Food & Recipes

  • Greener Than Green Goddess Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 1 3/4 CUPS

    3/4 cup water

    1/2 cup organic plain yogurt

    2 tablespoons freshly squeezed lemon juice

    2 tablespoons extra virgin olive oil

    1 avocado, halved and flesh scooped out

    1/4 cup chopped fresh parsley

    2 scallions, white and green parts, chopped

    1 clove garlic, chopped

    1/2 teaspoon sea salt

    Put all the ingredients in a blender or food processor and process until smooth and creamy. You may want to add a pinch of salt and a squeeze of lemon juice. Store in an airtight container in the refrigerator for up to three days. Source: The Longev­ity Kitchen by Rebecca Katz with Mat Edelson

  • Garlic Herb Dressing

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: 1 1/4 CUPS

    2 tablespoons freshly squeezed lemon juice

    1 – 2 teaspoons salt-free garlic and  herb seasoning

    1/4 teaspoon Dijon mustard

    Pinch of sugar

    3 tablespoons olive oil

    In a small bowl, whisk together the lemon juice, garlic and herb seasoning, mustard, and sugar. Slowly, in a thin stream, whisk in the olive oil until the dressing is emulsi­fied. Source: You Won’t Believe It’s Salt-Free! by Robyn Webb

  • Tahini-Lemon Dressing

    Weekly Recipe: 
    NonWeekly
    MAKES: 1 CUP

    1/2 cup raw tahini

    1/3 cup water

    1/4 cup freshly squeezed lemon juice

    1/2 teaspoon crushed garlic

    1/4 teaspoon ground cumin

    1/4 teaspoon salt

    Dash cayenne

    1 tablespoon minced fresh parsley

    Put the tahini, water, lemon juice, garlic, cumin, salt, and cayenne in a blender and process on medium speed until smooth. Add the parsley and pulse briefly, just to mix. Stored in a sealed jar in the refrigera­tor, Tahini-Lemon Dressing will keep for two days. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet

  • A Perfect Potato Salad for the First Days of Spring

    Weekly Recipe: 
    NonWeekly
    [title]

    As the weather warms, fresh and colorful ingredients become more and more abundant on our plates. This spring, allow the many types of potatoes to be star ingredients in your recipes; they add nutritional value and a variety of colors, flavors, and textures to your favorite dishes. Need inspiration? Take a lesson from Hungry Girl Lisa Lillien who is known for creating healthful recipes that never lack in flavor, just like her latest potato dish, Potato'zanella.

    A traditional panzanella salad calls for cubes of bread. This reinvented Potato'zanella uses potatoes instead of bread, a great substitution for those on gluten-free diets, and also keeps the dish light, fresh, and full of vegetables. It's easy—just toss together cherry tomatoes, cucumber chunks, spinach, red onion, basil, and a flavorful dressing with the halved fingerling potatoes to complete the dish. This twist on the traditional adds a punch of nutritional value to this tasty dish. 

    No matter what you serve this spring, don't forget the nutritional power of potatoes: one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium, or cholesterol. With seven unique potato types and many ways to prepare them, you can enjoy potatoes every day of the week and substitute them into any dish. 

    Inspired by Hungry Girl's creative and guilt-free potato recipe? Hungry Girl and the USPB invite you to enter the Guilt-Free Potato Goodness recipe contest on the Potatoes, Taters & Spuds Facebook page. Simply submit your original, mouth-watering, and guilt-free potato recipe for the chance to win a trip for two to Los Angeles, CA, and a meet-and-greet with Hungry Girl Lisa Lillien at her brand-new Hungryland headquarters and test kitchen! Enter the contest by March 28, 2014. Check out the following site for official contest rules: 
    facebook.com/PotatoesTatersAndSpuds/app_325926694220428 

    >>Potato'zanella<< 
    Prep: 10 minutes 
    Cook: 30 minutes 
    Servings: 4

    Ingredients:

    Salad
    1 lb. fingerling potatoes, halved lengthwise
    1 tsp. olive oil
    1/8 tsp. salt
    1 cup halved cherry tomatoes
    1 cup cucumber cut into chunks
    1 cup chopped spinach leaves
    1/2 cup chopped red onion
    2 tbsp. chopped basil

    Dressing
    2 tbsp. red wine vinegar
    1 tbsp. olive oil
    1/2 tsp. Dijon mustard
    1/2 tsp. chopped garlic
    1/8 tsp. each salt and black pepper

    Directions:
    Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
    Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.
    Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 - 30 minutes.
    Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.
    In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!
     

     

    Nutritionals per serving (about 1 1/3 cups): 150 calories, 5g fat, 175mg sodium, 25g carbs, 3.5g fiber, 3g protein

    Photo - http://photos.prnewswire.com/prnh/20140320/CG86029
    SOURCE: United States Potato Board
    RELATED LINKS: hungry-girl.com; potatogoodness.com

  • Local Rules

    There was a lot to like in the food projections at the beginning of this year. After perusing many different sources some distinct commonalities emerged—simple, healthy, farm-to-fork, hyper-local sourcing, and sustainability all rang out resoundingly across the food forecasts.

