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2. desserts and baking

Bintje Potatoes
Potato Leek Soup Recipe by simplyrecipes.com
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3 large leeks, cut
lengthwise,
separate, clean. Use
only the white and
pale green parts,
chop.
2 Tbsp butter
2 cups water
2 cups chicken broth
(or vegetable broth
for vegetarian
option)*
2 lbs potatoes,
peeled, diced into
1/2 inch pieces
Marjoram - dash
1/4 cup chopped
fresh parsley
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for
10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the
soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few
dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Bintje Potatoes
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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Cucumbers – highly perishable item, enjoy soon
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.
 Grape Tomatoes – keep refrigerated, should hold a week
 Broccoli- Store Broccoli in an open plastic bag in the refrigerator crisper
 Bell Peppers - Store unwashed Peppers in a plastic bag in the refrigerator for up to a week.
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.
Pomegranates – We recommend storing refrigerated however as a rule Pomegranates can be
kept in a cool room away from sunlight for a couple days. They store much longer refrigerated.
The Arils (seeds) can be refrigerated for up to 3 days. Freeze in single layers on trays and for up
to 6 months in airtight containers. Remove only the seeds you plan to use. They often lose their
shape when thawed. Juice can be refrigerated for up to 3 days. Freeze up to 6 months.
Leeks-Fresh Leeks should be stored unwashed and untrimmed in the refrigerator, where they
will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help
them to retain moisture
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
Cilantro- Fill a jar or a water glass partially with water and place the stem ends of the herbs into
the water in the jar. If you are storing the herbs in the refrigerator, cover loosely with a plastic
bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Change the water
after several days if the water starts to discolor. Fresh Cilantro can last up to 2 weeks or longer
when stored this way.
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Apples, Pears – all good if stored in your refrigerator and kept dry
Bintje Potatoes
About Leeks
The Leek is a member of the onion family but has a sweeter, more subtle
flavor than an onion. It can be eaten raw or cooked but the green tops are
usually not eaten.
Fresh Leeks should be stored unwashed and untrimmed in the refrigerator,
where they will keep fresh for between one and two weeks. Wrapping them
loosely in a plastic bag will help them to retain moisture.
To prepare: Cut off green tops of Leeks and remove outer tough leaves. Cut off
root and cut Leeks in half lengthwise. Fan out the Leeks and rinse well under
running water, leaving them intact. Cut Leeks into 2-inch lengths. Holding the Leek sections cut side up,
cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach
the green portion.
Leeks are: fat free, cholesterol free, very low sodium, excellent source of vitamin A, good source of
vitamin C and folate.
(read more: fruitsandveggiesmorematters.org; whfoods.org)
Phyllo-Wrapped Salmon with Leeks and Red Bell Pepper by epicurious.com
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8 tablespoons (1 stick) butter
4 cups matchstick-size strips red bell peppers (about 2 large)
2 cups matchstick-size strips leek (white and pale green parts only; about 1 large)
1/2 cup dry white wine
1 teaspoon dried crushed red pepper
1/2 cup thinly sliced fresh basil
1 teaspoon salt
12 sheets fresh phyllo pastry or frozen, thawed
6 5-ounce 6x2x1-inch skinless salmon fillets
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add bell peppers and leek and
sauté until leek is tender, about 6 minutes. Add wine and crushed red pepper to skillet. Simmer until
liquid evaporates, about 4 minutes. Remove skillet from heat. Cool vegetable mixture. Stir in basil and
salt. Preheat oven to 400°F. Melt remaining 6 tablespoons butter in small saucepan. Place 1 pastry sheet
on work surface (keep remaining phyllo sheets covered). Brush with some of melted butter. Top with
second pastry sheet; brush with melted butter. Place 1 salmon fillet crosswise on pastry sheet, 5 inches
in from 1 short end. Top salmon fillet with 1/4 cup of vegetable mixture. Fold 5-inch section of pastry
over salmon. Fold in sides. Roll up, forming rectangular packet. Transfer to heavy large baking sheet,
vegetable side up. Brush packet all over with melted butter. Repeat with remaining pastry sheets,
melted butter, salmon fillets and vegetables. (Can be prepared 6 hours ahead. Cover with plastic wrap
and refrigerate.)
Bintje Potatoes
Leek and Potato Soufflé With Ham and Fontina by nytimes.com
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1 1/2 pounds yellow-fleshed potatoes, like
Yukon or Bintje, peeled and chopped
1 1/2 cups half-and-half or milk
Salt and pepper
2 tablespoons butter
2 medium leeks, white and tender green
part, diced, about 2 cups
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
Pinch cayenne
Grated nutmeg, to taste
4 ounces thick-sliced cooked ham, diced
4 ounces coarsely grated Fontina or Gruyère
3 eggs, separated
1 tablespoon butter for buttering the baking dish
1 ounce finely grated Parmesan.
Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a
large mixing bowl and mash with the half-and-half. Cool slightly.
Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and
cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute
more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and
Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg,
when added, will dilute the flavor.) Beat in the 3 egg yolks.
Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture
to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the
prepared dish. Sprinkle the top with the remaining Parmesan.
Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or
skewer. May rest 10 minutes before serving.
Bintje Potatoes
Grilled Braised Leeks by Alton Brown
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4 large leeks, dark green sections removed
2 tablespoons bacon drippings
Heavy pinch kosher salt
1 tablespoon balsamic vinegar
Crumbled bacon and goat cheese, as an accompaniment, optional
Preheat grill to high. Cut each leek in half lengthwise and rinse thoroughly to remove all dirt and sand.
Pat dry. Brush the cut side of each leek half with the bacon drippings and sprinkle with kosher salt. Grill
over direct, high heat, cut side down, with lid closed, approximately 6 to 7 minutes or until grill marks
appear. Remove the leeks to a sheet of aluminum foil and lay cut side up. Brush the leeks with balsamic
vinegar. Reassemble the leek halves together, wrap tightly in foil, and set back on the grill away from
direct heat for 10 to 12 minutes.
Remove the leeks from the foil and serve immediately, as is or with crumbled bacon and goat cheese.
Braised Leeks by marthastewart.com
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4 leeks, (2 1/2 to 3 pounds)
4 cups reduced-sodium canned chicken broth
2 tablespoons cold butter
2 tablespoons chopped fresh parsley
Coarse salt and ground pepper
Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping
leaves attached. Halve lengthwise; rinse to remove grit.
Bring broth to a boil in a large skillet. Add leeks; cover, and cook over
medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes.
Using tongs, transfer leeks to a platter.
Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add
parsley; season with salt and pepper. Spoon over leeks.
Bintje Potatoes
Leek Toasts with Blue Cheese by smittenkitchen.com
With a big salad, makes a light meal for 2 or appetizers for several; this easily doubles if you doubt that it
would keep you sated
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1 1/2 pounds leeks (about 3 big leeks),
lengthwise and white and pale green
parts sliced 1/4-inch thick (about 3
generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for
brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2inch slices of bread of your choice (I used
a light sourdough)
2 ounces blue cheese, crumbled (a soft or
crumbly goat cheese would also work)
Few drops of lemon juice (optional)
Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water
a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a
minute; no need to dry them.
Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re
fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a
few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring
them occasionally. Adjust seasoning to taste.
While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until
lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or
sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it
underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.
Bintje Potatoes
Leek Rosti by Emeril Lagasse
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2 large Idaho potatoes
Salt
Water to cover
2 tablespoons butter
1 cup chopped leeks, white part only
Freshly ground white pepper
Place the potatoes in a saucepan, cover with water and
season with salt. Over medium heat, bring the water to
a boil, reduce the heat to medium low and cook until
the potatoes are tender. Remove from the water and cool completely. Peel the potatoes and pass
through a coarse grater. In a large non-stick saute pan, over medium heat, melt the butter. Add the
leeks. Season with salt and white pepper. Saute for 2 minutes. Add the potatoes and mix thoroughly.
Using the back on a wooden spoon press the potato mixture firmly into the pan. Reduce the heat to low
and cook until the potatoes are crispy and golden brown. Using a spatula, flip the potato cake over and
continue cooking the other side. **Add more butter if needed. Remove from the pan and slice into
individual servings.
Bacon, Leek and Tomato Spaghetti by Rachel Ray
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3 leeks
2 tablespoons EVOO - Extra Virgin Olive Oil
6 slices center-cut bacon, thinly sliced
3 cloves garlic, very thinly sliced or chopped
Salt and pepper
1 28-ounce can Italian whole tomatoes in purée
1/4 cup flat-leaf parsley, chopped
1 pound spaghetti
Freshly grated Parmigiano-Reggiano cheese
A handful of fresh basil, thinly sliced or chopped
Trim tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill sink or large bowl
with water and wash leeks, separating layers and swishing them around in water. Dry in a salad spinner
or on kitchen towel and reserve.
Bring a large pot of water to a boil for the pasta.
Heat a deep skillet over medium-high heat with EVOO, 2 turns of the pan. Add bacon and crisp. Add
reserved leeks and garlic, cook 2-3 minutes to soften. Season liberally with black pepper.
Add tomatoes and purée to pan and mash up tomatoes. Bring up to a simmer and let thicken over low
heat while you cook pasta. Stir in parsley. Salt pasta water and cook pasta to al dente. Drain pasta and
toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.
Bintje Potatoes
Leek Salad by nytimes.com
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Juice of 1 lemon, or to taste
3 tablespoons extra virgin olive oil
Salt and pepper to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 cup chopped parsley or cilantro leaves for garnish
Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with
leeks. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently.
Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice
thinly. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve.
Lemon Frittata with Leeks and Goat Cheese by The Kitchn
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7 eggs
1 Meyer lemon, zested
3 ounces goat cheese
Olive oil
2 large leeks, cut lengthwise and rinsed
1/3 cup Italian parsley, chopped
Salt and fresh ground black pepper
Pre-heat the broiler. In a large bowl, whisk the eggs until slightly
bubbly and well-mixed, then stir in the lemon zest. Crumble in the goat
cheese.
Heat about a tablespoon of olive oil in a deep skillet over medium heat.
It can be cast iron or another metal; just make sure it can go in the
oven. Trim the leeks of any dry or browned edges on the green tops, then slice the remaining stalk into
half moons. Toss everything into the skillet and cook, stirring frequently, for about ten minutes or until
the leeks are softened. Stir in the parsley and cook just until wilted. Remove from the heat and add salt
and pepper to taste. Let cool for just a minute or two, then pour the cooked leeks into the bowl with the
eggs and stir.
Put the skillet back on the heat and film lightly with just a bit more olive oil. Pour the egg and leek
mixture in and cook over medium heat for about 10-15 minutes, or until the frittata has mostly set. Use
a spatula to lift up the edges and make sure it's cooking evenly, letting the uncooked eggs run down into
the bottom of the pan.
When the frittata has set, put under the broiler for 3-5 minutes, or until the top is golden brown and
slightly puffy. Remove from the oven and let rest for 5 minutes. Flip out onto a platter and serve
immediately.
Bintje Potatoes
Leek and Potato Fritters with Lemon-Cumin Yogurt by Cooking Light
Yogurt:
 1 1/2 cups plain nonfat yogurt
 1/2 teaspoon minced garlic
 1/2 teaspoon grated lemon rind
 1/4 teaspoon ground cumin
 1/8 teaspoon salt
 1/8 teaspoon freshly ground black pepper
Fritters:
 Cooking spray
 4 cups thinly sliced leek (about 1 1/2 pounds)
 6 tablespoons water, divided
 1 teaspoon salt, divided
 3/4 teaspoon freshly ground black pepper, divided
 1 (20-ounce) package refrigerated shredded hash
brown potatoes (such as Simply Potatoes)
 2 large eggs
 2 large egg whites
 8 teaspoons canola oil, divided
To prepare yogurt, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch
thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber
spatula. Combine yogurt and next 5 ingredients (through 1/8 teaspoon pepper) in a small bowl. Cover
and chill.
To prepare fritters, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add leek, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté 10 minutes or until
golden, adding remaining 1/4 cup water as necessary to prevent leeks from sticking to pan. Place leeks
and potatoes in a large bowl. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, eggs, and egg whites;
stir well with a whisk. Add egg mixture to potato mixture.
Heat 4 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon
about 3 tablespoons potato mixture for each of 8 fritters into pan. Cook 3 minutes on each side or until
browned. Remove from pan. Repeat procedure with the remaining 4 teaspoons oil and potato mixture.
Sprinkle fritters with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with yogurt
sauce.
Bintje Potatoes
potato leek gratin by Fine Cooking
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2-1/2 lb. Yukon Gold potatoes, peeled and sliced into
1/8-inch thick rounds
1-1/4 cups half-and-half
1-1/4 cups lower-salt chicken broth
Kosher salt
Freshly ground black pepper
2 Tbs. butter, oil, or bacon or pancetta fat
3 medium leeks, white and light-green parts only,
thinly sliced
6 oz. grated Emmentaler
1 to 2 Tbs. chopped fresh parsley
1/2 cup fresh breadcrumbs
2 Tbs. melted unsalted butter
Position a rack in the center of the oven and heat the oven to 400 degrees F. Butter or oil a 3-quart
gratin dish; set aside.
