Wheatless Wednesday – Potato Crusted Spinach Herb Torta

by joycevandenbergporterMay 6, 2015

Elegant and delicious, perfect for Mother’s Day, this beautiful torta is made with creamy ricotta, feta, spinach and fresh herbs in a pretty crust that looks like a flowery pie crust but tastes like french fries. Not kidding! I warned that this week was all about Mother’s Day! Not that this dish can only be made for a special occasion, it’s just that I think all mothers deserve something beautiful and pretty on their special day. Moms are certainly worth a little extra effort to thank them for all their years of ~~servitude~~ wonderful mothering, which we all know is a 24/7 #lifelong #novacation job.

I adapted this lovely recipe from Grown To Cook but it is originally from Deborah Madison: Vegetarian Cooking for Everyone, Revised,.so thumbs up to both of them. The ingredients are simple, typical breakfast ingredients you would use to make an omlette and hash browns. With a bit of effort, you can turn them into a showpiece, great for a brunch or garden party. It’s not hard to make but cooking the potatoes first takes a bit of time since they won’t all fit in the pan at the same time. Otherwise it’s pretty easy to assemble. Potatoes are the ultimate gluten free crust substitute. Nutritionally speaking, potatoes win hands down over traditional crusts made with white flour and lard/butter. Potatoes are complex carbohydrates and a great source of vitamin C, potassium (one potato has more than a banana), vitamin B6 and a host of trace minerals and have NO fat, sodium or cholesterol (except for what you add). Use a good olive or avocado oil and even fried, they are still healthy.

Spoiler Alert! Stay tuned. On Friday I will be posting a compilation of 10 ideas to make for your Mother’s Day brunch, lunch or dinner.

TIPS: I used my fancy new mandolin to slice the potatoes and loved the perfection of each thin slice. I gave away my ‘professional’ mandolin, the one that real chefs use with lots of parts and adjustments, after my friend sliced off the end of her finger. I just didn’t trust it any more. This one, however, I would feel comfortable letting inexperienced or young cooks use (with supervision, of course). I also used a springform pan which makes the torta removal very easy, as you just release the spring and the sides magically come off. Springform pans come in many sizes. This recipe is for a 9 1/2 inch round springform pan which is on the smaller side. If you have a larger pan, you may want to double the filling recipe or make 1 1/2 times the amount listed or your filling will be quite thin. For the size of my pan (10 1/2), I should have made 1 1/2 times the filling. Next time…

POTATO CRUSTED SPINACH HERB TORTA

3 large russet potatoes
1/4 cup olive oil
4 cups spinach leaves, stems removed
2 eggs
1 cup ricotta
1 1/2 cups chopped spring herbs: parsley, chives, dill
2/3 cup feta, crumbled
grated zest of 1 lemon
salt, pepper

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown. Slice the third potato lengthwise, also 3-4 mm thick.

Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife. Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle the long potato slices generously with salt while still warm.

Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.

In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.

Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.

Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.

Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.

Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.

Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.

Serve warm or at room temperature.

Potato Crusted Spinach and Herb Torta

Servings: 6
Time: 90 minutes
Difficulty: medium
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Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown.
Slice the third potato lengthwise, also 3-4 mm thick.
Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife.
Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle potatoes with salt while still warm.
Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.
In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.
Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.
Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.
Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.
Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.
Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.
Serve warm or at room temperature.

Wheatless Wednesday – Tofu ‘Steaks’ with Chimichurri Sauce

by joycevandenbergporterApril 29, 2015

Is there a place where meat lovers and vegans can co-exist in happiness? I think I’ve found the holy grail! Here is a ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures… Each tofu steak is a hefty seven ounces and my meat loving husband devoured his (I’m talking a full member of the clean plate club) and went back for seconds. Furthermore, when my 20 year old son walked into the kitchen, he said “It smells so good in here!” Winning! The tofu is first brushed with a spicy and savory marinade and then pan seared and topped with a fresh and zesty chimichurri sauce, a South and Latin American condiment that is loaded with chili peppers, fresh herbs and garlic. I also sauteed broccolini and topped that with a bit of chimichurri for added punch. Trust me, chimichurri is good on almost anything and it can be made spicy or mild depending on your taste. No wonder it’s so popular. Originating in Argentina, it is commonly used to top grilled steak, which is one reason it’s so good on this dish. Long grained brown basmati rice served as a nice base but these tofu steaks would also be great in a sandwich with crusty bread, some fresh greens and, of course, chimichurri. I will definitely be making this again!

Even though the tofu should be allowed to drain for about 10 minutes, this recipe still takes less than 30 minutes. Just slice the tofu and let it drain. While it’s draining, prepare the chimichurri sauce and the marinade. Brush the tofu with the marinade and let sit while you prepare the rice or other veggies you’re serving. The tofu only takes about 6 minutes to cook. Easy, fast, delicious!

TIPS: I made dinner for two using one block of extra firm tofu but I knew I had a hearty appetite to consider (my husband), however, you can cut the block into fourths OR buy two blocks. I loved the thickness (about one inch) of the steaks and my husband loved the size (7 oz each). Tofu is normally cut into thinner slices or cubes so this is a nice difference. The outside was so flavorful and the inside had a wonderful consistency that you don’t get with thinner pieces. If you cut one block into fourths, stand the tofu on an end and slice lengthwise through the narrow side into 1 inch thick halves. Then cut each half in half crosswise, resulting in four smaller one inch thick 3.5 oz. rectangles. (That is the size of my serving).

TOFU ‘STEAKS’ WITH CHIMICHURRI SAUCE

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices. Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water. Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’. See TIPS.

Mix all Chimichurri ingredients together in a small bowl and set aside.

Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides. Marinade should be fairly thick and pasty. Set aside.

If you are serving with rice, get it started. If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes. Sprinkle with salt and pepper. Remove from pan and tent with foil or cover and use a new pan for the tofu.

Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking. Add tofu and cook 3-4 minutes until golden brown. Turn and cook the other side another 3-4 minutes.

Serve with a big spoonful of chimichurri sauce.

Tofu Steaks with Chimichurri Sauce

Servings: 2-4
Time: 30 minutes
Difficulty: easy
Print

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices. Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water. Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’. See TIPS.
Mix all Chimichurri ingredients together in a small bowl and set aside.
Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides. Set aside
If you are serving with rice, get it started. If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes. Sprinkle with salt and pepper. Remove from pan and tent with foil or cover and use a new pan for the tofu.
Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking. Add tofu and cook 3-4 minutes until golden brown.
Turn and cook the other side another 3-4 minutes.
Serve with a big spoonful of chimichurri sauce.

Wheatless Wednesday – Pacific Cod with Lemon, Wine and Olives

by joycevandenbergporterApril 22, 2015

When I think about Mediterranean food, I picture of bowls of briny, herbed olives, tomatoes and marinated vegetables with fresh mozzarella and fruity red wine served outside in a warm but shady spot in the garden. A fantasy? Perhaps, but not if you are in Southern Italy – or pretending to be… We have all heard about the heart healthy benefits of eating a Mediterranean diet, but what is it?

The Mediterranean diet is a modern nutritional recommendation originally inspired by the traditional dietary patterns of Greece,Southern Italy and Spain. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of meat and meat products. ( Wikipedia )

Wait, that sounds alot like what I eat (minus the meat). I guess I’m on the Mediterranean Diet! Now to just go back to Italy…

This delicious recipe, which I adapted from from Real Simple, is Mediterranean in flavor and ingredients. A light, white fish like cod, halibut or seabass is drizzled with olive oil, sprinkled with olives, lemon zest and red pepper flakes then roasted in white wine. I used both castelvetrano and kalamata olives. I love their color combination but they both have different flavors to offer. Castelvetrano olives originate in Sicily and they are sweet and buttery while Kalamatas, from Southern Greece, are rich and meaty. The resulting dish is simple but flavorful and takes less than 30 minutes, start to finish. Roasted Pacific Cod can be served with a salad for a light entree or over a bed of couscous or rice for a heartier meal. Don’t forget to spoon some of the yummy wine sauce over the top!

