Baby Bok Choy Pork with Garlic-Ginger Broccoli and Bok Choy by

Baby Bok Choy
Pork with Garlic-Ginger Broccoli and Bok Choy by whyy.org
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2 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons light agave nectar
1 tablespoon sweet cooking rice wine (Mirin)
1 teaspoon cornstarch
1 tablespoons olive oil
1¼ pounds broccoli crowns, cut into bite-size
florets
3 baby bok choy, sliced
1 small onion, sliced
3 cloves garlic, minced
½-inch piece gingerroot, peeled and minced
1 pound cooked pork tenderloin, thinly sliced
1 teaspoon hot chili sauce with garlic
1 teaspoon sesame oil
Mix rice vinegar, soy sauce, agave nectar and rice wine in small bowl. Add cornstarch, stirring until
blended. Set aside.
Heat 1 tablespoon in large skillet over medium-high heat. Add broccoli, bok choy, onion, garlic and
gingerroot. Cook and stir for 4 minutes or until vegetables are tender-crisp. Remove vegetable mixture
from skillet.
Add remaining oil to skillet and heat over medium-high heat. Add pork. Cook and stir for 2 minutes or
until hot.
Stir vinegar mixture to re-blend cornstarch and stir into pork. Cook for 2 minutes or until sauce thickens.
Return vegetable mixture to skillet with hot chili sauce with garlic and sesame oil. Stir to blend and heat
through. Serve immediately.
Baby Bok Choy
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:
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ALL CONTAINERS and packaged items/greens – please note to always open all containers when
you get home. Dry out any condensation in the roof as well as on the veg or fruit. That will
prolong the life of your produce.
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.
Baby Bok Choy- To store, place unwashed in a perforated plastic bag or brown paper bag.
Refrigerate in crisper drawer for only one to two days
Yellow Squash – more sensitive than Zucchini but can be prepared and stored the same
Mid-perishable –if stored properly may hold 4-5 days, plan to use and enjoy:
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Leafy Greens – if stored properly will hold at least a week, sometimes longer 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. To store: unwashed in a “green” bag or wrapped in a damp towel in
your crisper drawer or best yet, trim the ends and store in water (like a vase of flowers) in the
refrigerator – they will stay crisp and green longest that way.
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Zucchini – smaller thinner ones have a little less staying power and are sweeter
Grape Tomatoes – keep refrigerated, should hold a week
Broccoli- Store Broccoli in an open plastic bag in the refrigerator crisper
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)
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Oranges/ Citrus/ Kiwi – keep refrigerated – more perishable than apples/pears but will
hold for a week to three weeks if stored properly.
Carrots –store refrigerated in a bag and kept dry and will hold two weeks, maybe more
Onions - can usually be stored on the counter but may mold if any humidity/moisture
About Baby Bok Choy
Baby Bok Choy
Baby Bok Choy's pale green leaves and stems are sweet and taste similar to a delicately flavored
cabbage.
Like other cabbage, Baby Bok Choy is an excellent
source of vitamin C, a good source of vitamin A,
contains several minerals, and is low in calories. This
nutritious green is ideal roughage to aid digestion.
Best-cooked whole, the stems and leaves of Baby Bok
Choy may be boiled, steamed, sautéed or braised. Add
its mild taste and tender texture to stir-fries, stews and
soups. Its subtle flavor pairs well with poultry, beef, shellfish, lamb or pork. Use as a substitute for
cabbage. To store, place unwashed in a perforated plastic bag or brown paper bag. Refrigerate in crisper
drawer for only one to two days. Wash thoroughly to remove any sandy grit; drain well.
(read more: specialtyproduce.com)
Stir-fry Baby Bok Choy by chinesefood.about.com
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4 bunches baby bok choy (basically, 1 bunch per person)
2 slices ginger
2 tablespoons soy sauce
1 teaspoon sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 cup water
A few drops sesame oil
1 1/2 tablespoons vegetable oil for stir-frying
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the
stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the
ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce,
sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve.
Baby Bok Choy
Baby Bok Choy with Cashews Recipe by simplyrecipes.com
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2 Tbsp olive oil
1 cup chopped green onions, including
green ends
3 cloves garlic, chopped
1 pound baby bok choy, rinsed, larger
leaves separated from base, base trimmed
but still present, holding the smaller leaves
together
1/2 teaspoon dark sesame oil
Salt
1/2 cup chopped, roasted, salted cashews
Heat olive oil in a large sauté pan on medium high
heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby
bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a
bit.) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is
just cooked. Gently mix in cashews.
Baby Bok Choy with Sherry and Prosciutto Recipe by simplyrecipes.com
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1 Tbsp vegetable oil
4 medium cloves garlic, thinly sliced
6 heads baby bok choy, cut in half lengthwise
1/8 teaspoon kosher salt, more as needed
1/4 cup dry sherry
1/2 cup chicken broth
1 Tbsp soy sauce (use gluten-free soy sauce for
gluten-free version of recipe)
1/4 teaspoon sugar
1 teaspoon cornstarch mixed with a tablespoon of
cold water
1/3 to 1/2 cup of thinly sliced prosciutto cut into 1/4-inch strips, or finely chopped
Put the oil and garlic into a large, heavy-based sauté pan with a lid. Heat on medium high heat and cook,
stirring frequently until the garlic begins to sizzle, about 1 minute. Add the bok choy halves. Use tongs to
turn the pieces in the oil. Season with salt. When the bok choy leaves begin to wilt, add the sherry,
turning the pieces again. Add the chicken broth, soy sauce, and sugar. Reduce the heat to medium.
Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about 5 minutes.
Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.
Whisk the corn starch slurry into the cooking fluid. Simmer until liquid has thickened, about 30 seconds.
Remove the pan from the heat and add the bok choy back to the pan. Add the prosciutto and toss
quickly to coat the bok choy with the broth and mix with the prosciutto. Season to taste with salt. Serve
immediately.
Baby Bok Choy
Baby Bok Choy With Garlic by food.com
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1⁄8 cup unsalted butter
5 teaspoons minced (or to taste) garlic
12 -14 baby bok choy (washed thoroughly)
1 ½ cups canned low sodium chicken broth
Melt butter in heavy large skillet over moderate heat.
Add minced garlic and saute about 2-3 minutes until
barely golden/brown.
Add bok choy and chicken broth and simmer until bok
choy is tender, turning occasionally, about 8 minutes.
Season with salt and pepper.
Use a slotted spoon to serve.
Roasted Baby Bok Choy by eatingwell.com
4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
4 teaspoons canola oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon mirin
Freshly ground pepper, to taste
Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring
twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and
pepper in a small bowl. Drizzle over the roasted bok choy.
Baby Bok Choy
Braised Baby Bok Choy Recipe by care2.com
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2 pounds baby bok choy or mature bok choy
2 tablespoons extra virgin olive oil
1/2 cup chopped red onion
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons seasoned rice vinegar (available in the Asian section of your grocery store, or
from specialty Asian markets)
Trim the base of the bok choy, then chop off the leaves. Cut the base in half lengthwise, then cut the
halves crosswise on a diagonal into 1/4-inch-thick strips. Cut the leaves crosswise on a diagonal into 1
1/2-inch-wide strips.
Place a large wok or a pot large enough to hold all the bok choy over medium heat. When it is hot, add
the olive oil and rotate the wok or pot a bit to coat it evenly. When the oil is hot, add the onion and stirfry until softened, 2 to 3 minutes. Add the bok choy and season with the salt and pepper. Cover and
cook until tender, stirring occasionally, about 10 minutes. Stir in the vinegar and serve hot.
Bok Choy Recipe by steamykitchen.com
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1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil
Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure
that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under
running water. Drain.
Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up
the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don't even bother peeling off
the paper-thin skin)
Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the
heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become
fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the
garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1
minute. Season with salt and drizzle a bit of sesame oil on top.
Baby Bok Choy
Pork with Garlic-Ginger Broccoli and Bok Choy by whyy.org
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2 tablespoons rice vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons light agave nectar
1 tablespoon sweet cooking rice wine (Mirin)
1 teaspoon cornstarch
1 tablespoons olive oil
1¼ pounds broccoli crowns, cut into bite-size
florets
3 baby bok choy, sliced
1 small onion, sliced
3 cloves garlic, minced
½-inch piece gingerroot, peeled and minced
1 pound cooked pork tenderloin, thinly sliced
1 teaspoon hot chili sauce with garlic
1 teaspoon sesame oil
Mix rice vinegar, soy sauce, agave nectar and rice wine in small bowl. Add cornstarch, stirring until
blended. Set aside.
Heat 1 tablespoon in large skillet over medium-high heat. Add broccoli, bok choy, onion, garlic and
gingerroot. Cook and stir for 4 minutes or until vegetables are tender-crisp. Remove vegetable mixture
from skillet.
Add remaining oil to skillet and heat over medium-high heat. Add pork. Cook and stir for 2 minutes or
until hot.
Stir vinegar mixture to re-blend cornstarch and stir into pork. Cook for 2 minutes or until sauce thickens.
Return vegetable mixture to skillet with hot chili sauce with garlic and sesame oil. Stir to blend and heat
through. Serve immediately.
Baby Bok Choy
Braised Bok Choy with Tomatoes & Gruyere by eatingwell.com
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2 teaspoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 2-poundhead bok choy, trimmed and thinly sliced
2 large tomatoes, chopped
1/4 cup coarsely chopped pitted Kalamata olives
1/4 teaspoon salt
2 slices whole-grain country bread, toasted and finely
chopped
1/3 cup finely shredded Gruyere or Swiss cheese
Place oil and garlic in a large high-sided skillet or Dutch oven over
medium heat and cook until the garlic is sizzling and fragrant,
about 3 minutes. Add bok choy, tomatoes and olives; cover and cook, stirring occasionally, until the bok
choy is tender, 8 to 12 minutes. Stir in salt; top with bread and cheese, cover and cook until the cheese
is melted, about 1 minute.
Sesame Bok Choy and Carrot Stir-Fry by ExperienceProject.com
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1 teaspoon dark sesame oil
4 cloves garlic, minced
3 carrots, cut diagonally into 1/4-inch slices
1/2 cup chopped green onions
5 cups bok choy, cut into 1/2-inch pieces
1/4 cup vegetable stock
2 teaspoons minced ginger root
1 teaspoon granulated sugar
2 tablespoons toasted sesame seeds
3 cups cooked quinoa
In a large nonstick skillet or wok, heat oil over medium heat. Add garlic, carrots and green onions; stirfry for 3 minutes. Add bok choy and stir-fry another 2 minutes. Stir in vegetable stock, ginger and sugar.
Reduce heat and simmer 5 minutes. Sprinkle sesame seeds over stir-fry. Spoon over quinoa.
Baby Bok Choy
Stir-Fried Rice Stick Noodles With Bok Choy and Cherry Tomatoes by nytimes.com
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7 ounces thin rice stick noodles (1/2 of a 14-ounce package)
1/2 cup chicken or vegetable broth
1 tablespoon soy sauce (low-sodium if desired) or wheat-free tamari
1 tablespoon Shao Hsing rice wine or
dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes or 1
to 2 teaspoons minced jalapeño
2 tablespoons peanut oil or canola oil
2 eggs, beaten
3/4 pound (2 medium) baby bok choy,
trimmed, washed and dried, cut in 1inch lengths
1 1/2 cups cherry tomatoes, halved
Salt to taste
1/2 teaspoon sugar
1 cup coarsely chopped cilantro (can include stems), plus additional sprigs for garnish
2 teaspoons sesame oil
Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft.
Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your
wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic,
ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok
or pan.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates
within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of
the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add
the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set.
Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then
transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into strips 1/4
inch wide. Place near the wok.
Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili. Stir-fry no more than 10
seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves
are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to
medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to
soften. Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a
minute, until well combined. Add the sesame oil, stir together, and serve, garnished with cilantro sprigs
if desired.
Baby Bok Choy
Fishbowl (Salmon Noodle Bowl with Greens & Garlic-Ginger-Honey Glaze) by AnedibleMosaic.com
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2-3 oz whole grain pasta or soba noodles (I used whole grain spaghetti noodles because it’s
what I had on hand)
1 (4-6 oz) salmon fillet
1 (about 1/3 lb) baby bok choy, washed and chopped
1 small onion, thinly sliced into half-moons
1 clove garlic, grated
1 tsp fresh grated ginger
1/2 TB honey
1/2 TB soy sauce
2 tsp olive oil, divided
1 1/2 to 2 c chicken, fish, or vegetable stock
Salt and pepper
Sriracha to taste (optional)
Cook the pasta to al dente according to the package directions. Bring the stock up to a simmer.
In a small skillet, heat 1 tsp oil over medium to medium-low heat. Add the onion and bok choyError!
Bookmark not defined. and season with a little salt and pepper; sauté (covered) for about 5 minutes
until the veggies are tender, stirring occasionally. Add the garlicError! Bookmark not defined., ginger,
honey, and soy sauce to the veggies and sauté another 2 minutes, stirring continuously; turn off the
heat.
In another small skillet, heat the remaining 1 tsp oil over medium-high heat; season the salmon with salt
and pepper and when the oil ripples add the salmon. Cook the salmon for about 2 minutes on each
side, then put a lid on the skillet, turn off the heat, and leave it for 3 minutes to steam the inside of the
fish.
Put the noodles in a bowl, add the veggies, and place the salmon on top; pour in enough stock to cover
the noodles and veggies. If desired, add sriracha to taste.
Baby Bok Choy
Baby Bok Choy With Eggplant And Tofu by grouprecipes.com
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1 1/2 cups firm tofu cubed
1/2 eggplant
5 baby bok choy
2 cloves garlic
2 tablespoons olive oil
1 teaspoon grated ginger
1 1/2 cups water
3 tablespoons Bragg's Liquid Aminos (or soy sauce works)
Heat a pan to medium high heat with 2 tablespoons of olive oil and your garlic added. Chop the tofu into
nice bite size cubes and toss those into the pan, making sure to flip them around and get them coated
with the oil so they don't tend to stick as much. Grate about half of a thumb size nub of fresh ginger
over the tofu (about 1 teaspoon). Repeatedly stir to keep tofu from sticking while cooking for about 5
minutes.
Set aside cooked tofu and take another pan, fill with 1 1/2 cups water and add 3 tablespoons of Bragg's
Liquid Aminos (or soy) to the water. Slice your eggplant vertically so that you get a nice long plane of
eggplant about an inch thick. Cut this into rectangular pieces and toss into the water as you heat it up to
a simmer. 3-4 minutes in, flip the eggplant over so the other side cooks in the water. At this point your
eggplant should be nicely soaking up the water and seasoning. Feel free to add some red pepper at this
point if you like your dish a bit spicy.
After about 8-10 minutes of simmering, when the eggplant is nice and soft, take the pan off the heat
and drain the water till there's just enough to cover the bottom of the pan. This will be used to "steam"
the bok choy. Dump in your boy choy and flip around the veggies a couple times to get them nice and
coated with the hot mixture. After a couple minutes, toss in the tofu and toss the entire dish around so
the nice ginger and garlic mix coats the veggies. Still on medium high heat, cover the pan and allow to
steam for 2-3 minutes. Open, flip the veggies around, and re-cover. Basically do this until your bok choy
is nicely cooked (about 5-6 minutes). Remove from the heat and serve!
Eggplant
About Eggplant
Eggplant is not high in any single Vitamin or Mineral. However, it is very filling, while supplying few
calories and virtually no Fat, and its "meaty" texture makes eggplant a
perfect vegetarian main-dish choice.
Eggplant is very low in Saturated Fat, Cholesterol and Sodium. It is also a
good source of Vitamin C, Vitamin K, Thiamin, Niacin, Vitamin B6,
Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good
source of Dietary Fiber, Folate, Potassium and Manganese.
You can store an uncut, unwashed Eggplant in a plastic bag in the refrigerator crisper for three to four
days. If the Eggplant won't fit easily in the crisper, don't try to squeeze it in; the vegetable is so delicate
that any undue pressure will bruise it. The skin is also easily punctured, leading to decay.
Wash the Eggplant just before using, and cut off the cap and stem. (Use a stainless steel knife for cutting
Eggplant; a carbon steel blade will blacken it.)
Eggplant may be cooked with or without its skin. If the Eggplant is large, the skin may be tough, so you
may want to peel it with a vegetable peeler.
Many recipes call for salting Eggplant before cooking it. This step draws out some of the moisture and
produces a denser-textured flesh, which means the Eggplant will exude less water and absorb less fat in
cooking. Salting also seems to eliminate the vegetable's natural bitter taste. Rinsing the Eggplant
thoroughly after salting will remove most of the salt; however, if you are following a sodium-restricted
diet you should not use this method.
To salt Eggplant: Cut it in half lengthwise (or slice or dice it, depending on the recipe) and sprinkle the
cut surfaces with salt; 1/2 teaspoon is sufficient for a pound of eggplant. Place the salted Eggplant in a
colander and let stand for about 30 minutes. You can then rinse the Eggplant, squeeze out the excess
moisture, and pat dry with paper towels.
Unlike many vegetables, Eggplant is not really harmed by long cooking. Its vitamin content is minimal, so
you don't have to worry about destroying it. And undercooked Eggplant has a chewy texture that can be
quite unpleasant, whereas overcooked Eggplant simply becomes softer. Just don't cook Eggplant in an
aluminum pot; otherwise, the vegetable will discolor.
(read more: wholehealthmd.com; nutritiondata.self.com)
Eggplant
A few tips on eggplants:
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A two-pound eggplant will serve approximately six people.
Eggplants discolor quickly after being pared and sliced, so wait to prepare them until you're
ready to cook them.
If you're wondering if your eggplant is still fresh, slice it open and look at the seeds. If they're
brown, it's time to compost (white seeds indicate a fresh eggplant, but they also have a bitter
taste, so remove them before cooking).
Larger eggplants tend to be more bitter than smaller ones. Use large eggplants in dishes with
other veggies or meats, and use smaller ones for grilling
or frying in cubes.
Baba Ganouj by eatingwell.com
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2 medium eggplants, (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini
1 1/4 teaspoons salt
Extra-virgin olive oil, for garnish
Ground sumac, for garnish (or chopped pistachios)
Preheat grill to high.
Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning
occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and
tender, 6 to 8 minutes.
Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to
a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and
sprinkle with sumac, if desired.
Eggplant
Eggplant Pomodoro Pasta by eatingwell.com
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2 tablespoons extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 cup chopped pitted green olives
2 tablespoons red-wine vinegar
4 teaspoons capers, rinsed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper, (optional)
12 ounces whole-wheat angel hair pasta
1/4 cup chopped fresh parsley, or basil
Put a pot of water on to boil.
Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until
just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add
tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until
the tomatoes begin to break down, 5 to 7 minutes more.
Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package
directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and
sprinkle parsley (or basil) on top.
Eggplant
Caponata, Eggplant Relish Recipe by simplyrecipes.com
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1 globe eggplant - about 1 lb, diced
Salt
4 Tbsp olive oil, divided
1 small onion, minced
1 celery stalk, minced
1 garlic clove, minced
4-6 plum tomatoes, finely
chopped
1/2 cup pitted green olives, finely
chopped
1/4 cup pine nuts, toasted
2 to 3 Tbsp small capers, drained
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 to 3 Tbsp sugar
1 Tbsp tomato paste
1/4 cup chopped basil
Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a
plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. Drain the
eggplant, rinse with fresh water and pat dry with paper towels.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt.
Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook 1-2
minutes more. Remove from the skillet and set aside.
Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Let this heat
until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the
skillet. Let this sizzle for 1-2 minutes before stirring, then let it sit for a full minute before stirring again.
Cook like this for 5-6 minutes.
Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well.
Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is
very soft, about 8 minutes.
Remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to
taste. Caponata can be refrigerated, covered, up to 5 days.
Eggplant
Eggplant Parmesan Recipe by simplyrecipes.com
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2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese,
sliced into 1/4 inch rounds
1 cup grated high quality Parmesan
cheese
1 packed cup fresh basil leaves
Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and
sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander.
Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to
have the eggplant release some of its moisture before cooking.
While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in
a food processor. Season with salt and pepper to tasted and set aside.
When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay
the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and
breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet
over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant
slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into
hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato
sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle
with one third of the Parmesan and half of the basil leaves.
Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the
remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining
tomato sauce and Parmesan.
