Tiny Crimson Gold Apples are cute and sweet, perfect for little hands

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Tiny Crimson Gold Apples are cute and sweet, perfect for little hands.
Slightly larger than a crab apple, this apple is sweet and can be eaten as a
snack or cooked. Try it cut up on salads, as a cute snack for the class or
lunchboxes, munching fresh, baked whole or wrapped in pastry as
miniature apple pies, or turn it into apple sauce.
According to RecipeTips.com (also picture): Store in a plastic bag and keep
in a refrigerator to retain as much moisture as possible.
Seasonal Garden Greens are a variety of cooking greens washed making it easier than ever to eat your
greens – these are clean and ready to be:
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Sautéed, maybe with garlic and onions.
Added to a Stir-fry
Added to Soups
Tossed in olive oil, shake on a little sea salt and
roast to a crispy “chip”
Added to Salads and enjoyed raw
Added to a Sandwich instead of lettuce
Sauté with some bacon
Steam in a little chicken or veg stock or even water
can help too or can steam them.
Pulverized and added to sauces or hidden into
tomato sauces.
Easily frozen in its container to be used later if you
don’t have time to use it now. Some say it gets
sweeter once frozen too and then you can cook with it frozen, add it right to the soup or hot
pan, no defrosting necessary.
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Copyright 2011 Annie’s Buying Club. All Rights Reserved.
Bestrixed Kale Chips by PicksOverPeas.blogspot.com
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1 1/2 pounds kale, stems removed and leaves torn into bite size pieces (I used both dino and
curly kale)
1/2 cup raw unsalted sunflower seeds (soak overnight, then drain, if using regular blender)
1/4 cup apple cider vinegar
1 large clove garlic
1 tsp onion poweder
1/2 cup water
1/4 cup nutritional yeast
1 tsp wet brown mustard (I use Westbrae stone
ground, no sodium)
1 1/2 tsp cumin
optional: 1 red bell pepper, 1 tsp curry powder
Turn oven on and set at the lowest temperature. Blend last 8 ingredients together and toss with kale til
kale is coated. Place on baking sheets lined with silpat or parchment paper and dehydrate in your oven
til completely dehydrated. (This took 6-8 hours in my oven).
This recipe covered 4 cookie sheets for me. If you can only fit two cookie sheets in your oven at a time,
reserve half of the sauce and half of the kale and make it after the first batch is done. The sauce does
keep for several days, in a sealed jar in the fridge, so you can make the last two batches tomorrow,
which you will need to do since you will have already eaten the first two:-)
Steamed Greens Sauce by PicksOverPeas.blogspot.com
OK, no photo here. I adapted the above sauce for kale chips by replacing the vinegar with water and toss
it with a huge pot of steamed greens (about 20 ounces or 1.25 pounds in weight pre-steaming). You'll
never eat kale naked again. Makes 5 servings.
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1/2 cup raw unsalted sunflower seeds (soak overnight, then drain, if using regular blender)
1 large clove garlic
1 tsp onion powder
3/4 cup water
1 tsp wet brown mustard (I use Westbrae stone ground, no sodium)
1 1/2 tsp cumin
Blend together and toss with steamed kale (1.25 pounds pre-steamed weight).
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Massaged Kale Salad by Aarti Sequeira
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1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage
until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper.
Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Kale Red Pepper Pesto by EatingRules.com
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1/2 cup Pecans, roasted
1 medium Red Bell Pepper, roasted
1/3 cup Extra Virgin Olive Oil
2 to 4 large Garlic Cloves, roasted
4 cups packed green Kale Leaves (about 1/2 bunch)
Sea Salt and freshly ground Black Pepper, to taste
To roast the pecans: Preheat the oven to 375 degrees F and spread the nuts evenly on a baking sheet.
When the oven is preheated, put the baking sheet in and roast until the nuts look a bit oily and are very
aromatic, about 4 minutes. Set aside to cool.
To roast the pepper: Place it directly on top of a high flame on the stove and let it cook for a few
minutes. You’ll hear it crackle as the skin begins to char. Use metal kitchen tongs to turn the pepper as
each side chars. It should be mostly, but not completely black. Then place the pepper in a bowl and
cover it tightly with plastic wrap and let steam for about 5 minutes. Remove the plastic and let the
pepper become cool enough to handle. Gently peel the skin off the pepper. Break or cut the pepper into
a few pieces and then use a paring knife on the inside to remove the white membranes and seeds. Set
aside.
Wash, dry, and remove any tough stems from the kale.
In a food processor, make the pesto by blending the kale with the roasted pecans, roasted pepper, and
roasted garlic. Once it’s smooth, gradually pour in the olive oil and blend until it’s fully incorporated.
Season to taste with sea salt and freshly ground black pepper.
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Weekend Glow Kale Salad by OhSheGlows.com
Confession: I used to hate eating raw kale.
In fact, raw kale was the bane of my existence!
The only way I could bring myself to eat raw kale was if I put it in a Green
Monster, and even then it was always quite bitter. Or I would bake kale
chips and cook them so long that you couldn’t even tell it was kale.
But then I learned a couple secrets to preparing raw kale and I never
looked back. And it’s a good thing because I have 20 kale plants growing in
the garden right now! My 3 tips for preparing raw kale:
1. Remove the stems when you plan on eating it raw (and some people remove the stems for cooking
too-it’s personal preference). The stems are the bitter part of the plant. I used to always use the stems
and wonder why my kale salads tasted ridiculously bitter. Now I just use the leaves and it always turns
out wonderful to the palate.
2. Massage the dressing into the leaves and let it ‘marinate’ for at least 10-15 minutes. A kale salad
tastes best when the dressing has had a chance to soak into the leaves. This also helps soften the leaves
which is especially important if you are using the curly variety. You don’t want it scratching your throat!
3. If you really don’t like curly kale, try Dinosaur (Lacinato) kale as it is less bitter.
When I started using these simple tricks, my kale salads went from bitter and hard to swallow to mindblowing delicious!
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1/2 large head of kale (about 4-6 cups)
1 cup finely chopped red onion
1/2 red bell pepper
1/2-3/4 cup chopped carrot (2 small carrots)
1 English cucumber (2 cups chopped halves)
1 avocado, chopped
1 & 1/4 cup chopped grape tomatoes (or other variety)
1/2 cup mixed raisins and Goji berries
1/4 cup hemp seed
1/3 cup chopped walnuts
Dressing: 1 batch of Lightened Up tahini-Lemon Dressing (<—click for recipe)
Your desired fresh or dried herbs
Chop vegetables and mix in a large mixing bowl. Reserve hemp seed and walnuts for sprinkling on top.
Make your Lightened Up tahini-Lemon Dressing in a food processor and process until smooth. Tear the
leaves off of the kale and rip into bite-sized pieces. Wash and dry kale leaves. Mix the vegetables, kale
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leaves, and full batch of dressing (3/4-1 cup) in large bowl until thoroughly combined. Place in fridge to
‘marinate’ for 10-15 minutes. Serves 4. Keeps in fridge in a sealed container for 1 day.
Tahini Lemon Garlic Salad Dressing by OhSheGlows.com
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1/4 cup tahini
1-2 garlic cloves
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 tsp kosher salt
Fresh ground black pepper, to taste
In a food processor, process all ingredients until smooth.
Greek Kale Salad by FoodAndWine
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1 3/4 pounds kale, large stems discarded (3/4 pound leaves)
2 whole-wheat pita breads
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
Salt and freshly ground pepper
1/2 cup grape tomatoes, halved
1/3 cup pitted Calamata olives, cut lengthwise into slivers
2 ounces feta cheese, preferably French, crumbled (2/3 cup)
Preheat the oven to 400°. In a large pot of boiling water, cook the kale
leaves until just tender, about 5 minutes. Drain and rinse under cold
water to cool. Transfer the kale to a clean kitchen towel and squeeze dry. Fluff up the leaves,
coarsely chop them and transfer to a large bowl.
Brush both sides of the pita breads with olive oil and bake for about 8 minutes, or until crisp. Cut the
pita into wedges.
In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and
season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss.
Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges.
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Zucchini & Kale Frittata based upon a recipe by RecipeZaar
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2 tablespoons oil or butter
1 small onion, finely chopped
1 clove garlic, minced/pressed
½ bunch Kale, stems removed, chopped
1 zucchini, shredded
6 XL eggs or 8 large or smaller eggs
1/8 teaspoon pepper
15oz ricotta cheese
1 cup parmesan cheese, grated
Heat oil in a wide frying pan over medium heat. Add onion, garlic, kale, and zucchini; cook, stirring
occasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly.
Beat eggs lightly with pepper. Stir in cheeses and sautéed vegetables. Move pan to preheated oven.
Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room
temperature.
Kale and Zucchini Quiche by TheGastronomic.Wordpress.com
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2 small zucchinis, julienned (.75 oz)
4 stalks kale
1 medium yellow onion
1/2 tsp cumin
5-6 small garlic cloves
1tbsp fresh cilantro, chopped
1tbsp fresh parsely, chopped
4 eggs
1/4 cup skim milk
1/2 cup heavy cream
6 oz grated cheddar cheese
1 store-bought pie crust
Preheat oven to 400 degrees. Wash kale and remove central
stalks. Blanch kale in salted boiling water for 3 minutes.
Squeeze out excess water and chop coarsely. Saute onion with
cumin and garlic cloves (minced) for 5 minutes. Add zucchini,
continue cooking for 10 minutes. Add kale and mix well. Place
pie crust in 10 inch pie pan. Mix eggs, milk, and cream in bowl.
Fill pie crust with vegetable mix. Pour egg on top of vegetables. Top with cheese. Bake at 400 for 40
minutes, or until knife inserted in center comes out clean. Let sit 10 minutes before serving.
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Tiny Sugar Seckel Pears are another one of our favorites –
perfect size for lunchboxes or car trip snacks, wonderfully sweet
and delicious. Very short season on these too – enjoy!
Picture by SpaMagazine.com
Roasted Pear Salad by Suite101
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3 pears (any variety), peeled and thinly-sliced
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 cup walnuts, finely chopped
8 to 10 cups shredded romaine lettuce
2 oz. Gruyere cheese, cut into small (1/4-inch) chunks
For the Dressing:
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1/4 cup balsamic vinegar
1 shallot, diced finely
1/4 cup extra virgin olive oil
1 Tbsp. dijon mustard
Preheat oven to 425 degrees F. Toss pear slices with the tablespoon of olive oil and kosher salt. Spread
out in an even layer on a sturdy baking sheet or cast iron roasting pan, such as a Mario Batali pizza pan.
Roast 7 minutes. Turn over. Roast another 5 to 7 minutes until soft. Remove from oven to cool.
