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This recipe was originally shared by Becky Ringsby, Savor Specialty Chef Services, on April 30, 2013.
vegetarian
Serves 5
• 2-1/2 T extra-virgin olive oil, divided
• 4-5 cloves garlic, minced
• 1 bunch asparagus (about 1 lb.)
• 1/2 c chopped fresh chives or leeks, divided
• Salt and freshly ground pepper
• 1# pizza dough
• 1 c shredded fontina or mozzarella cheese
•1/4 c Parmesan cheese
• prosciutto, chopped, optional
1. Place a pizza stone or large pizza pan in the oven and preheat to 450 degrees for at least 15 minutes.
2. Meanwhile, combine 2 Tbsp. oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1/2 Tbsp. oil and 1/4 cup chives or all of the leeks, if using. Season with salt and pepper.
3. Roll out dough on a lightly floured surface to about a 14-inch circle.
4. Remove the pizza stone or pan from the oven. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Season with salt and pepper. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with the prosciutto, if using. Top with the cheese and the remaining chives, if using.
5. Return the stone or pan to the oven and bake the pizza until crispy and golden and the cheese is melted, about 8-10 minutes. Finish with another dash of salt, if desired.
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Last Updated on Friday, 03 May 2013 18:39 |
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This recipe was originally shared by Becky Ringsby, Savor Specialty Chef Services, on April 30, 2013.
vegetarian
Serves 4
• Olive oil spray
• 1/3 c low-fat mayonnaise
• 2 green onions, finely chopped
• 2 T white miso
• 1 tsp chile-garlic sauce
• 1/2 tsp toasted sesame oil (optional)
• 1 bunch asparagus (about 1 #), trimmed
• 3/4 c panko breadcrumbs
• 1/4 c sesame seeds
1. Preheat oven to 450 degrees. Line a baking sheet with foil; coat with olive oil spray.
2. Combine mayonnaise, green onions, miso, chile-garlic sauce, and sesame oil (if using) in a small bowl.
3. Place asparagus in a shallow dish and toss with half of the miso mixture (about 1/4 cup), making sure the asparagus is well coated.
4. Combine panko and sesame seeds in another shallow dish. Working with one spear at a time, roll in the panko mixture and place on the prepared baking sheet, leaving a bit of room between each spear. Coat the prepared spears with cooking spray.
5. Roast the asparagus until the coating is browned and crispy, and the asparagus is tender, about 20-25 minutes.
6. Serve with the remaining miso mixture as a dipping sauce.
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Last Updated on Friday, 03 May 2013 18:28 |
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Via Stronger Together
Ingredients
- 1 dozen eggs
- 6 tablespoons light mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- 1-2 tablespoons chipotle peppers, finely chopped or pureed
- 1 green onion, finely chopped
- Pinch each of salt and ground black pepper
- 2 strips cooked bacon, finely chopped
- Pinch of smoked paprika
Preparation
Place the eggs in a large pot and fill with cold water to about an
inch above the eggs. Bring the water to a full boil, cover the pot and
turn off the heat. Let stand for 10 minutes. Drain and cool the eggs in a
bowl of ice water. When cool enough to handle, peel the eggs. Carefully
cut each egg in half lengthwise and remove the yolks, placing them in a
mixing bowl. Set aside the egg white halves and prepare the filling.
Mash the yolks in the mixing bowl; add the mayonnaise, mustard,
relish, chipotle peppers, green onion, salt and pepper. Blend well.
Spoon the filling equally into the egg white halves (or use a pastry bag
to pipe in the filling). Sprinkle each of the deviled eggs with bacon
bits and a little paprika before serving.
