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.