1. business and industrial
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Brussels Sprouts are high in protein, vitamin A & C, folate, potassium, calcium and fiber. They are part
of the disease-fighting super-vegetable family like Broccoli and Kale. Ever since I have roasted them, my
kids actually ASK ME to get them again!
Crispy Lemon Roasted Brussels Sprouts by What’s
Gaby Cooking
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2 lb Brussels Sprouts
4 tbsp olive oil
1 tsp kosher salt
3/4 tsp freshly ground black pepper
1-2 lemons
more salt and pepper as needed
Preheat oven to 450 degrees F.
Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place
into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto
a baking sheet.
Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15
minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting
and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and
then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.
Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust
seasonings if needed. Serve immediately.
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Nutty Brussels Sprouts by Emeril Lagasse
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3 cups Brussels sprouts
3 tablespoons sherry vinegar
3 tablespoons maple syrup or honey
1 tablespoon minced shallots
2 teaspoons Dijon mustard
1/3 cup walnut oil
Salt
Freshly ground black pepper
3/4 cup chopped walnuts or pecans
Trim any damaged leaves off the Brussels sprouts and trim the stem ends. Cut an X in the bottom of
each sprout, then steam the sprouts in a vegetable steamer until crisp-tender.
In a medium mixing bowl combine the vinegar, maple syrup, shallots and mustard and whisk together.
Let sit for 5 minutes. Whisk in the oil in a slow, steady stream until emulsified. Add salt and pepper, to
taste.
When the Brussels sprouts are steamed to desired doneness, toss with the vinaigrette and walnuts and
serve immediately.
5-Minute Brussels Sprouts by WHFoods.org World’s Healthiest Foods
Even if you have not been a fan of Brussels sprouts, I think you will love
this Healthiest Way of Recipe. It not only has great flavor, takes little
time to prepare, but one serving provides 870% of the daily value (DV)
for health-promoting vitamin K, 326% DV for vitamin C and 40% DV for
vitamin A. And they only take minutes to prepare.
 1 lb Brussels sprouts
Mediterranean Dressing
 3 TBS extra virgin olive oil
 2 tsp lemon juice
 2 medium cloves garlic, chopped or pressed
 Sea salt and black pepper to taste
 Optional: 1 TBS dijon mustard, 1 TBS minced parsley
Fill the bottom of the steamer with 2 inches of water. While steam is building up in steamer, cut
Brussels sprouts into quarters and let sit for at least 5 minutes to bring out their hidden health benefits.
Chop or press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
Steam Brussels sprouts for 5 minutes. Transfer to a bowl. Toss Brussels sprouts, while they are still hot,
with the ingredients for the Mediterranean Dressing. (Mediterranean Dressing does not need to be
made separately.)
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Brussels Sprouts by Simply Recipes
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1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice or 1 Tbsp Meyer lemon
juice, fresh squeezed
1/4 cup toasted slivered almonds
Boil in water or steam brussels sprouts for 3-4 minutes until just tender. Split one open to see if it has
cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into
halves.
Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent. Add the brussels
sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes,
until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the
sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter.
Remove from heat, toss in half of the toasted slivered almonds and the lemon juice. Add salt and pepper
if needed. Put into serving dish and garnish with the rest of the toasted almonds.
Caramelized Brussels Sprouts adapted from 101 cookbooks by Eat Live Run
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12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted
Slice each brussels sprout very thin until you have a mound
of feathery brussels sprout ribbons.
Heat the olive oil over medium high in a large skillet and
saute the garlic for 30 seconds. Add the brussels sprouts and
continue sauteing for another 4-5 minutes, until bright green
and tender.
Add the sea salt and brown sugar and toss together. Finish
by adding the toasted nuts.
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Golden-Crusted Brussels Sprouts by 101 Cookbooks
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24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for
rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and
remove any raggy outer leaves. Cut in half from stem to top
and gently rub each half with olive oil, keeping it intact (or if
you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the
outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side
down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the
bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to
gauge whether they're tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and
caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side.
Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able
to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially
tastier if popped in your mouth immediately.
Roasted Brussels Sprouts by The Barefoot Contessa
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1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl
with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp
on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
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Cleo's Brussels sprouts by LA TimesAdapted from Cleo restaurant in Hollywood.
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10 to 12 Brussels sprouts
Vegetable oil for frying
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1/8 teaspoon chile flakes
2 tablespoons drained (oil-packed) capers, more if desired
2 tablespoons toasted sliced almonds, more if desired
2 teaspoons chopped fresh parsley
Separate the leaves from the Brussels sprouts. To remove the leaves quickly and easily, core the sprouts
at their base using a paring or tourne knife, then lightly press the cored sprouts to loosen the leaves.
In a medium, heavy-bottomed pot, add enough vegetable oil to come up the sides of the pot by about 3
inches. Heat the oil until a thermometer inserted reaches 360 degrees.
While the oil is heating, make the vinaigrette: In a medium bowl, whisk together the olive oil and
vinegar. Season to taste with salt and pepper.
Deep-fry the Brussels sprout leaves, a small handful at a time, just until the leaves begin to crisp around
the edges, 15 to 30 seconds. Be careful, because the oil may splatter a bit as the leaves are added.
Remove the leaves immediately and drain on a paper-towel lined rack, pressing the leaves with paper
towels to remove excess oil. Continue frying the leaves, in small batches, until all of them are cooked.
To assemble the dish, place the fried leaves in a large bowl, add one-half of the vinaigrette, along with
the chile flakes, capers, almonds and parsley. Gently toss, then taste and adjust the flavorings and
seasonings as desired. Serve immediately.
Lemony Brussels Sprouts by Cooking Light
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3/4 pound trimmed Brussels sprouts, halved
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
Dash of salt
Coarsely ground pepper
Slash the bottom of each Brussels sprout with a shallow X; steam Brussels sprouts, covered, for 6
minutes or until tender. Drain. Combine Brussels sprouts and next 3 ingredients in a bowl; toss well to
coat. Sprinkle with pepper.
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Brussels Sprouts Lardons by The Barefoot Contessa
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2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring
often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the
pancetta to a plate lined with a paper towel.
Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5
minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered,
stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the
skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat
through, season to taste, and serve.
Brussels Sprouts with Bacon Horseradish Cream by Eating Well Magazine
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and
potatoes, or alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green
heads; if they’re still on the stalk, so much the better. To prepare, peel off outer leaves and trim the
stems. Double it: Steam the Brussels sprouts in a Dutch oven
instead of a saucepan.
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1 1/2 pounds Brussels sprouts, trimmed and halved
4 strips crisp-cooked bacon, finely chopped
1/4 cup reduced-fat sour cream
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Place a steamer basket in a large saucepan, add 1 inch of water
and bring to a boil. Put Brussels sprouts in the basket and steam
until tender, 6 to 8 minutes. Mix bacon, sour cream,
horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat.
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Superfantastic Brussels Sprouts by VeganYumYum
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2-4 Side Servings
1 1/2 lbs (ish) Brussels Sprouts, trimmed and
halved
3 Tbs Oil
1 Cup Apple Cider or Juice
4 Tbs Earth Balance
1 tsp Dijon Mustard
1/4 to 1/2 tsp Salt
1 Tbs Flour
Trim the ends off the sprouts, remove loose and
blemished leaves and halve. Heat oil in a very large
saute pan, allowing the pan to get really, really hot, but not smoking. Place brussels sprouts in, cut side
down, and let cook for 1-2 minutes, until seared with some color but not cooked through. Turn down
heat to medium low, add apple cider and cover. Cook for 4 minutes, or until just tender - a knife inserted
into the stem should go in with a little resistance, and sprouts should be bright green. Remove sprouts
from pan into a large bowl with a slotted spoon, leaving liquid behind. A couple of stray leaves are
fine.
Turn down heat a bit more and add in earth balance, mustard and salt. When earth balance is melted,
sprinkle in the flour and whisk until smooth. Turn up heat and keep whisking until thickened, another
couple seconds. Pour over sprouts, toss, and serve immediately.
Pan Browned Brussels Sprouts by Epicurious
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1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts
Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet
(preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook
garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low
and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to
taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15
minutes.
With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon
butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden,
about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.
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Sesame-Ginger Brussels Sprouts by Cooking Light
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1½ pounds fresh Brussels sprouts (about 2 pints)
Vegetable cooking spray
2 teaspoons vegetable oil
1 tablespoon plus 1 teaspoon peeled, minced gingerroot
2 tablespoons dry vermouth
2 teaspoons honey
1½ teaspoon salt
2 teaspoons sesame seeds, toasted (optional)
Wash Brussels sprouts thoroughly under cold, running water, and remove discolored leaves. Cut off
stem ends; cut in half length-wise. Cook Brussels sprouts in a small amount of boiling water 10 minutes
or until tender. Drain Brussels sprouts, and set aside. Coat a large skillet with cooking spray; add
vegetable oil, and place over medium heat until hot. Add gingerroot; sauté about 2 minutes. Add
Brussels sprouts; stir well. Combine vermouth, honey, and salt; add to Brussels sprouts. Cook Brussels
sprouts mixture an additional minute or until thoroughly heated, stirring constantly. Sprinkle with
sesame seeds; serve warm.
Brussels Sprouts with Lemon-Dill Glaze by TLC
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1 pound brussels sprouts
teaspoons cornstarch
1/2 teaspoon dried dill weed
1/2 cup fat-free reduced-sodium chicken broth
tablespoons lemon juice
1/2 teaspoon grated lemon peel
Trim brussels sprouts. Cut an "X" in stem ends. Bring 1 cup water to a boil in large saucepan
over high heat. Add Brussels sprouts; return to a boil. Reduce heat to medium-low. Simmer,
covered, 10 minutes or just until tender. Drain well; return to pan. Set aside.
Meanwhile, combine cornstarch and dill weed in small saucepan. Blend in chicken broth and
lemon juice until smooth. Stir in lemon peel. Cook and stir over medium heat 5 minutes or until
mixture boils and thickens. Cook and stir 1 minute more.
Pour glaze over Brussels sprouts; toss gently to coat. Serve hot.
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.
Lemon-Dill Brussels Sprouts by VegWeb.com
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about 1 lb of brussels sprouts
1/2 lemon
fresh dill weed (a big handful)
sea salt
olive oil
vegan parmesan (optional)
Super easy recipe that even my brussels sproutshating boyfriend likes. very healthy.
Heat a little oil in pan. Just enough to coat the bottom evenly.
Wash the sprouts under cold water and take off the loose outer leaves. Chop off the bottoms
where the stalk was. Depending on the size of the sprouts, either half or quarter them. Throw
them in the pan. Try to get as many as you can cut-side down. Saute for about 7
minutes...enough to get a nice color on the sprouts. Make sure the pan isn't too hot or they'll
burn.
Add the juice of half the lemon, more if you want a really tangy flavour. (I usually use the whole
lemon). Add a good handful of the dill weed. Let the sprouts, dill and lemon saute for another 5
minutes or so. They should be tender but not overly so.
Add some sea salt to taste. If you want, you can sprinkle some 'parmesan' over top.
PS: If you want your brussels sprouts to be softer, you can parboil them a few minutes before
putting them in the pan. I never do this because boiling tends to leach out nutrients, and I like
them a little crunchy.
BABY CARROTS & BRUSSELS SPROUTS by FoodReference.com
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1/2 pound Brussels sprouts, trimmed and cut in half lengthwise
2-1/2 tsp. vegetable oil
3/4 cup fat-free chicken broth
Juice of 1/2 lemon
Pepper to taste
1 bag (16 ounces), baby-cut carrots
2 Tbsp. chopped fresh dill
Heat oil in a skillet. Add carrots and Brussels sprouts, and cook for 1 minute over medium heat. Add
chicken broth and dill; cover and simmer for about 7 minutes or until vegetables are tender. Boil liquid
until reduced to 1/4 cup liquid remains. Add lemon juice; season with pepper and cook for 1 minute
more.
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Creamy Fettuccine with Brussels Sprouts & Mushrooms by EatingWell
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12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
4 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry (see Note), or 2 tablespoons
sherry vinegar
2 cups low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup finely shredded Asiago cheese, plus more for
garnish
Cook pasta in a large pot of boiling water until tender, 8 to
10 minutes. Drain, return to the pot and set aside.
Meanwhile, heat oil in a large skillet over medium heat.
Add mushrooms and Brussels sprouts and cook, stirring
often, until the mushrooms release their liquid, 8 to 10
minutes. Add garlic and cook, stirring, until fragrant, about
1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until
almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce
bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently
toss. Serve with more cheese, if desired.
Roasted Brussel Sprouts & Mushrooms by BellaLimento.com
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2 containers Brussel Sprouts – washed &
trimmed
1 container mushrooms – washed &
quartered
extra virgin olive oil
Preheat oven to 400. Wash & trim your Brussel
Sprouts. Wash & quarter the mushrooms. Place
veggies into a large bowl & season with salt &
pepper. Add a couple of turns of olive oil to bowl
& toss to coat. Transfer veggies onto a rimmed
cooking sheet. Bake for 25-30 minutes until
veggies are roasted. Shake tray about 1/2 way
through.
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Brussels Sprouts with Onions and Squash Seeds by ChocolateAndZucchini
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600 grams (1 1/3 pounds) brussels sprouts, small ones with leaves tightly closed
a good gurgle of olive oil
200 grams (7 ounces) onions, peeled and
minced
salt
Spanish smoked paprika (I used the spicy kind),
a.k.a. pimentón de la Vera (substitute ground
chili pepper)
2 tablespoons squash seeds, toasted (pistachios
would also be good)
Rinse the brussels sprouts and drain well. Using a sharp
paring knife, trim the stem of each sprout if it doesn't look freshly cut, and cut into the stem to make an
X-shaped indentation, without cutting all the way through: you still want each sprout to keep its minicabbage shape, but the indentation will help the tougher stem part cook faster, and seem more tender
when you bite into it. (If the sprouts are very small, a single cut, rather than two crosswise cuts, will do.)
Heat the oil in a wide skillet or a cocotte over medium heat. Add the onions and cook for a few minutes,
stirring regularly, until they start to relax. Add the brussels sprouts, salt, and smoked paprika, and stir to
combine. Cover and cook for 5 minutes or so, until just tender; you'll have to taste one to check the
doneness. Adjust the seasoning, remove the lid, turn the heat up, and cook a couple more minutes, until
slightly browned. Transfer to a serving bowl, sprinkle with squash seeds, and serve immediately.
Brussel sprouts with shallots and Zucchini by JustHungry
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450g / 1 lb or so of fresh, very firm, as small as possible
brussel sprouts
1 large or 2 small shallots (or substitute yellow onions)
2 medium zucchini
good quality olive oil
salt and pepper
Equipment needed: a heavy-bottom sauté pan or wok
Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them
whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or
quarters.
Slice the shallot very thin. Cut the zucchini into slices.
Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are
wilted. Turn up the heat and toss in the sprouts. Cook for a couple of minutes then add the zucchini.
Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp.
Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter
cabbage-iness of the sprouts. Season with salt and pepper and serve.
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.
About Brussels Sprouts
Similar to cabbage in taste, Brussels Sprouts have a slightly milder flavor and denser texture.
Nutritionally, they have the same cancer-inhibiting potential as cabbage and other Cruciferous
vegetables (such as broccoli and cauliflower) because they contain the nitrogen compounds called
indoles and a significant amount of Vitamin C. Brussels Sprouts also supply good amounts of folate (folic
acid), potassium, vitamin K, and a small amount of beta-carotene.
Do not wash or trim sprouts before storing them. Except for removing any that are yellow or wilted, do
not remove the outer leaves, since these contain the most nutrients. Place loose
sprouts in the refrigerator in a perforated plastic bag. Fresh Brussels Sprouts will
keep for three to five days.
Before cooking, drop the Sprouts into a basin of lukewarm water and leave them
there for 10 minutes as this step will eliminate any insects hidden in the leaves.
Then rinse the Sprouts in fresh water. Trim the stem ends, but not quite flush with
the bottoms of the Sprouts, or the outer leaves will fall off during cooking. Many
cooks cut an X in the base of each Sprout. This nick helps the heat penetrate the
solid core so that it cooks as quickly as the leaves. Whichever cooking method you choose, test for
doneness by inserting a knife tip into the stem end, which should be barely tender.
(read more: wholehealthmd.com)
Roasted Brussels Sprouts by Ina Garten
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1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl
with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp
on the outside and tender on the inside. Shake the pan from time
to time to brown the sprouts evenly. Sprinkle with more kosher
salt ( I like these salty like French fries), and serve immediately.
