12 spears of thinly cut asparagus cut into 2 inch pieces
1 cup of broccolini
1 cup of fresh peas
12 ounces of torchio pasta
¼ cup of freshly grated parmesan
Black pepper to taste
Kosher salt to taste
Chili flake to taste
DIRECTIONS:
Bring a large pot of water and a medium saucepan of lightly salted water to a boil.
In a blender, combine 1 cup of the vegetable stock with the blistered cherry tomatoes, 2 tablespoons of basil, the roasted garlic and the parsley. Blend until pureed. Transfer the mixture to a saucepan with the remaining 1 cup of vegetable stock, chili flake, and salt and pepper to taste. Bring to a boil over high heat, then reduce the heat to medium and simmer briskly until the liquid reduces and thicken slightly.
While the sauce reduces, in separate batches, boil each of the vegetables for 1 minute in the saucepan of salted water. As each vegetable is done, remove it with a wire skimmer, rinse under cold running water until cool, drain well, and transfer to a bowl.
Add all the vegetables to the sauce and stir well to heat them through. Keep warm.
As soon as the large pot of water comes to a boil, salt the water. Add the pasta and cook until al dente – tender but still slightly chewy – following the manufacturer’s suggested cooking time.
Drain the pasta and stir it, still slightly dripping, into the sauce until well coated. Remove the pan from the heat and stir in the parmesan, if using.
To serve, divide the pasta and vegetables among four large warmed plates or pasta bowls. Sprinkle each plate with some of the remaining 2 tablespoons of basil. Serve immediately.
Season generously with salt until it's nearly as salty as the sea, then add dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside.
Chop or pull apart the mushrooms into large, bite-sized chunks.
Then, heat a large skillet over high heat with a tablespoon of vegetable oil, and sauté the mushrooms for 3-5 minutes until nicely browned.
When they are done, add a little sherry vinegar to the pan with the mushrooms, give them a little toss, and set aside. It’s best to cook the mushrooms in 2-3 batches and not overcrowd the pan to allow them to brown evenly.
To start on the sauce, whisk the red miso paste and butter together in a small bowl until it comes together to form a smooth, fluffy paste.
In a medium saucepan, add the minced garlic and a tablespoon of oil, and stir-fry over medium heat for 30 seconds to a minute until fragrant.
Add in the sautéed mushrooms. Then, add in the miso-butter mixture and cream, and bring this sauce to a boil, stirring gently.
Finally, add the cooked pasta into the sauce, and stir until the pasta is well coated. Salt it to taste, and cook for 1-2 minutes until the pasta is al dente, then remove from the heat.
Portion the pasta into two bowls, and top with sliced scallions and freshly cracked black pepper.
Zucchini Spaghetti with Pesto, Shrimp and Cherry Tomatoes
Course:
Dinner, Lunch
Cuisine:
Italian, Seafood
INGREDIENTS:
4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
4/6 raw EZ peel sized shrimp
4 cloves garlic
1/3 cup EVOO
½ cup pecorino romano cheese
1/3 cup pine nuts
1-2 tablespoons fresh lemon juice
1 ½ cup sliced in half cherry tomatoes
salt and pepper to taste
Special equipment needed
a food processor
a veggie spiral slicer
Directions:
Use the veggie spiral slicer, spiral the zucchini into noodles. Place into warm skillet or non-stick slighty oiled pan with sliced cherry tomatoes. Salt & pepper to taste, cook about 5 minutes on medium heat stirring occasionally to cook evenly.
Combined the fresh basil leaves, pine nuts and garlic in the food processor & pulse several times. With the food processor on slowly add the EVOO, this will help it emulsify & help keep the EVOO from separating. Using a rubber spatula scrape down the sides & then add the lemon juice, pecorino romano cheese & salt & pepper to taste & pulse again until blended.
Take a spoonful or 2 of the pesto & place into a bowl & mix the raw shrimp & pesto together, marinating briefly.
