recipes

  • Spaghetti with Roasted Vegetables

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 4 servings Time: 50 minutes

    Pesto

    1 head of garlic

    1 cup fresh basil leaves

    Juice of 1/2 lemon

    1/2 cup cooked cannellini beans (white kidney beans)

    1/4 teaspoon salt

    Some pepper

    Vegetables

    1 medium onion

    1 large red bell pepper

    12 button mushrooms

    16 cherry tomatoes

    1 tablespoon water

    1 tablespoon balsamic vinegar

    Salt to taste

    Pepper to taste

    6 large asparagus

    1/2 cup spinach

    Pasta

    10 ounces pasta (uncooked) of your choice

    Pesto : Cut a little off the top of a whole garlic head to expose the cloves and bake at 400 for 45 minutes or until soft. In a blender or mortar with pestle, blend the basil leaves with the roasted garlic and lemon juice first and finally add the cannellini beans and blend to a thin paste consistency. If it is too thick, add a little extra water or lemon juice. Season with salt and pepper.

    Vegetables: Peel and cut onion into eight wedges and place on a baking tray with red bell pepper, mushrooms, and tomatoes. Mix one tablespoon water with one tablespoon balsamic vinegar and use it to brush the vegetables. Season with salt and pepper, and bake at 400 until all the vegetables are cooked. Keep an eye on the baking and remove tomatoes after 10 minutes, mushrooms after 15 minutes, and finally the bell pepper and onion after about 30 minutes. Remove the blistered skin and seeds of the pepper. Cut pepper into strips. Thin asparagus can be roasted—if it is thick, it can be steamed—until tender and immediately dipped in ice cold water to retain the color.

    Pasta : Bring some water to a boil with a pinch of salt. Add pasta and once it is done (the packet should give instructions on cooking time). Set aside. In another pan, warm the vegetables. Add the pasta and fresh spinach and heat lightly. Finally, add the pesto. Season with salt and pepper if desired. Recipe courtesy of Marisa Bertocchi and photo courtesy of Mayura Mohta

  • Black Bean Burger with Kefta Spices

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes: 4 servings

    15 ounces cooked black beans

    1/2 cup chopped fresh parsley or cilantro

    1 small onion

    1 teaspoon ground cumin

    1 teaspoon ground paprika (sweet or smoked)

    1/2 teaspoon ground pepper

    1 clove garlic, peeled

    1 teaspoon pure olive oil

    2 eggs, white only

    1/2 cup breadcrumbs, preferably whole wheat

    Salt to taste

    Place onion and garlic in food processor. Process until fine. Add half of the black beans and oil. Process until beans are of mashed consistency. Place in a medium mixing bowl. Add remaining beans, spiced breadcrumbs, parsley, and egg white. Mix thoroughly, cover, and refrigerate for at least an hour. This allows the flavors to blend and allows moisture to be absorbed by the breadcrumbs. If too wet, add more breadcrumbs. Shape into eight small patties, packed firmly. Sauté on medium-high heat until browned on both sides. Lower heat to warm throughout. Serve with the topping of your choice. The bean patties may be frozen in a tightly sealed bag. Browning the burger before freezing will allow the beans to firm for later use on the outdoor grill. Recipe courtesy of The Kardea Gourmet by Richard Collins, MD, and Robert Leighton with Susan Buckley, RD

  • Black Olive Risotto Balls

    Weekly Recipe: 
    NonWeekly
    [title]

    2 tablespoons butter

    3 cloves garlic, minced

    2 medium shallots, chopped

    1 cup Arborio or short grain rice

    1 container (32 oz) chicken stock, warmed

    1/2 cup sauvignon blanc

    2/3 cup shredded mozzarella cheese

    1 1/3 cups freshly grated Parmigiano-Reggiano, divided

    1/4 cup minced sun-dried tomatoes (preferably smoked)

    3 tablespoons chopped fresh basil

    1 can (2.2 oz) sliced California ripe olives, drained and coarsely chopped

    Freshly ground pepper to taste

    1 cup panko breadcrumbs

    1/2 cup flour

    2 eggs, beaten

    Olive oil cooking spray

    Melt butter in a large skillet. Add garlic and shallots: cook over medium heat for five minutes. Stir in rice and cook for two minutes more. Add chicken stock, 1/2 cup at a time, adding more when broth has been absorbed, stirring frequently. When all broth has been used, stir in mozzarella, 1/3 cup Parmigiano-Reggiano, sun-dried tomatoes, basil, olives, and pepper. Let cool, then cover and chill for at least one hour or until firm.

