recipe

  • Herb Roasted Chicken

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    ½ whole chicken

    3 tablespoons olive oil

    ½ tablespoon fresh rosemary, chopped

    ½ teaspoon fresh thyme, chopped

    Juice of ½ lemon

    1 orange or lemon, sliced

    Salt and pepper to taste

    4 rosemary branches

    Place chicken in a medium bowl. Add olive oil, herbs, lemon juice, salt, and pepper. Marinate chicken, turning oc­casionally, 1 to 6 hours. Place sliced or­anges or lemons on a plank brushed with olive oil. Place rosemary branches on top of oranges or lemons. Place chicken, skin side up, on top of rosemary. Grill or bake at 350 degrees, 50 to 60 minutes or until juices run clear and internal temperature reaches 160 to 170 degrees.

    Recipe Variation: Any combination of fresh or dried herbs can be used in this recipe. For a quick meal, simply marinate chicken in prepared oil-based salad dress­ing of choice. Chicken pieces can be pre­pared using this technique.

    Source: Plank Cooking: The Essence of Natural Wood by Scott and Tiffany Haugen

  • Salmon with Sherry Tomato Sauce

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1 tablespoon extra-virgin olive oil

    1 shallot, finely chopped

    ¾ teaspoon kosher salt, divided

    ½ teaspoon freshly ground black pepper, divided

    ½ cup dry sherry

    ½ cup low-sodium chicken stock

    9 ounces cherry tomatoes, quartered (about 2 cups)

    1 tablespoon sherry vinegar

    1 tablespoon chopped fresh tarragon

    1 (1 ½-pound) skinless salmon fillet

    Soak the plank for at least 1 hour and up to 24 hours.

    Heat the oil in a saucepan over medium-high heat. Add the shallot, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook 3 to 5 minutes, stirring often, until softened. Add the sherry and chicken stock and bring to a boil. Cook until the sauce is reduced to ½ cup, about 10 minutes. Add the tomatoes, vinegar, and tarragon and stir to combine. Remove the pan from the heat and let the sauce cool to room temperature.

    Prepare the plank for grilling. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Place the salmon on the toasted side of the plank. Spoon the sauce evenly over the salmon and close the lid. Grill for 10 to 15 minutes, or until the salmon flakes easily with a fork.

    Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Image by Rina Jordan.

  • Peanut Butter, Grape & Chocolate Snack Bites

    Weekly Recipe: 
    NonWeekly
    [title]
    For a no-bake dessert that will please kids, parents, and their taste buds, give these bite-size chocolate balls a try. Makes 30 balls.

    ¾ cup low-fat crunchy peanut butter

    ¼ cup Welch’s 100% Grape Juice made with Concord grapes

    1 cup oats

    1 tablespoon ground flax seed

    2 teaspoons honey

    3 tablespoons dark chocolate chips

    1 teaspoon vanilla

    Heat peanut butter in a microwave about 25 seconds, until thinned out. Remove from microwave and stir in grape juice. Add oats, flax seed, honey, chocolate chips, and vanilla; stir to incorporate. Refrigerate for at least 30 minutes. Line a baking sheet with waxed paper or parchment paper. Using a teaspoon or a melon baller, form mixture into balls. Place in the refrigerator and allow to cool again for at least 30 minutes. Store in an airtight container in the refrigerator. Source: Robin Plotkin, RD, LD, robinsbite.com

  • Fruit & Nut Bark

    Weekly Recipe: 
    NonWeekly
    [title]
    This easy recipe will satisfy your chocolate craving—with a little fruity crunch. Makes 8 2-ounce servings.

