Butternut Squash Mashed Cauliflower w/ a Butternut Squash Swirl

Transcription

Butternut Squash
Mashed Cauliflower w/ a Butternut Squash Swirl by dashingdish.com







1 cup Low fat milk (or milk alternative of choice, OR chicken
broth)
1 Large head of cauliflower (about 3-4 cups)
1 Medium butternut squash (about 2-3 cups)
1 tsp Garlic powder
1/4 cup Parmesan cheese
Pinch Salt and pepper (or to taste)
Optional: 1 packet of stevia or sweetener of choice to bring
out the slight sweetness of the butternut squash
Cook cauliflower and butternut squash until tender. (There are
various methods of doing this, I used my crock pot, but you could also
boil the cauliflower for about 15 minutes, and bake the squash in the
oven at 325 for 45-50 minutes. Or you could microwave the
cauliflower in a microwave safe dish with a small amount of water for
10 minutes, and microwave the squash for 10 minutes as well.)
Once tender, peel the butternut squash, and cut in half lengthwise, and remove seeds. Place cauliflower
in blender with 2 tbs milk, 2 tbs parmesan cheese, 1/2 tsp garlic powder, and salt and pepper to taste.
Blend until smooth. Spoon into serving dish.
Place squash in the blender with 2 tbs milk, 2 tbs parmesan cheese, 1/2 tsp garlic powder, and salt and
pepper to taste. Blend until smooth. Pour into serving dish with cauliflower, and mix just until swirled.
Serve warm with light butter or additional parmesan cheese if desired.
Butternut Squash
What to use first in your box of fresh organics this week?
Boxes are thoughtfully put together so that things go together with a mix of items that will last
longer and more perishable items to enjoy more quickly. This week you may receive:
Perishable items to enjoy soon after pickup in order of most perishable:

Berries – any and all berries. Do not wash until ready to use. Store refrigerated.
Raspberries are more sensitive than Strawberries which are more sensitive than
Blueberries. See our tips later in this recipe selection for storing berries.
Mid-perishable –if stored properly may hold 4-5 days, plan to use and enjoy:
 Leafy Greens – if stored properly (in a “green” bag or wrapped in a towel in your crisper
drawer) this will keep; however, plan to use fairly soon after pickup as they are
sensitive. Lettuce should also be enjoyed but also does keep well if stored properly.
 Cauliflower– enjoy within 4-5 days, Cauliflower is more sensitive than Broccoli.
 Tomatoes- against best recommendations, we do suggest refrigerating tomatoes in
south FL in particular as they may mold otherwise but again, depends upon the climate
in your home. If refrigerated, should hold a week, if you don’t, watch as they can mold
in some climates
 Broccoli- Store Broccoli in an open plastic bag in the refrigerator crisper
 Peaches, Nectarines, Pluots, Plums- best to keep refrigerated to prevent molding, even
if not yet ripe, they will ripen more slowly in the refrigerator
What will hold a bit longer however if your fridge has a lot of moisture (condensation or gets
opened and closed a lot, that will shorten the life)


Apples, Pears – all good if stored in your refrigerator and kept dry
Butternut Squash - Store Butternut Squash in a cool, dark place for up to a month.
Butternut Squash
About Butternut Squash
Butternut, like the other winter Squashes, has a lot more to offer, nutritionally speaking, than summer
Squashes and Zucchini. Butternut's deep-orange flesh is richer in complex carbohydrates and, as you
might guess by its color, in beta-carotene. Butternut Squash is also a very good source of dietary fiber,
and supplies Vitamin C, magnesium, manganese, and a good amount of potassium.
Its dense, rich-tasting flesh is another good reason to eat Butternut Squash: Baked and mashed with a
little maple syrup or brown sugar and sweet spices, the squash tastes very similar to pumpkin pie.
Chunks or cubes of Squash can be baked or can be added to hearty stews. And Butternut has a softer
skin than those of other winter Squashes so it's easier to cut up.
Rinse off any dirt before using. Although Butternut has a softer rind
than other winter Squashes, it can still prove challenging to cut.
Unless you need to halve the Butternut Squash lengthwise, it's far
easier to deal with the Squash (especially for peeling) if you cut it
crosswise in half just at the place where the bulbous bottom
narrows into the Squash's "neck." Use a heavy chef's knife or a
cleaver, especially for a larger Squash. First, make a shallow cut in
the skin to use as a guide to prevent the knife blade from slipping.
Then place the blade in the cut and tap the base of the knife (near
the handle) with your fist (or, if necessary, with a mallet or rolling
pin) until the Squash is cut through. You can then peel the neck
piece (there are no seeds in this section). Halve the bulbous bottom so you can scoop out the seeds and
fibers. If peeled chunks of Squash are required, peel the larger pieces first, then cut them into smaller
chunks, if desired.
Store Butternut Squash in a cool, dark place for up to a month. Once cut, refrigerate unused portion.
(read more: fruitsandveggiesmorematters.org; wholehealthmd.com)
Butternut Squash
Roasted Cauliflower Gratin with Butternut Squash by eatlifewhole.com








2 cups Roasted Cauliflower
2 cups butternut squash, peeled &
chopped
3 tablespoons olive oil
1 medium yellow onion, sliced
lengthwise
1 1/2 cups Gruyere cheese, shredded
1/3 cup walnuts, toasted & chopped
1 tablespoon fresh rosemary, chopped
sea salt & freshly ground pepper
Preheat the oven to 425 degrees. Prepare the
cauliflower. While the cauliflower is in the oven,
prepare the squash for roasting. Slice off both
ends and peel completely. Cut the squash in half and scoop out the seeds with a spoon. Continue
cutting into bite-size pieces. Add the cut squash to a bowl. Coat with 1 tablespoon olive oil. Generously
sprinkle with salt & pepper. Move to a parchment-lined baking sheet. Roast the squash until it is
cooked through but not mushy, about 30 minutes.
While the cauliflower and squash are cooking, caramelize the onions. Heat 1 tablespoon olive oil over
low heat in a medium-sized sauté pan. Add the onions and stir until they are well-coated with oil. Cover,
stirring occasionally, until the onions are soft and jammy, about 25-30 minutes. When done roasting,
remove the cauliflower and squash from the oven. Set aside to cool.
Coat a medium cast-iron skillet or casserole dish with the remaining 1 tablespoon of olive oil. Cover the
bottom with 1/2 of the squash and 1/2 of the cauliflower, followed by the onions. Add the remaining
cauliflower and squash. Top with the cheese, followed by the walnuts and the rosemary. Reduce the
oven temperature to 400 degrees. Return to the gratin to the oven to cook until the cheese has melted
and started to brown, about 15-20 minutes.
Butternut Squash
Butternut Squash and Broccoli Brown Rice Risotto by onearabvegan.com










1/2 cup cooked brown rice
1/2 a small butternut squash – peeled, cubed and
steamed
1/2 a head of broccoli or 4-5 large florets steamed
1/2 a red onion – finely chopped
1 clove of garlic – finely chopped
1 cup of vegetable stock
1 tsp oregano or herbs de provence
1 tsp fresh parsley
Sea salt and freshly ground pepper to taste
1 tsp quick cook oats or wholewheat flour (optional)
Begin by steaming your veg for about 10 minutes or so until
tender but not mushy, then set aside.
Sautee the onion and garlic in some vegetable stock or some cooking oil for 7-8 minutes on medium
heat or until translucent.
Add the broccoli, squash, rice, fresh and dried herbs, oats or flour and half the stock.
Bring to a simmer and stir constantly as the mixture thickens and the stock evaporates. Add in the rest
of the stock 1 tablespoonful at a time until used up or until the rise has a creamy and sticky consistency.
Season well with sea salt and black pepper.
Curried Butternut Squash Soup w/ Heirloom Tomatoes by fromscratchclub.com







1 medium to large butternut squash
1 to 2 quarts chicken stock
2 cups whole milk (any milk substitute will work here)
2 tablespoons peanut butter (optional)
2 teaspoons curry powder
salt and pepper to taste
3-4 medium to large heirloom tomatoes (do not
substitute with canned or cooked tomatoes)
Roast the squash, skin on and in quarters, for about an hour
at 350 degrees. Once removed from the oven and cooled,
scoop the squash out in large chunks and add them directly to the stock in a large saucepan already
heating on the stove. Use an immersion blender to start the puree. Add the milk, peanut butter, salt
and pepper and continue to puree. Once you’ve achieved a smooth, creamy soup, and it’s hot, add the
tomatoes that have been cut in to 1/2 inch chunks. Let this cook for about 5 to 10 minutes, or until the
tomatoes just start to soften.
Butternut Squash
Roasted Butternut Squash with Broccoli and Raisins by thesaladgirl.com

1 butternut squash, chopped in 1-inch cubes (probably 2-3 pounds) (optionally peeled – I never
peel squash though)
 1.5 cups of broccoli
 2 tablespoons olive oil
 salt & pepper, to taste
 a few shakes of garlic powder (to replace the onions I didn’t have)
 handful of raisins ~ 1/4 cup (optionally chopped up – I chopped mine in small pieces)
Preheat the oven to 400F.
Chop the squash and broccoli. Toss with olive oil, salt, pepper, and garlic powder. Spread them out on a
baking tray and roast in the oven for 50 minutes.
While the veggies are roasting, chop up the raisins and soak them in water. Drain them.
Take the veggies out of the oven and mix in the raisins.
Serve hot or room temperature. I put PARMESAN on mine.
Baked Broccoli and Butternut Squash by yankeemagazine.com








1 medium bunch broccoli
1 medium butternut squash
1/2 cup water
6 tablespoons butter
1 cup chicken broth
Salt and freshly ground black pepper
1 teaspoon ground cardamom
Juice of half a lemon
Separate the broccoli into flowerets, cutting any large flowerets in half to promote even cooking.
Reserve the stalks for another use.
Meanwhile, bake the uncut squash at 350° for 20 minutes (or microwave on high for 3-1/2 minutes) to
soften it slightly. When cool enough to handle, cut the squash in half and scoop out the seeds. Peel the
squash and cut the flesh into small chunks.
Put the water and 2 tablespoons of the butter in a 13x9-inch glass baking dish. Add the broccoli and the
squash, then cover the pan with aluminum foil. Bake at 350° for 15 minutes. Uncover the pan, stir the
broccoli and squash, and pour on the chicken broth. Season with salt and pepper. Cover the pan and
continue baking for 20 to 25 additional minutes or until the vegetables are crisp-tender.
Melt the remaining 4 tablespoons of butter in a saucepan and stir in the cardamom. Transfer the
broccoli and squash to a serving dish, using a slotted spoon. Pour any remaining liquid in the baking dish
into the saucepan and blend with the butter. Just before serving, pour the butter over the vegetables
and drizzle on the lemon juice.
Butternut Squash
Butternut Squash Pilaf by eatingwell.com














2 pounds butternut squash, peeled,
halved and seeded
3 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 clove garlic, minced
2 tablespoons water
1 tablespoon tomato paste
1 cup instant or parboiled brown rice
1 3/4 cups water, or 1 14-ounce can
vegetable broth
1/2 cup white wine
1/2 cup chopped fennel fronds
2 tablespoons chopped fresh oregano
1 teaspoon salt
Pinch of cinnamon
Freshly ground pepper, to taste
Grate the squash through the large holes of a box
grater.
Heat oil in a large cast-iron or nonstick skillet over medium-low heat. Add onion and garlic and cook,
stirring, until soft and lightly colored, 10 to 12 minutes. Combine 2 tablespoons water and tomato paste
in a small bowl and stir it into the pan. Add rice and stir to coat. Add the squash, in batches if necessary,
and stir until it has reduced in volume enough so that you can cover the pan.
Increase the heat to medium-high, pour in 1 3/4 cups water (or broth) and wine, cover and bring to a
boil. Reduce the heat to medium-low and cook, covered, stirring once or twice, until the rice has
absorbed most of the liquid and the squash is tender, 25 to 30 minutes.
Add fennel fronds, oregano, salt, cinnamon and pepper; gently stir to combine. Remove from the heat
and let stand, covered, for 5 minutes. Serve hot or at room temperature.
Butternut Squash
Butternut Squash Gratin by eatingwell.com








1 large butternut squash, peeled and
cut into 1/4-inch-thick slices (about 8
cups)
2-3 tablespoons extra-virgin olive oil,
divided
1 medium onion, thinly sliced
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white or black pepper
2 1/2 cups low-fat milk
1 1/2 cups fresh whole-wheat
breadcrumbs (see Tips) or 1/2 cup
shredded or crumbled cheese
Position racks in upper and lower third of oven;
preheat to 425°F.
Toss squash in a large bowl with 1 tablespoon
oil until well coated. Divide between 2 baking
sheets and spread in an even layer. Roast, stirring once and rotating the pans top to bottom about
halfway through, until tender and beginning to brown, 20 to 25 minutes.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring
frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring,
for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the
sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the
heat. (See Tips.)
When the squash is done, remove from the oven. Preheat the broiler.
Transfer half the squash to a 2-quart, broiler-safe baking dish. Spread half the sauce over the squash.
Add the remaining squash and top with the remaining sauce.
Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are
topping with cheese).
Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching
closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your
broiler. Let stand for 10 minutes before serving.
Butternut Squash
Simply Silky Squash Soup by Christine Pittman, a local Floridian who develops healthy (and sometimes
not-so-healthy) recipes for her family and then tells us about them on her fun and tasty blog, Cook the
Story.
 1 tbsp butter
 1 sweet onion, chopped
 2 cloves garlic, minced
 1 lb (about 3 cups) peeled and
cubed butternut squash
 4 cups chicken stock
 1 tsp salt
 1 cup evaporated milk (or 1/2 cup
heavy cream)
Heat butter over medium-low heat in a
large pot. Add the onion and cook until
softened, about 5 minutes, stirring
occasionally. Add the garlic, stir. Increase
heat to medium-high and clinkety-clank in the cubes of squash. Cook for 4-6 minutes giving it the odd
stir just until some of the cubes start to brown a bit in places.
Add the broth and the salt to the pot. Bring it up to a simmer. Reduce heat to low, cover partially and
cook until the squash easily breaks apart when pricked with a fork, 4-5 minutes.
Purée using either a submersion blender or in batches using a regular blender (don’t put the lid on the
blender but cover with a clean dish towel instead).
Strain the puréed soup through a fine mesh sieve into a large bowl (if you used a submersion blender) or
back into the pot (if you used a regular blender). Either way, you may need to stir within the sieve to get
it all to go through. Save the pulpy stuff left in the sieve for baking (add it to some banana bread, yum!)
or discard it. If it’s not already in the pot, return the strained soup to the pot.
Add the evaporated milk and warm the soup over low just to heat it through.
Butternut Squash
Butternut Squash with Walnuts and Vanilla Recipe by simplyrecipes.com