Roasted Brussels Sprouts by Food Network Magazine
Toss 1 1/2 pounds halved Brussels sprouts with 1/4 cup olive oil
and a pinch each of red pepper flakes, salt and pepper. Roast cutside down on a baking sheet at 450 until caramelized, 25 to 30
minutes. Drizzle with white wine vinegar and honey.
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.
Dijon-Braised Brussels Sprouts by smittenkitchen.com
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1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly
sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard
(or more to taste)
2 tablespoons chopped flat-leaf
parsley (optional)
Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate
heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to
taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to
note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to
the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]
Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to mediumlow (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the
sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly
thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or
Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.
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Balsamic Braised Brussels with Pancetta by smittenkitchen.com, adapted from Sunday Suppers at
Lucques
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1 1/2 cups fresh bread crumbs (though I found I needed far less)
2 teaspoons thyme leaves
2 tablespoons extra virgin olive oil plus
an extra glug or two for drizzling
4 tablespoons unsalted butter
2 pounds medium-sized brussels
sprouts, washed and trimmed
Salt and pepper
6 ounces pancetta in small dice (1 1/2
cups)
3 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1 1/2 cups veal stock, rich chicken or
vegetable broth, more if needed
2 tablespoons chopped parsley
Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with a couple glugs of olive oil, and
spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels
sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10
minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened
slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and
sauté until fragrant, 2 minutes.
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are
glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary,
and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.
Brussels Sprouts with Carrots by wholefoodsmarket.com
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4 cups Brussels sprouts
1 tablespoon extra virgin olive oil
1 carrot, thinly sliced
1/2 teaspoon dried thyme
1 garlic clove, minced
Gluten-free tamari to taste
With a paring knife, slice off the stem end of each Brussels sprout. Steam the sprouts until tender, about
seven to ten minutes.
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Meanwhile, in a large skillet, heat oil over medium heat. Add sliced carrot and thyme and cook for 3
minutes. Add garlic and cook another minute or two. Add steamed Brussels sprouts and sauté coating in
oil and garlic mixture for another minute. Season with tamari to taste.
Carrots and Brussels Sprouts by Gourmet
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2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 pound carrots, cut diagonally into 1/2-inch-thick
pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar
Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet
over medium-high heat, stirring occasionally, until softened, 1
to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt,
and 1/2 teaspoon pepper and cook, stirring occasionally, until
vegetables begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8
minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.
Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper by allrecipes.com
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2 pounds baby carrots
2 pounds Brussels sprouts, trimmed and scored
1 1/2 cups chicken broth
6 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon ground black pepper
Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4
minutes. Transfer carrots to bowl of ice water using slotted spoon. Return
water to boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of
ice water. Drain vegetables, and refrigerate if making ahead.
Bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. Stir until sugar
dissolves. Boil until reduced by half, about 7 minutes. Can be prepared 6 hours ahead; return to boil
before continuing. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan
occasionally, about 6 minutes. Add Brussels sprouts and pepper. Cook until heated through, stirring
occasionally, about 4 minutes.
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Stir-Fried Pork, Brussels Sprouts And Red Pepper With Ginger by cookthink.com
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1/2 pound Brussels sprouts, quartered
1 red bell pepper, sliced
1 tablespoon minced ginger
3/4 pound boneless pork loin chop, thinly sliced
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon cornstarch
2 teaspoons vegetable oil
Cilantro or basil leaves, for garnish
Prep the Brussles sprouts, bell pepper, ginger and pork. Season the pork slices generously all over with
salt and pepper. In a small bowl, whisk together the soy sauce, water and cornstarch until smooth.
Heat the oil in a large sauté pan over high heat. When it's barely smoking, add the pork and spread it
evenly in the pan. Leave it alone to brown 1 minute. Turn and brown on the other side for a minute,
then remove it to a bowl.
Add the Brussels sprouts and peppers to the same pan, along with a splash of water. Cook, stirring
occasionally, until they begin to turn soft and brown, 3-5 minutes. Reduce the heat to medium and add
the pork back to the pan with the ginger. Stir for 1 minute.
Whisk the sauce again to make sure the cornstarch is dissolved. Pour the sauce into the pan and cook
until it thickens and coats the pork and vegetables, 1-3 minutes. Add more water if the stir-fry gets too
dry. Garnish with cilantro or basil leaves.
Oven Roasted Sprouts With Baby Carrots & Red Peppers by savvyvegetarian.com
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1 1/2 to 2 pounds brussel sprouts, stemmed and halved lengthwise
1 medium red bell pepper, cut into narrow strips,
about 2 inches long
1 cup baby carrots, halved lengthwise
2 to 3 cloves garlic, thinly sliced
1/3 cup dry red wine
3 tablespoons agave nectar or maple syrup, or to
taste
1 1/2 tablespoons reduced sodium soy sauce, or
to taste
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
Freshly ground pepper to taste
For this recipe you'll need a large shallow glass or enamel roasting pan
Preheat the oven to 425 degrees
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Combine all the ingredients in a large mixing bowl. Transfer ingredients to a foil lined roasting pan
Roast for 30 minutes, stirring every few minutes, or until the vegetables are touched with brown spots
here and there and nicely glazed
Transfer to a serving bowl and keep warm until needed, or serve at once
BRUSSELS SPROUTS WITH PEPPERS AND ALMONDS by Complete Idiot's Guide to Vegan Cooking
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1½ Lb. Brussels sprouts
4 tsp. toasted sesame oil
2 tsp. olive oil
1 tsp. garlic powder or garlic granules
3/4 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes (optional)
1 cup red bell pepper, ribs and seeds removed, cut into 1-in. strips
1 cup orange or yellow bell pepper, ribs and seeds removed, cut into 1-in. strips
1/2 cup raw sliced almonds
Preheat the oven to 400°F. Lightly oil a large cookie sheet.
Trim ends off Brussels sprouts, remove any tough or yellow outer leaves, and cut each in half
lengthwise. Place Brussels sprouts on the prepared cookie sheet.
Drizzle toasted sesame oil and olive oil evenly over Brussels sprouts. Sprinkle garlic powder, salt, black
pepper, and red pepper flakes (if using) over the top. Using your hands, toss Brussels sprouts until
evenly coated, and spread out to form a single layer.
Bake for 20 minutes. Remove from the oven, stir with a spatula, and spread out into a single layer.
Scatter red bell pepper and orange bell pepper slices over Brussels sprouts. Bake for 15 to 20 more
minutes or until Brussels sprouts are tender and lightly browned around the edges.
Scatter almonds over the top, and bake for 2 or 3 more minutes or until lightly toasted. Remove from
the oven, stir vegetable mixture well to combine, and serve hot.
Variation: You can also sauté the Brussels sprouts with both oils and seasonings in a large nonstick skillet
over medium heat, stirring often, for 5 to 7 minutes or until they just begin to brown in places. Add bell
peppers and almonds, and sauté for 2 or 3 minutes or until almonds are lightly toasted.
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BRUSSELS SPROUTS AND CHARD GRATIN by sweatbread.blogspot.com
For the Bechamel
 3 Tablespoons unsalted
butter
 3 Tablespoons all-purpose
flour
 3 Cups whole milk
 course salt and FGP
 1 Cup grated white cheddar
(or any semi hard melting
cheese: gouda, gruyere, etc.)
For the brussels sprouts
 course salt
 2 pounds brussels sprouts,
ends 1/8 inch trimmed and
outer leaves removed
 6 cups chopped rainbow
chard
 1/2 cup chopped red onion
For assembling the gratin
 1 cup finely grated white cheddar
Preheat oven to 375. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour,
and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk
in milk. Raise heat to medium-high, and bring to a boil, whisking often. rEduce heat to low, and cook
stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. SEason with salt and FGP.
Remove from heat. Add 1 cup cheese and stir until melted.
Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook Brussels
sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes (I would err on the 3
minute side just to be safe). Drain, and transfer to an 8 cup (8 by 12) baking dish. Toss with chard and
onion (uncooked).
Assemble the gratin: Pour bechamel over Brussels sprout mixture and sprinkle with remaining cup of
cheese. Bake, uncovered, until bubbling and golden, about 25 minutes.
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Shredded Brussel Sprouts with Red Bell Pepper Sauce and Feta by atxglutenfree.com
 1 lb. brussels sprouts, grated on a box grater
 1 Fuji apple with skin, diced
 1/4 cup extra virgin olive oil
 2 tablespoons butter
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 1 cup roasted red bell pepper sauce
 1 handful Italian parsley, rough chop
 1/4 cup crumbled feta cheese
 1/4 cup toasted pine nuts
 1/4 cup raisins (optional)
Roasted Red Bell Pepper Sauce:
 3 red bell peppers, roasted. You may
also used jarred roasted red bell
peppers.
 1 teaspoon extra virgin olive oil
 1/8 teaspoon salt
 1/8 teaspoon black pepper
 1/4 cup parmesan cheese
Begin by roasting red bell peppers. Once finished, add to food processor with olive oil, salt, pepper and
parmesan cheese. Pulse until smooth, set aside. Grate brussels sprouts on box grater and place in
medium-high skillet with olive oil, apple, butter, salt and pepper. Saute for 10 minutes or until apple and
brussels sprouts are softened. Add in roasted red bell pepper sauce, simmer 5 minutes. Stir in parsley,
feta, pine nuts and raisins.
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Soba Noodles with Roasted Brussels Sprouts and Walnut Miso Sauce by biggirlssmallkitchen.com
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1 pound Brussels sprouts, trimmed and
sliced into three pieces
8 ounces soba noodles (I use Eden
Organics 100 percent buckwheat because
they are gluten-free)
¼ cup Walnut Miso Paste (recipe follows)
1/4 cup finely diced rainbow chard stems
(optional)
Preheat the oven to 400°F.
On a parchment-lined baking sheet, toss the
Brussels together with 1 tablespoon of olive oil
and a sprinkle of salt. Bake for 20-30 minutes until they are browned but still have a bite to them.
In the meantime, bring a pot of water to boil. Cook the soba noodles according to package instructions
until tender (about 8 minutes for the 100 percent buckwheat version). Reserve 1/4 cup of cooking liquid.
Drain the noodles and rinse them under warm water until some of the starch is gone.
Add the miso sauce to a mixing bowl and dilute with some of the cooking water until the sauce is light
and creamy – more of a sauce than a paste. Toss together with the noodles.
To serve, divide the noodles between two bowls and top with a generous handful of Brussels sprouts
and chard stems (if using).
Walnut Miso Sauce
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1/2 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 medium clove garlic
2 tablespoons mellow white miso paste
2 tablespoons white wine vinegar
1 teaspoon honey
¼ teaspoon salt
1/4 cup warm water
Combine all the ingredients for the sauce in a food processor and blend until smooth. Add more water
as necessary for the texture to wind up along the lines of mayo or pesto. Store in an airtight container
for up to two weeks.
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Brussels Sprouts Salad with Warm Bacon Vinaigrette by Cooking Light
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3/4 pound Brussels sprouts
6 slices applewood-smoked bacon
1/3 cup white wine vinegar
1 1/2 tablespoons maple syrup
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups chopped romaine lettuce
1/4 cup coarsely chopped pecans, toasted
With food processor on, drop Brussels sprouts through the
food chute of food processor fitted with the slicer attachment.
Transfer Brussels sprouts to a bowl.
Heat a large nonstick skillet over medium-high heat. Add bacon to pan; cook 5 minutes or until crisp,
turning occasionally. Remove bacon from pan, reserving 2 tablespoons drippings in pan; set bacon aside.
Reduce heat to medium-low; add vinegar and next 4 ingredients (through pepper), stirring well to
combine. Add Brussels sprouts; cook 1 minute, stirring to coat. Cover and cook 2 minutes. Combine
Brussels sprouts mixture and lettuce in a large bowl; toss until well combined. Sprinkle evenly with
bacon and pecans. Serve immediately.
Brussels Sprouts Tomato Salad by ingredientsinc.net
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1/4 cup white balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided
11/4 pounds Brussels sprouts
1 cup grape or cherry tomatoes, halved
2 tablespoons chopped fresh chives
Whisk together vinegar, Dijon, 1/2 teaspoon salt and pepper
in a small bowl. Slowly add 3 tablespoons olive oil. Set aside.
Rinse Brussels sprouts; remove any discolored leaves. Trim stem ends. Place sprouts on a lightly greased
large baking sheet and drizzle with remaining olive oil and remaining salt.
Bake sprouts at 450F for 25 minutes or until tender, stirring occasionally. Let cool slightly.
Toss sprouts with tomatoes, vinegar mixture and remaining ingredients. Serve at room temperature or
chill.
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Cherry Tomato and Brussels Sprout Sauté by fitfoodist.com
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1 tablespoon olive oil
1 cup Brussels sprouts, stems removed and sliced
1 pint cherry tomatoes, halved
1 cup cooked quinoa
Juice of one lemon
2 tablespoons Parmesan cheese
In a large skillet, heat the oil over medium high heat. Add
your sliced Brussels sprouts and cook until browned and
softened, about 7-8 minutes. Add the tomatoes and cook
for a minute. Season with salt and pepper and add the lemon juice. Add the quinoa and stir. Divide
among two plates and garnish with the cheese before serving.
OVENROASTED BRUSSELS SPROUTS, ZUCCHINI AND RED ONION WITH PISTACHIOS AND BALSAMIC
VINEGAR by luculliandelights.com
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Brussels sprouts
Zucchini
Red onion
Pistachio nuts
Balsamic vinegar
Salt
Extra-virgin olive oil
Clean the vegetables and cut them into pieces. Put them in an ovenproof with some olive oil. Add salt and mix well.
Chop the pistachio nuts and sprinkle them over the vegetables.
Pour a little balsamic vinegar and then some more olive oil over the
whole and put them into the oven (175°C/347°F) for about 20-25
minutes or until the vegetables are soft and golden. After about half the time, stir a bit and if the
vegetables get too golden too early, cover them and lower the temperature a little.
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Bacon and Brussels Sprout Hash by Tyler Florence
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Extra-virgin olive oil
4 slices thick-cut bacon
4 sprigs fresh thyme
2 pints Brussels sprouts, cut in 1/2
1 pound fingerling potatoes, split down the middle
1/2 pound red pearl onions, peeled
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, leaves roughly chopped
Set a large saute pan over medium heat and add a 2 count
of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to
render the fat then strain and set aside. Add Brussels sprouts, potatoes and pearl onions. Season with
salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 minutes until
liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until
balsamic has reduced then fold in fresh parsley and bacon.
Pappardelle With Cauliflower and Zucchini by Herbivoracious.com
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2 heads garlic (if roasting, or 1-2 minced cloves if just sauteeing)
4 T. butter
1 small head cauliflower, cut into florets
1-2 medium zucchini, cut into 4 lengthwise strips
and then sliced 1/2 thick
pinch of tarragon
1 lb fresh pappardelle noodles
black pepper
salt
pecorino romano, cut thin with a vegetable
peeler
Bring a large pot of well-salted water to a boil. Put your
serving bowls somewhere to warm.
If you want to roast the garlic, trim the upper 1/4" off of each head, rub them with some olive oil, wrap
in tin foil and place in the toaster oven (or regular oven) at 400 F for about 40 minutes, until easily
pierced with a fork. If you don't have that kind of time, skip it and just add a minced clove or two to the
saute.
In a large saute pan over medium-high heat, melt 3 T of the butter. Add the cauliflower, and stir. Add a
couple tablespoons of water and cover for a couple of minutes, until just starting to become tender.
Squeeze in the cloves of roasted garlic, taking care not to add the skins. Add the tarragon and 1 t. of salt.
Add the zucchini and stir occasionally. Check the seasoning.
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When the vegetables are 3 minutes from done (probably just after you add the zucchini) turn them
down to the low heat and drop the noodles in the boiling water.
When the noodles are al dente (about 3 minutes for fresh pasta), drain them and toss with the
remaining 1 T. of butter.
Divide the noodles among heated bowls, top with 1/4 of the vegetable saute, several nice shavings of
pecorino and freshly ground pepper.
Roasted Cauliflower and Zucchini by Wasabion.com
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1 head of cauliflower
2 medium sized zucchinis
4 cloves of garlic
Extra virgin olive oil
Herbes de Provence
Sea salt (use the good stuff – it will shine here)
Freshly ground black pepper
Preheat oven to 375.
Wash vegetables, cutting cauliflower into smallish florettes and zucchini into 3/4″ rounds. Dice garlic
finely. Spread veggies in a 9×9″ glass baking dish (or any other size dish that will allow them to lay in a
single layer). Drizzle with olive oil and sprinkle with garlic. Give the dish a good shake to make sure that
the olive oil coats the bottom of the pan so that the vegetables won’t stick. Sprinkle liberally with
Herbes de Provence, then with sea salt and pepper to taste.
