Asparagus Eggplant and Asparagus Napoleons by Giada De

Asparagus
Eggplant and Asparagus Napoleons by Giada De Laurentiis
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1 large or 2 small eggplants, unpeeled, cut into
12 (1/2-inch thick) slices
16 medium asparagus spears (about 1 1/2
pounds), trimmed to 5-inch lengths
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
Filling:
1 (15-ounce) container whole milk ricotta
1/2 cup chopped fresh basil
1/2 cup grated Pecorino Romano
Zest and juice of 1 large lemon
Salt and freshly ground black pepper
Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.
For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. Drizzle the
vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4
minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When
cool enough to handle, cut the asparagus in half crosswise.
For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and
lemon juice until smooth. Season with salt and pepper, to taste.
To assemble: Place 4 slices eggplant on a work surface. Spread each with 2 to 3 tablespoons of the
ricotta mixture. Line 4 pieces of asparagus, side-by-side, on top. Place another slice of eggplant on top
and repeat the layers. Top each napoleon with a slice of eggplant and place on a small baking sheet.
Bake until warmed through, about 10 minutes, and serve.
Cook's Note: If the eggplant slices dry out in the oven, drizzle with olive oil before serving.
Asparagus
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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Eggplant- 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.
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Tomatoes– keep refrigerated and plan to enjoy soon after pick up
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.
Mid-perishable –if stored properly may hold 4-5 days, plan to use and enjoy:
 Leafy Greens – if stored properly (in a “green” bag or wrapped in a towel in your crisper
drawer) this will keep; however, plan to use fairly soon after pickup as they are
sensitive. Lettuce should also be enjoyed but also does keep well if stored properly.
 Asparagus – be sure to enjoy fairly soon after pickup, should hold a week. you can trim
the bottoms and put in some water to hold longer
 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.
Lemons –If you are planning to use lemons quickly, you can leave them in a basket at room
temperature; they will keep for about two weeks without refrigeration. Lemons stored in a
plastic bag in the refrigerator crisper will keep for up to six weeks
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Carrots –store refrigerated in a bag and kept dry and will hold two weeks, maybe more
Potatoes- best to store refrigerated but bring to room temp before using if your
home/area is humid. Can sometimes be stored on the counter, but may mold if humid
so best to refrigerate and bring to room temp before using to allow the sugars to turn
back into starches
Garlic- Store unpeeled heads of Garlic in an open container in a cool, dry place away from other
foods. Do not refrigerate or freeze unpeeled Garlic. Properly stored Garlic can keep up to three
months.
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Apples, Pears – all good if stored in your refrigerator and kept dry
Asparagus
About Asparagus
Asparagus contains a good supply of folate (folic acid), as well as some
Vitamin C and, in green Asparagus, some beta-carotene. Asparagus also
contains the phytochemical glutathione, which has Antioxidant and
anticarcinogenic properties.
Keep fresh Asparagus cold to preserve its tenderness and as much of its
natural sweetness as possible. Wrap the stalk bottoms in a damp paper
towel and store in the refrigerator crisper .It's best to eat Asparagus the day
you buy it--the flavor can diminish noticeably with each passing day--but it
will keep for four to five days if refrigerated.
Wash Asparagus in cool running water. If the tips have any sand on them, dunk them in and out of
water, then rinse thoroughly. Cut or break off the tough bottom ends of the stalks.
(read more: wholehealthmd.com)
Asparagus and Serrano Ham Salad with Toasted Almonds by epicurious.com
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2 lb thin asparagus, trimmed and peeled
1/2 cup extra-virgin olive oil
3 tablespoons finely chopped blanched almonds
2 tablespoons coarse dry bread crumbs
1/8 teaspoon ground cumin
3 tablespoons Sherry vinegar
1 medium head escarole, cut into 1/4-inch-thick
strips (6 cups)
1/2 lb sliced serrano ham or prosciutto
Have ready a large bowl of ice and cold water. Cook
asparagus in boiling salted water until crisp-tender, 2 to
3 minutes. Drain spears, then refresh in ice water. Drain asparagus again and pat dry.
Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook
almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Cool. Add
remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
Toss escarole with half of dressing and mound on plates. Arrange ham around escarole and top salad
with asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond-and-crumb
mixture.
Asparagus
Roast Chicken with Potatoes, Lemon, and Asparagus by Martha Stewart
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1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch
pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme
Preheat oven to 475 degrees. Place potatoes and half the butter in a
roasting pan; season with salt and pepper. Roast, tossing once, until
potatoes are golden, 20 to 25 minutes.
Place chicken, skin side up, on top of potatoes; season with salt and
pepper. Roast until chicken begins to brown, about 20 minutes.
Scatter asparagus, lemon, remaining butter, and thyme around
chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve
chicken, vegetables, and lemon drizzled with pan juices.
Asparagus Recipe by simplyrecipes.com
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1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive
oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon
rind
Salt and freshly ground black pepper
Prepare the asparagus by rinsing them thoroughly,
break off any tough, white bottoms and discard. Cut
into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat
slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the
asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper
to taste. Serve warm or room temperature.
Asparagus
Grilled Asparagus Recipe by simplyrecipes.com
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1 pound asparagus (estimate 1/4 pound per
person), thick spears
1-2 Tbsp Olive oil
Kosher salt
Preheat your grill for high, direct heat.
Prepare the asparagus by breaking or cutting off any
tough bottom ends (can save for stock, or discard).
Place the asparagus in a pan (to contain the spears
while you put them on and take them off the grill).
Coat them with olive oil and sprinkle salt over them.
Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every
few minutes so that they brown relatively evenly.
Remove from grill and serve.
Sauteed Garlic Asparagus by allrecipes.com
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3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
Melt the butter or margarine in a large skillet over medium-high heat. Add the
garlic and asparagus spears; cover and cook for 10 minutes, stirring
occasionally, or until asparagus is tender. If you like your asparagus well done,
reduce heat and cook an additional 10 minutes.
Asparagus
Asparagus with Fried Egg Recipe - Asparagus Milanese Recipe by whatscookingamerica.net
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2 pounds asparagus, cut into 5- to 6-inch
lengths (use the thicker stem ones if
possible)
Freshly grated Parmigiano-Reggiano
cheese
4 tablespoons butter
4 eggs
Coarse salt and freshly ground black
pepper to taste
Snap off the tough ends of the asparagus; cook in
boiling salted water until just crisp-tender,
approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted
spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the
asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm
asparagus, time them accordingly.
Divide cooked asparagus among 4 individual serving plates. Sprinkle with grated Parmigiano-Reggiano
cheese.
In a medium-size frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of
water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or
until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve
them on and place on top of the asparagus (be careful not to break the yolks). The eggs should be hot
enough to slightly melt the grated parmesan cheese
If the butter hasn’t already begun to brown, increase the heat under the frying pan and cook butter until
lightly browned. Pour the browned butter over the top of the eggs. Season with salt and freshly ground
pepper. Serve immediately.
Asparagus
Asparagus with Lemon-Mustard Dressing Recipe by whatscookingamerica.net
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12 fresh asparagus spears, washed and trimmed
2 tablespoons light mayonnaise
1 tablespoon sweet brown mustard
1 tablespoon fresh-squeezed lemon juice
1 teaspoon grated lemon zest, divided
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not
overcook. Remove from heat and refresh under cold water; drain well. Cover and refrigerate until
chilled.
In a small bowl, combine mayonnaise, mustard and lemon juice; blend well. Stir in 1/2 teaspoon lemon
peel; set aside.
Divide asparagus between 2 individual serving plates. Spoon 2 tablespoons dressing over top of each
serving; sprinkle each with 1/4 teaspoon lemon peel.
Garnish with carrot strips and edible flowers, such as pansies, violets or nasturtiums, if desired.
Asparagus Cream Soup by reallyrawfood.com
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6 or 8 tender asparagus spears
1/4 C really raw cashews
Juice of half a lemon
Sea salt to taste (optional)
Water
Break off the tough ends of the asparagus spears where they will snap easily. Cut off the tender tips and
squeeze lemon juice over them. Cut remaining spears into pieces and put into blender with the cashews.
Cover with water. Blend until very smooth. Taste and add sea salt if desired. Cut the tips into small
pieces and stir in with the lemon juice.
Asparagus
Raw Asparagus Salad by huffingtonpost.com
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1 bunch (12 to 20 sticks) asparagus
3 sprigs mint
2 sprigs basil
¼ cup pine nuts
Juice of ½ lemon
1 Tablespoon red wine vinegar
4 Tablespoons olive oil
Salt to taste
Wash the asparagus and snap off the ends (bend the stalk and let it break where it will; that's how you
know you have the fresh part left). Cut into 2-inch pieces and quarter (like julienned, only without the
fuss).
Wash and chop the mint (I prefer apple mint) and basil and add to the asparagus.
Toast the pine nuts and add to the salad.
Make the dressing using the lemon juice, vinegar, olive oil, and salt. Emulsify with a fork and mix with
the asparagus.
It seemed like it might be good with some fresh feta cheese, but I didn't have any. Of course, I always
add fresh ground pepper too, but my kids don't like it so I just add it to mine.
Asparagus with Cilantro Sauce by recipetips.com
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1 pound asparagus
1/4 cup tightly packed cilantro, coarse stems
discarded
1 tablespoon lemon juice, or to taste
1 tablespoon olive oil
1/4 teaspoon salt
1 tablespoon mayonnaise
Trim tough ends from asparagus. Cook until crunchytender (In a microwave, cook with 1/4 cup water in a
covered container 6 - 8 minutes; check after 6 minutes. On the stovetop, cook in 1 inch of boiling water
in an asparagus cooker or wide skillet or other pan 5 minutes. If spears are thick, it may take a minute or
two longer)
While asparagus cooks, combine cilantro, lemon juice, salt and olive oil in food processor (a miniprocessor is ideal) and pulse to purée. Add mayonnaise and pulse a few more times. To make by hand,
chop cilantro very finely. Add salt and mash into a mush, using the back of a spoon. Stir in olive oil,
lemon juice and mayonnaise and mix well.
Spoon sauce over cooked asparagus.
Asparagus
ASPARAGUS SCALLION SALAD by kitchen-parade-veggieventure.blogspot.com
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Water to cover for poaching
1 pound fresh asparagus
2 big bunches scallions (about a half pound)
1 tablespoon good red wine vinegar
1 tablespoon good olive oil
Kosher salt & freshly ground black pepper to taste
1 hard-cooked egg, see Perfect Hard-Cooked Eggs,
chopped
Bring the water to a boil in a vessel as long as the asparagus.
Wash the asparagus, paying special attention to the tips which can be gritty. With a vegetable peeler,
peel shave off the skin from the bottom 3 inches of each stalk (this helps them cook evenly). Snap off
the ends, they'll break naturally at the right point.
Wash the scallions. Slice off the roots and any wilted leaves, also any loose layers around the bulb.
Drop the asparagus and scallions into the boiling water, leave uncovered and let boil -- I mean, poach -for about 6 minutes. Lift out of the water and rinse under cold water in a colander. Cut into pieces about
one-inch long.
In a bowl, gently toss the poached pieces with the remaining ingredients. Transfer to a serving dish and
refrigerate for about 30 minutes.
Grilled romaine and asparagus salad by diabetesselfmanagement.com
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1 six-ounce head romaine lettuce
Nonstick cooking spray
Aluminum foil
4 medium spears or 8 thin spears fresh asparagus
1/4 cup thinly sliced red onion
12 grape tomatoes
1 tablespoon shredded Parmesan cheese
1/4 cup fat-free Italian salad dressing
Heat grill. Cut lettuce head lengthwise in half, but do not trim off the base holding the leaves together;
wash lettuce and pat dry. Spray a 12-inch piece of foil (or a larger piece, if needed) with nonstick cooking
spray. Place lettuce halves on foil and place on hot grill. Grill each side of halves for 2 minutes until
slightly browned. Remove from grill and cool. Cut off base, then slice lettuce horizontally into ribbons,
about 1 inch wide. While grill is still hot, grill asparagus on same foil, turning constantly, until slightly
browned. Slice asparagus diagonally into 1-inch pieces. Place lettuce and asparagus in a medium salad
bowl along with sliced onion, tomatoes, and Parmesan cheese. Toss, add dressing, then toss again.
Asparagus
Vegan Cream of Asparagus Soup Recipe by vegetarian.about.com
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2 1/2 cups vegetable broth
1 pound fresh asparagus, chopped
1 potato, thinly sliced
1/2 onion, diced
3 ribs celery, chopped
2 tbsp flour
2 cups soy milk
1/4 tsp dried tarragon
salt and pepper to taste
In a large saucepan, bring the vegetable broth to a boil. Add the asparagus, potato, onion and celery and
reduce heat to medium low.
Allow to cook for 25-30 minutes.
Pour the soup into a blender or food processor and blend until almost smooth. Return soup to saucepan
and add remaining ingredients.
Allow to simmer until thick, approximately another 8-10 minutes.
Chicken, Asparagus, and Broccoli Stir-Fry by Bon Appetit
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2 tablespoons Asian sesame oil, divided
2 garlic cloves, chopped
2 cups 1 1/2-inch pieces asparagus
2 cups small broccoli florets
6 tablespoons low-salt chicken broth, divided
1 1/4 pounds skinless boneless chicken breast halves,
thinly sliced crosswise
4 large green onions, chopped
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
Heat 1 tablespoon oil in large nonstick skillet over medium-high
heat. Add garlic and stir 30 seconds. Add asparagus, broccoli, and
4 tablespoons broth. Cover and cook until vegetables are crisp-tender, about 3 minutes. Transfer
vegetables to bowl.
Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green
onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce,
oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats
evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
Asparagus
Lemon Lovers' Asparagus by eatingwell.com
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2 bunches asparagus, tough ends trimmed
2 lemons, thinly sliced
2 tablespoons extra-virgin olive oil
4 teaspoons chopped fresh oregano or 1 teaspoon
dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 450°F.
Toss asparagus, lemon slices, oil, oregano, salt and pepper on
a large rimmed baking sheet. Roast, shaking the pan
occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes.
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 tends 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.
Layered Eggplant and Polenta Casserole by Martha Stewart
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2 tablespoons extra-virgin olive oil
1 yellow onion, cut into 1/4-inch pieces
4 cloves garlic, minced
2 pounds fresh or canned plum tomatoes, peeled and
chopped
1/4 teaspoon coarse salt
1 tablespoon balsamic vinegar
3/4 cup loosely packed basil leaves
Freshly ground pepper
1 1/4 pounds medium eggplant, sliced into 1/4-inch
rounds
1 (16-ounce) log precooked polenta, sliced into 1/4-inch
rounds
Preheat oven to 400 degrees; with rack in upper third. In a medium saucepan, heat 1 tablespoon oil over
medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes.
Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir
in vinegar, oregano, and basil; season with pepper. Remove sauce from heat.
Meanwhile, heat a large cast-iron skillet or grill pan over medium heat. Lightly brush eggplant slices with
the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned
and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.
Spoon about 1/2 cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly. Arrange
eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange
polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant.
Finish by dotting with remaining tomato sauce.
Cover with foil; bake until bubbling and juicy, about 30 minutes. Remove foil; continue baking until
sauce is lightly caramelized and eggplant is tender, about 15 minutes more. Remove from oven; let cool
slightly, and serve.
Eggplant
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.
Baba Ghannouj by Alton Brown
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1 eggplant
2 cloves garlic
2 ounces fresh lemon juice
2 tablespoons tahini
1/2 bunch parsley, leaves only
Salt and pepper
Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat
turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is
about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about
30 minutes. Remove eggplant from the grill and let cool.
Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a
colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley
and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust
the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help.
Research shows that the white variety of plant is sweeter in flavor.
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
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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
Roasted Eggplant Soup by smittenkitchen.com
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3 medium tomatoes, halved
1 large eggplant (about 1 1/2
pounds), halved lengthwise (I used
3 smaller ones)
1 small onion, halved (eh, mine was
medium)
6 large garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
or 1 teaspoon dried
4 cups chicken stock or vegetable
broth
1/4 cup heavy cream (you can add
more to taste, or skip this entirely)
3/4 cup (about 3 1/2 ounces)
crumbled goat cheese
Preheat oven to 400°F. Arrange tomatoes, eggplant, onion and garlic on a large baking sheet, or two
smaller ones if you, like me, have a tiny oven. Brush or drizzle vegetables with oil then roast them for 20
minutes, pausing only to remove the garlic cloves (the original recipe had you keep them in the whole
time, and mine, sadly, burned) and returning the pans to the oven for another 25 minutes, until the
remaining vegetables are tender and brown in spots. Remove from oven and scoop eggplant from skin
into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme and the chicken or
vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45
minutes (mine took longer). Cool slightly.
