces Preparation Preheat oven to 350°. Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray. Top with butter. Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes Shredded Turnip, Apple and Carrot Salad mygourmetconnection.com Serves 6-8 This is a simple little side dish that can be served as a switch from cole slaw. Purple-top turnips are usually mild and slightly sweet when they're small and have a nice firm crunch. Choose ones that are about 2-1/2-inches in diameter for best results. Ingredients 6 small purple-top turnips, peeled, ends trimmed 2 small carrots, peeled 1 large Granny Smith apple, peeled and cored 1 tablespoon freshly squeezed lemon juice 1 tablespoon onion, finely chopped 3 tablespoons vegetable oil 1 tablespoon apple cider vinegar 1-1/2 teaspoons sugar 1 tablespoon fresh parsley, chopped Salt and freshly ground black pepper to taste www.affordableorganics4u.com Page 38 Preparation Prepare the turnips, carrots and apple using the shredding disk of a food processor or the largest holes on a box grater and combine in a large mixing bowl. Add the lemon juice and toss to coat. Add the onion, oil, vinegar, sugar and parsley. Mix well. Season to taste with salt and freshly ground pepper. Cover and chill for one hour before serving. Mashed Turnip & Apple kitchen-parade-veggieventure.blogspot.com Serves 4 Ingredients Water to cover, enough to cover turnips and apples, not salted 1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces 2 apples, peeled and quartered 1/2 cup dry white wine 1 tablespoon butter 1 tablespoon cream Salt & pepper to taste Fresh grated nutmeg Directions Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. TURN THE OVEN ON TO 300F. Add the apples to the turnips and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash til smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish (individual ramekins look kinda cool ...) and top with nutmeg. Bake for 30 minutes. www.affordableorganics4u.com Page 39 Carrot, Leek and Turnip Saute food.com "Wonderful comfort food. A healthy side dish and a great alternative to potatoes. Love the color! Use your largest skillet, the volume of veggies will cook down, but it helps to start with a little room in the pan. Ingredients 1 1/2 tablespoons olive oil 1 1/2 tablespoons unsalted butter 3 leeks, cut into 1/2-inch rings, separated 2 medium turnips, peeled, cut into 1/2-inch wedges 6 carrots, peeled and cut on the bias 2 tablespoons fresh parsley, chopped 1 tablespoon fresh basil, chopped ( or tarragon) Melt olive oil and butter in a large skillet over medium-low heat. Stir in leeks, turnips, and carrots. Cook one minute then salt to taste. Cover. Cook on medium low heat for another 5 minutes, stirring occasionally. Uncover and continue cooking for 25 minutes. Vegetables will reduce and soften quite a bit. Reduce heat to low and continue to cook for 5 minutes. Remove from heat and stir in parsley, basil (or tarragon). Serve warm. Great reheated. Roasted Turnips, Shallots, and Garlic with Rosemary whtdidyoueat.typepad.com Serves 4 1 medium head garlic 1 1/2 pounds turnips or rutabagas, peeled and cut into 1 1/4-inch pieces 4 shallots , peeled 2 tablespoons unsalted butter melted, or vegetable or olive oil, or a combination 1 teaspoon dried rosemary (crumbled), or 1 teaspoon dried thyme, or 2 teaspoons fresh rosemary or thyme Sea salt ground black pepper www.affordableorganics4u.com Page 40 Heat oven to 375 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature. Leek and Turnip Soup with Potatoes and Chard cookbookcooks.com 3 Tablespoons olive oil or butter 2 medium leeks 1 teaspoon sea salt 4 garlic cloves, minced 1 tablespoon caraway seeds 1 pound small white turnips, quartered or cut into 3/4 inch pieces 1 pound of potatoes cut into 1 inch pieces (about 1 pound) 1 bunch swiss chard, or kale, stemmed, trimmed and chopped Freshly ground pepper In a 3 quart saucepan melt the butter over medium heat Add the leeks and a dash or two of salt. Saute for about 3-5 minutes. Add the garlic and caraway seeds and stir together. Add 6 cups of water, turnips, potatoes, and bring to a boil. Add 1 teaspoon salt and reduce the heat to medium and simmer, covered for 15 minutes, or until the vegetables are tender Add the chard or kale and cook for about 3-5 minutes until tender. Season with salt and pepper and serve. www.affordableorganics4u.com Page 41 Roasted Turnips with Balsamic Vinegar kalynskitchne.com 2-3 servings 2 large turnips 1 T olive oil 1 T balsamic vinegar additional 1 tsp. balsamic vinegar for finishing Salt and freshly ground black pepper to taste Preheat oven to 425 F for convection or 450 F for regular oven. Peel turnips with knife, then cut into pieces about 1 inch square. Whisk together olive oil and balsamic vinegar and toss with turnips, then spread in single layer in roasting pan. Roast turnips 25-30 minutes, or until slightly browned and softened. Remove turnips from oven and place into serving bowl. Toss with additional 1 tsp. balsamic vinegar, season to taste with salt and freshly ground pepper, and serve immediately. (I didn't use much salt and only a tiny bit of pepper.) Pickled Turnips The addition of sliced beets give these turnip pickles a beautiful pink color and distinctive taste. 2 lbs turnips, small 2 -3 celery leaves 2 -4 garlic cloves (optional) 1 beet, uncooked and sliced 4 -6 tablespoons salt (Kosher salt is best) 3 1/2 cups water 1 1/4 cups white vinegar Directions Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet. In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot. www.affordableorganics4u.com Page 42 Kale Veggie Slaw with Sesame Miso Dressing inpursuitofmore.com 1 cup grated carrots (about 2 medium) 1 cup grated broccoli stalks (about 3) 1 cup grated rutabega or turnip (1/2 large) 3 cups green emerald kale, chopped fine 1/2 large red bell pepper 1/2 – 1 cup roasted cashews (whole or pieces) Dressing 3/4 cup canola oil 2 tbsp dark sesame oil 1/4 cup apple cider vinegar 1/4 cup white miso 3 tbsp fresh chopped ginger 1/2 cup water Start by combining all dressing ingredients except for the water. With the water ready, blend on high and add the water to the blender in a slow steady stream, until the dressing is light and frothy. Transfer to a clean jar. This recipe makes more than required for this salad and is amazing on rice or quinoa, or any fresh green salad! It’s hands down a wonderful vegan dressing that is smooth, flavorful, and incredibly delicious! Creamy Turnip Soup runningwithtweezers or light entrée Serves 4 to 6 as a soup course 7-8 medium sized (2-3″ in diameter) turnips – peeled and cut in 1″ cubes 1 tbsp. extra virgin olive oil 3-4 cups vegetable stock – enough to just cover the turnips a dash of freshly grated nutmeg a dash of cayenne pepper kosher salt and fresh ground pepper, to taste 1/4 cup Greek yogurt – I used Chobani non-fat plain but use whichever kind you prefer fresh chives (optional) – for garnish www.affordableorganics4u.com Page 43 In a large soup or stock pot, heat the olive oil over medium heat until it just starts to shimmer. Add the peeled & cubed turnips and stir to coat with the oil. Allow to cook for 6-7 minutes until tender but not brown. Pour in the vegetable stock until the liquid just covers the turnips by about 1/2″. Simmer the turnips until they are fork-tender – this was about 20 minutes for me. Add in the fresh nutmeg and the dash of cayenne pepper and season with salt and pepper, to taste. Using an immersion blender, puree the soup in the pot. If you don’t have an immersion blender, cool down the soup and puree in a high-powered blender. Allow to cool to room temperature and stir in the Greek yogurt. To serve, bring the soup back to a simmer. Garnish each serving with some freshly snipped chives, if you’d like. Sweet Potato & Turnip Mash with Sage Butter eatingwell.com 6 Servings This sweet potato and turnip mash is fragrant with fresh sage. Ingredients 1 pound sweet potatoes, peeled and diced 8 ounces turnips (about 2 medium), peeled and diced 3 large cloves garlic 30 fresh sage leaves, divided (12 left whole, the rest cut into strips) 2 tablespoons butter 1 teaspoon kosher or sea salt 1/2 teaspoon coarsely cracked pepper Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered. Directions Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve. www.affordableorganics4u.com Page 44 Frittata With Turnips and Olives cooking.nytimes.com Martha Rose Shulman IIn Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They'll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well. Ingredients 1 pound firm medium-size or small turnips Salt 2 tablespoons extra virgin olive oil 2 teaspoons fresh thyme leaves, chopped 6 eggs 1 tablespoon milk Freshly ground pepper ½ cup chopped flat-leaf parsley 1 ounce imported black olives, pitted and chopped, about 1/3 cup (optional) 1 or 2 garlic cloves, minced or puréed (optional) Preparation Peel the turnips and grate on the large holes of a box grater or with a food processor. Salt generously and leave to drain in a colander for 30 minutes. Take up handfuls and squeeze tightly to rid the turnips of excess water. Heat 1 tablespoon of the olive oil over medium-low heat in a wide saucepan or skillet and add the turnips and the thyme. When the turnips are sizzling, cover and cook gently, stirring often, for about 15 minutes, until they are tender. If they begin to stick to the pan or brown, add a tablespoon of water. Season to taste with salt and pepper. Remove from the heat and allow to cool slightly. Beat the eggs and milk in a bowl and season to taste with salt and pepper. Stir in the parsley, chopped olives and garlic. Add the turnips and mix together. Heat the remaining olive oil over medium-high heat in a heavy 10-inch skillet, preferably nonstick. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. www.affordableorganics4u.com Page 45 Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to very low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes (the frittata is traditionally eaten warm or at room temperature). Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bitesize diamonds. Serve warm, at room temperature or cold. Rosemary Turnip and Candy-Striped Beet Chips fromthelittleyellowkitchen.com Ingredients 4 or 5 turnips, peeled and thinly sliced 3 candy-striped beets, peeled and thinly sliced 2 Tbsp fresh rosemary, finely chopped salt and pepper olive oil Directions Preheat oven to 400 Wash, peel and thinly slice turnips and candy-striped beets. For quick results, use a cuisinart food processor with the slice-blade. Transfer onto a foil-lined cookie sheet. Lightly, drizzle with olive oil, sprinkle with salt, pepper, and rosemary. Toss together and arrange in a single layer. Put in the oven for about 15 minutes, then turn them over and let cook another 10-20 minutes, or until they have reached the desired crispiness. (ovens may have variable temperatures, so cook times may differ) www.affordableorganics4u.com Page 46 Yam and Turnip Galettes latartinegourmand.com Makes about 10 small galettes 1 large yam 2 small purple turnips 2 eggs 4 tablespoons heavy cream 1 tablespoon chopped parsley Pinch of freshly grated nutmeg Pinch or ground cumin Salt and pepper Olive oil or butter Peel the vegetables. Using a mandoline, slice them very finely. In a bowl, beat the eggs with the cream. Add the parsley, cumin and nutmeg. Season with salt and pepper. Melt 1 tablespoon butter (or heat the olive oil) on medium heat in a large frying pan (nonstick is easier). Once it is warm, dip the slices of vegetables in the egg batter, one by one, and start to arrange them in the pan, alternating them in the form of a flower. Press down on each galette with the back of a wide spatula (dipped in cold water to prevent it to stick) to make sure it stays together, and cook for 4 minutes or so. With the spatula, carefully flip the galettes on the other side, and cook for an extra 4 minutes. Enjoy with a large salad for a light vegetarian meal, or as a side dish with meat. Onion and Turnip Soup TalesofaKitchen.com Serves: 2-3 Ingredients 2-3 TBSP olive oil (or more if needed) 1 big onion, finely diced 2 medium sized young turnips, peeled, roughly diced 1 big potato, peeled, roughly diced 2.5 cups vegetable stock 1 cup water pinch of dry rosemary pinch freshly ground nutmeg sea salt, to taste white pepper, to taste www.affordableorganics4u.com Page 47 Instructions In a medium sized pot, heat the olive oil on medium low heat and sautee the onion until translucent, stirring. Add the diced turnips and cook for 2-3 minutes. Add diced potato, dried rosemary, vegetable stock and water, increase heat and bring to a boil. Once it’s boiling, lower heat and continue to simmer until potato and turnips are cooked. Turn off heat and allow the soup to cool a bit before adding to the blender. Add to blender and blitz until creamy. (You might have to do this in two batches, depending on the size of your jug.) Transfer the soup back to the pot and season with sea salt, white pepper and nutmeg. Reheat before serving. Serve with few drops of lemon juice and chili flakes. Turnip Quinoa Cakes with Avocado Crema asunshinyday.co Makes 2-3 servings Quinoa Cakes 4 turnips 1 cup cooked quinoa 1/3 cup bread crumbs 1 Large egg 1/4 cup red bell pepper (diced small) 1/4 cup crumbled goat cheese 2 tablespoons fresh basil (sliced) 1 green onion (sliced thin) 1/2 teaspoon salt 1/2 teaspoon garlic powder Avocado Crema 1 hass avocado 1/4 cup plain greek yogurt 1/4 cup sour cream 2 cloves garlic 2 tablespoons fresh lime juice salt & pepper (to taste) www.affordableorganics4u.com Page 48 Cut the turnips into small cubes. Steam until soft and cooked through. Mash the turnips with a potato masher or the back of a fork. Stir all of the quinoa cake ingredients together in a large bowl. Make avocado crema by combining all of the ingredients well in a food processor. Form the quinoa mixture into 5-6 small patties. Heat a nonstick pan over medium heat and spray with a little cooking spray. Cook the patties 4-5 minutes on each side until lightly browned & cooked through. Serve quinoa cakes topped with avocado crema & fresh basil. Raw Turnip Salad Recipe mariaushakiva.com Serves 4 to 5 portions A very easy to prepare Raw Turnip Salad Recipe. Just grate the vegetables, add the dressing and combine everything in a salad bowl. Full of fiber and healthy nutrients. Ingredients 3 medium turnips, peeled and grated 3 medium carrots, peeled and grated 1/2 cup chopped parsley 1 cup raw pumpkin seeds juice of 1/2 lemon 2 Tbsp olive oil sea salt to taste Instructions Place the turnips, carrots, parsley and pumpkin seeds into a salad bowl. Add the lemon juice and olive oil. Season with salt and toss to combine. Notes This salad keeps well in the fridge for up to 48 hours. Keep in mind that once grated, turnip will change the color from pure white to slightly yellowish and translucent. So, if you want to serve this salad for a dinner party and the appearance of the salad is important to you, make sure to prepare the salad just before serving. www.affordableorganics4u.com Page 49 Summer Zucchini Bites thenaptimechef.com Makes approximately 24 mini-muffin sized bites Ingredients 2 c. grated zucchini 2 eggs, lightly beaten ½ yellow onion, finely chopped ½ c. sharp cheddar, grated ½ c. bread crumbs ¼ c. fresh parsley, finely chopped Preheat the oven to 400ºF. Oil r a mini-muffin tin, set aside. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set. Spaghetti all Puttanesca rawfoodrecipes.com A very refreshing and beautiful spaghetti dish. The basil really shines and brings out all the traditional Italian flavors. Ingredients 2 cups grape tomatoes, sliced 5 cups basil 2-3 fresh garlic cloves, grated 1 cup raw pistachios or pine nuts 1/2 cup + 1/4 cup extra virgin olive oil 1/2 red onion, chopped medium size 4-6 medium size zucchini 1/2 cup raw black olives, pitted and chopped 2 tablespoons of hemp seeds Celtic sea salt and black pepper to taste crushed red pepper, optional Methods/steps In a food processor with the “S” blade add 4 cups of basil, 1 cup pistachios and 1/2 cup olive oil. Blend until smooth. Add salt and pepper to desired taste. www.affordableorganics4u.com Page 50 In separate bowl chop tomatoes, garlic, remaining basil, chopped, red onion and remaining olive oil. Toss and add salt to taste. Let marinate for a few hours. Using a vegetable spiral slicer, slice the zucchini into pasta shape *. Toss the pistachio pesto with the pasta until mixed well. Toss in tomato mixture and let dish set 15-20 minutes before serving. Variation: To spice it up a little, toss in crushed red pepper. Sprinkle hemp seeds on top Grilled Zucchini Roll-Ups With Herbs and Cheese health.com Ingredients 3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices 1 tablespoon olive oil 1/8 teaspoon salt, plus more to taste 1/16 teaspoon of freshly ground black pepper, plus more to taste 1 1/2 ounces fresh goat cheese 1 tablespoon chopped fresh parsley 1/2 teaspoon fresh lemon juice 2 ounces bagged baby spinach (2 cups lightly packed) 1/3 cup basil leaves Preparation Preheat grill or grill pan to medium. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator. In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator. www.affordableorganics4u.com Page 51 Greenspacho takepart.com Makes about 4 1/2 cups Ingredients 2 medium zucchini, chopped 1 cubanelle or Italian frying pepper, seeded and chopped 1 green apple, cored and chopped 1/2 small shallot 1/4 cup water 3 tablespoons apple cider vinegar 1/4 cup fresh mint leaves 1/2 cup chopped cilantro fine sea salt freshly ground black pepper 1/3 cup extra-virgin olive oil Puree zucchini, pepper, apple, shallot, water, vinegar, mint, cilantro, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in a blender until smooth. With the motor running, slowly pour oil into blender, blending until combined. Season with salt, pepper, and vinegar to taste. Serve chilled. Parmesan Crusted Baked Zucchini Sticks healthyrecipes.wikia.com Ingredients 2 cups panko bread crumbs 1 cup freshly grated parmigiano reggiano 2 tsp. dried oregano 2 pounds zucchini (sliced into sticks and patted dry) salt, vinegar and pepper to taste 4 eggs, well beaten Mix the bread crumbs, Parmigiano-Reggiano and oregano in a bowl. Season the zucchini with salt and pepper. Dip the zucchini in the egg and then dredge in the bread crumb mixture. Place the zucchini on a baking sheet in a single layer with the skin side down. Bake in a preheated 425°F oven until golden brown, about 20-25 minutes. www.affordableorganics4u.com Page 52 Zucchini Oven Chips cookinglight.com Breaded, oven-fried zucchini chips taste like they’re fried, yet they are baked and amazingly crispy. These chips make a healthy substitute for French fries or potato chips. Ingredients 1/4 cup dry breadcrumbs 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/4 teaspoon seasoned salt 1/4 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 2 tablespoons fat-free milk 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small) Cooking spray Preparation Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately. Farfalle with Zucchini and White Beans health.com Ingredients 6 ounces uncooked farfalle (bow tie pasta) 2 tablespoons olive oil 2 small zucchini (about 6 ounces), cut diagonally into 1/4inch slices then stacked and cut into 1/4-inch-thick strips 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 small orange bell pepper, seeded and cut into 1/4-inch cubes 1/2 cup canned small white beans, rinsed and drained 24 small curls Parmesan cheese removed with a vegetable peeler (1 1/2 ounces) www.affordableorganics4u.com Page 53 Preparation Cook the pasta according to package directions. Drain, and set aside. Heat the olive oil in a large nonstick skillet over medium-high heat. Stir in zucchini, salt, and pepper; cook until the zucchini begins to soften (2-3 minutes), stirring frequently. Stir in the bell pepper and beans; cook until bell pepper is softened (about 2 minutes), stirring frequently. Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer the pasta to bowls; top with Parmesan curls. Serve immediately. Zucchini and Rosemary Frittata with Parmesan health.com Ingredients 1 tablespoon olive oil 1 clove garlic, minced 2 cups zucchini, halved lengthwise and thinly sliced 4 large eggs 2 egg whites 1/4 teaspoon salt, divided 1/4 teaspoon pepper, divided 1/2 teaspoon chopped fresh roasemar 2 ounces Parmigiano Reggiano, grated Preparation Preheat the oven to broil. Heat oil in a skillet over medium-high heat; add garlic, cook for 1 minute. Do not allow garlic to brown, or it will turn bitter. Add zucchini; cook 5 minutes or until tender, stirring continuously. Season with salt and pepper. Meanwhile, whisk together the eggs, egg whites, and rosemary, and season with salt and pepper. Pour the egg mixture over the zucchini and cook, just until the eggs begin to set, about 3 minutes. Sprinkle cheese evenly over the top. Place pan under the broiler for 3 minutes or until the fritatta rises slightly and becomes light and settled. The eggs should not be runny. Transfer to a serving plate, cut into pie-shaped wedges, and serve. www.affordableorganics4u.com Page 54 Raw Zucchini Salad with Lemon Vinaigrette food52.com Serves 4-6 2 large zucchini Juice of 1 lemon Drizzle of honey Salt and pepper Extra-virgin olive oil Fresh basil A few handfuls of wild arugula Parmesan, optional Slice off the ends of each zucchini, then cut in half lengthwise Using a guard, slice zucchini with a mandolin to form flat ribbons, then julienne for spaghetti-like strands. If your zucchini are especially long, you can cut the strands in half. In a small mixing bowl, combine lemon juice, honey, salt and pepper. Whisk in olive oil until thickened (I used less than half a cup). Test for seasonings and adjust if necessary. This step is all about instinct. Based on your preferences, try more honey or less lemon. Pour some of the dressing over the zucchini in a large mixing bowl and toss gently to combine. Tear the basil and sprinkle it over the top. When ready to serve, add arugula and use your hands to incorporate the leaves. If you'd like, serve with shards of Parmesan cheese Zucchini Carpaccio Salad with Lemon, Herbs, and Goat Cheese kalynskitchen.blogspot.com 2 medium or 3 small zucchini, washed and thinly sliced into rounds, leaving skin on sea salt and fresh