SAUTÉED DANDELION GREENS WITH EGGS
4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
2 tablespoons unsalted butter, clarified butter, or ghee
1 large leek, white and light green parts only, finely chopped
4 large eggs
1/4 cup crumbled feta cheese
Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
Melt the butter or ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
When the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.
HOW TO COOK DELICATA SQUASH: EASY ROASTING METHOD
yield: 2 SERVINGS prep time: 10 MINUTES cook time: 35 MINUTES total time: 45 MINUTES
Learn how to cook delicata squash with this easy roasting method! Spoiler alert: No peeling necessary!
1 delicata squash
1 teaspoon olive oil
1/4 teaspoon salt (more or less to taste)
1/4 teaspoon black pepper (more or less to taste)
Preheat oven to 425°F. Scrub the outside of the squash with a brush until very clean. Cut ends off to create two flat edges. Cut in half lengthwise and scoop out seeds.
Cut into 1/4- to 1/2-inch slices, keeping the size of the slices consistent. Rub, toss, or spray with olive oil so both sides of each slice are coated with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined baking sheet in a single layer.
Place in preheated oven and roast for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside.
French Breakfast Radishes with Butter and Salt on toast
A classic French snack of just 4 ingredients that is a surprisingly delicious, elegant lunch or snack treat that takes 5 minutes to make!
Ingredients needed to make this AMAZING snack
1 bunch French Breakfast Radishes, washed and leaves/roots removed *Save the leaves – see below!
1 stick European butter, unsalted *you can use regular butter but the European butter has a more rich flavor
Fleur de Sel (Finishing salt)
Toasted baguette or rustic bread slices
Not all salts are the same
Fleur de Sel and Maldon Sea Salt. are drastically different than Kosher or regular table (iodized salt). While Mom only ever used iodized (as that’s all we had), trust me when I say that you really don’t want to use that in this recipe.
Invest in a quality salt. Both Fleur de Sel and Maldon Sea Salt are what’s known as “Finishing salts”. They are put on right before serving a dish to add that last bit of flavor elevation of a bright and clean profile.
Instructions You can use any baguette or rustic country bread.
Slice the bread on an angle to get elongated slices.
Brush one side lightly with olive oil and place it on a parchment-lined baking sheet.
Bake the bread at 400F for 6-8 minutes or until the tops start to toast lightly.
Remove from the oven, brush the other side with the remaining oil and bake for another 5-7 minutes. Remove from the oven when done.
The bread should be toasted but not super hard.
Prepare the Radishes
Using a mandoline or a sharp knife, slice the radishes into long, thin slices.
Presentation/Assembling your toast
Now if you’ve never had this before OR your guests haven’t either, I find it easier to make a few up, place it on a tray and leave the rest set up on a board for folks to make themselves. I find it to be prettier and more elegant.
However, it’s totally OK if you want to make them all up ahead of time but I would not add the salt until right before serving.
Liberally spread on the butter to each slice of toast
Garnish with a few slices of radishes
Finish with a sprinkling of fleur de sel
Uses for Radish Leaves
I was taught at a very young age to waste as little as possible. Radish leaves are not only delicious, but they are also good for you!
Clean the leaves and toss them in a pan coated with olive oil. Saute them with garlic, salt, pepper as a great greens side dish.
Pesto – just swap out basil leaves for the radish top leaves.
Chimichurri – swap the cilantro for radish greens.
In a salad – these are great mixed in with arugula and a spring mix. I personally like it with a dijon vinaigrette.
Gaby’s Cucumber Salad
Author: Cookie and Kate Prep Time: 5 minutes Total Time: 5 minutes Yield: 4 servings 1x Category: Salad Method: By hand Cuisine: Californian
4.9 from 55 reviews
Gaby’s cucumber salad recipe is the best cucumber salad I’ve ever had! It’s made with crisp cucumber and creamy avocado tossed in a simple balsamic vinegar dressing. Recipe yields 4 servings.
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 small-to-medium cloves garlic, pressed or minced
Kosher salt and freshly ground black pepper, to taste
1 ripe avocado, pitted and sliced or diced
4 Persian cucumbers or 2 medium English cucumbers (12 ounces), thinly sliced
Optional additions: 1 to 2 cups arugula, dandelion greens ½ cup halved cherry tomatoes, and/or 1 to 2 chopped radishes
In a medium bowl, whisk together the olive oil, balsamic vinegar and garlic until blended. Season with salt and pepper.