1 butternut squash, about 2
pounds, peeled, seeds
removed, flesh cut into 1-inch
cubes (see how to cut and peel
a butternut squash)
3 bay leaves (if boiling the
squash)
Salt
1 heaping cup of walnuts (can
substitute pecans or pine nuts)
2-3 Tbsp butter
2 teaspoons grated ginger
1-2 teaspoons vanilla extract
Lemon juice
1/2 teaspoon dried thyme
Black pepper to taste
If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto
a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove
from oven.
If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add
the squash to the pot. Boil, covered for 10 minutes. Drain.
Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn.
Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with
butter, then add the squash. Toss them to coat with butter.
Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more.
Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more
to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before
serving.
Butternut Squash
Butternut Squash, Roasted Apple and Goats’ Cheese Dip by Christine Pittman, a local Floridian who
develops healthy (and sometimes not-so-healthy) recipes for her family and then tells us about them on
her fun and tasty blog, Cook the Story.
 4 oz of plain goats’ cheese
 2lb butternut squash
 a large tart apple
 1 tsp olive oil
 2 finely chopped fresh sage leaves (use 1/4
tsp dried if necessary)
 1/4 tsp salt
 several grinds of black pepper
 and a large pinch of nutmeg
 chopped almonds, hazelnuts or pecans
Preheat oven to 375 F and take 4 oz of plain goats’
cheese out of the fridge to soften.
Place a whole unpeeled 2lb butternut squash onto a baking pan that has an edge. Jab the squash deeply
several times with a sharp knife. Place into the pre-heated oven and set a timer for 10 minutes.
Meanwhile, peel, core and quarter a large tart apple. Toss the apple with 1 tsp olive oil. When the timer
beeps, add the apple quarters to the pan containing the butternut squash. Roast until everything is
lightly browned and soft to the touch, about 35-45 minutes more (longer for a bigger squash).
Put the following into a food processor: the softened goats’ cheese, the roasted apple quarters, 2 finely
chopped fresh sage leaves (use 1/4 tsp dried if necessary), 1/4 tsp salt, several grinds of black pepper
and a large pinch of nutmeg. Blend together.Cut the squash in half lengthwise (wear oven mitts if the
squash is too hot to handle). Scoop out the seeds and fibers and discard. Scoop the remaining flesh (but
not the peel) into a bowl, you should have about 1.5 cups. Add 2 tbsp butter to the bowl of squash and
mash with a fork until the butter has melted in.
Add the buttery squash to the roasted apple mixture in the food processor. Puree until it is smooth and
has an even creamy-peach color.
Taste for seasoning. You want to taste the pepper but you do not want the dip to be salty. Blend again if
you’ve added seasoning.
Place in a covered bowl in the refrigerator for up to 4 days. Serve garnished with chopped almonds,
hazelnuts or pecans (toasted, if possible) alongside sliced baguette or spread it onto garlicky toasts and
garnish each with a sprinkle of the chopped nuts.
Butternut Squash
Savory Slow Cooker Chicken and Butternut Squash by 5dollardinners.com






3 small chicken breasts (about 1 1/3 lb.)
2 tsps red wine vinegar
Salt and pepper
1/2 bag baby carrots, or 4-5 peeled carrots
sticks
1 butternut squash, peeled, seeded and diced
2 tsp Italian seasonings
Place the chicken breasts in the base of the slow
cooker and splash the vinegar over the top. Season
with salt and pepper.
Add the baby carrots and butternut squash around and on top of the chicken. Season with the Italian
seasonings and more salt and pepper if you like.
Set the slow cooker on low for 8 hours.
Fregula with Braised Butternut Squash and Tomatoes by foodnetwork.com











Extra-virgin olive oil
1 medium onion, cut into 1/2-inch dice
Kosher salt
Pinch crushed red pepper
2 cloves garlic, smashed and chopped
1 (28-ounce) can whole plum tomatoes, passed through a
food mill
2 cups peeled and diced 1/4-inch pieces butternut squash
1 to 2 cups chicken or vegetable stock
Bay leaf
1 1/2 cups medium fregula* or Israeli couscous
1 bunch chives, finely chopped
Coat a large saucepan generously with extra virgin olive oil. Add the onions and bring to a medium high
heat. Season generously with salt and add the crushed red pepper. Saute until the onions are
translucent and very aromatic, about 7 to 8 minutes. Add the garlic and saute for another minute. Add
the tomatoes. Fill the tomato can with water and add to the pan. Season with salt and cook over
medium heat for about 10 to 15 minutes or until the water has reduced. Add the squash, stock, and bay
leaf. Taste for seasoning and season with salt if needed. Cook until the squash is cooked through and
most of the liquid has absorbed, about 20 to 30 minutes.
Bring a pan of well-salted water to a boil. Add the fregula and cook until it is cooked through but still al
dente, about 8 to 10 minutes. Strain and add to the pot with tomatoes and squash. Stir to incorporate.
Add more stock or water if the mixture is dry and cook longer if it is too soupy. When done it should
have a stew-like consistency. Stir in the chives. This will be really good today but even better tomorrow!
Butternut Squash
Pizza with butternut squash sauce by food52.com







1 Large butternut squash (frozen works just as well)
4 Roma tomatoes or 1 15 oz can of whole or crushed tomatoes
2 Large cloves of garlic (or to taste)
1 Medium shallot
1 teaspoon Kosher salt
1/4 - 1/2 teaspoon Cayenne (optional, to taste)
1 teaspoon Dried basil (optional)
If using a fresh squash, cut it in half, lightly rub with olive oil, and roast at 350 degrees F until easily
pierced with a fork at the thick ends (~30 - 45 minutes). Also roast the roma tomatoes if using fresh ones
(so that the skin is easy to remove).
When soft, scoop the squash from the skin with a spoon. Place in a bowl.
Skin the roast tomatoes or open the can of tomatoes.
Dice the garlic and shallot and fry in a little bit of oil (2 - 3 tsp) until translucent or very lightly browned.
If you don't have a food processor, do this step in a medium sauce pan.
The next step can be done one of two ways: If you have a food processor, add all the ingredients to the
food processor and make a puree. If you don't have a food processor, add all remaining ingredients to
the pan with the garlic and shallots and squish the squash and tomatoes into a sauce with the back of a
wooden spoon. Let simmer until it looks well combined. I've never been a fan of oregano or thyme, but
if you like those, you could add those here. If I didn't have fresh basil to put on top of the pizza, I might
be inclined to mix some into the sauce at this point.
Now the sauce is ready to use! Simple toppings will allow you to taste the sauce more, but it works
equally well with flavorful toppings. In the picture above it is topped with 3/4 units shredded mozzarella,
1/4 unit shredded parmesan, blobs of herb-encrusted goat cheese, anchovies, and spinach leaves (which
I put under the cheese so it doesn't get dried out when I bake it)
Bake the pizza at 400 - 450 F on a pizza stone for about 15 - 25 minutes, or until the cheese is nicely
browned. Cooking time will depend partly on how much topping you put on the pizza (less is often
more).
Butternut Squash
Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew by foodnetwork.com




1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded
coconut
 1/2 teaspoon turmeric
 1/2 teaspoon ground cumin
 4 cups vegetable stock or water, or enough to
cover
Tempering:
 2 tablespoons canola oil
 1 teaspoon brown or black mustard seeds
 1/2 teaspoon crushed red pepper flakes
 1 clove garlic, minced
 1 1/2 teaspoons kosher salt
 1 tablespoon honey
 1 lime, juiced
 1/2 cup minced fresh cilantro leaves
Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and
enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and
simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when
they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook
evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the
salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup
pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little
Indian summer in the middle of your winter!
Butternut Squash
Butternut Squash Risotto Recipe by Simply Recipes









6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for
gluten-free version)
5 Tbsp unsalted butter, divided into
4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled,
and finely diced
2 cups arborio rice (can substitute
medium grained white rice, but
arborio is preferred)
1 cup dry white wine (such as
Sauvignon Blanc)
1 cup freshly grated Parmesan
cheese
2 Tbsp chopped chives or garlic chives
Salt
Heat broth in medium sized saucepan and keep warm over low heat. Melt 4 Tbsp of butter in a large
saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5
minutes.
Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has
been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice.
Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little
bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the
bite, about 15 to 20 minutes.
During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives.
At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated
Parmesan.
Cauliflower
About Cauliflower
Refrigerate Cauliflower in the crisper, where it will keep for up to five days (although you should eat it as
soon as possible for the best flavor). If the head is unwrapped, store
it in an open or perforated plastic bag. Keep the head stem-side up
to prevent moisture from collecting on top.
First, trim the Cauliflower: Pull off any outer leaves and cut off the
protruding stem end close to the head. If you find that the florets
have started to turn brown at the edges, trim off these areas.
Like broccoli, Cauliflower is a Cruciferous vegetable; members of
this family have been associated with reducing the risk of cancer.
Cauliflower contains several anti cancer phyto-chemicals like
sulforaphane and plant sterols such as indole-3-carbinol which appears to function as an anti-estrogen
agent. Fresh Cauliflower is excellent source of vitamin C. It contains good amounts of many essential Bcomplex group of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and
thiamin (vitamin B1), niacin (B3) as well as vitamin K. It is also good source of minerals such as
manganese, copper, iron, calcium and potassium.
(read more: wholehealthMd.com; nutrition-and-you.com)
Cauliflower
Curried Cauliflower and Apple Soup by onceuponachef.com


2 tablespoons extra virgin olive oil
1 medium yellow onion, roughly
chopped
 3 garlic cloves, smashed and
peeled
 2 teaspoons curry powder (I use
McCormick Gourmet Collection)
 1/2 teaspoon cinnamon
 1 head cauliflower (2-1/2 to 3
pounds), cut into small florets
 1 tart yet sweet apple, such as
Fuji or Honey Crisp, peeled and
roughly chopped
 6 cups (48 ounces) low sodium
chicken broth
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons honey, plus more to taste
 1/3 cup heavy cream
For Curried Apples Garnish
 1 tart yet sweet apple, such as Fuji or Honey Crisp, peeled and finely diced
 Heaping 1/4 teaspoon curry powder
Heat olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring
occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes
more.
Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down
to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard
blender to purée the soup in batches.) Stir in the honey and heavy cream. Bring the soup to a simmer,
and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need
2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
For the Curried Apples garnish, toss the diced apples with the curry powder. Ladle the soup into shallow
bowls and top with a spoonful of curried apples.
Cauliflower
Favorite Broccoli Salad by allrecipes.com









1 bunch broccoli, separated into florets
1 head cauliflower, separated into florets
8 bacon strips, cooked and crumbled
1/3 cup chopped onion
1 cup chopped seeded tomatoes
2 hard-cooked eggs, sliced
1 cup mayonnaise or salad dressing
1/3 cup sugar
2 tablespoons vinegar
In a large salad bowl, combine broccoli, cauliflower, bacon, tomatoes, onion and eggs; set aside. In
another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Just before serving, pour
dressing over salad and toss.
Baked Italian-Style Cauliflower by Cooking Light













1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
6 ounces lean ground sirloin
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 1/2 cups lower-sodium marinara sauce
2 ounces pitted kalamata olives, coarsely chopped
1 1/2 pounds cauliflower, cut into florets
Cooking spray
1 ounce French bread baguette, torn into 1-inch
pieces
1/4 cup (1 ounce) grated fresh pecorino Romano
cheese
Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic;
sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes
or until browned, stirring to crumble. Stir in sauce and olives.
Preheat broiler.
Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking
dish coated with cooking spray; top with sauce mixture.
Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle
over cauliflower mixture. Broil 4 minutes or until browned.
Cauliflower
Roasted Cauliflower by simplyrecipes.com






1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
Preheat oven to 400°F. Cut cauliflower into florets and
put in a single layer in an oven-proof baking dish. Toss in
the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt
and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with
a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from
oven and sprinkle generously with Parmesan cheese. Serve immediately.
Silky Cauliflower Soup Recipe from David Lieberman via smittenkitchen.com







1 head cauliflower
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Remove the leaves and thick core from the cauliflower,
coarsely chop, and reserve.
Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook
until softened, but not browned, about 5 minutes.
Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the
cauliflower is very soft and falling apart, about 15 minutes.
Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches
in a blender and return it to the pot.
Add the Parmesan and stir until smooth.
Season, to taste, with salt and black pepper. Keep warm until ready to serve.
Cauliflower
Cauliflower & Broccoli Au Gratin by cleaneatingmag.com













2 cups fresh cauliflower florets
2 cups fresh broccoli florets
1 small yellow onion, sliced in rings
3 tsp olive oil, divided
1 carrot, peeled and finely chopped
2 tbsp arrowroot powder
1/2 cup shredded light Gouda cheese
1/2 cup shredded light Havarti cheese
1 tbsp dry mustard
1/2 tsp ground black pepper
Sea salt, to taste, optional
2 tbsp whole-wheat bread crumbs
Preheat oven to 350°F. Fill a medium saucepan with water, about 1 inch high. Bring to a boil. Place
cauliflower and broccoli in a steamer basket and set in saucepan. Reduce to medium heat and cover
with lid for 5 minutes, until cauliflower and broccoli are tender. Remove from burner and set aside to
cool.
In a large saucepan over medium-high heat, sauté onion in 2 tsp oil for 1 to 2 minutes, until translucent.
Add carrot and milk and heat for 3 minutes, constantly stirring. In a small bowl, whisk together 2 tbsp
cold water and arrowroot powder. Add mixture to saucepan with milk mixture and stir for 1 minute. Stir
in cheeses and mix until melted. Season with mustard, pepper and salt, if desired.
In a small skillet over medium-high heat, brown bread crumbs in remaining 1 tsp oil for 3 minutes.
In an 8 x 8-inch glass dish, add cauliflower and broccoli in an evenly distributed layer. Pour cheese-carrot
mixture over top, then sprinkle with bread crumbs and bake for 25 minutes. Let cool for 5 minutes
before serving.
Cauliflower
Sautéed Cauliflower & Grape Tomatoes by eatingwell.com











2 tablespoons chopped pancetta
2 tablespoons extra-virgin olive oil, divided
4 cups chopped cauliflower florets (from 1 medium head)
2 tablespoons water
2 teaspoons red-wine vinegar
1 cup grape tomatoes, halved
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
2 anchovy fillets, minced (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Cook pancetta in a large nonstick skillet over medium heat until it begins to brown, 3 to 5 minutes. Using
a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain. Add 1 tablespoon oil to the
pan. Add cauliflower, cover and cook, stirring occasionally, for 4 minutes. Add water and vinegar, cover
and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4
minutes more.
Add the remaining 1 tablespoon oil, tomatoes, parsley, garlic, anchovies (if using), salt and pepper. Cook,
stirring, until the garlic is soft, about 2 minutes more. Serve the sautéed cauliflower with the crispy
pancetta on top.
Raw Fried Rice by accidentalvegetarian.blogspot.com











