Vegetarian Roasted Poblano White Bean Chili

Ingredients: FOR THE CHILI: 3 poblano peppers 1 tablespoon oil 1 large onion, diced 1 yellow bell pepper, diced 4 garlic cloves, minced 1 tablespoon ground cumin 2 teaspoons ground coriander 2 teaspoons chili powder 4 cups low-sodium vegetable broth 2 cups water 2 (15-oz) cans cannellini beans, drained and rinsed ½ cup pickled jalapeños, diced 2 tablespoons of the jalapeño pickling liquid 1 cup frozen or fresh corn 3 cups baby spinach ½ cup of milk or half-and-half (optional) Juice of 2 limes Salt and pepper, to taste OPTIONAL GARNISHES: Chopped scallions or red onion Sour cream or Greek yogurt Lime wedges Hot sauce or chili flakes Fresh cilantro Tortilla chips Preparation: FOR THE POBLANO PEPPERS: To roast the poblano peppers, place them directly over an open flame (I do this on my stovetop burners). Using tongs, turn the chilies every 15 seconds until all sides are blackened and blistered. Alternatively, you can place them under an oven broiler, on a sheet pan, for 4-5 minutes or until they are charred. Place the peppers in a large bowl and cover with plastic wrap. Allow them to steam in the bowl for about 15 minutes. Then, carefully remove the charred skin, stems, and seeds. Chop and set aside. FOR THE CHILI: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the onion and bell pepper with a pinch of salt and cook for 5 minutes. Add in the garlic and spices and cook for another minute. Add in the roasted poblanos, broth, and water. Bring the mixture to a simmer. Add in half the beans, jalapeños, and pickling liquid. Add another pinch of salt and some black pepper. Mash the remaining beans with a fork to break them down. Add the mashed beans to the pot. Return the mixture to a simmer and cook, stirring frequently, for 20-25 minutes. Stir the spinach, corn, and lime juice into the chili. Simmer for another 10 minutes. At this point, if you want a slightly richer and creamier consistency, add the milk/half-and-half. This is totally optional! Season, to taste, with additional salt and pepper. TO SERVE: Ladle the chili into bowls while hot and garnish however you like. My favorite combo is a generous dollop of Greek yogurt, a pinch of red pepper flakes, and some cilantro. Oh, and some crushed up tortilla chips never hurt anybody! http://yestoyolks.com/2018/10/11/vegetarian-roasted-poblano-white-chili/

Grilled Radishes with Rosemary Brown Butter

Ingredients: 1 stick unsalted butter, softened 3 tablespoons heavy cream 1 tablespoon fresh lemon juice 1 teaspoon finely chopped rosemary Sea salt 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved 1 cup lightly packed mint Grilled rustic bread, for serving ​Preparation: In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt. Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter. https://www.foodandwine.com/recipes/grilled-radishes-with-rosemary-brown-butter

Winter Sunchoke Soup with Cilantro Pesto

Ingredients: Winter Sunchoke Soup: 2 cups (500 mL) peeled and chopped sunchokes (about 1 pound/450 g) 1 cup (250 mL) small cauliflower florets 3 cloves garlic, unpeeled 2 tablespoons (30 mL) extra-virgin olive oil Salt and freshly cracked pepper ½ cup (125 mL) raw cashews, soaked in water for at least 4 hours, drained, and rinsed 4 cups (1 L) low-sodium vegetable stock, divided 1 tablespoon (15 mL) white miso ½ teaspoon (2 mL) ground cumin ½ teaspoon (2 mL) dried thyme Cilantro Pesto 1 cup (250 mL) lightly packed fresh cilantro leaves ¼ cup (60 mL) raw almonds ¼ cup (60 mL) olive oil ½ jalapeño pepper, seeded and chopped ⅛ teaspoon (0.5 mL) salt Zest of ½ lemon 1 tablespoon (15 mL) freshly squeezed lemon juice Preparation: Preheat the oven to 400˚F (200˚C). Make the Winter Sunchoke Soup On a baking sheet lined with parchment paper, toss the sunchokes, cauliflower, and garlic with the olive oil, a generous pinch of salt, and a few cracks of pepper. Roast for 25 to 30 minutes, until the cauliflower is golden brown at the edges. Watch carefully after 15 minutes so that the garlic does not overcook. Remove the garlic if done before the other vegetables. Make the Cilantro Pesto Meanwhile, in a high-speed blender, add the cilantro, almonds, olive oil, jalapeño, salt, lemon zest and juice and purée. Scrape the pesto into a small bowl and set aside. Rinse the blender. Remove the vegetables from the oven. Carefully remove the skin from the roasted garlic and discard. Add the roasted vegetables, garlic, and cashews to the high-speed blender, then add enough vegetable stock to cover and purée until smooth. Pour the soup into a medium pot and heat over medium-low heat. Stir in the remaining vegetable stock, miso, cumin, and thyme and season to taste with salt and pepper. Once heated, ladle the soup into bowls, swirl a spoonful of Cilantro Pesto on top, and serve. https://www.penguinrandomhouse.ca/recipes/1360/winter-sunchoke-soup-cilantro-pesto