Put the potatoes, half-and-half and broth, 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet.
Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a
rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.
In a medium skillet, heat butter or oil over medium-high heat and saute leeks until tender, fragrant, and
lightly browned. Season to taste with salt and pepper.
Using a slotted spoon, transfer half the potato mixture to the prepared gratin dish, spreading it evenly.
Layer on the leeks, Emmentaler, and chopped fresh parsley. Top with the remaining potato mixture
spreading it evenly, and pour over any liquid remaining in the pan.
Evenly scatter the topping mixture over the potatoes. Bake the gratin until it's bubbly, the top is brown,
and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the
gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers
are cohesive.
Bintje Potatoes
About Bintje Potatoes
The tiny, smooth-skinned, yellow-fleshed Bintje (pronounced benjee) was developed a century ago by a Dutch botanistschoolteacher who named it for a star pupil. Neither exceptionally
starchy nor waxy, it’s a remarkably flavorful French-fry lover’s
Potato. Bintjes are also delicious roasted and mashed. Similar to
Yukion Gold Potatoes, they can also be used for Potato salads and
other side dishes.
Cleaning: Gently scrub under cool running water to remove dirt.
Bintje Potatoes should be stored in a dark, cool place, but
protected from freezing. Do not store in direct sunlight as the skins will become green and bitter-tasting.
(read more: nymag.com; foodista.com)
Scalloped Potatoes with Leeks by marthastewart.com
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2 tablespoons unsalted butter, plus more for baking
dish
2 leeks, trimmed, thinly sliced, and rinsed well (about 1
cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly
sliced
1/2 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken
stock
Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt
butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the
nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining
potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and
potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown
and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
Bintje Potatoes
Roasted Tomato & Rosemary Soup with Kale & Potatoes by food52.com
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4 yukon gold potatoes
1 bunch of lucinato kale
1 container of vegetable or
chicken stock
1 cup of wine
4 stalks of celery
3 cloves of garlic
1 yellow onion
1 can of fire roasted
tomatoes
4 sprigs of rosemary
3 sprigs of fresh thyme
3 slices of bread for bread
crumbs or croutons
olive oil
canola for frying croutons
sea salt & fresh ground pepper
For prep; dice onion, celery and garlic. In a large stock pot on medium heat add garlic, onions and celery
with a drizzle of olive oil. Add 4 sprigs of rosemary and 3 sprigs of thyme (leaving them on the stem, you
will remove them later). Pour in a cup of white wine. Cook till tender and add 4 potatoes that have been
cubed. Season with fresh ground pepper and sea salt. Add a can of fire roasted chopped tomatoes and
the vegetable broth (about 5 cups). Add an additional cup of water and simmer on medium-low heat for
a few hours stirring occasionally and adding extra seasoning or water if necessary.
Remove the sprigs of herbs. Before you are ready to eat chop kale and place in the soup. I learned that I
like it better when the kale is vibrant and still partially firm. If you put in the kale early in the cooking
process it turns to mush and loses flavor. For topping drizzle with a little olive oil and breadcrumbs. To
make breadcrumbs; cube bread into small pieces. Add to a pan on med-high heat with canola oil.
Turning frequently until golden brown. Season with salt and place on paper towels to absorb any extra
oil. Then when cool crush into crumbs with the back of a cup or bowl and a paper towel in between. You
could also just bake some croutons till crispy.
Bintje 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.
Yukon Gold Potatoes: Jacques Pepin Style by Rachael Ray
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3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley
leaves
Place the potatoes in a deep skillet and add salt and
pepper, to taste. Cover potatoes halfway with chicken
stock, about 3 cups, add the butter and cover skillet
with a lid. Cook the potatoes in the stock until almost
tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the
stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a
ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on
each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the
browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
Bintje Potatoes
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.
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.
Bintje Potatoes
Dilled Potato and Pickled Cucumber Salad by Bon Appetit
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6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound English hothouse cucumbers, very thinly sliced
1/2 cup plus 3 tablespoons chopped fresh dill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 cup mayonnaise
Small radishes with green tops
Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup
dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat.
Refrigerate overnight, turning bag occasionally.
Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard
brine.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes
completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in
large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced
radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad.
Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and
refrigerate.)
Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.
Bintje 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.
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.
Bintje Potatoes
About Baby Kale:
Baby Kale is tender, with only a mild bite, and is perfect for eating
raw. It makes a great addition to fresh salads of all kinds. Baby Kale
is good cooked, as well as raw.
Kale is low fat, saturated fat free, cholesterol free, low sodium,
excellent source of vitamin A and vitamin C, good source of calcium
and potassium.
(read more: : laurieconstatino.com; wholehealthmd.com; fruitsandveggiesmorematters.org)
Baby Kale Greek Salad by kalynskitchen.com
 5 oz. mixed baby kale or chopped kale leaves
 1 cup cherry or grape tomatoes, cut into slices
 1/3 cup Kalamata olives, cut into slices
 2 oz. Feta cheese, crumbled
Dressing Ingredients:
 2 T vinaigrette dressing (Use purchased vinaigrette
or your favorite homemade vinaigrette.)
 2 tsp. fresh-squeezed lemon juice
 1/4 tsp. dried Greek oregano
 fresh ground black pepper to taste
You can eat the baby kale mix right out of the package, but
for a prettier salad, I like to pull the stems off and then crisp
the kale leaves in cold water in the salad spinner, then spin dry. You can definitely skip that step if
you're short on time or don't want to be so fussy.
Whisk together the vinaigrette, lemon juice, dried Greek oregano, and black pepper to make the
dressing. Cut the Greek olives and cherry tomatoes into slices and crumble the feta.
Put the dried kale into a salad bowl big enough to hold all the ingredients. Add the dressing and toss
well, until all the kale is coated with dressing. (I liked this best with only this small amount of dressing,
but you can use more if you prefer.) Add the tomatoes and olives and toss again so they are coated with
dressing. Then add the crumbled Feta and gently toss to distribute it in the salad and serve
immediately.
This does not keep well in the refrigerator, so only make as much as you can eat at one meal.
Bintje Potatoes
Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon-Dijon Vinaigrette by kalynskitchen.com
Salad Ingredients:
 5 oz. mixed baby kale leaves (or use Red Russian Kale
leaves, chopped)
 1 large apple
 1/4 cup dry-roasted sunflower seeds
Dressing Ingredients:
 2 tsp. fresh-squeezed lemon juice
 2 tsp. Dijon mustard
 2 tsp. agave nectar, sugar, Splenda, or Stevia
granulated
 1 tsp. white balsamic vinegar (or any mild white
vinegar will work)
 2 T + 1 tsp. extra virgin olive oil
If using Red Kale, cut away the rib in each leaf and chop the kale into bite-sized pieces. The baby kale
does not need to be chopped. Whichever kale you use, if it is even a little bit wilted I would crisp it in a
salad spinner with very cold water and then spin dry (or dry with paper towels, until it's very dry.)
Mix together the white balsamic vinegar, lemon juice, Dijon mustard, and sweetener (or sugar), and
then whisk in the olive oil to make the dressing. Core the apple, cut into slices, and cut each slice into
chunks. Put apple pieces in a small bowl and toss with about half the dressing, making sure each piece
of the apple is coated with dressing.
Put the kale into a bowl large enough to hold all the salad, add the rest of the dressing and toss to coat.
(If you don't like much dressing, you may not need it all.) Add the apples coated with dressing and
sunflower seeds and toss again.
This was not bad after being in the fridge overnight, but next time I would only mix as much salad as I
could eat at that time. Refrigerate the extra kale and apples and dressing mixture separately and toss
together with the sunflower seeds right before you're eating the leftovers.
Bintje Potatoes
Clean Eating Garlic Baby Kale with Crushed Red Peppers by
thegraciouspantry.com
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1/2 cup low sodium chicken broth, no sugar added
4 generous cups, tightly packed baby kale
1 tsp. olive oil
2 tsp. garlic powder OR 6 cloves, chopped
1 tsp. crushed red pepper flakes
1 tsp. low sodium soy sauce
Sauté the garlic in the olive oil in a large pan.
Pour the chicken broth into the pan and add the kale, garlic powder,
red pepper flakes and soy sauce. Cook until kale is wilted and cooked
to your liking.
Baby Kale Salad and Fresh Lemon Dressing by ReluctantEntertainer.com
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1 bunch baby kale
Cherry tomatoes, cut in half
Sliced cucumbers
Sliced red cabbage
Red onion
Diced red pepper
Toasted Walnuts
Dried cherries
Dressing
1 lemon, juiced
Lemon zest (1-2 teaspoons)
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
4-6 teaspoons honey (to taste)
Freshly ground pepper
In a large serving bowl, add the toppings to the kale.
In a small bowl, whisk the dressing ingredients together with lots of freshly ground black pepper. Make
sure you like how it tastes.
Thirty minutes before serving, add the dressing to the salad. Massage until the kale starts to soften and
wilt, 2 to 3 minutes.
Set aside for 20-30 minutes before serving.
Bintje Potatoes
Baby Kale Chips by foodloveswriting.com
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Organic baby kale, as much as can fit
in a large bowl
A few teaspoons of coconut oil,
warmed to liquid
Salt and pepper
Crushed red pepper
Preheat the oven to 400 degrees. In a large
bowl, massage the kale with the coconut oil
until it’s all well covered. Add a couple
shakes of salt and pepper, then a few
teaspoons of crushed red pepper. Toss. Spread kale on baking sheets and place in oven until crispy, 15
to 30 minutes (but keep your eye on them!).
Baby Kale Salad with Pomegranate Seeds and Spicy Candied Pecans by theendlessmeal.com
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Baby kale
Pea shoots
Seeds from 1 pomegranate
Olive oil
Good quality vinegar (I used a raspberry
vinegar)
1 cup pecans
1/3 cup water
3 tablespoons sugar
Salt
Pepper
Candied Pecans: toast pecans in a frying pan over medium heat until fragrant and slightly brown, about
5 minutes. Be careful not to burn them.
Add water, sugar, salt and a good dose of pepper. Cook, stirring frequently until water has evaporated,
about 5 minutes.
Place pecans on a plate and break apart any pieces that are stuck together. Keep stirring them
occasionally until they have cooled completely.
Salad: place kale in a bowl and drizzle with a little olive oil. Massage the oil into the kale using your
hands for 1 minute (don’t miss this step!)
Add vinegar and toss to coat. Add remaining ingredients, setting aside a handful of candied pecans and
pomegranate seeds to garnish with, and gently toss salad.
Add to individual plate or a large serving dish and garnish with remaining candied pecans and
pomegranate seeds.
Bintje Potatoes
Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce by kalynskitchen.com
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5 oz. package Baby kale (or you can use 5
oz. thinly sliced kale leaves)
1/2 tsp. olive oil (for brushing pan when
you wilt the kale)
4 flour tortillas (8 inch or 10 inch size)
3/4 cup grated low-fat mozzarella (or
slightly more if you like a lot of cheese; I
used a low-fat mozzarella blend with 6
grams of fat in 1/4 cup)
1/4 cup light Ranch dressing
1-2 tsp. Sriracha sauce (to taste, we
thought 1 tsp. was hot enough)
Before you make the quesadillas, mix together the
Ranch Dressing and Sriracha to taste to make the
dipping sauce. (I make my own light Ranch, and I
confess I usually use a package mix with half buttermilk and half mayo and fat-free Greek yogurt mixed.)
Brush a large nonstick pan with the olive heat, heat the pan, and add the kale all at once. Turn kale until
it's all wilted and the turn off the heat. (This only takes about a minute.)
Turn the heat to medium under a second non-stick pan, lay a tortilla in the pan, and sprinkle on barely
enough cheese to sparsely cover the surface of the tortilla. (You're adding more cheese, so don't overdo it.) Spread half the wilted kale over the cheese and sprinkle another sparse layer of cheese over the
kale. Lay the second tortilla on top of the cheese.
Use a large turner to press down on the quesadilla until the cheese starts to melt and sticks the tortillas
together. Then turn the quesadilla and continue to cook until it's nicely browned on both sides and the
cheese is all melted. (I usually turn it a couple of times so I can see how both sides are browning. Total
cooking time for me was about 4 minutes, but it will depend on how hot your stove gets on medium.)
When the quesadilla is done, remove from the pan, use a long knife to cut it into fourths, and serve hot
with the Sriracha-Ranch dipping sauce.
Bintje Potatoes
About Red Bell Peppers
Store unwashed Peppers in a plastic bag in the refrigerator for up to a week. Check them frequently; if
they have developed soft spots, use immediately.
Wash Peppers just before you use them. To cut the Peppers into strips or pieces, cut the Pepper
lengthwise into flat panels. Discard the stems, spongy cores, and bitter-tasting seeds. If you are using
the Pepper whole, cut the stem end off and then discard the core and seeds. Or, for Pepper halves, cut
the Pepper in half lengthwise, not crosswise.