Meanwhile toast walnuts in a dry skillet over medium heat for 3 to 4 minutes. Remove to cool. Combine
lettuce, pear slices, toasted walnuts and Gruyere cheese in a large salad bowl. Toss to mix.
Make dressing: Whisk all of the dressing ingredients together vigorously. Pour over salad.
Poached Seckel Pears with Stilton Cheese and Lemon-Spice Sauce by SpaMagazine.com
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6 Seckel pears
1 1⁄2 cups pear juice or apple juice
1 tablespoon fresh lemon juice
1 clove
1 small stick cinnamon
1 teaspoon arrowroot powder dissolved in 2 tablespoons water
3 ounces grated Stilton cheese
2 ounces low-fat cream cheese
1⁄2 cup fresh raspberries
6 sprigs fresh mint
Peel the pears, starting 1⁄4 inch from the stem, leaving the top 1⁄4 inch unpeeled with the stem
attached.
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Using a small melon-baller or sharp knife, carefully core the pear from the bottom, making a small
hollow area for the cheese.
Combine the pear juice or apple juice, lemon juice, clove and cinnamon stick in a deep ceramic saucepan
with a cover. Place the pears, stem up, into the saucepan, set the pan over medium heat, cover and
simmer for 8 to 10 minutes. Carefully remove the pears from the pan, reserving the poaching liquid, and
let cool.
Strain the poaching liquid into a small saucepan and set it over medium-high heat. Cook for 20 minutes,
or until the liquid reduces in volume by one-third. To thicken the sauce, stir in the dissolved arrowroot
and simmer for 1 to 2 minutes. Remove from the heat and keep warm.
Combine the grated Stilton and cream cheese in a small mixing bowl; mix until the cheeses take on a
creamy consistency. Spoon about 2 to 3 teaspoons of the mixture into the hollow in the bottom of each
pear. (Or, if you wish, transfer the cheese mousse to a pastry bag fitted with a star tip. Pipe the cheese
into the hollow in the bottom of each pear.) Place a filled pear on each dessert plate. Ladle the sauce
around the pear and garnish with fresh raspberries and mint sprigs.
Pear, Goronzola, and Walnut Salad by InnCuisine.com (recipe adapted from The Tante Marie’s Cooking
School Cookbook by Mary Risley)
For the salad:
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1 regular size bag (your choice) prepared salad greens
Note: The original recipe calls for 2 heads of butter or leaf lettuce, or a mixture of red and green
lettuces, washed, dried and torn into 1″ pieces. To make this recipe even quicker for busy, home cooks
to prepare, try the pre-washed, bagged lettuces. I used a mixture called Heart’s Delight, a combination
of romaine, green leaf and butter lettuce hearts, and found it perfectly
acceptable.
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3-4 fresh pears, either French Butter, d’Anjou or Comice, peeled
and cut into 1/4″ wide slices
Note: To prevent the peeled, pear slices from browning, I quickly
swished them in fresh lemon juice and set aside.
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a 5 ounce package (or container) of crumbled Gorgonzola
Note: If you’re not a fan of blue cheeses, feta cheese would work nicely
and be a great, salty substitute.
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1/2 cup walnut halves or pieces, lightly toasted
Note: To lightly toast walnut pieces, warm walnuts in a small frying pan
with no added butter or oil. Cook over a medium to medium-high heat,
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tossing the nuts often until they are just lightly browned. If nuts should burn, toss them in the trash bin
and begin again.
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Optional – dried cranberries &/or dried cherries for extra color, flavor and texture
For the vinaigrette:
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3 tablespoons red wine vinegar
1 tablespoon Dijon-style prepared mustard
1/2 cup extra-virgin olive oil
coarse salt
freshly ground pepper
Put prepared lettuces in a large salad bowl. Add pear slices, Gorgonzola and toasted walnuts.
To make the vinaigrette, combine red wine vinegar, prepared Dijon-style mustard and salt in large
measuring cup. Stir to dissolve salt. Mix in the olive oil. Add more salt and pepper to taste. Mix
thoroughly with a spoon or small, wire whisk.
To serve, mix the vinaigrette again and pour over the salad, tossing gently with your hands. If necessary,
add additional salt and pepper to taste. Transfer to individual salad plates or bowls, arranging pears,
Gorgonzola and walnuts as you find visually appealing.
If desired, serve with warm French bread.
Grilled Romaine by Alton Brown
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1/2 cup red wine vinegar
2 hearts of romaine, rinsed and patted dry
1 tablespoon olive oil
Freshly ground black pepper
1 cup finely grated Parmesan
Vegetable spray, for pan
Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours.
Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until
ready to use.
Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush
the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow
pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine
until it adheres.
Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place
the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the
romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.
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Carrot and Cabbage Slaw by FoodWithKidAppeal.Blogspot.com
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2 medium carrots, shredded
½ head large purple cabbage thinly sliced
1 shallot finely minced
2 TBS olive oil
2 TBS honey
¼ cup white wine vinegar (or less if you don’t like
it so tangy)
Salt to taste
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Combine the vinegar, honey, olive oil, shallot and blend
well. Add the carrots and cabbage to the dressing and
toss to coat. Salt to taste. Cool in fridge one hour before serving.
Cole Slaw by SimplyRecipes
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Cabbage, either green or purple or
both
Carrot
Green onion
For the version with mayonnaise:
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Mayonnaise
Yellow mustard
Pepper
For the version without mayonnaise:
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Rice vinegar or white vinegar
Sugar
Salt and pepper
Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4
cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot.
Thinly slice a couple green onions.
For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the
cabbage, carrot, and onions. Add pepper to taste.
For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and
pepper to taste.
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Cabbage & Cilantro Slaw by MyRecipes.com
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1 1/2 quarts finely shredded cabbage (12 oz.; see notes)
1/3 cup chopped fresh cilantro
3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon hot chili flakes
Salt and pepper
In a large bowl, mix cabbage, cilantro, lime juice, vegetable oil, and chili flakes. Add salt and pepper to
taste.
Sirloin Tacos with Red Cabbage, Scallions, and Cilantro by
PetitChef.com
I sauteed the scallions with cumin, chili powder, and pepper, and
seared the steak until it was done. After I warmed the tortillas, I piled
the tacos with the cabbage, cilantro, yogurt, and a bit of hot sauce. No
real recipe here, just fresh flavors and spices you like. If I had thought
ahead, I might have marinaded the steak, but this was just a quick lunch
and it was plenty flavorful. The scallions caramelized and the cabbage
had great color and crunch.
Cabbage Salad With Capers by RandomHouse.com/kvpa/nathan
½ head cabbage, shredded (about 1 pound)
2 carrots, peeled and grated (about 1 cup)
1 medium onion, grated (about 1 ¼ cups)
1 red bell pepper, grated
1 green bell pepper, grated
4 tablespoons balsamic vinegar
2 tablespoons sugar, or to taste
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
¼ cup vegetable oil
¼ cup olive oil
2 tablespoons crushed olives
1 tablespoon capers
Put the vegetables in an attractive salad bowl. Mix the vinegar, sugar, mustard, and salt and pepper to
taste in a small bowl, then whisk in the oils. Spoon the dressing over the vegetables. Sprinkle the olives
and the capers over the salad and toss well.
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Asian Slaw with Cabbage, Carrots & Cilantro by TastesLikeFood.com
Chop and combine the following veggies,
all measurements are approximate.
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1 cup red cabbage slices
1 cup green cabbage slices
1-2 carrots
1/2 cup cilantro
2 tbs black sesame sees (optional)
Then mix in the following flavors, again all
is approximate.
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2+ tbs olive oil
1-2 tbs rice vinegar
scant 1 tsp honey or agave
salt and pepper to taste
Let the mixture mingle for about 1/2 hour before serving. This will keep for a few days in the fridge.
Carrot, Cabbage & Apple Slaw with Cumin Lime Dressing by MyRecipes
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1 Granny Smith apple
3 tablespoons fresh lime (or lemon) juice
6 cups (1 1/2 [10-ounce] packages) shredded carrots
3 cups shredded purple cabbage (3/4 [10-ounce]
package)
3 tablespoons extra-virgin olive oil
1 tablespoon finely minced shallot
1 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons minced fresh mint or parsley leaves
2 tablespoons salted sunflower seed kernels
Core and slice the apple; toss in 1 tablespoon of the lime juice.
Place carrots and cabbage in a large bowl and cover with boiling water. Let sit 5 minutes; drain and cool
slightly. Whisk together oil, shallot, the remaining lime juice, salt, and cumin; add freshly ground pepper
to taste. Toss carrots, cabbage, and apple in a large bowl with dressing, mint, and sunflower seeds.
Serve at room temperature or chilled.
Cabbage is a versatile green since it can be enjoyed fresh in a salad or even instead of lettuce in a
sandwich, it can be fermented into sauerkraut, it can be simmered in soups, sautéed in olive oil or
butter or roasted. It is a super-food with fiber, Vitamin C and indoles (that’s the nutrient that protects
us from some cancers.)
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Exciting Variations of Cabbage Salad by SarahMelamed.com
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½ white cabbage, shredded (about 2-3 cups)
2 carrots, grated
1/4 cup vinegar or lemon juice
salt & pepper
variations: 1 bunch dill
Combine all the ingredients mix well. Marinate for about
30 minutes to soften the cabbage. Variations and notes:
In the Levant a sauce is made by pounding garlic in a
mortar and pestle with salt and slowly adding olive oil and
lemon juice and mixing well. To soften the cabbage, it is
shredded, mixed with a copious amount of salt and left to rest for one hour. Before adding the other
ingredients the salt is washed off completely.
Cabbage is from the Cruciferae family and is native to the Mediterranean region. This plant originated
from wild mustard and intensive breeding of this same mustard ancestor gave rise to broccoli,
cauliflower, brussel sprouts and kohlrabi. The ancient Greeks gave the cabbage the respect it deserved,
but during the Middle Ages it lost its popularity and was eaten only by those with no choice.
Cabbage Carron & Onion Curry by BigOven.com
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1/2 sm Cabbage
3 md Carrots
2 lg Onions
1 tb Ghee
1/2 ts Cumin
1/4 ts Turmeric
1/4 ts Mustard seeds
1/4 ts Chili powder
1/4 ts Coriander
1/4 ts Cinnamon powder
Salt, to taste
Cut the cabbage into small pieces. In a separate container cut carrots into thin rounds. Peel onions and
cut into small pieces. In a medium-sized pan saute the onion with butter or margarine. When onions feel
soft, add mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric
powder. Mix the spices. Drop carrots in pan and saute. Put the lid on for 5 minutes. Now add cabbage.