ground pepper to taste 1 lemon (use all the zest and juice, about 2 T juice) 1/4 cup best quality extra virgin olive oil 1-2 T chopped dill 2 T thinly sliced chives or other herbs such as basil, mint or parsley 2 T crumbled goat cheese (could also use Feta, Ricotta, or Parmesan cheese for a slightly different version) Wash zucchini and dry with paper towel or dishcloth, then www.affordableorganics4u.com Page 55 thinly slice into rounds, using a mandoline or sharp chef's knife. (I used the 1.5 mm size for my mandoline.) Arrange the zucchini slices on a serving platter (either in a single layer or in several layers) and season with salt and fresh ground black pepper. Wash the lemon and dry with paper towels or dish towel, then cut off ends of the lemon and discard. Zest the rest of the lemon skin and put lemon zest in a small dish. Squeeze all the lemon juice into the dish with the zest, discarding seeds. Whisk 1/4 cup extra virgin olive oil into the lemon zest/juice mixture, then pour the dressing over the zucchini slices. Let zucchini marinate for 15-30 minutes while you prep other ingredients or make the rest of dinner. Wash herbs and spin dry or dry with paper towel, then chop herbs. When you're ready to serve the salad, sprinkle with chopped herbs and goat cheese and serve immediately. Zucchini ‘Pasta’ nytimes.com Martha Rose Schulman When made just right, this is silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips. 2 lbs zucchini 2 tablespoons extra virgin olive oil Kosher salt and freshly ground pepper 3/4 cup fresh tomato sauce (optional) 1/4 cup freshly grated Parmesan, for serving Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher www.affordableorganics4u.com Page 56 salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Do not overcook! Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired. Thai-style Zucchini Pasta foodnotfuss.com 1 large zucchini, unpeeled, ends chopped off 1 large carrot, unpeeled, ends chopped off 1 red pepper, seeds and core removed 1 mango, peeled Wash the zucchini, carrot and pepper, and peel the mango. Use a julienne peeler (or a zucchini spiralizer, if you own such a thing) to grate up the veggies as best as you can. I found it worked best on the zucchini and the carrot, and I used a regular box grater to to do the pepper and the mango. Mix everything together in a large bowl. Dressing 1 tsp sesame oil 1 tbsp cider vinegar 1 tsp honey 1 tsp of lime juice dash of hot sauce chopped garlic (half a clove or so) chopped ginger (small bit, or a pinch of dried) A splash of water (1-2 tsp) to thin it out a bit, if necessary I just kept adding things till it tasted good. You could improvise a LOT here. Toss your dressing in with your veggies and serve. Garnish with fresh cilantro and a few crushed peanuts. This is SO FRESH and good. I added about a half cup of chick peas to round it out a bit and that was great too, though Note: The Zyliss brand julienne tool works great and is available at most Publix stores www.affordableorganics4u.com Page 57 Garbanzo Bean and Zucchini Salad cookingchannel.com Giada De Laurentiis Serves 4 Vinaigrette 2 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Salad 1 cup garbanzo beans 2 medium zucchini, diced into 1/4-inch pieces 1/2 cup frozen corn, thawed 1/2 small red onion, thinly sliced, rinsed 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips 1-ounce Parmesan, crumbled into 1/4-inch pieces In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined. Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve. Raw Zucchini Crudo kissmyspatula.com Feel free to change up and play around with your choice of cheese and herbs. Ingredients 1 medium zucchini 1-2 tsp good extra-virgin olive oil 1/2 small lemon, juiced freshly ground black pepper kosher salt 1/4 small red onion, thinly sliced fresh feta cheese, crumbled handful of fresh mint, parsley and chives, finely minced Slice zucchini into rounds as thin as you can get them with a mandolin, or slowly and www.affordableorganics4u.com Page 58 carefully with a sharp knife. Arrange on a large plate in shingle formation, overlapping zucchini rounds in one layer. Season with kosher salt and freshly ground pepper. Drizzle with good olive oil and lemon juice. Cover with plastic wrap and refrigerate for 30 minutes to allow flavors to develop. A few minutes before removing zucchini crudo from refrigerator, soak red onion slices in remaining lemon juice. Remove chilled zucchini crudo and top with red onions, crumbled feta and herbs. Lightly drizzle with olive oil and serve immediately Zucchini Pasta Salad with Lime healingfeast.com Serves 2 It’s light, refreshing, tangy, delicious, and fun to eat. The zucchini is spiralized or julienned, then combined with fresh tomatoes, carrots, green onions, garlic, and herbs, then tossed with a yummy lime dressing. Serve with guacamole, or seed cheese, or greens for a more substantial meal. 2 cups zucchini, spiralized 3/4 cup fresh ripe tomatoes, chopped 1/2 cup carrots, grated 4 tablespoons green onions, minced 1 tablespoon Herbs de Provence 12 cilantro leaves, optional (Salt, pepper, and garlic are in the dressing.) Wash zucchini, and remove any bad spots, but leave on skin. Cut into 3 inch chunks. Put into a Saladacco on the angelhair pasta setting. Transfer to a large bowl. Add carrots, tomatos, green onions, cilantro, and herbs. Mix well. Lime Dressing 2 tablespoons fresh lime juice*. 3 tablespoons olive, or Spectrum walnut oil 1/4 teaspoon Himalayan or Celtic salt 1 clove garlic, peeled and pressed Freshly cracked black pepper to taste Mix ingredients in bowl until velvety smooth. Pour over salad. Toss well to evenly coat ingredients. www.affordableorganics4u.com Page 59 Stuffed Zucchini Stacks onceuponaplate1.com Something I devised when I had only one zucchini on hand and needed a side dish for two! Served as a starter or side dish this recipe requires just a few ingredients, usually found in the pantry/fridge. They can be made a day ahead and baked off when you are ready to serve them. Vegetarian friendly as well! Ingredients Zucchini Olive or canola oil finely chopped onion minced garlic almost equal amounts of fine, dry seasoned bread crumbs and grated fresh Parmesan (I like to add more cheese than bread crumbs) herbs of your choice (fresh or dried), crumbled if dried and minced if fresh minced parsley squeeze of lemon, if you like. salt/pepper to taste Method Cut the zucchini crosswise into 3/4-inch to 1-inch size slices, using a melon-ball tool, scoop a portion of the interior out of each (not scooping all the way through), in order to form a cup shaped receptacle in each slice. Reserve the scooped-out portion and finely chop. Place the zucchini, scooped-out side up in an oiled, micro-wave and oven-safe shallow baking dish, with 1 to 2 teaspoons water, cover loosely. Lightly salt & pepper the zucchini, and microwave (or steam) for about 1 minute until just barely tender. Allow to cool a few minutes before filling. For the filling: Heat oil in frying pan, saute reserved, chopped zucchini interior, minced onion and garlic until soft and translucent. Off heat stir in dry bread crumbs, grated parmesan, and herbs. Squeeze of lemon if using. Taste for seasonings and adjust if needed. Fill each zucchini piece with the stuffing, mounding filling slightly, drizzle with a little more oil if filling looks dry. Sprinkle with additional grated Parmesan cheese before baking. www.affordableorganics4u.com Page 60 May be prepared to this point up to one day ahead. (Cover and refrigerate until ready to bake.) When ready to bake, heat oven to 350-degrees (F) Bake until heated through and tops are lightly browned. Garnish with a tiny sprig of fresh thyme or parsley if desired. Zucchini-Tomato Frittata oprah.com Ingredients 8 eggs , beaten 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons minced chives or green onion 2 tablespoons extra-virgin olive oil 2 zucchini , thinly sliced 1/2 cup thinly sliced Vidalia onion 1 medium tomato , peeled and chopped 1 clove garlic , minced Directions Preheat the oven to 350°F. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside. In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender. Return the zucchini to the skillet, evenly distributing it. Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set. Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into slices and serve www.affordableorganics4u.com Page 61 Zucchini Pasta with Marinara Sauce hcgfatoss.com 2 cups fresh tomato 2 cups red bell pepper 1/2 cup sun dried tomatoes (optional) 2 or 3 garlic cloves 3 tablespoons fresh basil Himalayan crystal salt (optional) Zucchini (use a spirooli vegetable slicer to cut the zucchini into spiral-shaped pasta) Prepare the sun-dried tomatoes by soaking them for about two hours. You can speed up the soaking process by soaking them for about 30 minutes in warm to hot water. Save the soak water and you can use a little in the recipe for extra flavor. Blend the tomatoes and red bell peppers with the garlic until it reaches the consistency of tomato sauce. I blend it about one minute and leave it slightly chunky. You could add a pinch of salt if you wish. The fresh tomatoes sometimes have enough juice for the recipe. If they are dry you may pour in a little soak water until it reaches the correct consistency. Add in the basil at the end and briefly blend. If you blend the herbs too much they may become bitter. Pour sauce over vegetable noodles and serve! Sauteed Zucchini healthyrecipes.wikia.com 4-6 servings Make a change from your typical side salad and spice up your dinner with this wonderful blend of zucchini and onions. Goes especially well with beef and pork. Ingredients 4-6 Italian Squash (Zucchini) 1/4 cup Olive Oil Black Pepper Garlic Powder Onion Powder 1/2 cup yellow onion, chopped www.affordableorganics4u.com Page 62 Preheat medium sized skillet. Wash Zucchini and set aside on paper towel to dry. Cut into medium-sized rounds, making sure to discard of the ends. Pour olive oil into preheated pan Add Zucchini to the pan and add seasonings to taste. Allow zucchini to cook for 3-4 minutes before adding onion. Zucchini, Olive, and Cheese Quesadillas myrecipes.com Ingredients 1 teaspoon olive oil Cooking spray 1/3 cup finely chopped onion 1/2 teaspoon bottled minced garlic 1 1/4 cups shredded zucchini 1/4 teaspoon dried oregano 1/8 teaspoon salt 1/8 teaspoon black pepper 4 (8-inch) fat-free flour tortillas 1/2 cup (2 ounces) preshredded part-skim mozzarella cheese, divided 1/2 cup diced tomato, divided 1/4 cup chopped pitted kalamata olives, divided 1/4 cup (1 ounce) crumbled feta cheese, divided Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper. Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat. Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm www.affordableorganics4u.com Page 63 Zucchini Provençal fingerlakesfeasting.com Serves 4 1 to 2 medium sweet onions, thinly sliced 1 to 2 Tbs olive oil 3-zucchini, thinly sliced (about ¼ to 1/8th inch) 3 to 5 peeled and sliced tomatoes (canned or fresh) sliced to ¼ inch 1/4 cup of Dijon mustard 2 -peeled and crushed garlic cloves 4 Tbs. olive oil Salt and pepper to taste ½ to 1 tsp. of fines herbs or any other Italian or French herb combination such as marjoram, thyme, oregano, rosemary. Don’t over spice! 