Leftover Greens in your Refrigerator? Make Pesto!

Ingredients:

• 1 lb fresh turnip greens (or also try beet or radish greens or kale), chopped
• 2 1/2 tablespoons chopped toasted walnuts
• 1 garlic clove 
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons extra virgin olive oil 
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons freshly grated Parmesan cheese

Instructions:

1. Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.
2. Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.

Click here for online recipe

Celeriac Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 large shallots, minced
• Salt
• 3 pounds celeriac (celery root), peeled and cut into 1/2-inch pieces
• 4 celery ribs, cut into 1/2-inch pieces
• 6 cups vegetable stock or low-sodium broth
• 1/2 lemon
• 1 tablespoon fresh lemon juice
• Celery leaves, for garnish

Instructions:

1. In a large saucepan, heat the olive oil until shimmering. Add the shallots and a generous pinch of salt and cook over moderate heat, stirring, until the shallots are softened and just starting to brown, about 5 minutes. Stir in the celeriac and celery and cook until the celery just starts to soften, about 5 minutes. Add the stock and lemon half, cover and simmer over moderately low heat until the celeriac is tender, about 30 minutes.
2. Remove and discard the lemon half. Working in batches, puree the soup in a blender. Return the soup to the saucepan and warm over low heat. Stir in the lemon juice and season with salt. Ladle the soup into bowls, garnish with celery leaves and serve.

Click here for online recipe. 

Roasted Beets

Ingredients:

• 12 beets
• 3 tablespoons good olive oil
• 1 1/2 teaspoons fresh thyme leaves, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons raspberry vinegar
• Juice of 1 large orange

Instructions:

1. Preheat the oven to 400 degrees.
2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
3. Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

Click here for online recipe.

Daikon Radish Chips

Samples of this recipe will be available to try at this week's pick up, courtesy of shareholder, Tanya Rotenberg.

Ingredients:

• Daikon radish, washed peeled and sliced thinly 
• 3T olive oil
• Paprika
• Salt and pepper

Instructions:

1. Pre heat oven to 400 degrees F
2. Cut radishes very thinly, a mandonlin slicer works well for this.
3. Toss radishes with Olive Oil, Paprika and Salt and Pepper.
4. Arrange on cookie sheet. 
5. Bake 3-5 minutes, turn radishese and bake 3-5 minutes more. Watch carefully, radishes may burn!

Click here for the online recipe.

Healthy Carrot Cake Muffins with Cream Cheese Glaze

Ingredients:

• 1 1/2 cups white whole wheat flour or whole wheat pastry flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup finely shredded carrots (about 2-3 carrots)
• 1/2 cup pure maple syrup
• 2 tablespoons olive oil
• 1/2 cup natural unsweetened applesauce
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup Almond Breeze unsweetened coconut almond milk or Almond Breeze unsweetened almond milk
• 1/4 cup finely chopped walnuts or pecans
• 1/2 cup unsweetened shredded coconut flakes (optional and not included in nutrition info)
• 1/2 cup raisins (optional and not included in nutrition info)
• 4 oz reduced fat cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons Almond Breeze unsweetened coconut almond milk or Almond Breeze unsweetened almond milk

Instructions:

Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray; I prefer this method.

Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.
In a separate large bowl, add carrots, maple syrup, olive oil, applesauce, egg and vanilla. Whisk to combine wet ingredients then slowly stir in almond milk and flour mixture until just combined. Fold in nuts (plus coconut flakes and raisins if you'd like). Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.

Once muffins are completely cool, you can make the cream cheese glaze: Place cream cheese in medium microwave safe bowl and microwave on high for 30-45 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and a few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick. Dip each muffin top into cream cheese glaze then place back on wire rack. Sprinkle with extra chopped walnuts or coconut flakes if desired. Makes 12 muffins.

Click here for online recipe. 

Spicy Parmesan Green Beans and Kale

Ingredients:

• Ingredients
• 3 tablespoons olive oil
• 1 onion, sliced
• 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
• 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 1/2 teaspoon red pepper flakes
• 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
• 2 tablespoons lemon juice (about 1/2 a lemon)
• 3 tablespoons finely grated Parmesan

Instructions:

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Click here for online recipe.