    12 ounces dark chocolate, chopped, divided

    ½ cup dried cranberries

    1/3 cup chopped pistachios

    1/3 cup chopped dried apricots

    ¼ cup slivered almonds

    2 teaspoons fresh organic orange zest

    Heat 8 ounces chopped chocolate on the stove until completely melted, stirring frequently. Remove from heat and stir in the remaining chopped chocolate until melted and combined. Pour the melted chocolate onto a baking sheet lined with parchment paper and spread the mixture into a ¼-inch thick rectangle. Working quickly, sprinkle the cranberries, pistachios, apricots, almonds, and orange zest evenly over the chocolate. Place the baking sheet in the refrigerator for 7 to 10 minutes to harden. Break or cut the chocolate into pieces. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

  • Cinnamon Spice Sweet Potato Chickpea Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    These sweet ‘n’ spicy potatoes make the perfect side dish to accompany any meal. Serves 4.

    2 large sweet potatoes, peeled and chopped into 1/2 -inch pieces

    3 cups cooked chickpeas

    1 large onion, peeled and chopped

    1 teaspoon cinnamon (or more to taste)

    1 teaspoon sea salt (or more to taste)

    2 tablespoons coconut oil, divided

    Preheat oven to 425 degrees and line a large baking sheet with parchment or a nonstick liner. Peel and chop sweet potatoes. In a large bowl, add the cooked chickpeas, uncooked sweet potatoes, chopped onion, cinnamon, salt, and 1 tablespoon coconut oil. Mix well. Spread onto prepared baking sheet and place in the oven for 35 to 40 minutes. Remove from oven and place into a large bowl. Add the remaining 1 tablespoon of coconut oil and stir well to coat. Add additional sea salt if preferred. Source: Angela Liddon, ohsheglows.com

  • Carrot-Ginger Dressing

    Weekly Recipe: 
    NonWeekly
    [title]
    Created by our friends at Pacific Foods, this unique recipe is an easy way to jazz up an ordinary salad. Makes 12 servings.

    1 cup Pacific Foods Organic Cashew Carrot Ginger Bisque

    4 teaspoons rice wine vinegar

    1 teaspoon toasted sesame oil

    1 teaspoon tamari or soy sauce

    1 teaspoon sugar

    ½ teaspoon fresh grated ginger

    Combine all ingredients in a blender and blend until smooth.

  • Asian Fusion 7-Layer Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Take a break from traditional taco dip and bring this unique flavor combination to the party. Serve with pita chips, whole grain crackers, or fortune cookies! Serves 8-10.

    1 ¾ cups plain Greek yogurt

    ½ cup sliced roasted red pepper

    1 teaspoon minced garlic

    1 teaspoon dried basil

    Salt and pepper, to taste

    3 ½ teaspoons green curry paste

    ¼ cup cilantro

    Handful dried red chili peppers

    1 cup water chestnuts, diced

    1 cup raw cashews, coarsly chopped

    ¼ cup green onions, chopped

    In a food processor, combine yogurt, red pepper, garlic, basil, salt, and pepper until mostly smooth. Spread green curry paste evenly on bottom of medium-sized bowl. Pour yogurt mixture over top. Sprinkle cilantro evenly on top, then add chili peppers, water chestnuts, cashews, and green onions.

  • Mac-oh-geez!

    Weekly Recipe: 
    NonWeekly
    [title]
    This dairy-free delight tastes like comfort food without packing on the pounds. Bake as-is, or add chicken, broccoli, carrots, or peas for a heartier dish. Serves 4-6.

    PASTA

    >3 to 3 ½ cups dried cut pasta (e.g. macaroni, penne)

    SAUCE

    ½ cup raw Brazil nuts

    3 tablespoons freshly squeezed lemon juice

    1 medium clove garlic

    2 teaspoons arrowroot powder

    1 teaspoon sea salt

    ½ teaspoon onion powder

    ¼ teaspoon (rounded) dry mustard

    1 cup water

    1 ½ cups plain nondairy milk, unsweetened

    1 to 2 tablespoons extra-virgin olive oil (optional, if omitted add extra milk)

    BREADCRUMB TOPPING (OPTIONAL):