TIPS: When choosing fish from the market, make sure it’s considered a healthy and sustainable source. The easiest way to do so is to go to the Seafood Watch website and enter the name of the fish you are considering. You will get an instant response, Best Choice, Good Alternative or Avoid. They also offer a handy Phone App so you can type it in while you are in line at the seafood counter. For example, Seafood Watch tells me that Pacific Cod which is live caught in the U.S. is considered Best Choice, whereas, Pacific Cod from Japan and Russia and some of Atlantic Cod is rated Avoid due to poor or unknown health of cod populations or questionable fishing practices. Seafood Watch is a great tool and I highly recommend it. I use it all the time.

Non olive lovers can omit the olives or substitute marinated red peppers, slivered marinated artichokes, or even capers, especially the large ones.

ROASTED PACIFIC COD WITH LEMON, WINE AND OLIVES

2 lbs Pacific cod (or other white fish like halibut, rockfish or seabass)

1 Tbsn olive oil

3/4 cup dry white wine (chardonnay or sauvignon blanc)

1/2 cup green Castelvetrano olives (pitted and sliced in half)

1/2 cup black kalamata olives (pitted)

1 Tbsn lemon zest (from one lemon)

1/4 – 1/2 tsp red pepper flakes

1/2 tsp salt

1/4 tsp pepper

1/2 cup fresh parsley, chopped

Preheat oven to 400° F. Rinse and dry fish and place the fish in a single layer in a roasting pan.

Add enough wine to reach halfway up the sides of the fish. Scatter the olives and lemon zest on top of the fish. Drizzle with the oil and season with salt, pepper and the red pepper.

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Roast until the fish is cooked through and flakes easily with a fork, about 10 minutes (longer depending on thickness of fish).

Sprinkle with the parsley and divide the fish among individual plates and spoon the olives and wine sauce over the top.

Pacific Cod with Lemon, Wine and Olives

Servings: 4
Time: 20- 30 minutes
Difficulty: easy
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2 lbs Pacific cod (or other white fish like halibut, rockfish or seabass)

1 Tbsn olive oil

3/4 cup dry white wine (chardonnay or sauvignon blanc)

1/2 cup green Castelvetrano olives (pitted)

1/2 cup black kalamata olives (pitted)

1 Tbsn lemon zest (from one lemon)

1/4 – 1/2 tsp red pepper flakes

1/2 tsp salt

1/4 tsp pepper

1/2 cup fresh parsley, chopped

Preheat oven to 400° F. Slice olives in half and set aside.
Rinse and dry fish and place the fish in a single layer in a roasting pan.
Add enough wine to reach halfway up the sides of the fish. Scatter the olives and lemon zest on top of the fish. Drizzle with the oil and season with salt, pepper and the red pepper.
Roast until the fish is cooked through and flakes easily with a fork, about 10 minutes (longer depending on thickness of fish).
Sprinkle with the parsley.
Divide the fish among individual plates and spoon the olives and wine sauce over the top.

Wheatless Wednesday – Creamy Morel Mushroom Soup

by joycevandenbergporterApril 15, 2015

I’m not saying good bye to soup yet. I know it’s spring and the sun is shining but as soon as the sun goes down it gets chilly and soup still seems like the perfect way to get warmed up from the inside out. I love soup and I love mushrooms, hence Creamy Mushroom Soup, however, for a short time in spring, my absolute favorite of mushrooms is available, the coveted morel. Much to my delight they were offered in my weekly CSA box and I clutched them in my hands like a prize. Yet, I was in a quandary of what to make with them. Morels offer so many possibilities and they can turn an ordinary meal into a five star feast. It was a rare drizzly day in California, so soup it was – this time. Spoiler Alert! This won’t be the last you see of morel mushrooms from me this spring…

Morel mushrooms are usually found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and sometimes in our own back yards. After hitting ‘Google University’, of which I am a full time student since starting this blog, I have discovered that morels are a favorite for ‘shroomers’, avid mushroom hunters who take to the woods in spring in search of tasty morels. Apparently people who like to hunt mushrooms are colorful individuals who like to tell tall tales, as I also learned about “SWATS” (Scientific Wild Ass Theories) on how, where, and when to find them which apparently differ from shroomer to shroomer. I personally don’t ‘hunt’ mushrooms even though I have many that pop up in my garden because I don’t trust my ability to identify, and mistakes can have serious consequences. I’m quite happy to get them safely identified with my weekly produce, however, the brave and hearty can learn more about morel mushroom hunting along with a dose of humor from The Great Morel.

This version of mushroom soup derives most of it’s creaminess from a pureed potato and leek mixture rather than heavy cream or other thickeners. I love the extra nutrients that the potatoes provide without the added calories, fat or cholesterol. Carb-fearing folks can be assured that Potatoes are complex carbohydrates which is our main source of energy. They are also a surprisingly good source of vitamin C and potassium, among other nutrients. I also love the delicate flavor of leeks which is more sophisticated than onions but if you don’t have leeks, use onions or shallots. I like to swirl in a half cup of plain yogurt towards the end for extra creaminess but that is purely optional. In the spirit of eating farm to table, I use a yogurt from a local and animal friendly farm, otherwise I would probably use a coconut, almond, soy or any other great plain non-dairy yogurt.

TIPS: Mushroom lovers might like to ramp up the mushroom flavor by adding 1/2 cup dry wild mushrooms(reconstituted in hot water) or 1 cup earthy fresh mushrooms to the leek mixture and then blending along with the potatoes. The longer the soup is allowed to sit, the more flavors will develop. In fact it is better the next day.

CREAMY MOREL MUSHROOM SOUP

2 cups fresh morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt, any kind (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.

While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.

Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to make sure they get soft enough.

Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.

Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine. Yum, look how creamy!

Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften.

Add wine and cook until it has almost entirely evaporated.

Add the morels to the potatoes and bring to a simmer.

Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors develope.

Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.

Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

Creamy Morel Mushroom Soup

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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2 cups morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft. Add more water if needed.
While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise. Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.
Saute the leeks in 2 Tbsn butter in a skillet until very soft. Cover and add 1/4 cup water to hasten the process.
Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time. Don’t overprocess as potatoes can get ‘gluey’.
Rinse out pot and return potato leek mixture to the pot. Add broth and stir to combine.
Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften. Add wine and cook until it has almost entirely evaporated.
Add the morels to the potatoes and bring to a simmer.
Stir in the yogurt (if using), and add salt, and pepper to taste. Turn the burner to low or off and let sit until serving to let the flavors blend.
Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.
Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

Wheatless Wednesday – Caramelized Endive with Brown Butter Sage Sauce

by joycevandenbergporterApril 8, 2015

Blackened lettuce? I know that is not the traditional way to prepare greens usually reserved for salads but it’s all the rage right now, and with the summer salad season coming up, it’s an interesting alternative to your tossed green salads. Along with some lovely heads of endive, I found a recipe for Caramelized Endive with Brown Butter Sage Sauce in my CSA box, compliments of Farm Fresh To You. Thank you FFTY. It was delicious! My family was surprised at how good it was. I have to admit they were a bit skeptical at first, but they were quickly won over by the lovely, caramelly flavor of the blackened endive paired with the brown butter and crispy sage leaves. I’ll admit that this isn’t the prettiest of preparations, but if you are brave enough to try it, you won’t be disappointed. This technique is also very easy and requires only four ingredients, plus salt and pepper and about 15 minutes. You’ve got to love that! If you live in Northern California and are interested in getting organic produce delivered to your door, Farm Fresh To You will offer $10 off the first box. Just use promo code 6164. I love it! It’s like sending myself a gift every week.

If you are looking for more of a salad recipe using endive, check out these Three Bite Salads which I made a couple of weeks ago with my first delivery of endive. They are a tasty way to serve endive as either an appetizer or side dish. Although, if you eat enough of them (like I did) it could be dinner.