    Roll mixture into 1 1/2-inch balls. Stir together breadcrumbs and remaining Parmigiano-Reggiano. Roll each ball in flour, then in beaten egg, then in breadcrumb mixture. Let stand for 30 minutes. Preheat oven to 375 degrees.

    Place risotto balls on a baking sheet and spray liberally on all sides with olive oil cooking spray. Bake for 30 minutes or until golden brown, coating with olive oil spray every 10 minutes. Recipe and image courtesy of the California Olive Committee.

  • Moroccan Golden Potato and Vegetable Soup

    Weekly Recipe: 
    NonWeekly
    [title]

    2 tablespoons olive oil, pure

    1 onion, chopped

    5 cups water (or 3 cups water and 2 cups stock)

    1 pound (3-4) potatoes (peeled if desired, diced)

    1 carrot, diced

    1⁄2 cup turnip, diced

    1⁄2 cup cabbage, diced

    1⁄4 teaspoon turmeric, ground

    1⁄4 teaspoon black pepper, ground

    1 cup cilantro (or parsley)

    1⁄4 teaspoon harissa (a Moroccan red pepper paste)

    Heat oil in a saucepan, add onion, and cook over medium heat, stirring often, for seven minutes or until golden. Add broth, water, potatoes, carrot, and turnip and bring to a boil, stirring occasionally. Cover and cook over low heat for 20 minutes or until all the vegetables are tender.

    Add cabbage and turmeric and simmer for five minutes or until cabbage is tender. Season to taste with black pepper and harissa. Stir in cilantro (or parsley). Recipe courtesy of kardeanutrition.com.

  • Barley Paella with or without Shellfish

    Weekly Recipe: 
    NonWeekly

    2 1⁄2 cups water (2 cups for cooking barley, 1⁄2 cup for shellfish)

    1 onion, small (chopped)

    2 1⁄2 tablespoons olive oil

    1 cup peas (fresh or frozen)

    1⁄2 red pepper, fresh, large (sliced into thin rings)

    1⁄2 cup roast peppers, jar or fresh roasted (sliced into 1-inch-wide strips)

    1 cup artichoke hearts (quartered)

    1 tablespoon capers

    1 cup white wine (split: half for cooking barley, half for cooking shellfish)

    1⁄4 cup green olives (pitted and chopped)

    1 teaspoon smoked paprika

    1⁄2 teaspoon turmeric

    1⁄2 teaspoon saffron (optional)

    1⁄2 cup fresh parsley (chopped)

    1 cup chickpeas, cooked (optional)

    8 shrimp, medium-large (deveined, tail on, optional)

    8 mussels (optional)

    8 clams (optional)

    2 cloves garlic

    Bay leaf

    1 cup barley, pearled

    Rinse barley until water is no longer cloudy and runs clear. Set aside to drain. Heat an ovenproof pan over medium heat. Add olive oil, chopped onion, and red pepper rings. Sauté for a few minutes. Remove pepper rings.

    Add rinsed barley to the pan and sauté for about five minutes, stirring regularly and making sure that barley does not burn or stick to bottom of pan. Add turmeric and saffron and then water to the hot barley. Stir until the yellow color of the spice is dispersed through the pan. Cover, lower heat, and cook for 25 minutes. While the barley is cooking on the stove top, preheat oven to 350.

    Blend smoked paprika with chopped roasted peppers, peas, and chickpeas (if desired), add white wine, gently blend into the barley. Layer red pepper rings, artichoke quarters, and chopped olives on top of barley. Cover and bake in oven for 15 to 20 minutes.

    From Vegan Paella to Paella with Shellfish

    In a separate pan, heat oil, and then add garlic. Cook for only a minute or two, making sure that the garlic does not brown. Add wine, water, and bay leaf. Bring to a boil. Add shrimp, mussels, and clams. Remove from heat.