Mix all the vegetables together. Add cinnamon powder, salt, and chili powder. Put the lid on. Wait for 5
minutes. Turn over mixture in pan. Make sure the spices dont stick to the bottom of the pan. Put the lid
back on and leave it another 8 minutes. If you want curry to be softer, keep the lid on longer after
cooking. Serve hot or warm
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Veggie CHOW MEIN adapted from The Best of Country Cooking Cookbook by Jo Groth
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1 cup carrots, thinly sliced on a diagonal
1 cup celery, thinly sliced on a diagonal
1 cup onion, chopped
1 cup cabbage, shredded or sliced
1 cup spinach, chopped (optional)
1 garlic clove, minced
1 cup low-sodium vegetable broth
1/4 cup low-sodium non-GMO soy sauce
1 tablespoon non-GMO cornstarch
1/2 to 1 teaspoon ground ginger or fresh ginger grated from frozen
Heat pan, add oil, add vegetables and garlic and stirtir fry for several minutes until the carrots are almost
tender. Mix broth, soy sauce, cornstarch and ginger to form a slurry. Add broth to vegetables. Cover
and simmer for 3 minutes until it begins to boil and the sauce thickens. Serve over rice or with chow
mein noodles.
Crock-Pot Pot Roast with Potatoes, Carrots, Celery, Cabbage & Onion by Spark Recipes
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2 lb chuck roast
1 TB salt
1 TB black pepper
1 TB Creole Seasoning
1 TB garlic powder
4 medium potatoes, peeled and chunked
4 medium carrots, peeled and chunked
1 large white onion, coarsely chopped
1/4 head of green cabbage
1 cup water
1/2 cup worcestershire sauce
Mix all seasonings together in small bowl, and rub on all sides of pot roast. Put pot roast in crock pot on
HIGH. Drop in potatoes and carrots, water, and worcestershire sauce. Cover the crock pot and leave on
for 5 hrs. After 5 hrs, put in the onion, celery, and cabbage. Cook one more hour on LOW.
Serve with vegetables as a complete meal, or combine with rice if you'd like. You can use the liquid from
the crock pot as an au jus or as the base for a brown gravy.
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Braised Cabbage & Carrots by The Neely’s
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1 large head (about 3 pounds) green cabbage
4 slices extra-thick bacon, cut into 1-inch squares
1 cup water
2 tablespoons Smash Seasoning, recipe follows
1 (10-ounce) bag baby carrots
Salt and freshly ground black pepper
Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon halfway through. Cook's Note: It will release its fat and be
lightly browned, but still moist.
Add the cabbage, water and Smash Seasoning. Cover and reduce to a simmer and steam 2 hours, stirring
every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until
carrots are tender. Add salt and pepper, to taste.
Smash Seasoning:
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1 teaspoon cayenne
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder
Mix ingredients thoroughly and keep in a tightly sealed container for up to 6 months.
Basic Cole Slaw
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6 cups shredded cabbage
1 carrot, shredded
2/3 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vegetable oil
2 1/2 tablespoons sugar, or to taste
1/2 teaspoon celery salt
1/4 teaspoon salt, or to taste
Toss cabbage in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour
the mixture over the cabbage and carrots and toss to coat thoroughly. Refrigerate until serving time.
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Cabbage Slaw
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½ cup orange juice
¼ cup lime or lemon juice
vidalia onion sliced
1-2 garlic cloves minced
1 handful parsley
1 tablespoon of honey
Sea salt and black pepper
½ head of cabbage, cored and shredded
Add everything from the cabbage to a blender until emulsified a minute or two. Drizzle over the
cabbage and toss. Store in the refrigerator. Even better the next day.
Non-Mayo Slaw
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½ head cabbage, shredded
2 carrots, shredded
2 stalks celery, chopped thin
1 onion sliced thin
½ cup apple cider vinegar
2 teaspoons dry mustard
2 teaspoons evaporated cane juice or agave nectar
1/3 cup olive oil
Sea salt 7 black pepper
Mix vegetables together. Whisk rest together. Pour over the vegetables and toss to coat. It gets better
the next day. Perfect in a sandwich or as a salad.
Slow Cooker Cabbage & Apples by About.com
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1 medium cabbage, coarsely chopped
2 tart apples, cored, diced
2 medium onions, quartered and sliced
1 scant teaspoon salt
1/4 teaspoon ground black pepper
1 cup apple juice concentrate, thawed
1/2 cup chicken broth
3 tablespoons spicy mustard
Lightly oil the slow cooker or spray with nonstick cooking spray; add the cabbage, diced apples, and
sliced onions. Toss with the salt and pepper. In a cup, combine the apple juice concentrate, chicken
broth, and mustard; pour over the cabbage mixture. Cover and cook on LOW for 6 to 8 hours, or until
the vegetables are tender. Stir the mixture every 2 to 3 hours. Remove to a bowl with a slotted spoon.
Serves 6 to 8.
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Martha Stewart’s Stuffed Cabbage
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2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish
1. Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2
quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright
green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling
water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups
cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large
outer leaves to line bottom of pan.
2. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden
and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt,
pepper, parsley flakes, green pepper, and celery. Stir to combine.
3. Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting
with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
4. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to
Dutch oven.
5. In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour
some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage
leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or
until cabbage is very tender, adding additional tomato sauce as needed.
6. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked
stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to
combine. Serve with additional sour cream.
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Stuffed Cabbage Stoup by Rachael Ray
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4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
Handful of flat-leaf parsley, chopped
3 tablespoons dill, finely chopped
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2
tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer,
cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and
begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and
pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them,
then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover
the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the
rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust
salt and pepper to your taste, and serve.
Israeli Lemony Cabbage Salad by Gretchen's Cookbook
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1 whole cabbage (about 2 pounds), shredded
1 tsp. lemon salt (ascorbic acid)
Juice of 1.5 fresh lemons
3 garlic cloves, crushed
Parsley for garnish
Note: Recipe shamelessly stolen from the book The Foods of Israel today, by Joan Nathan. Toss the
cabbage with the lemon salt in a non-reactive bowl. Mix the lemon juice, the garlic cloves, and sugar in
a small bowl and whisk in the oil. Pour the dressing over the cabbage and toss well. Cover and marinate
in the refrigerator for several hours or overnight. Just before serving, adjust the seasonings and sprinkle
the parsley on top.
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Nanny Flay's Sauerbraten with Braised Cabbage and Noodles by Bobby Flay
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3 tablespoons canola oil
1 (4 to 5 pound) boned and rolled beef rump roast
2 medium-size yellow onions, peeled and coarsely chopped
2 stalk celery, coarsely chopped
1 large carrot, peeled and sliced thin
3 cloves garlic, crushed
1 cup white wine vinegar
1/2 cup white wine
4 cups cold water
6 whole cloves
8 black peppercorns
2 bay leaves
8 sprigs parsley
6 sprigs fresh thyme
3 tablespoons flour
12 gingersnaps, finely crushed
2 tablespoons honey
Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook until golden brown on
all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water,
cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2
hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter
and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage
and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until
golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until
thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat
at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen,
arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the
rest. Serve with braised cabbage and buttered noodles.
Braised Cabbage:
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1 large yellow onion, peeled, halved and thinly sliced
3 pounds red cabbage, cored and shredded
1/2 cup reserved cooking liquid from sauerbraten
1/2 cup white wine
Heat butter in a large saute pan over medium heat. Add onion and cook until soft. Add the cabbage,
cooking liquid and wine and season with salt and pepper, to taste. Cover and cook until the cabbage is
wilted, about 15 to 20 minutes.
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Buttered Noodles:
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1 1/2 pounds egg noodles
1/4 cup finely chopped flat-leaf parsley
Cook the noodles in a large pot of boiling salted water until al dente. Drain well, return to the pan, toss
with the butter and parsley, and season with salt and pepper, to taste.
Warm Cabbage with Bacon and Gorgonzola by Sara Moulton
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3 thick slices bacon, about 3 ounces
6 tablespoons dry white wine
1/2 small shallot, minced
1/2 tablespoon drained bottled green peppercorns
Kosher salt
6 tablespoons heavy cream
1/2 small green cabbage, halved, cored, and sliced about 1/4-inch thick (about 6 cups shredded
cabbage)
Freshly grated black pepper
1 1/2 ounces Gorgonzola, crumbled (about 1/3 cup)
1/2 tablespoon finely chopped fresh parsley leaves
Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and crumble.
Reserve 1 1/2 tablespoons of the fat in the skillet.
Combine the wine, shallot, peppercorns, and a pinch of salt in a small saucepan. Bring to a boil over high
heat, reduce the heat to medium-high, and simmer until reduced to about 1 tablespoon. Pour in the
cream and simmer until reduced by half.
Heat the large skillet with the reserved bacon fat over medium-high heat. Add half the cabbage and
season with salt and pepper. Cook, stirring often, until it begins to wilt, about 5 minutes. Transfer the
cabbage to a bowl and cook the remaining cabbage in the same manner. Return all the cabbage to the
skillet and pour in the cream mixture. Cook, stirring often, until the cabbage is very tender yet still crisp,
5 to 7 minutes. Stir in the Gorgonzola and the parsley. Season with salt and pepper and cook, stirring,
until the cheese has melted. Sprinkle each portion with the crumbled bacon.
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Colcannon
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3 pounds potatoes, scrubbed
½ stick of rBGH-free butter
1 1/4 cups warm milk
2 scallions, chopped
Sea Salt and freshly ground black pepper
1 head cabbage, cored and shredded
Cook the potatoes. I like to steam them instead of boil them. Add the potatoes to a couple of cups of
water and steam covered. Check after 20 minutes to be sure there is still water in the pot and test for
doneness. Add more water if necessary and steam until done. I find steaming instead of boiling
potatoes retains more nutrients and flavor.
Mash the potatoes with ½ stick of organic rBGH-free butter, and hot milk. Season liberally with sea salt
and freshly ground black pepper and add chopped scallions. Chop the cabbage and boil in unsalted
water until tender. Drain. Add to the potatoes and stir together.
Cabbage & Cheddar Bake by About.com
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1 small head of cabbage
1 small onion, chopped
6 to 8 slices bacon or turkey bacon, diced
2 teaspoons vegetable oil
1 can (10 1/2 ounces) cream of celery soup
3/4 cup milk
1/2 cup mayonnaise
Dash pepper
2 cups fresh bread crumbs
3 tablespoons melted butter
1 tablespoon chopped parsley
1 1/2 cups shredded sharp Cheddar cheese
Heat oven to 375°. Lightly grease a 2 1/2 to 3-quart baking dish.
Cut cabbage into 4 wedges, then cut out core and cut each wedge crosswise into thin slices. Put cabbage
in a saucepan, cover with water, and bring to a simmer. Cover and simmer until tender, about 10 to 12
minutes. Drain well and set aside.