And just because I was completely stunned by my new-found knowledge that endive is grown indoors in dark warehouses, I am also sharing their photo again along with the link on how endive is grown in case you missed it the first time. I was fascinated by the process. You almost have to look twice to realize what you are seeing. At first glance I thought they were roosting chickens.

Photo Credit – http://endive.com/how-endive-is-grown

TIPS: The brown butter and crispy sage leaves really make the caramelized endive special. The butter browns quickly so don’t walk away from the pan or get involved in something else or it might burn. I would recommend one whole endive per person (so each gets two halves) and at least one sage leaf per half so no one gets cheated. You may want to add a few extra so you can taste one or two to make sure they are crispy.

CARAMELIZED ENDIVE WITH BROWN BUTTER SAGE SAUCE

4 heads endive
2 Tbs olive oil
3 Tbsn salted butter
8-10 fresh sage leaves
1/4 cup grated parmesan (optional)
salt and pepper

Cut the endive in half lengthwise.

Heat oil in a medium skillet over medium high heat until shimmering. Place endive in the skillet cut side down and cook until nicely browned, about 5 minutes.

Carefully turn endive and cook another 2 or 3 minutes, until tender.

Remove from skillet to a platter and tent with foil. Melt butter in the skillet over medium heat. Add sage and cook until butter is browned and fragrant and sage is crispy, 3 or 4 minutes.

Drizzle over endive and sprinkle with grated parmesan. Season with salt and pepper to taste.

Caramelized Endive with Brown Butter Sage Sauce

Servings: 4
Time: 15 minutes
Difficulty: easy
Print

4 heads endive
2 Tbs olive oil
3 Tbsn salted butter
8-10 fresh sage leaves
1/4 cup grated parmesan (optional)
salt and pepper

Cut the endive in half lengthwise.
Heat oil in a medium skillet over medium high heat until shimmering. Place endive in the skillet cut side down and cook until nicely browned, about 5 minutes.
Carefully turn endive and cook another 2 or 3 minutes, until tender.
Remove from skillet to a platter and tent with foil.
Melt butter in the skillet over medium heat. Add sage and cook until butter is browned and fragrant and sage is crispy, 3 or 4 minutes.
Drizzle over endive and sprinkle with grated parmesan. Season with salt and pepper to taste.

Wheatless Wednesday – Endive Salad Bites

by joycevandenbergporterMarch 25, 2015

Appetizers are the little things you keep eating until you lose your appetite. ~ Joe Moore
I don’t know who Joe Moore is but I’m with him on this. The way I look at it, you might as well make the appetizer as yummy and nutritious as dinner. This one is sure to satisfy, or at least start your night off on a delicious, healthy and low cal note. I’m loving the three bite salad!

I was feeling a bit under the weather today, perhaps a result of spending so much time clearing out and planting my garden. My raging allergies have turned into a cold and the best remedy for a cold is soup. So I made a big pot of White Bean and Swiss Chard Soup for dinner last night, which is a personal favorite. It has luscious creaminess without any added cream or thickener. Click on the link for the recipe. I also had some endive from my CSA box that was not yet destined for anything so decided to make salad bites. I am a sucker for foods that have a nice presentation and are easy to eat appetizer style, my kind of eating! Their shape is perfect for stuffing. I just tossed all the salad ingredients with the dressing and piled them up in the endive spear, or boats as I have always thought of them. Their slight bitterness is offset by the sweetness of the orange and grapes and the creaminess of the avocado and goat cheese. The vinaigrette is simple but helps to blend the flavors nicely.

Alternatively, you could julienne the endive and toss the whole thing together as a large salad. Either way, delicious!

This is only the second time I can remember using endive. It definitely won’t be the last. I thought it was a really tasty salad/appetizer and I will make it again with whatever is in season. My CSA box came with an informational blurb on endive which I found quite interesting. Endive is a member of the chicory family (which makes me think of coffee for some reason). Belgiun endive is grown from chicory roots in a dark environment, which is why their tender leaves are such a light color. I was enthralled, so I googled, and here is what endive looks like growing. You can click on the photo link for the full story on endive.

Photo Credit: http://endive.com/how-endive-is-grown

For their pale complexions, endive are surprisingly nutritious, providing many valuable vitamins and mnerals, including vitamin C, calcium, iron and zinc, among many others. The biggest surprise is that it is a good source of beta-carotene which we usually attribute to the orange vegetable family. But that’s not all. It has more than 50% of the potassium of a banana. Not too bad for our pale friend, the endive. It also makes a darn good edible appetizer boat.

ENDIVE SALAD BITES

1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese
1/3 cup cilantro or parsley, chopped (or more)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.

Slice grapes and admire their gorgeous jewel toned colors.

place in the bowl with the oranges.

Halve avocado and cut into pieces a similar size to the orange segments.

Add avocado, cilantro, scallions and crumbled goat cheese to the bowl.

Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too drippy.

Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garish with extra cilantro.

Endive Salad Bites

Servings: 12 pieces
Time: 15 minutes
Difficulty: easy
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1 head Belgian endive
1 orange or grapefruit
1 avocado
1/2 cup red grapes
4 scallions, chopped
1/3 cup crumbled goat, gorgonzola or blue cheese
1/3 cup cilantro or parsley, chopped (or more)

Marinade

2 Tbsn olive oil
1 Tbsn balsamic vinegar
1 Tbsn red wine or apple cider vinegar
salt and pepper to taste

Cut the ends off orange and remove the peel by cutting in a downward motion going all the way around. Cut into wheels and then sections. Place in a large bowl.
Slice grapes and place in the bowl with the oranges.
Halve avocado and cut into pieces a similar size to the orange segments.
Add avocado, cilantro and scallions to the bowl.
Crumble goat cheese and add to the salad.
Cut the core end off the endive. Clean by gently wiping both sides with a lightly damp paper towel. Pull off as many leaves as you want to use. The remainder can be stored in the refrigerator under a lightly damp paper towel.
Prepare marinade and drizzle over salad sparingly. You can always drizzle more later and since they are to be eaten by hand, you don’t want them too messy.
Place 1-2 tablespoons of salad into each endive spear. Arrange on a platter and garish with extra cilantro.

Wheatless Wednesday – Butternut Squash and Lentils with Cumin and Lime

by joycevandenbergporterMarch 18, 2015

Here’s a marriage made in heaven! Two of my favorite foods, creamy butternut squash paired with earthy lentils is divine in this dish with shallots, pecans, cumin and lime. Yum! Best of all it’s simple, delicious and good for you. Butternut squash is my favorite of the hard winter squashes and still in season. Butternut squash has a natural sweetness that really shines when brushed with olive oil and roasted, and it is loaded with vitamins and minerals, as evidenced by it’s brilliant orange color.

Lentils are not beans or seeds. They are edible pulses (or legumes) which are a great source of plant protein. They range in color from yellow to black with shades of red, green and brown in between. The most common lentils found in American markets is the brown lentil which is mild and holds it’s shape pretty well after cooking, although it can get mushy if cooked too long. My favorites are the green (French Green Puy Lentils to be specific) and the black (Beluga Lentils) which are prized in the lentil world as they have a nuttier flavor, exquisite colors and hold their shape extremely well. Red lentils are also fairly easy to find. They are probably the sweetest of the lentils but tend to get mushy when cooked and are wonderful for thickening soups and stews. I chose the black lentils for this dish, partially because of the color contrast with the bright orange squash but also because their compact character almost acts as a condiment and compliments the squash without overwhelming it or becoming a soggy mess.

Photo courtesy of http://www.anansana.com

TIPS: Butternut squash is not that hard to peel but if you are looking for a shortcut, many supermarkets offer it already pre-cut. Go for it. That is a big time saver! This recipe calls for about 2 pounds of cut up squash (a large butternut). Supermarket packages of cut up squash are usually 16 to 18 ounces, which is equal to a small squash. This recipe can easily be cut in half to accommodate a smaller amount of squash or to serve only a few people. Any kind of lentils will work except for yellow or red lentils which don’t retain their shape and are better suited to soups and stews.