Golden Crisp Daikon Cake with Spicy Herb Soy Sauce

Ingredients:

• 1 1/2 pounds daikon (Asian white radish), peeled, cut into 1-inch pieces
• 2 Chinese sweet pork sausages (lop chong), cut into 1/4-inch cubes (about 3 ounces)
• 1/2 cup finely chopped green onions (about 3 large)
• 2 tablespoons small dried shrimp, finely chopped
• 1 1/2 cups water, divided
• Nonstick vegetable oil spray
• 1 1/2 cups rice flour
• 1 cup soy sauce
• 1 tablespoon Asian sesame oil
• 2 tablespoons (or more) vegetable oil, divided
• 1 cup fresh cilantro leaves
• 1 tablespoon grated peeled fresh ginger, juices included
• 2 small Thai red chiles, halved lengthwise, seeds removed, thinly sliced crosswise or 1 tablespoon hot chili sauce (such as sriracha)
• 1 tablespoon sesame seeds, toasted

Instructions:

1. Fit processor with large-hole grating disk. Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated. Transfer daikon to bowl. Replace grating disk in processor with metal blade. Return daikon to processor and finely chop, using on/off turns.
   Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes. Add green onions and dried shrimp; stir 1 minute. Add daikon with juices and 1/2 cup water; bring to boil. Reduce heat to medium; cook until daikon is soft and liquid is almost evaporated, stirring frequently, about 25 minutes.
   Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray. Whisk rice flour and remaining 1 cup water in large bowl until well blended. Stir in daikon mixture. Season to taste with salt and pepper. Spread daikon mixture evenly in prepared pan. Place cake pan on bamboo steamer rack set over wok filled halfway with simmering water or on metal rack set over simmering water in pot. Cover with lid; steam over medium heat until cake is set and firm to touch, occasionally adding more water to wok or pot as needed, about 45 minutes. Remove pan from steamer; cool cake in pan 1 hour. Cover and refrigerate daikon cake in pan overnight.
   Whisk soy sauce and sesame oil in small bowl. Heat 1 tablespoon vegetable oil in small skillet over medium heat. Add cilantro, ginger with juices, and chiles or hot chili sauce; stir 30 seconds. Mix ginger mixture into soy sauce mixture. DO AHEAD Daikon cake and sauce can be made 2 days ahead. Cover separately and refrigerate.
   Run small knife around daikon cake to loosen. Invert onto cutting board. Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces.
   Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Working in batches, add daikon cake slices to skillet and cook until golden brown, adding more oil to skillet for each batch as needed, about 5 minutes per side. Transfer slices to platter. Sprinkle with sesame seeds. Serve herb soy sauce alongside for dipping.

Click here for the online recipe.

Green Beans with Lemon and Garlic

Ingredients:

• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

Insructions:

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Click here for online recipe

Pickled Beets

Ingredients:

• 1 bunch (4 or 5) beets
• 1/4 cup cider vinegar
• 1 Tbsp sugar
• 1 Tbsp olive oil
• 1/2 teaspoon dry mustard
• Salt and pepper

Instructions:

1 Remove greens from beets, save for future use (see beet greens recipe). Scrub the beets free of any dirt.

2a Boiling method. Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork.

2b Roasting method. Rub the beets with olive oil and wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch.

3 If you have boiled the beets, drain them and rinse them cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Quarter or slice the beets.

4 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.

Click here for online recipe.