Pepper skin can be unpleasantly tough in cooked dishes but you can easily peel Peppers by blanching or
roasting them, as explained below. For most recipes, the various
colors of Bell Peppers are interchangeable but remember that
reds and yellows are sweeter than Green Peppers.
By weight, Red Peppers have three times as much Vitamin C as
citrus fruit. Moreover, Red Peppers are quite a good source of
beta-carotene, and they offer a good amount of fiber and
vitamin B6.
(read more: WholeHealthMD.com)
Roasted Red Pepper and Walnut Dip with Pomegranate by wholeliving.com
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3 red bell peppers
4 pitted dates
1 cup pomegranate seeds
1/2 cup toasted walnuts
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 whole-wheat pitas
Char peppers over gas burners or in broiler, turning frequently.
Transfer to a medium bowl and top with a plate. Let cool slightly.
Rub off skins and remove stems and seeds. Set aside.
Meanwhile, soak dates in hot water for 10 minutes until softened.
Drain.Pulse pomegranate seeds in a food processor. Strain liquid, discarding solids. Return to food
processor and add roasted peppers, softened dates, walnuts, and red pepper flakes. Process until
smooth. Slowly add olive oil. Season to taste with salt and pepper.
Toast pitas over gas burners or in broiler, turning frequently. Drizzle with olive oil and season with salt.
Serve warm with dip.
Bintje Potatoes
Healthy Sautéed Red Bell Peppers by whfoods.org
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1 lb red bell peppers, sliced
2 medium cloves garlic, chopped
5 TBS low-sodium vegetable or chicken broth
3 TBS extra virgin olive oil
sea salt and pepper to taste
Optional: goat or feta cheese
Chop garlic and let sit for 5 minutes to enhance its healthpromoting properties.
Heat broth in a medium-size stainless steel skillet. When it begins to steam, add bell pepper slices. Cover
and cook for 3 minutes.
Uncover and cook for an additional 4 minutes.
Place peppers into a bowl and toss with garlic and extra virgin olive oil.
If desired, top with crumbled goat or feta cheese.
Healthy Veggie Salad by whfoods.org
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4 cups mixed salad greens
2 oz low-fat cheddar cheese
1/2 cup cucumber slices
1/2 cup tomato, diced
1/2 cup sliced red bell pepper
1/4 cup avocado, diced
1 cup garbanzo beans
1/2 cup crimini mushrooms
3 TBS sunflower seeds
Dressing
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1 TBS extra virgin olive oil
1 tsp lemon juice
salt and pepper to taste
Combine all ingredients. Toss with olive oil and lemon juice. Add salt and pepper to taste.
Bintje Potatoes
Broccoli with Roasted Red Peppers by allrecipes.com
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5 cups broccoli florets
1 clove garlic, minced
1 tablespoon butter
1/4 cup diced roasted red pepper
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and
steam for 5-8 minutes or until crisp-tender.
Meanwhile, in a nonstick skillet, saute garlic in butter. stir in the red peppers, parsley, salt and pepper.
Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.
Bean and Vegetable Enchilada Casserole by preventcancer.aicr.org
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1 medium bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. canola oil
1 can (14 oz.) black beans, drained and rinsed
1 can (14 oz.) pinto beans, drained and rinsed
1 package (16 oz.) frozen corn, thawed
1 can (28 oz.) pureed or crushed tomatoes
1 Tbsp. chili powder
1/2 tsp. ground cumin
Dash of hot sauce, to taste
Salt and freshly ground pepper, to taste
12 corn tortillas
1 cup grated reduced-fat Jack cheese
Preheat oven to 350 degrees. In large saucepan, heat oil over medium heat and saute bell pepper, onion
and garlic for five minutes. Add beans, corn, tomatoes and seasonings, including salt and pepper, if
desired. Reduce heat to low and simmer for 15 minutes.
Assemble casserole in 9 x 13-inch baking dish. Cover bottom with one-third of bean mixture. Layer six
tortillas on top of beans. Repeat once more, ending with bean mixture on top. Sprinkle cheese on top
and bake until hot and bubbly, about 30-40 minutes.
Bintje Potatoes
Dad's Stuffed Bell Peppers Recipe by simplyrecipes.com
 4 bell peppers, any color
 Salt
 5 Tbsp extra-virgin olive oil
 1 medium yellow onion, peeled and chopped
 1 clove of garlic, peeled and chopped
 1 lb of lean ground beef
 1 1/2 cup of cooked rice
 1 cup chopped tomatoes, fresh or canned (if
using can, drain of excess liquid first)
 1 tbsp chopped fresh oregano or 1 teaspoon
of dried oregano
 Fresh ground pepper
 1/2 cup ketchup
 1/2 tsp of Worcestershire Sauce
 Dash of Tabasco sauce
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem
end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and
boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers)
and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and
cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more.
Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and
pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix
together with your hands.)
Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in
a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce,
and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish.
Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are
stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
Bintje Potatoes
Roasted Red Pepper Potato Soup Recipe by
simplyrecipes.com
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4 large red bell peppers
1 medium yellow onion, peeled and
diced (about 1 cup)
1 large russet potato, peeled and diced
(about 1 1/2 cup)
3 cloves garlic
1 quart chicken stock (or vegetable
stock for vegetarian option)
1/4 cup cream or milk
3 Tbsp butter
Cayenne, salt and pepper to taste
Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides.
(You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bag, close the
bag and let the peppers steam for 10-15 minutes, or until the skins feel like they can easily be slipped
off. Remove the peppers from the bag, peel off the blackened skins, remove the seeds. Chop the
peppers roughly.
Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3
minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and
roasted peppers. Stir well and cook for 2 minutes.
Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.
Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the
soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the
rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until
smooth, about 1 minute. You might need to do this in batches.
Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and
pepper to taste.
Bintje Potatoes
Spicy Tortilla-Vegetable Casserole by wholehealthmd.com
For a milder dish, substitute a regular Monterey jack for the jalapeno jack and omit the cayenne pepper.
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2 cups low-fat (1%) milk
3 tablespoons flour
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups broccoli florets
1 red bell pepper, diced
1-1/2 cups frozen corn kernels, thawed
1 cup shredded jalapeno jack cheese (about 4 ounces)
Eight 6-inch corn tortillas
Preheat oven to 375°F. Spray 11- x 7-inch glass baking dish with nonstick cooking spray. In large
saucepan, whisk milk into flour until smooth. Whisk in chili powder, cumin, salt, and cayenne. Cook over
low heat, whisking frequently, for 3 to 5 minutes or until mixture is slightly thickened.
Stir in broccoli and bell pepper, and cook, stirring occasionally, until broccoli and pepper are crisptender, about 5 minutes. Remove from heat and stir in corn and 3/4 cup of cheese.
Place 2 tortillas in prepared baking dish and spoon one-fourth of vegetable-cheese mixture on top.
Repeat 3 more times with remaining tortillas and vegetable mixture.
Sprinkle remaining 1/4 cup cheese on top, cover with foil, and bake for 10 minutes. Uncover and bake
10 minutes or until casserole is piping hot.
Bintje Potatoes
Skillet-Grilled Red Pepper Shrimp by cleaneatingmag.com
GRITS
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1/2 cup quick-cooking grits
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1/8 tsp ground cayenne pepper
1/2 tsp sea salt
1 oz shredded reduced-fat sharp cheddar cheese
RED PEPPER SHRIMP
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Olive oil cooking spray
1 medium red bell pepper, chopped
12 oz medium raw peeled shrimp, rinsed and patted dry
1 tbsp safflower oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/8 tsp sea salt
2 medium scallions, trimmed and finely chopped
Prepare grits: In a medium saucepan, bring 2 cups water to a boil on high heat. Stir in grits and return to
a boil. Then reduce heat to medium-low, cover and cook for 5 minutes or until liquid is absorbed.
Remove from heat, stir in garlic powder, Worcestershire, cayenne and salt; cover and set aside.
Meanwhile, prepare red pepper shrimp: Heat a large nonstick skillet on medium-high. Coat skillet with
cooking spray, add pepper and lightly coat pepper with cooking spray. Cook for 4 minutes, stirring
frequently, until pepper begins to lightly brown on edges. Set aside on a plate.
In a medium bowl, combine shrimp with remaining ingredients, except scallions and cheese, and stir
until well coated. Add mixture to skillet in a single layer and cook on medium-high, without stirring, for 2
minutes. Stir and cook for 2 more minutes, until shrimp is opaque in center. Remove from heat and stir
in red pepper and scallions.
To serve, divide grits among 4 dinner plates and sprinkle evenly with cheese. Spoon equal amounts of
shrimp mixture over top.
Bintje Potatoes
Walnut Stuffed Peppers by rawfoodrecipes.com
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8 red peppers
4 cups of walnuts, shelled
4 sundried tomatoes, soaked in water for
2-6 hours
2 small red onions
2 courgettes (zucchini)
De-seed, stalk and chop 4 of the peppers, and put
them in a food processor.
Add the walnuts and sundried tomatoes and
process. If you have a champion juicer, use that. If
you don't have one, then process the mixture
until it's a pâté -like texture. If you have a hand
blender, transfer the mixture to a bowl and finish it off with the hand blender to get a smoother finish.
Finely chop the onion and mix this into the pâté, but don't blend it.
Transfer equal amounts of pâté into each pepper. Replace the lids, and place each on a serving plate.
Spiral slice the courgette and put equal amounts around the peppers.
Finish off by adding some extra finely sliced sundried tomatoes, a few fresh coriander leaves, some
walnuts and a drizzle of olive oil to the courgette.
Red Pepper Gazpacho Soup Recipe - Raw Food Recipe by vegetarian.about.com
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5 ripe tomatoes
1/2 cucumber, chopped
1 red bell pepper
2 cloves garlic
1/4 cup water
dash cayenne pepper
2 tbsp fresh parsley or cilantro, chopped
1 avocado, diced (optional)
Blend together all ingredients except parsley and avocado until smooth. Gently stir in avocado and
parsley.
If possible, chill for at least two hours to let the flavors mingle. Serve chilled or room temperature.
Bintje Potatoes
Cucumber-Bell Pepper Quinoa by Aida Mollenkamp
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4 cups water
2 teaspoons kosher salt
2 cups quinoa
1/2 medium English cucumber, halved
lengthwise, small dice (about 1 1/4 cups)
1/2 medium red bell pepper, small dice
(about 2/3 cup)
1 teaspoon white wine vinegar
1 tablespoon olive oil
Combine water and salt in a large pot and bring to a
boil over high heat. Meanwhile, rinse the quinoa. Add
the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until
quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.
When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as
needed, and serve.
Roasted Tomato and Red Bell Pepper Soup by epicurious.com
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2 1/4 pounds tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 cups (about) water
4 tablespoons part-skim ricotta cheese, room temperature
Fresh thyme sprigs (optional)
Preheat oven to 450°F. Arrange tomatoes (cut side up), bell peppers, onion and garlic cloves on large
baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast vegetables until brown
and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven. Cool.
Transfer vegetables and any accumulated juices to processor. Add thyme leaves. Puree soup, gradually
adding enough water to thin soup to desired consistency. Chill until cold, about 3 hours. (Can be
prepared 1 day ahead. Cover and keep refrigerated. If soup becomes too thick, thin with water to
desired consistency.)
Ladle soup into bowls. Top each with 1 tablespoon ricotta cheese. Garnish with thyme sprigs, if desired.
Bintje Potatoes
Tomato, Cucumber and Bell Pepper Salad by washingtonpost.com
A cup of bulgur wheat, soaked and prepared according to the package directions, may be used instead
of the pita chips called for in this recipe.
For a complete meal, pull the meat from a fresh
rotisserie chicken and toss it with the salad.
 2 cups cherry tomatoes, washed and
cut in half
 2 medium cucumbers, peeled, seeded
and cut into 1/4-inch dice (about 2
cups)
 2 medium bell peppers (any color),
stemmed, seeded and cut into 1/4-inch
dice
 1 1/2 teaspoons kosher salt
 1 1/4 teaspoons sugar
 Juice and finely grated zest from 5 to 6 medium lemons (at least 1/2 cup of juice and no more
than 1 tablespoon of zest)
 2/3 cup extra-virgin olive oil
 1/4 cup finely chopped cilantro or mint leaves, or a combination of the two (optional)
 6 ounces plain toasted or baked pita chips (may substitute 4 slices fresh pita bread, toasted and
cut into bite-size pieces)
 2 ripe avocados, pitted, flesh cut into 1/2-inch dice
 6 -ounce block (not crumbled) feta cheese, cut into small cubes
Combine the tomatoes, cucumbers and bell peppers in a large bowl; toss with the kosher salt and sugar.
Let the mixture sit for 10 minutes.