Add the avocado and cucumbers to the bowl and toss to combine. Season with additional salt and pepper if necessary. Serve immediately.
Gluten-Free Banana Bread (Made with Almond Flour)
Author: Cookie and Kate Prep Time: 20 minutes Cook Time: 55 minutes Total Time: 1 hour 15 minutes Yield: 1 loaf 1x Category: Baked good Method: Baked Cuisine: American Diet: Gluten Free
4.9 from 34 reviews
Make this almond flour-based banana bread for a gluten-free treat (it’s paleo, too). Enjoy it for breakfast or a sweet snack. It’s decadent enough to pass as banana cake, especially if you top it with cream cheese frosting. Recipe yields 1 loaf, which is about 10 slices.
¼ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil
½ cup honey or maple syrup
4 large eggs
1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon fine sea salt
2 ½ cups almond flour
Preheat the oven to 325 degrees Fahrenheit. Generously grease your loaf pan’s base and sides with cooking oil spray or butter, and generously flour it with almond flour. (Don’t skip this step, or your bread might stick! See photos.)
In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.
Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
Finally, add the almond flour. Switch to a large spoon or spatula, and stir until the flour is fully incorporated into the batter. Pour the batter into your prepared loaf pan.
Bake for 55 to 65 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean. Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm). Use a butter knife to loosen the edges of the bread from the pan, then carefully tip it over to release. Slice and serve!
perfectly roasted broccoli & sweet potatoes
You’ll love this recipe for Perfectly Roasted Broccoli and Sweet Potatoes as they make a delicious healthy side dish and are seasoned to perfection!
Yield: 4 Servings 1x
Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 mins
2 large sweet potatoes, peeled and diced (about 8 cups)
2 large heads broccoli, chopped (about 8 cups)
1 cup sweet onion
2 to 3 Tbsp olive oil
For the seasoning mixture:
3/4 tsp. smoked paprika
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
Preheat oven to 425 degrees F and mix together seasonings.
In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.
Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!
Cucumber and Celery Salad
3 tablespoons pickle relish
2 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil, eyeball it
1 seedless cucumber, quartered lengthwise and sliced 1/2 inch thick (you can use a regular cuke, but seed it and if the skin is waxy, peel it)
5 to 6 ribs celery from the heart, sliced 1/2-inch thick
1/4 cup chopped hot or roasted red peppers or 1/2 small fresh bell pepper, whichever you have on hand
1 small jar marinated mushrooms or artichoke hearts or 1 cup pickled vegetable salad, "giardiniera", chopped
Salt and pepper
Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.
buttered radishes with a poached egg
Author: Erin Alderson
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Yield: 2 servings 1x
1 bunch French Breakfast Radishes
2 tablespoons good unsalted butter
6 scallions, diced
1 teaspoon fresh thyme
pinch of salt
2 pieces of bread, toasted
Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
While radishes cook, poach eggs. I find I have the best luck with this technique https://www.pbs.org/food/fresh-tastes/poached-eggs . If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.
Roasted Delicata Squash with Fresh Cranberries.
An easy and tasty side dish - roasted delicata squash with cranberries is full of color and flavor for your Thanksgiving table!
Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Keyword how to cook delicata squash, roasted squash
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 164 kcal
Author Kelly Roenicke
2 delicata squash make it about a 1/2 inch thick, seeded and sliced
1 red onion sliced
3/4 cup fresh cranberries
1/3 cup olive oil
1/3 cup maple syrup or honey if you prefer
1/8 teaspoon nutmeg
salt and pepper
Preheat the oven to 400 degrees.
In a small bowl, whisk together the olive oil, maple syrup, and nutmeg.
Place the sliced squash, sliced red onion, and cranberries on two rimmed baking sheets.
Drizzle the maple syrup mixture on top. Season with salt and pepper. Bake at 400 degrees for 30-40 minutes or until squash is tender.
Season more salt and pepper if desired.
Dairy-Free Peanut Butter and Banana Smoothie
This is a quick dairy-free smoothie. It is great as a quick breakfast or a cool afternoon snack.