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room
temperature for about 10 minutes before serving.
Eggplant
Sichuan Eggplant Recipe by simplyrecipes.com

1 1/2 lbs. asian (long and
skinny) eggplant
 2 tablespoons peanut oil
 1/4 cup chicken stock
(substitute vegetable stock for
vegetarian)
 2 teaspoons sugar
 1/2 teaspoon soy sauce
 1/2 - 1 1/2 tablespoons chili
bean paste*
 2 teaspoon crushed sichuan
peppercorns** (optional, but
inauthentic without)
 3 teaspoons freshly grated
ginger
 5 garlic cloves, minced
 1 teaspoon corn starch
 2 teaspoons Chinkiang vinegar or apple cider vinegar
 4 scallions, roughly chopped
 Cilantro for garnish (optional)
*A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili-bean paste, a
mixture of preserved chilies mixed with mashed soybeans, there or at any Asian market. (Do not confuse
with black bean paste or chili-garlic paste.)
**Sichuan peppercorns are available at some stores and online for quite cheap. They aren't spicy like
other peppers but rather have a citrusy flavor and induce a tingly, numbing sensation like a carbonated
drink.
Begin your mise en place. Quarter the eggplant lengthwise and chop into large batons and set aside. In a
small bowl, mix together the chicken stock, sugar, and soy sauce and set it aside. In a second bowl, mix
together the chili bean paste, garlic, ginger, and sichuan peppercorns and set it aside. In a third bowl,
mix together the cornstarch with a tablespoon of water and set it aside. Lastly, in a fourth bowl, mix
together the scallions and vinegar and set it aside.
Place the oil in a wok or large sauté pan over medium-high heat until the oil is almost smoking. Add the
eggplant and sauté, allowing it to sit for a few seconds each time you move it to allow it to brown and
blister. If the eggplant absorbs all the oil and some pieces don't get any then add a little more oil.
Add the chili bean paste, garlic, ginger, and sichuan peppercorns and sauté until fragrant, about 30
seconds. Add the chicken stock mixture, turn the heat to medium-low and simmer for 90 seconds. Add
the cornstarch mixture and stir together until the sauce thickens a bit. Add the scallions and vinegar and
cook for 15 seconds to diffuse their harsh flavors a bit. Garnish with cilantro and serve.
Eggplant
Mom's Pasta Primavera Recipe by simplyrecipes.com
Pasta primavera is almost always a simple-to-prepare dish using the fresh vegetables of the season. In
spring you might make it with asparagus and peas, later in the summer with tomatoes and zucchini.
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4 cups of mixed vegetables, for example:
1 carrot, peeled and cut into
2x1/2-inch strips
1 medium zucchini, sliced into
1/4-inch slices
1/2 small eggplant, sliced into
1/4-inch slices
1/2 red onion, sliced into 1/4-inch
slices
1/2 bell pepper, any color, cut
into thin strips
3 Tbsp olive oil
Salt and pepper
1/2 teaspoon Italian seasoning or
herbes de Provence
A sprinkling of garlic salt
1/4 cup of spaghetti, marinara, or tomato sauce
1 pint of cherry tomatoes, halved
1/2 pound pasta (use rice pasta for gluten-free version)
Grated Parmesan optional
Bring a large pot of salted water to a boil (for your pasta). Heat oil in a large skillet on medium high heat.
Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until
vegetables are just cooked. Turn off heat, but let pan stay on the burner.
While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking
instructions for the pasta. You want to time it so that the pasta is done soon after the vegetables.
Add a 1/4 cup of the spaghetti, marinara, or tomato sauce to the vegetables, along with 1/4 cup of
water to thin the sauce. If you are using a prepared spaghetti or marinara sauce, you don't need to add
much seasoning, just a 1/2 teaspoon of Italian seasoning or herbes de Provence, a few sprinkles of garlic
salt, and salt and pepper to taste. If you are using a plain tomato sauce, you might want to start out
cooking the vegetables by cooking a minced clove of garlic first, and then adding the vegetables, and
then add a bit more of the seasoning (to taste). Spaghetti and marinara sauce are already seasoned.
Once the pasta is ready - cooked but still a bit firm, or al dente - drain the pasta and put it directly into
the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry
tomatoes.
Serve with some freshly grated Parmesan, if you like. A little bit of chopped fresh basil would go nicely
with this as well.
Eggplant
Eggplant Salad Toasts by smittenkitchen.com
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1 medium eggplant, about 3/4 pound, cut into 1/2-inch cubes
2 tablespoons olive oil plus additional for oiling baking sheet
1/4 teaspoon salt
Black pepper
1 teaspoon red wine vinegar
1/4 cup crumbled crumbled feta
1 scallion, thinly sliced
8 1/2-inch slices of baguette, brushed
with olive oil (I used 1-inch slices in the
photos, then decided they were too thick)
1 small clove garlic, peeled and halved
Preheat oven to 425 degrees. Lightly oil a baking
sheet or roasting pan. Toss eggplant, 2
tablespoons olive oil, salt and a generous amount
of black pepper together in a medium bowl until
evenly coated. Spread on prepared baking sheet
and roast for about 25 minutes, moving pieces around occasional so they evenly brown. For a cold salad,
let the eggplant cool a bit before mixing it with red wine vinegar, feta and scallion. For a warm salad
where the feta glues itself to the eggplant a bit, toss the vinegar, feta and scallion together when the
eggplant just comes out of the oven. You’ll want to eat the warm salad quickly.
Broil or toast baguette slices then rub them with a garlic clove before heaping on eggplant salad.
Eggplant
Skillet Eggplant and Lentils by blog.fatfreevegan.com
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1 large onion, chopped
4 cloves garlic, minced
1 large eggplant (about 18 ounces) cut into quarters
lengthwise and sliced into 1/4-inch wedges
1/4 cup water
2 teaspoons oregano
1 teaspoon dried basil
1/2 teaspoon thyme
1 15-ounce can lentils, rinsed (or 1 1/2 cups cooked
lentils)
ground black pepper, to taste
1/4 teaspoon hot smoked paprika or cayenne
pepper, optional
1 cup tomato puree or crushed tomatoes
1/3 cup unsweetened non-dairy yogurt
1 cup fresh basil, minced
“Almond Parmesan,” see below
Saute the onion in a large, non-stick skillet until it begins to brown. Tip: Add a small pinch of baking soda
to speed up browning. Add the garlic and cook for another minute.
Add the eggplant, water, and herbs and stir well to coat the eggplant with the seasonings. Cover tightly
and cook until the eggplant begins to soften, about 6 minutes, stirring frequently. Add all remaining
ingredients EXCEPT the fresh basil and Almond Parmesan. Cover and cook for 10-15 minutes, until
eggplant is tender and sauce has thickened. Season to taste with salt, add fresh basil, and serve over
pasta or brown rice or other whole grain. Top with Almond Parmesan, if desired.
To make Almond Parmesan, process 1/4 cup nutritional yeast and 1/3 cup whole raw almonds in a
blender or food processor until crumbly. Store in refrigerator.
Eggplant
Eggplant and Chickpea Curry by blog.fatfreevegan.con
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1 large eggplant
1 medium onion, chopped
1/2 red bell pepper seeded and diced
1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon asafetida (or 1 clove garlic, pressed)
1 14-ounce can diced tomatoes (fire-roasted
preferred)
2 teaspoons ginger paste or minced ginger root
1/2 teaspoon cayenne or other hot red pepper (less
or more, to taste)
1 15-ounce can (or 1 1/2 cups) cooked chickpeas,
rinsed and drained
1/2 cup water
1/4 cup minced parsley or cilantro
1/4 teaspoon garam masala (start with less and add
more to taste)
Preheat oven to 400F. Prick eggplant with a fork several times
and place on a baking sheet. Bake for 40-45 minutes, until eggplant is sunken and soft all the way
through. Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh.
Heat a non-stick skillet and then spray it lightly with vegetable oil. Add the onion and cook until it begins
to turn golden. Add the bell pepper and cook for a few more minutes. Clear a spot in the center of the
skillet and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about a minute,
until they become fragrant. Stir them into the onions and peppers and add the coriander, turmeric,
asafetida (or garlic), tomatoes, ginger paste, and red pepper. Add the eggplant and cook over medium
heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Add the
chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and
turn heat to low. Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors
have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your
meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.)Just before
serving, add parsley (or cilantro), garam masala, and salt to taste. Serve with rice or Indian bread.
Eggplant
Eggplant-Chard Frittata by biggirlssmallkitchen.com
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1 medium eggplant, sliced
salt
4 eggs
2 egg whites
1/4 cup water
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
pepper
pinch cayenne
4 teaspoons olive oil
half onion, sliced
1 clove garlic, minced
1 bunch Swiss chard, washed and trimmed
Slice the eggplant into 1/3″ rounds. Arrange in one layer on paper towels or dish cloths, and sprinkle
liberally with salt. Let sit for at least 15 minutes and up to 45 if you can stand it. Rinse the eggplant, then
using the paper towels, press as much liquid out of the eggplant slices as you can.
Heat a grill pan over medium-high heat. Brush the eggplant slices with a teaspoon or two of olive oil,
and grill, flipping once, until the eggplant has softened and has grill marks. Set aside.
Combine the eggs, egg whites, water, and fresh and dried herbs including a few grinds of pepper. Add a
pinch of salt. Beat well and set aside.
Wash the chard well. Heat a pot of water to the boil. Add salt, then plunge in the Swiss chard and cook
for about 6 minutes, until the leaves are quite limp. Drain well, squeeze out all the moisture with a dish
towel, then coarsely chop.
When you’re ready to make the frittata, preheat the broiler. Sauté the onion in 2 teaspoons olive oil in a
cast-iron (or other ovenproof) pan. Add the minced garlic and cayenne and cook until the vegetables are
very soft. Toss in the chard, stir to mix, and taste for salt. Pour the eggs over the veggies, and using a
spatula, pull the mixture from the edges in as it starts to firm up. When the eggs are nearly cooked, turn
off the heat and arrange the eggplant over the frittata. Broil for 8-10 minutes, until the eggs have turned
light brown. Cool in the pan at least five minutes before serving.
Cut into four wedges and serve with baguette and a green vegetable.
Eggplant
Goat Cheese Tart with Roasted Eggplant, Zucchini, and Caramelized Onions by thekitchn.com
Phyllo Shells
 4 sheets frozen phyllo dough, thawed
 2 tablespoons butter, melted
 2 (12-ounce) ramekins
Filling
 2 medium white or yellow onions
 1 small eggplant (about 6 ounces)
 2 medium zucchini
 Olive oil
 Kosher salt
 Ground coriander
 2 marinated artichoke hearts, quartered
 1 teaspoon fresh thyme leaves, coarsely chopped
 4 ounces goat cheese, thinly sliced or crumbled
 2 tablespoons lemony hummus or olive tapenade
For the Phyllo Shells: Preheat oven to 350° F. Brush ramekins with melted butter. Take a sheet of phyllo
and brush with melted butter. Place second sheet on top and brush with butter. Cut layered phyllo into
two rectangles. Place one rectangle on top of the other, rotating it 45 degrees. Gently press phyllo stack
into a ramekin to make a cup shape. Repeat process to make second phyllo shell. Place ramekins on
baking sheet and bake until lightly browned, about 10 minutes. Cool on wire rack 15 minutes, then
gently remove phyllo shells from ramekins.
For the Filling: Preheat oven to 350° F. Caramelize the onions: Peel onions and cut into thin slices. Heat 1
tablespoon olive oil over medium heat in a heavy skillet. Add onions and cook, stirring frequently, until
the onions soften. Reduce heat to low and cook, stirring occasionally, until the onions are deep brown
and caramelized, about 30 minutes. (Related post: How to Caramelize Onions)
Grill the eggplant: Slice eggplant lengthwise into ribbons about 1/4-inch thick and 1-inch wide. (The
ribbons should be similar to zucchini in length and width.) Brush both sides of each slice with olive oil
and sprinkle with salt and coriander. Grill until brown and tender, about 5 minutes per side.
Grill the zucchini: Slice zucchini lengthwise into ribbons about 1/4-inch thick. Brush both sides of each
slice with olive oil and sprinkle with salt and coriander. Grill until brown and tender, about 3 minutes per
side.
Assemble and bake the tart: Place phyllo shells on baking sheet. Divide and layer eggplant, artichoke
hearts, and zucchini in each phyllo shell, sprinkling thyme between each layer. Top with onions, then
goat cheese. Bake for 20 minutes. If phyllo shells start to get too brown, cover loosely with foil.
To serve: Top each tart with tablespoon of lemony hummus or olive tapenade and serve with a green
salad.
Carrots
About Rainbow Carrots
Red, yellow, green and purple - are Rainbow CarrotsError! Bookmark not defined.
the way of the future? Perhaps, but they could more accurately be called the
Carrots of the past because they have a long history. Purple and Yellow Carrots
were grown as many as 1,000 years ago in Asia and Western Europe, although
selective breeding programs to produce such colors for commercial purposes are
fairly recent. Carrots are now regularly bred in purple, red, yellow and white, in
addition to orange, and scientists say that there is added nutritional benefit to
choosing a colorful vegetable over a more conventional one.
Red CarrotsError! Bookmark not defined. have extra lycopene, which is also
found in tomatoesError! Bookmark not defined. and is believed to lower blood
pressure and help to reduce the risk of some cancers. Yellow Carrots promote eye health with betacarotene-like pigments, and Purple Carrots have powerful antioxidants. The Carrots taste pretty much
the same, regardless of their color, and some taste even sweeter than a standard Carrot.
To preserve their flavor and texture, Carrots should be refrigerated. Keep them in the refrigerator
crisper, in their original plastic bag. If they were purchased loose, place them in a perforated or loosely
closed plastic bag. Don't store Carrots together with apples, pears, or other fruits that produce ethylene
gas as they ripen (even in the refrigerator, ripening of such fruits slows, but does not cease). Exposure to
ethylene gas will turn Carrots bitter.
Vitamin A is derived from beta-carotene and CarrotsError! Bookmark not defined. are the leading
source of this substance in the American diet. In fact, carotenoids, the group of plant pigments of which
beta-carotene is a member, are so named because they were first identified in Carrots. This everpopular vegetable is also a source of disease-fighting flavonoids, and Carrots contain a specific type of
fiber, called calcium pectate, which may lower blood cholesterol.
With the exception of beets, Carrots contain more sugar than any other vegetable, which makes them a
satisfying snack eaten raw and a tasty addition to a variety of cooked dishes. In fact, some of the
nutrients in Carrots are more easily absorbed when the vegetable has been cooked, even briefly.
Carrot Greens are full of vitamins and minerals, and have a high potassium content, so they are good for
you. However, they have a very bitter taste, which explains why they usually end up in the compost bin.
They can be eaten raw in salads if you like a little bitterness in your food. Chopping them up finely with
some garlicError! Bookmark not defined. and vinegar can cut the bitterness, and this makes a simple
"pesto vinaigrette" that can be spread on bread or used as a marinade. Carrot Tops can be sauteed with
other vegetables with olive oil and garlic, and added to a variety of dishes such as casseroles, pizzas, and
burritos. They can be cooked into soups and stews, and added to eggs.
(read more: thekitchn.com; wholehealthmd.com; slashfood.com)
Carrots
Bok Choy with Carrots and Sesame-Orange Dressing by wholefoodsmarket.com
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1 pound baby bok choy, halved
8 ounces shiitake mushrooms,
stemmed and sliced
4 medium carrots, shredded
2 tablespoons orange juice
1 tablespoon tahini
1 1/2 teaspoon low-sodium shoyu
or tamari
1/2 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds
Arrange a steamer basket in a large pot.
Add enough water just to reach bottom of
basket. Bring to a boil. Add bok choy.
Reduce heat to medium-low, cover and steam about 10 minutes or until bok choy is tender. Prepare an
ice bath by filling a bowl with ice cubes and water; set aside. Place steamed bok choy in ice bath, drain
well.
In a large skillet over medium-high heat, bring 1/2 cup water to a simmer. Add mushrooms. Cover and
reduce heat to medium. Cook about 6 minutes or until mushrooms are tender, stirring once halfway
through cooking.
In a large bowl, whisk together orange juice, tahini, tamari and ginger. Add bok choy, mushrooms, and
carrots and toss to coat. Garnish with sesame seeds.
Carrots
Moroccan Roasted Carrot and Eggplant Quinoa Salad by voraciousvander.com
Spice mix:
 2 teaspoons sweet paprika
 1 teaspoon ground turmeric
 1 teaspoon ground cumin
 1 teaspoon ground ginger
 1 teaspoon ground coriander
 1 teaspoon ground cinnamon
 1/2 teaspoon cayenne pepper
 salt & freshly ground black pepper
Salad:
 4 large carrots, thinly sliced lengthwise
 1 small-medium eggplant, cut into 1-inch
cubes
 olive oil
 1/2 cup walnuts
 1 cup red quinoa
 2 or 3 large handfuls of mixed salad greens
 1/4 cup dried cranberries
 1/4 cup chopped coriander/cilantro
Dressing:
 Olive oil
 1 1/2 tablespoons fresh lemon juice
 1/2 teaspoon finely grated lemon zest
 1 teaspoon Dijon mustard
Heat the oven to 400 F/205 C.
In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne and 1
teaspoon each of salt and black pepper. In a large bowl, toss the carrots and eggplant with and 2
tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a
rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender.
Toast the walnuts in the dry pan over a medium heat until golden. Let cool, then coarsely chop.
In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring
to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 15
minutes. Uncover, fluff with a fork and let cool slightly.
In a large bowl, whisk 1 tablespoon of the oil with 1/2 tablespoon of the lemon juice and season with
salt and black pepper. Add the salad greens and toss to coat. Spread the greens on a large platter. In the
same bowl, another tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest,
mustard and 1 teaspoon of the spice mix and season with salt. Add the quinoa, walnuts, cranberries,
coriander/cilantro and roasted vegetables and toss well. Spoon the quinoa salad on the greens and
serve.
Carrots
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting by realmomkitchen.com
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2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
Lemon Cream Cheese Frosting
1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest
Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and
vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the
remaining ingredients. Then fold in the carrot, zucchini, and walnuts
In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend
together.
Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased
13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan
on a wire rack.
Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients
with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.
Carrots
Roasted Rainbow CarrotsError! Bookmark not defined. Two Ways: Sweet + Savory by
familyfreshcooking.com

1 bunch Rainbow CarrotsError! Bookmark not defined., cleaned
and peeled
Savory Version
 1 tablespoon melted Ghee or Butter
 a few pinches Garlic Sea Salt
 cracked Black Pepper
 fresh chopped Herbs such as Marjoram, Rosemary, Thyme,
Organo
 more melted Ghee for finishing
Sweet Version
 1 tablespoon melted unrefined Coconut OIl
 1 tablespoon pure Maple Syrup (I like the darker grade B)
 a few pinches ground Cinnamon
 a few pinches fine Sea Salt
Pre heat the oven to 375 degrees F with the racks in the middle. Prepare
2 cookie sheets with parchment paper or Silpat liners. Divide the carrotsError! Bookmark not defined.
into two bunches. For the savory ones: toss with melted ghee. Put on a cookie sheet. For the sweet
ones: combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with
the mixture.
Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft.
Brush the savory ones with some melted ghee and chopped fresh herbs to finish.
Roasted CarrotsError! Bookmark not defined. with Cumin Seeds by
cookfoodmostlyplants.blogspot.com
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1 bunch whole carrotsError! Bookmark not defined.,
brushed clean and with stems removed
Olive oil
Cumin seeds
Preheat the oven to 425 degrees.
Coat a small roasting pan with a little olive oil (I use what
appears to be a nonstick loaf pan...although I have definitely
never used it to bake, so for all I know it could be some sort of
pudding mold or a playpen for cupcakes. In any event, it makes a good carrot-roasting pan because it's
the perfect length and keeps the carrotsError! Bookmark not defined. crowded together, which
prevents them from drying out).
Carrots
Add the carrots to the pan, brush with olive oil, and set them in the oven to roast. After 20 minutes, take
them out, sprinkle lightly with cumin seeds, turn them gently, and sprinkle again. Roast for another 1030 minutes, turning every 10 minutes or so, until the thickest part of the carrot is tender (total roasting
time will depend on how thick your carrotsError! Bookmark not defined. are). Sprinkle with a little salt,
and serve.