1 Tbs. grated parmesan cheese Fry the onions in 1-2 Tbs. olive oil with a little salt until soft and beginning to brown (15-20 minutes) stirring every few minutes so they don’t burn. Spread the cooked onions in the bottom of the baking dish that has been lightly oiled. Arrange the sliced zucchini in rows overlapping rows over the onions and salt. , Arrange the sliced tomatoes on top. Make an emulsion by slowly adding the olive oil to the mustard so it all binds together. Then add the garlic and spices and spread over the top of the vegetable mixture. Sprinkle with the cheese and Bake at 400 for 30 minutes or until beginning to brown. Raw Zucchini Hummus hacres.com 1 large or 2 small zucchini (peeled and coarsely chopped) 1/2 cup raw almond butter 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1/2 teaspoon Celtic or Himalayan salt (to taste) 1 large clove of garlic pinch of cayenne sprinkle of paprika Place all ingredients in food processor with "S" blade and blend till creamy. Add some distilled water to thin if needed for use as a spread or dip. Keep refrigerated and enjoy it at leisure! www.affordableorganics4u.com Page 64 Zucchini Ribbons with Raw Tomato Marinara foodandwine.com by Ani Phyo Serves 4 Ingredients 1 1/4 pounds tomatoes, diced 2 dry-packed or oil-packed sun-dried tomato halves 1/2 cup basil leaves 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 1 soft Medjool date, pitted and minced 1 small garlic clove 1 teaspoon thyme leaves 1 teaspoon coarsley chopped flat-leaf parsley Kosher salt and freshly ground pepper 4 medium zucchini (1 3/4 pounds) Directions In a blender, combine the fresh tomatoes with the sun-dried tomatoes, basil, olive oil, lemon juice, date, garlic, thyme and parsley and puree until smooth. Season the sauce with salt and pepper. Middle Eastern Tomato Salad lprakrulak.wordpress.com Ingredients 3 – 4 firm Tomatoes cut into wedges. 2 red Onions, sliced thin 1/4 bunch fresh Coriander, chopped 1/4 bunch fresh Mint, chopped 1/4 bunch fresh Parsley, chopped 2 T Lemon juice 3 cloves Garlic, crushed 1/2 C Olive Oil Salt and freshly ground Pepper Directions Toss the Tomatoes, Onions, and fresh herbs with the Olive Oil and Lemon juice and Garlic. Add the Salt and Pepper to taste www.affordableorganics4u.com Page 65 Hot 'n Sweet Broccoli and Asparagus honey.com Makes 4 servings 1/4 cup honey or agave equivalent 2 Tablespoons soy sauce 1 teaspoon ground ginger 1/2 to 1 teaspoon crushed red pepper 1 lb. broccoli, trimmed 1/2 lb. asparagus, trimmed 2 Tablespoons olive or vegetable oil Combine honey, soy sauce, ginger and red pepper. Cut up broccoli and slice stem. Diagonally slice asparagus. Heat oil in large skillet; add broccoli and asparagus and stir-fry over medium-high heat for 3 minutes. Add 1/2 cup water to pan; cover and steam vegetables for 2 minutes or until tender-crisp. Drain water from pan. Add honey mixture and cook uncovered until glaze is slightly thickened, about 2 minutes. Shaved Asparagus & White Bean Salad cleaneatingmag.com This salad makes a unique and healthy side dish for easy entertaining. It yields enough for a crowd, but if you have leftovers, combine with marinated tofu or tuna the next day for a satisfying and delicious lunch. 2 bunches fresh asparagus (about 1 lb each) 1 tbsp olive oil 1 medium red onion, thinly sliced 3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans (such as Eden Foods) drained and rinsed well 2 tbsp fresh orange juice 2 tbsp fresh lemon juice 1 tbsp champagne vinegar 1/2 cup chopped unsalted walnuts (2 oz), lightly toasted 1/2 cup shaved pecorino romano or parmesan cheese (2 oz) 1/4 cup slivered basil Sea salt and fresh ground black pepper, to taste Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and www.affordableorganics4u.com Page 66 discard remaining stems. (You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat. Add onion, beans, orange and lemon juices, and vinegar. Toss to combine. Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator. Asparagus, Mushroom, and Parmesan Frittata cheaphealthygood.blogspot.com Serves 4 1 tablespoon extra virgin olive oil, divided 8 small stalks asparagus (4 or 5 medium), cut into 1” pieces 1/3 lb white button mushrooms, cut into sixths 2 tablespoons chicken stock 1 cup minced onion 6 large eggs 2 large egg whites 1/3 cup grated parmesan cheese salt and pepper In a large oven-proof skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add asparagus. Cook for 1-2 minutes. Add stock. Add mushrooms. Cook until mushrooms have released their liquid, and then that evaporates. Put mixture in a bowl to the side. Whisk eggs, parmesan, and salt and pepper to taste together in a small bowl. Preheat broiler. In the same skillet, heat remaining 1/2 tablespoon oil over medium-high heat. Add onion and cook about 3 minutes, until translucent. While this is happening, pat down the asparagus and mushrooms to remove some of the moisture. Turn heat down to medium and add eggs. Without stirring, let eggs set for about 3 or 4 minutes. When sides of frittata start to set (they’ll begin pulling away from the pan), sprinkle asparagus and mushrooms evenly on top. Cook for about 3 minutes more, until the top just starts to set. Transfer pan to broiler and cook until top becomes light golden brown. This should take about 3 minutes, but check after 2 since broilers are different the world over. www.affordableorganics4u.com Page 67 Using a potholder, remove pan from broiler and set on top of stove. Loosen frittata with plastic spatula immediately (otherwise it will continue to cook), being careful not to tear the eggs. Plate and eat. Roast Asparagus, Sweet Peppers, & Cremini Mushrooms w/ Rosemary drdaddycooks.blogspot.com Serves 2-3 This is delicious served over brown rice or quinoa. Also good to use as a component of a risotto. 1/2 lb asparagus, toughs ends snapped off, cut into 1-1/2 inch pieces 6 mini-peppers, assorted colors, sliced into rings 4 oz brown button (cremini) mushrooms, wiped clean and quartered 3 T extra virgin olive oil generous grinds of pepper 1 t fresh rosemary, finely minced 1 t soy sauce 1/8 t granulated garlic Place the pepper rings in a 8X8 metal pan in a cold toaster oven, and heat to 425 ºF. Dry roast for 5 minutes after it reaches temperature. Add the asparagus and mushrooms, and dry roast for another 10 minutes. Add the oil and seasonings, and mix well. Return to the oven for another 15 - 20 minutes until nicely roasted and colored. Salt lightly and serve. Pan-roasted Asparagus with Lemon and Garlic Ingredients 1 pound (1 bunch) fresh asparagus, bottoms snapped off 2 tbsp olive oil 1 tbsp water 1 clove garlic, peeled and cut in half 1 lemon, juiced salt and pepper to taste shaved Parmesan cheese (optional) www.affordableorganics4u.com Page 68 Directions In a large sauté pan with a lid, on high heat, add the asparagus, olive oil, water, and garlic. Cook for about 2 minutes uncovered, or until the water has almost evaporated. Toss the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid and toss the asparagus again. Put the lid back on and repeat until the asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly in spots, which adds to the pan-roasted flavor. Add the lemon juice and toss to combine. Remove the garlic, and taste for salt and pepper. Serve hot. Vegan Wheat Berries with Asparagus, Mushrooms and Bell Pepper foodsforlonglife.logspot.com Serves 8 1 cup dry wheat berries, soaked overnight 1/2 to 1 teaspoon sea salt 1 bunch fresh asparagus 1 tablespoon extra virgin olive oil 1/3 pound crimini mushrooms, cleaned and sliced 1 large red bell pepper, chopped 5 medium scallions, sliced (the bulbs and lower stem) 1 tablespoon soy sauce 1 tablespoon fresh lemon juice Freshly ground black pepper to taste (optional) After soaking the wheat berries overnight, rinse them well and cook in 3 1/2 cups of water and 1/2 to 1 teaspoon of sea salt. After bringing to a boil, lower the heat, cover and simmer for 1 1/2 hours or until they reach the desired texture. Drain and set aside. To clean asparagus, snap off the bottom ends and soak in a bowl of water. Shake the asparagus under the water to clean, changing the water until there is no sand in the bottom. Cut of the entire tip of the asparagus intact and then cut the rest of the spear in small, half inch slices. Set aside Heat oil in a not stick 5 quart dutch oven. Sauté the mushrooms until they release liquid, stirring continually for several minutes. Add red bell pepper, scallions and asparagus and cook for a few minutes until the veggies are "crisp tender". Add soy sauce and wheat berries and stir until heated. Shut off the heat, stir in the lemon juice, top with freshly ground black pepper and serve. www.affordableorganics4u.com Page 69 Pasta with Broccoli and Asparagus kathrynannew.wordpresscom 1 shallot, chopped 3 cloves of garlic, chopped 1 head of broccoli, florets cut into bite-size pieces 1 large bunch of asparagus, cut into bit-size pieces 2 medium sized balls of fresh mozzarella, cut into bite-size pieces 1 lb whole wheat pasta olive oil red pepper flakes Put water in a pot to boil for the pasta. Cook pasta until al dente. Sautee shallots and garlic in olive oil in a large skillet for a couple minutes over medium heat; add in brocoli and asparagus and sautee until al dente. Add in pasta and mozzarella and mix until heated through. Grilled Asparagus & Quinoa Salad with Goat Cheese & Black Olive Vinaigrette foodnetwork.com Bobby Flay Ingredients 12 spears asparagus, trimmed Olive oil Salt and pepper 2 cups quinoa 8 ounces aged goat cheese, shaved 1/4 cup chopped parsley leaves 1 tablespoon red wine vinegar 2 tablespoons olive oil 5 nicoise olives 1 Roma tomato, sliced Parsley sprigs for garnish Heat grill. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through, about 2 minutes on each side. Remove from grill and cut in half. www.affordableorganics4u.com Page 70 Bring 8 cups of salted water to a boil. Add quinoa and cook until soft. Drain and rinse with cold water and drain again. Place the quinoa in a medium bowl and add red wine vinegar, olive oil, parsley and 1/4 cup of olive vinaigrette. Stir to combine. Place on plate and top with goat cheese, asparagus, whole nicoise olives, sliced tomato and parsley sprigs. Black Olive Vinaigrette: 1/4 cup aged sherry vinegar 1 tablespoon Dijon mustard 1/2 teaspoon chile de arbol 1/2 cup pitted nicoise olives 1/2 cup olive oil Combine vinegar, mustard, chile powder, olives and olive oil in a blender and blend until smooth. Asparagus with Poached Egg marthastewart.com Serves 4 A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper. Ingredients 1 pound asparagus, trimmed and peeled 4 large eggs Extra-virgin olive oil, for drizzling 1 ounce Parmesan cheese, thinly shaved Fine sea salt and freshly ground pepper Directions Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. www.affordableorganics4u.com Page 71 Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly. Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper. Lemon Pepper Gnocchi with Asparagus and Cremini Mushrooms vegweb.com Serves: 4 Ingredients 1 pound asparagus tips 2 cups gnocchi 3 tablespoons olive oil 3 cloves garlic, minced finely 1 yellow pepper, chopped 1 cup cremini mushrooms, chopped 1 tablespoon sweet basil 1 teaspoon rosemary 1-2 tablespoons freshly ground black pepper salt, to taste 2 tablespoon Italian herb blend 1 lemon (for zest and juice) Directions: Cook asparagus tips in salted boiling water for 2-3 minutes. Prepare gnocchi according to package directions, usually about 3-6 minutes. Do not overcook gnocchi as it could turn out mushy. Drain gnocchi well. In a large skillet, heat oil, then saute garlic slightly. Mix in gnocchi, yellow pepper and mushrooms. Add basil, rosemary, pepper and other seasonings.Add lemon zest and squeeze the rest of the lemon's juice into the skillet. Use every last ounce of flavor the lemon has! Fry gnocchi until brown. Toss the asparagus in there. to make and I think would satisfy most gourmands. Serve it up and enjoy. It's pretty quick To keep it's "fresh and vibrant" look, it's important to not overcook the veggies. www.affordableorganics4u.com Page 72 Peggy's Spring Pappardelle with Peas and Asparagus aldentepasta.com Serves 6 It's easy to cook vegetables like broccoli, asparagus and green beans in the same pot along with fresh pasta, when you think they will cook in 3 minutes. If the veggies need longer than 3, simply them into the water a couple of minutes before adding pasta. If using dried pasta, add the veg for the last 2-3 minutes of cooking time. Do not overcook! Ingredients 1 cup fresh or frozen peas 12 ounces fresh pasta 2 tablespoons extra virgin olive oil, divided 1/4 cup pine nuts 1 bunch (8 cups) chopped chard, stems separated from leaves and washed 1 teaspoon finely chopped garlic 1 pound asparagus of similar width, stem ends snapped or cut off Zest and juice from 1/2-1 lemon 3 tablespoons chopped fresh herbs, such as basil, dill, thyme or marjoram Grated cheese, such as Manchego, Parmesan or Romano Directions Place peas in a colander in the sink. Bring a large pot of salted water to a boil. Add pasta asparagus Cook for about 3 minutes. Drain pasta and asparagus over peas in colander; the hot water will cook the peas. (If using dried pasta, cook for 4-5 minutes adn add the asparagus for the last 2-3 minutes of cooking time). While pasta is cooking, heat 1 tablespoon oil to medium heat. Cook pine nuts until golden brown, about 3 minutes. Remove and reserve. Place chard stems in oil with garlic and saute until slightly limp, 2- 3 minutes. Add chard leaves and cook until tender, an additional 2 minutes. Combine pasta, asparagus, peas, pine nuts and remaining olive oil with chard. Stir in zest and juice from half lemon, herbs and season to taste with kosher salt, freshly ground pepper and additional lemon zest and juice, if needed. Ladle pasta onto individual plates or dishes and serve with grated Manchego cheese. www.affordableorganics4u.com Page 73 Asparagus with Orange Dressing & Toasted Hazelnuts www.gourmet.com Serves 4 2 tablespoons finely-chopped hazelnuts 1 1/2 to 2 pounds asparagus stalks, washed and trimmed 1/4 teaspoon freshly grated orange zest 2 teaspoons fresh-squeezed orange juice 1 teaspoon fresh-squeezed lemon juice 2 tablespoons extra-virgin olive oil Coarse salt Coarsely-ground black pepper Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates. In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts. Quick-fix-balsalmic-asparagus-and-carrots summertomato.com Ingredients: Asparagus (1/4 – 1/2 bunch for single serving) Carrots, 3-5 medium-small carrots 1 clove garlic, minced 2-4 tbsp balsamic vinegar Sea salt Crush and mince your garlic clove and set aside. Prepare your asparagus spears as described above and cut them into 1-2 inch bite-sized pieces. Peel your carrots with a vegetable peeler and slice at an angle into half inch pieces. Angled cuts increase the surface area of the carrot and are better for cooking. Heat 1-2 tbsp olive oil in a frying pan on medium heat. Add carrots to the pan and stir to coat with oil. Add asparagus to the pan and stir again. Sprinkle sea salt onto the vegetables www.affordableorganics4u.com Page 74 and allow them to cook until asparagus is bright green and starting to sweat, about 2-3 minutes. Stir occasionally. Clear a space in the center of the pan and add garlic in a single layer. Allow to cook until fragrant, about 30 seconds. Stir to mix garlic with the vegetables. Drizzle on balsamic vinegar and stir. Continue to cook, stirring occasionally until the carrots are tender and a thin balsamic glaze begins to form on the vegetables. Remove from the pan and served immediately. Lemon Dill Peas and Carrots netplaces.com Serves 4 1 cup diced carrots, fresh or frozen 1 tablespoons butter 1 tablespoon olive oil 1 cup peas, fresh or frozen 1 tablespoon lemon juice 1 teaspoon dried dill weed 1 teaspoon grated lemon zest salt to taste Steam the carrots, then set aside. Heat olive oil and butter in a sauté pan. Add the carrots and peas. Sauté peas and carrots for a few minutes, until the peas are cooked. Stir in the lemon juice and sprinkle the dill and lemon zest over the vegetables. Stir and season to taste with salt. Remove from heat. White Wine Marinated Asparagus and Carrots fabulousfoods.com Serves 6 Ingredients 1 pound of asparagus (about 12 pieces) 5 carrots, cut into 1/4 pieces 1/2 cup of dry white wine 2 tablespoons of olive oil 1 large onion, chopped 3 tablespoons of freshly grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon black pepper www.affordableorganics4u.com Page 75 Directions In a large pan, heat olive oil over medium-high heat. Add onions and cook until browned, about 4 minutes. Chop stems off asparagus and add to the pan. Add carrots and cook 2 minutes. Pour wine over vegetables and cook until wine is almost fully evaporated. Add salt and pepper and remove from heat. Place vegetables in a serving platter and garish with Parmesan cheese. Serve warm. Asparagus and Carrots with Walnut Dressing humanesociety.org Serves 4 10 asparagus spears, with thick ends removed 4 carrots, peeled and finely sliced into 1-inch matchsticks 1-2 teaspoons fresh lemon juice Dressing 1/4 - 1/2 cup walnuts 2 teaspoons white/light miso or 1 teaspoon red miso 2 tablespoons mirin 2 teaspoons tamari soy sauce 2 tablespoons rice vinegar or any white vinegar Steam the asparagus and carrots for 3-5 minutes, until softer but still crispy. Squeeze the lemon juice over the cooked veggies, and set aside. Using a food processor, blend together the walnuts, miso, mirin, tamari and rice vinegar. In a large bowl, mix the carrots and asparagus with the dressing, and arrange on a serving plate. .I just drizzled the dressing overtop the vegetables. This dressing works with other steamed vegetables (broccoli, etc.) but is really good with asparagus and carrots. It's very simple but delicious and is also fabulous as a dip. The dressing will keep, refrigerated, for a couple weeks. Ingredient Note: Mirin is a kind of rice wine similar to sake, but with a lower alcohol content. It has a slightly sweet taste and is a common ingredient in teriyaki sauce. www.affordableorganics4u.com Page 76 Meatless Monday: Asparagus and Quinoa Salad wholeliving.com Ingredients 2 large eggs 1 cup dried quinoa, rinsed well 2 cups water 1/2 pound asparagus, cut into 1-inch pieces 1 clove garlic, minced Juice of one lemon 1/4 cup olive oil 3/4 teaspoon sea salt 1 bunch chives, chopped, about 3/4 cup total 1/2 cup walnuts, toasted and roughly chopped Directions Hard boil the eggs: Prepare a bowl of ice water to transfer the eggs once they've cooked. Place the eggs into a saucepan and cover with about 1/2-inch cool water. Bring to a boil, then turn off heat and cover for 7 to 8 minutes. Transfer the eggs to the ice water. Place the quinoa in a saucepan with 2 cups water. Bring to a rapid boil, then place lid on top and reduce heat to low. Lightly simmer the quinoa for 15 minutes, then remove from heat and fluff with fork. Place the quinoa in a large serving bowl to cool slightly. To cook the asparagus, bring a pot of water to boil. Add in the asparagus and cook for 2 minutes. Drain and run under cold water to prevent further cooking. Add asparagus and chives to the cooked quinoa, stirring to combine. Meanwhile, prepare the dressing: Place the garlic, lemon juice, olive oil, and salt into a small bowl and whisk together. Pour over the quinoa mixture, stirring to coat everything. Taste and adjust seasoning as needed. Chop the hard boiled eggs into bite-size pieces. Toss the eggs with the walnuts and quinoa mixture. Serve and enjoy! Note: To make this ahead, store the asparagus-quinoa mixture covered in the refrigerator. Add the eggs and walnuts right before serving. www.affordableorganics4u.com Page 77 Caramelized Apples & Onions rachaelraymag.com Ingredients 2 tablespoons extra-virgin olive oil 2-1/2 pounds onions, sliced 4 sprigs thyme Salt and pepper 1 apple—peeled, cored, halved and thinly sliced In a skillet, heat the olive oil over medium heat. Add the onions, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the onions are softened, about 8 minutes. Add the apple, lower the heat to medium-low and cook, stirring, until tender, about 10 minutes. Increase the heat to medium-high and cook until caramelized, about 10 minutes; season with salt and pepper. Serve warm. Brie, Apple, and Arugula Quesadillas cookinglight.com 6 servings (serving size: 2 wedges) Apples offer a crisp counterpoint to the rich, creamy cheese. Ingredients 1 tablespoon Dijon mustard 2 teaspoons apple cider 3 (10-inch) flour tortillas 6 ounces Brie cheese, rind removed and cut into 1/4inch-thick slices, divided 1 Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided 3 cups arugula, divided 3/4 teaspoon freshly ground black pepper, divided Combine mustard and cider in a small bowl; stir well. Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange onethird of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. www.affordableorganics4u.com Page 78 Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges. Fresh Apple Salsa myrecipes.com 12 1/4 cup servings Ingredients 2 cups diced peeled Spartan apple (about 3/4 pound) 1/2 cup diced red bell pepper 1/3 cup fresh lime juice 1/4 cup diced red onion 1/4 cup minced fresh cilantro 1 tablespoon honey 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 jalapeño pepper, seeded and minced Preparation Combine all ingredients, stirring well. Baked Apples Stuffed with Walnuts and Raisins veria.com Serves 4 Walnut-and-honey stuffed apples, baked to perfection in apple juice, make for a naturally sweet autumnal treat. Ingredients 4 apples, cored 1/2 cup walnuts, chopped 2 tablespoons raisins 1 tablespoon honey 1/2 teaspoon cinnamon Dash of ground cloves 1 tablespoon brown sugar (or other sugar) 2 tablespoon grass-fed butter 1/2 cup apple juice www.affordableorganics4u.com Page 79 Directions Preheat oven to 375 degrees. Place apples in a 9x9 baking dish. In a mixing bowl, combine walnuts, raisins, honey, cinnamon, cloves, sugar and butter. Stuff cored apples with walnut mixture. Pour apple juice into the baking dish. Bake apples uncovered for 40-45 minutes. Apple and Onion Stuffin' Muffins foodnetwork.com Rachael Ray 12 muffns Ingredients 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 stick butter, softened 1 fresh bay leaf, available in produce department 4 ribs celery and greens, from the heart, chopped 1 medium to large yellow skinned onion, chopped 3 McIntosh apples, quartered and chopped Salt and pepper 2 tablespoons poultry seasoning 1/4 cup chopped fresh parsley leaves 8 cups cubed stuffing mix (recommended: Pepperidge Farm) 2 to 3 cups chicken stock, available in paper containers on the soup aisle Drections Preheat oven to 375 degrees F. Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet. Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature. www.affordableorganics4u.com Page 80 Gluten-Free Sweet Potato-Apple Mash eatlotsbethin.blogspot.com Sweet potatoes slow cooked with apples and spices in the crock pot makes for a healthy vegetarian and vegan side dish perfect for a holiday meal 4-5 sweet potatoes, sliced or chopped 2 organic apples,chopped 1/4 cup maple syrup 2 tbsp Sucanat (organic brown sugar) 2 tbsp organic butter, melted 1/4 tsp cinnamon 1/4 tsp nutmeg sea salt and pepper to taste Place apples and sweet potatoes in a crock pot or slow cooker. Sprinkle remaining ingredients on top of the potatoes and apples. Cook on low for 4 to 5 hours. Add more salt and pepper to taste. Apple & Ginger Healthy Sweet Potato Casserole cleancuisineandmore.com Serves 6 1 tablespoon melted extra virgin coconut oil , plus more for greasing baking dish 2 Granny Smith apples, peeled, cored and sliced into thin rounds 2 large sweet potatoes, peeled and sliced into thin rounds 3 tablespoons freshly grated ginger Sea salt, to taste 3 tablespoons fresh lemon juice 1/4 cup water 2 tablespoons raw honey Preheat oven to 375 degrees. Lightly grease an 8 x 8-inch baking dish with extra virgin coconut oil. Arrange half of the apple rounds in the baking dish; top with half of the sliced sweet potatoes. Scatter half of the ginger on top. Season with salt to taste. Arrange the remaining apples and sweet potato on top. Scatter with half of the ginger and season with salt to taste. www.affordableorganics4u.com Page 81 In a small bowl, whisk together the lemon juice, water and honey. Pour the liquid over the sweet potatoes. Cover with aluminum foil and bake 45 minutes; remove from the oven and pour the melted coconut oil on top of the sweet potatoes. Bake for an additional 15 minutes, or until lightly browned. Allow to cool and serve. Apple and Onion Confit Crostini foodnetwork.com Giada De Laurentiis 6-8 servings Confit: 2 tablespoons unsalted butter, at room temperature 2 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 1 green apple, such as Granny Smith, unpeeled, cored, and thinly sliced 1 red apple, such as Washington, unpeeled, cored, and thinly sliced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup apple cider vinegar 2 tablespoons maple syrup 1 tablespoon chopped fresh thyme leaves Crostini: French baguette, thinly sliced into 26 (1/4 to 1/2-inch thick) slices Extra-virgin olive oil, for drizzling 3 ounces creamy gorgonzola cheese sliced into 26 (1/4-inch thick) 1-inch squares 1 tablespoon chopped fresh thyme leaves For the confit: In a high-sided skillet, heat the butter and oil over medium heat. Add the onions, apple slices, salt, and pepper. Cook until the onions begin to soften, about 5 minutes. Add the vinegar, maple syrup, and thyme. Reduce the heat to low and cook, stirring occasionally, until onions and apples are very soft, about 50 minutes. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the bread slices on a baking sheet in a single layer. Drizzle with oil and bake until lightly golden, 12 to 14 minutes. Remove the baking sheet from the oven and place the gorgonzola squares on top of the warm toasts. Spoon the confit on top of the cheese. Sprinkle with chopped thyme and serve. Cook's Note: Freeze the gorgonzola for 20 minutes for easier slicing. www.affordableorganics4u.com Page 82 Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts tasteofhome.com 1/3 cup(s) pine nuts, preferably from Italy 2 ounces 1/4 cup(s) plus 2 tablespoons extra-virgin olive oil 3 tablespoon(s) white wine vinegar 1 small shallot, minced 2 tablespoons Salt and freshly ground pepper 4 cup(s) Thyme-Scented Pearled Barley (see below) 1 large tart apple, cored and cut into 1/2-inch pieces 1/2 cup(s) pomegranate seeds, from 1 pomegranate 1/2 cup(s) chopped flat-leaf parsley Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley (see below), pine nuts, apple, pomegranate seeds and parsley; toss before serving. Thyme-Scented Pearled Barley Ingredients 2 tablespoon(s) extra-virgin olive oil 1 1/2 cup(s) pearled barley, 10 ounces 1 small onion, finely diced 2 thyme sprigs 3 cup(s) water Kosher salt Directions In a large saucepan, heat the olive oil. Add the pearled barley and cook over moderate heat, stirring, until lightly toasted; the grains will turn slightly opaque just before browning. Add the onion and thyme and cook over low heat, stirring, until the onion is softened, about 5 minutes. Add the water and 1 teaspoon of kosher salt and bring to a boil. Cover and cook over very low heat until the water is absorbed and the grains are tender. Fluff the grains and discard the thyme sprigs. Season the grains with salt and serve www.affordableorganics4u.com Page 83 Tomato Bruschetta project-trattoria.blogspot.comserves 4 Ingredients 4 ripe Tomatoes, diced 8 slices of freshly baked Baugette or Ciabatta 3 cloves of Garlic, peeled, finely chop 2 cloves 1 cup Rocket Leaves 1 Thyme Sprig 1 Tbsp Balsamic Vinegar Tuscan EVOO or any other high quality fruity EVOO shaved Italian Parmesan Fleur de Sel or any Flaky Sea Salt Freshly Cracked Black Pepper Directions Mix tomatoes, 1 Tbsp EVOO, thyme sprig, chopped garlic and pepper in a bowl and let it marinate for 15 mins. Stir occasionally. Lightly brush all sides of bread with EVOO and grill until golden brown. Remove from grill and rub all sides with the whole garlic clove. Mediterranean Roast Tomatoes howstuffworks.com 4 servings Ingredients 2 small to medium beefsteak tomatoes, cut in half crosswise 4 fresh basil leaves 2 tablespoons finely chopped pitted kalamata olives 2 tablespoons shredded reduced-fat mozzarella cheese 2 tablespoons grated Parmesan cheese Directions Preheat toaster oven to broil. Place tomato halves on rack on toaster oven tray or on toaster-sized broiler pan. Top each tomato half with 1 fresh basil leaf, 1/2 tablespoon olives, 1/2 tablespoon mozzarella cheese and 1/2 tablespoon Parmesan cheese. Broil in toaster oven 2 minutes or until cheese melts and begins to brown. Let cool slightly before serving. www.affordableorganics4u.com Page 84 Chickpea (Garbanzo Bean) and Tomato Salad Recipe simplyrecipes.com Ingredients 2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed 4 tomatoes (about 2 lbs.), cored and chopped 4 large hard-boiled eggs, peeled and chopped 2 cups of chopped sweet onion (Vidalia, Walla walla, or another variety) 2/3 cup extra-virgin olive oil 6 Tbsp of white wine vinegar or sherry vinegar 1 teaspoon salt Freshly ground pepper Chopped parsley for garnish Method Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl. Separately mix the dressing ingredients in a jar or a small bowl - olive oil, vinegar, salt, and pepper. Pour over salad ingredients. Sprinkle on chopped parsley. Serve immediately. Baked Parmesan Tomatoes eatingwell.com Ingredients 4 tomatoes, halved horizontally 1/4 cup freshly grated Parmesan cheese 1 teaspoon chopped fresh oregano 1/4 teaspoon salt Freshly ground pepper, to taste 4 teaspoons extra-virgin olive oil Preparation Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes www.affordableorganics4u.com Page 85 Corn, Black Bean, and Tomato Salsa cajundelights.blogspot.com 1 cup grilled, frozen, or canned corn, (drained) 1 can black beans, rinsed and drained 1 small red onion, diced 1/2 green bell pepper, diced 3 Roma tomatoes, diced 1 tsp. crushed garlic 1 small can sliced black olives, drained 1 jalapeno pepper, seeded and diced 1/4 cup fresh cilantro, diced 1 tbs. olive oil 1/4 cup fresh lime juice Directions Dice veggies and place in large bowl with black beans, corn, and olives and mix until well blended. In small bowl, combine olive oil, lime juice, and garlic. Mix well and add to veggiebean mixture and stir to coat. Chill for several hours before serving. Roasted Tomato Salsa inspiredtast.net Serves: 4-6 Ingredients 1 pound tomatoes 1 jalapeno pepper, seeds removed 1 serrano pepper 2 unpeeled garlic cloves 1/3 cup diced white onion 1/4 cup cilantro 2 tablespoons lemon or lime juice 1/2 teaspoon salt Method Preheat broiler to high. Place the tomatoes, peppers and unpeeled garlic cloves in a baking dish with sides and put www.affordableorganics4u.com Page 86 under the preheated broiler until the tomatoes are roasted and the peppers are slightly charred on all sides, about 10-15 minutes. (Rotate each ingredient to make sure all sides are slightly charred) Remove the baking dish from under the broiler. Peel the peppers (see tip), squeeze the soft garlic out of the skin) and remove extremely charred skin from the tomatoes, Some is okay. Depending on how spicy you want the salsa to be, you can add all the peppers with seeds or you can remove half of the seeds. Add the tomatoes, garlic and peppers to a food processor as well as the onions, cilantro, lemon or lime juice and salt. Pulse the food processor 3-4 times or until the salsa has come together. Allow the salsa to sit in the refrigerator for one hour, then serve. TIP: For easier removal of the pepper skins: as soon as you take them out from under the broiler, place them into a resealable plastic bag and leave them alone for 10 minutes, after ten minutes the steam generated from the peppers will make it easy to remove the skins. Fresh Tomato and Black Bean Salsa foodnetwork.com Emeril Lagasse Ingredients 4 cups chopped vine-ripened tomatoes 2 cups dried black beans, cooked in salted water until tender, cooled (about 2 cups) 1 cup small diced red onions 1 large fresh jalapeno, seed and cut into small dice 1/2 cup loosely packed chopped fresh cilantro leaves 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped garlic Salt Freshly ground black pepper 6 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil Crispy corn tortilla chips Directions Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips. www.affordableorganics4u.com Page 87 Fresh Tomato Salsa jajedas.com 5-6 medium tomatoes, seeded and chopped 1 medium-sized jalapeño, minced (add more or less to taste) 1/2 cup red onion, chopped 1/2 cup loosely packed fresh cilantro, coarsely chopped 1 teaspoon course salt 1 tablespoon fresh lime juice Combine all ingredients in a bowl & mix well. Best when served immediately; may be made one hour ahead and kept at room temperature. Tomato Panzanella with Ricotta marthastewart.com Serves 4 This quick main-course Italian bread salad makes the most of ripe summer tomatoes. Toasted cubes of stale, crusty loaf absorb the tomatoes' juices without disintegrating. If you prefer, serve the panzanella with slices of fresh mozzarella instead of ricotta. 