The Yellow Jersey is a white-fleshed heirloom variety of sweet... It may be slightly more fibrous than other varieties and... Jersey Sweet Potatoes
Jersey Sweet Potatoes By Foodista.com The Yellow Jersey is a white-fleshed heirloom variety of sweet potato. It may be slightly more fibrous than other varieties and not quite as sweet in flavor. As the flesh of sweet potatoes will darken upon contact with the air, you should cook them immediately after peeling and/or cutting them. If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them. Sweet potatoes may be substituted for regular potatoes in almost any recipe. To peel a boiled sweet potato, just drain off the hot water and immediately submerge them in cold water. Remember that baked sweet potatoes are delicious even when served cold, and make a great food to pack in to-go lunches. Jersey Sweet Potato Salad by State.NJ.US 2 lbs Jersey Fresh sweet potatoes, cooked, peeled and diced 1½ cups mayonnaise 2 tsp Dijon mustard ¼ tsp salt 4 Jersey Fresh eggs, hard cooked and chopped 1½ cups Jersey Fresh celery, finely chopped 8 Jersey Fresh scallions, sliced Place sweet potatoes in large sauce pan, cover with water and boil until potatoes can easily be pierced with tip of sharp knife (30-45 minutes). Do not overcook. Drain, cool, peel, and dice. In a large bowl combine mayonnaise, mustard, and salt. Stir in eggs, celery, and scallions. Add potatoes and stir gently to mix. Cover and refrigerate 2 to 4 hours. Serves 8 to 10. 1 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Baked Sweet Potato Croquettes by State.NJ.US 3 lbs Jersey Fresh sweet potatoes, baked, peeled, and mashed ½ cup butter (2 sticks) divided ½ cup Jersey Fresh celery, finely diced ½ cup Jersey Fresh onion, finely diced 1 medium Jersey Fresh tomato, peeled and chopped fine 1 TBS Jersey Fresh parsley, chopped fine ¼ tsp salt 1/8 tsp mace 1 cup dry bread crumbs 1 Jersey Fresh egg, slightly beaten Bake sweet potatoes in preheated 350 degree oven 40 minutes or until soft. Cool, peel, and mash. Melt ¼ cup of butter in skillet, add celery and onion, cook until tender. Turn into mixing bowl. Add mashed sweet potatoes, tomatoes, parsley, salt, and mace and mix well. Shape into 8 croquettes. Melt remaining ¼ cup of butter, mix with bread crumbs. Dip croquettes in beaten egg, then roll in bread crumbs. Place on baking sheet. Bake at 350 degrees for about 25 minutes. Roasted Yam & Sweet Potato Fries by JudicialPeach.com 1 North American sweet potato, orange flesh 1 South American yam, white flesh 1 African yam, yellow flesh 3 tablespoons olive oil 2 teaspoons Kosher salt 1 teaspoon pepper Preheat the oven to 420 degrees. Skin the yams and sweet potatoes, and cut them in half, vertically. Laying them flat, make vertical cuts at half-inch intervals. In a large mixing bowl, combine the wedges with the olive oil, salt, and pepper. Mix well. Lay the wedges on two baking sheets, so that the wedges do not touch or overcrowd. Roast for 45 minutes, turning the potatoes after 25 minutes. Serve warm! 2 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Hashed Sweet Potatoes by Gourmet 1 1/4 pound starchy yellow sweet potatoes (not orange) 1/2 teaspoon salt 1/2 stick (4 tablespoons) unsalted butter Preheat oven to 250°F. Peel sweet potatoes and coarsely shred in a food processor fitted with large-holed disk, then toss with salt in a bowl. Melt 1 tablespoon butter in an 8-inch nonstick skillet over moderate heat until foam subsides. Add one fourth of potatoes, spreading them evenly into a 6-inch round (without compacting), and cook, shaking skillet occasionally, until golden brown on underside, about 4 minutes. Flip potato cake over by covering skillet with flat lid of a pot (at least 8 inches in diameter), then inverting pancake onto lid. Slide cake back into skillet and cook until golden brown on underside, about 3 minutes more. Slide potato cake onto a baking sheet and keep warm in oven. Make 3 more potato cakes in same manner. Gluten-Free Sweet Potato Biscuits by TheCookNextDoor 1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork 1 1/3 cups gluten-free flour plus additional 2/3 cup yellow cornmeal 1 tablespoon baking powder 3/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup buttermilk 1/4 cup Grade B maple syrup 1/2 cup pecans, toasted , chopped Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend. Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes. 3 © Copyright 2011Annie’s Buying Club. All Rights Reserved. SWEET POTATO SOUP by VegParadise.com 2 1/2 pounds (1.1 kg ) yellow sweet potatoes, peeled and cut into chunks 1 large onion, coarsely chopped 4 cups (1 liter) water 1 to 3 cups (240 to 729 ml) water 1/2 teaspoon salt 2 dashes ground cinnamon 2 dashes ground nutmeg Freshly ground black pepper 1/4 cup (60 ml) black raisins 1/4 cup (60 ml) toasted chopped pecans Combine the sweet potatoes, onion and the 4 cups (1 liter) of water in a 10 to 12-quart (10 to 12 liter) stockpot. Cover the pot and bring it to a boil over high heat. Turn the heat down to medium and simmer for about 10 to 12 minutes, or until the sweet potatoes are soft when pierced with a fork. Cool briefly. Spoon the cooked potatoes, onions, and the cooking liquid into a food processor in batches and process until smooth and creamy. Return the soup to the stockpot. Add additional water to create the desired thickness. Then stir in salt, cinnamon, nutmeg, and black pepper and heat to serving temperature. Pour the soup into serving bowls and garnish with raisins and chopped pecans. Gluten-free Mashed Sweet Potatoes by GlutenFreeRecipeBox.com 2 lbs. yellow sweet potatoes water for boiling 1/2 + cup yellow onion, chopped finely olive oiling for sauteing 1/8 teaspoon garlic powder 1/8 teaspoon nutmeg 3/4 cup shredded cheddar cheese, loosely packed 4 Tablespoons butter 1/8 cup milk white pepper (black will do) to taste salt to taste (I did not use any because the cheese has salt already) Cut ends off sweet potatoes; peel; and cut into 1″ cubes (as evenly as possible). Add potatoes and enough water to cover them; bring to a boil; low to simmer and cook until tender, about 40 minutes. While the potatoes are cooking, saute onion in a pre-oiled, preheated skillet until translucent; add garlic powder and nutmeg on top of onions; stir and saute for another 30 – 60 seconds; set aside. Add cooked potatoes to food processor; add cheese, butter, milk, onion, and pepper on top. Pulsate until creamy and no remaining chunks are left. Taste; add salt and more pepper, if needed. 4 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan by KalynsKitchen adapted from Bon Appetit, 4 large or 6 medium tan-fleshed sweet potatoes (white skin) 3 medium red onions 3 T olive oil 2 T finely chopped fresh rosemary, divided (I used my frozen rosemary, if you only have dried rosemary use less and make sure it's finely chopped) 1 tsp. salt fresh ground black pepper to taste 1/2 cup fresh grated parmesan cheese 2-3 T chopped fresh parsley (optional) Preheat oven to 375 F and cover a flat roasting pan with foil, then spray foil with non-stick spray or mist with olive oil. Peel potatoes and remove skin from onions. (Sweet potatoes could also probably be left unpeeled, but I did peel them.) Cut sweet potatoes and onions into same-size pieces about 1 inch square. Place in plastic bowl and toss with olive oil, 1 T chopped rosemary, salt or sea salt, and fresh ground black pepper. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 45 minutes or longer. (I actually roasted my sweet potatoes and onions in the photo for about exactly an hour, but I like them a little crisp and well-browned.) Combine fresh-grated parmesan and finely chopped rosemary in small bowl. Remove vegetables from oven and toss with parmesan-rosemary mixture. Serve hot, sprinkled with fresh parsley if desired. Sweet Potato Mash with Mint by SimplyRecipes 3 lbs light yellow sweet potatoes (boniato if you can get them), peeled, cut into 2 inch chunks 1/4 cup olive oil 1/2 cup to 1 cup (or more) water 1/4 cup minced onion 1/2 small garlic clove, minced 1/4 cup chopped mint leaves, packed, (about 30-40 leaves) 2 Tbsp minced cliantro, packed Salt Sugar 1/4 teaspoon vanilla extract You can cook the sweet potatoes by either roasting or boiling. To roast, rub olive oil all over the pieces, sprinkle lightly with salt, and put them in a roasting pan, cook at 425°F for 40 minutes, until cooked through and lightly browned. To boil, put in a saucepan and cover with an inch or two of cold water. Bring to a boil, add 1/2 teaspoon salt, reduce heat and simmer for about 15-20 minutes, or until a fork easily pierces through the pieces. 5 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Place cooked sweet potato pieces in a large bowl, add olive oil, mash with a potato masher until completely mashed. Slowly add water, stirring with a wooden spoon until the sweet potatoes reach desired consistency. Stir in the onions, garlic, mint, and cilantro. Stir in vanilla extract. Add more salt, and maybe a little sugar if you want, to taste. Kale-Yam-Pecan Stir Fry by PlainLviingAndHighThinking.Blogspot.com 1 bunch kale, washed-n-chopped 1 yam (a.k.a. orange-fleshed sweet potato) sliced thin (about 1/4 inch thick) 1 onion, sliced handful of pecans sesame oil tamari or soy sauce brown sugar brown rice Saute kale, yam, and onion in sesame oil and tamari (I don't measure it, keep adding enough so that things don't stick and so that it tastes good) until kale is wilted and yam is cooked through. It helps a lot to have a pan with a good lid so that you can keep it on low-medium heat and let the veggies steam a bit. When veggies are cooked, add pecans and a spoonful or two of brown sugar, and cook a minute longer so that the sugar melts and carmelizes a bit and the pecans get coated in goo. Serve over rice. Sweet Potato Kale Soup by TasteOfHome.com 1 large onion, chopped 3-1/2 teaspoons Italian seasoning 2 teaspoons olive oil 3 cans (14-1/2 ounces each) vegetable broth 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained 1 pound sweet potatoes, peeled and cubed 12 garlic cloves, minced 5 cups chopped fresh kale 1/2 teaspoon salt 1/4 teaspoon pepper In a large saucepan or Dutch oven, saute onion and Italian seasoning in oil until onion is tender. Stir in the broth, beans, sweet potatoes and kale. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the garlic, salt and pepper. Simmer 10-15 minutes longer or until potatoes are tender. 6 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Sweet Potato and Kale Enchiladas by WeHeartFood.com 2 tbsp olive oil 1 onion, diced 3 hatch chilies, roasted, peeled, seeded and chopped coarsely 2 1/2 tsp ancho chile powder 1 1/2 tsp ground cumin 1 tsp Mexican oregano 1 28 oz can diced tomatoes with juice 1 tsp sugar 2 tsp salt 1 lb sweet potatoes 1 bunch kale, washed, trimmed, and chopped finely 3 tbsp olive oil 4 cloves garlic, minced 1/2 tsp ground cumin 1/4 cup vegetable stock or water 3 tbsp lime juice 1 1/2 tsp salt 12–14 corn tortillas Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Preheat the oven to 375°F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches. Prepare the enchilada sauce : In a large, heavy-bottomed saucepan over medium heat, sauté the onions is oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion blender until the mixture is smooth and even. Prepare the filling: Cook the olive oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes. Remove the lid and mix in the potatoes, vegetable stock, lime juice, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste. Ready a plate filled with about 3⁄4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a heated cast-iron pan, and the potato and kale filling. 7 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated pan for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side. Now, place the tortilla in the casserole dish, place some of the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other. Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly. Island Kale and Sweet-Potato Soup by Food & Wine 2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, minced 1 jalapeño pepper, seeds and ribs removed, sliced thin 3/4 pound kale, tough stems removed, leaves washed well and shredded (about 1 quart) 1 1/2 pounds sweet potatoes (about 3), peeled and cut into 3/4-inch cubes 1 1/2 quarts canned low-sodium chicken broth or homemade stock 1 1/2 teaspoons salt 1 cup canned unsweetened coconut milk 1 cup long-grain rice In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through. Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the soup around the rice. 8 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Sweet Potato and Zucchini Frittata by JansSushiBar 1 medium sweet potato, peeled and very thinly sliced 1 medium zucchini, thinly sliced 1 small yellow onion, peeled and chopped 3 tablespoons butter 8 large eggs 1/2 cup half and half 1 teaspoon kosher salt 1/2 teaspoon freshly-ground black pepper 1 cup shredded cheddar cheese Preheat the oven to 400º F. Crack 5 of the eggs into a large mixing bowl. Separate the remaining three, adding the yolks to the bowl with the whole eggs and the whites to the large bowl of a stand mixer, or another large mixing bowl. Beat the egg whites until stiff but not dry. Add the half and half, salt and pepper to the bowl with the whole eggs and extra yolks and whisk until well mixed. Gently fold in the egg whites until entirely incorporated. Over medium heat, melt 1 tablespoon of butter in a heavy, oven-proof 12″ skillet. Add the slices of sweet potato, toss to coat with the butter, and cook until slightly soft, about 3 minutes. Add another tablespoon of butter and the onion, and cook for another 5 minutes. Add the zucchini and remaining tablespoon of butter and cook for one more minute. Pour the egg mixture over the vegetables in the skillet and gently stir to distribute the vegetables as evenly as possible. Turn the heat to low and allow the bottom of the frittata to cook, gently shaking the skillet to prevent it from sticking. Sprinkle the cheese evenly over the surface. Reduce the oven heat to 350º; place the frittata in the oven and bake for 15 to 17 minutes, or until the cheese is melted and beginning to brown, and a knife inserted midway between the edge and the center comes out clean. Remove the frittata from the oven and place on a wire rack to cool; it will be puffy at first but deflate a little as it sits. Allow to cool for five minutes. Cut into six wedges, plate and serve. 9 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Zucchini & Sweet Potato Frittata by en.christinesrecipes.com 300 gm red sweet potato, peeled and cut into 2-3cm cubes 145gm (2 medium) zucchini, ends trimmed and coarsely grated 1 onion, chopped 75 gm cheese 1/4 cup sweet basil leaves, finely chopped (optional) 6 eggs, whisked 165 gm cherry tomatoes, cut into halves 3 Tbsp olive oil 2 Tbsp balsamic vinegar 100 gm baby salad leaves Eggs Preheat oven to 200C (392F). Prepare 2 large oven trays lined with baking paper. Place sweet potatoes onto one tray, drizzle with 1 tablespoon of oil, toss to coat. Spread out to a single layer. Bake for 30 minutes until tender and lightly browned. Place cherry tomatoes on other tray, drizzle with 1 tablespoon of oil and 1 tablespoon of vinegar. Season with salt and pepper to taste. Bake for 15 to 20 minutes until softened. Heat the remaining oil in a non-stick frying pan (20cm diameter). Stir fry the onion over medium heat for about 5 minutes, until soft and lightly golden. Transfer to a bowl, and add the cooked sweet potato. Add the zucchini, cheese and basil to the bowl. Season with salt and pepper to taste, and mix together. Spread loosely into frying pan. Pour whisked eggs into the pan. Gently move the filling around to evenly distribute the egg. Cook over medium-low heat for 8 to 10 minutes, or until set underneath and at the sides. Wrap the handle of the pan in a wet cloth. Place under a moderately hot grill, keep oven door open a few inches, with the surface about 8 to 10cm from the heat source, for about 5 minutes, until frittata is cooked on top. (Note: Don’t leave unattended.) Insert a needle. If it comes out clean, it’s cooked through. Remove from the heat and let sit for 5 minutes, then invert onto a large plate. Drizzle tomatoes with the remaining vinegar. Cut frittata into wedges and serve with salad and tomatoes. 10 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Sweet Potato & Zucchini Hash by GimmeSomeOven 2 large sweet potatoes, peeled, quartered lengthwise, and thinly sliced crosswise 2 Tbsp. extra-virgin olive oil 1/2 medium yellow onion, thinly sliced Coarse salt and ground pepper 1 medium zucchini, quartered lengthwise and thinly sliced crosswise 1 medium zucchini, quartered lengthwise and thinly sliced crosswise 4 eggs, cooked sunny-side-up (or however you’d like) **See tip below for “how-to”** Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes. Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs. Ali’s Tip: To fry an egg sunny-side-up, melt 1 Tbsp. of butter in a skillet over medium-heat. Once the oil is heated (if you add a drop of water in the oil, it will sizzle), crack open your egg and gently pour it into the pan. Reduce heat to low. Cook slowly until the whites are completely set and the yolks begin to thicken, but are not hard. Grilled Sweet Potato and Zucchini Salad by BrannyBoilsOver 2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds 2 large zucchini, sliced lengthwise into 1/4-inch strips 1 medium sweet onion, cut in a large dice 1 cup frozen corn 2 cups of loosely packed baby spinach, chopped 3 T red wine vinegar 1 T extra-virgin olive oil (may be increased up to 6 T) 1 T fresh chopped rosemary 1 T chopped fresh oregano pinch cayenne pepper (optional) salt and pepper to taste Heat grill to medium and spray with cooking spray. Place sweet potato rounds over hottest portion of flames and zucchini over more indirect heat. Grill 10-15 minutes until grill marks appear and potato can be pierced with a fork, turning over halfway through the cooking process. (Alternatively, roasting or 11 © Copyright 2011Annie’s Buying Club. All Rights Reserved. steaming these vegetables is fine as well). Meanwhile, saute onion stove top until tender and slightly translucent. Thaw corn as direction on package. In a small bowl, whisk together spices and herbs with vinegar and oil. In a large salad bowl, combine freshly washed spinach with corn, using the heat of the thawed corn to wilt the spinach leaves. Remove vegetables from grill and chop into desired sizes. Add to salad bowl. Pour prepared dressing over salad and toss gently. Let sit for 10 minutes before serving warm or room temperature. Red Chard, Zucchini and Chicken Stir-Fry by LizLemonBowl.blogspot.com 1 tbs. olive oil 1 lb. boneless, skinless chicken breasts - 1 in. cubes 2 cloves garlic 1 tsp. ginger - freshly grated 3 tbs. soy sauce 1 tbs. rice vinegar 1/2 tbs. sesame oil 2 tbs. hoisin sauce 1 tsp. chili garlic sauce (optional) 1 medium onion - diced 1 medium zucchini - 1/2 in. cubes 1 bunch red chard- chopped 3 scallions - chopped (garnish) 1 tbs. toasted sesame seeds (garnish) salt and pepper to taste Toasted Nori seaweed sheets (or lettuce cups) to serve Heat olive oil in a large saute pan over High heat. (Don't be afraid of the temperature - heat means flavor!) Add cubed chicken breasts, salt and pepper to season and stir-fry until browned. Remove from pan and set aside. Meanwhile, in a small bowl combine next 7 ingredients (garlic through chili sauce) and set aside. In original saute pan over Medium-High heat, add diced onion and saute 2 minutes or until tender. Add zucchini and saute an additional 3-4 minutes. Add