1 Head of Cauliflower
1 ten ounce package peas, thawed, or fresh peas
2 tablespoons onion
2 cloves garlic
¼ cup cilantro or flat leafed parsley
1 inch of lemongrass
a drizzle of sesame oil, optional
2 teaspoons ginger, grated
Braggs, or gf tamari
1 cup hulled sunflower seeds
In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl. In the FP, pulse the
onion, garlic, lemongrass, and cilantro or parsley until finely minced. Place in bowl. Place peas in bowl.
Stir all ingredients together. Drizzle with oils and gf tamari or Bragg's. Stir in sunflower seeds.
Optional but AWESWOME: Heat on very low heat in a saucepan, stirring contstantly until just warm to
the touch, or place in dehydrator for 30 minutes.
Cauliflower
Easy Raw Cauliflower Curry Over Rice by choosingraw.com
For the curry:
 2 cups chopped cauliflower florets
 1 1/2 tsps mild curry powder
 1/2 tsp turmeric
 2 tbsp lemon juice
 1 tbsp avocado oil
 Pinch sea salt
 Black pepper to taste
For the rice:
 4-5 parsnips, peeled and roughly chopped
 2 tbsp almond butter, sunflower butter, or
tahini
 1/4 tsp sea salt (or to taste)
 2 tsps rice vinegar
 1 tbsp nutritional yeast (optional but tasty)
 Pepper to taste
Whisk together curry, turmeric, lemon juice, avocado oil, sea salt, and pepper to make a marinade.
Pour marinade over cauliflower, and mix well. Dehydrate at 115 degrees for 1 hour, OR roast at 375 for
30 minutes, OR simply allow to marinate while you finish prepping the rest of your dinner.
Prepare raw rice by placing parsnip in a food processor and processing till it’s quite broken down, but
not quite “rice” sized in texture.
Add remaining rice ingredients, and then pulse until the mixture does resemble a medium grain rice.
Divide rice between two bowls. Place half the cauliflower mixture over each bowl, and serve!
ROASTED CAULIFLOWER & TOMATO by A Veggie Venture








2 plum tomatoes, diced
1/2 jalapeño, seeded and minced (for the heat-wary, this
amount of jalapeno was not even detectable)
1 tablespoon black or brown mustard seeds
1 teaspoon minced fresh ginger (I always use a jar of minced
ginger from an Asian market)
1/2 teaspoon ground turmeric
1 head cauliflower, cored, cut in roughly equivalent pieces
Salt & pepper to taste
Preheat the oven to 425F. Stir all the ingredients in a large bowl until the oil/etc are very well distributed
(this takes more than a few turns). Turn onto a baking sheet in a single layer and roast for 30 - 45
minutes, stirring every 15 minutes. Serve and enjoy!
Cauliflower
Penne With Swiss Chard and Cauliflower by nytimes.com









1 cup diced onion
1 head cauliflower, cored and separated into very small flowerets
Salt to taste
1 pound penne
4 large cloves garlic, sliced thin
1 pound Swiss chard, rinsed and roughly chopped
1/2 teaspoon crushed red pepper flakes, or to taste
4 ounces imported pecorino romano, freshly grated
Bring 4 quarts of water to a boil. Heat the oil in a large skillet, add the onion and cook over medium
heat until golden and beginning to brown, about 15 minutes. Once water is boiling, add cauliflower and
some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2
cup of the water. Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al
dente. While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly
browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the
cauliflower and reserved cooking liquid and the red pepper. Season with salt. When the penne is done,
drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with
cheese.
Broccolini
About Broccolini:
Broccolini is a cross between broccoli and gai lan or Chinese Broccoli. It is sweeter than Broccoli and the
delicate stalks do not need to be peeled. It is also called
baby Broccoli or Asparation.
A few yellow flowers on the stalk do not indicate staleness.
Refrigerate unwashed Broccolini in plastic bag up to ten
days. Rinse before using.
Fat free, cholesterol free, very low sodium, excellent source
of vitamin A and vitamin C.
(read more: fruitsandveggiesmorematters.org)
Baked Broccolini Recipe by tasteofhome.com
 3/4 pound Broccolini or broccoli spears
 2 tablespoons lemon juice
 2 tablespoons olive oil
 1/8 teaspoon pepper
Place Broccolini in a greased 15-in. x 10-in. x 1-in. baking pan. Combine
the
lemon juice, oil, salt and pepper; drizzle over Broccolini and toss to coat. Bake, uncovered, at 425° for
10-15 minutes or until tender, stirring occasionally.
Broccolini with Balsamic Vinaigrette by skinnykitchen.com
 4 bunches (1½ pounds) broccolini
 2 tablespoons extra virgin olive oil
 1½ tablespoons balsamic vinegar
 1 teaspoon Dijon mustard
 2 garlic cloves, minced
 ½ teaspoon sugar
 ½ fresh lemon
 ½ teaspoon salt
 Fresh ground pepper
In a large pot bring 6 cups of water to a boil.
In the meantime, remove the bottom third of the broccolini stems and discard. In a small bowl, whisk
together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside. When the water comes to a full
boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until
the stalks are tender. Drain well and place in a serving dish. Drizzle dressing over the broccolini and toss
to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper. Serve warm.
Broccolini
Udon Noodle Salad with Broccolini and Spicy Tofu by Cooking Light














8 ounces water-packed extra-firm tofu
5 tablespoons peanut oil, divided
2 tablespoons lower-sodium tamari or soy sauce
1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy
Fong), divided
Cooking spray
6 ounces uncooked dried udon noodles (thick Japanese
wheat noodles)
6 cups water
1 1/2 teaspoons kosher salt
8 ounces Broccolini
3 tablespoons rice wine vinegar
1 tablespoon grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 cup thinly sliced radishes (about 3 medium)
2 tablespoons chopped dry-roasted cashews, toasted
Cut tofu into 3/4-inch-thick slices. Place tofu slices in a single layer on several layers of paper towels;
cover with additional paper towels. Let tofu stand for 30 minutes to drain, pressing down occasionally.
Remove tofu from paper towels, and cut into 3/4-inch cubes.
Preheat oven to 350°.
Combine 2 tablespoons peanut oil, tamari, and 1 teaspoon Sriracha in a large bowl, stirring well with a
whisk. Add tofu cubes to tamari mixture, and toss gently to coat. Let stand for 15 minutes. Remove tofu
from bowl with a slotted spoon; reserve tamari mixture in bowl. Arrange tofu in a single layer on a foillined baking sheet coated with cooking spray, and bake tofu at 350° for 10 minutes or until lightly
golden.
Cook udon noodles according to package directions, omitting salt and fat. Drain and rinse with cold
water; drain well.
Combine 6 cups water and salt in a large saucepan over high heat, and bring to a boil. Add Broccolini to
pan; cook for 3 minutes or until crisp-tender. Drain and plunge Broccolini into ice water; drain well.
Chop Broccolini.
Add remaining 3 tablespoons peanut oil, remaining 1/2 teaspoon Sriracha, rice wine vinegar, ginger, and
sesame oil to reserved tamari mixture in bowl; stir mixture well with a whisk. Add baked tofu, udon
noodles, Broccolini, and 1/2 cup thinly sliced radishes to bowl; toss gently to coat. Sprinkle salad with
cashews.
Broccolini
Grilled Broccolini by foodcrumbs.wordpress.com


1 Bunch Broccolini, trim about 1/2 inches from the bottom to remove tough stem.
your favorite olive oil (I usually infuse some on the stove by heating to warm and adding
chopped garlic and crushed red peppers) Drizzle over Broccolini.
 Salt and Pepper to taste
 1/4 cup of your choice of chopped nuts or seeds
Heat grill on high for 10 minutes and reduce to low flame. Place Broccolini on grates and grill turning to
prevent burning of the flowers. When tender remove to side plate and drizzle with any remaining
flavored oil. The Broccolini will be slightly crunchy but so delicious. I like to add any chopped nuts or
sunflower seeds…..Yum. Try this the next day if you have any leftover on a fresh green salad with a
drizzle of balsamic vinegar.
Sauteed Broccolini by Ina Garten via foodnetwork.com







1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
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.
Broccolini
Spicy Broccolini with Red Pepper by hsph.harvard.edu







2 pounds broccolini, rapini, Chinese or western broccoli or flowering rape
2 tablespoons virgin olive oil
1 teaspoon crushed dried chili flakes
1 small red bell pepper, cored, seeded, and cut into ¼-inch dice
6 cloves garlic, smashed with the flat edge of a knife, skins removed, and sliced thinly
1 teaspoon salt, or to taste
Juice of ½ lemon or about 2½ tablespoons
Cut away the tough end of the broccolini or rapini, and peel away the tough outer skin from the stems.
Separate the stalks or tougher part of the vegetable from the more tender part (flowerets). Cut the
stalks into 1-inch lengths and separate the flowerets.
Bring 3 quarts water to a boil, add the tougher part (stalks) of the vegetable and cook for about 2
minutes or until almost tender, but al dente. Add the remaining part of the vegetable and cook for
another minute, or until the vegetable is tender. Drain and refresh briefly in cold water. Drain again.
Heat a wok or a heavy skillet, add the oil, and heat until hot, about 15 seconds. Add the chili flakes, red
pepper, and sliced garlic. Stir-fry over medium-high heat for 2 minutes or until the red pepper is slightly
tender.
Add the broccolini and toss lightly over high heat to mix for a minute. Add the lemon juice and salt and
toss lightly to mix. Stir together and taste for seasoning, adjusting if necessary. Scoop onto a platter or
into a bowl and serve. Serve hot, at room temperature, or cold.
Lemon-Pepper Broccolini by cookthink.com





1 pinch sea salt
1 bunch broccolini, sliced into pieces
1/2 teaspoon red pepper flakes
Lemon juice
Add olive oil, salt, red pepper flakes and a sprinkling
of black pepper to a saucepan and place on medium
heat.
Once it's hot, add the broccolini, using tongs to coat
the broccolini in the oil and spices. If your broccolini has slender, tender stems, you can cook it fully this
way. If the stems are a little thicker, you can add a couple tablespoons of water and cover the pan with a
lid. This will quick-steam the broccolini, but the water will evaporate off so you won’t have to drain it.
Once the broccolini is bright green and tender but still crisp, squeeze some lemon juice over the stalks
and serve.
Broccolini
Broccolini and lemon risotto by taste.com.au











4 cups (1 litre) vegetable stock
1 cup (250ml) dry white wine
1 tbs olive oil
1 red onion, finely sliced
2 garlic cloves, crushed
1 1/2 cups (300g) basmati rice
2 bunches broccolini, roughly chopped
1/2 cup roughly chopped continental
parsley
1 lemon, rind finely grated, juiced
1/3 cup (30g) shaved parmesan
Lemon wedges, to serve
Put stock and wine in a saucepan and gently simmer. Keep simmering while you cook risotto.
Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 3-4 minutes,
until soft. Add the rice and stir to coat the grains in the oil.
Add a ladleful (about 1/2 cup or 125ml) of the simmering stock to the rice and stir until nearly all the
liquid has been absorbed. Continue to add a ladleful of stock at a time. Cook until the rice is tender yet
firm to the bite and creamy.
Stir in broccolini, parsley, lemon rind and juice. Cook until heated through. Place into serving dishes and
top with parmesan. Serve with lemon wedges.
Penne with Garlicky Broccolini by allrecipes.com






1 (16 ounce) package dry penne pasta
6 slices bacon
3/4 pound broccolini, cut into 1 inch pieces
1/3 cup freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add the penne pasta,
and cook until tender, about 8 minutes. Drain. Meanwhile, place the bacon in a large skillet over
medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.
Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring
frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is
tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet,
and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss
again, and serve!
Broccolini
Broccolini Salad With Gorgonzola and Pistachios by projects.washingtonpost.com









1 bunch (7 to 8 ounces) Broccolini
1 teaspoon minced shallot
1/2 teaspoon Dijon-style mustard
1 teaspoon freshly squeezed lemon juice
1 tablespoon peanut or grapeseed oil
Sea salt
Freshly ground black pepper
1 ounce aged Gorgonzola (may substitute other firm
blue cheese)
2 tablespoons coarsely chopped salted pistachios
Bring a pot of salted water to a boil over high heat.
Wash the Broccolini. Cut off and discard the tough ends of the stalks. Transfer to the boiling water and
cook for 2 to 3 minutes, until al dente, depending on the size of the stalks. Drain, and run under cold
running water until cool. Blot dry and transfer to a shallow bowl.
Whisk together the shallot, mustard, lemon juice, oil, salt and pepper to taste in a small bowl. Pour over
the Broccolini and toss to coat evenly.
Arrange the Broccolini on a serving dish, with the heads facing in the same direction. Crumble the
cheese over the midsection. Just before serving, sprinkle with the pistachios.
Broccolini
Calzone by A Cozy Kitchen










Olive oil
1/2 yellow onion, thinly sliced
Pinch of salt
1/2 cup butternut squash, cubed
1/2 cup broccolini, trimmed
1/2 cup cremini mushrooms, sliced
1 garlic cloves, minced
1 – 12-ounce prepared pizza
3 tablespoons jarred marinara sauce
1 – 4-ounce mozzarella ball (low-moisturenot water packed!)
In a medium skillet, heat olive oil over medium heat. Add thinly sliced onions and pinch of salt. Cook
onions for 30 minutes, or until onions are browned and caramelized.
While the onions are cooking, pre-heat oven to 400F. Place cubed butternut squash on a baking sheet
and toss with a teaspoon of olive oil and sprinkle with salt and pepper. Roast for 15 minutes, or until
soft. Remove and set aside.
When onions are caramelized, add broccolini and cremini mushrooms and sauteé for 5-10 minutes. Add
garlic to the top and cook just until fragrant.
Lightly flour your work surface and roll out pizza dough to a 1/8-inch thick circle. Transfer pizza dough to
a piece of parchment. Add the tomato sauce to one half. Top with broccolini/mixture. Add the butternut
squash and then finish it off with a few slices of mozzarella.
Fold dough in half, over filling, and crimp as desired to seal. Transfer parchment with calzone to a baking
sheet. Using a knife, slice a hole in the top. This will allow steam to escape as it bakes. Place it in the
oven and cook until dough is puffed up and golden brown, 15-20 minutes.
Broccolini
Angel hair with goat cheese and broccolini by thejerusalemconnection.us
*Feel free to substitue regular broccoli in this recipe instead of broccolini.
 4 quarts water
 1 tblsp salt
 3 cups broccolini (1 pound)
 12 oz angel hair pasta
 1 tblsp olive oil
 2 garlic cloves, minced
 1 1/2 cups chicken stock
 black pepper
 1 tsp fresh basil
 4 tblsp unsalted buttter
 4 ounces goat cheese, crumbled
 2 tblsp toasted pine nuts
Bring water to a boil in stockpot. Add salt and broccolini. Cook until tender (5 minutes). Remove
broccolini with slotted spoon and set aside. Do not pour out water! When broccolini has cooled cut
stems and florets into two inch pieces.
Using the same boiling water cook the pasta until it is al dente. Drain the pasta well and reserve till
needed.
Heat oil and garlic in large saute pan over med-high heat. Add broccolini and saute 5 minutes. Season
lightly with salt and pepper. Remove and set aside.
Add chicken stock to saute pan to deglaze. Add basil. Bring stock to a boil and reduce by half. Add the
butter and goat cheese. Stir together until cheese melts.
Stir in broccolini and pasta with cheese sauce. Top with toasted pine nuts.
Broccoli
About Broccoli
Store Broccoli in an open plastic bag in the refrigerator crisper, which will provide the right balance of
humidity and oxygen. Do not wash Broccoli before storing. Fresh Broccoli is at its best if used within a
day or two of purchase, but it will keep for up to four days in a crisper.
Whichever way you serve the vegetable, first rinse it under cold running
water.
Broccoli is one of the most healthful foods you can eat--a real
nutritional powerhouse. Along with a rich supply of vitamins and
minerals--notably Vitamin C, folate (folic acid), and potassium--it
contains the phytochemical sulforaphane, which helps reduce the risk of
cancer. In addition, Broccoli contains a good amount of beta-carotene.
And, unless you drown it in cheese sauce, Broccoli is (like all green
vegetables) low in calories and virtually Fat-free.
(read more: WholeHealthMD.com)
Butternut Squash Salad by lowfatcooking.about.com