Eggplant Chaat

Ingredients: Pakora Batter 100 gm         besan 100 gm         rice flour 50                   corn starch pinch             turmeric pinch             cumin powder                        water 300 gm         Eggplant long 500 ml           Oil for frying Raita 50 g               yogurt 10 g               sugar pinch             roasted cumin Tamarind Chutney 100 g             tamarind 250 ml           water 30g                jaggery 25  gm           sugar 4 gm          deghi mirch 1 g                  cumin 1 stick            cinnamon 1 pcs                 bay leaf 1 pcs             star anise 6 gm          fennel 4 gm          ginger powder 1 pinch          black salt Chaat Masala 13 g               cumin seed 13 g               black peppercorns 12 g               black salt 6 g                  mint .2 g                 ajwain .1 g                 citric acid 30 g               amchur powder 12 g               sea salt 4 g                  yellow chili 6 g                  dried mint 4 g                  ginger powder Instructions:  Roast all spices under Chaat masala, fine grind together. 2.     Boil together all ingredients of Tamarind Chutney till raw flavor is cooked out and chutney is thick.  Strain, cool and keep aside. 3.     Mix all ingredients of Raita and keep aside. 4.     Mix pakoda batter ingredients to get soft flowing consistency, dip thinly sliced eggplant in it and shake off excess batter, fry in oil at medium to high temperature (140-165 C) till all eggplant chips are crisp and deep golden in color, drain on kitchen paper to absorb excess oil. 5.     Arrange the eggplant chips on plate, sprinkle chat masala, tamarind chutney and raita and serve hot. translating for indian ingredients: besan is chickpea flour (we carry that at WW mount airy for sure, not sure about chestnut hill) the roasted cumin is cumin seed toasted in a dry pan and for the tamarind chutney we used what is left when we order from tiffin jaggery is sugar but not refined the way we do here in the states, you could substitute demerara sugar deggi mirch is an indian spice containing chili you could substitute chili powder ajwain is a seed and the internet is full of very different substitutes (you could possibly leave it out also) amchur powder is mango powder which adds a slightly sour tangy flavor. you could substitute lime or lemon juice. the eggplant part is quite delicious so even if people didn't want to do the raita, tamarind and the spices they will be fine. Click here for the online recipe.

Sauteed Kale and Potatoes with Rosemary

Ingredients: 1 tablespoon olive oil 2 cloves garlic, minced ½ teaspoon fresh rosemary, minced 2 medium potatoes, cubed and steamed 2 cups chopped kale, stems removed freshly grated Parmesan cheese or Nutritional yeast Instructions: 1. In a well-seasoned cast iron skillet or a heavy skillet, heat oil over medium heat. 2. Add the garlic, rosemary, potatoes, and greens and toss well to combine. Sauté until kale is wilted, about 4 minutes. Then smash the mixture down into the shape of a pancake with a spatula. Continue to cook for another 3-4 minutes then sprinkle with Parmesan cheese or Nutritional yeast.  Click here for online recipe.

Silken Turnip and Potato Soup

Ingredients:

• 6 tablespoons unsalted butter
• 4 medium onions, thinly sliced
• 3 pounds turnips, peeled and thinly sliced
• 1 1/2 pounds baking potatoes, peeled and thinly sliced
• Salt
• 6 cups chicken stock or canned low-sodium broth
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup finely shredded basil, for garnish

Instructions:

1. In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.
2. Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.
3. Working in batches, puree the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

Click here for online recipe.

Sesame Citrus Sauteed Kale

Ingredients:

• 1 pound kale
• 3 teaspoons sesame oil
• 1 clove garlic (minced)
• 1 teaspoon grated fresh ginger
• Zest from 1/2 clementine
• Juice from one clementine
• Salt and pepper to taste
• 2 teaspoons toasted white sesame seeds

Instructions:

1. Separate the leaves of the kale from the stem. Wash thoroughly (kale can be sandy) and dry in a salad spinner.
2. Heat sesame oil in a large skillet over medium heat. Once warm, add in minced garlic and grated ginger. Cook for about 30 seconds until the garlic starts to get fragrant.
3. Add in zest, clementine juice and kale. Toss kale to get covered and cover with a lid.
4. Cook for about 3 minutes, take the lid off and start turning the kale in the pan, making sure it is cooking evenly.
5. Once it is soft, sprinkle with a little salt, pepper and toasted sesame seeds. Serve right away.

Click here for the online recipe.

Mashed Potatoes and Turnips with Horseradish

Ingredients: 2 1/2 lb yellow-fleshed potatoes such as Yukon Gold 3 lb turnips or rutabagas, peeled and cut into 2-inch pieces 6 tablespoons unsalted butter, softened 2 tablespoons horseradish cream or drained bottled horseradish, or to taste 2 to 4 teaspoons sugar 1/2 cup chopped fresh flat-leaf parsley Instructions: Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl. While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips). Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley. Get the Recipe Here!

