Green Smoothie (Orange, ginger, banana, spinach, lemon, kefir)
A refreshing green smoothie, perfect for breakfast or a midday pick-me-up!
2 oranges, peeled
1 thumb-sized knob of ginger
1 large banana, frozen*
1 handful spinach
1/2 lemon, peeled
1/2 cup plain kefir or yogurt
Combine all ingredients in a blender and blend until smooth.
*You can dice your banana the night before and freeze it in a Ziplock bag, you can also freeze multiple bananas at one time, but put them in separate bags so they don't freeze into a huge lump. If you use an unfrozen banana you can add 1/2-1 cup of ice to make it colder.
Dandelion Greens with a Kick
Dandelion greens are one of my favorite bitters! They are not for everyone, but I enjoy their unique flavor. I decided to try them sautéed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.
1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
½ onion, thinly sliced
¼ teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese (optional)
Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
Sprinkle greens with Parmesan cheese to serve.
cups peeled, shredded beets (about 2/3 pound) *
1/4 cup finely chopped onion
1/2 cup soft breadcrumbs
1 large egg, beaten
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
How to Make It
Combine first 7 ingredients in a small mixing bowl; toss well.
Pour oil to depth of 1/4 inch into a large heavy skillet; cook over medium-high heat until hot. Spoon 1/4 cup beet mixture into hot oil; flatten slightly. Repeat with remaining mixture.
Cook 4 to 5 minutes on each side or until done. Drain on paper towels; top with sour cream.
*Substitute 2 cups peeled, shredded rutabaga for beets.
Best-Ever Banana Ginger Cake
3/4 tsp Baking soda
2 lg Eggs
1 cup Well-mashed very ripe Bananas
1 TBSP Minced fresh ginger
1 tsp Baking Powder
1/2 c Buttermilk See Note*
1/2 tsp Ground cinnamon
Ground cinnamon, powdered
1 c Sugar
1 tsp Finely grated lemon peel
2 1/4 c All-purpose flour
1/3 c Butter or margarine
Bottom of Form
Stir together flour, baking powder, soda, and cinnamon. In another bowl, beat butter and sugar with electric mixer until fluffy. Beat in eggs one at a time, mixing well after each addition. Beat in bananas, ginger and lemon peel. Stir in flour mixture and buttermilk* just until completely blended. Pour into a buttered 9" square cake pan or 9" by 5" loaf pan. Bake in a 350F oven until cake is golden brown and center springs back when lightly pressed, about 45 minutes for cake pan, 50 minutes for loaf pan. Cool cake completely. (If making ahead, wrap airtight and store at room temp up to 1 day.) Cut into slices, squares, or shapes with cookie cutters.
*Note- If you need 2 cups of buttermilk, add 1 tablespoon plus 1 teaspoon of lemon juice or vinegar to the milk. OR
Stir 1/4 cup milk into 3/4 cup plain yogurt to create a nicely thick buttermilk substitute.
BAKED EGGPLANT STICKS
These Baked Eggplant Sticks are made with strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Serve these as a snack, appetizer or side dish. I'm making these tonight with an eggplant I bought at the farmer's market and figured I would revive the recipe from the archives. Enjoy!
10 oz eggplant
1 tsp olive oil
1/2 tsp kosher salt and fresh cracked pepper
1/2 cup Italian Seasoned breadcrumbs, (substitute with gluten free bread crumbs if GF)
2 tbsp parmesan cheese
1 large egg white
1 cup marinara sauce for dipping, optional, extra
Preheat the oven to 450°. Line two baking sheets with parchment paper and lightly spray with oil.
Cut ends off the eggplant. Slice eggplant in half, then into 1/4 inch thick slices. Lay each slice on the cutting board and cut into 1/4 inch strips. Be sure to cut all the strips the same size so they cook evenly.
Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.
Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
Turn over and bake an additional 5 minutes, or until golden. Serve hot.