12 ounce pack cubed butternut squash
1 head broccoli, cut into smll florets
2 cups fat-free, lower sodium chicken broth
1/2 cup lentils
1/2 cup whole grain rice
Juice of 1 large lemon
1 1/2 tbsp olive oil
1/2 cup dried cranberries
Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. Spread butternut squash
and broccoli florets on tray. Roast for 20 minutes.
Meanwhile, bring chicken broth to a boil, turn down heat to medium and cook lentils and rice for 20
minutes, or until tender. Drain excess liquid.
Combine roasted vegetables with rice and lentils in a large bowl. Drizzle with lemon juice and oil, and
toss.
Broccoli
Cauliflower-Broccoli Gratin by eatingwell.com









1 broccoli crown, trimmed and cut into 1-inch florets (about
4 cups)
1/2 head cauliflower, trimmed and cut into 1-inch florets
(about 4 cups)
2-3 tablespoons extra-virgin olive oil, divided
1 medium onion, thinly sliced
3/4 teaspoon salt
1/4 teaspoon white or black pepper
1 1/2 cups fresh whole-wheat breadcrumbs or 1/2 cup
shredded or crumbled cheese
Position racks in upper and lower third of oven; preheat to 425°F.
Toss broccoli and cauliflower in a large bowl with 1 tablespoon oil until well coated. Divide between 2
baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top
to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring
frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring,
for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the
sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the
heat.
When the vegetables are done, remove from the oven. Preheat the broiler.
Transfer half the vegetables to a 2-quart, broiler-safe baking dish. Spread half the sauce over the
vegetables. Add the remaining vegetables and top with the remaining sauce.
Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are
topping with cheese).
Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching
closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your
broiler. Let stand for 10 minutes before serving.
Broccoli
Emeril's Lemony Roasted Broccoli by PlanetGreen








12 cups broccoli florets (about 3 heads)
1/4 cup extra-virgin olive oil
1 ½ teaspoons salt, or to taste
Freshly ground pepper
1 cup Panko bread crumbs
1 cup Parmesan cheese
1 teaspoon lemon zest
2-3 teaspoons lemon juice
Preheat oven to 450 degrees F.
Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with
remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs, Parmesan,
lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and then sprinkle the top
with the bread crumb mixture. Roast until the broccoli is tender and browned, 15 minutes.
Parmesan-Roasted Broccoli by Barefoot Contessa










4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves
(about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets,
discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife,
pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet
pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5
tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender
and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon
zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Broccoli
Oven Roasted Broccoli by Alton Brown







1 pound broccoli, rinsed and trimmed
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the
broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until
lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to
combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is
tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
Sauteed Broccoli with Garlic and Parmiagiano by NoLemonJuice.com







1 1/4 pounds broccoli crowns
3 tablespoons extra-virgin olive oil, plus a little extra for drizzling
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
Juice of 1/2 lemon (1 to 2 tablespoons)
2 tablespoons freshly grated Parmigano-Reggiano
Cut the broccoli into little florets, about 2 inches long. In a large, deep frying pan over medium-high
heat, combine the oil, garlic, and red pepper flakes, if using. Cook the garlic and pepper, stirring, until
the garlic sizzles, about 1 minute. Add the broccoli, sprinkle with the salt, and stir for 1 to 2 minutes.
Add 1/2 cup water, cover, and cook for 2 to 3 minutes, until the broccoli is just barely tender. Uncover
the pan, raise the heat, and cook until the water evaporates, 1 to 2 minutes longer. Spoon the broccoli
into a bowl and give it a squeeze of lemon juice. Drizzle with a little olive oil, sprinkle with the
Parmigiano, and serve.
Broccoli
Roasted Broccoli with Shrimp by NY Times










2 pounds broccoli, cut into bite-size florets
4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1
teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2
tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and
toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is
tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon
juice all over shrimp and broccoli just before serving.
Green Pizza by Eating Well








1 pound prepared pizza dough, preferably wholewheat
2 cups chopped broccoli florets
1/4 cup water
5 ounces arugula ,any tough stems removed, chopped
(about 6 cups)
Pinch of salt
Freshly ground pepper to taste
1/2 cup prepared pesto
1 cup shredded part-skim mozzarella cheese
Position oven rack in the lowest position; preheat to 450°F.
Coat a large baking sheet with cooking spray.
Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking
sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is
crisp-tender, about 3 minutes. Stir in arugula and cook, stirring, until wilted, 1 to 2 minutes more.
Season with salt and pepper.
Spread pesto evenly over the crust, top with the broccoli mixture and sprinkle with cheese. Bake until
crispy and golden and the cheese is melted, 8 to 10 minutes.
Broccoli
Chicken, Charred Tomato & Broccoli Salad by eatingwell.com








1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3
cups shredded cooked chicken breast (skip Step 1)
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice
Place chicken in a skillet or sa ucepan and add enough water to cover;
bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked
through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool
enough to handle, shred with two forks into bite-size pieces.
Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse
with cold water until cool.
Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the
tomatoes cut-side down on paper towels to drain for about 5 minutes.
Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the
tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to
soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is
charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.
Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder
and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may
splatter), then remove the pan from the heat. Stir to scrape up any browned bits.
Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and
the pan dressing; toss to coat.
Broccoli
Broccoli Bites Recipe by foodrenegade.com







1 lb broccoli, chopped
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, shredded
3 eggs
1 cup almond flour
1 tsp. oregano
salt & pepper to taste
Preheat oven to 375F. Mix all ingredients
together in a bowl.
Use your hands to roll the mixture into 1
inch, bite-sized balls. Place balls on lightly
greased parchment paper.
Bake for 25-30 minutes, or until brown.
Serve with the Maple-Dijon Dipping Sauce.
Maple-Dijon Dipping Sauce






6 tbsp sour cream
2 tbsp mayonnaise
2 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp fresh lemon juice
salt to taste
Simply stir all ingredients together and serve!
Broccoli
BROCCOLI-QUINOA CASSEROLE by eatingwelllivingthin.wordpress.com














One 10 oz can condensed Cream of Broccoli soup (or mushroom), low-sodium if you prefer
1/3 cup reduced fat mayonnaise
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese
(cheddar, colby-jack, etc)
1/2 teaspoon Splenda/sugar
1/4 teaspoon black pepper
Dash freshly grated nutmeg
2 cups cooked broccoli
1 1/2 cups COOKED quinoa (see note)
Feshly grated Parmesan cheese
To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt
Rinse quinoa in a fine sieve until water runs clear.
In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to
low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual
ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg
until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 3540 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.
Heirloom Tomatoes
About Heirloom Tomatoes
An Heirloom is generally considered to be a variety that has
been passed down, through several generations of a family
because of its valued characteristics. In the past 40 years, we've
lost many of our Heirloom varieties, along with the many smaller
family farms that supported Heirlooms. The multitude of
Heirlooms that had adapted to survive well for hundreds of
years were lost or replaced by fewer hybrid Tomatoes, bred for
their commercially attractive characteristics. Every Heirloom
variety is genetically unique and inherent in this uniqueness is an
evolved resistance to pests and diseases and an adaptation to
specific growing conditions and climates.
Heirloom Tomatoes are loaded with health benefits that can,
among many other things, reduce stress and strengthen your
bones. Heirlooms are picked at the peak of ripeness, which gives
them greater vitamin content. The rainbow of colors indicates their diversity of antioxidants, which help
protect our cells from aging. A good Heirloom Tomato is botanically a fruit and can have the juiciness
and sweetness of a cherry or a grape. Heirloom Tomatoes are a rich source of vitamin C, which helps
nourish the adrenal glands and reduces stress. One medium Heirloom provides 40 percent of your daily
requirement of this immune-building nutrient. Tomatoes protect cardiovascular health. They are rich in
potassium, which is known to lower blood pressure as well as folate, which has been shown to help with
a lower incidence of heart attacks. Organically grown Tomatoes tend to be higher in lycopene, a kind of
carotenoid that plays a role in the prevention of cancer. Studies show that lycopene is protective against
bladder, breast, cervical, colorectal, endometrial, lung, pancreatic, prostate, and skin cancers. Heirloom
Tomatoes are a good source of vitamin K necessary for healthy, strong bones.
(read more: tomatofest.com; chatelaine.com)
Heirloom Tomatoes
Broccolini Salad with Preserved Tomato Dressing & Toasted Pine Nuts by blogs.seattleweekly.com



1 bunch broccolini
handful of julienned red and yellow bell peppers
toasted pine nuts
Trim broccolini and blanch in boiling water for two minutes. Remove and rinse with cold water. Combine
broccolini with peppers and toss together with 1/4 cup of preserved tomato vinaigrette. Sprinkle with
toasted pine nuts.
Preserved Heirloom Tomato Dressing









1 1/2 quarts heirloom tomatoes
1 medium sweet onion, diced
1 cup brown sugar
1 tablespoon chopped garlic
1 cup balsamic vinegar
2 tablespoons salt
¼ teaspoon cayenne pepper
1 teaspoon ground roasted fennel seed
Sauté onions, tomatoes and garlic in olive oil. Reduce heat to low and add the balsamic vinegar and
brown sugar. Continue to cook over low heat until the mixture reaches jam like consistency, about 30
minutes. Blend in blender until smooth. Refrigerate for later use.
Heirloom Tomato Salad with Garlic Oil by Martha Stewart






3 small garlic cloves, thinly sliced lengthwise
2 pounds heirloom tomatoes (any combination), halved, or
quartered if large
Coarse salt and freshly ground pepper
1/2 bunch chives, cut into 1-inch pieces (1/4 cup)
1/4 cup fresh basil, leaves torn if large
Heat oil and garlic in a small saute pan over medium-low heat. Cook
until garlic is golden, about 6 minutes. Transfer to a bowl, and let cool
for 10 minutes.
Arrange tomatoes on a serving platter, and season with salt and pepper. Drizzle with the garlic oil, and
sprinkle with chives and basil just before serving.
Heirloom Tomatoes
Heirloom-Tomato Pizza by Martha Stewart








1 cup heirloom tomatoes (any combination of halved cherry
tomatoes and thinly sliced medium tomatoes)
1 tablespoon extra-virgin olive oil, plus more for drizzling
Fine sea salt and freshly ground pepper
3 to 4 ounces Pecorino Pepato cheese, thinly sliced
1 round Chris Bianco's Pizza Dough
1/4 teaspoon dried oregano, preferably Sicilian
7 thin slices guanciale or pancetta
1/4 cup torn fresh basil
Combine tomatoes and oil, and season with salt and pepper. Let stand for
1 hour.
Arrange cheese evenly over dough, leaving a 1-inch border. Top with the
tomatoes, oregano, and guanciale.
Broil and bake pizza, as directed. Drizzle with oil, and sprinkle with basil.
Marinated Heirloom Tomato Salad by myrecipes.com






3 tablespoons balsamic or red wine vinegar
3 pounds mixed firm-ripe heirloom or other
tomatoes
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh basil leaves
Salt and cracked black pepper
In a small bowl, whisk together vinegar and oil. Rinse and
core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in
layers in an airtight container or on a serving dish, drizzling
vinegar mixture and sprinkling mint, basil, salt, and pepper
evenly over each layer.
Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.
Heirloom Tomatoes
Heirloom Tomato and Basil Tart by Giada De Laurentiis
Crust:
 1 (9-inch) refrigerated pie crust (recommended:
Pillsbury)
Pesto:
 2 cups packed fresh basil leaves
 1/4 cup toasted pine nuts* see Cook's Note
 1 garlic clove, peeled
 1/2 teaspoon kosher salt, plus more for
seasoning
 1/4 teaspoon freshly ground black pepper, plus
more for seasoning
 1/2 to 2/3 cup extra-virgin olive oil
 1/2 cup grated Parmesan
 2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
 2 tablespoons thinly sliced fresh basil leaves
 Extra-virgin olive oil, for drizzling
 Kosher salt
For the crust:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on
an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
For the pesto:
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon
pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a
smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and
pepper, to taste.
Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto
and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and
serve.
*Cook's Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes
in a preheated 350 degree F oven until lightly browned.
Heirloom Tomatoes
Roasted Tomato Soup by Tyler Florence











2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish,
optional
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves,
optional
3/4 cup heavy cream, optional
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a
baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the
vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or
until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside
the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil,
reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup
until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock,
if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4
roasted vine cherry tomatoes and a splash of heavy cream.
Heirloom Tomatoes
Broiled Chicken, Romaine, and Tomato Bruschetta by epicurious.com

1 (1/2-inch-thick) center slice from a
round Italian loaf of bread
 1 tablespoon extra-virgin olive oil plus
additional for brushing
 3 tablespoons mayonnaise
 2 teaspoons Dijon mustard
 2 tablespoons grated parmesan
 1/2 teaspoon grated lemon zest
 1 chicken cutlet (about 1/4 inch thick)
 1 plum tomato, halved lengthwise
 1/4 teaspoon herbes de Provence or
dried thyme
 1/4 head romaine (quarter head
lengthwise), tough outer leaves
removed and root end kept intact
 1 teaspoon fresh lemon juice
 1 garlic clove, halved crosswise
Preheat broiler.
Brush both sides of bread with oil, then put bread on a large baking sheet.
Stir together mayonnaise, mustard, cheese, and zest in a small bowl, then coat top of cutlet with about 2
tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.
Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de
Provence. Transfer to baking sheet.
Toss romaine with 1 tablespoon oil, lemon juice, and 1/8 teaspoon each of salt and pepper in a bowl
until coated. Transfer to baking sheet.
Broil 3 to 4 inches from heat until bread is golden-brown, about 2 minutes. Turn bread and continue
broiling until browned, about 2 minutes. Remove toast from broiler and continue broiling until romaine
is wilted and well browned in spots, chicken is just cooked through, and tomato is lightly browned, 1 to
4 minutes more (remove romaine, chicken, and tomato as done).
Rub toast with cut side of garlic (reserve other 1/2 clove for another use). Top garlic toast with chicken,
lettuce, and tomato. Serve with remaining sauce.
Heirloom Tomatoes
Cauliflower With Tomatoes by foodnetwork.com











7 cups small cauliflower florets
3 chopped plum tomatoes
1/4 cup olive oil
2 cloves minced garlic
1 1/2 teaspoons cumin seeds
1/4 teaspoon turmeric
pinch of cayenne
1/2 teaspoon salt
pepper
lemon juice
chopped cilantro
Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves
minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon
salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle
with lemon juice and chopped cilantro.
Bruschetta With Tomato and Broccolini by fitsugar.com
Broccolini Bruschetta — Sautéed extra virgin olive oil, garlic, chili flakes, salt, pepper, and broccolini.
Cooked until tender.
Tomato Bruschetta — Mixed cherry tomatoes, garlic, basil, extra virgin olive oil, salt, and pepper. Tossed
in a wok before plating.
Sautéed Broccoli with Tomato, Garlic and Herbs by macrobiotic.about.com