Carrots
Creamy Coconut Carrot Shake – Vegan by familyfreshcooking.com
Roasted Carrots
 a bunch of large CarrotsError! Bookmark not defined., peeled
 1 tablespoon melted [unrefined Coconut Oil|
 dash of ground Cinnamon, Ginger and Nutmeg
 pinch of fine Sea Salt
Shake
 8 ounces unsweetened Vanilla Almond Milk
 2 ounces unsweetened Coconut Milk
 2 ounces (60 grams) roasted CarrotsError! Bookmark not defined.
 Vanilla Stevia Drops to taste (I like 1 dropper full)
 4 ounces Ice
Optional Toppings
 Whipped Cream
 unsweetened shredded Coconut
 toasted, chopped Nuts
 ground Cinnamon, Nutmeg, Ginger
 Carrots
 Ice Cream or Frozen Yogurt
 Graham Cracker Crumbles
 ground Flaxseed
Pre heat oven to 375 degrees F. Mix spices into melted coconut oil. Toss and coat carrotsError!
Bookmark not defined. in oil and sprinkle with a pinch of salt. Roast on a baking sheet for 25 - 45
minuted depending upon the size of your carrotsError! Bookmark not defined.. Flip once during baking
time. They should be soft and slightly browned when done.
Blend all ingredients in a high powered blender. Add a splash of water or additional almond milk if
needed to blend. Serve with any desired toppings.
Carrots
Peter Rabbit Carrot Cupcakes – Gluten Free by familyfreshcooking.com
Cupcakes
 3 large Carrots, cleaned peeled, sliced and roasted (should
yield 1 cup after roasting)
 2 tablespoons unsalted Butter, melted and divided
 1 cup fat free Milk
 1 large Egg, whisked
 1/2 cup fat free Greek Yogurt
 1/2 cup unsweetened Applesauce
 1 cup gluten free Oat Flour plus 1 tablespoon
 1 cup gluten free Corn Flour
 2 1/2 teaspoons Baking Powder
 1/2 teaspoon Pumpkin Pie Spice
 1/2 teaspoon ground Cinnamon
 1/4 teaspoon fine Sea Salt
 3/4 - 1 teaspoon Stevia Powder or adjust sweetness to taste
Frosting
 8 ounces low fat whipped Cream Cheese -or- 1 pint heavy
Whipping Cream
 Vanilla Stevia Drops to taste
Roasted Carrots
Pre-heat oven to 400 degrees F with the rack in the middle. Clean, peel and slice carrots into chunky
pieces about 1 inch long. Toss carrotsError! Bookmark not defined. with 1 tablespoon melted butter
and a pinch of salt. Bake for about 20 minutes or until carrotsError! Bookmark not defined. are soft and
lightly browned. Set aside. Measure out two half cup portions.
Cupcakes
Reduce oven temperature to 350 degrees F. Prepare a standard size muffin pan with liners. Purée a half
cup of the carrotsError! Bookmark not defined. in a blender with the milk. Finely dice the rest of the
carrots and toss with 1 tablespoon of oat flour. In a medium bowl combine the other tablespoon of
melted butter, carrot purée, Greek yogurt and applesauce and egg. In another bowl whisk together dry
ingredients. Combine wet and dry ingredients and mix together well. Gently fold in diced carrots. Taste
batter to make sure it is sweetened to your liking. Scoop batter into muffin cups leaving a little room at
the top. Bake for about 18-20 minutes or until a tooth pick comes our crumb free.
Frosting
Stir vanilla stevia drops into whipped cream cheese. Sweeten to taste. Alternatively you can frost these
cupcakes with whipped cream. Whip cream in a stand mixer and sweeten to taste. Pipe onto cupcakes.
Carrots
Roasted Rainbow Carrots with Maple-Mustard Glaze by stickygooeycreamychewy.com
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2 bunches (about 1-1 1/2 pounds) rainbow carrots (If you
can’t find rainbow carrots, regular carrots work just as
well.)
Olive oil
Kosher or sea salt to taste
1/4 cup pure maple syrup
1 tablespoon grainy mustard
Splash of sherry vinegar
Preheat oven to 400 F.
Wash and scrub carrots well and slice them in half lengthwise. Lay them, cut side down, on a baking
sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
Roast carrots for 30-35 minutes, until soft and lightly browned.
While carrots are roasting, combine maple syrup and mustard in a small saucepan over medium heat.
Heat until the mixture just starts to simmer. Remove and stir in a splash of sherry vinegar. Set aside.
About 2 minutes before carrots have finished roasting, drizzle maple-mustard glaze on top of them.
Continue cooking until carrots are done.
Sesame Carrot Slaw by agirlamarketameal.blogspot.com
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1 bunch of rainbow (or regular) carrots, cut
into long julienned slices
juice from 1 lime
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon toasted sesame seeds
handful of chopped cilantro
Place the carrots in a medium bowl. In another
smaller bowl, whisk together the lime juice, sesame
oil, soy sauce and honey. Drizzle over the carrots and
toss well (I used my hands). Sprinkle with the toasted sesame seeds and chopped cilantro. Serve
immediately.
Carrots
RAINBOW CARROTS in CINNAMON, GINGER & POMEGRANATE by thesensualfoodie.com
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farm fresh rainbow carrots (1 to 2 lbs roughly)
olive oil
sliced (or grated) ginger root
pomegranate juice, about 1/2 cup
cinnamon, generous sprinkles
orange zest (or peel)
sea salt/pepper
butter
honey (optional)
Wash the whole carrots in a colander. Do not peel them, just rub them clean with your hands or scrub
lightly with a vegetable brush. Toss them in a casserole dish with olive oil. Add cinnamon, and the slices
of ginger root. Add in the orange zest or even slices of orange peel. Don’t be shy. The cinnamon and
ginger add a special magic to these carrots.
Saute in a large pan (don’t crowd the carrots, they need space especially when reducing the
pomegranate sauce) for a few minutes on medium heat. Pour in the pomegranate juice, about half a cup
or more. It does not have to cover the carrots, as you are not braising them. Let it simmer for about 5-10
minutes on medium-high heat uncovered. Go with your instincts. Allow the spice, zest and ginger to
mellow into the carrots, reducing the sauce. When you feel that the carrots are ready, looking ruby-red
in the sauce, dash in a little sea salt and let it simmer a bit more. Stir and toss occasionally. You can also
finish the carrots in the oven at 375F degrees, for the remaining 20 to 30 minutes, but pan roasting
them on the stove top is just as lovely. During the last 5 minutes, add in a few pats of butter to give the
sauce extra body and a beautiful glistening texture. The sweetness of the pomegranate juice will
enhance the carrots in a marvelous way.
Organic Rainbow Carrot and Raisin Salad by
fight4lifefitness.wordpress.com
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Organic rainbow carrots shredded
Organic raisins (soaked in hot water for 30 mins)
Honey
Cinnamon
juice of half a lemon
Carrots
Carrot Top Tea by carrotmuseum.co.uk
This is such an unbelievably delicious drink and great for detoxifying and strengthening the kidneys.
Excellent for anyone suffering from urinary complaints.
Take a handful of carrot leaves (home grown are always best but shop bought carrots can be used as
long as you thoroughly wash then to remove any chemical residues), tear them up and put them in a tea
pot. Pour over boiling water and leave to steep until the tea is cold. Strain to remove the leaves and put
them on the compost heap, then place the tea in the fridge to chill. It will last well for about 3 days if it
hasn't all been drunk before then.
Carrots store best with their tops removed so making tea from the leaves is an excellent use of
resources.
Carrot Green, Parsley & Hazelnut Pesto for Pasta by carrotmuseum.co.uk
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¾ cup hazelnuts (or mixture of hazelnuts, almonds and walnuts)
1/8 cup organic carrot leaves, chopped 1/8 cup organic parsley, chopped
1 clove garlic
juice of 1 lemon
¼-1/2 cup extra virgin olive oil
½ cup fresh-grated parmesan cheese
generous pinch of sea salt.
Toast the nuts at 325ºF for a few minutes to bring out the flavour. In a food processor, puree the nuts,
carrot leaves, parsley leaves, lemon juice and garlic.
Pour in cheese, salt, and olive oil, starting with ¼ cup. Blend, and increase olive oil if the pesto is too
thick. Cook pasta (450g) until al dente, drain and toss with pesto while still hot.
(Excellent with a few handfuls of cooked pole beans thrown in as you toss with the pesto.)
Carrots
Warm Shredded Carrot Salad with Carrot Greens by tastykitchen.com
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1 Tablespoon Sunflower Oil
1 whole Small Red Onion, Finely Chopped
3 whole Garlic Cloves, Minced
1 piece Fresh Ginger (1 Inch Or 2.5 Cm Piece),
Peeled And Finely Chopped
3-½ ounces, weight Shredded Cabbage
3 whole Medium Carrots, Peeled And Shredded
1 bunch Small Bunch Carrot Leaf Greens To Taste
(I Used A Small Handful)
½ teaspoons Salt, Adjust To Taste
¼ teaspoons Ground Turmeric
1 pinch Of Ground Black Pepper
Heat the oil in a large pan then add the finely chopped red onion and saute until soft. Add the garlic,
ginger and saute for 3 minutes. Next add the shredded cabbage stir to combine with the pan
ingredients, cover and allow the cabbage to soften completely. Once the cabbage is soft, add the carrot
and carrot leaves, stirring to combine all of the ingredients well. Lastly, sprinkle in the spices and stir the
vegetables well. Continue to cook until the carrots have softened, about another 5 minutes. Serve as a
side dish or as a main meal with some steamed white rice. It’s delicious as a vegan meal or snack.
Chard
About Rainbow Chard
Rainbow Chard kicks Swiss Chard up a level - in both looks and flavor. Bunches of
what is sold as "Rainbow Chard" are actually a mix of Swiss Chard, Red Chard, and
Golden Chard. It has the mineral edge of Swiss Chard, the earthy sweetness of Red
Chard, and the mild nutty flavor of Golden Chard.
Rainbow Chard is great to sauté or stir-fry. For the most even cooking, remove
the colored ribs/stems from the leaves, and then chop the stems and start cooking
them before you add the leaves.
Sweet, tangy, and creamy things help temper the mineral edge of all Chard. A bit of balsamic vinegar, a
squirt of lemon juice, or a bit of crème fraîche or goat cheese are all fabulous with Chard.
No matter how you cook Rainbow Chard, remember that it has some Red Chard in it and will "bleed" red
when cooked, tingeing adjacent foods a lovely shade of pink.
Swiss Chard packs a huge amount of vitamin A and it is naturally high in sodium.
Also known as chard, these greens come from a variety of beet grown for its stems and leaves, not its
root; their distinctive flavor is akin to (but milder than) that of beet greens.
Wrap unwashed Swiss Chard in damp paper towels, then place in a plastic bag; store in the refrigerator
crisper for three to five days.
Wash Swiss Chard leaves and stems before using, as they are likely to have sand or dirt clinging to them.
Separate the leaves from the stems and swirl the leaves around in a large bowl of cool water. Lift out,
letting the sand and grit settle; repeat if necessary. Slice or chop as recipe directs.
Whenever possible, use the cooking liquid from Swiss Chard in a sauce or add it to a soup; a significant
percentage of the nutrient content of greens is released into the liquid as they cook. Don't heat Swiss
Chard in an aluminum pot; the chard contains oxalates and it will cause the pot to discolor. Start cooking
the stems a few minutes before adding the leaves. Quick cooking will help to preserve the color as well
as the nutrients.
(read more: WholeHealthMD.com; localfoods.about.com)
Chard
Rainbow Chard with Pine Nuts, Parmesan, and Basil by finecooking.com
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13 to 14 oz. Rainbow chard (about 1 large bunch)
1 Tbs. extra-virgin olive oil
3 Tbs. pine nuts
Kosher salt
1 Tbs. minced garlic
1 Tbs. cold unsalted butter, cut into 4 pieces
1/4 cup grated Parmigiano-Reggiano
1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
Pull or cut the stems from the chard leaves. Cut or rip the leaves
into 2- to 3-inch pieces and wash and dry them well. Rinse the
stems and slice them crosswise 1/4 inch thick.
In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and
cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving
behind as much oil as possible.
Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring
occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just
until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted,
1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt
before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the
butter has melted.
Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange.
Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan
juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.
Rainbow Chard Recipe by doctoroz.com
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1 lb. rainbow chard
1 cup water or low-sodium chicken broth
1 tablespoon olive oil, peanut oil, or lard
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon grated fresh ginger
1 teaspoon lemon juice
Salt to taste
Wash the greens and remove the thick woody stems. Place them in a saute pan with 1 cup of water or
broth and bring to a boil. Cover the pan and turn down heat. Simmer for 15-20 minutes until the greens
are tender. Drain the greens, but reserve all the remaining liquid in a bowl. Heat the oil in the saute pan
and add the greens. Mix in the reserved water, the garlic, cumin, and ginger and cook uncovered at a
low heat until the mixture is almost dry. Add lemon juice and salt to taste. Serve with tempeh.
Chard
Swiss Chard & Soft-Boiled Egg on Toast by noteatingoutinny.com
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1 slice toast
3-4 rainbow chard, leaves only, coarsely chopped
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 egg
Soft-boil the egg until white is fully cooked and yolk is fairly
runny, or cook to desired doneness. In a saute pan, heat the
olive oil and add the chard, seasoning with salt and pepper.
Cook, stirring, over medium-high heat for about 2-3 minutes.
Transfer to the toast. Top with the sliced soft-boiled egg.
Sautéed Rainbow Chard with Garlic by asweetlife.org
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3 Tbsp olive oil
3 large garlic cloves, thinly sliced
1 large bunch rainbow or ruby chard – thick stems
discarded
Salt
Freshly ground black pepper
R emove ribs from chard and cut into 2-inch lengths. Cut
the leaves into 2-inch strips.
In a large pot, heat half of the olive oil. Stir in the garlic and cook over moderately high heat until lightly
golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly
before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are
softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe
out the pot.
Add the remaining olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring
occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and
pepper.
Chard
Rainbow Chard With Pine Nuts and Feta by realsimple.com
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1 bunch rainbow chard
2 tablespoons olive oil
1/4 cup pine nuts
2 cloves garlic, thinly sliced
kosher salt and pepper
2 1/2 ounces crumbled Feta (about 1/2 cup)
Cut off the chard stalks near the base of the leaves and discard. Cut
any large leaves in half lengthwise.
Heat the oil in a large skillet over medium heat. Add the pine nuts and
garlic and cook, stirring, until golden, about 2 minutes. Stir in the
chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring,
until the chard ribs are just tender, 2 to 3 minutes.
Transfer to a serving bowl and sprinkle with the Feta.
Morning Scramble with Rainbow Chard and Feta by zupas.com
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2 tsp butter
2 TB green onions, sliced thin (approx 4 green onions; green and white parts)
1 cup, packed, chopped rainbow chard
5 eggs
4 egg whites
1/4 tsp gray sea salt
2 TB crumbled feta
fresh ground pepper to taste
Melt butter in a skillet over medium heat. Add green onions and chard. Saute for about 3 minutes.
Meanwhile, in a medium sized bowl, beat the eggs and egg whites together using a whisk. Add the egg
mixture to the sauteed vegetables in the skillet, keeping the heat at medium or medium low (personal
preference really). Continue to stir the scramble for a few additional minutes, allowing eggs and
vegetables to cook thoroughly.
About one minute before the scramble is fully cooked, add the feta and toss. Sprinkle with gray sea salt
(or other good quality sea salt) and fresh ground pepper to taste. Enjoy!
Chard
Clean Eating Cranberry Rainbow Chard by thegraciouspantry.com
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2 small to medium bunches Rainbow Chard (regular will
work as well)
1/2 cup juice sweetened cranberries
1/2 cup roasted sun flower seed
2 tsp. coconut oil
Wash your chard and cut off the ends of the stalks.
Tear chard into strips. You may have to slice the stalks.
Place the oil in the pan and turn on the burner. Medium to high
heat will work fine. Adjust as needed.
Place chard in pan and cook, stirring occasionally, until it begins to
wilt.
When chard has wilted, add the other ingredients and cook for 2-3
minutes more.
Allow to cool slightly and serve.
Note: Using coconut oil is not necessary. Any mild-flavored oil will do.
BRAISED RAINBOW CHARD by motherearthnews.com
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1 pound rainbow chard, leaves and stems separated
1 cup dry red wine
1 tbsp unsalted butter
1 tbsp vegetable oil
1 medium red onion, diced
1 apple, grated, skin on
1 cup vegetable stock
2 tsp wildflower honey
Sea salt and freshly ground pepper
Wash and cut the chard leaves across the stem into 1-inch ribbons. Trim 1/2 cup of the chard stems into
2-inch-long-by-1/4-inch-thick strips. Heat the butter and vegetable oil in a large sauté pan until the
butter foaming subsides. Sauté the red onion and apple, without browning, until translucent. Toss in the
chard leaf and stem and sauté for a minute with the apple and onion. Add the wine and vegetable stock
all at once, and stir to cook evenly. Cook on high heat until the chard is tender, with the liquid
evaporating by about two-thirds. When the chard is tender, remove the pan from the heat, and stir in
the wildflower honey. Season to taste with salt and pepper. Serve immediately, or cool and store
covered in the refrigerator for up to 3 days.
Chard
Garlicky Rainbow Chard by the localcook.com
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Oil
Green onions (one bunch, sliced)
3-4 cloves garlic (sliced)
chard (one large bunch, stems removed and sliced, then the leaves roughly chopped)
Heat a splash of oil to medium in a large skillet.
Meanwhile, chop the stems of the chard.
Add the chard stems, green onions, and garlic to the pan and cook until softened.
Add the chard and a few tablespoons of water. Mix well and cover, stirring occasionally. If the rest of
dinner isn’t ready yet, turn the burner to simmer.
If your chard bunch is small, you can add leaf lettuce to the mix to stretch the servings. It will cook down
quite a bit.
Zucchini Rainbow Chard Quesadilla by divinecaroline.com
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2 taco size low-carb whole wheat tortillas
Handful of shredded cheese of your choice (dairy or non-dairy)
1/2 shallot minced
1 garlic clove minced
1 small or 1/2 medium zucchini cut into bite size pieces
Big handful of rainbow chard cut into thin ribbons and chop the stems in small pieces
1/2 teaspoon cumin
Pinch ground chili pepper (can use any kind you like—I have a blend from SEEDS at the farmers
market)
Salsa of your choice (I used Salsa Verde.)
Heat a non-stick pan, then add shallot and garlic and sauté for a couple of minutes. Then add zucchini,
chard, and spices. Sauté until the veggies are just the way you like them. I like my greens cooked well, so
I added them before the zucchini.
Heat another non-stick pan if you don’t want to clean out this pan. Put a tortilla on it and then spread
your veggies evenly over the tortilla and cover with cheese and the second tortilla. Cook until browned
on one side, flip, and cook until brown on the other.
Chard
Sauteed Rainbow Chard and Carrots with Red Quinoa by foodforvitality.com
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2 bunches rainbow chard, rinsed well and
chopped
3 medium sized carrots, chopped
2 tbl olive oil
half an onion, chopped
1 clove garlic, minced
thumb size piece of ginger, chopped
nama shoyu to season
2 cups cooked red quinoa (try cooking the grain with
vegetable stock. It's much more flavorful than plain
water). On medium heat, saute the onion and garlic in
olive oil until soft. Add the ginger, and cook for a minute.
Stir in the chopped carrots, cooking for 2 minutes, then layer the firm stems of chard on top of the
carrots, followed by the softer leaves. Cover and allow to steam the vegetables for one minute. By now
the chard should have wilted a bit.
Stir to mix the vegetables, adding a splash of nama shoyu. Reduce the heat to low, cover, and cook for
another 1-2 minutes, depending on what texture you prefer your vegetables. Remember, the firmer the
texture of your vegetables (i.e., the less time you cook them), the more nutritional benefits for your
body. Top the red quinoa with a nice helping of steaming, juicy, rainbow chard and carrots. Serve
immediately.
