Watercress Recipes

Watercress Salad with Roasted Sweet Potatoes
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
  
INGREDIENTS
2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks
3 tablespoons plus 1/2 teaspoon olive oil
Coarse salt and ground pepper
1/2 cup walnuts
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 teaspoon honey
2 bunches watercress (12 ounces total), stems trimmed
4 ounces feta, crumbled

DIRECTIONS
Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack, until golden, 6 minutes.
In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.
 
Steak, Watercress, and Orange Salad
INGREDIENTS
2 tablespoons red-wine vinegar
1 tablespoon grainy Dijon mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 pound flank steak
2 to 3 bunches watercress (about 1 pound total), stemmed
3 navel oranges, peeled and sliced
1/4 cup roasted cashews, coarsely chopped

DIRECTIONS
In a large bowl, whisk together vinegar, mustard, and oil; season with salt and pepper. Set dressing aside.
Season the steak generously on both sides with salt and pepper, and place in a shallow baking dish. Drizzle with 2 tablespoons dressing and turn to coat; leave remaining dressing in bowl. Let steak marinate 5 to 10 minutes.
In a large nonstick skillet, cook the steak over medium-high heat until medium-rare, 5 to 8 minutes per side. Transfer to a plate, cover loosely, and let rest 10 minutes. Then transfer to a cutting board, and slice thinly, across the grain.
To bowl with remaining dressing, add watercress and orange slices; toss to coat. Divide salad evenly among plates; top with steak slices, and sprinkle with cashews. Serve immediately.

 
Watercress and Ramp Soup
INGREDIENTS
•    5 tablespoons unsalted butter
•    5 cups thinly sliced leeks, white and pale-green parts only (7 or 8 medium leeks)
•    2 cups thinly sliced ramps
•    4 cups water
•    2 cups milk
•    2 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
•    1 tablespoon coarse salt
•    1/4 teaspoon freshly ground pepper
•    2 bunches watercress (about 8 ounces), washed, tough ends trimmed
DIRECTIONS
1.    In a 5-quart saucepan, melt 3 tablespoons butter over medium heat. Add 3 cups sliced leeks and 1 cup sliced ramps; reduce heat to medium low. Saute until tender, about 10 minutes. Add 4 cups water, 1 cup milk, the potatoes, 1 tablespoon salt, and the pepper; bring to a boil over high heat. Reduce to medium low; simmer until potatoes are tender, about 7 minutes. Add watercress; increase heat to medium. Cook about 3 minutes, until watercress is tender and bright green. Cool slightly. Transfer in 1-cup batches to the jar of a blender; puree. Return all of it to pot over low heat; thin with remaining cup milk.
2.    In a medium saute pan, melt remaining 2 tablespoons butter over medium-low heat. Add remaining 2 cups sliced leeks, remaining cup sliced ramps, and remaining 1/2 teaspoon salt. Saute, stirring frequently, until leeks are tender but still green, 5 to 10 minutes. Do not let them brown. Ladle soup into bowls; garnish with leek mixture. Serve hot.

Salmon Recipes

Salmon, Cucumber, Dill Salad

    Ingredients:
•    11/2 lbs salmon filet, cut into 4 pieces, skin and bones removed
•    1 TBS Dijon mustard
•    1/2 TBS honey
•    1 large cucumber, peeled (if not organic), cut in half lengthwise, seeds scooped out, diced in ½ inch cubes
•    1 large ripe fresh tomato, diced
•    1 medium ripe, but firm avocado, diced in 1/2-inch cubes
•    2 TBS chopped fresh chives (or 2/3 tsp dried chives)
•    3 medium cloves garlic, pressed
•    11/2 TBS chopped fresh dill (or 11/2 tsp dried dill weed)
•    1 + 2 TBS fresh lemon juice
•    1 TBS extra virgin olive oil
•    salt and cracked black pepper to taste

