Recipes

Apple Potato Salad

9/12/2019

Time: 25 Minutes

1 lb. potatoes
1 apple, cut into small piece
1 stalk celery, finely chopped
¼ cup chopped green onions
2 Tbl. mayonnaise
½ Tbl. cider vinegar
½ Tbl. dijon mustard
½ Tbl. vegetable oil
Salt

1) Peel the potatoes and cut into 1-inch chunks. Put them in a medium pot with 2 tsp. salt. Cover with cold water. Bring to a boil over high heat, leaving the pot partially covered.

2) Uncover the pot and reduce heat to a simmer. Cook the potatoes until tender, about 5-7 minutes. Drain, and allow to cool for 15 minutes.

3) In a large bowl use a fork to whisk together the mayonnaise, vinegar, dijon mustard, oil and ¼ teaspoon of salt. Add the potatoes, celery, green onions apples. Stir and serve.

Chicken Sauteed with Apples

Time: 25 Minutes

4 boneless, skinless chicken breasts
1 apple - Cut in half, then ½ inch slices
1 tsp fresh thyme, or ½ tsp. dried leaves
1 large onion, thinly sliced
1 Tbl. olive oil
1 cup apple juice
1 garlic clove, minced
½ tsp. salt
2 Tbl. dijon mustard

1) Pound chicken breasts to ¾ inch thickness. For ideas on how to do this, check out thekitchn.com article on How (and When) To Pound Chicken Breast: The Easiest, Smartest Method.

2) Heat oil in a large pan or skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side. Add apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6-8 minutes or until chicken is cooked. Remove the chicken, apple slices, and onion.

3) Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve.

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Tuscan Chicken with Beans & Kale

9/5/2019

Time: 22 Minutes

6 chicken breast halves
Salt & pepper
1 cup chopped onion
1 cup chopped carrot
2 Tbl. chopped thyme
5 garlic cloves
1.2 cup white wine

2 Tbl. olive oil
8 ounce kale, stemmed, thinly sliced
1 cup chicken stock
2 tsp lemon rind
2 cans white beans
1 (15 oz.) can diced tomatoes
1 Tbl. tomato paste

1) Heat oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side. Remove chicken from pan.
2) Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes. Stir in remaining ¼ salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.
From: cookinglight.com

Eggplant & Shishito Pepper Stir Fry

Time: 20 Minutes

1 cup cooked brown rice
1 eggplant, cubed
1 tsp. Sesame oil
4 oz. shishito peppers

½ cup soy sauce
¼ cup water
2 Tbl. ginger
2 cloves garlic, chopped
Cashews or peanuts (optional)

1) Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.
2) Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.
3) Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.
From: farmfreshtoyou.com

Simple Pleasures: Romano Beans, Cherry Tomatoes

8/29/2019

Time: 15 Minutes

1 lb. romano beans
1 pint of cherry tomatoes
3 garlic cloves, peeled and lightly crushed
2 Tbl. olive oil
Salt to taste

1) Heat the oil in a large pan or skillet over medium-high heat. Add the garlic and sauté until it is browned on all sides.

2) Add the cherry tomatoes and romano beans and sauté until the beans are tender but still a little crunchy.
Add salt and serve.

Black Pepper Honeyed Plums

Time: 15 Minutes

1 tsp. olive oil
6-8 plums, cut into quarters
1 Tbl. honey
Pinch of salt
¼ tsp. black pepper
Optional - parsley

1) Heat a large skillet or pan over medium-high heat. Add 1 tsp. olive oil

2) When the oil starts to simmer, add the plums. Heat for 2 minutes, stirring once. Add honey, salt and pepper. Cook, for 5 minutes, stirring occasionally, until the juices thicken and the plums are warmed through.

Serve warm, sprinkled with parsley (optional).

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Summer Squash with Braised Sweet Peppers

8/22/2019

Time: 30 Minutes

1¼ lb. summer squash, sliced
1 large sweet pepper, cut into 1-inch pieces
1/3 cup chopped fresh basil, or 3 Tbl. dried
3 Tbl. olive oil
1/2 cup water
Salt & Pepper

1) In a large pan, heat 2 Tbl. of olive oil. Add the sweet pepper, season with salt and pepper and cook over high heat. Stir until it starts to sizzle.

2) Add ¼ cup of the water, cover and cook over medium-low heat for 5 minutes. Add the other ¼ cup of water, cover and cook. Stir a few times, until the pepper is tender and little water remains, about 5 minutes.

3) Stir in the summer squash and 1 Tbl. of olive oil. Cover and cook over medium heat for about 4 minutes, until the squash is tender.