browned chicken, red chard and reserved stir-fry sauce to pan and saute 3-4 minutes or until chard is tender. Check for seasonings and add salt/pepper if needed. Garnish with scallions and sesame seeds. Tastes great with toasted Nori seaweed sheets - simply heat over open flame for 5-10 seconds and wrap up like a little taco 12 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Zucchini and Swiss chard soup by NotOnlyPizza.com For the soup: 1 cup finely chopped white onion 4 medium zucchini coarsely grated, about 6 heaping cups 20 leaves Swiss chard thinly sliced, stems removed, about 2 cups 4 Tbsp. extra virgin olive oil 1/4 tsp. turmeric powder 2 tsp. sea salt 4 cups light vegetable broth* 4 slices of whole wheat bread for topping (optional)** 1 Tbsp. extra virgin olive oil For the broth: 5 cups water 1 small carrot 1 celery stalk 1/2 small white or red onion 1/2 Tbsp. coarse sea salt For the broth: Put the water, the salt and the vegetables in a pot. Cover and let it simmer at medium heat for about 30 minutes. For the croutons: Eliminate the bread crust, and cut the slices in cubes. Drizzle 1 Tablespoon olive oil in a nonstick pan, and add the cubed bread. Toast the cubes until golden brown. For the soup: Warm up the oil in a pot, then add the onions, and sauté them until tender, about 7 minutes. In the meantime grate the zucchini, and add them to the onions. Cook them for 5 minutes. When the zucchini are getting soft, add the Swiss chard, 4 cups broth, the turmeric, and cook for 3 more minutes. Blend the soup until creamy. If the soup is too thick, add some more broth. If it’s too liquid, let it simmer until it reaches the desired consistency. Serve your soup topped with croutons, if you like. 13 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Zucchini and Bell Pepper Frittata by CookingRecipe.org 1/3 cup finely chopped onion 1 cup thinly sliced zucchini 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped green bell pepper 1 1/2 tablespoons olive oil 4 large eggs 2/3 cup freshly grated Parmesan 2 tablespoons minced fresh parsley leaves In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender. In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley, add the vegetable mixture, and stir the mixture until it is combined well. In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft. Sprinkle the remaining 1/3 cup Parmesan over the top. (If the skillet (that is a heavy bottomed saucepan) handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge. Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature. Zucchini and Red Bell Pepper Pasta by SimpleDailyRecipes.com 1/4 cup onion, chopped 2 to 3 garlic cloves, minced 1 large zucchini, quartered then cut into 3/4-inch pieces 1 red bell pepper, chopped salt & fresh ground pepper 1 small wedge Parmesan, freshly shredded Go ahead and chop the vegetables while you're waiting for the pasta water to boil. I recommend start sauting the vegetables after the dried pasta has been added to the boiling pasta water. For the vegetables: In a medium saute pan over medium heat, heat the olive oil then add the chopped onions. Cook until they begin to soften. Add the minced garlic, cook 1 to 2 minutes then finally add the zucchini and red bell pepper. Season with salt & pepper to taste. Quickly toss and coat the vegetables, cooking 3 to 5 minutes. Sprinkle the vegetables with shredded Parmesan, as much as you care to taste. Add 1/2 cup of pasta water to the sauted vegetables to prevent cheese from sticking. Cover pan and turn off heat. Leave in pan until pasta is drained and ready to eat. After draining the pasta, drizzle it with a little olive oil, top with cooked vegetables then add a little more Parmesan for garnish. 14 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Stuffed Zucchini & Red Bell Peppers by Giada De Laurentis 2 tablespoons olive oil 1 small onion, grated 1/4 cup chopped fresh Italian parsley leaves 1 large egg 3 tablespoons ketchup 3 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup grated Pecorino Romano 1/4 cup dried plain bread crumbs 1 pound ground turkey, preferably dark meat 2 zucchini, ends removed, halved lengthwise and crosswise 1 short orange bell pepper, halved and seeded 1 short red bell pepper, halved and seeded 1 short yellow bell pepper, halved and seeded 1 1/2 cups marinara sauce Preheat the oven to 400 degrees F. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve. 15 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Zucchini & Bell Pepper Enchiladas by Rookie-Cookie.com 2 Tbsp olive oil 1/2 onion, halved and thinly sliced 1 red bell pepper, seeded, halved and thinly sliced 1 tsp kosher salt 2 ears of corn, kernels sliced off (or 1 1/2 cups canned or frozen corn) 2 cups shredded zucchini, about 1 medium zucchini 1 Anaheim chile, seeded and minced 1 chipotle chile, seeded and minced 1/2 tsp cumin 1 large tomato, chopped 2 garlic cloves, minced 10 corn tortillas 2 cups shredded cheddar cheese 1 14 oz can enchilada sauce or 1 1/2 cups homemade enchilada sauce In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onions, the bell peppers and salt. Cook until softened, about 3 minutes. Add the corn, zucchini, chiles and cumin. Stir until combined and cook until zucchini is softened, about 3 minutes. Stir in tomatoes and garlic. Cook for 3 more minutes and remove from heat. Set oven to 375 degrees. Spray a 9x13 inch pan with non-stick spray and set aside. Microwave one tortilla for 15 seconds. Spoon a small amount of zucchini mixture onto the tortilla, about 1/4 cup. Sprinkle on a little cheese. Roll up and place inside prepared pan, seam side down. Repeat with all the rest of the tortillas. Pour enchilada sauce over the top and sprinkle on the remaining cheese. Bake for 15-20 minutes, or until cheese is melted. Serve with chopped avocados or guacamole. Grilled Zucchini & Bell Pepper Couscous by ShazamInTheKitchen.blogspot.com adapted from Gourmet 4 small zucchini (about 1 pound) 1 small red pepper 1 tsp olive oil 2 small garlic cloves 1/2 tsp salt 1/2 tsp cumin seeds 1/2 cup chicken broth 3/4 cup water 3/4 cup couscous Chop the zucchini and red pepper into chunks about 1 inch in size. Toss the vegetables in the oil and place in grill basket. Grill over medium heat until zucchini and red pepper are a little charred, but still crisp tender. 16 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Mince garlic and mash to a paste with salt. In a dry medium saucepan toast cumin seeds over moderately low heat, swirling pan occasionally, until fragrant, about 1 minute. Add broth and water and bring to a boil. Add couscous and immediately cover pan. Remove pan from heat and let couscous stand 5 minutes. With a fork fluff couscous and in a bowl toss with vegetables, garlic paste, and salt to taste. Healthy Bell Pepper & Zucchini Gratin by AMinglingOfTastes.com adapted from this recipe in Cooking Light magazine Nonstick cooking spray 1 to 2 tbs. olive oil, divided 1 yellow onion, thinly sliced into half moons 1 red bell pepper, thinly sliced 1 yellow or orange bell pepper, thinly sliced Coarse salt and freshly ground black pepper Hungarian paprika 3 zucchini, halved lengthwise and sliced 1/4-inch thick 1/4 cup (packed) sun-dried tomatoes in olive oil, patted dry with paper towels and thinly sliced 1 tsp. fresh thyme leaves (or 1/4 tsp. dried) 1 1/2 tbs. dried bread crumbs 2 tbs. freshly grated Parmigiano-Reggiano cheese Substitutions are a natural in a dish like this. I omitted the yellow squash called for in the original recipe and used all zucchini. Yellow, red or orange bell peppers are all great, but I would stay away from the green ones if you can. I don’t think they are as sweet. My trick with this recipe is to brown the vegetables in a skillet to get some caramelization going instead of just tossing them into the oven raw— it pays off with great flavor. Preheat oven to 400 degrees and coat a 9-inch round or 8-inch square baking dish with cooking spray. Coat a large skillet with half to one tablespoon of the oil and heat to medium-high. Add the bell peppers and cook for 3 minutes, then add the onions. Season with salt, pepper and paprika to taste. Continue to cook, stirring often until the vegetables are tender and lightly browned. Remove to a large bowl. Add another half to one tablespoon of oil to coat the bottom of the skillet. Add the zucchini, stir well, and season with salt, pepper and paprika. Cook, stirring often until zucchini is lightly browned on both sides. Add to the bowl with the bell peppers, along with the thyme and sun-dried tomatoes, and toss to combine. Meanwhile, combine the breadcrumbs and cheese together in a small bowl. Transfer the vegetables into the prepared baking dish. Sprinkle the breadcrumb-cheese mixture evenly over the top and bake for 20 minutes. Let the gratin rest for 5 minutes, then serve right away. 17 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Grilled Zucchini and Bell Pepper Fattoush by BonAppetit.com On the grill 3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered 4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half 2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread Olive oil (for grilling) For the dish 1 (8-ounce) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes 12 cherry tomatoes, each halved 3 green onions, thinly sliced 1 cup (scant) pitted Kalamata olives, halved 1/2 cup (packed) fresh mint leaves 1/3 cup chopped fresh cilantro 1/2 cup olive oil 1/4 cup fresh lemon juice 1 teaspoon ground cumin 1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup) Ground sumac* (optional) * *A fruity, tangy seasoning powder made from ground dried sumac berries; available at Middle Eastern markets and from adrianascaravan.com. Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature. Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad. Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired. 18 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Rainbow Chard by Dr. Oz 1 lb. rainbow chard 1 cup water or low-sodium chicken broth 1 tablespoon olive oil, peanut oil, or lard 2 cloves garlic, minced ½ teaspoon ground cumin ½ teaspoon grated fresh ginger 1 teaspoon lemon juice Salt to taste Wash the greens and remove the thick woody stems. Place them in a sauté pan with 1 cup of water or broth and bring to a boil. Cover the pan and turn down heat. Simmer for 15-20 minutes until the greens are tender. Drain the greens, but reserve all the remaining liquid in a bowl. Heat the oil in the sauté pan and add the greens. Mix in the reserved water, the garlic, cumin, and ginger and cook uncovered at a low heat until the mixture is almost dry. Add lemon juice and salt to taste. Serve with tempeh. Lentil Soup with Chard by Cooking Light 1 3/4 cups dried brown lentils 2 quarts water 1 cup diced carrot 1 3/4 teaspoons sea salt Dash of dried thyme 2 garlic cloves, crushed 2 parsley sprigs 2 bay leaves 2 tablespoons butter 3 cups chopped onion 1 teaspoon ground cumin 6 cups torn Swiss chard 1 tablespoon fresh lemon juice 1/2 teaspoon freshly ground black pepper 6 tablespoons plain whole yogurt Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings. 19 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Wilted Chard by Food Network Kitchens 2 1/2 pounds swiss chard 1 medium onion, chopped 3 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 3 tablespoons cider vinegar, plus more to taste Pinch freshly grated nutmeg 1 cup chicken stock Kosher salt and freshly ground black pepper Fill a large bowl with cold water. Trim and discard the last 2 inches of the chard stems. Add leaves to water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Roughly chop the greens. In a large Dutch oven or tall sided skillet over medium heat, cook the onion, garlic, red pepper flakes, cider vinegar and nutmeg for about 2 minutes. Add the greens in batches, stirring each batch as they wilt, before adding more. Add 1 cup chicken stock and cook, covered, stirring once or twice, until tender, about 10 minutes. Adjust the seasoning with vinegar, salt and pepper, to taste. Serve immediately. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved. Swiss Chard by Simply Recipes * large bunch of fresh Swiss chard * 1 small clove garlic, sliced * 2 Tbsp olive oil * 2 Tbsp water * Pinch of dried crushed red pepper * 1 teaspoon butter * Salt Method 1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips. 2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish. 20 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Swiss Chard Tzatziki by Martha Stewart 1 cup green or red Swiss chard, stemmed and finely chopped 1 garlic clove 1/4 teaspoon coarse salt 1 cup low-fat Greek yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1/8 teaspoon cayenne pepper 2 whole-wheat pitas, cut into wedges and toasted Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain. Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges. Tzatziki can be refrigerated in an airtight container up to 1 week. Rainbow Chard Frittata by Meatless Monday (picture and another recipe posted ColumbusFoodie.com) A little butter or cooking spray, for preparing the pan 1 head rainbow chard 2 tablespoons olive oil 1/2 yellow onion, sliced salt and pepper, to taste 6 eggs 1 ¼ cup whole milk 1/2 cup pecorino, grated Preheat oven to 400 degrees. Grease a pie plate or pan with a little butter or cooking spray. Thoroughly wash the chard, taking care to rinse off the dirt and grit that can become embedded in the folds of the leaves. Cut off stems and chop into small pieces. Tear each leaf into large pieces. Heat large skillet over medium-high heat and add 2 tablespoons of olive oil. Add sliced onion and chopped stems to the skillet and cook 4-7 minutes, or until stems are soft and onions are translucent. Add the chard leaves and cook for 1-2 minutes more, or until leaves are just wilted. Season with salt and pepper to taste. While veggies are cooking on the stove, crack the eggs into large bowl. Stir in the milk and grated pecorino. 21 © Copyright 2011Annie’s Buying Club. All Rights Reserved. When chard is wilted, remove from veggies from heat and let sit for 5 minutes. Quickly add chard mixture to the eggs and scrape into the prepared pie plate with rubber spatula. Cook frittata at 400 degrees for 30 minutes. Serve room temperature or refrigerate and eat cold. Rainbow Chard with Garlic and Olive Oil by LiveStrong.com 8 oz Rainbow Chard 1 tbsp Extra Virgin Olive Oil 1 cloves Garlic Clove 1/8 tsp Red Pepper, Crushed Cut out stems, cut leaves cross-wise 1.2-2 inch slices. Wash. Warm olive oil in frying pan. Add pinch crushed red pepper. Crush large clove of garlic add to pan for a minute. Add wet leaves to pan, add salt and pepper. Cover and cook for 3 minutes. toss. Taste. Continue steaming until it meets your taste. I prefer less to have some mouth feel and not get soggy like over cooked spinach. Creamy Red Pepper Soup by Giada De Laurentis 4 tablespoons olive oil 2 onions, chopped 2 carrots, peeled and chopped 3 garlic cloves, chopped 2 teaspoons chopped fresh thyme leaves 6 cups chicken broth 2 (12-ounce) jars roasted red bell peppers preserved in water, drained 1 russet potato, peeled and coarsely chopped 1/2 cup dry white wine 1 tablespoon sugar Salt and freshly ground black pepper 16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes 1/2 cup mascarpone cheese Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly. Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper. 22 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes. Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve. Dad's Stuffed Bell Peppers by SimplyRecipes 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. 23 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Red Pepper Cheesecake by Giada De Laurentis 1/2 cup ricotta cheese (4 ounces) 1/2 cup cream cheese (4 ounces) 1/4 cup goat cheese (2 ounces) 1 tablespoon sugar 1 egg Pinch kosher salt 1/2 cup thin strips roasted red bell peppers 4 pitas 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/4 cup apricot jam 1 to 2 teaspoons hot water Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan Preheat the oven to 350 degrees F. Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips. Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.) Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days. To make the pita chips, preheat the oven to 350 degrees F. Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes. To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside. 24 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Broccoli, Red Pepper, and Cheddar Chowder by Epicurious.com 1 small head broccoli (1/2 pound) 1 large boiling potato (1/2 pound) 1 large onion, chopped 1 red bell pepper, cut into 1/2-inch pieces l large garlic clove, finely chopped 2 tablespoons unsalted butter 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dry mustard 2 tablespoons all-purpose flour 3/4 cup heavy cream 6 oz sharp Cheddar, coarsely grated (1 1/2 cups) Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder. Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper. Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes. Roasted Chard, Kale, Collards, Spinach Roast Greens into crisp chips. The secret is not to crowd the pan so they don’t steam. Just chop into inviting uneven shapes. Toss with olive oil. Sprinkle with sea salt. Lay on a sheet pan. Roast in preheated 400F oven for 10 minutes, check as you may need to flip them and if you are using a thinner green lower the temp and check on it sooner. When the tips just begin to brown remove and enjoy! 25 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Zucchini & Red Pepper Salad with Spinach “Pesto” by GreenLiteBites.com 2 medium zucchini sliced really thin 1 red bell pepper cut into short strips 1 cup baby spinach leaves (~30g) 2-3 cloves of garlic 1 tsp dried basil (I used ½ with 2-3 leaves of fresh aging basil – I was running out) 1 tsp dried parsley ½ tbsp olive oil (7g) ½ tbsp lemon juice 1 tbsp apple cider vinegar 1 tbsp red wine vinegar Salt & Pepper ½ tbsp parmesan cheese Blend the spinach leaves, garlic, basil, parsley, oil, lemon juice, vinegars, salt and pepper in a food processor or blender. Pour over zucchini and peppers. Eat it right away or let zucchini marinate in the fridge for a bit. When ready to serve top with the parmesan cheese. Zucchini and Broccoli Soup by AllRecipes 1 tablespoon olive oil 1 large onion, finely chopped 2 cloves garlic, chopped 750ml chicken or vegetable stock 8 medium zucchini, diced 400g broccoli, cut into florets 1/2 cup low-fat cream Freshly ground pepper Heat the oil in a large saucepan over moderate heat. Add the onion and garlic and cook for 3 minutes. Add the stock and zucchini. Cover and simmer for 5 minutes. Remove from the heat and allow to cool. Steam the broccoli in a steamer or colander set over a saucepan of boiling water for 5 to 7 minutes. Allow to cool. Purée the vegetables in a blender. Pour into a saucepan or bowl and stir in the cream. Serve hot or cold, garnished with pepper. 26 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Stir-Fried Chicken with Broccoli, Zucchini, and Yellow Bell Peppers by EbFarm.com from: "Food to Live By: The Earthbound Farm Organic Cookbook" by Myra Goodman Brilliant green broccoli, yellow bell pepper, and zucchini turn ordinary chicken breasts into a colorful one-dish meal. The trick is to cook every ingredient quickly on its own, adjusting the cooking time so each comes out tender but still a bit crisp. Once you learn this basic technique, you can adapt it to take advantage of whatever small amounts of fresh vegetables, meat, or tofu you have left over in the refrigerator. You can also save prep time by buying precut vegetables, like broccoli florets, making this an even faster everyday meal. Serve with rice or soba noodles. 