1 cup vanilla-flavored cultured coconut milk
1 banana, sliced
2 tablespoons peanut butter
1 ½ tablespoons honey
¼ cup ice, or as desired
Step 1 Blend coconut milk, banana, peanut butter, and honey in a blender until smooth, about 1 minute. Add ice and blend again until the ice is crushed, 2 to 3 minutes.
1 tablespoon olive oil
1 teaspoon lemon juice
2 cups torn dandelion greens or arugula
2 green onions or 1 medium leek (white portion only), thinly sliced
2 hard-boiled large eggs, sliced
1/2 cup grapefruit or tangerine sections
Dandelion blossoms, optional
In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat.
Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.
▢ 5-6 cups broccoli florets¹ 1 lb, this was about 2 1/2 heads of broccoli for me (450g)
▢ 1 cup sharp cheddar cheesethicker, not finely shredded (115g)
▢ 2/3 cup dried cranberries (85g)
▢ 1/2 cup crumbled bacon² (60g)
▢ 1/2 cup salted sunflower seeds(60g)
▢ 1/3 cup red onion diced into small pieces (50g)
▢ 3/4 cup mayo I use olive oil mayo (175g)
▢ 1/4 cup sour cream³ (70g)
▢ 1 1/2 Tablespoon white wine vinegar⁴
▢ 3 Tablespoons sugar (40g)
▢ 1/4 teaspoon salt
▢ 1/4 teaspoon pepper
Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
Pour dressing over broccoli combination and toss or stir well.
Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
Keep refrigerated if not consuming right away.
¹I never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.
²If cooking and crumbling your own bacon, you'll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not "bacon flavored bits" with imitation flavor.
³Some or all of the sour cream may be substituted with plain Greek yogurt.
⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.
How to Store Broccoli Salad
Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.
How to Caramelize Onions
For Pizza, patty melts, on bread with goat cheese, Frittata, tartlets, in any dish
Prep time: 10 minutesCook time: 45 minutes
Quantities depend on how much caramelized onions you wish to make. In this example, 5 large raw onions yielded about 2 cups caramelized onions.
Several medium or large onions, yellow, white, or red
Extra virgin olive oil
Balsamic vinegar (optional)
1 Cut the onions root to tip: Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.
Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.
The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.
2 Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
3 Cook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.
RED Delicious Applesauce
8 Red Delicious apples (about 4 pounds), peeled and chopped into 1-inch pieces
2/3 cup sugar
3 tablespoons freshly squeezed lemon juice (from 2 lemons)
1 teaspoon ground cinnamon
Step 1 Place apples, sugar, lemon juice, cinnamon, and 1/2 cup water in a large saucepan, and cook over medium heat until very tender, stirring often so that apples do not scorch, about 45 minutes. If necessary, add additional water to apple mixture, up to 1 cup, while apples cook.
Step 2 Remove the mixture from heat. Using a potato masher, mash into sauce, leaving some of the chunks. Let cool. If making ahead of time, chill, covered, until ready to use. Allow to warm to room temperature before serving
Naturally Sweetened Cranberry Sauce
Author: Cookie and Kate
Prep Time: 2 min
Cook Time: 8 mins
Total Time: 10 minutes
Yield: 2 cups 1x
This naturally sweetened cranberry sauce recipe is made simply with fresh cranberries, honey or maple syrup and orange zest! It’s easy to make and tastes amazing, too. Feel free to make it the day ahead, chill it overnight and let it warm to room temperature before serving. Recipe yields about 2 cups cranberry sauce.
(if you wish to make this for Thanksgiving - Freeze your cranberries right away – just throw the bag in the freezer and you’re done! They’ll keep for up to 6 months frozen. When you’re ready to make this sauce, cook them from frozen)
8 ounces (1 bag) fresh cranberries
1/3 cup honey or maple syrup
1/3 cup water
Zest of 1 medium orange*, preferably organic (about 1 teaspoon)
Optional add-ins: ½ teaspoon ground cinnamon and/or ¼ cup fresh orange juice
First, rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
In a medium saucepan, combine the cranberries, honey and water. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened to your liking, about 5 to 10 minutes.
Remove the pot from heat and stir in the orange zest. If you’d like to add cinnamon or orange juice, add it now. Taste and, if the mixture is too tart (keeping in mind that cranberry sauce is supposed to be a little tart!), add more orange juice, honey or maple syrup to taste.
The sauce will continue to thicken as it cools. It will keep in the refrigerator, covered, for up to 2 weeks.