recipes

  • Sautéed Mushrooms with Herbs

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    ½ pound mushrooms

    1 tablespoon vegetable oil

    2 tablespoons butter

    1 shallot

    1 to 2 tablespoons fresh parsley, chopped

    1 tablespoon chopped tarragon or chives

    Salt and fresh ground pepper to taste

    Heat oil, butter in skillet over medium-high heat. Add mushrooms, salt, and pepper. Sauté for 3 minutes. Raise heat to high and sauté for 2 additional minutes. When liquid has almost evaporated, add shallots and sauté for 1 to 2 more minutes. Add parsley and tarragon or chives. Season to taste.

  • Shallot Butter

    Weekly Recipe: 
    NonWeekly

    Ingredients:

    4 tablespoons butter, room temperature

    1 tablespoon minced shallots

    1 tablespoon balsamic vinegar

    Salt and fresh ground pepper to taste

    Cream ingredients together and refrigerate until needed. Use on bread, potatoes, lobster, or anything you’d like!

  • truRoots Germinated Brown Rice Salad with Soy-Ginger Dressing

    Weekly Recipe: 
    NonWeekly

    Servings: 4

    Ingredients:

    1 cup truRoots Germinated Brown Rice

    ½ cup green beans, cut into ½ inch slices

    ½ cup shredded carrots (optional)

    1/3 cup sliced scallions, white and green parts (about 2 scallions)

    2 tablespoons rice vinegar

    2 tablespoons tamari or soy sauce

    1 ½ tablespoons olive oil

    2 teaspoons honey

    1½ teaspoons freshly grated peeled ginger

    ½ teaspoons minced garlic

    1/8 teaspoon salt

    Prepare truRoots Germinated Brown Rice according to package directions using 1¾ cup water. Transfer rice to bowl and let cool to room temperature. Cook green beans in medium saucepan of boiling water until they are bright green, about 1 minute. Drain and toss in with rice. Add scallions and carrots. Whisk together the rice vinegar, tamari, olive oil, honey, ginger, garlic and salt. Pour dressing over rice and toss and fluff with fork.

  • In Season: Walnuts

     

  • Spaghetti Squash Primavera

    Weekly Recipe: 
    NonWeekly

    Serves 4

    1 medium spaghetti squash
    1& 1/2 carrots, diagonally sliced 
    1/2 cup organic celery, diagonally sliced 
    3 cloves garlic, minced
    1?1/2 cups shredded cabbage
    1 small zucchini, chopped into small pieces
    1 16-ounce can pinto beans, no or low salt, drained
    1 14-ounce can chopped tomatoes, no salt, drained
    1/3 cup apple juice
    1 teaspoon dried thyme
    1 teaspoon dried parsley
    1/2 teaspoon garlic powder
    1 cup pasta sauce, no or low salt
    1 head romaine lettuce leaves (optional)

    1. Preheat oven to 350 degrees. Slice spaghetti squash in half lengthwise. Remove seeds with a small spoon. Place both halves upside down on a baking sheet, and bake for 45 minutes. 

    2. Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 10 minutes, stirring occasionally. 

    3. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes, adding more water as needed. Stir in remaining ingredients, except for pasta sauce. Cover and simmer for 10 minutes or until carrots are tender. 

    4. Remove squash from the oven when done. Using a fork, scrape spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly. 

    5. Gently mix the vegetables into the squash and sauce. Serve on a bed of shredded romaine lettuce, if desired, or place back in hollowed-out squash hulls. 

     

    nutrition info per serving: 338 calories; 15 g fat; 2 g saturated fat; 92 mg cholesterol; 35 g protein; 17 g carbohydrates; 3 g fiber; 87 mg sodium

  • Individual Meat Loaves

    Makes 6 individual loaves


    1 can (8 ounces) tomato sauce
    ¼ cup packed brown sugar
    1 teaspoon prepared yellow mustard 
    ½ teaspoon chili powder
    1 garlic clove, minced (optional)
    1 tablespoon gluten-free Worcestershire sauce 
    1 pound lean ground beef or ground turkey (or half of each)
    1 large egg, beaten 
    1 cup gluten-free bread crumbs, baby rice cereal, or instant potato flakes 
    ½ teaspoon salt 
    ¼ teaspoon black pepper 
    ¼ cup finely chopped onion 

    Preheat the oven to 350 degrees. Generously grease a 6-cup, nonstick muffin pan or line with paper liners and place the muffin pan on a rimmed baking sheet. In a small bowl, combine the tomato sauce, brown sugar, mustard, chili powder, garlic, if using, and Worcestershire sauce. Mix well. 

    Place one-half of the tomato mixture in a large bowl. Add the ground beef, egg, breadcrumbs, salt, pepper, and onion. Mix well with your hands. Divide the mixture evenly in the muffin pan to form 6 individual meat loaves. Make slight indentations in the center of each loaf and brush with remaining tomato mixture.

    Bake until nicely browned, about 20 to 25 minutes or when an instant-read thermometer reaches 170 degrees inserted into the center of a loaf. Serve hot.

  • Jalapeno Salsa

    12 or more cups diced tomatoes
    1 large, diced onion
    salt to taste
    cilantro
    lemon juice, fresh or bottled
    3 diced green peppers
    1 tablespoon minced garlic, add more if you wish
    8-10 sliced jalapeños, add more 

    For variety, add any of the following:
    • 1 cup diced mushrooms
    • 1 cup diced mango
    • 5-8 coarsely chopped tomatillos

    -from Susan Steele, NS Facebook post

  • Watercress Pesto

    1/2 clove garlic
    1/3 cup walnuts
    3 ounces watercress
    1 cup fresh grated Parmesan cheese
    1 tablespoons mayonnaise

    Combine all ingredients into a blender or food processor. Pulse until a finely chopped paste is formed.

  • Watercress Soup


    2 tablespoons vegetable oil
    1 peeled and cubed potato
    1 chopped onion
    1 ½ cups chicken stock
    1 ½ cups milk
    ½ cup watercress
    ¼ teaspoon salt
    ¼ teaspoon pepper
    cream optional

     

    Heat 2 tablespoons of vegetable oil in a large saucepan over high heat. Add 1 peeled and cubed potato, and 1 chopped onion of choice. Reduce heat to medium, cover for 5 minutes. Pour in 2 1/2 cups of chicken stock and 2 1/2 cups of milk, bring to a boil, reduce heat to low and let simmer for 10 minutes or until potatoes are tender. Stir in 1/2 cup watercress leaves and simmer uncovered for 4 to 5 minutes. Slowly transfer the soup to a blender or food processor and puree until smooth. Return the soup to the cooking pot, add 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and season to taste. If desired, serve with a dollop of cream.

  • In Season: Asparagus

    Did you know it takes three whole seasons of growth before an asparagus plant can be harvested? Although asparagus is traditionally known as green, it also comes in white and purple varieties. Consuming only 5 spears equates to about 20 calories, 3 grams of fiber, and 400 mg of potassium. They are also a great source of vitamins B1, B6, and B9.