Serving Suggestion
Deviled eggs are great as part of an appetizer tray or served with a
crisp Romaine lettuce salad or grilled meats. Substitute soy bac’un bits
for a vegetarian dish. |
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Last Updated on Friday, 03 May 2013 17:09 |
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This recipe was shared by Elise Fiscus and Ashley Swanson in the
community class "Coconut Oil for Whole Body Health" on April 23, 2013. vegetarian
Coconut Loaf
• 1/4 cup extra-virgin coconut oil
• 2 cups unsweetened shredded coconut
• 3/4 cup brown sugar
• 3/4 cup unbleached all-purpose flour
• 1 cup whole wheat pastry flour
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1-1/4 tsp baking powder
• 1/2 tsp baking soda
• 2 eggs
• 1 13.5 ounce can coconut milk
•1 tsp pure vanilla extract
• 1 cup organic powdered sugar
Preheat oven to 350 F. Grease loaf pan (or 2 mini loaf pans), with a bit of coconut oil.
Spread the shredded coconut on a rimmed baking sheet and toast in the oven until just golden brown, about 4 minutes. Watch it carefully, it can burn quickly. Set aside 1/2 cup for topping.
In a large mixing bowl, combine 1-1/2 cups of the toasted coconut and the brown sugar. Sift in the flours, nutmeg, cinnamon, baking powder, baking soda, and sea salt and stir to combine
In another bowl, whisk the eggs together, then whisk in 1 cup of the coconut milk, the coconut oil, and the vanilla, Gently stir the wet mixture into the dry ingredients until just combined.
Pour the mixture into the loaf pan(s) and bake until a toothpick inserted in the middle comes out clean. 45-50 minutes for a full sized loaf pan, about 25-30 minutes for mini pans. Remove from the oven and let cool to room temperature.
While the loaf is cooling combine the remaining coconut milk and powdered sugar in a bowl and whisk until there are no clumps. Pour the glaze over the cooled cake and serve with compote.
Berry Compote
• 10 ounces mixed berries
• 3 tbsp sugar
• 2 tbsp honey
• 2 tsp lemon juice
Stir together berries, sugar, honey, and lemon juice in a saucepan. Cook over medium heat, stirring often, until sugar dissolves and berries release their juice, about 3 minutes.
Lower heat slightly and continue cooking, stirring often, until compote thickens slightly, about 5 minutes longer.
Serve over warm bread.
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Last Updated on Monday, 29 April 2013 20:48 |
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This recipe was shared by Elise Fiscus and Ashley Swanson in the community class "Coconut Oil for Whole Body Health" on April 23, 2013.
vegan
Yields: 2 Servings
• 1 cup frozen organic raspberries
• 1 cup frozen organic peaches
• 1 banana
• 1 cup coconut milk
• 2 tbsp raw organic coconut oil (liquefied)
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1 tbsp chia seeds
• 1 tbsp flaxseed (optional)
• 4-6 ice cubes (optional)
Place all ingredients into blender except oil.
Blend slowly and pour oil in while blending.
Continue mixing until smooth and creamy, about 1-2 minutes
Adapted from Fitnessgoop.com
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Last Updated on Monday, 29 April 2013 20:08 |
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Recipe via Stronger Together
Total Time: 1 hour 15 minutes; 30 minutes active
Servings: 6
Ingredients
- 3/4 pound ground lamb
- 2 tablespoons olive oil, divided
- 2 medium yellow onions, thinly sliced
- 2 cloves fresh garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon allspice
- 1 1/2 pounds fresh green beans, washed and trimmed
- 2 cups canned diced tomatoes with juice
- 3 tablespoons tomato paste
- 1 cup broth or water
Preparation
In a large stock pot, heat 1 tablespoon of olive oil over
medium-high heat. Cook the ground lamb for several minutes until it
begins to brown. Drain the meat and set aside.
In the same pot, heat the remaining olive oil over medium heat. Add
the onions and cook about 10 minutes until they have softened and are
starting to brown. Add meat, minced garlic and spices, and sauté for a
few more minutes. Add all remaining ingredients, stir well, and cover.
Reduce the heat and simmer for about 45 minutes, stirring occasionally,
until the beans are very tender. Taste for salt and pepper and remove
from heat.
Serving Suggestion
Accompanied by slices of crusty bread or served over rice,
fassoulia is a warming spring meal. Fassoulia tastes even better the
next day, after the flavors have had a chance to intensify. To make this
a vegetarian dish, eliminate the meat and reduce the tomatoes by a half
cup.
