Spiced Roasted Cauliflower
1 large head cauliflower (about 3 pounds), cut into florets 4 tablespoons unsalted butter, melted 1 teaspoon sugar (Rapadura, Succant, or Maple Sugar are best) ½ teaspoon salt ½ teaspoon freshly ground pepper ½ hot paprika ¼ teaspoon cinnamon ½ teaspoon ground coriander Coarse salt, for sprinkling Preheat oven to 475 degrees In a large bowl, toss cauliflower with butter, coating evenly. In a small bowl, combine sugar, salt, spices and mix cauliflower with hands, ensuring that spice mixture has been evenly distributed. Spread florets on a baking sheet in a single layer and roast in oven until fork tender, at least 15 minutes. Serve in a bowl as a side dish or with toothpicks, as a party snack. Adapted from Food & Wine, December 2002 From Arlington Farmer’s Market E-Newsletter, Vol. 6, Issue 4, January 27, 2007 Visit the Arlington Farmer’s Market year round at the intersection of N. Courthouse Road and N. 14th Street. Saturdays from 8 am – noon (summer) and 9 am – noon (winter). Scalloped Potatoes
1 cup whipping cream 1 cup half and half 1 medium fennel bulb, finely chopped 2 lbs. Russet potatoes (about 4) washed, peeled & thinly sliced 2 cups shredded gouda cheese Preheat the oven to 400 degrees F. Butter a 8x8 baking dish with the butter and set aside. Place the whipping cream and half & half in a large saucepan and bring to a simmer over medium-high heat. Add the fennel and potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the fennel and potatoes are barely fork tender, about 10 to 12 minutes. Season with salt and pepper to taste. Remove from the heat. With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes. Remove from the oven and let sit for 5 minutes. Serve hot. Roasted Winter Vegetables
1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash, peeled and seeded (appx 2 pounds) 3 tablespoons olive oil 2 teaspoons sea salt ½ teaspoon ground black pepper 2 tablespoon chopped sage 2 tablespoons chopped flat leaf parsley Preheat oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash into cubes. The key here is to chop the vegetables in a uniform size so they cook evenly. Place all the cut vegetables in a large bowl and drizzle them with olive oil, salt and pepper. Toss well. Bake for 15 minutes, then turn the vegetables and add the chopped sage. Bake for another 10-15 minutes or until all the vegetables are tender and have started to caramelize. Remove from oven and toss with fresh parsley. Roasted vegetables can be served with meats, seafood, beans or grains for a delicious meal! This recipe came from Smarter*Tables – a blog by Elizabeth Siegel and Juliana Kelliher. They send out posts about once a week on nutrition and health with an accompanying recipe. To sign up for their blog go to smartertables.com. Roasted Sweet Potatoes
4-6 medium sized sweet potatoes 1 red pepper, sliced 1 small sweet onion, sliced 1 tbsp. maple syrup 1 tsp salt Herbal seasoning of your choice Freshly ground pepper 3-4 tbsp. butter 2 tbsp. olive oil 3-4 sprigs fresh thyme Preheat oven to 375 degrees. Peel and slice the sweet potatoes to approximately 1/3-inch thick slices. Put them in a large mixing bowl and toss them with the rest of the ingredients until they are evenly seasoned. Arrange the potatoes in a baking dish and bake for about 30-40 minutes. Roasted Bok Choy and Cauliflower with Cumin and Mint
Bok Choy and Cauliflower: 2 medium, fresh bok choy (about 2 pounds) 2 tablespoons coconut or olive oil Sea salt Freshly ground black pepper 2 cups cauliflower florets Vinaigrette: ¼ cup olive oil 3 tablespoons freshly squeezed lemon juice ½ teaspoons lemon zest 2 tablespoons fresh mint leaves, coarsely chopped 1 ½ teaspoons ground cumin 1/8 teaspoon cayenne pepper Sea salt Freshly ground black pepper Preheat oven to 400 degrees. Cut bok choy in half length-wise and place on a baking sheet lined with foil. Drizzle with 1 tablespoon of the coconut oil and sprinkle with salt and pepper. Place cauliflower florets on another foiled baking sheet. Drizzle with the remaining tablespoon of coconut oil and sprinkle with salt and pepper. Place both trays in the preheated oven and bake until the vegetables are tender when pierce with a fork, about 20 minutes. When done, remove from oven and cover with foil to keep warm. While vegetables are roasting, prepare the vinaigrette. In a small bowl combine the olive oil, lemon juice, lemon zest, mint, cumin, and cayenne pepper. Season with salt and pepper. While still warm, chop the bok choy and cauliflower into 1-inch pieces and place in a large bowl. Dress vegetables with vinaigrette and mix gently to combine. Garnish with a sprig of mint. Recipe from: Mariel’s Kitchen by Mariel Hemingway Roasted Asparagus