Young Lettuces with Herbed Avocado

Ingredients: Herbed Avocado: 1 small shallot, finely chopped 1 tablespoon Champagne vinegar or white wine vinegar 1 tablespoon (or more) fresh lemon juice Kosher salt 2 large avocados, pitted ½ preserved lemon, seeds removed, finely chopped ¾ cup plain whole-milk Greek yogurt 2 tablespoons olive oil ¼ cup finely chopped tender herbs (such as cilantro, parsley, tarragon and/or mint) Lemon Vinaigrette: 2 tablespoons fresh lemon juice 2 teaspoons light agave syrup (nectar) Kosher salt 2 tablespoons grapeseed or vegetable oil 1 tablespoon olive oil Salad and Assembly: 3 heads of baby romaine, red leaf, or Little Gem lettuces, leaves separated 2 cups spicy greens (such as mizuna, watercress, buckwheat sprouts, or purslane) 1 cup tender herbs (such as mint leaves, cilantro leaves, and/or fennel fronds) ½ cup edible flowers (such as nasturtiums, bachelor’s buttons, and/or pansies) Flaky sea salt ½ cup finely chopped unsalted, roasted pistachios Preparation: Herbed Avocado: Combine shallot, vinegar, and lemon juice in a small bowl. Season with salt and let sit 20 minutes to lightly pickle. Using a spoon, scoop avocado flesh into a food processor; discard skins. Purée until smooth. Add preserved lemon, yogurt, oil, and shallot along with pickling liquid; season with salt and pulse to combine. Transfer avocado mixture to a medium bowl and stir in herbs. Taste and adjust seasoning with salt and/or more lemon juice, if needed. Do Ahead: Herbed avocado can be made 1 day ahead. Cover, pressing plastic wrap directly onto surface, and chill. Lemon Vinaigrette: Whisk lemon juice and agave in a medium bowl; season with salt. Whisk in grapeseed oil, then olive oil. Taste vinaigrette and adjust seasoning with more salt if needed. Do Ahead: Vinaigrette can be made 5 days ahead. Cover and chill. Salad and Assembly: Toss lettuces, spicy greens, herbs, and edible flowers in a large bowl to combine. Drizzle about half of lemon vinaigrette over and toss to coat. Season salad with salt. Spoon 2 dollops of herbed avocado onto each plate and loosely mound salad over top. Scatter pistachios over and around salad and drizzle with remaining lemon vinaigrette. https://www.bonappetit.com/recipe/young-lettuces-with-herbed-avocado

White Bean Soup with Mustard Greens and Parmesean

Ingredients: 1 tablespoon olive oil 1 small white or yellow onion, thinly sliced 1 small fennel bulb, thinly sliced 3 cloves minced garlic 1/2 bunch mustard greens, torn into 1-inch pieces 2 tablespoons grated Parmesan cheese, plus more 1 15-ounce can white beans, such as cannellini 4 cups chicken or vegetable stock Kosher salt and freshly ground black pepper Lemon wedges ​Preparation: In a large heavy pot, heat olive oil over medium-high heat. Add onion and fennel and cook, until fragrant and fennel is softened, 7–8 minutes. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often until greens are wilted, about 5 minutes. Add beans and stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors meld and soup is thickened slightly about 10 minutes. Add Parmesan and adjust seasoning with salt and pepper. Divide among bowls, topping with more Parmesan if desired. Serve with lemon wedges to season. https://www.bonappetit.com/recipe/white-bean-soup-with-mustard-greens-and-parmesan

