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Alison's Winter Vegetable Recipes:
Roasted Brussels Sprouts
1 lb brussels sprouts
1 cup raw pecans
1 tsp Herbs de Provence blend (thyme, savory, rosemary, lavender)
olive oil (about 2 tbsp.)
sea salt
black pepper to taste
Clean and trim the ends off of 1-2 lbs brussel sprouts. Slice in half or quarter.
Add 1 cup raw pecans and drizzle olive oil over sprout-pecan mixture.
Add Herbs de Provence blend, some sea salt and cracked black pepper.
Place mixture on a parchment-lined baking sheet and bake at 350 degrees for 30 minutes or until pecans are toasted and sprouts are golden and fragrant
Rutabaga Oven Fries
1 large rutabaga
2 tbsp olive oil
1 tsp lemon pepper
1 tsp garlic powder
¼ tsp cayenne pepper
½ tsp paprika
1 tsp sea salt
Peel rutabaga and slice into large rounds.
Cut into thick matchsticks using a sharp knife or a mandoline slicer. Coat with olive oil and seasonings. Bake on parchment paper-lined baking sheet for 20 minutes at 400 degrees or until tender and crisp.
Broccoli Rabe with Sausage
1 large bunch of broccoli rabe, washed, chopped and ends trimmed
1 large red onion, peeled and cut into half-moons
2 tbsp extra virgin olive oil
1 large apple (Granny Smith is best) cored and sliced
6 sausages (organic turkey, chicken, venison or vegetarian-style), cut into thick slices
3 cloves garlic, crushed
1 tbsp balsamic vinegar
salt, cracked black pepper
Steam broccoli rabe just until tender and still bright green, then drain and set aside.
In a skillet, sauté onion on medium heat until caramelized.
Add apple slices and sausage. Cook until tender.
Add garlic, vinegar, salt and pepper. Continue cooking until everything is fragrant.
Pour apple-sausage mixture over broccoli rabe, stir briefly then serve.
Optional: Stir in 2 cups of cooked white cannellini beans just prior to serving.
Flaky Squash Biscuits
recipe courtesy of Delicious Living Magazine
Delicate, sweet and vibrant in color, these tender biscuits pair well with winter stews and soups. For dairy-free biscuits, substitute margarine and soy milk for the butter and cow's milk.
Prep Time: 15 minutes
Baking Time: 18 minutes
Makes 20-24 biscuits
2 cups unbleached white flour, or 1 cup unbleached and 1 cup whole-wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter
1 cup purèed squash (delicata, pumpkin or butternut)
2 teaspoons honey
1-4 tablespoons low-fat milk
1. Preheat oven to 400°F. In a large mixing bowl, stir together flour, baking powder and salt. Cut butter into small pieces and work into flour mixture with a pastry cutter until it's the size of small peas.
2. Mix honey into purèed squash, then stir into flour mixture. Add enough milk to make a soft dough.
3. Turn out dough onto a lightly floured surface. With your hands, flatten it out to about a 1/2-inch thickness. Fold the dough in half as you would close a book. Rotate dough 90 degrees, pat it out, and fold it again. Repeat this twice, dusting with flour as necessary to prevent the dough from sticking to your fingers. Work quickly to prevent the butter from becoming overly soft.
4. After the last folding, roll out dough to about 1/2-inch thickness. Cut into 1 1/2-inch rounds. To shape the biscuits, form your thumb and first finger into a crescent shape. Hold the biscuit upright in this crescent with your fingers curled around the cut edges. Rotate and gently squeeze the biscuit to give it more height.
Note: Shaping makes a marked difference in the lightness of the biscuits. If you simply cut them and place them on a baking sheet, they'll still work, but they won't be as good.
5. Place the biscuits closely together in a 9-inch square baking pan. Bake until puffed and very lightly browned, 18 to 20 minutes. Serve piping hot.
Savory Baked Apples with Butternut Puree - Chef Carol
The perfect New England apple is both simple and enigmatic packed with the complex flavors of each season. Try this Fall favorite with local Crispin, Winesap or Jonagold apples. Enjoy!
Serves: 8
8 Apples
1 Large Butternut Squash
½ C Orange Juice
1T Tahini
8Tsp Olive Oil
¼ C Real Maple Syrup
½ Tsp Salt
Pinch Black Pepper
1. Core apples. Roast with orange juice and olive oil until firm but cooked through
2. Cut butternut squash in half lengthwise, and remove seeds. Leave skin on.
3. Place butternut face down on a parchment-lined pan in the oven and roast well.
Allow 45 minutes to an hour.
