Tag Archives: tasty

Summer Pesto

Summer Pesto

This pesto is great tossed with grilled veggies and pasta. Use it as a savory spread on sandwiches too.

 

INGREDIENTS

3 cups Basil leaves, fresh

2 cups Cilantro, fresh

1/4 cup Walnuts, raw, shelled

1/8 cup Parmesan Cheese, fresh*

2 cloves Garlic

1/3 cup Olive oil

 

PREPARATION

In a food processor, add the basil, cilantro, walnuts, Parmesan, and garlic and process until smooth. While blender is still running, slowly add in the oil.

*Note: Many pre-grated, processed cheeses contain added gluten. Use fresh cheese if you are trying to cook gluten-free. Fresh always tastes better too!


Easy Blueberry Sauce

Easy Blueberry Sauce

A delicious sauce to top your pancakes, waffles and even ice cream.

INGREDIENTS

1.5 cups Blueberries, fresh (or frozen & thawed)

2 tb Maple syrup

1/2 tb Lemon juice

PREPARATION

Combine ingredients into a food processor and blend until smooth.  Serve with Fluffy Multi-Grain Pancakes. Great on ice cream too.

Makes 10 servings


4-3-2-1 Scallop Cheviche

4-3-2-1 Scallop Cheviche

Simple to make – Pretty to look at – Delightful to eat!

INGREDIENTS:

4 Lemons, juiced

3 Oranges, juiced

2 Limes, juiced

1 Blood Orange, peeled, sliced into thin wedges*

1.5 pounds Scallops, cleaned, sliced into thin, round discs

1/2 cup Yellow Pepper, diced

1/2 cup Orange pepper, diced

1/2 cup Red onion, diced

1/2 cup Cilantro, chopped

1/2 tsp Salt

1/4 tsp White pepper

3 small Chilies, seeded, chopped

1 small chili, chopped (seeds left in)

PREPARATION:

In a large, non-reactive bowl, gently toss ingredients to mix. Cover and refrigerate for 2-4 hours. Serve cold over a bed of greens.

For a spicier Cheviche, leave in more seeds from the chilies

Serves 6-10

*If blood oranges are unavailable, you can substitute with a regular orange or a tangelo


Root Vegetables Roasted Red

Root Vegetables Roasted Red

Red beets really give this dish a great look since, as the dish roasts, the red color transfers onto the edges of the other vegetables. If you don’t like beets, you can omit them (of course, then the dish will not live up to its “Roasted Red” name.) I do suggest cutting the sweet potato into larger sized pieces than the other vegetables since its cooking time is less. I also suggest wearing gloves when handling the beets so your fingers are not red during dinner.

INGREDIENTS:
2 medium Beets, red, peeled, diced medium
2 medium Carrots, peeled, diced medium
2 medium Parsnips, peeled, diced medium
2 medium Sweet potatoes, peeled, diced medium-large
4 small Red Potatoes, diced medium (skins on)
1 medium Onion, peeled, sliced into 12 wedges
12 cloves, large Garlic, peeled
1/3 cup Olive oil
1/3 cup + as needed Vegetable Stock
1 tb Herbs de Provence
1/8 tsp White pepper
1/2 tsp Sea salt, smoked

PREPARATION:
Preheat oven to 350 degrees.

Place diced beets in large mixing bowl along with the carrot, parsnip, sweet potato, onion, garlic cloves, olive oil, Herbs de Provence, pepper and salt. Toss everything together to mix.

Place vegetable mix in a roast pan along with the 1/3 cup of stock. Roast vegetables until tender (but not mushy), about an hour, making sure to toss vegetables occasionally during cooking and add more stock, 1/4 cup at a time, as needed.

Season with to taste and serve warm.

Serves 8


Chocolate Orange Fig Teff Pudding

clockwise, from top-left: Chocolate Orange Fig Teff Pudding with whipped cream and mint garnish; Teff whole grains; organic, dried Black Mission Figs

Chocolate Orange Fig Teff Pudding

Not only is this pudding delicious, it may be one of the healthiest desserts you have ever eaten!

I love the taste of fresh mint with this dessert, and so I usually include extra leaves on my serving. If you don’t agree with the mint/chocolate match, you can omit the mint garnish all together.

INGREDIENTS:
10 whole Figs, Black Mission, Organic, dried (about 1/2 cup)
3/4 cup Orange juice, fresh squeezed
1 1/4 cup  Water, plus 1/3 cup
1 cup Teff whole grains
3 tablespoons Cocoa powder (I used Droste Dutch Cocoa for this recipe)
1 teaspoon Vanilla extract
1 tablespoon Honey
1 teaspoon Orange zest
4 large Mint leaves, fresh (optional garnish)

PREPARATION:
Trim any hard stem tips off figs and cut into quarters. Place fig wedges in small bowl with 1/3 cup of water and let soak 30 minutes. Reserve soak water.

To a small pot add the orange juice and 1 1/4 cups water and put on medium high heat.  Whisk in the cocoa powder and vanilla until the cocoa powder is completely mixed in.  Bring to a boil, whisking occasionally. Whisk in the Teff, reduce heat to low, cover, and gently simmer the grains until liquid is absorbed, about 18-22 minutes. During cooking, occasionally whisk to make sure no grains stick to the bottom of the pot.

Remove grains from heat; let cool.  Put fig slices (without soak water) in food processor and finely chop. Add cooked grains, honey and orange zest to figs and process together until creamy; slowly pour in fig soak water while processing. Pudding should have smooth, creamy consistency. If too heavy, add some more water and continue processing until desired lightness is reached.

Serve immediately, or keep refrigerated until service.

Onion Dip

Onion Dip

Baked Taro Chips with Onion Dip on Radicchio

Very quick to assemble, and tastes much better than any processed, store-bought version.
Serve with chopped veggies or baked chips.

INGREDIENTS

1 cup Cottage cheese, nonfat

¼ cup Milk, nonfat

2 oz Cream cheese, nonfat

¼ cup Onion, white, chopped

½ tsp Garlic cloves, minced

1/8 tsp Onion powder

½ tb Vinegar, rice

1/12 tsp Pepper, white

¼ tsp + to taste Salt

to taste Black Pepper

1/8 tsp Paprika

as needed Olive oil

1 tb Chives, minced (optional)

PREPARATION:

In a food processor, combine cottage cheese milk, cream cheese, onion, garlic, powdered onion, rice vinegar, salt and pepper until smooth and creamy. Garnish with chives (optional). Keep refrigerated until ready to use.

YIELD: 8 servings

SERVING SIZE: 1/4 cup

CALORIES: 40

FAT: 0

Hawaiian Patter with Veggie Rolls, Baked Taro Chips with Onion Dip, Sweet Potato Curry Yogurt Salad