Three Onion Dip

Ingredients: 2 tablespoons plus 1 tsp. vegetable oil 2 medium onions, thinly sliced 2 anchovy fillets packed in oil, drained 1 teaspoon mushroom powder (optional) 4 garlic cloves, finely chopped, divided 4 scallions, green and white parts separated Kosher salt and freshly ground black pepper ⅓ cup mayonnaise ⅓ cup plain whole-milk Greek yogurt ⅓ cup sour cream 1 tablespoon chopped fresh chives 1 teaspoon Worcestershire sauce Potato chips (for serving) Preparation: Heat 2 Tbsp. oil in a medium skillet over medium-low heat. Add onions, anchovies, mushroom powder, if using, and 1 Tbsp. garlic. Cook, stirring often until onions are golden brown and softened, 40–45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop. Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high heat. Toss scallion whites with remaining 1 tsp. oil; season with salt and pepper. Cook, turning occasionally, until charred, about 5 minutes. Let cool; finely chop. Thinly slice greens. Mix onion mixture, scallion whites and greens, mayonnaise, yogurt, sour cream, chives, Worcestershire, and remaining garlic in a medium bowl; season with salt and pepper. Serve with chips. https://www.bonappetit.com/recipe/three-onion-dip

Bell Pepper Slaw

 

Ingredients:

• 3 tablespoons sugar
• Kosher salt
• 1/2 cup apple cider vinegar
• 1 1/2 teaspoons celery seeds
• 1 1/2 teaspoons mustard seeds
• Freshly ground pepper
• 6 bell peppers (red, orange and yellow), cut into thin strips
• 2 stalks celery, finely chopped
• 4 scallions, chopped
• 1/2 head green cabbage, thinly sliced and roughly chopped
• 3 tablespoons whole-grain dijon mustard
• 1/2 cup mayonnaise

Preparation:

1. Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.
2. Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

https://www.foodnetwork.com/recipes/food-network-kitchen/bell-pepper-slaw-recipe-1973456

Roasted Honeynut Squash

 

Ingredients:

• 2 medium honeynut squash, halved lengthwise and seeded
• 4 teaspoons butter
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ teaspoon ground cinnamon
• 4 teaspoons pure maple syrup (optional)

​Preparation:

1. Preheat oven to 425 degrees F.
2. Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon butter in each cavity. Sprinkle with salt, pepper and cinnamon. Roast until tender, 25 to 30 minutes. Drizzle with maple syrup, if desired.

http://www.eatingwell.com/recipe/268480/roasted-honeynut-squash/

Radish Green and Potato Stir Fry

 

Ingredients:

• 2 tbsp olive oil (or 1 tbsp each of olive oil and ghee)
• 2 tsp mustard seeds
• 1 sprig curry leaves (optional)
• 1 brown onion, thinly sliced
• 4 cloves garlic, finely diced
• ½ tsp red chilli powder
• ½ tsp turmeric
• ½ tsp ground fenugreek (optional)
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 potatoes (I used Nicola), scrubbed and diced into 2cm cubs
• Leaves from a bunch of radish, shredded
• sea salt, to taste
• juice of half a lemon

Preparation:

1. First, cook potatoes in salted boiling water until they’re slightly underdone (i.e. firm and still have a ‘bite’ to them). Drain and set aside.
2. In a heavy based pot, heat the oil then add the mustard seeds. Once the seeds begin to pop, add the curry leaves. Be careful, the curry leaves make the oil splatter.
3. Next, sauté the onions and garlic for a couple of minutes, before adding in all the spices. Continue to sauté for a couple of minutes, and then tip in the potatoes. Stir to coat the potatoes with the masala (spice) mixture. Place the lid on and cook for about 5 minutes or so, until the potatoes are fully cooked. You will need to stir continually, so the potatoes and spice mix don’t catch and burn. At this point you can add some salt.
4. When the potatoes are cooked, stir in the radish leaves. Sauté for a minute or so, until they wilt. Turn off the heat and squeeze in some lemon juice. Adjust for seasoning and eat it up.

https://leshkaran.com/2012/04/25/potato-radish-leaves-curry/

Cilantro Chimichurri Sauce

 