Meanwhile, sauté the onion and diced bacon in the vegetable oil until onion is tender. In a bowl,
combine the soup, milk, mayonnaise, pepper, and cooked onion and bacon. Add the cabbage and stir to
mix well.
In another bowl, combine bread crumbs with melted butter and parsley. Toss to blend thoroughly.
Sprinkle about 1/3 cup of the crumbs over the bottom of the casserole. Top with the cabbage mixture,
then sprinkle cheese over all. Top the cheese layer with the remaining bread crumbs. Bake the
casserole, uncovered, for 45 minutes.
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Braised Cabbage & Carrots by The Neely's
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1 large head (about 3 pounds) green
cabbage
4 slices extra-thick bacon, cut into 1inch squares
1 cup water
2 tablespoons Smash Seasoning,
recipe follows
1 (10-ounce) bag baby carrots
Salt and freshly ground black pepper
Core cabbage and chop into 2-inch pieces.
Clean thoroughly and let drain.
In a large pot over medium heat, cook bacon
halfway through. Cook's Note: It will release
its fat and be lightly browned, but still moist. Add the cabbage, water and Smash Seasoning. Cover and
reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots.
Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste.
Braised Red Cabbage & Pears by CookingLight
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1 teaspoon olive oil
1 1/2 cups thinly sliced onion, separated into rings
6 cups sliced red cabbage
1/3 cup red wine vinegar
2 tablespoons sugar
2 bay leaves
1 (3-inch) cinnamon stick
1 1/2 cups thinly sliced peeled Anjou pear (about 2 pears)
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Stir in cabbage,
vinegar, sugar, bay leaves, and cinnamon stick; cover, reduce heat, and simmer 15 minutes or until
cabbage is tender. Stir in pear, salt, and pepper; cover and cook 5 minutes. Discard bay leaves and
cinnamon stick.
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Cabbage Slaw by ColorMeGreenAnew
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1/3 head cabbage
1/2 red onion
1/2 tbsp honey
1 tbsp vinegar
1 tbsp olive oil
1/4 tsp cayenne pepper
1/4 tsp salt
Chop cabbage into very thin slices, or even dice if desired. Dice red onion. Combine ingredients until
thoroughly mixed. Voila. Use as side salad or in a sandwich.
Caesar Salad Juice by JuicingBook
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6 to 8 Romaine lettuce leaves
1 parsnip
4 carrots
IC3 Juice by JuicingBook
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A small wedge of red or green cabbage
4 carrots
½ cucumber
Carrage Juice by JuicingBook
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A wedge of red or green cabbage
6 carrots
Living Grapefruit Juice by SunshineCenterBlog
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1 or 2 grapefruits
A little bit of water (totally optional)
Stevia to taste (totally optional)
Green Lemonade! (by Natalia Rose, modified by SunshineCenterBlog)
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4 ounces cucumber or celery juice
4 ounces romaine juice
2 ounces kale juice
4 ounces apple juice (again, I like Fuji or gala)
2 ounces lemon juice
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Broccoli and Carrots with Toasted Almonds by CDKitchen
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1/2 cup sliced natural almonds
1 pound baby carrots
1 head broccoli, trimmed and cut into florets
2 tablespoons butter
1/4 cup chopped shallots
1/2 cup canned reduced-sodium chicken broth or turkey stock
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until
toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside.
Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely
tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice
water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry
in paper towels.
Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold
running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2
minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally
until the vegetables are heated through and the stock is almost evaporated, about 5 minutes.
Transfer the vegetables to a serving bowl, sprinkle with the toasted almonds and serve hot.
Honey Sautéed Broccoli & Carrots by Food.com * 1 head broccoli, cut into florets
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1 cup of pre-sliced carrot
3 garlic cloves, minced
1/4 cup honey
2 tablespoons water
In a preheated, non-stick pan over medium heat get the olive oil hot. Add the broccoli and carrots saute for 3 minutes. Add garlic and saute another 2 minutes. add the water - this steams the broccoli a
bit and adds some nice color. After a few more minutes, the broccoli and carrots should still be crisp,
but slightly tender. Turn heat off and add the honey - mix well. Serve immediately.
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Stir-Fried Broccoli & Carrots by Better Homes and Gardens
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1/3 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
Nonstick cooking spray
1 teaspoon grated fresh or bottled ginger
1-1/2 cups thinly bias-sliced carrots
1 cup broccoli florets
For sauce, stir together the orange juice, soy sauce, and cornstarch. Set aside.
Coat an unheated wok or large skillet with cooking spray. Preheat over medium heat. Add the ginger;
stir-fry for 15 seconds. Add the carrots; stir-fry for 2 minutes.
Add the broccoli; stir-fry about 4 minutes or until the vegetables are crisp-tender. Push vegetables from
the center of the wok.
Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1
minute more. Stir all ingredients to heat through. Makes 4 servings.
Roasted Broccoli & Carrots by AmateurGourmet.com
preheat the oven to 425. Cut Broccoli into florets. Put the broccoli on a
cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil,
1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed
it.) Now add 4 garlic cloves that are peeled and sliced and toss them in
too. Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips
of some of the florets are browned." Remove from oven - zest a lemon
over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted
pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese.
Sauteed Broccolini by Ina Garten
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1 bunch broccolini
Kosher salt
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and
immerse in a bowl of ice water. Melt the butter in a large saute pan. Add the lemon zest and garlic and
stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice,
1/2 teaspoon salt and the pepper, and toss well before serving.
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Broccolini and Spinach with Garlic, White Beans, Tomatoes and Parmesan by RachelsBite.blogspot.com
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3 Tbsp. olive oil, divided
2 gloves garlic, minced
8 cups baby spinach
1 1/2 lb. broccolini
1 tsp. red pepper flakes
1 pint grape tomatoes
1 14-oz. can cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese
Heat 2 Tbsp. oil in a wok over medium-high heat. Saute garlic
until it sizzles, the add the broccolini and red pepper flakes.
Saute about 7 minutes or until broccolini is tender but crisp. Transfer broccolini from wok to plate.
Add spinach to wok. Saute, tossing constantly, until spinach is wilted. Transfer spinach to serving plate.
Place broccolini on top of spinach. Add remaining 1 Tbsp. oil to wok. Add tomatoes and cook 5 to 7
minutes, or until skins brown and tomatoes begin to split, stirring occasionally. Stir in white beans and
cook 2 to 3 minutes, or until heated through. Spoon tomato-bean mixture on top of broccolini. Sprinkle
Parmesan on top.
Lime- and Honey-Glazed Salmon with Basmati and Broccolini by Epicurious.com
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1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional
for sprinkling
4 teaspoons soy sauce
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks
separated if necessary
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small
bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat.
Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups
broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost
cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and
arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1
tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until
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salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime
mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.
Broccoli and Baby Carrots with Toasted Almonds by Food.com
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1/2 cup sliced natural almonds
1 lb baby carrot
1 head broccoli, trimmed and cut into florets
1/4 cup chopped shallot
1/2 cup canned reduced-sodium chicken broth or 1/2 cup
turkey stock
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Heat an empty medium skillet over medium heat. Add the almonds and cook, stirring often, until
toasted, about 3 minutes. Transfer the almonds to a small bowl, cover tightly and set aside.
Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook until barely
tender, about 7 minutes. Using a large skimmer or wire sieve, transfer the carrots to a large bowl of ice
water, and cool the carrots in the water. (Keep the pot of water boiling). Drain well. Pat the carrots dry
in paper towels.
Add the broccoli to the water and cook until crisp-tender, about 3 minutes. Drain, rinse under cold
running water and drain well. Pat dry with paper towels. When ready to serve, melt the butter in a 12inch skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2
minutes. Add the carrots, broccoli, broth or stock, salt and pepper. Cover and cook, stirring occasionally
until the vegetables are heated through and the stock is almost evaporated, about 5 minutes.
Transfer the vegetables to a serving bowl, sprinkle with the
toasted almonds and serve hot.
Recipe-Glazed Mini Carrots by AshleysNutrition
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3 cups mini carrots (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high
heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a
syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
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Glazed Oven Roasted Carrots by LynnsKitchenAdventures.com
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1 lb carrots, peeled and cut into about 2 inch chunks
and then cut in half length wise
2 tablespoons butter, melted
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
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Heat oven to 450 degrees.
Toss carrots in butter, sugar, salt, and pepper. Place on a baking sheet or rimmed pan and bake for
about 10 minutes. Stir and cook for 5-7 minutes more. This may vary depending on the thickness of your
carrots. You want them tender and darkened in color.
Sautéed Carrots by Ina Garten
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2 pounds carrots
1 teaspoon kosher salt
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley
Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots.
Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a
boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked
through. Add the butter and sauté for another minute, until the water evaporates and the carrots are
coated with butter. Off the heat, toss wit
Hearty Rutabaga, Turnip, Carrot Soup by Epicurious
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1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2-inch pieces peeled turnips
2 cups 1/2-inch pieces peeled rutabagas
2 cups 1/2-inch pieces peeled russet potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables
begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2
cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45
minutes.
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Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2
cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
Glazed Baby Turnips and Carrots by Epicurious
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1 pound baby turnips (about 2 pounds with greens attached) or regular turnips
3/4 pound baby carrots (about 2 pounds with green attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired.
If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips
and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this
point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over
moderately low heat, stirring, until heated through and glazed, about 4 minutes.
Braised Baby Turnips by SassyRadish.com
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1 bunch baby turnips (about 1 lb)
1 lemon
1/2 cup extra virgin olive oil (not your most prized stuff, but pretty good should do)
3 cloves of garlic, peeled
1 tsp salt
1/2 tsp white pepper
1/2 tsp herbes de provence
Preheat the oven to 375 degrees Fahrenheit. Wash the turnips and trim their greens so only the little
green stumps remain. Place them in an ovenproof clay dish and combine with the remaining ingredients.
Mix everything around and be sure to have the turnips evenly coated. You want there to be roughly 1/2
an inch of oil/lemon juice combo.
Cover the dish and cook in the oven for around 40 minutes – when turnips are done, they should be soft
when you pierce them. They might also burst a little with juice.
You can eat them plain like I did, or as a side dish to whatever you happen to be making. They’re terribly
good, these turnips and we wished we had more of them to go around. I also discovered that you can
eat the green stumps on them – they get all lemony and soft and are very tasty!
