Panzanella with Mozzarella and Herbs

Ingredients:

• 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
• 6 tablespoons extra-virgin olive oil, more to taste
• ¾ teaspoon kosher sea salt, more to taste
• 2 pounds very ripe tomatoes, preferably a mix of varieties and colors
• 6 ounces fresh mozzarella, torn or cut into bite-size pieces
• ½ cup thinly sliced red onion, about half a small onion
• 2 garlic cloves, grated to a paste
• 2 tablespoons red wine vinegar, more to taste
• 1 tablespoon chopped fresh oreganoor thyme (or a combination)
•  Large pinch red pepper flakes(optional)
• ½ teaspoon Dijon mustard
•  Black pepper, to taste
• ½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
• ½ cup torn basil leaves
• ¼ cup flat-leaf parsley leaves, roughly chopped
• 1 tablespoon capers, drained

Instructions:

• Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
• Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
• In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
• Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

cooking.nytimes.com/recipes/

Grilled Greens and Leek Tops with Chili Garlic Sauce

Ingredients:

• 1 red bell pepper, halved lengthwise
• 1 Fresno chile, halved lengthwise
• 6 garlic cloves, unpeeled
• 1⁄4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. honey
• 6 large leeks
• 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions:

• Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
• Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
• Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe

Mashed Baked Potatoes with Chives

Ingredients

• 2 pounds russet potatoes, scrubbed
• 2 pounds Yukon Gold potatoes, scrubbed
• 1 head of garlic, halved crosswise
• 1 tablespoon olive oil
• Kosher salt, freshly ground pepper
• 2 cups half-and-half, warmed
• 6 tablespoons unsalted butter, melted
• 2 tablespoons finely chopped chives

Instructions:

• Arrange a rack in lower third of oven; preheat oven to 425°. Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet. Place on baking sheet with potatoes and roast until a knife slides easily through flesh of potatoes, 65–75 minutes. Let potatoes and garlic cool slightly.
• Halve potatoes lengthwise, then use a fork to scrape flesh into a large saucepan (include skins if you want to add a little texture). Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.
• Combine half-and-half and butter in a large measuring cup and pour 1 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in another cup half-and-half mixture; season generously with salt and pepper.
• If serving immediately, stir in remaining half-and-half mixture and top with chives.
• If making ahead, smooth potatoes to make a flat, even surface and pour remaining half-and-half mixture over (don’t stir in). Remove from heat and cover with plastic wrap.

bonappetit.com/recipe/mashed-baked-potatoes-with-chives

Whole Wheat Strawberry Beet Muffins

Ingredients:

• 3 cup – strawberries
• 1 cup – beet
• 3 1/2 cup – flour, whole wheat
• 1 tablespoon – baking powder
• 2 teaspoon – baking soda
• 2 teaspoon – cinnamon
• 1 teaspoon – salt
• 3 cup – applesauce, unsweetened
• 1/2 cup – sugar
• 2 large – egg
• 1 teaspoon – vanilla extract

Instructions:

• Preheat oven to 350* F. Grease or line a standard muffin tin.
• Rinse and dice a 16 ounce package of strawberries into very small pieces. Rinse, peel, and grate 1 cup of fresh beets (be careful, they stain!).
• Mix dry ingredients: flour, baking powder and soda, cinnamon, and salt.
• In a large bowl, combine applesauce, sugar, eggs, and vanilla. Stir in 1 cup beets and all but about 3/4 cups of the strawberries (this is reserved for topping later). Smashing the strawberries as you mix is a great way to release their juices into the batter.
• Slowly add dry ingredient mixture into the applesauce mixture.
• Spoon mixture into muffin tin, filling each about 3/4 full. Top with sprinkles of set-aside strawberry chunks. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before eating.

superhealthykids.com/whole-wheat-strawberry-beet-muffins-recipe/

Crispy Fried Pierogies with Caramelized Onions

 

Ingredients:

FOR THE PIEROGIES:

• 15 oz all purpose flour (3 cups)
• 1 tbsp baking powder
• 1/4 tsp salt
• 3 eggs, whisked
• 1 cup sour cream
• 1 yellow onion, thinly sliced
• 5 tbsp butter

FOR THE MASHED POTATOES:

• 1 lb russet potato
• 2 tbsp whole buttermilk
• 1 tbsp heavy cream
• 2 tbsp melted butter
• 2 scallions, chopped
• 2 cloves garlic, minced
• salt and pepper

Instructions:

• To make the mashed potatoes: Prick the potato all over with a fork and microwave for about 8 minutes until fork tender.  Peel the skin off, and either mash with a fork or masher, or preferably use a food mill.  Add the buttermilk, heavy cream, butter, scallions, and garlic to it, and season to taste with salt and pepper. Set aside for later.
• Whisk to combine the flour, baking powder, and salt.  Add the eggs and sour cream, and mix until it forms a dough.  Knead the dough gently on a lightly floured surface until firm and smooth.  Add more flour if needed, and roll the dough out until very thin, about 1/8 inch thick. Use a biscuit cutter to cut circles.
• Bring a big pot of water to a boil, and season with salt.
• Fill each dough circle with a small spoonful of mashed potatoes, and pinch the ends into a half circle to close it.  Crimp the edges tightly closed with a fork.  Repeat with remaining ingredients.
• Boil the pierogies for 3 minutes, then remove from the water to drain.
• Heat up a skillet over medium heat and add 1 tbsp of butter.  Add a small handful of yellow onion, and add just enough pierogies to the pan for a single layer.
• Fry the pierogies for about 2-3 minutes on each side, until golden brown and crispy.  Repeat with the remaining pierogies.  Serve the crispy fried onions with the pierogies, and enjoy!

fifteenspatulas.com/pierogies-fifteen-spatulas-has-a-new-look/

Buttery Garlic Green Beans

 

Ingredients

• 1 pound fresh green beans, trimmed and snapped in half
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 pinches lemon pepper
• salt to taste

Instructions:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

allrecipes.com/recipe/230103/buttery-garlic-green-beans/

Carrot Muffins

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 1/4 pound carrots
• 1/2 cup pecans
• 1/2 cup raisins
• 1/4 cup sweetened flaked coconut
• 3 large eggs
• 1 cup corn oil
• 2 teaspoons vanilla
• 1 Granny Smith apple

Instructions:

• Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
• Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
• In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
• Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

epicurious.com/recipes/food/views/carrot-muffins-15101

Sautéed Cabbage

Ingredients:

• 2 Tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced or pressed
• 1 medium head green cabbage, sliced into ¾" thick slices
• 2 Tablespoons butter, cut into 2 pieces
• Salt and pepper to taste
• Red pepper flakes, optional

Instructions:

• Heat a 12" skillet with olive oil over medium heat. Add the chopped onion and cook until onion is softened, about 3-4 minutes. Add the garlic and stir, cooking an additional 30 seconds.
• Turn heat up to medium-high heat and add about ⅓ of the cabbage. Stir to mix onions and garlic with the cabbage. Now leave it alone and let the cabbage start to brown, but be careful not to let it burn. Using a spatula, turn the cabbage over and let other side brown slightly. Season lightly with a dash of salt.
• Add another ⅓ of the cabbage and 1 tablespoon butter. Flip cabbage again after a couple minutes.
• Finish with remaining cabbage and last tablespoon of butter. Once cabbage is browned to your liking, add more salt to taste and pepper, if desired. Remove from heat, season with red pepper flakes, if desired. Serve.

gooddinnermom.com/sauteed-cabbage/

Mini Lemon Sour Cream Pound Cakes with Beet Glaze

 

Ingredients

For the Mini Lemon Sour Cream Pound Cakes: (makes six 5-inch cakes)

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 plus 1/8 teaspoons baking powder
• 1 cup plus 2 tablespoons granulated sugar
• zest from 2 lemons
• 1 cup (2 sticks) unsalted butter
• 3 large eggs
• 1/4 cup freshly-squeezed lemon juice
• 1/4 cup (2 ounces) sour cream

 

For the Beet Glaze:
(makes around 1 cup)

• 1 medium beet

• 2 tablespoons freshly squeezed lemon juice

• 1 cup confectioner's sugar, sifted

Instructions:

For the Mini Lemon Sour Cream Pound Cakes:

• Preheat the oven to 350 (F). Prepare your mini cake pan by spraying each cavity with baking spray; set aside.
• In a medium bowl, gently whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 plus 1/8 teaspoons baking powder until well combined. Set aside.
• In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup plus 2 tablespoons granulated sugar and the zest from 2 lemons. Paddle the two ingredients together on the mixer's lowest speed for a minute or so — this will release the oils from the lemon zest and infuse into the sugar. After a minute, add 1 cup unsalted butter and increase the mixer to medium speed. Continue beating until the mixture is light and fluffy, about 3 minutes.
• While butter and sugar is creaming, combine 3 large eggs, 1/4 cup freshly squeezed lemon juice and 1/4 cup sour cream in a large liquid measuring cup. Gently whisk together until combined. 
• With the mixer on medium speed, alternately add the dry ingredients (from the 2nd step) in three batches and the wet ingredients (from the 4th step) in two batches, starting and ending with the dry ingredients. Beat until the batter is just combined, before scraping down the sides of the bowl and folding in the rest of the unmixed ingredients by hand with a rubber spatula.
• Use a cookie dough scoop to to scoop approximately 1/2 cup of batter into each prepared muffin cavity. Bake for 20 to 25 minutes, until the tops of the cake appear matte and the shiny center has disappeared — do not bake until the cakes are golden, or they'll be too dense and dry. Allow the cakes to cool in the pans on a wire rack for 5 minutes before turning them out onto the wire rack to cool completely. Allow the cakes to cool completely before glazing.
• For the Beet Glaze:
• Preheat the oven to 450 (F).
• Peel the skin from 1 medium beet and cut into quarters. Roast in the preheated oven for 30 to 35 minutes until tender. Once tender, allow the beet to cool in the pan on a wire rack until cooled completely.
• Once the beet is completely cooled, combine the beet quarters with 2 tablespoons freshly squeezed lemon juice in the bowl of a blender or a food processor. Blend on high until the beets form a smooth puree. Strain the puree into a small bowl — you should have 1 - 2 tablespoons of bright pink beet-lemon juice.
• Add 1 tablespoon of the juice to a bowl containing 1 cup confectioner's sugar. Whisk to combine until completely smooth. If your mixture is still lumpy, you can add more juice one teaspoon at a time, but be careful not to add too much at once or your glaze will be too liquidy. Use immediately — if you wait too long, the glaze will set and be difficult to work with.

hummingbirdhigh.com/2014/05/mini-lemon-sour-cream-pound-cakes-with.html

Cucumber Salad

Ingredients:

• 2 medium cucumbers, thinly sliced 
• 1/3 cup cider or white vinegar
• 1/3 cup water 
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Chopped fresh dill weed or parsley, if desired

Instructions:

• Place cucumbers in small glass or plastic bowl.
• In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
• Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

bettycrocker.com/recipes/cucumber-salad/aff7166e-e3f7-4d87-9dc3-22368cf04332

Shrimp and Fennell Spaghetti with Garlic

Ingredients:

• 2 medium fennel bulbs
• 3 clove garlic
• 1 lb. spaghetti
• 2 tbsp. olive oil
• 1 tsp. sugar
• 1 tsp. crushed red pepper
• salt
• 1 can no-salt-added diced tomatoes
• 1 lb. medium shrimp
• 2 c. frozen peas

Instructions:

• Heat large covered sauce pot of salted water to boiling on high.
• While water heats, core and thinly slice fennel; reserve fronds for garnish. Thinly slice garlic.
• Add spaghetti to boiling water and cook for 2 minutes less than label directs.
• Meanwhile, in 12-inch skillet, heat oil on medium-high. Add fennel, garlic, sugar, red pepper, and 1/4 teaspoon salt. Stir well, cover, and cook 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook 5 minutes.
• Add shrimp to spaghetti in boiling water. Cook 2 minutes with pasta. Drain spaghetti and shrimp and return to pot. Add tomato mixture, peas, and 1/4 teaspoon salt. Toss on medium-low 2 minutes or until well mixed. Garnish with fennel fronds.

goodhousekeeping.com/food-recipes/a14331/shrimp-fennel-spaghetti-recipe-ghk1012/

Garlicky Swiss Chard

Ingredients

• 2 bunches Swiss chard, stems removed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
•  Large pinch crushed red pepper flakes
•  Salt

Instructions

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

cooking.nytimes.com/recipes/11324-garlicky-swiss-chard

Vegetarian Spring Rolls With Shredded Kohlrabi

Ingredients:

• 1 3/4 ounces thin rice sticks
• 6 ounces marinated tofu, cut in dominoes 1/2 inch wide by 1/4 inch thick
• 1 medium carrot, shredded
• 1/2 pound kohlrabi, peeled and shredded (make sure to remove fibrous layer just under the skin before shredding)
• Salt to taste
• 1 tablespoon ginger, cut in julienne
• 1 tablespoon seasoned rice vinegar
• 1/4 cup roughly chopped cilantro, plus 14 sprigs
• 2 tablespoons slivered Thai basil or mint leaves, plus 7 to 14 leaves
• 7  8 1/2-inch rice flour spring roll wrappers

Instructions:

• Place the rice sticks in a large bowl and cover with boiling water. Soak for 20 minutes, or until the noodles are pliable, and drain. Transfer the noodles to another bowl. Using kitchen scissors, cut the noodles in half, into roughly 6-inch lengths. Leave the warm water in the bowl for softening the wrappers.
• Meanwhile, toss the shredded kohlrabi with salt to taste and let sit in a colander placed in the sink for 20 to 30 minutes. Squeeze out excess liquid and toss with the carrot, ginger, chopped cilantro and slivered Thai basil or mint.
• One at a time, place a rice flour wrapper in the bowl of warm water until just softened. Remove from the water and drain briefly on a kitchen towel. Place the softened wrapper on your work surface and put a line of tofu slices in the middle of the wrapper, slightly nearer the edge closest to you, leaving a 1 1/2-inch margin on the sides. Place a small handful of noodles over the tofu, then place a handful of the shredded vegetable mixture over the noodles. Lay a couple of sprigs of cilantro and a Thai basil leaf or a couple of mint leaves on top.  Fold the sides of the wrapper over the filling, then roll up tightly. Arrange on a plate and refrigerate until ready to serve.
• Note: To make a quick dipping sauce, whisk together 1 to 2 tablespoons peanut butter with 1 tablespoon of the tofu marinade. Thin out as desired with more marinade or with water.