Pour the lemon juice over the vegetables and toss to combine, then add the olive oil and mix well. Add
the herbs and pita chips, then add the chopped avocado, feta cheese and lemon zest, gently stirring to
mix well. Cover and let the salad sit at room temperature for 10 minutes before serving.
Bintje Potatoes
About Grape Tomatoes:
Store at room temperature for up to one week. Tomatoes may be refrigerated to stop ripening process.
Grape Tomatoes are: an excellent source of vitamin C, vitamin A, and vitamin
K; a very good source of molybdenum, potassium, manganese, dietary fiber,
chromium, and vitamin B1; a good source of vitamin B6, folate, copper, niacin,
vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and
protein. Red varieties are especially rich in the most powerful antioxidant
lycopene. Studies have shown that lycopene protects against prostate cancer
and skin damage from UV rays.
(read more: melissas.com; personal-nutrition-guide.com)
Roasted Grape Tomatoes by Claire Robinson
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4 cups grape tomatoes
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. In a medium bowl add the grape
tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive
oil and sprinkle with salt, pepper.
In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer.
Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance.
Return to the oven and cook for 20 to 30 more minutes.
When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened.
Serve hot from oven.
Bintje Potatoes
Garlic and Herb Tomatoes by Ina Garten
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3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more
for garnish
2 tablespoons chopped fresh flat-leaf parsley,
plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil in a saute pan large enough to hold all
the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the
tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes,
tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh
chopped basil and parsley and serve hot or at room temperature.
Slow Roasted Tomatoes by smittenkitchen.com
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Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary
(optional)
Preheat oven to 225°F. Halve each cherry or
grape tomato crosswise, or Roma tomato
lengthwise and arrange on a parchment-lined
baking sheet along with the cloves of garlic.
Drizzle with olive oil, just enough to make the
tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on
these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry,
but with a little juice left inside–this could take more or less time depending on the size of your
tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the
fridge for the best summer condiment, ever. And for snacking.
Bintje Potatoes
Mediterranean Roasted Broccoli & Tomatoes by eatingwell.com
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12 ounces broccoli crowns, trimmed and cut into bitesize florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)
Preheat oven to 450°F.
Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on
a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the
roasted vegetables; stir to combine. Serve warm.
Fresh Broccoli and Grape Tomato Penne by vegetariansalmon.wordpress.com
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3/4 lb of penne pasta
1 head of broccoli
1 pint of tomatoes, sliced in half
1/2 cup of loosely chopped onion
2 cloves of garlic, minced
2 tsp red pepper flakes
2 tsp kosher salt
2 tb olive oil
1/2 cup of reserved pasta water
Romano Cheese.
Pre-heat the oven to 400. Bring a pot of water to a low boil.
Chop the broccoli stems off. Then chop it so that each piece is about 1-2 inches. Take a large piece of foil
and lay it into a baking dish with the all sides folded up. Lay the broccoli, grape tomatoes, garlic, onion,
salt, pepper, and olive oil on the foil. Stir with a wooden spoon until all the ingredients are evenly
distributed. Fold the foil over and seal. Place in the oven for 20 minutes. Meanwhile, cook the pasta for
10-11 minutes. Drain. When the veggies are done, stir them in with the pasta and add the pasta water.
Serve with cheese sprinkled on top.
Bintje Potatoes
Pasta with Ricotta, Grape Tomatoes, and Broccoli Recipe by Runner's World
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1 package whole-wheat pasta
1 cup halved grape tomatoes
1/2 head of broccoli
1 cup part-skim ricotta cheese
Salt and pepper to taste
Red pepper flakes
Prepare whole-wheat pasta noodles per package directions. While
cooking, steam the broccoli and slice the grape tomatoes into
halves and set both aside. After draining the pasta, immediately
stir in the ricotta so it melts over the pasta. Stir in the broccoli and
tomatoes.
Add salt and pepper to taste and red pepper flakes for zip!
Roasted Broccoli and Grape Tomatoes by Tasty Kitchen
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8 cups Broccoli Crowns, Trimmed And Cut Into
Bite Size Pieces
3 Tablespoons Extra Virgin Olive Oil, Plus More
To Drizzle Over Roasted Broccoli, If Desired
1 pint Grape Tomatoes
3 cloves Garlic, Minced
Salt And Pepper
3 Tablespoons Lemon Juice
Preheat oven to 425ºF.
Toss broccoli, tomatoes, oil, garlic and salt and pepper
on a large baking sheet. Spread in an even layer.
Bake until the broccoli begins to brown 20-25 minutes.
While still warm, drizzle with fresh lemon juice and extra-virgin olive oil as desired.
Bintje Potatoes
Cherry Tomato Cucumber Feta Salad Recipe by Simply Recipes
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2-3 cups of cherry and/or pear
tomatoes, sliced in half
1 cup of chopped cucumber, peeled
(and seeded if the seeds are bitter)
1/4 cup crumbled feta cheese
1 Tbsp chiffonaded mint leaves
1 teaspoon fresh, chopped oregano
1 Tbsp lemon juice
2 Tbsp of finely chopped shallots or
green onions
2 teaspoons olive oil
Coarse salt and freshly ground black
pepper to taste
Gently toss the tomatoes, cucumber, feta, onions, mint, and oregano together. Dress with lemon juice,
olive oil, salt and pepper to taste.
Cherry Tomatoes with Leeks and Thyme by ciaoitalia.com
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1 medium leek
2 tablespoons Extra-Virgin Olive Oil
1 pound cherry tomatoes, rinsed
2 teaspoons minced fresh thyme
1 teaspoon fine sea salt
1 tablespoon sugar
Leeks tend to harbor a lot of dirt. Cut off the dark green tops and the root ends and discard them. Cut
the leek lengthwise down the center. Rinse well under cold water. Dry and dice.
Heat the olive oil in a sauté pan. Stir in the leeks and cook until they are wilted. Stir in the cherry
tomatoes and cook just until they begin to wrinkle and soften. Stir in the thyme, salt, and sugar and
continue cooking for 2 or 3 minutes. Serve hot or at room temperature.
Variation: Sprinkle the mixture with toasted pine nuts or crumbled Gorgonzola dolce cheese before
serving.
Bintje Potatoes
Leek and Cherry Tomato Clafouti by food52.com
for the clafouti batter: 3/4 cups milk
 3/4 cups cream
 3 eggs
 1/2 cup flour
 2 tablespoons melted butter
 pinches salt
for the leek filling: 6 slender leeks
 1 pint cherry tomatoes
 4 sprigs marjoram
 drizzle of olive oil
 2 tablespoons butter, divided use
 1/4 cup dry white vermouth
 2 to 3 ounces mild goat cheese
 salt and pepper to taste
 1 tablespoon chopped fresh chives
Preheat the oven to 350 degrees. In an oven dish toss together the cherry tomatoes and marjoram
leaves from 4 sprigs with a generous drizzle of olive oil and a pinch of salt. Place in the oven and roast,
jiggling the pan occasionally to turn the tomatoes, for about 30 minutes until the tomatoes have
collapsed and are very fragrant.
Meanwhile, prepare the clafouti batter. In a blender, mix the milk, eggs, and flour and a pinch of salt.
Drizzle in the melted butter. Let the batter rest for at least 15 minutes before using.
Remove the roots and most of the green parts of the leeks. Cut a slit down the length of each leek so
that you can fan apart the layers, and wash them thoroughly to remove accumulated dirt. Cut them into
1/4 inch rings. Heat a large ovenproof skillet or paella pan and add 1 tablespoon of butter. When the
butter froths, add the leeks, salt, and pepper, and cook over medium heat until they are soft, about 8
minutes. Add the white vermouth and cook this down. Remove the leeks to a dish and return the skillet
to the stovetop.
Add the remaining tablespoon of butter to the skillet and swirl to cover the bottom and sides of the pan.
Pour a thin film of batter into the bottom of the pan and swirl to spread, as if you were making a crepe.
Let the batter cook until it turns from pale white to a more yellowish color. Turn off the heat and
assemble the clafouti. Spread on the leeks, and then crumble over the goat cheese. Distribute the
roasted tomatoes and pour over any accumulated pan juices. Finally pour over the rest of the clafouti
batter and transfer the pan to the oven.
Bake the clafouti for 50-60 minutes until it is nicely browned on top and a fork poked into the center
comes out clean. Garnish with chopped chives and serve.
Bintje Potatoes
Tomato and Leek Frittata by Martha Stewart
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3 teaspoons olive oil
2 cups sliced leeks (white parts)
Coarse salt and ground pepper
1 cup grape tomatoes
6 egg whites
4 egg yolks
4 ounces crumbled goat cheese
Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch
ovenproof nonstick skillet over medium. Add 2 cups sliced leeks (white
parts); season with coarse salt and ground pepper. Cover; cook 5 minutes.
Stir in 1 cup grape tomatoes. Cover; cook 2 minutes. Transfer to bowl.
In another bowl, beat 6 egg whites with salt and pepper to stiff peaks.
Whisk in 4 egg yolks.
Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables
and 4 ounces crumbled goat cheese, pushing slightly under surface. Cook
over medium until sides are dry, 3 minutes. Transfer to oven; bake 15 to 20
minutes.
Bacon, Swiss Chard and Tomato Penne (BLT Pasta) by cinnamonspiceandeverythingnice.com
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8 ounces penne pasta (like Barila whole grain)
olive oil, for sauteing
4 cloves garlic, minced
1 big bunch Swiss chard, rough chopped
2 cups grape tomatoes, if large, cut in half
sea or kosher salt and fresh black pepper
1/2 cup half & half
1/3 cup Parmesan cheese, grated, plus more for serving
12 ounces thick-cut applewood smoked bacon, cooked
and chopped into bite-size pieces
2 tablespoons fresh basil or parsley, chopped
Cook pasta in plenty of salted boiling water, reserve a 1/3 cup of the pasta water before draining.
Meanwhile in a large skillet heat two tablespoons oil over medium-low heat, add garlic and saute until
fragrant, add Swiss chard and tomatoes, saute until Swiss chard begins to wilt. Season with salt and
pepper. Stir in half & half and pasta water, cook about 2 more minutes, remove from heat.
Add the pasta to a large mixing bowl along with the Swiss chard/tomatoes, Parmesan cheese, chopped
bacon and basil. Toss well. Serve with additional Parmesan.
Bintje Potatoes
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)
Hearty broccoli and potato soup by KitchenSojourn.com
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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
Bintje 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.
Broccoli & Leek Breakfast Casserole by cookingwithmykid.com
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8 cups Challah bread cubes (1 inch cubes)
2 cups broccoli florets, blanched
1 leek, halved and cut into 1/2 inch pieces
4 eggs
6 egg whites
1 1/2 cups lowfat or non-fat milk
1/2 cup shredded cheddar cheese
1 tablespoon olive oil
salt & pepper
Preheat the oven to 350 degrees. Heat oil in a small
frying pan over medium heat. Saute leeks until
tender. Remove from heat and set aside. In a large
bowl, whisk together eggs, egg whites and milk. Add broccoli, leeks and cheese, stir to combine. Add salt
and pepper to taste and fold in challah cubes until all pieces are wet. Pour into a greased baking dish
and let bread soak for at least 25 minutes. (Can soak overnight in fridge!) Bake covered with foil for 35
minutes then remove cover and bake for 10 more minutes or until top is brown.
Bintje Potatoes
Broccoli-Leek Soup by Williams Sonoma
For the garlic croutons:
 4 to 6 slices coarse country bread, each 3/4 inch thick,
crusts removed
 1/3 cup extra-virgin olive oil
 4 garlic cloves, sliced lengthwise
For the soup:
 2 Tbs. olive oil
 2 leeks, including tender green portions, rinsed well
and finely chopped
 1 1/2 lb. broccoli, trimmed, florets and stalks cut into 1inch pieces
 4 cups chicken stock
 Salt and freshly ground white pepper, to taste
 1/4 cup sour cream or plain yogurt
 2 Tbs. finely chopped fresh chives
To make the croutons, cut the bread slices into 3/4-inch cubes. In a fry pan over medium-high heat,
combine the olive oil and garlic. Fry until the garlic turns brown, about 4 minutes; do not allow it to
burn. Using a slotted spoon, scoop out and discard the garlic. Add the bread cubes to the pan and fry,
stirring often, until golden brown on all sides, about 5 minutes. Transfer to paper towels to drain.
To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté
until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened,
about 2 minutes more.
Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when
pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.
In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan.
Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium
heat. Season with salt and white pepper.Ladle the soup into warmed bowls and garnish with the sour
cream, croutons and chives. Serve immediately.
Bintje Potatoes
Broccoli Leek Soup by ezrapoundcake.com, adapted from “O, The Oprah Magazine” (January 2006)
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1 large bunch broccoli (about 1 1/2 pounds)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 medium leeks, white and light green parts
only, rinsed well thinly sliced
1 medium baking potato, peeled and cut into
1-inch pieces
1 clove garlic, thinly sliced
3 cups water
3 cups vegetable broth*
3/4 teaspoon salt
Pinch freshly ground pepper
1/4 cup half-and-half (optional)
1/4 cup snipped chives
Zest of 1 lemon
Fresh lemon juice, to taste
1/4 teaspoon cayenne
Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer,
then slice into 1/4-inch-thick “coins.” Break the florets into small pieces. Reserve stems and florets
separately.