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Baby Turnips and Greens in a Moghul-Style Sauce by SheSpillsTheBeans.com
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2 onions, roughly chopped
6 garlic cloves
1 1/2 in. piece of ginger
1/2 c. oil (I am totally serious – you need it for the onion/garlic/ginger paste to work right)
1 bay leaf (if you have strong-smelling ones, if not, use 2)
pinch of asafetida
1/2 t. cayenne powder
2 T. ground coriander
2 T. ground cumin
1/4 t. turmeric
1/2 t. garam masala
1 T. paprika
2 T. tomato paste
2 T. plain yogurt
1 1/2 t. salt (or to taste)
1 t. ground black pepper
1 1/2 T. brown sugar
15 baby turnips, topped and halved
lengthwise
the greens from the turnips, well washed
and cut into 1 in. or so pieces
1 5 oz. bag fresh spinach
1 c. minced cilantro
2 t. butter
Put the onions, garlic, and ginger in a food processor and chop them to form a paste. Heat the oil in a
large, deep pan and add the the mixture from the food processor and the bay leaves. Fry over mediumhigh heat for 5 minutes, then reduce the heat to medium and fry for another 15 minutes or so, until the
paste is beginning to lose most of its moisture and turn brown.
Add the asafetida, cayenne pepper, coriander, cumin, turmeric, garam masala and paprika and fry
briefly until the spices are slightly darkened and aromatic. This will take a couple minutes.
Add the tomato paste and yogurt and fry, stirring well, to incorporate them. Add the salt, pepper, and
sugar and stir to incorporate. Following those additions, slowly pour in two cups of water, stirring
between additions, so that the sauce’s heat does not drop too much.
Now add the turnips, turnip greens and spinach to the pot, and mix to combine. Tightly cover the pot
and reduce the heat slightly. Allow to cook at just above a simmer for about 40 minutes, until the
turnips are tender, the greens are thoroughly wilted, and the oil has begun to separate from the sauce.
Stir in the cilantro and check seasoning; place the butter in the pot and allow to melt, then stir until
incorporated.
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Scalloped Turnips and Rutabaga by Home-ec101.com
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2 diced peeled turnips 1/2″ to 1″ dice
1 diced peeled rutabaga 1/2″ to 1″ dice
6 cups water
1 TBSP sugar
2 TBSPs butter
3 TBSPs all-purpose flour
3/4 tsp salt, optional
1-1/2 cups milk – variation – substitute up to half the liquid
with vegetable or chicken stock
Omit the salt if using commercial broth or bouillon
1/4 cup breadcrumbs
2oz shredded cheddar cheese or grated Parmesan cheese,
optional
Boil Turnips and RutabagaPlace the diced and peeled turnips and
rutabaga in a pot and cover with the water and add the sugar. Bring
the water to a boil, then reduce the heat and simmer for 10 – 15
minutes. Drain the root vegetables and place in a baking dish.
Diced Turnips and RutabagasBe aware that the baking time will need to be increased for deep casserole
dishes, such as the one shown. Shallow, dishes such as a 9 x 13 will only need the suggested 20 minutes.
The deep dish needed an additional 10 – 15 minutes.
Preheat the oven to 350F.
Make a rouxIn a heavy pan over medium low heat, melt the butter and whisk in the flour. Whisk until
the flour butter mixture has darkened by a shade or two. We’re making a basic bechamel, slowly add
the milk a few ounces at a time. Whisk briskly with each addition.
Roux like doughIn the very beginning there will be some ugly moments, your roux will look as though it
as turned to dough.
Do not freak out, keep whisking and adding your milk or chicken stock and your sauce will soon become
smooth, keep whisking until it resembles frosting. At this point, you can become slightly more generous
with each addition of milk until it is all incorporated.
*Note to those just learning to cook* This step feels awkward and difficult at first. I promise it gets
easier each time. There’s a slight knack to it and practice is the only way to get there. Just keep whisking.
There’s no crying in baseball cooking, unless onions are involved.
Once all the milk or milk and chicken stock has been added, turn the heat up slightly to medium and
cook, stirring for 2 – 3 minutes. We are NOT bringing this to a boil. Taste your white sauce, it should
have a very mild flavor, if necessary add a little more salt and some fresh ground pepper.
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Top the rutabaga and turnips with cheese. Pour the sauce over your turnips and rutabaga. Top the dish
with breadcrumbs and cheese, if desired.
Bake at 350 for 20 minutes, unless of course you’re using a deep casserole dish, then bake for 35 – 40
minutes. Keep an eye on it near the end, if the cheese is browning too much, consider covering with foil.
Raw Turnip and Rutabaga Salad with Watercress by LATimes
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2or 3 medium turnips, peeled
2or 3 medium rutabagas, peeled
1/2 medium red onion, quartered
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground white
pepper
6 tablespoons olive oil
1 bunch watercress, tough stems
Peel and rinse the turnips and rutabagas. Pat them dry and grate them into a large bowl using the
largest holes of a box grater. You should have 5 1/4 cups of grated vegetables; if not, grate a little more.
Slice the onion as finely as possible, add it to the grated vegetables, and toss to combine. Set aside 5 to
10 minutes to let the flavors blend.
For the vinaigrette, whisk together the lemon juice, salt and pepper in a small bowl, then whisk in the
olive oil. Set aside 1 tablespoon vinaigrette for the watercress and pour the remaining dressing over the
grated vegetables and toss. Adjust the seasoning, adding more lemon juice or olive oil to taste if
necessary.
Toss the watercress with 1 tablespoon of the vinaigrette and a couple grinds of white pepper. Arrange
the vegetables on a platter, surround them with the dressed watercress and serve.
Orange Glazed Baby Turnips by NY Times
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1 1/2 pounds baby turnips (with their leaves on if possible)
1 teaspoon sugar
1/2 cup fresh orange juice
1 tablespoon grated orange peel
Coarse salt and freshly ground pepper to taste
If the turnips come with their leaves, cut them off and set aside. Wash roots and leaves thoroughly.
Saute the turnips in the butter with the sugar until they are lightly colored. Add the orange juice and
peel, salt and pepper and cover. Cook 5 to 10 minutes or until the turnips are tender when tested with a
fork. Meanwhile, if you have turnip leaves, slice them and steam them separately. Arrange the turnips
in a bowl with the leaves in a circle around the edges and serve.
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Roasted Chicken with Carrots, Turnips, and Zucchini by Epicurious.com
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1 teaspoon ground coriander seeds
2 teaspoons ground cumin
1 1/2 teaspoons coarse salt
3 medium garlic cloves, chopped fine
1/3 cup finely chopped fresh coriander sprigs (wash and spin dry before chopping)
3 to 4 tablespoons unsalted butter, softened
a 4-pound chicken, giblets reserved for another use
1 pound carrots (about 5 large), cut diagonally into 1-inch-thick pieces
1 pound turnips (about 4 medium), peeled and cut into 1-inch wedges
1 pound zucchini (about 2 medium), halved lengthwise and cut diagonally into 1-inch-thick
pieces
1 cup chicken broth
1/2 cup water
a beurre manié made by kneading together 1/2 tablespoon softened unsalted butter and 1/2
tablespoon all-purpose flour
Preheat oven to 425°F. and oil a 15- by 10- by 2-inch flameproof roasting pan.
In a small bowl stir together spices, coarse salt, garlic, and fresh coriander. Reserve 3 tablespoons
mixture in another small bowl and into remainder stir 3 tablespoons butter.
Rinse chicken inside and out, removing any excess fat from opening of body cavity, and pat dry. Arrange
chicken, breast side up, in center of roasting pan. With fingers loosen skin from breast at both ends and
push half of seasoned butter under skin, spreading over breastbone to each side of breast. Massage skin
from outside to spread butter evenly over breast. Put remaining seasoned butter in body cavity and with
small metal or wooden skewers completely close body cavity and neck cavity. Tie drumsticks together
with kitchen string and salt chicken lightly. Roast chicken in middle of oven 20 minutes.
Scatter carrots and turnips around chicken and toss with fat in pan (if chicken is very lean, add remaining
tablespoon of butter). Roast chicken and vegetables 30 minutes. Scatter zucchini around chicken and
sprinkle vegetables with 2 tablespoons reserved spice mixture, tossing them. Roast chicken and
vegetables 30 minutes, or until a meat thermometer inserted in fleshy part of a thigh registers 170°F.
Remove string and skewers from chicken and pour any juices from inside chicken into pan. Transfer
chicken to a platter and arrange vegetables around chicken, using a slotted spoon. Keep chicken and
vegetables warm, covered loosely.
Skim fat from pan juices in roasting pan. To pan add broth, water, and remaining tablespoon reserved
spice mixture and on top of stove deglaze over moderately high heat, scraping up brown bits and
dissolving caramelized juices. Boil mixture until reduced by about half and stir in beurre manié. Boil
sauce, stirring, about 2 minutes, or until thickened slightly, and transfer to a sauceboat.
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Serve chicken and vegetables with sauce.
Zucchini Carrot Turnip Hash Browns by LiveStrong.com
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1 cup Squash - Zucchini
1/2 cup Carrots, Raw/crushed
1 cup Turnip, Raw
4 large Egg White
1 tsp Spices, Onion Powder
1 tsp Original Blend
1/8 tsp Baking Soda
Shred the veggies in food processor or with shredder. Beat egg whites with Myofiber. Mix all ingredients
together in medium sized bowl and drop by heaping tablespoons onto grill or skillet. If using skillet,
when brown on 1 side, turn and cook the other side. Stack on a plate and keep in warm oven 'till whole
batch is done. Store in fridge ready to serve.
English Cucumbers are also called Hothouse, Burpless or
Seedless Cucumbers – they tend to be
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Thinner skinned
Longer
Thinner
Sweeter and taste better
Seedless or smaller seeds
According to RecipeTips.com: When storing, place the cucumber unwashed in a plastic bag in the
crisper section of a refrigerator. To prepare, check the skin for wax, which is applied by some processors
to preserve the moiture within this vegetable. Peel the skin if waxed or as it is often sold unwaxed in
plastic wrap, simply wash in cold water. The English cucumber is often served in vegetable dishes, fresh
salads, sauces, cold soups such as cucumber or gazpacho, or simply as a snack with dips. Available year
around, this cucumber may also be referred to as a "hothouse" cucumber.
Cucumbers are 95% water and low in calories. They can be juiced, chopped for salads or shredded for
dips. The skins have Vitamin A and Vitamin C and folic acid. they are great chopped added to salads or
shredded added to yogurt with some spices to make Tzaziki dip.
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English Cucumber Sandwiches by ThePauperedChef.com
Cucumber Mint Tea Sandwiches
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1/4 cup loosely packed fresh mint leaves
2 tablespoons cream cheese
6 slices of bread
3-inch length of cucumber
Best Cucumber Sandwiches
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1 medium cucumber
1/2 cup cider vinegar
1 cup water
8 ounces of cream cheese
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
dash Worcestershire
1 loaf sliced, firm-textured bread
dash of paprika
Recipe I: Cucumber Mint Tea Sandwiches
Quickly pick off some mint leaves and place them in a salad spinner, or rinse them all by hand and shake
the water at a friend.