Working in batches, puree soup in blender until it is as smooth as you’d like it to be. (Or, if you have an
immersion blender, you can do this in the pot.) Back in the pot, add the cream and bring the soup back
to a simmer. Season with salt and pepper. Serve in four bowls, sprinkled with goat cheese.
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, Scallop, and Broccolini Stir-Fry by finecooking.com
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1 8-oz. bottle clam juice
2 Tbs. lower-sodium soy sauce
1 Tbs. Asian sesame oil
1 Tbs. red wine vinegar
1 Tbs. cornstarch
1 tsp. granulated sugar
1 tsp. Asian red chile sauce (such as sambal
oelek or Sriracha)
Freshly ground black pepper
3-1/2 Tbs. vegetable oil; more as needed
1 lb. long, slender Asian eggplants, trimmed
and sliced 3/4 inch thick on the diagonal
1 to 1-1/4 lb. all-natural dry-packed sea
scallops, side muscles removed
Kosher salt
4 scallions, thinly sliced
2 Tbs. minced fresh ginger
2 tsp. minced garlic
1 large bunch (about 1/2 lb.) Broccolini, cut into bite-size pieces
Combine the clam juice, soy sauce, sesame oil, vinegar, cornstarch, sugar, chile sauce, and 1/2 tsp.
pepper in a glass measuring cup or medium bowl.
Heat 1-1/2 Tbs. of the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Working in
batches, cook the eggplant in a single layer until almost tender and starting to brown, about 3 minutes
per side. Transfer each batch to a paper-towel-lined plate when done and add more oil between batches
as needed.
Heat 1-1/2 Tbs. of the oil in the same skillet over medium-high heat until very hot. Lightly sprinkle the
scallops with salt and pepper and cook until brown and almost cooked through, 2 to 3 minutes per side.
Transfer to a plate.
Add the remaining 1/2 Tbs. oil and the scallions, ginger, and garlic to the skillet; stir until fragrant, about
30 seconds. Add the Broccolini, sprinkle with salt, and stir until heated through, about 1 minute. Cover
and cook until crisp-tender, stirring occasionally, 6 to 8 minutes. Stir the broth mixture to combine and
add to the skillet. Bring to a simmer, stirring constantly. Add the eggplant and the scallops and simmer
just until heated through, 2 to 3 minutes. Serve.
Eggplant
Roasted Eggplant Pesto by FatFreeVegan.com
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1 large eggplant
1/4 cup whole almonds
2 sun-dried tomatoes (not oil-packed)
2 cloves garlic
2 cups basil leaves, lightly packed
1 tablespoon nutritional yeast
salt to taste
Preheat oven to 400F. Trim off and discard the stem end of
eggplant and cut in half lengthwise. Place cut-side down on a
baking sheet lined with a silicone liner or parchment paper. Pierce
the backs of the eggplant with a fork in a few places. Bake until completely soft and somewhat
collapsed, about 30 minutes. Remove from oven and allow to cool completely. This can be done ahead
of time and stored in the refrigerator until ready to use.
At least 2 hours before using (and up to overnight), place almonds in a bowl and cover completely with
water. Allow to soak at room temperature. Drain water before using.
Just Before Serving: Put the almonds, sun-dried tomatoes, and garlic into food processor and pulse to
chop. Peel the eggplant and add it, the basil, and the nutritional yeast to the processor and process to a
coarse puree. Add salt to taste and pulse to blend. NOTE: Look for sun-dried tomatoes that are not
packed in oil but are still soft and flexible. If they seem overly dried out, you will need to soak them in
hot water before using.
Add a tablespoon to a serving of warm pasta (if the pesto is too thick to easily coat the pasta, add a little
hot water to it), or use as a spread for bread or a dip for crackers or vegetables. Store in a covered
container. For best color, either press a sheet of plastic wrap onto the exposed surface or spray with a
light film of olive oil.
Spiced Eggplant Indian Style by AllRecipes
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2 1/2 pounds eggplant
2/3 cup clarified butter
1 cup chopped onions
4 large ripe tomatoes, chopped
4 teaspoons crushed coriander seed
Preheat oven to 325 degrees F (165 degrees C).
Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush
eggplant. Heat clarified butter in a medium skillet over medium heat; saute onions until translucent.
Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle
with coriander.
Eggplant
Eggplant Fries by The Hungry Mouse
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3 baby eggplants
3/4 cup flour
2 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried parsley
1 Tbls. kosher salt
1/2 tsp. freshly cracked black
pepper
olive oil
Line a sheet pan with paper towels and
set aside. Eggplant Fries: Make the
seasoned flour: In a large bowl,
combine the flour, garlic powder,
oregano, parsley, kosher salt, and black pepper.
Grab your eggplants. Cut them right before you’re going to flour and fry them (remember, it discolors).
Slice off both ends. Cut off the peel, taking off as little flesh as you can. Cut in half lengthwise. Slice each
half into one or two layers then cut into long sticks. Make your "fries" thin or thick.
Dry the eggplant then drop them in the bowl with the seasoned flour. Toss to coat well.
Put about a half an inch of olive oil in a heavy-bottomed pot. Set it on the stove over medium-high heat.
Heat the oil for a few minutes, then test it. Dip the tip of a piece of eggplant into the oil. When it’s hot
enough to fry, bubbles will immediately form around the eggplant. (i.e. It will start to fry right away.)
When the oil is hot enough, add a handful or two of cut eggplant to the oil. Fry them for maybe 2
minutes, pushing them around gently in the oil with a skimmer. Be sure not to overcrowd the pot, which
would drop the temperature of the oil. When they’re nice and golden brown, like this, fish them out of
the oil with a skimmer. Put them on your prepared, paper-towel lined pan. Sprinkle with kosher salt.
Eggplant
Rigatoni with Eggplant Puree by Giada De Laurentis
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1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper
flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the
vegetables are tender and the eggplant is golden, about 35 minutes.
While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the
rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until
tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl
and reserve 1 1/2 cups of the cooking liquid. Transfer the roasted vegetables to a food processor. Add
the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine,
adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the
top and serve.
Escarole
About Escarole
Escarole is high in folate, vitamins A and C, iron,
magnesium, potassium, thiamin, and riboflavin.
Escarole is mildly bitter and adds texture to both
cooked and raw dishes. Combine chopped, fresh
Escarole with sliced peaches and goat cheese, then
dress the salad with a vinaigrette. Quick pickle red
onions and toss them with finely chopped escarole for
a fresh side salad. Saute chopped Escarole with fried
garlic, then top with chopped dates and shavings of
pecorino cheese. Add Escarole to white bean soup,
and cook until just wilted. Escarole will keep, refrigerated, for up to a week.
(read more: specialtyproduce.com)
Escarole with Fried Garlic, Dates and Cheese by whippedtheblog.com
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1 cup olive oil
1/2 cup garlic, very thinly sliced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup finely chopped pitted dates or
prunes
1 head escarole (1 lb), tough ribs and
outer leaves discarded and inner leaves
and tender ribs cut crosswise into 1/2inch-wide strips (8 cups)
Parmesan or other hard cheese, shaved
on top
Heat oil in a 1-quart heavy saucepan over
moderate heat until hot but not smoking, then fry garlic, stirring frequently and being careful not to
burn, until light brown. It goes quickly! Transfer garlic with a slotted spoon to paper towels to drain. (It
will be crisp as it cools.) Transfer 3 tablespoons garlic/olive oil from pan to a cup for dressing and reserve
remainder for another use.
Whisk together lemon juice, salt, and pepper in a large bowl, then add shallot oil in a slow stream,
whisking until combined. Add dates, escarole, half of garlic and salt to taste, then toss well to coat.
Sprinkle with remaining shallots and shaved cheese.
Escarole
Sauteed Escarole with Parmesan and Toasted Pine Nuts by Kalyn's Kitchen
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1 large head escarole
1 T olive oil (use more or less, depending on your
pan)
pinch red pepper flakes (optional)
2 T pine nuts, toasted in dry pan
1 T Parmesan Cheese
sea salt to taste
Cut escarole in half, cutting top-to-bottom through the
core. Then lay flat on cutting board and cut off the core
end, cutting about an inch above the core to cut off some
of the thickest part of the leaves. After core is removed,
slice escarole into ribbons just over an inch thick. (You
can also chop the ribbons slightly, which I always do
because I hate long pieces of greens.) Wash escarole if
needed, and dry well. (I used a salad spinner.)
Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the
pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a
signal that it's time to turn off the heat or move the pan away.) This doesn't take more than 2-3 minutes
at most.
Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using)
and add escarole a handful at a time, turning over each time you add more. Saute escarole. turning
about every minutes, until it's slightly wilted but not completely soft, about 3-4 minutes.
Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with parmesan
and sprinkle pine nuts over. Serve immediately. This is best while still hot from the pan.
Escarole
Braised Escarole with Garlic and Lemon by Tyler Florence
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1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper
Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the
base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons
about 1 1/2-inches wide.
Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red
pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine.
Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes.
Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover
the pan. Simmer for 20 minutes until the escarole is tender.
Escarole and Walnut Salad by Martha Stewart
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2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 shallots, finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
5 cups sliced escarole
1/3 cup toasted walnuts, coarsely chopped
Coarse salt and freshly ground pepper
Stir together vinegar, mustard, and shallots in a small bowl. Gradually
whisk in oil. Toss escarole with vinaigrette, and sprinkle with walnuts.
Season with salt and pepper.
Escarole
Escarole Hearts with Lemon Pumpkin Seed Vinaigrette by
Martha Stewart
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1/4 cup pumpkin seeds
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
2 heads of escarole tough outer leaves trimmed
1 cup loosely packed whole leaf cilantro
In a large skillet over high heat, toast the pumpkin seeds until
they pop. Remove the skillet from the heat and add the olive oil.
Whisk in the lemon juice. Season to taste with salt and pepper.
Cut the escarole on the bias, dividing each heart into 2 servings.
Place a half on each of 4 salad plates and top with 1/4 cup
cilantro. Drizzle with the salad dressing and serve.
Whole-Wheat Spaghetti with Gorgonzola and Escarole by Martha Stewart
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Coarse salt and ground pepper
8 ounces whole-wheat spaghetti
3 tablespoons butter
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
2 medium heads escarole (12 ounces each), ends trimmed,
leaves cut crosswise into bite-size pieces, washed (but not
dried)
4 ounces Gorgonzola cheese, crumbled (1 cup)
Bring a large pot of salted water to a boil. Cook pasta until al dente;
drain, and return to pot.
Meanwhile, heat 2 tablespoons butter in a large skillet over mediumhigh. Add onion and garlic; season with salt and pepper. Cook, stirring,
until onion starts to brown, 6 to 8 minutes.
Add as much escarole to skillet as will fit; season with salt and pepper. Cook, tossing frequently, adding
more escarole as room becomes available. Continue to cook until escarole is tender, 2 to 3 minutes.
Add remaining tablespoon butter and escarole mixture (with any pan juices) to pasta in pot; season with
salt and pepper, and toss to combine. Sprinkle with Gorgonzola, and serve immediately.
Escarole
Sauteed Escarole by Martha Stewart
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2 tablespoons olive oil
3 garlic cloves, peeled and smashed
2 small heads escarole (about 1 pound total), trimmed, leaves torn
and washed well
Coarse salt
In a large skillet, heat oil over medium. Add garlic, and cook until fragrant
and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook,
stirring frequently, until tender, about 10 minutes.
Escarole and Bean Soup by Giada De Laurentiis
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2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained
and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until
fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of
salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated
through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Escarole
Escarole Salad with Blue Cheese Toasts Recipe by chow.com
For the toasts:
 12 (1/2-inch-thick) slices sweet baguette
 1 tablespoon olive oil
 1 ripe medium Roma tomato, halved
 2 1/2 ounces blue cheese, such as
Gorgonzola, Roquefort, or Cabrales
For the salad:
 1/2 cup jarred piquillo peppers,
coarsely chopped
 2 tablespoons freshly squeezed
orange juice (from 1 medium orange)
 2 tablespoons red wine vinegar
 1 1/2 teaspoons kosher salt
 1/2 teaspoon freshly ground black
pepper
 1/2 teaspoon finely grated orange
zest
 1 tablespoon olive oil
 1 large head escarole, washed, dried, and torn into bite-size pieces
For the toasts: Heat the oven to 350°F and arrange a rack in the middle. Brush the bread slices with the
oil and season with salt and freshly ground black pepper. Bake until crisp and brown on the edges, about
12 to 15 minutes.
Remove from the oven, rub each toast vigorously with a cut side of the tomato, and evenly spread 1
teaspoon of the cheese over each toast.
For the salad: Combine the peppers, orange juice, vinegar, salt, pepper, and orange zest in a large,
nonreactive bowl. While constantly whisking, slowly drizzle in the oil until completely incorporated. Add
the escarole and toss to coat well.
Divide among serving plates and top with the toasts.
Purple Potatoes
About Purple Potatoes
Purple potatoes have deep violet, ink-colored skin and
flesh. They are similar in taste to regular Russet Potatoes.
Unlike white -fleshed potatoes, Purple potatoes are rich in
the antioxidant, anthocyanin. This flavonoid is most often
found in blue, red and purple produce such as berries and
pomegranates and has been shown to be an immune
system booster and aid in the prevention of certain cancers.
They’re naturally low in calories, fat, cholesterol, and
sodium, and rich in vitamins and minerals including vitamin C, an antioxidant that protects against
cellular damage and potassium, a mineral that helps balance body fluids and negate possible blood
pressure-raising effects of a high sodium diet. Potatoes also pack in fiber that may promote fullness and
aid weight management.
To maximize possible nutritional and health benefits and minimize calories, lightly sauté, mash, or
microwave potatoes instead of frying them and watch how you dress them.
Purple potatoes are an invaluable staple in a South American kitchen and many recipes reflect such.
Their historical culinary presence has lent them to perhaps thousands of recipes over thousands of
years. Though Peruvian in origin, the Purple potato can be utilized in any cuisine that would otherwise
use potatoes. Purple potatoes can be roasted, braised, boiled, baked, fried for chips, and even confit'd.
They pair well with savory herbs, garlic, pork, poultry, artichokes, both rich and mild cheese, other
starchy vegetables such as corn and shelled beans and of course, salad greens.
(read more: specialtyproduce.com; msnbc.msn.com; Melissas.com)
Purple Potatoes
Roasted Purple Potato with Heirloom Grape Tomatoes by diningwithoutlaws.com
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1 pound purple potatoes
1 pound fingerling potatoes
2 sprigs rosemary
1 sprig thyme
1 bay leaf
6 cloves garlic
2 teaspoons salt
1 teaspoon whole
peppercorns
¼ cup extra virgin olive oil
1 cup grape tomatoes
2 tablespoons fresh sage,
chopped
kosher salt
pepper
Par-boil purple potatoes with fingerlings in salted boiling water. Add rosemary, thyme, bay leaf, garlic
and peppercorns, and cook for about 10 minutes. Remove from heat, strain and peel while potatoes are
still warm/hot. Then slice purple potatoes in half lengthwise.
In a baking sheet, drizzle olive oil and place potatoes on top. Top potatoes with remaining olive oil and
season with salt, pepper and sage. Bake in a preheated oven at 350 degrees for about 15 minutes
turning the potatoes about half way through.
Slice grape tomatoes in half, drizzle with olive oil, add salt, pepper and combine in a bowl with potatoes!
Purple Potatoes
Peruvian Purple Potato Dumplings with Ragout of Heirloom Tomatoes and Basil by foodnetwork.com
Tomato Ragout:
 1 teaspoon chopped garlic
 2 tablespoons extra-virgin olive oil
 2 cups assorted color Heirloom tomatoes
 Salt and pepper
 1/4 cup fresh basil, torn, plus 1/4 cup
Potato Dumplings:
 1 pound Peruvian purple potatoes
 2 tablespoons kosher salt
 1 cup flour
 3 eggs
 1 teaspoon roasted garlic, crushed
Heat a medium size pan over high heat. Saute the garlic with olive oil and toss the heirloom tomatoes
until heated through, approximately 5 minutes. Season with salt and pepper. Toss in 1/4 cup of the fresh
basil before serving dish.
Peel and dice the potatoes and place in a small bowl. Blanch the potatoes lightly in salted water and
rinse in ice water to keep the color.
Mix the cooled, cooked potatoes with the flour, eggs, and roasted garlic. Form mixture into a dough. Roll
the dough onto a lightly floured surface, into a snake approximately 1/2-inch thick. Cut into 1/2 inch
pieces and using your hands, roll each piece into balls.
Cook the dumplings in boiling water. Cook for approximately 2 minutes. Using a slotted spoon, remove
the dumplings and toss with the Heirloom tomato ragu.
To serve, add the remaining torn fresh basil, and serve immediately on a large platter.