4. Scoop squash and puree with tahini, salt, pepper.
5. Pipe squash into apples.
6. Drizzle with maple syrup. Serve!
Heirloom Tomato, Basil Tofu Stacks - Chef Carol
Ingredients:
6 Whole Heirloom Tomatoes (3 – 31/2” diameter)
1 Box Mori Nu Silken Tofu
4 Garlic Cloves (pan roasted slowly in 2/3 cup extra virgin olive oil)
24 Med. Basil Leaves
Salt and Pepper to taste
12 Knotted Bamboo Toothpicks - makes 12 stacks.
Directions:
1. Take tops and bottoms off each tomato. Cut each tomato into 4 slices horizontally.
2. Make the roasted garlic (slow cooking infuses the garlic flavor into the olive oil)
3. Reserve the olive oil for the tofu marinade
4. Make the pesto as per next recipe below.
5. Cut tofu block into 24 pieces. Drizzle the reserved garlic scented olive oil on top and let rest for 1 hour
6. Build the stack by placing the ingredients in the following order: tomato, pesto, tofu, pesto tomato, tofu, basil leaves on top. *Use salt and pepper to taste between the layers
7. Secure the stack by piercing with a knotted 4” bamboo skewer.
Vegan Red Pepper, Basil and Walnut Pesto - Chef Carol
Put In Food Processor:
2/Whole Roasted Red Peppers
1/3 Cup/ Walnuts
¼ lb/ Fresh Basil Leaves
2 tsp/ Pan Roasted Garlic in EVO
2T/ Balsamic Vinegar
1 tsp/ Lemon Juice
Salt and Pepper to taste
*Process until smooth and well incorporated.
Chunky Gumbo Style Chicken and Vegetables with Okra - Chef Carol
Ingredients:
3 - 4 T Olive Oil
3 T Flour
3 Onions, roughly chopped
1 ½ Green Peppers, fine chop
1 Medium Celery Root, diced
4 Lg Carrots, sliced
1 Med. Butternut Squash, peeled /diced
8 C Warm Chicken Broth
8 Roma Tomatoes, peeled/ chopped
1 lb Okra, cut into 1/4" pieces
1 1/2 T Gumbo File’
3 Ribs Celery, rough chopped
1/2 tsp Sea Salt
3 T Unsweetened Cocoa
1 T Dark Wild Flower Honey
1T Chili Powder
1/2 tsp Pepper
1/4 tsp Thyme
2 Sm. Bay leaf
1 Fresh Lemon – Juice and Zest
2 Chicken Breasts, cooked and rough chopped
2 C Cooked Brown Rice – freshly prepared and reserved on the side
Procedure:
1. Put the olive oil in a Dutch oven on the top of the stove
2. Add flour, and stir to form a roux
3. Stir until light brown, about 10 minutes- being careful not to burn
4. Add in onions and bell peppers and continue to cook on a low heat
5. Sauté the butternut, carrots and celery root in another pan. Cook until firm but done when pierced
6. Add these to the onions and peppers
7. Slowly add warm broth; stir until broth reaches a boil
8. Now add chopped tomatoes, okra, celery, salt, gumbo file', pepper, thyme and bay leaf; bring to a boil
9. When mixture boils again add chicken, chili powder and cocoa; reduce heat to low, cover and cook about 20 minutes
10. Uncover and cook for 20 minutes longer
11. Stir in lemon, juice, lemon zest and honey
12. Serve over brown rice
Roasted Chestnut Stuffing - Chef Carol
4 heaping cups cubed day-old multi grain bread with crusts removed
2 shallots, chopped
¼ cup chopped celery
3 tablespoons butter
10 ounces Rowland farms loose sausage
1 apple, chopped
pinch of nutmeg
pepper to taste
2 cups shelled roasted chestnuts
1 cup chicken broth
1/2 cup dry white wine
Preheat the oven to 350°F. Place the cubed bread in one layer on a baking tray and bake, turning over once, for about 10 minutes or until toasted.
Meanwhile melt the butter in a large skillet and cook the onions on low to medium heat for five minutes, or until softened.
Stir the sausage meat into the onions and use a wooden spoon to break it apart.
Brown sausage until cooked through, stirring occasionally.
Stir in the apple and cook another five minutes.
Stir in the nutmeg and pepper to taste. Remove from heat and stir in the chestnuts and the toasted bread cubes. Mix thoroughly.
Stir in the chicken broth and wine.
You can either stuff your favorite bird with this chestnut dressing if you are roasting the bird right away or you can bake it in a separate baking dish (about 20 minutes at 350° will heat it through). If you decide to make it ahead of time, store separately in a dish in the refrigerator. (never inside an uncooked bird)
Makes 8 cups
Flax Pancakes with Apple Butter -Alison Birks
This fabulous breakfast treat is my adaptation of a recipe from The Healthiest Meals on Earth, by Johnny Bowden, Fair Winds Press, 2008. It is high in fiber, healthy fats and protein, while being low in sugar and starchy carbohydrates. This just might be the ultimate comfort diet food!