Per Serving: 264 calories, 17 g. fat, 8 mg. cholesterol, 613 mg. sodium, 18 g. carbohydrate, 5 g. fiber, 12 g. protein
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Last Updated on Tuesday, 09 April 2013 16:34 |
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Via Stronger Together
vegetarian
Serves 6. Prep time: 30 minutes
Per Serving: Calories: 288, Fat: 14 g, Cholesterol: 20 mg, Sodium: 550 mg, Carbohydrate: 33 g, Dietary Fiber: 3 g, Protein: 9 g
Salad
- 1 cup orzo pasta, uncooked
- 3 cups water
- 1 teaspoon sea salt
- 1 cup feta cheese, crumbled
- 1/2 cup celery, sliced thin
- 1/2 cup red onion, diced
- 1 cup pitted Kalamata olives, cut in half
- 2 cups packed fresh spinach, torn into bite size pieces
Dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon garlic, minced
- 1/4 teaspoon ground white pepper
Preparation
- In a medium stock pot, boil the pasta in salted water until al
dente, stirring often. Remove from heat, drain the pasta well, rinse
with cold water and reserve.
- In a medium-sized mixing bowl, whisk together the vinegar, garlic
and olive oil. Add the prepped vegetables, olives, feta cheese and
cooked pasta to the dressing and mix well. Season to taste with pepper.
Serving Suggestion
Served at room temperature, this salad is a delicious complement to
Mediterranean-inspired chicken or seafood dishes and an easy make-ahead
dish for potlucks or picnics. |
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Last Updated on Thursday, 21 March 2013 15:58 |
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(Irish Mashed Potatoes & Cabbage)
vegetarian
• 3 lb. Russet potatoes
• 1/2 head cabbage, chopped
• 1/2 c chopped green onions
• 2 T butter or olive oil
• 1 c milk or cream
• 2 tsp salt
Peel and cube the potatoes, put them in a pot with enough water to cover them, bring to boil and boil for 20 minutes or until the potatoes are cooked through and soft when pierced with a fork. Drain the potatoes into a colander, and in the same pot you cooked the potatoes, heat the oil and cook the cabbage for about five minutes, or until the cabbage has released some of its moisture. Add the green onions, and cook for one minute. Mash the potatoes into the cabbage mixture. Stir in the milk, cream or stock. Serve hot.
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Last Updated on Tuesday, 12 March 2013 22:18 |
Recipe by Adam Calder
• 1 cabbage
• 1 lb ground beef
• 1 lb spicy Italian sausage (made in-house at Wheatsfield)
• 1 red onion, chopped
• 1 white onion, chopped
• 2 cloves garlic, minced
• 2 c sushi rice
• 2 c water
• 1 quart tomato sauce
• 2 T Worcestershire sauce
• 2 T BBQ sauce
• 2 tsp season salt
• 1 tsp ground black pepper
Boil whole head of cabbage for 10 minutes. Drain, rinse cabbage in cold water until it is cool enough to handle, then core the cabbage and pull off the leaves, reserving any torn leaves or any small center leaves that did not cook through. Set aside large, cooked and roll-able leaves and line a 12”x15” casserole dish with the reserved torn/uncooked or tiny leaves.
To make filling: Bring rice and water to a boil, reduce heat and simmer 10 minutes with lid on. Remove from heat and let set for 10 more minutes. While the rice is cooking, chop the onions and mince the garlic. Brown meats and half of the onions and garlic, about 10 minutes.
To make the sauce: While the meat and onions are cooking, sauté the other half of the onions and garlic in a sauce pan with a tablespoon of the fat from the cooking meat (or a tablespoon of olive oil). After about five minutes, pour in the tomato sauce and stir in the seasonings. Simmer 15 minutes.
While the sauce simmers, assemble the cabbage rolls. Mix the cooked rice into the pan with the cooked meat and onions. Place 1/3 cup of the filling into the center of one cabbage leaf. Roll the leaf up and tuck the ends under the roll and place it, seam down, in the prepared casserole dish. Repeat. Pour the tomato sauce over completed rolls. Cover with foil and bake for 1 hour at 350 degrees, or until the rolls are tender.
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