Braised Greens with Sweet Onions by Whole Foods Market
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4 sweet onions, thinly sliced
2 bunches Swiss Chard, stems removed
2 tablespoons balsamic vinegar
4 cloves garlic, thinly sliced
½ cup water
Black pepper
To caramelize onions: Place a large skillet over high heat. In the meantime, strip the leaves off of the
stems of the chard. Thinly slice the stems the same size as the thinly-sliced onion. Once pan is hot, add
chard stems and onions to the pan. Saute until the onions and chard stems caramelize, about 7
minutes. In the meantime, thinly slice the chard leaves and prepare your other ingredients.
To braise greens: Once the onions are caramelized, add the vinegar to the pan and stir vigorously with a
wooden spoon to scrape up any onion bits. Let the vinegar evaporate and add the chard leaves, garlic,
and water to the pan. Reduce heat to low and cook until greens are completely wilted, about 30 to 40
minutes. If the greens start to dry out at any point, simply add more water to the pan. Season with
black pepper before serving.
Chard
Rainbow Chard and Sweet Onion Pizza by First Home Love Life
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1 bunch of rainbow chard
2 yellow (sweet) onions
2 cloves garlic
1-2 cups of your favorite pasta sauce
store bought pizza dough
salt and pepper
olive oil
Pecorino Romano cheese
Preheat oven to 400 degrees
Heat 2-3 tablespoons of olive oil in a saute pan, chop onions and garlic, saute until slightly translucent
Cut leaves off of stems of rainbow chard, chop up only the leaves and add to saute pan, mix in pasta
sauce
Season mixture with salt and pepper, cook mixture for 5 min, turn off heat
Roll out pizza dough to desired shape (not too thin or the bottom will become soggy), place on baking
pan
Add your mixture onto the middle of the dough, spread evenly leaving 1 inch of dough around the
outside
Grate cheese all over top of pizza, and drizzle olive oil around crust area
Bake in oven for 15-20 min or until crust is golden brown and cheese has melted
Sweet and Spicy Swiss Chard by allrecipes.com
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1 tablespoon olive oil
1 bunch rainbow chard - leaves and stems separated and
chopped
1/3 cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup
Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the
hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the
skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle
the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
Chard
Sauteed Rainbow Chard with Raisins and Caramelized Onions by Green Colleen
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1 medium sweet onion, white or yellow work best
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1 clove garlic
1 bunch rainbow chard, about a pound – red or
swiss chard work too
2 tablespoons dark or golden raisins, packed
pepper to taste
1/2 lemon
Cut the ends off of the onion and peel off the skin. Cut in
half, and then quarters, and slice in half-inch pieces.
Heat a large pan. Add the oil, onion, and salt and cook on medium-low. You will cook the onions slowly,
for about 30 minutes so that the water slowly releases and the sugars caramelize. This will add natural
sweetness to the dish. As the onions caramelize, prepare the garlic and chard.
Mince the garlic.
Wash and dry the chard and cut out the course part of the stem. Chop the stems.
Stack the leaves, and slice in one-inch sections.
Once the onions have turned a nice caramel brown color, add the garlic and chard stems and sautee on
medium for about 3 minutes.
Add the chard leaves and raisins, mix well, and cover for 2 minutes, or until the chard wilts. This will
happen very quickly!
Remove from heat, add black pepper to taste, squeeze the lemon into the pan and mix well.
Serve as a side to any lunch or dinner entree, or just eat as a healthful snack!
Chard
Breadcrumb-Crusted Zucchini with Rainbow Chard by Not Eating Out In NY
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1 large zucchini, sliced lengthwise about 1/2″ thick
1/2 cup fresh breadcrumbs
about 8 large rainbow chard leaves, coarsely chopped
1 clove garlic, sliced or chopped
1-2 teaspoons finely chopped sundried tomatoes
1 teaspoon capers, coarsely chopped
1 teaspoon fresh thyme, coarsely chopped
2 tablespoons extra-virgin olive oil
1/4 teaspoon (or so) salt
black pepper to taste
In a wide bowl or plate, combine the breadcrumbs, salt, pepper and thyme. Pat firmly onto sliced
zucchini on each side. Heat oil in a heavy-bottomed skillet. Place zucchini down carefully and quickly to
retain as much breadcrumbs on the bottom side. Pat some more breadcrumbs on the top side if it lost
too much in the process, and flip after about 1 minute of cooking, or until lightly browned on the
bottom. Cook another minute or two on the other side, remove carefully with tongs and set aside.
Turn off heat if pan is thick enough on the bottom to retain heat and wipe skillet clean with a paper
towel. Add the chard and garlic and let wilt, stirring, for about 2 minutes (adding a little more olive oil if
it begins to slightly burn). Divide equally among serving plates. Add the remaining breadcrumbs to the
skillet and toast, over medium heat, for 1-2 minutes or until slightly darker in color. Top chard with the
zucchini, and sprinkle with the breadcrumbs, sundried tomatoes and capers. Serve immediately.
Chard
Rainbow Chard, Carrot and Cannelloni Soup by thecookingphotographer.com
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¼ cup olive oil
3 carrots, peeled, sliced long ways
and cut into half moons
1 onion, diced
½ teaspoon salt
8 cups hot tap water
2 cubes Celifibr Chicken Bouillon
Poulet (Vegetarian bouillon
cubes, found in Co-Ops or Whole
Foods)
2 cubes Celifibr Vegetables
Medley Bouillon Legumes (found
in same place as above)
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 (15 ounce) cans cannelloni beans, drained and rinsed
1 (14.5 ounce) can fire roasted diced tomatoes with garlic
1 small bunch rainbow chard chopped into bite size pieces, stems and leaves
Freshly cracked pepper, to taste
Freshly grated Parmesan Reggiano for garnish
Warm olive oil in a large pot over medium high heat. Add the carrots, onions and salt and cook until the
vegetables are tender stirring occasionally.
Add the hot water, chicken bouillon, vegetable bouillon, parsley, oregano and basil. Bring to a simmer.
Next, add the beans, can of tomatoes, rainbow chard and lots of freshly cracked pepper to taste. Bring
to a simmer and cook for about 10 minutes, or until chard is tender.
Spoon into bowls and garnish with Parmesan cheese.
Chard
Rainbow Chard with Caramelized Onions and Quinoa by zestfullou.wordpress.com
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1 bunch rainbow chard
1 large, red onion, sliced
1/4 cup red wine
1/2 teaspoon kosher salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon garlic powder
A pinch of crushed red pepper
1/2 lemon, juiced
1 cup quinoa, uncooked
Balsamic vinegar, for drizzling
Heat 1 tablespoon of grapeseed oil over medium
heat in a large skillet. Add the onions, season with salt, and cook until tender and beginning to
caramelize.
Rinse and drain the quinoa. Bring 2 cups of water to a boil. Add the rinsed quinoa, cover and simmer for
15 minutes.
While the quinoa simmers, rinse the chard and remove the stems from the leaves. Slice the stems as you
would a celery stalk. Add the stems and red wine to the onions and sauté until stems begin to soften,
about 5 minutes.
Gather the leaves, roll them up, and slice them into ribbons. Add them to the pan, tossing to combine.
Once the leaves have wilted slightly (about 4 minutes) add the spices to taste, add the lemon juice and
toss to combine.
To serve: spoon the cooked quinoa onto your plate, making a well in the middle. Serve the chard and
onions on top of the quinoa, drizzle with balsamic vinegar, and sprinkle with sesame seeds, if desired.
Chard
Warm Eggplant and Rainbow Chard Salad by holisticallyhaute.com
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One bunch of organic rainbow chard
About a cup of diced organic eggplant (1/2” dice)
One good sized clove of organic garlic, minced
(adjust to taste)
One tablespoon of organic extra virgin olive oil
About ¼ cup of organic vegetable stock
Juice from ½ of a good sized organic lemon (or ¼
cup of freshly juiced organic lemon juice)
A teaspoon (or a squirt or swirl…adjust to taste) of
organic honey (local is always preferred), maple
syrup, coconut nectar or other natural sugar
alternative (I do not recommend stevia in this dish
because the bitter aftertaste may be too much with the bitterness of the chard and eggplant).
Salt (Celtic sea salt or pink Himalayan salt is preferred) or dash of low-sodium tamari, and
pepper to taste
Start heating your pan over a medium flame while you dice your eggplant and mince your garlic. Add the
olive oil and wait until you start seeing “waves” or ripples in it and start sautéing the eggplant. It will
absorb a lot of the oil, which is normal.
While the eggplant is sautéing, remove the stems from the chard and save them for juicing or blending
into green smoothies. Either slice or tear the chard leaves into a manageable size and wash them.
Once your eggplant has turned golden, add your minced garlic and start sautéing that (I wait to add the
garlic so it doesn’t burn) until it becomes fragrant. Add your veggie stock and until it simmers, then add
in your rainbow chard. Use tongs and toss it just until the chard starts to soften…it should not take more
than a minute or two since the steam from the broth will help cook it.
Once it starts to soften, remove it from the heat and add in your lemon juice and honey (or other
natural sweetener). Toss together and taste it. See if you think it needs a little salt and pepper and add a
little if you think you need to.
Grape Tomatoes
About Grape TomatoesError! Bookmark not defined.:
Store at room temperature for up to one week. Tomatoes may be refrigerated to stop ripening process.
Grape Tomatoes are: an excellent source of vitamin C, vitamin A, and vitamin
K; a very good source of molybdenum, potassium, manganese, dietary fiber,
chromium, and vitamin B1; a good source of vitamin B6, folate, copper, niacin,
vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and
protein. Red varieties are especially rich in the most powerful antioxidant
lycopene. Studies have shown that lycopene protects against prostate cancer
and skin damage from UV rays.
(read more: melissas.com; personal-nutrition-guide.com)
Roasted Grape Tomatoes by Claire Robinson
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4 cups grape tomatoes
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. In a medium bowl add the grape
tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive
oil and sprinkle with salt, pepper.
In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer.
Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance.
Return to the oven and cook for 20 to 30 more minutes.
When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened.
Serve hot from oven.
Grape Tomatoes
Grilled Eggplant, Grape Tomato, and Feta Salad with Amazing Basil, Parsley, and Caper Sauce by
kalynskitchen.com
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8 medium-sized Japanese or Asian Eggplants
olive oil, for brushing eggplants
salt and fresh-ground black pepper for seasoning
eggplants
 1 cup grape tomatoes, cut in half
 1/4 cup crumbled Feta (or more)
Sauce Ingredients: (This makes much more sauce than you
need for the salad, but it's good on any type of grilled
meat, grilled vegetables, or sliced tomatoes. The sauce
will keep more than a week in the fridge.)
 2/3 cup fresh basil leaves
 1/3 cup parsley leaves (flat or curly)
 2 large garlic cloves, sliced
 1 T Dijon mustard
 3 T capers
 2 T fresh lemon juice
 1/4 cup extra-virgin olive oil
Preheat the grill to medium-high. (You can only hold your hand there for a few seconds at that heat.)
Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides
with olive oil, and season the cut side with salt and pepper
Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.)
Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and
nicely browned. Remove eggplant to a cutting board to cool.
Make the amazing sauce while the eggplants cool. If needed, wash and spin dry the basil and parsley
leaves. Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil,
parsley, and garlic. Add the Dijon, capers, and lemon juice and process until ingredients are well
blended; then add the olive oil and process about 30 seconds more.
Cut grape tomatoes in half. When eggplant is cool enough to handle, cut it into slices about 1 inch thick.
Gently combine the eggplant and tomato halves in a bowl and stir in enough sauce to coat the
ingredients (about 1/4 cup). Stir in the crumbled Feta and serve salad warm or at room temperature.
Grape Tomatoes
Garlic and Herb Tomatoes by Ina Garten
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3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more
for garnish
2 tablespoons chopped fresh flat-leaf parsley,
plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil in a saute pan large enough to hold all
the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the
tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes,
tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh
chopped basil and parsley and serve hot or at room temperature.
Slow Roasted Tomatoes by smittenkitchen.com
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Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary (optional)
Preheat oven to 225°F. Halve each cherry or grape
tomato crosswise, or Roma tomato lengthwise and
arrange on a parchment-lined baking sheet along
with the cloves of garlic. Drizzle with olive oil, just
enough to make the tomatoes glisten. Sprinkle
herbs on, if you are using them, and salt and
pepper, though go easily on these because the finished product will be so flavorful you’ll need very little
to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry,
but with a little juice left inside–this could take more or less time depending on the size of your
tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the
fridge for the best summer condiment, ever. And for snacking.
Grape Tomatoes
Mediterranean Roasted Broccoli & Tomatoes by eatingwell.com
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12 ounces broccoli crowns, trimmed and cut into bitesize florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)
Preheat oven to 450°F.
Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on
a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the
roasted vegetables; stir to combine. Serve warm.
Fresh Broccoli and Grape Tomato Penne by vegetariansalmon.wordpress.com
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3/4 lb of penne pasta
1 head of broccoli
1 pint of tomatoes, sliced in half
1/2 cup of loosely chopped onion
2 cloves of garlic, minced
2 tsp red pepper flakes
2 tsp kosher salt
2 tb olive oil
1/2 cup of reserved pasta water
Romano Cheese.
Pre-heat the oven to 400. Bring a pot of water to a low boil.
Chop the broccoli stems off. Then chop it so that each piece
is about 1-2 inches.
Take a large piece of foil and lay it into a baking dish with the all sides folded up. Lay the broccoli, grape
tomatoes, garlic, onion, salt, pepper, and olive oil on the foil. Stir with a wooden spoon until all the
ingredients are evenly distributed.
Fold the foil over and seal. Place in the oven for 20 minutes. Meanwhile, cook the pasta for 10-11
minutes. Drain. When the veggies are done, stir them in with the pasta and add the pasta water. Serve
with cheese sprinkled on top.
Grape Tomatoes
Pasta with Ricotta, Grape Tomatoes, and Broccoli Recipe by Runner's World
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1 package whole-wheat pasta
1 cup halved grape tomatoes
1/2 head of broccoli
1 cup part-skim ricotta cheese
Salt and pepper to taste
Red pepper flakes
Prepare whole-wheat pasta noodles per package directions. While
cooking, steam the broccoli and slice the grape tomatoes into
halves and set both aside. After draining the pasta, immediately
stir in the ricotta so it melts over the pasta. Stir in the broccoli and
tomatoes.
Add salt and pepper to taste and red pepper flakes for zip!
Grilled Zucchini and Grape Tomato Salad by thekitchn.com
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1 large zucchini
Extra virgin olive oil
1 pint grape tomatoes
Handful fresh herbs — chives, sage, basil,
summery savory, oregano
1 tablespoon extra virgin finishing-quality
olive oil, or more to taste
1 teaspoon balsamic vinegar
1/2 teaspoon flaky sea salt
Freshly ground black pepper, to taste
1 tablespoon Parmesan cheese
Heat the grill to medium hot. Cut the zucchini in
half crosswise and then lengthwise so you have
four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the
thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot
through and juicy, but not too soft.
(If you don't have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to
brown.)
Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini.
Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt,
pepper, and Parmesan. Taste and adjust as necessary.
Grape Tomatoes
Tomato-strawberry salad by nytimes.com
A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and
balsamic vinegar.
Tomato-soy salad by nytimes.com
Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I
love this — the tomato juice-soy thing is incredible.
Spaghetti with Rainbow Chard and Tomatoes by Hysterical Raisins
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12 ozs. whole-wheat spaghetti
2 tsps. olive oil
2 cloves garlic, sliced
1 pint of cherry/grape tomatoes, halved
2 bunches of rainbow/Swiss chard, stems and
leaves separated, cut into 1 inch pieces
salt
1/2 tsp. – 1 tsp. red pepper flakes
1/4 cup grated Parmesan (I used Asiago)
Place a large sauté pan over medium-high heat and
add the olive oil once it’s good and hot. When the
olive oil becomes fragrant, add the garlic and cook for about 1 minute, stirring/tossing consistently.
Add the tomatoes and cook until they start to break down and release their juices, about 2 minutes.
This would be a good point to drop your pasta in the boiling, seasoned water, as we’re about 7-8
minutes out.
Add in the chard stems and cook until almost softened, about 3 minutes.
Add the chard leaves and season with salt and red pepper flakes. Cook until the leaves are tender, not
wilted, about 3-5 minutes.
Drain and divide the pasta into bowls and top with the chard-tomato mixture and grated Parmesan.
Grape Tomatoes
Roasted Broccoli and Grape Tomatoes by Tasty Kitchen
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8 cups Broccoli Crowns, Trimmed And Cut Into Bite
Size Pieces
3 Tablespoons Extra Virgin Olive Oil, Plus More To
Drizzle Over Roasted Broccoli, If Desired
1 pint Grape Tomatoes
3 cloves Garlic, Minced
Salt And Pepper
3 Tablespoons Lemon Juice
Preheat oven to 425ºF.
Toss broccoli, tomatoes, oil, garlic and salt and pepper on a
large baking sheet. Spread in an even layer.
Bake until the broccoli begins to brown 20-25 minutes.
While still warm, drizzle with fresh lemon juice and extra-virgin olive oil as desired.
Pasta Salad with Tomatoes, Zucchini, and Feta by thepioneerwoman.com
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12 ounces, weight Farfalle (bowtie) Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini, Cut Into Small Wedges Or
Diced
10 ounces, weight Grape Tomatoes, Halved
Lengthwise
1/3 cup Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese
Cook pasta until done. Drain and rinse in cold water
until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not
undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more
of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle
more olive oil if it needs more moisture.
Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before
serving.
*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.
Zucchini
About Zucchini
Zucchini is a squash that can be eaten raw or cooked.
Store Zucchini in a plastic bag in the refrigerator for 4 to 5 days. Do not wash it until
you are ready to use it. Cooked Zucchini can be stored in the refrigerator as well, but
should be used within 2 days.
Wash Zucchini well and trim the ends. It need not be peeled or seeded unless it is
oversized and has a thick skin or large seeds.
Zucchini is: fat free, saturated fat free, sodium free, cholesterol free, low-calorie, high
in vitamin C, and a good source of manganese and molybdenum.
(read more: fruitsandveggiesmorematters.org; wholehealthmd.com)
Roasted Zucchini with Garlic Recipe by
simplyrecipes.com
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1 lb zucchini, each cut lengthwise twice, and
then cut in half across the middle
1 Tbsp fresh minced garlic clove
1/4 cup olive oil
Salt and freshly ground black pepper
1 teaspoon Herbes de Provence
Preheat oven to 450°F. Make sure there is a rack on
the top rack spot in the oven. Align the zucchini
pieces on a cookie sheet, skin down. Mix the garlic in
with the oil in a small bowl. Spoon or brush garlic oil over all of the zucchini pieces. Place in heated oven
on the top rack. Set the timer for 5 minutes and check to see if the zucchini is beginning to brown at the
end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the zucchini begins to brown.
Once it begins to brown, remove from oven and place in a bowl. Mix in Herbes de Provence. Add salt
and pepper to taste.
Zucchini
Parmesan Encrusted Zucchini by kalynskitchen.com
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4 medium zucchini
salt, for cooking zucchini
1 T butter, melted (optional, see notes above, recipe
called for 2 T)
2/3 cup coarsely grated parmesan cheese, more or
less to taste
Fill a medium pot with water, add a generous amount of salt
and bring to a boil.
Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will
probably need to cut away some of the white inside part of the zucchini to get strips this thin.
Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge into ice
water to stop the cooking, then drain in colander for 2-3 minutes. Remove from colander and place in
single layer on cutting board and pat dry with paper towels.
While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a
broiling pan with non-stick spray.
Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack
between each piece so the cheese can run down a tiny bit.) Brush zucchini with melted butter if using.
Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered.
Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15
minutes, or perhaps a little more, depending on how hot your broiler is and how close the pan is to the
heat source. Serve hot or warm.
Zucchini
Herbed Zucchini Soup by eatingwell.com
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3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini, (about 3 medium), cut into
1-inch pieces
1 tablespoon chopped fresh tarragon, or dill or 1
teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese, (3
ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Place broth, zucchini and tarragon (or dill) in a medium
saucepan; bring to a boil over high heat. Reduce to a
simmer and cook, uncovered, until the zucchini is tender, 7
to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the
pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and
season with salt and pepper. Serve hot or chilled.
Quick Sauté of Zucchini with Toasted Almonds by smittenkitchen.com
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2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch
matchsticks with a knife or julienne blade on a
mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano or paremsan, in
thin slices — a peeler works great for this
Heat the oil on high in a large skillet. When it is hot but
not smoking, add the almonds to the pan. Cook them,
while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one
minute. The idea is not to cook the zucchini so much as warm it.