Purple Potatoes
Herby Purple Potatoes by purplefoodie.com
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24 oz/700g purple potatoes
6 tbsp extra virgin olive oil
6 cloves of garlic, minced
2 tbsp rosemary
1 tbsp pink peppercorn, ground
Sea salt
Lime
Boil the potatoes with salt. Transfer the
boiled potatoes on a baking sheet while still
warm. Bash them up lightly with a potato
masher, until it has flattened out. Warm the
olive oil with garlic until it is fragrant. About 1
minute. Pour the hot oil over the potatoes.
Sprinkle with the rosemary, pink peppercorns and salt.
Bake in a preheated oven at 450°F/230°C for 20-25 minutes. Turn over half way through baking. Serve
warm.
Crushed Purple Potatoes by Angie McGowan
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2 1/2 lbs round purple potatoes
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
freshly chopped parlsey, about 3 tablespoons
Preheat oven to 450 degrees. Place potatoes on cookie sheet. Add
olive oil, salt and pepper. Toss to coat. Roast potatoes at 450
degrees until fork tender, about 30 – 40 minutes, depending on
size.
When potatoes are done, remove from oven and crush with a fork
or a potato masher. Sprinkle with freshly chopped parsley and
serve.
Purple Potatoes
Fork-Crushed Purple Majesty Potatoes by smittenkitchen.com
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1 pound Purple Majesty or other purple
potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we
used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped
In a large pot, cook potatoes with skins on in heavily
salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them
while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly
chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish
with parsley.
Purple Spanish Tortilla by twofatals.com
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3 purple potatoes
1 white onion
9 eggs
salt and pepper
5 tbsp olive oil, divided
Slice potatoes and onions very thinly.
Heat 3 tbsp olive oil in a large pan. Add
potatoes and onions, and cook about 15
minutes, until ingredients are soft but not
brown. Break eggs in a large bowl, and
beat them for about 2 minutes. Pour
potatoes and onions into the bowl, and stir them into the eggs. Add remaining 2 tbsp olive oil to the
pan, then pour the mixture back into the pan. Preheat the broiler on your oven. Cook on the stove over
medium for about 10 minutes, until nearly all of the egg has set. Place pan in the oven, and broil for 1
minute until eggs are firm. Remove tortilla from pan, and let cool to room temperature before serving.
Purple Potatoes
Purple Potato Gratin by eatingoutloud.com
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1 1/2 cups milk
1 tablespoon butter
2 tablespoons flour
2/3 cup grated cheddar cheese
2 lbs purple potatoes, unpeeled and
sliced thinly
1 cup sliced shallots
1 tablespoon olive oil
4 rashers bacon
1/2 cup grated parmesan cheese
salt/pepper to taste
To make the gratin sauce place the butter
into a small pan and melt. Add flour and stir to combine, cooking over medium heat for about 1 minute.
Whisk in the milk and stir until thickened. Stir in cheese, when melted remove from heat. Salt and
pepper to taste.
In a frying pan, add the olive oil and shallots. Sautee until shallots are slightly brown and caramelized.
Remove from the pan. Add bacon and cook until cooked through but not crispy (it will get crispy in a
later portion of the recipe, don’t worry). Cut bacon into 1 inch pieces.
Grease a gratin dish or shallow baking dish. Add half of the sliced potatoes to the dish. Sprinkle the
shallots over the potato layer. Add the remaining potato slices to the dish. Pour the gratin sauce over
the top of the potatoes, spooning into any visible cracks and crevices. Top with parmesan cheese. As a
final step, add the bacon over the top. Place into a preheated 350 degree oven for 40 minutes.
Purple Potatoes
Purple Potato Latkes by ecurry.com
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3-4 Large Purple Potatoes
1 Large Onion
1 Egg
1/4 Cup Flour
Sea Salt
Black Pepper
Chopped Parsley (Optional)
Oil for Frying
Peel and finely grate the potatoes with a box grater or food
processor. Put them into cold water, then drain them in a
colander and squeeze them as dry as you can by pressing them
with your hands.
Put the grated potatoes in a cheese cloth (or a few layers of paper towels), pull the sides up on to the
top like a pouch and squeeze out as much water as you can. If you don’t drain and squeeze them dry,
they might get runny during frying and finally the latkes will get soggy.
Grate the onions; drain them and squeeze the water out in the same way as you did with the potatoes.
Mix the potatoes, onions, and chopped parsley.
Beat the eggs lightly with salt and pepper; add to the potatoes mix. Add the flour and stir to combine
well.
Heat about 1/4 inch of oil in cast iron skillet. Take spoonfuls (I used a tablespoon), of the mixture and
drop into the hot oil. Flatten them with the back of the spoon, and lower the heat so that the fritters
cook through evenly. When one side is brown, turn over and brown the other.
Lift out and place them on paper towels.
Serve very hot with applesauce, sour cream or your favorite condiment.
Purple Potatoes
Rosemary and Garlic roasted Purple Potatoes Recipe by justhomemade.net
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1 lb purple potatoes
1-2 tbsp extra virgin olive oil
1 tsp fresh rosemary leaves (about
1 sprig), minced
2 garlic cloves or per taste
freshly ground black pepper
sea salt
Preheat oven to 400°F
Line baking tray with aluminum foil and
either brush or spray some olive oil.
Wash, dry and quarter the potatoes into
wedges. To easily release rosemary leaves,
hold the end of the sprig in one hand and pull the leaves backwards in a swift motion. Hold them all
together to chop.
To easily mince garlic, let’s use the “smash the garlic clove with the knife” trick. Place the chef’s knife
sideways on the garlic clove with one hand and smash it against the cutting board with the other palm
as the hammer. Then peel and run your knife back and forth like a saw to chop/mince it.
In a large mixing bowl, quickly combine all the ingredients, salt being the last (to avoid sogginess)
making sure that all the potato wedges are well coated with olive oil, herb and spices.
Arrange the wedges facing up on the baking tray and bake for 20 mins or until edges are brown and
crisp and fork tender.
Do not over bake or leave the potatoes in the oven longer than the baking time or they’ll shrink.
Yukon Gold Potatoes
About Yukon Gold Potatoes
These are good all-purpose Potatoes that have yellow flesh and a rich flavor. They're great for boiling,
but they tend to fall apart if over-cooked.
Store Potatoes in a cool, dark, well-ventilated place for use within 3-5
weeks.
Fat free, saturated fat free, cholesterol free, low in sodium, an excellent
source of vitamin C and a good source of potassium.
(read more: fruitsandveggiesmorematters.org; foodsubs.com)
Roasted Potatoes and Asparagus with Parmesan by Gourmet
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1 pound asparagus, trimmed and cut
into 1-inch pieces
1 pound Yukon Gold potatoes, cut into
1-inch pieces
3 tablespoons olive oil
1/3 cup grated Parmigiano-Reggiano
Preheat oven to 450°F with rack in upper third.
Toss together asparagus, potatoes, oil, and 1/2
teaspoon each of salt and pepper in a large
shallow baking pan, spreading evenly. Roast,
stirring once, 20 minutes. Sprinkle with cheese
and roast until cheese is melted and golden in
spots, about 3 minutes more.
Yukon Gold Potatoes
Perfect Mashed Potatoes Recipe by Simply Recipes
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1 1/2 lbs yukon gold potatoes, peeled and
quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper
Put potatoes into a saucepan. Add 1/2 teaspoon salt.
Add water until potatoes are covered. Bring to boil,
reduce heat and simmer, covered, 15-20 minutes, or
until done - a fork can easily be poked through them.
Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from
potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash
potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency
you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Crisp Garlic Yukon Gold Potatoes Recipe by homecooking.about.com
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1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 pounds small Yukon Gold potatoes, halved
6 medium garlic cloves, thinly sliced
2 Tablespoons finely chopped flat-leaf parsley
Preheat the oven to 400 F. Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and
pepper.
Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp
and golden brown. Transfer the potatoes to a bowl.
Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low
heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and
serve at once.
Yukon Gold Potatoes
Seasoned Yukon Gold Wedges Recipe by tasteofhome.com
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1-1/2 pounds Yukon Gold potatoes (about 3 medium),
cut into wedges
1 tablespoon olive oil
1/4 cup dry bread crumbs
1-1/2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
In a large bowl, toss potatoes with oil. Combine the remaining
ingredients; sprinkle over potatoes and toss to coat.
Arrange potatoes in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Bake, uncovered, at 425° for 40-45 minutes or until tender, stirring once.
Garlic Yukon Gold Mashed Potatoes by Anne Burrell
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2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats
Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season
generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this
point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until
the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass
through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and
rubbery end product.
While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has
come to a boil remove from the heat.
While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes.
Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes
for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on
low heat.
Yukon Gold Potatoes
Soup to Soothe an Inflamed Digestive Tract by Dr. Ben Kim
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2 onions, chopped
5 cups vegetable broth
6 Yukon gold potatoes, diced
2 large broccoli heads, chopped into
florets; broccoli stems skinned and sliced
1 garlic clove, minced or pressed
2 and 1/2 tablespoons of fresh lemon
juice
Sea salt and black pepper, to taste
Combine onions, vegetable broth, potatoes, and
broccoli in a large pot and cook until vegetables
are tender.
Puree mixture in a blender or a food processor
until creamy. Return to pot. (Or use a hand-held
blender right in the pot)
Add lemon juice, garlic, sea salt, and pepper.
Enjoy this nutritious and filling broccoli potato soup - it's particularly good with fresh avocado slices on
the side or on top as a garnish.
Yukon Gold Potatoes
Hearty broccoli and potato soup by KitchenSojourn.com
 six medium Yukon gold potatoes, cubed to
equal sizes (about 1/2 to 1 inch)
 1 bunch broccoli
 kosher salt
 2 cups cheddar cheese, separated
 black pepper (to taste)
Put the potatoes in a large stock pot, approximately
6 quarts. Add cold water until the potatoes are
covered by about an inch of water. Add two
tablespoons of kosher salt. Place the pot over high heat and cover with a tight-fitting lid.
Turn on the oven, set for 400 degrees F. Chop the broccoli to remove the florets (the top pieces that
look like oak trees at a distance). Keep the florets intact and spread on a cookie sheet. Sprinkle with salt
and drizzle with olive oil.
When the oven is at temperature and the potatoes are boiling, set a timer for seven minutes. Place the
broccoli in the oven and let each cook until the timer beeps.
Remove the broccoli from the oven and take the potatoes off the heat. Add half the broccoli to the
potatoes and puree using an immersion blender. Chop the remaining broccoli and stir it into the soup,
then slowly fold in about half a cup of the cheddar cheese. Serve with hearty bread and garnish with a
teaspoon of the remaining shredded cheddar in each bowl. Bring the soup to table with the remaining
cheese and allow people to stir it into their soups as they see fit.
This soup couldn’t be easier and tastes wonderful. The starch from the Yukon potatoes gives the
broccoli cheddar soup a wonderful, rich mouth feel without adding fat
Yukon Gold Potatoes
Cheesy Broccoli-Potato Mash Recipe by Eating Well
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1 pound Yukon Gold potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup nonfat milk, heated
1/2 teaspoon salt
Freshly ground pepper, to taste
Bring 1 inch of water to a boil in a large pot. Place potatoes
in a steamer basket and steam for 10 minutes. Place
broccoli on top, cover and steam until the potatoes and
broccoli are tender, 6 to 8 minutes more. Transfer the
broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt
and pepper and continue mashing to desired consistency. Serve immediately.
Sauteed Shrimp, Potato And Escarole Salad by npr.org
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16 ounces small Yukon Gold potatoes, washed
1 teaspoon finely chopped garlic (2 cloves)
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1 1/2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
1 pound large shrimp (16 to 20), shelled and
cut in halves or thirds crosswise
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh parsley
1/2 head escarole (8 ounces), as white as
possible inside, trimmed, cut into 1-inch
pieces, washed, and dried (about 4 cups)
Place the potatoes in a saucepan with enough water to cover them by 1 inch, and bring to a boil over
high heat. Reduce the heat to low and boil the potatoes gently for 25 to 35 minutes, until they are
tender when pierced with the point of a sharp knife. Drain and cool slightly. When the potatoes are
lukewarm, peel them and cut them into 1-inch cubes. Put them in a bowl, add the garlic, mustard, 1/2
teaspoon each salt and pepper, vinegar and olive oil and toss well. Set the potatoes aside to cool to
room temperature. At serving time, heat the butter in a large skillet. When it is hot but not smoking, add
the shrimp and 1/8 teaspoon each salt and pepper and saute the shrimp for 1 1/2 to 2 minutes. Stir in
the tarragon and parsley. Add the escarole to the potato salad and mix well. Divide the mixture among
four salad plates, sprinkle the shrimp on top, and serve.
Broccolette
About Broccolette
Whether this veggie is called Broccolette, Broccolini, Baby Broccoli or miniBroccoli, it’s still a cross between Broccoli and gai lan (also known as
Chinese broccoli).
Broccolette is like crisp (not firm), delicate Broccoli, but sweeter and less
fibrous. It has a flavor similar to Broccoli with a hint of pepper and mustard,
but without Broccoli’s cabbage-y note. It’s its gai lan heritage that provides
its sweet factor and lightly crisp disposition.
The best part about Broccolette is it’s all edible, stems and all. The ends
may need a bit of a trim before cooking, but that’s it. Broccolette can be eaten steamed, parboiled, stirfried, roasted or raw, and is versatile enough that it can also be used as a snazzy topping for pizza. Just
keep in mind that it shouldn’t be overcooked. Broccolette should remain juicy and crunchy for most
recipes.
Refrigerate unwashed Broccolini in plastic bag up to ten days. Rinse before using.
Fat free, cholesterol free, very low sodium, excellent source of vitamin A and vitamin C.
(read more: blog.sigonas.com; fruitsandveggiesmorematters.org)
Broccolette
Broccolette & Charred Lemon Flatbread Pizza with Roasted Garlic Spread by Sprouted Kitchen
For the pizza:
 Fresh pizza dough for one pizza (Either make your own or use fresh, store-bought dough)
 1 small bunch broccolette
 1 small Meyer or regular lemon
 2 TBL finely chopped shallot
 6-8 oz. soft goat cheese
 1/4 cup fresh grated parmigiano
reggiano
 extra virgin olive oil, for drizzling
 Sea salt and pepper, for topping
Roasted garlic spread:
 3 TBL extra virgin olive oil
 pinch of salt and pepper
 1 head roasted garlic (directions
below)
Prepare crust according to instructions. Preheat the oven to 500′.
Steam the broccolette for 1 1/2 minutes. Remove and rinse with cold water. Give it a rough chop and set
aside.
Cut the lemon into slices as thin as possible with a serrated knife or mandolin. Remove any seeds.
To make the roasted garlic paste, put the olive oil, salt and pepper in a bowl. Squeeze the roasted garlic
cloves out of the head into the oil and smush fiercely with a fork to create a paste. You can also use a
food processor for smoother consistency.
Roll out your dough on a lightly floured surface. Sprinkle a bit of cornmeal or flour on a cookie sheet and
transfer the dough to the cookie sheet. Evenly spread the garlic paste, add on the desired amount of
broccolette, shallots, goat cheese, lemon slices and the grated parmigiano reggiano. Drizzle with olive
oil, a sprinkle of salt and pepper and put it in the oven on the middle rack. Bake for 12-15 minutes until
brown spots start to show on top. Remove, slice and enjoy warm. Top with more parmigiano reggiano if
desired.
How to prepare roasted garlic: Peel away the outer layers of skin from an entire bulb of garlic, leaving
the skins of the individual cloves intact. Cut off 1/4 inch of the top of the bulb.
Place the bulb in a cup of a muffin pan then drizzle with oil. Cover the pan with foil and bake at 400°F for
30-35 minutes, or until the cloves feel soft when pressed. Set aside until cool to the touch.
Broccolette
Broccolette with Asian Orange Dressing by blog.sigonas.com
The citrusy-Asian flavor of this dish pairs well with fish, pork or a grain-based meal. Top the finished dish
with roasted, chopped cashews and orange segments.
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3 TBL extra virgin olive oil
1 TBL Asian (dark) sesame oil
1 TBL balsamic
1 TBL Shoyu (Japanese soy sauce)
3/4 TBL grated orange zest
2 TBL fresh-squeezed orange juice
1/4 tsp. grated ginger, optional
2 small spring onions, chopped
1 lb. broccolette (about 2 bunches), rinsed and dried
Optional: roasted, chopped cashews
Optional: 4-6 orange segments
combine oils, balsamic, soy, zest, juice and ginger (if using) in a food processor and whirl to blend. Add
the onion and blend until smooth. Continue processing until fairly pale and creamy, not just until
pureed.
Set broccolette on a steamer rack over boiling water. Cover and steam until crunchy-tender, about 3-5
minutes.
