QUINOA WITH ROASTED EGGPLANT, KALE AND MUSHROOMS
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Dishes
1 bunch kale (about 3/4 lb)
2 small eggplants (1/2 to 3/4 lb each), peeled and cubed
Salt and freshly ground black pepper
1-1/4 cups quinoa
2 cups low-sodium chicken broth
1/3 cup water
1 cup onion, chopped
3 cloves garlic, very finely chopped
8 ounces cremini (or white) mushrooms, sliced
2 to 3 scallions, sliced
Preheat the oven to 425°F and coat a large baking sheet with nonstick spray.
Remove the stems from the kale, tear it into bite-sized pieces, wash, dry well and set aside.
Place the eggplant cubes in a large bowl, drizzle with a small amount olive oil, season with salt and pepper and toss to combine. Spread in a single layer on the prepared baking sheet and roast until tender and lightly browned, 12 to 15 minutes. Remove from the oven and set aside.
While the eggplant roasts, rinse the quinoa thoroughly in a fine strainer, drain and transfer it to a saucepan. Add the chicken broth, water, 1 tablespoon of olive oil and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the quinoa is tender and all the liquid has been absorbed, 10 to 12 minutes. Fluff the quinoa with a fork and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and cook just until fragrant, 1 minute more. Add the mushrooms and continue cooking, stirring often, until they are tender and nicely browned, 4 to 6 minutes longer.
Add the kale and cook until tender and wilted, 2 to 3 minutes. Add the scallions and eggplant, toss to combine and season to taste with salt and pepper. Stir in the quinoa and combine well. Taste and adjust the seasoning again if needed. Serve immediately.
Crunchy Apple Sprouted Salad with Lemon Creamy Dressing
For the salad:
4 red apples, sliced into thin matchsticks, (like Fuji or Gala)
0 Juice of half a lemon
1/3 cup sliced almonds
1 medium cucumber, chopped
1/2 ounce fresh mint, finely chopped
6 ounces pea shoots, or fresh chopped spinach
2 ounces alfalfa sprouts
For the lemon dressing:
1 cup Best Foods® Carefully Crafted Dressing and Sandwich Spread
1 tablespoon lemon juice, plus zest
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1.In a small bowl, combine the lemon dressing ingredients and set aside.
In a large bowl, combine apples and lemon—this will prevent the apples from turning brown. Add the chopped mint, sliced almonds, cucumber, and half the lemon dressing. Combine.
Arrange the pea shoots in the bottom of 6 small serving bowls. Divide the apple mixture among the 6 bowls and place over the pea shoots. Top with alfalfa sprouts and extra dressing if desired.
Mediterranean mushroom-eggplant flatbreads with cucumber salad
3 or 4 cloves peeled fresh garlic
3 ounces button mushrooms (such as cremini)
1 globe eggplant
1 teaspoon sumac
1 red onion
¼ pound cherry or grape tomatoes (see Market Watch note)
2 or 3 sprigs fresh mint
3 or 4 sprigs fresh cilantro
1 green or red fresh chile (such as jalapeño or serrano) (optional)
4 naan flatbreads
Wash produce before use
Prep the flatbread topping ingredients
Heat the oven to 400°F.
Finely chop, press, or grate enough garlic to measure 1 tablespoon (2 TBL).
Thinly slice the mushrooms.
Remove the stem from the eggplant; cut the eggplant in half lengthwise. Cut each half lengthwise into 1-inch-thick strips, the strips crosswise into ½-inch-thick pieces.
Divide the sumac into two equal portions, one for the mushroom-eggplant topping and one for garnish.
Cook the mushrooms and eggplant
In a large frying pan over medium heat, warm 1 to 2 tablespoons (2 to 3 TBL) oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Add the mushrooms, eggplant, ½ cup (¾ cup) water, and half the sumac and season generously with salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Remove from the heat. Using a masher, fork, or the back of a spoon, coarsely mash. While the mushrooms and eggplant cook, prepare the cucumber salad.
Make the cucumber salad
Peel and finely chop enough onion to measure ½ cup (1 cup).
Peel the cucumber, if desired, and trim the ends; cut the cucumber into quarters lengthwise, then crosswise into ¼-inch-thick pieces.
Cut the tomatoes in half.
Juice half the lemon; cut the remaining half into wedges for garnish. (Juice 1 lemon; cut the remaining lemon into wedges.)
Strip the mint leaves from the stems. Set aside half for garnish and coarsely chop the remaining leaves.
Set aside a few cilantro sprigs for garnish; coarsely chop the remaining cilantro.
If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.
In a large bowl, toss together the onion, cucumber, tomatoes, lemon juice, chopped mint, chopped cilantro, 1 to 2 tablespoons (2 to 3 TBL) oil, and as much fresh chile as you like; season to taste with salt and pepper.
Assemble and bake the flatbreads
On a sheet pan, place the flatbreads side by side. Brush the tops lightly with 1 to 2 teaspoons (2 to 3 tsp) oil and season with salt and pepper. Spread the mushroom-eggplant topping evenly over the flatbreads, leaving a ½-inch border around the edges. Bake until the edges are lightly browned and crisp, 6 to 8 minutes. Remove from the oven and let cool slightly.
Transfer the flatbreads to individual plates and spoon on the cucumber salad. Garnish with the remaining mint leaves and cilantro sprigs, sprinkle with the remaining sumac, and serve with the lemon wedges.
Press the garlic (if you have a press).
Measure the onion.
Juice the lemon.
Strip the mint leaves.
Toss the cucumber salad.
Pear-Stuffed Baked Apples
4 large Gala apples
3 Bartlett pears, peeled, chopped
1/2 lemon, juiced
1/4 cup pecans, finely chopped
1/4 cup dried cranberries
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/3 cup light brown sugar
2 tablespoons caramel dip
Preheat oven to 425°F.