    Functional foods vs. superfoods

    This year in superfoods
    By Adam Swenson
  • Meatless: Nut Cheese Delight

    Though going meatless doesn’t necessarily mean being vegan and raw, it doesn’t hurt to forgo animal products and heat from cooking every once in a while. And that brings us to nut cheese. Typical nut cheeses are made from Brazil nuts, cashews, and macadamia nuts. As the recipe below shows, you can easily use almonds and hazelnuts as well.

  • Yum! Why Beef, Butter, and Eggs Are Back on the Menu

    If you’ve banished red meats and egg yolks from your diet for health reasons, there’s reason to rejoice. I think the notion that saturated fat and cholesterol are the demons in the diet is 100 percent wrong. When you look at the data, it’s very clear: Most of what we’ve been told about saturated fat and cholesterol is simply not so.

    A surprising list of the new health foods—and some to avoid
    By Jonny Bowden, PhD, CNS, aka “The Rogue Nutritionist”
  • Food Term: Functional Foods

    Foods that have a health effect beyond basic nutrition. (Or, as the New York Times calls them, “foods with benefits.”) Tomatoes are a great example: Besides being delicious and giving your body some calories to burn, they are loaded with lycopene, a potent antioxidant.

  • Tofu Kale Lasagna

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 8

    5 – 7 sun-dried tomatoes

    12 lasagna noodles

    6 tablespoons extra virgin olive oil

    4 garlic cloves, minced

    1 large onion, chopped

    8 – 10 ounces cremini mushrooms, sliced

    2 pounds fresh firm tofu

    2 tablespoons mirin

    2 teaspoons dried basil

    2 teaspoons dried parsley

    2 bunches kale, finely chopped

    Sea salt and freshly ground pepper

    4 cups tomato sauce

    1 1/2 cups grated soy or rice mozzarella

    Preheat oven to 375 degrees. In a small bowl, soak sun-dried tomatoes in enough hot water to cover. When soft, drain, chop, and set aside. Cook lasagna noodles until just soft. Drain and set aside. In a large pot over medium heat, sauté garlic and onions in oil until soft. Add mushrooms and sauté three minutes. Drain tofu, wrap in towels, press to remove excess water, and crumble into pot. Add mirin, sun-dried tomatoes, basil, and parsley and sauté five minutes. Fold in kale, cover, and cook three minutes. Season to taste with salt and pepper and remove from heat. Spread 1/2 cup tomato sauce over bottom of 9x12-inch lasagna pan. Place single layer of noodles over sauce and cover with half the kale mixture. Cover with 1 1/2 cups tomato sauce. Sprinkle with 1/2 cup soy mozzarella. Cover with another layer of noodles and remaining kale mixture. Add 1 1/2 cups sauce, 1/2 cup soy mozzarella, and final layer of noodles, then 1/2 cup sauce and remaining soy mozzarella. Cover tightly with foil and bake 35 minutes. Remove foil and bake 10 more minutes. Remove from oven and set aside for 10 minutes before serving. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure

  • Gluten-Free Lemon Tart

    Weekly Recipe: 
    Weekly
    [title]
    SERVES: 6-8

    Crust

    1/3 cup rice flour, plus extra for dusting pan

    1/3 cup potato starch

    1/3 cup tapioca starch

    1/4 cup sweet rice flour (also called glutinous rice flour)

    1 tablespoon xylitol

    ½ teaspoon xanthan gum

    ¼ teaspoon salt

    6 tablespoons cold, organic butter

    2 teaspoons vanilla extract

    1 large egg

    Filling

    2 large eggs

    2 large egg yolks

    2/3 cup xylitol

    Zest of 2 lemons

    2/3 cup lemon juice

    ½ cup crème fraiche or sour cream

    Powdered sugar

    Cut the butter into small pieces and return to the refrigerator until needed. To make the crust, start by heating your oven to 350 degrees. Coat a 9-inch tart pan with cooking spray and a dusting of rice flour. Combine the remaining flours and starches with xylitol, xanthan gum, and salt in a large bowl. Cut the cold butter into the mixture with the help of a pastry cutter, then work in the vanilla extract and egg.

    Once the dough has come together to form a ball, knead it briefly to finish, making sure to not overwork the dough or to melt the butter. Between two sheets of waxed paper, roll out the dough to a diameter of 12 to 13 inches. Peel the waxed paper away from one side of the dough and drape over the tart pan with the remaining sheet facing up. Peel back the second sheet, then press the dough into the pan, making sure it is even. Bake the empty shell for 10 minutes, then set aside to cool while you mix the filling.

    Whisk together the eggs, yolks, and sugar in a bowl, just until evenly distributed, then stir in the lemon zest and juice. Add the crème fraiche or sour cream last and whisk until the mixture becomes smooth. Fill the cooled tart shell with the lemon mixture and return the tart pan to the oven for 15 to 20 minutes, just until it is set. Remove from the oven and let it cool. Finish the tart with a dusting of powdered sugar.