HONEY-ROASTED CHERRY TOMATOES
Ingredients
1 pound/500g cherry tomatoes
2 garlic cloves
1 tablespoon clear honey
3 tablespoons olive oil
Flaky sea salt and freshly ground black pepper
Perparation
Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Recipe & photo taken from epicurious.com
Southwestern Stuffed Zucchini Boats
Ingredients
4 medium zucchini, cut in half lengthwise
2 tablespoons olive oil
1 cup diced red bell pepper
1/2 cup diced green onions
1 teaspoon ground cumin
4 tablespoons prepared salsa
1 15-ounce can black beans, rinsed and drained
1 cup shredded cheddar cheese
Pinch of salt and ground black pepper
Dash of hot sauce (optional)
Preparation
Preheat the oven to 400°F.
Scoop the flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid, then dice about a cup of the flesh to use for the filling.
Cook the zucchini boats cut side down on an oiled sheet pan for 10-12 minutes. Remove from oven and turn the boats over.
While zucchini is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the red pepper, green onions and zucchini flesh for 3-5 minutes. Add the ground cumin, salsa, and black beans and cook another minute. Remove from heat and stir in the cheese, salt, pepper, and hot sauce if using.
Evenly distribute the filling mixture between the zucchini boats. Return the filled boats to the oven and bake for 10-12 more minutes until cheese is melted.
Serving Suggestion
Add cooked lean ground turkey to the stuffing for a heartier dish, or serve with grilled fish, chicken or tofu for an end-of-summer supper.
Parmesan-Crusted Green Beans
Ingredients
1 pound green beans, trimmed
2 eggs
1 cup milk
1 cup flour
2 cups bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons oregano, dried
3 tablespoons lemon zest (optional)
Preparation
Preheat oven to 350 degrees F.
In a medium stockpot, bring 3 inches of salted water to a boil. Add the green beans and cook for 3 minutes, remove from heat, drain and immerse in cold water to cool. Drain and set aside. In a small bowl, combine the breadcrumbs, Parmesan cheese and oregano with the onion and garlic powders.
In a wide bottom bowl, blend together the eggs and milk. Place half the flour on a wide plate, and half the bread crumbs on another plate. Working in small batches, place green beans in the flour and coat well. Remove the beans from the flour, shaking off any excess, and place them into the egg wash and coat well. Use a pair of tongs to remove the beans from the egg wash and place into the breadcrumb mixture. Coat well with bread crumbs and place the coated beans onto a large baking sheet in a single layer. Repeat the steps with the remaining beans.
Bake the beans for 18-20 minutes until crisp, remove from the oven and serve, garnished with fresh lemon zest.
Serving Suggestion
These green bean “fries” are nearly addictive as a snack or served along with sandwiches. Kids love them with creamy low-fat dressing as a dip.
Thai Fish Soup
Ingredients
3 cups chicken or vegetable broth
1 half-inch piece of ginger, peeled and sliced
2 stalks lemongrass, peeled, trimmed and minced
1/2 cup fresh lime juice (about 3 limes)
2 medium jalapeños, seeded and diced
2 tablespoons fish sauce (or tamari)
1 cup carrots, peeled and sliced
1 1/2 cups mushrooms, sliced
1 1/2 cups light coconut milk
2 tablespoons cilantro, minced
12 ounces white fish fillets (such as tilapia or flounder), cut into 2-inch wide pieces
Preparation
In a large stock pot, combine the broth, ginger, lemongrass, lime juice, jalapeños and fish sauce. Bring to a simmer and cook for about 10 minutes. Add the mushrooms, coconut milk, cilantro, and fish. Return to a simmer and cook for another 10-15 minutes until the fish is thoroughly cooked.
Serving Suggestions
Just add a spring roll appetizer to this main-dish soup for a quick meal. Substitute small chunks of extra firm tofu for the fish, and use tamari instead of fish sauce for a vegetarian version. If you spot oyster mushrooms in the produce aisle, use these for an even more authentically Thai dish.
Recipe & photo courtesy of http://strongertogether.coop/
Oysters with Mignonette Sauce and Tabasco
Ingredients
Sauce
1 tablespoon freshly-ground white pepper
1/2 cup champagne vinegar
2 tablespoons scallions, minced
1 pinch salt
Oysters
1 small daikon, finely julienned or grated
4 leaves romaine lettuce, washed and dried
12 small live oysters
Tabasco
Preparation
For the sauce, stir together the white pepper, vinegar, scallions and salt, and chill until time to serve. Arrange the daikon and lettuce on two medium plates as a decorative bedding to hold the shucked oysters; chill the prepared plates.