Roasted Beet and Walnut Dip

Ingredients:

• 1 pound roasted beets, coarsely chopped
• ½ cup walnuts, toasted, finely chopped
• 2 tablespoons chopped dill, plus sprigs for serving
• 2 tablespoons crème fraîche, plus more for serving
• 1 teaspoon Sherry vinegar
• ½ teaspoon caraway seeds, toasted, plus more for serving
• Kosher salt and freshly ground black pepper
• Olive oil (for serving)

Instructions:

1. Process beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor until smooth; season with salt and pepper.
2. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.

Get Recipe Here!

Stir Fried Bok Choi with Garlic

Ingredients:

• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch
• 3 tablespoons peanut or vegetable oil
• 1/4 cup thinly sliced garlic (about 8 cloves)
• 2 pounds baby or Shanghai bok choy, halved lengthwise
• 2 teaspoons Asian sesame oil

Instructions:

1. Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
2. Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side.
3. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total.
4. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes.
5. Stir in sesame oil, then transfer to a serving dish.

Get the recipe here!

Double Chocolate Brownies

Ingredients:

• 6 ounces bittersweet chocolate, coarsely chopped
• 2 tablespoons unsalted butter
• 1 cup whole-grain pastry flour (or 1/2 cup each whole-wheat and all-purpose flours)
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 4 large eggs
• 1 cup packed light brown sugar
• 1/2 cup plain low-fat yogurt
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 3/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350 degrees.
2. Melt the chocolate and butter
3. Whisk the flour, cocoa, salt and baking soda in a medium bowl.
4. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine.
5. Whisk in the melted chocolate mixture until blended.
6. Add the dry ingredients and mix until just moistened.
7. Spread the batter in the prepared pan and sprinkle with walnuts, if desired.
8. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool completely in the pan on a rack before slicing.

McDonald's Fries

Ingredients:

• Two Idaho potatoes
• Peanut oil (enough to cover the potatoes in the pan)
• 1-2 teaspoons of corn syrup whisked in water
• Two tablespoons of beef tallow or beef drippings
• Salt to season
• Beef bouillon to season (optional)

Instructions:

1. Start by making long thin batons by slicing your potatoes into planks. Cut them so that they are about 1/8 of an inch thick. Then stack the potatoes and julienne the planks into skinny matchsticks.
2. Whisk the corn syrup into a cold bowl of water that will hold all of the fries.
3. Place the fries into the water and leave to chill in the fridge for 30 minutes.
4. After half an hour remove the fries from the fridge and use a paper towel to pat off any excess moisture from the fries.
5. Heat your peanut oil to 375 degrees and add the chips in small batches careful not to overcrowd the fryer.
6. Fry the potatoes for 90 seconds or until they are a pale golden brown.
7. Remove them from the fryer and place them on a baking tray lined with kitchen roll.
8. Allow the oil in the pan to reach 400 degrees and add the beef tallow or beef drippings to the oil.
9. Place the fries back into the fryer (one portion at a time) and allow them to fry for five to six minutes or until golden brown.
10. Strain the fries and then season with the sea salt and beef bouillon immediately, using a 1/4 teaspoon of the bouillon for every two teaspoons of salt.