BUTTERNUT SQUASH AND LENTILS WITH CUMIN AND LIME

1 large butternut squash (about 2 pounds)
2 large shallots
1/4 cup olive oil
1 Tbsn cumin (or more)
1/2 cup pecans or walnuts, roughly chopped
1/2 cup lentils (black, green or brown)
1 Tbsn fresh thyme or 1 tsp Italian Seasoning
salt and pepper to taste
2 Tbsn fresh lime juice (or to taste)

Preheat oven to 425°F. Halve, peel, and seed squash and cut into 1 inch cubes.

Peel and thinly slice garlic and shallots

Pile squash, shallots, garlic and pecans in a shallow baking dish large enough to sit in a single layer. Sprinkle liberally with cumin, salt and pepper. Drizzle with olive oil and toss to combine.

Spread in a single layer and bake in the middle of oven until almost tender, about 25 minutes, tossing gently every 10 minutes or so. If you like your shallots crispy and browned, push them towards the outside of the pan.

While squash mixture is baking, cook lentils according to directions using broth instead of water, if desired. I also like to add a pinch of cumin. Different kinds of lentils require different cooking time and liquid. Don’t overcook or they will fall apart. Lentils should taste cooked but still be slightly al dente and retain their shape.(about 20 minutes, uncovered). Drain any excess liquid and set aside uncovered.

Add lentils to squash mixture. Squeeze lime juice over the top and season with more salt and pepper, if necessary. Toss gently to combine.

Serve warm or at room temperature.

Butternut Squash and Lentils with Cumin and Lime

Servings: 6
Time: 45 minutes
Difficulty: easy
Print

Preheat oven to 425°F. Halve, peel, and seed squash and cut into 1 inch cubes.
Peel and thinly slice garlic and shallots
Pile squash, shallots, garlic and pecans in a shallow baking dish large enough to sit in a single layer. Sprinkle liberally with cumin, salt and pepper. Drizzle with olive oil and toss to combine.
Spread in a single layer and bake in the middle of oven until almost tender, about 25 minutes, tossing gently every 10 minutes or so. If you like your shallots crispy and browned, push them towards the outside of the pan.
While squash mixture is baking, cook lentils according to directions using broth instead of water, if desired. I also like to add a pinch of cumin. Different kinds of lentils require different cooking time and liquid. Don’t overcook or they will fall apart. Lentils should taste cooked but still be slightly al dente and retain their shape.(about 20 minutes, uncovered). Drain any excess liquid and set aside uncovered.
Add lentils to squash mixture. Squeeze lime juice over the top and season with more salt and pepper, if necessary. Toss gently to combine.
Serve warm or at room temperature.

Wheatless Wednesday – Beet and Citrus Salad with Goat Cheese & Pine Nuts

by joycevandenbergporterMarch 11, 2015

Citrus is here! I love eating with the seasons, especially when nature provides such colorful abundance. Right now citrus is at it’s best and, for a short time, blood oranges are available. So take advantage! I paired citrus – oranges from my tree, which are surprisingly sweet and juicy this year in spite of the drought we are having in California, blood oranges and grapefruit – with golden and red beets. This is the time of year for root vegetables as well, and together they make a spectacularly colorful presentation. Topped with creamy goat cheese, toasted pine nuts and a drizzle of a savory-sweet balsamic vinaigrette, this salad is a sensory delight!

Beets are funny little root veggies, rather on the homely side with their tough skins and little ‘mouse’ tails (root end) until you cut them open to find their jewel-like interiors. The greens, on the other hand, can be quite lovely. So looking at these gorgeous beet greens, I knew I had to make something with them. Often I saute them with butter and garlic for a delicious side dish and if you don’t overcook them, they keep their brilliant colors. This time, however, I wanted to make more of a main course. When I spotted the 10 eggs on my counter fresh from my next door chickens, I decided to make a frittata which did not disappoint. Recipe will post tomorrow but here is a preview:

Okay, back to the Beet and Citrus Salad, which actually pairs nicely with the beet top frittata by the way. The intense colors of this salad are a visual indicator of how nutritious this salad really is. Roasted beets are rich and intense in flavor but also loaded with vitamins, phytonutrients and antioxidants. We all know that citrus fruits are a good source of vitamin C but they also contain an impressive list of other essential nutrients, including vitamins, minerals and phytochemicals.

TIPS AND SUBSTITUTIONS: Beets can be roasted a day or so ahead of time and stored in the refrigerator. I like to sprinkle a bit of micro greens over the top of the salad to add freshness without covering all the bright colors, however, a good alternative would be to place the beets and citrus on a bed of greens. Arugula or baby spinach would be good choices. Toasted pine nuts add a nice buttery crunch but roasted pistachios would also make a nice alternative. Non goat cheese fans can substitute feta or just omit the cheese and let the vivid colors stand on their own.

BEET AND CITRUS SALAD WITH GOAT CHEESE

1 bunch red beets(3 large or 4 small)
1 bunch golden beets (3 large or 4 small)
1 orange
2 blood oranges (if available, or substitute any other citrus)
1 pink grapefruit
3 oz goat cheese
1/4 cup pine nuts
1/4 cup micro greens (optional)

Vinaigrette:
1/4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp honey, agave nector or sugar (scant teaspoon or to taste)
1/3 cup olive oil

Cut beet greens from beets leaving a half inch of stem remaining. Do not cut into the beets. Rinse, dry and place beets on a square of aluminum foil. Drizzle with olive oil and close the foil so no steam will escape.

Bake at 375 degrees for about an hour or until they are easy to pierce with a fork.

Let cool. Using a papertowel, peel the skins from the beets and pinch or cut the beet tops to remove.

Cut the top and bottom off of the orange and the blood oranges, then cut downward to remove the peel and pith and work your way around the fruit.

Slice into rings

Repeat the process with the grapefruit, except that once the peel and pith are removed, use your knife to separate the tough membrane from the segments. For my wordsmith friends, these membrane free sections are called ‘supremes’ and they are worth the extra work.

Dry toast the pine nuts in a dry skillet until golden brown and aromatic, several minutes. Remove from heat and let cool.

Slice the beets into rounds and place on a serving dish. Top with citrus and micro greens.

Sprinkle with goat cheese and pine nuts

Whisk vinaigrette ingredients together and drizzle over beet and citrus.

Beet and Citrus Salad with Goat Cheese and Pine Nuts

Servings: 4-6
Time: 2 hours
Difficulty: easy
Print

Vinaigrette:
1/4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp honey, agave nector or sugar (scant teaspoon or to taste)
1/3 cup olive oil

Cut beet greens from beets leaving an inch remaining. Do not cut into the beets. Rinse, dry and place beets on a square of aluminum foil. Drizzle with olive oil and close the foil so no steam will escape.
Bake at 375 degrees for about an hour or until they are easy to pierce with a fork.
Let cool. Using a papertowel, peel the skins from the beets and pinch or cut the beet tops to remove.
Cut the top and bottom off of the orange and the blood oranges, then cut downward to remove the peel and pith and work your way around the fruit. Then cut into rings
Repeat the process with the grapefruit, except that once the peel and pith are removed, use your knife to separate the tough membrane from the segments.
Dry toast the pine nuts in a dry skillet until golden brown and aromatic, several minutes. Remove from heat and let cool.
Slice the beets into rounds and place on a serving dish
Top with citrus
Sprinkle with micro greens, goat cheese and pine nuts
Whisk vinaigrette ingredients together and drizzle over beet and citrus.

Wheatless Wednesday – Tostadas with Halibut, Spicy Slaw and Avocado Crema

by joycevandenbergporterMarch 4, 2015

Can we talk about the Avocado Crema? You have already heard that we should be eating avocados every day due to their health benefits. So here goes… You’re either an avocado lover or a hater, most people don’t seem to be happily ambivalent. I am a total Lover and could eat this Avocado Crema all by itself. I mean, someone has to taste it… So delicious! And it’s a healthy topping for practically anything, tacos, salads, roasted veggies…. Simple and just a few ingredients, including water. and it’s super easy to make in about a minute whizzed in a blender or food processor. Healthy, happy, looking forward to leftovers…Just saying.

