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.

Advertisements

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.

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.

Tangy Grilled Radicchio

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

Serves 4 as a side-dish

Ingredients:

  • 2 large (or 3 small) radicchio heads
  • 1 Tbs rice vinegar
  • zest and juice of 1 small lime
  • 2 Tbs honey
  • 1 tsp finely minced garlic
  • 1 tsp peeled and finely minced fresh ginger
  • 2 tsp soy sauce
  • 3 Tbs vegetable oil
  • 1 tsp sesame oil
  • salt
  • freshly ground pepper

Directions:

Quarter the radicchio length-wise, leaving the core intact.  In a medium bowl, wisk together all the remaining ingredients, except the salt and pepper.  Pour into a shallow dish and add the ridicchio, turning several times to coat.  Cover and refridgerate overnight.

Bring a grill to medium-high heat.  Remove the radicchio from the marinate and place direcly on the grill, discarding the remaining marinade.  Cook, turning the radicchio occasionally, until it just begins to wilt and is charred in spots, about 6 minutes total.  Sprinkle with salt and pepper and serve warm.

Lemony Broccoli Rabe

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

Serves 4 as a side-dish

Ingredients:

  • 1 large bunch broccoli rabe, tough stem ends trimmed
  • 2 Tbs olive oil
  • 2 large garlic cloves, minced
  • 2 tsp lemon zest from one small lemon
  • 1 Tbs freshly squeezed lemon juice
  • 1/4 tsp red pepper flakes
  • salt

Directions:

Bring a large pot of salted water to a boil.  Working in batches, add the broccoli rabe to the boiling water and cook until the stems are just barely tender, about 2 minutes.  Transfer with a slotted spoon to a colander and rinse with cool water.  Place on a clean dish towel and blot dry.

Heat the oil in a large, wide skillet over medium-high heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the broccoli rabe and saute until tender, but still bright green, about 2 minutes.  Stir in the lemon zest, cook for 30 seconds, then remove pan from the heat.  Sprinkle the broccoli rabe with the lemon juice, red pepper flakes, and salt to taste.  Serve immediately.

Slow-Roasted Tomatoes with Thyme

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

Makes about 2 cups

Ingredients:

  • 15-20 dense-fleshed tomatoes
  • 3 Tbs extra virgin olive oil
  • 2 tsp minched fresh thyme leaves
  • sea salt
  • freshly ground pepper

Directions:

Preheat the oven to 225 degrees.

Slice the tomatoes in half, length-wise, and arrange them in rows cut side up, on a rimmed baking sheet.  Drizzle the olive oil on top and use your hands to rub the oil all over the tomatoes and completely cover them.  Sprinkle with the thyme, salt and pepper.

Bake 4-6 hours, checking every hour.  You can drizzle with more oil if they become too dry.  They are done when they become very soft, edges are wrinkled, and the middle is jam-like in consistency.

These are great in hearty salads, sandwiches, or straight from the pan.  They freeze well too.

Therese Jarjura’s Tabbouleh

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

Serves 4 as an appetizer or side-dish.

Ingredients:

  • 1/2 c coarse bulgur
  • 1/3 c fresh lemon juice (from 3 small lemons)
  • 3 medium slicing tomatoes, cut into small cubes, with their juice
  • 1 1/2 packed cups finely chopped fresh flat-leaf parsley
  • 6-8 spearmint leaves, finely chopped (or 1 tsp dried)
  • 2 scallions, white and green parts finely chopped (approx 1/2 c)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 c extra-virgin olive oil
  • 1/4 c cold water

Directions:

Place the bulger in a large bowl.  Pour the lemon juice over the bulger and set aside for 10 minutes.

Combine the remaining ingredients in a medium bowl, then stir into the bulger.  Set aside for 2 hours, or until the bulger has softened to your preferred texture.  Add more seasoning as needed.  Serve at room temperature.  (The tabbouleh will keep well in the fridge for 2-3 days.)

Veggie Noodle Soup

Submitted by Jessica Cunha

Ingredients:

  • 1 cup Bob’s Red Mill Vegi Soup Mix
  • 4 small potatoes, peeled and cut into 1-inch pieces
  • 2 cloves of garlic, peeled
  • 5 cups of water
  • 3 carrots, peeled and diced
  • 3 sticks of celery, diced (put aside some celery leaves from the bunch if there are any, roughly chopped)
  • 1/2 of a medium onion, diced
  • 5-6 cups of vegetable broth
  • your favorite soup noodles (approx 7 -8oz) – I used Mrs.Miller’s Vegetable Mix Homemade Noodles (got them at Job Lot!)
  • salt & pepper to taste, plus your favorite soup spices (I added dried oregano and rosemary)

Directions:

Put the Vegi Soup Mix, potatoes, garlic and water in a crock-pot/slow-cooker and cook on high for 3 hours.  When potatoes are soft, turn off the heat and allow to cool.  Once cooled, puree the mix with an immersion blender, standard blender, or food processor, then set aside.

In a large soup pot, add the chopped carrots, celery and onion, plus 2-3 cups of the vegetable broth (as much as needed to cover the veggies), and cook on medium-high until soft (approximately 20 minutes).  Meanwhile, cook your pasta in a medium pot, according to package directions.  When the pasta is cooked to al-dente, drain and set aside.

Combine all ingredients in the large soup pot (adding the pureed soup and the pasta, plus any celery leaves you chopped and set aside), add the remaining vegetable broth to your desired consistency, and cook on medium heat, allowing the soup to get heated through.  Adjust seasonings, if needed.

Enjoy!

Lentil Soup (21 Day Fix Approved)

Submitted by Jessica Cunha

3/4 cup serving = 2 yellow (179 calories)

(12 servings of 3/4 cup each)

Prep Time = 10 minutes     Cook Time = 36 minutes

Ingredients

  • 1 Tbs olive oil
  • 3 medium onions, chopped
  • 2 cloves of garlic, minced
  • 2 medium carrots, chopped
  • 1 lb dry lentils, sorted and rinsed
  • 6 cups low sodium veggie broth
  • salt and pepper, to taste

Heat the oil in a large soup pot over medium-high heat.  Add the onions, garlic and carrots – cook5-6 minutes, stirring frequently, until onions soften.

Add the lentils and broth, then bring to a boil.  Reduce the heat to medium and cook, covered, at a gentle boil for 30 minutes, or until the lentils are soft.  You can add warm water if the soup becomes to thick.

Season with salt and pepper, then serve!