    ¾ to 1 ¼ cups dry whole-grain breadcrumbs

    ½ tablespoon olive oil

    Couple pinches sea salt

    Preheat oven to 375 degrees, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender. When pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12 inch baking dish. Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17 to 18 minutes. Then, remove foil cover and bake another 5 to 7 minutes or until topping is golden brown and crisp. Don’t over-bake or the sauce will get too thick. Remove from oven and place casserole on a trivet—not on top of oven because residual heat from the oven will continue to thicken the sauce. Source: Let Them Eat Vegan! 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family by Dreena Burton. Available from Da Capo Press, a member of The Perseus Books Group. Copyright © 2012. Learn more at plantpoweredkitchen.com.

     

  • Grilled Watermelon “Caprese” Salad With Cardamom Balsamic Reduction

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    ¼ cup balsamic vinegar

    1 teaspoon organic cardamom

    Extra-virgin olive oil

    ½ (5-pound) watermelon (consider using both red and yellow watermelon for extra color)

    Fleur de sel (or any good, flake salt)

    2 cups organic baby arugula, washed and dried

    1 cup crumbled goat cheese

    Organic ground black pepper, to taste

    Preheat your grill. Real wood charcoal tastes best, but gas works fine. Aim for medium-high heat—if your grill lid has a thermometer built into the lid, it should read about 375 degrees.

    Place the vinegar and cardamom in a small saucepan and reduce, simmering on the stovetop, for roughly 20 minutes. Do not allow to burn. When it reaches the texture of warm maple syrup, remove from the heat and strain through fine mesh or cheesecloth into a heatproof bowl. Use caution: It can stick to your hands and burn you.

    Meanwhile, slice the watermelon into squares, without the rind, about 3x3 inches and ¾-inch thick. Brush them lightly with the olive oil. Grill watermelon about 2 minutes per side, or until it is marked nicely. Remove and season with the salt. Ar­range on a plate, alternating layers of watermelon, arugula, and cheese, then repeat for a three-layer “stack” on each plate. Alternatively, arrange all stacks on a serving platter. Drizzle with the balsamic reduction, sprinkle with ground black pepper to taste, and serve immediately. Optional: Substitute thin slices of fresh buffalo milk mozzarella for the goat cheese. Quick Tip: For a little more flair, cut the watermelon into shapes with a cookie cutter. Source: Simply Organic

  • Berry Blast Popsicles

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 10 POPSICLES

    2 cups plain yogurt

    3 tablespoons honey

    1 teaspoon organic pure vanilla extract

    3 ounces raspberries

    3 ounces strawberries, hulled

    6 ounces blueberries

    In a bowl, combine the yogurt and honey. Whisk until smooth and the honey is blended into the yogurt.

    In a small food processor, add in rasp­berries and the hulled strawberries. Add in ¼ cup of the honeyed yogurt and process until smooth. Spoon 1 ½ table­spoons of the berry and yogurt mixture into each of the popsicle molds. Tap the molds on the counter so it will level out and then place in the freezer for 15 minutes to set.

    Rinse out the food processor with water and add in the blueberries and ¼ cup of the yogurt. Do not blend just yet.

    Mix the vanilla extract into the remaining 11/2 cups of honeyed yogurt. Spoon the vanilla-honeyed yogurt evenly, dividing it among each of the molds. Gently tap the mold on the counter to level the yogurt layer and then place in the freezer for 15 minutes to set.

    Once the yogurt layer is firm, blend the blueberries and yogurt in the food processor until smooth. Spoon the blueberry mixture evenly among each of the molds. Gently tap the mold on the counter so the final berry layer levels out. Cover the popsicle mold with its lid or aluminum foil and insert wooden sticks ¾ of the way in the center of each popsicle. Freeze for at least 4 hours, or overnight.

    To remove: Set popsicle mold in a dish of hot water for a moment and gently pull to release the popsicles from the mold. Source: Simply Organic