1/2 cup soy sauce 2 tablespoons firmly packed light brown sugar 2 tablespoons rice vinegar (unseasoned) 1 teaspoon Asian chile garlic sauce, or 1/4 teaspoon dried red pepper flakes 1 tablespoon cornstarch 2 tablespoons toasted sesame oil 4 tablespoons peanut oil 2 medium-size zucchini or summer squash, cut into 1/2-inch dice (about 1-1/2 cups) 1 tablespoon minced garlic 2 tablespoons grated and peeled fresh ginger 4 cups (about 8 ounces) bite-size broccoli florets 1 yellow bell pepper, stemmed, seeded, and cut into 1/4-inch strips 1-1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes or 1/4-inch strips 1/2 cup thinly sliced scallions, including whites and 3 inches of green About 3 cups cooked rice or soba noodles, for serving 1/2 cup cashews, as garnish Place the soy sauce, brown sugar, vinegar, chile sauce, cornstarch, and 3/4 cup of water in a small bowl, and whisk to combine. Set aside. Place a wok or large skillet over medium-high heat and add 1 tablespoon of the sesame oil and 1 tablespoon of the peanut oil. Add the zucchini and cook, stirring constantly, until it's tender and golden, 4 to 6 minutes. Using a slotted spoon, transfer the zucchini to a large bowl. Add 1 tablespoon of the peanut oil to the pan. Add the garlic and ginger, and cook for 30 seconds, stirring constantly. Add the broccoli and 1/2 cup of water and cook, stirring constantly, until the broccoli is crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the bowl with the zucchini. Add the remaining sesame oil and peanut oil to the wok. Add the chicken and cook, stirring constantly, until cooked through, about 4 minutes. Add the soy sauce mixture and stir until the sauce thickens, 1 to 2 minutes. 27 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Add the reserved zucchini, broccoli, bell pepper, and the scallions to the chicken. Cook until the vegetables are just heated through, about 3 minutes. Serve the stir-fry immediately with the rice or noodles, and sprinkle the cashews on top. Broccoli with Caramelized Onions & Pine Nuts by AshleysNutrition 3 tablespoons pine nuts or chopped slivered almonds 2 teaspoons extra-virgin olive oil 1 cup chopped onion (about 1 medium) 1/4 teaspoon salt, or to taste 4 cups broccoli florets 2 teaspoons balsamic vinegar Freshly ground pepper to taste Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately. Emeril's Lemony Roasted Broccoli by PlanetGreen 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. 28 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Parmesan-Roasted Broccoli by Barefoot Contessa 4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves) Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot. Oven Roasted Broccoli by Alton Brown 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. 29 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Roasted Broccoli with Shrimp by NY Times 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 Cheese Pie by Eating Well 2 tablespoons plain dry breadcrumbs 4 large eggs 1 1/4 cups 1% milk 1/2 teaspoon hot sauce, such as Tabasco 1/4 teaspoon salt, or to taste Freshly ground pepper to taste 2 cups cubed whole-wheat country bread (about 2 slices, crusts removed) 3 cups broccoli florets 2 teaspoons extra-virgin olive oil 4 slices Canadian bacon, diced (about 2 1/2 ounces) (optional) 1 medium onion, chopped 1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces) Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator. Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely. Heat oil in a medium nonstick skillet over medium-high heat. Add bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly. 30 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve. Cheesy Broccoli-Potato Mash Recipe by Eating Well 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. Sautéed Broccoli with Garlic and Parmiagiano by NoLemonJuice.com 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. Broccoli Stir Fry by AllRecipes.com 3 cups fresh broccoli florets 1/4 cup butter or margarine 1 1/2 teaspoons lemon-pepper seasoning In a skillet over medium-high heat, stir-fry broccoli in butter and lemon pepper until crisp-tender, about 2-3 minutes. 31 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Sautéed Broccoli and Almonds by Sunny Anderson 1 large head broccoli, stalks trimmed 4 tablespoons butter 2 cloves garlic, thinly sliced in rounds 1 teaspoon salt 1/4 cup slivered almonds Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets. In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve. Sesame Spinach and Broccoli by Epicurious 1/2 bunch broccoli (about 1/2 pound) 1 garlic clove 1 tablespoon sesame seeds 1 teaspoon vegetable oil 1/4 teaspoon dried hot red pepper flakes 1 bunch spinach (about 1 pound) 2 teaspoons Asian sesame oil Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste. 32 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Sautéed Broccoli and Spinach by FitnessMagazine.com 3 tablespoons extra virgin olive oil 1 garlic clove, finely chopped 1 onion, finely chopped 3 cups broccoli florets Kosher salt Freshly ground black pepper 4 cups baby spinach Heat the oil in a medium skillet over medium heat. Cook the garlic for 1 minute. Increase the heat to medium-high and add the onions; cook, stirring, until translucent, 3 to 4 minutes. * Add the broccoli, salt, and pepper. Cook the broccoli until almost tender, 6 to 8 minutes, then add the spinach. Cook, tossing to combine, until the spinach has wilted, about 3 minutes more. Detox Green Soup Recipe with Broccoli, Spinach and Ginger by GlutenFreeGoddess 1 tablespoon olive oil 2 cloves of garlic, chopped 2 tablespoons diced onion 1 inch of fresh ginger, peeled and chopped 4 cups fresh broccoli, cut up 1/2 pound of fresh spinach leaves 3 parsnips, peeled, cored, chopped 2 ribs of celery, trimmed, chopped A handful of fresh parsley, roughly chopped Fresh water, as needed Sea salt and ground pepper, to tatse Lemon or lime juice Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir a bit until the spinach wilts and collapses. Add just enough water to cover the vegetables. Remember the spinach will cook down quite a bit, so don't add too much water at first. You can always thin the soup later, if you need to. Bring to a high simmer, cover the pot, and reduce the heat to a medium simmer. Cook for fifteen minutes or so until the veggies are softened. Use an immersion blender to puree the soup. Taste test. Does it need brightening? Add a squeeze of citrus. 33 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Sesame Spinach and Broccoli by Gourmet 1/2 bunch broccoli (about 1/2 pound) 1 garlic clove 1 tablespoon sesame seeds 1 teaspoon vegetable oil 1/4 teaspoon dried hot red pepper flakes 1 bunch spinach (about 1 pound) 2 teaspoons Asian sesame oil Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste Balsamic Chicken with Baby Spinach by Ellie Krieger 1 tablespoon olive oil 3 cloves garlic, chopped 2 (8-ounce) boneless, skinless chicken breasts, halved 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3 cup low-sodium chicken broth 1 cup low-sodium canned chopped tomatoes with juice 2 cups whole wheat couscous, cooked Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes. Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce. Baby Spinach is a superfood and is so easy to use. Sauté it with garlic as a side, add some lemon or lemon zest if you like. Add it to stews or soups. Pulverize it to hide it in tomato sauces and ground beef including meatloaf or meatballs. Use it raw in salads. Gently wilt it under hot fish or chicken. Add it to cooked pasta. Sauté and then add eggs for a frittata or omelet. Roll it in phyllo dough with feta cheese. And if all else fails and you can’t use it within the week, freeze it to use later. So easy. 34 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Creamed Spinach by Robert Irvine 1 pound fresh organic spinach, soaked several times in salt water to remove grit, well-rinsed and dried in a salad spinner 4 ounces bacon (about 4 strips) 1/2 cup heavy cream 1/4 cup Parmesan Salt and pepper Freshly ground black pepper Steam spinach until tender and set aside to cool in a colander placed over a bowl to catch any excess moisture. (Steaming preserves vitamins, so since it cooks quickly, be careful to avoid overcooking the spinach, which will negate that advantage.) Cook bacon until crispy in a saute pan and remove to paper toweling to drain and cool. Pour most of the fat out of the pan and add the cream to the same pan over low heat, allowing to reduce by about onethird. While the cream is reducing, finely chop the now cooled spinach, and return it briefly to the colander placed over a bowl. Cut the bacon strips into 1/4-inch pieces. Whisk the Parmesan into the reduced cream, and season with pepper. Since the cheese will add saltiness, add salt only if needed. Fold the well-drained spinach and bacon into the sauce. Transfer to a serving dish. Penne with Spinach Sauce by Giada De Laurentis 1 pound whole wheat or multi grain penne 3 garlic cloves 2 ounces goat cheese 1 ounce reduced fat cream cheese 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 ounces fresh baby spinach leaves 2 tablespoons freshly grated Parmesan Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside. Meanwhile, place the remaining spinach leaves in a large bowl. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve. 35 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Greek Feta Spinach Frittata 1 bunch spinach 1/2 red onion diced 1 clove garlic 8 eggs ¼ cup milk 1 pkg ricotta cheese (8-10oz) ¼ teaspoon oregano 1 cup crumbled feta Sea salt 1 cherry tomatoes, cut in 1/2 Wash spinach in a sink full of water. Trim the ends slightly. Saute onions in olive oil over medium heat until they begin to caramelize. Add garlic and spinach and turn until wilted. Remove from pan to cuisinart and pulverize. Preheat oven to 375F. Mix eggs with ricotta, milk, sea salt, oregano, and feta cheese. Add spinach mixture to eggs and whisk together while heating a pan on the stove top gently. Add butter to pan. Once it bubbles add the egg mixture. Move to oven and bake for 30 minutes until puffy and golden on top. Serve with sliced cherry tomatoes and maybe some olives on the side. Spinach by SimplyRecipes.com 2 large bunches of spinach, about 1 lb Olive oil, extra virgin 3 cloves garlic, sliced Salt to taste Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately. 36 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Seared Salmon on Baby Spinach by Bon Appetit 2 7-ounce skinless salmon fillets 2 tablespoons (1/4 stick) butter 3 large shallots, sliced 1 1/2 tablespoons chopped fresh tarragon 3 ounces baby spinach leaves 1/3 cup dry white wine 1/4 cup whipping cream Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate. Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach. Elbow Macaroni with Comté Cheese and Baby Spinach by ChocolateAndZucchini.com 100 grams (3.5 ounces) elbow macaroni Salt 2 handfuls baby spinach leaves 40 grams (1.5 ounces) comté cheese (substitute gruyère cheese or parmesan) 1/2 teaspoon salted butter Freshly ground pepper and nutmeg Pour four cups fresh water and a teaspoon salt in a medium saucepan, and bring to a boil. Pour in the macaroni and cook for the amount of time given on the package, or until al dente. While the pasta is cooking, grate the cheese coarsely using the large holes of a cheese grater. Rinse and dry the baby spinach leaves, then chop them roughly. When the pasta is done, drain and transfer to a bowl. Add in the butter and spinach, season with salt, pepper and a dash of nutmeg, and toss to coat. Top with cheese and toss just a little to combine -- you don't want the cheese to melt too fast. Throw in a spoon or fork, press "play" on the DVD player, and dig in. Tip: While the pasta is cooking, pour half a cup of very hot water (but not boiling) in the bowl you're going to use. This will heat up the bowl and help keep the pasta warm while you eat it. Discard the water just before you put the pasta in the bowl. 37 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Simple Sautéed Spinach (or other Leafy Green) by Annie Malka 1 bunch spinach (or kale or chard) 2 tablespoons olive oil 2-3 cloves garlic, chopped Sea salt Lemon (optional) Clean spinach or other leafy by placing in a sink full of water, agitate, let sit, agitate again. The dirt will fall and the leaves will float. Spin dry. When using spinach it’s important to remember that the sweetness is in the stems, so only trim off the end. Chop. Add chopped garlic to olive oil gently warmed in pan until it just begins to brown. Add the leafy green (note: if using chard, add the thicker stems first and sauté several minutes before adding the leaves.) and turn until it is all wilted by the heat. Cover and cook for one minute. Spinach takes very little time to cook whereas other greens can take a little longer. Season with salt and (a little lemon zest and a squeeze of lemon – optional) and enjoy. Aloo Saag (Spinach Potato Curry) by Indian-Food-Recipe.com Spinach 1/2 Kg Potatoes 1/4 Kg 1 Onion Chopped 3 green chilies 3 garlic pods ginger 1/2 tsp red chili powder 1/2 tsp cumin powder 1 tsp of coriander powder 1 tsp of garam masala 1 tsp turmeric powder Salt to taste Heat oil in a pan , add the garlic, ginger, green chilies, onions and sauté . Add the spinach and cook them. Turn off the heat ,cool it and then blend it. Boil the potatoes and cut into cubes. Add turmeric, salt and mix them. Take 1tsp of oil in a pan and sauté the cumin seeds ,let them splutter. Add the spinach paste and let it boil for few minutes. Now add the boiled potatoes, garam masala, coriander powder, cumin powder, red chili powder, and salt for taste. Add water only if it is needed. Cook for 20 minutes covered until the potato absorbs the flavor. 38 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Lamb with Spinach Sauce (Saag Goshti) by Julie Sahni Foodtv 1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces 5 tablespoons of light vegetable oil 2 cups finely chopped onion 1 tablespoons of grated or crushed fresh ginger 2 teaspoons minced garlic 2 teaspoons ground cumin 1 tablespoon ground coriander 1/2 teaspoon ground red pepper 1 tablespoon paprika 1 teaspoon turmeric 1 cup tomato puree Coarse salt to taste 1 cup packed chopped cooked spinach, fresh or frozen 2 teaspoons garam masala (see recipe), homemade or store-bought 1/2 cup chopped cilantro leaves and tender stems Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro. Creamed Spinach Stuffed Tomatoes by Rachael Ray 1 cup heavy cream 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped Salt and freshly ground black pepper 2 boxes chopped frozen spinach, defrosted A few grates nutmeg 2 large beefsteak tomatoes 1/2 cup blue cheese crumbles Chopped chives, for garnish Place the cream in a small pot and reduce by half by gently simmering 20 minutes. Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen 39 © Copyright 2011Annie’s Buying Club. All Rights Reserved. towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper. Preheat broiler. Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives. Chickpeas with Baby Spinach by NYTimes 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 teaspoon cumin seeds, lightly toasted and ground Salt, preferably kosher salt, and freshly ground pepper to taste 1 tablespoon tomato paste 1 (15-oz.) can chickpeas, drained and rinsed 1 cup chicken or vegetable stock, or water Cayenne to taste 1 6-oz. bag baby spinach Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve. 40 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Spinach Salad with Fresh Strawberry Dressing & Toasted Pecans by EnlightenedCooking.blogspot.com 3/4 cup sliced strawberries, divided 1-1/2 tsp fresh lemon juice 1 tablespoon olive oil Fresh black pepper and sea salt 2-1/2 cups pre-washed baby spinach 1/4 cup pecan halves, toasted Optional: a few slivers of thinly sliced red onion (preferably soaked in cold water 10 minutes, then drained) Process 2 tbsp strawberries, lemon juice and olive oil in a blender until smooth. Season with black pepper and sea salt to taste. Place the spinach, pecans, and remaining strawberries in a large bowl and toss with vinaigrette to coat. Spinach Cantaloupe Salad with Mint by AllRecipes 4 cups fresh spinach leaves 1 cup sliced cantaloupe 1 cup sliced avocado 1/2 cup diced red bell pepper 2 tablespoons chopped fresh mint leaves 1 tablespoon mint apple jelly 1 1/2 teaspoons white wine vinegar 3 tablespoons vegetable oil 1 clove garlic, minced Divide spinach between 2 serving plates. Arrange half of the cantaloupe and half of the avocado in a circular pattern over the spinach on each plate. Sprinkle with diced red pepper and fresh mint. Mix together the mint jelly, white wine vinegar, oil and garlic. Drizzle over the salads. Serve. 41 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Spinach Romaine Salad With Poppy Seed Dressing by GroupRecipes.com 1 bag of baby spinach leaves, chopped coarsely 1 head of romaine lettuce, chopped coarsely 1 red onion, sliced thin 1 can mandarin oranges, drained well 1 to 2 cups pecans, walnuts or almonds, toasted (toast nuts by placing them in a hot skillet with about a tablespoon of butter and stir constantly until nuts begin to “toast” or turn a golden brown) Toss all salad ingredients together just before serving. Drizzle poppy seed dressing over all, using as much or as little as you prefer. The dressing is quite sweet, so let your taste buds be your guide! Serve immediately. Poppy Seed Dressing: ¾ cup sugar 1 teaspoon dry mustard 1 teaspoon salt 1/3 cup cider vinegar 1 small onion, chopped (optional) 1 cup vegetable oil 2 tablespoons poppy seeds Place all ingredients, EXCEPT OIL AND POPPY SEEDS, in a blender. Through the top of the blender, gradually pour in the oil, while running the blender on medium/high. Mixture will thicken as the oil is blended in. When thickened, add the poppy seeds and process just until mixed into the dressing. This dressing will keep for a long time in the refrigerator, in a covered container. Smoothies & Blended Salads by EatUrVeggies.com Heather’s Delicious Combo: 1 large handful of baby spinach, 1 entire romaine heart, 1 large handful of swiss chard, 3 celery stalks, 2 large carrots, 1 apple, 2 tbsp ground flax seed, 1/2 cup apricot nectar, 1 handful of ice, and a splash of water Elisa’s Daily Dose: 2 cups kale, 1/2 cup frozen mixed berries, 1 orange, 1 Tbsp. flax, 8 drops of vanilla liquid Stevia, 1 cup water Laura’s Green Morning Smoothie: 5 prunes, 1/2 banana, 1 cup frozen mixed berries, 8oz greens (green cabbage, kale, spinach) Laura’s Cinnamon Delight: 8 oz celery, spinach, romaine; 1/2 banana, 3 prunes, 1 cup frozen mixed berries, cinnamon 42 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Grilled Romaine by Alton Brown 1/2 cup red wine vinegar 2 hearts of romaine, rinsed and patted dry 1 tablespoon olive oil Freshly ground black pepper 1 cup finely grated Parmesan Vegetable spray, for pan Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres. Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately. Roasted Strawberry Salad with Baked Goat Cheese by ClosetCooking.com 4 ounces goats cheese 1/4 cup bread crumbs 2 cups strawberries (stemmed and halved) 1 tablespoon honey 1 tablespoon balsamic vinegar 2 handfuls romaine lettuce (cut into bite sized pieces) 1 handful peas (optional) 1 green onion (sliced) 1 handful pecans (toasted, chopped) 1 tablespoon olive oil 1 teaspoon mustard salt and pepper to taste Freeze the goat cheese for 20 minutes. Slice the goat cheese into discs. Dredge the goat cheese in the bread crumbs. Bake the goat cheese in a preheated 425F oven for 6 minutes. Toss the strawberries in the honey and balsamic vinegar to coat. Place the strawberries in a baking dish in a single layer. Roast the strawberries in a preheated 425F oven until slightly caramelized, about 10-12 minutes. Pour the juices from the pan into a bowl and mix with the olive oil, mustard, salt and pepper. Assemble salad and toss to coat with the dressing. 