Season with salt and pepper and serve immediately, with or without cheese on top.
Zucchini
Meat, Tomato, and Mozzarella Stuffed Zucchini Cups by kalynskitchen.com
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2 large zucchini or yellow squash, about 12 inches
long
2 tsp. + 2 tsp. olive oil (may need more, depending on
your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less)
(use any combination of ground meat you'd like, but
use low-fat ground meat for the South Beach Diet.)
1-2 tsp. Spike seasoning (optional but recommended)
2 C flavorful tomato-basil pasta sauce
2 cups low-fat mozzarella or other mild white cheese
(I used low-fat blend of six cheeses called Italian blend.)
Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then
saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about
1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a
bowl.
Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with Spike
seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any
extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat.
Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10
minutes, then turn off heat.
While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller
to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to
get too close to the skin or the cups will leak liquid when they cook.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated
cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meatcheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the
top of the zucchini.
Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one
with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly
soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.
Zucchini
Low-Sugar and Flourless Zucchini Muffins with Pecans (Gluten-Free) by kalynskitchen.com
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1 cup blanched almond flour (not the same as almond
meal)
1/4 tsp. salt (I used fine grind sea salt)
1/2 tsp. baking soda
1/2 tsp. ground cinnamon (I used Cassia Cinnamon from
The Spice House)
1 large egg
1 egg white
1/3 cup Splenda (or sugar)
1 T brown sugar (or use 1 T more Splenda if you prefer)
1 T canola oil or grapeseed oil
1 T buttermilk (could probably use milk, but I haven't tried
it)
3/4 cup grated raw zucchini, wring out moisture slightly
and loosely pack into measuring cup
1/2 cup chopped pecans
Preheat oven to 350F/175C. Measure 1 cup almond flour into medium-sized bowl. (If flour has been
stored in freezer, let it come to room temperature for 10-15 minutes.) Add salt, baking soda, and
cinnamon to flour and use a fork to combine and press out any lump s.
Put 1 egg and 1 egg white into small bowl. Add Splenda and brown sugar and use a hand mixer to beat
until the mixture has tripled in size, about 2-3 minutes. (You shouldn't beat it until the eggs begin to
form peaks like meringue.) Gently stir in canola oil and buttermilk.
Wash zucchini and grate with large side of a hand grater. Squeeze water out of zucchini if it seem wet,
then loosely measure out 3/4 cup of grated zucchini. (Zucchini doesn't have to be completely dry but
shouldn't be dripping water.) Measure 1/2 cup pecans, then chop coarsely with chef's knife.
Stir the egg mixture into the dry ingredients, only stirring enough to barely combine, then gently fold in
the zucchini and pecans. Spray 6 muffin cups (or muffin tin) with non-stick spray or oil, then divide
mixture evently into cups.
Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes
out clean. (I was surprised they took that long to bake, but the batter is quite moist and dense and I
really did bake them for 45 minutes.)
Zucchini
Nicole's Winter Carrot Zucchini Bread by allrecipes.com
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1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
6 egg whites
1/2 cup unsweetened applesauce
1 1/2 cups brown sugar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift
together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves,
and salt in a large bowl until well blended.
Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots,
and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until
blended. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in
pans for 10 minutes, then remove, and cool completely on a wire rack.
Zucchini
Zucchini Bread by smittenkitchen.com
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3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or
pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips
and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.
Muffins will bake far more quickly, approximately 20 to 25 minutes.
Carrot Zucchini Saute by allrecipes.com
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1 pound carrots, cut into 2-inch julienne strips
1 tablespoon olive or canola oil
3/4 pound zucchini, cut into 2-inch julienne strips
1 tablespoon balsamic vinegar
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
In a large nonstick skillet, saute carrots in oil for 10 minutes. Add zucchini; saute 10 minutes longer or
until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss.
Zucchini
Chocolate Zucchini Cake Recipe by simplyrecipes.com
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2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
Preheat the oven to 350°F.
Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to
the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the
vanilla, orange peel, and zucchini.
Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the
last addition.
Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for
about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean.
Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until
smooth.
Zucchini
Fettuccini Alfredo with Zucchini Ribbons by Ellie Krieger
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2 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini (about 8 ounces each)
12 ounces Fettuccini pasta, preferably whole
wheat
1 tablespoon all-purpose flour
1 cup cold 1% low-fat milk
1/2 cup evaporated skim milk (not condensed
milk)
1/2 teaspoon salt, plus more to taste
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves
Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the
zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inchthick ribbons.
Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and
cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring
occasionally, about 6 minutes. Transfer the zucchini to a bowl.
Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta
water and set aside. Drain the pasta and return it to the pasta pot.
Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the
remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining
clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to
boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated
milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with
additional salt to taste.
Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to
combine. Add a little of the reserved pasta water as necessary to loosen.
To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
Zucchini
Quinoa Carrot Zucchini Casserole Recipe by savvyvegetarian.com
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1 c quinoa
1/4 cup dried currants
1/4 cup sunflower seeds
1 or 2 bay leaves
1 cinnamon stick
2 Tbls olive oil
1 c. celery, chopped small
2 medium carrots
2 small zucchini
1 tsp ground coriander
1/2 tsp paprika
pinch cayenne
1/2 tsp dried ginger
1/2 tsp ground cumin
1/2 tsp rock salt
1 1/2 - 1 3/4 cup boiling water or soup stock
Note: Use smaller amount of water for slow cooker or crockpot
1/4 c. minced parsley or cilantro
fresh ground pepper to taste
Soak quinoa 15 minutes to an hour, rinse three times through a fine metal strainer, leave to drain
Heat olive oil on medium in a large sauté pan or frying pan
Chop celery in small pieces
Peel and chop carrots in 1/2" dice
Wash, trim, and chop zucchini in 1 " dice
Stir fry celery until transparent
Add carrots, stir fry five minutes
Add zucchini, stir fry one minute
Add the spices, except for the fresh herb and salt, lower heat and stir until they start to brown
Preheat oven to 350 degrees. Use a three or four quart oven proof casserole with lid. Add all ingredients
except fresh herb and pepper
Stir in 1 3/4 cups boiling water or stock, cover, and bake 20 minutes, or until all the water is absorbed
Before serving, remove the bay leaves and cinnamon stick
Stir in the minced fresh parsley or cilantro, fresh ground pepper, and serve
Zucchini
Chard and Zucchini Enchiladas by tastyeasyhealthygreen.com
Guacamole topping:
 1 avocado
 1 garlic clove, crushed
 1 small jalapeno pepper, seeded and
finely chopped
 Juice from ½ a lime
 1 tablespoon chopped cilantro
 1-2 tomatoes, diced
 Salt and pepper
Chard and Zucchini filling:
 1 onion, chopped
 2 cloves of garlic
 1 small jalapeno pepper, seeded and
finely chopped
 2 zucchini, diced
 1 bunch chard—stems only, diced
 2 tablespoons walnuts, chopped
 ½ teaspoon cinnamon
 Cheddar or Monterrey jack cheese, shredded
 Olive oil
 Salt and pepper
To make the guacamole topping, scoop the flesh out of the avocado into a medium sized bowl. Mash
with a fork and then add the crushed garlic, the jalapeno, lime juice. Fold in cilantro and tomatoes.
Season with salt and pepper.
To make the filling, heat a tablespoon or so of olive oil in a large skillet. Cook the onion in the oil until it
is just translucent. Add the garlic and cook for another minute. Add the zucchini, chard stems and
cinnamon and cook for 5-10 minutes until the vegetables are soft. Mix in the walnuts and cook for
another minute. Remove the filling from the heat and set aside.
To assemble the enchiladas, place a tortilla in a skillet over low heat (I ended up putting a small drop of
oil into the pan before each tortilla). Sprinkle a little bit of cheese on top of the tortilla. Once the cheese
is at least partially melted, place a spoonful of the vegetable mixture in the center of the tortilla.
Remove from the pan with a large spatula and roll up the tortilla around the vegetable mixture. Repeat
until you run out of either filling or tortillas. To keep the enchiladas warm while you are making the rest,
put them into a large pan in a warm oven (200°- 250°).
Zucchini
Zucchini Broccoli Tofu Stir-Fry by saturdaypersimmon.wordpress.com
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1/2 zucchini
1/2 large bunch broccoli
1 sprouted tofu (or use mushrooms instead)
2 tablespoon low-sodium organic soy sauce
1 tablespoon rice vinegar
1 1/2 tablespoon sugar
1/2 tablespoon potato starch (as a thickener)
Make sauce by mixing soy sauce, rice vinegar, and sugar
together; set aside.
After cutting tofu and vegetables, saute them on medium
heat with olive oil for about five minutes. Add soy sauce mixture to the pan and cook vegetables for
another minute.
In a small dish, add 1/2 a tablespoon of potato starch with 2 tablespoons of water and mix well. Add the
starch mixture to the pan and stir the mixture with the vegetables very quickly (it thickens very fast) for
about 30 seconds.
Serve with rice and barley.
Zucchini Bites by curiouscountrycook.com
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1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the
best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper
Preheat oven to 400F. Spray a mini-muffin tin with nonstick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using
frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside
gets crispy and no one wants that.
In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top
is browned and set.
Zucchini
Zucchini Lasagna by williams-sonoma.com
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Olive oil for cooking
4 lb. zucchini, cut lengthwise into 1/4-inch-thick
slices
Salt and freshly ground pepper, to taste
4 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh tarragon
1/3 cup unsalted butter
1/3 cup all-purpose flour
5 cups milk, warmed
Freshly grated nutmeg, to taste
1 1/2 lb. fresh pasta, cut into lasagna noodles,
cooked until just tender
4 lb. tomatoes, peeled, seeded and coarsely
chopped
1 lb. mozzarella cheese, shredded
Preheat an oven to 375ºF. Butter a lasagna pan.
In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the
zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a
platter and repeat with the remaining zucchini; set aside.
In a bowl, combine the ricotta, Parmigiano-Reggiano, tarragon, salt and pepper and stir to combine; set
aside.
In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until
fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until
thickened, 3 to 5 minutes. Season with salt, pepper and nutmeg; set aside.
Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the
ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top
with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice,
finishing with a layer of noodles. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden
and bubbling, about 50 minutes. Let stand for 10 minutes before serving.
Zucchini
Stuffed Zucchini by kayotic.nl
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1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper
Optional: bacon
Preheat your oven to 400. Give the zucchini a good scrub. Slice
them in half length-ways. You can trim the ends if you like.
Spoon out the guts. Just take it out (leave about 1/2 an inch in)
until you end up with boat like shells.
Now give the zucchini pulp a good chop, also chop a small
onion and 1/2 a tomato while you’re at it. I’m only using half a
tomato (more for color than flavor, really) otherwise things will become a teeny bit too fluid. Sautee the
onions in one tbsp oil or butter. It’s ok for them to brown a little. When the onions are almost done, add
1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder
will turn bitter. When they’re done, transfer them to a big bowl.
If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and
saltiness it gives, so I cook a few slices and let them drain on a paper towel.
Now add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the
zucchini pulp, the tomato and crumble the bacon in as well. Lightly butter a baking dish and put the
zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.
Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is
golden brown. Sprinkle some coarsely chopped curly leaf parsley on top and you’re done.
Zucchini
Blueberry Zucchini Bread by allrecipes.com
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3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt,
baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared
mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Zucchini
Zucchini Chips by dashingdish.com
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2 Large zucchini, sliced into 1/4 inch disks
1/4 cup Dry breadcrumbs
1/4 cup Grated fresh parmesan cheese (or grated asiago
cheese)
2 Egg whites
1/4 tsp Seasoned salt
1/4 tsp Garlic powder
1/8 tsp Freshly ground black pepper
Optional Seasonings: 1/4 teaspoon of any of the following: dried
onion powder, oregano, Mrs.Dash seasoning, Cajun seasoning,
Stevia, parsley, or basil
Preheat oven to 450 degrees. Line baking sheet with parchment
paper (or foil will work, but parchment paper works best), and
spray with non-stick cooking spray.
Wash zucchini and slice into 1/4 inch slices.
Mix the bread crumbs, Parmesan and seasoning in one bowl. Place the egg whites in another bowl.
Dip zucchini slices in the egg whites, followed by the breadcrumb mixture, coating them evenly.
Spread zucchini out on in a single layer on the baking sheet. Roast 7 minutes. Turn zucchini over. Roast
another 7-8 minutes, or until coating is crispy and golden brown. Serve immediately.
Summer Squash Patties by VegWeb.com
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4 green onion, chopped (white and green part)
2 tablespoon canola oil
2 medium yellow summer squash (or zucchini if you like) - grated
2 medium red potatoes - grated
1 cup quick oats
2 eggs substitute
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup canola oil
Saute green onions in canola oil over medium heat in a no stick fry pan for about 2 - 3 minutes. Add grated potato
and let cook about half way and then add summer squash. In a medium sized clean bowl, add oats, egg substitute,
salt and pepper. Mix well. Add squash mixture and blend with a fork.
In a clean fry pan at a medium heat, warm the 1/4 cup canola oil. Spoon mixture in and form patties (Cool. Let
brown 2-3 minutes and turn. Brown other side.
Great all on their own but good with yogert or sour cream on top too!
Zucchini
We like these with a mess of greens on the side or a salad filled with fresh goodness from the garden (tomatoes,
cucumbers, fresh dill and kohlrabi with a bit of cottage cheese is good with maybe some fresh chopped peppers).
Oven-Roasted Potatoes and Zucchini (or Yellow Squash) with Garlic by BigOven.com
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7 md Red-skin potatoes; washed
2 md Zucchini
3 Cloves garlic; peeled
Leaves from 2 sprigs fresh
1/2 ts Fine sea salt
1/2 c Olive oil
Coarsely ground black pepper
Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place zucchini in
bowl and cover with plastic wrap; set aside. Mince garlic with rosemary and sea salt until mixture is almost a paste.
Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30
to 35 minutes, turning potatoes once or twice with metal spatula during roasting. Add zucchini to baking dish and
toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy
and potatoes are golden brown. Sprinkle with pepper and serve immediately.
Roasted Red Potatoes with Zucchini (or Yellow Squash) and Basil by DeliciousLivingMag.com
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5 small red potatoes (about 12 ounces)
Cooking spray
1 yellow bell pepper (about 3 ounces)
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
2 cloves garlic, minced
3 small zucchini or Yellow Squash
1/4 cup fresh basil leaves, coarsely chopped
Preheat oven to 375º. Scrub potatoes and slice into wedges. Place in a 9x13-inch baking dish coated with cooking
spray. Coarsely chop yellow bell pepper and place in baking dish.
In a small bowl, whisk together olive oil, lemon juice, pepper, and garlic. Pour over potatoes and yellow bell
pepper; toss well. Bake 30 minutes.
Slice zucchini into thick circles. Add to baking dish, tossing to loosen and distribute ingredients. Bake for an
additional 20 minutes. Remove from oven, add basil, and toss again. Cook until potatoes are crisp and tender,
about 10 more minutes.
Zucchini
Zucchini Bake with Feta and Thyme by kalynskitchen.com
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4 medium-sized yellow or green summer
squash, or a mixture of colors, sliced lengthwise
and then into 1/4 inch slices (about 8 cups sliced
squash)
1 T olive oil (or less, depending on the pan)
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (or
less if you're not that fond of thyme)
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated parmesan cheese
1 T lemon juice
salt and fresh ground black pepper to taste
Preheat oven to 375F/190C. Wash and dry squash, then
cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices
about 1/4 inch thick. (I used a mandoline with the 7mm blade, but you can use a knife.)
Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just
long enough to season the oil, don't let the garlic brown.) Add squash slices and saute about 4 minutes,
turning a few times. Squash should be barely starting to soften.
While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and
whites are combined. Stir in sour cream, feta, parmesan, and lemon juice.
Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash
in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won't
need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper
to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.
Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly
browned. Serve hot.
This will keep in the fridge for a day or two. For best results, I recommend reheating in a toaster oven.
Do not freeze.
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)
Ginger-Roasted Chicken With Bok Choy and Broccoli by realsimple.com
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1 cup jasmine or another long-grain white rice
1 tablespoon chopped fresh ginger
2 cloves garlic, chopped
kosher salt
8 small bone-in, skin-on chicken thighs (about 2
1/2 pounds)
3 tablespoons canola oil
2 heads baby bok choy (about 8 ounces),
quartered lengthwise
1 bunch broccoli (about 1 pound), cut into florets
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
Heat oven to 450° F with a rack in the highest position.
Cook the rice according to the package directions.
Meanwhile, in a small bowl, mix together the ginger, garlic,
and ½ teaspoon salt. Place the chicken on a rimmed baking sheet. Loosen the skin and, dividing evenly,
spread the ginger mixture underneath. Rub the outside of the chicken with 1 tablespoon of the oil. Bake
until the skin is golden and a thermometer inserted in the thickest part of a thigh registers 165° F, 15 to
20 minutes. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the
bok choy, broccoli, and ¼ cup water. Cover and cook, tossing occasionally, until the vegetables are
tender, 6 to 8 minutes. Pour off any water from the pan, add the soy sauce and sesame seeds, and toss
to combine. Serve with the chicken and rice.
Broccoli
Sauteed Bok Choy and Broccoli by marthastewart.com
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1 pound bok choy
1 pound broccoli
2 tablespoons vegetable oil, such as safflower
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce
Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely
chop green leaves. Peel stalks from broccoli; slice 1/4 inch thick.
Cut florets into bite-size pieces. In a large skillet, boil 1/2 cup
water. Add bok choy stalks and broccoli; cover. Simmer over
medium-low until broccoli is bright green, 5 to 7 minutes. Uncover;
cook on high until water evaporates, 2 to 4 minutes. Add bok choy leaves, oil, and garlic. Cook, tossing
often, until garlic is fragrant, 2 minutes. Press ginger in a sieve over skillet to release juices. Stir in soy
sauce.
Broccoli Cheddar Soup by mangiodasola.com
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1/4 cup butter
1/2 chopped onion
1 clove garlic
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups chicken stock (I used bouillon cubes +
boiling water)
1/2 lb fresh broccoli, chopped
1 cup carrot, shredded and chopped
1/4 tsp nutmeg
1/4 tsp cardamom
8 ounces grated sharp cheddar cheese
4 ounces grated Colby jack cheese
Salt and pepper to taste
Hot Sauce (optional)
Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave
the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken
stock. Bring to almost a boil. Add the onions back in, along with the broccoli and carrots. Simmer on low
heat for about 20 minutes.
Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play
around with the amounts; use however much or little you like) and let simmer for 10 minutes longer
before serving.
Broccoli
Lighter Sesame Chicken with Broccoli by marthastewart.com
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3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic
press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut
into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled
and thinly sliced
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice
according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside.
In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper,
and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning
occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with
remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions,
and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and
cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.
Broccoli
Chipotle-Orange Broccoli & Tofu by eatingwell.com
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1 14-ounce package extra-firm water-packed tofu
1/2 teaspoon salt, divided
3 tablespoons canola oil, divided
6 cups broccoli florets
1 cup orange juice
1 tablespoon minced chipotle in adobo, seeded if
desired
1/2 cup chopped fresh cilantro
Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes.
Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2
tablespoons oil in a large nonstick skillet over medium-high
heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9
minutes total. Transfer to a plate.
Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4
teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and
chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes.
Remove from the heat and stir in cilantro.
Orange Broccoli by realsimple.com
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tablespoon olive oil
zest of 1/2 orange, peeled in long strips
1/4 teaspoon crushed red pepper flakes
bunch broccoli, cut into small pieces, stalks peeled and
thinly sliced (6 cups)
1/2 teaspoon kosher salt
In a large, heavy skillet, heat the oil over medium heat. Add the
orange zest and red pepper and let the mixture sizzle for 30
seconds.
Add the broccoli and cook, stirring occasionally, for 5 minutes or
until tender. Sprinkle with the salt.