Cook at 375 for roughly 45 minutes, or until everything reaches a tenderness that you prefer. At least
once during the cooking time, reach into the oven with an oven mitt and give the baking dish another
good shake to recoat the veggies with oil.
Sautéed Cauliflower & Zucchini by Astray.com
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1 bunch
Cauliflower; separated
4 ounces
Butter
1½ teaspoon Salt
¼ teaspoon
Pepper
1 teaspoon
Lemon juice
1 teaspoon
Basil
1 teaspoon
Oregano
1 tablespoon Onion, chopped
3 mediums
Zucchini; sliced 1/2" thick
½ cup Parmesan cheese; grated
In large skillet cook cauliflowerets in boiling salted water about 5 minutes or until just tender. Pour off
water and remove cauliflower. Melt butter in skillet; stir in salt, pepper, lemon juice, basil, oregano, and
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onion. Add zucchini and cauliflower. Cover and cook over low heat for 10-15 minutes or until zucchini is
tender. Remove from heat and toss with cheese
Cauliflower Zucchini Toss by AllRecipes
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2 cups cauliflowerets
2 cups sliced zucchini
1/2 cup sliced green onions
1/2 cup pitted ripe olives, halved
1/3 cup vegetable oil
1/4 cup orange juice
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon dried tarragon
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups torn salad greens
Add 1 in. of water to a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8
minutes or until crisp-tender. rinse in cold water; drain and place in a large bowl. Add zucchini, onions
and olives; toss.
In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and
pepper; shake well. Pour over cauliflower mixture and toss to coat. Cover and refrigerate for 2 hours.
Just before serving, toss with salad greens.
About Buttercream Fingerling Potatoes
Fingerling Buttercreams are the ideal bite-sized potato for baking, boiling or steaming. With golden skin
and a rich, mildly sweet flavor, you just need a splash of good, fruity olive oil and a pinch of sea salt for
the perfect side dish.
Resembling a sweet potato in shape, Fingerling Potatoes have thin skin and fine textured yellow, white,
red, or purple flesh. Due to their thin skin, they should not be peeled before cooking. Fingerling Potatoes
add vibrant colors and pizzazz to traditional Potato salads and other favorite Potato dishes.
Fingerling Potatoes should be kept in the refrigerator for use with in 3-5 weeks.
Fingerling Potatoes are: fat free, saturated fat free, cholesterol free, sodium free, and an excellent
source of vitamin C.
(read more: fruitsandveggiesmorematters.org; freshdirect.com)
Annie’s Note: These are by far the tastiest potatoes!
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Brussels Sprouts & Fingerling Potatoes by wegottaeat.com
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2 lbs Brussels sprouts, trimmed and halved
1 lb fingerling potatoes, halved lengthwise
2 tbsp olive oil
1 1/4 tsp chopped fresh thyme
3/4 tsp salt
1/4 tsp pepper
Heat oven to 400. Coat a large jelly roll pan with
nonstick cooking spray.
Toss together all ingredients. Pour into prepared pan,
roast at 400 for 25 minutes or until tender.
Perfect Fingerling Potatoes by Alton Brown
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1 1/4 pounds kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are
fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5
to 7 minutes. Serve as is or with butter, pepper, or chives.
Roasted Fingerling Potatoes by Rachel Ray
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2 pounds small fingerling potatoes
6 cloves garlic, crushed
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper
Heat oven to 500 degrees F.
Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive
oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.
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Roasted Fingerling Potatoes with Carrots and Broccoli by foodbuzz.com
For the marinade:
 6 garlic cloves, crushed
 3-4 tbsp lemon juice
 2-3 tbsp olive oil
 5 tbsp white wine
 1 to 1 1/2 tsp dried rosemary
 1 to 1 1/2 tsp dried thyme
 1 1/2 tbsp dried parsley
 salt
 pepper
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1 pound Fingerling potatoes, halved lengthwise
3 large carrots, cut into 1 inch thick slices
1 bunch (about 1 pound) broccoli, crowns cut
into florets
1/2 cup chicken broth
Preheat oven to 350°F. Whisk all the ingredients for the marinade together. Place potatoes, carrots, and
broccoli in a large bowl. Add marinade and mix well. Line a large rimmed baking sheet with parchment
paper, and spread vegetables (if possible in a single layer). Roast until tender and crisp, about 1 hour 15
minutes. Serve and enjoy.
Roasted Parsley and Garlic Fingerling Potatoes unsophisticatedcook.com
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2 pounds fingerling potatoes
3 tablespoons olive oil
5 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons flat leaf parsley,
chopped
salt
pepper
Whisk together the olive oil, garlic,
lemon juice, parsley and salt and
pepper to taste.
Toss the fingerling potatoes in the
mixture, and spread them out in a single layer on a baking sheet.
Roast at 450 degrees for approximately 30-35 minutes.
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Herb Roasted Fingerling Potatoes by culinaryarts.about.com
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1 pound fingerling potatoes
1 bundle fresh herbs such as rosemary, thyme or sage
2 Tbsp extra virgin olive oil
Kosher salt, to taste
Preheat oven to 425°F
Pluck the little leaves off of the stems of your fresh herbs until you have about a tablespoon of them. If
you're using rosemary, make sure the leaves don't have any of the woody stem attached. If you're using
sage, give the leaves a quick chop so that they're not too big.
Wash and pat dry the potatoes and place them in a mixing bowl. Drizzle them with the olive oil, then
toss them so they're fully coated with the oil.
Sprinkle generously with the Kosher salt and toss again to distribute the salt evenly. Don't be afraid of
using too much salt — potatoes and salt are made for each other. Think French fries!
Finally, add the fresh herbs and toss once again. The fingerlings should now be fully coated with the oilsalt-herb mixture.
Transfer the potatoes to a roasting pan and roast until a knife slides easily into one of the largest
potatoes — 20 to 25 minutes — flipping them every 10 minutes or so to ensure the tops don't burn.
Garnish with a sprig of your fresh herb and serve.
Roasted Fingerlings with Red and Yellow Pipérade by epicurious.com
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1/2 cup plus 2 tablespoons extra-virgin olive oil
2 large red bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
2 large yellow bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
1 large red onion, halved through core, thinly sliced crosswise
3 pounds fingerling potatoes, halved lengthwise
1/2 cup chopped fresh parsley
1/4 cup chopped shallots
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1 tablespoon chopped fresh thyme
1/4 cup Champagne vinegar
Preheat oven to 425°F. Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet. Spread all
peppers and sliced onion over, sprinkle with salt and pepper, and toss to coat. Roast 10 minutes. Place
halved potatoes and remaining 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper; toss
to coat. Arrange potatoes in single layer atop peppers. Roast until potatoes are tender and beginning to
turn golden, about 50 minutes. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room
temperature. Rewarm in 425°F oven for 10 minutes before continuing.
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Sprinkle chopped parsley and shallots over potatoes and toss to coat. Roast potatoes 5 minutes longer.
Transfer potatoes to large platter. Sprinkle with chives, basil, and thyme. Drizzle with Champagne
vinegar and toss to coat. Season to taste with salt and pepper.
Penne with Broccoli and Fingerling Potatoes in a Creamy Pesto Sauce by vegoutgourmet.com
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1 lb. penne
1 bunch of broccoli, cut into florets
1 1/2 lbs. fingerling potatoes, cut into 1 inch pieces
6 cloves garlic, minced
olive oil for roasting potatoes
sea salt and pepper
1 package of commercial pesto or 1 cup homemade pesto
1 cup cream
1/2 cup Parmesan cheese or more to taste
Turn on the oven to 400 degrees. Put the potatoes in a roasting pan. Sprinkle on the minced garlic and
about 1/3 cup olive oil. (You can use a nice fused olive oil like EVOO’s Tuscan Herb olive oil or Roasted
Garlic flavor). Season with salt and pepper. Roast the potatoes until tender and browned, about 40
minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to boil for cooking the penne. Put the broccoli in a steamer
and steam until tender. Pour the cream into a small pot and bring to a low boil. Boil until slightly
thickened then whisk in the pesto. Cook over low heat until just heated through.
Cook the penne according to the manufacturers instructions. Drain and put the penne back in the hot
pot. Add in the steamed broccoli and roasted potatoes. Mix in the creamy pesto sauce and Parmesan.
Season to taste with salt and pepper. Serve with extra Parmesan on the side.
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How to Make Warm Fingerling Potato and Swiss Chard Salad by ehow.com
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1 lb. fingerling potatoes, cut into small pieces
2 tbsp. olive oil
2 cloves minced garlic
1 lb. Swiss chard, stems removed and torn into small pieces
1 tbsp. aged balsamic vinegar
Sea salt (to taste)
Coarse ground black pepper (to taste)
Put the potatoes in a large saucepan with enough salted water to cover the potatoes. Bring to the boil
and reduce the heat to low. Cook for five to six minutes or until the potatoes are tender. Drain the
potatoes in a colander and set aside until needed.
Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook for one minute or until
nearly browned.
Add the Swiss chard and potatoes to the sauté pan with the garlic. Cover the pan and cook for four to
five minutes, stirring regularly. Add the vinegar and season with sea salt and coarse ground black pepper
to taste.
Transfer the mixture to a large serving platter and serve immediately while hot.
About Rainbow Chard
Rainbow Chard kicks Swiss Chard up a level - in both looks and flavor. Bunches of what is sold as
"Rainbow Chard" are actually a mix of Swiss Chard, Red Chard, and Golden Chard. It has the mineral
edge of Swiss Chard, the earthy sweetness of Red Chard, and the mild nutty flavor of Golden Chard.
Rainbow Chard is great to sauté or stir-fry. For the most even cooking, remove the colored ribs/stems
from the leaves, and then chop the stems and start cooking them before you add the leaves.
Sweet, tangy, and creamy things help temper the mineral edge of all Chard. A bit of balsamic vinegar, a
squirt of lemon juice, or a bit of crème fraîche or goat cheese are all fabulous with Chard.
No matter how you cook Rainbow Chard, remember that it has some Red Chard in it and will "bleed" red
when cooked, tinging adjacent foods a lovely shade of pink.
Swiss Chard packs a huge amount of vitamin A and it is naturally high in sodium.
Wrap unwashed Swiss Chard in damp paper towels, then place in a plastic bag; store in the refrigerator
crisper for three to five days.
Wash Swiss Chard leaves and stems before using, as they are likely to have sand or dirt clinging to them.
Separate the leaves from the stems and swirl the leaves around in a large bowl of cool water. Lift out,
letting the sand and grit settle; repeat if necessary. Slice or chop as recipe directs.
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Whenever possible, use the cooking liquid from Swiss Chard in a sauce or add it to a soup; a significant
percentage of the nutrient content of greens is released into the liquid as they cook. Don't heat Swiss
Chard in an aluminum pot; the chard contains oxalates and it will cause the pot to discolor. Start cooking
the stems a few minutes before adding the leaves. Quick cooking will help to preserve the color as well
as the nutrients.
(read more: WholeHealthMD.com; localfoods.about.com; specialtyproduce.com)
Rainbow Chard with Pine Nuts, Parmesan, and Basil by finecooking.com
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13 to 14 oz. Rainbow chard (about 1 large bunch)
1 Tbs. extra-virgin olive oil
3 Tbs. pine nuts
Kosher salt
1 Tbs. minced garlic
1 Tbs. cold unsalted butter, cut into 4 pieces
1/4 cup grated Parmigiano-Reggiano
1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
Pull or cut the stems from the chard leaves. Cut or rip the leaves
into 2- to 3-inch pieces and wash and dry them well. Rinse the
stems and slice them crosswise 1/4 inch thick.
In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and
cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving
behind as much oil as possible.
Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring
occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just
until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted,
1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt
before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the
butter has melted.
Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange.
Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan
juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.
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Rainbow Chard Recipe by doctoroz.com
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1 lb. rainbow chard
1 cup water or low-sodium chicken broth
1 tablespoon olive oil, peanut oil, or lard
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon grated fresh ginger
1 teaspoon lemon juice
Salt to taste
Wash the greens and remove the thick woody stems. Place them in a saute 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 saute 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.
Avocado & Swiss Chard Stem Salad on Toast by noteatingoutinny.com
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1 slice toast
about 1/2 ripe avocado, finely chopped
3-4 rainbow chard stalks, finely chopped
about 2 teaspoons fresh lemon juice
about 2 teaspoons extra-virgin olive oil
about 1 tablespoon chopped fresh parsley
salt and pepper to taste
Toss all ingredients except for the toast. Can be covered and
chilled up to an hour or two before serving, piled on the toast.
Swiss Chard & Soft-Boiled Egg on Toast by noteatingoutinny.com
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1 slice toast
3-4 rainbow chard, leaves only, coarsely chopped
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 egg
Soft-boil the egg until white is fully cooked and yolk is fairly
runny, or cook to desired doneness. In a saute pan, heat the
olive oil and add the chard, seasoning with salt and pepper.
Cook, stirring, over medium-high heat for about 2-3 minutes.
Transfer to the toast. Top with the sliced soft-boiled egg.
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Sautéed Rainbow Chard with Garlic by asweetlife.org
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3 Tbsp olive oil
3 large garlic cloves, thinly sliced
1 large bunch rainbow or ruby chard – thick stems
discarded
Salt
Freshly ground black pepper
R emove ribs from chard and cut into 2-inch lengths. Cut
the leaves into 2-inch strips.
In a large pot, heat half of the olive oil. Stir in the garlic and cook over moderately high heat until lightly
golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly
before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are
softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe
out the pot.
Add the remaining olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring
occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and
pepper.
Rainbow Chard With Pine Nuts and Feta by realsimple.com
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1 bunch rainbow chard
2 tablespoons olive oil
1/4 cup pine nuts
2 cloves garlic, thinly sliced
kosher salt and pepper
2 1/2 ounces crumbled Feta (about 1/2 cup)
Cut off the chard stalks near the base of the leaves and discard. Cut
any large leaves in half lengthwise.
Heat the oil in a large skillet over medium heat. Add the pine nuts and
garlic and cook, stirring, until golden, about 2 minutes. Stir in the
chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring,
until the chard ribs are just tender, 2 to 3 minutes.
Transfer to a serving bowl and sprinkle with the Feta.
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Morning Scramble with Rainbow Chard and Feta by zupas.com
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2 tsp butter
2 TB green onions, sliced thin (approx 4 green onions; green and white parts)
1 cup, packed, chopped rainbow chard
5 eggs
4 egg whites
1/4 tsp gray sea salt
2 TB crumbled feta
fresh ground pepper to taste
Melt butter in a skillet over medium heat. Add green onions and chard. Saute for about 3 minutes.
Meanwhile, in a medium sized bowl, beat the eggs and egg whites together using a whisk. Add the egg
mixture to the sauteed vegetables in the skillet, keeping the heat at medium or medium low (personal
preference really). Continue to stir the scramble for a few additional minutes, allowing eggs and
vegetables to cook thoroughly.
About one minute before the scramble is fully cooked, add the feta and toss. Sprinkle with gray sea salt
(or other good quality sea salt) and fresh ground pepper to taste. Enjoy!
Clean Eating Cranberry Rainbow Chard by thegraciouspantry.com
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2 small to medium bunches Rainbow Chard (regular will
work as well)
1/2 cup juice sweetened cranberries
1/2 cup roasted sun flower seed
2 tsp. coconut oil
Wash your chard and cut off the ends of the stalks.
Tear chard into strips. You may have to slice the stalks.
Place the oil in the pan and turn on the burner. Medium to high
heat will work fine. Adjust as needed.
Place chard in pan and cook, stirring occasionally, until it begins to
wilt.
When chard has wilted, add the other ingredients and cook for 2-3
minutes more.
Allow to cool slightly and serve.
Note: Using coconut oil is not necessary. Any mild-flavored oil will do.
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BRAISED RAINBOW CHARD by motherearthnews.com
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1 pound rainbow chard, leaves and stems separated
1 cup dry red wine
1 tbsp unsalted butter
1 tbsp vegetable oil
1 medium red onion, diced
1 apple, grated, skin on
1 cup vegetable stock
2 tsp wildflower honey
Sea salt and freshly ground pepper
Wash and cut the chard leaves across the stem into 1-inch ribbons. Trim 1/2 cup of the chard stems into
2-inch-long-by-1/4-inch-thick strips. Heat the butter and vegetable oil in a large sauté pan until the
butter foaming subsides. Sauté the red onion and apple, without browning, until translucent. Toss in the
chard leaf and stem and sauté for a minute with the apple and onion. Add the wine and vegetable stock
all at once, and stir to cook evenly. Cook on high heat until the chard is tender, with the liquid
evaporating by about two-thirds. When the chard is tender, remove the pan from the heat, and stir in
the wildflower honey. Season to taste with salt and pepper. Serve immediately, or cool and store
covered in the refrigerator for up to 3 days.