Using an outdoor grill or cast iron stove grill topper, grill shrimp.
On low heat mix zucchini noodles, tomatoes & pesto till warm.
Add the grilled shrimp & mix everything until shrimp are evenly coated, then serve & enjoy.
½ orange bell pepper, trimmed and sliced into thin rings
½ cup red onion, slivered
DIRECTIONS:
Spread 1 tablespoon ranch dressing on bottom half of each roll.
Top rolls evenly with salad greens, sliced tomatoes, sliced cheese, bacon, sliced avocado, bell pepper rings and red onion.
Drizzle 1 tablespoon ranch dressing over top of each sandwich and close with top halves of rolls.
SUGGESTIONS
Fresh-picked salad greens need to be washed thoroughly before using; trim lettuce if needed, and double rinse in lukewarm water to remove sand. Drain in colander or salad spinner. Cover and store in refrigerator for crisp fresh lettuce greens all week!
Cutting down on carbs? Skip the bread and serve as salad or roll up in a flour tortilla wrap for a hand-held salad.
Blend all ingredients except the oil, once all ingredients are combined, slowly add the oil until emulsified.
Marinate the pork overnight.
Roast in a preheated 350 degree oven until internal temperature is 150 degrees let cool then slice thin.
Sandwich:
Slice bread then spread with mustard and mayo.
Assemble sandwich- serrano ham, sliced pork, smoked ham, cheese, and pickles
Panini press until crunchy (can also use a cast iron grill pan in place of press and press down with a heavy pot or pan). Drizzle generously with chimichurri.
4 carrots, steamed and smashed with salt and pepper
1 large red beet, boiled, cooled and smashed with salt and pepper
1 batch of pesto (ingredients below)
1/2 cup pine nuts, toasted
2 cloves of garlic
2 cups of basil leaves
2 cups of spinach
1 lemon
1/4- 1/2 cup olive oil
salt and pepper to taste
For Cashew Cheese, Arugula and Cranberry Tea Sandwiches
2 slices of bread
1 cup fresh arugula
1 can cranberry sauce
1 batch of cashew cheese (ingredients below)
1 cup raw cashews
4 tbsp. Coconut oil
1/2 cup lemon juice
3 tbsp. Filtered water
½ tsp. Sea salt
For Cucumber Chickpea Salad Sandwiches
1 English cucumber, sliced
1 can of chickpeas, drained and rinsed
1 stalk of celery, finely chopped
8 red grapes, finely chopped
3 tbsp. vegan mayonnaise
1 tsp. whole grain mustard
1/2 tsp. chopped fresh dill
salt and pepper to taste
For Vegan Toll House Cookies (makes 3 dozen)
2 1/2 cup flour (if making gluten free, I like Hodgson Mills or Glutino mix)
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
1 cup (2 sticks) vegan butter, room temperature
1/2 cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 flax eggs (2 tbsp. ground flax seeds mixed with 6 tbsp. water, let sit 5 minutes)
2 cups chocolate chips or chunks
1 cup chopped nuts (optional. I like walnuts and pecans)
DIRECTIONS:
Pesto Sauce
Place the basil and spinach in the food processor topped with the garlic and nuts. Pulse a few times to break them down a bit. Add in the zest from the lemon and all the lemon juice. Pulse again and then drizzle in the olive oil until the pesto is smooth.
Ribbon Sandwiches
Margarine, room temperature (Earth Balance spreads best)
4 slices of bread
To assemble, Lay 4 slices of bread out. Butter all the slices with the margarine. Spread one of each of the topping on one slice of bread.
Stack them starting with the pesto, then beet, then carrot. Top with the remaining slice of bread. Cut the crust off the bread and then cut into 2 or 4 triangles.
Cashew Cheese Spread
Place the cashews in a small pot and cover with water. Bring to a boil, remove the lid and let boil for 8 minutes. Drain and rinse. Place cashews in a blender pitcher with the rest of the ingredients and blend until creamy.