43 © Copyright 2011Annie’s Buying Club. All Rights Reserved. GREEK WATERMELON SALAD By Souvlaki for the Soul 1/4 of a watermelon cut up into reasonable sized cubes, seeds removed a small container of cherry tomatoes, halved a handful of parsley, roughly torn 100-150 gr of crumbled feta cheese Arrange all the ingredients on a plate and enjoy! Watermelon, Mint & Feta Salad by Slashfood.com Watermelon salad with mint and feta cheese was one of those things that I wanted to hate when I first heard about it five or six years ago. I couldn't imagine that the saltiness of feta cheese would go well the watery sweetness of watermelon. However, with so many things in life, as soon as I gave it a try, I was proven happily wrong. It's a magical combination and one that you should try out if you haven't yet had a chance. Watermelon Gazpacho by Eating Well 8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip) 1 medium cucumber, peeled, seeded and finely diced 1/2 red bell pepper, finely diced 1/4 cup chopped fresh basil 1/4 cup chopped flat-leaf parsley 3 tablespoons red-wine vinegar 2 tablespoons minced shallot 2 tablespoons extra-virgin olive oil 3/4 teaspoon salt Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled. Make Ahead Tip: Cover and refrigerate for up to 1 day. Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate. 44 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Watermelon Boat Fruit Salad by Taste of Home 1 cup lemon juice 3/4 cup sugar 2 teaspoons all-purpose flour 2 eggs, beaten 1 cup heavy whipping cream 1 large watermelon 1 large honeydew, cut into cubes or balls 1 large cantaloupe, cut into cubes or balls 2 pints fresh strawberries, sliced 1/2 pound green grapes Combine lemon juice, sugar and flour in a saucepan; bring to a boil. Reduce heat to low. Stir 1/4 cup into eggs; return all to pan. Cook and stir for 15 minutes or until mixture coasts a spoon (do not boil). Cool. Fold in whipped cream; cover and chill until serving. For watermelon boat, cut a thin slice from bottom of melon with a sharp knife to allow it to sit flat (see diagram at right). Mark a horizontal cutting line 2 in. above center of melon. With a long sharp knife, cut into melon along cutting line, making sure to cut all the way through. Gently pull off top section of rind. Remove fruit from both sections and cut into cubes or balls; set aside. To cut decorative edge, place melon on its side. Position a 2-1/2-in. star cookie cutter against inside edge of melon, allowing only half of star to cut through rind (see diagram below). Use a mallet if necessary to help push cookie cutter through melon. Insert a toothpick into flat edge of removed piece. Attach piece onto melon edge where last cut ends. Repeat cutting and attaching pieces until entire melon edge is completed. In a large bowl, combine honeydew, cantaloupe, strawberries, grapes and watermelon; spoon into boat. Serve with dressing 45 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Watermelon Mint Ice Sorbet or Granita 6 tablespoons sugar 7 mint leaves 1/2 cup filtered water 1 1/2 pounds watermelon, deseeded, pureed ½ cup vodka (optional) Place sugar, water and mint in a sauce pan over medium heat until the sugar dissolves. Allow to cool and remove the mint. Add pureed watermelon to the cooled syrup. Allow to sit in the refrigerator overnight. Strain. Freeze but every hour scrape up the frozen bits so it’s slushy and not solid. Watermelon Agua Fresca Recipe by Sailus Kitchen 2 cups cubed and de-seeded chilled watermelon 1/2 cup chilled water 1 1/2 tbsp sugar (adjust according to the sweetness of watermelon) 1-2 tbsp lemon juice mint leaves for garnish (optional) 1 Blend the above ingredients for 8-10 secs. If you want a smooth drink, strain. Garnish with mint leaves and serve chilled. Watermelon-Mint Marguaritas by MyRecipes.com 4 cups seeded and chopped watermelon Fresh lime juice Sugar 1/2 cup tequila* 1/4 cup sugar 1 tablespoon grated lime rind 1/4 cup fresh lime juice (about 3 limes) 2 tablespoons chopped fresh mint leaves Garnish: fresh mint sprig Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm. Coat rims of cocktail glasses with lime juice; dip in sugar. Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish, if desired. *1/2 cup orange or apple juice may be substituted for tequila. 46 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Sweet Potato Pie with Pecan Topping by Simply Recipes I've had so many friends rave about sweet potato pie that when I found a recipe for one I just had to try it. 1 1/2 lbs sweet potatoes, peeled and cut into 2 inch pieces 2 large eggs 1/3 cup plus another 1/2 cup packed brown sugar 3 Tbsp maple syrup 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup plus 1 Tbsp heavy cream 1 pre-baked pie crust (see pie crust recipe for instructions on pre-baking a pie crust) 3 Tbsp butter 1 cup of pecans, half of them lightly chopped, the other half whole Make the pie crust. (See pie crust recipe for instructions on pre-baking a pie crust.) If you use a storebought frozen crust, you do not need to pre-bake it, just defrost it 10 minutes and prick the bottom all over with a fork before using. Make the sweet potato purée. In a large saucepan, cover the sweet potato pieces with water and bring to a boil. Simmer for 15 minutes or until the sweet potato pieces are soft when poked with a knife or fork. Drain. Purée in a food processor until smooth. You may need to add back a little liquid (a tablespoon or two of water) to get a smooth consistency. Let cool completely before using. Prepare the pie. Preheat the oven to 375°F. Place rack at bottom of oven. In a large bowl, whisk together the eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add the sweet potato purée, salt, cinnamon, nutmeg, and 3/4 cup of cream. Mix until completely smooth. Pour into cooled crust. Bake the pie. Bake on lowest rack for 50 minutes, until filling has set. You may want to tent the edges of the pie with aluminum foil or a pie crust protector to prevent the pie crust edges from burning. Cool on rack for one hour. Then transfer to refrigerator and chill completely. Make the pecan topping. Melt 3 Tbsp butter in a small saucepan over medium heat. Add 1/2 cup of brown sugar and cook, stirring, until smooth, about 3 minutes. Add 1 Tbsp cream, and mix in. Add the pecans, mix to coat the pecans with the sugar mixture. Let cool for 1 minute. Pour mixture over cooled pie. Use a rubber spatula to spread topping over the top of the pie. Cool until topping has hardened, about 30 minutes. 47 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Zucchini Sweet Potato Bread by JoyTheBaker.com adapted from Bon Appetit 2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup whole wheat flour) 2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon cloves (the nutmeg and the cloves are optional, you’ll just have a less spicy bread) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 2 cups sugar (I used 1 cup granulated sugar and 1 cup brown sugar) 3/4 cup vegetable oil (I used 1/2 cup oil and 1/4 cup apple sauce. Less fat.) 3 eggs 1 teaspoon vanilla extract 1 1/2 cup grated zucchini 1 1/2 cup peeled and grated sweet potato 1 cup chopped walnuts 1/2 cup dried cranberries (optional) Preheat oven to 350 degrees F. Butter and flour a 9x5x3- inch loaf pan and set aside. Sift the first 7 ingredients into a medium sized bowl. In a seperate, large bowl, beat the sugar, oil, eggs and vanilla extract. Mix in the zucchini and sweet potato. Add the dry ingredients and stir just to combine. Fold in the nuts and cranberries and stir well. Transfer batter to prepared pan. Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool bread in pan on a rack for 15 minutes. Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely. Can be prepared 1 day in advance. Wrap in foil and keep at room temperature. 48 © Copyright 2011Annie’s Buying Club. All Rights Reserved. ‘Cleaned up’ Sweet Potato & Zucchini Muffins by SavorijngTheThyme 1 cup whole wheat flour 1 cup unbleached all purpose flour 3 tablespoon cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 salt 2/3 cup agave nectar, light 3/4 cup brown sugar 1/4 cup canola oil 1/2 cup applesauce, no sugar added 3 eggs 3/4 teaspoon pure vanilla extract 1 1/4 cup grated zucchini 1 1/4 cup peeled and grated sweet potato 2 tablespoon ground flax seed Preheat oven to 375 degrees. Spray muffin tin with baking spray. Sift first six ingredients together in large bowl. In a separate bowl, beat nectar, sugar, oil, applesauce, eggs and vanilla until combined. Mix grated potato and zucchini into wet ingredients (after grating, I cut more as they were long strips) Add dry ingredients to wet and fold to combine. Fill muffin pan-makes about 15 muffins or just overfill one pan to make 12. Bake for about 25 – 30 minutes (Test doneness by inserting a toothpick and making sure it comes out ‘clean’) 49 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Sweet Potato and Zucchini Bread by Bon Appetit 2 cups all purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 2 cups sugar 3/4 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 1 1/2 cups grated zucchini 1 1/2 cups grated peeled sweet potato 1 cup chopped walnuts, toasted Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.) Pichet Ong’s Zucchini Cake by NYMag.com 1 stick unsalted butter, at room temperature, plus more for greasing 1/4 cup sugar in the raw 4 cups