Dry the leaves, then dice them into oblivion.
Place the cream cheese, butter, and mint into a bowl and mix well. It helps if the cream cheese and
butter are softened ever so slightly. It should become a sort of herb paste.
Spread the mixture on the bread.
Slice the cucumbers -- how thick you'd like to slice them is up to what kind of crunch you want in your
sandwich. Me, I'm right in the middle.
To be all proper, slice the crusts off and slice the sandwich up into nice little finger-approved rectangles.
Just like this. You may also opt for the diagonal slice, creating triangles. Pick up delicately between
thumb and forefinger. Crunch.
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Recipe II: "Best Cucumber Sandwiches"
For the "best cucumber sandwiches", things get fancy quick. Score the sides of the cucumber with a
fork. Just run a fork over the sides, slightly puncturing the skin. I'm sure the cucumber is now able to
soak up the goodness of the vinegar bath that shortly awaits it, but also they just look nice. Slice the
cucumbers to your desired thickness. In a bowl pour in the vinegar and the water. Place the cucumber
slices in the bowl and let them sit for 30 minutes. If desired, cut two extra slices to put over your eyes
while you wait.
In a mixing bowl, combine the mayonnaise, cream cheese, garlic powder, onion salt, and the
Worcestershire. Mix well.
Drain the cucumber slices by placing them between two paper towels.
Put the spread on the slices of bread. Place the cucumber slices on the bread. Slice in whatever
superfluous way you'd like. Top with a dash of paprika. Again, use thumb and forefinger to handle
delicately. Brew some tea. Call your friend Jeeves.
Romaine, Cucumber, and Grape Tomato Salad with Ranch Dressing by TheDeenBros
We like romaine lettuce for this pretty salad but any sturdy green will do. The extra dressing - also
perfect as a dipping sauce for chicken fingers or chicken wings - will keep, covered, in the refrigerator for
up to a week.
Dressing:
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1/2 cup mayonnaise
3 tablespoons buttermilk
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon white wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon salt
1 large clove garlic, minced
Salad:
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2 large heads romaine lettuce, outer leaves removed
1 cup grape tomatoes
1 cucumber, coarsely chopped
For the dressing, whisk together the dressing ingredients; set aside.
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For the salad, chop the lettuce into bite-size pieces; place in a bowl with the tomatoes and cucumber.
Toss salad with just enough dressing to lightly coat the greens (reserve extra for another use). Serve
immediately.
Chicken Souvlaki-Pita by MyRetroKitchen.blogspot.com
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4 Marinated Chicken breasts, chunked, skewered and
grilled/broiled
1/2 pint grape tomatoes, chopped
Romaine lettuce, chopped
Red Onion, sliced
Cucumber Raita (recipe follows)
Flat Bread Pita, warmed on the grill
Assemble all of the yummy fixings onto the warmed flatbread
pita's. Be sure to load on the Cucumber Raita- it tastes best
when it is dripping through your fingers! Enjoy
Cucumber Raita
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2 hot house cucumbers (English), peeled, seeded and thinly sliced (lightly salt and allow to drain
for at least 15 minutes to pull out the extra moisture)
2 cups Greek yogurt
2 tablespoons chopped fresh mint
1/2 bunch cilantro, chopped
1/2 teaspoon white sugar
1/4 teaspoon kosher salt
fresh ground pepper to taste
1 teaspoon cumin
Stir together all of the ingredients, adding the cucumber last. Cover and refrigerate at least 3 hours,
preferably overnight.
Famous Chunky Garden Cucumber Salad by JenniferMccolm.com
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3 small cucumbers, scantly peeled and cubed
30 cherry or grape tomatoes, quartered
1/2 Vidalia onion, quartered and sliced
1/3 cup Extra Virgin Olive Oil
1/8 cup Balsamic Vinegar
Organic Flax Seeds, crushed
Combine veggies, olive oil, and vinegar and lightly toss to coat.
Sprinkle flax seeds on top to add more nutrition! Chill and serve over fresh romaine - a crisp healthy
treat!
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Greek Salad inspired by Jimmys NY Pizza
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Grape Tomatoes
Cucumbers
Red Onions
Feta
Kalamata Olives
Green Peppers (optional)
Romaine or other Lettuce (optional)
Greek Dressing or Oregano, Sea Salt, Black Pepper, Olive
Oil, Lemon
Mix together
Cucumber Raita
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2 hot house cucumbers (English), peeled, seeded and thinly sliced (lightly salt and allow to drain
for at least 15 minutes to pull out the extra moisture)
2 cups Greek yogurt
2 tablespoons chopped fresh mint
1/2 bunch cilantro, chopped
1/2 teaspoon white sugar
1/4 teaspoon kosher salt
fresh ground pepper to taste
1 teaspoon cumin
Stir together all of the ingredients, adding the cucumber last. Cover and refrigerate at least 3 hours,
preferably overnight.
Asian Cucumber Salad by MyRecipes.com
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3/4 cup seasoned rice vinegar
1/4 cup water
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon lite soy sauce
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
2 large cucumbers, peeled and sliced
2 tablespoons sesame seeds, toasted
Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour.
Add sesame seeds, and toss; serve immediately.
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Delicata Squash is a specialty hard squash. Many consider this
one of the best of the hard squash family. The flavor is mild and
reminds me a little like of a sweet potato. It can be prepared like
any hard squash. Simple prep for any hard squash:
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Preheat oven to 375F
Cut Squash in half and remove seeds
Oil or butter and bake until tender, about 30 minutes.
Then you can scoop out the meat and mash with some butter and
seasoning as a side dish or puree with some cream and stock into
a soup. The seasonings that can be used vary from cinnamon and
honey, or pumpkin pie spice, to sage, chives, or basil to make squash more savory or as a sweeter side
dish.
Delicata Squash Bisque by VeganYumYum.com
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3 Pounds Delicata Squash, (2 pounds after prepping)
Oil for roasting
4 Cups Rich Vegetable Broth
1 tsp Thyme
Lots of Black Pepper
1 1/2 tsp Salt, more or less to taste
Cashew Cream
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1 Cup Raw, Unsalted Cashews
1 Cup Rich Vegetable Broth, divided
Preheat oven to 400º F.
Peel squash and chop off the ends. Halve the squash and scrape out
the seeds. Place on a baking sheet cut-side down and brush lightly with oil. Bake for 30-40 minutes
until tender and beginning to brown. Flip squash before the baking is finished if needed to prevent
burning.
Meanwhile, add the cashews to your blender and 1/2 cup of veggie broth. Begin pulsing to incorporate,
eventually turning the blender all the way on while slowly adding the other 1/2 cup of broth. Once all
the broth is added (1 cup total), let the blender run for 1-2 minutes until very, very smooth. Set cream
aside. If your blender can’t get the cream completely smooth, strain before adding it to the soup.
Remove squash from the oven. Using a spatula, transfer it into a large soup pot. Break up the squash
into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring
to a boil then turn down the heat and let simmer for 20 minutes, covered.
Working in batches if needed, blend the soup until very smooth, being careful not to overfill your
blender. My 64 oz blender fit the entire batch of soup.
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Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and
more pepper. How much salt you add with depend on how salty your broth is to begin with. I thought 1
1/2 tsp salt was perfect for my batch, but yours might differ.
Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some
fresh black pepper. Little squigglies of cream look nice, but you can also draw hearts or stars or swirls,
whatever!
Spicy Delicata Squash Soup by OldFashionedLiving.com
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2 1/2 tsp. Cajun seasoning
1 1/2 lb. Delicata or other winter squash
2-3 tsp. fresh ginger, peeled and minced
1 liter milk
2 cup sweet onion, diced
1 cup celery, diced
2 tbsp. minced garlic
4 tsp. olive oil
10 oz. frozen corn kernels
10 oz. frozen green beans
3/4 cup fresh basil leaves, chopped
Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft. Scrape the
squash from the skin into a blender, add ginger and 2 1/2 cups milk; purÃ©e. SautÃ© onion, celery and
garlic in 3 tsp. olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30
seconds, add squash puree and remaining milk. Bring to a boil, simmer for 15 minutes. Add corn and
green beans and continue to simmer. Stir in basil. Season with salt to taste.
Delicata Squash Puree by OldFashionedLiving.com
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One 2-lb. Delicata squash
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half and half
2 tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
salt and fresh ground black pepper to taste
Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch
pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil
and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving
about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to
taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.
Check out Fig & Plum basic baked squash served in its beautiful skin and more recipes on their site:
http://www.figandplum.com/archives/000865.html
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And ifoodtv offers videos on how to on Roasted Delicata Squash Recipes:
http://www.ifood.tv/network/roasted_delicata_squash/recipes
Roasted Delicata Squash Salad by Chow.com
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1 medium delicata squash, seeded and sliced into 1/2-inch-thick rings
2 tablespoons olive oil, plus more for brushing
4 ounces spinach, washed, dried, and torn into bitesize pieces (about 7 cups)
1 large shallot, thinly sliced
2 tablespoons sherry vinegar
1/3 cup roasted and salted pumpkin seeds
2 ounces shaved ricotta salata
Saba, for drizzling (optional)
Heat the oven to 400°F and arrange a rack in the middle. Brush squash rings with olive oil on both sides
and place in a single layer on a baking sheet. Season well with salt and freshly ground black pepper.
Roast until the underside of the squash is blistery and brown and fork tender, about 15 minutes.
Meanwhile, transfer cleaned spinach to a large bowl, cover with a damp paper towel, and reserve in the
refrigerator.
Once squash is almost ready, heat remaining 2 tablespoons olive oil in a small frying pan. When oil
shimmers, add shallot and sprinkle with salt and freshly ground black pepper. Cook until tender and
beginning to brown, about 3 minutes. Deglaze the pan with the vinegar, scraping up any bits that are
stuck to the bottom, and immediately remove from heat.
Pour shallot mixture over spinach and toss to combine. Season with additional salt and freshly ground
black pepper as desired.
To serve, layer squash with spinach and top with pumpkin seeds. Sprinkle with ricotta salata, and drizzle
with saba (if using).
Baked Delicata Squash by OldFashionedLiving.com
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1 delicata squash
1-2 Tbsp. butter
salt and freshly ground black pepper
Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the
squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle
generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can
add herbs, spices or honey to it if you wish.
White Bean Soup with Chard and Delicata Squash by ABCnews.go.com
http://abcnews.go.com/GMA/recipe?id=6974563
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Roasted Delicata Squash Stuffed with White Beans, Greens & Sage by EggsOnSunday.com
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2 delicata squash, halved and seeds scooped out (you can save them and roast them for
snacking!)