In this Cilantro Chimichurri Sauce, fresh cilantro, parsley and oregano makes for a fun, fresh twist on a classic sauce. Green onion, fresh garlic and oregano make for a flavorful grilling sauce. This sauce is beautiful, glossy and delicious with anything grilled - steak, chicken, seafood or vegetables - you name it!​

Ingredients:

• 3/4 cup cilantro leaves
• 1/4 cup parsley leaves
• 2 tablespoons (about 4 small stems) fresh oregano leaves
• 4 green onions (light and dark green parts), sliced
• 2 to 4 cloves peeled fresh garlic (depending on sized)
• a few pinches kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar

Preparation:

1. A mini food processor is great for chopping up all the garlic and herbs. Simply add 3/4 cup of cilantro leaves and 1/4 cup parsley leaves (that have been washed and patted or spun dry) with 2 tablespoons fresh oregano (about 4 short stems), 2 to 4 cloves of garlic, depending on their sized, into your food processor. Secure the lid and pulse until coarsely chopped. Then add in the sliced onion and pulse until finely chopped.
2. Alternatively, this can be finely chopped by hand.
3. Add the chopped mixture to a bowl, then measure and add in the salt, pepper, red pepper flakes, olive oil and vinegar. Stir to combine.
4. Taste and adjust salt, if needed.
5. Store in a glass jar with a tight fitting lid in the refrigerator until ready to use.

https://www.simplyscratch.com/2018/06/quick-cilantro-chimichurri-sauce.html

Balsamic Glazed Chick Peas and Mustard Greens

 

Ingredients:

• 10 ounces mustard greens
• 1/2 large red onion , thinly sliced
• 4-6 tablespoons vegetable broth , divided
• 4 cloves garlic , chopped
• 1 pinch red pepper flakes
• 1/2 teaspoon salt (optional)
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon soy sauce
• 1/4 teaspoon agave nectar or sugar
• 1 cup cooked chickpeas , rinsed and drained

​Preparation:

1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
3. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
4. Serve warm, with additional balsamic vinegar at the table

https://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html

Roasted Polano Soup

 

Ingredients:

• 1 pound poblano peppers about 8-10 poblano peppers
• 1 tablespoon olive oil
• 1 medium onion chopped (white or yellow)
• 1 medium carrot peeled and chopped
• 1 stalk celery chopped
• 3 cloves garlic chopped
• 1 cup chopped spinach loosely packed
• 2 tablespoons Cajun seasonings or use a Creole blend
• Salt and pepper to taste
• 2 cups chicken stock
• 1 cup milk
• ¼ cup Mexican crema or sour cream
• FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley

Preparation:

1. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
2. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
3. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
4. Rough chop the poblanos and set them aside.
5. While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
6. Add the onion, carrot and celery and cook them down about 5 minutes to soften.
7. Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
8. Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
9. Remove from heat and stir in the crema or sour cream until it is completely incorporated.
10. Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
11. Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.

https://www.chilipeppermadness.com/recipes/roasted-poblano-soup/

Baked Za'atar Eggplant Fries with Lemon Tahini Dip

 

Ingredients:

For the Fries:

• 1 large eggplant
• 1/2 cup all-purpose flour
• 3/4 cup panko breadcrumbs
• 3 tablespoons grated Parmesan
• 1/4 cup za'atar spice blend
• 1 teaspoon kosher salt

• Pinch cayenne pepper

• 2 large eggs

• Flaky salt (like Maldon), to finish

For the Dip:

• 1/2 cup tahini
• 1 tablespoon sour cream
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 1 tablespoon tamari (or soy sauce)
• 1/4 teaspoon garlic powder
• 1 teaspoon za'atar spice blend
• 2 to 4 tablespoons water, to thin

Preparation:

1. To make the eggplant fries, preheat the oven to 425°F. Wedge a wire rack atop a baking sheet (so the fries will be slightly elevated and not directly touching the baking sheet)

2. Cut the eggplant into 1/2-inch thick rounds. Then cut each round into 1/2-inch thick spears. Set aside.

3. Pour the flour into a small bowl. Beat the eggs together in another small bowl. In a third small bowl, combine the breadcrumbs, Parmesan, za'atar, salt and cayenne.