Remove from steamer and arrange on a serving platter. Drizzle the dressing over the top and serve hot
or warm. Top with roasted, chopped cashews and orange segments if desired.
Broccolette
Simple Garlic Sautéed Broccolette by blog.sigonas.com
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1 bunch broccolette (ends trimmed 1/4-1/2 inch if needed)
extra virgin olive oil
A pinch or two of red pepper flakes
Salt & pepper
1 clove garlic, sliced
Bring a large pot of salted water to a boil. Add the broccolette to blanch for 3 minutes.
Meanwhile, heat olive oil in a sauté pan over medium heat. Sprinkle in the red pepper flakes and the
sliced garlic. Cook for a minute or two, stirring, being careful not to burn the garlic.
Drain the broccolette, pat dry** and add to the sauté pan. Turn heat to medium-high, season, and cook
for a minute or two. Turn off heat and serve.
**note: Broccolette can be prepared to this point and placed in an ice bath to stop the cooking process.
Once cooled, drain and set aside or refrigerate, if waiting 30 minutes or more. Then, just before meal
time, pop the cooled broccolette in the sauté pan and follow directions until reheated.
Roasted Broccolette with Garlic & Olive Oil by inspiredrd.com
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1 bunch broccolette
8 cloves garlic
2 Tbsp. olive oil
½ tsp. sea salt
Preheat oven to 375. Wash and dry broccolette.
If you find any stems that are thicker than a pencil, cut
them in half from the bottom up about 3 inches. Leave
the skinny stems alone.
Grab your garlic and remove the skins. Cut the garlic in
thick slices, anything too thin will dry out and burn.
Throw broccolette and garlic onto a foil-lined baking
sheet. Toss with olive oil and salt. Lay broccolette out in a single layer. Try to keep the garlic tucked in
with the broccolette so it doesn’t burn.
Roast for 10 minutes then toss. Roast for another 10 minutes then toss again.
Roast 10 more minutes (so 30 minutes total) or until stems are tender and leaves are crispy. Serve
immediately.
Broccolette
Stir-Fried Broccolette and Cashews by Earthbound Farm
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Broccolette (ends trimmed)
Kosher salt
2 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon Toasted sesame oil
1 teaspoon mirin
2 tablespoons plain sesame oil
1/4 cup chopped cashews (salt or
unsalted)
1/2 teaspoon ground coriander
2 teaspoons finely grated ginger
1 clove garlic (very finely minced, or use a garlic press)
1/2 tablespoon toasted sesame seeds
Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the broccolette and cook for 4
minutes. Drain, then immediately plunge the broccolette into a bowl of ice water to stop the cooking
process. When the broccolette is cool, drain thoroughly, and dry the spears with a clean kitchen towel or
paper towels. Set aside.
Combine the rice vinegar, tamari, toasted sesame oil, and mirin in a small bowl and set aside.
Heat the plain sesame oil in a wok or large skillet over medium heat. Add the cashews and coriander;
cook, stirring constantly, for 1 minute. Add the ginger, garlic, and broccolette to the wok and increase
the heat to medium-high. Stir fry until the broccolette is hot, about 2 minutes. Add the vinegar-soy
mixture and cook, stirring constantly, until the broccolette is crisp-tender and the sauce has glazed the
vegetables.
Transfer the broccolette to a platter and sprinkle with the sesame seeds. Serve immediately.
Broccolette
Lemony Broccolette Soup by Earthbound Farm
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1 pound Broccolette, trimmed and cut into 1-inch lengths
3 tablespoons olive oil
1 cup diced sweet yellow onion
2 large cloves garlic, peeled and
minced
4 cups chicken or vegetable
broth
Grated zest of 1 lemon
Kosher salt and freshly ground
black pepper
1/4 cup crème fraîche, optional
2 tablespoons toasted sliced almonds, optional
Cut the broccolette florets from the stalks and set them aside. Cut the stalks into 1-inch pieces and keep
them separate from the florets. If some of the stalks are thick, cut them in half lengthwise.
Place a large saucepan over medium heat. Add the oil and onion, and cook, stirring frequently, until the
onions are soft, about 8 minutes. Stir in the garlic and broccolette stalks only, and raise the heat to
medium-high. Add the chicken stock and bring the soup to a simmer. Partially cover the pan, and lower
the heat to maintain a simmer. Cook until the broccolette stalks are crisp-tender, 5 to 7 minutes. Add
the florets and cook for another 2 or 3 minutes. Remove the saucepan from the heat, uncover, and let
the soup cool for 10 minutes.
Transfer the soup to a food processor or blender, add the lemon zest, and purée until smooth. Return
the soup to the pan, and season to taste with salt and pepper. Reheat gently over low heat.
Divide the soup among 4 bowls and garnish each serving with a tablespoon of crème fraiche and a
scattering of almonds, if desired. Serve hot.
Broccolette
Spaghetti with Broccolette and Ricotta by Earthbound Farm
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Kosher salt
12 ounces spaghetti
2 bunches Broccolette (about 1 lb.)
1/4 cup olive oil
red pepper flakes (to taste)
3 cloves garlic (crushed in a garlic press)
1 large lemon (grated zest)
2 tablespoons fresh lemon juice
1 1/3 cups ricotta cheese (preferably
whole milk)
1/3 cup mascarpone cheese
1/4 cup minced fresh basil
1 cup toasted walnut pieces (optional)
freshly ground balck pepper
grated ricotta salata or Parmesan cheese (as garnish)
Bring at least 2 quarts of water to a boil in a large pan over high heat. Add 2 tablespoons of salt and the
spaghetti and stir for 1 minute. Cook according to package instructions until the pasta is al dente.
Reserve about 1/2 cup of the pasta cooking water, and drain the pasta. Set aside.
Meanwhile, trim off any dried-out ends of the broccolette stalks. Then cut the stalks crosswise into 1/4inch thick slices, stopping at the florets. Cut the florets in half lengthwise if they’re large, and keep them
separate from the stem slices.
Place a large skillet over medium-high heat and add the oil and red pepper flakes. Sauté the stem slices,
stirring frequently, for 3 minutes. Add the florets and continue cooking, stirring frequently, until the
broccolette is just crisp-tender, 4 to 5 minutes longer. Add 1/4 cup of the pasta cooking water, the
garlic, lemon zest and 2 tablespoons of the lemon juice, and cook for 1 minute, stirring constantly. Stir in
the ricotta and mascarpone cheeses and cook until the mixture is hot, 1 to 2 minutes.
Using tongs, transfer the spaghetti to the skillet and stir to combine. Continue cooking the mixture,
adding a bit more pasta cooking water (if necessary) to create a sauce that coats the pasta. Stir in the
basil and walnuts, if using, and season to taste with salt and pepper. Add the remaining 1 tablespoon of
lemon juice, if desired. Divide among 4 heated plates and garnish each serving with grated cheese. Serve
hot.
Broccolette
Poached Eggs with Roasted Broccolette and Cherry Tomatoes by tastiethyme.com
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4 eggs
8 stalks broccolette
10 cherry tomatoes
10 sprigs thyme, fresh
¼ tsp salt
¼ tsp black pepper
1 tbsp olive oil
Preheat the oven to 350F. Chop the
broccolette into 1 inch pieces.
In a glass baking dish, toss the
broccolette, tomatoes, thyme, and olive
oil. Season with salt and pepper.
Roast the vegetables for approximately 20 minutes or until broccolette are tender and cooked.
Poach the eggs for approximately 1-2 minutes.
Serve the egg immediately with the roasted vegetables. You can garnish the egg with some fresh
chopped scallions or chives.
Broccolette
Orecchiette with Broccolette, Sun-Dried Tomatoes, and Red Beans by blissfullydelicious.com
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1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 bunch broccolette, I used about 1 lb, leaves
removed, tough stems removed (broccoli,
broccoli rabe, broccolini – all will work)
1/2 cup sun-dried tomatoes (not packed in oil),
or 1 cup oil-packed sun-dried tomatoes (about
12 pieces), sliced
1 (15-ounce) can red beans, rinsed
1/2 teaspoon sea salt
Ground black pepper to taste
2 tablespoons grated Parmesan cheese
(optional)
Bring a large pot of salted water to a boil; add pasta and cook until al dente according to package
directions. Reserve a cup of the pasta cooking water and drain pasta thoroughly. Meanwhile, if using
sun-dried tomatoes not packed in oil, soak tomatoes in 1 cup boiling water 10 minutes. Drain and slice.
In a large sauté pan over high heat, heat olive oil. Add garlic and cook until fragrant but not browned,
about 1 minute. Add broccolette and sauté until lightly wilted but not brown, about 2 minutes.
Alternatively, you can also opt to blanch them quickly before stir-frying, like I did, which will soften then
broccolette. Add sun-dried tomatoes, beans, salt and pepper and toss lightly.
Add hot drained pasta to the pan (or to a larger bowl if needed) and toss with the vegetables. Stir and
add a few tablespoons of reserved pasta cooking water if mixture seems dry. Serve immediately with
Parmesan cheese.
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)
Chicken, Asparagus, and Broccoli Stir-Fry by Bon Appetit
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2 tablespoons Asian sesame oil, divided
2 garlic cloves, chopped
2 cups 1 1/2-inch pieces asparagus
2 cups small broccoli florets
6 tablespoons low-salt chicken broth, divided
1 1/4 pounds skinless boneless chicken breast halves,
thinly sliced crosswise
4 large green onions, chopped
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
Heat 1 tablespoon oil in large nonstick skillet over mediumhigh heat. Add garlic and stir 30 seconds. Add asparagus,
broccoli, and 4 tablespoons broth. Cover and cook until
vegetables are crisp-tender, about 3 minutes. Transfer
vegetables to bowl.
Add remaining 1 tablespoon oil to skillet. Sprinkle chicken with salt and pepper; add chicken and green
onions to skillet. Stir-fry until chicken is just cooked through, about 3 minutes. Mix in hoisin sauce,
oyster sauce, vegetables, and remaining 2 tablespoons broth. Toss until heated through and sauce coats
evenly, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.
Broccoli
Escarole and Roasted Broccoli Salad with Anchovy Dressing by foodandwine.com
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4 anchovy fillets, drained and chopped
2 garlic cloves, chopped
2 large egg yolks
1 tablespoon fresh lemon juice
3/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped parsley
2 teaspoons chopped marjoram
Salt
2 heads of broccoli (2 pounds), cut into 1-inch florets only
(stems reserved for another use)
2 medium heads of escarole, tender pale green and yellow
leaves only, torn into large pieces
1/4 cup freshly grated dry Jack or Asiago cheese
Preheat the oven to 450°. In a food processor, blend the
anchovies, garlic, egg yolks and lemon juice. With the machine on, add 3/4 cup of the olive oil.
Stir in the parsley and marjoram and season with salt.
On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spread in a single
layer. Season with salt and roast for about 18 minutes, until the florets are just tender. Let cool slightly.
In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.
Broccoli
Broccoli and Escarole Pasta by cuesa.org
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1½ pounds of broccoli, stalks and
florets chopped into bite size pieces
(you can also add or substitute
romanesco)
½ pound escarole
3 tablespoons extra-virgin olive oil,
divided
1 tin high-quality anchovies in oil,
drained
2-3 cloves garlic, thinly sliced
Dried chili or chili flakes
1 pound pasta shells
½ cup bread crumbs (preferably fresh)
Optional: ricotta salata or parmesan cheese
Bring a large pot of salted water to a boil. Add broccoli and boil for 5-6 minutes. Remove from boiling
water and let drain while you heat a sauté pan large enough to fit the vegetables in a single layer (use 2
pans, if necessary). Add 2 tablespoons of olive oil to the pan until shimmery; add anchovy, garlic and
chili. Break anchovy up in oil; cook until garlic is golden and the anchovy has begun to dissolve. Add
broccoli and stir, partially cover pan and allow to cook over low heat for 10 minutes. Then add escarole
and cook for 5-10 more minutes. In the meantime cook pasta in the boiling water until tender. Reserve a
small amount of the cooking water (about ¼ cup) and drain pasta.
Add reserved water to broccoli along with pasta, stir and allow flavors to come together in the pan. In
the meantime heat the remaining olive oil in another sauté pan and add bread crumbs. Allow bread
crumbs to toast until golden brown and crunchy.
To serve: Put pasta into bowls and top each bowl with bread crumbs. Garnish with crumbled ricotta
salata or grated parmesan cheese if desired.
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
Apple Broccoli Salad by thekitchenismyplayground.blogspot.com
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4 c. broccoli florets, chopped
4 green onions, thinly sliced
1 c. chopped unpeeled apple
1/4 c. plan Greek yogurt
2 T. mayonnaise
2 tsp. red wine vinegar
3 tsp. sugar
1/2 c. dried cranberries, chopped
1/2 c. coarsely chopped walnuts or
pecans
In a medium-sized bowl, combine the broccoli
florets, green onions, and chopped apple.
In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar. Pour over
the broccoli mixture. Stir to coat. Stir in the dried cranberries and nuts.
Refrigerate at least 30 minutes before serving.
Emeril's Lemony Roasted Broccoli by PlanetGreen
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12 cups broccoli florets (about 3 heads)
1/4 cup extra-virgin olive oil
1 ½ teaspoons salt, or to taste
Freshly ground pepper
1 cup Panko bread crumbs
1 cup Parmesan cheese
1 teaspoon lemon zest
2-3 teaspoons lemon juice
Preheat oven to 450 degrees F.
Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with
remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs, Parmesan,
lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and then sprinkle the top
with the bread crumb mixture. Roast until the broccoli is tender and browned, 15 minutes.
Broccoli
Parmesan-Roasted Broccoli by Barefoot Contessa
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4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves
(about 12 leaves)
Preheat the oven to 425 degrees F. Cut the broccoli
florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of
the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.
You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold
them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle
with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the
florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon
zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Oven Roasted Broccoli by Alton Brown
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1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch
thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and
pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2
minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli
mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the
broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve
immediately.
Broccoli
Sauteed Broccoli with Garlic and Parmiagiano by NoLemonJuice.com
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1 1/4 pounds broccoli crowns
3 tablespoons extra-virgin olive oil, plus a little extra for drizzling
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
Juice of 1/2 lemon (1 to 2 tablespoons)
2 tablespoons freshly grated Parmigano-Reggiano
Cut the broccoli into little florets, about 2 inches long. In a large, deep frying pan over medium-high
heat, combine the oil, garlic, and red pepper flakes, if using. Cook the garlic and pepper, stirring, until
the garlic sizzles, about 1 minute. Add the broccoli, sprinkle with the salt, and stir for 1 to 2 minutes.
Add 1/2 cup water, cover, and cook for 2 to 3 minutes, until the broccoli is just barely tender. Uncover
the pan, raise the heat, and cook until the water evaporates, 1 to 2 minutes longer. Spoon the broccoli
into a bowl and give it a squeeze of lemon juice. Drizzle with a little olive oil, sprinkle with the
Parmigiano, and serve.
Roasted Broccoli with Shrimp by NY Times
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2 pounds broccoli, cut into bite-size florets
4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1
teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2
tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and
toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is
tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon
juice all over shrimp and broccoli just before serving.
Broccoli
Chicken, Charred Tomato & Broccoli Salad by eatingwell.com
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1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3
cups shredded cooked chicken breast (skip Step 1)
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice
Place chicken in a skillet or sa ucepan and add enough water to cover; bring to a simmer over high heat.
Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the
middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two
forks into bite-size pieces.
Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse
with cold water until cool.
Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the
tomatoes cut-side down on paper towels to drain for about 5 minutes.
Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the
tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to
soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is
charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.
Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder
and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may
splatter), then remove the pan from the heat. Stir to scrape up any browned bits.
Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and
the pan dressing; toss to coat.
Broccoli
Lemon Broccoli by foodnetwork.com
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2 minced garlic cloves
2 or 3 strips lemon zest
3 tablespoons olive oil
1 head broccoli florets
1 sliced carrot
a squeeze of lemon juice
salt and pepper
Heat 2 minced garlic cloves, 2 or 3 strips lemon zest and 3 tablespoons
olive oil in a skillet over medium heat, 3 minutes. Meanwhile, cook 1
head broccoli florets and 1 sliced carrot in boiling salted water, 3 minutes. Drain and toss with the lemon
oil, a squeeze of lemon juice, and salt and pepper.
Heirloom Tomatoes
About Heirloom Tomatoes
An Heirloom is generally considered to be a variety that has been
passed down, through several generations of a family because of its
valued characteristics. In the past 40 years, we've lost many of our
Heirloom varieties, along with the many smaller family farms that
supported Heirlooms. The multitude of Heirlooms that had adapted to
survive well for hundreds of years were lost or replaced by fewer
hybrid Tomatoes, bred for their commercially attractive characteristics.
