Roasted Asparagus With Ojai Pixies (Tangerines), Fennel and Mint

 

                                Roasted Asparagus with Ojai 

Pixies, Fennel and Mint

This vegan recipe requires a little less attention when ingredients are roasted in an oven, but it’s also divine when done on the grill using a grill pan. It makes a great first course when you throw a few pistachios on top for some crunch and protein. It’s a happy thing that Ojai Pixie tangerines and asparagus find their way to us at the same time, in peak season. You can salt this dish to taste, if you like, but the addition of the mustard makes that seem unnecessary to me. Using oil and vinegar from Ojai Olive Oil or another local producer adds to the local flavor.
Ingredients
1 pound asparagus, trimmed 

1 small bulb fennel, trimmed, quartered and very thinly sliced

2 Ojai Pixie tangerines, peeled and sectioned (or other small, seedless       tangerine)

5 sprigs fresh mint, plus more for garnish

3 tablespoons mandarin-infused olive oil

2 tablespoons fresh lemon juice

¼ teaspoon black pepper

1teaspoon whole-grain mustard

1 tablespoon tangerine-infused balsamic vinegar

½ cup shelled pistachios (optional)

Directions:
Preheat oven to 400°. Place asparagus, tangerine sections, fennel and mint in a 9- by 13-inch baking dish. In a small bowl, whisk together olive oil, lemon juice, pepper and mustard. Pour the olive oil mixture over asparagus, tangerines, fennel and mint and coat evenly.

Roast about 10–12 minutes, until crisp tender, stirring midway. Baking time will depend on thickness of asparagus. Remove mint sprigs after baking.

Transfer asparagus and other ingredients to a serving platter and drizzle with tangerine-infused balsamic vinegar. Garnish with fresh mint and pistachio pieces, if desired.

Variation: Extra-virgin olive oil and balsamic vinegar can be substituted for the flavor-infused varieties.

Butter Chicken Soup

Butter Chicken Soup

One of the most beloved takeout dishes is reimagined as a comforting soup. Coconut milk keeps the soup creamy but light, while cauliflower makes it satisfying without being overly heavy. And by using a number of pantry ingredients, this dish will also keep your shopping list short.

Ingredients:
1 2/3 cups (400 mL) butter chicken sauce
1 2/3 cups (400 mL) coconut milk
2 1/4 cups (560 mL) low-sodium chicken broth
1/2 head cauliflower, cut into small florets
2 lbs (905 g) boneless, skinless, chicken breasts, cut into 1-inch (2.5-cm) chunks
4 tsp (20 mL) fresh lemon juice
1 cup (250 mL) cilantro leaves, roughly chopped, plus more for serving
Garam masala for serving

Directions:

In a large pot, bring sauce, coconut milk and chicken stock to a boil 

over high heat. Reduce heat to medium. Add cauliflower. Cook, 

stirring occasionally, until al dente, about 4 minutes. 

Add chicken.  Cook, stirring occasionally, until just cooked through,  

2 to 3 minutes.   Remove from heat and stir in lemon juice and half of cilantro.

Place a bowl and three 4-cup (1 L) containers on counter. Divide soup evenly. Top with some chopped cilantro and a pinch of garam masala.

Portions can be covered and refrigerated up to 5 days or frozen up to 1 month.  Serves 4

BBQ Corn Salad

BBQ Corn Salad

We try to grill a few extra ears of sweet corn every time we barbecue and use the kernels in salads the next day.

Ingredients:

4 ears corn, husks removed
1 red bell pepper, diced
¼ red onion, finely diced
⅔ cup (15 g) chopped cilantro
½ cup (75 g) crumbled feta
juice from 1 lime
2 tablespoons olive oil
1 teaspoon Tajin seasoning

Directions:
BBQ the corn, turning occasionally, for 3-5 min or until slightly charred.

Cut the kernels off each cob and mix them in a bowl with the other ingredients. Serves 4-6.