2 cloves garlic, chopped fine
1 head of broccoli, cut into florets
2 tomatoes, chopped into ½ inch chunks
1 tablespoon chopped basil
1 tablespoon chopped Italian parsley
Sea salt
Warm olive oil in a skillet over medium heat. Add garlic, sauté for 1 minute, and add broccoli florets.
Cook 2 minutes, stirring frequently, and add 2 tablespoons of water.
Cover the pan and steam for 2 minutes, until broccoli is bright green and the water has evaporated.
Add the tomatoes, cook 1 minute, and add the herbs and salt to taste. Stir gently and serve.
Romaine Lettuce
About Romaine Lettuce
Place Romaine Lettuce in a sealable plastic bag and store in refrigerator crisper.
Romaine Hearts can stay in plastic bags and go right into the crisper section.
Romaine will keep for five to seven days.
Rinse Romaine under cold water in colander. Using a salad spinner or patting leaves
dry is recommended to remove excess moisture. Slice, chop or tear leaves into
preferred size.
Romaine is low fat; saturated fat free; sodium free; cholesterol free; low calorie;
high in vitamin A; good source of folate.
(read more: wholehealthmd.com; fruitsandveggiesmorematters.org)
Hearts of Romaine Salad with Apple, Red Onion, and Cider Vinaigrette by yummly.com












1 1/4 cups vegetable oil
1/3 cup apple cider vinegar
3 tbsps juice concentrate (frozen apple,
thawed)
2 tbsps red onion (minced)
1 3/4 tsps salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp black pepper (ground)
1 cup red onion (thinly sliced)
2 gala apples (peeled cored cut into 1/4
inch dice about 1 pound)
5 hearts of romaine (lettuce halved
lengthwise)
3/4 cup toasted pecans (coarsely chopped)
Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk
before using.)
Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3
cup dressing in another medium bowl. Add apples; toss to coat.
Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges.
Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with
apples and pecans.
Romaine Lettuce
Creamy Chopped Cauliflower Salad by eatingwell.com








5 tablespoons reduced-fat mayonnaise
2 tablespoons cider vinegar
1 small shallot, finely chopped
1/2 teaspoon caraway seeds, (optional)
1/4 teaspoon freshly ground pepper
3 cups chopped cauliflower florets, (about 1/2 large
head)
2 cups chopped heart of romaine
1 tart-sweet red apple, chopped
Whisk mayonnaise, vinegar, shallot, caraway seeds (if using)
and pepper in a large bowl until smooth. Add cauliflower,
romaine and apple; toss to coat.
Romaine & Butternut Squash Salad w/ chipotle-ranch dressing by chiknpastry.com












1 1/2 lb butternut squash, peeled & cubed
2 T evoo
salt & pepper
1 clove garlic
1/2 c mayonnaise
1/4 c buttermilk
2 T fresh lime juice
2 t honey
1 1/2 t minced chipotle chile pepper in adobo
sauce (San Marcos, gluten-free)
8 c romaine lettuce, chopped
1/2 c dried cranberries
1/4 c toasted pine nuts
preheat oven to 400 F. cover a baking sheet with aluminum foil. toss squash with oil, salt, and pepper.
roast on the baking sheet until browned, 25-30 minutes. cool to room temp.
mince garlic with 1/2 t salt to form paste then place in bowl. add mayo, buttermilk, lime juice, honey,
and chipotle. mix and blend with immerision blender until smooth (or puree in food processor). season
as needed. refrigerate until ready to serve, up to 2 days.
toss romaine with desired amount of dressing. toss in squash, cranberries, and pine nuts.
Romaine Lettuce
Grilled Romaine Salad by Karen Adler and Judith Fertig




2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill
about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with
Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces
from a wedge of Reggiano-Parmigiano over each salad and serve.
Citrus Caesar Vinaigrette:






1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the
refrigerator for up to a week.
Apple Romaine Salad by food.com
Dressing
 1/4 cup apple juice
 1/4 cup olive oil
 1 small red onion , diced fine
 1 bunch chives , chopped fine
 1 1/4 apples , grated
 1/2 lemon , zested and juice squeezed out
Salad
 1 -2 head romaine lettuce , sliced moderately thin
 3/4 cup candied pecans
 1/2 cup blue cheese
 1 cup apple , diced
Mix together dressing ingredients in a large bowl and whisk to combine,Dressing can be made a day
ahead of time if needed.2In a seperate bowl, mix all salad ingredients and then toss with dressing.
Romaine Lettuce
Romaine Salad with Apple and Pecans by healing.about.com




2 cups chopped romaine lettuce
1/4 cup cubed baby swiss cheese
1/2 Granny Smith apple (cut into bite-sized cubes)
1/4 cup whole pecan nuts
Toss the above ingredients. Drizzle with a light or low-caloric dressing of your choice before serving.
Crunchy Romaine Toss by allrecipes.com











1/2 cup sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons soy sauce
1 (3 ounce) package ramen noodles, broken
2 tablespoons butter or margarine
1 1/2 cups chopped broccoli
1 small head romaine lettuce, torn
4 green onions, chopped
1/2 cup chopped walnuts
In a jar with a tight-fitting lid, combine the sugar, oil,
vinegar, soy sauce, salt and pepper; shake well. Discard
seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden.
In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing
and walnuts.
Romaine Lettuce
Crunchy Romaine Strawberry Salad Recipe by tasteofhome.com










1 package (3 ounces) ramen noodles
1 cup chopped walnuts
1/4 cup butter
1/4 cup sugar
1/4 cup canola oil
2 tablespoons red wine vinegar
1/2 teaspoon soy sauce
8 cups torn romaine
1/2 cup chopped green onions
2 cups fresh strawberries, sliced
Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces.
In a large skillet, cook noodles and walnuts in butter over medium heat for 8-10 minutes or until golden;
cool.
For dressing, in a small bowl, whisk the sugar, oil, vinegar and soy sauce. Just before serving combine
the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss
gently.
Romaine Lettuce
Heirloom Tomato Tacos by Guy Fieri










1/2 pound mixed heirloom tomatoes
1 tablespoon extra-virgin olive oil, best
quality
2 teaspoons balsamic vinegar, best quality
Kosher salt and fresh cracked black pepper
1/4 cup fresh basil leaves, chiffonade
1 head romaine, inner leaves only
1 1/2 cups micro greens
1/2 cup daikon radish sprouts
1/2 cup Gorgonzola cheese crumbles
Rosemary Crostini, for serving, recipe
follows
Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon
salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed.
Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to
3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of
black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately.
Rosemary Crostini Croutons:








2 tablespoons minced garlic
1 teaspoon dried basil
1 teaspoon dried Italian parsley
1/2 teaspoon minced fresh rosemary
1/2 teaspoon fresh cracked black pepper
6 (1/2-inck) thick slices good sourdough or dense French bread
Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a
small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place
oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more.
Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.
Greens
About Olivia’s Cooking Greens Saute Blend
Organic Ingredients: Baby Collards, Kale, Spinach, Chards. Olivia's Cooking Greens are pre-trimmed and
triple washed, making them ready to saute, steam or bake in an instant. These organic greens deliver
freshness and nutrition in every bite.
Dark green leafy vegetables are, calorie for calorie, probably the most concentrated source of nutrition
of any food. They are a rich source of minerals (including iron, calcium, potassium, and magnesium) and
vitamins, including vitamins K, C, E, and many of the B vitamins. They also provide a variety of
phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage
and our eyes from age-related problems, among many other effects. Dark green leaves even contain
small amounts of Omega-3 fats.
Perhaps the star of these nutrients is Vitamin K. A cup of most cooked greens provides at least nine
times the minimum recommended intake of Vitamin K, and even a couple of cups of dark salad greens
usually provide the minimum all on their own. Recent research has provided evidence that this vitamin
may be even more important than we once thought (the current minimum may not be optimal), and
many people do not get enough of it. Vitamin K regulates blood clotting; helps protect bones from
osteoporosis; may help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial
plaques; may be a key regulator of inflammation, and may help protect us from inflammatory diseases
including arthitis; and may help prevent diabetes. Vitamin K is a fat-soluble vitamin, so make sure to put
dressing on your salad, or cook your greens with oil.
Olivia's Organics Cooking Greens are ready to sauté, steam, braise in liquid, or eat raw.









Sauté in olive oil or butter – add garlic, onion, or shallot – cooks in minutes – finish with lemon
juice, white wine or broth.
Add shredded carrot, leftover meat, fresh or frozen corn, chopped tomatoes, beans, lentils,
almonds, raisons, pine nuts, flavored olive oils.
Serve cooked greens over pasta, rice, quinoa, mashed potatoes, and polenta.
Serve alongside beef, chicken, fish or pork.
Use in soups and stews, add to rice pilafs and risottos.
Top pizza, bruschetta, or add to calzones.
Cook with eggs, use in omelets and quiche.
Use raw in salads, pestos and green smoothies.
Make chips – bake in oven with olive oil and sea salt.
(read more: oliviasorganics.org; lowcarbdiets.about.com)
For recipes using Olivia's Cooking Greens: http://www.oliviasorganics.org/oo/public/recipes.html
Greens
Grits & Greens Casserole by eatingwell.com












4 slices bacon, chopped (optional)
2 teaspoons extra-virgin olive oil
1 small onion, diced
2 cups reduced-sodium chicken broth or vegetable
broth, divided
1/4 teaspoon salt
16 cups chopped collard greens or kale, stems
removed (about 1 large bunch, 1 1/2-2 pounds)
2 cups water, plus more as needed
1 cup grits (not instant)
3/4 cup shredded extra-sharp Cheddar cheese,
divided
1/4 cup prepared salsa
1 large egg, lightly beaten
Preheat oven to 400°F. Coat an 8-inch-square baking dish with cooking spray.
Place bacon (if using) in a large Dutch oven. Cook over medium heat, stirring often, until crispy, 4 to 6
minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Pour off the bacon fat.
Return the pot to medium-low heat; add oil, onion and garlic and cook, stirring often, until fragrant and
starting to brown in spots, 2 to 8 minutes (cooking time will be quicker if you started with bacon). Add 1
cup broth and salt; bring to a boil over high heat. Add collards (or kale); stir until wilted down to about
one-third the volume and bright green, 1 to 2 minutes. Cover, reduce heat to medium-low and simmer,
stirring occasionally, until tender, 18 to 20 minutes. Adjust heat during cooking to maintain a simmer,
and add water, 1/4 cup at a time, if the pan seems dry.
Meanwhile, bring 2 cups water and the remaining 1 cup broth to a boil in a large saucepan. Pour in grits
in a steady stream, whisking constantly. Bring to a simmer, whisking constantly. Reduce heat to
medium-low and cook, whisking often, until thick, about 5 minutes. Combine 1/2 cup cheese, salsa and
egg in a small bowl. Remove the grits from the heat and quickly stir in the cheese mixture until
combined.
Working quickly, spread about half the grits in the prepared baking dish. Top with greens, spreading
evenly. Spread the remaining grits over the greens. Sprinkle with the remaining 1/4 cup cheese and the
reserved bacon (if using).
Bake the casserole until hot and bubbling, about 20 minutes. Let stand for about 10 minutes before
serving.
Greens
Sautéed Collard Greens by Tyler Florence






2 bunches collard or kale greens, about 2 pounds
4 garlic cloves, whole
2 quarts chicken broth
1 tablespoon vinegar
Kosher salt and freshly ground black pepper
To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves
that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities.
Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly.
Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all
the leaves are shredded.
Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes
to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45
minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt
and pepper and serve
Garlic Greens by HawaiiHealthGuide.com





1 1/2 to 2 pounds collard greens or turnip greens, boiled or steamed until tender
3 to 4 tablespoons vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the vegetable oil
until it just begins to brown. Add the drained greens; season to taste with salt and pepper then add a
few dashes of your favorite hot sauce.
Greens
Slow-Cooked Collard Greens by Tyler Florence










2large bunches collard greens
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 smoked ham hock
2 quarts chicken broth, warm
2 tablespoons cider vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves
that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water
runs clear. Dry thoroughly. Tear the leaves into large pieces.
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham
hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens,
pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil turning the greens
over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for
45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let
cook for 15 more minutes. Remove the bay leaves and serve.
Baked Kale Chips by smittenkitchen.com



1 bunch (about 6 ounces) kale (I used
Lacinato or “Dinosaur” Kale but I
understand that the curlier stuff works,
too, possibly even better)
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale,
then remove the stems and tough center ribs. Cut
into large pieces, toss with olive oil in a bowl then
sprinkle with salt. Arrange leaves in a single layer
on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy
clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on
a rack to cool.
Greens
Apple and Kale Saute by wholefoodsmarket.com






1 tablespoon extra-virgin olive oil
1 large red onion, halved and sliced
1 pound apples (about 2), cored and cut into bite-size pieces
2 teaspoons apple cider vinegar
Sea salt and freshly ground black pepper, to taste
1 bunch kale, well rinsed
Heat oil in a large sauté pan with a lid over medium heat. Add onion and cook, stirring occasionally until
tender, about 4 minutes. Add apples, vinegar and salt and pepper; cover and cook until apples are just
tender, 3 to 4 minutes more.
Meanwhile, remove and discard tough stems from kale. Gather a few leaves at a time, roll together like
a cigar and slice into thin ribbons. Add kale to pan, stir and cook, covered, until kale is tender, about 3
minutes longer.
Spinach Recipe by simplyrecipes.com




2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Cut off the thick stems of the spinach and discard. Clean the
spinach by filling up your sink with water and soaking the
spinach to loosen any sand or dirt. Drain the spinach and then
repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute,
until the garlic is just beginning to brown.
Spinach and Strawberry Salad by wholefoodsmarket.com







1/2 shallot, finely chopped
2 tablespoons raspberry vinegar
1/2 pound baby spinach
1 cup strawberries, thinly sliced
1/3 cup sliced almonds, toasted
2 ounces fresh goat cheese, crumbled
In a large bowl, whisk together shallot and vinegar. While
whisking constantly, drizzle in oil to make a vinaigrette. Add spinach, strawberries, almonds and goat
cheese and gently toss to combine. Serve immediately.
Greens
Penne with Spinach Sauce by Giada De Laurentiis








1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan
Bring a large pot of salted water to boil. Add the penne and
cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2
teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set
the cheese and spinach mixture aside.
Meanwhile, place the remaining spinach leaves in a large bowl.
Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the
bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough
reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the
Parmesan over and serve.
Greens
Spinach with Sesame and Garlic Recipe by simplyrecipes.com
If you are using bagged baby spinach, the presoaking is not necessary, as that spinach is pretty clean.
Also baby spinach does not need to be
chopped. The spinach you get in bunches
from the farmers market can have a lot of
dirt at the root ball that needs to be washed
out before you use the spinach.







