Halloumi & Blush Orange Sprout Salad

Halloumi & Blush Orange Sprout Salad

One for the sprout lovers and skeptics alike   Serves 4

Ingredients:
2 tablespoons blanched almonds
2 blush oranges
2 tablespoons EVOO
1 tablespoon wholegrain mustard
1 tablespoon maple syrup
1 lime juice
1 garlic clove grated
1 1/4 pound Brussels Sprouts
17 oz. brick Halloumi, cut in 3/4" cubes

Directions: 

In a pan over medium heat toast the almonds 3-4 minutes until golden.  Allow to cool slightly then roughly chop.

Cut the tops and bottoms off the oranges then cut around them to remove the skin and pith.Over a bowl to collect any juices, cut out the segments nd put in a separate bowl.  Add the oil, mustard, maple syrup  garlic, and lime juice to the juice bowl, then mix into a dressing.  Season with salt.

Bring a large pan of salted water to a boil and add the sprouts.  Bench for 1 minute, then drain to cool slightly.  Set aside large frying pan over a medium high heat, fry the hollumi for 3 to 4 minutes turning halfway until golden.  Add the sprouts, hollumi, and almonds to the orange bowl, toss with  dressing and serve straight away.  Serves 4

Roasted Baby Carrots With Toasted Pecans and Praline Lacquer

Roasted Baby Carrots

With Toasted Pecans And Praline ‘lacquer

This is such a quick and easy side dish that can be made and paired with smoked pork, steak and de nitely spice-roasted chicken.   Serves 4-6

Ingredients:

3 pounds baby heirloom carrots, trimmed and washed
¼ cup cottonseed oil

1 tablespoon creole seasoning
1 cup pecan pieces, toasted
½ cup picked cilantro leaves

For The Lacquer:
1 cup Steen’s Cane Syrup
½ cup heavy whipping cream

½ cup apple cider
2 tablespoons apple cider vinegar
2 teaspoons kosher salt

Directions:

In a sauce pot, add all the ingredients for the

lacquer. Bring to a boil and turn down to a
simmer for 10 minutes.

In a mixing bowl, toss the carrots, oil and creole seasoning. Lay the carrots on a sheet pan in a single layer and bake in a 425° oven for 10 minutes.

Remove from the oven and pour the lacquer over the hot carrots and toss. Return to the oven for 5 more minutes.

Remove from the oven and pour in a bowl. Top with toasted pecans and picked cilantro leaves and serve.

Traditional Colcannon

Traditional Colcannon

Traditional Irish colcannon is made by adding sautéed cabbage to mashed potatoes. But no one told us we couldn’t add kale and leeks. And if we decided it was a good idea to stir in a dollop of goat cheese, everyone at the table would get a little happier about having their veg and eating it, too.
Ingredients:
2 pounds red or gold new potatoes, washed, with skin on
¼ cup salted butter
3 cups lacinato kale, rib removed and chopped into ribbons
1 large leek, white only, thinly chopped into half moons
¼ cup goat cheese

1 cup heavy cream
Salt to taste
Pepper to taste
Directions:
Place potatoes in a large saucepan and cover with cold water by at least an inch.  Bring to a boil and add scant 2 tablespoons of salt . Cook the potatoes until they are fork tender, about 20 minutes. Drain and set aside in a bowl.

In the same saucepan, melt butter and add kale and leek to the pan. Cook the greens until they have wilted and released some of their water, about 3–4 minutes.

Return potatoes to the saucepan, mash, and stir until the kale and leek are well incorporated.

Add the goat cheese, heavy cream, salt, and pepper. Serve hot—and don’t hesitate to add another dollop of butter or goat cheese for good measure. Serves 4 - 6

Brown Butter and Sage Polenta.

Brown Butter And Sage Polenta

Creamy polenta is a great alternative to more common starches we often use in the United States, like potatoes, rice and even pasta. We love Italian polenta and with some cheese and brown butter, it really comes to life! And there is no better complement to brown butter than sage. This Brown Butter and Sage Polenta recipe is heavenly and can be made into a main dish or a side dish with a number of things served with or on top of the polenta!

Brown butter and sage are a match made in heaven! And when combined with delicious creamy polenta and Parmesan, this dish will not disappoint!