    Add the shellfish at the same time you add vegetables. Pour liquid from the shellfish cooking over the barley. Finish by layering in red pepper rings, artichoke quarters, and chopped olives. Recipe courtesy of kardeanutrition.com.

  • Quick Bruschetta for Two

    Weekly Recipe: 
    NonWeekly
    [title]

    1/4 cup quartered cherry tomatoes

    2 tbsp 2-percent milk shredded mozzarella cheese

    1 tbsp chopped fresh basil

    2 tsp shredded parmesan cheese

    2 tsp light zesty Italian dressing

    2 thin slices French bread (1/4-inch thick each), toasted

    Combine tomatoes, basil, cheeses, and Italian dressing. Spoon over toast slices just before serving. Recipe courtesy of Annie Chun.

  • Ahi Tuna Tartare on Wonton Crisp

    Weekly Recipe: 
    NonWeekly

    Annie Chung’s Gochujang sauce

    10 oz Ahi tuna, sushi grade

    2 oz Annie Chun’s Shiitake Soy Ginger

    10 wonton wrappers

    Olive or vegetable oil

    Annie Chun’s Cracked Pepper & Herb Roasted Seaweed Snacks

    Clean Ahi tuna from all silver skin and dice. Pre-fry wonton wrappers in oil until golden brown and crispy. Add dressing to diced Ahi tuna and marinate for at least 15 minutes before serving. To serve, spoon one ounce of Ahi tuna onto each crispy wonton. Garnish with a small drizzle of Annie Chun’s Gochujang sauce and sprinkle with crushed Annie Chun’s Cracked Pepper & Herb Roasted Seaweed Snacks. Recipe courtesy of Annie Chun.

  • Seoul Chicken Wings

    Weekly Recipe: 
    NonWeekly
    [title]

    1 lb (about 6 pieces) chicken wings, skinless

    Salt and pepper to taste

    1/2 tbsp garlic powder

    1/4 tbsp ginger powder

    3 tbsp Bibigo Korean BBQ sauce, original

    1 tbsp vinegar

    Toasted white sesame seeds

    Season wings with salt and pepper. Mix the garlic and ginger powders and coat the chicken wings with the mixture. In a large bowl, mix Bibigo Korean BBQ Sauce and vinegar and set aside. Cook wings for one hour at 375. In a heated pan, stir-fry fried chicken wings with the sauce (40 seconds to one minute). Sprinkle white sesame seeds as desired. Recipe courtesy of Bibigo.

  • Almond Banana Pancakes

    Weekly Recipe: 
    NonWeekly

    2 ripe bananas

    1 egg           

    1 heaping tablespoon of almond butter

    Mash the bananas, add the egg, and mix well. Warm butter in a pan and pour batter into small cakes. Brown on each side and serve warm. Recipe courtesy of marksdailyapple.com.

  • Creamy Butternut Squash and Apple Soup

    Weekly Recipe: 
    NonWeekly

    1 tablespoon extra-virgin olive oil

    1 cup thinly sliced carrot

    1 small onion, thinly sliced

    1 gala apple, peeled, thinly sliced

    2/3 cup thinly sliced celery

    5 cups butternut squash (halved, scoop seeds, and cubed)

    3 1/2 cups of organic low-sodium vegetable broth

    1 bay leaf

    1/2 teaspoon of salt

    1/4 teaspoon freshly ground black pepper

    1 cup light coconut milk

    1 teaspoon apple cider vinegar

    1/4 cup hulled pumpkin seeds

    Use a large pot and add oil, carrot, onion, apple, and celery. Cook gently until tender, reducing heat as needed to prevent browning (12 to15 minutes). Add squash, broth, bay leaf, salt, and pepper. Cover and simmer for 30 minutes until squash is fork tender. Add milk and vinegar and simmer an additional five minutes.

    Remove soup from heat and discard bay leaf. Ladle half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from the pot if mixture is too thick. Pour soup into another container and purée remaining soup. Combine both soups in the pot and reheat. Pour into serving bowls and garnish with hulled pumpkin seeds.