1 large garlic clove, minced
extra-virgin olive oil
1 15-oz can small white beans (such as navy beans),
drained and rinsed
about 4 large handfuls greens – baby spinach,
chopped chard, chopped collards, etc. – washed and
spun dry
1 tablespoon minced fresh sage leaves
1/2 cup fresh breadcrumbs
1/4 cup grated parmesan cheese
Preheat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish.
Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper.
Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the
squash halves from the oven and set aside.
Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over
medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add
the greens and saute until wilted. Now add your drained, rinsed white beans and continue cooking the
mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse
salt and freshly ground black pepper, and set aside to cool slightly.
Now you’ll fill the squash halves: first, preheat the oven to 425 degrees F. In a small bowl, mix together
the breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly,
stir half of the breadcrumb mixture into it — this will help bind the filling together slightly. Divide this
filling mixture between the cooked squash halves, mounding it in each.*
Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle
some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves
until the topping is golden, about another 15 minutes or so (check a little bit before so the topping
doesn’t burn.
See for details: http://eggsonsunday.wordpress.com/2008/10/15/roasted-delicata-squash-stuffed-withwhite-beans-greens-sage/
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Kale & Garbanzo Bean Stuffed Delicata Squash by The CookingHussy.Wordpress.com
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2 delicata squash – cut in half and scooped out
1 clove garlic – minced
1 can garbanzo beans – drained and rinsed
4 large handfuls of greens (kale or spinach)
dried sage
1/2 C. breadcrumbs
1/4 C. Parmesan – grated
Start by roasting the squash. Heat the oven to 350. Place the
squash, cut side up, on a baking sheet. Spray with olive oil and
sprinkle with a little salt and pepper. Roast for about 45-60 minutes, until the squash is fully cooked
(check with a fork).
Next, make your filling. Saute garlic in a little olive oil. Do this for about 30 seconds before throwing in
the beans and greens. Season with sage, salt and pepper. Turn off heat and mix in 1/4 cup bread crumbs
and the cheese.
Fill the squash with the mixture and top with a little bread crumbs and cheese if you’d like. Return to the
350 oven for 15 minutes. Serve warm.
Delicata and Bleu Cheese Quiche by OldShawFarm.com
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One friend to give the extra quiche to (this
recipe makes two)
2 9 inch pie crusts
2 ½ cups delicata squash peeled, seeded, cut
into small (½ inch) cubes, and steamed
8 oz bleu cheese
1½ cups half and half
½ cup milk
7 eggs
1 medium onion
1 tablespoon butter
salt and pepper
Roll out the pie crust and fit into the pans. Put the crusts in the fridge. Heat the oven to 400.
Finely chop the onion and saute in the butter until soft. Crumble the blue cheese into a bowl. Crumble it
into very small pieces. You can use some of the half and half and the back of a wooden spoon to mush it
if that's easier. Beat the eggs and mix the eggs, cheese, milk, half and half and onion all up. Add salt and
pepper.
Spread the pieces of delicata squash on the bottom of the pie pans. Pour the egg mixture on top. Bake
40-45 minutes until pastry and pie are golden brown. Let rest for 10 minutes before serving so that it
sets.
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Delicata Squash Cheesecake by Extravegance.blogspot.com
Walnut-Lime Crust:
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1/4 c (2.2 ounces) Palm Oil shortening
1/2 c (2 ounces) walnuts, toasted
1/2 c (2 1/2 ounces) packed light brown sugar
1 1/2 c (6.2 ounces) graham cracker crumbs
2 t grated lime zest (about 2 medium-small
limes)
1/2 t cinnamon
1/4 t ground ginger
1/2 t salt
Kabocha Squash Filling
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3 lbs of sweet fall sqaush (I used Delicata & Carnivale, Kabocha and Butternut will also work)
8 oz firm silken tofu
1 c (7 ounces) white sugar
1 1/2 t cinnamon
1/2 t freshly grated nutmeg
1/2 t salt
1/2 t umeboshi paste*
Juice of 1 medium lime*
1 T soy yogurt*
1/2 c arrowroot starch*
1 1/2 T brandy*
Steam the squash, until the a knife easily pierces the flesh and the stem falls off. To do this I prepared a
large pot with an inch or two of water on the bottom, and placed a steamer basket within. I put the
sqauash atop the basket, and brought the water to a boil over high heat. I reduced the heat to medium,
covered the pot and let the squash cook for about an hour. When it is done, remove it from the heat
and let it cool. Meanwhile, I....
Preheated the oven to 300 to prepare the crust: Grease a 9 inch springform pan. In a food processor
chop the walnuts with half of the brown sugar in a food processor, until they are coarsely ground but
not turning into a flour. Transfer walnut/sugar mix to a mixing bowl with the rest of the ingredients,
except for the shortening. After the dry ingredients are mixed, add the shortening and stir with a rubber
spatula until everything is evenly mixed. If the mix is too dry to stick together when pressed against the
edge of the bowl, add a couple of tablespoons of water as needed. When done, press into the bottom of
the pan and up the sides if you have extra.
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Put the crust in the oven and bake until it is golden brown, about 12 minutes. Remove and let cool
completely. Leave the oven on.
When the squash is cool enough to handle, cut it in half, scoop out the seeds and scoop the flesh away
from the skin. It is ok if a little skin gets in in the case of delicata and carnivales. Get 2 1/2 cups of flesh
(save the rest for something else), and place the flesh into a blender bowl. Add the rest of the
ingredients for the filling, and blend until well mixed and smooth (hi-power blenders are great for this!).
Pour the custard mixture into the springform pan and place in oven. Bake until the middle is set, with
the center still slightly jiggly, about 1 hour. Cool completely, unmould, and serve!
*Next time I would use less arrowroot starch (probably 1/4 c + a T or two), less lime juice just for
tartness. The yogurt and umeboshi paste are optional, I just happened to have them, though you may
want to add more salt if you ditch the ume paste. and I forgot the brandy but would try to remember it
next time.
The cheesecake is somewhere between a pumpkin-style pie, and a cheesecake. It is virtually fat free,
tangy, and certainly interestingly flavored, if not flat-out good. It is good enough for me to seriously
desire to make again.
Delicata Squash Pie by GreenEarthInstitute.org
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2 delicata squash, peeled, split, seeded, diced into 1-inch cubes (about 2 cups)
1 deep dish pie shell (if using prepared frozen pie crust, thaw first)
1/2 cup brown sugar
2 large eggs
2/3 cup heavy cream
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
Preheat oven to 350 degrees F.
Place squash and 1/2-inch of water in microwave-safe dish. Microwave squash 10 minutes or until soft;
drain, let cool slightly and puree. Set aside.
Prick pie shell with fork; bake 12 minutes. Set aside.
Add brown sugar, eggs, and heavy cream to squash. Puree until well-blended. Add cinnamon, nutmeg,
and vanilla; puree 1 minute until smooth. Pour mixture into prepared pie shell; bake 50 minutes until
filling is firm and knife inserted near middle comes out clean.
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Banana Nut Crumb Cake by Woman's Day
Crumb Topping
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2 cups all-purpose flour
1 cup packed light brown sugar
3⁄4 cup unsalted butter, softened
1⁄2 cup walnut pieces
Cake
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1 cup mashed bananas (2 large)
1⁄2 cup vegetable oil
1 cup sugar
2 large eggs
1⁄3 cup reduced-fat sour cream
2 tsp vanilla extract
1 tsp ground cinnamon
1⁄2 tsp salt
2 cups all-purpose flour
3⁄4 tsp baking soda Confectioners’ sugar
Heat oven to 350ºF. You’ll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends
of pan.
Crumb Topping: Mix flour and brown sugar in bowl. Cut in butter with two knives until mixture forms
coarse crumbs; stir in nuts.
Cake: mashed bananas, oil, sugar, eggs, sour cream, vanilla, cinnamon and salt with whisk until
combined. Stir in flour and baking soda until blended, spread evenly into lined pan and crumble topping
on top.
Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
rack. To cut: Lift foil by ends onto cutting board. Cut into 12 squares; sprinkle with confectioners’ sugar.
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Banana Pudding Pie by Country Living
A retro dessert gets a delicious makeover
Crust:
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50 vanilla wafers
2 tablespoon(s) dark brown sugar
2 tablespoon(s) granulated sugar
1/8 teaspoon(s) sea salt
5 tablespoon(s) melted unsalted butter
1/4 teaspoon(s) vanilla extract
Filling:
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3 egg yolks
2 tablespoon(s) cornstarch
1/2 cup(s) granulated sugar
1/4 teaspoon(s) sea salt
1 teaspoon(s) powdered gelatin
1/4 cup(s) cold milk
1 cup(s) heavy cream
3/4 cup(s) milk
vanilla bean, pod and scraped seeds
1 1/2 teaspoon(s) unsalted butter
3/4 teaspoon(s) vanilla extract
1 cup(s) fresh whipped cream
5 tablespoon(s) caramel sauce, plus extra for garnish
medium bananas, sliced
For the crust: Preheat oven to 350 degrees F. Crush vanilla wafers and toss with brown sugar, 2
tablespoons granulated sugar, and sea salt. Stir in melted butter and vanilla extract and press mixture
into a 9-inch pie plate. Bake for 10 minutes. Cool on a wire rack.
For the filling: Chill a medium bowl over a larger bowl filled with ice water and set aside. In another
bowl, whisk egg yolks, cornstarch, 1/2 cup granulated sugar, and sea salt together until very thick and
light in color. Set aside. Sprinkle gelatin over 1/4 cup cold milk. Let sit for 5 minutes.
Bring heavy cream, remaining 3/4 cup milk, and vanilla bean to a boil in a medium pot. Remove from
heat, slowly whisk cream mixture into reserved egg mixture, pour back into pot, and stir over mediumlow heat until it reaches a boil. Pour into chilled bowl, remove vanilla bean pod, and stir in gelatin
mixture, butter, and vanilla extract. Let cool and fold in whipped cream.
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Spread caramel sauce over crust. Line with 2 1/2 bananas and top with pudding. Chill for 2 hours.
Decorate with remaining banana slices and caramel.
Banana Coconut Cake by JustHungry.com
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2 large eggs (about 120g / 4 oz total weight)
120g / 4 oz unsalted butter
120g / 4 oz cake or all-purpose flour
100g / a bit less than 3 oz raw cane
sugar or light brown sugar
1 tsp. baking powder
3 medium ripe bananas, cut up into
smallish pieces
1 Tbs. brandy or 1 tsp. vanilla extract
2 Tbs. milk or soy milk
4 Tbs. dessicated coconut
extra butter for the pan
Equipment: 8 inch / 20cm square cake
or brownie pan, electric or handheld
whisk, kitchen parchment paper
Preheat the oven to 180 °C / 355° F.
Butter the cake or brownie pan and line with parchment paper, OR butter and flour the pan.