Just before serving, open the oysters. You will need a sharp paring knife, and two towels. Place one towel on the counter and wrap your non-cutting hand in the other. This will protect your hand if the knife slips. Grip the oyster in the towel, holding it as level as possible, and insert the point of the knife in the seam between the shells, right next to the pointed end where the hinge is. Wiggle the knife in and give it a twist to pop open the hinge. Angle the knife so it follows the curve of the shell, so that you won't cut into the flesh inside. Guide the knife along the shell, opening it as you go. As it starts to come loose, angle the knife to follow the bottom shell, and cut the muscle where it attaches to the shell. Keep the oyster level so that the juices inside do not spill, if possible. Pull off the top shell, and use the point of the knife to remove any bits of shell or dirt that may have fallen in the liquid. Place on the prepared plate, and continue with the next oyster.
Drizzle each oyster with a little mignonette, a drop of Tabasco and serve immediately.
Recipe & photo courtesy of http://strongertogether.coop/
Buckwheat-Almond Stuffed Cabbage Rolls
Ingredients
12 whole cabbage leaves (1 large cabbage)
2 tablespoons extra virgin olive oil, divided
2 stalks celery
1 large onion, chopped
2 medium carrots, chopped
1 cup buckwheat groats
1 teaspoon thyme
1 tablespoon basil
1 teaspoon paprika
1 1/2 teaspoons salt, divided
4 ounces chevre, optional
1/2 cup whole almonds, toasted and coarsely chopped
Sauce
3 cloves garlic
1 28-ounce can tomato puree
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
Preparation
Lightly oil a 9x13-inch baking pan. Preheat the oven to 400⁰F.
Fill a pot large enough to hold the head of cabbage with as much water as you can while leaving enough room to add the cabbage, and bring the water to a boil. While the water heats, use a paring knife to trim the base of the cabbage just enough so that the leaves are no longer attached to the core. Once the water is boiling, add a generous teaspoon salt, and carefully place the trimmed head of cabbage into the water. Turn the heat down to a simmer, and cook for about three minute, while gently rolling the head of cabbage from side to side using a wooden spoon or spatula. Use a skimmer, a large strainer with a heat-proof handle or sturdy tongs to remove the cabbage from the pot, and transfer to a large bowl or colander to drain, cut-side down. Place drained cabbage on a cutting board, and carefully remove as many whole leaves as will come away easily from the head. If necessary, return the cabbage head to the water and repeat the process until you have 12 leaves. Drain and reserve the remaining cabbage for another use. Trim the thick stems out of the cabbage leaves, and let dry.
For the filling, put a 2-quart pot on medium heat and add 1 tablespoon of olive oil, then add the celery, onion, and carrots. Sauté, stirring, for about five minutes, until the onion is golden. Add the buckwheat to the pan and stir until the buckwheat is hot, about 2 minutes. Add 1 1/2 cups water, thyme, basil, paprika and 1 teaspoon salt, and bring to a boil over high heat. Cover the pot and lower the heat to low. Cook, covered, for 20-25 minutes, until the water is absorbed. Take off the heat and stir in the chevre (if using) and almonds.
For the sauce, heat the remaining olive oil in a large pot and sauté the garlic. Stir for a minute, then add the tomato puree, brown sugar and lemon juice, and remaining half teaspoon salt. Bring to a boil, then reduce to a simmer until thickened slightly, about 5 minutes.
Place about 1/3 cup of the buckwheat filling in the center of each leaf, then fold both sides in and roll it up (like a burrito), tuck into the oiled pan. When all the rolls are in the pan, ladle the sauce over the rolls, to cover completely. Cover pan with foil.
Bake for 30 minutes, until bubbly. Let cool on a rack for five minutes before serving.
Recipe & photo courtesy of http://strongertogether.coop/
Stuffed Collard Greens
Ingredients
8 collard leaves, large stems removed
1 tablespoon olive oil
1 cup diced yellow onion
1 celery stalk, diced
1/2 red or green bell pepper, seeds removed, diced
2 cloves garlic, minced
1/2 pound ground turkey
1 teaspoon chili powder
1/2 teaspoon dried thyme
Pinch of cayenne (optional)
3/4 cup chicken broth
1 1/2 cups cooked rice
Pinch each of salt and black pepper
3/4 cup Carolina-style barbecue sauce
Preparation
Heat the oven to 350 degrees F. Oil or butter an 8 x 8 inch casserole dish.
