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Category: Recipes Page 9 of 11

Spanish Swiss Chard

By

On May 16, 2010

In Recipes, Vegetables + Fruit

1 Yellow Onion [small, halved + sliced thinly]
1 bunch Swiss Chard [center ribs removed + leaves torn to 2″ pieces.]
1/2 cup Raisins +/- Dried Apricots [chopped]
1/4 cup Almonds [raw, coarsely chopped]
2 Tbs Water
Olive Oil
1/4 tsp Smoked Spanish Paprika
Salt

Heat olive oil in a large saute pan with a lid. Saute onions, lightly salted, for 5 minutes over medium heat until softened. Add paprika to onions, stir, then add in chard leaves. Saute for a couple minutes till leaves begin to wilt. Add raisins +/- apricots and water. Cover and cook till leaves are tender. Stir in chopped almonds and season with salt.

4 side dish servings.

Salmon Wrapped Asparagus

By

On May 8, 2010

In Recipes, Seafood, Vegetables + Fruit

1 lb Asparagus Spears [woody ends snapped off]
8 oz Smoked Salmon [Nova, thinly sliced]
2 Garlic Cloves [roughly sliced]
Extra Virgin Olive Oil
Salt + Freshly Ground Pepper to Taste

Toss asparagus + garlic with a bit of olive oil to coat.  Spread on a baking sheet, salt + pepper, then roast for 10-20 minutes until tips begin to get crispy.  Remove from oven, let cool, then gently blot excess oil from asparagus.  Wrap each in a small slice of salmon.  Serve cool.

Green Lentil Hummus

By

On May 8, 2010

In Beans, Tofu + Lentils, Recipes

1 cup French Green Lentils
1/4 tsp. Dried Thyme
1 Bay Leaf
6 Tbs Extra Virgin Olive Oil
1 Lemon [juice only]
2 Garlic Cloves [smashed + peeled]
1/4 cup Tahini
1/2 tsp Cumin
1/4 cup Water
Salt + Freshly Ground Black Pepper
Fennel, Carrots, Radishes [sliced thinly for dipping]

Simmer lentils in 2 cups water with thyme + bay leaf till tender, about 20 minutes.   Allow to cool slightly.  Process all ingredients in a food processor till smooth, adding a dash more water or olive oil if necessary.  Serve with veggies, crackers, or bread.

Makes plenty. Would be great to half for a regular day; make the whole recipe for a party.

Arugula Pesto

By

On May 8, 2010

In Recipes


5 oz Arugula
2 Garlic Cloves [smashed + peeled]
1 Lemon [juice only]
6 Tbs Extra Virgin Olive Oil
Salt + Freshly Ground Black Pepper to Taste
2 Tbs Nutritional Yeast
1/4 cup Pine Nuts [toasted]

Blend all in a food processor till smooth.

Roasted Hazelnuts

By

On May 8, 2010

In Nuts + Seeds, Recipes


Hazelnuts [raw]
Sea Salt [medium grain]
Thyme [fresh, lots]
Extra Virgin Olive Oil [1/4 tsp +]

Preheat oven to 450 degrees. Line a baking sheet with a single layer of hazelnuts and roast for 6-10 minutes, stirring every two minutes, until skins blister and nuts are golden brown. Allow to cool to room temperature then rub hazelnuts between your palms to remove all the skins. Drizzle a tiny bit of oil into a boil and toss hazelnuts to lightly coat. Sprinkle with plenty of thyme and salt.

Seared Sesame Seed Albacore

By

On April 29, 2010

In Recipes, Seafood

1  Albacore Tuna Loin [approx. .75 – 1 lb.]
2 Tbs. Black Sesame Seeds [or a mixture of black + white]
Fine Grain Sea Salt + Finely Ground Black Pepper [the finer, the better]
1 kohlrabi [medium, peeled and sliced into 1/8″ slices]

Wasabi Sauce:
1 Tbs. Water
1 Tbs. Wasabi Powder
1 Tbs. Sesame Oil [dark, toasted]
1 Tbs. Soy Sauce

Preheat a large saute pan over medium high heat. Spread sesame seeds on a plate in a single layer.
Rinse tuna + pat dry. Season all sides lightly with salt + pepper. Press into sesame seeds to evenly and fully coat all sides of fish. Place tuna in hot pan, allow each side to quickly sear (1 – 2 minutes per side).
Remove from pan, slice into 1/2″ pieces and serve next to sliced kohlrabi, drizzled with a bit of wasabi sauce.

Serves 2.

Spicy Sandwich Spread

By

On April 22, 2010

In Eggs, Recipes

4 Tbs Mayonnaise [organic]
1/2 tsp Smoked Spanish Paprika
1/2 tsp Chili Powder
1/2 tsp Cayenne Pepper
dash White Wine Vinegar

Mix all ingredients together + allow to stand 1 hour before serving.

Sandwich Tofu

By

On April 22, 2010

In Beans, Tofu + Lentils, Recipes

1 lb Extra Firm Tofu [high protein if available, sliced into 1/2″ thick slices]
2 Garlic Cloves [minced]
1-1/2 tsp Tamari
1-1/2 tsp Extra Virgin Olive Oil
1 Lemon [juice only]

Remove excess water from tofu by arranging slices on a kitchen towel and allowing them to dry for about 15 minutes. Preheat broiler. Combine, garlic, tamari, oil and lemon juice. Arrange tofu slices on a baking sheet + pour dressing mixture over top. Move slices around to coat with lemon juice mixture. Broil for 10 to 15 minutes, or until garlic and tofu begin to brown.

Cool to room temperature. Stack up with your favorite ingredients to create a filling sandwich.

Serves 3 – 4

Natural Egg Dye

By

On April 5, 2010

In Eggs, Recipes

Blue:
4 Purple Cabbage Leaves [very dark, outer leaves]
Yellow:
1 Bunch Beets [skins only]
Orange:
3 Onion Skins [yellow, outside papery skins only]
Green:
1/2 cup Blue Dye [from purple cabbage leaves, after following steps below]
1 tsp Turmeric

Boil each color in a separate pan in 1 cup of water for 20 minutes, adding additional water as it evaporates. Strain out vegetable parts and cool in jars. Allow eggs to soak in dye for 20+ minutes till desired colors are achieved.

Egg Salad

By

On April 3, 2010

In Eggs, Recipes

4 Eggs [cage free, hard boiled]
2 Tbs  Mayonnaise [organic]
1 tsp Dijon Mustard
1 Dill Pickle [medium, chopped]
Salt + Freshly Ground Black Pepper [to taste]
Smoked Spanish Paprika [don’t even think about any other tasteless paprika]

Cut eggs in half. Remove yolks into a bowl, then mash with mayo, mustard, salt + pepper. Chop egg whites. Add whites + pickles to yolks and mix well. Serve with a good sprinkle of paprika on top. Serve with crackers or as a sandwich on multi-grain bread with spinach, and red onion.

Makes about 2 sandwiches worth.

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