Ground Cherry Cupcake Pies

Ingredients:

Pate Brisee (pie dough):

• 1 1/4 Cup All Purpose Flour
• 1/2 tsp Salt
• 1 1/2 tsp Sugar
• 1/2 Cup Cubed, Chilled Earth Balance Margarine (or, a non-vegan option).
• 2 Tbs – 1/4 Cup Ice Water

Pies:

• 1 1/3 Cup Ground Cherries, de-husked and washed
• 1/4 Cup Sugar + 1/2 tsp Flour

Instructions:

For the Dough:

1. Add the flour, salt, sugar, and fats together in the work bowl of a food processor.
2. Pulse until the mixture looks like wet sand, with pea-sized lumps here and there.
3. Slowly drizzle in water while running the machine until the dough forms a ball. If in doubt, add less water as opposed to more.
4. Turn out the dough onto the counter and press to form a disc. Cover in plastic wrap and refrigerate for at least 1/2 hour.

For the Pies:

1. Line a cupcake tin with cupcake papers. Spray lightly with oil. Place a scant tablespoon of dough into the bottom of each cup. Using a small glass dipped in water (one that has the same diameter of the bottom of the cupcake cup), press the dough to form a bottom crust.
2. Take small pieces of dough and build up the sides of the cup with dough, making sure the walls aren’t too thick.
3. At this point, you can use the glass again, dipped in water so it won’t stick, to neaten everything up if you want.
4. Place the shells in the refrigerator for a few minutes to firm up.
5. Preheat the oven to 400º F. Remove the shells from the fridge and fill to the top, slightly overflowing, with ground cherries (or whatever fruit you’re using).
6. Add 1/2 to 1 tsp of the sugar/flour mixture to each cup, depending on how sweet you want your pies. 1/2 tsp was sweet enough for me, allowing the flavor of the fruit to show through.  If you’re using something tangier or less sweet, you’ll want more sugar.
7. Cover the back of a cookie sheet with a sheet of plastic wrap. Add the rest of the pie dough, and cover with a second sheet. Using a rolling pin, roll out the dough to 1/4-1/8″ thick. Using a glass that has a slightly larger diameter than the openings of the cupcake cups, stamp out six pie crust tops. Place this in the freezer for a few minutes, or into the refrigerator for 10-15 minutes.
8. Once chilled, you should be able to easily peel out the tops and place them over your pies. Pinch the edges down, slash a X in the top with a sharp knife, and sprinkle with sugar. You can do other types of tops, such as lattice work, if desired.
9. Bake for 30 – 35 minutes, until golden brown. Let cool for several minutes before gently removing them from the cupcake tin to cook completely.

http://veganyumyum.com/2008/09/ground-cherry-cupcake-pies/

Red Pepper Hummus

Ingredients:

• 2 whole red bell peppers 
• One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
• 1/4 cup (59 ml) tahini
• Half of a large garlic clove, minced
• 2 tablespoons olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Pinch cayenne pepper 
• 1/2 to 1 teaspoon kosher salt, depending on taste

Instructions:

1. Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
   Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
2. Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces to use as a garnish when serving then roughly chop the rest.
3. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
4. Add the olive oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
5. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
6. Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.
7. To Serve:
   Finely chop reserved pepper from earlier. Then, scrape the hummus into a bowl, make a small well in the middle and add finely chopped peppers.
8. To Store:
   Store homemade hummus in an airtight container and refrigerate up to one week.

http://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe/

Crispy Pesto Green Beans

Ingredients:

For the Pesto:

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

For the Green Beans:

• 1 tsp olive oil
• 1 garlic clove, minced
• 3 cups fresh green beans, ends trimmed and chopped into 1" pieces
• 1/4 cup homemade pesto (see above)
• 1 tbsp toasted pine nuts

Instructions:

For the Pesto:

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
2. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

For the Green Beans:

1. Heat olive oil in a non-stick skillet. Cook garlic on medium-high heat for about 30 seconds, remove from skillet and set aside.
2. Add beans to the same skillet and sauté for about 6 minutes or until beans are cooked but still crispy. Return garlic to the skillet and cook an additional 30 seconds (just enough to quickly reheat garlic). Remove from skillet and cool down a bit.
3. Toss with pesto, sprinkle with pine nuts and serve.

http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html

http://notenoughcinnamon.com/2013/02/19/crispy-green-beans-with-pesto/

Beet, Goat Cheese and Honey Tarts

Ingredients:

• 1 golden beet
  2 tablespoons olive oil
  1 sheet puff pastry, thawed
  1 egg + 1 teaspoon water, beaten
  6 ounces goat cheese
  1/4 teaspoon salt
  1/4 teaspoon pepper
  3 tablespoons honey
  fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!
   2. Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn't turn red.
   3. Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top - however you'd like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.

http://www.howsweeteats.com/2014/08/roasted-beet-goat-cheese-and-honey-drizzled-tarts/

Crispy Edamame Fritters

Ingredients:

• 12 ounces of fresh edamame-- boiled. 
  ½ cup 2% low-fat milk
  1 egg yolk
  ¼ teaspoon soy sauce, plus more for serving
  ½ cup bread crumbs
  Vegetable oil, for panfrying
  Finely chopped cilantro or mint leaves, for garnish (optional)

Instructions:

1. 1. In a blender, combine the soybeans with the milk. Slowly pulse to coarsely chop the soybeans. Continue pulsing, scraping down the sides of the blender with a rubber spatula as needed, until the mixture is coarsely mashed. Transfer the mixture to a medium bowl.
   2. Add the egg yolk, soy sauce and 1 tablespoon of the bread crumbs to the bowl. Mix well. Scoop out about 2 tablespoons of the soybean mixture at a time and use your hands to press the soybean mixture into patties about 2 inches in diameter.
   3. Line a wire rack with parchment paper. In a large skillet set over medium heat, warm 2 tablespoons vegetable oil. Meanwhile, pour the remaining 7 tablespoons of bread crumbs into a small bowl. Gently place the patties in the bowl and coat them thoroughly on all sides with the bread crumbs.
   4. Working in batches, fry the patties until crispy and golden brown, 2 to 3 minutes per side. Transfer the finished patties to the prepared rack. (These patties can be very fragile, so flip and transfer them gently.) Continue adding small amounts of oil to the skillet, as needed, to fry each batch. Garnish with cilantro or mint, if desired, before serving warm with soy sauce.

http://www.purewow.com/entry_detail/recipe/7784/Vegetarian-fritters-take-an-Asian-spin.htm

The Mothership Tomato Salad

Ingredients:

• 2 1/4 pounds mixed ripe tomatoes, different shapes and colors
• Sea salt and freshly ground black pepper
• A good pinch dried oregano
• Red wine or balsamic vinegar
• Extra-virgin olive oil
• 1 clove garlic, peeled and grated
• 1 fresh red chile, seeded and chopped

Instructions:

1. This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
2. If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
3. Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
4. Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
5. Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
6. This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.

http://www.foodnetwork.com/recipes/jamie-oliver/the-mothership-tomato-salad-recipe.html

Heirloom Tomatoes with Shell Bean Vinaigrette

Ingredients: 1 tablespoon olive oil 1 cup chopped sweet onion (such as Vidalia or Maui) 4 garlic cloves, minced 1 bay leaf 1/2 teaspoon plus 1 tablespoon chopped fresh thyme 4 cups shelled fresh or frozen black-eyed peas, crowder peas, or purple hull peas (about 20 ounces) 2 cups low-salt chicken broth 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil 4 fresh medium basil leaves, thinly sliced 4 medium heirloom tomatoes (different varieties, if possible), sliced Instructions: Heat 1 tablespoon olive oil in medium saucepan over medium-high heat. Add onion; sauté 4 to 5 minutes. Add garlic, bay leaf, and 1/2 teaspoon thyme; stir 1 minute. Add peas and broth; bring to boil. Cover with lid slightly ajar; reduce heat to medium-low. Simmer until peas are soft, stirring occasionally, about 25 minutes. Drain. Transfer to large microwave-safe bowl.Stir basil into peas. Discard bay leaf. Season to taste with salt and pepper. Arrange tomato slices on platter. Sprinkle with salt and pepper. Spoon warm or room-temperature peas over tomatoes. http://www.epicurious.com/recipes/food/views/heirloom-tomatoes-with-shell-beans-vinaigrette-353850

Ground Cherry and Goat Cheese Salad

Ingredients:

• 1 pound field greens, washed
• 1/2 pound husk cherries 
• 4 ounces herbed goat cheese 
• 1 tbsp dijon mustard
• 2 tbsp basalmic vinegar
• 4 tbsp extra virgin olive oil
• 1/4 tsp coarse sea salt 
• Pinch of black pepper

Instructions:

1. Wash lettuce, remove cherries from their husks, and wash. Dry.
2. In a small bowl, whisk together mustard, vinegar, olive oil, salt and pepper.
3. Mix together lettuce, husk cherries, and dressing. Divide onto four plates.
4. Thinly slice goat cheese, and distribute slices onto plates (3-4 slices per plate). Serve.

http://www.sugarlaws.com/husk-cherry-and-goat-cheese-salad

Poulet Basquaise

Ingredients: 1 whole chicken, about 4 lb, cut into 8 pieces Salt Pepper Pinch of cayenne pepper or piment d’Espelètte 2 tbsp olive oil 1 tbsp butter 2 red bell peppers, cut into fine julienne 2 green bell peppers, cut into fine julienne 1 onion, thinly sliced 16 ounces canned Italian plum tomatoes 1/2 cup white wine 1/2 cup water 1/2 cube chicken bouillon or 1/2 cup light chicken stock or broth (See Note) 3 sprigs of flat parsley, finely chopped Rice pilaf Instructions: Season the chicken all over with salt, pepper, and cayenne. Heat the large pot over medium-high heat and add the oil. When the oil is hot, add the butter. When the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only. Remove the chicken and set aside on the plate. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes, then add the tomatoes and cook until the liquid is reduced by half. Stir in the wine, scraping, scraping—as always—to get the good stuff up. Cook until the wine is reduced by half, then add the water and the bouillon. Return the chicken to the pot, making sure to add all the juice on the plate. Cover the pot and cook on low heat for about 25 minutes. Remove the chicken to the platter. Crank up the heat to high and reduce the sauce for 5 minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve with rice pilaf. http://www.foodandwine.com/recipes/poulet-basquaise

