Tag: recipe

  • Cranberry Wild Rice Salad

    Cranberry Wild Rice Salad

    Cranberry Wild Rice Salad

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    Total Time 1 hour 10 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 cups wild rice
    • 8-12 cups water
    • Pinch of salt
    • 1 pound apples cored and chopped
    • ¾ pound Brussels sprouts trimmed and thinly sliced
    • 1 bunch scallions green and white parts thinly sliced
    • ½ cup dried cranberries
    • ½ cup toasted pecans roughly chopped
    • ½ cup avocado oil
    • ½ cup apple cider vinegar
    • ¼ cup honey or agave syrup
    • ¼ cup Dijon mustard
    • ½ teaspoon marjoram (optional)
    • ½ teaspoon sea salt

    Method
     

    1. Cook wild rice with water and salt in a pot, simmering for about 50 minutes or until tender. Drain any excess water and cool.
    2. Toss cooled wild rice with apples, scallions, Brussels sprouts, pecans, and cranberries.
    3. In a small bowl, whisk together avocado oil, vinegar, honey, mustard, marjoram, and salt until emulsified. Toss with salad and serve.

    Recipe Provided by INFRA

  • Charcuterie Board

    Charcuterie Board

    Charcuterie Board

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    Total Time 25 minutes
    Ingredients Method

    Ingredients
      

    Cheeses
    • Select a mixture of soft, semi-soft, firm and hard cheeses
    Cured Meats
    • Cured meats work great. Select salami, prosciutto, calabrese, etc.
    Crackers and Bread
    • Various crackers (plain, seeded, fruit studded)
    • Breads such as baguettes or sourdough
    Fruits and Nuts
    • Popular Fresh Fruit: red and green grapes, apples, figs
    • Popular Dried: apricots, figs
    Salty, Briny Elements
    • Olives, cornichons, pickles vegetables, caperberries
    Spreads
    • Complementary jams, preserves, or marmalade
    • Savory spreads and pates

    Method
     

    1. On a large platter, cutting board, or even directly on a butcher paper wrapped table, display the charcuterie board elements.Slice cheeses and meats if they don't come pre-sliced.
    2. Shingle them so guests can pick them up one at a time. Arrange all the meats and cheeses, keeping them separated by type.
    3. Then, mix the breads, crackers, and fruit into the remaining space. Feel free to put the salty, briny elements into small bowls to place around the board. Don't forget small tongs or knives and small plates to make it easy to serve. Enjoy!
  • Cranberry Apple Punch

    Cranberry Apple Punch

    Cranberry Apple Punch

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    Ingredients Method

    Ingredients
      

    Serves 1
    • 2 ounces apple cider
    • ¾ ounce no added sugar cranberry juice
    • 2 ounces ginger beer
    • 1 ounce bourbon optional
    • Garnishes: apple slices, cranberries, and cinnamon sticks
    Serves 32 (Party Size)
    • 64 ounces apple cider (2-32 oz bottles)
    • 24 ounces no added sugar cranberry juice (3 cups)
    • 67.6 ounces ginger beer (4-16.9 oz bottles)
    • 32 ounces bourbon (4 cups)

    Method
     

    Single Serving
    1. Place all ingredients in a tumbler then fill with ice and stir.
    2. Garnish glass with apple slices, a few cranberries and a cinnamon stick. Enjoy!
    For A Crowd
    1. Scale the recipe to make as many servings as desired and serve in a punch bowl. To keep it chilled, make ice cubes with apple cider, or fill a bundt pan with cider to make an ice ring. Place all ingredients in the punch bowl, then float the ice ring on top. Garnish with apple slices, cranberries, and cinnamon sticks. Enjoy!
  • Green Chicken Chili

    Green Chicken Chili

    Green Chicken Chili

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    Total Time 25 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 small yellow onion minced
    • 1 large poblano pepper chopped
    • 1 large jalapeño pepper minced
    • 1 4 ounces can diced green chiles
    • 2 tablespoons minced garlic
    • 2 teaspoons ground cumin
    • 1 ½ teaspoons chili powder
    • 1 teaspoon sea salt
    • 1 quart chicken stock
    • 1 15.5 ounce jar green salsa such as salsa verde or tomatillo salsa*
    • 1 15 ounce can great northern beans drained and rinsed
    • 1 ½ pounds pulled rotisserie chicken**
    • Optional garnishes: sour cream, cilantro, tortilla chips, cotija cheese, sliced avocado, thinly sliced radishes

    Method
     

    1. Heat olive oil in a large soup pot over medium heat. Add onion, peppers, and chiles. Sauté for 3-5 minutes or until tender then add in garlic and cook for an additional 30 seconds.
    2. Add cumin, chili powder, salt, chicken stock, and salsa verde. Bring mixture to a gentle simmer and cook for 5 minutes.Stir in chicken and beans.
    3. Heat through and serve with toppings of your choice. Enjoy!