Cashew Cheese, Arugula and Cranberry Tea Sandwiches
Assemble the sandwich by spreading one side of bread with the cranberry sauce and the other with the cashew cheese spread. Add a handful of arugula in the middle and press slices together. Trip crust off and cut into 2 or 4 triangles.
½ Bunch Thai Basil or Regular Basil – Leaves Picked and Rough Chopped
½ Cup Cashews – Toasted – Salted – Rough Chopped
2 Tablespoons – Furikake – Japanese Sesame/ Nori Seasoning
Dressing
¼ Cup GoChuJang – Korean Chili Condiment
2 Tablespoons – Lime Juice
2 Tablespoons – Soy Sauce
1/3 Cup Canola Oil
1 Tablespoon Ginger – Peeled and Chopped
Combine all in a blender and blend until smooth. Add more oil if it is too hot
BBQ Shrimp
4 Wooden Skewers – Soaked in water for a few hours
16 Shrimp (16/20) 4 on each Skewer
2 Tablespoons – GoChuJang
Salt and Pepper to taste
DIRECTIONS:
Rub the Skewered Shrimp with the GoChuJang – Grill or Bake until the shrimp are cooked all the way through. – 2 to 3 minutes on each side.
Toss all the salad ingredients – except the cashews and Furikake with the vinaigrette and serve with the BBQ shrimp. Garnish with Cashews and Furikake on top.
Hull strawberries by using a small sharp knife, cutting into the green leafy top of the strawberry in a circular motion, around and into the pale flesh, directly underneath the fruit. Remove the hull and discard.
Slice strawberries lengthwise in half and slice thinly. Place strawberries in a bowl, sprinkle with sugar and freshly ground pepper, stir to combine. Reserve.
Vinaigrette
Combine vinegar in a bowl with honey, salt, and 2 tablespoons of ground chapulines. Whisk until salt has fully dissolved and the fragrant notes of the chapulines come through, for about 5 minutes.
Using a whisk, beat in the olive oil slowly by droplets, whisking constantly. Reserve.
In a separate bowl, add the arugula, spinach, and gently add the macerated strawberries using a fork. Mix all three ingredients and toss. Gently, sprinkle the vinaigrette and work with hands. Be careful not to overdress the salad.
Right before serving, sprinkle the rest of the ground chapulines right on top of the salad for garnish.
Fried chicken is a picnic staple but often involves making do with a soggy crust and bland meat. To achieve well-seasoned fried chicken that stayed crunchy when cold, we pulled out every trick in the book. A combination of Wondra flour and cornstarch made for a coating that kept its crunch even when the chicken was cold, and dredging the chicken twice, with a water dip in between, created a thick, craggy crust (dipping in beaten egg softened the coating too much, so we left it out and stuck with water). Double-frying the chicken permitted extra moisture to evaporate from the skin, and chilling it uncovered guarded against sogginess. Finally, since cold dulls flavors, brining and extra seasoning were in order. This recipe may not be fast, but it can be made a day ahead. Come picnic time, the chicken will still be moist and crunchy. Use a Dutch oven that holds 6 quarts or more.
Dissolve ¼ cup salt in 1 quart cold water in large container. Submerge chicken in brine, cover, and refrigerate for 1 hour.
Whisk flour and cornstarch together in large bowl. Transfer 1 cup flour mixture to shallow dish; set aside. Whisk pepper, white pepper, baking powder, thyme, sage, garlic powder, salt, and cayenne into remaining flour mixture. Add ¼ cup water to seasoned flour mixture. Rub flour and water together with your fingers until water is evenly incorporated and mixture contains craggy bits of dough. Pour 2 cups cold water into medium bowl.
Set wire rack in rimmed baking sheet. Working with 2 pieces of chicken at a time, remove chicken from brine and dip in unseasoned flour mixture, pressing to adhere; dunk quickly in water, letting excess drip off; and dredge in seasoned flour mixture, pressing to adhere. Place chicken on prepared wire rack and refrigerate for at least 30 minutes or up to 2 hours.