2 pounds fresh asparagus Extra-virgin olive oil Sea Salt Freshly ground black pepper Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast asparagus for 10-15 minutes, until tender but still crisp. Note: May need to cook longer if the asparagus are thick. Purchasing & Storing Asparagus: - Look for tall, straight spears. They should look as if they are "standing at attention." - Look for tightly packed heads that are not bruised or dry looking. - Look for brilliant green color that fades from darker green at the tip to a lighter green at the base, or if purchasing white asparagus, it should be an ivory color. - Thickness is not an indicator of tenderness. Both thick and thin spears can be equally tender. -Store in the fridge and use within 2 to 3 days. Store spears upright in a container of water, or wrap ends with a damp cloth. New Potatoes with Lemon Butter & Fresh Herbs
16 small new potatoes (1 – 1 ½ lbs.) 2 tablespoons unsalted butter 3 tablespoons olive oil Grated zest and juice of 1 lemon 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley Salt and finely ground pepper If small enough leave the potatoes whole and boil until tender. Drain and set aside. In the same pot you cooked the potatoes, add the butter and olive oil and melt over medium heat. Add the grated lemon zest, chopped fresh herbs, and cooked potatoes. Mix well. Remove from heat and stir in the lemon juice and seasonings. Serve warm or at room temperature. Recipe from Williams-Sonoma Kitchen Library - Vegetables Orange Pecan Wild Rice
1 cup wild rice 1 ¼ cups chicken stock 1 ¼ cups water 2 tablespoons unsalted butter 2 teaspoons sea salt 1 cup seedless green grapes, halved ½ cup scallions, sliced in rounds, white & green parts 1 cup pecan halves, toasted & coarsely chopped 1 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice 1 teaspoon freshly ground black pepper Place the rice, chicken stock, water, 1 tablespoon of the butter, and 1 teaspoon of the sea salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to a simmer and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it’s cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes. Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon sea salt and the pepper and toss well. Taste for seasonings and serve hot. Recipe from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten Kale Chips with Almond Butter & Miso
½ cup almond butter ¼ cup warm water ¼ cup chopped onion 3 tablespoons extra-virgin olive oil, more for greasing 2 garlic cloves, chopped 1 tablespoon white miso 1 tablespoon nutritional yeast 1 tablespoon chopped fresh oregano (or 1 tsp. dried) 1 tablespoon fresh thyme (or 1 tsp. dried) 2 teaspoons apple cider vinegar 2 teaspoons tamari ¼ teaspoon crushed red pepper ½ teaspoon sea salt (taste - may need more) 1 ½ pounds curly kale, leaves left whole and stems discarded Preheat the oven to 200 degrees. In a blender or food processor, puree all the ingredients except the kale. Grease 3 large rimmed baking sheets with olive oil and divide the kale leaves among them. Drizzle the almond-butter mixture over the kale and rub each leave to season evenly. Arrange the kale on the sheets in an even layer and bake for about 1 hour and 40 minutes, until the leaves are crisp. Let cool, then carefully lift the kale chips off the baking sheets with a spatula and serve. Notes: You can leave the white miso out but may need to add a bit more sea salt. Make sure to use nutritional yeast and not baking or brewer’s yeast. Nutritional yeast can be found a health food stores. It’s full of B vitamins and gives things a cheesy flavor. It’s delicious in this recipe so don’t leave it out! The kale chips can be stored in tight glass or plastic containers for 2-3 days – if they last that long! You may make these in a dehydrator as well. Start by spreading the kale chips on teflex sheets. After about 5 hours, remove the teflex sheets and allow them to continue drying on the mesh screens for an additional 8 hours or until they are crisp and the sauce has completely dried. Recipe from: Food & Wine magazine, March 2012 Hearty Greens with Raisins and Pine Nuts
Serves 4 3 tablespoons extra virgin olive oil 1 small onion thinly sliced 1 clove garlic, minced 1 large bunch Swiss Chard or Kale (or a combo of the two greens) Note: the greens should be well rinsed, de-stemmed, and coarsely chopped 1/3 cup raisins ¼ cup toasted pine nuts 1 tablespoon fresh squeezed lemon juice Salt and pepper, to taste Heat olive oil in large skillet, over medium-high heat. Add the onion and stir occasionally until golden brown. Stir in garlic and cook for another minute. Add chopped greens in batches, adding more as each batch wilts. Keep pan covered between batches. When all the greens are wilted, stir in raisins, lemon juice and extra olive oil, if desired. Season with salt and pepper. Lastly, add the pine nuts and serve immediately. Check out the cookbook: Greens Glorious Greens! By Johnna Albi and Catherine Walthers for more delicious recipes. |
Authors:
Dr. Julia Wray
Doctor of Chiropractic Rebecca Haines
Certified Holistic Health Coach Browse by Category
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