Candy roasted radishes, butternut squash and baby kale 1small butternut squash pealed and medium diced 6-10 French breakfast radishes cleaned and cut in half 2 cloves garlic smashed and chopped 2 Tbl good olive oil 1 for tossing the veg and 1 for the pan 2 Tbl pure maple syrup 10 oz baby kale Salt and pepper to taste
Preheat oven to 400 Mix squash, radishes, garlic, maple syrup and a pinch of salt and pepper Pan roast by adding color in a sauté pan on top of the stove then put it in the oven for 12 min As soon as the pan comes out add the kale and salt and pepper Mix everything together gently and serve as a main veggie dish or a beautiful fall side
Late Summer Focaccia Ingredients 2 PACKETS ACTIVE DRY YEAST 2¼ CUP WARM WATER 5-1/2 CUPS (ABOUT 27 OUNCES) ALL-PURPOSE FLOUR PLUS MORE FOR HANDLING THE DOUGH 2 TEASPOONS SALT 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, FOR THE BREAD BOWL FOR THE TOPPING 2 CUPS SWEET PEPPERS SLICED 3 CLOVES GARLIC CHOPPED 2 CUPS RIPE CHERRY OR GRAPE TOMATOES, CUT 1/4 CUP FRESH BASIL ½ CUP EXTRA-VIRGIN OLIVE OIL OR AS NEEDED 1 TEASPOON COARSE SEA SALT OR KOSHER SALT OR AS NEEDED ½ TEASPOON DRIED OREGANO
METHOD Mix yeast and water. Let sit for 4 minutes or bubbly. Mix salt and flour add yeast and water mix. Using a mixer or by hand. Fold dough until smooth. Oil large bowl with the 2 tablespoons of oil add the dough covering with a towel and let sit in a warm place for 1 hour or doubled in size.
Mix topping and let sit at room temp.
Punch down dough and spread on a cookie sheet. Let proof for another 30 min.
Punch down with fingers and add topping proof for another 30 minutes.
Bake 425 for 25 minutes turn and add any 10-15 minutes.
6 peaches pealed and sliced 2 cups blueberries 1 tablespoon gmo free corn starch 2 tablespoons raw honey 1 tsp cinnamon 1 cup Orange juice 1 cup Super Nola Natural Granola ( I like cranberry Apple walnut)
Mix and top with granola bake 350 for 35 minuets serve with vanilla frozen yogurt
Here's how to make a clean and healthy dinner. Simply add a green salad and dinner's complete! Or, spice it up a bit by cooking 1/2 pound of Greenbrier Farm chorizio sausage and layering it in with the cheese.
Adam's Mobile Market, September 2014 submitted by Patty Davis
Yield: Serves 6
Ingredients 2 medium eggplant, sliced crosswise, 1/4 inch thick Sea salt and freshly ground pepper 1/2 cup extra-virgin olive oil, approximately 1/2 small onion, finely chopped (about 1/2 cup) 3 cloves garlic, minced 4 cups whole tomatoes, pulsed finely in food processor 1 tablespoon chopped fresh oregano 1 1/2 cups whole-wheat breadcrumbs 2 teaspoons nutritional yeast (optional) 8 ounces shredded organic mozzarella cheese (or substitute vegan cheese) 1/2 cup almond milk (or rice milk) 2 tablespoons whole ground flaxseed meal 2 cups fresh baby spinach
Directions 1. Sprinkle eggplant slices generously with salt and let drain in a colander about 30 minutes. Rinse with water, drain, and pat dry.
2. Meanwhile, heat 2 tablespoons oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until translucent, about 6 minutes. Add tomatoes, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 20 minutes. Remove from heat and stir in oregano.
3. Preheat oven to 350 degrees. In a shallow dish, mix breadcrumbs and nutritional yeast; season with salt and pepper and set aside. In a separate shallow dish, stir together almond milk and flaxseed meal. Dip eggplant in almond milk mixture, drain slightly, and coat each piece with breadcrumb mixture, pressing to coat both sides and shaking off excess breadcrumbs. Heat 2 tablespoons oil over medium heat. Cook eggplant in a single layer (adding more oil as necessary) until golden brown, about 6 minutes per side. Wipe pan clean and repeat with remaining eggplant, adding more oil.
4. Spread 1 cup of the tomato sauce mixture in an 11 x 7 inch baking dish. Layer half the eggplant, followed by the cheese, spinach, and remaining sauce, and top with remaining eggplant. Cover with foil and bake until bubbling, 50 minutes. Remove foil and bake 10 minutes more. Let rest 10 minutes before serving.
Winter Kale, Roasted Chicken and Shitaki Mushroom Wrap
3 Tbsp olive oil 2 chicken breasts sliced ½ inch thick 1 large or 2 small shallots thinly sliced 1 medium leek, white and pale green part only, rinsed and thinly sliced 8 oz of shitaki mushrooms sliced ½ tsp kosher salt ½ tsp freshly ground pepper 1 bunch of kale steamed and coarsely chopped ¼ cup chicken broth 1/3 cup of unsweetened dried cranberries 4 oz goat cheese 4 10 inch wraps
Method: In a large skillet, heat oil over medium-high heat. Cook chicken untill done and remove.
Add shallot, leek, mushrooms, salt, and pepper. Cook, stirring frequently, until vegetables are soft, about 8 minutes.
Add kale and cook until wilted, about 8 minutes. Add broth and cranberries; boil and scrape any brown bits from the pan’s bottom. Return chicken to the pan.
Remove pan from heat and stir in goat cheese. Divide the chicken among the wraps and enjoy!