4) Remove from heat and stir in the basil. Season with salt and pepper.

Roasted Red Potatoes With Cilantro and Garlic

Time: 35 Minutes
1½ lb. red potatoes
1 Tbl. chopped cilantro
1 tsp. fresh thyme, or ½ tsp. dried
2 cloves garlic, minced
2½ Tbl. olive oil
½ tsp. salt
Pinch of pepper

1) Heat the oven to 400 degrees. Brush a large baking pan or roasting pan with olive oil, or spray with nonstick cooking spray.

2) Scrub the potatoes well and peel them if you prefer. Cut the potatoes into 1-inch pieces. Toss them in a bowl with the minced garlic, chopped cilantro, olive oil, salt, pepper, and thyme.

3) Arrange the potatoes in a single layer in the pan. Roast them for 20 to 25 minutes, until browned and tender. Turn them, after half of the time has passed.

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Cucumber, Cantaloupe and Avocado Salad

8/15/2019

Time: 20 Minutes

1 large ripe avocado
1/4 cup mint leaves
1 cantaloupe
1 cucumber
1 lemon
Optional: black pepper

1) Cut the cantaloupe into cubes. Peel the cucumber and avocado, remove the avocado seed, and cut both into cubes.

2) Juice the lemon into a medium sized bowl. Finely chop the mint leaves and add to the bowl. Toss in the cantaloupe and cucumber.

3) Gently toss in the avocado. Sprinkle the salad with black pepper if you wish.

Peaches and Peppers

Time: 15 Minutes

3 sweet peppers
1 Tbl. olive oil or butter
3 peaches
Salt to taste

1) Remove the insides of the bell pepper, and slice thinly. Peel the peaches, remove the pit and slice thinly. Check out the article How To Easily Peel Peaches Without a Knife at thekitchn.com.

2) Heat a pan over medium heat. Add the oil or butter and heat through.

3) Add the peppers and cook until soft. When they are just about done, toss in the sliced peaches, add salt to taste, and heat through. Serve immediately.

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Romano Beans Gremolata

8/8/2019

Time: 20 Minutes
½ lb. Romano beans
1 garlic clove, finely chopped
2 Tbl. fresh thyme, finely chopped, or 1 Tbl. dried
1 Tbl. olive oil
1 tsp. lemon zest
Pinch of salt

1) Snap the stem ends off Romano beans. Add water to a pot, about 2 inches high, and boil. Add beans and cook until tender, 5-10 minutes.

2) Prepare a bowl of ice-cold water. As soon as the beans are tender, transfer to the ice water. Drain, and set them aside.

3) In a skillet or pan, warm olive oil and garlic on low heat until the garlic is soft, about 5 minutes, but do not let the garlic get brown.

4) Toss beans into the garlic and oil, and cook for 2 minutes. Add a pinch of salt. Transfer to a serving plate. Pour any extra garlic oil over the beans. Sprinkle with the lemon zest and thyme. Serve warm or cold.

Stuffed Roasted Peppers

Time: 30 Minutes
4 bell peppers
1 pint cherry tomatoes
1 cup packed fresh basil leaves, or ½ cup dried
1 medium onion
3 garlic cloves
3 Tbl. olive oil
Salt and pepper

1) Preheat oven to 425°F and lightly oil a large, shallow baking pan.

2) Cut bell peppers in half lengthwise and remove seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil the cut edges and stems. Cut tomatoes in half. Chop onion and basil. Finely chop the garlic.

3) Toss all ingredients in a bowl, except for the cut bell pepper, and add salt and pepper to taste. Divide mixture among peppers and roast in upper third of the oven until peppers are tender, about 20 minutes.

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Chicken Cucumber Avocado Salad

8/1/2019

Time: 10 Minutes

1 lb. shredded chicken
1 large English cucumber
2 Tbl. lemon juice
½ cup cilantro. Or, fresh parsley, or basil
4-5 tomatoes
¼ red onion
2 avocados
3 Tbl. olive oil
Salt and pepper

1) Cut the cucumber in half, lengthways, and slice into ¼-inch slices. Slice or chop the tomatoes. Peel and dice the avocado. Chop the cilantro. Slice the red onion thin.

2) Mix together the chicken, cucumbers, tomatoes, onion, avocados and cilantro in a large bowl. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to mix everything well.

How to Cook Shishito Peppers

Time: 10-15 Minutes

Shishito peppers
Olive Oil
Lemon juice
Salt

1) Heat a little olive oil in a pan or skillet until it’s good and hot, but not smoking.

2) Add the peppers, complete with stems, and cook them over medium heat. Toss and turn them often until they blister. They should only char in a few places.