Broccoli
Beef Stir-Fry with Broccoli and Eggplant by devourdestroy.com
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3/4 oz. Stir-Fry beef, Sirloin beef
tips, cut against the grain or firm
Tofu
2 tbsp reduced-sodium soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
2 tbsp corn starch
s/p
1 head broccoli, cleaned, chopped
2 cloves garlic, crushed, minced
1 small eggplant or 1/2 a large
globe eggplant, chopped
1/3 c. water
1 green onion chopped, some
reserved for garnish
(1/2 tsp garlic-chili sauce)
In a small bowl, mix up the beef and cornstarch. Season with salt and pepper. Stir to coat.
In a wok (or a well-oiled, deep frying pan), heat up the vegetable oil over medium-high to high heat. The
idea behind stir-frying is pretty much heat it over very, very high heat, very quickly. You can’t reach the
same temperatures as in an actual restaurant but we want to duplicate it as much as possible. Stir-fry
beef until just cooked– about a minute. Transfer to a bowl with a slotted spoon and tent with foil to
keep warm.
Add another tablespoon of vegetable oil if needed and stir-fry garlic, broccoli and eggplant for about 2
to 3 minutes until garlic is just starting to become colored. Add soy sauce, sesame oil, (and garlic-chili if
you decided to use it) and water and stir. Bring to a boil and return meat into the wok. Cook until the
sauce is thickened and eggplant is soft. Add green onion and toss for a minute. Serve over fresh brown
rice and garnish with more green onion, cilantro, and/or sesame seeds.
Broccoli
Broccoli and Rainbow Chard Pizza by vegetariansalmon.wordpress.com
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2 cups of broccoli
2 cups of rainbow chard chopped
5 cloves of garlic minced and divided
3 tb olive oil divided
3 cups of mozzarella (either shredded or sliced buffalo)
1 can of crushed tomatoes
1 can of tomato paste
1 teaspoon red pepper flakes
Pizza Dough
Preheat the oven to 435
Saute 3 cloves of minced garlic in the olive oil. Before garlic burns,
throw in the tomatoes, tomato paste, and red pepper flakes. After
bringing to a boil, simmer on low heat for an hour or more while you prepare the dough and pizza.
Lightly steam the broccoli (I did this in the microwave). It should still be crunchy, not soggy, since it will
be cooked in the oven. Meanwhile in a saute pan, saute the rest of the minced garlic. Before it burns,
add the chard. Cook it down, adding water if needed.
Roll out your dough. Sprinkle a little corn flour on the pizza stone, and lay the dough on top. Spread the
tomato sauce over the dough, then mozzarella, the veggies, and then more mozzarella. Bake in the
oven for about 10 minutes. Then, enjoy!
Steamed Broccoli Carrots by recipes.howstuffworks.com
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1 pound broccoli
12 baby carrots
1 tablespoon butter
Salt and black pepper
Break broccoli into florets. Trim and discard large stems. Trim smaller stems;
cut stems into thin slices.
Place 2 to 3 inches of water and steamer basket in large saucepan; bring
water to a boil. Broil until partly browned and tips are beginning to crisp, 10 to
12 minutes. Serve hot.
Place vegetables in serving bowl. Add butter; toss lightly to coat. Season to taste with salt and pepper.
Lettuce
About Green Leaf Lettuce
Green Leaf Lettuce is great for salads, sandwiches, and garnish.
Good-quality Green Leaf Lettuce will have fairly large, loose heads
and thick, "crumpled" leaves. The leaves will be medium to darkgreen in color blending to nearly white ribs or veins.
Most Lettuces and other Greens keep best in a plastic bag in the
refrigerator crisper. Greens must be washed--and in some cases
trimmed--before you put them in the salad bowl. Since grit tends to
collect at the stem end of looser-headed Greens, it's important to
twist off the stem and separate the leaves before washing them. (If
you're not using the entire lettuce at one meal, just remove as many leaves as you need from the stem.)
A salad spinner greatly simplifies the preparation of Greens by drying them quickly and thoroughly. Dry
leaves are a must if the dressing is to adhere properly.
Green Leaf Lettuce is very low in Saturated Fat and Cholesterol. It's also a good source of Protein,
Calcium, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin
K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese.
(read more: wholehealthmd.com; produceoasis.com)
Lettuce
Korean-Style Beef Lettuce Cups by tastefoodblog.com
A key to the flavor of this recipe is the beef marinade. Strips of beef soak in a rich, umami-ish sauce
fortified with stout, and are pan-fried until browned and slightly caramelized. The sauce is then reduced
to an intense salty, sweet, hot sauce for drizzling.
For the meat:
 1/2 cup soy sauce
 1/2 cup dark beer
 3 garlic cloves, minced
 3 tablespoons brown sugar
 2 tablespoons freshly squeezed lime juice
 2 tablespoons sriracha
 1 tablespoon sesame oil
 2 pounds New York strip or rib-eye steak, cut
cross-wise in very thin slices
For the condiments:
 1 large carrot, peeled and grated
 Juice of 1/2 lime
 1 bunch scallions, white and green parts thinly
sliced
 1 cup fresh mint leaves
 1 cup fresh cilantro leaves
 1/3 cup sesame seeds, lightly toasted
 Sriracha
 2 cups basmati or sushi rice, cooked
 1-2 heads green leaf lettuce, leaves separated, washed and dried
Prepare the marinade: Whisk together soy sauce, stout, garlic, sugar, lime juice, sriracha and sesame oil
in a large bowl. Add meat and toss to thoroughly coat the meat. Let sit at room temperature 1 hour or
refrigerate covered up to 24 hours.
Prepare condiments: Toss carrot with lime juice in a small bowl. Place scallions, mint, cilantro, sesame
seeds, sriracha and rice in individual serving bowls. Arrange lettuce on a platter.
Prepare Meat: Heat 1 tablespoon peanut or vegetable oil in a skillet or grill pan over medium high heat.
Add beef strips in batches in one layer without overcrowding. Brown on both sides. Transfer to a platter;
keep warm. Once all the beef has been cooked, pour the remaining marinade and any collected meat
juices into the skillet. Bring to a boil and reduce until somewhat thickened. Pour into a small bowl.
To serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips and a spoonful of the marinade
reduction. Sprinkle with the other condiments and drizzle with sriracha. Roll up and eat.
Lettuce
Crunchy Romaine Toss by allrecipes.com
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1/2 cup sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons soy sauce
salt and pepper to taste
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.
Zucchini Lettuce Salad Recipe by tasteofhome.com
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2 cups shredded leaf lettuce
1/2 cup shredded zucchini
1/2 cup sliced ripe olives
1/4 cup chopped red onion
1/2 cup Italian salad dressing
1/4 cup shredded Parmesan cheese
In a large serving bowl, combine the lettuce, zucchini, olives and onion. Drizzle dressing; toss to coat.
Sprinkle with Parmesan cheese. Serve immediately.
Lettuce
Goat Cheese and Zucchini Frittata With Butter Lettuce Salad by recipes.howstuffworks.com
Frittata
 3 large eggs
 1/4 cup onion, diced
 1/4 cup zucchini, diced
 2 Teaspoon canola oil
 2 ounce fresh goat cheese
Salad
 1 head butter lettuce, inner smallest leaves only
 chives, sliced 1/2-inch batons, for garnish
 dill leaves, for garnish
Vinaigrette
 1/4 sherry vinegar
 3/4 cup canola oil
 salt
 freshly ground pepper
Frittata
Preheat oven to 400°F.
Vigorously beat eggs until frothy. Heat oil an 8-inch non stick skillet on medium-high heat. Add onions
and zucchini and sauté until softened and slightly golden, about 3 minutes. Add eggs and swirl around
pan using a spatula. Gently lift up the edges of the egg to evenly disperse.
Once egg has begun to set, crumble goat cheese over the top. Place in the oven and cook for
approximately 2-3 minutes until egg has just set. Place a plate on top of pan and invert. Slice into
wedges and serve.
Vinaigrette
Combine the vinegar, salt and pepper in a bowl and whisk to combine. Gradually drizzle in the oil while
whisking. Taste and adjust for salt.
Place the lettuce leaves in a bowl and toss with a small amount of the vinaigrette (reserve the remaining
vinaigrette in the fridge for later use). Delicately place a mound of lettuce, leaves overlapping, together
on the plate. Garnish with the dill and chives. Serve alongside frittata.
Lettuce
Greek Salad with Zucchini and Tomatoes by marthastewart.com
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3 medium zucchini (about 8 ounces each), halved
lengthwise and sliced 1 inch thick crosswise
2 pints (about 4 cups) grape tomatoes
1 tablespoon dried dill
3 tablespoons olive oil
Coarse salt and ground pepper
2 (6-inch) pita breads, split horizontally
2 tablespoons red-wine vinegar
2 romaine-lettuce hearts (12 to 14 ounces total), cut into 1inch pieces
4 ounces feta cheese
1/4 cup Kalamata olives, pitted
Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4
inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or
pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon
pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet
(or pan) clean with a paper towel.
Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely).
Cool, then break into small pieces.
In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8
teaspoon pepper; shake or whisk until combined and thickened.
Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing
as desired.
Lettuce
Garbanzo Bean and Zucchini Salad by Giada De Laurentiis
Vinaigrette:
 2 tablespoons fresh lemon juice
 1/4 cup extra-virgin olive oil
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
Salad:
 1 cup garbanzo beans
 2 medium zucchini, diced into 1/4-inch pieces
 1/2 cup frozen corn, thawed
 1/2 small red onion, thinly sliced, rinsed
 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
 1-ounce Parmesan, crumbled into 1/4-inch pieces
For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until
combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl.
Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and
serve.
Salad With Lettuce And Cherry Tomatoes Recipe by melaniecooks.com
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Lettuce
Cherry tomatoes
Olive oil
Vinegar or lemon juice
Salt and pepper to taste
In a cup, whisk olive oil and lemon juice (3 parts of oil to 1
part of vinegar) – this is the dressing for the salad.
Put lettuce leaves on a plate, drizzle with the dressing and
toss.
Put cherry tomatoes on top.
Sprinkle with salt and pepper.
Lettuce
Blueberry-Pecan-Romaine Salad by willandkateskitchen.com
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1 head Boston lettuce
1/4 to 1/2 cup chopped pecans
2/3 cup fresh blueberries
1/4 cup shredded cheese (Monterey Jack, Cheddar or Jarlsberg)
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
salt and pepper to taste
Rinse, drain and tear the lettuce in bite-sized pieces.
Toast the pecans lightly on medium heat in a small pan for 5 minutes.
In a large bowl, combine the lettuce, warm nuts, blueberries and cheese.
In a cup, whisk together the oil and vinegar; season and add to salad and toss.
Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese by allrecipes.com
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3 cups torn romaine lettuce
1/2 cup blueberries
1/4 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup walnut pieces
1/4 cup crumbled feta cheese
1/4 cup crumbled goat cheese
1/4 cup white balsamic vinegar, or to taste
1/4 cup maple syrup, or to taste
1/4 cup grapeseed oil, or to taste
salt, to taste
Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese,
and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time;
toss until evenly coated. Season with salt.
Lettuce
Romaine with Tangerines or Oranges by Mike Snyder with Nancy Faass
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This salad works well with all types of fresh herbs. Some good substitutions for the basil include
mint, oregano, thyme, or rosemary. This salad is also delicious with simply olive oil and lemon
juice.
½ cup orange juice
3 tablespoons extra-virgin olive oil or flax oil
2 tablespoons fresh basil
3–4 cups chopped romaine lettuce
1 cup diced red bell pepper
½ cup walnuts
1 cup orange or tangerine slices
Place the orange juice and the olive oil in a blender and blend together well. Add the basil to the blender
and pulse briefly to mix.
Place romaine lettuce and red bell pepper into a salad bowl and top with walnuts and orange or
tangerine slices. Pour on the prepared salad dressing and mix well.
Strawberry Lettuce Delight by evolvingwellness.com
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Green Leaf Lettuce (preferably organic)
Fresh Strawberries (preferably organic)
Fresh Mini Bocconcini Cheese
Sesame Seeds
Mandarin Dressing (or your favorite fruit
vinaigrette)
Rinse lettuce leaves and remove excess water using
salad spinner
Cut up lettuce leaves with a knife, vertically and
horizontally into bite size pieces
Rinse strawberries, cut the tops to remove leaves, and cut the strawberries into desired size pieces
Cut mini Bocconcini cheese into quarters or slices
Place desired amount of lettuce into a bowl and follow with strawberries and cheese quarters
Sprinkle the salad with sesame seeds and drizzle with dressing
Onions
About Yellow Onions
Store whole Onions in a cool, dark, well ventilated place for use within 4 weeks.
Refrigerate cut Onions in a tightly sealed container for use within 2-3 days.
Onions are fat free; saturated fat free; very low sodium; cholesterol free; high in
vitamin C; good source of dietary fiber.
(read more: fruitsandveggiesmorematters.org)
Baked Caramelized Onions by whatscookingamerica.net
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5 pounds yellow (brown-skin) onions (about 5 to 6 large onions)*
1/4 cup vegetable oil
1 tablespoon salt
Preheat oven to 400 degrees F.
Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried
brown skin. Cut the onions into 1/4-inch slices. It is important to have all the onion slices roughly the
same size so they cook evenly.
Place all the onion slices in a large, heavy pot or Dutch oven (I like to spray the inside of my pot with
non-stick vegetable spray).
At this point, your pot will be full of sliced onions, but the onions will wilt and shrink dramatically during
the cooking process. Toss the sliced onions with the vegetable oil and salt to help draw out the moisture
and to keep them from sticking to the pot. Cover the pot and place in the preheated oven.
Set your timer for 15 minutes. After 15 minutes, open the oven, remove the lid, and the stir the onions
well (scrape all sides of the pot and make sure you get all the bits and pieces - stir the onions well).
Cover with lid and return to the oven. Repeat this 15 minutes process for approximately 2 to 2 1/2
hours. Watch the onions shrink and the color change to a reddish-brown.
After you reach the 2-hour point, your onions will have almost no water left and will have darkened and
taste sweet. NOTE: If you feel you have too much water left in the pot, place the pot back in the oven
with no lid for an additional 15 minutes to evaporate the excess water.
To store the caramelized onions, store in an airtight container in the refrigerator for up to 2 weeks or
they can be frozen for up to 3 months.
Onions
Caramelized Onions by thegalleygourmet.net
I use them in baked breads, sandwiches, soups, and appetizers. Oh, and as a side to roasted meats with
a sprinkling of freshly grated cheese-- yum!
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2 1/2 pounds of onions, red or yellow
2 tablespoons unsalted butter
1 tablespoon neutral oil (I use
canola or safflower)
2-4 cloves of garlic, finely minced
(for yellow onions)
1 tablespoon fresh thyme, chopped
(for yellow onions)
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/4 cup water for red onions or 1/4
cup white wine for yellow onions
1 teaspoon balsamic vinegar (for
red onions)
Kosher salt and freshly ground
pepper to taste
Trim the tops and root ends of the onions and cut in half from top to bottom. Lay one half on the
surface of a cutting board and cut the onion lengthwise following the grain of the onion. This will help
the onion soften. Repeat with remaining onions.
In a large skillet over medium heat, melt the oil and butter. Add the onions and stir to coat the onions in
the oil and butter. Sauté for 10 minutes. If using yellow onions, add the garlic and thyme. Season with
1 teaspoon of salt and 1/2 teaspoon of sugar and cook for 1 hour stirring occasionally. Do not be
tempted to increase the heat. The long and slow cooking softens the onions before they can be
caramelized. Increase the heat to medium-high and cook, stirring frequently, until browned and
caramelized, about 25-30 minutes. Deglaze the pan with 1/4 cup water or wine, scraping up any
browned bits. Continue to cook until the liquid has evaporated. Add the balsamic vinegar to the red
onions. Season to taste with salt and freshly ground pepper. Enjoy!
Dorothy’s Crock-Pot Caramelized Onions by shockinglydelicious.com
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6 large regular yellow onions (3-4 pounds)
2-3 tablespoons good quality olive oil
Peel onions and cut them into thin slices; you should have about 6 cups (exact amount is not crucial,
though). Mist the inside of the ceramic insert for the slow cooker, place onions in cooker and drizzle the
oil over the slices. Cover and cook on high 10-12 hours, until the onions caramelize. They will have a
deep brown color. Leftover caramelized onions may be refrigerated, covered, up to a week or two. They
may be frozen up to 6 months.
Grapefruit
About Grapefruit:
Pink Grapefruit provides a variety of important
nutrients in one convenient, tasty package. It has an
ample supply of pectin, the soluble fiber that is
effective in lowering cholesterol levels, and a good
amount of potassium, which is important in
controlling blood pressure. This familiar member of
the citrus family is also a valued source of Vitamin C:
Half a medium-size grapefruit--a typical serving-supplies more than 45 milligrams. And pink-fleshed
varieties, unlike white Grapefruit, contain betacarotene--an Antioxidant nutrient that may help
prevent cancer. Another phytochemical found in Pink
Grapefruit (and in few other popular foods) is lycopene, which seems to have a protective effect against
certain cancers.
These attributes, along with its refreshing tartness, juiciness, and low Calorie count, have made Pink
Grapefruit a popular breakfast food and salad ingredient.
Grapefruits can be left at room temperature for a week, and are juiciest when slightly warm rather than
chilled. For longer storage, they should be held in the refrigerator crisper, where they will keep for six to
eight weeks. Leave Grapefruits at room temperature for a while before you juice them or eat them.
Rinse Grapefruits before cutting them. For serving from the "shell," halve grapefruit crosswise. Use a
Grapefruit spoon with a serrated tip to scoop out the sections, or prepare the fruit using a sharp paring
knife or a curved-blade grapefruit knife, running it between each segment of flesh and the membrane
"dividers."
You can also peel a Grapefruit as you would an orange; use your hands or pare the skin with a sharp
knife: Slice a disk of peel from the top, then pare slices downward around the fruit; or, pare the skin in a
spiral, as you would an Apple. Then pull apart the segments with your hands and, if desired, remove the
membranes from each segment.
(read more: wholehealthmd.com)
Grapefruit
Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette by saramoulton.com
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1 c all-purpose flour
3/4 pound medium sea scallops
Kosher salt and freshly ground black pepper
1/2 c vegetable oil
1/3 c fresh grapefruit juice
1 small shallot
1 T unseasoned rice vinegar
1/8 t sugar
1 small grapefruit (preferably pink)
2 small heads butter lettuce
1 ripe Hass avocado
20 medium chives or 1 medium scallion, green part only
1/4 c sunflower seeds
Spread out the flour in a pie plate lined with wax paper or
parchment. Season the scallops with salt and pepper to taste.
Working in batches, toss the scallops in the flour, lifting the wax
paper or both sides to move the scallops around, transfer the
scallops to a strainer and shake off the excess flour.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat until hot. Add the scallops to the
skillet and sauté for 2 to 3 minutes per side, or until just cooked through. Transfer the scallops to a plate
using tongs and set aside to cool to room temperature.
Put the grapefruit juice in a small saucepan or skillet and simmer until it has reduced to 2 tablespoons;
transfer it to a small bowl. Finely chop the shallot (about 2 tablespoons); add it to the reduced grapefruit
juice along with the rice vinegar, 1/4 teaspoon salt, and sugar. Whisk until the sugar and salt have
dissolved. Gradually whisk in the remaining 6 tablespoons vegetable oil. Whisk in some of the juices that
have accumulated on the scallop plate until the dressing reaches the desired consistency.
Peel and section the grapefruit; cut each section in half. Tear the lettuce into bite-size pieces (about 4
cups). Halve, seed, peel, and slice the avocado; thinly slice the chives crosswise (about 1 tablespoon).
Toss the lettuce with 1/3 cup dressing.
Mound the lettuce on each of 4 plates and top with the scallops, avocado, and grapefruit. Sprinkle with
the chives and sunflower seeds and drizzle with the remaining grapefruit dressing.
Grapefruit
Swiss Chard Chicken with Grapefruit by happybeinghealthy.com
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1 bunch Swiss Chard, rinsed and stems removed (you could also use spinach)
1 T. olive oil or coconut oil
1 C. sweet onion; chopped
2 small medium carrots; peeled and coined
4 cloves garlic; minced
6 oz chicken breast; cut into cubes
2 T. low-sodium chicken stock or water (I used water)
1 C. cooked quinoa
1 T. tamari sauce (I used low sodium soy sauce, they are very similar)
1 tsp black pepper
1 medium pink grapefruit; peeled and cut into sections
Chop Swiss chard leaves into 1/2-inch strips. Set aside. Heat oil over medium-high heat in a skillet.