Bring a large pot of water to a boil. Gently place the collard leaves in the water and cook for about 3 to 5 minutes until just tender. Remove the leaves, drain and cool.
In a large skillet, heat the olive oil over medium-high heat and sauté the onion, celery, bell pepper and garlic for 5 minutes. Add the turkey and spices and cook another few minutes until the turkey is almost cooked through. Add the broth and rice and cook another few minutes until the broth is absorbed. Season the meat with salt and pepper to taste and remove from heat.
Gently lay out a collard leaf on a dry cutting board, stem end facing away from you. Divide the turkey mixture into eight portions. Place one portion of turkey near the stem end of the leaf. Fold in the side edges of the leaf and roll up the collard around the filling, like a burrito. Place the collard roll in the casserole dish, seam side down. Repeat with the rest of the collards and filling. Drizzle barbecue sauce over the top of the rolls, cover with aluminum foil and place in the oven. Bake for about 30 to 40 minutes until the collard rolls are tender. Serve warm.
Serving Suggestion
Serve with Louisiana-style dirty rice, topped with a dollop of sour cream or Greek yogurt and additional hot sauce on the side. Use turkey sausage if you prefer a spicier dish.
Crab cakes
Ingredients
1 pound lump crab meat, drained and picked of shells
1/2 cup Panko bread crumbs
1 egg, beaten
4 tablespoons light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 lemon, juice and zest
1 tablespoon fresh basil, minced
2 scallions, minced
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
Preparation
In a large bowl, gently mix all of the ingredients except for the oil. Form the mixture into 8 equal-sized patties and set aside. Heat a large skillet over medium-high heat. Add the vegetable oil. When the oil is hot, gently place the crab cakes in the pan and sauté for 4-5 minutes on each side until they are browning on the outsides and cooked through inside. Serve with fresh lemon wedges.
Serving Suggestion
Crab cakes are a special party appetizer, topped with a dollop of mustard sauce, or lemon or lime aioli. Serve with creamy or tangy coleslaw, crisp green beans, steamed or roasted fingerling potatoes and corn for a festive meal.
Halloween Very Veggie Skeleton
Ingredients
1 jicama, peeled
1 head of cauliflower florets
1 red pepper, sliced
1 orange pepper, sliced
1 yellow pepper, sliced
24 green beans
2 cherry tomatoes, halved
1 zucchini, sliced
1 carrot, sliced
5 broccoli florets
1 mushroom, sliced
2 black olives, 1 sliced, 1 diced
1/4 cup arugula
1 cup hummus (for dipping)
1 medium pumpkin (optional)
Preparation
Skull
Pick a platter for the background. Cut peeled jicama in half. Using the peeler, peel the sides of the jicama until it is pear shaped. The wider end will be the top of the skull. It should be full and rounded. Start narrowing the sides about half way down and round off the bottom. This will be the jaw. The narrow end is the jaw of the skull. Carve a flat spot near the bottom for the mouth. Carve two flat spots near the top for eyes. Place the skull at the top of the platter.
Spine
For the spine, arrange cauliflower florets in a row under the skull. Pile red, orange, and yellow pepper slices on either side of the cauliflower for ribs.
Arms and hands
Stack 3 beans on each side for upper arms. Stack 3 more on each side for lower arms. Put a cherry tomato half on each side between the upper and lower stacks for elbows. Add zucchini slices for palms. Make fingers out of carrot slices.
The rest of the body
Arrange 5 broccoli florets at the bottom of the spine for hips. Make upper legs by stacking 3 green beans on each side of the broccoli. Make lower legs by stacking 3 green beans on each side below the upper legs. For knees place half a cherry tomato between the stacks on each side. For feet cut a mushroom slice in half.
Face and hair
Put round slices of olive on jicama for eyes. Add diced olive for the nose and teeth. Arrange arugula under the jicama for spooky hair.
Serving Suggestions
Hollow out a pumpkin and put a bowl full of hummus inside as a tasty dip. Arrange leftover veggies in a dish on the side.
Grilled Sweet & Spicy Cantaloupe
Ingredients
very ripe cantaloupe
smoked paprika
honey
Preparation
Preheat grill to medium-high. Slice cantaloupe in 1/2" pieces. Sprinkle each side liberally with smoked paprika (not regular paprika). Grill cantaloupe slices 5-7 minutes per side. Remove from grill. Drizzle with honey.If grilling other foods, grill cantaloupe last.
Recipe and photo taken from http://www.grillocracy.com/