• 1 cup flax seed meal
• 1 cup vanilla whey protein ( Vanilla Whey Cool by Designs for Health)
• ¼ cup ground oats (grind in food processor or blender)
• 1 tsp cinnamon
• 1 cup plain 0% fat Greek yogurt
• 2 organic eggs
• 3/4 tsp. baking soda
• ½ tsp salt
• 2 tbsp. apple butter—per pancake
Mix dry ingredients together. In a separate bowl, mix all wet ingredients (except apple butter) together. Whisk wet ingredients into the dry ingredients until thoroughly moistened. Oil a skillet and cook pancakes on medium-low temperature until bubbles form on the top and sides are dry, then flip. Serve with apple butter on top. Pancakes can be refrigerated then re-heated in a toaster or toaster oven as needed. Makes 6 large or 12 smaller pancakes.
One large pancake contains: 179 calories, 16 grams of protein, 5 grams fiber, 20 grams carbohydrate and 5 grams of fat.
Home Made Ketchup - Chef Carol
6 ounce can Muir Glen tomato paste
¼ Cup tap water
2 tbsp Spectrum Cider vinegar
½ tsp dry mustard
1 pinch of cinnamon
¼ tsp salt
1 pinch cloves
1 pinch Fresh Ground Allspice
¼ tsp Frontier Chili Powder
1/3 Cup brown sugar
½ tsp molasses
1. In a medium bowl combine all of the ingredients with a wire whisk. Blend well.
2. Put in a small saucepan and bring to a boil. Turn off heat and cool completely
3. Scrape the mixture into a re-sealable container.
4. Chill overnight, to blend the flavors.
Mediterranean-Style Sprouted Beluga Lentil Salad -Alison Birks
Looking for a quick and easy summer salad that packs a powerful fiber and protein punch? Try sprouted lentils. Sprouting increases the digestibility of this friendly legume and adds crunch as well as culinary interest.
Ingredients:
• 6 oz package of black beluga lentils—Boxed Goodes brand, soaked & sprouted
• 6 oz pitted black olives-- chopped
• 1 cup chopped mixed yellow and red tomatoes (preferably local)
• 4 oz feta cheese – crumbled
• 4 tbsp. cold pressed extra virgin olive oil
• 1 lemon-- juiced
• ½ cup finely chopped fresh basil
• ½ cup finely chopped fresh flat-leaved parsley
• 2 tsp garlic powder or 1 bulb fresh garlic, crushed
• 1 small onion, minced
• 2 tbsp balsamic vinegar
• 1 tsp sea salt
Method:
1. Soak lentils overnight in water. In the morning, rinse and drain lentils. Place lentils into a jar and rinse / drain daily for 2-3 days. When lentils have “tails” slightly longer than the lentil itself they are ready to use.
2. Toss all ingredients together in a bowl and refrigerate for at least 45 minutes before serving. Serve as a cold salad for breakfast, lunch or as a side for dinner. Serves 8
Guilt-Free Italian Cream Soda Float
Here is a fun summer drink that satisfies the craving for something cold, sweet and refreshing without the fat and calories.
Ingredients:
• 1 cup unsweetened So Delicious coconut milk
• ½ dropper- full of Sweet Leaf Liquid Stevia extract—vanilla crème, chocolate or other flavor
• 1 cup of Field Day Italian Sparkling Water (a GreenShare Special for July!)
• ½ cup Arctic Zero vanilla flavored frozen dessert
• ice
Method:
1. In a glass mix together coconut milk and stevia liquid extract. Adjust to taste—add more stevia extract if desired. Stir well.
2. Add ice and seltzer water. Stir.
3. Top soda with ½ cup Arctic Zero.
4. Drink with a straw--- guilt free!
Serves 1
(One serving has 92 calories, 9 grams sugar, 5g protein, 5g fat)
Marinade for Grilling London Broil - Chef Carol
*Makes enough marinade for a 3– 4lb roast
½ C Extra virgin Olive Oil
3 Tbl Balsamic Vinegar
3 Tbl Tamari Sauce
2 Tbl Agave Syrup
3 Cloves Fresh Garlic Mashed (with side of knife)
1 Tbl Fresh Grated Ginger
½ Tsp Coarse Ground Black Pepper
¼ Tsp Cayenne
1. Put all the ingredients in a glass bowl and whisk well
2. Trim excessive fat off the meat and gently prick all over with a fork
3. Put the meat and marinade in a zip lock bag and seal well
4. Gently manipulate the bag to fully coat the meat with the marinade
5. Let the meat sit in the marinade for at least 4 hours (overnight is best) turning the bag periodically to distribute the marinade
6. When you remove the meat from the marinade let it drip off and then pat dry gently. You want some of the juices to remain