Saute onion and carrots until soft, about 5 minutes. Toss in garlic and saute until fragrant. Add chicken
and cook until no longer pink. Add Swiss chard and stock or water. Reduce heat to medium. Cook until
Swiss chard has wilted, about 5 minutes. Add quinoa and heat through. Season with tamari (soy sauce)
and pepper and reduce to low heat. Meanwhile, place grapefruit sections in a small skillet and heat
through. Remove Swiss chard and chicken mixture from heat and place on a serving dish. Top with
heated grapefruit.
Chicken with Ginger, Broccoli and Grapefruit by dailyherald.com
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1 tablespoon canola oil
1 piece (2 inch by 10 inch) fresh ginger, cut into matchstick strips
1 pound boneless chicken breasts cut crosswise into ½-inch strips
3 cups broccoli florets
½ cup (4 ounces) chicken broth, low-sodium
¼ cup (2 ounces) fresh or bottled grapefruit juice
3 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
1½ cups grapefruit sections
In 10-inch skillet, heat oil over medium heat. Cook ginger, stirring occasionally until golden brown, 2 to 3
minutes. With slotted spoon, remove ginger to a small bowl for later use.
Increase heat to medium-high and add chicken. Stir constantly, cooking until no longer pink. Remove
chicken to a medium bowl for later use.
To the skillet add broccoli and ¼ cup water; cook until tender crisp. Return chicken to skillet and stir in
broth, grapefruit juice and soy sauce.
In a small cup, combine cornstarch with 1 tablespoon cold water until cornstarch is dissolved. Add
cornstarch mixture to skillet. Cook, stirring frequently until mixture boils and thickens slightly. Add
grapefruit sections and ginger and heat through. Serve.
Grapefruit
Broiled Grapefruit with brown sugar and ginger by joythebaker.com
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1 grapefruit, cut in half and
segmented with a grapefruit knife
2 to 3 Tablespoons brown sugar, you
can eyeball it
a few generous sprinkles of ground
ginger
Set the oven to broil and place a rack on the
top shelf of the oven. You want the grapefruit
to be as close as possible to the broiler heat.
Halve and segment a grapefruit. You may
need to trim the bottoms of the grapefruit so
it sits up straight.
Place in a broiler safe pan and sprinkle with brown sugar and ginger. Place in the oven under the broiler.
Bake for 5 to 7 minutes, keeping an eye on it as it cooks. Feel free to rotate the pan as the grapefruit
browns.
Remove from oven and serve warm or at room temperature. Be sure to squeeze all the juice out when
you’re done eating. It’s the best part!
Pink Grapefruit Sorbet by Cooking Light
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3 cups fresh pink grapefruit juice (about 4
grapefruits), divided
3/4 cup sugar
Combine 1/2 cup grapefruit juice and sugar in a small
saucepan over medium heat. Cook until sugar dissolves,
stirring frequently.
Combine the sugar mixture and the remaining 2 1/2 cups
grapefruit juice in a medium bowl; cover and refrigerate
until chilled.
Pour mixture into the freezer can of an ice-cream freezer, and freeze the mixture according to
manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour
or until the sorbet is firm.
Grapefruit
FIVE MINUTE GRAPEFRUIT GELATO by apronstringsblog.com
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2 cups heavy cream
1 cup sugar
1/4 cup fresh grapefruit juice (Recommended: 1 Texas Rio Star.
Ruby red would probably be fine too.)
zest of said grapefruit, finely grated
1/2 tsp salt
Whisk it all together, pour it into a nice Tupperware container, and
freeze for at least 8 hours, ideally overnight. That’s IT. Yes, really!
Pink Grapefruit Margaritas by theregoesthecupcake.com
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1 cup ruby red grapefruit juice
1/2 cup fresh squeezed lime juice (about 4 limes)
1 cup triple sec orange liqueur
3 cups ice
1 cup silver tequila
1 lime cut in wedges, optional Kosher salt.
If you prefer to rim the glasses take a lime wedge and rim, then dip in
salt, if you do not like a salted rim sprinkle a touch of salt in each glass,
the salt really brings out the flavor.
Combine the grapefruit juice, lime juice, triple sec and ice in a blender.
Pour into a large pitcher (or just keep it in the blender) and pour in the
tequila, stir. (I personally just added it all to the blender- I like slushy, that is totally up to you)
Grapefruit
Pink Grapefruit Yogurt Cake by twopeasandtheirpod.com
 3/4 cup plain Greek yogurt
 1 cup granulated sugar
 Zest of 1 1/2 pink grapefruits
 3 large eggs
 1 1/2 cups all purpose flour
 2 teaspoons baking powder
 1/4 teaspoon salt
 1/2 teaspoon vanilla
 1/3 cup canola oil
Grapefruit Syrup
 1/4 cup freshly squeezed grapefruit
juice
 2 T granulated sugar
Grapefruit Glaze
 1/3 cup powdered sugar
 2-3 T freshly squeezed grapefruit juice
Preheat the oven to 350F. Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too.
Set pan aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant. In a
large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula. Whisk in the eggs-you
can do all three at once. Mix until smooth and then add in the vanilla and stir again. Add the flour
mixture to the wet ingredients. Mix just until flour is incorporated. Add the oil and mix well. It might
take a minute to get the oil mixed in, but it will. Pour the batter into your prepared cake pan. Bake for
25-30 minutes, until your cake tester comes out clean and the cake springs back when lightly touched in
the center. Cool on a cooling rack for about 15 minutes and then remove from the pan. While the cake is
cooling make the syrup and glaze.
For the syrup, in a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the
sugar dissolves.
For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too
thick, add more juice, if it is too runny, add more sugar. Poke little holes into the cake with a toothpick.
Spoon the grapefruit syrup over the cake and let it soak in. Let the cake cool to room temperature and
then add the glaze. Drizzle over the top of the cake.
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)
Carrot and Strawberry Salad by morgantownfarmers.org
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3 tbsp. olive oil
Juice of one small lemon
4 cups grated carrots
2 ¾ cups strawberries, halved or sliced
Thin strips of lemon zest
Garnish: Three strawberries
Mix the olive oil and lemon juice in a bowl. Add the carrots and strawberries. Garnish with the 3
strawberries and the lemon zest. This salad will improve if it is refrigerated for 3 hours.
Strawberries
Chard, Hazelnut, and Strawberry Salad by portlandfarmersmarket.wordpress.com
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1 bunch swiss or rainbow chard, de-stemmed and cut into thin ribbons (a.k.a. chiffonade)
2 Tb. Hazelnuts, toasted, chopped
2 Tb. queso fresco or (or other white crumbly cheese)
½ cup sliced strawberries
1 tsp. sherry vinegar
1 Tb. Extra virgin olive oil
Salt and pepper to taste
Combine all ingredients and serve immediately.
Strawberry Oat Bars by Whole Living
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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.
10-Minute Strawberries with Chocolate Creme by whfoods.org
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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!
Strawberries
Strawberry Chutney by preventcancer.aicr.org
Try this sweet-tart strawberry chutney served with baked or grilled chicken or fish.
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1/2 cup golden raisins
2 tsp. fresh ginger root, minced and peeled
1/3 cup firmly packed dark brown sugar
1/2 tsp. curry powder
1/2 cup strawberry preserves
1 medium navel orange, peeled and chopped
1/2 cup wine vinegar
1/2 cup fresh orange juice
4 cups whole strawberries, hulled and diced
1/2 cup sliced almonds
In large, non-aluminum saucepan, combine all ingredients except strawberries and almonds and bring to
a boil. Cook uncovered over medium heat, stirring frequently, for 15 minutes or until slightly thickened
and syrupy.
Add strawberries, reduce heat and simmer, uncovered, 10 minutes or until thickened, stirring
occasionally.
Remove mixture from heat and stir in almonds. Spoon chutney into serving bowl. Cover and chill for at
least 1 hour before serving.
Strawberry, Tangerine and Basil Salad by recipes.sparkpeople.com
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1 1/2 C of water
3/4 C sugar
8-10 fresh basil leaves, sliced
4 C fresh strawberries, cut into fourths
4 - 6 tangerines, fruit separated from membranes
Bring water and sugar to a boil and let cook for 2-3 minutes until sugar is dissolved. Set liquid aside to
cool briefly, then add sliced basil leaves and let steep. Hull and slice strawberries into fourths. Peel
tangerines and cut or pull off membranes. Add basil and sugar liquid to the fruit and mix well. Chill
before serving.
Strawberries
Butter, Sugar, and Strawberry Sandwiches by Real Simple
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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.
Strawberry Cake by Martha Stewart
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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
Strawberry Frozen Yogurt Recipe by simplyrecipes.com
Best to eat it on the same day as you make it, as it
will get icy if it stays in the freezer for more than 8
hours. If you want it to last longer and not get icy,
add a tablespoon of vodka or kirsch to the mixture
right before churning.
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3 cups sliced fresh strawberries
3 Tbsp lemon juice
2/3 cup to 1 cup sugar (depending on how
sweet you want the result, and how sweet
your strawberries are to begin with)
1/4 teaspoon salt
1/2 cup whole milk
1 1/2 cups full fat yogurt (if use low or nonfat, then add 2 Tbsp cream)
Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat,
stirring, until the sugar has completely dissolved. Use a potato masher to mash up the strawberries as
the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit
for 10 minutes.
Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill
for at least an hour, preferably several hours, until completely cold, before proceeding.
Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until
served.
Strawberries
Berry Cobbler with Coconut Walnut Topping by simplyrecipes.com
Filling
 4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries),
fresh or frozen
 1/4 cup plus 1 Tbsp sugar
 2 Tbsp instant tapioca
 1 Tbsp fresh lemon juice
Topping
 1/2 cup flour
 1/2 cup shredded coconut
 1/4 cup sugar
 1/4 cup chopped walnuts
 1/4 teaspoon baking powder
 Pinch of salt
 4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
Preheat oven to 375°F. Butter a 9x9 inch baking dish.
In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into
the baking dish.
In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from
the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other
ingredients until the mixture looks like coarse crumbs.
Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and
crispy, and the filling is bubbling.
Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Blueberries
About Blueberries:
Blueberries are the least perishable of all berries and will last for seven to 10 days if refrigerated. Before
eating or cooking, rinse fresh Blueberries and pat dry.
These delicious berries contain more disease-fighting, age-proofing
antioxidants than practically any other fruit or vegetable, even
powerhouses such as kale, broccoli, and oranges. The group of
substances that put the "blue" in Blueberry--anthocyanins--are probably
responsible for much of the fruit's antioxidant power. Blueberries (like
other berries such as blackberries) also contain ellagic acid, which has
been shown to have anti-cancer properties. Blueberries also boast a
high fiber content; and much of that fiber is pectin, a soluble fiber that
helps lower cholesterol levels.
(read more: WholeHealthMD.com)
Blueberry Vinaigrette by blog.fatfreevegan.com
Due to the blueberries’ natural pectin, this dressing will quickly begin to gel after a few minutes. Use
immediately or blend in additional liquid to make it pourable.
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1/2 cup blueberries, fresh or frozen (but fresh is best)
1 tablespoon apple juice
2 tablespoon red or white wine vinegar
2 tablespoons soy yogurt (or use water or additional apple juice)
1 teaspoon shallots, coarsely chopped
1/8 teaspoon salt
1 pinch stevia (or other sweetener, to taste)
Freshly ground black pepper to taste
Puree all ingredients in blender until relatively smooth. Drizzle over salad and serve.
Blueberries
Pink Grapefruit Blueberry Sorbet by allrecipes.com
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3 cups fresh pink grapefruit juice
3 cups fresh or frozen blueberries
1 1/2 cups white sugar, or to taste
1/2 cup vodka (optional)
Pour the grapefruit juice, blueberries, sugar, and vodka into a
blender, and blend until the sugar is dissolved and the mixture is
smooth, 2 to 3 minutes.
Pour the mixture into a container, and freeze until solid, 3 to 4 hours.
Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until
firm, about 3 hours. Store in the freezer in a covered container.
Best Buttermilk Pancakes by smittenkitchen.com (Adapted from Martha Stewart’s Original Classics
Cookbook)
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2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made
these pancakes with and without the butter mixed in, and can say with confidence they work
either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)
Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs,
buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to
medium lumps.
Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is
hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off
the excess with a folded paper towel.
Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you
wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly.
When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip
over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until
golden on bottom, about 1 minute.
Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven
at 175°F. Serve warm.
Blueberries
Granola with Fresh Fruit by whfoods.org
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3 cups prepared granola
1 cup fresh blueberries
1 cup fresh raspberries
2 sliced bananas
2 TBS sliced almonds
2 cups low-fat milk or dairy-free milk alternative
Divide granola into 4 bowls. Top with fruit and milk.
Blueberry Muffins Recipe from The Best Recipe cookbook, via simplyrecipes.com
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3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
Whisk together the flour, baking powder, baking soda, and salt and set aside.
In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time,
beating until incorporated after each one. Beat in the grated lemon peel.
Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in
half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry
ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over
beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and
then coat them in a light dusting of flour.
Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a
pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the
muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes.
Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are
done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Blueberries
Easy Blueberry Cobbler by thekitchn.com
For the batter:
 1/2 cup butter (1 stick)
 1 cup all purpose flour
 1 1/2 teaspoon baking powder
 1/2 teaspoon salt
 1/4 cup sugar
 3/4 cup milk
for the filling:
 2 cups fresh blueberries
 1/2 cup sugar
 1/2 cup water
Preheat oven to 350˚F. Melt butter and pour into baking dish. (I use an 8" square glass dish, but a pie
plate will work)
In a mixing bowl, stir together flour, baking powder, salt and sugar. Pour in milk and mix into smooth,
thick batter. Pour into dish and spread fairly evenly.
In the mixing bowl, stir together the blueberries, sugar and water. Pour on top of the batter. Bake for
45-50 minutes (Until bubbly and browned)
Blueberry-Wheat Berry Salad by blueberrycouncil.org
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Hard winter wheat berries 1-1/2 cups
Celery, finely chopped 1/2 cup
Flat-leaf parsley, finely chopped 1/2 cup
Scallions, finely chopped with some green 1/4 cup
Fresh lemon juice 3 tablespoons
Vegetable oil 2 tablespoons
Salt 3/4 teaspoon
White pepper 1/4 teaspoon
Fresh blueberries 1-1/2 cups
Dried blueberries 1/2 cup
Walnuts, toasted, chopped 1/2 cup
Rinse and drain wheat berries. In a large saucepan, place wheat
berries and cover with 2 inches water; bring to boil; cover pan,
reduce heat to simmer and cook until chewy, about 1 hour.
Drain, rinse and allow to cool.
Place cooked, cooled wheat berries in a large bowl; stir in celery, parsley, scallions, lemon juice, oil, salt
and pepper. Add fresh blueberries, dried blueberries and walnuts; toss just to combine.
Chill until service.
Blueberries
Brownie Dominoes with Wild Blueberry Cinnamon Sauce by
wildblueberries.com
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4 ounces unsweetened baking chocolate
3/4 cup butter
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
2 cups frozen Wild Blueberries
1/2 cup water
1/4 cup sugar
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 teaspoon cocoa powder
1/4 teaspoon cinnamon
Brownies: Preheat oven to 350°F. Microwave chocolate and butter for 2 minutes or melt in double
boiler. Stir until chocolate is melted. Stir in sugar, eggs, vanilla and flour until thoroughly blended.
Pour into greased 8-inch x 8-inch baking pan and bake 45 minutes or until cooked through. Let cool
approx. 2 hours.
Sauce: In a small sauce pan combine 1 cup Wild Blueberries, 1/4 cup water, sugar and lemon juice. Stir
and bring to a boil. Turn heat down and simmer for 7 to 10 minutes.
Mix cornstarch into 1/4 cup water until dissolved and add to the Wild Blueberry mixture; stir until it
thickens, then add the remaining 1 cup of Wild Blueberries. Cook 3 minutes on low heat, add cinnamon.
Turn out the chocolate brownies from the baking tin. Cut it into 12 cubes and dust with cocoa powder.
Serve with Wild Blueberry sauce. Preparation Time: approximately 45 minutes plus cooling time.
Blueberries
Bliss-full Blueberry Cheesecake (raw) by The Sunny Raw Kitchen
Crust:
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1/2 cup brazil nuts
1/4 cup almonds
1/4 cup shredded coconut
1 tablespoon cacao or carob powder
1 teaspoon vanilla extract
Pinch of salt
2 medjhool dates
1 teaspoon agave nectar
Process first 7 ingredients in a food processor until fine.
Add agave and process some more until the mixture
just starts to stick together. Press into the bottom of the
springform pan.
Filling:
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2 cups fresh or frozen blueberries (thawed)
1 cup dry cashews, finely ground
5 tbsp melted coconut oil
2 tbsp melted cacao butter
1/4 cup honey or agave nectar (I used both)
1 tablespoon lemon juice
1/8 teaspoon salt
Blend all ingredients in a high speed blender until completely smooth. Pour the filling over the crust and
chill or freeze until ready to serve.
Blueberry Sauce:
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1 cup blueberries, fresh or frozen
Agave nectar to taste
Blueberries
Blueberry-Drop Biscuit Cobbler by bonappetit.com
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1 1/2 cups plus 3 Tbsp. all-purpose
flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled
unsalted butter, cut into 1/2" pieces
1/2 cup plus 1 Tbsp. crème fraîche or
sour cream
6 cups fresh blueberries (about 2 lb.)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Preheat oven to 375°. Whisk 1 1/2 cups flour,
3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate
until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough
forms, 5–7 turns (overmixing will make dough tough).
Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to
coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into
quarter-size crumbles; scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown,
20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.
Blueberries
Pork with Blueberry Herb Sauce Recipe by tasteofhome.com
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1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless pork loin chops (6 ounces each)
2 cups fresh blueberries
1/4 cup packed brown sugar
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
2 teaspoons butter
1 teaspoon minced fresh thyme or 1/4 teaspoon
dried thyme
1 teaspoon fresh sage or 1/4 teaspoon dried sage
leaves
In a small bowl, combine the garlic, pepper, salt and
cayenne; sprinkle over pork.
In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered at 350° for
10-15 minutes or until a meat thermometer reads 160°. Remove pork and keep warm.
In the same skillet, add the remaining ingredients. Cook and stir over medium heat until thickened,
about 8 minutes. Serve with pork.
Blueberries
Grilled Blueberry Chicken Skewers by howsweeteats.com
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4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 cup fresh blueberries
2 tablespoons olive oil
2 garlic cloves, chopped
1 tablespoon red wine vinegar
1 lime, zested and juiced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
Cut chicken into 1 or 2-inch chunks, then season with salt
and pepper. Add chicken to a baking dish or large ziplock
bag. In the bowl of a food processor (or blender), add
blueberries, olive oil, lime juice + zest, vinegar, garlic,
basil and cilantro. Blend until smooth, then add mixture
into bag or on top of chicken in a dish, coating evenly.
Refrigerate and marinate for 2-24 hours.
At least 30 minutes before grilling, soak your skewers (if
they are bamboo) in water for 30 minutes to prevent them from charring. Preheat your grill to the mid
to highest setting (or what you tend to grill your chicken at). Take each skewer and slide 4-5 pieces of
chicken on. Grill for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through.
Chicken will appear charred because of the dark blueberry color, but will not be overdone! Serve over
coconut rice with a sprinkling of freshly chopped herbs.
Coconut Rice
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1 cup uncooked jasmine rice
1 cup light, canned coconut milk
3/4 cup coconut water
1/2 teaspoon salt
3 tablespoons unsweetened, flaked coconut
1 tablespoon coconut oil, measured in solid form
2 tablespoons unsweetened, flaked coconut, toasted
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water, salt and 3
tablespoons of coconut. Stir, then bring to a boil. Reduce to a simmer, cover and let cook for 15-18
minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Top with toasted coconut
before serving.
Blueberries
blueberry tart by donnahay.com.au
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1 sheet ready prepared shortcrust pastry
1 egg, lightly beaten
2 teaspoons white sugar
1 cup (240g) sour cream
⅓ cup (60g) brown sugar
½ teaspoon vanilla extract
2 cups (300g) fresh blueberries
icing (confectioner’s) sugar, to serve
Preheat oven to 180ºC (355ºF). Trim the edges of pastry to
form a square and place on a baking tray lined with non-stick
baking paper. Brush with the egg and sprinkle with the white
sugar. Bake for 15 minutes or until golden.