3 Tbsp dark sesame oil
1 Tbsp minced garlic
1 lb fresh spinach, soaked in water
to clean, drained, excess water
squeezed out, large stems removed
and discarded, leaves roughly
chopped
1 Tbsp sugar
1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version)
Salt to taste
1 Tbsp toasted sesame seeds
If you haven't already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high.
Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise
and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to
brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.
Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the
garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occassionally, until the
spinach is completely wilted. Turn the heat to low.
Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room
temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
Greens
Spinach and Orzo Salad Recipe by simplyrecipes.com














8 ounces orzo pasta
Salt
1/4 cup pine nuts
6 ounces feta cheese, roughly crumbled
2 ounces Kalamata Greek olives pitted,
roughly chopped, about 1/2 cup (about
20 olives)
4 ounces baby spinach
1/2 cup chopped red onion (about half a
red onion)
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp red wine vinegar (can substitute
white vinegar or lemon juice)
1 teaspoon Dijon mustard
Pinch dried basil
Pinch dried tarragon
Salt and freshly ground black pepper to taste
Cook the orzo pasta. Bring to a boil a pot with 2 quarts of water in it. Once the water is boiling, salt it
with a couple teaspoons of salt. Once the water returns to a boil add the orzo to the pot. Leave
uncovered, cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your
pasta package says is appropriate for al dente (cooked but still a little firm). Drain. Rinse with cold water
to cool quickly.
Toast the pine nuts by heating a small skillet on medium heat. Add the pine nuts and stir occasionally
until the pine nuts are lightly browned. Pay attention or you'll burn the pine nuts.
Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive
oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil
mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the
remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.
In a small jar, combine the remaining olive oil (2 Tbsp), balsamic vinegar, red wine vinegar, mustard,
dried basil, and dried tarragon. Put a lid on the jar and shake to combine. (You can also just whisk
together these ingredients in a small bowl, but the jar method works great to get a good emulsion.) Pour
over orzo spinach mixture and gently mix in until well incorporated.
Chill for at least an hour before serving.
Greens
Spinach & Chickpeas by cleaneatingmag.com










2 tsp olive oil
18 oz fresh baby spinach
1 15-oz can chickpeas, drained and rinsed
2 tbsp dry whole-wheat bread crumbs
1/2 tsp sweet paprika
1/4 tsp ground cumin
1/4 tsp sea salt
Fresh ground black pepper, to taste
1 tsp red wine vinegar
Heat oil in a skillet on medium-high. Add spinach and garlic and sauté until spinach is just wilted, 2 to 3
minutes.
In a medium bowl, combine chickpeas, bread crumbs, paprika, cumin, salt and pepper. Add chickpea
mixture to spinach and cook until beans are heated, 3 to 4 minutes. Remove from heat and stir in
vinegar.
Cauliflower and Chard Gratin by healthy-delicious.com












1 small head cauliflower (about 1.5 lbs)
1 bunch chard
salt
1/4 tsp nutmeg
6 oz. ham steak, cubed
3/4 cup shredded gruyere
1 small hand full shredded Romano (about 1
ounce)
2 Tbs butter
2 cups nonfat milk
2 Tbs flour
1 tsp spicy mustard
2 Tbs panko breadcrumbs
Preheat oven to 350. Bring a large pot of salted pater to a boil. Separate the cauliflower into bite-sized
florets. Add to the boiling water, and cook for 5 minutes or until just tender. Drain. Tear chard into
medium pieces. Combine chard, cauliflower, ham, nutmeg, and half the cheese in a casserole pan. Toss
well to mix. Melt butter in a small saucepan over medium-high heat. Add the flour. Cook, stirring
constantly, for 3 minutes. Whisk in the milk and mustard. Bring to a simmer and cook for a fe minutes,
stirring occasionally, until the mixture thickens. Season with salt and pepper, and Pour into the casserole
over the vegetables. Top with remaining cheese. Sprinkle breadcrumbs in a thin layer over the top. Bake
for 20 minutes, or until the cheese and sauce is bubbly. If needed, broil for the last 5 minutes to help the
breadcrumbs crisp.
Pluots
About Pluots
The Pluot comes from a cross between a plum and an apricot (thus
the name: PLUm+apricOT). The Dapple Dandy Pluot features a
mottled pink-and-green skin that gives it the nickname “Dinosaur
Egg.” The inside is beautiful, with intense pink flesh close to the
skin, fading to palest pink near the pit. Its sweetness is balanced by
a little tartness, and biting into one is satisfyingly crisp yet tender.
The Pluot is a strange little fruit with an unbeatable flavor.
Pluots are a great source of vitamin C, vitamin A and fiber.
Pluots can be stored in the refrigerator once they ripen fully. Use them in place of plums or apricots in
your favorite recipes. Pluots can be served raw or cooked.
(read more: fruitshare.wordpress.com; nutrition.about.com)
Savory Pluot Salad by getyouryummyback.com








8 pluots, pitted and chopped
2 tomatoes, seeded and chopped
1/4 cup crumbled feta cheese
1/4 cup pistachios, toasted
2 green onions, thinly sliced
2 tablespoons white vinegar
1/4 cup olive oil
pinch of salt and pepper
In a large mixing bowl, combine all ingredients. Season to taste, adjusting vinegar, oil, salt and pepper as
desired.
Pluots
Late Summer Stone Fruit Cobbler, with Plums, Pluots and Peaches by eatthelove.com
Filling
 5 lbs of summer stone fruit
(plums, pluots, apricots, peaches,
nectarines, whatever you want)
 1 1/2 cups white wine
 75 g (1/2 cup) all purpose flour
 1/4 cup honey
 2 tablespoons lemon juice
 1 tablespoon pure vanilla extact
 1/2 teaspoon nutmeg
Cobbler Topping
 300 g (2 cups) all purpose flour
 1/4 cup plus 2 tablespoons white
granulated sugar
 1 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 10 tablespoons cold unsalted butter
 2/3 cup plain yogurt (whole milk preferred)
 plus extras sugar to sprinkle on top
Preheat the oven to 425˚F and spray a 9” x 13” glass or ceramic baking dish with a neutral flavored
cooking spray.
Slice and pit the stone fruit and the place in a large mixing bowl. Add the remaining filling ingredients
and toss to coat. Pour into the baking dish and place in the oven to bake for 20 minutes.
While the fruit filling is baking, make the cobbler topping by placing the flour, sugar, baking powder,
baking soda, and salt in large mixing bowl. Taking a balloon whisk, vigorously stir to evenly distribute the
ingredients.
Cut the butter into 1/4” cubes and sprinkle over the dry ingredients. Using your fingers, first toss the
butter in the dry ingredients to coat, then smash and squeeze the butter to flatten and break it up.
Continue the squeeze the butter and flour together until it starts to look shaggy and crumbly. Add the
yogurt and fold into topping with a large spatula (or your hand if you want to get more messy).
Once the fruit filling has baked for 20 minutes, pull it out of the oven and form round biscuits and place
them on top, spaced about 1/2” apart. Sprinkle some sugar on top (I don’t really measure at this point, I
just sort of grab some sugar and sprinkle it over the topping).
Place back in the oven and bake for another 18 to 20 minutes or until the cobbler topping is golden
brown and the filling is bubbling. Allow to cool for 15 minutes before serving or serve at room
temperature.
Pluots
Pluot Zinfandel Jam by newfinmysoup.blogspot.com




2 lbs. Pluots (or plums)
1 cup Zinfandel
1 cup granulated sugar
1 teaspoon ground cinnamon
Cut the flesh of the pluots away from the pits and cut into ¾ inch pieces.
Combine the pluots, wine, sugar and cinnamon in a large saucepan and
attach a candy thermometer to the pan. Bring to a simmer over mediumhigh heat, and then lower the heat to maintain a gentle simmer. Continue
simmering until the jam reaches 215-220 degrees F (about 40 minutes).
Remove from heat. Spoon jam into a canning jar or other storage container,
cover, and let cool to room temperature. Can be refrigerated for up to one
month.
Pluot Cake by cookingbride.com










Icing:



4 pluots or 4 to 5 plums, about 1 1/2 pounds, pitted, peeled, and thinly sliced
1 ¼ cups plus 2 tablespoons granulated sugar, divided
3/4 cup butter (12 tablespoons), softened
3 large eggs
1 1/2 teaspoons vanilla
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon cinnamon
2 cups confectioners’ sugar
2 tablespoons milk, divided
1 teaspoons vanilla
Preheat oven to 350 degrees. Toss pluot or plum slices with ¼ cup of sugar. Let sit for 30 mintues. In the
meantime, combine butter and one cup of sugar in a large mixing bowl. Beat at medium speed until light
and fluffy. Beat in eggs, one at a time. Add vanilla and continue to beat until mixture is well-combined.
In a separate bowl, sift together flour, baking powder, and salt. If using a stand mixer, switch to the
paddle attachment. With the mixer running, slowly add dry ingredients to wet ingredients until mixture
is smooth. Grease and flour a nine-inch springform pan. Pour batter into pan. Spread pluot or plum
slices over the top of the batter. Combine remaining 2 tablespoons of sugar with cinnamon. Sprinkle
cinnamon-sugar mixture over pluot slices. Bake for 1 hour and 20 mintues or until a toothpick inserted
near the center comes out clean. For icing, combine confectioners’ sugar, vanilla, and milk in a small
bowl. Drizzle icing over the top of cooled cake.
Pluots
Pluot and Almond Crostata by acommunaltable.com









3 1/2 oz. almond paste
3 Tbsp. sugar
3 oz. cream cheese
1 large egg yolk
1 refrigerated pie crust or sufficient pie
dough for one 10 inch crust
4 large pluots, pitted and sliced into 1/4
inch slices
1 egg, beaten to blend
1 Tbsp. demerara sugar
1 tsp. crystallized ginger, minced
Pre heat oven to 400 degrees.
In the bowl of a food processor add almond paste, sugar, cream cheese and the egg yolk. Process until
the mixture is smooth.
Line a sheet pan with parchment and lay the crust on top. Spread the almond mixture to within 1 inch of
the edge of the dough.
Arrange pluots in a circle on top of the almond filling, overlapping the slices in a spoke pattern. Form
another circle of pluots inside the first one, completely covering the almond mixture. Depending upon
the thickness of your dough, either fold the dough up or fold it over the fruit.
Brush the dough with the beaten egg and sprinkle the dough and the pluots with the sugar. Sprinkle the
crystallized ginger over the pluots.
Bake the crostata until the fruit is tender and the crust is golden brown – about 35 to 40 minutes. Cool
tart. Serve tart at room temperature or warm with vanilla ice cream, creme fraiche or creme fraiche
sorbet!
Pluots
Poached Pluots (or Plums) w/ Riesling served with Caramel Sauce & Whipped Cream by
whiteonricecouple.com
Adjust the sweetener of poaching liquid to the the
sweetness or tartness of your pluots or plums.
Agave nectar gives a perfect flavor compliment to
the pluots and riesling but sometimes is hard to
find. Feel free to substitute honey or sugar to
sweeten the poaching liquid.

2 lbs (910g) Pluots, or plums, split in half
and pitted
 2 c (470ml) semid-dry Riesling
 3/4 c (225g) Agave Nectar or Honey, or 1
c(200g) Sugar
 zest strips of 1/2 Orange
 sprig of thyme
Caramel Sauce
 1 c (200g) Sugar
Whipped Cream
 1 c (235ml) Heavy Whipping Cream
 1 T (10g) Confectioners' Sugar
 1/2 t (3ml) Vanilla Extract
Poach Pluots. Combine Riesling, sweetener (agave
nectar, honey, or sugar) in a saucepan and bring to a simmer. Add pluots in a single layer (poach in
batches according to how many your saucepan can hold) and poach until your desired softness (usually
about 5-10 min.) Set aside to cool. Strain & reserve poaching liquid.
Make Caramel Sauce. Add 1/2 c of reserved poaching liquid and 1 c of sugar to a saucepan. Bring to a
simmer and cook until it just starts to smoke and develops that perfect caramel scent (normally you can
tell by the color but the poaching liquid darkens the sauce & your nose is your best judge of doneness.)
Add another 1/2 c of reserved poaching liquid to the caramel to thin it out (be very careful! It will hiss
and piss and is a bit volatile. Hardly any burn is worse than a caramel burn!) Stir to combine. Strain any
sugar chunks out of sauce & reserve.
Make Whipped Cream. Combine heavy cream, confectioners' sugar, and vanilla extract in a bowl and
whip to soft peaks. Cover and refrigerate until ready to serve plots.
To serve, plate a couple pluots per serving on small plates. Pour caramel sauce over pluots and top with
a nice dollop of whipped cream.
Pluots
Pluot-Frangipane Galette by alexandracooks.com
Note: The galette dough yields enough for two tarts. Halve the recipe if desired, or freeze the remaining
dough round for a later use.
Galette Dough





2½ cups all-purpose flour
2 T. sugar
½ tsp. table salt
16 T. unsalted butter
½ C. + 2 T. ice water
Whisk flour, sugar and salt together. Cut
butter into flour and using the back of a
fork or a pastry cutter, incorporate butter
into flour mixture until butter is in small
pieces. Add ice water and continue to stir
with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon
at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball,
wrap in plastic wrap and chill until ready to use.
Frangipane





½ C. almond paste
¼ C. sugar
4 T. butter at room temperature
1 T. rum
1 egg
In the bowl of a stand mixer or food processor, combine almond paste, sugar and butter. Beat until
combined, then add rum and egg and beat until smooth, or until only small lumps remain. Set aside.
Pluots
Finishing the tart:







1½ lbs. stone fruit such as pluots, peaches, nectarine, apricots or plums
1 T. butter, melted
1 T. sugar
parchment paper
Frangipane (see recipe above)
Galette dough (1 9-inch disk, recipe above)
vanilla ice cream
On a lightly floured work surface, roll one disk out approximately into an 11-inch circle, using flour as
needed to prevent sticking. Line a rimless cookie sheet (or upside-down jelly roll pan) with parchment
paper. Transfer dough to parchment paper and chill for 10 minutes in the refrigerator. Spoon the
frangipane in center of tart and spread toward the edges, leaving a 2-inch border all the way around.
Cut the fruit into ½-inch thick slices. Arrange the fruit in concentric circles over the frangipane.
Preheat the oven to 400ºF. Finish the tart by folding the exposed border over the tart on itself, crimping
to make a folded-over border. Chill tart again in the refrigerator for 10 minutes. Brush dough with butter
and sprinkle sugar over entire tart. Place in the oven for 35-45 minutes or until crust is golden. Let cool
for five minutes on tray then slide parchment paper and tart onto a cooling rack. Let cool another 20
minutes before slicing.
Serve with vanilla ice cream.
Pluot Sorbet by kitchenkonfidence.com




3 cups sliced pluots, pits removed (about 4 to 5
pluots)
½ cup sugar (or to taste)*
Juice of ½ lemon
Pinch of salt
Place all ingredients in a food processor or blender and
purée until very smooth. Drain the pluot purée using a
fine mesh basket strainer, pressing to squeeze out as
much juice as possible. Discard leftovers skins.
Place the purée in an ice cream maker and freeze according to the manufacturer’s instructions.
Makes 1 quart.
*Start with a ¼ cup of sugar and then taste the purée to see if it needs more sugar. The amount of sugar
needed depends on how tart your pluots are. Continue to add sugar and taste until you reach your
desired balance of sweet and tart
Apples
About Gala Apples
Gala Apples are superb dessert apples that are excellent for fresh eating and
baking.
Gala Apples are very low in Saturated Fat, Cholesterol and Sodium. They're
also a good source of Dietary Fiber and Vitamin C.
All apples should be kept refrigerated. All apples retain flavor and texture
longer if stored in the fridge.
(read more: specialtyproduce.com; produceoasis.com)
Sauteed Gala Apples by Alex Guarnaschelli