Stuffed Tomatoes

Ingredients: 8 medium ripe tomatoes 1 3/4 teaspoons salt 1 cup millet 2 cups chicken or vegetable stock 1 small shallot, finely diced 4 ounces goat cheese, crumbled into small pieces 1/2 cup olive oil 3 tablespoons lightly toasted pine nuts 1 tablespoon basil, chiffonade 1 tablespoon chopped fresh parsley leaves 2 teaspoons chopped fresh chives 1 1/2 teaspoons lemon zest 1/4 teaspoon fresh ground white pepper 1/4 cup grated Parmesan cheese Instructions: Preheat oven to 500 degrees F. Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside; slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside. In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the chicken stock, shallot and remaining teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork. Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and white pepper. Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F. Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes. Serve immediately. http://www.foodnetwork.com/recipes/emeril-lagasse/stuffed-tomatoes-recipe2.html

Gazpacho

Ingredients:

• 1.5 pounds tomatoes, roughly chopped & core removed
• 1 red pepper, roughly chopped & seeds removed
• 1 English cucumber, peeled & roughly chopped
• 1/4 cup chopped sweet onion
• 1 garlic clove
• 1 tbsp fresh lime juice
• 2 cups low-sodium vegetable cocktail 
• 1/2-1 tsp kosher salt, to taste
• Red pepper flakes & Freshly ground black pepper, to taste
• 2 tbsp chopped fresh Parsley 
• 1 tsp extra virgin olive oil
• 1.5-3 tbsp red wine vinegar, to taste

Instructions:

1. Add tomatoes, pepper, cucumber, onion, garlic clove, lime juice, V8 (or tomato juice), olive oil, and herbs into a blender and blend until smooth.
2. Now add the rest of the seasonings (salt, pepper, red pepper flakes, vinegar) slowly and adjust to taste.
3. Chill for 2-4 hours, or overnight.
4. Garnish with chopped peppers, green onion, black pepper, and a drizzle of olive oil just before serving.
Note: If your blender is small you might have to cut this batch in half so it won’t overflow. I made mine in the Vitamix and it just fit. Makes about 6.5 cups.

http://ohsheglows.com/2011/05/20/gazpacho/

Roasted Tomato Basil Pesto

Ingredients:

• 9 large roma tomatoes, sliced in half lengthwise
• 1/2 cup almonds, toasted
• 2 garlic cloves
• 1 cup tightly packed basil + more for garnish
• 1/4 cup extra virgin olive oil + more for drizzling on tomatoes
• 2 tbsp nutritional yeast (optional)
• Kosher salt & freshly ground black pepper, to taste
• Your desired amount of cooked Pasta

Instructions:

1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.
2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.
3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.
4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.
5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta. Chop remaining almonds and Chiffonade the basil (see below).

http://ohsheglows.com/2011/09/06/roasted-tomato-basil-pesto/

Roasted Cipollini Onions

Ingredients:

• 2 quarts water 
• 4 pounds Cipollini onions 
• 4 rosemary sprigs
• 1 cup dry red wine 
• 1/2 cup low-sodium soy sauce
• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil 
• 2 tablespoons honey
• Rosemary sprigs (optional)

Instructions:

1. Preheat oven to 475°.
2. Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.
   Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.
3. Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.

http://www.myrecipes.com/recipe/roasted-cipollini-onions

Moroccan-Spiced Carrot Hummus

Ingredients:

• 1 pound carrots, chopped into 1-inch chunks
• 3 whole cloves of garlic, peels left on
• 4 tablespoons extra virgin olive oil, divided
• 1 1/2 cups cooked chickpeas, rinsed and drained if from a can
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1/4 cup water + more to thin if necessary
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• Fresh cilantro, minced, to serve

Instructions:

1. Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.
2. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.
3. Serve with minced cilantro and your favorite veggies and crackers.

http://www.thekitchn.com/recipe-roasted-moroccan-spiced-carrot-hummus-recipes-from-the-kitchn-211141

Eggplant Rollatini

Ingredients:

• 3 medium-sized eggplants (about 4 pounds total)
• Sea salt and freshly ground black pepper
• Can vegetable spray
• 32 ounces ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup shredded mozzarella
• 8 tablespoons grated Parmesan
• 3 tablespoons toasted pine nuts
• 20 basil leaves, chiffonaded
• Extra-virgin olive oil, for drizzling
• 2 cups fresh tomato sauce, recipe follows

Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

Instructions:

1. Preheat the grill pan and preheat the oven to 375 degrees F.
2. In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine.
3. Fold in basil just to combine. Do not overmix.
4. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes.
5. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
6. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/eggplant-rollatini-recipe2.html