Taylor's Healthy Recipes

Over the summer, when Weavers Way Community Programs was running the youth summer internship at Henry Got Crops, each student completed a personal project. Taylor was inspired to put together a collection of healthy recipes. Here is a quick excerpt from her project, and a few of her recommended recipes. Enjoy! A Healthy Life Switching to a healthy diet can be challenging if you have a tendency to eat less-than-healthy foods. However, you don't need to avoid all your favorite unhealthy foods to stay healthy.  Some of these unhealthy foods can be made into more nutritious versions. You can increase the healthiness of foods low in vitamins, minerals and fiber or high in sugar and unhealthy fats by: Using Healthier Versions of Ingredients For example, whole grains, removing the skin from meat, low fat dairy products, reduced sodium and sugar. Decreasing Ingredient Amounts Gradually cut back on the amount of meat, cheese, sugar and salt you add, starting with about one-fourth less than called for in the recipe, and see how it affects the taste. Adding Healthy Ingredients Make your dish more nutrient-dense by adding healthy ingredients, such as fruits, beans or vegetables. Adding spices like cinnamon and nutmeg can intensify the sweet taste of dishes while allowing you to use less sugar. Replace Unhealthy Ingredients Replace up to half of the oil in baked goods with pureed prunes, mashed bananas or pureed beans to cut down on fat without adversely affecting the taste or texture. Choose marinara sauce instead of Alfredo sauce for your pasta. Reduce your salt consumption by replacing cold cuts with baked or grilled meats; and replace salt by flavoring foods with herbs and spices, such as garlic, oregano and cinnamon. Change the Cooking Method Steaming or microwaving your fruits and vegetables instead of boiling them helps maintain nutrient content, and baking foods instead of frying them. When you do fry foods, use a non-stick pan with just a tiny bit of oil so your food won't absorb much fat. Poaching, sautéing, braising, broiling and grilling are among the healthier cooking methods. Rinsing canned vegetables before you use them in recipes can get rid of some of the extra sodium they contain.

Spicy Chipotle Beef Burgers Ingredients: 1 lb 96% lean ground beef (or lean ground turkey) 1 chipotle pepper in adobo sauce, finely chopped pinch salt For the creamy chipotle spread: 1 cup nonfat plain Greek yogurt 1 chipotle pepper in adobo sauce Toppings/to put together the burger: Whole grain buns (whole wheat, brown rice, etc.) Sliced roma tomato Lettuce Extra sharp cheddar cheese Instructions: 1. Combine beef, chopped chipotle pepper and salt in a large bowl. 2. Create 4 evenly sized patties. Gently press each patty down in the center with your thumb to create an indent (this promotes even cooking). 3. Grill to desired doneness, about 4-5 minutes per side. 4. Blend yogurt and chipotle pepper in a food processor or blender until well combined. 5. To assemble burgers, spread sauce onto the top side of the bun. Yields 4 burgers

Vegetarian Caldo Verde

Caldo Verde is a Portuguese extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans.

Ingredients:

• 4 cups water
• ½ yellow onion, chopped
• 4 medium potatoes, preferably Yukon Gold
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cloves garlic
• ¼ teaspoon crushed red pepper (optional)
• 1 bunch kale, sliced
• 1 cup cooked, rinsed red beans

Instructions:

1. Bring the water to a simmer.
2. Add the onion, potatoes, salt, pepper, garlic, and crushed red pepper, if desired. Simmer for 10 minutes, until the potatoes are soft.
3. Blend the ingredients with an immersion blender (or in a standard blender and then return to the pot).
4. Return the soup to a simmer. Add the kale to the simmering soup, cooking it for about 5 minutes.
5. Remove from the heat, then immediately stir in the red beans.

http://www.forksoverknives.com/recipes/caldo-verde/

Charred Corn Salad with Creamy Tomatillo Dressing

Ingredients:

Tomatillo Guacamole:

• 3/4 cup coarsely chopped fresh cilantro
• 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
• 2 cloves garlic, smashed, peeled and quartered
• 1 avocado, halved, pitted, peeled and diced
• 1/2 jalapeno, coarsely chopped with seeds
• 1/2 onion, coarsely chopped
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon salt

Charred Corn Salad:

• 6 ears fresh corn, shucked
• 2 tablespoons canola oil, to coat corn
• Kosher salt and freshly cracked black pepper
• Juice from 3 limes
• 1 ripe avocado, diced
• 1 Fresno chile pepper, seeded and finely diced
• 1/2 small red onion, finely diced

Creamy Tomatillo Dressing:

• 1/2 cup mayonnaise
• 1 tablespoon hot sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 cup chopped fresh cilantro
• 3/4 cup crumbled cotija cheese

Instructions:

1. For the guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. Set aside 1/2 cup of the guacamole for the creamy tomatillo dressing, and use remaining guacamole for another recipe.
2. For the charred corn salad: Preheat a grill pan over high heat. Brush or rub each ear of corn with the canola oil and sprinkle with salt and black pepper. Grill the corn until it gets a nice char, 2 to 3 minutes per side. Set aside until cool enough to handle, about 5 minutes. Stand each ear stalk-end down, in a wide, shallow bowl and slice the kernels off using your knife.
3. Combine the corn kernels, lime juice, avocado, Fresno chiles and red onions in a large bowl.
4. For the creamy tomatillo dressing: Mix together the mayonnaise, 1/2 cup tomatillo guacamole, hot sauce, chili powder and cumin. Add to the corn salad and toss to combine.
5. Fold in the cilantro and crumbled cotija and season with salt.