Every Heirloom variety is genetically unique and inherent in this
uniqueness is an evolved resistance to pests and diseases and an
adaptation to specific growing conditions and climates.
Heirloom Tomatoes are loaded with health benefits that can, among
many other things, reduce stress and strengthen your bones.
Heirlooms are picked at the peak of ripeness, which gives them greater vitamin content. The rainbow of
colors indicates their diversity of antioxidants, which help protect our cells from aging. A good Heirloom
Tomato is botanically a fruit and can have the juiciness and sweetness of a cherry or a grape. Heirloom
Tomatoes are a rich source of vitamin C, which helps nourish the adrenal glands and reduces stress. One
medium Heirloom provides 40 percent of your daily requirement of this immune-building nutrient.
Tomatoes protect cardiovascular health. They are rich in potassium, which is known to lower blood
pressure as well as folate, which has been shown to help with a lower incidence of heart attacks.
Organically grown Tomatoes tend to be higher in lycopene, a kind of carotenoid that plays a role in the
prevention of cancer. Studies show that lycopene is protective against bladder, breast, cervical,
colorectal, endometrial, lung, pancreatic, prostate, and skin cancers. Heirloom Tomatoes are a good
source of vitamin K necessary for healthy, strong bones.
(read more: tomatofest.com; chatelaine.com)
Heirloom Tomatoes
Heirloom Tomato Salad with Garlic Oil by Martha Stewart
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3 tablespoons extra-virgin olive oil
3 small garlic cloves, thinly sliced lengthwise
2 pounds heirloom tomatoes (any combination), halved, or
quartered if large
Coarse salt and freshly ground pepper
1/2 bunch chives, cut into 1-inch pieces (1/4 cup)
1/4 cup fresh basil, leaves torn if large
Heat oil and garlic in a small saute pan over medium-low heat. Cook
until garlic is golden, about 6 minutes. Transfer to a bowl, and let cool
for 10 minutes.
Arrange tomatoes on a serving platter, and season with salt and
pepper. Drizzle with the garlic oil, and sprinkle with chives and basil just before serving.
Heirloom-Tomato Pizza by Martha Stewart
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1 cup heirloom tomatoes (any combination of halved cherry tomatoes and thinly sliced medium
tomatoes)
1 tablespoon extra-virgin olive oil, plus more for drizzling
Fine sea salt and freshly ground pepper
3 to 4 ounces Pecorino Pepato cheese, thinly sliced
1 round Chris Bianco's Pizza Dough
1/4 teaspoon dried oregano, preferably Sicilian
7 thin slices guanciale or pancetta
1/4 cup torn fresh basil
Combine tomatoes and oil, and season with salt and pepper. Let stand
for 1 hour.
Arrange cheese evenly over dough, leaving a 1-inch border. Top with
the tomatoes, oregano, and guanciale.
Broil and bake pizza, as directed. Drizzle with oil, and sprinkle with basil.
Heirloom Tomatoes
Marinated Heirloom Tomato Salad by myrecipes.com
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3 tablespoons balsamic or red wine vinegar
2 tablespoons extra-virgin olive oil
3 pounds mixed firm-ripe heirloom or other
tomatoes
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh basil leaves
Salt and cracked black pepper
In a small bowl, whisk together vinegar and oil. Rinse and
core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in
layers in an airtight container or on a serving dish, drizzling
vinegar mixture and sprinkling mint, basil, salt, and pepper
evenly over each layer.
Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.
Romaine Lettuce With Chunky Tomato Vinaigrette by rd.com
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2 large ripe tomatoes, halved, seeded
and coarsely chopped
 ½ ounce fresh basil leaves
 2 tablespoons tomato ketchup
 2 tablespoons olive oil
 1 tablespoon balsamic vinegar
 1 small garlic clove, crushed
 ½ teaspoon salt
 1 large head romaine lettuce, torn into
bite-sized pieces
 1 ounce feta cheese, crumbled
For the vinaigrette, place tomatoes, basil, tomato ketchup, oil, vinegar, garlic and salt in a food
processor or blender. Pulse until blended but still chunky. Toss the lettuce with vinaigrette in a large
bowl. Sprinkle with feta cheese. Serve at once.
Heirloom Tomatoes
Heirloom Tomato and Basil Tart by Giada De Laurentiis
Crust:
 1 (9-inch) refrigerated pie crust (recommended:
Pillsbury)
Pesto:
 2 cups packed fresh basil leaves
 1/4 cup toasted pine nuts* see Cook's Note
 1 garlic clove, peeled
 1/2 teaspoon kosher salt, plus more for
seasoning
 1/4 teaspoon freshly ground black pepper, plus
more for seasoning
 1/2 to 2/3 cup extra-virgin olive oil
 1/2 cup grated Parmesan
 2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
 2 tablespoons thinly sliced fresh basil leaves
 Extra-virgin olive oil, for drizzling
 Kosher salt
For the crust:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on
an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
For the pesto:
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon
pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a
smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and
pepper, to taste.
Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto
and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and
serve.
*Cook's Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes
in a preheated 350 degree F oven until lightly browned.
Heirloom Tomatoes
Roasted Tomato Soup by Tyler Florence
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2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish,
optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves,
optional
3/4 cup heavy cream, optional
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a
baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the
vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or
until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside
the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil,
reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup
until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock,
if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4
roasted vine cherry tomatoes and a splash of heavy cream.
Heirloom Tomatoes
Roasted Carrot and Tomato Soup with Basil by epicurious.com
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Nonstick vegetable oil spray
1 large onion, thinly sliced
2 pounds plum tomatoes, halved lengthwise
1 pound carrots, peeled, cut into 1/2-inch-thick rounds
2 garlic cloves, unpeeled
1 tablespoon olive oil
2 1/2 cups water
2 3/4 cups (about) low-fat (1%) milk
1/2 cup thinly sliced fresh basil
Preheat oven to 400°F. Spray large rimmed baking sheet with
nonstick spray. Arrange onion, tomatoes, carrots and garlic cloves
on prepared baking sheet. Drizzle with oil. Sprinkle with salt and
pepper. Roast until vegetables are tender and brown, turning
occasionally, about 55 minutes. Cool slightly. Peel garlic cloves. Transfer vegetables to large bowl (do not
clean baking sheet).
Add 1 cup water to baking sheet, scraping up browned bits; add to blender, then add half of vegetables
and puree until smooth. Transfer to large saucepan. Add remaining vegetables and 1 1/2 cups water to
blender and puree. Transfer to same saucepan. Gradually add enough milk to soup to thin to desired
consistency. Stir in 1/4 cup basil. Simmer 10 minutes to blend flavors. Season with salt and pepper. (Can
be made 6 hours ahead: Cover; chill. Bring to simmer before continuing.) Ladle soup into bowls.
Sprinkle with remaining 1/4 cup basil and serve.
Garlic
About Garlic
Garlic is rich in antioxidants, which help destroy free
radicals -- particles that can damage cell membranes and
DNA, and may contribute to the aging process as well as the
development of a number of conditions, including heart
disease and cancer. Antioxidants neutralize free radicals and
may reduce or even help prevent some of the damage they
cause over time. But there are other chemicals in Garlic,
including some sulfur-containing compounds, that may help
lower cholesterol, fight heart disease, and help prevent
come cancers.
Each bulb is made up of 4 - 20 cloves. When Garlic cloves are cooked or baked whole, the flavor mellows
into a sweet, almost nutty flavor that hardly resembles any form of pungency. This nutty flavor makes a
surprisingly nice addition to desserts, such as brownies or even ice cream. Cooked, whole, unpierced
cloves barely have any aroma at all, while raw garlic is the strongest in flavor.
When sauteing Garlic, be very careful not to burn it. The flavor turns intensely bitter, and you'll have to
start over.
If you have a good Garlic press, you don't even need to peel Garlic cloves before pressing, which can be
a wonderful time-saver. Just place the unpeeled clove in the tool cavity, press and discard the skins left
in the cavity.
An easy rule of thumb to remember regarding the potency of the flavor of Garlic is: The smaller you cut
it, the stronger the flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air,
causing a chemical reaction to produce that strong aroma and potent flavor.
Store unpeeled heads of Garlic in an open container in a cool, dry place away from other foods. Do not
refrigerate or freeze unpeeled Garlic. Properly stored Garlic can keep up to three months.
How to Peel Garlic
To peel a Garlic clove, place it on a cutting board on its side, and gently press down quickly with the flat
side of a butcher knife. The skin should then easily peel off.
(Read more:.umm.edu; homecooking.about.com)
Garlic
Roasted Garlic Recipe by Simply Recipes
Preheat the oven to 400°F. Peel away the outer layers
of the garlic bulb skin, leaving the skins of the
individual cloves intact. Using a knife, cut off 1/4 to a
1/2 inch of the top of cloves, exposing the individual
cloves of garlic.
Place the garlic heads in a baking pan; muffin pans
work well for this purpose. Drizzle a couple teaspoons
of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with
aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the
garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin
slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves
out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm
French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and
pasta.
Garlic Mashed Potatoes Recipe by Simply Recipes
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1 head of garlic
1 Tbsp olive oil
2 pounds potatoes, preferably Yukon Gold or
another yellow, waxy potato
Salt
1/3 cup cream
3 Tbsp butter
Preheat the oven to 400°F. Remove the outer layer of
papery skin of the whole garlic head, leaving the head
itself intact. Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are
all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil. Bake for
30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the
oven and let cool. While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place
potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water. Bring the pot to a boil,
reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.
Warm the cream and melt the butter together, either in a small pan on the stovetop or in a bowl in the
microwave. Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the
drained potatoes back in the pot. Squeeze the roasted garlic into the potatoes and begin mashing with a
potato masher or a large fork. Add the cream and butter and mash until the potatoes are the
consistency you want. Do not over-beat them, or they potatoes will become gummy. Taste for salt and
add some if needed.
Garlic
Garlic Bread Recipe by Simply Recipes
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1 16-ounce loaf of Italian bread or
French bread
1/2 cup (1 stick) unsalted butter,
softened
2 large cloves of garlic, smashed and
minced
1 heaping tablespoon of freshly
chopped parsley
1/4 cup freshly grated Parmesan cheese
(optional)
Method 1 - Toasted
Preheat oven to 350°F.
Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread
butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high
temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the
highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the
cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go
from un-toasted to burnt.
Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve
immediately.
Method 2 - Soft
Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into
the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the
butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the
oven.
Garlic
Chicken with Forty Cloves of Garlic, adapted from “Bistro Cooking” by Patricia Wells via NYTimes
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1 3- to 4-pound chicken, cut into 8 pieces, at room
temperature
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
About 40 large garlic cloves
1/2 cup dry white wine
1/2 cup chicken stock or canned broth.
Season chicken liberally with salt and pepper. Place a deep,
nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not
smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5
minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces
and brown them on other side for an additional 5 minutes.
Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at
bottom of skillet. Saute, shaking or stirring pan frequently, until garlic is lightly browned on all sides,
about 10 minutes. Add wine and stock, scraping bottom of pan.
Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve
chicken with garlic and pan juices and, if desired, rice or sauteed potatoes.
Garlic
Grilled Halibut with Garlic-Cilantro Sauce by Kalyn's Kitchen
 halibut filets or steaks, 1 per person
Sauce Ingredients:
 4 cloves garlic, finely minced
 1 cup chicken stock (or use a combination of chicken
stock and white wine)
 2 tsp. lime zest (from 2 limes)
 juice of 2 limes (2-3 T or more)
 4 T olive oil
 3 T very finely chopped fresh cilantro (or more, I used
about 1/4 cup)
Saute garlic in a small amount of olive oil for two minutes. Add chicken stock and lime zest and simmer
about ten minutes, until stock is slightly reduced. Stir in lime juice and olive oil and heat for 2-3 minutes.
Stir in cilantro and cook 1 minute more.
Brush fish on both sides with sauce and let marinate 15 minutes while you pre-heat gas or charcoal grill
to high heat. (For fish, I spray my grill with nonstick spray before I start heating it.) Grill fish until firm,
but not hard, to the touch, not more than 5 minutes per side.
To get nice grill marks, lay fish on grill slats on a diagonal, then rotate after about 3 minutes cooking
time on the first side. Serve fish hot with additional sauce spooned over each piece.
Other grilled fish I think would taste great with this include Sea Bass, Mahi Mahi, and Swordfish. You
could also serve it with Tilapia, Red Snapper, or Sole, which I would probably bake or saute in a pan,
since they're rather delicate for the grill.
Carrots
About Carrots
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 Carrots 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 ever-popular 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.
(read more: wholehealthmd.com)
Traditional Raw Carrot Soup by rawsacramento.net
This recipe calls for pouring the soup over chopped sprouts and other vegetables. Alter this to suit your
family's taste. I have never heated this soup, but I suppose that it would work for those who must have
their soup warmed. Be careful to keep it at or below the temperature of a Jacuzzi bath. Two variations
of this soup follow.
 1 cup carrot or mixed carrot and vegetable juice
 1/2 - 1 avocado
 cumin, to taste
 dash of sea salt
 dash of lemon juice
 optional: garlic or shallot to taste
Cut up avocado. Place carrot juice in blender. Add avocado and blend to desired thickness. Add cumin,
salt and lemon juice to taste. Blend. Pour over sprouts and chopped veggies in bowl.
Alternative: Eliminate cumin and add 2 teaspoons grated ginger root. (for spice lovers use both cumin
and ginger). Variation: For a nutritious Seaweed Carrot Soup: Double the recipe and add 1/2 cup dulse
pieces and 1/2 cup clover, alfalfa or sunflower sprouts, blend.
Carrots
Carrot Cake by Alton Brown
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Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4
cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set
aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process
for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and
stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45
minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches
205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the
cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has
cooled completely.
Carrots
Healthy Carrot Muffins by FoodNetwork.com
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3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners. Whisk the
flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium
bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the
carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly
among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean,
about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Carrot and Parsley Salad by kalynskitchen.com
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6 medium sized carrots, peeled, then
grated
1 bunch parsley, chopped fine (about 1
cup chopped parsley)
1 1/2 T fresh lemon juice
3 T extra-virgin olive oil
salt and fresh ground pepper to taste
Peel carrots, then grate coarsely, using a food
processor or the large side of a hand grater. Wash
parsley, spin dry or dry with paper towels, then
chop finely with food process or chef's knife. Put
carrots and parsley in mixing bowl. Whisk together lemon juice and olive oil, then mix into salad. Season
with salt and fresh ground black pepper to taste (I barely used any salt). Serve immediately.
Romaine Lettuce
About Romaine Lettuce:
Place Romaine Lettuce in a sealable plastic bag and store in refrigerator crisper.
Romaine Hearts can stay in plastic bags and go right into the crisper section.
Romaine will keep for five to seven days.
Rinse Romaine under cold water in colander. Using a salad spinner or patting leaves
dry is recommended to remove excess moisture. Slice, chop or tear leaves into
preferred size.
Romaine is low fat; saturated fat free; sodium free; cholesterol free; low calorie;
high in vitamin A; good source of folate.
(read more: wholehealthmd.com; fruitsandveggiesmorematters.org)
Grilled Romaine Salad by Karen Adler and Judith Fertig
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2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill
about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with
Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces
from a wedge of Reggiano-Parmigiano over each salad and serve.
Citrus Caesar Vinaigrette:
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1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the
refrigerator for up to a week.
Romaine 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.
Apple Romaine Salad by food.com
Dressing
 1/4 cup apple juice
 1/4 cup olive oil
 1 small red onion , diced fine
 1 bunch chives , chopped fine
 1 1/4 apples , grated
 1/2 lemon , zested and juice squeezed out
Salad
 1 -2 head romaine lettuce , sliced moderately thin
 3/4 cup candied pecans
 1/2 cup blue cheese
 1 cup apple , diced
Mix together dressing ingredients in a large bowl and whisk to combine,Dressing can be made a day
ahead of time if needed.2In a seperate bowl, mix all salad ingredients and then toss with dressing.
Romaine Salad with Apple and Pecans by healing.about.com
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2 cups chopped romaine lettuce
1/4 cup cubed baby swiss cheese
1/2 Granny Smith apple (cut into bite-sized cubes)
1/4 cup whole pecan nuts
Toss the above ingredients. Drizzle with a light or low-caloric dressing of your choice before serving.
Romaine 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.
Asparagus-Cashew Salad in Romaine Cups by Simple Seduction in Three Courses Menu
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1/2 pound pencil-slim asparagus, tough bases of their stalks trimmed away
A large skillet filled with boiling salted water
For dressing and salad: Juice of 1 orange
1 large shallot, minced
2 tablespoons wine or cider vinegar
2 generous tablespoons coarse mustard
About 3 tablespoons extra-virgin olive oil
About 10 medium-sized pale green inner leaves of Romaine lettuce
Salt and fresh-ground black pepper to taste
1/3 cup coarsely chopped salted cashews
Wash asparagus in a sinkful of cold water. Bring salted water to a boil, slip in asparagus and simmer
about 2 minutes, or until a stalk resists being pierced with knife, but isn't hard. Very gently turn into a
colander. Rinse under cold running water to stop cooking and set the bright green color. Set aside.
