Tag: recipe

  • Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

    Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

    Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

    This is a refreshing kale salad highlighted by juicy red grapefruit. Thinly sliced kale and a slightly spicy dressing of garlic, grapefruit juice, paprika, and crushed red pepper flakes give this spring salad a zingy flavour. The whole thing gets topped with a crunchy buckwheat and pumpkin seed granola for an interesting texture.

    Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

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    Servings: 8
    Ingredients Method

    Ingredients
      

    Buckwheat and pumpkin seed granola
    • ½ cup raw buckwheat
    • ½ cup raw pumpkin seeds
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon honey
    • ¼ teaspoon hot smoked paprika
    • ⅛ teaspoon salt
    Salad
    • 2 bunches cavolo nero central ribbed removed and sliced lengthwise to make about 4 cups
    • 3 tablespoons extra-virgin olive oil 1 teaspoon reserved
    • 2 ruby red grapefruit cut in sections, and ⅓ cup juice reserved
    • 1 small garlic clove peeled and crushed
    • ¼ teaspoon hot smoked paprika
    • ¼ teaspoon dried red pepper flakes
    • 1 teaspoon honey
    • ⅔ cup sliced green onion (white and green part)
    • 1.7 ounces radish microgreens (about 1 cup)

    Method
     

    1. Preheat oven to 350 F°. Line baking sheet with parchment paper.
    2. In small bowl, combine, buckwheat, pumpkin seeds, 1 tablespoon olive oil, 1 tablespoon honey, 1/4 teaspoon hot smoked paprika, and pinch of salt. Spread mixture out on parchment paper in even layer and bake in preheated oven for 10 minutes, stirring at  4- and 8-minute marks. Remove from oven and allow to cool without stirring.
    3. In Mason jar or small bowl, measure out 3 tablespoons olive oil. Remove 1 teaspoon and add to large bowl with kale. With clean hands, massage kale for a few minutes, working oil into kale. Set aside.
    4. Add reserved 1/3 cup grapefruit juice to Mason jar with 1/4 teaspoon red chili flakes, 1/4 teaspoon hot smoked paprika, crushed garlic, and 1 teaspoon honey. With your hands, break up half of granola mixture and add to kale with radish microgreens, green onion, and 3 tablespoons of dressing. Toss to combine.
    5. Arrange salad in serving bowl or platter and place grapefruit pieces overtop. Break remaining granola into bite-size chunks and add to top of salad.

    by Helena McMurdo

    Recipe Courtesy of Alive Magazine

  • Colcannon

    Colcannon

    Colcannon

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    Total Time 35 minutes
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 2 ½ pounds new potatoes chopped
    • 3 teaspoons sea salt divided
    • 6 tablespoons unsalted butter
    • ½ pound leeks halved and thinly sliced
    • ¾ pound green cabbage cored and chopped into 1-inch pieces
    • ½ bunch lacinato kale stemmed and chopped
    • 1 tablespoon apple cider vinegar
    • ¾ cup heavy cream
    • ¾ teaspoon coarse ground black pepper

    Method
     

    1. Place the potatoes in a stockpot and cover with cold water. Bring to a gentle simmer, add 1 teaspoon of sea salt, and cook until the potatoes are tender. Drain well.
    2. While the potatoes cook, melt the butter in a saucepan over medium heat. Add the leeks and sauté until softened.
    3. Add the cabbage and continue to sauté until tender, about 3-5 minutes. Stir in the kale, apple cider vinegar and sea salt, and cook for 2 minutes more. Remove from heat.
    4. Add the cooked vegetables to the drained potatoes and mash. Fold in the heavy cream and black pepper until smooth and well combined.
  • Cookies & Cream Dirt Dessert

    Cookies & Cream Dirt Dessert

    Cookies & Cream Dirt Dessert

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    Total Time 30 minutes
    Servings: 12
    Ingredients Method

    Ingredients
      

    • 2 packages 3.4 ounce – vanilla instant pudding mix
    • 3 cups cold milk
    • 4 tablespoons unsalted butter room temperature
    • 8 ounces cream cheese softened
    • ⅔ cup powdered sugar
    • 1 cup heavy whipping cream
    • 10.5 ounces chocolate vanilla sandwich crème cookies
    • Gummy worms