3 medium Gala apples, peeled and sliced, divided
2 tablespoons maple syrup
3/4 cup apple cider
1 pinch kosher salt
Set a large saute pan over medium-high heat. Add the
olive oil and half of the peeled and sliced apples. Cook,
stirring constantly, until the apples are wilted and slightly
caramelized, 5 to 6 minutes. Add the maple syrup, apple
cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart
and the texture becomes like applesauce, 6 to 8 minutes.
Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples.
Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers.
Apples
Roasted Apples, Brie & Pecan Panini by paninihappy.com




2 apples (I used Gala), cored and sliced into ~1/4″ wedges
8 slices cinnamon raisin bread (a
relatively dense, fresh-baked loaf is
best)
4 oz. Brie, sliced thinly
4 tablespoons pecan halves
Preheat a toaster oven to 375°F (or a regular
oven to 400°F).
Spray a baking sheet with cooking spray and
arrange apples on the sheet. Bake for 15-20
minutes until apples are soft and golden
brown with a caramelized crust on the
bottom.
Preheat the panini grill to medium-high heat.
For each sandwich: Arrange slices of Brie to cover a slice of cinnamon raisin bread. Top with roasted
apple slices and pecans. Close the sandwich with another slice of bread. Grill for 3-4 minutes until the
cheese is melted and the bread is toasted. Serve immediately and enjoy!
Apple and Cheddar Crostini by acozykitchen.com





1 large apple, cored and thinly sliced
1 block of cheddar cheese
1 demi-loaf of dark bread, or about 6 slices
of a regular loaf
1 tablespoon sugar
¼ teaspoon cinnamon
In a small saucepan toss together the apple,
cinnamon and sugar. Cook over medium-low heat
for about 5 minutes, or until the apples are just
beginning to soften. Remove from heat and set
aside.
If using a demi-loaf of bread, slice into ¼” slices. If using full slices of bread, cut into quarters. Grill or
toast the slices until they start they start to darken around the edges.
Using a vegetable peeler, slice away thin strips of the cheddar cheese. Build the crostini by layering the
apples and cheese on the bread, in whatever proportions fit your taste.
Apples
Almost-Raw Apple Pie (Grain-Free and Sugar-Free) by mylifeinapyramid.com
For the Grain-Free Apple Pie Crust:
 2 cups raw walnuts or sliced almonds, soaked overnight in warm water with a little bit of sea
salt, then rinsed and toasted in the oven
 1/2 cup dried dates, soaked for a
few hours to soften
 3/4 teaspoon organic ground
cinnamon
 1/2 teaspoon organic cardamom
powder
 1/4 teaspoon organic ground
nutmeg
 Dash of unrefined mineral salt
For the Almost-Raw Apple Pie Filling:
 5 medium organic Gala or Fuji
apples, peeled and chopped. Peel
and roughly chop two of the apples
to ‘saute’ lightly and puree, and then peel and finely chop the remaining 3 apples into 1/2 inch
pieces (sliced thinly, about 3-4 mm thick).
 1-2 tablespoons grass-fed ghee, to lightly ‘saute’ the 2 apples to be pureed (you can skip this if
you wish to make it vegan and all-raw, but I really do prefer the added flavor that the ghee
imparts)
 1 cup dates, soaked for a few hours to soften, then drained of its water
 3 tablespoons fresh lemon juice, to taste (adjust till amount of desired zest is achieved)
 2 teaspoons organic ground cinnamon
 1/2 teaspoon organic ground cloves
Make the grain-free ‘crust’: Blend the soaked and toasted walnuts and soaked dates in a food processor.
Add 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom powder, 1/4 teaspoon ground nutmeg, and a
dash of unrefined mineral salt. Blend well to mix in the spices. Then, distribute the mixture evenly on
the bottom of an 8-10-inch pie plate. Make sure to cover all areas of the pie plate evenly and compactly
so it can hold together well (the stickiness of the dates does a good job of keeping the crust together
anyway). Peel and chop 5 apples: For two of the apples, you can chop roughly, since they’ll be pureed
anyway. For the other three apples, make sure to thinly slice them to be about 1/2 an inch and no more
than a few millimeters thick. You don’t have to be super accurate with this either, but getting the apples
to be thin enough is important to give the filling a nice soft crunch that is not too substantial. Saute the
roughly chopped apples for the ‘sauce’: In a stainless steel pot, add 1-2 tablespoons of grass-fed ghee
and saute the two apples you peeled and roughly chopped for about 5 minutes, until they’ve released
some of their juice and softened. Squeeze 3 tablespoons of fresh lemon juice on top. Add spices and
blend: In a food processor or powerful blender, add the lightly sauteed apples, 1 cup of soaked dates
(drained from water), 2 teaspoons of cinnamon and 1/2 teaspoon of ground cloves. Blend until a
smooth consistency is reached and taste for zest. If more lemon is needed, add a teaspoon at a time.
Mix sauce with raw apples: In a bowl, mix the thinly sliced apples with your now complete sauce. Add
mixture into crust: Spoon out the mixture and add it into your grain-free spiced crust. Use the back of a
spoon to level the top and smooth it out. Chill in the fridge for about an hour before serving. Enjoy!
Apples
Old-Fashioned Apple Crisp by Ina Garten








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.
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.
Apples
Apple Crisp by recipes.sparkpeople.com










3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour
Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine
Mix first four ingredients and place into 9-inch
(square or round) baking dish.
In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.
Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).
Grilled Apples with Cheese & Honey by eatingwell.com






1 large or 2 small tart apples, peeled and sliced into 1/2inch-thick rounds
2 teaspoons almond or canola oil
1 teaspoon confectioners' sugar
1 ounce sharp Cheddar or Parmigiano-Reggiano cheese
2 tablespoons chopped pecans, toasted
4 teaspoons honey
Preheat grill or grill pan to medium heat. Toss apple slices with oil
and sugar in a large bowl. Grill the apple slices until just tender
and lightly marked, turning once, about 6 minutes total. Shave
cheese into thin strips with a vegetable peeler. Top the apple
slices with a sprinkling of cheese and nuts and drizzle with honey.
Apples
Apple-Cinnamon Fruit Bars by eatingwell.com
Crust

1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats,
divided
 3/4 cup whole-wheat pastry flour (see Tip)
 3/4 cup all-purpose flour
 1/2 cup sugar
 4 tablespoons cold unsalted butter, cut into small
pieces
 1 large egg
 2 tablespoons canola oil
 1 teaspoon vanilla extract
 1/4 teaspoon almond extract
Fruit Filling
 6 cups diced peeled apples, divided
 1/2 cup apple cider or orange juice
 1/2 cup sugar
 1/4 cup cornstarch
 1 1/2 teaspoons ground cinnamon
 1 teaspoon vanilla extract
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in
a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the
mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the
mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and
combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and
cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the
mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon
vanilla.
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form
a crust. Spread the fruit filling over the crust.. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are
lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Apples
Curried Apple Couscous Recipe by 101cookbooks.com









4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly
sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
In a large saucepan over medium-high heat add 3
tablespoons of the butter, the curry powder, and a
couple generous pinches of salt, and cook for a minute
or until the spices are fragrant. Stir in the chopped
apples and cook for about 3 minutes, enough time for
the apples to soften up a bit and absorb some of the
curry. Scoop the apples from the pan and set aside in a
separate bowl.
In the same pan, again over medium-high heat, add the
remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water
and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and
then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with
more salt and curry powder to taste.
Strawberries
Rinse Berries in a Vinegar Solution to Keep Them Fresh Longer and Mold-Free by LifeHacker.com
It's pretty disappointing to come
home with fresh, scrumptious berries
only to find them rotting and covered
in mold just a few days later. Cook's
Illustrated says a little vinegar
solution can keep that fuzzy mold off
your delicate berries and extend their
life.
The vinegar and water solution
destroys bacteria and mold spores,
helping the berries last longer. Here
are the instructions for the best way
to wash, dry, and store berries:
1. Wash berries in bowl with 3 cups water mixed with 1 cup white vinegar. Drain in colander and rinse
under running water.
2. Place berries in salad spinner lined with 3 layers of paper towels. Spin for 15 seconds or until berries
are completely dry.
3. Store berries in paper towel-lined sealable container, keeping lid slightly open to allow excess
moisture to escape.
Alternately, you could just dunk berries in hot water to give them a few extra days of mold-free life, but
the vinegar rinse might be more effective. Reddit user am4zon reports that using a vinegar rinse helps
raspberries last a week or more and strawberries almost two weeks.
If you have any fresh produce hacks of your own, share them with us in the comments.
Strawberries
About Strawberries
Plump, sweet, rubylike Strawberries are nutritional jewels.
They are rich in dietary fiber and offering good amounts of
Vitamin C (more than any other berry) and manganese,
strawberries are also an excellent source of ellagic acid, a
phytochemical that helps combat carcinogens. They are
also a good source of Antioxidant flavonoids, such as
anthocynanins. When the USDA analyzed a variety of fruits
to rate their antioxidant power, Strawberries came in
second (blueberries were first).
Strawberries are highly perishable; they can turn soft,
mushy, and moldy within 24 hours. When you bring home a
box of berries, turn it out and check the fruit. Remove any soft, overripe Strawberries for immediate
consumption; discard any smashed or moldy berries and gently blot the remainder dry with a paper
towel. Return the berries to the box, or, better yet, spread them on a shallow plate or pan and cover
with paper towels, then with plastic wrap.
Pick over Strawberries, discarding any bad ones. Keep the caps of Strawberries intact until after they're
rinsed and drained, as the opening left by the removal of the cap will allow the berries to absorb water.
Rinse the fruit, drain, and gently pat dry. Use your fingers, a paring knife, or a pincerlike Strawberry
huller to take off the caps and the white "hull," which is sort of like the Strawberry’s core.
(read more: wholehealthmd.com)
Strawberry Pops by Martha Stewart


1 1/2 pints strawberries, rinsed and hulled
1/2 cup confectioners' sugar
Pulse strawberries with sugar and 1/3 cup water in food processor until
pureed, with some chunks of berries remaining. Pour half of mixture
into a bowl.
Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into
3-ounce molds or plastic cups, insert sticks or wooden spoons, and
freeze until solid, at least 8 hours.
Strawberries
Strawberry Cake by Martha Stewart









6 tablespoons unsalted butter, softened, plus more for pie
plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour,
baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on
medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg,
milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange
strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2
tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and
firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored
at room temperature, loosely covered, up to 2 days.
Strawberries
Strawberries ‘n’ Cream Trifle by dashingdish.com






1 pkg Sugar free/fat free instant vanilla pudding mix
3 cups Fat free cold milk
1 Angel food cake, cut into 1 inch cubes
1 (16 oz) Package fresh strawberries, sliced lengthwise
1 (12 ounce) Container light frozen whipped topping,
thawed
Optional: Dark chocolate shavings to garnish the top!
Prepare pudding with milk according to package directions.
To the pudding mixture, add half of the cool whip. (Set the rest of
the cool whip aside to garnish on top of each trifle).
Make layers in clear glass cups (or in a trifle dish/big glass bowl if
you prefer) starting with the angel food cake, pudding/cool whip
mix, and strawberries.
Repeat until the cups (or trifle dish/bowl) are full.
Garnish with the left over whipped topping, a few strawberries,
and chocolate shavings (if you desire!)
Cover and chill in refrigerator at least 4 hours before serving. (I find overnight works best to get all the
flavors married!)
Strawberry Oat Bars by Whole Living





1 1/2 cups pitted dates
1/4 cup raw macadamia nuts
2 tablespoons old-fashioned rolled oats
Pinch sea salt
1 cup strawberries, hulled and thinly sliced
Pulse dates, nuts, oats, and salt in a food processor until combined.
Press the date mixture into the bottom of a 9-by-5-inch loaf pan.
Mash half the strawberries and spread on top of date mixture. Top
with remaining strawberries. Slice into rectangles.
Strawberries
Old-Fashioned Strawberry Shortcakes by Cooking Light















3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or
butter, cut into small pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping, thawed
Whole strawberries (optional)
Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and
mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3
tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry
blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough
will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough
into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with
cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack. Split shortcakes in half horizontally
using a serrated knife; place each bottom half on a dessert plate. Spoon 1/4 cup strawberry mixture over
each bottom half. Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top. Top each
serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
Strawberries
10-Minute Strawberries with Chocolate Creme by whfoods.org




3 TBS low-fat vanilla or soy yogurt
3 TBS organic cocoa
3 TBS maple syrup
1 pint strawberries
Whisk yogurt, cocoa, and maple syrup in a small bowl. If your cocoa
has lumps, sift it through a strainer before mixing with the other
ingredients.
Place mixture in 2 small sauce cups on a plate and arrange the strawberries around the cups.
Dip strawberries into the chocolate creme and enjoy!
Butter, Sugar, and Strawberry Sandwiches by Real Simple




2 cups fresh strawberries, hulled
1/3 cup plus 2 tablespoons sugar
4 tablespoons unsalted butter, at room temperature
4 slices firm but fresh sandwich, brioche, or baguette
Slice the strawberries crosswise. Place them in a medium bowl and sprinkle
with 1/3 cup of the sugar. Butter the bread slices, then slice them in half
and sprinkle with the remaining sugar. Place the bread on serving plates and
spoon the berries on top.
Strawberries
Strawberry-Almond Cream Tart by Cooking Light

36 honey graham crackers (9 sheets)




Filling:










2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
2/3 cup (about 5 ounces) 1/3-less-fat
cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
6 cups small fresh strawberries, hulled
and divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preheat oven to 350°.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar,
butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removablebottom tart pan lightly coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until
smooth. Spread cream cheese mixture evenly over bottom of tart shell.
To prepare topping, place 2 cups strawberries in food processor, and process until smooth. Combine
strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a
whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat.
Cool to room temperature, stirring occasionally.
Combine the remaining 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a
circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another
use). Sprinkle nuts around edge. Cover and chill 3 hours.
Bananas
About Bananas
Bananas that require further ripening should be left at room temperature, but away from heat or direct
sun. To speed ripening, place them in a loosely closed paper bag.
Putting an apple in the bag will further speed the process. Once
ripened to your liking, Bananas can be held at room temperature for
a day or two. Then, you can store them in the refrigerator to slow
down ripening; although the skins will turn dark, the fruits will
remain perfectly edible. You can keep refrigerated Bananas for up
to two weeks. But never refrigerate unripe Bananas: The exposure
to cold interrupts their ripening cycle, and it will not resume even if
the fruits are returned to room temperature.
This fruit supplies a substantial amount of potassium along with significant amounts of Vitamin B6.
Bananas also have a small amount of folate (folic acid) and vitamin C.
(read more: WholeHealthMD.com)
Frozen Nutty Banana Nibblers by fitsugar.com