The slaw – my husband won’t come anywhere near the crema or anything else creamy, so this slaw is Jeff approved, crisp and spicy, tossed with olive oil, herbs and spices. I have gotten used to his peccadilloes regarding food and actually think that this is a more crowd friendly slaw as it is dairy free. If you are setting up a taco bar, even vegan friends can participate, mixing the spicy slaw with the garlicky black beans, and if you use a dairy free yogurt, the avocado crema is just divine. A little Sriracha on the side is also not a bad idea. If you don’t like spicy jalapenos, substitute red bell pepper. If you like it extra spicy, use more jalapeno or an even hotter variety of pepper.

The beans – I add garlicky black beans to my tostada bar because I love the salty richness and extra boost of protein and all the lovely vitamins and minerals that they provide. They also give non-fish eaters something other than vegetables to put onto their plate. You could also prepare rice if you wish.

TIPS: When buying seafood, check out Seafood Watch who makes recommendations of what fish and shellfish are ‘healthy’ to eat and which are farmed or caught in a way that doesn’t harm you or the environment. I used live caught California halibut which is considered by Seafood Watch to be a “Best Choice” option.

AVOCADO CREMA

1 ripe avocado
1/2 cup plain yogurt
2 tsp fresh lime juice
1/2 tsp. salt more, to taste)
1/4-1/2 cup water (to desired consistency)

Halve and pit the avocado and peel or spoon the flesh into a food processor or blender.

Add the rest of the ingredients and blend just until smooth. Add more water for a more fluid consistency. You can add a pinch of cumin as an option. I didn’t do so for this dish because I had already used cumin in other dishes.

Transfer to a serving bowl. Serve thick with a spoon or thinner like a dressing in a container with a pour spout. Can be kept in the refrigerator for up to 2 days.

SPICY SLAW

2 cups shredded cabbage (green, red or savoy)
1 red jalapeno chili, seeded and diced
3 Tbs. chopped fresh cilantro
2 Tbs. minced red onion
4 scallions, thinly sliced
1 tsp fresh lime zest
2 tsp fresh lime juice
1 tsp cumin
salt and pepper to taste
1/4 cup olive oil

Combine all ingredients and toss until combined. Refrigerate up to several hours before serving.

TOSTADAS WITH HALIBUT AND BLACK BEANS

1 lb. halibut or other firm-fleshed white fish fillet, skin removed
2 Tbsn olive oil
1 tsp lime juice
1/2 tsp sugar, honey or agave nectar (or to taste)
1/2 tsp salt
1/3 tsp pepper
Freshly ground pepper, to taste
1 can black beans, drained
1 clove garlic, minced
2 Tbsn olive oil
8 corn tortillas

Combine olive oil, lime juice, sugar and spices in a small bowl.

Wash and dry halibut filets. Cut them into smaller pieces, if desired, and place on an oiled baking dish. Pour marinade over the top of the fish and let sit at least 20 minutes. Turn the filets several times to coat both sides.

While the fish is marinating, heat the beans in a small stock pot with the garlic and olive oil. Remove from heat until ready to serve.

Heat tortillas in a covered cast iron or heavy pan on low until heated through, You can flip by quarters and thirds so the bottom doesn’t get too hard. Remove from heat and keep covered until ready to serve. If you like crispy tostadas, fry each one in oil on both sides a few minutes until crispy and let drain on papertowels.

Broil fish 3- 4 minutes in top third of oven. Turn fish and broil another 3 to 4 minutes or until the fish flakes easily. Cover until ready to serve.

Tostadas with Halibut, Spicy Slaw & Avocado Crema

Servings: 4
Time: 30 minutes
Difficulty: easy
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AVOCADO CREMA

1 ripe avocado
1/2 cup plain yogurt
2 tsp fresh lime juice
1 tsp cumin(optional)
1/2 tsp. salt more, to taste)
1/4 – 1/2 cup water (depending on desired consistency)

Halve and pit the avocado and peel or spoon the flesh into a food processor or blender.
Add the rest of the ingredients and blend just until smooth. Add more water for a more fluid consistency.
Transfer to a serving bowl. Can be kept in the refrigerator for up to 2 days.

SPICY SLAW

Combine all ingredients and toss until combined. Refrigerate up to several hours before serving.

TOSTADAS WITH HALIBUT

8 corn tortillas

Combine olive oil, lime juice, sugar and spices in a small bowl.
Wash and dry halibut filets. Cut them into smaller pieces, if desired, and place on an oiled baking dish.
Pour marinade over the top of the fish and let sit at least 20 minutes. Turn the filets several times to coat both sides.
Heat tortillas in a covered cast iron or heavy pan on low until heated through, You can flip by quarters and thirds so the bottom doesn’t get too hard. If you like crispy tostadas, fry each one in oil on both sides a few minutes until crispy and let drain on papertowels.
Broil 3- 4 minutes.
Turn fish and broil another 3 to 4 minutes or until the fish flakes easily. Cover until ready to serve.

Wheatless Wednesday – Grainfree Pancakes

by joycevandenbergporterFebruary 25, 2015

Here is a recipe with ONLY TWO INGREDIENTS! Yes, you read that right. Yesterday while I was on Facebook looking at my friend, Lis’ photos from her Mexico trip, a random video that I didn’t click on started to play. Usually these spontaneous videos really irritate me. I don’t know what those annoying video clips are called (other than obnoxious intrustions). For some inexplicable reason, I call them ‘drive byes”. But I digress. This particular drive-bye grabbed my attention (so I guess that makes me a sucker…) as it claimed to have a recipe for making delicious pancakes with only 2 ingredients. Drum roll please…..1 banana and 2 eggs. I just happened to have fresh eggs from my neighbor, Sandy, next door and a bunch of bananas in my fruit bowl just hovering at the almost too ripe phase. I was intrigued and decided to give it a try. All I can say is that I wish I had known this ‘recipe’ when my boys were little. These pancakes are light and sweet, just the perfect breakfast for a mother who has little time but wants to feed a healthy breakfast to a picky or gluten intolerant eater. The ingredients are simple and the technique takes about a minute. Just slice a ripe banana into a bowl. Add two eggs (preferably pasture raised). Whisk together until frothy and cook on a hot griddle. It couldn’t be easier!

This isn’t normally a recipe I would blog about but it’s simplicity is brilliant in that both ingredients are loaded with nutrients so these pancakes, unlike those made with white flour, are super nutritious and since they have no flour they are naturally gluten free. Contrary to what we’ve been told, eggs are not the enemy. In fact, one egg has lots of vitamins and minerals, high-quality protein and antioxidants, all for 70 calories. And bananas, well if you think you know everything about the unassuming banana, check out these facts you may not know about this tropical fruit:

1. Hands and Fingers – Bananas do not grow on trees. The banana plant is classified as an arborescent (tree-like) perennial herb and the banana itself is actually considered a berry. The correct name for bunch of bananas is a hand of bananas; a single banana is a finger.

2. Heart Health – One banana contains 467mg of potassium, providing powerful protection to the cardiovascular system. Regular consumption of the potassium-packed fruit helps guard against high blood pressure, atherosclerosis and stroke.

3. Bones – Although bananas do not contain high amounts of calcium, they do supply the body with an abundance of fructooligosaccharide, a prebiotic substance (one which encourages probiotics, the friendly bacteria in the digestive system). As fructooligosaccharides ferment in the digestive tract, they enhance the body’s ability to absorb calcium.

4. Energy and Mood Balancing – Another benefit to bananas high potassium content derives from that mineral’s role as an energy-supplying electrolyte. Since bananas also contain tryptophan, serotonin and norepinephrine, they help prevent depression while encouraging feelings of well-being and relaxation. In addition, the vitamin B6 in bananas helps protect against sleeplessness, mood swings and irritability.