4. Roll the eggplant spears in the flour, dunk them in the egg, and then roll them into the bread crumb mixture. Lay each spear close to one another on the prepared baking sheet. Bake until golden brown and crispy, about 15 minutes. Sprinkle the tops with flaky salt.

5. While the fries are baking, combine all the ingredients for the dip except the water in a small bowl. To thin, add a drizzle of water and stir vigorously until you reach the desired consistency.

6. Serve the fries with the dipping sauce while the fries are still hot.

https://www.thekitchn.com/recipe-baked-zaatar-eggplant-fries-with-lemon-tahini-dip-recipes-from-the-kitchn-183961

Stewed Okra and Tomatoes

 

Ingredients:

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 small red onion, thinly sliced
• 1 teaspoon pure chile powder, such as ancho
• Pinch of cayenne pepper
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 pound okra, stemmed and sliced 1/2 inch thick
• 2 medium tomatoes, coarsely chopped
• 1/2 cup water
• Salt

​Preparation:

1. In a medium skillet, heat the vegetable oil. Add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes. Add the chile powder, cayenne pepper, cumin seeds and turmeric and cook, stirring constantly, until fragrant, about 2 minutes.   
2. Add the okra and cook for 2 minutes, tossing. Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Add the water, cover and cook, stirring occasionally, until the okra is just tender, about 5 minutes. Season with salt and serve.

https://www.foodandwine.com/recipes/stewed-okra-and-tomatoes

Stuffed Delicata Squash

 

Ingredients:

• 2 Delicata squash, cut lengthwise
• 2 teaspoon olive oil, divided
• salt and pepper
• 2 garlic cloves, minced
• 1 small onion, chopped finely
• 1 15 oz can cannellini or white beans, rinsed and drained
• 3 handfuls fresh spinach, torn into small pieces
• 1/4 cup panko or bread crumbs
• 1/4 cup Parmesan cheese
• red pepper flakes, for serving

Preparation:

1. Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.
2. While squash is baking, make stuffing for squash:
   Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add spinach to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
3. Spoon stuffing into each squash half.
4. In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
5. Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.

https://aggieskitchen.com/angelas-stuffed-roasted-delicata-squash/

The Garlickiest Fried Rice

 

Ingredients:

• 8 garlic cloves, thinly sliced

• ⅓ cup grapeseed or vegetable oil

• Kosher salt

• 1 2" piece ginger, peeled, finely chopped

• 1 large egg, beaten to blend

• 3 cups chilled cooked short-grain rice

• 2 tsp. toasted sesame oil

• 4 scallions, thinly sliced on a diagonal

• ¾ cup coarsely chopped cilantro

• 2 tsp. toasted sesame seeds

Preparation:

1. Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.

2. Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.

3. Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.

https://www.bonappetit.com/recipe/the-garlickiest-fried-rice

Ground Cherry Salsa

 

Ingredients:

• 1 cup Ground Cherries outer husk removed
• 1/2 cup Red onion
• 1/3 cup roasted tomatoes 
• 1 medium lime, juiced
• 1/4 cup finely chopped jalapeño seeds removed
• 1/4 cup fresh cilantro leaves
• 1/4 teaspoon Sea Salt

Preparation:

1. Combine all ingredients in your food processor and pulse to combine.
2. Chill prior to serving for flavors to combine. Will keep for about a week in the fridge.

3. Notes: *To roast tomatoes, remove core, cut in half and de-seed. Place cut side down on a baking sheet with sides and broil for roughly 5-10 minutes or until the skins blacken slightly.  Allow to cool, then remove skins. Use the tomato meat for the 1/3 cup roasted tomatoes in this recipe. Store extra roasted tomatoes in the freezer to use later.

https://healthstartsinthekitchen.com/ground-cherry-salsa/

Sweet Potato Greens in Coconut Cream

 

Ingredients:

• 1 large bunch sweet potato greens
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
• 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
• 1 red thai chili, finely sliced
• 2-inch lemon grass stalk, trimmed and finely sliced
• 1 to 2 teaspoons soy sauce, or to taste
• 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
• 2 to 3 teaspoons raw or brown sugar, or to taste
• Salt and pepper, to taste

Preparation:

1. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
2. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
3. Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

https://www.loveandoliveoil.com/2012/09/sweet-potato-greens-in-coconut-cream.html