Beat together dressing ingredients in a bowl and taste for seasoning. Wash and thoroughly dry the
Romaine.
To serve, take a little of the dressing a moisten the asparagus with it. Toss the rest with the Romaine
leaves. Heap them on 2 salad plates, top with the asparagus and sprinkle with the cashews.
Romaine Lettuce
Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing by recipegirl.com
DRESSING:
 2 whole heads of garlic, unpeeled
 olive oil
 1 cup mayonnaise
 1/2 cup buttermilk
 2 1/2 Tbs minced fresh chives
 1 Tbs fresh lemon juice
 1 1/4 tsp celery salt
 1/4 tsp freshly ground black pepper
VEGETABLES:
 One 18-ounce package hearts of romaine
(about 3) coarsely torn
 One pint grape tomatoes
 1 1/2 cups small broccoli florets
 1 small English hothouse cucumber, thinly sliced
 8 ounce package of thinly sliced mushrooms
 1 small red onion, sliced paper thin
Roast the garlic: Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side
up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast
packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
Prepare the dressing: Squeeze roasted garlic into a medium bowl; mash. Whisk in remaining dressing
ingredients.
Put together salad: Combine vegetables in a large bowl. Add dressing, a little at a time (you may not
wish to use it all); toss. Season with more salt and pepper, as desired.
Romaine Lettuce
Winter Fruit Salad with Lemon Poppyseed Dressing by allrecipes.com
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1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well
blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth.
Add poppy seeds, and process just a few seconds more to mix.
In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried
cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.
Romaine And Escarole Salad With Hot Bacon Dressing by cookthink.com
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1 small head romaine, washed, dried and broken into
bite-size pieces
1 small head escarole, washed, dried and broken into
bite-size pieces
1/2 bunch parsley leaves, coarsely chopped
6 mushrooms, trimmed, cleaned and thinly sliced
6 slices bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped or pressed
1/2 cup cider vinegar
2 tablespoons sugar
2 tablespoons tomato paste
In a salad bowl, toss the romaine with the escarole, parsley and mushrooms. Refrigerate.
In a large heavy saucepan, cook the bacon over moderate heat until crisp. Add the onion and stir until
softened, about 1 minute. Add the garlic, vinegar, sugar and tomato paste. Stir to blend, and season
liberally with salt and pepper.
Toss the salad with half (about 1/2 cup) of the hot dressing.
Romaine Lettuce
Potato and Romaine Salad with Creamy Dijon Dressing by epicurious.com
For dressing
 3 tablespoon Dijon mustard
 2 tablespoons water
 1 tablespoon white wine vinegar
 1 teaspoon salt
 1 teaspoon ground pepper
 1 1/4 cups olive oil
 2 tablespoons chilled whipping cream
 2 tablespoons chopped fresh basil or 2 teaspoons dried
 1 tablespoon chopped fresh parsley
For salad
 2 pounds red-skinned potatoes
 5 tablespoons cider vinegar
 1/4 cup olive oil
 2 tablespoons white wine vinegar
 1 large head romaine lettuce, coarsely chopped
 2 tablespoons drained capers
Make dressing:
Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream;
blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)
Make salad:
Cook potatoes in large pot of boiling water until tender, about 30 minutes. Drain and cool. Peel
potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can
be made 4 hours ahead. Let stand at room temperature.)
Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add capers to potatoes. Mix
enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.
Bananas
About Cameo Apples
The Cameo variety is a hearty, all-around Apple with a deep juicy flavor
and a crisp crunch that makes it the perfect eating Apple.
Cameo Apples are sodium and cholesterol free and rich in soluble
fiber, which has been shown to promote a healthy cardiovascular
system. They also contain a fair amount of potassium and vitamin C as
well as some iron, vitamin A and calcium. A recent study of the newest
Apple varieties conducted at the University of Bonn revealed that
Cameo Apples contained the highest amount of antioxidants of all
thirty-one apples studied.
Cameo Apples can be used in both sweet and savory applications. Their resistance to browning when cut
makes them a choice apple for use in fresh preparations such as on sandwiches, in salads, as an edible
garnish or on cheese boards. Cameo’s sweet flavor is enhanced in cooked preparations. Add chopped
Cameo to quiche, polenta and cobblers. Their dense flesh holds up extremely well when cooked. Try
topping a pizza with sliced Cameo, use as a chunky filling for pastries or hollow out and stuff to make
baked apples. Cameo Apples pair well with squash, bacon, pears and flavorful cheeses such goat,
cheddar and ricotta.
All apples should be kept refrigerated. All apples retain flavor and texture longer if stored in the fridge.
(read more: specialtyproduce.com; produceoasis.com)
Apple Pie Pizza by closetcooking.com
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1 tablespoon butter
2 apples (peeled, cored and sliced)
1 tablespoons brown sugar
1 teaspoon cinnamon
1 pizza dough
1/4 cup icing sugar
milk
Melt the butter a pan.
Add the apples, brown sugar and cinnamon and
saute until apples are nice and caramelized.
Spread the apple mixture over the pizza.
Bake in a preheated 500F oven until golden brown, about 5-10 minutes.
Mix some milk into the icing sugar to make a glaze and drizzle it over the pizza.
Bananas
Apple Cheese Danish by joelens.blogspot.com
Apple mixture:
 4 tablespoons unsalted butter
 4 firm apples, peeled, cored, and
diced
 1/2 cup sugar
 1 tsp. ground cinnamon
 1/2 teaspoon vanilla extract
 1/4 cup fresh lemon juice
 2 tablespoons brown sugar
Cheese mixture: (you will only need half
of this mixture for this danish)
 8 ounces cream cheese, at room
temperature
 1/3 cup sugar
 2 extra-large egg yolks, at room temperature
 2 tablespoons ricotta cheese
 1 teaspoon pure vanilla extract
 1/4 teaspoon kosher salt
 1 tablespoon grated lemon zest (2 lemons)
 2 sheets (1 box) frozen puff pastry, defrosted
 1 egg beaten with 1 tablespoon water, for egg wash
 For garnish: powdered sugar
In a saute pan, melt the butter. Toss the remaining apple mixture ingredients except in a large bowl.
Place the apple mixture in the saute pan and cook until apples are softened. Remove from heat and
allow to cool; set aside.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and
cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta,
vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until
it's a 10 by 10-inch square. Transfer the puff pastry onto the parchment lined baking sheet.
Place half of the cheese filling down the middle of the puff pastry square. Place the cooled apple mixture
over the cheese filling down the middle of the puff pastry square.
Brush the border of the pastry with egg wash and fold the sides of the puff pastry square over the filling
so the sides overlap. Brush the top of the pastry with egg wash and refrigerate the filled Danish for 15
minutes.
Bake the pastry for about 20 minutes, rotating the pan once during baking, until puffed and brown.
Serve warm. To garnish, sprinkle with powdered sugar.
Bananas
Apple Cobbler with Cheddar Biscuits by Rustic Fruit Desserts
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1 tablespoon unsalted butter, at room temperature, for
dish
For fruit filling:
 1 cup packed (7 1/2 ounces) medium brown sugar
 3 tablespoons cornstarch
 1/2 teaspoon fine sea salt
 1 teaspoon ground cinnamon
 8 large apples, peeled, cored, and sliced 1/4 inch thick (3
1/2 pounds prepped)
 Juice of 1 lemon
 1/4 cup (2 ounces) unsalted butter
For biscuits:
 2 cups (10 ounces) all-purpose flour
 2 tablespoons granulated sugar
 2 teaspoons baking powder
 1/2 teaspoon fine sea salt
 2 cups (4 ounces) grated extra-sharp Cheddar cheese
 1 1/3 cups cold buttermilk, or more as needed
Position a rack in the lower third of the oven and preheat the oven to 375° F. Butter a 3-quart baking
dish.
To make the fruit filling, with your hands, rub the brown sugar, cornstarch, salt, and cinnamon together
in a large bowl. Add the apples and toss to evenly coat. Gently stir in the lemon juice. Let the apples sit
for 15 minutes to release some of their juices. Mix the filling more than one time before scraping the
contents into the prepared pan. Cut the butter into small cubes and scatter over the apples.
Cover the pan with foil and bake in the lower third of the oven for 20 minutes. This gives the apples a
jump start on cooking while you make the biscuits.
To make the biscuits, whisk the flour, 1 tablespoon of the sugar, the baking powder, and the salt
together in a bowl. Add the cheese and toss until evenly coated. Make a well in the center of the bowl
and add the buttermilk. With a rubber spatula or fork, or by hand, stir just until the dry ingredients are
moistened. The dough will be shaggy and moist. If the dough seems dry, add a bit more buttermilk, no
more than 1 tablespoon at a time.
Take the baking pan out of the oven and remove the foil. In 1/4 cup portions, place the dough atop the
fruit, distributing the biscuits evenly. (You should end up with about 9 biscuits.) Sprinkle the remaining 1
tablespoon of sugar over the biscuits.
Return the cobbler to the oven (this time without the foil) and bake for an additional 30 to 40 minutes,
or until the apples are tender, the juices are bubbling, and the biscuits are golden brown.
Bananas
Caramel Upside-Down Cameo Apple Pie by pccnaturalmarkets.com
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4 tablespoons butter, softened
3/4 cup chopped hazelnuts
1/2 cup dark brown sugar
Pastry crust for 2-crust pie
6 to 7 cups peeled and sliced organic Cameo
apples
1/4 cup dried cranberries
2 tablespoons unbleached flour
1/4 cup unrefined sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
Cut a circle of parchment paper 9 inches across. Place
it in the bottom of a 9-inch pie or cake pan. (The cake pan will give you a straight-sided pie, which will
resemble more of a European tart.) Spread the butter over the entire surface of the parchment paper,
covering the bottom of the pan.
Scatter the hazelnuts over the butter and sprinkle with the brown sugar. Roll out half of the piecrust into
a 12-inch circle and tuck it into the pan on top of the hazelnut mixture, draping any excess over the
edges to hold it in place.
Combine the apples with the cranberries, flour, sugar, lemon juice and cinnamon. Pour the apples into
the piecrust and level them out as evenly as possible. Roll the second crust out and drape over the
apples. Crimp the edges of the crust together. Pierce the surface of the crust with a sharp knife tip 3 or 4
four times to allow steam to vent.
Preheat oven to 375° F.
Place the pie on a baking sheet to catch any spillage. Bake the pie for 40 to 50 minutes or until deep
golden brown. Allow it to rest for about 10 minutes.
Place a cake plate, upside down, on top of the pie pan and grasping both together, turn them over. (Do
this step carefully as the juices in the pie will be hot.) Remove the pan and peel the parchment off the
top. Be sure to invert the pie while the caramel is still warm.
Let the pie rest at least 1 hour before cutting.
Bananas
Apple Crisp Recipe with Almond Struesel Topping by healthygreenkitchen.com
For the almond streusel topping :
 1 1/2 cups almond flour
 1/2 cup organic brown sugar
 1 tsp. ground cinnamon
 1/2 tsp. salt
 1/4 cup (1/2 stick) unsalted butter
For the apples:
 5 Honeycrisp apples, preferably local,
peeled and sliced (or use your favorite
local baking apples!)
 1/4 cup organic sugar
 1 tsp. ground cinnamon
 juice of 1/2 orange
 splash of apple brandy or regular brandyoptional
Preheat oven to 325°F.
Mix almond flour, cinnamon and salt together. Cut in the butter with a pastry blender (or 2 knives, or
with clean hands) so that the topping resembles course crumbs. Set aside.
Combine apples, sugar, cinnamon, orange juice, and optional brandy in a bowl. Mix well. Pack into a
deep oven-proof baking/serving pie dish.
Spoon struesel topping over the apples. Bake in preheated oven for 55-65 minutes or until apples are
soft and bubbling and the topping is crisp. Serve with homemade whipped cream or ice cream, if
desired.
Bananas
Apple Strudel Muffins by allrecipes.com
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2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Grease a 12
cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and
gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs.
Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out
clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Bananas
Breakfast Apple Granola Crisp by smittenkitchen.com
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3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut
into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces)
unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or
unsweetened, as you wish; I used
unsweetened)
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt
in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with
the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle
evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are
softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully
with foil for all but the last few minutes of baking time, when removing the foil will help the granola
recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.
Bananas
Crispy Braeburn Apple and Almond Sheet Tart by epicurious.com
Almond cream:
 1 1/4 cups almond flour or almond meal*
 1/4 cup sugar
 1 large egg
 1/2 teaspoon vanilla extract
 1/8 teaspoon salt
 1/4 cup plus 1 tablespoon heavy whipping
cream
Crust:
 8 sheets fresh phyllo pastry or frozen, thawed
(each about 14x9 inches)
 1/4 cup (1/2 stick) unsalted butter, melted
 2 1/2 tablespoons (about) sugar
 3 medium Braeburn or Gala apples (about 20
ounces total), peeled, halved, cored, each half cut into 1/8-inch-thick slices
 1/2 cup apricot preserves
 3 tablespoons water
For almond cream: Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in
another medium bowl. Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then
remaining almond mixture. Press plastic wrap directly onto surface of almond cream, then cover with
foil and chill at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
For crust: Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with
parchment paper or silicone baking mat. Place stack of phyllo sheets on work surface and cover with
plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking
sheet (keep remaining phyllo covered). Brush phyllo sheet lightly with some of melted butter, then
sprinkle evenly with scant 1 teaspoon sugar. Top with second phyllo sheet; brush with melted butter
and sprinkle with scant 1 teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and
sugar. Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch
plain border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping,
on work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo.
Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream,
spacing close together.
Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes.
Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet.
Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium
heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer
tart to platter and serve warm or at room temperature.
Bananas
Baked Apples Recipe by simplyrecipes.com
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4 large good baking apples, such as Rome
Beauty, Golden Delicious, or Jonagold (see
cooking apple varieties)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water
Preheat oven to 375°F. Wash apples. Remove cores to
1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring
knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes
about 3/4-inch to an inch wide.
In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the
oven and baste the apples several times with the pan juices.
Serve warm with vanilla ice cream on the side.
Bosc Pears
About Bosc Pears
A firm, almost crunchy pear, the Bosc has a long, tapering neck and rough, reddish
brown skin. It holds its shape well when cooked so it is an excellent choice for
baking and poaching.
Pears offer a good source of vitamin C, folate and dietary fiber. One medium-sized
Pear contains less than 100 calories. Most of the vitamin C in Pears is in the skin, so
Pears should be eaten unpeeled.
You can ripen Pears in two ways: Ripen them at room temperature first, then refrigerate them for no
longer than a day or two before eating them. Or, refrigerate the Pears until you are ready to ripen them-the cold will slow, but not stop, the ripening process. Remove the Pears from the refrigerator several
days before you plan to eat them, and let them ripen at room temperature.
To speed ripening, place the Pears in a paper or perforated plastic bag and turn them occasionally to
ensure more even ripening. The process will take from three to seven days. Never store Pears--either in
or out of the refrigerator--in sealed plastic bags as the lack of oxygen will cause the fruit to brown at the
core.
Pears are delicious eaten with or without the peel that contains some of the fruit's fiber. For other
purposes, remove the core with a melon baller or apple corer from the bottom. Halve the fruit
lengthwise and scoop out the core with a teaspoon or a melon baller. Peel very thinly with a paring knife
or vegetable peeler, if necessary, and coat the peeled or cut Pears with lemon juice to keep them from
darkening.
Pears respond well to cooking, turning even more mellow and creamy. The cooking time will vary with
the type and degree of ripeness of the Pear; slightly underripe fruit will hold its shape better for
poaching or baking than fully ripe, sweet fruit, which is best for making Pear sauce or puree.
(read more: wholehealthmd.com; produceoasis.com)
Bosc Pears
Asparagus & Pear Salad Recipe by tasteofhome.com
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1 pound fresh asparagus, trimmed
1 large pear, sliced
2 teaspoons lemon juice
2 green onions, thinly sliced
1/4 cup chopped walnuts, toasted
2 tablespoons prepared honey Dijon salad dressing
8 romaine lettuce leaves
In a large skillet, bring 1/2 in. of water to a boil. Add
asparagus; cover and boil for 3-5 minutes or until crisptender. Drain and immediately place asparagus in ice water.
Drain and pat dry; cut into 1/2-in. pieces and set aside.
In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle
with dressing and toss to coat. Arrange lettuce on four salad plates; top with asparagus mixture. Serve
immediately.
