This Week’s Recipes
Mustard Greens and Sweet-Onion Sauté
1 tablespoon olive oil
1 sweet onion (such as Vidalia), halved and thinly sliced
Coarse salt and ground pepper
1 1/2 pounds mustard greens (2 bunches), stems removed, sliced 1 inch crosswise
2 teaspoons cider vinegar
In a large skillet, heat oil over medium-high. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is tender and golden, 6 to 8 minutes.
Add as many greens to skillet as will fit; season with salt and pepper. Cook until wilted, tossing and adding more greens as room becomes available, 2 to 3 minutes. Stir in vinegar; season with salt and pepper and serve.
Mustard greens don't last long, so buy only what you plan to use within a few days.
Roasted Beet and Goat Cheese Soup Recipe
6 medium red beets, scrubbed and cut into quarters
4 tablespoons olive oil
6 large cloves garlic
Kosher salt and pepper
3-4 cups veggie or chicken broth
1 leek, chopped
1 tablespoon chopped fresh thyme
¼ cup whole milk
2 tablespoons aged balsamic vinegar
6 ounces goat cheese, crumbled
Greek yogurt, for serving (optional)
Preheat the oven to 400 degrees F.
On a large baking sheet toss together the beets and garlic with 2 tablespoons olive oil and a pinch of salt and pepper. Transfer to the oven and roast for 30-40 minutes or until the beets are tender and the garlic has caramelized. Watch the garlic closely; if the cloves are small, they will cook faster than the beets.
Allow the beets to cool slightly. Remove the skins from the garlic. Transfer the roasted beets and garlic to a high-powered blender or food processor. Add 1 cup of veggie broth and puree until smooth.
Heat a large soup pot over medium heat. Add the remaining 2 tablespoons olive oil. When the oil shimmers, add the leeks and cook until fragrant, about 1-2 minutes. Add the thyme and season with salt and pepper. Pour in the beet puree, the remaining 2 cups of veggie broth, the milk and the balsamic vinegar. Simmer over medium low heat until the soup is heated through and steaming. Add the crumbled goat cheese and continue cooking until the cheese melts and the soup is creamy.
Ladle the soup into bowls. To make hearts, mix the Greek yogurt with a little milk to make it easily drizzle able. Add the mix to a Ziploc bag and snip off a little of the corner of the bag. Draw a heart onto the soup. Enjoy!
Peach and green bean salad
2 tbsp olive oil
2 tbsp white balsamic vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/8 tsp salt
700-g bag green beans , trimmed
2 peaches , pitted and thinly sliced
1/4 cup chopped basil
WHISK olive oil and white balsamic vinegar with Dijon mustard, honey and salt in a small bowl.
BOIL a large pot of water. Add green beans. Cook for 2 min. Drain and rinse well under cold water. Arrange on a platter with sliced peaches. Drizzle with dressing. Sprinkle with chopped basil.
Baked Apple Chips
Choose your favorite apple variety to make these simple and healthy baked cinnamon apple chips! These crisp apple chips are delicious and addicting, without the guilt!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Yield: 30 chips
2 apples, your favorite variety
2 tablespoons (14 g) powdered sugar
2 teaspoons (6 g) cinnamon
Preheat oven to 200°F (93ºC).
Line two large baking sheets with parchment paper or a silicone baking mat.
Sift powdered sugar into a bowl. Add cinnamon to the powdered sugar and gently whisk to combine.
Thinly slice the apples using a mandoline, to 1/16-inch. Remove the seeds from the individual slices.
Spread the apple slices onto the lined baking sheets making one single layer. About 15 slices should fit on a half sheet pan.
Transfer the cinnamon and sugar mixture into a sifter or strainer. Gently sprinkle each apple slice with a thin coating of the cinnamon sugar mixture.
Turn the apple slices over and sprinkle with the remaining cinnamon-sugar.
Bake for 1 hour, then flip and bake until crisp, an additional 1 hour.
To test the doneness, remove the apples from the oven and allow to rest at room temperature for 5 minutes. If the apples are not crunchy, continue baking in 15-minute increments.
Remove the apples from the baking sheets and allow to cool completely before storing in an airtight container.
Mozzarella-Stuffed Cherry Tomatoes
Prep Time 25 Mins
Yield Serves 8
For an easy, no-cook side dish, serve Mozzarella-Stuffed Cherry Tomatoes. These stuffed cherry tomatoes are a tasty complement to summertime grilling.
24 cherry tomatoes
Salt and pepper
2 ounces fresh mozzarella, cut into 24 pieces
24 small basil leaves
1 1/2 tablespoons Italian salad dressing
How to Make It
Line a baking sheet with foil. Cut tops off tomatoes; hollow out with a small spoon. Sprinkle with salt and pepper. Turn tomatoes upside down on sheet; let stand for 10 minutes.
Turn tomatoes right side up. Place a piece of mozzarella and a basil leaf in each. Drizzle dressing on top and serve
Hearty Hungarian Mushroom Soup
Hearty and delicious. Can be served chunky style or as a bisque.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
6 tablespoons unsalted butter, divided
2 cups chopped onion (about 11 ounces)
16 ounces fresh button mushrooms, sliced (divided) (about 6 cups)
2 cups chicken broth or vegetable broth
1 tablespoon Hungarian sweet paprika
1 tablespoon low-sodium soy sauce (for gluten-free, use tamari sauce)
1 tablespoon chopped fresh dill