Roasted Sweet Potato Salad

ROASTED SWEET POTATO SALAD

Description

Coconut oil roasted sweet potatoes tossed with chopped spinach, creamy avocado chunks, red onion and dried cranberries make for a healthy, easy and delicious salad that’s perfect for spring picnics and summer BBQs.

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Ingredients

10 cups sweet potatoes (about 3 large), chopped evenly into bite-size chunks
1 Tablespoon coconut oil, melted
1 teaspoon sea salt
4 ounces baby spinach, chopped
1/2 cup red onion, chopped very small
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
1/3 cup dried fruit
1 avocado, chopped in chunks
1/2 teaspoon sea salt
ground black pepper, to taste
hemp seeds (optional)

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Instructions

Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with coconut oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.

While the potatoes are roasting, add the chopped spinach, onion, dried fruit, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and add sea salt and ground pepper to taste.

Sprinkle on hemp seeds and serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.

Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.

Grilled Pizza With Summer Vegetables And Smoked Chicken

Grilled Pizza With Sumer Vegetables 

And Smoked Chicken

Active Time

25 Mins

Total Time

25 Mins

Yield

Serves 4

SOUTHERN LIVING

Make a grilled pizza just once, and you will fall in love with the ease and versatility of this easy dinner choice. Whether you have leftover baked chicken, a little bit of last night’s shredded bbq pork, or a surplus of garden vegetables, with a little imagination you can create a fabulous grilled pizza. Think outside the box to combine your favorite herbs, cheeses and fresh fruit into a one-of-a-kind grilled pizza.

Ingredients:

I medium sized zucchini, cut into 1/4" thick slices
1 cup thinly sliced red onion, from 1 small onion
1 large garlic clove, finely chopped (1 1/2 teaspoon)
4 teaspoons evoo divided, plus more for greasing
12 ounces fresh prepared whole-wheat dough, at room temperature
8 ounces smoked chicken shredded
8 ounces low moisture smoked mozzarella cheese, shredded (about 2 cups)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh basil and
Red pepper flakes for topping

Directions:
Preheat grill to high (450°F to 500°F). Toss together zucchini, onion, corn, garlic, and 2 teaspoons of the oil in a large bowl. Arrange vegetables in a single layer in a metal grilling basket lightly coated with oil. Place basket on grill grate, and grill, uncovered, turning occasionally, until vegetables are charred, 4 to 6 minutes. Remove from grill. Cut corn kernels from cob; discard cob. Set aside vegetables.

Roll dough into a 14- x 10-inch oval on a lightly floured surface. Place on lightly oiled grates; grill over high heat, uncovered, until lightly browned, about 1 1/2 minutes. Flip over; brush top with remaining 2 teaspoons oil. Top with chicken; sprinkle with cheese, leaving a ½-inch border around dough edges. Arrange vegetables over pizza. Grill, uncovered, until cheese is melted, about 1 1/2 minutes. Remove from grill.


Sprinkle with salt and black pepper; top with basil and red pepper flakes.

Shrimp Boil Vegetable Bowls

Shrimp Boil Vegetable Bowls

Ingredients
1 1/2 lbs. red potatoes
8 oz. green vericots
2 cups fresh corn kernels
2 tablespoons lemon zest from 4 lemons
3 tablespoons lemon juice
1 pound large peeled, deveined cooked shrimp
1 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
3 tablespoons capers, chopped
2 tablespoons white vinegar
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup chopped fresh parsley

Directions:
Prepare an ice bath: Fill a large bowl with ice; fill bowl three-fourths full with cold water.

Prepare potatoes in microwave according to package directions, omitting seasoning from potatoes. Discard seasoning packet.

Plunge cooked potatoes into ice bath until completely cooled, about 1 minute. Remove to a colander with a slotted spoon; drain. Repeat procedure with haricots verts.