Ingredients:

6 large fresh sage leaves

8 Tablespoons unsalted butter, divided
4 ½ cups vegetable stock - unsalted and high quality
9 oz Polenta-style instant cornmeal
¾ cup grated Parmesan cheese
2 teaspoon kosher salt
½ teaspoon black pepper
Extra sage leaves to garnish optional

Instructions:

 

Chop the sage first, as you’ll need it as soon as the brown butter has been made. They don’t need to be finely chopped.

Next make the brown butter. Place 6 tablespoons of butter in a small saucepan over medium heat. Cook until the milk solids in the butter brown and the aroma is nutty. Remove from the heat, place in a small bowl and add the sage to the brown butter. Set aside.

Bring the stock to a boil. Once boiling, remove from the heat and, stirring constantly, slowly add the polenta. Do not add the polenta too quickly or it will become lumpy. Stir for 3 minutes, the polenta should be creamy. If it is very thick, thin it out with a little water or stock.

Incorporate the brown butter and sage into the polenta by stirring. Be patient, it takes a minute or so. Stir in the cheese, salt, pepper, and remaining 2 tablespoons of butter until fully incorporated. Taste for additional seasoning. Serve!

Notes:

We generally buy Italian instant polenta brands, but please note that different brands may require a different ratio of polenta to liquid content. The classic ratio is 1 part polenta to 4 parts water. Review the box instructions on the version you purchased and adjust accordingly if the polenta-to-stock ratio is significantly different than the one you are using. 

Sautéed Brussels Sprouts ~ Vegan and Gluten Free

 

Sautéed Brussels Sprouts

Sautéed Brussels sprouts with pecans, shallots, and garlic.  A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.

Ingredients:
2/3 cups pecans, chopped and toasted
1 1/2 tablespoons coconut oil, or sub olive oil
1/2 cup shallots, sliced (2 large shallots)
4 garlic cloves, roughly chopped
1 lb shredded Brussels Sprouts (about 7 cups)
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh cracked pepper, more to taste
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Pinch red pepper flakes, Aleppo or Urfa biber are both nice here

Optional Holiday Additions: 

¼ cup craisins, 

1 tablespoon fresh sage

Directions:

If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes, set aside.

To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender 3-4 minutes.

Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing for 7-9 minutes, stirring occasionally until tender-crisp.

Add the vinegar and maple syrup, stir well, and cook it off a bit.

Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional. 

Stir in the toasted pecans and serve.

Thanksgiving Harvest Rice Salad. ~. Vegetarian

                                           

Thanksgiving Harvest Rice Salad

Celebrate your favorite fall holiday with this refreshing Thanksgiving Harvest Rice Salad for a festive fireworks display for your taste buds. Packed with tart cranberries, crunchy pecans, and zesty green onions, this dish pairs perfectly with its light and sunny citrus dressing. Using a nutty brown rice and wild rice mix, Thanksgiving Harvest Rice Salad brings vibrant colors and flavors to your holiday table, with colors just like the falling leaves outside.
Ingredients:
1 cup brown rice and wild rice mix
water, according to the package instructions
1/2 teaspoon salt, plus more, to taste
1/2 cup dried cranberries
1/2 cup pecans, optionally toasted
1/4 cup green onions, sliced
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon orange zest
freshly ground black pepper, to taste

Directions:
In a pot, add the rice, the water, and 1/2 teaspoon of the salt and stir briefly to combine. Bring the water to a boil. Reduce the heat to low 
and cover the pot.

Allow the rice to simmer, covered and undisturbed, until the liquid is mostly absorbed, about 50 minutes.

Transfer the covered pot from the heat and allow the rice to rest until the liquid is completely absorbed, about 10 minutes.

Uncover the pot and fluff the rice with a fork. Allow the rice to cool to almost room temperature.

In a medium-sized bowl, add the cooked rice, the cranberries, the pecans, and the green onions and stir and fold to combine.

In a jar with a lid, add the lemon juice, the olive oil, the orange zest, the extra salt, and the black pepper.

Seal the jar and shake vigorously until the lemon juice mixture is combined. Add the dressing to the rice mixture, stir, and serve immediately.