In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until
softened and fragrant, about 3 minutes.
Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
Add 3 cups water, broth, salt, and pepper; bring to a boil. Reduce heat; cover partially and simmer until
broccoli and potato are tender, about 12 minutes.
Add florets; bring to a boil and then simmer 5 minutes.
Transfer soup in batches to a blender or food processor, and puree until smooth. Return soup to
saucepan; add half-and-half (if using), chives, zest, lemon juice and cayenne. Reheat briefly, and serve.
Bintje Potatoes
Savory Bread Pudding with Broccoli, Onions and Kale by healthylivingmarket.com
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6 to 8 thick slices of rustic country bread, cubed and staled or toasted in the oven until very hard
– like croutons
10 fresh farm eggs
4 cups cream
1 head broccoli, cut into small florettes
1 head lacinato kale, stems removed and leaves chopped
1 large yellow onion, sliced
Fresh thyme, chopped
3 Tbsp vegetable oil
1 Tbsp butter
Kosher salt and fresh cracked black pepper
Preheat your oven to 325°F. Prepare a 9×13 inch baking pan by buttering it. Set aside. In a large pan
heat the oil. Add the broccoli and onions and sauté until tender (about 10 minutes). Add the kale and
cook just until it wilts. Add the thyme and season with salt and pepper. Transfer the cooked vegetables
to a bowl to cool. Make sure your vegetables are at room temperature before assembling the pudding.
In a mixing bowl, combine the eggs and cream, whisking well until the mixture is very smooth. Season
with salt and pepper. Add the cubed bread to the veggies and toss together well. Transfer the mixture
to the baking dish. Carefully pour the custard mixture over the bread. Using your hand or the back or a
spoon gently press the bread down into the egg. Let the pudding sit out for 10-15 minutes before
baking to make sure the bread really absorbs the custard. Place on a baking sheet and place in the oven.
Bake for 50-60 minutes or until the center is firm when touched and the edges puff out of the pan. Cool
completely before serving.
Bintje Potatoes
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.
Bintje Potatoes
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.
Bintje Potatoes
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.
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.
Bintje Potatoes
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 Bites Recipe by foodrenegade.com
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1 lb broccoli, chopped
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, shredded
3 eggs
1 cup almond flour
1 tsp. oregano
salt & pepper to taste
Preheat oven to 375F. Mix all ingredients together in a
bowl. Use your hands to roll the mixture into 1 inch, bite-sized balls. Place balls on lightly greased
parchment paper. Bake for 25-30 minutes, or until brown. Serve with the Maple-Dijon Dipping Sauce.
Maple-Dijon Dipping Sauce
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6 tbsp sour cream
2 tbsp mayonnaise
2 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp fresh lemon juice
salt to taste
Simply stir all ingredients together and serve!
Bintje Potatoes
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.
Bintje Potatoes
About Cucumbers:
Refrigerate Cucumbers in plastic bag up to 1 week.
Generally eaten raw, Cucumbers can be sauteed and served warm with a little
chopped dill as a side dish.
Cucumbers are: fat free; saturated fat free; sodium free; cholesterol free; low
calorie; good source of vitamin C.
(read more: fruitsandveggiesmoremattters.org)
Spicy Asian Cucumber Salad by Cook's Country
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1/2 c. rice vinegar
2 T sugar
2 T fresh lime juice
2 T fresh ginger, minced
1 1/2 T red chile, minced (about one large chile)
1 T toasted sesame oil
3 cucumbers, peeled, seeded and cut crosswise into 1/4in. pieces
4 scallions, white and light green parts, sliced thin
1/4 c. loosely packed fresh basil leaves, chopped
Salt and pepper
Bring the vinegar and sugar to a boil over medium-high heat.
Reduce heat to medium-low, then simmer until mixture is
reduced by half (the recipe says this takes about 5 or 6 minutes,
but I find it takes longer than that). Transfer to a medium box and
allow to cool.
Whisk into the mixture the lime juice, ginger, chile and sesame oil. Toss in the cucumbers, scallions and
basil. Season with salt and pepper. Chill for 10 minutes or up to 1 hour. Serve.
Bintje Potatoes
Potato and Cucumber Salad by wednesdaychef.typepad.com
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1 English cucumber, sliced paper thin
Salt
2 pounds Austrian crescent or other
fingerling potatoes
Pinch caraway seeds
Freshly ground black pepper
1/2 cup chicken stock
1/4 cup chopped onion
1 tablespoon Dijon mustard
1/4 cup cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon canola or sunflower seed oil (I
left this out)
2 tablespoons sour cream, crème fraîche or plain yogurt, optional (I just used one spoonful)
Put cucumber slices in bowl, toss with 2 teaspoons salt, and set aside.
Put potatoes in saucepan, cover with water, add generous pinch salt and caraway, bring to a boil, and
cook until potatoes are just tender. Drain, peel, and slice into a bowl while still warm. Season with salt
and pepper.
In a saucepan, bring stock and onion to a simmer. Add to potatoes, and toss gently until silky and lightly
thickened. Fold in mustard, vinegar and oils.
Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.) Fold
cucumbers into potato salad. Add more salt, pepper and vinegar if needed. Add sour cream, crème
fraîche or yogurt if wanted. Serve as first course or side dish.
Chinese Cucumber Salad by foodnetwork.com
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1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
Dash of sesame oil
1 teaspoon red pepper flakes
2 cucumbers, peeled, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced into strips
In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes. Mix in the
cucumbers and red bell pepper. Chill before serving
Bintje Potatoes
Japanese Cucumber Salad by eatingwell.com
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2 medium cucumbers, or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)
Peel cucumbers to leave alternating green stripes. Slice the
cucumbers in half lengthwise; scrape the seeds out with a spoon.
Using a food processor or sharp knife, cut into very thin slices.
Place in a double layer of paper towel and squeeze gently to
remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame
seeds; toss well to combine. Serve immediately.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly
until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Cucumber Leek Soup by midwestdairy.com
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1 tablespoon butter, unsalted
2 large leeks (about 1⁄2 pound), trimmed,
cleaned and sliced
 3 large seedless cucumbers (4 cups), peeled and
coarsely chopped
 1 1⁄2 cups low-fat milk
 1 tablespoon lemon juice
 1⁄4 cup fresh mint leaves
 Black pepper
 Salt
 3⁄4 cup low-fat plain yogurt
 1 tablespoon honey
 1⁄2 cup chopped grape tomatoes
 1⁄4 cup feta or blue cheese crumbles
In a large skillet, melt butter over medium heat. Add leeks and sauté for 5 minutes. Mix in cucumbers;
sauté for 1 minute then remove from heat.
Add leeks, cucumbers, milk, lemon juice and mint to a blender or food processor; puree for 1 minute.
Add pepper and salt to taste; blend together. In a separate bowl, mix yogurt and honey together. Fold
into cucumber soup. For best flavor results, chill in refrigerator for 1 hour. When ready to serve, ladle
soup into four bowls. Add 2 tablespoons of tomatoes and 1 tablespoon of cheese crumbles in the center
of each bowl.
Bintje Potatoes
Mixed Lettuce Salad with Cucumber Herb Vinaigrette by Eating Well
Vinaigrette
 1 small cucumber, peeled, seeded and chopped
 1/4 cup extra-virgin olive oil
 2 tablespoons red-wine vinegar
 2 tablespoons chopped fresh chives
 2 tablespoons chopped fresh parsley
 1 tablespoon nonfat or low-fat plain yogurt
 1 teaspoon Dijon mustard
 1 teaspoon prepared horseradish
 1 teaspoon sugar
 1/2 teaspoon salt
Salad
 1/2 small clove garlic
 Pinch of salt
 2 cups Red Oak or other red leaf lettuce
 2 cups Freckles or other baby romaine
 1/2 cup sliced radishes
 4 scallions, sliced
 2 hard-boiled eggs, peeled and chopped
To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish,
sugar and 1/2 teaspoon salt in a blender until smooth.
To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic
and add to the bowl along with all the lettuce. Pour 1/4 cup of the vinaigrette over the greens; toss to
coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished
with radishes, scallions and hard-boiled egg.
Romaine Lettuce and Cucumber Salad by foodandwine.com
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2 cups bread cubes (1/2-inch cubes)
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
1 large romaine lettuce heart, cut into bite-size pieces
1 small seedless cucumber, thinly sliced
Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and
toast for about 10 minutes, stirring once, until golden. Let the croutons cool.
In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3
tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss
well and serve.
Bintje Potatoes
Ernest Hemingway's Cold Cucumber Soup by pbs.org
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3 cucumbers
1 tablespoon butter
1 tablespoon chopped fresh dill or mint
1 leek, white part only, sliced, or 1/4 cup chopped onion
1 bay leaf
1 tablespoon all-purpose flour
2 cups fresh chicken stock or canned broth
1 teaspoon salt, or to taste
White pepper (optional)
1 cup half & half
Juice of 1/2 lemon
1 tablespoon honey (optional)
Peel and slice two of the cucumbers. Peel, seed and grate the remaining cucumber. Heat the butter in a
large, heavy saucepan. Add the sliced cucumbers and cook over low heat for a few minutes. Add the dill
or mint, leek and bay leaf and cook over low heat until tender, about 20 minutes. Stir in the flour and
cook for a few more minutes, stirring constantly. Add the stock and salt and simmer gently for 30
minutes. Remove the bay leaf and let the mixture cool slightly. Purée the mixture, half at a time, in a
blender or food processor. Return to the pan and add the white pepper to taste. Add the half & half,
lemon juice and honey; then taste and adjust the seasoning. Stir in the grated cucumber. Refrigerate
until ready to serve. Serve in a chilled bowl.
Bintje Potatoes
Wilted Leek and Cucumber Salad by yogajournal.com
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4 leeks, ends trimmed
2 European greenhouse cucumbers, seeded, peeled and diced
1/2 tsp. salt
1 cup Champagne vinegar
4 shallots, diced
4 Tbs. granulated sugar
1 Tbs. Dijon mustard
1 Tbs. chopped fresh chervil
2 Tbs. extra virgin olive oil
Splash black truffle oil
Salt and freshly ground black pepper to taste
Rinse leeks well, being sure to remove grit from between leaves. Slice leeks in half lengthwise, and place
flat side down on work surface. Slice thinly crosswise into semicircles. Rinse slices again in cool water,
and drain well to remove water.
Place diced cucumbers in mixing bowl, and sprinkle with salt. Set aside for about 1 hour.
Fill large saucepan with water, and bring to a boil over medium heat. Blanch leeks for 1 minute, drain
and refresh slices in ice water. Place leeks in container, and refrigerate to chill.
Combine vinegar, shallots, sugar, mustard and chervil in bowl. Whisk together, slowly drizzling in olive
oil and black truffle oil until emulsified. Season with salt and pepper.
Squeeze out excess liquid from leeks and cucumbers, and toss with vinaigrette. Arrange on plates, and
serve.
Bintje Potatoes
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 with Pomegranate Glaze by huffingtonpost.com
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2 cups pomegranate juice
4 small bunches of romaine lettuce
Non-stick cooking spray
1/4 teaspoon salt
Place the pomegranate juice in a small
saucepan. Bring to a slow simmer and cook
about 15 to 20 minutes until the liquid has
reduced by two thirds. Set aside off the
heat.
Heat a grill or grill pan over medium high
heat. Coat the lettuce with a light layer of
cooking spray and sprinkle with the salt.
Place the lettuce on the grill and cook 4
minutes, turning occasionally until grill
marks appear and the tips of the lettuce wilt. Transfer to a large platter and drizzle with the
pomegranate glaze. Serve immediately.
Bintje Potatoes
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 Salad with Roasted Red Pepper Vinaigrette by Rachel Ray
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2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped
Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic
and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey.
When dressing is smooth and combined, stop and adjust seasonings.
Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss
and serve. Garnish with chopped olives.
Bintje Potatoes
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.
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.
Bintje Potatoes
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 Leeks by nytimes.com
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20 outer leaves romaine lettuce, approximately
2 large leeks
4 tablespoons butter
Salt and white pepper as desired
Wash romaine leaves and cut crosswise into 1/2-inch pieces. Drop into boiling water, bring back to boil,
drain immediately, shock under cold water and drain again. Reserve.2.Trim leeks and cut in half
lengthwise. Rinse well to remove sand and cut into 1/4-inch pieces crosswise.3.Melt butter in large
skillet, add leeks, cover and cook over very low heat 10 minutes.4.Add romaine, turn up heat and stir to
mix well with leeks and butter. Add salt and pepper to taste and stir to heat through.
Bintje Potatoes
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, abut 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.