5. Vision – Bananas, combined with the African herb orinol, have been used to treat cataracts in Nigeria. They also share with other fruits the ability to prevent macular degeneration, the leading cause of vision loss in adults. According to a study published in the Archives of Opthmalogy in 2004, people who eat 3 servings of fruit per day are statistically unlike to develop the vision-diminishing disease.

6. Better Digestion – Bananas suppress acid in the digestive tract, alleviating heartburn and helping guard against ulcers. Since bananas contain pectin, a soluble fiber, they aid in the elimination process, helping prevent constipation.

GRAIN FREE PANCAKES

1 ripe banana
2 eggs

Slice banana into a medium bowl

Add two raw eggs.

Using a large whisk, smash the banana into small bits and whisk the mixture until it’s frothy.

Pour by Tablespoons onto a hot griddle and cook until bubbles begin to break.

Flip pancakes to cook the other side another minute or two.

Serve plain or with butter, maple syrup or fruit.

Grain Free Pancakes

Servings: 2
Time: 10 minutes
Difficulty: easy
Print

1 ripe banana
2 eggs

Slice banana into a medium bowl
Add two raw eggs.
Using a large whisk, smash the banana into small bits and whisk the mixture until it’s frothy.
Pour by Tablespoons onto a hot griddle and cook until bubbles begin to break.
Flip pancakes to cook the other side another minute or two.
Serve with butter, maple syrup or fruit.

Wheatless Wednesday – Parmesan Roasted Cauliflower

by joycevandenbergporterFebruary 18, 2015

Size isn’t supposed to matter, but… Wait, I don’t know what you’re thinking but I’m talking about cauliflower. I opened my most recent CSA box to find the largest head of cauliflower I have ever seen. Criminy! A cauliflower that impressive deserved star treatment. I had recently made Roasted Cauliflower based on a recipe from Bon Appetit that was delicious and I couldn’t wait to make it again. This time, though, I opted to keep the florets large (going back to the bigger is better theme) instead of breaking them into small florets. I was tempted to cut the head into 5 or 6 thick slices (or cauliflower ‘steaks’) but realized that 13 people were coming for dinner so that idea wasn’t going to work. Perhaps next time…

Here is your fun fact of the day. Did you know that the compact head of a cauliflower is called a ‘curd’? Nope, me neither. I learn something new every day, especially when I let my fingers do the walking, aka googling! Cauliflower is a cousin to other cruciferous veggies like broccoli, kale, cabbage and collards, although they look nothing alike. Cauliflower florets are actually undeveloped flower buds which are white because growers make sure the leaves are protecting them from sunlight and preventing them from making chlorophyll. Otherwise cauliflower would be greenish (cool huh?). Cauliflower is a good source of fiber and vitamin C and low in carbohydrates which makes it a great substitute for grains and potatoes. I have used cauliflower in place of carbs with great success many times, like in my Cauliflower Pizza Crust (yes, really), Cauliflower Puree (instead of mashed potatoes), a Grain Free Tabouleh (raw, vegan) and even a yummy Cauliflower “Mac” and Cheese. In today’s recipe, cauliflower is roasted at a high heat along with olive oil, onions, garlic and thyme and then tossed with parmesan. Mmmm!!! It’s definitely a crowd favorite. So good!

TIP: Cutting the larger florets in half gives a flat surface which more easily carmelizes into a golden brown. If you are only serving a small group, try slicing the head into one inch slices so both sides are easy to carmelize. I’m definitely trying that next time.

PARMESAN ROASTED CAULIFLOWER
1 head cauliflower
1 large yellow onion
8-10 cloves of garlic
1/4 cup olive oil
1 Tbsn fresh thyme (or 1 tsp dried Italian Herbs
1/2 cup grated parmesan
salt and pepper to taste

Preheat oven to 425°. Cut cauliflower into large florets and slice them in half. Place them on a large rimmed baking sheet flat side down.

Slice onion into thin wedges, taking care not to remove too much of the stem end. You want to keep the wedges together, Peel garlic and cut larger cloves in half.

Add onions and garlic to cauliflower. Sprinkle with thyme and generously season with salt and pepper. Toss with olive oil to coat.

Roast, until almost tender, 35-40 minutes turning them over half way through.

Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, another 10 minutes.

Parmesan Roasted Cauliflower

Servings: 4-6
Time: 60 minutes
Difficulty: easy
Print

1 head cauliflower
1 large yellow onion
8-10 cloves of garlic
1/4 cup olive oil
1 Tbsn fresh thyme (or 1 tsp dried Italian Herbs
1/2 cup grated parmesan
salt and pepper to taste

Preheat oven to 425°. Cut cauliflower into large florets and slice them in half. Place them on a large rimmed baking sheet flat side down.
Slice onion into thin wedges, taking care not to remove too much of the stem end. You want to keep the wedges together. Peel garlic and cut larger cloves in half.
Add onions and garlic to cauliflower. Sprinkle with thyme and generously season with salt and pepper. Toss with olive oil to coat.
Roast, until almost tender, 35-40 minutes turning them over half way through.
Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, another 10 minutes.

Wheatless Wednesday – Roasted Cabbage ‘Steaks’ with Balsamic and Feta

by joycevandenbergporterFebruary 11, 2015

Think cabbage is boring? Think again. It can be oh-so-exciting! Okay, maybe that was a slight exaggeration but it CAN be the star of your dinner table. How about Cabbage ‘Steaks’? Picture thickly sliced cabbage bathed in olive oil and garlic, roasted to crispy ‘almost burnt’ perfection on the outside and creamy goodness on the inside. Serve plain or drizzle with balsamic vinegar and sprinkle with feta. It tastes like a cross between creamy leeks and brussels sprouts, I flipped them over and the bottoms are even more crispy and caramelly. Mmmm… This is my new favorite way to cook cabbage!

I have had a whole green cabbage sitting by it’s lonesome from last week’s CSA box making me feel guilty every time I open my refrigerator Yes, I know better than to personify my veggies but I’m just a softy. I didn’t know what to do with this lone cabbage. The last time I remember cooking cabbage, other than in a stir-fry was ages ago when I made Corned Beef and Cabbage. I normally use cabbage in slaws or fish tacos but those foods scream ‘summer’ to me and it’s only February. The conundrum is that even though cabbage is available all year long, the best cabbage is in season NOW as the cool temperatures brings out the very best in cruciferous vegetables like cauliflower, broccoli and cabbage which is why you see them piled up at the market right now. So I was overjoyed to come across a recipe for thick slices of cabbage roasted in the oven. aka ‘Cabbage Steaks’ from Everyday Maven. Had To Try And Glad I Did!

ROASTED CABBAGE ‘STEAKS’

1 head green cabbage
3 Tbsn olive oil, plus more for the pan
3-4 large garlic cloves, minced (or garlic paste)
salt and pepper to taste
1-2 Tbsn balsamic vinegar (optional)
1 Tbsn feta, asiago or parmesan (optional)

Pour olive oil into small bowl and add minced garlic or garlic paste. Let sit while you prepare the cabbage.

Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.

Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.

Turn them over and repeat on the other side.

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.

To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.
Roasted Cabbage 'Steaks'
- Servings: 4
- Time: 70 minutes
- Difficulty: easy
- Print
1 head green cabbage
3 Tbsn olive oil, plus more for the pan
3-4 large garlic cloves, minced (or garlic paste)
salt and pepper to taste
1-2 Tbsn balsamic vinegar (optional)
1 Tbsn feta, asiago or parmesan (optional)
- Pour olive oil into small bowl and add minced garlic or garlic paste. Let sit while you prepare the cabbage.
- Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.
- Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.
- Turn them over and repeat on the other side.
- Roast on the middle rack for 30 minutes.
- Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.
- To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.

Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

by joycevandenbergporterFebruary 4, 2015

Is the dinner party dead? One of my goals for this new year is to host a dinner party every month. My husband and I are finding that as ’empty nesters’ we are no longer attending school events where we get to hang out with our friends without any planning on our part,and we just aren’t seeing people that we really like as often. Let’s just say that it takes more of an effort when you have to physically reach out and organize something. In some ways, our schedules are less busy with soccer and lacrosse games, carpools and school events in the distant past. In other ways we are busier than ever. Chairing a school committee segues into a new hobby, like volunteering at WildCare, competing in triathalons or starting a blog about something you enjoy (sound familiar?). There is more time for hikes and hot yoga classes if you are so inclined. Unless you have a Boomerang kid (of which we have had our share) it’s easier to take off and travel. Many of my friends never seem to be around any more. So this is where the dinner parties come in. I’m going with the “You build it they will come” theory. We had a dinner party last weekend, a group of 10 fun people for no specific reason, and hopefully, just the first of many in 2015. January, done and great fun!

Arugula + fennel bulbs + blood orange + red onion+fresh cilantro from my CSA box + oranges from my tree + an avocado and olives from the market = a gorgeous salad for dinner. Along with the Fennel Citrus Salad, I served Maple Bourbon Glazed Salmon, a deliciously easy main course that can serve many people, along with one of my favorite GMD dishes, Black and Wild Rice with Roasted Squash and Pomegranate followed by Bittersweet Chocolate Mousse for dessert. You can click on the links to go directly to those recipes. My guests asked what the trick is to having a successful dinner party without being really stressed out. One friend claims she runs around like a crazy person when she has just a couple of people over. I think she is not alone which is probably why people don’t have very many dinner parties. I think the key is to keep it simple. I like to have only one item that needs my immediate attention during a dinner party. The Fennel Citrus salad and dressing can be made ahead and tossed right before serving. The Black and Wild Rice dish is best served at room temperature so perfect for making ahead.

The Bittersweet Chocolate Mousse is a very easy, no-cook recipe I’ve been making since the 80’s and prepared the day before and put right into small jelly jars so they’re ready to serve. Only the salmon required my attention. It was pre-cut and resting in the glaze needing less than 10 minutes in the oven for a perfect golden finish. Set up a lovely buffet and you’re all set. I used the lovely china from Nana Rosella, my husband’s grandmother, because I like an excuse to use them and I don’t have ten of my regular plates that aren’t chipped, however you could use paper plates and the salad would still be beautiful and delicious, just don’t use plastic forks unless you’re at a picnic. I don’t know anyone that can eat with those dreaded implements. Dinner parties are fun but only if you’re relaxed and enjoying your guests. It’s not really about the food. It’s about the friends…

FENNEL CITRUS SALAD
2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl

Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula

Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds

Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.

Slice avocado in half and then slice horizontally. Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown) but take them out before tossing.

Whisk together the dressing and set aside until you’re ready to serve. Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.

Fennel Citrus Salad with Avocado and Olives

Servings: 4
Time: 15 minutes
Difficulty: easy
Print

2 cups fresh arugula
2-3 small fennel bulbs
2 large naval oranges (grapefruit or blood orange)
1/2 red onion
1/2 cup kalamata olives, pitted and halved
1 firm avocado
1 Tbsn fresh herbs (cilantro, mint or parsley)

Dressing: 1/4 cup olive oil, 2 Tbsn lemon juice,1 Tbsn apple cider or red wine vinegar, salt and pepper to taste.

Wash and dry arugula and place in the bottom of a salad bowl
Trim fennel bulbs taking care not to cut too much off the bottom end. Cut each bulb in half lengthwise, then into quarters lengthwise. Slice quarters as thinly as possible. Place in the bowl with the arugula
Slice both ends off the oranges and place one cut end on a cutting board. Using a downward motion, slice the peel and pitch away from the fruit. Go back and get any remaining pith then slice horizontally into wheels. Use wheels whole or quartered. OR if you like perfect slices, check out this handy short video: How To Peel An Orange in 5 Seconds
Slice the onion in half lengthwise and then into quarters. Slice each quarter as finely as possible.
Slice avocado in half and then slice horizontally.
Add all vegetables into bowl with arugula. If you aren’t serving right away include the avocado pits (to keep the avocado from turning brown)
Whisk together the dressing and set aside until you’re ready to serve.
Drizzle the dressing over the salad and toss. Sprinkle with fresh herbs.

Wheatless Wednesday – Roasted Cod with Fennel, Potatoes and Rainbow Carrots

by joycevandenbergporterJanuary 21, 2015

What do you make for dinner when you haven’t been to the market in days? I found myself home the other day with just my youngest son, Jackson, who would no doubt wander into the kitchen around dinner time with high hopes of something delicious bubbling away on my stove, thus saving him a trip to a local takeout place. Looking around my kitchen for ideas, I found my pantry to be a bit bare. It’s still taken a hit from having everyone around for the holidays and I have yet to properly restock. I’m also at the end of my first CSA box and have only a few remaining rainbow carrots and a large bulb of fennel plus a bag of mixed baby potatoes sitting on my counter that I had purchased at the market. So I immediately thought of roasting the vegetables which gives them a wonderful caramelyness (I know, not a word). That right there would be enough for me for dinner , maybe with a small bowl of spiced plain yogurt to dip them in, but perhaps not a 20 year old on a muscle quest who goes to the gym every day. Luckily, I remembered buying a large bag of individually flash frozen, wild caught cod fillets and quickly had two defrosting on the counter. Surprisingly, they were completely defrosted in less than an hour. I could have easily sped up the defrosting process by placing the frozen fish (in their plastic bags) in a bowl of cool water but I had plenty of time, this time. I threw in garlic, spices and a drizzle of olive oil then topped with lemon zest for quite a nice little dinner for two. Not bad considering I never left the house to go shopping. It pays to keep a few good veggies on your counter, like potatoes, onions and squash, that have a long shelf-life, as well as some of your favorite go-to foods in the freezer. It certainly makes life easier!

I really love colorful foods and I’m a complete sucker for the artistic displays of veggies at supermarkets and farmer’s markets. I can easily walk by bins of brown or yellow potatoes but show me baby potatoes in a combination of white, red and purple or carrots ranging from yellow to orange to brown and purple, and I absolutely cannot resist. Take those tri-colored potatoes, for example. I didn’t need them but they practically jumped out of their gorgeous display and into my cart! Well it turns out that the more colors you eat in a day, the more likely you are to get the wide range of nutrients you need. I’m sure you have heard the term, “Eat the Rainbow”. Check out the chart and get your food to start working for you!

TIPS: This meal can also be made as a one pot meal. Just roast the vegetables for 10 or 15 minutes first, then scoot them out of the way to make room for the fish. Roast it all together for another 10 to 15 minutes. Makes for an easy clean up! I prefer to scrub the carrots with a sponge instead of peeling, as so many of the nutrients are on or right under the skin. A good scrubbing will leave the carrot skins clean, smooth and shiny. Larger, older carrots may need to be peeled as the skins can get bitter. In slicing wedges of fennel, don’t remove too much of the root end or there won’t be enough core to keep the wedges together.

ROASTED COD WITH FENNEL, POTATOES AND RAINBOW CARROTS

1 small bunch carrots (4-6)
2-3 fennel bulbs
1 lb baby potatoes (10- 12)
1 tsp chili powder
6 large garlic cloves, coarsely chopped (divided)
1 tablespoon chopped fresh thyme, or 1-2 tsp dried Italian seasoning(divided)
salt and black pepper
1/4 cup olive oil (divided)
4 6 oz pieces skinless cod, halibut, or striped bass fillets
3/4 teaspoon dried crushed red pepper (or more to taste)
1 lemon

Trim ends of carrots and cut them in half, then cut each half into 4 wedges.

Trim ends of fennel and cut each vertically into 8 wedges with core attached to each wedge

Slice potatoes in halves or thirds (if using larger potatoes, slice into 1/4 inch rounds) and place in a rimmed baking dish with the carrots and fennel. You can arrange them separately or jumble them all together.