3) When the peppers are blistered, toss them with salt and lemon juice. Serve hot.

Click here to download a PDF of this week's recipes!

Chicken Salad with Grapes

7/25/2019

Time: 10 Minutes

4 cups cooked, chopped chicken
1 cup chopped celery
1 cup grapes, halved
½ cup dried cherries
½ cup roasted pecans, chopped
1 cup mayonnaise or Greek Yogurt
½ tsp. salt
½ tsp. black pepper
Optional: Chopped celery leaves

1) Simple! Add all of the ingredients to a large bowl. Stir long enough to mix everything, and no more.

Learn more about how to dry cherries using an oven or dehydrator at thespruceeats.com.

Summer Peach Spinach Salad

Time: 10 Minutes

2 handfuls fresh spinach
½ medium red or purple onion
2 Tbl. balsamic vinegar
2 cloves of garlic
1 medium avocado
1 medium peach
4-5 dates

1) Dice the avocado. Slice the peach. Chop the dates. Mince the garlic. Thinly slice the onion.

2) Mix everything In a large bowl except for the balsamic vinegar. Then, drizzle with balsamic vinegar. Gently toss the salad. Serve immediately or chill in the fridge for 1-2 hours.

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Pan-Cooked Celery With Tomatoes

7/18/2019

Time: 20 Minutes

1 bunch celery
1 lb. chopped tomatoes
3 Tbl chopped parsley
1 Tbl. olive oil
Pinch of sugar
4 garlic cloves, minced
Salt and pepper
Optional: 1 anchovy, rinsed and chopped

1) Trim and cut the celery into 1-inch pieces. Steam for 5 minutes. Then drain. If you don’t have a steamer, check out Food52.com’s article on “How to Steam Vegetables Without a Steamer.”

2) Heat oil in a pan over medium heat and add garlic. Stir for about 30 seconds, then add the anchovy (optional), tomatoes, 2 Tbl. of parsley, sugar, and salt and pepper to taste. Stir together.

3) Stir in the celery. Cook, stirring often, for about 10 minutes. Mix in the remaining tablespoon of parsley just before serving.

Mango Chicken

Time: 35-45 Minutes

4 boneless, skinless chicken breasts
2 bunches green onion
1 Tbl. sweet curry powder
3-4 mangos
2-3 cloves garlic
2 Tbl. olive oil
Salt, to taste

1) Finely chop the green onion. Chop the garlic. Chop the chicken breasts into small cubes. Skin and cut the mangos into small cubes.

2) Heat the oil in a pan on medium heat. Add the green onions and garlic, and saute until softened. Add the chicken breasts and fry until slightly browned on the outside.

3) Change the heat setting to low and add the sweet curry powder. Cook and stir for 3 minutes. Add more oil if needed.

4) Add mango and ½ cup water. Cover and simmer for 25-35 minutes, stirring occasionally. Mango should be soft and chicken should be fully cooked. Add salt. Remove the cover in the last 10 minutes of cooking to allow sauce to thicken more.

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Garlic Basil Carrots and Green Beans

7/11/2019

Time: 20 Minutes

2 Tbl. olive oil, divided in half 2 carrots
1 lb. green beans 1 tsp. salt
1/4 cup fresh basil 1/2 tsp. pepper
2 garlic cloves

1) Trim the green beans, mince the garlic and chop the fresh basil. Also, peel and thinly slice carrots with a peeler.

2) Heat 1 Tbl. oil in a pan over medium heat. Add the garlic and cook, stirring, for 2-3 minutes until you can smell the garlic starting to cook.

3) Toss in the carrots and green beans, stirring together with the garlic. Let the veggies cook, stirring occasionally, for 5-7 minutes, until the carrots and green beans are becoming tender.

4) Once the veggies are as soft as you want, remove the pan from heat. Stir in the basil, salt, pepper, and another tablespoon of olive oil.

Kale and Balsamic Plum Salad

Time: 10 Minutes

3 Tbl. olive oil
3 Tbl. balsamic vinegar
2 medium plums, pitted and thinly sliced
8-12 large kale leaves
½ cup ricotta cheese
1 tsp. honey
Salt and pepper

1) Whisk olive oil, vinegar, and honey in a small bowl and season with salt and pepper.

2) Add plums, and toss to coat them. Move the plums to a plate, leaving the vinaigrette in the small bowl.

3) Divide ricotta between two serving plates. Add salt and pepper.

4) Tear kale leaves into small pieces and toss with the vinaigrette. Place the soaked leaves on top of the ricotta. Then top with plums, and drizzle the remaining vinaigrette over the top. Serve right away.

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