recipes

  • 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.

  • In Season: Cabbage

    This leafy biennial plant is grown annually and is closely related to other vegetables in the B. oleracea family, such as broccoli, cauliflower, and Brussels sprouts. Cabbage—whether it’s red, green, or Savoy—is an excellent source of vitamin K and sinigrin, which shows to have cancer preventive properties.

  • 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.

  • elli Quark Dip with Chive and Shallot

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup elli quark

    1/4 cup milk

    1 clove garlic, minced

    1/2 tbsp white wine vinegar

    Salt and pepper

    2 tbsp shallot fritters

    Handful of chives, chopped

    Stir quark, milk, minced garlic and white wine vinegar in a bowl. Season with salt and pepper. Add in shallot fritters and chopped chives. Stir until combined. Garnish with more fritters and chives if desired. Recipe courtesy of elli.

  • Gluten-Free Chesapeake Crab Cakes

    Weekly Recipe: 
    NonWeekly
    Serves 8

    1/2 cup almond aioli [or curried almond aioli]

    1/2 cup almonds, natural, ground fine

    1 teaspoon Old Bay seasoning

    1 egg

    1 teaspoon flaxseed, ground fine

    1 tablespoon Dijon mustard

    3 tablespoons parsley, rough chop

    1/3 cup almond meal

    1 pound crab, jumbo lump

    32 lemon wedges

    canola oil, as needed

    parsley, finely minced, to garnish

     

    Almond Aioli

    2 cloves roasted garlic

    4 tablespoons almond butter, roasted

    1 egg

    1 tablespoon kosher salt

    1/8 cup fresh lemon juice

    1/8 cup champagne vinegar

    3 cups almond oil

    1/4 cup cold water

     

    Almond Curried Aioli

    16 ounces almond aioli

    1/2 cup scallions, washed and sliced thin

    1/4 cup Greek yogurt, plain

    1 tablespoon Madras curry powder

    1 tablespoon freshly squeezed lemon juice

    Combine almond aioli, ground almonds, Old Bay seasoning, egg, ground flaxseed, Dijon mustard, and parsley in a medium-sized bowl and mix together until well blended. Gently fold in sliced almonds and jumbo lump crab meat. Form mixture into 16, 1 1/2 ounce cakes and sear in a sauté pan over medium high heat with canola oil for three minutes, 1 1/2 minutes per side. Finish in 375 degree oven for two minutes. Serve immediately with two on a plate garnished with two lemon wedges and a sprinkling of fresh parsley.

    For almond aioli, add the first six ingredients to the bowl of a food processor. Purée until smooth. While puréeing, slowly add almond oil, alternating with water to achieve desired consistency. Store in an airtight container in the refrigerator.

    For almond curried aioli, combine all ingredients and stir to incorporate evenly in a clean stainless bowl. Store in an airtight container and refrigerate.

    Recipe courtesy of the Almond Board of California.

     

  • Crispy Walnut Cinnamon Cookies

    Weekly Recipe: 
    NonWeekly
    [title]

    1/2 cup walnuts

    1 cup all-purpose flour

    1 teaspoon cream of tartar

    1/2 teaspoon baking soda

    pinch of salt

    8 tablespoons unsalted butter, at room temperature

    3/4 cup plus 3 tablespoons sugar, used in different parts of the recipe

    1 large egg

    1 teaspoon ground cinnamon

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Finely grind walnuts in food processor with flour. In bowl, stir together walnuts, flour, cream of tartar, baking soda, and salt. Set aside. Combine butter and 3/4 cup of sugar in bowl and stir until light and fluffy, about one minute. Add egg and beat until smooth. Mix in dry ingredients until combined. In small, shallow bowl, stir together remaining 3 tablespoons sugar and cinnamon. To shape each cookie, using small spoon or ice cream scoop, scoop up spoonful of dough and roll between your palms into one-inch balls. As balls are formed, roll them in cinnamon sugar, coating evenly, and then place on prepared baking sheets, spacing them two inches apart. Bake until golden brown, about 10 minutes. If you are baking more than one sheet at a time, at midway point, switch pans between racks and rotate them 180 degrees to ensure even baking. Let cool on pans to room temperature. Recipe and image courtesy of the California Walnut Board