Spinach and Celery Salad with Lemon Vinaigrette
4 large celery stalks, very thinly sliced on diagonal
6 ounces baby spinach leaves (about 10 cups loosely packed)
1/4 cup extra-virgin olive oil
3 tablespoons fresh Meyer lemon juice or regular lemon juice
Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates.
A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly.
Beet Pesto Pasta
This pasta can be made with gluten-free pasta or regular; kept vegan if you hold off on a sprinkle of Pecorino; and served warm, room temperature, or slightly chilled. It’s meant to be flexible so you can do what works best for the people in your life.
1 pound regular or gluten-free spaghetti
2 cloves garlic
1/2 cup raw slivered almonds
2 large cooked and peeled red beets, coarsely chopped
1/3 cup olive oil
2 tablespoons red wine vinegar
Minced fresh chives, for garnish
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Meanwhile, place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce. Season to taste with kosher salt.
When the pasta is ready, toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.
Fresh Orange Cream Parfaits
PREP TIME:0 hours 15 mins
TOTAL TIME:2 hours 15 mins
4 lb. juice oranges
1 tbsp. unflavored gelatin
5 tbsp. sugar
1 c. heavy (whipping) cream
Garnish: orange slices
Grate 4 tsp orange zest. Wrap 1 tsp; set aside.
Juice the oranges to make 3 cups juice. Pour 1⁄2 cup into a small saucepan and sprinkle in gelatin; let stand for 2 minutes. Stir the mixture over low heat (a silicone spatula is good) until it is steaming and the gelatin is completely dissolved.
Stir in 3 Tbsp sugar. When dissolved, pour into remaining juice. Stir in 3 tsp zest. Pour into 8-in. square baking pan; refrigerate 2 hours, or until firm.
Up to 4 hours before serving: Whip cream with remaining 2 Tbsp sugar until soft peaks form when beaters are lifted. Stir in reserved 1 tsp zest. Cut gelatin into 1-in. squares. Using a spatula, place half the squares in the glasses and top them with half the cream. Repeat layers. If desired, garnish with orange slices.
Warm Dandelion Greens with Roasted Garlic Dressing
Roasted Garlic Dressing
1 large head garlic, roasted (see How To)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar or red-wine vinegar
1 tablespoon lime juice
⅛ teaspoon salt
1 medium shallot, finely chopped
Freshly ground pepper to taste
¼ cup pine nuts, toasted (see Tip)
2 ounces goat cheese, crumbled
6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed
Freshly ground pepper to taste
To prepare dressing: Squeeze roasted garlic pulp into a blender or food processor (discard the skins). Add oil, vinegar, lime juice, salt and pepper and blend or process until smooth.
To prepare salad: Transfer the dressing to a small saucepan and place over medium heat until warm, 1 to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5 minutes.
Place dandelion greens (or spinach) in a large salad bowl. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese and toss again, slightly melting the cheese with the warm greens. Season with pepper.
How To Roast Garlic Rub off the excess papery skin from 1 large head of garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon extra-virgin olive oil and wrap into a package. Bake at 400°F in a small baking dish until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly before using.
Tip: To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
BEET AND ONION PICKLES
2 sweet onions medium shredded on a mandoline
1 beet small shredded on a mandoline
2 tablespoons kosher salt
1/4 cup white vinegar
1 teaspoon honey
1 teaspoon kosher salt (halve if using regular salt)
Handful cilantro chopped
Salt the onions and beets and let them stand at room temperature for at least 20 minutes. Squeeze as much liquid as you can out of both the beets and onions, then add them to a bowl along with the vinegar, honey, salt, and cilantro.
The pickles are best after pickling for at least a day, and they will keep in the fridge for a very long time
Baked Cheddar Eggs and Potatoes
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Calories 427 kcal
Author Lil' Luna
3 tbsp butter
1 1/2 lb red potatoes chopped
½ onion chopped
1/4 cup minced parsley fresh
2 tsp minced garlic
1 - 1 1/2 tsp garlic salt
1/8 tsp pepper
8 large eggs
3/4 cup shredded extra-sharp cheddar cheese