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1 bunch (or more!) spring onions with tops, thinly sliced
2 tablespoons olive oil Kosher salt 1 garlic clove, grated ½ cup mayonnaise ½ cup sour cream 2 teaspoons fresh lemon juice 1 teaspoon chopped fresh herb of choice Freshly ground black pepper Heat broiler. Toss chopped onions with olive oil; season with salt. Broil, tossing once, until charred, 10–15 minutes. Let cool. Mix with garlic, mayonnaise, sour cream, lemon juice, and herbs; season with salt and pepper. Serve topped with chopped herbs.
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Freshly dug potatoes deserve to be treated simply! The delicate skins Can stay on, and the interior will be creamy and delicious.
New potatoes 2 tablespoons butter, melted Kosher salt Onion greens, chopped Fresh herbs (optional) Wash potatoes. Add about one-inch of water to a pot that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket and cover. Turn pot to high, and when steam starts to escape from the lid, reduce heat to medium. Steam until potatoes are tender, about 30 minutes. Time varies depending on the size of the potatoes, so to test, stick a knife into one of the largest. It should glide through easily. Transfer potatoes to a bowl and pour over melted butter, stirring to coat all of the potatoes, then top with salt, chopped onion greens, and herbs. Enjoy! 2 tablespoons extra virgin olive oil
½ medium onion, chopped (about 1 cup chopped) 2 plump garlic cloves, minced 1 ½ pounds summer squash, cut in 1/2-inch dice 1 small red pepper, cut in 1/4-inch dice Salt and freshly ground pepper 2 tablespoons chopped fresh parsley 2 large or extra-large eggs ½ teaspoon salt Freshly ground pepper ½ cup low-fat milk 1 cup cooked rice 1 teaspoon coarsely chopped fresh thyme leaves 2 ounces Gruyère cheese, grated (1/2 cup, tightly packed) 1 ounce freshly grated Parmesan (1/4 cup, tightly packed) Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish. Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature. Time: 1 hour 10 minutes
Yield: 6 servings This recipe can be adapted for any leafy green, and you can add roasted vegetables, protein, and extra cheese as you see fit! ½ pound greens (½ bunch of collards, kale, Swiss chard**), stemmed and washed Salt to taste Extra virgin olive oil for the pan 3 cups marinara sauce, preferably homemade from fresh or canned tomatoes ½ pound no-boil lasagna noodles ½ pound ricotta 1 egg 2 garlic cloves, minced 4 ounces freshly grated Parmesan Blanch the greens in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels. Once cool, coarsely chop. Mix chopped greens, garlic, and egg into the ricotta. Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan. Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil. Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving. ** If using Swiss Chard, remove the stems and sauté in olive oil over medium heat until tender. Then, mix into ricotta with the leaves! 6 medium size sweet bell peppers
2 tablespoons extra virgin olive oil 1 1/2 pounds all-white-meat ground chicken Salt and freshly ground black pepper 1 small onion, finely chopped 2 cloves garlic, minced 1 roasted red bell pepper, minced 1/2 cup golden raisins, chopped 2 teaspoons sweet paprika 3/4 cup dry sherry 30 ounces tomato sauce, divided (canned or homemade!) 1/2 cup flat leaf parsley leaves, chopped 1/2 cup slivered almonds, toasted 2-3 cups cooked rice 2 cups Manchego cheese, shredded Pre-heat oven to 375°F. Cut off the top quarter of each bell pepper (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each bell pepper, just enough to even them off so that they sit standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won’t leak. Heat a large nonstick skillet over medium-high heat and add two tablespoons oi. Add the chicken and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, roasted peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes. Deglaze the pan with the sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato sauce and cook about five minutes more. Turn off the heat and add the parsley, almonds and cooked rice to the pot. Stir to combine. Pour the remaining 1/2 can of tomato sauce into an ovensafe baking dish with a touch of water for additional liquid to create a bed for the peppers to sit on. Fill each pepper up halfway with the chicken and rice filling mixture. Top with a little Manchego cheese. Fill with more chicken and rice mixture, then add a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes. 1 Tbsp (15 ml) coconut or olive oil
1/2 of 1 large yellow onion, chopped 3 cloves garlic, diced 1 pound carrots, scrubbed (or peeled) and chopped (~4 cups) Healthy pinch each salt and pepper 2 cups (480 ml) veggie stock + 2 cups water (480 ml) 1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor) 2 tsp chili garlic sauce (use less for less spice) OPTIONAL TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce (NOT LISTED: Coconut or Olive Oil for sautéing) Heat a large pot over medium heat. Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray). Add carrots and cook for 5 minutes. Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease). Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.) Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if youhave it. Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat. Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat. 1 store-bought or homemade pie crust
3 large heirloom tomatoes (about 2 pounds), sliced 1/4" thick 3/4 teaspoon kosher salt, divided 1 cup finely chopped sweet onion 1/2 tablespoon unsalted butter 1 1/2 cups grated sharp cheddar (about 4 ounces) 1/2 cup mayonnaise 1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme 1 teaspoon mild hot sauce 1/2 teaspoon freshly ground black pepper Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes. Position rack in bottom rung of oven and preheat to 350°F. Line a 9” pie pan with your crust. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes. Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more. Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to brown, 5–8 minutes. Let cool. Combine cheese, mayonnaise, herbs, hot sauce, pepper, onion mixture, and remaining 1/4 tsp. salt in a medium bowl. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with filling; smooth. Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing. This recipe comes from Tricia Wingard, a certified health coach and one of Amy's Garden's awesome helpers. It’s taken directly from her website, http://www.triciaontrack.com. Visit her site for other healthy recipes and tips!
