Recipes

Winter Kale Salad by John Platt

This recipe has seasonal ingredients, looks good on a plate, tastes great, and is great for you too! At first glance it might seem a little complicated, but once you have the basics done and on hand, it comes together easily. 

Makes about 4 nice-sized salads.

For the vinaigrette:

½ cup sherry vinegar

1 ¼ cup blended olive oil

1tsp Dijon mustard

1tsp Madhava wildflower honey

salt and black pepper

Put all ingredients in an appropriately sized container with a tightly fitting lid and shake until thoroughly combined.  Taste and check seasoning. You can adjust the amount of oil to achieve the level of acidity that works for you.

For the salad:

1 bunch organic kale, any variety

1 medium organic butternut squash

1 cup pumpkin seeds

1 cup dried cranberries, rough chopped

1 wedge Haystack Mountain Queso de Mano

fresh ground black pepper

(optional) 2 cups bread for croutons

Wash the kale, spin dry, remove thick center ribs, and slice into 1/8-inch strips (chiffonade). Set aside and chill. Peel the butternut squash, carefully split it lengthwise, and de-seed.  Cut off bulb end save for other dishes. Carefully slice (or very carefully use a mandolin) the top portion into 3” long by 1/8” strips.  Toss strips with a little oil, salt, and pepper.  Spread out on a small cookie sheet and bake in a 350-degree oven for 7 minutes, or until barely tender and cooked. Toss the pumpkin seeds with a little oil, salt, and pepper. Place in a small sauté pan or cookie sheet and place in 350-degree oven until lightly browned and “popped.” To make croutons, toss 2 cups bread cut into ¾-inch cubes with ¼ cup oil, a pinch of salt & pepper, and 1 tablespoon chopped fresh or rubbed dry sage.  Toast in a 350-degree oven until golden and crisp (about 12 minutes).

To finish: In a large bowl, combine all the ingredients except the cheese.  Lightly toss with just enough dressing to barely coat the greens. Arrange on plates, and, using a vegetable peeler, pare shavings of cheese over salad.  A couple of grinds of black pepper and you’re good to go.

Note: Whole leaf spinach could be substituted for kale.  Use whatever dried fruit and nuts you like best. Parmesan could be substituted for the Queso de mano. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Wild, Wild Rice Casserole

Vegetarian & gluten free this casserole can take the place of stuffing on the Thanksgiving table or work as a tasty meat-alternative.

Serves 6-8 as a side dish or 4-6 as a main course 

Ingredients
1 1/2 cups wild rice
5 cups water
1/2 tsp. salt
1 stick (4 oz.) butter
1/2 lb. fresh wild mushrooms, sliced (if none are available, substitute Crimini)
1 leek, just the white & light green parts, sliced & washed
2 stalks celery, chopped with leaves
1/4 cup dry sherry
1 tsp. kosher salt
1 tsp. fresh ground black pepper
2 tsp. chopped fresh thyme
4 eggs
1 cup heavy cream
Optional addition: 10 oz. bag of frozen spinach, thawed & squeezed dry. 

Method
Cook wild rice in water with 1/2 tsp. salt in a heavy pan with a lid. It will take at least 30 minutes & some of the grains will start to pop. The rice will be firm but not hard when done. You may need to add additional water but drain off any extra at the end. Set aside to cool slightly when done.

Using a large heavy pan, sauté leeks in butter until for 2-3 minutes. Add sliced mushrooms & cook covered for a couple minutes then uncover & let them just start to brown. Add celery, salt, pepper & thyme. Sauté for 3 minutes then add sherry & cook till liquid evaporates. Remove from heat & cool slightly.

Beat eggs & cream in a large bowl. Add wild rice & mushroom mixture (& optional drained spinach) & stir to combine.

Butter a casserole dish (9 x 11 will work well). Place mixture in dish, and bake uncovered at 350 degrees for about 45 minutes, or until the center starts to puff slightly.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Winter Vegetable Curry

Serves 4-6 

Ingredients
1, 16 oz. can chopped tomatoes
1 1/2 cups water
2 Tbs. curry powder
3 Tbs. fresh grated ginger
2 cups broccoli florets
2 Tbs. sunflower oil
3/4 pound button mushrooms, halved
1 onion, cut into 1/2” chunks
4 cloves garlic, finely chopped
2 large carrots, peeled, halved lengthwise, & sliced 1/2“on diagonal
1 lb. new potatoes, 1” dice
1 bulb fennel, 1” dice
1, 12 oz. can coconut milk
2 Tbs. chopped cilantro 

Method
In a medium saucepan, combine tomatoes, water, 1 tsp. salt, 1 Tbs. curry powder, & 2 Tbs. ginger.

Simmer for 15 min. while you prepare the rest of vegetables.

Steam broccoli for 1 minute. Then rinse under cold water & set aside. Sauté mushrooms in 1 Tbs. oil & 1/4 tsp. salt until golden. Add garlic, carrots potatoes, fennel & remaining vegetables. Add 1 Tbs. curry powder. Cook for 10 minutes.

Add, ginger & coconut milk and simmer for 15 minutes on low.

Season with salt & additional cayenne if desired.

Stir in broccoli and cilantro before serving.

Serve over Jasmine rice or just as is.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Alfie Trail Mix

Our homemade blend of everything good ‘n tasty, this trail mix is crunchy, packed with flavor and perfect for game time get togethers, lunches and for on the go. 

Makes about 12-16 servings 

Ingredients
1 box organic cereal squares (approx. 13 oz.)
2 cups organic pretzel sticks
2 cups pita chips (crushed slightly)
3/4 cup raw organic cashews
3/4 cup raw organic shelled pistachios
3/4 cup raw organic pumpkin seed
1 stick organic unsalted butter, melted
2 Tbs. Worcestershire sauce
1 Tbs. hot or wing sauce
2 tsp. granulated garlic
2 tsp. dry mustard
2 tsp. kosher salt

Method
Preheat oven to 250 degrees.

Melt butter together with salt, Worcestershire, mustard, garlic & hot sauce.

Mix cereal, nuts, pretzels & pita chips together in a large bowl.

Pour butter mixture into bowl with cereal & toss to coat thoroughly.

Spread on an ungreased, rimmed baking sheet & bake for 45-60 minutes, stirring occasionally so it bakes evenly. Cool & enjoy or store in an airtight container for up to 1 week.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Couscous with Roasted Vegetables

Serves: 4

Ingredients
4 oz. couscous
boiling water
4 Tbs. extra virgin olive oil
sea salt and freshly ground black pepper
1 tsp. harissa paste
2 parsnips, peeled & cubed
1 carrot, peeled & cubed
1 bulb fennel, white part only, sliced
juice of ½ a lemon
fresh cilantro, small handful roughly chopped

Method
Put couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water.

For the vegetables,  just toss them in oil and season with salt & pepper. Roast at 400 degrees for 35 min. Toss with lemon juice & herbs. Then toss with couscous.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.