Recipe Swap 1: Rock Out with your Crock Out!

Hey All!!  Here are the recipes you shared on the Challenge Group page on 5/8/16 for us all to try!  Set it and forget it in your crock pot and enjoy a great meal at the end of the day!

Barbecue Pulled Chicken: Replace your pulled-pork with pulled-chicken to try something new!
eatingwell.com – Barbecue Pulled Chicken

Slow Cooker Buffalo Chicken – Only 4 ingredients!!!  So easy!
emilybites.com – Slow-Cooker Buffalo Chicken

Carne Asada Loaded Fries – The picture has me drooling!!
paleomg.com – Crockpot Carne Asada Loaded Fries

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Cider-Glazed Baby Turnips

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 2 Tbs butter
  • 16 small turnips, quartered, greens and tap roots removed
  • 1 tsp chopped fresh thyme
  • 3/4 c apple cider
  • sea salt
  • freshly ground pepper

Directions:

Melt the butter in a large skillet over medium heat.  Add the turnips and cook, shaking the pan occasionally, until lightly browned in spots, about 5 minutes.  Sprinkle the thyme over the turnips and pour the apple cider into the pan.  Bring to a boil, then reduce the heat to medium-low.  Cover the pan and simmer until the turnips are tender and easily pierced with a knife, about 5 minutes.

Remove the lid, increase heat to high, and boil, stirring the turnips often, until the cider nearly evaporates and the turnips are golden brown and glazed, about 5 more minutes.  Season to taste with salt and pepper.

Oven-Roasted Beets w/ Winter Citrus Vinaigrette

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 3 large beets (about 1 1/2 lbs total), washed and trimmed
  • 1/2 c freshly squeezed blood orange juice (from about 3 medium blood oranges)
  • 1/4 c freshly squeezed grapefruit juice (from about 1 medium grapefruit)
  • 2 Tbs freshly squeezed lemon juice (from about 1 small lemon)
  • 1 Tbs honey
  • 1 Tbs champagne vinegar or white wine vinegar
  • 6 Tbs extra virgin olive oil
  • salt
  • freshly ground pepper
  • 1 tsp blood orange zest
  • 1/2 tsp lemon zest
  • 1 tsp chopped fresh thyme, for garnish

Directions:

Preheat the oven to 400 degrees. Wrap the beats individually in aluminum foil.  Place them seam side up on a rimmed baking sheet and roast until fork-tender, 45-60 minutes, depending on the size of the beets.  Carefully open teh packets, draining off any juice inside.  When the beets are cool enough to handle, remove the skins and discard.  Chop the beets into 1/2-inch chunks.

Zest the blood orange and lemon; set aside.  Juice the fruits and combine the juice in a small saucepan.  Bring to a boil, reduce the heat, and simmer gently until reduced to 1/4 cup.  Remove from the heat and whisk in the honey and vinegar.  Add the oil in a slow, steady stream, whisking until emulsified.  Season to taste with salt and pepper.  Toss the beets with the zest and 1/4 c of the vinaigrette.  Marinate for at least 20 minutes, or overnight, if possible.  Garnish with thyme before serving with remaining dressing on the side.

Co-Op Kale Salad

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 12 dino kale leaves, tough stems removed and leaves sliced crosswise into 1/4-inch-wide ribbons
  • 1 large carrot, julienned
  • 1 very ripe large avocado
  • 1 garlic clove, minced
  • 3 Tbs freshly squeezed lemon juice (from about 2 small lemons)
  • 2 Tbs olive oil
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp sweet Spanish paprika
  • 1 1/2 tsp harissa or another hot sauce, such as Sriracha
  • salt
  • freshly ground pepper
  • 2 Tbs sunflower seeds

Directions:

In a large salad bowl, toss the kale and carrots.  In a separate mixing bowl, mash the avocado well and add the garlic, lemon juice, olive oil, spices and hot sauce.  Mix until the dressing is very smooth.

Scrape the dressing into the bowl with the vegetable and mix with your hands, massaging it into the greens until everything is well combined (this is messy, but it helps to soften the kale’s texture).  Season to taste with salt and pepper and refridgerate the salad for at least two hours, but preferably overnight.  Fold in the sunflower seeds just before serving.

Roasted Brussels Sprouts w/ Capers

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 2-4 as a side-dish

Ingredients:

  • 40 small brussels sprouts, yellow or shriveled leaves removed and stems left intact
  • 2 Tbs extra virgin olive oil
  • 2 tsp Dijon mustard
  • sea salt
  • freshly ground pepper
  • 2 tsp capers, drained and rinsed
  • minced parsley, to garnish

Directions:

Preheat the oven to 450 degrees.  Halve the sprouts length-wise.  In a large bowl, whisk together the olive oil and mustard and season to taste with salt and pepper.  Add the sprouts to the bowl and toss until they are thoroughly coated.  Arrange the sprouts in a single layer, cut-side down, on a rimmed baking sheet.  Roast until they are tender, outer leaves are browned, and cut sides are a very deep golden brown, 20-25 minutes.  Shake the pan occasionally as the sprouts roast, but do not turn them over.  Place the cooked sprouts in a serving bowl, stir in the capers, and garnish with parsley.