7. Your meat is now ready for grilling!
Buckwheat Granola -Alison Birks
3 cups buckwheat groats 1/2 cup coconut oil
1 cup almonds 1/2 cup almond butter
2 tsp cinnamon
1. Soak raw buckwheat groats and almonds in water overnight
2. The following morning drain then rinse the groats and almonds.
3. Melt coconut oil and almond butter together in a saucepan.
4. Mix drained groats and almonds into melted ingredients, stir and coat. Add cinnamon. Mix well.
5. Spread buckwheat mixture onto a dehydrator tray and dehydrate until the granola has dried and turned crisp or use a low temperature oven (200 degrees). Remove when dry and crisp, let cool.
6. Store cooled granola in an airtight container
Buckwheat-Flaxseed Blueberry Pancakes
Serves 6 (makes twelve 5-inch pancakes) / Ingredient tip: Rich in omega-3 fatty acids, high-fiber flaxseeds offer nutrient benefits only when ground (whole flaxseeds pass right through), so opt for the most finely ground flaxseeds you can find, or grind your own in a coffee grinder.
Toppings
2 cups (one 8-ounce pack) strawberries, thawed if frozen
2 tablespoons light agave nectar, divided
3/4 cup low-fat plain yogurt
1/4 heaping teaspoon finely grated orange zest
Pancakes
1/2 cup buckwheat flour
1/2 cup ground flaxseeds
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons light agave nectar
2 large eggs
2 tablespoons vegetable oil
1 1/2 cups low-fat buttermilk
1 cup (one 4.4-ounce pack) blueberries, fresh or frozen
1. For toppings: Quarter strawberries, then stir in 1 tablespoon agave nectar. Set aside. Stir 1 tablespoon agave nectar and orange zest into yogurt. Cover and refrigerate.
2. For pancakes: Sift dry ingredients together into a medium mixing bowl. In a separate bowl, whisk together agave, eggs, oil, and buttermilk. Whisk wet mixture into dry ingredients until just incorporated. Do not overmix.
3. Heat a skillet over medium heat. Brush lightly with vegetable oil, then drop about 1/4 cup batter onto skillet. Cover with blueberries (no need to thaw if frozen). Fill skillet with as many pancakes as will fit, leaving a small space between. Cook until set around edges, 2–3 minutes. Flip and cook for another 1–2 minutes, until cooked through. Top each pancake with a dollop of yogurt and a scoop of strawberries.
(from Delicious Living Magazine, used with permission)
Fiddleheads in Clarified Butter - Chef Carol
Recipe serves 8
Ingredients:
1 ½ -2lbs Locally Sourced Fiddleheads
Extra Virgin Olive Oil
Clarified Butter (Ghee can be substituted)
Salt
Pepper
Procedure
1. Clean all fiddleheads using the method from “Tips From The Chef” (May 2010)
2. Trim them well, removing the stem ends and remaining bits of chaff
3. Blanch the fiddleheads until they change from an outdoor green color to a darker richer bright green
4. Drain and strain well
5. Drying is important since any water falling into the hot cooking oil causes the oil to spit
6. Heat extra virgin olive oil in a large heavy skillet and slowly bring up to medium heat
7. Drop the dry fiddleheads into the hot oil and begin to cook, tossing back forth
8. Cook until still firm, but ready to unravel
9. Toss with clarified butter, sea salt and fresh ground black pepper
Kasha with Wild Mushrooms -Alison Birks
• 1 cup dried kasha
• 2 cups water
• 1/2 lb mushrooms—preferably mixed wild mushrooms
• 2 large red onions
• 2 tablespoons olive oil
• 1 egg
• 1 tbsp. sweet white miso—dissolved in ¼ cup water
• 1 tsp. thyme
• 1 tsp sage leaf (rubbed)
• 1 tsp. Celtic sea salt
• dash cayenne pepper
1. In a skillet, sauté onions and mushrooms in olive oil until caramelized.
2. Beat egg in a bowl and add the dried kasha. Mix together.
3. Add kasha-egg mixture to a hot skillet and stir until kasha kernels have separated.
4. Once kernels have separated, add kasha to onion / mushroom mixture. Add water, miso and seasonings.
5. Cover and turn heat to low. Let sit until all water has been absorbed. Serve as a side dish or top with some vegetables and tofu or chicken and have it as a meal.
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