2 pounds of carrots, peeled and grated 1 small green apple, peeled, cored, and grated 2 Tbsp raw pumpkin seeds 1 heaping Tbsp whole grain Dijon mustard 3 lemons, juiced (approximately 3-4 Tbsp) 1 Tbsp lemon zest 1 clementine, juiced (approximately 1 Tbsp) 3 Tbsp extra virgin olive oil 3 Tbsp chopped fresh parsley leaves (1 Tbsp if using dried) 1 small shallot, minced (approximately 3 Tbsp) 1/2 tsp cayenne pepper (optional) Coarse-ground salt and pepper to taste (start with 1/2 tsp of each and increase as desired) Directions 1. Mix together the grated carrots, grated apple, and pumpkin seeds in a large bowl. 2. Whisk together the remaining ingredients in a separate bowl. 3. Add dressing to the carrot mixture and stir to combine. Notes Can be served as a side dish or added to a larger salad. Top with additional pumpkin seeds to add crunch and increase protein/healthy fats. Store in the refrigerator for 5-7 days. Nutritional information (approximate, per 1/2 cup): calories: 89 protein: 1 g carbohydrates: 7 g fiber: 1.5 g fat: 7 g Broiling the eggplant prevents it from becoming soaked with oil, and, you can do more in one batch!
2 globe eggplants or 4 Japanese eggplants 2 garlic cloves, finely minced 1 chile pepper, finely minced (or 1 tsp crushed red pepper flakes) 1⁄2 inch fresh ginger, grated 1 green onion, chopped 1 TBSP soy sauce 1 TBSP balsamic vinegar 1⁄2 tsp brown sugar Heat oven to broil, and line a sheet pan with foil. Cut eggplants into 1” pieces and toss with olive oil and salt and pepper. Broil on top rack for 5 minutes, stir, and broil for another 3-5 minutes, or until eggplant meat is golden browned and soft. In a pan, heat 1 TBSP oil over high. Add garlic, chile peppers, ginger, and green onion. Stir until fragrant, about 1 minute. Add eggplant to pan, and stir fry for another minute, then add soy sauce, vinegar, and sugar, and stir to combine. Cook for another minute, and serve with rice and chopped cilantro or thai basil. This potato salad is a game changer for your 4th of July cookout. So fresh!
1⁄2 lb green beans trimmed 3 pounds baby potatoes cut into bite sized chunks 1⁄4 cup fresh ginger, peeled and grated 2 TBSP sweet onion, finely chopped 1 cup mayonnaise Juice from 1⁄2 lemon 1 cup cilantro or parsley Salt and pepper to taste Fill a large pot with water and bring to a boil. Also prepare a large bowl of ice water and set aside. Cut green beans into 1” pieces and put into boiling water until crisp-tender, about 4 minutes. Drain and immediately place beans into ice water to stop cooking. Once beans are cold, drain again and set saide. In the same pot, bring more water to a boil. Once boiling, add potatoes, and cook until tender, about 20-25 minutes. Drain, shaking colander to remove as much water as possible, and add to green beans. Cover and refrigerate at least 1 hour. While cooling potatoes and beans, add ginger, onions, mayonnaise, lemon juice, salt and pepper to blender and puree until smooth. After potatoes and beans have cooled, pour mayonnaise mixture on top and stir to combine. Finely chop your herb of choice, and combine. Refrigerate for another 2 hours, serve. |
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