Cut potatoes into quarters; cut haricots verts in half crosswise. Toss together potatoes, haricots verts, shrimp, and corn in a large bowl. Stir together capers, lemon zest and juice, vinegar, Old Bay seasoning, salt, and pepper in a small bowl; whisk in oil until well combined.

Pour caper mixture over shrimp mixture; toss to coat. Stir in parsley, and serve immediately.

Summer Succotash With Black Bean Puree

Summer Succotash with Black Bean Purée 

Developed by Sara Quessenberry 

for Cleveland Clinic Wellness 

Yield: 4 servings 

Ingredients:
2 tablespoons extra virgin olive oil
1/2 of a white onion, chopped
1/4 teaspoon plus 1/8 teaspoon kosher salt
1 1/2 teaspoons chili powder
15-ounce can (no salt) black beans, drained and rinsed
1 red bell pepper
1 cup sugar snap peas, cut crosswise into small pieces
1 cup fresh corn
1/8 teaspoon freshly ground black pepper
1/2 of a small red onion, chopped
1/2 cup fresh cilantro leaves 

Directions:
In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the white onion and 1/4 teaspoon of the salt, and cook, stirring often, until tender, 5 to 6 minutes. Stir in the chili powder, then add the beans and 3/4 cup of water. Simmer for 5 minutes. Using a handheld blender or a regular blender, puree the beans until thick and creamy. Add a little more water if too thick. Keep warm. 

In a medium skillet, heat the remaining tablespoon of oil over medium-high heat. Add the bell pepper, sugar snap peas, corn, black pepper, and the remaining ⅛ teaspoon salt and cook, stirring, for 2 to 3 minutes until crisp-tender and heated through. 

Divide the bean puree among plates. Top with the succotash, red onion, and cilantro. 

Nutritional facts per serving: 219 calories, 8 g total fat, 1 g saturated fat, 8 g protein, 29 g carbohydrate, 8 g dietary fiber, 5 g sugar, 0 g added sugar, 0 mg cholesterol, 136 mg sodium

Thanksgiving Tian

THANKSGIVING TIAN

 

PREP TIME

25 mins

COOK TIME

1 hour 20 mins

TOTAL TIME

1 hour 45 mins

Author: Beard And Bonnet

Serves: 6 as a main 8-10 as a side

INGREDIENTS
2 tablespoons olive oil
2 leeks, white and light green parts thinly sliced
2 cloves garlic, minced
2 delicata squash, ends removed and hollowed out
1 large unpeeled russet potatoes, scrubbed clean
1 large unpeeled sweet potato, scrubbed clean
3 small Granny Smith apples
4 eggs
1 cup heavy cream
¼ cup grated Parmesan cheese
Leaves from 6 sprigs fresh thyme
zest from 1 orange
¼ teaspoon crushed red pepper flakes
Kosher salt to taste
Freshly cracked black pepper
Garnish
Maldon salt
thyme leaves

Directions:

Heat oil in a 9-inch cast iron skillet over medium heat. Add the sliced leeks and a generous sprinkle of kosher salt to the skillet. Cook for 5-8 minutes, stirring frequently, until the leeks are translucent. Add the garlic and cook for 1 minute more until fragrant. Remove from the heat, spread evenly in the bottom of the pan, and allow to cool.

While the onion mixture is cooling use a mandoline to slice the delicata squash, russet potato, sweet potato, and apple into very thin slices that are about the same thickness as a potato chip. **Have a bowl of cold water ready to submerge the apple slices into so that they do not turn brown.**

Starting at the outer edge of the skillet, with the cooled leeks on the bottom, make a pinwheel pattern with the squash, potato, and sweet potato slices working towards the center. Add an apple slice every fourth time the squash and potato pattern repeats. Repeat this process until the skillet is packed tight and filled to the center.