Roasted Delicata Squash

 

Ingredients:

• 2-3 lbs delicata squash (about 2 average sized squash)
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• salt and pepper to taste
• 1/4 teaspoon ground cinnamon or more to taste
• cooking spray

Preparation:

1. Preheat the oven to 400 degrees. Halve the delicata squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices.

2. Line a sheet pan with foil and coat with cooking spray.

3. In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.

4. Pour the olive oil mixture over the squash and toss to coat.

5. Bake for 20-30 minutes or until squash is tender and starting to brown. Serve immediately.

https://www.dinneratthezoo.com/delicata-squash-recipe/

Black Bean Beet Burgers

 

Ingredients:

• 3 large red beets (about 1 pound)
• 1/2 cup brown rice (not cooked)
• 1 medium yellow onion, diced small
• 3 to 4 cloves garlic, minced
• 2 tablespoons cider vinegar
• 1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
• 2 (15.5-ounce) cans black beans
• 1/4 cup prunes, chopped into small pieces
• 1 tablespoon extra-virgin olive oil
• 2 to 3 teaspoons smoked paprika, to taste
• 2 teaspoons brown mustard
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon dried thyme
• 1 large egg (optional, leave out for vegan burgers)

• Salt and pepper

Preparation:

1. First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.
2. Cook the rice while the beets roast: Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.
3. Begin sautéing the onions when you're done with the rice (or during, if you're OK with multitasking!): Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.
4. Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
5. Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.
6. Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.
7. Grate the roasted beets: Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)
8. Combine the veggie burger mix: Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.
9. Refrigerate the burger mix 2 hours, or up to 3 days: Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.
10. Shape the burgers: When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.
11. Cook the burgers: Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.
12. Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.
13. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you're adding cheese, lay a slice over the burgers in the last minute of cooking.
14. Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

https://www.thekitchn.com/recipe-best-ever-veggie-burger-96967

Tomato Sauce

 

Ingredients:

• Tomatoes (about 5 to 6 lbs. for every quart of sauce that you want to make)
• Chopped onions (one medium onion per quart of sauce)
• Minced garlic (one to one-and-a-half cloves per quart)
• Olive oil
• Basil (1/2 tsp. per quart)
• Oregano (1/2 tsp. per quart)
• Salt
• Pepper
• Ingredients you may want to add: Carrots, Peppers, A small amount of sugar, Additional spices

Preparation:

1. Start by plunging your tomatoes into boiling water for one to two minutes. This will loosen their skins, so they're much easier to remove in the next step. Then, rinse the tomatoes in cool water to stop the cooking process, and set them aside to cool and drain.
2. Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes (this is referred to as coring the tomatoes). Then, slice the tomatoes in half, and scoop out the seeds. Don't worry if you miss some. A few left behind won't hurt a thing.
3. Add a small amount of olive oil to the bottom of a large pot (around 1/4 cup). Then, sauté the onions and garlic until they're soft (a few minutes should do it).
4. If you'd like to add carrots or peppers to your sauce, sauté them along with the onions and garlic.
5. Add the tomatoes and all of the remaining ingredients to your onion-garlic mixture, and bring the pot to a boil. Then, reduce the heat, and simmer uncovered until the sauce reaches your desired thickness. Stir frequently to keep the sauce from burning. This will take at least two to three hours but could take longer if there's a lot of water in your tomatoes (non-paste tomatoes tend to have more water content, but so do tomatoes grown during rainy years).

https://www.thespruceeats.com/how-to-make-tomato-sauce-1388960

Roasted Eggplant with Crispy Kale and Yogurt

 

Ingredients:

• 2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
• 1/4 cup vegetable oil
• Kosher salt
• 1 teaspoon dried mango powder (amchoor; optional)
• 1/2 teaspoon ground cumin
• 6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
• 1 medium Persian cucumber
• 1 cup plain whole-milk Greek yogurt
• 1 teaspoon fresh lemon juice
• 1 garlic clove, finely grated
• 2 cups cherry tomatoes, halved
• Olive oil (for drizzling)

Preparation:

1. Preheat oven or grill to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
2. Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
3. Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
4. Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.

https://www.epicurious.com/recipes/food/views/roasted-eggplant-and-crispy-kale-with-yogurt