If the butter is still hard from the refrigerator, put it in a bowl and nuke it for a minute to soften.
Mix together the flour and baking powder.
Cream together the butter and sugar with the whisk until blended and fluffy. Add the eggs and whisk
some more. Add the flavoring (brandy or vanilla) and milk.
Fold in the flour and baking powder, and fold in the bananas. Don’t overmix.
Pour the batter into the prepared pan. Sprinkle the top with the dessicted coconut.
Bake for about 40 minutes or until a skewer or chopstick inserted in the center comes out clean.
Serve warm or at room temperature.
Notes: If the coconut looks too brown, put a piece of foil over the pan until the cake has finished baking
through.
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Banana Coconut Muffins by Latartinegourmande.com
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3 ripe bananas
2 eggs
2/3 cup packed (100 g) dark Muscovado sugar
1/3 cup unsweetened grated coconut + more for
topping
1 cup quinoa flour
1/2 cup hazelnut flour
1/2 cup buckwheat flour
1/2 cup coconut oil*
1/4 cup unsweetened coconut milk
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
*In a pot, heat the coconut oil on low to medium heat until melted. Measure then.
In a bowl, mash the bananas with a fork; set aside. Preheat the oven at 350 F. Fill a muffin mold with
paper cases; set aside. In the bowl of a stand mixer, beat the eggs with the sugar until light and fluffy.
Add the oil and mix well. Add the coconut milk and mix.
In a bowl, combine the flours, grated coconut, baking powder, baking soda and salt. Add the dry
ingredients to the wet ones and mix until just combined. Add the bananas and mix gently.
Fill the muffins cases. Sprinkle with more grated coconut and bake for 25 minutes.
Baked Bananas with Coconut by SouthernFood.about.com
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4 firm bananas
1 to 2 tablespoons melted butter
pinch salt
2 teaspoons granulated sugar
1/2 cup flaked coconut
Preheat oven to 375°.
Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly
with salt. Sprinkle granulated sugar evenly over bananas, then drizzle with lemon juice and sprinkle with
coconut. Bake for 15 to 18 minutes, or until bananas are tender. Serve with syrup or a dessert sauce, if
desired.
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Banana Smoothie by TasteOfHome
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2 cups milk
2 medium ripe bananas
1/4 cup honey
1/2 teaspoon vanilla extract
(optional: dash of cinnamon)
Combine all ingredients in a blender until smooth.
Simple and Easy Banana Smoothie by Smoothie-Recipes.com
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1 banana
1 cup of whole milk
1 cup yogurt (plain, vanilla, strawberry or strawberry banana yogurt)
4 large strawberries
Blend the banana and strawberries with the milk and yogurt until a smooth cremy texture is formed. For
those who would like to add a shot of protein, ginko biloba, or other item, this smoothie is perfect for it.
Starbuck's Coffee and Banana Smoothie by Smoothie-Recipes.com
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1 banana frozen
1 bottle of your favorite Starbuck's Coffee
1/2 cup of yogurt
1 tbsp of condensed milk( flavor as you like)
Blend all the ingredients except the condensed milk. Taste the smoothie and add the condensed milk to
make the banana smoothie as sweet as you would like.
Chocolate Banana Smoothie by Smoothie-Recipes.com
The chocolate banana smoothie recipe combines two ingredients that are meant to be together,
chocolate and bananas. If you ever wondered what a chocolate covered banana on a stick would taste
like as a drink, then here is your answer.
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1 1/2 banana cut into chunks and frozen
2 tablespoons of chocolate syrup or your favorite melted chocolate
1/2 cup of yogurt
1 cup of milk
Combine all ingredients in a blender
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Fresh Pear Cake by AllRecipes
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4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 egg whites
2/3 cup canola oil
1 cup chopped pecans
Combine the pears and the sugar and let stand for one hour.
Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture. Stir the
flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the
prepared bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from
oven and let cool on a wire rack for 10 minutes before removing form pan.
Pear Bread Pudding by AllRecipes
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1/4 cup brown sugar
1/4 cup white sugar
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup butter, softened
1 tablespoon vanilla extract
8 eggs
1 cup white sugar
1 cup half-and-half cream
1 teaspoon vanilla extract
1/4 cup pear brandy
1/2 teaspoon salt
2 (1 pound) loaves sliced artisan bread, cut into 3/4 inch strips with crusts removed
4 pears - peeled, cored and sliced
2 cups heavy cream
1 pinch ground cinnamon
Preheat the oven to 400 degrees F (200 degrees C).
In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in
the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
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In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear
brandy and salt.
Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about
1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the
crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top.
Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment
paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it
from puffing while it bakes.
Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan
until it is half way full.
Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175
degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center
comes out clean.
Spiced Zucchini Pear Cake by CompletelyDelicious.com Adapted from My Baking Addiction
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1 1/4 all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 brown sugar
1/2 sugar
2 eggs
1 cup zucchini, shredded
1 cup pears, peeled and diced
For the frosting:
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4 ounces cream cheese, at room temperature
3 tablespoons butter, at room temperature
3 tablespoons maple syrup
1/2 teaspoon cinnamon
2 cups powdered sugar
Preheat oven to 350 degrees F. Butter and flour a 9 inch bundt pan. Alternatively, you can use a 8 inch
square pan.
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In a bowl, combine the flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda. In
another bowl, mix together the oil, eggs, and sugar. Add the dry ingredients and mix with a spoon until
the mixture just comes together and the dry ingredients have fully incorporated into the wet
ingredients. Fold in the zucchini and chopped pears.
Bake 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for
10 minutes, then invert onto your serving platter to cool completely.
To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the maple
syrup, cinnamon and powdered sugar and beat until combined.
Caramelized Bananas by Delish.com
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2 medium-small firm bananas, peeled
1/2 tablespoon(s) butter
3 tablespoon(s) light brown sugar
1/4 cup(s) dark rum, or orange juice
1/8 teaspoon(s) ground cinnamon
1 cup(s) low-fat vanilla ice cream, or frozen yogurt
Cut bananas in half lengthwise. Melt butter in a nonstick skillet over
medium-high heat. Add brown sugar and lay the banana slices on
top, cut side up. Cook undisturbed for 20 seconds, then add rum (or orange juice) and cinnamon. Cook
for 10 seconds, then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan
sauce. Divide the bananas between 2 dessert plates, drizzling the sauce on top. The bananas have to get
in and out of the pan in 1 1/2 minutes, no longer, so they stay firm in the center. If you are cooking for 4,
you can easily double the recipe; it is important not to crowd the skillet, so get everything ready to go
and make it in 2 batches. Serve immediately, with a scoop of ice cream (or frozen yogurt).
Baked Crimson Gold Apples by Melissas.com
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7 cups Organic Crimson Gold Apples peeled cored and sliced
1/4 cup Lemon Juice
1 cup Sugar
1/2 teaspoon Ground Cinnamon
1 cup Water
Cinnamon Topping
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1 1/2 cups All-Purpose Flour
1 cup Butter or Margarine
2 1/2 cups Rolled Oats
1 1/2 teaspoons Ground Cinnamon
1 1/2 cups Brown Sugar
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In a large baking dish, combine apples, lemon juice, sugar and cinnamon. Pour water over apples.
In a separate bowl prepare topping: Using a fork, cut butter or margarine into other listed ingredients.
Once mixture resembles coarse crumbs, spread over fruit mixture. Bake in a 350ºF preheated oven 50
minutes or until topping is golden brown.
Old-Fashioned Apple Crisp by Ina Garten
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5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
 1 1/2 cups flour
 3/4 cup granulated sugar
 3/4 cup light brown sugar, packed
 1/2 teaspoon kosher salt
 1 cup oatmeal
 1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and
spices. Pour into the dish.
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To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric
mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is
the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until
the top is brown and the apples are bubbly. Serve warm.
Apple and Pine Nut Cake by LifestyleFood.com
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1 cup (150g) plain flour
½ cup (110g) caster sugar
2 large eggs, lightly beaten
125g unsalted butter, melted
4 medium unpeeled apples, cored, thinly sliced
¾ cup (120g) pine nuts
grated rind of 1 lemon
icing sugar, to dust
mascarpone, to serve
Preheat oven to 180°C. Lightly grease a 20cm springform
pan and dust with flour.
Sift flour and baking powder together into a bowl. Stir in sugar. Make a well in centre and add beaten
eggs and melted butter. Stir, gradually incorporating flour, to make a thick batter.
Fold in ¾ of sliced apple, ½ cup of pine nuts and lemon rind. Spoon into prepared pan. Arrange
remaining sliced apple on top of cake and sprinkle with remaining pine nuts. Bake for 1 hour 5 minutes,
covering with brown paper bag or foil if cake is browning too much, until a skewer inserted comes out
clean.
Cool cake in pan for 10 minutes before transferring to a serving platter to cool completely. Dust with
icing sugar and serve with mascarpone.
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Apple Cake by RealFoodFast.blogspot.com
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3 eggs
1-3/4 c sugar
1 c oil
1 t baking soda
2-1/2 c flour
1 t cinnamon
1/2 t salt
1 t vanilla
1/2 c chopped nuts (I like walnuts)
4 c chopped apples (about 3 medium)
In a large bowl, beat the eggs and sugar together until light. Switch to a wooden spoon and stir in the
rest of the ingredients in the order listed. Makes a very thick batter. Grease a 9×13 pan and bake at 350
for 1 hour.
Carrot Cake Pancakes by ClosetCooking.blogspot.com
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1/2 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1 cup milk (or buttermilk)
1 egg
1/4 cup brown sugar
1 cup carrot (grated)
4 ounces cream cheese (room temperature)
3 tablespoons maple syrup
powdered sugar to taste
Mix the flour, baking powder, cinnamon, ginger and in a large bowl.
Mix the milk, egg, sugar and carrot in another bowl.
Mix the wet and dry ingredients making sure to not over mix.
Heat a pan and melt a touch of butter in it. Pour 1/4 cup of the mixture into the pan and heat until the
surface starts to bubble and the bottom is golden brown, about 2-3 minutes. Flip the pancake and cook
the other side until the bottom is golden brown, about 1-2 minutes.
Mix the cream cheese and maple syrup and add some powdered sugar to get it as sweet as you like.
Spread the cream cheese onto the pancakes.
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FLORIDA CITRUS is in!
Fall Glo Tangerines are sweet, colorful, and thin-skinned, called “zipperskinned” bc they are easy to peel.
Try peeling, deseeding, adding to salads, muffins, or lunchboxes.
Use the zest in pancakes, cakes, muffins, vinaigrettes. Use the juice in these
as well. Juicy, sweet, delicious, seasonal, local goodness.
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Tiny Crimson Gold Apples are cute and sweet, perfect for little hands

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