5 medium ripe bananas
1 tbsp. all natural creamy peanut butter
2 oz. nonfat vanilla Greek yogurt
Peel one banana and mash it with the peanut butter and
yogurt. Set aside.
Peel the other four bananas. Slice into half-inch thick
slices. Smear the banana, peanut butter, and yogurt
mixture on half the banana slices and top with the other
halves, making banana sandwiches. Place on a wooden
cutting board or a plate and freeze for at least two hours.
Bananas
Banana Cream Pie by simply-delicious.co.za
For the crust
 1.5 packets of Tennis Biscuits
For the filling
 2 cups milk
 1 cup cream
 1 tin condensed milk
 1 tsp vanilla extract
 4 tbsp (just over 1/4 cup) cornflour/maizena
 4 egg yolks
 3 large bananas, roughly chopped
 Topping
 2 large bananas, thinly sliced
 approximately 2 cups whipped cream
Place the biscuits in a food processor. Process until they are
completely broken up and there are no big lumps visible.
Place in the bottom of a pie dish. For the filling, bring the milk,
cream, condensed milk and vanilla to a boil.
Meanwhile, whisk together the cornflour and egg yolks. When the milk mixture is hot, spoon some of it
onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly
while stirring constantly.
The mixture will become very thick. Stir continuously to prevent the filling from burning. When the
mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have
formed.
Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the
surface to prevent a skin from forming. Place in the fridge for 2-3 hours until set. To serve, remove the
cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some
chocolate over (if desired) and serve.
Bananas
Jacked-up Banana Bread by smittenkitchen.com












3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar
(depending on the level of sweetness
you prefer, I always use the smaller
amount)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing
bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over
the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for
50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to
serve.
Note: Due to my unhealthy obsession with tiny things, I split this into two mini-loaf pans. It took 45
minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.
Bananas
Syrupy Banana-Nut Overnight French Toast by Good Housekeeping









6 tablespoon(s) butter or margarine
1 1/2 cup(s) packed brown sugar
5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
(12-ounce) long loaf French or Italian bread, cut crosswise
into 1-inch-thick slices
6 large eggs
cup(s) milk
teaspoon(s) vanilla extract
1 teaspoon(s) ground cinnamon
1/2 cup(s) sliced almonds or coarsely chopped walnuts or
pecans
In microwave-safe small bowl, heat butter in microwave oven on High
1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture
onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread
fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture
over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and
refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50
minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10
minutes before serving.
Bananas
Banana Crumb Muffins by allrecipes.com












1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl,
beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just
until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon
butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes
out clean.
Caramelized Bananas by eatingwell.com






2 medium-small firm bananas, peeled
1/2 tablespoon butter
3 tablespoons light brown sugar
1/4 cup dark rum, or orange juice
1/8 teaspoon ground cinnamon
1 cup 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. Serve immediately, with a scoop of ice
cream (or frozen yogurt).
Bananas
Gingersnap-Banana Frozen Yogurt by eatingwell.com




2 cups vanilla frozen yogurt, softened
6 gingersnap cookies, chopped
2 bananas, sliced
1/4 cup chopped toasted pecans
Layer equal portions of frozen yogurt, chopped gingersnaps,
bananas and pecans into 4 small dessert cups or glasses. Freeze
until the yogurt is firm, at least 10 minutes.
Frozen Chocolate-Covered Bananas by eatingwell.com



4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted (see
Tip)
1/4 cup shredded coconut
Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into
the cut end of each piece. Melt ¾ cup semisweet or bittersweet
chocolate chips. Cover each piece of banana with melted chocolate and
sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.)
Place the bananas on a baking sheet lined with parchment or wax paper
and freeze until frozen, about 2 hours.
Healthy Banana Muffins Recipe by wishfulchef.com













1 3/4 cup whole wheat flour (update: use pastry flour if available)
1/4 cup light brown sugar
1/2 teaspoon salt
2 tablespoons ground flax seed
1 egg
1/2 cup coconut oil, melted
1/2 cup plain yogurt
1 teaspoon vanilla extract
2-3 ripe bananas, mashed
3/4 cup chocolate chips (I use at least
60% cacao)
1/2 cup pecans, chopped
Preheat oven to 350°F. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt
and ground flax seeds. In a smaller bowl, mix the egg, coconut oil, yogurt and vanilla, then stir in mashed
banana. Mix wet ingredients into dry ingredients just until moistened. Fold in chocolate chips and
pecans. Fill paper-lined muffin cups two-thirds full. Bake for 25 minutes or until a toothpick comes out
clean. Cool for 5 minutes and transfer to wire racks.
Bananas
Banana Cream Tart with Walnut Crust by rawmazing.com
Crust:




1 1/2 C Walnuts
1 C Brazil Nuts
5 Dates (soaked until soft)
2 T Coconut Butter
Pulse walnuts and brazil nuts in food processor until
coarsely chopped. Chop dates and add to food
processor with coconut butter. Process until well
blended. Press into tart shells two 4 inch tart shells.
Crust should be 1/4″ thick all around.
Filling:








2 C Cashews (Soaked at least 3 hours)
1 C Young Coconut Flesh
1/4 C Coconut Water (from fresh coconut)
1/4 C Coconut Butter
1 t. lemon juice
1/4 C Agave
1 Vanilla Bean
2 Bananas, sliced, separated
Process cashews, young coconut flesh and coconut water in food processor until well blended. Add 1 t.
lemon juice, 1/4 C agave, 1/4 coconut butter and one banana and continue to process until light, fluffy
and very well processed. Transfer to bowl and add second sliced banana, stir to combine. Refrigerate for
30 minutes. Remove from refrigerator, spoon into crusts and sprinkle with left over crust mixture and
dried coconut. Top with melted raw chocolate.
Raw Chocolate:
 1 C Raw Cacao Butter
 1 t. Vanilla
 3 T Coconut Oil
 1/3 C Powdered Sucanat (finely ground in coffee grinder)
 2 T Agave
 7 oz. Cacao Powder
Melt cacao butter and coconut oil in dehydrator or over hot water. In food processor, combine melted
cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside. Add 1/2 cacao powder and
combine. Add sucanant and combine. Add coconut butter that was set aside and combine. Add
remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.
Bananas
Coco-Nana Bread by Feasts and Fotos












2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter, room temp
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs, room temp
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely
chopped
Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two
regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the
bread from over baking.)
Sift together the flour, cocoa, baking powder, salt and baking soda.
Working with a stand mixer fitted with a paddle attachment beat the butter at medium speed for about
a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time,
beating for a minute after each addition. At this point, the batter may look a little curdled — it’s okay.
Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions,
mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is
incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.
Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and
continue to bake for another 45 to 65 minutes or until a thin knife inserted into the center comes out
clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the
edges of the bread and unmolding. Invert and cool to room temp right side up.
Banana “Ice Cream” by doctoroz.com
One ripe banana per person; the riper the banana is, the sweeter the “ice cream” will be.



Peel and slice bananas, place on a baking sheet and freeze.
Remove from freezer and slightly thaw enough to remove from baking sheet.
Place frozen bananas in a strong blender or juicer with 1/2 teaspoon of vanilla. It comes out
creamy and delicious. Sprinkle to your liking with nutmeg or cinnamon and sliced berries.
This works equally well with frozen mangos or frozen berries or a combination of fruit. Experiment to
see what you like. If using a blender, it may be necessary to thaw the frozen bananas a little longer than
in a juicer
Bananas
To Die For Banana Cake with Vanilla Bean Frosting by butteryum.blogspot.com
Cake:
 2/3 cup sugar
 1/2 cup sour cream
 1 egg
 2 tablespoons unsalted butter, softened
 2 mashed super ripe bananas (about 3/4 cup)
 1 teaspoon pure vanilla extract
 1 cup flour
 1/2 teaspoon baking soda
Frosting:
 2 tablespoons unsalted butter, softened
 1/4 cup heavy cream
 1/2 teaspoon vanilla bean paste (or equal amount of pure vanilla extract)
 1 1/4 cups confectioner's sugar
To make cake (easily mixed by hand):
Preheat the oven to 375F (see note below). Cream together sugar, sour cream, egg, and 2 tablespoons
softened butter. Add mashed bananas and 1 teaspoon vanilla extract. Add flour, salt, and baking soda;
mix well. Pour into greased 8x8 pan. Bake at 375F for 20-25 minutes until a toothpick inserted in the
center comes out clean. Cool completely before frosting.
To make frosting:
Cream butter and confectioner's sugar together until smooth. Slowly add the heavy cream; stir until
smooth. Stir in the vanilla bean paste until fully incorporated. Spread on cooled cake.
Notes - Bake at 350F if using a glass pan. Recipe doubles well to fit in a 9x13 pan.
Juices & Smoothies
JUICES & SMOOTHIES
Green Smoothie: Strawberry-Banana-Romaine by avenaoriginals




1 Cup Strawberries
2 Bananas
1/2 bunch romaine
water
Simply throw all ingredients into a blender, blend well and serve!
Green Smoothie: Collard Greens and Bananas by simplyrawrecipes.com



4-6 Collard green leaves
2-3 Bananas
2 Cups of water
Put bananas in Vita-Mix with cup of water and blend down.
Add rest of water and collard green leaves.
Blend until smooth.
Berry-Pluot Protein Smoothie by thegonzogourmet.com





1 scoop vanilla protein powder (or one cup of non-fat plain or vanilla yogurt)
6-8 ounces of water (or per the insturctions on your powder)
1 handful frozen strawberries
1 ripe or overly ripe pluot
Freshly squeezed juice from 1 lime
Combine all ingredients in a blender and mix until combined. Serve with fresh mint if desired.
92
© Copyright 2012 Annie’s Buying Club. All Rights Reserved.
Juices & Smoothies
Swiss Chard-Strawberry Green Smoothie by greenlemonade.com







1 cup Swiss chard, well packed
1/2 banana, frozen
1/2 cup strawberries, fresh or frozen
1/4 cup coconut milk, or 1 tablespoon shredded
coconut
1 cup filtered water
1/16th teaspoon of Stevia (or honey)
1-2 ice cubes, to thicken
Place ingredients into a Blendtec, or good powerful blender
until smooth and creamy. Thin with water or thicken with ice if desired. Enjoy!
Raspberry Cauliflower Smoothie by thegreatplate.wordpress.com






1/2 cup frozen raspberries (or frozen mixed berries–including raspberries)
1/2 cup frozen chopped cauliflower florets
1/2 frozen banana
3/4 cup Vanilla Almond Milk (unsweetened)
1/2 teaspoon pure vanilla extract
1 tablespoon plain FAGE 0% Greek Yogurt (or for dairy-free version try non-dairy yogurt such as
Amande)
Combine ingredients and blend until smooth. Serve cold.
Nutritious Spinach Cauliflower Juice by spinachjuice.com



1 Big Bunch Of Organic Leafy Spinach
1 Large Fresh Cauliflower Head
1 Medium Size Peeled Florida Lime
Wash and rinse your raw spinach and cauliflower extremely well. Next take out a sharp kitchen knife,
and then cut your cauliflower into pieces small enough to fit into your juicer. With regard to the Florida
lime, peel off all of the outer skin before juicing. You will find that the lime will even out this juice's
overall flavor. You are now ready to start juicing, so run each of the ingredients through the machine.
Tropical Cauliflower Smoothie by livestrong.com
Cauliflower is a mild-tasting vegetable easily masked by fruit flavors. Blend frozen cauliflower, frozen
pineapple and a ripe banana with low fat yogurt and a small amount of coconut milk. Like cauliflower,
pineapple is another source of vitamin C, while bananas contain potassium.
93
Juices & Smoothies
Banana Spinach Juice by spinachjuice.com
 1 Bunch Of Fresh Spinach
 2 Large Fresh Bananas
To begin you will first need to wash and rinse your spinach under cool running tap water. Next peel and
quarter your bananas using a sharp kitchen knife. Once your fresh produce is ready to roll, take out your
juicer, plug it in, turn it on, place a glass under the juice spout, and then start feeding your produce
through the machine. Once your glass is full, turn off the machine, and then give the juice a quick light
stir. Serve immediately, or lightly chilled in the refrigerator for roughly half an hour.
Homemade Tomato Juice Recipe by simplyrecipes.com
Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the
ripest tomatoes you can. Added sugar will balance
the natural acidity of the tomatoes, use more or
less to taste. Tabasco hot sauce is also to taste,
depending on your desired level of spiciness.







3 pounds very ripe garden tomatoes,
cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer
and cook, uncovered, until mixture is completely soupy, about 25 minutes.
Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
Berry banana by healthyjuicecentral.info



1 cup Orange juice,
10 oz strawberries,
1 banana
Blend all the ingredients and serve cold with ice. Garnish with a strawberry slice.
94
Juices & Smoothies
Strawberry lassi by healthyjuicecentral.info
 1 cup fresh strawberries
 1 cup yogurt
 ice cubes.
Put all the ingredients into a blender and blend for 2 minutes, then pour a serving glass to serve. The
lassi can be kept refrigerated for up to 24 hours.
Strawberry milkshake by healthyjuicecentral.info



8 oz strawberries
8 oz organic milk
1 tbsp honey (optional)
Blend all the ingredients in a blender with crushed ice. Serve this thick delicious milkshake garnished
with a strawberry slice.
Fruit dream smoothie by healthyjuicecentral.info



2 apples
10 oz strawberries,
1 bananas
Tomato Country by soymilkquick.com
 4 ripe tomatoes
 1 cup green lettuce, packed
Cut the tomatoes up into sections and juice everything in the order given in the ingredient list.
Apples Spinach Broccoli by greenlifejuicers.com



3 apples
3 handfuls of spinach
1 large bunch of broccoli
95
Juices & Smoothies
INDEX
apples, 80, 81, 82, 84, 85, 86, 87
bananas, 95, 96, 97, 98, 99, 100, 103, 105, 106,
107, 108, 109
about bananas, 95
broccoli, 5, 7, 19, 21, 23, 29, 33, 38, 39, 40, 41,
42, 43, 44, 45, 46, 47, 48, 55, 60, 109
broccolini, 29, 31, 32, 33, 34, 35, 36, 37, 38, 50,
55
butternut squash, 1, 4, 5, 7, 9, 10, 11, 12, 13, 14,
16, 17, 18, 37, 39, 58
96
cauliflower, 1, 4, 20, 21, 22, 23, 24, 26, 28, 40,
55, 58, 71, 107
greens, 2, 16, 63, 64, 65, 66, 67, 68, 69, 70, 71,
106, 107, 108, 109
heirloom tomatoes, 2, 5, 14, 16, 21, 24, 26, 46,
50, 51, 52, 53, 55, 62, 63, 73, 108, 109
pluots, 73, 74, 75, 76, 77, 79
romaine, 54, 57, 58, 59, 60, 61, 62, 106
strawberries, 61, 67, 88, 89, 90, 91, 92, 93, 94,
106, 107, 108, 109

Butternut Squash Mashed Cauliflower w/ a Butternut Squash Swirl

Transcription

Similar documents

Split Pea Soup | by Heather McDougall

Grilled Tri Tip

What you`ll need. How to put it all together.

Bright House 2010 Solar Energy Cook

shellfish risotto

Idiot`s Kitchen Recipe – Swedish Meatballs

Pommes Aligot Pasta with sun-dried tomato alfredo mango crisp

Let`s Eat Georgian

Volume 3, Issue 2 Did You Know: Mar/Apr 2011

Grilled Lamb Kofte