Preheat the oven to 375°F. In a mixing bowl whisk together the eggs, heavy cream, Parmesan, thyme leaves, orange zest, red pepper flakes, salt, and pepper to taste until completely combined. Pour the egg mixture over the vegetables in the skillet allowing the mixture to settle into the vegetables.
Bake in the preheated oven, covered with foil, for 40 minutes. Remove the foil and bake an additional 40-45 minutes until the vegetables are crisp on the outer edges and tender in the center, the custard is set, and the top is nicely browned. 

**To check if the vegetables are done carefully remove a thin slice of potato or sweet potato from the center of the pinwheel and taste to make sure it is cooked through.**

Remove the tian from the oven when the vegetables are cooked through and allow to cool slightly. Sprinkle with more thyme leaves and Maldon salt flakes right before slicing to serve.

NOTES
If the tops of your veggies aren't quite a s crispy as you want at the end of the bake time turn the broiler on for a few minutes- just watch the tian closely so it doesn't burn.

Southwestern Black Bean Salad

Ingredients:

• 15.5 oz can black beans, rinsed and drained
• 9 oz cooked corn, fresh or frozen (thawed if frozen)
• 1 medium tomato, chopped
• 1/3 cup red onion, chopped
• 1 scallion, chopped
• 1 1/2 – 2 limes, juice of
• 1 tbsp olive oil
• 2 tbsp fresh minced cilantro (or more to taste)
• salt and fresh pepper
• 1 medium hass avocado, diced
• 1 diced jalapeno (optional)

Directions:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

Read more at http://www.skinnytaste.com/southwestern-black-bean-salad/#Fjt8pGSXoOaBQco0.99

Mexican Black Bean And Corn Salad

MEXICAN BLACK BEAN AND CORN SALAD

Yield: Serves 4

Ingredients:

3 cups (475g) corn kernels, cooked and cooled
2 medium tomatoes, diced
1 can (425g) black beans, rinsed and drained
1/2 small red onion, finely chopped
1/2 cup chopped parsley
For the vinaigrette
1/4 cup extra-virgin olive oil
grated zest and juice of 1 lime
1 garlic clove, minced
1 tsp chili powder
1/2 tsp salt (I use Himalayan salt)
1/2 tsp ground cumin
1/4 tsp ground chipotle powder

Directions:
Place the corn, tomatoes, black beans, red onion and chopped parsley in a large mixing bowl. 
Combine all the ingredients for the vinaigrette in a small measuring cup and whisk until well combined. Pour over the salad and toss to combine. 
Serve immediately or place in the fridge for about an hour to allow flavors to meld. 
This salad will keep well for 4-5 days in the refrigerator.

Crispy Hash Browns

PERFECTLY CRISPY HASH BROWNS

Serves 4

Ingredients
2 1/2 pounds russet potatoes, peeled
6 tablespoons unsalted butter 
1 teaspoon kosher salt, or to taste
freshly ground pepper, to taste

Directions

Take your peeled potatoes and grate them with the large-holed side of a cheese grater, or use the coarse grating blade in your food processor.

Transfer potato shreds to a large bowl of water and let them soak, stirring occasionally, until starches are released and water is murky.  Rinse under running water until runoff is clean.

Place potatoes (in batches, if necessary) in a cheesecloth or clean kitchen towel, and wrap and wring until thoroughly drained and as dry as possible. 

Repeat.

After you’ve drained them, put potatoes on a paper towel-lined plate and microwave on high for 2 minutes to par-cook them.

Transfer cooked potatoes to a large bowl and season with salt and pepper, adding more or less to taste.

Heat butter in a large, non-stick pan or skillet over medium heat until frothy. Skim off top solids, then, once hot, add potatoes and flatten them out into a 1/4-inch thick, even layer. Note: butter is hot enough when you drop a few shreds of potato in and they sizzle. 

Cook potatoes undisturbed for 5-6 minutes, or until a golden crust has formed on the bottom.

Flip potatoes over and cook for another 5-6 minutes, or until other side is also golden brown.