Add oil to large dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Fry half of chicken until slightly golden and just beginning to crisp, 5 to 7 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. (chicken will not be cooked through at this point.) Return par-cooked chicken to wire rack. Return oil to 350 degrees and repeat with remaining raw chicken. Let each batch of chicken rest for 5 to 7 minutes.
Return oil to 350 degrees. Return first batch of chicken to oil and fry until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 7 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer chicken to clean wire rack. Return oil to 350 degrees and repeat with remaining chicken. Let chicken cool to room temperature, transfer to paper towel–lined plate, and refrigerate uncovered until ready to eat, up to 24 hours in advance. Serve cold or let chicken come to room temperature.
1 medium zucchini (about 10 ounces/280g), sliced lengthwise into slabs ½ inch (12 mm) thick
Extra-virgin olive oil
Salt and freshly ground black pepper
1 large ear of sweet corn, husked
1 bunch scallions
1 (15 ounce/425-g) can black beans, drained and rinsed
1 ripe avocado, diced
Juice of ½ lemon
Juice of ½ lime
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried oregano
DIRECTIONS:
(Serves 4)
Preheat an outdoor grill to medium-high.
Brush the zucchini slices lightly with oil and season lightly with salt and pepper. Grill the slices, turning once, until charred but not mushy, about 2 minutes per side. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the scallions whole, turning them frequently, until charred and soft, about 2 minutes.
Cut the zucchini into ½ inch (12 mm) pieces and put them in a serving bowl. Slice the kernels from the corn and add them to the zucchini; chop the scallions and add them also. Add the beans and avocado to the bowl and toss gently to combine.
In a small bowl, whisk the lemon and lime juices, the mustard, honey and oregano together. While whisking constantly, add 2 tablespoons oil in a slow stream; whisk until thick and emulsified/ Season the dressing with salt and pepper to taste and pour it over the vegetables. Toss well to coat, taste, and season with more salt and pepper if necessary. Serve immediately.
Spring Rolls with Fresh Sweet and Tangy Dipping Sauce
Course:
Lunch, Dinner
Cuisine:
Chinese
INGREDIENTS:
Rolls
1 lb trimmed sirloin beef about 1 inch thick strips
Scallion (finely cut) 1 tbsp
Lemongrass (minced) 1 tbsp
Peanut (crushed) 1 tbsp (Optional)
Fish sauce 2 tsp
light brown sugar 2 tsp
fresh cilantro leaves 1/8 teaspoon
freshly ground black pepper
1 tablespoon vegetable oil
3 ounces rice noodles
8 to 10 dried rice paper wrapper or spring roll skins
1 head red leaf lettuce leaves 2 mangoes, peeled and cut into thin strips
1 cucumber, peeled and cut into thin strips 1 carrot, peeled and cut into thin strips
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
Dipping Sauce
4 tbsp of fish sauce
2 tbsp of sugar
1 ½ tbsp of lime juice
1 tbsp of sambal chili paste
Garlic 2 cloves chopped
3 tbsp of hot water
Mix sugar with boil water, then add in fish sauce, then lime juice, and garlic and chili Then adjust to taste.
DIRECTIONS:
Combine lemongrass, green onion, fish sauce, sugar, vegetable oil, pinch of black pepper, Peanut optional until all ingredients are incorporated then add in Beef and marinate for 30 minutes to 1 hour
Start a pot of boiling water and cook rice noodles according to instructions on the package, once noodle is cooked, remove noodles and place in a colander. Drain and rinse continuously with cold water for 2 to 3 minutes. Set aside and allow the noodles to dry.
Remove beef and marinate, keep dry (could pat meat dry with paper towel). Heat oil in a large heavy skillet over high heat. Sear beef about 45 seconds on each side. Transfer to a clean bowl and let it rest a few minutes.
