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Zucchini Bread

10/25/2018

Prep Time: 10 minutes
Cook Time: 1 hour

2 cups flour
1 ½ cups sugar
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
3 eggs
¾ cup oil
1 tablespoon vanilla
2 cups grated zucchini
1 ½ cups chopped walnuts or pecans (optional)

Preheat oven to 350 Fahrenheit. Prepare two medium loaf pans with parchment paper, or butter and flour.
Combine flour, sugar, salt, baking soda, and cinnamon in a bowl. Whisk to combine.
In a large bowl, beat the eggs. Add the oil, vanilla and zucchini and mix together.
Add the dry ingredients to the wet mixture. Add walnuts and mix until just combined.
Divide evenly into two medium loaf pans and bake for 1 hour.

Farfalle with Watercress and Cherry Tomatoes

Prep Time: 3 minutes
Cook Time: 20 minutes

1 pound of farfalle (or your favorite pasta)
1 cup crumbled feta cheese
2 pints cherry tomatoes
6 cups watercress leaves
Salt & Pepper to taste
Red pepper flakes for garnish (optional)

Cook pasta according to package directions
Place cheese in a large bowl, top with watercress. Before draining pasta, take ¼ cup of cooking water from pot and pour it over the watercress. This will cause the cheese to soften and the watercress to wilt slightly.
Place tomatoes in a colander. Drain pasta over the tomatoes to quickly blanch them.
Toss with watercress and cheese; sprinkle with salt & pepper. Serve.

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Black Radish Chips

10/18/2018

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Prep Time: 5 minutes
Cook Time: 15 minutes

Your share of black radishes (1 lb.)

2 tablespoons olive oil

Salt & pepper to taste

Preheat oven to 400.
Using a mandoline slicer or a sharp knife, slice the radishes 1/4 to 1/8 inch thick. Place in a large mixing bowl and toss with the oil, salt and pepper.
Arrange the radishes on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 10 to 15 minutes, turn once, until lightly browned and slightly crisp. Remove to a wire rack to cool completely. Serve with your favorite dip.

Stewed Romano Beans with Tomato

Prep Time: 15 minutes
Cook Time: 35 minutes

1-2 tablespoons olive oil
3 green onions, white portion only, thinly sliced
½ pound ripe fresh tomatoes, peeled, seeded, diced, or 1 can plum tomatoes, coarsely chopped with juices
1 small dried red chili (optional)
1 lb. romano beans, ends trimmed
Salt & pepper to taste
1 tablespoon chopped flat-leaf parsley

In a saucepan large enough to hold the beans, warm the olive oil over medium-low heat. Add the green onions and cook, stirring, until translucent, about 8 minutes. Add the tomatoes and chili, increase the heat to medium and simmer, stirring occasionally, until the tomatoes reduce slightly, about 10 minutes.
Stir in the beans and season with salt and a few grinds of pepper. Reduce the heat to low, cover and cook until the beans are very tender, about 30 minutes. Check frequently and add 2 Tbs. hot water if the sauce looks dry. (The dish can be prepared up to this point, cooled, covered and refrigerated, and then reheated gently the next day. It will taste even better the second day).

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Stuffed Delicata Squash

10/11/2018

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Prep Time: 20 minutes
Cook Time: 40 minutes

1 ½ cups brown, white or wild rice
2 teaspoons salt, divided
3 delicata squash
3 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried chili powder
1/2 yellow onion
2 cloves garlic
1 carrot
½ bunch of kale, spinach, or other green of your choosing
3 tablespoons butter or oil
½ cup shredded cheddar cheese
Black pepper to taste
¼ cup pepitas (pumpkin seeds) optional

Cook rice according to package directions.
Preheat oven to 450 F. Wash squash, cut each in half lengthwise and scoop out seeds with spoon. Rub both sides of each half with olive oil. Sprinkle each with pinch of salt and herb mixture (basil, oregano, chili powder). Place squash cut-side down on a baking sheet lined with parchment paper or foil and bake for 25-30 minutes or until tender enough to pierce with a fork.
Mince onion and garlic. Cut carrot into ¼ inch pieced. Remove stems from kale and chop into thin strips.
Add 3 tablespoons of butter or oil to a hot pan on medium-high heat. Add carrot, onion, garlic and saute until carrot is soft, about 10 minutes. Add kale and saute for 2 more minutes. Add cooked rice, cheese, salt, and pepper. Remove from heat and add the mixture into the wells in the squash.
Top with pepitas, serve warm.