Top with more salt, if desired, and serve immediately.

Roasted Tiny Potatoes And 

Mushrooms With Rosemary

Serves 4. 

Ingredients:
1 1/2 lbs. small potatoes (all red or a variety), unpeeled, quartered 1 T. olive oil
Salt and pepper to taste
2 T. unsalted butter
1-10 oz. bags sliced crimini mushrooms
1 1/2 tsp. minced fresh rosemary
1 T. chopped fresh chives or Italian parsley

*

Directions:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Combine potatoes and olive oil in large bowl; toss to coat. Transfer potatoes to prepared sheet and sprinkle with salt and pepper. Roast until tender and brown, stirring occasionally, about 25 minutes.

2. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add crimini mushrooms and rosemary; sprinkle lightly with salt and sauté until brown and tender and most liquid has evaporated, about 12 minutes.

3. Add hot potatoes to skillet with mushrooms. Sauté over medium-high heat until mixture is heated through, about 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley. 

Lebanese Vegetable Soup

Lebanese Vegetable Soup 

with Chickpeas and Kale

You can broth the soup however you see fit: chicken stock, vegetable stock, or well-seasoned water. Use more or less of any of the ingredients; this is soup after all, meant to be simple and comforting. The flavors of the soup are most delicious if it’s very warm but not boiling hot when served.

Serves: 8 to 10

Ingredients:
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 teaspoons kosher salt, plus more as needed
2 cups diced butternut squash
2 cups or 1 16-20 ounce can chickpeas
2 cups or 1 16-20 ounce can diced tomatoes
2 cups or 1 16 ounce can corn or creamed corn
6 to 8 cups vegetable or chicken stock
4 sprigs fresh thyme
Freshly ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon honey
5-6 cups coarsely chopped kale

*

Directions:
In a large soup pot (5-quart or larger), warm the olive oil over medium heat. Add the onion, carrots, celery, and a teaspoon of salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the vegetables are soft but not browned.

Stir in the butternut squash and cover the pot again, cooking and stirring occasionally for a minute or two, until the squash just begins to soften. Add the chickpeas, tomatoes, corn, stock and thyme. Season with black pepper, cayenne pepper, and honey and stir well. Cover the pot and simmer on medium-low heat for about 20 minutes.

Taste and adjust seasoning. Stir in the kale and cook for about 5 minutes, or until the kale is softened. Pull out the thyme stems from the pot, and serve the soup warm.

Wild Mushroom and Root Vegetable Gratin

Wild Mushroom and 

Root Vegetable Gratin

Ryan Burger, the cheese maker at Blackberry Farm, developed this recipe to highlight Brebis, a creamy sheep’s milk cheese he makes on the farm. In its place, you can use goat’s milk cheese or fromage blanc. He loves to forage for mushrooms and combines whatever he can find for this dish, such as the varieties suggested below. Unlike a traditional gratin, this one uses no cream; the cheese provides plenty of richness.

As of January 24, this blog will be available only to registered users.  In the comment section at the end of the recipe, click on comment and send your email address only.  I will register you and then delete your information making it totally safe and not seen by anyone.  Donna

Ingredients:

• Kosher salt, to taste
• 1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and sliced 1/4
    inch (6 mm) thick
• 3 lb. (1.5 kg) rutabagas, peeled and sliced 1/4 inch (6 mm) thick
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 Tbs. finely chopped fresh rosemary
• 2 Tbs. grapeseed oil
• 13 1/2 oz. (425 g) wild mushrooms, such as chanterelles, black
    trumpets and maitakes, cleaned and roughly chopped
• 1 lb. (500 g) Blackberry Farm Brebis cheese, goat cheese or
    fromage blanc, crumbled
• Maldon sea salt, to taste

Directions:

Preheat an oven to 400ºF (200ºC). Grease a large gratin dish.