Prosciutto Wrapped Asparagus and Pears by janssushibar.com
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24 medium asparagus spears
6 slices prosciutto
12 slices d’Anjou pears
Vinaigrette
1/3 cup balsamic vinegar
1 teaspoon raw honey
1 clove garlic, minced
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
In a small bowl, whisk together the balsamic vinegar,
honey, garlic and Dijon mustard. Gradually pour in the
olive oil, whisking continually, until well-blended. Taste; season with salt and pepper as needed, and set
aside.
Snap each asparagus spear by holding each end and bending, until they break (or snap), discarding the
butt end.
Cut each slice of prosciutto in half; lay two asparagus spears and a slice of pear at one end and roll up,
jellyroll fashion. Place each, seam side down on a plate, and set aside.
Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the
asparagus are crisp-tender, 5 to 6 minutes.
Plate, and drizzle with the vinaigrette before serving.
Bosc Pears
Escarole Salad with Pear Slices by Martha Stewart
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1 1/2 teaspoons Dijon mustard
3 tablespoons red-wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
4 slices peasant or sandwich bread, crusts removed
1 head escarole, stem end removed
1 ripe Bosc pear
3 stalks celery, trimmed and cut crosswise into 1/4-inch-thick
slices
In a small bowl, whisk together mustard and red-wine vinegar. Slowly
whisk in the olive oil; season with salt and pepper. Set vinaigrette
aside.
Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set
toast aside.
Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and
transfer to a large bowl.
Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear
halves lengthwise; add to bowl.
Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four
salad plates; serve with toast.
Banana, Pear & Peanut Salad by wholehealthmd.com
Make this recipe as close to serving time as possible since cut pears begin to brown if they sit out too
long. Luckily, it takes only 15 minutes to throw together. This salad can also be served as a delicious fruit
dessert.
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1/3 cup honey
1/2 teaspoon grated lime zest
3 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon nutmeg
1 pound bananas, thinly sliced
1 pound Bartlett or Bosc pears, cut into 1/2-inch chunks
1/4 cup dry-roasted peanuts, coarsely chopped
In a large bowl, whisk together the honey, lime zest, lime juice, salt, allspice, and nutmeg.
Add the bananas, pears, and peanuts, tossing to combine. Serve at room temperature.
Bosc Pears
Brie, Ham, and Pear Panini by usapears.com
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4 slices sourdough, whole wheat, or white bread
1 tablespoon Dijon mustard
2 ounces thinly sliced Black Forest ham
1 firm but ripe Bartlett or Anjou USA Pear, peeled, halved lengthwise,
cored, and each half cut lengthwise into 3 thick slices
Freshly ground pepper
2 ounces Brie cheese, thinly sliced
2 tablespoons butter, softened
Preheat a panini maker, grill pan, or griddle to medium-high heat. Place 2 slices of bread on a work
surface and spread half of the mustard on each slice. Divide the ham between the 2 sandwiches and
arrange on top. Add 3 slices of pear to each sandwich and grind a bit of pepper over the pear slices. Top
the pears with slices of cheese. Place a slice of bread on top and butter the top slices of bread with half
of the butter. If using a panini maker, butter both sides of the bread before grilling.
Place the sandwiches in the panini maker and close the lid. Grill until nicely browned on both sides. For a
grill or griddle, place the sandwiches buttered side down on the hot grill or griddle. Butter the topside of
the sandwiches. Grill until nicely browned on one side and then flip and grill the other side. Cut each
sandwich in half and serve immediately.
Pear and toasted pecan chutney by mayoclinic.com
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1 cup white grape juice or apple juice
4 firm yet ripe Bosc pears, peeled, cored and coarsely chopped
1/4 cup cider vinegar
1 1/2 teaspoons peeled and minced fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1/4 cup chopped pecans, lightly toasted
In a saucepan over high heat, bring the grape juice to a boil. Reduce the heat to low and simmer until
reduced by half, 5 to 10 minutes.
Add the pears, vinegar, ginger, cinnamon, mustard seed and red pepper flakes. Raise the heat to
medium and bring the mixture to a boil. Reduce heat to low and simmer, uncovered, stirring
occasionally, until the pears are tender and the juices have thickened, about 20 minutes. Remove from
the heat and let cool to room temperature.
Stir in the pecans. Cover and refrigerate for up to 1 week. Bring to room temperature before serving.
Bosc Pears
Caramelized Pears by Martha Stewart
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4 red Bartlett pears
1/3 cup granulated sugar
Halve pears lengthwise; remove cores. (A melon baller removes cores
easily, but a small spoon works, too.) Place sugar on a plate.
Heat a large skillet over medium. Press cut side of each halved pear in
sugar. Pressing the cut sides of pears in sugar before cooking helps
them caramelize. Place cut side down in skillet (fit will be snug). Cook
until beginning to brown, 7 to 8 minutes.
Add 1/2 cup water. Cover; simmer until pears are tender, 5 to 10
minutes (depending on ripeness), adding more water if sugar begins
to burn.
If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water.
Serve sauce over pears.
Bosc Pears
Pear Croustade with Lemon Pastry and Almonds by epicurious.com
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1 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut
crosswise into 1/4-inch slices
 1/4 cup (or more) whipping cream
Filling: 1 pound firm but ripe Bartlett pears, peeled, cored,
thinly sliced
 1 pound firm but ripe Bosc pears, peeled, cored,
thinly sliced
 5 tablespoons sugar
 1 tablespoon plus 2 teaspoons all purpose flour
 2 teaspoons fresh lemon juice
 1 teaspoon finely grated lemon peel
 1/4 teaspoon (generous) ground nutmeg
 Whipping cream (for brushing)
 2 tablespoons sliced almonds
 Vanilla ice cream (optional)
For pastry:
Whisk flour, sugar, lemon peel, and salt in medium bowl. Add butter; using fingertips, rub in butter until
coarse meal forms. Drizzle 1/4 cup cream over; toss with fork until moist clumps form, adding more
cream by teaspoonfuls as needed if dry. Gather dough into ball; flatten into disk. Wrap in plastic and
chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30
minutes before rolling out.
For filling:
Preheat oven to 400°F. Mix all pears, sugar, flour, lemon juice, lemon peel, and nutmeg in large bowl to
coat. Roll out pastry on sheet of floured parchment paper to 14-inch round. Transfer crust on parchment
paper to baking sheet. Mound pears in center of pastry, leaving 2-inch plain border. Fold pastry border
over pears, crimping slightly. Brush pastry edges with cream; sprinkle with sliced almonds.
Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve
croustade warm or at room temperature with vanilla ice cream, if desired.
Tangerines
About Tangerines
The Fallglo Tangerine has a mild, sweet and juicy flavor. The
fruit is easy to peel and eat because of its naturally fragmented
sections.
The names mandarin and Tangerine are often used
interchangeably in the United States, but a Tangerine is
actually a subgroup of mandarin orange. The flavor is
distinctive and slightly tart. Tangerines are somewhat flat at
the ends and have deep orange, loose-fitting, pebbly skin.
Tangerines and other mandarins should be refrigerated; they will keep for just a few days. Tangerines
and other mandarins peel easily if you insert your finger into the opening and pull back the peel.
Incorporating Honey Tangerines into your diet provides you with 4 percent of the daily recommended
intake of vitamin C. This vitamin, also known as ascorbic acid, acts as an antioxidant, protecting your
cells from free radical damage.
(read more: WholeHealthMD.com; livestrong.com; floridajuice.com)
Steamed Asparagus with Tangerines by countryliving.com
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Coarse salt
Pepper, freshly ground
2 pound(s) asparagus, ends trimmed
2 tangerines, segmented and juice reserved
In a large skillet over high heat, bring 1 inch salted water to a
boil. Add asparagus in a single layer. Return to boil, cover, and
steam until crisp-tender, 3 to 6 minutes. Using a slotted spoon,
transfer to a shallow bowl or platter.
Scatter tangerines over asparagus and pour reserved juice on
top. Season with salt and pepper.
Tangerines
Tangerine-Chicken Stir-Fry by goodhousekeeping.com
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3 tangerines
1/4 cup(s) dry sherry
1 tablespoon(s) grated peeled fresh ginger
1 teaspoon(s) Asian sesame oil
1 teaspoon(s) cornstarch
1 tablespoon(s) cornstarch
2 tablespoon(s) reduced-sodium soy sauce
1 1/2 pound(s) skinless, boneless chicken-breast halves,
cut into 1/2-inch-wide strips
1 cup(s) quick-cooking (10 minute) brown rice
4 teaspoon(s) vegetable oil
1 bag(s) (12 ounces) broccoli florets
2 medium carrots, thinly sliced diagonally
3 green onions, cut into 1-inch pieces
1/3 cup(s) water
From 1 tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard
any white pith from peel; set peel aside. Into 1-cup liquid measuring cup, squeeze 1/2 cup juice from
tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
In medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken and toss to
coat; set chicken mixture aside.
Cook rice as label directs. Meanwhile, in 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high
until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer
peel to large bowl.
To same skillet, add broccoli, carrots, and green onions; stir to coat with oil. Add water; cover and cook 4
minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring
frequently. Transfer vegetables to bowl with peel.
To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture
and cook 6 to 7 minutes or until chicken is golden and no longer pink throughout, stirring frequently.
Transfer chicken to bowl with cooked vegetables.
Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned
bits are loosened. Return chicken and vegetables to skillet and cook 1 minute to heat through, stirring.
To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.
Tangerines
Coconut and Tangerine Salad by marthastewart.com
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1 cup shredded sweetened coconut
1/2 cup sliced almonds
2 tablespoons fresh tangerine juice
2 teaspoons red-wine vinegar
1/2 teaspoon chopped fresh thyme
Coarse salt and ground pepper
2 tablespoons olive oil
3 cups torn green-leaf lettuce, (1 medium head)
2 tangerines, peeled and thinly sliced
1 apple, thinly sliced
Preheat oven to 350 degrees. Spread coconut and almonds in
one layer on a rimmed baking sheet. Bake until golden, tossing
once, 6 to 8 minutes. Set aside to cool.
In a small bowl, whisk together tangerine juice, vinegar, and thyme. Season with salt and pepper.
Whisking constantly, add olive oil in a slow stream.
In a large bowl, combine lettuce with tangerines and apple. Add coconut and almonds; toss salad with
vinaigrette as desired. Serve immediately.
Tangerines
Salmon with Tangerine-Lemon Hollandaise Sauce by marthastewart.com
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5 teaspoons fresh tangerine or orange juice
2 tablespoons fresh lemon juice
5 large egg yolks
2 tablespoons water
1/4 teaspoon finely grated tangerine or orange zest
1/4 teaspoon white-wine vinegar
Coarse salt
Pinch of cayenne pepper
1 1/2 cups (3 sticks) unsalted butter, melted
1 center-cut salmon fillet, skinned (about 2 pounds)
Freshly ground white pepper
1 tangerine or orange, thinly sliced into rounds
1 lemon, thinly sliced into rounds
Combine tangerine and lemon juices in a bowl. Whisk egg yolks
and water in a heatproof bowl, and place over a pan of simmering
water. Whisk until mixture foams and begins to thicken, 1 minute. Add half the citrus juice. Cook,
whisking, until thickened slightly.
Puree yolk mixture, remaining citrus juice, the zest, vinegar, 1/4 teaspoon salt, and the cayenne in a
blender. Reduce speed to low, and add butter in a slow, steady stream. Set sauce aside.
Cut salmon in half lengthwise, and then cut each half crosswise into 3 pieces (about 2 inches wide).
Gently pound between parchment so that all pieces are about 1/4 inch thick. (Salmon can be covered
and refrigerated 3 hours).
Heat a large nonstick skillet over medium-high heat. Season skinned side of salmon with salt and white
pepper. Working in batches if needed, cook for 30 seconds. Flip and cook to the desired doneness,
about 30 seconds for medium-rare. Place on a platter. Spoon sauce on top; garnish with citrus rounds.
Serve remaining sauce on the side.
Tangerines
Chicken with Tangerine, Honey, and Chipotle Glaze by epicurious.com
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Glaze 2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 teaspoons minced canned chipotle chiles in
adobo sauce*
Chicken 1 cup fresh tangerine juice or orange
juice
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
3 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or
orange peel
1 teaspoon coarse kosher salt
1 2 3/4- to 3-pound chicken, quartered,
backbone removed
Nonstick vegetable oil spray
For glaze: Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20
minutes. Mix in grated peel and chipotle chiles.
For chicken: Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat
with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from
marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning
and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze;
grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze
separately.
*Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called
adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.
Tangerines
Fresh Tangerine Cake by Paula Deen
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Vegetable oil cooking spray
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 (8-ounce) container sour cream
1 cup tangerine juice
1 tablespoon tangerine zest
Tangerine Icing, recipe follows
Preheat the oven to 350 degrees F.
Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.
In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula.
Using a hand-held mixer, add the vegetable oil, sour cream, tangerine juice and zest. Mix until well
combined.
Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool
completely before icing. Ice the cakes, as desired, and serve.
Tangerine Icing:
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1/2 cup butter, room temperature
1 (8-ounce) package cream cheese, room temperature
6 cups confectioners' sugar
3 tablespoons tangerine juice
1/2 tangerine, zested
Mix together the butter, cream cheese and sugar together in a large bowl. Add the tangerine juice and
zest and combine well.
Tangerines
Minted Tangerine Sorbet Recipe by everydayhealth.com
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2 3/4 cup(s) water
1/4 cup(s) sugar
1 1/2 cup(s) mint, fresh
3/4 cup(s) juice, tangerine frozen
1 teaspoon lemon peel
In a small saucepan combine water and sugar. Cook and stir until sugar is dissolved. Remove from heat.
Stir in the 1 1/2 cups mint leaves. Cover and let stand for 10 minutes. Strain into a large bowl; discard
mint leaves. Stir concentrate and lemon peel into strained mixture. Refrigerate for 1 to 2 hours or until
chilled.
Freeze in a 2-quart ice-cream freezer according to the manufacturer’s directions. Ripen for 4 hours. (Or,
transfer mixture to a nonmetal freezer container. Cover and freeze for 4 to 6 hours or until almost firm.
Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but
not melted. Return to container. Cover and freeze about 6 hours or until firm.)
To serve, scoop into individual dessert dishes. If desired, garnish with additional mint leaves.
Tangerine-Chocolate Tart by eatingwell.com
Crust
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Filling
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1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons canola oil
2 tablespoons ice water, plus more as needed
1 large egg yolk, (save egg white for the
filling)
1 teaspoon lemon juice
1/2 cup slivered almonds, (2 ounces)
1/3 cup sugar
2 large eggs
1 large egg white
1/2 cup tangerine juice, (about 3 tangerines) or orange juice
2 tablespoons lemon juice
4 teaspoons freshly grated orange zest, (2 oranges)
3 ounces bittersweet chocolate, coarsely chopped, divided
To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in
butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger
pieces. Add oil and stir with a fork to blend. Mix 2 tablespoons ice water, egg yolk and lemon juice in a
measuring cup. Make a well in the center of the dry ingredients. Add just enough of the liquid, stirring
Tangerines
with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the
dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then
flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Coat a 9 1/2-inch removable-bottom tart pan with cooking spray. On a lightly floured surface, roll the
dough into a rough 12-inch circle, slightly less than 1/4 inch thick. Drape the dough over the rolling pin
and transfer to the prepared pan. Press to fit. Run the rolling pin over the top of the pan to trim the
edges; discard trimmings. Wrap the crust in plastic wrap and chill in the freezer for 15 minutes or in the
refrigerator for up to 2 days.
Preheat oven to 375°F. Cut a circle of parchment paper or foil, coat one side with cooking spray and
cover the chilled crust with it. Weight with pie weights (or dry beans or rice). Place the pan on a baking
sheet. Bake the crust for 8 minutes. Remove the paper and pie weights and continue baking until set but
not browned, about 4 minutes more. Set aside on the baking sheet.
To prepare filling: While the crust is baking, spread almonds in a small baking pan and toast in the oven
until fragrant and light golden, 3 to 5 minutes. Transfer to a plate to cool.
Place the almonds and sugar in a food processor; process until the almonds are ground. Add eggs, egg
white, tangerine juice (or orange juice), lemon juice and orange zest; process until blended. Scatter
about 2 ounces of the chocolate over the crust. Pour the tangerine filling into the baked crust.
Bake the tart at 375° until the filling is set, 25 to 35 minutes. Loosen edges and remove pan sides. Let
cool completely on a wire rack. Place the remaining 1 ounce chocolate in a small bowl and set it in a
small skillet of barely simmering water to melt. (Alternatively, melt chocolate in the microwave.) Drizzle
the chocolate decoratively over the tart (see Tip).
Tangerine Sorbet Recipe by simplyrecipes.com
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3 cups fresh tangerine juice (or juice from mandarin
oranges)
3 Tbsp lemon juice
3/4 cup sugar
1 Tbsp corn syrup (optional)
Pour tangerine juice through a fine mesh sieve into a large bowl.