    Notes

    *Note that green salsas can vary wildly in their spice level, so be sure to select a salsa the fits your spice preferences.
    **Substitute turkey for chicken for a deeper flavor.
  • Chicken Apple Cider Skillet

    Chicken Apple Cider Skillet

    Chicken Apple Cider Skillet

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    Total Time 1 hour 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 tablespoon avocado oil
    • 2 pounds bone in, skin on chicken thighs
    • ½ cup minced shallot
    • 1 large garlic clove (about 2 teaspoons)
    • 1 cup chicken broth
    • 1 tablespoon fresh thyme leaves
    • 1 teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 2 cups apple cider
    • 2 medium gala apples cored and thickly sliced

    Method
     

    1. Preheat oven to 350°F. Heat avocado oil in an oven-safe skillet over medium low heat. Place chicken thighs skin side down and sear for 5-8 minutes until lightly golden brown. Remove from skillet.
    2. Drain any excess fat leaving a tablespoon. Sauté shallots until translucent, then add garlic and cook for 30 seconds.
    3. Deglaze pan with broth to loosen the brown bits off the skillet then stir in salt and thyme. Return chicken to skillet, skin side up. Pour in enough cider to cover the chicken, leaving the skin out of the liquid.
    4. Place skillet in oven and bake for 30 minutes. Add in the apples and continue to cook for 30 more minutes or until chicken is tender. Enjoy!
  • Savory Onion and Squash Scones

    Savory Onion and Squash Scones

    Savory Onion and Squash Scones

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    Total Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 3 cups all-purpose flour
    • ¾ cup shredded asiago cheese
    • 1 tablespoon cane sugar
    • 1 tablespoon baking powder
    • 1 teaspoon sea salt
    • 1 stick unsalted butter cold
    • 1 cup buttermilk plus 2 tablespoons
    • ⅓ cup squash puree
    • 1 large egg
    • 4 tablespoons chopped chives

    Method
     

    1. Preheat oven to 350°F. Combine flour, cheese, sugar, baking powder and sea salt in a large mixing bowl.
    2. In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg and chives.
    3. Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.
    4. Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.
    5. Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk, and bake for 25 minutes or until edges are starting to turn golden. Enjoy!

    Notes

    Makes 12.
  • Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

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    Cook Time 40 minutes
    Chilling Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 ⅔ cup plus all-purpose flour
    • 1 ½ teaspoons pumpkin pie spice
    • ½ teaspoon sea salt
    • ¼ teaspoon cream of tartar
    • ¼ teaspoon baking soda
    • ⅛ teaspoon ground nutmeg
    • 4 ounces unsalted butter softened
    • ¾ cup light brown sugar
    • ¾ cup cane sugar divided
    • 1 large egg
    • ⅓ cup reduced pumpkin puree*
    • 1 ½ teaspoons vanilla extract
    • ¾ cup white chocolate chips
    • 2 teaspoons ground cinnamon

    Method
     

    1. In a bowl, whisk together the dry ingredients and set aside.
    2. Cream together butter, brown sugar, and ¼ cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
    3. Stiry in dry ingredients until just combined then add white chocolate chips.
    4. Chill cookie dough for 45 minutes then portion dough with a #20 scoop (3 tablespoons).
    5. Combine remaining ½ cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
    6. Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350°F.
    7. To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies. Enjoy!

    Notes

    Makes 12 cookies.
    *Cook canned pumpkin on low heat for 35 minutes, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.
  • Oat and Flax Crackers with Avocado Ranch Dip

    Oat and Flax Crackers with Avocado Ranch Dip

    Oat and Flax Crackers with Avocado Ranch Dip

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    Servings: 16
    Ingredients Method

    Ingredients
      

    • 3 tablespoons ground flaxseed
    • 13 tablespoons warm water divided
    • 1 cup finely ground oat flour
    • 1 cup quick-cooking oats
    • 2 tablespoons flaxseeds
    • 6 tablespoons nutritional yeast divided
    • 3 tablespoons melted coconut oil
    • 1 19 oz. can chickpeas drained and rinsed
    • 1 large ripe avocado peeled and seeded
    • ¼ cup apple cider vinegar
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon onion powder
    • 1 teaspoon garlic powder
    • 3 tablespoons finely chopped fresh dill or 1 tablespoon dried dill