Remove tops from apples and core, leaving apples whole. Sprinkle inside with lemon juice.
Mix pear, pecans, dried fruit, cinnamon, nutmeg and brown sugar in bowl.
Tightly pack apples with pear mixture. Place in baking dish and add water to fill pan ½-inch. Bake 30-40 minutes, or until apples are soft.
Drizzle with caramel dip.
Veggies Dream Cucumber Sandwich
2 slices whole wheat bread or 2 slices rye bread, thick
2 tablespoons cream cheese, softened
6 slices cucumbers
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomatoes, sliced
1 leaf lettuce (or spinach)
2 tablespoons pepperoncini peppers, sliced
Spread each slice of bread with 1 tablespoon cream cheese.
On one slice of bread, arrange cucumber slices in a single layer.
Cover with sprouts, then sprinkle with oil and vinegar.
Layer tomato slices, lettuce, and pepperoncini.
Spread other slice of bread with sliced avocado.
Close sandwich and serve immediately.
WARM EGGPLANT, MUSHROOM AND KALE SALAD
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings
Category: salad, side dish
1 1/2 tbsp olive oil, divided
1 large eggplant
1 pint cremini mushrooms
4 large leaves of kale
1/2 cup walnuts, toasted
1/4 cup goat cheese, crumbled
4 sprigs thyme, leaves removed
1 clove garlic, crushed
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp honey
Freshly cracked black pepper to taste
Preheat oven to 425°F. Line 2 baking sheets with parchment or silicone baking mats.
Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Wash mushrooms and cut each in half. Toss with 1/2 tbsp olive oil and add to cookie sheet with eggplant.
Roughly chop kale into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
Roast kale 10 minutes or until crispy but not burned. Roast eggplant and mushrooms 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
Meanwhile, prepare the dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and serve immediately.
Roasted Beet and Apple Salad
2 cups flaked hazelnuts , (filberts)
1 lb. beets
1/3 cup olive oil , divided
1/4 cup white balsamic vinegar , divided
1 tbsp finely chopped shallots
1/2 tsp honey
1/2 tsp salt
1/4 tsp coarse black pepper
6 cups torn crisp lettuce , such as romaine or little gem
2 Pink Lady apples , quartered, cored and thinly sliced
1/2 cup flat-leaf parsley
Preheat oven to 350F.
Place hazelnuts on a baking sheet in a single layer and bake for 8 min, or until lightly toasted. Set aside.
Turn oven up to 425F. Place beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, then fold foil over top and pinch ends together to fully enclose. Bake for 50 min to 1 hr,or until tender when pierced with a fork. Let cool to room temperature.
Trim stem end and rub skins from cooled beets. Cut into thin wedges and sprinkle with 1 tbsp vinegar. Set aside.
Combine remaining 3 tbsp balsamic vinegar, shallot, honey, salt and pepper in a small bowl and whisk in remaining 5 tbsp olive oil.
Combine lettuce, apples and parsley in a serving bowl; drizzle with dressing. Add sliced beets and sprinkle with toasted hazelnuts
Chocolate Apple Beet Cake Recipe
2 apples, peeled and chopped 2 beets, peeled and chopped 1 1/4 cups flour 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 tsp vanilla extract 2 tbsp. cocoa powder 1/2 cup milk chocolate chips (optional)
In pot, place peeled and chopped beets and apples and enough water to cover. Bring to a boil and simmer until soft. If using fresh beets (like I did) this will take approx. 30-45 minutes. If using canned beets, this will take approx. 15 minutes.
Drain and puree using blender, food processor or hand held blender. Set aside until cool.
In bowl, gently stir flour, baking soda, baking powder and salt until combined (I just use a fork).
Beat in eggs, apple and beets puree, vanilla, and cocoa powder.
Slowly beat in dry ingredients until smooth.
Stir in chocolate chips (if using).
Pour batter into 8x8-inch square pan lined with parchment paper and bake in pre-heated 350F oven for 45 to 50 minutes.
Cool cake in pan on cooling rack for 10 to 15 minutes.
Carefully remove cake from pan, peel off parchment and continue to cool on rack.
When cake is completely cool, sprinkle with desired amount of icing sugar and enjoy!
Chickpea Pasta with Mushrooms, Kale, Eggplant and Cauliflower
1 cup cauliflower cut into florets
1 cup eggplant cubed
2 cups shitake mushrooms
2 cups sliced kale leaves
1 diced large shallot
3 tbsp almond flour
3 cups almond or cashew milk
¼ tsp nutmeg
1 tsp salt
¼ tsp freshly ground black pepper
Extra salt and pepper to taste
6 tbsp organic grass-fed unsalted butter or ghee
1-2 boxes of Banza Chickpea Pasta
Preheat oven to 400 degrees.
Toss cauliflower and eggplant with olive or coconut oil, salt and pepper and roast on baking sheet for about 30 min. or until just starting to brown. Set aside.
Prepare a large pot of lightly salted water to a boil. Cook pasta according to pkg directions. Drain and set aside.
In a large sauté pan, melt 3 tbsp butter or ghee over medium-high heat. Add mushrooms and shallot, stirring occasionally; cook for 10 – 12 minutes until most of the liquid is absorbed. Add kale, stirring until wilted and slightly tender, about 3 minutes.
Meanwhile in pasta pot melt 3 more tbsp. of butter or ghee over medium heat. Add almond flour and cook for 2 min. Pour in milk in a thin stream, whisking constantly. Bring to a simmer and cook about 7-8 minutes, until thickened, stirring occasionally. Stir in 1 tsp salt, ¼ tsp black pepper and ¼ tsp nutmeg.