1/2 pound day-old crusty bread, torn into 1-inch pieces (5 cups) 2 pounds ripe tomatoes, cut into 1-inch pieces 1/2 small red onion, thinly sliced 3 tablespoons red-wine vinegar 2 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and ground pepper 1 cup fresh basil leaves, torn if large 1 container (15 ounces) ricotta Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 minutes. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20 to 30 minutes to allow bread to soak up liquid. Divide salad evenly among four bowls and top each with some ricotta, a drizzle of oil, and season to taste with salt and pepper. www.affordableorganics4u.com Page 88 Marinated Shiitake Mushroom and Kale Salad momsgoinggreenblog.com Serves 6-8 For the Dressing and Marinade Makes 2 cups 3 Tbsp Fresh Lime juice 3 Tbsp Rice Vinegar 2 Tbsp Dark Soy Sauce or Tamari 1 tbsp honey 1/2 tsp chili flakes 1 ½ tsp garlic powder 2 tsp ginger powder zest of 1 lime 2 Tbsp sesame seeds(preferrably toasted) 1 Tbsp sesame oil 1 cup expeller pressed canola oil 2-3 Tbsp water 1/3 bunch fresh cilantro(chopped) 1/2 bunch scallions(sliced) Sea salt and pepper Add vinegar, lime juice, soy sauce, honey, spices, lime zest, and sesame seeds into blender. Pulse briefly to mix ingredients. With blender running at medium speed, slowly drizzle canola oil and sesame oil into blender. If dressing becomes too thick, add water 1 tbsp at a time. Finish with the cilantro, scallions, salt, and pepper. To marinate the mushrooms: 2 ½ to 3 cups Shiitake mushrooms, stems removed and sliced(~1/4 inch thick) Pour ½ cup of marinade into glass bowl and gently toss the Shiitakes, until well coated. Cover with plastic and refrigerate for 2 hours, but no longer than 4 hours. Gently squeeze mushrooms, saving the liquid, and set aside. Add the leftover liquid back to the dressing. For the salad 8 cups Kale, torn into pieces, stems removed 1 ½ cups cucumber(seeded, halved, and sliced thinly) 1 Red onion thinly julienned 2 cups Marinated Shittakes 1/3 to ½ cup “Dressing”(see recipe) Sea salt and pepper 1/2 cup Chopped peanuts (optional) www.affordableorganics4u.com Page 89 In large glass bowl, gently toss all ingredients together and and season with salt and pepper. Add 1/3 to ½ cup of dressing and coat evenly. Cover and allow to sit in refrigerator for 15-20 minutes. Divide salad among six plates, garnish with peanuts, and serve. Shiitakes with Kale and Carrots healthyealsforless.com 4 servings Ingredients 1/2 pound shiitake mushrooms 1-2 carrots, sliced 1 tablespoon olive oil 1-2 cloves crushed garlic 1 bunch kale, chopped pinch of salt Directions Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes. Add chopped shiitake mushrooms and carrots, stir-fry for 5 minutes. Add chopped kale, stir-fry for a couple of minutes. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes. Food Focus: Greens Leafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine. Densely packed with energy and nutrients, they grow upward to the sky, absorbing the sun’s light while producing oxygen. Members of this royal green family include kale, collard greens, Swiss chard, mustard greens, arugula, dandelion greens, broccoli rabe, watercress, beet greens, bok choy, napa cabbage, green cabbage, spinach and broccoli. How do greens benefit our bodies? They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. Their color is associated with spring, which is a time to renew and refresh vital energy. In traditional Asian medicine, the color green is related to www.affordableorganics4u.com Page 90 the liver, emotional stability and creativity. Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free. Leafy greens are the vegetables most missing from the American diet, and many of us never learned how to prepare them. Start with the very simple recipe, like the one above or below. Kale & Quinoa Pilaf psychgirl.wordpress.com 2 cups salted water 1 cup quinoa 1 bunch lacinato kale, washed and chopped into 1″ lengths 1 meyer lemon, zested and juiced 2 scallions, minced 1 tablespoon toasted walnut oil (or olive oil) 3 tablespoons toasted pine nuts 1/4 cup crumbled goat cheese or feta salt and pepper Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil, pine nuts, and goat cheese. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed. www.affordableorganics4u.com Page 91 Rainbow Kale Slaw wholefoodmarket.com 1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced 4 cups shredded red cabbage (about 1 small head, quartered and cored) 2 oranges , peeled and segmented 1 small red onion, thinly sliced 1 large red bell pepper, cored, seeded and thinly sliced 1/3 cup sunflower seeds 1/4 cup Dijon mustard 1/4 cup freshly squeezed orange juice (from about 1 small orange) 1/4 cup balsamic vinegar 1/2 teaspoon ground black pepper In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds. In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days. Garlic Sesame Kale scrumpdilly.com 1 Tbsp. sesame oil 1 Tbsp. sesame seeds 1 Tbsp. garlic, minced or crushed 4-6 cups kale, wash, shake excess water off (do not dry), then separate from stems Splash soy sauce or splash vegetable broth or salt to taste Heat sesame oil in deep skillet over medium heat. Add sesame seeds and cook until seeds start to turn darker in color. Add garlic, stir until well-mixed and cook for about 30 seconds. Add kale, cover, and steam for 10-12 minutes. When kale has softened, add salting agent (soy sauce, vegetable broth, or salt) and toss well until leaves are covered with garlic and sesame seeds. Heat for 30 more seconds. Serve. www.affordableorganics4u.com Page 92 Creamy Kale Salad garry.cc Ingredients One bunch lacinato kale (dinosaur kale) One ripe avocado One tomato; cut into small chunks or cubes Handful of sliced green onions Lemon juice (from half a lemon) Cayenne pepper Sea salt Shred kale, dice avocado and place in a large bowl Add lemon juice, cayenne pepper and sea salt to kale and avocado. Combine above mixture with bare hands by massaging all ingredients together. Add the tomato and green onions to the mixture; combine it with a large spoon. For variety, I sometimes add other things like wild leeks, peppers, hemp seeds and dulse. This salad is rich and filling enough to be a meal on its own. if necessary. Top with pine nuts. Basic Sauteed Kale eatingwell.com 4 servings, about 1/2 cup each Ingredients 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1 bunch kale, ribs removed, coarsely chopped 1/2 cup water 2 cloves garlic, minced 1/4 teaspoon crushed red pepper 2-3 teaspoons sherry vinegar, or red-wine vinegar 1/4 teaspoon salt Preparation Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to mediumlow, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and www.affordableorganics4u.com Page 93 crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt. Raw Kale Salad with Pumpkin Seeds newhope36-0.com Serves 4 This salad brings out the best in kale, a phytonutrient-rich food that provides more immuneenhancing vitamin C than other leafy greens. Crunchy pumpkin seeds serve as more than a garnish—they contain zinc, a mineral that regulates the production of infection-fighting white blood cells. 1 bunch dinosaur or lacinato kale, stems removed and discarded, leaves thinly sliced 3 tablespoons extra-virgin olive oil Juice from 1 lemon 1 cup cherry tomatoes, halved ½ medium red onion, halved and thinly sliced 1 ripe avocado, cut into chunks ½ cup raw pumpkin seeds In a large bowl, combine kale, olive oil, lemon juice, and a pinch of sea salt. Massage kale with your hands for a few minutes until it begins to break down and turn bright green. Add remaining ingredients and season to taste with sea salt and pepper; toss gently to combine. Serve cold or at room temperature. Dinosaur Kale with Cherry Tomatoes & Garlic gardenof eating.blogspot.com Serves 2 Ingredients 1 bunch of kale, washed, with center rib removed and chopped into 1 1/2 inch strips 3-4 cloves of garlic, peeled and minced or pressed 3/4 cup sweet cherry or grape tomatoes, sliced in half One cube of vegetable boullion or 1 cup stock 1/2 cup boiling water 1 tbsp soy sauce 2 tsps olive oil for sauteeing Fresh ground black pepper www.affordableorganics4u.com Page 94 Heat the olive oil in a deep frying pan until hot then add garlic and cook, stirring, for 30-60 seconds or until it begins to brown slightly. Add cherry tomatoes to the pan and cook, stirring, until the tomatoes soften - about 2-3 minutes. In a small bowl, pour the boiling water over the boullion and smush with a fork to help it dissolve. Add the soy sauce and mix to combine. Set aside. Add the kale to the frying pan with the tomatoes and garlic in batches (as it will be too bulky to add all at once) and continue stirring so that it cooks evenly as you continue to add more kale to the pan. Continue to stir and cook until all the kale has wilted and turned a brighter shade of green. It will cook down a good deal. Pour the boullion/soy liquid over the kale and cook, stirring occasionally, for 3-5 minutes or until most of the liquid has been absorbed and the kale is soft. Season with pepper and serve. Goes well with couscous, rice, or quinoa or also as a side dish for meat or fish. Kale with Seaweed and Ginger Recipe itscooking.com Ingredients: 1 Bunch of Lacinato Kale 1 Tablespoon of dry Seaweed few slices of pickled or fresh ginger Tablespoon of sesame oil Juice of ½ Meyer Lemon Optional: Sesame seeds, Chili flakes Directions Take a tablespoon of dry seaweed, put it in a cup and reconstitute it by pouring boiling hot water over it. Let it stand for 5-10 minutes. Meanwhile, in a 3-4 qt saucepan bring ½ of a pot of water to boil. Add a dash of salt and a tablespoon of vinegar and add Kale. Boil no longer than 4-5 minutes. Drain in the colander, making sure there is no access water left. Add reconstituted seaweed and thinly sliced ginger on top and squeeze lemon juice over kale and dress with sesame oil. Additionally, you can sprinkle toasted sesame seeds and / or chili flakes over this dish. www.affordableorganics4u.com Page 95 Huevos Rancheros with Kale blogs.babble.com serves 3 Typically, huevos rancheros are a breakfast dish, but since they are filling and protein rich, this version makes a great dinner too. To up the vitamin and fiber quotient, I used dry beans in the recipe and served it with a side of kale. All in all, this is a beautiful, healthy, and fortifying dish–perfect for a Sunday morning, or a busy weeknight dinner. Huevos Rancheros For the beans 2 cups cooked pinto beans (dry or canned*) 2 tablespoons butter 1/2 onion minced 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon salt splash of apple cider vinegar *I started with dry beans. I like to soak them overnight, drain the soaking water, and then refill the stock pot, add 3 tablespoons of salt, bring the water and beans to a boil, and simmer for 2-3 hours until the beans are tender. Of course, feel free to sub in two cans canned pinto beans. In a medium sauce pan over medium heat, melt the butter. Add the onion and saute for 1 minute. Add the salt and spices, stir briefly, and then add the beans and stir. Turn heat to medium-low, and continue cooking the beans until the are soft and flavorful, about 15 minutes. Check salt levels