Recipes

Recipe: Strawberry Spinach Salad with Feta

Ingredients

  • 1 teaspoon Dijon mustard
  • 1/3 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 cup light olive oil
  • 1 pound baby spinach or 1 head romaine, bibb or green leaf lettuce, torn into small pieces
  • 1 pint fresh strawberries, sliced
  • 1 cup feta cheese, crumbled
  • almonds or walnuts, chopped and toasted

Directions

Wash the spinach or lettuce and dry well. In a bowl, whisk together the oil, vinegar, mustard, and brown sugar. In a salad bowl, toss the spinach or lettuce with the dressing. Sprinkle the strawberry slices, the feta and the nuts over the top.

Recipe: Egg and Radish Salad

Ingredients

  • 2 bunches of radishes, sliced
  • 3 eggs, hard-boiled and chopped
  • 1/3 cup sour cream or 2 tablespoons mayonnaise
  • 1 bunch of green onions, white part only, thinly sliced
  • salt and pepper
  • 2 sprigs fresh parsley, cilantro, dill or fennel fronds, finely chopped

Directions

Mix all ingredients together. Serve in a sandwich, on a bed of lettuce, or an toast.

Recipe: Curried Sweet Potatoes

Ingredients

  • About 2 pounds of Sweet Potatoes, peeled and cut into chunks
  • 2 tablespoons Olive Oil
  • 1 tablespoon curry powder
  • 1 tablespoon honey
  • salt

Directions

Bring a large pot of water to a boil. Add the sweet potatoes and some salt. Boil until tender, strain, and transfer to a bowl. Add the oil, curry, and honey. Stir until coated and disheveled. Add salt to taste.

Recipe: Asparagus Frittata

Ingredients

  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 pound fresh mushrooms, sliced (optional)
  • 6 eggs
  • 1 tablespoon water
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons freshly grated Parmesan or other hard cheese
  • 1/2 cup shredded chevre, feta, or mozzarella cheese

    • Directions

    Preheat oven to 325 degrees F (165 degrees C). Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and sauté until the asparagus is tender, about 10 minutes. Stir in the mushrooms (if using), and continue cooking about 5 minutes. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Sprinkle on the mozzarella, chevre or feta. Cover, and cook 5 minutes. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese. Turn on the broiler, and broil until the Parmesan is lightly browned.

    Recipe: Stir Fried Beef with Bok Choi

    Ingredients:

    • 1 pound beef (flank or top sirloin steak), thinly sliced
    • 2 heads bok choy, cut crosswise into strips
    • 1 clove garlic, crushed and chopped
    • A 1 inch piece of ginger, thinly sliced
    • 5 green onions, sliced into 1 inch pieces
    • 1/4 cup soy sauce
    • 2 tablespoons Chinese rice wine or dry sherry
    • 1/4 teaspoon sesame oil
    • 1 tablespoon brown sugar
    • Oil for stir-frying

    Directions:

    Cut beef across the grain. Marinate the beef for 15 minutes in 2 tablespoons soy sauce and 1 tablespoon rice wine. Heat a wok or skillet and add 2 tablespoons oil. When the oil is hot, add the beef. Stir-fry for 1 minute. Add the ginger and garlic. Stir-fry briefly and add the bok choi and the green onions. Add the rest of the soy sauce and rice wine and the remaining ingredients and cook until the beef is cooked through and the bok choi is translucent. Serve hot with rice.

    Recipe: Pork Chops with Kale

    Ingredients

    • 2 bunches of kale
    • 1/4 cup olive oil
    • 2 cloves of garlic, minced
    • 4 thick pork chops
    • 1 tablespoon fennel seeds
    • 1 teaspoon mustard seeds
    • 1 cup hot water
    • 1 small can tomato paste
    • 1 tablespoon brown sugar
    • salt and pepper
    • red pepper flakes or Texas Pete (optional)

    Directions
    Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water. While kale is cooking, heat oil in large, deep skillet. Add garlic and cook for 2 minutes over low heat. Add pork chops and saute for 5 minutes on each side, then season with salt, pepper, mustard and fennel seeds. Dissolve tomato paste and brown sugar in hot water and add to pork chops. Cover and cook on low for 30 minutes, adding water if sauce gets too thick. Drain kale and stir into tomato sauce. Add a dash of red pepper flakes or Texas Pete. Cover and cook for another 10 minutes.

    Recipe: Quick Pickled Beet Salad

    This recipe also works very well with carrots. Just julienne the carrots and don’t boil them.

    Ingredients

    • 4 beets (about 2 pounds)
    • 3/4 cup orange juice
    • 12 cup cider vinegar
    • 1 tablespoon dark brown sugar
    • 1 large clove garlic, minced
    • 1 teaspoon Dijon mustard
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup olive oil
    • Salad greens
    • 1/2 cup crumbled ricotta salata, feta, or chevre
    • 2 tablespoons chopped pecans or pumpkin seeds (optional)

    Directions
    Boil the beets in salted water until tender. Run them under cold water, slip off their peels, and quarter them. Whisk together the orange juice, vinegar, brown sugar, garlic, salt and pepper. Pour this mixture over the beets and toss in a sealable container. Seal the container and place it in the fridge for at least 2 hours, preferably overnight.

    Strain the beets, reserving the liquid. Whisk the reserved liquid with the mustard, salt, pepper, and olive oil. On a platter or on plates, mound the salad greens, top with the beets, drizzle with the vinaigrette and top with crumbled cheese and nuts.

    Recipe: Crock Pot Braised Hen

    Ingredients

    • 2 medium onions, sliced
    • 2 tablespoons melted butter
    • 2-3 lbs potatoes, cut in 1/2 inch slices
    • a bunch of carrots, chopped into 1-inch pieces
    • a bunch of beets, cut in 1/2 inch slices
    • all your favorite herbs and spices like thyme, ginger, rosemary
    • salt and pepper
    • 1/4 cup chicken broth
    • 1/4 cup white wine
    • 2 cloves garlic, minced
    • 1 1/2 teaspoons paprika
    • 1 whole stewing hen, cut into pieces

    Directions

    Brush the inside of a 6-quart crock pot with melted butter. Place the onion slices in the bottom of the crock pot/slow cooker. Top with potato slices, carrots and beets. Sprinkle the broth, wine, garlic, salt, pepper and herbs and spices over the vegetables. Rub the chicken pieces with salt, pepper, and herbs. Arrange the chicken pieces on top of the vegetables. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

    Recipe: Devilled Eggs

    Devilled-Eggs-350Ingredients

    • 6 eggs
    • 1/4 cup mayonnaise
    • 2 tablespoons finely chopped onion
    • 3 tablespoons sweet pickle relish
    • 1 tablespoon prepared horseradish
    • 1 tablespoon prepared mustard
    • paprika, for garnish
    • salt and pepper to taste

    Directions

    Boil the eggs in gently simmering water and boil for 10 mins. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.

    Recipe: Vegetarian Beet Soup

    Ingredients

    • 3 tablespoons olive oil
    • 1 medium onion, chopped
    • 3 cloves garlic, chopped
    • 6 medium beets, peeled and chopped
    • 2 cups vegetable stock
    • salt and pepper
    • sour cream

    Directions

    Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until translucent. Add beets, and cook for 1 minute. Add stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with sour cream.

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