Charred Green Beans And Mushrooms With Crispy Shallots

Charred Green Beans And 

Mushrooms with Crispy Shallots

This dish has all the components of a classic green bean casserole, but it’s dressed in a zippy fish sauce caramel instead of cream of mushroom soup. The whole thing comes together fast—in a fraction of the time a casserole would take—so make sure you have everything ready to go before you start cooking.  Serves 6 to 8
Ingredients:
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) fish sauce
2 cloves garlic, minced
1 red bird’s-eye chili, halved (optional)
1/4 cup (60 mL) canola oil
2 small shallots, thinly sliced into rings
1/2 lb (225 g) shiitake mushrooms, stems discarded, caps halved or quartered
1 lb (455 g) green beans, trimmed, cut on bias into 2-inch (5-cm) pieces
1 lime, halved

Directions:
Stir sugar with water until dissolved then add fish sauce, garlic and chili, if using. Set aside.

Set a fine-mesh strainer over a medium heatproof bowl.

Combine oil and shallots in a large frying pan. Heat over medium-high until shallots start to sizzle, then stir constantly until golden- brown, 6 to 8 minutes. Quickly remove pan from heat and strain shallots through prepared strainer.

Carefully return 1 to 2 tbsp (15 to 30 mL) strained oil to pan. Add mushrooms and cook, stirring often, until golden-brown, about 5 minutes. Transfer mushrooms to a large plate, then add green beans to pan. Cook, stirring often, until beans are bright green and slightly charred in places, 4 to 5 minutes.

Lower heat to medium and return mushrooms to pan. Carefully add fish sauce mixture—it will steam up immediately. Cook, stirring often, until sauce has thickened and beans are tender-crisp, 3 to 4 minutes. Transfer to a large serving platter. Squeeze lime juice overtop, then garnish with crispy shallots.  Serves 6 to 8

Rice Pilaf With Butter-Toasted Vermicelli

 

Rice Pilaf with Butter-Toasted Vermicelli

After reading through this recipe, you may be asking yourself, “Isn’t this just Rice-A-Roni?” Well … yes and no. The San Francisco treat is actually an adapted version of this Armenian-style pilaf.   This version adds toasted garlic and a healthy dose of herbs for an extra boost of flavor.
Ingredients:
3 tbsp (45 mL) unsalted butter
1/4 lb (115 g) wheat vermicelli, broken into 1-inch (2.5-cm) pieces, about 1 cup (250 mL) (see TIP below)
4 small garlic cloves, thinly sliced
1 1/2 cups (375 mL) basmati rice
3 cups (750 mL) no-salt-added chicken broth, preferably homemade
1 tsp (5 mL) fine sea salt
Freshly ground black pepper
3/4 cup (175 mL) finely chopped mixed herbs, such as parsley, cilantro and dill, plus more leaves to garnish. 

Directions:
Melt butter in a medium pot over medium- high heat. Add vermicelli. Cook, stirring occasionally, until noodles just start to brown, about 3 minutes. 

Add garlic and cook, stirring, until noodles are deep golden-brown, about 4 minutes more. Stir in rice until evenly coated then add chicken stock and salt. Season with pepper.

When it comes to a simmer, cover and reduce heat to low. Cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in herbs. Transfer to a large bowl and garnish with herb leaves. Serves 6 to 8

TIP Wheat vermicelli can be hard to find, but luckily there are several substitutes. Capellini spezzati and German soup noodles will work and are already the perfect size, so they don’t need to be broken into small pieces. You could also break up angel-hair or capellini pasta.

                                                     

Grilled Garlicky Smoked Gouda Potato Gratin

A riff on scalloped potatoes, this version with loads of garlic and gooey cheese is definitely amped up, taking the whole thing into gratin territory. It makes the perfect buddy for grilling alongside a barbecued main. Or, if you aren’t barbecuing, simply finish baking it in the oven at the same temperature. 
Ingredients:
1 tablespoon butter for greasing
6 medium-size russet or Yukon Gold potatoes
1 1/2 cups (375 mL) whipping cream (35%)
1 cup (250 mL) chicken broth
8 roasted garlic cloves or 4 fresh garlic cloves, grated
1 bay leaf
1/2 tsp (2 mL) freshly ground nutmeg
1/2 tsp (2 mL) salt
1 small cooking or red onion, cut into rings
1 1/2 cups (375 mL) grated smoked Gouda, about 170 g
1 tbsp (15 mL) fresh thyme leaves (optional)