nytimes.com/2012/03/08/health/nutrition/

 

Lemony Escarole Salad with Peaches and Feta

Ingredients:

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1 garlic clove, finely grated
• Pinch of sugar
• Kosher salt
• Freshly ground black pepper
• 2 medium heads of escarole, inner light green and white leaves only, torn into bite-size pieces
• 2 large peaches—halved, pitted and thinly sliced
• 2 cups yellow cherry tomatoes, halved
• 2 Persian cucumbers, thinly sliced crosswise
• 1/2 small red onion, halved and thinly sliced
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• Ground sumac (see Note) and/or dried oregano, for garnish (optional)

Instructions:

• In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.
• Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.

foodandwine.com/recipes/lemony-escarole-salad-with-peaches-and-feta

Fennel Chips

Ingredients

• 1 fennel bulb or 1 bunch of kale
• 1-2 teaspoons olive oil
• 1-2 tablespoons grated Parmesan cheese
• sea salt, to taste
• pinch red pepper flakes (optional)
• a few squeezes fresh lemon juice

Instructions

• Pre-heat oven to 250 degrees. If making fennel chips, trim fronds and cut into quarters through the core. Using a mandolin, slice very thin. If making kale chips, tear kale into pieces.
• Make sure vegetables are as dry as possible. Toss with a little olive oil in a large bowl. Just enough to lightly coat. Sprinkle some Parmesan and toss again. Spread onto a foil-lined baking sheet and sprinkle with salt and red pepper flakes. Squeeze a little fresh lemon juice over the top.
• Bake until crispy. Fennel can take up to an hour, and kale will take closer to 45 minutes. Check often and turn if necessary.
• Eat plain or serve with dip. Enjoy!

eisforeat.com/2012/05/f-is-for-fennel-kale-chips-baked.html

Shrimp with Kale and Shiitakes

Ingredients:

• 2 tablespoons butter
• 1 onion, thinly sliced
• 1 pound shiitake mushrooms, stemmed and thinly sliced
• 6 cloves garlic, chopped
• 2 bunches Lacinato kale, stemmed and chopped into bite-sized pieces
• 1 1/2 pounds shrimp, peeled and cleaned
• 2 tablespoons soy sauce
• 1/2 cup dry white wine
• 1/4 cup heavy cream (optional)

Instructions:

• Melt the butter over medium-high heat in a wide frying pan. Add the onion and shiitakes and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring, for one minute.
• Add the kale by the handful and cook, stirring occasionally, until wilted and almost tender, about 3 minutes. Push the vegetables to the sides of the pan to make room for the shrimp. Then add the shrimp and cook, stirring occasionally , until not quite opaque, about 3 minutes.
• Add the soy sauce, wine, and cream if using, and cook until sauce has thickened slightly, 2 to 3 minutes. Serve immediately.

seriouseats.com/recipes/2011/03/the-crisper-whisperer-shrimp-with-kale-and-sh.html

Curried Broccoli Couscous

Ingredients:

• 2 tablespoons olive oil
• 1/4 bunch broccoli, finely chopped (1 1⁄2 cups)
• 1 teaspoon curry powder
• 1 cup canned chickpeas, rinsed
• 1/3 cup golden raisins
• kosher salt
• 3⁄4 cup couscous

Instructions:

• In a large saucepan, heat the oil over medium-high heat. Add the broccoli and cook, tossing occasionally, until tender, 2 to 3 minutes.
• Add the curry powder and stir to combine. Stir in the chickpeas, raisins, 1 cup water, and ½ teaspoon salt and bring to a boil.
• Stir in the couscous, cover, and remove from heat. Let steam 5 minutes, then fluff with a fork.

realsimple.com/food-recipes/browse-all-recipes/curried-broccoli-couscous

Sliced Fennel with Parmesan Cheese

Ingredients

• 1 bulb fennel, fronds reserved
• 1 1/2 ounces Parmigiano-Reggiano cheese
• Flaky sea salt, such as Maldon
• Freshly ground pepper
• Extra-virgin olive oil, for drizzling

Instructions

• Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.
• On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.
• Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.

www.marthastewart.com/1135005/sliced-fennel-parmesan