Directions:
1.    Press garlic and let sit for 5 minutest to bring out its health-promoting properties.
2.    Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
3.    Rub salmon with 1 TBS fresh lemon juice, salt, and pepper.
4.    While pan is heating, mix together cucumber, tomato, avocado, chives, garlic, and dill in a bowl and set aside.
5.    Whisk together 2 TBS lemon juice, olive oil, salt and pepper in a separate bowl. Toss with cucumber mix when ready to serve.
6.    Place salmon on hot pan and cook for about 7 minutes, depending upon thickness. Combine honey and mustard and coat salmon during last 2 minutes of cooking.
7.    Divide cucumber mixture between 4 plates and serve with salmon.

Sautéed Fennel Salmon
    
Ingredients:
•    1-1/2 lbs salmon fillet, cut into 8 pieces, skin and bones removed
•    1 TBS + 1/4 cup chicken or vegetable broth
•    1 large fennel bulb sliced thin, save 1 TBS chopped green tops to use for garnish
•    2 TBS fresh squeezed lemon juice
•    salt and white pepper to taste

Directions:
1.    Season salmon with a little salt and white pepper. Set aside.
2.    Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly.
3.    Add 1/4 cup broth, lemon juice, pinch salt and pepper, and place salmon on top.
4.    Reduce heat to low and cover. Cook for about 5 minutes. Do not overcook fennel, or it will lose its flavor. Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.

Southwestern Salmon & Black Beans
    Ingredients:
•    1-1/2 lb salmon cut into 4 pieces, skin and bones removed
•    1 small sized onion, minced
•    1 small sized red bell pepper, diced 1/4 inch
•    4 medium cloves garlic pressed
•    1 TBS + 1/2 cup chicken or vegetable broth
•    2 cups or 15 oz can black beans (BPA free), drained
•    1-1/2; TBS red chili powder
•    about 2 cups shredded romaine lettuce, outer leaves discarded
•    1 medium avocado, cut into cubes
•    
•    Sauce:
•    2 TBS fresh chopped cilantro
•    1 TBS fresh chopped mint
•    1 TBS fresh chopped basil
•    3 TBS fresh lemon juice
•    3 TBS olive oil
•    1 TBS chopped pumpkin seeds
•    salt and pepper to taste
Directions:
1.    Season salmon with a little salt and pepper. Set aside while you chop and sauté vegetables.
2.    Mince onions and press garlic 
3.    Heat 1 TBS broth in a 10-12 inch stainless steel skillet. When broth begins to steam add onion, bell pepper and garlic and Healthy Sauté on medium heat for about 5 minutes stirring frequently.
4.    Add 1/2 cup broth, drained beans, and red chili powder. Cook for another 10 minutes. Season with salt and pepper to taste.
5.    While beans are cooking, preheat broiler. Place a stainless steel or cast iron skillet large enough for salmon under the heat to get hot. This takes about 10 minutes.
6.    In a bowl mix together cilantro, mint, basil, lemon juice, olive oil, pumpkin seeds, salt and pepper.
7.    Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results. Broil salmon for about 7 minutes for medium doneness. 

Salmon with Mustard and Ginger
    
Ingredients:
•    8 oz salmon fillet
•    2 tsp + 1 TBS lemon juice
•    1 TBS extra virgin olive oil
•    1 clove garlic, pressed
•    1 tsp yellow or Dijon mustard
•    1/2 tsp soy sauce
•    2 TBS cilantro
•    2 TBS grated ginger
•    sea salt and pepper to taste
Directions:
1.    To Quick Broil salmon, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
2.    Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
3.    Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
4.    Top salmon 1 TBS lemon juice and the remaining ingredients.