Directions:

Rub butter over bottom and sides of a 9 x 13-inch (23 x 33-cm) foil baking dish (with no holes). Peel potatoes, working quickly so they don’t brown. Using a very sharp knife, thinly slice potatoes so that pieces are no thicker than 1/4 inch (5 mm). This helps the potatoes bake faster. Or, for easier slicing, use a mandoline or food processor to slice potatoes. Even though these cuts can be done with a knife, using a mandoline is quicker and more precise. Always use the safety guard to hold the potato in place, then slide it back and forth over the blade.

Pour whipping cream and broth into a large pot. Stir in garlic, bay leaf, nutmeg and salt, then add potatoes, separating slices as you add them. Bring to a boil, covered, over medium-high heat. Uncover. Simmer gently, stirring occasionally, until potatoes are almost fork-tender, 10 to 13 minutes. Discard bay leaf. Turn potato mixture into baking dish. Press so potatoes are completely submerged.

Scatter onion and cheese overtop. Cover tightly with foil. If making ahead, let cool then tuck in the fridge up to 1 day. Bring to room temperature before proceeding with next step.

Preheat one side of barbecue to medium or medium-low so the temperature is 325°F (163°C).

When ready, place baking dish over hot side of grill and cook, covered, until hot, 15 to 20 minutes. Uncover and continue baking until cheese melts, mixture is bubbling and edges are golden. Remove from heat. Re-cover and let stand at least 15 minutes. Serve topped with thyme. Makes 8 to 10 side-dish servings.

Broiled Onion Slices

Broiled Onion Slices

Ingredients:

2 lage onions, sliced 1/4" discs

1 cup almond flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optionally available, for a spicy kick)
Salt and pepper to style
2 large eggs, overwhelmed

2 cups shredded mozzarella or cheddar

Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Separate onion slices into discs.

Combine almond flour, paprika, garlic powder, cayenne, salt, and pepper in a shallow dish.

Whisk eggs in one other dish.

Dip onion discs in egg, then coat with almond flour combination.

Bake 15 minutes till cheese is bubbly and golden.

Let cool, then remove from the baking sheet.

Refried Pinto Beans

Refried Pinto Beans

Learn how to make refried beans! This easy recipe works with dried or canned beans. Creamy and flavorful, it's a delicious, healthy side dish.

Ingredients:

2 cups dry pinto beans*
8 cups water, plus more as needed
1 white onion, half cut into wedges, half diced
1 teaspoon ground cumin
¾ teaspoon sea salt, plus more to taste
½ teaspoon dried oregano
Freshly ground black pepper
2 tablespoons avocado oil
2 garlic cloves, chopped
2 tablespoons fresh lime juice, plus more to taste

Directions:
Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.
Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)

Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.

Notes

*Note: If you prefer to use canned beans, skip Steps 1-3. Replace the cooked dry beans with 3 (14-ounce) cans pinto beans, drained and rinsed. Add 1 teaspoon ground cumin, ¾ teaspoon sea salt, and ½ teaspoon dried oregano to the skillet with the beans in Step 4. Add water or vegetable broth instead of bean cooking liquid as you mash to your desired consistency. Before serving, season to taste with more salt as needed.

Puttanesca Deviled Eggs

 Puttanesca Deviled Eggs

This recipe turns the deviled egg on its head—literally—by serving it whole and upside down rather than halved on its side. It’s filled with a punchy emulsion inspired by the bold flavours of pasta puttanesca—tomato, capers, olives and garlic. A final garnish of anchovies and mustard sprouts will make these eggs the stars of any cocktail party. Makes 12

Ingredients

12 free range organic eggs

2 tbsp (30 mL) julienned sun-dried tomatoes with their 

   oil
1 tbsp (15 mL) capers, drained
6 Kalamata olives, pitted
1 medium garlic clove, roughly chopped
1/2 tsp (2 mL) dried chili flakes
2 tbsp (30 mL) Greek yogurt
1 tbsp (15 mL) sherry vinegar
Salt to taste
3 anchovy fillets in oil, each cut in four even pieces
Spicy mustard green sprouts or other sprouts to garnish

Directions:
Place eggs in a medium pot. Pour in enough water to cover by at least 1 inch (2.5 cm). Place over high heat. As soon as it comes to a boil, cover and remove from heat. Let stand 10 minutes. Drain and run under cold water to cool.