Garlicky Rainbow Chard by the localcook.com
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Oil
Green onions (one bunch, sliced)
3-4 cloves garlic (sliced)
chard (one large bunch, stems removed and sliced, then the leaves roughly chopped)
Heat a splash of oil to medium in a large skillet.
Meanwhile, chop the stems of the chard.
Add the chard stems, green onions, and garlic to the pan and cook until softened.
Add the chard and a few tablespoons of water. Mix well and cover, stirring occasionally. If the rest of
dinner isn’t ready yet, turn the burner to simmer.
If your chard bunch is small, you can add leaf lettuce to the mix to stretch the servings. It will cook down
quite a bit.
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Sauteed Rainbow Chard and Carrots with Red Quinoa by foodforvitality.com
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2 bunches rainbow chard, rinsed well and chopped
3 medium sized carrots, chopped
2 tbl olive oil
half an onion, chopped
1 clove garlic, minced
thumb size piece of ginger, chopped
nama shoyu to season
2 cups cooked red quinoa (try cooking the grain with vegetable
stock. It's much more flavorful than plain water).
On medium heat, saute the onion and garlic in olive oil until soft. Add the ginger, and cook for a minute.
Stir in the chopped carrots, cooking for 2 minutes, then layer the firm stems of chard on top of the
carrots, followed by the softer leaves. Cover and allow to steam the vegetables for one minute. By now
the chard should have wilted a bit.
Stir to mix the vegetables, adding a splash of nama shoyu. Reduce the heat to low, cover, and cook for
another 1-2 minutes, depending on what texture you prefer your vegetables. Remember, the firmer the
texture of your vegetables (i.e., the less time you cook them), the more nutritional benefits for your
body.
Top the red quinoa with a nice helping of steaming, juicy, rainbow chard and carrots. Serve immediately.
Chickpea Soup with Potatoes, Rainbow Chard & Other Vegetables by mangotomato.com
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2 teaspoons olive oil
1 large red onion, peeled and chopped
3 carrots, peeled and chopped
2 teaspoons smoked paprika
2 teaspoons tomato paste
4 cups chicken broth
4 cups water
4 medium potatoes, cubed {we used potatoes with really thin skin,
so there was no need to peel them}
14.5 ounce can of fire roasted tomatoes
19 ounce can of chickpeas, drained & rinsed
1 large bunch of Rainbow Chard, cut into ribbons
Heat olive oil in a skillet. Add onions and carrots and saute until they are tender. Add smoked paprika
and tomato paste and cook for about five minutes. You want the flavors of the smoked paprika and
tomato sauce to marry with sauteed onions and carrots.Meanwhile, in a large soup pot, cook potatoes
in chicken stock and water until the potatoes are almost fork-tender.
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Add chickpeas, tomatoes, Rainbow Chard and onion/carrot mixture to the soup and cook just until the
chard wilts.
Serve in soup bowls topped with sour cream and a few cheesy scones on the side.
Zucchini Rainbow Chard Quesadilla by divinecaroline.com
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2 taco size low-carb whole wheat tortillas
Handful of shredded cheese of your choice (dairy or non-dairy)
1/2 shallot minced
1 garlic clove minced
1 small or 1/2 medium zucchini cut into bite size pieces
Big handful of rainbow chard cut into thin ribbons and chop the stems in small pieces
1/2 teaspoon cumin
Pinch ground chili pepper (can use any kind you like—I have a blend from SEEDS at the farmers
market)
Salsa of your choice (I used Salsa Verde.)
Heat a non-stick pan, then add shallot and garlic and sauté for a couple of minutes. Then add zucchini,
chard, and spices. Sauté until the veggies are just the way you like them. I like my greens cooked well, so
I added them before the zucchini.
Heat another non-stick pan if you don’t want to clean out this pan. Put a tortilla on it and then spread
your veggies evenly over the tortilla and cover with cheese and the second tortilla. Cook until browned
on one side, flip, and cook until brown on the other.
About Zucchini
Zucchini is a squash that can be eaten raw or cooked.
Store Zucchini in a plastic bag in the refrigerator for 4 to 5 days. Do not wash it until
you are ready to use it. Cooked Zucchini can be stored in the refrigerator as well, but
should be used with in 2 days.
Wash Zucchini well and trim the ends. It need not be peeled or seeded unless it is
oversized and has a thick skin or large seeds.
Zucchini is: fat free, saturated fat free, sodium free, cholesterol free, low-calorie, high in vitamin C, and a
good source of manganese and molybde num.
(read more: fruitsandveggiesmorematters.org; wholehealthmd.com)
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Roasted Zucchini with Garlic Recipe by simplyrecipes.com
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1 lb zucchini, each cut lengthwise twice,
and then cut in half across the middle
1 Tbsp fresh minced garlic clove
1/4 cup olive oil
Salt and freshly ground black pepper
1 teaspoon Herbes de Provence
Preheat oven to 450°F. Make sure there is a
rack on the top rack spot in the oven. Align the
zucchini pieces on a cookie sheet, skin down.
Mix the garlic in with the oil in a small bowl.
Spoon or brush garlic oil over all of the zucchini
pieces. Place in heated oven on the top rack. Set the timer for 5 minutes and check to see if the zucchini
is beginning to brown at the end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the
zucchini begins to brown. Once it begins to brown, remove from oven and place in a bowl. Mix in Herbes
de Provence. Add salt and pepper to taste.
Parmesan Encrusted Zucchini by kalynskitchen.com
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4 medium zucchini
salt, for cooking zucchini
1 T butter, melted (optional, see notes above, recipe
called for 2 T)
2/3 cup coarsely grated parmesan cheese, more or
less to taste
Fill a medium pot with water, add a generous amount of salt
and bring to a boil.
Wash zucchini skins and cut zucchini into strips about 3 inches
long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the
zucchini to get strips this thin.
Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge into ice
water to stop the cooking, then drain in colander for 2-3 minutes. Remove from colander and place in
single layer on cutting board and pat dry with paper towels.
While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a
broiling pan with non-stick spray.
Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack
between each piece so the cheese can run down a tiny bit.) Brush zucchini with melted butter if using.
Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered.
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Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15
minutes, or perhaps a little more, depending on how hot your broiler is and how close the pan is to the
heat source. Serve hot or warm.
Meat, Tomato, and Mozzarella Stuffed Zucchini Cups by kalynskitchen.com
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2 large zucchini or yellow squash, about 12 inches
long
2 tsp. + 2 tsp. olive oil (may need more, depending on
your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less)
(use any combination of ground meat you'd like, but
use low-fat ground meat for the South Beach Diet.)
1-2 tsp. Spike seasoning (optional but recommended)
2 C flavorful tomato-basil pasta sauce
2 cups low-fat mozzarella or other mild white cheese
(I used low-fat blend of six cheeses called Italian blend.)
Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then
saute onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and saute about
1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and garlic mixture to a
bowl.
Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season with Spike
seasoning, and cook over medium heat until the meat is well browned. Tilt pan to see if there is any
extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat.
Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10
minutes, then turn off heat.
While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller
to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to
get too close to the skin or the cups will leak liquid when they cook.
Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated
cheese into the cooled meat mixture (it doesn't need to be completely cool), then spoon the meatcheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the
top of the zucchini.
Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one
with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly
soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.
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Low-Sugar and Flourless Zucchini Muffins with Pecans (Gluten-Free) by kalynskitchen.com
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1 cup blanched almond flour (not the same as almond
meal)
1/4 tsp. salt (I used fine grind sea salt)
1/2 tsp. baking soda
1/2 tsp. ground cinnamon (I used Cassia Cinnamon from
The Spice House)
1 large egg
1 egg white
1/3 cup Splenda (or sugar)
1 T brown sugar (or use 1 T more Splenda if you prefer)
1 T canola oil or grapeseed oil
1 T buttermilk (could probably use milk, but I haven't tried
it)
3/4 cup grated raw zucchini, wring out moisture slightly
and loosely pack into measuring cup
1/2 cup chopped pecans
Preheat oven to 350F/175C. Measure 1 cup almond flour into medium-sized bowl. (If flour has been
stored in freezer, let it come to room temperature for 10-15 minutes.) Add salt, baking soda, and
cinnamon to flour and use a fork to combine and press out any lump s.
Put 1 egg and 1 egg white into small bowl. Add Splenda and brown sugar and use a hand mixer to beat
until the mixture has tripled in size, about 2-3 minutes. (You shouldn't beat it until the eggs begin to
form peaks like meringue.) Gently stir in canola oil and buttermilk.
Wash zucchini and grate with large side of a hand grater. Squeeze water out of zucchini if it seem wet,
then loosely measure out 3/4 cup of grated zucchini. (Zucchini doesn't have to be completely dry but
shouldn't be dripping water.) Measure 1/2 cup pecans, then chop coarsely with chef's knife.
Stir the egg mixture into the dry ingredients, only stirring enough to barely combine, then gently fold in
the zucchini and pecans. Spray 6 muffin cups (or muffin tin) with non-stick spray or oil, then divide
mixture evently into cups.
Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes
out clean. (I was surprised they took that long to bake, but the batter is quite moist and dense and I
really did bake them for 45 minutes.)
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Carrot Zucchini Saute by allrecipes.com
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1 pound carrots, cut into 2-inch julienne strips
1 tablespoon olive or canola oil
3/4 pound zucchini, cut into 2-inch julienne strips
1 tablespoon balsamic vinegar
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
In a large nonstick skillet, saute carrots in oil for 10 minutes. Add zucchini; saute 10 minutes longer or
until vegetables are crisp-tender. Sprinkle with vinegar, Italian seasoning and salt; toss.
Zucchini Bread by smittenkitchen.com
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3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or
pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips
and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.
Muffins will bake far more quickly, approximately 20 to 25 minutes.
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Nicole's Winter Carrot Zucchini Bread by allrecipes.com
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1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
6 egg whites
1/2 cup unsweetened applesauce
1 1/2 cups brown sugar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift
together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves,
and salt in a large bowl until well blended.
Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots,
and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until
blended. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in
pans for 10 minutes, then remove, and cool completely on a wire rack.
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Chocolate Zucchini Cake Recipe by simplyrecipes.com
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2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)
Preheat the oven to 350°F.
Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to
the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the
vanilla, orange peel, and zucchini.
Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the
last addition.
Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for
about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean.
Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until
smooth.
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Quick Sauté of Zucchini with Toasted Almonds by smittenkitchen.com
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2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch
matchsticks with a knife or julienne blade on a
mandoline
Salt and freshly ground pepper
Few ounces pecorino Romano or paremsan, in
thin slices — a peeler works great for this
Heat the oil on high in a large skillet. When it is hot but
not smoking, add the almonds to the pan. Cook them,
while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one
minute. The idea is not to cook the zucchini so much as warm it.
Season with salt and pepper and serve immediately, with or without cheese on top.
Herbed Zucchini Soup by eatingwell.com
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3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini, (about 3 medium), cut into
1-inch pieces
1 tablespoon chopped fresh tarragon, or dill or 1
teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese, (3
ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Place broth, zucchini and tarragon (or dill) in a medium
saucepan; bring to a boil over high heat. Reduce to a
simmer and cook, uncovered, until the zucchini is tender, 7
to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the
pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and
season with salt and pepper. Serve hot or chilled.
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Fettuccini Alfredo with Zucchini Ribbons by Ellie Krieger
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2 tablespoons olive oil
2 cloves garlic, minced
2 medium zucchini (about 8 ounces each)
12 ounces Fettuccini pasta, preferably whole
wheat
1 tablespoon all-purpose flour
1 cup cold 1% low-fat milk
1/2 cup evaporated skim milk (not condensed
milk)
1/2 teaspoon salt, plus more to taste
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves
Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the
zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inchthick ribbons.
Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and
cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring
occasionally, about 6 minutes. Transfer the zucchini to a bowl.
Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta
water and set aside. Drain the pasta and return it to the pasta pot.
Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the
remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining
clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to
boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated
milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with
additional salt to taste.
Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to
combine. Add a little of the reserved pasta water as necessary to loosen.
To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley.
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Quinoa Carrot Zucchini Casserole Recipe by savvyvegetarian.com
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1 c quinoa
1/4 cup dried currants
1/4 cup sunflower seeds
1 or 2 bay leaves
1 cinnamon stick
2 Tbls olive oil
1 c. celery, chopped small
2 medium carrots
2 small zucchini
1 tsp ground coriander
1/2 tsp paprika
pinch cayenne
1/2 tsp dried ginger
1/2 tsp ground cumin
1/2 tsp rock salt
1 1/2 - 1 3/4 cup boiling water or soup stock (Note: Use smaller amount of water for slow
cooker or crockpot)
1/4 c. minced parsley or cilantro
fresh ground pepper to taste
Soak quinoa 15 minutes to an hour, rinse three times through a fine metal strainer, leave to drain
Heat olive oil on medium in a large sauté pan or frying pan
Chop celery in small pieces
Peel and chop carrots in 1/2" dice
Wash, trim, and chop zucchini in 1 " dice
Stir fry celery until transparent
Add carrots, stir fry five minutes
Add zucchini, stir fry one minute
Add the spices, except for the fresh herb and salt, lower heat and stir until they start to brown
Preheat oven to 350 degrees. Use a three or four quart oven proof casserole with lid. Add all ingredients
except fresh herb and pepper
Stir in 1 3/4 cups boiling water or stock, cover, and bake 20 minutes, or until all the water is absorbed
Before serving, remove the bay leaves and cinnamon stick
Stir in the minced fresh parsley or cilantro, fresh ground pepper, and serve
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.
About Mini Peppers
Mini Peppers are small peppers with a sweet taste, good texture and uniform small size. These virtually
seedless, bright red, yellow and orange assorted Mini Peppers have a surprisingly mild flavor. Mini
Peppers look and taste very similar to the bell pepper, but are sweeter and smaller. Mini Peppers' petite
size is convenient and easy to add to most recipes. Served raw, they add crunch to salads and appetizers
or a surprising texture to stir-fries and rice dishes.
Store Mini Peppers in the refrigerator for up to a week. Mini Peppers are very easy to handle and are
not too delicate.
Members of the genus Capsicum, all Peppers--both sweet Peppers and chili Peppers--are excellent
sources of many essential nutrients, especially Vitamin C--by weight, green bell peppers have twice as
much as citrus fruit (red peppers have three times as much). Moreover, red peppers are quite a good
source of beta-carotene.
(read more: melissas.com; wholehealthmd.com)
Long Fusilli With Mini Peppers, Zucchini, and Feta by redbookmag.com
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2 tablespoon(s) olive oil
1 pound(s) baby bell peppers, quartered lengthwise, seeded
1 large red onion, halved and cut into thin strips
1 pound(s) long fusilli pasta
zucchini, cut into 2-inch sticks, 1/4-inch thick
1/2 cup(s) (pitted) calamata olives, halved
6 ounce(s) feta cheese, crumbled
1/2 teaspoon(s) freshly ground pepper
Bring a large pot of salted water to a boil.
Meanwhile, heat olive oil over medium heat in a 5-quart Dutch oven; add peppers and onion and stir to
combine. Cover pot; cook 10 minutes, stirring often.
Add pasta to boiling water; cook according to package directions. While pasta cooks, add zucchini and
olives to onion mixture and cook uncovered, 10 minutes, tossing frequently, until vegetables are tender.
Drain pasta, reserving 1/2 cup of the cooking water. Add pasta to vegetable sauce with feta cheese,
black pepper, and reserved cooking water; toss. Transfer to a pasta serving bowl.
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Lemon & Herb Zucchini Salad by fortheloveofpeaches.com
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3 tbsp chopped fresh basil
½ tsp grated lemon rind
3 tbsp fresh lemon juice
1 tbsp honey
1 tsp vegetable oil
¼ tsp pepper
¼ tsp salt
2 medium zucchini; ribboned
4 sweet mini peppers, sliced
Combine first seven ingredients in a small jar, cover tightly and shake until well blended. Set aside.
Rinse and dry zucchini and remove ends. With a vegetable peeler begin removing small ribbons of
zucchini. (I tossed the small center seed core instead of continuing to ribbon it).
In a medium bowl combine zucchini ribbons and mini pepper slices and add juice mixture. Toss gently
and serve.