Get the recipe here!

Baked Rosemary Beet Chips

Ingredients:

• 3 medium-large beets, rinsed and scrubbed
• Olive or canola oil
• Sea Salt + Black Pepper
• 2-3 sprigs rosemary, roughly chopped

Instructions:

1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.
2. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
   Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
4. Remove from oven, let cool. Then serve.

http://minimalistbaker.com/baked-rosemary-beet-chips/

Spaghetti Alla Primavera

Ingredients:

• 6 tbsp. olive oil
• 3 cloves garlic, minced
• 6 oz. button mushrooms, quartered
• 1 cup asparagus tips, blanched
• 1 cup small broccoli florets, blanched
• 1⁄2 cup frozen peas, blanched
• 1 small zucchini, quartered lengthwise, cut to 1" lengths, blanched
• 1 lb. spaghetti, cooked al dente
• 1 cup heavy cream
• 2⁄3 cup grated Parmesan
• 2 tbsp. unsalted butter
• Kosher salt and pepper, to taste
• 1 cup grape tomatoes, halved
• 2 tbsp. thinly shredded basil
• 1⁄2 cup lightly toasted pine nuts

Instructions:

1. Heat 5 tbsp. oil in a 12" skillet over medium heat. Add 2⁄3 of the garlic; cook until golden, about 2 minutes. Add mushrooms; cook until golden, about 3 minutes. Add asparagus, broccoli, peas, and zucchini; cook 3 minutes. Add pasta, cream, Parmesan, and butter, season with salt and pepper, and toss to combine; transfer to a platter.
2. Bring remaining oil and garlic, tomatoes, and basil to a simmer over medium heat; pour over pasta; garnish with nuts.

http://www.saveur.com/article/Recipes/Classic-Spaghetti-Primavera

Ginger Beet Sorbet

Ingredients:

• 1-6.5 ounce package Love Beets Baby Beets in Sweetfire Marinade
• 1 cup Water
• ½ cup Granulated Sugar
• Zest of 1 Orange
• ½ teaspoon fresh Ginger, peeled and diced
• 3 small sprigs fresh Thyme
• 1 cup freshly squeezed Orange Juice (3-4 oranges)
• 1 ½ tablespoon Honey
• ¼ teaspoon ground Cinnamon

Instructions:

1. In a medium saucepan combine the beets, water, sugar, orange zest, ginger and thyme over medium heat.
2. Bring mixture to a boil, allow to boil for one minute and remove from heat. Cover and allow to sit for 30 minutes.
3. Place a fine mesh strainer on a medium mixing bowl and pour the mixture through the strainer. Pour the strained liquid into a blender and add the beets as well. Blend until the mixture is fully pureed.
4. Place beet puree into a sealed container and refrigerate until it is fully cooled (approximately an hour).
5. While the beet puree is cooling, combine the fresh orange juice, honey and cinnamon in a small saucepan over low heat.
6. Whisk just until the honey dissolved (2-3 minutes) and remove from heat. Place in a covered container and chill in the refrigerator.
7. When both mixtures are completely chilled, add them together and whisk to fully combine.
8. Process the liquid in an ice cream maker following the manufacturer’s instructions.
9. Once sorbet is fully frozen in the machine, remove and place in a freezer-safe container to chill overnight for best consistency.
10. To Freeze without a Machine: Place sorbet in a shallow freezer-proof pan. Allow to almost freeze fully (1 to 1 1/2 hours), and stir the mixture completely.
11. Repeat the freeze/stir process a two more time times to ensure a consistent texture (this breaks up ice crystallization).

http://boulderlocavore.com/ginger-beet-sorbet/