Spicy Roasted Snap Beans w/ Raita

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4 as an appetizer or side dish

Ingredients for the raita:

  • 1 c plain Greek yogurt
  • 3/4 c finely chopped cucumber
  • 2 Tbs minced cilantro or flat-leaf parsley
  • 1 Tbs finely snipped chives
  • salt
  • freshly ground pepper

Ingredients for the beans:

  • 1 lb snap beans, washed and trimmed
  • 1 Tbs olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp smoked hot paprika
  • sea salt
  • freshly ground pepper

Directions:

Combine the raita ingredients and season with the salt and pepper, to taste.  Set aside.

Preheat the oven to 500 degrees.  Place the beans in a large bowl and drizzle with olive oil to coat.  Sprinkle the spices on and toss again.  Spread the beans in a single layer on a rimmed baking sheet.  Roast in the oven, stirring occasionally, until they are tender, crispy, and browned in spots (12-15 minutes).  Serve the beans piled high on a platter next to the bowl of raita for dipping.

Pea Shoot Salad w/ Shaved Parmesan & Lemon Vinaigrette

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 1/2 tsp lemon zest
  • 2 tsp freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • 1/2 tsp white balsamic or white wine vinegar
  • 1/4 c extra virgin olive oil
  • sea salt
  • 4-6 c lightly packed pea shoots
  • 2 oz piece of Parmesan
  • freshly ground pepper

Directions:

In a medium bowl, whisk together the lemon zest and juice, garlic and vinegar.  Slowly drizzle in the olive oil, whisking until the dressing is emulsified.  Add salt to taste.

Place the pea shoots in a large bowl.  Use a vegetable peeler to shave the Parmesan over the salad.  Drizzle the dressing over the salad and toss to coat.  Season to taste with fresh pepper and serve immediately.

Grilled Fava Beans

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4 as a side dish

Ingredients:

  • 2 lbs fava beans in their pods
  • olive oil
  • sea salt

Directions:

Bring a grill to medium heat.  Wash the fava bean pods, place on a large tray, and drizzle olive oil over them until they are well coated.  Sprinkle with salt and place directly on the grill.  Cook, turning occasionally, until the pods are blistered and black in spots, 6-8 minutes.  To check if the beans are ready, split a pod open and pop the beans out of their skins – perfectly cooked beans will be tender and buttery, not crunchy or mushy.  Sometimes the bean skins become quite tender and they can be eaten whole, no peeling required.

Herbed Edamame Salad

Submitted by: Jessica Cunha
Original Credit: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 2 lbs edamame pods or 2 cups shelled edamame
  • 4 large ears sweet corn, shucked
  • 1 cup halved cherry tomatoes
  • 6 scallions, white and light-green parts only, thinly sliced
  • 1/4 c torn basil leaves
  • 1/4 c of your favorite vinaigrette
  • salt
  • freshly ground pepper

Directions:

In a large pot over medium heat, biol 2 quarts water.  Add the edamame pods and boil for 2 minutes.  Drain and run under cold water until cool.  Shell the edamame into a large bowl.  If using shelled edamame, cook according to package directions.

Cut the corn kernels from the cobs directly into the bowl with the edamame.  Scrape of the corn pulp and release the corn “milk” into the bowl by running the back of the knife down the cob.  Gently fold the tomatoes, scallions, basil, and vinaigrette until well combines.  Season with salt and pepper before serving, either at room temperature or chilled.

Swiss Chard Quesadillas

Submitted by: Jessica Cunha
Original Recipe Found Here: Grow, Eat, Cook by Willi Galloway

Serves 4

Ingredients:

  • 1 large bunch of Swiss chard (12 leaves)
  • 1 Tbs olive oil
  • 1 c finely chopped onion
  • 1/4 c sour cream
  • 4 medium tortillas
  • 1/4 c cilantro, chopped
  • 1 c grated pepper jack cheese
  • 1 c crumbled Cotija cheese
  • 1 tsp ground corriander
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • hot sauce
  • 1 lime, cut into wedges
  • vegetable oil

Directions:

Wash, but do not dry, chard leaves.  Cut off the stems and slice them 1/4 inch thick & cut the leaves into 1/2 inch ribbons.  Set aside.

Heat the olive oil in a large skillet over medium heat.  Add the onions and cook until soft, about 3 minutes.  Add the chard stems and cook, stiring often, until they become a little tender, about 6-8 minutes.  Add the chard leaves and cook, stiring frequently, until they wilt and become tender, about another 3-5 minutes.

For each quesadilla, spread 1 Tbs sour cream on a tortilla.  Top with 1 Tbs cilantro, 1/4 c pepper jeck, one quarter of the chard mixture, and 1/4 c Cotija.  Sprinkle with one quarter each of the spices and a dash of hot sauce.  Squeeze lime juice over the top.  Fold the tortilla in half to enclose the filling.

Brush a large skillet with vegetable oil and place over medium heat.  Place the quesadilla in the pan and cook, turning the quesadilla once, until the tortilla is lightly browned and the cheese is melted, about 4 minutes total.  Repeat with remaining quesadillas and serve warm.