Bintje Potatoes
Romaine Kale Salad by citylifeeats.com
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6-8 cups torn kale leaves, which is about 1 large
bunch kale, or 2 average sized ones, stemmed
and torn into bite-sized pieces
2 tablespoons extra-virgin olive oil
3 tablespoons nutritional yeast
3 tablespoons liquid aminos
1/4 to 1/2 teaspoon ground cayenne
1 1/2 cup finely chopped red onion (about one
medium to large red onion.)
5 cloves garlic, chopped very finely
3-4 cups chopped romaine, about 1 large
romaine salad
In a large bowl, massage the kale pieces with the olive oil until slightly wilted. In a small bowl, mix the
nutritional yeast with the liquid aminos and the cayenne (it will be thick and clumpy). Massage the
mixture into the kale leaves, distributing the mixture as evenly as possible. Add the chopped red onion
and garlic and toss gently. Immediately prior to serving, add the chopped romaine.
Romaine Lettuce and Cucumber Salad by foodandwine.com
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2 cups bread cubes (1/2-inch cubes)
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
1 large romaine lettuce heart, cut into bite-size pieces
1 small seedless cucumber, thinly sliced
Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and
toast for about 10 minutes, stirring once, until golden. Let the croutons cool.
In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3
tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss
well and serve.
Make Ahead: The croutons can be stored in an airtight container at room temperature for up to 1 week.
Bintje Potatoes
About Kiwis
Kiwis may look unpalatable at first glance, but beneath that hairy
brown exterior lies emerald green flesh with a flavor reminiscent
of strawberries to some and pineapple to others. As tempting as
it is in desserts, this sweet, yet slightly tart fruit also works well in
savory dishes.
Most people prefer to either peel Kiwis or slice in half and scoop
out the flesh with a spoon.
Store un-ripened Kiwis in plastic bags under refrigeration for up
to 6 weeks. It is best to use ripe Kiwis within 1 week.
Kiwis are: low fat; saturated fat free; sodium free; cholesterol free; good source of fiber; high in vitamin
C; good source of potassium; good source of vitamin E.
(read more: fruitsandveggiesmorematters.org; homecooking.about.com)
Banana-Kiwi Salad by eatingwell.com
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tablespoons lime juice
1 tablespoon canola oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inchthick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted
Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas,
bell pepper and mint; toss to coat. Serve sprinkled with cashews.
Bintje Potatoes
Kiwi Sauce for Salmon by cookingwithamy.blogspot.com
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Sauce
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2 fillets wild or sustainably farmed salmon,
about 12 ounces
Salt and freshly ground pepper
1 garlic clove, grated or finely mined
1/2 teaspoon grated fresh ginger
1 green kiwi, a bit overripe is fine
1/4 teaspoon grated fresh ginger
1/4 teaspoon soy sauce
Sriracha hot chili sauce, to taste, a couple of
drops is fine
Preheat oven to 375 degrees. Place fish skin side
down on a foil-lined rimmed sheet pan, season with salt and pepper and rub with grated garlic and
ginger and bake until not quite cooked through, about 10 minutes, it may take a few minutes longer if
your fish is very thick.
Meanwhile mash the kiwi in a bowl and add the ginger, soy and Sriracha sauce and stir to combine. Plate
fish and top with sauce.
Kiwi-Basil Granita by poorgirleatswell.com
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6 medium kiwis
1 c fresh basil (Stems & leaves, the younger &
sweeter, the better)
1 c water
1/3 c sugar
2 T freshly squeezed lemon juice
Carefully peel the kiwis and chop the fruit into large pieces.
Using a food processor or blender, puree together the kiwi,
basil and lemon juice until smooth and place the puree in a large bowl. In a small saucepan combine the
water and sugar, and bring to a low boil. Simmer until the sugar has completely dissolved. Carefully add
the simple syrup to the fruit puree and mix together well.
Pour the mixture into a 9″ x 11″ metal pan and place in freezer for 30 minutes. Using a fork, scrape the
edges toward the center of the pan and return to freezer. Repeat this process until icy, flaky crystals of
granita have been formed (about 2 1/2 hours, depending on freezer settings). Serve in hollowed-out
kiwi halves or dessert dishes, garnish with extra slices of kiwi fruit and basil flowers or leaves, and enjoy!
Bintje Potatoes
Spring Green Fruit Salad by kblog.lunchboxbunch.com
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1 avocado, cubed
1 Granny Smith Apple, sliced into dime
size triangles
1 lime, squeezed
2 kiwis, sliced into thin rounds
2 Tbsp raw or roasted/salted pistachios
(optional. If using unsalted pistachios
add a pinch of salt)
2 fresh mint sprigs, remove and chop
leaves (toss stems)
1 Tbsp honey or agave syrup
mint for garnish
Chop, squeeze and peel all ingredients.
Add to a large bowl.
Toss well with spoon.
Serve immediately or cover and chill until ready to serve.
Garnish with fresh mint leaves.
Kiwi Sorbet by Gourmet
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2 pounds tender ripe green kiwifruit
3/4 cup superfine granulated sugar
Peel and chop kiwis, then pulse with sugar in a food processor
until smooth. Chill until cold, about 1 hour.
Freeze in ice cream maker, then transfer to an airtight container
and put in freezer to firm up, at least 1 hour.
Bintje Potatoes
Kiwi Pie with Lemon-Lime Shortbread Cookie Crust by sucheela.blogspot.com
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1 1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 stick cold butter
Zest from half a lemon and 1 lime and about 2
teaspoon of either lemon or lime juice.
6 kiwis - peeled and sliced
1 package cream cheese
2 tablespoons sugar
2 tablespoons milk
With a food processor, pulse flour, sugar and salt together.
Cut butter into chunks and add to the flour mixture. Add zest and juice. Process until the dough is
crumbly but not dough-y. Gather the dough with a plastic wrap. Ball and flatten into a disc. Refrigerate
for a few hours or freeze for 30 minutes until the dough is hard enough to roll out.
Preheat the oven to 350 degrees. Roll out the cookie dough and line a pie dish or a tart pan. Poke a lot
of holes with fork. Cover with foil and weigh down with pie weights or dry beans. Bake for 30 minutes or
until golden brown. Let cool completely. Whip cream cheese, 2 tablespoons of sugar and milk with an
electric mixer and wire attachment until fluffy - about 3 minutes. Arrange half the kiwi over the crust.
Spread cream cheese over the first layer of kiwi. Then arrange the rest on top. Serve chill.
Kiwi Salsa Recipe by simplyrecipes.com
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3-4 ripe kiwifruit, peeled, carefully chopped
1/4 cup pomegranate seeds (arils)
1/2 avocado, peeled and chopped (see how to
cut and peel an avocado)
1 heaping tablespoon thinly sliced green
onion
1 tablespoon (adjust to taste) of chopped
fresh or pickled jalapeño chili peppers (no
seeds)
1 tablespoon chopped fresh cilantro
1 teaspoon olive oil
Salt and pepper to taste
Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl.
Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of
heat. Add cilantro. Add salt and pepper to taste.
Bintje Potatoes
About Pomegranates
Pomegranates are a new superfood: They are high in vitamin C and
potassium, a great source of fiber, and low in calories. Pomegranate juice is
high in three different types of polyphenols, a potent form of antioxidants. The
three types - tannins, anthocyanins, and ellagic acid - are present in many
fruits, but fresh Pomegranate juice contains particularly high amounts of all
three.
What part of the Pomegranate to eat: You see those glistening red jewels
inside? They’re called arils, and they’re full of delicious, nutritious sweet-tart
juice surrounding a small white crunchy seed. You can eat the whole arils including the fiber-rich seeds,
or spit out the seeds if you prefer. The rind and the white membranes surrounding the arils are bitter
and we don’t suggest eating them- although some say even that part of the Pomegranate has medicinal
value.
How to juice a Pomegranate? There are 3 main methods to get fresh squeezed juice:
JUICER METHOD: Cut the fresh Pomegranate in half as you would a grapefruit. We recommend using a
hand-press juicer to juice a Pomegranate. If you use an electric juicer, take care not to juice the
membrane, so that the juice remains sweet. Strain the juice through a cheesecloth-lined strainer or
sieve. Be cautious, as Pomegranate juice can stain.
BLENDER METHOD: Place 1 ½ to 2 cups seeds in a blender; blend until liquefied. Pour through a
cheesecloth-lined strainer or sieve.
ROLLING METHOD: On a hard surface, press the palm of your hand against a Pomegranate and gently
roll to break all of the seeds inside (crackling stops when all seeds have broken open). Pierce the rind
and squeeze out juice, or poke in a straw and press to release the juice. NOTE: Rolling can be done
inside a plastic bag to contain any juice that may leak through the skin.
Storage: WHOLE Pomegranates keep well at room temperature and away from sunlight for several days
and up to 3 months when refrigerated in plastic bags. ARILS (seeds) can be refrigerated for up to 3 days.
Freeze in single layers on trays and for up to 6 months in airtight containers. Remove only the seeds you
plan to use. They often lose their shape when thawed. JUICE can be refrigerated for up to 3 days. Freeze
up to 6 months.
How to De-Seed a Pomegranate
Cut the crown end of the Pomegranate and discard. The crown can be recognized by small crown-like
top. Score the rind of the Pomegranate in several places, but be sure not to cut all the way through.
Soak the Pomegranate in cold water, upside down for 5-10 minutes. Break apart the rind of the
Pomegranate and remove seeds from membrane. The seeds will sink to the bottom of the bowl. With a
sieve, remove rind and membranes from bowl. Drain seeds with a colander. Pat dry with cloth or paper
towel. Eat immediately or store in an airtight container in the refrigerator for up to two-three days.
(read more: pomegranates.org; mideastfood.about.com)
Bintje Potatoes
Pomegranate Granita by toomanychefs.com
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4 cups pomegranate juice
1 cup water
1/2 cup granulated sugar
One large cookie sheet with 1/2" or higher lip - 13"x9" is
ideal. Space in the freezer to lay the sheet absolutely
flat
Combine the sugar and water in a medium saucepan
and bring to a boil. Make sure the sugar has completely
dissolved, then add the pomegranate juice and heat through, stirring to combine. Taste and add more
sugar as you like, up to 1 cup, making sure the sugar completely dissolves into the liquid. If you add too
much sugar, add more water or pomegranate juice until the sugar dissolves. I like my granitas tart, so I
stuck with 1/2 cup of sugar.
Pour the mix into the cookie sheet and let it cool to room temperature. When it gets to room
temperature, VERY CAREFULLY pick the tray up and place it in the freezer to cool. This is a great recipe
to do with kids, but an adult should handle the transfer.
Every 20 minutes (or more frequently if you want finer ice), take a fork and scrape the pan to break up
the pomegrante ice that forms into smaller and smaller chunks. You shouldn't let any large clumps of ice
remain. Repeat until all the liquid has frozen and the ice is broken into very small crystals. Depending on
your freezer, this may take an hour or two.
Empty the ice crystals into a storage container and freeze for at least another hour before serving.
When you do serve the granita, dish it into martini glasses or ramekins and serve immediately. The ice
will want to melt quickly, but once you taste it, you won't want give it that chance.
Bintje Potatoes
Pomegranate & Walnut Chicken by freshcatering.blogspot.com
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1/2 cup toasted walnuts
2 teaspoons flour (I used rice flour)
pinch of salt
4 boneless, skinless chicken breasts
1/2 cup pomegranate juice
Pomegranate seeds
1/2 cup fruity red wine
1/2 cup chicken or beef stock
1 tablespoon butter
Salt and pepper to taste
Minced thyme
olive oil
In a medium sauce pan, combine the pomegranate juice, seeds from half the fruit, red wine and broth.
Simmer on medium for about 15 minutes, or until reduced by a third. Swirl in the butter, taste and add a
pinch of sugar if you think it is too sour, also season with salt and pepper and add the minced thyme.
Continue to simmer on low, while you make the chicken.
In a small chopper, combine the walnuts and rice flour until finely chopped (but not turned to walnut
butter!) pour onto a wide plate and dredge the chicken (both sides) in the mixture then saute in a large
skillet over medium high heat for about 4 minutes (each side) until throughly cooked. Remove from
heat, garnish with the remaining seeds and serve with the sauce.
Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts by huffingtonpost.com
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1/3 cup(s) pine nuts, preferably from
Italy 2 ounces
1/4 cup(s) plus 2 tablespoons extravirgin olive oil
3 tablespoon(s) white wine vinegar
1 small shallot, minced 2 tablespoons
Salt and freshly ground pepper
4 cup(s) cooked barley
1 large tart apple, such as Honeycrisp
cored and cut into 1/2-inch pieces
1/2 cup(s) pomegranate seeds, from 1
pomegranate
1/2 cup(s) chopped flat-leaf parsley
Preheat the oven to 350°. Spread the pine nuts
in a pie plate and toast until golden, about 5 minutes. Let cool.
In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the barley,
pine nuts, apple, pomegranate seeds and parsley; toss before serving.