    Method
     

    1. In a large bowl, whisk together the pudding mix and milk for 1-2 minutes until fully combined.Place in the fridge to chill while you proceed.
    2. In a separate bowl, beat the butter, cream cheese, and powdered sugar until smooth and uniform. In another bowl, whip the heavy cream to stiff peaks.
    3. Combine cream cheese mixture with the chilled pudding mixture until fully combined. Then, gently fold the whipped cream into the pudding mixture until smooth and fluffy.
    4. Crush cookies with a rolling pin until a coarse crumb forms or pulse briefly in a food processor.
    5. Spoon half of the cookie crumbs into the bottom of 12 serving dishes or a 9×13-inch pan. Top with the pudding mixture-if making individual cups, aim for a scant ½ cup of pudding per cup. Top with remaining cookie crumbs.
    6. Decorate with gummy worms and serve promptly.
  • Crispy Sheet Pan Ramen

    Crispy Sheet Pan Ramen

    Crispy Sheet Pan Ramen

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • ⅔ cup teriyaki sauce or your favorite stir fry sauce
    • 2 teaspoons sriracha hot sauce
    • 1 teaspoon chicken bouillon optional
    • 6 tablespoons avocado oil
    • 4 packages ramen noodles
    • 1 pound boneless, skinless chicken breast sliced into ¼" thick pieces and halved
    • ½ pound broccoli cut into ½" pieces
    • 6 ounces sugar snap peas trimmed
    • ¼ pound carrots peeled and sliced into ⅛" slices
    • 4 scallions cut into 1" pieces

    Method
     

    1. Preheat oven to 450°F. Whisk together teriyaki sauce, sriracha, optional chicken bouillon, and oil until smooth.
    2. Cook ramen noodles based on the package instructions.Drain and rinse.
    3. Place chicken, broccoli, snap peas, carrots, scallions, cooked noodles and half of the sauce mixture in a mixing bowl and toss to combine.
    4. Evenly spread mixture on one or two unlined sheet pans.Rearrange chicken pieces so they are on the top of the noodles and veggies.
    5. Bake for 15 minutes then turn the broiler on high and continue to cook until chicken has cooked through, approximately 3-5 minutes, and to desired crispness.
    6. Remove from oven and drizzle with remaining sauce as needed.

    Notes

    *Chicken can be substitute for another protein of choice. Proteins should be cut into 4″ slices for fast cooking.
  • Japanese Style Guacamole

    Japanese Style Guacamole

    Japanese Style Guacamole

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    Total Time 10 minutes
    Ingredients Method

    Ingredients
      

    • 4 ripe avocados
    • 2 scallions thinly sliced
    • 3 – 4 tablespoons rice vinegar or lemon juice
    • 1 tablespoon white miso
    • 2 teaspoons toasted sesame oil

    Method
     

    1. Cut avocados in half, discard pit and scoop flesh into a mixing bowl.
    2. Add scallions, rice vinegar, miso, and sesame oil. Mash until desired consistency.
    3. Taste with the dipper of your choice, such as veggie sticks or tortilla chips. If additional seasoning is required, add additional miso paste or salt to taste.
  • Portobello & Goat Cheese Sandwich

    Portobello & Goat Cheese Sandwich

    Portobello & Goat Cheese Sandwich

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 large portobello mushrooms stems discarded
    • ¼ cup olive oil
    • ¼ cup balsamic vinegar
    • 2 tablespoons tamari
    • ½ teaspoon coarse ground black pepper
    • 1 ciabatta loaf
    • 4 ounces herbed goat cheese
    • 1 ounce baby arugula
    • 1 large beefsteak tomato sliced (8 slices)

    Method
     

    1. In a small bowl, whisk together olive oil, balsamic vinegar, tamari, and black pepper. Brush portobello mushrooms generously with the marinade and place in a baking dish.Cover tightly and let the marinade absorb. Preheat the oven to 350°F.
    2. When the oven is hot, bake for 15-20 minutes, or until mushrooms are tender and juicy. Remove from oven and allow to cool.
    3. Slice the ciabatta loaf in half lengthwise. Spread goat cheese evenly on both cut sides. Layer the bottom half with tomato slices, portobello mushrooms, and arugula. Top with the remaining bread.
    4. Cut into four sandwiches and serve immediately.
  • Roasted Carrot Salad

    Roasted Carrot Salad

    Roasted Carrot Salad

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup quinoa
    • 1 ½ cups water or vegetable broth
    • 1 ¼ pound carrots peeled and cut into 2-inch sticks (¼-inch thick)
    • 2 tablespoons avocado oil
    • 2 tablespoons maple syrup
    • 1 teaspoon paprika
    • ¼ teaspoon sea salt
    • 3 ounces baby arugula
    • 2 avocados chopped
    • 1 cup crumbled feta
    • 6 ounces toasted seeds such as sunflower or pumpkin
    Dressing
    • 6 tablespoons avocado oil
    • 3 tablespoons maple syrup
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons Dijon mustard