Tomato-Baby Bell Pepper Tartlets by Cooking Light
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1 sheet frozen puff pastry dough, thawed
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
2 tablespoons canola mayonnaise
1 small garlic clove, minced
8 grape tomatoes, cut into 1/8-inch-thick slices
3 baby bell peppers, cut into 1/8-inch-thick rings
2 teaspoons fresh thyme leaves
Preheat oven to 400°.
Unfold dough; place on a work surface lightly dusted with flour. Roll gently into a 10 x 9–inch rectangle.
Cut dough into 20 (2 1/4 x 2–inch) rectangles. Score each rectangle about 1/8-inch from edge. Prick each
dough piece liberally with a fork. Arrange dough pieces on a baking sheet lined with parchment paper;
chill 10 minutes.
Combine cheese, mayonnaise, and garlic, stirring well. Spread a scant 1/2 teaspoon cheese mixture over
each dough piece. Top each tartlet with about 2 tomato slices and 2 bell pepper rings. Bake at 400° for
15 minutes or until dough is lightly browned. Remove from oven, and sprinkle evenly with thyme.
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Herbed Feta Stuffed Mini Bell Peppers by food.com
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1 lb miniature red bell peppers or 1 lb orange bell peppers or 1 lb yellow bell pepper
1 ½ cups crumbled feta cheese
2 tablespoons sherry wine
1⁄3; cup finely grated parmesan cheese
½ teaspoon minced dried basil or 1 tablespoon minced fresh basil
¼ teaspoon cumin
¼ teaspoon dried ancho chile powder
½ teaspoon garlic powder
¼ teaspoon salt or ¼ teaspoon salt or seasoning salt , to taste
Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with
water, then set aside. Put the crumbled feta cheese in a bowl and add the sherry; toss to coat. Mix
together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and
toss to mix them all well. Spray a large casserole dish (I use a large oval white Corning Ware) with an
olive oil mister or pan spray. Preheat oven to 350 degrees F. Stuff each mini bell pepper with the herbed
feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole
dish. When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes
until peppers are nice and soft and the cheese is melted. If too much of the cheese melts out of the
peppers, use a spoon to put it back in. :) Serve and enjoy!
OVEN ROAST MINI BELL PEPPERS by simplerecipesme.com
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2~3 lb of mini bell peppers, yellow, red and
orange
10~15 garlic cloves (you can cut on the amount if
you are not a garlic fan)
1~2 tablespoon olive oil
1 teaspoon dry oregano
1 teaspoon dry parsley
1 teaspoon dry basil
Salt and pepper to taste
Remove the seeds and the stem from the peppers, peel
the garlic and slice. In a big bowl mix all the ingredients together by gently tossing the peppers. Place the
peppers in an oven safe dish for 20~25 minutes at 350F. Let is cool and serve. On my salad, I just add a
little balsamic vinegar since the peppers already have olive oil, salt and pepper, it makes a good salad
look even better.
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Prosciutto Wrapped Stuffed Baby Bell Peppers by culinarycory.com
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12 – 16 baby bell peppers
8 oz. goat cheese, room temperature
2 Tbl. fresh basil, minced
12 – 16 slices prosciutto
toothpicks
Mix the basil and goat cheese in a small bowl until
well combined. Set aside. Remove the tops and cores
of the baby bell peppers. Gently spoon the goat
cheese mixture inside each pepper making sure to fill
around the folds. Wrap each pepper with prosciutto,
and pierce with a toothpick.
Grill over medium heat for 1 – 2 minutes, and turn halfway through. Continue to grill until the prosciutto
is lightly caramelized and the goat cheese has slightly softened. The peppers should be tender with a
light crunch. Makes 12 – 16 peppers.
Stuffed Mini Sweet Peppers by sarahscucinabella.com
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30 mini sweet peppers
7 oz feta cheese
1/4 cup fresh basil (packed down)
1/4 cup fresh rosemary (packed down)
1/4 cup sundried tomatoes (the dried ones, not the ones packed in oil)
Preheat the oven to 350 degrees and line a baking sheet with aluminium foil.
Slice the peppers from stem to tip on one side, leaving the stem intact. Carefully remove the seeds
(there aren’t too many).
In the bowl of a food processor, combine the feta, basil, rosemary
and sundried tomatoes. Pulse until evenly chopped (the mixture
should be very fine).
Use a small spoon to divide the feta mixture among the peppers.
Place completed peppers on the prepared baking sheet.
Bake for 8-10 minutes, until peppers are just starting to soften.
Transfer to a serving dish and serve hot or cold.
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Salad with Marinated Peppers, Garbanzos, and Olives by kalynskitchen.com
For marinated peppers:
 3 cups sliced sweet mini-peppers (or
used diced bell peppers)
 1/2 cup balsamic vinegar
 2 T olive oil
 3 large cloves garlic, sliced
 1 tsp. Vege-Sal (or use 1/2 tsp. salt)
 1/2 tsp. coarse ground black pepper
Cut peppers into rings, cutting towards stem
end and discarding stems and seeds. (I used a
combination of red, yellow, and orange
peppers.) Put peppers into ziploc bag. Combine
vinegar, olive oil, garlic, salt or Vege-sal, and pepper and pour over peppers. Allow to marinate in
refrigerator 24 hours, turning occasionally.
For salad:
 1 can garbanzo beans (chickpeas) rinsed and drained well
 1 can black olives, drained well and cut in half lengthwise
 1 T olive oil
 1-2 T marinade from peppers (to taste)
 1/4 cup shredded parmesan (or substitute feta cheese if desired)
Drain peppers and save 2 T of marinade. Rinse garbanzos well (until no more foam appears) and let
drain at least 10 minutes. Drain olives and cut in half lengthwise.
Combine olive oil and reserved marinade, starting with smaller amount of marinade and tasting until it
seems strong enough for you. Combine salad ingredients and mix in dressing. Sprinkle with shredded
Parmesan and serve.
This will keep in the refrigerator for a day or two, although I would add the cheese right before you
serve it.
Baby Bell Peppers With Feta and Mint by Food Network
Magazine
Preheat a grill to high. Toss 1 pound baby bell peppers or
quartered regular peppers with 2 tablespoons olive oil; season
with salt and red pepper flakes. Grill, turning, until blistered,
about 10 minutes. Transfer to a bowl and toss with 1
tablespoon olive oil, some chopped mint and the juice of 1/2
lemon. Top with crumbled feta.
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Tiny Peppers in Cherry Tomato Sauce by foodandwine.com
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1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 pounds miniature bell peppers (see Note), stems removed, or 3 pounds regular bell
peppers, cut into 1-inch strips
2 garlic cloves, minced
1/2 teaspoon crushed red pepper
1 pint cherry or grape tomatoes, halved
1 1/2 teaspoons dried oregano, crumbled
Salt and freshly ground pepper
1/4 cup finely chopped basil
In a large skillet, heat 3 tablespoons of the olive oil until shimmering. Add the bell peppers and cook
over moderate heat, stirring occasionally, until softened, about 12 minutes. Transfer the peppers and
any olive oil to a bowl.
Add the remaining 3 tablespoons of olive oil to the skillet along with the garlic and crushed red pepper
and cook over moderate heat until fragrant, about 20 seconds. Add the tomatoes, cover and cook,
stirring and crushing the tomatoes occasionally, until they are slightly softened, about 5 minutes. Return
the bell peppers to the skillet. Add the oregano and season with salt and pepper. Cover and cook over
moderately low heat until the sauce is slightly thickened, 2 to 3 minutes. Stir in the chopped basil and
serve warm or at room temperature.
About Cherry Tomatoes
The Cherry Tomato is very versatile. Drizzle with a favorite dressing or vinaigrette or add to stir-fry
recipes. Enjoy by the handful, with fresh herbs, or as an attractive edible garnish.
Unripe Cherry Tomatoes should be stored out of direct sunlight at room temperature until ripe for 3 or 4
days. Once ripe, Tomatoes should be used within a day or two. Only refrigerate fully ripened Tomatoes,
but be aware that it will affect the flavor!
The Cherry Tomato is low in Sodium, and very low in Saturated Fat and
Cholesterol. It's also a good source of Vitamin E (Alpha Tocopherol), Thiamin,
Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a great
source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and
Manganese.
(read more: www.produceoasis.com; fruitsandveggiesmorematters.org)
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Garlic and Herb Tomatoes by Ina Garten
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3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more
for garnish
2 tablespoons chopped fresh flat-leaf parsley,
plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil in a saute pan large enough to hold all
the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the
tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes,
tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh
chopped basil and parsley and serve hot or at room temperature.
Slow Roasted Tomatoes by smittenkitchen.com
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Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
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Herbs such as thyme or rosemary
(optional)
Preheat oven to 225°F. Halve each cherry or grape
tomato crosswise, or Roma tomato lengthwise
and arrange on a parchment-lined baking sheet
along with the cloves of garlic. Drizzle with olive
oil, just enough to make the tomatoes glisten.
Sprinkle herbs on, if you are using them, and salt
and pepper, though go easily on these because
the finished product will be so flavorful you’ll
need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry,
but with a little juice left inside–this could take more or less time depending on the size of your
tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the
fridge for the best summer condiment, ever. And for snacking.
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Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil by low-cholesterol.food.com
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2 tablespoons olive oil
2 medium zucchini , cut in half lengthwise then cut into
half moon slices
2 garlic cloves , crushed
¾ cup cherry tomatoes , halved
2 tablespoons chopped fresh basil
½ teaspoon salt
fresh ground black pepper , to taste
Heat a 10-inch skillet over medium-high heat; add the olive oil,
swirling to coat the pan. Add zucchini; cook, stirring often, until
slightly browned, about 2 minutes. 2Add the garlic; cook, stirring, until just fragrant, about 30 seconds.
Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.
Zucchini, Cherry Tomato, and Fresh Ricotta Pasta by Cooking Light
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3 cups whole milk
1/2 cup buttermilk
3 1/2 teaspoons salt, divided
6 quarts water
8 ounces uncooked fettuccine
1 tablespoon olive oil
2 medium zucchini, halved lengthwise and sliced
crosswise
1/4 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1 1/2 cups cherry tomatoes, halved
2 tablespoons small mint leaves
Combine milk and buttermilk in a small heavy saucepan over medium heat; bring to a boil, stirring
occasionally. Remove from heat; drain. Place milk solids in a small bowl; sprinkle with 1/8 teaspoon salt.
Toss gently to combine.
Bring 6 quarts water to a boil in a large Dutch oven. Stir in 1 tablespoon salt and pasta; cook 7 minutes
or until al dente. Drain.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 2
minutes, stirring occasionally. Stir in 1/4 teaspoon salt, pepper, and garlic; sauté 2 minutes, stirring
frequently; stir in tomatoes. Combine remaining 1/8 teaspoon salt, pasta, and tomato mixture in a large
bowl; toss. Top with ricotta and mint.
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Penne with Pancetta, Zucchini, and Cherry Tomatoes Topped with Crumbled Goat Cheese by
foodnetwork.com
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1/4 cup olive oil
1 red onion, minced
6 ounces Pancetta, diced
1 small zucchini, halved lengthwise cut crosswise into 1/4-inch thick slices
Salt and pepper
1 pint (16 ounces) cherry tomatoes, halved
1 tablespoon minced garlic
1/2 pound penne, cooked and drained
4 ounces (about 1 cup) goat cheese
2 tablespoons minced fresh basil
In a large skillet set over moderate heat cook the onion in the olive oil, stirring occasionally, for 3
minutes, or until softened. Add the Pancetta and cook the mixture, stirring, for 2 minutes. Add the
zucchini and salt and pepper to taste and cook the mixture, stirring occasionally, for 3 minutes more.
Add the cherry tomatoes and cook, stirring, 2 minutes, or just until heated through. In a large bowl
combine the pasta with the pancetta mixture, the goat cheese and the basil. Transfer to a serving plate
and garnish with a sprig of fresh basil.
Fresh Broccoli and Grape Tomato Penne by vegetariansalmon.wordpress.com
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3/4 lb of penne pasta
1 head of broccoli
1 pint of tomatoes, sliced in half
1/2 cup of loosely chopped onion
2 cloves of garlic, minced
2 tsp red pepper flakes
2 tsp kosher salt
2 tb olive oil
1/2 cup of reserved pasta water
Romano Cheese.
Pre-heat the oven to 400. Bring a pot of water to a low
boil. Chop the broccoli stems off. Then chop it so that each piece is about 1-2 inches.
Take a large piece of foil and lay it into a baking dish with the all sides folded up. Lay the broccoli, grape
tomatoes, garlic, onion, salt, pepper, and olive oil on the foil. Stir with a wooden spoon until all the
ingredients are evenly distributed.
Fold the foil over and seal. Place in the oven for 20 minutes
Meanwhile, cook the pasta for 10-11 minutes. Drain. When the veggies are done, stir them in with the
pasta and add the pasta water. Serve with cheese sprinkled on top.
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About Broccoli
Store Broccoli in an open plastic bag in the refrigerator crisper, which will provide the right balance of
humidity and oxygen. Do not wash Broccoli before storing. Fresh Broccoli is at its best if used within a
day or two of purchase, but it will keep for up to four days in a crisper.
Whichever way you serve the vegetable, first rinse it under cold running water.
Broccoli is one of the most healthful foods you can eat--a real nutritional powerhouse. Along with a rich
supply of vitamins and minerals--notably Vitamin C, folate (folic acid), and potassium--it contains the
phytochemical sulforaphane, which helps reduce the risk of cancer. In addition, Broccoli contains a good
amount of beta-carotene. And, unless you drown it in cheese sauce, Broccoli is (like all green vegetables)
low in calories and virtually Fat-free.
(read more: WholeHealthMD.com)
Pasta with Ricotta, Grape Tomatoes, and Broccoli Recipe by Runner's World
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1 package whole-wheat pasta
1 cup halved grape tomatoes
1/2 head of broccoli
1 cup part-skim ricotta cheese
Salt and pepper to taste
Red pepper flakes
Prepare whole-wheat pasta noodles per package directions. While
cooking, steam the broccoli and slice the grape tomatoes into
halves and set both aside. After draining the pasta, immediately
stir in the ricotta so it melts over the pasta. Stir in the broccoli and
tomatoes.
Add salt and pepper to taste and red pepper flakes for zip!
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Emeril's Lemony Roasted Broccoli by PlanetGreen
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12 cups broccoli florets (about 3 heads)
1/4 cup extra-virgin olive oil
1 ½ teaspoons salt, or to taste
Freshly ground pepper
1 cup Panko bread crumbs
1 cup Parmesan cheese
1 teaspoon lemon zest
2-3 teaspoons lemon juice
Preheat oven to 450 degrees F.
Heat a baking sheet greased with 1 tablespoon olive oil in a preheated oven. Toss broccoli with
remaining 3 tablespoons olive oil. In a small bowl combine the salt, pepper, bread crumbs, Parmesan,
lemon zest and lemon juice. Place the broccoli on the preheated baking sheet and then sprinkle the top
with the bread crumb mixture. Roast until the broccoli is tender and browned, 15 minutes.
Broccoli with Caramelized Onions & Pine Nuts by
AshleysNutrition
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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.
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Parmesan-Roasted Broccoli by Barefoot Contessa
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4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets,
discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife,
pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet
pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5
tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender
and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon
zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Oven Roasted Broccoli by Alton Brown
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1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the
broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until
lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to
combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is
tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
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Hearty broccoli and potato soup by KitchenSojourn.com
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six medium Yukon gold potatoes, cubed to
equal sizes (about 1/2 to 1 inch)
1 bunch broccoli
kosher salt
2 cups cheddar cheese, separated
black pepper (to taste)
Put the potatoes in a large stock pot, approximately
6 quarts. Add cold water until the potatoes are
covered by about an inch of water. Add two
tablespoons of kosher salt. Place the pot over high heat and cover with a tight-fitting lid.
Turn on the oven, set for 400 degrees F. Chop the broccoli to remove the florets (the top pieces that
look like oak trees at a distance). Keep the florets intact and spread on a cookie sheet. Sprinkle with salt
and drizzle with olive oil.
When the oven is at temperature and the potatoes are boiling, set a timer for seven minutes. Place the
broccoli in the oven and let each cook until the timer beeps.
Remove the broccoli from the oven and take the potatoes off the heat. Add half the broccoli to the
potatoes and puree using an immersion blender. Chop the remaining broccoli and stir it into the soup,
then slowly fold in about half a cup of the cheddar cheese. Serve with hearty bread and garnish with a
teaspoon of the remaining shredded cheddar in each bowl. Bring the soup to table with the remaining
cheese and allow people to stir it into their soups as they see fit.