Bintje Potatoes
Quinoa and Pomegranate Salad by thecleaneatingmama.com
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3 cups cooked Quinoa
1/3 cup toasted pine nuts
1 cup pomegranate arils
3/4 cup dried cranberries
1/4 cup feta crumbles (optional)
3-5 basil leaves depending on size, chopped (add
more or less to satisfy your taste)
half cup frozen peas and carrots each, or fresh carrots finely chopped
1 bay leaf
2 table spoons dried parsley
1 tablespoon Italian seasoning
1 tablespoon poultry seasoning or 1 tablespoon
sage
drizzle olive oil to taste
salt and pepper to taste
Prepare and cook the quinoa as the directions state. You
will need about a cup of un cooked quinoa and 2 cups water. The ratio is very similar to rice.
Place bay leaf, dried parsley, Italian seasoning and poultry seasoning to the water. If you are using
frozen peas and or carrots, place them in the boiling water, too. Cook until all water has been
evaporated and quinoa is soft and ready to eat.
Let cool in a large mixing bowl before adding the remaining ingredients.
After it has cooled, add the remaining ingredients. It really doesn't matter which order they are in - they
are all going to be mixed around. Add the pomegranate arils, cranberries, feta, pine nuts, chopped fresh
basil leaves, salt and pepper to taste and drizzle in the EVOO for a creamy texture and taste!
Bintje Potatoes
Pomegranate-Bulgur Salad by wholeliving.com
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1 cup bulgur
1 teaspoon kosher salt
1 cup boiling water
4 scallions, thinly sliced on the bias
1/2 cup chopped parsley leaves
1/2 cup chopped mint leaves
1/3 cup golden raisins
1 cup pomegranate seeds
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
In a medium bowl, combine bulgur and salt. Top with boiling
water and cover bowl with a plate until water is absorbed, 30 minutes.
Toss with scallions, parsley, mint, raisins, pomegranate seeds, lemon juice, and olive oil, and season to
taste with salt and pepper.
Apple Pomegranate Crumble by huffingtonpost.com
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2 cups pomegranate seeds
2 medium apples, cored, thinly sliced
1/4 cup granulated sugar or sugar in the raw
2 tablespoons whole wheat flour
1 lemon, zested and juiced
1 teaspoon ground cinnamon
1/8 teaspoon ground cayenne
1/4 cup white whole wheat or whole wheat
pastry flour
3/4 cup old fashioned oats
4 tablespoons unsalted butter
1/8 teaspoon salt
Non-stick cooking spray
Preheat oven to 350ºF. Place the pomegranate
seeds, apples, sugar, flour, lemon zest and juice, cinnamon, and cayenne in a large bowl. Toss to coat.
Transfer to an 8x8-inch baking dish.
Place the flour, oats, butter, and salt into a food processor. Pulse 8 to 10 times until a crumbly mixture
forms. Sprinkle the mixture over the fruit, and coat the topping with a thin layer of cooking spray. Bake
25 to 30 minutes until the topping is firm and the edges are bubbly. Cool five minutes before serving or
cool completely before storing refrigerated for up to 3 days.
Bintje Potatoes
Vanilla-Pomegranate Parfaits by eatingwell.com
Pomegranate Compote
 2 tablespoons sugar
 2 teaspoons cornstarch
 1 cup pomegranate seeds
 2/3 cup pomegranate juice
 1 tablespoon lemon juice
Pudding
 1 cup low-fat milk
 3/4 cup half-and-half
 1 vanilla bean, halved lengthwise, or 2
teaspoons vanilla extract
 1 large egg
 1 large egg yolk
 1/3 cup sugar
 1 1/2 tablespoons cornstarch
 1 tablespoon butter
 1/2 cup pomegranate seeds for garnish
 6 mint sprigs for garnish
To prepare compote: Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan. Add
pomegranate seeds, pomegranate juice and lemon juice; stir to combine. Bring to a boil over mediumhigh heat and cook, stirring, until syrupy, about 5 minutes. Transfer to a small bowl. Refrigerate while
you prepare the pudding.
To prepare pudding: Combine milk and half-and-half in a medium heavy saucepan. Scrape in seeds from
vanilla bean (or add vanilla extract). Bring to a simmer over medium heat. Remove from the heat, cover
and let steep for 5 minutes.
Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 1 1/2 tablespoons cornstarch in a medium bowl.
Reheat the milk mixture just until steaming. Carefully whisk one-third of the steaming milk into the egg
mixture. Pour the egg-milk mixture back into the pan. Cook over medium heat, whisking constantly, until
very thick, 2 to 3 minutes. Remove from the heat and whisk in butter.
To prepare parfaits: Divide the pomegranate compote among six 6-ounce (3/4 cup) parfait glasses,
ramekins or other small dessert cups. Spoon the pudding mixture over the compote. Cover and
refrigerate until the pudding is well chilled and firm, at least 3 hours. To serve, garnish each parfait with
pomegranate seeds and a mint sprig, if desired.
Bintje Potatoes
Barley & Wild Rice Pilaf with Pomegranate Seeds by eatingwell.com
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2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth or
vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh flat-leaf
parsley
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring often, until softened.
Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low,
cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45
to 50 minutes.
Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light
golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add pomegranate seeds, lemon zest, parsley and toasted pine nuts to the pilaf; fluff with a fork. Serve
hot.
Bintje Potatoes
About Pears
Starkrimson Pears are named for their brilliant crimson red color and feature a thick, stocky stem. The
Starkrimson is a mild, sweet pear with a subtle floral aroma. It is very juicy when ripe and has a pleasant,
smooth texture, making it perfect for snacking, salads, or any fresh use that shows off the brilliance of
its skin.
The Starkrimson is one of the few Pears whose skin changes color as it ripens. Its color
turns from deep crimson to bright crimson red, and its skin also becomes more thin
and delicate. Its floral aroma and sweet juice develops during the ripening process, so
a bit of patience will allow you to coax out this Pear’s flavor potential. Remember to
ripen all Pears at room temperature, and only refrigerate Pears to slow the ripening
process once the Pear is ripe and ready to eat.
Pear connoisseurs select the Starkrimson for any fresh use that shows off the vivid
color of its skin. Slice them fresh into salads, bowls of cereal, or to accompany charcuterie for an
indescribably gorgeous pop of color.
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.
Pears are low-fat, sodium-free, and cholesterol-free. They're also a great source of fiber and vitamin C.
(read more: wholehealthmd.com; produceoasis.com; usapears.org)
Bintje Potatoes
Apple-Pear Crisp by wholehealthmd.com
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1-1/2 pounds pears, peeled and thickly sliced
1-1/2 pounds apples, peeled and thickly sliced
3 tablespoons fresh lemon juice
5 tablespoons granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons light brown sugar
3 tablespoons flour
1 tablespoon unsalted butter
Preheat the oven to 375°F. In an 8-inch square baking pan, toss the pears and apples with the lemon
juice, 2 tablespoons of the granulated sugar, 1/2 teaspoon of the cinnamon, and the salt.
In a small bowl, mix together the remaining 3 tablespoons granulated sugar, the brown sugar, and the
remaining 1/4 teaspoon cinnamon. Stir in the flour.
With a pastry blender or 2 knifes, cut the butter into the sugar-flour mixture. Sprinkle the mixture over
the fruit and bake 40 minutes or until the fruit is tender and bubbling and the top is golden brown.
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.
Bintje Potatoes
Pear Clafouti courtesy Barefoot in Paris,2004, All Rights Reserved
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1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy
(recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche
Preheat the oven to 375 degrees F.
Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of
the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle
attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the
flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned
out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the
custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners'
sugar, and creme fraiche.
Bintje Potatoes
Country Pear Cobbler by SouthernFood.com
Filling:
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3/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1/8 tsp. salt
1/8 tsp. ground nutmeg
Dash of cloves
2 tbsp lemon juice
6 to 8 medium pears, peeled, cored, and thinly sliced
Topping:
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1 cup all purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp. baking soda
1/2 cup buttermilk
3 tbsp. margarine or butter, melted
1 tbsp. sugar, if desired
Light Cream, if desired
Combine all of the filling ingredients, except pears, in large skillet. Stir in sliced pears. Cook over medium
heat for about 5 minutes, or until hot and bubbly, stirring gently. Remove from heat and set aside.
Make topping. Place flour, sugar, baking powder, and baking soda in mixing bowl. Beat on low speed of
electric mixer for about 30 seconds. Add buttermilk and melted margarine. Continue to mix on low
speed about 30 seconds, or just until blended.
Pour hot filling into 8-or 9- inch baking pan. Top evenly with large spoonfuls of topping. Sprinkle with 1
tablespoon sugar, if desired. Bake at 375° for 30 to 35 minutes, or until pears are tender and bubbly and
topping is golden brown. Serve warm with light cream, if desired.
Bintje Potatoes
Pear Salad with Walnuts and Gorgonzola by americanfood.about.com
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4 handfuls salad greens, washed and dried
2 pears, washed, cored and sliced into eighths
1 cup roasted walnut halves
1/2 cup dried currants or raisins
2 oz Gorgonzola cheese
2 tbsp fresh lemon juice
2 tbsp rice vinegar
1/4 cup light olive oil
salt and fresh ground black pepper to taste
Divide lettuce onto 4 chilled plates and top with sliced pears and currants. Crumble the cheese evenly
over the 4 salads, and top with walnut halves.
In a small bowl combine the lemon juice, rice vinegar, and olive oil. Whisk together and season with salt
and fresh ground black pepper to taste. Drizzle half over the salads and serve the rest on the side.
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.
Bintje Potatoes
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.
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
Freshly ground pepper
2 ounces Brie cheese, thinly sliced
2 tablespoons butter, softened
slices
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.
Bintje Potatoes
About Ginger Gold Apples
The Ginger Gold Apple is an early-season & short-lived Apple. It doesn't store
in controlled atmosphere well, so be sure to enjoy this wonderful Apple with
a hint of spice while you can! The Ginger Gold maintains crisp white flesh
when cut and is great as a snack eaten out of hand. The Ginger Gold also
holds its shape when cooked.
Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a
good source of Dietary Fiber and Vitamin C.
All apples should be kept refrigerated. All apples retain flavor and texture
longer if stored in the fridge.
(read more: specialtyproduce.com; produceoasis.com)
Ginger Gold Apple Crumble by produceoasis.com
 1 tsp cinnamon
 2 tsp butter
 6 tbsp sugar
 6 ripe Ginger Gold apples (peeled and finely sliced)
CRUMBLE:
 1/2 cup sugar (white or brown)
 1/2 cup multipurpose flour
 1/2 cup oats
 4 tsp butter
Arrange the slice apple on a buttered baking tray. Mix sugar and cinnamon; sprinkle the same over the
apple. Dot the apples with butter. In a mixing bowl, blend the butter and sugar well. To this add the flour
and oats. Mix well to form a coarse batter. Spread it over the apples and cover the tray with an
aluminum foil. Bake at 400F for 10 to 15 minutes.
Remove from the oven and using a fork prick the apples to see if they are tender. If they are not,
remover the cover and bake until the apples are tender and the crust is golden. Serve this apple crumble
with whipped cream. Serve hot or cold.
Bintje Potatoes
GINGER GOLD APPLESAUCE by neverhomemaker.com
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10 large apples (we used ginger golds)
2 tablespoons maple syrup
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
Peel all your apples. Then slice them into chunks
(do not include the cores, discard them). Throw
them all into the pot of a slow cooker.
Add the maple syrup, lemon juice, and spices. Mix
with a spatula to get everything coated.
Turn slow cooker onto high and cook for three hours. Mash with a potato masher or process in a
blender to achieve your desired smoothness.
Apple Crisp by recipes.sparkpeople.com
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3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour
Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine
Mix first four ingredients and place into 9-inch
(square or round) baking dish.
In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.
Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).
Bintje Potatoes
Ginger Gold Apple Bread Pudding with Rosy Goat Cheese Sauce by freshfarmmarkets.org
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6 to 8 red bell pepper(s)
5 ginger gold apple(s), peeled, cored and cut into 8 slices
2 tablespoons olive oil
1 pound country-style bread, one or two days old
3 cups milk
3 egg(s)
3/4 cup sugar
1 tablespoon vanilla extract
1 tablespoon butter
Make red pepper puree: Roast the red peppers on a gas burner or in the broiler until the skin is blistered
and blackened. Place peppers in a bowl and cover tightly for 10 minutes. Peel and seed peppers. Puree
peppers in a blender or food processor. Strain the puree through a fine sieve.
Preheat oven to 500F. Put the apple slices in a medium baking dish, toss with the olive oil until well
coated, and roast for 20 minutes, stirring occasionally, until the apples are softened and browned. Set
aside to cool. Reduce oven to 325F.
Cut or tear bread into small pieces and put it into a medium bowl. Pour in the milk, stir to combine, and
allow to soak for a least one hour or until the bread is thoroughly softened.
Butter a 9 x 13-inch baking pan. Beat the eggs in a small bowl. Add the sugar and vanilla and combine
until smooth. Stir into the bread mixture. Add the apple slices, stirring carefully to avoid breaking them.