    Method
     

    1. Preheat oven to 325°F.
    2. In small bowl, whisk together ground flaxseed and 9 tablespoons water. Set aside for 5 minutes to allow flax mixture to thicken.
    3. Meanwhile, in medium bowl, whisk together oat flour, oats, flaxseeds, and 3 tablespoons nutritional yeast. Make a well in centre of dry ingredients and add coconut oil and reserved flax mixture. Stir together with a fork until a dough forms.
    4. Place large piece of parchment paper on clean work surface. Place dough in centre of parchment and gently press into a rectangle shape. Cover dough with another piece of parchment paper and roll, still covered, into a 12 x 10 inch rectangle. Remove top piece of parchment, trim as necessary, and cut dough into 1 inch squares. Using a spatula, transfer squares to parchment-lined baking tray, leaving a little room between each one. Reroll any trimmed pieces of dough and cut into more crackers.
    5. Bake crackers until golden brown and crisp, about 40 minutes. Transfer crackers to wire rack; cool to room temperature. Crackers may be stored in an airtight container at room temperature for up to 1 week.
    6. For avocado ranch dip: to food processor or blender, add chickpeas, avocado flesh, apple cider vinegar, olive oil, onion powder, garlic powder, dill, remaining 1/4 cup water, and 3 tablespoons nutritional yeast. Blend until smooth and creamy. Dip may be refrigerated in an airtight container for up to 1 week.
    7. Serve oat and flax crackers alongside avocado ranch dip and enjoy!

    By Lawren Moneta

    Article Courtesy of Alive Magazine

  • Banana Chocolate Zucchini Bread

    Banana Chocolate Zucchini Bread

    Banana Chocolate Zucchini Bread

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    Servings: 12
    Ingredients Method

    Ingredients
      

    • 1 cup buckwheat flour
    • ¼ cup hemp hearts
    • 3 tablespoons raw cacao powder
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 1 small zucchini coarsely grated
    • 2 large, over-ripe bananas well mashed
    • 2 tablespoons maple syrup
    • 2 tablespoons coconut oil melted and cooled slightly
    • 1 teaspoon vanilla extract
    • 2 large organic eggs

    Method
     

    1. Preheat oven to 350°F. Line a 4 x 8 inch loaf pan with parchment paper and set aside.
    2. In large bowl, whisk together flour, hemp hearts, cacao powder, baking soda, salt, and cinnamon until well combined.
    3. Squeeze out any excess water from grated zucchini before adding to a medium bowl along with mashed banana, maple syrup, coconut oil, vanilla, and eggs. Whisk together until well combined.
    4. Add wet ingredients to dry ingredients and, with a rubber spatula, fold together until just combined. Pour batter into prepared loaf tin and bake in preheated oven until a wooden skewer inserted in centre of loaf comes out clean, about 45 to 60 minutes. Let loaf cool in pan on a wire rack until room temperature. Slice and enjoy.
    5. Banana Chocolate Zucchini Bread may be made up to 4 days ahead and refrigerated in an airtight container. Enjoy!

    By Lawren Moneta

    Article Courtesy of Alive Magazine

  • Squash and Lentil Rolls

    Squash and Lentil Rolls

    Squash and Lentil Rolls

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    Servings: 15
    Ingredients Method

    Ingredients
      

    • 1 tablespoon grapeseed oil or coconut oil plus extra for brushing phyllo
    • 1 yellow onion finely chopped
    • 1 pound skin-removed and chopped squash pieces such as kabocha or butternut
    • 1 cup no-salt-added vegetable stock
    • 1 19 oz. can brown lentils drained and rinsed
    • 2 tablespoons tomato paste
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon dried Italian herb blend
    • 2 tablespoons ground flax
    • ½ cup quick-cooking oats
    • 12 sheets phyllo pastry

    Method
     

    1. Preheat oven to 400°F.
    2. In medium saucepan, heat oil over medium heat. Add onion and cook, stirring often, until softened and translucent, about 5 minutes. Add squash and vegetable stock. Bring mixture to a simmer; cover and let cook until squash is easily pierced with a fork, about 8 to 10 minutes. With fork or potato masher, mash squash into a chunky paste. Stir in lentils, tomato paste, soy sauce, herbs, ground flax, and oats. Cook, stirring often, until mixture is well combined, warmed through, and thickened, about 4 minutes. Remove from heat.
    3. Place one sheet of phyllo dough with long side facing you on a work surface. Cover remaining phyllo with a very lightly dampened kitchen towel to keep it from drying out. Lightly brush with oil and top with another piece of phyllo. Repeat twice more, resulting in a stack of four phyllo sheets. Place one third of squash and lentil mixture (about 1 1/2 cups) along bottom of phyllo edge in a thin line, spreading it out evenly end to end. Roll up from bottom to completely enclose filling. Place on parchment-lined baking tray and repeat with remaining phyllo and filling. With serrated knife, cut each log into 10 pieces. Bruch each piece with some more oil before transferring baking tray to preheated oven. Bake until phyllo is golden brown and crisp, about 25 to 30 minutes. Enjoy!

    By Lawren Moneta

    Article Courtesy of Alive Magazine