Brussels Sprout Recipes

Pan Roasted Brussels Sprouts with Thick Cut Bacon, Red Bell Peppers and  Onions

4 strips of bacon, cut into small pieces - more if you like!
½ medium onion, diced fine
½ Red Bell Pepper, diced fine
About 1 pound Brussels sprouts, washes, stem trimmed, outer leaves removed, if small, cut in half top to bottom, if large cut in quarters.
Touch of butter (1 teaspoon)
Salt and Pepper to taste

In a large skillet cook bacon until crispy.  Remove bacon, set aside.  Cook onions in some bacon fat until soft.  Add red bell pepper and cook for 1 minute.  Remove from pan.  Cook Brussels sprouts in bacon fat until nicely browned.  Season with salt and pepper and a touch of butter.  Add back the onions, peppers and bacon.
 
 Transfer to serving dish.  Yum!

Oven Roasted Brussels Sprouts

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.

Brussels Sprouts and Grapes

Ingredients:
2 pounds Brussels sprouts, trimmed and scored
2 cups water
1 teaspoon salt

2 table spoons olive oil
4 cloves garlic, minced
2 bunches green onions, sliced thin
1 cup seedless red grapes, halved
3 table spoons butter

Directions:
1.    Place the Brussels sprouts, water and salt in a medium saucepan and bring to a boil. Boil 10 minutes, or until sprouts are tender but firm.
2.    Over medium low heat in a large saucepan, mix the olive oil, garlic and green onions. Slowly cook and stir 5 minutes, until the green onions are soft. Mix in the Brussels sprouts, grapes and butter. Cover and simmer 5 minutes.

Sweet Potato Recipes

Super Charged - SuperFood - Sweet Potatoes

Baked Sweet Potato French Toast Casserole
Ingredients
Baked Sweet Potato French Toast
1 loaf French bread (13-16 oz)
8 large eggs
2 cups half-and-half
1 cup milk
2 cups cooked mashed sweet potato
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
 Directions    
1.    Slice French bread into 1-inch slices.
2.    Arrange slices in 2 rows, in a generously buttered 9 x 13 baking dish.
3.    Combine the eggs, half-and-half, milk, sweet potato, sugar, vanilla, cinnamon, nutmeg and salt and beat until blended.
4.    Pour mixture over the bread slices, making sure all are covered evenly.
5.    Spoon some of the mixture in between the slices.
6.    Cover with foil and refrigerate overnight.
 The Next Morning:
1.    Preheat oven to 350° degrees F.
2.    Combine all ingredients listed under Praline Topping in a medium bowl and blend well.
3.    Spread Praline Topping evenly over the bread
4.    Bake for 40 minutes, until bread is puffed and lightly golden.
5.    Serve with maple syrup.
Breakfast-Egg-Stuffed-Sweet-Potatoes

Ingredients

2 large baked sweet potatoes (poke potatoes with fork & bake at 400°F for 1 hour or until you can slide a fork through without resistance)
2 cups shredded mozzarella
4 bacon slices
4 eggs
Fresh parsley
Salt & pepper, to taste
Instructions

Cut of each baked potato (bake them the night before or use any leftover baked potatoes!) in half and scoop out some of the flesh. The more you take out the more cheese and bacon you can add.
Break an egg into each potato half, sprinkle some salt and pepper and top with mozzarella cheese.
Add bacon and bake for 20 minutes at 350°F / 180 °C.
Number of servings (yield): 4

Grilled Sweet Potato Salad with Hot Bacon Dressing, Blue Cheese & Pecans
Tossed with hot bacon dressing, tangy blue cheese and crunchy pecans, this Sweet Potato Salad is a classic dish with a savory twist! Taking your taste buds from sweet to tangy to creamy, everyone will beg for seconds, and thirds! Enjoy this tasty sweet potato salad as a side to your favorite barbecue ribs, with a deli sandwich or plated next to a piece of juicy, roasted chicken.