When eggs are cool enough to handle, peel shells, then use a sharp paring knife to cut a small slice off tops of eggs, so they can stand upright. Cut a slice off each bottom end that’s large enough to expose the yolk, about 1/4 inch (5 mm) in diameter. Place the trimmed egg pieces in a food processor. With a small spoon or melon baller, gently remove yolks and add to food processor. Refrigerate hollowed-out eggs to keep them cold.

Add sun-dried tomatoes, capers, olives, garlic and chili flakes to food processor. Process until finely chopped. Add yogurt and vinegar, and process until smooth, stopping to scrape down bowl as necessary. Taste and season with salt, if necessary.

Transfer egg mixture to a piping bag fitted with star attachment. (Or use a freezer bag with a corner snipped off). Place in refrigerator to firm up, at least 30 minutes.

Pipe mixture into hollowed egg whites, filling each cavity generously. (At this point, eggs can be covered and refrigerated up to 2 hours.) To serve, garnish with anchovies and sprouts.

Green Beans in Corn Sauce With Pumpkin seeds

Green Beans With Corn and Raw 

Pumpkin Seeds and Tomato Salsa

Ingredients
1/2 cup raw hulled pumpkin seeds
1 1/4 teaspoons kosher salt
1 cup fresh corn kernels from 1 large ear
1 cup water
3 to 4 fresh sprigs epazote or cilantro
3 tablespoons vegetable oil
1 pound green beans trimmed
1/2 cup finely chopped white onion
1 fresh habanero, serrano or jalapeño chile finely chopped
1 garlic clove finely chopped
1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes

Directions:
Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 
5 minutes. Transfer to a bowl and let cool.

Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.

Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.

Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.

Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.

Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.

 Creole Slaw With Cajun Dressing, Shrimp, Grits, and Bacon

Ingredients

16oz coleslaw mix
3/8 cup mayonnaise

2 Tbsp Creole mustard
2 Tbsp Creole seasoning
1 Tbsp apple cider vinegar
1 tsp sugar

Directions

In a large bowl, mix together mayo, mustard, Creole seasoning, vinegar and sugar until well combined.
Add in coleslaw mix and toss well.
Refrigerate at least 30 minutes before serving.

Syracuse Salt Potatoes

 

Syracuse Salt Potatoes

It isn't until you've drained the potatoes of their salty water and watched as the sparkly, salty crust developed; then dunked or doused them in butter and herbs and bitten into their tender centers that you realize that Syracuse Salt Potatoes are so much more than just salty potatoes. They're the absolute perfect iteration of boiled potatoes.

Ingredients
3 pounds new potatoes, scrubbed clean
1 cup kosher salt
4 tablespoons unsalted butter
Fresh herbs, chopped, to serve

Directions:
Whisk the salt into a gallon of water in a large pot until fully dissolved and no salt sinks to the bottom of the pot. 

Add the potatoes to the pot, bring to a boil over high heat, and then reduce to a simmer and cook until the potatoes are fork-tender and about a quarter of the water has evaporated, about 25-35 minutes.

Drain the potatoes in a colander and allow to sit while salt crust develops. 

Meanwhile, melt the butter in a microwave-safe bowl. Drizzle the melted butter over the potatoes or serve on the side for dipping. 

Sprinkle the potatoes with chopped herbs and serve immediately.

Amish Macaroni Salad

 

Sweet Amish Macaroni Salad

Ingredients:
1 lb salad macaroni
4 hard-boiled eggs (chopped)
1 small onion, finely diced
3 celery ribs, diced small
1 small sweet pepper, seeded and diced small (red or orange)

Dressing
2 cups light mayonnaise (do not use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 tablespoons dill pickle relish
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika (to garnish)

Directions :
Cook the macaroni according to directions, drain well.

While pasta is cooking mix up all the dressing ingredients till well blended and set aside.

Chop up all the veggies.

When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don’t like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.

Refrigerate for at least one hour, the longer you let it set the better the flavor.