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/

Bok Choi Kimchi

Ingredients:

• 1 1/3 lb (600g) Bok-choy, halved or quartered lengthwise
• 1/3 cup Korean coarse sea salt
• 1/2 large onion, sliced
• 2 teaspoon toasted sesame seeds, optional
• For the Kimchi filling:
• 1/2 large onion, diced
• 5-6 garlic cloves, diced
• 1/4" slice ginger, diced
• 1 medium banana
• 6-7 red finger long fresh chili
• 3 tablespoon Korean anchovy sauce
• 1 tablespoon Korean shrimp sauce, aka salted shrimp
• 1/2 cup Korean chili flakes
• 1/2 large onion, thinly sliced

Instructions:

1. Rinse the Bok Choy to remove any dirt. Drain well.
   In a large shallow bowl spread 1/3 of Bok Choy and sprinkle 1/3 of sea salt evenly over. Repeat the layers and press gently on the top when finished. Cover and let it sit for 20 minutes.
2. Turn the Bok Choy to the other side, top side goes to bottom and bottom side goes to top, and let it sit for another 20 minutes. Be careful not to toss too harshly. Be gentle with Bok Choy.
   Rinse the Bok Choy in the cold water and drain in the colander.
3. For the Kimchi filling, put onion, garlic, ginger, banana, anchovy sauce, and shrimp sauce in a blender. Process until smooth. Add the fresh red chili and pulse 3 times so the chili slices still remains as chopped pieces. Place the mixture in a mixing bowl and add Korean chili flakes, mix well.
   In a large shallow mixing bowl combine Bok Choy and the sliced onion together. Spread the chili filling to each Bok Choy and onion very gently to coat all around.
4. Sprinkle with sesame seeds on top if you wish.
   Serve in a same day you made or store in an airtight container and let it sit in the room temperature overnight, then store in the refrigerator after.
   Consume within 2 weeks if possible. This kind of kimchi taste better when freshly made.

http://www.beyondkimchee.com/bokchoy-kimchi/