Recipes

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.

Pot Roast Glorioso

Serves: 8
Prep Time: 40 min
Cook Time: 3 1/2 hours

Ingredients
5 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 (4-pound) boneless chuck roast
1 tablespoon olive oil
2 small white onions, cut into thick slices
3 red peppers, quartered and seeded
2 poblano peppers, quartered and seeded
4 medium garlic cloves, coarsely chopped
1 cup carrot juice
1 cup beef broth
4 fresh thyme sprigs

Method
Heat the oven to 325°F and arrange a rack in the lower third. In a small bowl, combine salt, paprika, & pepper. Evenly rub spice mix on all sides of the roast and set aside. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid over medium heat until smoking, about 5 minutes. Add meat and brown on all sides. Remove to a plate.
Add vegetables to the pot, season with salt, and cook until just softened, about 5 minutes. Pour juice and beef broth into the pot and scrape up any browned bits from the bottom. Add thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until fork tender, about 2 1/2 to 3 hours.

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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.

Paul’s Mom’s Perfect Pot Roast

This pot roast meal was my family’s Sunday dinner favorite (in the Midwest midday meal is dinner) as I grew up in our household. Mom put it on before we went to church and it was ready by the time we got home. I know it cooked a long time, because church in those days, seemed to go on forever. Anyway, it will always be one of my forever favorite comfort foods – and yes, mom did give me permission to share it with you. Enjoy!

Serves
4 – 6

Ingredients
3lb. chuck roast (at least)
2 stalks celery one inch pcs.
2 carrots one inch pcs.
10 small red new potatoes
1 cup flour seasoned with salt and pepper
2 Tablespoons of oil
***Quantities are mere guidelines, the technique is the important part

Method
Dredge the roast in seasoned flour. Sear the floured roast on all sides in a pan with using the 2 Tablespoons of oil. When all sides are nicely browned, add 2 cups of liquid (chicken broth, beef broth, vegetable broth, water ( the last choice) and add a bit of wine to any of these if you wish.

The key from this point forward is to cook the roast very slowly on top of the stove. If you are using a cast iron pot you should not see steam escape, if you are using stainless steel ware the lid should not chatter, in any case the lid should fit tightly. This creates a small amount of pressure helping to tenderize the meat. The most fool proof way is to put the seared roast in to a crock pot. All of these techniques will require up to 6 hours of cooking time, 8 hours in a controlled crock pot is not too long.. If the roast is cooked at the correct temperature the vegetables will not be over cooked but will be tender and sweet even when added in the beginning.

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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.

Burnt Finger Mussels

This is one of our absolute favorite ways to cook mussels. It’s French inspired, very, very simple, and very, very tasty. An easy appetizer or a quick, fast meal for one or two.

Serves
4 for appetizers OR
1 meal

Ingredients
about 15 mussels
freshly ground black pepper
1, 12″ Pan 

Method
Clean and rinse mussels making sure that all mussels will close, also debeard all mussels.

Get a heavy skillet so hot that water dropped on it will skitter across the pan. Put the mussels in the hot dry pan and keep them moving. These are best done in small batches. The heat from the skillet will begin to open the mussels in about a minute, when they begin to open you may add just a bit of water to create more steam to facilitate them opening very quickly. As they open grind a generous amount of black pepper over the mussels and serve. In the café that made these mussels famous they were served from the pan in which they were cooked, hence burnt finger mussels.

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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.

Chicken, Spinach and 30 Cloves of Garlic

Serves: 4-6
Prep time: 30 min
Cook Time: 1 hr 15 min

Ingredients
2 whole heads garlic, about 30 cloves (use pre-peeled garlic to save time)
1 Whole Fryer Chicken, have one of our meat guys or gals cut it into 8 pieces for you
Kosher salt
Freshly ground black pepper
1 Tbs. High Meadow Organic Butter
2 Tbs. Organic Tunisian EV Olive Oil (Bulk Department)
3 Tbs. cognac or brandy, divided
1 cup dry white wine*
2 tsp. fresh thyme leaves (rosemary & tarragon also work well)
1 Tbs. all-purpose flour (Bulk Department)
2 Tbs. heavy cream
1 lb Earthbound Organic Spinach

Method
If you are peeling your own garlic: blanch the (unpeeled) cloves in boiling water for 1 minute & then drain. Peel when cool enough to touch & set aside.

Pat the chicken pieces dry with paper towel & season both sides with salt & pepper.

Heat the butter and oil in a large pot or Dutch oven over medium-high heat. Working in two batches, sauté the chicken in the olive oil & butter, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Lower the heat if the fat starts to burn. Transfer to a plate & sauté the second batch.

Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Choose a serving platter & spread the raw spinach over it.

Remove the chicken & arrange on top of the spinach. Cover with aluminum foil to keep warm. Remove about 1/2 of the sauce from the pan into bowl. Whisk the flour into the sauce in the bowl & then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful. Pour the sauce and the garlic over the chicken & spinach on the platter and serve hot.

Suggested accompaniments
A nice Breadworks Baguette (you will want to soak up the sauce) $1.99.

Or Cadia Organic Orzo cooked & tossed with butter or olive oil & Parmesan cheese.

Fresh green beans or an easy green salad (Earthbound Organic Mixed Greens & Field Day organic dressing $5.78).

*Domaine De Tariquet 2009 Classic Blanc for $7.99 would be perfect in the sauce & to drink with dinner.

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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.

Watermelontini

Perfect for a lady’s night out or a lady’s day in, this watermelon martini is refreshing, slightly sweet and is a nice alternative to a mimosa or bloody mary.

Makes 2

Ingredients
½ cup of ice cubes
3 oz. Blue Ice Vodka
1 oz. St. Germain Elderflower Liqueur oz.
1/2 organic watermelon (cubed, with the rinds and seeds removed)

Method
Shave off the rind of the watermelon, remove seeds and cube.