This soup couldn’t be easier and tastes wonderful. The starch from the Yukon potatoes gives the
broccoli cheddar soup a wonderful, rich mouth feel without adding fat
Lemon Broccoli by foodnetwork.com
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2 minced garlic cloves
2 or 3 strips lemon zest
3 tablespoons olive oil
1 head broccoli florets
1 sliced carrot
a squeeze of lemon juice
salt and pepper
Heat 2 minced garlic cloves, 2 or 3 strips lemon zest and 3 tablespoons olive oil in a skillet over medium
heat, 3 minutes. Meanwhile, cook 1 head broccoli florets and 1 sliced carrot in boiling salted water, 3
minutes. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.
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Cheesy Broccoli-Potato Mash Recipe by Eating Well
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1 pound Yukon Gold potatoes, cut into wedges
3/4 pound broccoli crowns, chopped (4 cups)
3/4 cup shredded fontina cheese
1/2 cup nonfat milk, heated
1/2 teaspoon salt
Freshly ground pepper, to taste
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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.
Sauteed Broccoli with Garlic and Parmiagiano by NoLemonJuice.com
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1 1/4 pounds broccoli crowns
3 tablespoons extra-virgin olive oil, plus a little extra for drizzling
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
Juice of 1/2 lemon (1 to 2 tablespoons)
2 tablespoons freshly grated Parmigano-Reggiano
Cut the broccoli into little florets, about 2 inches long. In a large, deep frying pan over medium-high
heat, combine the oil, garlic, and red pepper flakes, if using. Cook the garlic and pepper, stirring, until
the garlic sizzles, about 1 minute. Add the broccoli, sprinkle with the salt, and stir for 1 to 2 minutes.
Add 1/2 cup water, cover, and cook for 2 to 3 minutes, until the broccoli is just barely tender. Uncover
the pan, raise the heat, and cook until the water evaporates, 1 to 2 minutes longer. Spoon the broccoli
into a bowl and give it a squeeze of lemon juice. Drizzle with a little olive oil, sprinkle with the
Parmigiano, and serve.
Lime Broccoli with Pine Nuts by DLife.com
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2 lb Broccoli, fresh
1 tbsp Butter, unsalted
3 tbsp fresh lime juice
2 oz pine nuts , toasted
Cut the large stems off the broccoli then slice into 3 inch florets. Steam for about 2 minutes. Drain and
transfer onto a paper towel to dry.
Melt the butter in a nonstick skillet. Whisk in the lime juice. Stir fry the florets for 3 minutes. Place in a
bowl, add the pine nuts, and toss to mix.
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Roasted Broccoli with Shrimp by NY Times
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2 pounds broccoli, cut into bite-size florets
4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1
teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2
tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and
toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is
tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon
juice all over shrimp and broccoli just before serving.
Chicken, Charred Tomato & Broccoli Salad by eatingwell.com
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1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3
cups shredded cooked chicken breast (skip Step 1)
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice
Place chicken in a skillet or sa ucepan and add enough water to cover; bring to a simmer over high heat.
Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the
middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two
forks into bite-size pieces.
Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse
with cold water until cool.
Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the
tomatoes cut-side down on paper towels to drain for about 5 minutes.
Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the
tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to
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soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is
charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.
Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder
and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may
splatter), then remove the pan from the heat. Stir to scrape up any browned bits.
Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and
the pan dressing; toss to coat.
Mediterranean Roasted Broccoli & Tomatoes by eatingwell.com
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12 ounces broccoli crowns, trimmed and cut into bite-size
florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)
Preheat oven to 450°F.
Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on
a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the
roasted vegetables; stir to combine. Serve warm.
About Yellow Baby Carrots
A new take on Carrots, Yellow Baby Carrots are a lovely new look for your eating pleasure. Canary
yellow, they’re packed with the same anti-oxidant power that orange Carrots have, especially Lutein,
terrific for eye health.
Baby Yellow Carrots are sweet and delicious (taste exactly like regular Carrots) and add color and crunch
to any salad or can be sautéed for a side dish. Also lovely as a snack or crudités platter.
To preserve their flavor and texture, Carrots should be refrigerated. Keep them in the refrigerator
crisper, in their original plastic bag. If they were purchased loose, place them in a perforated or loosely
closed plastic bag. Don't store Carrots together with apples, pears, or other fruits that produce ethylene
gas as they ripen (even in the refrigerator, ripening of such fruits slows, but does not cease). Exposure to
ethylene gas will turn Carrots bitter.
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(read more: wholehealthmd.com; organicafresh.com; destiny-organics.com)
Steamed Broccoli Carrots by recipes.howstuffworks.com
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1 pound broccoli
12 baby carrots
1 tablespoon butter
Salt and black pepper
Break broccoli into florets. Trim and discard large stems. Trim smaller stems;
cut stems into thin slices.
Place 2 to 3 inches of water and steamer basket in large saucepan; bring
water to a boil. Broil until partly browned and tips are beginning to crisp, 10 to
12 minutes. Serve hot.
Place vegetables in serving bowl. Add butter; toss lightly to coat. Season to taste with salt and pepper.
Baby Carrots by Rachel Ray
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1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt
Place baby carrots in 1/2-inch of water with butter, sugar, and
salt. Bring water to a boil, cover pan, and reduce heat to
simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it
almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
Sweet Baby Carrots by allrecipes.com
1 (16 ounce) package baby carrots
1/2 cup butter
3 tablespoons honey
1/2 cup brown sugar
Place the carrots into a large pot and cover with salted water. Bring to a
boil over high heat until tender, about 15 minutes. Drain and allow to
steam dry for a minute or two.
Return the pot to the stove; reduce the heat to medium-low. Melt the
butter in the pot. Stir in the honey and brown sugar; add the carrots and
stir until evenly coated; cook another 5 minutes.
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Sauteed Baby Carrots by food.com
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2 tablespoons butter
1 -2 lb baby carrot
2 tablespoons honey
1/4 cup water
Heat 1 T butter with water in a large skillet over medium heat.
Add carrots, cover and cook until softened- about 10 minutes.
Remove cover and cook, stirring often 5-10 minutes or until golden.
Add rest of butter and honey and transfer to serving dish.
Buttered Baby Carrots by busycooks.about.com
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1 package baby carrots
water to cover
2 Tbsp. butter
salt and pepper to taste
Place carrots in saucepan and add water to cover by 1/2". Bring to a boil over high heat. Lower heat to
medium and simmer carrots for 3-6 minutes until tender when pierced with a fork. Remove from heat,
drain carrots, turn heat off. Return carrots to saucepan and add butter. Place on burner with heat off.
Let butter melt; stir gently to coat carrots. Sprinkle with salt and pepper and serve.
Braised Carrots with Cilantro and Curry Recipe by
cdkitchen.com
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2 tablespoons butter
1 1/2 teaspoon fresh ginger, minced
1 clove garlic, minced
1 teaspoon curry powder
1/4 cup chicken broth
1 tablespoon mango chutney
1 pound baby carrots
salt and pepper
3 tablespoons cilantro -- fresh chopped
Melt butter in a large skillet over medium heat. Add ginger and garlic; saute for 30 seconds. Stir in the
curry powder, chicken broth, and chutney. Add carrots and stir to combine. Cover and simmer until
carrots are tender and coated with sauce, about 7 minutes. Season to taste with salt and pepper and
garnish with chopped cilantro.
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Spiced Carrot Soup with Cilantro by Cooking Light
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1 tablespoon olive oil
2 cups chopped yellow onion
3 garlic cloves, minced
2 teaspoons ground coriander seeds
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
6 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds peeled baby carrots
3/4 cup coarsely chopped fresh cilantro, divided
1/2 cup half-and-half
1/4 cup honey
1/4 cup (1-inch) sliced fresh chives
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender.
Add coriander, paprika, cumin, and turmeric; sauté 2 minutes. Add broth, salt, pepper, and carrots;
bring to a boil. Reduce heat, and simmer 30 minutes or until carrots are very tender. Let stand 5
minutes.
Place half of carrot mixture in a blender; cover tightly, and process until smooth. Pour pureed carrot
mixture into a large bowl. Repeat procedure with remaining carrot mixture. Place pureed carrot mixture
in pan; stir in 1/2 cup cilantro, half-and-half, and honey. Cook over low heat 5 minutes or until
thoroughly heated. Combine 1/4 cup cilantro and chives. Sprinkle over soup.
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Healthy Carrot Muffins by FoodNetwork.com
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3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in
a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and
vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the
carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly
among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean,
about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
About Green Leaf Lettuce
Green Leaf Lettuce is great for salads, sandwiches, and garnish.
Good-quality Green Leaf Lettuce will have fairly large, loose
heads and thick, "crumpled" leaves. The leaves will be medium
to dark-green in color blending to nearly white ribs or veins.
Most Lettuces and other Greens keep best in a plastic bag in
the refrigerator crisper. Greens must be washed--and in some
cases trimmed--before you put them in the salad bowl. Since
grit tends to collect at the stem end of looser-headed Greens,
it's important to twist off the stem and separate the leaves
before washing them. (If you're not using the entire lettuce at
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one meal, just remove as many leaves as you need from the stem.) A salad spinner greatly simplifies the
preparation of Greens by drying them quickly and thoroughly. Dry leaves are a must if the dressing is to
adhere properly.
Green Leaf Lettuce is very low in Saturated Fat and Cholesterol. It's also a good source of Protein,
Calcium, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin
K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese.
(read more: wholehealthmd.com; produceoasis.com)
Romaine Salad with Roasted Red Pepper Vinaigrette by Rachel Ray
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2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped
Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic
and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey.
When dressing is smooth and combined, stop and adjust seasonings.
Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss
and serve. Garnish with chopped olives.
Crunchy Romaine Toss by allrecipes.com
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1/2 cup sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons soy sauce
salt and pepper to taste
1 (3 ounce) package ramen noodles, broken
2 tablespoons butter or margarine
1 1/2 cups chopped broccoli
1 small head romaine lettuce, torn
4 green onions, chopped
1/2 cup chopped walnuts
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well.
Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until
golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with
dressing and walnuts.
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Korean-Style Beef Lettuce Cups by tastefoodblog.com
A key to the flavor of this recipe is the beef marinade. Strips of beef soak in a rich, umami-ish sauce
fortified with stout, and are pan-fried until browned and slightly caramelized. The sauce is then reduced
to an intense salty, sweet, hot sauce for drizzling.
For the meat:
 1/2 cup soy sauce
 1/2 cup dark beer
 3 garlic cloves, minced
 3 tablespoons brown sugar
 2 tablespoons freshly squeezed lime juice
 2 tablespoons sriracha
 1 tablespoon sesame oil
 2 pounds New York strip or rib-eye steak, cut
cross-wise in very thin slices
For the condiments:
 1 large carrot, peeled and grated
 Juice of 1/2 lime
 1 bunch scallions, white and green parts thinly
sliced
 1 cup fresh mint leaves
 1 cup fresh cilantro leaves
 1/3 cup sesame seeds, lightly toasted
 Sriracha
 2 cups basmati or sushi rice, cooked
 1-2 heads green leaf lettuce, leaves separated,
washed and dried
Prepare the marinade:
Whisk together soy sauce, stout, garlic, sugar, lime juice, sriracha and sesame oil in a large bowl. Add
meat and toss to thoroughly coat the meat. Let sit at room temperature 1 hour or refrigerate covered
up to 24 hours.
Prepare condiments:
Toss carrot with lime juice in a small bowl. Place scallions, mint, cilantro, sesame seeds, sriracha and rice
in individual serving bowls. Arrange lettuce on a platter.
Prepare Meat:
Heat 1 tablespoon peanut or vegetable oil in a skillet or grill pan over medium high heat. Add beef strips
in batches in one layer without overcrowding. Brown on both sides. Transfer to a platter; keep warm.
Once all the beef has been cooked, pour the remaining marinade and any collected meat juices into the
skillet. Bring to a boil and reduce until somewhat thickened. Pour into a small bowl.
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To serve, top a lettuce leaf with a few spoonfuls of rice, 1-2 meat strips and a spoonful of the marinade
reduction. Sprinkle with the other condiments and drizzle with sriracha. Roll up and eat.
Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing by recipegirl.com
DRESSING:
 2 whole heads of garlic, unpeeled
 olive oil
 1 cup mayonnaise
 1/2 cup buttermilk
 2 1/2 Tbs minced fresh chives
 1 Tbs fresh lemon juice
 1 1/4 tsp celery salt
 1/4 tsp freshly ground black pepper
VEGETABLES:
 One 18-ounce package hearts of romaine
(about 3) coarsely torn
 One pint grape tomatoes
 1 1/2 cups small broccoli florets
 1 small English hothouse cucumber, thinly sliced
 8 ounce package of thinly sliced mushrooms
 1 small red onion, sliced paper thin
Roast the garlic: Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side
up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast
packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
Prepare the dressing: Squeeze roasted garlic into a medium bowl; mash. Whisk in remaining dressing
ingredients.
Put together salad: Combine vegetables in a large bowl. Add dressing, a little at a time (you may not
wish to use it all); toss. Season with more salt and pepper, as desired.
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Proscuitto, Pecorino, and Brussels Sprout Salad by biggirlssmallkitchen.com
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1/2 pound Brussels sprouts, trimmed and
halved
3 tablespoons olive oil
1 teaspoon smoked paprika
kosher salt
1 tablespoon raspberry vinegar
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
freshly ground pepper
5 cups Romaine lettuce, chopped
5 slices prosciutto, cut into 1 x 4-inch strips
2 ounces pecorino, shaved
Preheat the oven to 400°F.
In a medium bowl, toss the Brussels sprouts with 1 tablespoon of the oil, smoked paprika, and a good
pinch of salt. Arrange on a parchment-lined baking sheet and bake for 30 minutes, turning once, until
the sprouts are crispy on the outside and soft through. Remove from the oven and set aside.
Meanwhile, make the salad dressing. Whisk together the two vinegars and the mustard. Add a few good
grinds of pepper, then slowly drizzle in the olive oil, whisking as you go. The dressing should thicken as
you go. Whisk in a pinch of salt, then taste for balance of flavors, adding a drizzle more vinegar or oil, or
salt and pepper, as you like.
Divide the lettuce between two bowls. Toss each with about half of the dressing. Arrange half the
prosciutto, half the pecorino, and a handful of Brussels sprouts on top of each. Grind more pepper over
each salad, and serve.
Zucchini Lettuce Salad Recipe by tasteofhome.com
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2 cups shredded leaf lettuce
1/2 cup shredded zucchini
1/2 cup sliced ripe olives
1/4 cup chopped red onion
1/2 cup Italian salad dressing
1/4 cup shredded Parmesan cheese
In a large serving bowl, combine the lettuce, zucchini, olives and onion. Drizzle dressing; toss to coat.
Sprinkle with Parmesan cheese. Serve immediately.
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Goat Cheese and Zucchini Frittata With Butter Lettuce Salad by recipes.howstuffworks.com
Frittata
 3 large eggs
 1/4 cup onion, diced
 1/4 cup zucchini, diced
 2 Teaspoon canola oil
 2 ounce fresh goat cheese
Salad
 1 head butter lettuce, inner smallest leaves only
 chives, sliced 1/2-inch batons, for garnish
 dill leaves, for garnish
Vinaigrette
 1/4 sherry vinegar
 3/4 cup canola oil
 salt
 freshly ground pepper
Frittata
Preheat oven to 400°F.
Vigorously beat eggs until frothy. Heat oil an 8-inch non stick skillet on medium-high heat. Add onions
and zucchini and sauté until softened and slightly golden, about 3 minutes. Add eggs and swirl around
pan using a spatula. Gently lift up the edges of the egg to evenly disperse.
Once egg has begun to set, crumble goat cheese over the top. Place in the oven and cook for
approximately 2-3 minutes until egg has just set. Place a plate on top of pan and invert. Slice into
wedges and serve.
Vinaigrette
Combine the vinegar, salt and pepper in a bowl and whisk to combine. Gradually drizzle in the oil while
whisking. Taste and adjust for salt.
Place the lettuce leaves in a bowl and toss with a small amount of the vinaigrette (reserve the remaining
vinaigrette in the fridge for later use). Delicately place a mound of lettuce, leaves overlapping, together
on the plate. Garnish with the dill and chives. Serve alongside frittata.
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Greek Salad with Zucchini and Tomatoes by marthastewart.com
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3 medium zucchini (about 8 ounces each), halved
lengthwise and sliced 1 inch thick crosswise
2 pints (about 4 cups) grape tomatoes
1 tablespoon dried dill
3 tablespoons olive oil
Coarse salt and ground pepper
2 (6-inch) pita breads, split horizontally
2 tablespoons red-wine vinegar
2 romaine-lettuce hearts (12 to 14 ounces total), cut into 1inch pieces
4 ounces feta cheese
1/4 cup Kalamata olives, pitted
Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4
inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or
pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon
pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet
(or pan) clean with a paper towel.
Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely).
Cool, then break into small pieces.
In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8
teaspoon pepper; shake or whisk until combined and thickened.
Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing
as desired.
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Garbanzo Bean and Zucchini Salad by Giada De Laurentiis
Vinaigrette:
 2 tablespoons fresh lemon juice
 1/4 cup extra-virgin olive oil
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
Salad:
 1 cup garbanzo beans
 2 medium zucchini, diced into 1/4-inch pieces
 1/2 cup frozen corn, thawed
 1/2 small red onion, thinly sliced, rinsed
 5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
 1-ounce Parmesan, crumbled into 1/4-inch pieces
For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until
combined.
For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl.
Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and
serve.
Delicious Grilled Lettuce and Sweet Mini Peppers by journalsandjourneys.com
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1 Head lettuce
3 Vine sweet mini peppers or if unavailable, red, yellow, and orange bell peppers.
Extra virgin olive oil (EVOO )
Sea salt and freshly ground pepper to taste
Wash lettuce thoroughly and slice horizontally (about 3/4 inch thick).
Cut in half sweet mini peppers, discard seeds and wash thoroughly.
Place sliced lettuce and sweet peppers on a flat, non-stick grilling skillet and grill for 6 to 10 minutes, or
until done, turning sliced vegetables over at least once.
Transfer grilled vegetables to a serving plate, add salt and pepper to taste, drizzle EVOO over them and
serve.
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Salad With Lettuce And Cherry Tomatoes Recipe by melaniecooks.com
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Lettuce
Cherry tomatoes
Olive oil
Vinegar or lemon juice
Salt and pepper to taste
In a cup, whisk olive oil and lemon juice (3 parts of oil to 1
part of vinegar) – this is the dressing for the salad.
Put lettuce leaves on a plate, drizzle with the dressing and
toss.
Put cherry tomatoes on top.
Sprinkle with salt and pepper.
Blueberry-Pecan-Romaine Salad by willandkateskitchen.com
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1 head Boston lettuce
1/4 to 1/2 cup chopped pecans
2/3 cup fresh blueberries
1/4 cup shredded cheese (Monterey Jack, Cheddar or Jarlsberg)
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
salt and pepper to taste
Rinse, drain and tear the lettuce in bite-sized pieces.
Toast the pecans lightly on medium heat in a small pan for 5 minutes.
In a large bowl, combine the lettuce, warm nuts, blueberries and cheese.
In a cup, whisk together the oil and vinegar; season and add to salad and toss.
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Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese by allrecipes.com
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3 cups torn romaine lettuce
1/2 cup blueberries
1/4 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup walnut pieces
1/4 cup crumbled feta cheese
1/4 cup crumbled goat cheese
1/4 cup white balsamic vinegar, or to taste
1/4 cup maple syrup, or to taste
1/4 cup grapeseed oil, or to taste
salt, to taste
Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese,
and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time;
toss until evenly coated. Season with salt.
Romaine with Tangerines or Oranges by Mike Snyder with Nancy Faass
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This salad works well with all types of fresh herbs. Some good substitutions for the basil include
mint, oregano, thyme, or rosemary. This salad is also delicious with simply olive oil and lemon
juice.½ cup orange juice
3 tablespoons extra-virgin olive oil or flax oil
2 tablespoons fresh basil
3–4 cups chopped romaine lettuce
1 cup diced red bell pepper
½ cup walnuts
1 cup orange or tangerine slices
Place the orange juice and the olive oil in a blender and blend together well. Add the basil to the blender
and pulse briefly to mix.
Place romaine lettuce and red bell pepper into a salad bowl and top with walnuts and orange or
tangerine slices. Pour on the prepared salad dressing and mix well.
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Apple Romaine Salad by food.com
Dressing
 1/4 cup apple juice
 1/4 cup olive oil
 1 small red onion , diced fine
 1 bunch chives , chopped fine
 1 1/4 apples , grated
 1/2 lemon , zested and juice squeezed out
Salad
 1 -2 head romaine lettuce , sliced moderately thin
 3/4 cup candied pecans
 1/2 cup blue cheese
 1 cup apple , diced
Mix together dressing ingredients in a large bowl and whisk to combine,Dressing can be made a day
ahead of time if needed. In a seperate bowl, mix all salad ingredients and then toss with dressing.
Apple Lettuce Salad Recipe by tasteofhome.com
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1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped
1 medium green apple, chopped
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce
In a large salad bowl, whisk the first 10 ingredients
until blended. Add apples; toss to coat. Place
lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.
About Pink Lady Apples
Very distinctive in both flavor and color, Pink Lady ™ Apples offer an exceptionally sweet to tart taste
with a firm and juicy flesh. Medium in size and oblong in shape its skin is yellow, covered with a red to
pink blush. Its creamy white flesh is highly crisp and resistant to browning when sliced.
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Pink Lady ™ Apples are rich in dietary fiber and contain vitamin A as well as a quarter of your day’s
vitamin C needs. An average Pink Lady ™ Apple contains between 50 and 60 calories and has a high
water content. They also contain boron, which helps to strengthen bones and pectin, which aids in
digestion.
The crisp texture of Pink Lady ™ Apples makes then an excellent addition to both fruit and vegetable
salads. They work well in sweet baked goods such as pies, cakes and pancakes. Pink Lady ™ Apples can
be used to create sauces, preserves and juice. Try sliced thin and served atop savory tarts and flat
breads. Their flavor pairs well with gorgonzola cheese, raisins, figs, winter squash, cherries, pecans and
with warm spices such as cinnamon, nutmeg and cardamom.
All Apples should be kept refrigerated. All Apples retain flavor and texture longer if stored in the fridge.
(read more: specialtyproduce.com; produceoasis.com)
Apple Tart with Vanilla Bean Creme Anglaise by pinkladyamerica.org
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2 whole sheets Artisan Puffed Pastry
3 Pink Lady® Apples, thinly sliced
1 cup Light Brown Sugar
1/4 tsp Sea Salt
Pinch of Cloves
1/2 tbsp Sucanat Sugar
1 tbsp Powdered Sugar, optional
1 tbsp Ground Cinnamon, optional
Preheat oven to 415 degrees. Allow puff pastry to
unthaw for 10 minutes. Then slice each sheet into
halves or quarters depending on preference.
Quarters make individual sized portions.
Onparchment paper, spray nonstick and place puff pastry dough on each cookie sheet. Core and slice
apples thinly and sprinkle lemon juice to keep apple’s color. In a medium bowl mix together brown sugar
and salt. Combined apples and allow to marinade for 10 minutes. On the puff pastry, overlap apple slices
in a straight line. Spoon extra brown sugar mixture on top of apples. Get creative with shapes and
placement of apples. Place into oven and cook for 15 minutes or until pastry has puffed up and golden
brown. Place onto serving platter soon as possible.
Serve with powder sugar, ground cinnamon or vanilla bean creme anglaise. Plate in small pieces or
quarters.
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Pink Lady® Apple and Goat Cheese Pizza by pinkladyamerica.org
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16 oz Herb & Garlic Infused Pizza Dough
2 Medium Pink Lady® Apples, 1 1/2 sliced thinly,
1/2 diced
2 tbsp Extra Virgin Olive Oil
1 tsp Ground Nutmeg
1/2 cup Raw Walnuts, chopped
1 Container of Goat Cheese Crumbles
1 Package of Organic Mozzarella Slices
Allow chilled dough to rest for 1 hour to room
temperature. Preheat the oven to 400 degrees. On
floored surface, roll out dough and stretch into a thin
rectangle. Place on parchment paper on a baking sheet. Massage in olive oil and sprinkle on nutmeg. On
the pizza, add apples, mozzarella slices and goat cheese crumbles. Top with chopped walnuts and diced
apples. Drizzle with more olive oil and ground black pepper. Place into oven and bake for 12-20 minutes
or until golden crust.
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3 tbsp Fennel Leaves, chopped
3 tbsp Fresh Rosemary, chopped
Red Chili Flakes, optional
2 tbsp Roasted Garlic Infused Olive Oil
Top with fresh herbs and roasted garlic olive oil. Sea salt and red chili flakes to taste. Plate and enjoy!
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California Grilled Chicken Wrap by pinkladyamerica.org
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2 Organic Small Chicken Breasts, skinless
and boneless
1 Lemon, juiced
1 tbsp Course Black Pepper
2 tbsp Extra Virgin Olive Oil
1 Clove Garlic, chopped
Sea Salt
In a large bowl mix together lemon juice, garlic,
salt and pepper. Pour in olive oil and mix. Place
chicken breasts in bowl and spoon mixture over
them. Cover bowl and place into refrigerator.
Marinade for 2-3 hours.
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1 Pink Lady® Apple, sliced thickly
1 Zucchini, sliced in discs
1 tbsp Extra Virgin Olive Oil
Pinch of Sea Salt
Once chicken has marinaded, prepare zucchini and apple slices with olive oil and sea salt. Place onto a
plate. On the grill on medium heat, spray nonstick and place chicken on first. On another part of the grill
place apple and zucchini slices. Turn every few minutes until golden marks show. Flip chicken two times
on each side until cooked. Check if done with fork and knife. Place all grilled food onto a plate.
4 Brown Rice Tortillas (Whole wheat or regular flour tortillas)
1/3 cup Fresh Basil, chiffon
1 cup Spinach
1/2 cup Mediterranean Creamy Hummus
Splash Balsamic Vinegar
Warm up tortilla on grill or stove top. On a plate, place warm tortilla and spoon a layer of hummus in the
middle. Slice two grilled chicken strips and place on top of hummus. Add zucchini and apple slices. Top
with fresh basil and spinach. Splash balsamic vinegar and sea salt to taste. Repeat for each serving. Wrap
up and devour!
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Old-Fashioned Apple Crisp by Ina Garten
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5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
 1 1/2 cups flour
 3/4 cup granulated sugar
 3/4 cup light brown sugar, packed
 1/2 teaspoon kosher salt
 1 cup oatmeal
 1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and
spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric
mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is
the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until
the top is brown and the apples are bubbly. Serve warm.
Apple Crisp by recipes.sparkpeople.com
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3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour
Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine
Mix first four ingredients and place into 9-inch
(square or round) baking dish.
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In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.
Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).
Baked Apples Recipe by simplyrecipes.com
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4 large good baking apples, such as Rome
Beauty, Golden Delicious, or Jonagold (see
cooking apple varieties)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water
Preheat oven to 375°F. Wash apples. Remove cores to
1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring
knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes
about 3/4-inch to an inch wide.
In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the
oven and baste the apples several times with the pan juices.
Serve warm with vanilla icecream on the side.
Maple-Cinnamon Applesauce by eatingwell.com
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6 McIntosh or other tart apples, peeled and cut into 1-inch
pieces
2 Golden Delicious or other sweet apple, peeled and cut into 1inch pieces
1/4 cup water
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
Combine apple pieces and water in a large saucepan. Bring to a boil,
then reduce heat to maintain a simmer. Cover and cook, stirring once or
twice, until the apples are very soft and falling apart, about 30 minutes. Mash the apples to the desired
consistency and stir in maple syrup and cinnamon.
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Apple-Cinnamon Fruit Bars by eatingwell.com
Crust
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1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats,
divided
 3/4 cup whole-wheat pastry flour (see Tip)
 3/4 cup all-purpose flour
 1/2 cup sugar
 1/2 teaspoon salt
 4 tablespoons cold unsalted butter, cut into small
pieces
 1 large egg
 2 tablespoons canola oil
 1 teaspoon vanilla extract
 1/4 teaspoon almond extract
Fruit Filling
 6 cups diced peeled apples, divided
 1/2 cup apple cider or orange juice
 1/2 cup sugar
 1/4 cup cornstarch
 1 1/2 teaspoons ground cinnamon
 1 teaspoon vanilla extract
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in
a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the
mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the
mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and
combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and
cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the
mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon
vanilla.
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form
a crust. Spread the fruit filling over the crust.. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are
lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
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Grilled Apples with Cheese & Honey by eatingwell.com
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1 large or 2 small tart apples, peeled and sliced into 1/2inch-thick rounds
2 teaspoons almond or canola oil
1 teaspoon confectioners' sugar
1 ounce sharp Cheddar or Parmigiano-Reggiano cheese
2 tablespoons chopped pecans, toasted
4 teaspoons honey
Preheat grill or grill pan to medium heat. Toss apple slices with oil
and sugar in a large bowl. Grill the apple slices until just tender
and lightly marked, turning once, about 6 minutes total. Shave
cheese into thin strips with a vegetable peeler. Top the apple
slices with a sprinkling of cheese and nuts and drizzle with honey.
Crispy Braeburn Apple and Almond Sheet Tart by epicurious.com
Almond cream:
 1 1/4 cups almond flour or almond meal*
 1/4 cup sugar
 1 large egg
 1/2 teaspoon vanilla extract
 1/8 teaspoon salt
 1/4 cup plus 1 tablespoon heavy whipping cream
Crust:
 8 sheets fresh phyllo pastry or frozen, thawed (each about
14x9 inches)
 1/4 cup (1/2 stick) unsalted butter, melted
 2 1/2 tablespoons (about) sugar
 3 medium Braeburn or Gala apples (about 20 ounces total),
peeled, halved, cored, each half cut into 1/8-inch-thick slices
 1/2 cup apricot preserves
 3 tablespoons water
For almond cream:
Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in another medium bowl.
Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then remaining almond
mixture. Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least
4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
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For crust:
Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper or
silicone baking mat. Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp
kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking sheet (keep remaining
phyllo covered). Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1
teaspoon sugar. Top with second phyllo sheet; brush with melted butter and sprinkle with scant 1
teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and sugar.
Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain
border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on
work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo. Repeat
fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing
close together.
Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes.
Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet.
Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium
heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer
tart to platter and serve warm or at room temperature.
* Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
About Blueberries:
Blueberries are the least perishable of all berries and will last for seven to
10 days if refrigerated. Before eating or cooking, rinse fresh Blueberries
and pat dry.
These delicious berries contain more disease-fighting, age-proofing
antioxidants than practically any other fruit or vegetable, even
powerhouses such as kale, broccoli, and oranges. The group of substances
that put the "blue" in blueberry--anthocyanins--are probably responsible
for much of the fruit's antioxidant power. Blueberries (like other berries
such as blackberries) also contain ellagic acid, which has been shown to have anti-cancer properties.
Blueberries also boast a high fiber content; and much of that fiber is pectin, a soluble fiber that helps
lower cholesterol levels.
(read more: WholeHealthMD.com)
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Blueberry Sunrise Smoothie by bhg.com
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Nonstick cooking spray
1 egg, beaten
1 banana, peeled, cut up, and frozen
1 6 ounce carton plain low-fat yogurt
1/3 cup halved seedless grapes, frozen
1/3 cup frozen blueberries
2 tablespoons frozen orange juice concentrate, thawed
Blueberries and halved seedless grapes (optional)
Lightly coat a small unheated nonstick skillet with cooking spray; heat over medium-low heat. Add egg.
With a spatula, lift and fold the egg mixture until set. Transfer to a blender.
Add banana, yogurt, grapes, blueberries, and orange juice concentrate. Cover and blend until smooth.
Serve immediately. If desired, top with blueberries and halved grapes. Makes 2 (1-cup) servings.
Easy Blueberry Cobbler by thekitchn.com
For the batter:
 1/2 cup butter (1 stick)
 1 cup all purpose flour
 1 1/2 teaspoon baking powder
 1/2 teaspoon salt
 1/4 cup sugar
 3/4 cup milk
for the filling:
 2 cups fresh blueberries
 1/2 cup sugar
 1/2 cup water
Preheat oven to 350˚F.
Melt butter and pour into baking dish. (I use an 8" square glass dish, but a pie plate will work)
In a mixing bowl, stir together flour, baking powder, salt and sugar. Pour in milk and mix into smooth,
thick batter. Pour into dish and spread fairly evenly.
In the mixing bowl, stir together the blueberries, sugar and water. Pour on top of the batter.
Bake for 45-50 minutes (Until bubbly and browned)
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Best Buttermilk Pancakes by smittenkitchen.com (Adapted from Martha Stewart’s Original Classics
Cookbook)
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2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made
these pancakes with and without the butter mixed in, and can say with confidence they work
either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)
Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs,
buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to
medium lumps.
Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is
hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off
the excess with a folded paper towel.
Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you
wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly.
When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip
over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until
golden on bottom, about 1 minute.
Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven
at 175°F. Serve warm.
Blueberries with Cashew Sauce by whfoods.org
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2 pints fresh blueberries
1 cup cashews
1/2 cup water
1 TBS maple syrup or to taste
pinch of sea salt
1-1/2 tsp almond extract
Blend all ingredients except blueberries in a blender on high speed until smooth (2-3 minutes).
Add additional water in small amounts to create desired consistency. Divide blueberries into two
bowls. Pour as much of the sauce as desired over blueberries and chill for 1 hour before serving. Sauce
yields about 1 to 1-1/2 cups. (profile is based on using all of the sauce.)
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Blueberry Muffins Recipe from The Best Recipe cookbook, via simplyrecipes.com
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3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
Whisk together the flour, baking powder, baking soda, and salt and set aside.
In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time,
beating until incorporated after each one. Beat in the grated lemon peel.
Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in
half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry
ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over
beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and
then coat them in a light dusting of flour.
Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a
pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the
muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes.
Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are
done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Berry Banana Smoothie Recipe by simplyrecipes.com
 1 ripe banana, cut into pieces
 2 cups of berries - blueberries (fresh or frozen),
strawberries (quartered), or other berries
 1/2 cup crushed ice
 2 cups plain yogurt
 1/4 cup honey
Put all ingredients into a blender and blend until smooth.
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Brownie Dominoes with Wild Blueberry Cinnamon Sauce by
wildblueberries.com
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4 ounces unsweetened baking chocolate
3/4 cup butter
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
2 cups frozen Wild Blueberries
1/2 cup water
1/4 cup sugar
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 teaspoon cocoa powder
1/4 teaspoon cinnamon
Brownies: Preheat oven to 350°F. Microwave chocolate and butter for 2 minutes or melt in double
boiler. Stir until chocolate is melted. Stir in sugar, eggs, vanilla and flour until thoroughly blended.
Pour into greased 8-inch x 8-inch baking pan and bake 45 minutes or until cooked through. Let cool
approx. 2 hours.
Sauce: In a small sauce pan combine 1 cup Wild Blueberries, 1/4 cup water, sugar and lemon juice. Stir
and bring to a boil. Turn heat down and simmer for 7 to 10 minutes.
Mix cornstarch into 1/4 cup water until dissolved and add to the Wild Blueberry mixture; stir until it
thickens, then add the remaining 1 cup of Wild Blueberries. Cook 3 minutes on low heat, add cinnamon.
Turn out the chocolate brownies from the baking tin. Cut it into 12 cubes and dust with cocoa powder.
Serve with Wild Blueberry sauce. Preparation Time: approximately 45 minutes plus cooling time. Serves
12.
About Tangerines
The names mandarin and Tangerine are often used
interchangeably in the United States, but a Tangerine is actually
a subgroup of mandarin orange. The flavor is distinctive and
slightly tart. Tangerines are somewhat flat at the ends and have
deep orange, loose-fitting, pebbly skin. Honey Tangerines,
which were originally called Murcotts, have deep orange flesh,
but their skins are more green than orange. They are very
sweet, as their name suggests.
Tangerines and other mandarins should be refrigerated; they will keep for just a few days. Tangerines
and other mandarins peel easily if you insert your finger into the opening and pull back the peel.
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Incorporating Honey Tangerines into your diet provides you with 4 percent of the daily recommended
intake of vitamin C. This vitamin, also known as ascorbic acid, acts as an antioxidant, protecting your
cells from free radical damage.
(read more: WholeHealthMD.com; livestrong.com)
Fresh Tangerine Cake by Paula Deen
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Vegetable oil cooking spray
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 (8-ounce) container sour cream
1 cup tangerine juice
1 tablespoon tangerine zest
Tangerine Icing, recipe follows
Preheat the oven to 350 degrees F.
Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.
In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula.
Using a hand-held mixer, add the vegetable oil, sour cream, tangerine juice and zest. Mix until well
combined.
Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool
completely before icing. Ice the cakes, as desired, and serve.
Tangerine Icing:
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1/2 cup butter, room temperature
1 (8-ounce) package cream cheese, room temperature
6 cups confectioners' sugar
3 tablespoons tangerine juice
1/2 tangerine, zested
Mix together the butter, cream cheese and sugar together in a large bowl. Add the tangerine juice and
zest and combine well.
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Minted Tangerine Sorbet Recipe by everydayhealth.com
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2 3/4 cup(s) water
1/4 cup(s) sugar
1 1/2 cup(s) mint, fresh
3/4 cup(s) juice, tangerine frozen
1 teaspoon lemon peel
In a small saucepan combine water and sugar. Cook and stir until sugar is dissolved. Remove from heat.
Stir in the 1 1/2 cups mint leaves. Cover and let stand for 10 minutes. Strain into a large bowl; discard
mint leaves. Stir concentrate and lemon peel into strained mixture. Refrigerate for 1 to 2 hours or until
chilled.
Freeze in a 2-quart ice-cream freezer according to the manufacturer’s directions. Ripen for 4 hours. (Or,
transfer mixture to a nonmetal freezer container. Cover and freeze for 4 to 6 hours or until almost firm.
Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but
not melted. Return to container. Cover and freeze about 6 hours or until firm.)
To serve, scoop into individual dessert dishes. If desired, garnish with additional mint leaves.
Tangerine Sorbet Recipe by simplyrecipes.com
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3 cups fresh tangerine juice (or juice from mandarin
oranges)
3 Tbsp lemon juice
3/4 cup sugar
1 Tbsp corn syrup (optional)
Pour tangerine juice through a fine mesh sieve into a large bowl.
Use a rubber spatula to press as much juice as you can through
the sieve, discard remaining pulp.
Add lemon juice, sugar, and (optional) corn syrup to the bowl. Stir with a spoon until the sugar has
completely dissolved.
Process in an ice cream maker according to manufacturer's instructions.
Serve immediately, or chill for a few hours. Best eaten the day it's made.
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Tangerine-Chocolate Tart by eatingwell.com
Crust
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Filling
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1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons canola oil
2 tablespoons ice water, plus more as needed
1 large egg yolk, (save egg white for the
filling)
1 teaspoon lemon juice
1/2 cup slivered almonds, (2 ounces)
1/3 cup sugar
2 large eggs
1 large egg white
1/2 cup tangerine juice, (about 3 tangerines) or orange juice
2 tablespoons lemon juice
4 teaspoons freshly grated orange zest, (2 oranges)
3 ounces bittersweet chocolate, coarsely chopped, divided
To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in
butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger
pieces. Add oil and stir with a fork to blend. Mix 2 tablespoons ice water, egg yolk and lemon juice in a
measuring cup. Make a well in the center of the dry ingredients. Add just enough of the liquid, stirring
with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the
dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then
flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Coat a 9 1/2-inch removable-bottom tart pan with cooking spray. On a lightly floured surface, roll the
dough into a rough 12-inch circle, slightly less than 1/4 inch thick. Drape the dough over the rolling pin
and transfer to the prepared pan. Press to fit. Run the rolling pin over the top of the pan to trim the
edges; discard trimmings. Wrap the crust in plastic wrap and chill in the freezer for 15 minutes or in the
refrigerator for up to 2 days.
Preheat oven to 375°F. Cut a circle of parchment paper or foil, coat one side with cooking spray and
cover the chilled crust with it. Weight with pie weights (or dry beans or rice). Place the pan on a baking
sheet. Bake the crust for 8 minutes. Remove the paper and pie weights and continue baking until set but
not browned, about 4 minutes more. Set aside on the baking sheet.
To prepare filling: While the crust is baking, spread almonds in a small baking pan and toast in the oven
until fragrant and light golden, 3 to 5 minutes. Transfer to a plate to cool.
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Place the almonds and sugar in a food processor; process until the almonds are ground. Add eggs, egg
white, tangerine juice (or orange juice), lemon juice and orange zest; process until blended. Scatter
about 2 ounces of the chocolate over the crust. Pour the tangerine filling into the baked crust.
Bake the tart at 375° until the filling is set, 25 to 35 minutes. Loosen edges and remove pan sides. Let
cool completely on a wire rack. Place the remaining 1 ounce chocolate in a small bowl and set it in a
small skillet of barely simmering water to melt. (Alternatively, melt chocolate in the microwave.) Drizzle
the chocolate decoratively over the tart (see Tip).
Banana-Tangerine Shake Recipe by radiology.healthcommunities.com
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1/2 cup tangerine juice
1 medium banana, cut into chunks
1 teaspoon honey
1/2 teaspoon vanilla extract
2 ice cubes
In a blender, combine the tangerine juice, banana, honey, and vanilla. Add the ice and blend until thick
and smooth.
About Bananas
Bananas that require further ripening should be left at room temperature, but away from heat or direct
sun. To speed ripening, place them in a loosely closed paper bag. Putting an apple in the bag will further
speed the process. Once ripened to your liking, Bananas can be held at room temperature for a day or
two. Then, you can store them in the refrigerator to slow down ripening; although the skins will turn
dark, the fruits will remain perfectly edible. You can keep refrigerated Bananas for up to two weeks. But
never refrigerate unripe Bananas: The exposure to cold interrupts their ripening cycle, and it will not
resume even if the fruits are returned to room temperature.
This fruit supplies a substantial amount of potassium along with significant amounts of Vitamin B6.
Bananas also have a small amount of folate (folic acid) and vitamin C.
(read more: WholeHealthMD.com)
Frozen Chocolate-Covered Bananas by eatingwell.com
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4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
1/4 cup shredded coconut
Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into the cut end
of each piece. Melt ¾ cup semisweet or bittersweet chocolate chips. Cover each
piece of banana with melted chocolate and sprinkle with coconut. (Reheat chocolate, as needed, to
keep it melted.) Place the bananas on a baking sheet lined with parchment or wax paper and freeze until
frozen, about 2 hours.
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Jacked-up Banana Bread by smittenkitchen.com
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3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the
smaller amount)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing
bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over
the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for
50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to
serve.
Note: Due to my unhealthy obsession with tiny things, I split this into two mini-loaf pans. It took 45
minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.
Caramelized Bananas by eatingwell.com
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2 medium-small firm bananas, peeled
1/2 tablespoon butter
3 tablespoons light brown sugar
1/4 cup dark rum, or orange juice
1/8 teaspoon ground cinnamon
1 cup low-fat vanilla ice cream, or frozen yogurt
Cut bananas in half lengthwise. Melt butter in a nonstick skillet
over medium-high heat. Add brown sugar and lay the banana
slices on top, cut side up. Cook undisturbed for 20 seconds, then
add rum (or orange juice) and cinnamon. Cook for 10 seconds,
then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce. Divide the
bananas between 2 dessert plates, drizzling the sauce on top. Serve immediately, with a scoop of ice
cream (or frozen yogurt).
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Banana Crumb Muffins by allrecipes.com
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1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl,
beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just
until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon
butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes
out clean.
Gingersnap-Banana Frozen Yogurt by eatingwell.com
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2 cups vanilla frozen yogurt, softened
6 gingersnap cookies, chopped
2 bananas, sliced
1/4 cup chopped toasted pecans
Layer equal portions of frozen yogurt, chopped gingersnaps,
bananas and pecans into 4 small dessert cups or glasses. Freeze
until the yogurt is firm, at least 10 minutes.
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JUICES AND SMOOTHIES
Rainbow Chard Smoothie by catesworldkitchen.com
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1 frozen banana, cut into 1″ pieces
1 cup unsweetened almond milk
1 scoop protein powder of your choice (soy, hemp, etc…)
3 Tbsp carob powder
1 Tbsp instant coffee
2 tsp chia seeds
2 tsp flax seeds, ground
4 large rainbow chard leaves, rinsed, dried, and roughly chopped
Optional toppings: cacao nibs, bee pollen
Combine the banana, almond milk, carob, coffe, chia, and flax seeds in a
blender, and blend for about 30 seconds. Add the chard leaves and blend
until smooth. Serve topped with bee pollen (unless you’re vegan) and cacao
nibs (if you like).
Broccoli Carrots Apple by greenlifejuicers.com
 1/2 cup fresh broccoli pieces
 3 medium carrots with tops cut off
 1 apple without core
 small handful fresh parsley
 1/2 peeled lemon
Broccoli Carrot Romaine by greenlifejuicers.com
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4 carrots
2 or more Romaine leaves
1 large bunch of broccoli
Road Runner Energy Boost by HappyJuicer.com
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8 medium carrots
3 Apples
Inch of Ginger
This juice recipe is ideal if you require a bit of a pep up in the morning, it will give you all the energy you
need for a busy morning ahead.
Make sure you wash your apples thoroughly in warm water if they have been commercially grown to
remove any wax layer that may have been applied to them to preserve their shelf life.
The Ginger will help boost your blood circulation and also gives a nice edge to the juice flavour.
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Apple Carrot Juice by food.com
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4 large carrots
2 sweet apples (Red or Golden delicious, Pink
Lady, Gala, Fuji)
Wash and peel carrots.
Core apples.
Place carrots and apples in juicer.
Pour into glass and drink! Enjoy!
Tomato Country by soymilkquick.com
 4 ripe tomatoes
 1 cup green lettuce, packed
Cut the tomatoes up into sections and juice everything in the order given in the ingredient list.
Blue Bananas by healthyjuicecentral.info
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8 oz Blueberries
1 banana
½ cup orange juice
Blend all the ingredients in the blender for a super tasty smoothie.
Coriander(Cilantro), Carrot, and Apple Juice Recipe by rawfoods-livingfoods.com
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20 stems of a large bunch of coriander (cilantro)
4 medium carrots
1 apple
1/2 lemon
1" peeled ginger
For best results use a masticating juicer that is able to juice wheatgrass, as the coriander will not juice
well in a centrifugal juicer.
Wash and chop the carrots and apple.
Peel the lemon and ginger, and chop to fit your juicer.
Rinse the coriander (cilantro).
Juice all the ingredients.
Serve and enjoy.
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Broccoli Carrot Romaine by greenlifejuicers.com
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4 carrots
2 or more Romaine leaves
1 large bunch of broccoli
Homemade Tomato Juice Recipe by simplyrecipes.com
Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato. Use the
ripest tomatoes you can. Added sugar will balance
the natural acidity of the tomatoes, use more or
less to taste. Tabasco hot sauce is also to taste,
depending on your desired level of spiciness.
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3 pounds very ripe garden tomatoes,
cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 Tbsp sugar (to taste)
1 teaspoon salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum). Bring to a simmer
and cook, uncovered, until mixture is completely soupy, about 25 minutes.
Force mixture through a sieve, chinoise, or food mill. Cool completely.
Store covered and chilled. Will last for about 1 week in the refrigerator.
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INDEX
Apples, 19, 35, 62, 76, 77, 78, 79, 80, 81, 82, 83,
84, 92, 95, 96
about Pink Lady Apples, 76
Bananas, 85, 87, 92, 93, 94, 95, 96
about Bananas, 92
Blueberries, 74, 75, 84, 85, 86, 87, 88, 96
about Blueberries, 84
Broccoli, 12, 27, 29, 55, 56, 57, 58, 59, 60, 61,
62, 63, 67, 69, 84, 95, 97
about Broccoli, 56
Brussels Sprouts, 12, 13, 14, 15, 16, 17, 18, 19,
20, 21, 22, 23, 26, 70
about Brussels Sprouts, 12
Cherry Tomatoes, 21, 22, 36, 37, 48, 50, 52, 53,
54, 55, 56, 61, 62, 69, 72, 74, 96, 97
about Cherry Tomatoes, 52
Fingerling Potatoes, 23, 26, 27, 28, 29, 30, 36,
59, 60
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about Fingerling Buttercream Potatoes, 25
Lettuce, 21, 35, 66, 67, 68, 69, 70, 71, 72, 73,
74, 75, 76, 95, 96, 97
about Green Leaf Lettuce, 66
Mini Bell Peppers, 16, 17, 19, 28, 47, 48, 49, 50,
51, 52, 67, 73, 75
about Mini Bell Peppers, 47
Rainbow Chard, 18, 20, 30, 31, 32, 33, 34, 35,
36, 37, 95
about Rainbow Chard, 30
Tangerines, 75, 80, 82, 85, 89, 90, 91, 92, 93, 96
about Honey Tangerines, 88
Yellow Baby Carrots, 14, 15, 16, 27, 36, 37, 41,
42, 46, 59, 63, 64, 65, 66, 68, 95, 96, 97
about Yellow Baby Carrots, 62
Zucchini, 22, 37, 38, 39, 40, 41, 42, 43, 44, 45,
46, 47, 48, 54, 55, 70, 71, 72, 73, 79
about Zucchini, 37