and adjust if necessary. If the beans seem to become dry, add a splash of apple cider vinegar. For the kale 1 bunch kale, well-washed and chopped 1/2 onion, minced 2 cloves garlic, smashed and minced 1 tablespoon butter 1/4 teaspoon salt In a large skillet, heat the butter over medium heat until it is fragrant and bubbly. Add the onion and saute for 1 minute. Add the garlic and saute for another minute. Then add the kale and saute for 4 minutes, until the kale is wilted and cooked, but still has a bit of bite. Remove the kale to a covered dish, and keep warm while you make the eggs. www.affordableorganics4u.com Page 96 For the eggs 1-2 tablespoons butter 6 eggs 1/2 teaspoon salt In the large skillet used the make the kale, melt the butter over medium-low heat. Crack the eggs into the pan and cook for 4 minutes. When the eggs have set up, cover the skillet and cook for another 3 minutes, or more, until the whites are set and the yolks are runny. To assemble the huevos rancheros 6 warmed corn tortillas 2 sliced avocados 1 cup grated cheddar cheese prepared salsa To assemble the huevos rancheros, place two warmed tortillas on the plate. Sprinkle each tortilla with 2 tablespoons of cheese and several spoonfuls of beans. Add some kale and gently place the eggs on top. Spoon on the salsa, add the avocado slices, and serve. Sauteed Kale with Garlic and Onion (Melting Tuscan Kale) kaylnskitchen.com Makes 2-3 servings 1 lb. dark green kale leaves, stem removed and leaves chopped, then washed and dried 1 T extra virgin olive oil (or slightly more, depending on your pan) 1 red onion, chopped in small pieces (or use about 1/2 cup chopped shallots) 2 cloves fresh garlic, very finely minced 1 1/2 cup - 2 cups water, added 1/2 cup at a time Optional: Vinegar of your choice sprinkled over the cooked kale Chop the onion or shallots and finely mince the garlic, then heat oil in heavy frying pan until it's medium-not and saute onion 3-4 minutes until it starts to brown. When onion is turning slightly brown, add garlic and saute 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 www.affordableorganics4u.com Page 97 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 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 kale 5-10 minutes more, then add a third 1/2 cup of water and cook kale 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 nearly dry, season as desired with vinegar and serve hot or warm. Kale and Goat Cheese Fritatta Cups thekitchn.com Makes 8 individual cups And since you'll have kale stems leftover, why not reserve them for a stir fry later in the evening, or for juicing? 2 cups chopped kale 1 garlic clove, thinly sliced 3 tablespoons olive oil 1/4 teaspoons red pepper flakes 8 large eggs 1/4 teaspoon salt Dash ground black pepper 1/2 teaspoon dried thyme 1/4 cup goat cheese, crumbled Preheat the oven to 350°F. To get 2 cups kale, remove the leaves from the kale ribs. Wash and dry the leaves and cut them into 1/2-inch-wide strips. In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes. In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture. Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups (you may also use butter or non-stick spray if you'd prefer). Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes. www.affordableorganics4u.com Page 98 Super Cheesy Kale Chips raw-radiance.blogspot.com 4 cups kale, torn into bite-size pieces (stems removed) 1 cup cashews (soaked 1 hour) 1 red bell pepper 2 Tbsp lemon juice (about 1 large lemon) 1 Tbsp nutritional yeast 1 clove garlic 1 tsp onion powder 1/4 tsp Himalayan salt Pinch cayenne Blend all ingredients, except for the kale, in a high speed blender until smooth. In a separate bowl drench your kale in the "cheese" sauce and mix well to incorporate. Spread the kale evenly on a teflex sheet and dehydrate on 115 degrees for 16-20 hours, or until dry and crunchy. I like to fluff them up about half way through to make sure they get evenly dehydrated If you don't have a dehydrator, don't worry - you can still make kale chips. There's a basic recipe below. Feel free to experiment with it. Add a little apple cider vinegar and some nama shoyu for a different taste. Sprinkle on nutritional yeast for a cheesy flavor. Kale Chips veggiegirlhealthcounseling.blogspot.com Ingredients 1-2 bunches of kale Olive oil Sea salt Optional spices: garlic, onion powder, cayenne, curry powder, nutritional yeast Preheat oven to 350 degrees. Wash kale, cut stems off and cut or tear leaves into small pieces. Place kale in a bowl, drizzle olive oil over kale and mix until leaves are well covered. Lay kale out on a baking sheet and sprinkle with salt and spices, if using. Bake for 10 minutes or until kale turns a bit brown, keeping an eye on it as it can burn quickly. www.affordableorganics4u.com Page 99 Turn the kale over and bake the other side for about 5 minutes or until crispy. After a few batches the kale will be done quicker and there will be no need to flip. Garlic Sesame Kale scrumpdilly.com 1 Tbsp. sesame oil 1 Tbsp. sesame seeds 1 Tbsp. garlic, minced or crushed 4-6 cups kale, wash, shake excess water off (do not dry), then separate from stems Splash soy sauce or splash vegetable broth or salt to taste Heat sesame oil in deep skillet over medium heat. Add sesame seeds and cook until seeds start to turn darker in color. Add garlic, stir until well-mixed and cook for about 30 seconds. Add kale, cover, and steam for 10-12 minutes. When kale has softened, add salting agent (soy sauce, vegetable broth, or salt) and toss well until leaves are covered with garlic and sesame seeds. Heat for 30 more seconds. Serve. Christine's Garden Fresh Sautéed Kale with Garlic and Sweet Onions christinecooks.blogspot.com Ingredients: Several large bunches of kale, curly and "lacinato" 4 large cloves fresh garlic, peeled and finely chopped 1 tablespoon good olive oil, divided 1 tablespoon balsamic vinegar kosher salt and freshly ground pepper to taste grilled Walla Walla or other sweet onion Preparation: Wash the kale in cold water. Tear the leaves into pieces, discarding the larger, tougher stalks at the bottom of each leaf. You can cut these into small pieces and saute them with the garlic and onions if you wish, but I didn't. Put one half of the olive oil into a large pot and heat it over medium high until it shimmers. Toss in the kale and sauté, sprinkling with a pinch of two of kosher salt, turning with tongs, until wilted and tender but still bright green. Meanwhile, using the rest of the olive oil in a skillet, sauté the grilled onion pieces and garlic www.affordableorganics4u.com Page 100 until the garlic is golden brown and tender. When the kale is ready, sprinkle with the balsamic vinegar and toss with the onion garlic mixture. Season to taste with salt and pepper. Parmesan Polenta with Braised Greens and Eggs community-paper.com Serves 4 Look for instant polenta on the pasta aisle, or near the cornmeal and grits. 1 tablespoon olive oil 3 large cloves garlic, thinly sliced 1 small yellow onion, thinly sliced 1 large bunch collard or kale greens, leaves stripped from tough inner ribs and thinly sliced 3 cups low-sodium chicken broth, divided 1/2 cup water 2 cups milk (2% or whole is best) 1 cup instant polenta 1/2 cup grated Parmesan, plus additional for serving 1 tablespoon unsalted butter Coarse salt, to taste Ground black pepper, to taste 8 eggs Hot sauce, for serving Heat oil in a large sauté pan with a lid over medium heat. Add onion, and cook until tender, about 3 minutes. Add garlic, and cook until fragrant, about 3 minutes more. Add collards, and cook until they turn bright green. Add 1 cup chicken broth and the water. Cover pan, and cook, stirring occasionally, until greens are tender, about 20 minutes. Meanwhile, bring remaining 2 cups chicken broth and milk to a boil in a large saucepan. Slowly whisk in polenta. Lower heat to medium-low, and cook, stirring constantly, until thickened, about 3 minutes. Stir in Parmesan and butter. Add coarse salt and black pepper to taste. Cover, and set aside. Fry eggs 2 at a time in a large skillet over medium-high heat. Divide polenta among 4 shallow bowls. Top with braised greens, and then top each serving with 2 eggs. www.affordableorganics4u.com Page 101 Kale with Tomato, Garlic, and Thyme marthastewart.com Serves 4 1 tablespoons plus two teaspoons extra-virgin olive oil 2 cloves garlic 2 cups cherry tomatoes 1 1/2 teaspoons fresh thyme leaves 1 pound boiled, chopped kale leaves Coarse salt and ground pepper In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil. Serve on its own or with pasta. Oven Roasted Carrots & Kale askgeorgie.com Serves 4-6 If you have struggled with loving kale due to its bitterness, try it again with this recipe. The addition of carrots and onion help by contributing natural sweetness. Adding garlic and olive oil …..well, what doesn’t taste better with garlic and olive oil, really? (If you are really squeamish about kale, reduce the amount by half, for a larger proportion of carrots, et al.) It will grow on you. Kale gets my vote for the most nutritious food on earth, so it’s worth giving it a try. 1/2 lb. carrots, sliced lengthwise, then cut on diagonal 5 ounces kale, washed, thick stems removed 1 tablespoon olive oil 1/2 yellow or white onion 4 cloves garlic, crushed or minced Salt to taste Preheat oven to 400 degrees. Chop kale finely. I do this by running my knife through it in one direction, then turn the cutting board 90 degrees and cut again perpendicularly. Chop the onion. Combine kale, carrots, onion, garlic and olive oil in a large bowl and use your hands to mix it well. Make sure all the kale gets massaged with oil. www.affordableorganics4u.com Page 102 Spread in a 13 x 9 baking dish and cook 20-25 minutes, stirring once halfway through. (The carrots should be tender and the kale wilted and brown in spots.) Sprinkle lightly with salt and enjoy. Raw Kale, Corn And Red Bell Pepper Salad delightfulyraw.wordpress.com Serves 4 4 cups of shredded raw kale (dinosaur, red or green Russian or a mixture of all three) Kernels from 1 large ear of raw white or yellow corn 1 red bell pepper, diced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil 1/2 teaspoon salt (more or less to taste) Dash of black pepper Wash the kale well. Remove and discard the center stalk and thinly slice to get 4 packed cups of kale. Place the kale in a salad bowl. Mix the lemon juice, olive oil, salt and pepper and add to the kale, gently working it in with your hands to tenderize it. Add the corn, red bell pepper and mix well. Add additional salt and pepper if needed. Black Kale and Black Olive Salad nytimes.com Mark Bittman Black kale, which is actually dark green, is also called Tuscan kale or lacinato kale. It’s so good for you and hard to go wrong with it, 1 large bunch black kale (about 1 lb), cut into thin ribbons 1/2 cup black olives, pitted and chopped 1/4 cup grated Parmesan or other hard cheese 1/4 cup olive oil 2 tablespoons sherry vinegar Salt Black pepper Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss. Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour. www.affordableorganics4u.com Page 103 www.affordableorganics4u.com Page 104