Place the watermelon cubes in a juicer.

Combine watermelon juice, vodka and Elderflower over ice in a martini shaker.

Shake like there is no tomorrow, about 3 to 4 minutes to get the floating ice particles we all love.

Strain into a martini glass.

Garnish with a fresh slice of watermelon.

Practice this recipe as often as necessary.

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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.

Oliver’s Nectarines ‘N Mascarpone Fruit Salad

Sour, sweet, creamy and chill, this simple fruit salad  will refresh your morning or evening with a colorful myriad of bright, bold flavors.

Serves 4

Ingredients
6 nectarines 
6oz of raspberries 
½ lemon
¼ cup of cane sugar
1 container of marscarpone cheese

Method
Quarter up the nectarines, and place them in a mixing bowl. Add sugar. Add the freshly squeezed lemon juice. Mix together. Add raspberries and mix again. Place in the refrigerator for an hour, or until cold. Place into serving dishes and add a dollop of marscarpone cheese atop. Enjoy!

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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.

Creamy Baked Eggs

Simple, quick & versatile, these baked (or shirred) eggs are sure to become a family favorite.

Serves: 2, one egg servings


Ingredients
2 Eggs
1 Tbs. butter
2 Tbs,. heavy cream
Salt & pepper

Set-up
Preheat oven to 375 degrees.
You will need a baking dish large enough to hold as many ramekins as you are using & room for 1 inch of water around them.
Heat 1 quart of water in a kettle or something you can easily pour from.

Method
1. Heavily butter 2 heatproof ramekins or small ‘Pyrex’ bowls.
2. If using any or the “optional additions” put 1-2 Tbs of them in the bottom of the ramekin. Crack the egg on top & pour cream gently over the egg yolk.
3. When all the ramekins are situated in the baking dish, carefully pour hot water into into the large dish so that the water level comes 1/2 way up the sides of the ramekins.
4. Transfer to hot oven. Let bake for 10 minutes. Check doneness of eggs by lightly juggling one of the ramekins. Egg should wiggle slightly for an over-easy doneness.
5. Leave in oven until desired doneness is reached.
6. Serve with buttered toast for dipping!

Other Wonderful Additions!
Cooked bacon, ham or sausage. Sautéed spinach or other greens. Salsa. Sautéed mushrooms. Really, anything out of the garden, just use your imagination. Just remember it won’t cook that long so you may need to cook or sauté it a little first.

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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.

Irish Colcannon

This nourishing Irish dish is known in England as “bubble & squeak” and can be traced back to the Middle Ages.  This version is vegetarian but crisp bacon or chopped leftover ham can be added.  We are using kale but any green such as spinach or collards is equally wonderful.  See the bottom of the recipe for more variations.  Have fun… you can’t go wrong.  This is comfort food at its best.

Ingredients

2-3 lbs potatoes of your choice, peeled or not & cut into large chunks
Salt & Pepper
6 Tbs unsalted butter (plus an optional half a stick more for serving)
2-3 bunches of kale, chard, cabbage, washed & cut into large chunks
1 bunch of green onions (scallions), minced
1 cup of milk or cream

Method
1. Put the potatoes & 2 Tbs of salt in a medium pot with enough cold water to cover by at least one inch.  Bring to a boil & cook until the potatoes are fork-tender  (15-20 minutes).  Drain in a colander.

2. Return the pot to the stove & set over medium-high heat.  Melt the butter in the pot & add the greens.  Cook the greens for 2-3 minutes (less for spinach, more for the heavier greens) until they are wilted.  Add the green onions & a generous amount of black pepper & cook for a minute more.

3. Add the potatoes & milk or cream to the pot & reduce the heat to medium.  Using a potato masher or heavy wooden spoon stir & mash everything together.  Taste & add more salt or pepper if necessary.

Serving
Serve the colcannon hot on a large plate or bowl (pre-warmed if possible).  Make a well in the center for the additional butter.

Make your own combination of potatoes, greens & onions.  Of course you can substitute any kind of non-dairy products for the cream & butter. Here are some suggestions below.

Potatoes                                           Greens                                  Onions

Russet                                                Kale                                       Scallions

Yellow Finn                                      Collards                                Fresh Chives

Red Skin                                           Mustard                                Red Onion

Yams or sweet potatoes                Spinach                                 Sweet White Onion (ie. Videlia)

Parsnips for ½ of the potatoes     Cabbage (red or green)     Sauteed Leeks

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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.

Classic Cream Scones with Lemon Curd

 

Serves: 12, one scone each

Scone Ingredients:
2 cups flour
1/3 cup sugar
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
8T (1 stick) butter
½ cream
1 egg, beaten
½ currants

Lemon Curd Ingredients:
3 eggs
½ cup fresh lemon juice
Zest of 1 lemon
½ cup sugar
6 T butter cut into pieces

Method: 
Preheat oven to 375 degrees. Then in a large mixing bowl, combine flour, baking powder, soda, salt and sugar. Mix well. Place in butter. In a separate bowl, combine cream with beaten egg then add to dry ingredients.  Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds or wedges. Brush with cream and sprinkle with sugar if desired. Bake for 15 minutes or until brown.

For the lemon curd topper, first whisk eggs and set aside. In a small non-reactive saucepan, combine juice lemon juice, peel & sugar. Heat to simmer over medium heat. Pour hot liquid gradually over eggs whisking continuously to combine.  Return to medium heat & whisk until thick & curd coats the back of a spoon. Quickly pour the curd through a fine meshed strainer & into a bowl. Stir in butter until melted & combined. Cover with plastic wrap to prevent a skin from forming. Refrigerate & enjoy!

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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.