Fill large bowl with warm water, slide 1 rice paper wrapper into water for several seconds, place of a clean cutting board. Place a lettuce leaf at the base of the circle. Top with a pinch of rice noodle. Mango strips, cucumbers strips, carrot strips, and 2 strips of beef.
Carefully wrap roll from the bottom up, keeping the roll as tight as possible, after one turn, place cilantro leaves and mint leaves on the wrapper and complete with wrap.
Bring a pot of water to a boil over high heat; add potatoes, reduce heat to medium-low and cook potatoes until tender (about 15 minutes). Drain immediately.
Over a large bowl, press drained potatoes through a potato ricer; add milk and 4 tablespoons butter to bowl. Stir until smooth and creamy.
Using a mortar and pestle, mash garlic, ginger and salt to a paste-like consistency. Heat olive oil and 2 tablespoons butter in a small skillet. Add garlic-ginger paste, black pepper and red pepper flakes. Heat over medium-low heat for 1 minute, or until garlic-ginger mixture is soft and fragrant (not browned). Remove from heat; add green onions and parsley.
Stir mixture into mashed potatoes. Taste and adjust seasonings. Serve warm.
Have the macaroni cooked, and preheat the oven to 400
Start out with butter and flour to make blonde roux. Once roux is formed whisk in milk and bring to a low simmer, careful not to scorch, and add wine.
Add in Swiss cheese and whisk add in ½ of a bag of cheddar, whisk in, and add rest of cheddar. Bring to a high simmer, constantly stirring until desired consistency is formed. Season.
Add the cooked macaroni to the sauce and fold in the cut jalapenos and cream cheese. Place all ingredients into an oven proof dish and bake covered for about 30 minutes, remove cover, stir and top with pepper jack cheese and panko, and bake for another 10 minutes until melted and crispy and then top with chopped bacon and serve!
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INGREDIENTS:
1 each 12” gluten free crust
1/4 cup Marinara sauce
1/2 cup Shredded Mozzarella
1/3 cup Cherry tomatoes (halved)
1/3 cup Artichoke hearts
1/3 cup Pickled rhubarb
1/3 cup Grilled asparagus
2 tbsp. Ricotta salata
1/4 tsp. Salt/pepper mix
1/2 tsp. Fresh basil
5-6 shoots Popcorn shoots
DIRECTIONS:
Pizza
Place the pizza crust on a pizza screen.
Spread toppings in quarters with cheese evenly over the pizza leaving 1/2" clearance from the crust of the pizza.
Make sure toppings are same size so they cook evenly.
Sprinkle fresh basil and popcorn shoots over pizza as garnish.
Pickled Rhubarb
Cut rhubarb thinly at an angle.
Drizzle vinegar, salt, and sugar mixture over rhubarb.
Onions | 2 medium-sized yellow onions, peeled and chopped
Jalapeños | 2 chopped
Garlic Powder | 3 tablespoons
Onion Powder | 3 tablespoons
Paprika | 1/4 cup
Cayenne Powder | 1 teaspoon
Cilantro | 2 bunches chopped
Tapatio | 2 ounces
Lime Juice | 2 ounces
Refried Beans
Peruvian Yellow Beans | 2 pounds
Onions | 1 medium-sized white onions, peeled and chopped in half
Habanero | 3 whole
Garlic | 6 cloves
Escabeche
Carrots | 1 pound
Onions | 2 medium-sized white onions, peeled and chopped in half
Jalapeño | 5
Garlic | 8 cloves
Mexican Oregano | 3 tablespoons
Bay Leaf | 1
Salt | to taste
Distilled Vinegar | 1 cup
DIRECTIONS:
Frying Tortilla
Begin by playing a large skillet on medium heat. Add two cups of vegetable oil to the large skillet. Allow oil to come to a 350 degree heat and place one tortilla at a time on the skillet. Allow to try on each side for 1 1/2 minutes. Remove tortilla from the oil and allow it to dry on a paper towel. Season with salt.