Pre-heat oven to 425° F. Toss 2 tablespoons of the oil, 4 tablespoons of the garlic, the chili powder, 1/4 teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper.

Roast, tossing once or twice, until golden brown and tender, 20 to 25 minutes.

While vegetables are cooking, prepare fish. Using a zester, peel strips of zest from the lemon. If you don’t have a zester, use a potato peeler and then thinly slice the peels. Sprinkle zest onto the fish; reserve the lemon.

Meanwhile, place the fish on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and top with remaining garlic, red pepper flakes, fresh thyme and season with salt and pepper to taste. Top with lemon zest.

After the vegetables have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout, 10-12 minutes, turning the oven to broil for the last 3-4 minutes.

Serve the fish with roasted vegetables and lemon wedges on the side.

Roasted Cod with Fennel, Potatoes and Rainbow Carrots

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

1 small bunch carrots (4-6)
2-3 fennel bulbs
1 lb baby potatoes (10- 12)
1 tsp chili powder
6 large garlic cloves, coarsely chopped (divided)
1 tablespoon chopped fresh thyme, or 1-2 tsp dried Italian seasoning(divided)
salt and black pepper
1/4 cup olive oil (divided)
4 6 oz pieces skinless cod, halibut, or striped bass fillets
1/8 teaspoon dried crushed red pepper (or more to taste)
1 lemon

Trim ends of carrots and cut them in half, then cut each half into 4 wedges.
Trim ends of fennel and cut each vertically into 8 wedges with core attached to each wedge
Slice potatoes in halves or thirds (if using larger potatoes, slice into 1/4 inch rounds)
Pre-heat oven to 425° F. On a rimmed baking sheet, arrange the vegetables and toss 2 tablespoons of the oil, 4 tablespoons of the garlic, the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
Roast, tossing once or twice, until golden brown and tender, 20 to 25 minutes.
While the vegetables are roasting, prepare the fish. Using a zester, peel strips of zest from the lemon. If you don’t have a zester, use a potato peeler and then thinly slice the peels. Sprinkle zest onto the fish; reserve the lemon.
Meanwhile, place the fish on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and top with remaining garlic, red pepper flakes, fresh thyme and season with salt and pepper to taste. Top with lemon zest.
After the vegetables have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout, 10-12 minutes, turning the oven to broil for the last 3-4 minutes.
Serve the fish with lemon wedges and roasted vegetables.

PHOTO CREDITS:

Eat The Rainbow Chart – DBStrength.com

Wheatless Wednesday – Coconut Curry Butternut Squash Soup

by joycevandenbergporterJanuary 14, 2015

Craving rich and creamy but not the calories? Would you believe me if I told you that coconut milk is a good diet food? Coconut Milk has gotten a bad reputation for it’s high saturated fat content but that doesn’t mean it will make you gain weight. Research has shown that not having enough fat can make you fat. Crazy, right? The trick is to eat healthy fats like coconut milk and avocado. Fats help us feel satiated so we eat less and feel full longer. In addition, the fats in coconut milk and oil may actually increase our metabolism which increases our bodies’ use of calories. Coconut milk also provides nutrients that support our immune systems and heart health as well as giving us pretty hair and skin, and it tastes delicious too. Win-Win!

Nothing hits the spot on a chilly day like a piping hot bowl of creamy soup. This soup gets it’s creaminess from coconut milk (you knew that was coming), which also adds a subtle but delicious flavor when combined with roasted butternut squash, ginger and red curry paste. I also love using winter squash because each is hiding a little treasure trove inside, their seed stache. Pumpkin seeds get all of the attention, but they aren’t the only squash seeds that can be roasted. Other winter squash seeds like butternut, squash or spaghetti squash can also be roasted. So next time you’re roasting squash, roast the seeds as well and use them as a garnish or as a tasty and nutritious little snack. I roasted mine with olive oil, chili powder, cumin, curry, cayenne pepper and salt but you can use any spices you enjoy. You’ll be addicted!

I also dry toasted unsweetened shredded coconut until it was golden and aromatic to use as a second topping. All I can say is, Wow! I have to admit to going back for more…

TIPS: I think roasting the squash in the skin gives it a richer flavor and it is much easier than peeling it since the skin is so tough, however, if you are pressed for time, you can peel the squash, cut it into chunks (or even buy it from the store pre-cut into cubes which is not a crime) and add it to the onion, garlic mixture along with the vegetable broth. Then follow the recipe from there. You will notice that my CSA squash is the size of a three month old baby! Normally I can fit both halves in the same pan but this behemoth squash required two pans. Don’t skip the step of roasting the seeds. You won’t be disappointed! In fact, you’ll wish there were more…

COCONUT CURRY BUTTERNUT SQUASH SOUP

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Red Curry paste (or curry powder)
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.

While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes. Put in a small serving dish and let cool.

Pick through seeds, if using, and remove any stringy bits. Rinse and dry with paper towels. Let air dry in a single layer on a baking dish. Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.

In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.

Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.

Puree soup with a hand mixer or in a food processor until silky smooth. You may have to do it in batches.

Serve garnished with toasted coconut and roasted squash seeds.

Coconut Curry Butternut Squash Soup

Servings: 8
Time: 90 minutes
Difficulty: medium
Print

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Thai Red Curry paste, more if you like it hotter
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes. Put in a small serving dish and let cool.
Pick through seeds, if using, and remove any stringy bits. Rinse and dry with paper towels. Let air dry in a single layer on a baking dish. Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.
In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.
Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.
Puree soup with a hand mixer or in a food processor until silky smooth. You may have to do it in batches.
Serve garnished with toasted coconut and roasted squash seeds.

Roasted Winter Squash Seeds

Servings: 1 cup
Time: 30 minutes
Difficulty: easy
Print

1 cup raw squash seeds
1 Tbsn oil (olive, coconut or avocado)
1 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp cayenne pepper (optional)

Separate the seeds from the pulp, place in a colander and rinse thoroughly. Spread them out in an even layer to air dry. Seeds roast better when they are completely dry.
Preheat oven to 300 degrees. Drizzle seeds with oil and sprinkle with spices. Toss to combine and spread in a single layer on a glass baking dish or a cookie sheet lined with aluminum foil. Bake, stirring occasionally, for 15-20 minutes or until seeds are golden brown. If seeds aren’t browning, increase oven temperature to 325 or 350 degrees but check every few minutes.

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Category Archives: Wheatless Wednesday

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Wheatless Wednesday – Beet and Citrus Salad with Goat Cheese & Pine Nuts

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Wheatless Wednesday – Tostadas with Halibut, Spicy Slaw and Avocado Crema

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Wheatless Wednesday – Grainfree Pancakes

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Wheatless Wednesday – Parmesan Roasted Cauliflower

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Wheatless Wednesday – Roasted Cabbage ‘Steaks’ with Balsamic and Feta

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Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

Fennel Citrus Salad with Avocado and Olives

Wheatless Wednesday – Roasted Cod with Fennel, Potatoes and Rainbow Carrots

Roasted Cod with Fennel, Potatoes and Rainbow Carrots

Wheatless Wednesday – Coconut Curry Butternut Squash Soup

Coconut Curry Butternut Squash Soup

Roasted Winter Squash Seeds

Potato Crusted Spinach and Herb Torta

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Tofu Steaks with Chimichurri Sauce

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Pacific Cod with Lemon, Wine and Olives

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Creamy Morel Mushroom Soup

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Caramelized Endive with Brown Butter Sage Sauce

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Endive Salad Bites

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Butternut Squash and Lentils with Cumin and Lime

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Beet and Citrus Salad with Goat Cheese and Pine Nuts

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Tostadas with Halibut, Spicy Slaw & Avocado Crema

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Grain Free Pancakes

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Parmesan Roasted Cauliflower

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Roasted Cabbage 'Steaks'

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Fennel Citrus Salad with Avocado and Olives

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Roasted Cod with Fennel, Potatoes and Rainbow Carrots

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Coconut Curry Butternut Squash Soup

Roasted Winter Squash Seeds

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