    Method
     

    1. In a small saucepan, combine quinoa and water or stock. Bring to a boil, then cover, reduce heat to low, and cook for 10 minutes, or until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Spread quinoa on a sheet pan to cool completely.
    2. In a mixing bowl, toss carrots with avocado oil, maple syrup, paprika, and salt. Spread evenly on a baking sheet and roast for 15-20 minutes, until tender and lightly caramelized. Let cool completely.
    3. Whisk together avocado oil, maple syrup, apple cider vinegar, and Dijon mustard until fully emulsified.
    4. In a large bowl, gently toss quinoa, roasted carrots, arugula, and avocado. Divide among shallow bowls or plates. Drizzle with dressing and finish with seeds and feta.
  • Swiss Chard and Barley with Gruyere

    Swiss Chard and Barley with Gruyere

    Swiss Chard and Barley with Gruyere

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ⅔ cup pearled barley
    • 2 tablespoons olive oil
    • ½ medium yellow or white onion diced
    • 8 ounces cremini or button mushrooms quartered
    • 1 tablespoon minced garlic
    • 1 15-ounce can diced tomatoes
    • 1 15-ounce can crushed tomatoes
    • 1 cup vegetable broth or water
    • 1 tablespoon Italian seasoning
    • ¾ teaspoon sea salt
    • 1 bunch chard stemmed and chopped into 2" pieces
    • 2 tablespoons unsalted butter
    • 8 ounces gruyere cheese grated
    • ⅓ cup grated Parmesan cheese sprinkle on after it comes out of the oven

    Method
     

    1. Cook barley in a medium pot of lightly salted water for 35 minutes or until tender. Drain.
    2. Meanwhile, in a saucepan, heat oil over medium heat. Add onion and sauté until translucent. Add mushrooms and cook until browned, about 4-6 minutes. 
    3. Stir in garlic and cook for 30 seconds then add tomatoes, broth, Italian seasoning, and salt. Bring to a simmer and cook for 10 minutes. Add chard and cook until wilted. 
    4. Stir in cooked barley and butter. Top with gruyere cheese and cover. Continue cooking on low until cheese has melted.
    5. Garnish with grated parmesan and serve.
  • Shrimp Alfredo for Two

    Shrimp Alfredo for Two

    Shrimp Alfredo for Two

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    Total Time 35 minutes
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 pound peeled and deveined shrimp
    • 2 large garlic cloves minced
    • ½ teaspoon smoked paprika
    • ¼ teaspoon salt
    • 12 ounces rigatoni pasta
    • 2 tablespoons olive oil
    • 1 shallot minced
    • ¼ – ½ teaspoon red pepper flakes
    • ½ cup dry white wine
    • 1 15-ounce jar Alfredo sauce
    • Grated Parmesan
    • Fresh basil leaves

    Method
     

    1. Combine shrimp, garlic powder, paprika, and salt in a medium bowl. Set aside to marinate.
    2. Cook pasta according to package instructions.
    3. Heat olive oil in a large skillet over medium heat. Sauté shallots with red pepper flakes until translucent. Add shrimp and cook 1-2 minutes per side or until opaque. Deglaze with white wine.
    4. Add Alfredo sauce and cooked pasta. Heat through and serve with shredded parmesan cheese and fresh basil.
  • Beer Cheese Dip

    Beer Cheese Dip

    Beer Cheese Dip

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    Total Time 30 minutes
    Servings: 3.5 cups
    Ingredients Method

    Ingredients
      

    • 3 tablespoons all-purpose flour
    • 3 tablespoons unsalted butter
    • ¼ teaspoon red pepper flakes
    • 1 cup lager beer
    • 1 cup whole milk
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • ¾ teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ¼ teaspoon white pepper
    • 8 ounces shredded sharp cheddar cheese

    Method
     

    1. Heat butter and pepper flakes over medium heat until butter is melted and bubbling. Add flour and whisk, cooking for 3 minutes.
    2. Slowly add the beer while constantly whisking. When smooth, add milk and whisk smooth and well mixed. 
    3. Add Dijon mustard, Worcestershire sauce, garlic powder, salt, and white pepper. Bring mixture to a gentle simmer and cook for 3-5 minutes, stirring frequently.
    4. Add shredded cheese and stir until melted. Serve while warm with fresh soft pretzels.