Picadillo
Begin by heating a large sauce pan on high heat. Add about 3 tablespoons of vegetable oil. Then add your ground beef once the oil begins to smoke. Add in onions and jalapeños after. Also add in all of the spices (Paprika, Onion Powder, Garlic Powder and Cayenne). Add in Tapatio, chopped cilantro, salt and lime juice.
Refried Beans
Begin by placing a large pot on the stove. Add in 4 quarts of water and 2 pounds of dry beans. Then add in the white onion cleaned and cut in half. Continue to add 3 whole habaneros and 6 garlic cloves.
Bring it all to a boil then lower and let simmer for about an hour and a half. Strain beans from cooling liquid then refry in a smaller pot with a little bit of oil to re-warm them.
Escabeche
Begin by peeling your carrots and cutting them into small slices. Cut white onion into 1/8 pieces. Peel garlic cloves also. Heat a medium size sauce pot to medium heat and add in 3 tablespoons of vegetable oil.
Once oil is hot add in carrots, onions, garlic and jalapeño. Sweat for 10 minutes. Then add in 2 cups of distilled vinegar and add in 1 bay leaf. Bring to boil, allow to simmer for 15 minutes then let it cool down immediately. Serve cold.
Building Mexican Pizza
Begin by placing your fried tortilla on a cutting board. Smear an even layer of the refried beans on the tortilla.
Top the beans with an even layer of Picadillo and place iceberg lettuce around the tortilla.
Drizzle sour cream with a squeeze bottle if possible and add chopped Escabeche. Also add pico de gallo at the end.
Combine condensed milk, vanilla and whipping cream in a bowl and beat with an electric mixer until soft peaks form.
Pour half the ice cream mixture into the base of a 9”x 9" brownie tin & level with a spatula, tapping the tin on the bench to smooth.
Add a layer of sliced strawberries keeping them close together with as few gaps as possible.
Gently pour over the remaining ice cream being careful not to disturb the strawberry layer and use a spatula to smooth.
Freeze 6-8 hours or overnight.
Divide and remove cream from 12 Oreo Cookies.
Take a 1.3/4" cookie cutter (the same size as your Oreo cookie) and cut 12 cores from the vanilla strawberry ice cream slab (note: try to make sure each core has a definite ‘layer’ of strawberry visible in between the two layers of ice cream)
Place each ice cream core between 2 halves of an Oreo cookie to create your ice cream sandwich.
In a small bowl, stir together flour, baking powder, and salt.
In a medium bowl, whisk sugar with vegetable oil until evenly combined.
Add milk and continue to whisk until combined.
Add eggs one at a time, whisk until just combined.
Add lemon Jello and vanilla, whisk to combine.
Add dry ingredient mixture to wet mixture, stir only until just combined. Do not over beat or mix at this point.
Pour into greased 9x13 baking dish and bake for 30-35 minutes.
Let cake cool for 5 minutes, then poke holes in top with a fork and pour lemon glaze over cake.
Lemon Glaze
Stir all ingredients together until smooth.
25 of 25
Ingredients
2 eggs
1-1/3 cups sugar
2/3 cup canola oil
1-1/3 cups uncooked shredded zucchini
1-1/4 teaspoons vanilla
2 cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
DIRECTIONS:
Preheat oven to 350 degrees. Prepare two 7-1/2 x 3-1/2-inch loaf pans.
Grease bottom and sides. Line bottom with parchment or wax paper and grease it.
Beat eggs very well, and beat in sugar gradually, beating until light. Beat in oil, zucchini and vanilla. Sift together flour, salt, baking soda, baking powder and cinnamon and with a wooden spoon stir into zucchini mixture or add at low speed.
Pour half of batter in each prepared pan. Let stand at room temperature for 15 minutes.
By letting the batter stand in the pan before baking, you will have a better top, it will split just once down the center. Quick breads always have a break on the top of the load.
Bake for 25 to 35 minutes. Let stand in pan for 10 minutes then remove from pan and continue cooling on a wire rack.