Use a rubber spatula to press as much juice as you can through
the sieve, discard remaining pulp. Add lemon juice, sugar, and
(optional) corn syrup to the bowl. Stir with a spoon until the sugar
has completely dissolved.
Process in an ice cream maker according to manufacturer's instructions. Serve immediately, or chill for a
few hours. Best eaten the day it's made.
Lemons
About Lemons
While rarely consumed on their own, Lemons make a major contribution to the
flavors of many foods we eat. Although you wouldn't choose this tart citrus
fruit for a snack, you might well squeeze some Lemon juice over a fish fillet,
add a wedge of Lemon to your tea, or grate some flavorful Lemon zest into
your favorite cookie dough. Aside from supplying substantial amounts of
vitamin C, the main benefits of Lemons relate to their seasoning potential. By
adding tart fresh Lemon juice and Lemon zest to recipes can reduce the
amount of salt needed to enhance the flavors in rice, potatoes, salads, and
cooked vegetables--while adding no Fat and negligible calories.
If you are planning to use Lemons quickly, you can leave them in a basket at room temperature; they
will keep for about two weeks without refrigeration. Lemons stored in a plastic bag in the refrigerator
crisper will keep for up to six weeks.
If you have extra Lemons on hand and want to save them before they spoil, squeeze the juice into an
ice-cube tray, then transfer the frozen juice cubes to a plastic bag.
To get the most juice from a Lemon, the fruit should be at room temperature or warmer. Or place it in
hot water or a low oven for a few minutes to warm it, or microwave it for 15 to 30 seconds. Then roll the
fruit under your palm on the countertop until it feels softened.
(read more: wholehealthmd.com)
Lemon Lovers' Asparagus by eatingwell.com
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2 bunches asparagus, tough ends trimmed
2 lemons, thinly sliced
2 tablespoons extra-virgin olive oil
4 teaspoons chopped fresh oregano or 1 teaspoon
dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 450°F.
Toss asparagus, lemon slices, oil, oregano, salt and pepper on
a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tendercrisp, 13 to 15 minutes.
Lemons
Lemon-Garlic Shrimp & Vegetables by eatingwell.com
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4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch
lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp, (26-30 per pound), peeled
and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus,
lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6
minutes. Transfer the vegetables to a bowl; cover to keep warm.
Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30
seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until
smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce
has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove
from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Lemons
Lemony Asparagus Pasta by eatingwell.com
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4 ounces whole-wheat penne pasta, (about 1 1/2 cups)
1/2 bunch asparagus, trimmed and cut into 3/4inch pieces
3/4 cup whole milk
2 teaspoons whole-grain mustard
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon minced fresh tarragon, or 1/4
teaspoon dried
1/4 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup freshly grated Parmesan cheese, divided
Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue
cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain
and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan
over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30
seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until
thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until
the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined.
Serve the pasta topped with the remaining 1/4 cup Parmesan.
Lemons
Salmon & Escarole Packets with Lemon-Tarragon Butter by eatingwell.com
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2 tablespoons butter
2 lemons
2 tablespoons minced fresh tarragon, or 1
teaspoon dried
2 cloves garlic, minced
6 cups chopped escarole, romaine lettuce or
spinach
1 bunch scallions, thinly sliced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 pounds skinned salmon fillet, preferably wild
Pacific, cut into 4 portions
Preheat oven to 400°F .
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half
crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you
were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Combine butter with the juice of 1 lemon in a small pan; melt over low heat. Remove from the heat and
stir in tarragon and garlic. Reserve 2 tablespoons for the fish. Combine the rest of the sauce in a large
bowl with escarole (or lettuce or spinach), scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to
coat.
Place one-fourth of the greens mixture (about 11/4 cups) on one side of each open heart fairly close to
the crease and leaving at least a 1-inch boarder around the edges for folding. Place 1 piece of fish on top
of each portion of greens. Season with the remaining 1/2 teaspoon salt and pepper. Brush the reserved
sauce on the fish. Slice the remaining lemon and top the fish with the lemon slices.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges
together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep
the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake
until the fish is just cooked through and the greens are wilted, about 15 minutes. (Carefully open one
package to check for doneness;be cautious of the steam.) Let the packets rest unopened for 5 minutes
before serving.
Lemons
Lemon Meringue Tart for Two by Eating Well
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All-purpose flour, for dusting
1 large egg, at room temperature, separated
2 tablespoons plus 4 teaspoons sugar, divided
2 teaspoons cornstarch
1/4 cup water
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice
1/8 teaspoon vanilla extract
This recipe calls for: Crust for Two (link:
http://www.eatingwell.com/recipes/crust_for_two.
html)
Preheat oven to 375°F.
Prepare Crust for Two.
Dust a work surface with flour and turn the dough out onto it. Dust the dough with flour and roll into an
8-inch circle, dusting with flour as necessary to prevent sticking. Transfer the crust to a 6-inch tart pan
with 1-inch sides and removable bottom (see Sources or Equipment Tip). Press the crust into the bottom
and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the
bottom and sides with a fork.
Bake the crust until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the
oven temperature to 425°.
While the crust is cooling, whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale
yellow, about 1 minute. Whisk in cornstarch until combined.
Bring water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from
the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the
combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and
cook over low heat, whisking constantly, until thickened and puddinglike, 1 to 3 minutes. Pour into the
prepared crust and spread evenly to the edges.
Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat
in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound
the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula.
Bake the tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10
minutes, then transfer to a wire rack and cool to room temperature before serving.
Lemons
Lemon Sorbet by allrecipes.com
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1 lemon's peel, finely diced
1 cup water
1/2 cup sugar
1/2 cup lemon juice
1/2 cup carbonated mineral water
6 strips of lemon zest, for garnish
In a saucepan, stir together the diced lemon peel, 1 cup of water
and sugar. Bring to a boil, then reduce heat to medium and
simmer for 5 minutes. Remove from the heat, and allow to cool.
In a pitcher or bowl, stir together the lemon syrup with peel,
lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the
manufacturer's instructions. Garnish each serving with a twist of lemon peel.
If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours.
Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours.
The more times you stir, the more air will be incorporated, resulting in a lighter finished product.
Lemon Coconut Bars (raw) by The Sunny Raw Kitchen
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1 cup almonds
1 1/2 cups pitted dates (Medjool, khadrawhi, or other semi-soft date)
Seeds of 1 vanilla bean
1/4 teaspoon sea salt
Zest of 1 lemon
2 tablespoons lemon juice
1 cup dried shredded coconut
In your food processor, chop almonds into small
pieces. Use some of this nut powder to “flour” the
bottom of a 9 inch square baking pan.
Add remaining ingredients and process some more
until well mixed.
Press into baking pan.
To serve, chill for a couple hours until firm. Then cut into squares.
Lemons
Raw Lemon Cookie by The Rawtarian
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1 cup cashews (unsoaked)
3/4 to 1 cup of unsweetened coconut flakes (AKA dried coconut)
The juice of one medium lemon
1 tablespoon agave nectar or maple syrup (you could use honey but they won't dehydrate as
well since honey won't solidify at low raw temperatures)
Process the cashews in a food processer until they resemble coarse flour.
Add the coconut and
process again until very
well mixed.
Add the lemon and the
sweetener. Process
again until resembling
dough. (If it's a bit too wet, add more coconut. If it's a bit dry, add a tiny bit of water.)
Shape into cookies and dehydrate for 8 hours for a nice, moist cookie. Eat right away and refrigerate
leftovers. Dehydrate for longer if you want to store them for a longer shelf life.
Lemons
Vegan Lemon Bars by Savvy Vegetarian
Crust Ingredients:
 1/2 cup non-hydrogenated, non-dairy butter, at room temperature
 1/4 cup confectioners' sugar
 1 cup unbleached all-purpose flour
Filling Ingredients:
 1/2 cup silken tofu (soft or firm)
 1 cup granulated sugar
 Zest from 2 lemons
 1/3 cup fresh lemon juice (2 to 3 lemons)
 2 Tbsp unbleached all-purpose flour
 2 tablespoons cornstarch
 Confectioners' sugar, sifted
Preheat the oven to 350 degrees
Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting
of all-purpose flour
To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy.
Add the flour, and beat until the dough just comes together
Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until
lightly browned
Remove crust from the oven and place on a wire rack to cool while you make the filling
To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute
Add the granulated sugar to the tofu, and blend until nice and smooth
Blend in the lemon zest, lemon juice, flour, and cornstarch
Pour the filling over the baked shortbread crust and bake for 30 minutes, or until the filling is set
Remove from the oven and place on a wire rack to cool - if the filling isn't completely set, it will set as it
cools
To serve, cut into squares or bars and dust with the sifted confectioners' sugar
Lemons
Vegan Lemon Poppy Scones by allrecipes.com
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2 cups all-purpose flour
3/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
1 lemon, zested and juiced
2 tablespoons poppy seeds
1/2 cup soy milk
1/2 cup water
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the
consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in
poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the
dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of
the liquid. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches
apart. Bake for 10 to 15 minutes the preheated oven, until golden.
Chickpea, tomato, lemon and mint salad by The Commonsense Kitchen
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1 tablespoon olive oil
½ red onion, diced
1 clove garlic, crushed
salt
2 cups cooked chickpeas, well drained
2 cups diced ripe red tomatoes, seeds removed
juice and finely grated zest of ½ lemon
pinch of hot red pepper flakes
½ cup loosely packed mint leaves, coarsely chopped – set
aside a few whole leaves for decoration
¼ cup coarsely chopped parsley
freshly ground black pepper
extra-virgin olive oil
In a large skillet, heat the olive oil over medium-high heat. Add
the onion and garlic with a little salt and sauté for 1-2 minutes.
Add the chickpeas and cook until they are dry. Remove from the
heat and allow to cool to room temperature.
Before serving, gently toss in the tomatoes, lemon zest and juice, pepper flakes, mint, parsley, and
season with salt and pepper. Drizzle with extra virgin olive oil and serve.
Lemons
Lemon Pear Bread with Pecans by gardenofeatingblog.blogspot.com
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1 3/4 cup all purpose flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cups grated peeled ripe pears, with juice
(you'll need 2-4 pears, depending on their size)
1 stick butter, softened or melted (you can
also substitute 1/2 cup vegetable oil if you
prefer)
1 tsp grated ginger (optional)
1 large egg
1 tsp vanilla
1 tsp grated lemon zest
1 Tbsp fresh lemon juice
1/2 cup coarsely chopped pecans (optional)
Preheat the oven to 350. Grease a 9 x 5-inch loaf pan and set aside.
Whisk the first seven ingredients (all the dry stuff) together well in a medium sized bowl. Then whisk the
rest of the ingredients, minus the pecans together in a larger bowl. Fold the flour mixture into the wet
ingredients in the larger bowl just until the dry ingredients are moistened thoroughly, then stir in the
chopped pecans.
Scrape the batter into the loaf pan and spread it evenly. Bake for one hour to one hour and 15 minutes
(this will depend on your oven -- mine only took an hour but the Joy of Cooking recipe says 1:15 - 1:20)
until a toothpick inserted in the center comes out clean.
Let cool in the pan on a rack for 10 minutes before removing the bread from the loaf pan and then let
cool completely on the rack.
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
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
Tangerine-Pineapple Smoothie by incrediblesmoothies.com
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2 tangerines, peeled and deseeded
2 cups pineapple (cubed)
1 banana (or 2 cups papaya, cubed)
2 stalks of celery
2 cups fresh baby spinach (or other leafy green)
4-6 ounces of water or tangerine juice
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
Creamy Lemon-Banana Smoothie by incrediblesmoothies.com
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1/2 lemon, peeled
1 banana
1 pear
2 cups fresh baby spinach (or other leafy green)
1/2 cup water
1 tsp agave nectar (optional)
Lemon Banana Pear Berry Smoothie by charskitchen.ca
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1 1/2 cups water
1 scoop Vega
2-4 cups greens (spinach, kale, your choice!)
1 banana
1 pear
1/4 cup mixed frozen berries
juice from 1 lemon, about 2tbs
Blend all ingredients until smooth.
Store in fridge, or drink immediately. Your body loves everything you do for it
Broccoli and Pear Juice by tarladalal.com
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3 cups broccoli florets
4 medium sized apples , roughly chopped
4 medium sized pears roughly chopped
1 1/4 tsp rock salt
1 cup crushed ice
Combine all the ingredients together and blend in a mixer till smooth.
Pour equal quantities of the juice in 4 individual glasses. Serve immediately.
Lemon-Head Smoothie by smoothie-handbook.com
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1 lemon, peeled and seeded
1 banana, frozen
1 tsp stevia
1/2 cup water
3 ice cubes
Blend the lemon with the water. Add the banana, stevia, and ice and blend again.
Smoothies & Juices
Apple Pie Smoothie by thecreativepot.net
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3 apples, peeled and pips removed
1/2 cup plain low fat yogurt
3/4 cup apple juice + 2 tbsp
1/2 cup low fat milk
1/4 cup oats
1 1/2 tbsp coconut oil, melted (allow to cool slightly before
using)
1 tsp vanilla essence
1 tbsp ground cinnamon
1 tbsp honey
Cook apples in a half cup apple juice until tender and liquid cooked away.
Add apples along with the rest of the ingredients to a blender and blitz until smooth.
Serve immediately.
Romaine Celery Carrot Detox by juicerdetoxrecipes.com
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6 leaves romaine lettuce
2 ribs celery
2 carrots
Process through your juicer and enjoy!
Asparagus, Carrot and Tomato Juice by asparagus-lover.com
 1/2 lb Asparagus spears
 1 lb carrots
 1 Tomato
Process all ingredients according to your juicers instructions
Asparagus Juice by juicerecipesnow.com
 1 cup of asparagus
 2 apples (to sweeten)
If the apples are organic they can be juiced whole to take advantage of the dense concentration of
antioxidants in the peel, otherwise it is better to peel them to cut down on the amount of pesticides
that make it into the juice. The asparagus will just need a good rinse before juicing.
Smoothies & Juices
Healthy Base juice by healthyjuicecentral.info
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2 carrots
1 apple
1 pear
1/2 peeled lemon
Process all ingredients in a juicer and serve cold with ice.
Smoothies & Juices
INDEX
apples, 3, 69, 86, 90, 97, 99, 101, 102, 103, 104,
105, 106, 107, 108, 112, 118, 135, 144, 146,
147
asparagus, 1, 4, 5, 6, 7, 8, 9, 10, 12, 13, 47, 65,
91, 109, 116, 124, 125, 126, 147
avocados, 51
bananas, 135, 136, 137, 138, 139, 141, 142, 143,
144
about bananas, 135
broccolette, 56, 57, 58, 60, 61, 62, 63, 64
broccoli, 12, 51, 52, 53, 55, 64, 65, 66, 67, 68,
69, 70, 72, 73, 74, 91, 93, 117, 146
Broccoli, 65, 69, 70, 72, 73
carrots, 80, 87, 88, 117, 147, 148
eggplant, 1, 14, 15, 17, 18, 19, 20, 22, 24, 25,
26, 27, 28, 29, 30, 68
escarole, 4, 31, 33, 34, 35, 37, 38, 53, 66, 67, 94,
111, 127
garlic, 6, 12, 15, 17, 18, 19, 20, 22, 24, 25, 26,
27, 28, 29, 30, 31, 34, 35, 37, 39, 40, 41, 42,
46, 48, 49, 51, 53, 56, 58, 60, 61, 62, 64, 65,
66, 67, 68, 70, 72, 74, 76, 77, 78, 79, 80, 81,
82, 83, 84, 85, 86, 89, 93, 94, 95, 109, 125,
126, 127, 132
lemons, 1, 5, 8, 9, 13, 17, 31, 34, 35, 43, 51, 56,
61, 62, 66, 69, 70, 72, 73, 74, 86, 88, 89, 90,
93, 94, 99, 101, 102, 105, 108, 109, 114, 119,
122, 123, 124, 125, 126, 127, 128, 129, 130,
131, 132, 134, 140, 146, 148
lettuce, 118
pears, 3, 86, 97, 108, 109, 111, 112, 113, 114,
134, 146
potatoes, 48, 49, 51, 52, 53
purple potatoes, 40, 41, 42, 43, 44, 46
Romaine lettuce, 10, 77, 89, 90, 91, 94, 96, 109,
127, 147
tangerines, 116, 117, 118, 119, 120, 121, 122,
123, 145
tomatoes, 10, 11, 15, 18, 19, 20, 24, 26, 28, 30,
40, 41, 63, 64, 73, 76, 77, 78, 79, 80, 93, 132
yukon gold potatoes, 47, 48, 49, 51, 52, 53, 82