zucchini 2 1/4 cups plus 3 tbs. all-purpose flour 2 tsp. baking powder 2 tsp. baking soda 1 cup light brown sugar, packed 1/4 cup sugar 1/2 tsp. ground cinnamon 1/2 tsp. freshly grated nutmeg 1/2 tsp. salt 4 large eggs, lightly beaten 1/2 cup canola or vegetable oil Preheat oven to 350. Butter a 10-inch-round cake pan, line the bottom with parchment paper, butter the paper and sides of cake pan, then sprinkle with sugar in the raw. Put pan in refrigerator while preparing other ingredients. (1) Finely grate zucchini, and set on paper towels to dry. (2) Sift the 2 1/4 cups of flour, baking powder, and baking soda, and set aside. Using an electric mixer, cream butter, brown sugar, sugar, cinnamon, nutmeg, and salt on medium-high speed until mixture is light and fluffy, 50 © Copyright 2011Annie’s Buying Club. All Rights Reserved. about 10 minutes. Reduce speed to low, and add sifted dry ingredients until no traces of flour remain. Toss zucchini with 3 tablespoons of flour, and add to batter, continuing to mix until evenly distributed. (3) Whisk together eggs and oil, then stream into batter with mixer on medium-low. Pour into greased pan, and bake until a tester comes out clean, 45 to 60 minutes. Cool in pan for 10 minutes, then invert onto a cooling rack, remove parchment paper, and allow to cool. Strawberry Cobbler - adapted from How to Eat a Cupcake by BeantownBaker.com • • • • • • • Strawberry Filling 1/2 cups sugar 2 tsp cornstarch 2 tsp water 1 1/2 tsp fresh lemon juice 2 cups strawberries, washed and hulled 1 tsp unsalted butter, softened Biscuit Topping • • • • • • 3/4 cups flour 1 1/2 tsp baking powder 1/4 tsp salt 1 Tbsp granulated sugar 2 1/2 Tbsp shortening 1/4 cup cold milk Preheat the oven to 400 degrees F. Line a large cookie sheet with foil. Butter 4 deep ramekins and place on the cookie sheet. First, prepare the strawberry filling. In a large nonreactive saucepan stir together the sugar and cornstarch. Stir in the water and lemon juice. Stir in the strawberries. Cook over medium heat, stirring often until thickened. Remove from the heat and stir in the butter. Pour filling into ramekins. Prepare the biscuit topping. Stir or sift together the flour, baking powder, salt, and sugar. Rub in the shortening with your fingers. Using a fork, gently stir in the milk, just until the dough cleans the bowl. Toss on a lightly floured surface until no longer sticky, and then pat or roll out to a shape that fits the top of the dish being used. 51 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Stone Fruit Cobbler by Epicurious.com For filling: 3/4 cup sugar 1/4 cup all-purpose flour 3 pounds mixed stone fruit, pitted and cut into 1/2-inch-thick wedges (8 cups) 1 tablespoon unsalted butter, melted 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract For topping: 1 1/2 cups all-purpose flour 1/2 cup cornmeal (not stone-ground) 2 teaspoons baking powder Rounded 1/2 teaspoon salt 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes 1 cup plus 1 tablespoon heavy cream, divided 2 teaspoon sugar Make filling: Preheat oven to 400°F with rack in middle. Butter a 3-qt glass or ceramic baking dish. Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 10 to 20 minutes. Make topping while filling bakes: Whisk together flour, cornmeal, baking powder, and salt, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add 1 cup cream and stir just until a dough forms. Turn out dough onto a lightly floured surface and lightly dust with flour, then roll out with a floured rolling pin into a 1/2-inch-thick round (about 10 inches in diameter). Cut out biscuits with lightly floured cutter. If necessary, gather scraps and reroll once, then cut out more biscuits. Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining Tbsp cream, then sprinkle with sugar. Bake until topping is golden and fruit is bubbling in center, 25 to 30 minutes. Cool to warm, 30 minutes. Strawberry Mango Smoothie by Notecook.com 1 cup strawberries 1/2 Mango Ice Blend on high. optional: add apple juice, yogurt, milk, coconut milk before blending 52 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Mango Strawberry Sherbet by Kitchen Simplicity 1 mango, flesh removed and chopped (2 cups) 1 cup strawberries, hulled and chopped 1/2 cup sugar 1 cup ice 1 cup cream 1 tsp. vanilla 1/4 tsp. cardamom Puree mango, strawberries and sugar in a food processor or blender until smooth. Strain through a sieve to remove seeds. Rinse out blender (to get rid of seeds) and place remaining ingredients along with pureed fruit inside. Puree until smooth. Place a large resealable plastic bag into a large pitcher allowing the side of the bag to drape over. Poor in Sherbet. Remove from pitcher and seal tightly. Freeze for 45 min. Remove from freezer and mash the bag around in your hands to break up the ice crystals. Place back in the freezer and repeat the process every 30 min. until the entire mixture is frozen (2-3 hours). Set a timer so you don’t forget! Freeze overnight. Leave out for 10-15 minutes before scooping and serving. * If your mango doesn’t have enough flesh to make 2 cups just add more strawberries to equal a total of 3 cups of fruit. * You could really make this with any soft seasonal fruit but you may need to add more sugar depending on the sweetness of the fruit. I like to take a spoon and taste it once its all mixed together to make sure the sugar is right. * The reason you mash up the sherbet as it freezes is to break up the ice crystals as they are forming so that you can get the smoothest possible consistency. Alternately, you could place this in a shallow dish and mash it with a whisk or spoon every 30 min. until frozen. If you do have an ice cream maker by all means use it! 53 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Red White & Blue Smoothy by Kblog.lunchboxbunch.com Firecracker Smoothie. I used to adore those red, white and blue firecracker Popsicles. The tangy flavors all layered on top of each other tasted like a day at the beach. So I decided I had to try out my favorite food (smoothies) in a similar firecracker red, white and blue colored recipe. Red, White and Blueberries. This smoothie combines ripe red frozen raspberries, fresh strawberries, fresh blueberries, acai juice, frozen blueberries, banana, coconut and sweet vanilla soy milk. The top white layer is a soft a fluffy coconut banana cream. Yum! Red, White and Blueberry Smoothie vegan, makes 2-4 smoothies, depending on size. Red Layer: 3/4 cup frozen raspberries 1/2 frozen banana 2 fresh strawberries 1/2 cup coconut water ice cubes 3/4 cup vanilla soy milk 1 Tbsp agave syrup Blue Layer: 1 cup frozen blueberries 1 cup acai juice 1/2 cup coconut water ice cubes 1/4 cup fresh blueberries White Layer: 1 frozen banana 1 fresh banana 1 cup vanilla soy milk 1 Tbsp agave syrup 3 Tbsp fine flaked coconut 3/4 cup coconut water ice cubes Garnish: 5 strawberries, sliced into rounds 1/2 cup fresh blueberries pinches of coconut flakes 54 © Copyright 2011Annie’s Buying Club. All Rights Reserved. First chill your serving glasses in the freezer. Cold glasses will help the layers stay separated better. First blend up the red layer. Add all the ingredients, but blend the fresh strawberries in last. Place the red smoothie into a container and place in freezer until needed. Next, blend up all the blue ingredients. Again, always blend the fresh fruit in last. Pour it into a separate container and place in freezer. Net, wash out your blender very well to create your white layer. Add all the white layer ingredients and blend until frothy and smooth. For a fluffier, icier white layer add more ice. Assembly: Now you can remove the red and blue layers from the freezer, as well as your frosted glasses and begin assembling the smoothies. Place enough red smoothie in each glass to fill 1/3 of the glass. On top of the red layer, place one thinly sliced strawberry round. Next, pour another 1/3 full amount of blue smoothie mix in each glass. Next, add 4-5 fresh blueberries on top of the blue layer. Next, spoon the white layer smoothie into the glass until it is filled to the brim. Garnish: Place a sprinkling of coconut, one blueberry and one strawberry slice in each glass. Serve with clear straws and enjoy! Tips: *The raspberry smoothie should blend up the thickest, aka heaviest. That is why it goes on the bottom. The white layer is the fluffiest and the blue is in between. *If you don't have coconut water ice cubes, use regular ice cubes, but you may want to add an additional drop of agave in each blend and even a very small pinch of sea salt. *You can add some plain yogurt to either the raspberry or white layer-a nice healthy addition. *To get a bolder ed or blue color, use more of the fresh strawberries and blueberries. The tiny specks of fresh fruit bring out tru red and blue colors! What a yummy way to celebrate red, white and blue! ...and yes I know it's more like pink, purple and cream, but close enough! The taste makes up for the slightly off coloring. :) 55 © Copyright 2011Annie’s Buying Club. All Rights Reserved. Frozen Grapes by kBlog.lunchboxbunch.com 1 large bunch firm, organic grapes. *black or purple work best *Perfectly ripe and sweet grapes are the best choice. Quality matters. To Make: Wash and dry grapes with a vegetable wash or cold water. Set the on a tray or sheet-no need to cover them. Freeze overnight or until firm. *Some people like to de-stem their grapes before freezing. I don't. I think the grapes actually stay 'happier' when they freeze on the stem. *Eat grapes while still frozen! Once they start to thaw they will mush up a bit... *Use organic! *Globe grapes (the huge ones) are delicious frozen, but some people can't stand biting through the seeds. More ideas: Eat Frozen Try them as “ice cubes” in a drink Use them in a smoothie 56 © Copyright 2011Annie’s Buying Club. All Rights Reserved.
© Copyright 2024