Mix the sour cream, brown sugar and vanilla until just
combined. Spread over the pastry, top with the blueberries
and dust with the icing sugar to serve.
Tangelos
About Tangelos:
Tangelo is the name for a hybrid fruit, made from combining a Grapefruit
with a Tangerine.
The most distinguishing feature of the Tangelo is its “neck”, a pronounced
bump on the top of the fruit. The neck may look slightly unusual, but it is
extremely useful, since Tangelos have deep orange, loose fitting peels
when ripe and breaking off the neck makes them exceptionally easy to
peel.
Tangelos can be used in any recipe that calls for Oranges and make
excellent juice.
Tangelos are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary
Fiber and an excellent source of Folate and Vitamin C.
(Read more: slashfood.com; produceoasis.com)
Tangelo Sorbet by chocolategourmant.com
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4 cups of tangelo juice (about 8 tangelos)
1/2 cups water
3/4 cups sugar
1/3 cup Cointreau (optional)
Make the sugar and zest syrup: Using a microplane grater,
remove the zest of 1 tangelo and place zest in saucepan
water and sugar. Bring to a simmer and gently boil for 5
minutes. Remove from heat and pour mixture through sieve
chinois to remove zest. Chill the syrup in ice bath or refrigerator.
with
or
Juice the tangelos: Juice the tangelos until you have about 4 cups of juice. Unless you want pulp in your
sorbet, strain the juice through a chinois or sieve to remove pulp. Add the Cointreau. Sorbets from really
juicy fruits can be icy, so the alcohol is highly recommended to keep it soft. It also adds complexity to
the finished sorbet.
Chill base and then freeze in ice cream maker: Add the juice to the sugar syrup and chill mixture in ice
bath until less than 45° F. Pour into ice cream maker and freeze according to your maker's instructions.
Once chilled, remove from ice cream maker and place in dedicated (odor-free) container to let ripen in
the freezer for several hours. Because of the alcohol, it will always be a tiny bit soft.
Tangelos
Blueberry Scones with Tangelo Glaze (Makes 12) by foodbuzz.com
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1 1/2 cups all purpose flour
1/2 cup wholewheat flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon grated zest of tangelo, orange or lemon
5 tablespoons cold butter, cut into dice
1/2 cup buttermilk
1 large egg
1 cup blueberries, fresh or frozen
Tangelo glaze: 1/2 cup confectioner's sugar and 1 tablespoon
tangelo juice mixed to a coating consistency.
Preheat oven to 375 degrees F.
In a large bowl, whisk together the dry ingredients - flour, baking powder, sugar and salt.
Add the cut up butter and rub in until the the butter resembles large peas. Don't rub it in too much, the
pieces of butter makes the dough flaky.
Stir in the zest of your tangelo, orange or lemon.
Toss in the blueberries. Whisk the egg into the buttermilk and add to the mixture.
Stir together with a fork until it forms a dough. Dump it out onto a clean work surface dusted with extra
flour. Knead the dough about 3 or 4 times but no more ( too much kneading will make the scones hard).
Form the dough into a ball, then roll out into a circle, about 8 inches in diameter. Use more flour to stop
the dough sticking. Cut into 10 or 12 triangles. You can also cut into circles using a cookie cutter or
glass.
Transfer the triangles to a greased baking sheet and brush with beaten egg or buttermilk.
Bake in preheated oven for 20 - 25 minutes or until golden brown.
Cool on wire rack.
Drizzle with Tangelo glaze if desired and allow to set. 12.
Tangelos
Tangelo Pork Stir-Fry by eatingwell.com
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2 tangelos, such as Minneolas or Honeybells
3 teaspoons toasted sesame oil, divided
1 pound pork tenderloin, trimmed and cut into thin strips
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1/4 teaspoon crushed red pepper
2 red bell peppers, thinly sliced
2 stalks celery, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very
thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook,
stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and
the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until
crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1
minute.
Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its
juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
Strawberry tangelo salad by californiacountry.org
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1 pint of strawberries, washed
2 tangelos, skin and pith removed
2 sprigs of mint, washed and julienned
2 tablespoons honey
2 tablespoons champagne vinegar
In a bowl, slice the strawberries lengthwise. Slice the tangelos into 8-10 thin, round slices. Arrange the
orange slices on a serving platter. Toss the julienned mint leaves with the strawberries and place the
berries on top of the orange slices. Warm the honey with the champagne vinegar, lightly whisking
together. Pour the dressing over the fruit and serve immediately with a dollop of yogurt if desired.
Tangelos
Tangelo Yogurt Muffins by lawandbutter.wordpress.com
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4 tablespoons of tangelo zest (divided)
1/2 cup sugar (divided)
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 teaspoon salt
2 eggs
1 cup fat-free plain yogurt
3 tbspn unsalted butter
3/4 cup whole milk
1/2 powdered sugar
2 tablespoons of tangelo juice
Preheat your oven to 375 degrees. In a small
saucepan on low, combine 1/4 cup of sugar, 2 tablespoons of grated tangelo zest and 2 tablespoons of
water. Once the sugar dissolves, add 3 tablespoons of sugar. Stir until the butter melts and then remove
from the heat.
Now take two medium bowls side-by-side. In the one of the left combine your two eggs, 3/4 cup of milk,
1 cup of yogurt and cooled butter mix. In the bowl on the right, combine the flour, salt, 1/4 cup of sugar,
baking powder and baking soda. Scramble the wet mixture and then pour over the dry mixture.
Get your cupcake cups in the pan and spray them INSIDE with vegetable oil spray. I accidentally forgot
this step and my muffins stuck to the inside of the cups. It didn’t affect the flavor, but it did leave me
scraping the cupcake cup with my teeth desperate to eat the entire muffin. Put the muffins the oven for
15 minutes (set a timer!).
Now start on the tangelo glaze. In a cereal bowl, combine 1/2 cup of powdered sugar, 2 tablespoons of
tangelo zest and 2-3 tablespoons of fresh tangelo juice. Combine well.
When they come out of the oven, remove them from the hot cupcake pan and put them on something
to cool like a flat baking pan. Pour a spoonful of the glaze on each muffin (it’ll drip off, so I poked little
holes with a knife to make it absorb).
Tangelos
Minneola Tangelo-Buttermilk Scones by marthastewart.com
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4 3/4 cups all-purpose flour, plus more for surface
1 tablespoon baking powder
3/4 teaspoon baking soda
2 teaspoons coarse salt
1/2 cup plus 2 tablespoons granulated sugar
8 1/2 ounces (2 sticks plus 1 tablespoon) cold unsalted
butter, cut into 1/4-inch cubes
1 1/4 cups buttermilk
1 tablespoon finely grated Minneola tangelo zest
6 medium Minneola tangelos, peeled, segmented,
seeded, and chopped
Heavy cream, for brushing
Fine sanding sugar, for sprinkling
Preheat oven to 400 degrees. Line 3 rimmed baking sheets with
parchment. Whisk flour, baking powder, baking soda, salt, and granulated sugar in a bowl. Cut in butter
with a pastry cutter until mixture resembles coarse crumbs. Add buttermilk, zest, and chopped tangelos,
stirring just until dough comes together (some butter should be visible).
Turn dough out onto a floured surface, and knead a few times to bring together. Gently pat it into a 6by-15-inch rectangle, 1 inch thick. Using a paring knife, cut dough into 20 triangles (3 inches each). Flip
each triangle over onto a baking sheet, spacing each 2 inches apart. Cover, and refrigerate until cold and
firm, at least 2 hours (or overnight). Brush tops with cream, then sprinkle with sanding sugar.
Bake scones until tops are golden brown, 22 to 25 minutes. (If bottoms are browning too quickly, place
another baking sheet underneath the first.) Transfer scones to a wire rack, and let cool slightly. Serve
warm.
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
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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
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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
Banana Crumb Muffins by allrecipes.com
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1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
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
2 tablespoons all-purpose flour
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
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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
Frozen Chocolate-Covered Bananas by eatingwell.com
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4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted (see
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1/4 cup shredded coconut
Tip)
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
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1 3/4 cup whole wheat flour (update: use pastry flour if available)
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
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:
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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:
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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
Syrupy Banana-Nut Overnight French Toast by Good Housekeeping
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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
Coco-Nana Bread by Feasts and Fotos
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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.
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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
 1/4 teaspoon salt
 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.
Bananas
Sauteed bananas with caramel sauce by mayoclinic.com
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1 tablespoon butter
1 tablespoon walnut oil
1 tablespoon honey
2 tablespoons firmly packed brown sugar
3 tablespoons 1 percent low-fat milk
1 tablespoon dark raisins or golden raisins
(sultanas)
4 firm bananas, about 1 pound total weight
1/2 teaspoon canola oil
2 tablespoons dark rum or apple juice
To make the sauce, in a small saucepan melt the butter over medium heat. Whisk in the walnut oil,
honey and brown sugar. Cook, stirring continuously until the sugar is dissolved, about 3 minutes. Stir in
the milk, 1 tablespoon at a time, and then cook, stirring continuously until the sauce thickens slightly,
about 3 minutes. Remove from the heat and stir in the raisins. Set aside and keep warm.
Peel the bananas, and then cut each crosswise into 3 sections. Cut each section in half lengthwise.
Lightly coat a large nonstick frying pan with the canola oil and place over medium-high heat. Add the
bananas and saute until they begin to brown, 3 to 4 minutes. Transfer to a plate and keep warm.
Add the rum to the pan, bring to a boil and deglaze the pan, stirring with a wooden spoon to scrape up
any browned bits from the bottom of the pan. Cook until reduced by half, about 30 to 45 seconds.
Return the bananas to the pan to rewarm.
To serve, divide the bananas among individual bowls or plates. Drizzle with the warm sauce and serve
immediately.
Smoothies & Juices
SMOOTHIES & JUICES
Carrot/Strawberry Juice by rawfoodsdiet.wetpaint.com
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4-6 Carrots
6 Strawberries
Wash fruit, cut greens & ends off. Alternate carrot & strawberries thru juicer.
Swiss Chard-Strawberry Green Smoothie by greenlemonade.com
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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!
Broccoli Carrots Apple by greenlifejuicers.com
 1/2 cup fresh broccoli pieces
 3 medium carrots with tops cut off
 1 apple without core
 small handful fresh parsley
 1/2 peeled lemon
Broccoli Carrot Romaine by greenlifejuicers.com
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4 carrots
2 or more Romaine leaves
1 large bunch of broccoli
Smoothies & Juices
Purple Passion by HappyJuicer.com
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250 g (8 oz) Blueberries
125 g (4 oz) Grapefruit
250 g (8 oz) Apples
2.5 cm (1”) Cube fresh root ginger, roughly chopped
Juice all of the ingredients and serve in a tall glass with ice cubes. Good for Reducing Cholesterol
Grapefruit is particularly recommended for its rich source of vitamin C and bioflavonoids, which protect
the health of the arteries. Blueberries are also extremely potent antioxidants and, along with apples, can
help prevent hardening of the arteries and reduce cholesterol.
UnBeetable by HappyJuicer.com
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2 medium Beetroots
2 Carrots
1 Lemon
3 Apples
2 inches of root Ginger (peeled)
This juice recipe tastes and looks fantastic, careful not to spill it though as it will be highly visible on any
pale coloured carpet!. Peel the Beetroot and carrots (if organic then just wash thoroughly) then top and
tail the Carrots and Beet. Peel the Lemon (leaving the pith on) and wash the apples.
The Beetroot gives this juice the most vivid purple colouring and it really does look good. The lemon and
ginger give a great tangy uplift to the drink which counteracts the 'over sweetness' of the beetroot and
carrot. Beetroot is a great blood cleanser as it is contains good levels of Iron. The increased ability of the
blood to carry oxygen benefits all tissues. This combined with the sugar content of Beetroot and Carrot
juice and the stimulating effects of Ginger all combine to make this a great energy giving drink.
Road Runner Energy Boost by HappyJuicer.com
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8 medium carrots
3 Apples
Inch of Ginger
This juice recipe is ideal if you require a bit of a pep up in the morning, it will give you all the energy you
need for a busy morning ahead.
Make sure you wash your apples thoroughly in warm water if they have been commercially grown to
remove any wax layer that may have been applied to them to preserve their shelf life.
The Ginger will help boost your blood circulation and also gives a nice edge to the juice flavour.
Smoothies & Juices
Swiss Cheese It Isn’t by JuicingBook.com
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2 Swiss chard leaves
¼ beetroot
2 or 3 sprigs of watercress
3 carrots
1 celery stalk
Romaine Celery Carrot Detox by JuicerDetoxRecipes
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6 leaves romaine lettuce
2 ribs celery
2 carrots
Process through your juicer and enjoy!
Romaine Juice by LiveStrong.com
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12 leaves Romaine Hearts
1/4 cup Celery Juice
Apple Carrot Juice by food.com
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4 large carrots
2 sweet apples (Red or Golden delicious, Pink
Gala, Fuji)
Wash and peel carrots.
Core apples.
Place carrots and apples in juicer.
Pour into glass and drink! Enjoy!
Good Morning Delight Juice (Carrot, Berries and Apple) by food.com
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1 large carrot (washed topped and tailed)
1 medium red delicious apple (washed and remove stems)
1 pint fresh strawberries (washed)
Juice fruit/veggies in the juicer, stir and serve.
Lady,
Smoothies & Juices
Carrot Strawberry Juice by soymilkquick.com
 4-6 Carrots
 6 Strawberries
Wash and peel the carrots. Wash the strawberries. Alternate the carrots and strawberries through the
juicer.
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
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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
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2 apples
10 oz strawberries,
1 bananas
Blend in a blender with crushed ice and serve cold.
Berry banana by healthyjuicecentral.info
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1 cup Orange juice,
10 oz strawberries,
1 banana
Blend all the ingredients and serve cold with ice. Garnish with a strawberry slice.
Blue Bananas by healthyjuicecentral.info
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8 oz Blueberries
1 banana
½ cup orange juice
Blend all the ingredients in the blender for a super tasty smoothie.
Smoothies & Juices
Beeten Apple’ Juice by juicingcafe.com
 3 apples
 ½ beetroot
This recipe is a gentle introduction to the flavour of the power of beetroot juice.
Bleeding Carrot’ Juice by juicingcafe.com
 2 beets
 2 oranges (preferably blood oranges)
 4 carrots
Regardless of whether you use blood oranges in these beet recipes or not, the resulting juice will be an
amazing rich purple colour, with a delightful swirling creamy orange colour from the carrots.
Rainbow Chard Smoothie by catesworldkitchen.com
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1 frozen banana, cut into 1″ pieces
1 cup unsweetened almond milk
1 scoop protein powder of your choice (soy, hemp, etc…)
3 Tbsp carob powder
1 Tbsp instant coffee
2 tsp chia seeds
2 tsp flax seeds, ground
4 large rainbow chard leaves, rinsed, dried, and roughly chopped
Optional toppings: cacao nibs, bee pollen
Combine the banana, almond milk, carob, coffe, chia, and flax seeds in a
blender, and blend for about 30 seconds. Add the chard leaves and blend
until smooth. Serve topped with bee pollen (unless you’re vegan) and cacao
nibs (if you like).
Bok Choy-Celery-Orange Pressed Juice by juicecleanserecipes.blogspot.com
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1 head bok choy, stalks separated and washed
5 celery stalks
1-2 large oranges, peeled and quartered
Wash fruits and vegetables. Put bok choy through juicer, one stalk at a time. Add celery, then oranges
through juicer.
Smoothies & Juices
Carrot Bok Choy Juice by juicecleanserecipes.blogspot.com
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5-7 carrots
1 head bok choy
Wash and separate stalks of bok choy. Wash carrots (peel if not organic). Put through juice extractor
one at a time. Pour into glass.
Chocolate zucchini smoothie by blogs.fredericksburg.com
The zucchini provides an ice-cream taste and consistency, and people I’ve served this to have no idea it
contains zucchini. Once I discovered this last summer, I froze zucchini chunks (unblanched) and enjoyed
the shakes in the winter.
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a handful of frozen zucchini chunks
1/2 frozen banana
about a cup of dark chocolate almond milk (sometimes I add plain almond milk to the chocolate)
a tablespoon of vanilla
a tablespoon of peanut butter
Blend together.
Green Smoothie: Strawberry-Banana-Romaine by avenaoriginals
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1 Cup Strawberries
2 Bananas
1/2 bunch romaine
water
Simply throw all ingredients into a blender, blend well and serve!
Banana-Tangerine Shake Recipe by radiology.healthcommunities.com
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1/2 cup tangerine juice
1 medium banana, cut into chunks
1 teaspoon honey
1/2 teaspoon vanilla extract
2 ice cubes
In a blender, combine the tangerine juice, banana, honey, and vanilla. Add the ice and blend until thick
and smooth.
Smoothies & Juices
Tangerberry-Banana Smoothie by incrediblesmoothies.com
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2 tangerines, peeled and deseeded
1 cup whole strawberries (or other berry)
1 whole banana, peeled
2 cups fresh baby spinach (or other leafy green)
4 ounces of water or tangerine juice
Tangerine-Coconut Smoothie by incrediblesmoothies.com
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2 tangerines, peeled and deseeded
1 young green or Thai coconut (meat)
1 banana (or 2 cups papaya, cubed)
2 cups fresh baby spinach (or other leafy green)
2 celery stalks (optional)
4-6 ounces of coconut water
Strawberry-Grapefruit Smoothie by wholeliving.com
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1 grapefruit, peeled, seeded, and chopped
2 cups hulled fresh or frozen strawberries
1 sweet apple (such as Honeycrisp or Pink Lady), cored and
chopped
 1 inch fresh ginger, peeled and chopped
Combine all ingredients, plus 1 cup water, in a blender and process until
smooth.
Basic Sweet Grapefruit by incrediblesmoothies.com
 1 grapefruit, peeled and deseeded
 1 banana, peeled
 2 cups fresh baby spinach (or other leafy green)
 4 ounces of water
Grapefruit-Carrot-Ginger by incrediblesmoothies.com
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1 grapefruit
2 medium carrots
1 teaspoon freshly grated ginger
Splash of water
Smoothies & Juices
INDEX
apples, 126, 136
avocados, 75
baby bok choy, 1, 3, 4, 5, 6, 7, 8, 9, 10, 12, 13,
31, 82, 83, 142, 143
bananas, 113, 126, 127, 128, 129, 130, 131, 132,
133, 134, 135, 136, 137, 141, 142, 143, 144
about bananas, 126
blueberries, 79, 94, 105, 110, 111, 112, 113,
114, 116, 117, 118, 119, 120, 122
about blueberries, 111
bok choy, 9
broccoli, 8, 60, 62, 64, 76, 82, 83, 84, 85, 86, 87,
90, 100, 137
broccolini, 111
carrots, 9, 31, 32, 35, 36, 37, 38, 49, 54, 70, 71,
74, 83, 87, 100, 105, 137, 138, 140, 141, 142,
143, 144
Carrots, 37, 38, 39, 40, 41
chard, 27, 42, 43, 45, 46, 47, 48, 49, 51, 52, 53,
54, 55, 56, 63, 75, 87, 100, 106, 137, 140, 142
eggplant, 1, 13, 14, 15, 16, 17, 18, 20, 22, 24,
25, 26, 27, 28, 32, 56, 58, 86
garlic, 9, 40, 41
grapefruit, 98, 99, 100, 101, 102, 103, 112, 144
lemons, 39, 40, 113, 131
lettuce, 48, 88, 89, 90, 91, 92, 93, 94, 95, 99,
140
onions, 1, 4, 9, 26, 28, 41, 46, 48, 49, 51, 52, 54,
55, 78, 83, 90, 91, 96, 97
parsley, 40
salad greens, 94
strawberries, 63, 95, 104, 105, 106, 107, 108,
109, 110, 123, 137, 140, 141, 144
tangelos, 121, 122, 123, 124, 125
about tangelos, 121
tomatoes, 9, 10, 16, 17, 18, 22, 25, 26, 30, 53,
54, 57, 58, 59, 60, 62, 63, 64, 75, 77, 87, 92,
93
zucchini, 22, 28, 34, 48, 53, 62, 64, 65, 66, 67,
68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79,
80, 90, 91, 92, 93, 143