In a pot of boiling salted water, cook the potatoes until just tender, about 6 minutes. Using a slotted spoon, transfer to a colander, then place in a large bowl. Cook the rutabagas until just tender, 10 to 12 minutes. Drain and add to the bowl. Toss with the olive oil, rosemary and kosher salt.

In a large sauté pan over high heat, warm 1 Tbs. of the grapeseed oil. Add half of the mushrooms, season with kosher salt and cook, stirring, until browned, 4 to 5 minutes. Transfer to a bowl. Repeat with the remaining 1 Tbs. grapeseed oil and mushrooms.

Arrange half of the potatoes and rutabagas in the prepared gratin dish. Top with halfeach of the mushrooms and cheese. Season lightly with sea salt. Top with the remaining vegetables and sprinkle the remaining mushrooms down the center. Sprinkle the remaining cheese around the mushrooms and season lightly with sea salt. Bake until browned on top, about 30 minutes. Let stand for 10 minutes before serving. 

Cauliflower Breadsticks

Cauliflower Breadsticks

This is a recipe I found posted on Facebook.  I know the grandchildren will really enjoy this recipe.

***

1 large head cauliflower

2 cloves garlic, smashed or sliced

2 large eggs. lightly beaten 

4 oz. low fat mozzarella cheese

1/2 teaspoon onion powder

salt and pepper

*

Preheat oven to 450 degrees.

*

Chop the cauliflower into chunks and place in microwave for about 5 minutes or until soft.

*

Place cauliflower into a food processor and blend until it is a mashed potato texture.

*

In a medium bowl, stir together cauliflower, eggs, cheese, and seasonings.

*

Lightly spray a baking pan with spray oil and coat with the mixture (about 1/2 inch thick).

*

Bake at 450 degrees for 20-25 minutes or until the top starts to brown.

Portobello Frittes

Portobello Frittes
Like most Francophiles, when we are not traveling to French-speaking (and -eating) destinations, we are at home, dreaming of them and inspired by them as we cook the foods we love. Steak frites is the definitive French bistro dish; our portobello version features a juicy red wine reduction that sings with tarragon and a touch of Dijon. You can easily make restaurant-crisp fries at home with the V-edge method: start with baked potatoes, then crisp them up in a little oil.

Ingredients

2 russet potatoes, scrubbed
1 teaspoon coarse sea salt
1/4 cup olive oil
2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper
1 teaspoon minced shallots
4 portobello mushrooms, stems removed, caps wiped clean
1 cup dry red wine
1/4 cup Vegetable Stock
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/4 cup canola oil for frying

*

Directions:

1. Preheat the oven to 400°F. Puncture each potato with a fork three times, sprinkle each with 1/2 teaspoon of the coarse sea salt, and wrap individually in foil. Bake until tender to the touch, about 40 minutes. Unwrap the potatoes and let cool; when cool enough to handle, cut each into eight wedges. Set aside.

2. While the potatoes are cooling, whisk together the olive oil, 1 teaspoon of the salt, the garlic, pepper, and shallots in a small bowl.

3. Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture, leaving them rounded sides up. Roast until soft in the middle, 8 to 12 minutes.

4. Transfer the portobello caps to a plate, still rounded sides up, and set aside to cool. Pour the wine, vegetable stock, and mustard onto the warm sheet pan to mix with the mushroom cooking juices. Scrape any solids off the tray, then carefully pour this mixture into a large saucepan. Heat the mixture over medium heat until reduced by half, 8 to 10 minutes.

5. Stir the tarragon into the red wine sauce. Remove the saucepan from the heat and cover to keep warm.

6. In a large sauté pan, heat the canola oil over high heat. When the oil is very hot, carefully fry a few potato wedges at a time until they turn brown on all sides, about 6 minutes. Transfer the frites as they are done to a plate lined with paper towels and sprinkle them lightly with the remaining 1 teaspoon salt.

7. Reheat the portobello caps in the oven if necessary. Serve smothered with red wine sauce and frites on the side.