Pour the mixture into the baking pan. Spoon the 1 cup of the red pepper puree over the top and use a
knife to swirl it into the batter creating a marblized effect. Bake 60 to 70 minutes or until the bread
pudding separates from the sides of the pan.
To serve, put two slices of apple bread pudding on a plate and top with a large spoonful of rosy goat
cheese sauce.
Rosy Goat Cheese Sauce
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2/3 cup puree of bell pepper(s), (see recipe above)
3 ounces fresh goat cheese
2/3 cup heavy cream
1 tablespoon superfine sugar
1 tablespoon vanilla extract
Warm the goat cheese in a small sauce pan over low heat, stirring until smooth. Pour in the red pepper
puree, stirring to combine.
Remove from the heat and cool over ice water. Use an electric mixer or a whisk to beat the cream while
incorporating the sugar and vanilla. Fold the cream into the goat cheese mixture.
Bintje Potatoes
Old-Fashioned Apple Crisp by Ina Garten
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5 pounds McIntosh or Macoun
apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed
orange juice
2 tablespoons freshly squeezed
lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
 1 1/2 cups flour
 3/4 cup granulated sugar
 3/4 cup light brown sugar, packed
 1/2 teaspoon kosher salt
 1 cup oatmeal
 1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and
spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric
mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is
the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until
the top is brown and the apples are bubbly. Serve warm.
Bintje Potatoes
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 icecream on the side.
Maple-Cinnamon Applesauce by eatingwell.com
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6 McIntosh or other tart apples, peeled and cut into 1-inch pieces
2 Golden Delicious or other sweet apple, peeled and cut into 1-inch
pieces
1/4 cup water
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
Combine apple pieces and water in a large saucepan. Bring to a boil, then
reduce heat to maintain a simmer. Cover and cook, stirring once or twice,
until the apples are very soft and falling apart, about 30 minutes. Mash the
apples to the desired consistency and stir in maple syrup and cinnamon.
Bintje Potatoes
Apple-Cinnamon Fruit Bars by eatingwell.com
Crust
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1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats,
divided
 3/4 cup whole-wheat pastry flour (see Tip)
 3/4 cup all-purpose flour
 1/2 cup sugar
 1/2 teaspoon salt
 4 tablespoons cold unsalted butter, cut into small
pieces
 1 large egg
 2 tablespoons canola oil
 1 teaspoon vanilla extract
 1/4 teaspoon almond extract
Fruit Filling
 6 cups diced peeled apples, divided
 1/2 cup apple cider or orange juice
 1/2 cup sugar
 1/4 cup cornstarch
 1 1/2 teaspoons ground cinnamon
 1 teaspoon vanilla extract
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in
a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the
mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the
mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and
combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and
cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the
mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon
vanilla.
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form
a crust. Spread the fruit filling over the crust.. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are
lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Bintje Potatoes
Grilled Apples with Cheese & Honey by eatingwell.com
 1 large or 2 small tart apples, peeled and sliced into 1/2inch-thick rounds
 2 teaspoons almond or canola oil
 1 teaspoon confectioners' sugar
 1 ounce sharp Cheddar or Parmigiano-Reggiano cheese
 2 tablespoons chopped pecans, toasted
 4 teaspoons honey
Preheat grill or grill pan to medium heat. Toss apple slices with oil
and sugar in a large bowl. Grill the apple slices until just tender
and lightly marked, turning once, about 6 minutes total. Shave
cheese into thin strips with a vegetable peeler. Top the apple
slices with a sprinkling of cheese and nuts and drizzle with honey.
Curried Apple Couscous Recipe by 101cookbooks.com
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4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
In a large saucepan over medium-high heat add 3 tablespoons of the
butter, the curry powder, and a couple generous pinches of salt, and
cook for a minute or until the spices are fragrant. Stir in the chopped
apples and cook for about 3 minutes, enough time for the apples to
soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate
bowl.
In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green
onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous,
cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir
in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.
Bintje Potatoes
Apple Lettuce Salad Recipe by tasteofhome.com
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1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped
1 medium green apple, chopped
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce
In a large salad bowl, whisk the first 10 ingredients until
blended. Add apples; toss to coat. Place lettuce over apple mixture (do not toss). Refrigerate; toss just
before serving.
Apple and Cheddar Crostini by acozykitchen.com
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1 large apple, cored and thinly sliced
1 block of cheddar cheese
1 demi-loaf of dark bread, or about 6 slices
of a regular loaf
1 tablespoon sugar
¼ teaspoon cinnamon
In a small saucepan toss together the apple,
cinnamon and sugar. Cook over medium-low heat
for about 5 minutes, or until the apples are just
beginning to soften. Remove from heat and set
aside.
If using a demi-loaf of bread, slice into ¼” slices. If using full slices of bread, cut into quarters. Grill or
toast the slices until they start they start to darken around the edges.
Using a vegetable peeler, slice away thin strips of the cheddar cheese. Build the crostini by layering the
apples and cheese on the bread, in whatever proportions fit your taste.
Bintje Potatoes
Almost-Raw Apple Pie (Grain-Free and Sugar-Free) by mylifeinapyramid.com
For the Grain-Free Apple Pie Crust:
 2 cups raw walnuts or sliced almonds,
soaked overnight in warm water with a little
bit of sea salt, then rinsed and toasted in the
oven
 1/2 cup dried dates, soaked for a few hours
to soften
 3/4 teaspoon organic ground cinnamon
 1/2 teaspoon organic cardamom powder
 1/4 teaspoon organic ground nutmeg
 Dash of unrefined mineral salt
For the Almost-Raw Apple Pie Filling:
 5 medium apples, peeled and chopped. Peel and roughly chop two of the apples to ‘saute’
lightly and puree, and then peel and finely chop the remaining 3 apples into 1/2 inch pieces
(sliced thinly, about 3-4 mm thick).
 1-2 tablespoons grass-fed ghee, to lightly ‘saute’ the 2 apples to be pureed
 1 cup dates, soaked for a few hours to soften, then drained of its water
 3 tablespoons fresh lemon juice, to taste (adjust till amount of desired zest is achieved)
 2 teaspoons organic ground cinnamon
 1/2 teaspoon organic ground cloves
Make the grain-free ‘crust’: Blend the soaked and toasted walnuts and soaked dates in a food processor.
Add 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom powder, 1/4 teaspoon ground nutmeg, and a
dash of unrefined mineral salt. Blend well to mix in the spices. Then, distribute the mixture evenly on
the bottom of an 8-10-inch pie plate. Make sure to cover all areas of the pie plate evenly and compactly
so it can hold together well (the stickiness of the dates does a good job of keeping the crust together
anyway). Peel and chop 5 apples: For two of the apples, you can chop roughly, since they’ll be pureed
anyway. For the other three apples, make sure to thinly slice them to be about 1/2 an inch and no more
than a few millimeters thick. You don’t have to be super accurate with this either, but getting the apples
to be thin enough is important to give the filling a nice soft crunch that is not too substantial.
Saute the roughly chopped apples for the ‘sauce’: In a stainless steel pot, add 1-2 tablespoons of grassfed ghee and saute the two apples you peeled and roughly chopped for about 5 minutes, until they’ve
released some of their juice and softened. Squeeze 3 tablespoons of fresh lemon juice on top.
Add spices and blend: In a food processor or powerful blender, add the lightly sauteed apples, 1 cup of
soaked dates (drained from water), 2 teaspoons of cinnamon and 1/2 teaspoon of ground cloves. Blend
until a smooth consistency is reached and taste for zest. If more lemon is needed, add a teaspoon at a
time.
Mix sauce with raw apples: In a bowl, mix the thinly sliced apples with your now complete sauce. Add
mixture into crust: Spoon out the mixture and add it into your grain-free spiced crust. Use the back of a
spoon to level the top and smooth it out. Chill in the fridge for about an hour before serving. Enjoy!
Bintje Potatoes
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.
Bintje Potatoes
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.
Bintje Potatoes
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.
Bintje Potatoes
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).
Bintje Potatoes
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.
Bintje Potatoes
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.
Bintje Potatoes
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.
Bintje Potatoes
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.
Bintje Potatoes
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.
Bintje Potatoes
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
Apple Kiwi Juice by healthy-life.narod.ru
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3 kiwis, peeled
2 apples, cored and sliced
Process the fruit in a juicer and serve.
Apple-Pear-Kiwi Juice by healthy-life.narod.ru
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1 sweet apple (like gala or lady)
1 anjou pear
1 kiwi, ends sliced and outer skin removed if desired
1 teaspoon vitamineral green, optional
2 ounces pure aloe vera juice, optional
Put all through Breville or other juicer. Hint- put kiwi through on low setting to achieve more rich juice.
Carrot Kiwi Juice by healthy-life.narod.ru
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6 Fresh Carrots
3 Kiwis
Cut all Ingredients into sections. Juice the Kiwis and the carrots. Mix.
Green Ginger Juice by blog.williams-sonoma.com
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6 kale leaves
2 cups spinach
1/2 cucumber
4 celery stalks
2 apples
1 (1-inch) piece of ginger
Juice of 1/2 lemon (stirred in at end)
Mexican-Style Jugo Juice by blog.williams-sonoma.com
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2 large cucumbers
4 cups packed cilantro leaves and stems, roughly chopped
1 lime
1 poblano pepper, ribs and seeds removed
1 Golden Delicious apple
Smoothies & Juices
Gazpacho Juice by blog.williams-sonoma.com
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4 plum tomatoes
1 large cucumber
2 celery stalks
1 red bell pepper
1/4 small red onion
2 cups packed parsley leaves and stems, roughly chopped
1 lime
All-Green Juice by blog.williams-sonoma.com
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Handful of romaine hearts
Handful of kale or collard greens
Handful of spinach
2 handfuls of parsley
2 to 3 celery stalks
1 (thumb-size) piece of ginger
Juice of 1/2 lemon (stirred in at end)
Sweet Green Juice by omegajuicers.com
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2 cups Kale
2 cups Parsley
3 cups Romaine
1 Cucumber
3 Celery Stalks
1 Apple
Celery-Apple-Kiwi w/ Ginger Juice by omegajuicers.com
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1 large celery stalk
2 apples
1 kiwifruit
1/3 cup parsley
1 tablespoon ginger
½ lime
Smoothies & Juices
Pomegranate Juice by omegajuicers.com
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5 Pomegranates
Cut open the pomegranate and gently scoop out the seeds. Only put the seeds into your juicer machine
and discard everything else. You will find that the seeds of 5 pomegranates will provide you with a small
amount of juice – 1 cup at best, depending on the size of the pomegranate.
Put the seeds of all 5 pomegranates into a blender with half a cup of water and let rip. Now strain the
juice with a medium mesh strainer. You can get more liquid out of the remaining pulp if you strain it
through a double layered cheese cloth. Last step is to pass the juice through a fine mesh strainer.
Kale and Pear Smoothie Recipe by healthybodynow.net
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2-3 cups of filtered water
2 handfuls of kale
2 pears (remove seeds
1 cucumber (peeled if waxed)
Remember when making your smoothies to add half of the water to the
blender first. Add more water as you add more of the ingredients to make it to
the consistency that you like. You can also add a banana or other fruit to this if
you want it sweeter.
Smoothies & Juices
INDEX
apples, 3, 21, 51, 81, 86, 91, 92, 93, 95, 96, 97,
98, 99, 100, 102, 111, 112, 113
avocados, 19
baby kale, 15, 20, 21, 22, 23, 25, 50, 70, 112,
113
bananas, 71, 86, 102, 103, 104, 105, 106, 108,
109, 110, 111
about bananas, 102
bell peppers, 4, 26, 28, 29, 30, 31, 34, 35, 36,
66, 74, 93
broccoli, 19, 29, 32, 39, 40, 45, 47, 48, 49, 50,
51, 52, 53, 54, 56, 67
Broccoli, 45, 51, 52, 53, 54, 56
cucumbers, 18, 22, 36, 41, 57, 58, 59, 63, 64,
112
kale, 114
kiwifruit, 71, 72, 73, 74, 112, 113
leeks, 1, 5, 6, 7, 8, 9, 11, 12, 13, 41, 42, 43, 47,
48, 49, 59, 64, 68
lemons, 28, 51, 52, 53, 54, 56, 107
pears, 3, 86, 87, 88, 89, 90, 114
pomegranates, 23, 24, 26, 65, 74, 77, 78, 79, 80,
81, 83, 84, 114
potatoes, 1, 5, 8, 11, 12, 13, 15, 16, 17, 18, 19,
31, 45, 47, 58, 69
red bell peppers, 28, 30, 33
Romaine lettuce, 61, 65, 66, 67, 68, 69, 70, 89,
99
salad greens, 28
scallions, 33
tomatoes, 8, 9, 15, 20, 22, 28, 29, 30, 34, 35, 36,
37, 38, 39, 40, 41, 42, 43, 56, 59, 113
about grape tomatoes, 37