Sheet Pan Potatoes with Serrano Peppers

Prep Time: 10 minutes
Cook Time: 30 minutes

1 ½ pound red potatoes, cut into bite-size pieces
½ bell pepper, diced
2 cloves garlic, diced
1 serrano pepper, sliced thin
½ teaspoon paprika
¼ teaspoon cayenne
¼ teaspoon black pepper
2 tablespoons olive oil
Salt to taste
Cilantro (optional)

Preheat oven to 400 F and line a baking sheet with parchment paper or foil.
Combine potatoes, bell pepper, onion, garlic, serrano pepper, paprika, cayenne, pepper, oil in large bowl. Stir.
Spread potato mixture onto baking sheet. Place in the oven for 25 minutes, flipping halfway. Increase heat to 500 degrees and cook until crispy, approximately 10 minutes.
Remove from oven and top with salt and cilantro.
Serve hot and enjoy!

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Baked / Stuffed Apples

10/4/2018

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4 large apples
3 tablespoons olive oil
1 cup cooked diced meat (ex. sausage, bacon, roasted chicken)
1 cup dice veggies of your choosing (ex. onion, pepper, Brussels sprouts, kale, mushroom)

1 cup diced apple insides
3 garlic cloves, diced
½ tablespoon fresh thyme
½ tablespoon fresh oregano
1 teaspoon salt
Shredded cheese for topping

Preheat the oven to 375 degrees F. Cut a thin slice off the tops and bottoms of your apples. With a melon baller or sturdy spoon, scoop out the insides of the apples, leaving a 1/2 inch thick wall of apple on all of the sides and the bottom. Discard the bits of core and dice the remaining apple insides.
In a large saucepan, heat 2 tablespoons of olive oil. When the oil is hot, add the meat, vegetables, diced apple, herbs, garlic, and salt to the pan. Cook, stirring often, until the ingredients are heated all the way through and any uncooked veggies are softening. While the filling is cooking, smear the remaining tablespoon of olive oil around the inside and outside of each of the apples and place them in a baking dish.
When the filling has cooked, remove it from heat and spoon equal amounts into the cavities of the apples. Pack the filling in firmly. Bake the apples for 25-30, add cheese to the top of the apples and bake them for an additional 2-3 minutes or until the cheese has melted.

Watermelon Radish Salad with Avocado Vinaigrette

1 avocado, halved lengthwise, pitted and diced
¼ cup olive oil
1 head romaine lettuce
1 watermelon radish, very thinly sliced
¼ cup chopped fresh cilantro

1 shallot (or ¼ large yellow onion and one garlic clove) finely diced
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons white wine vinegar
Salt to taste

In a small bowl, stir together the shallot, lemon juice, vinegar, and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil.
In a large bowl, combine lettuce, radish, and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed.. Serve immediately. Yields 4 servings.

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Roasted Carrots and Butternut Squash with Shallots

10/1/2018

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Prep Time: 10 minutes
Cook Time: 40 minutes

3 ½ cups uncooked carrots, cut into chunks
3 ½ cups uncooked butternut squash, peeled & cubed
6 medium shallots, quartered
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon black pepper
1 tablespoon fresh thyme, chopped

Preheat oven to 425 F.
Drizzle large baking sheet with oil. Spread carrot, squash, and shallot in a single layer. Drizzle with oil, season with salt, cinnamon, cumin, and pepper. Toss to coat all of the veggies with oil and seasoning.
Roast until well browned, stirring once halfway through cooking, 30-35 minutes. Serve veggies right out of the oven and top with chopped fresh thyme.

Stir Fried Tatsoi with Mushrooms & Brown Rice

Prep Time: 5 minutes
Cook Time: 20 minutes

1 bunch of tatsoi
1 medium yellow onion
6 medium mushrooms
1 clove of garlic
1 tablespoon olive oil
1 cup cooked brown rice
1 large egg, beaten
Soy sauce
Salt & pepper

Cook 1 cup of brown (or white) rice according to package instructions.
Slice root off of bunch of tatsoi, so you have individual stems with leaves. Rinse in cold water, pat dry. Slice off leaves, and set aside. Chop stems into 1-inch pieces.
Heat large skillet over medium-high heat. Dice onion, slice mushrooms, and mince garlic. Add 1 tablespoon of oil to skillet. Add onion, garlic, and mushrooms to pan to pan and saute for one minute.
Add chopped tatsoi stems and stir fry for a few minutes , until stems turn bright green. Stri in cooked rice and add 1 tablespoon of soy sauce.
Push rice and veggies to one side of pan and add a beaten egg and scramble until mostly cooked and fold into the stir fry mix. Add tatsoi leaves and stir fry for an additional minute or two until the leaves are wilted.
Season with more soy sauce and salt/pepper to taste. Serve immediately!

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

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Zucchini Bread

Farfalle with Watercress and Cherry Tomatoes

Black Radish Chips

Stewed Romano Beans with Tomato

Stuffed Delicata Squash

Sheet Pan Potatoes with Serrano Peppers

Baked / Stuffed Apples

Watermelon Radish Salad with Avocado Vinaigrette

Roasted Carrots and Butternut Squash with Shallots

Stir Fried Tatsoi with Mushrooms & Brown Rice

Recipe Archives