For Hot Bacon Dressing
6 slices center-cut bacon
2 tablespoons raspberry vinegar
1 tablespoon Country Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon bacon grease, warm
Sea salt, to taste
Freshly ground black pepper, to taste

For Sweet Potato Salad
2-1/2 pounds sweet potatoes, peeled and cut into 1-inch rounds
Sea salt, to taste
Freshly ground black pepper
2/3 cup sliced scallions (about 10-12 scallions)
1/2 cup sundried tomatoes packed in oil and cut into strips
1/3 cup toasted pecans
1/3 cup blue cheese crumbles

Instructions
To make the dressing: Preheat oven to 200°F. In a skillet, cook bacon until crispy; drain and reserve grease. Crumble bacon and set aside. In a small bowl, whisk together vinegar and mustard; slowly whisk in olive oil and 1 tablespoons of the reserved bacon grease until dressing is emulsified. Season with salt and pepper. Keep warm in oven.
Using a brush, lightly coat sweet potatoes with olive oil. Put the potatoes in a resealable plastic bag, add the oil and massage to coat all surfaces.
Grilling Instructions: Just before putting on the grill, season sweet potatoes liberally with salt. Place rounds directly on the cooking grate over direct heat; grill until well-marked, about 3 minutes on each side. Move to indirect heat. Finish cooking, turning halfway through, until soft and tender, 20-30 minutes. Remove from grill. Immediately cut into quarters and remove to a large bowl.
Grilling Alternative: Preheat oven to 400°F. On a rack fitted into a baking sheet, place sweet potato rounds and season well with salt. Bake until tender and browned around the edges, about 30 minutes. Immediately cut into quarters and remove to a large bowl.
To make the salad: To sweet potatoes, add 2 tablespoons of the dressing; toss until just coasted. Add reserved bacon, scallions, sundried tomatoes, pecans and blue cheese. Drizzle a little more dressing and toss to coat. Season to taste. Serve immediately or at room temperature.
Number of servings (yield): 6

Lentil Recipes

Slow-Cooker Curried Lentils With Chicken and Potatoes

Ingredients
1 1/2 cups     red lentils or yellow split peas
1 1/2 pounds     russet potatoes (about 2), peeled and cut into 1-inch pieces
1         medium onion, chopped
2         cloves garlic, chopped
2 teaspoons     curry powder
1 teaspoon     chopped fresh ginger
kosher salt and black pepper
4 cups     low-sodium chicken broth
6 boneless, skinless chicken thighs (about 1 3/4 pounds total)
2 tablespoons     fresh lime juice, plus lime wedges for serving
3/4 cup     plain yogurt
1/4 cup     fresh cilantro leaves, torn
naan bread, toasted, for serving

Directions
In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).
Fifteen minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, with the naan and lime wedges on the side.

Balsamic-Glazed Pork With Lentils
Ingredients
1 cup     green lentils, rinsed
kosher salt and black pepper
2 tablespoons     balsamic vinegar
2 tablespoons     brown sugar
3 tablespoons     olive oil
1     1 1/4-pound pork tenderloin
1     red apple, cut into 1⁄2-inch pieces
1     celery stalk, thinly sliced
1/4 cup     fresh flat-leaf parsley leaves
2 tablespoons     fresh lemon juice

Directions
Heat oven to 400° F. Bring 4 cups water to a boil.
Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.
Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.

Salmon With Warm Lentil Salad
Ingredients
1 cup     green lentils, rinsed
kosher salt and black pepper
2 tablespoons plus 1 teaspoon     olive oil
1 1/4 pounds     skinless salmon fillet, cut into 4 pieces
2 tablespoons     red wine vinegar
2 teaspoons     Dijon mustard
1/4             red onion, chopped
1/2 cup         chopped fresh flat-leaf parsley
1             bunch arugula, torn (about 4 cups)
1             lemon, cut into wedges

Directions
Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.

Oyster Recipes

BBQ Oysters with Spicy Dressing
INGREDIENTS
4 dozen oysters, scrubbed
DIRECTIONS
Heat grill until very hot. Place oysters on grill. When shells open (in about 3 minutes), use an oyster knife to detach oyster from top shell. Loosen top shell, and discard. Spoon 1 tablespoon Spicy Dressing over oysters before serving.

Spicy Dressing
INGREDIENTS
1/2 cup natural rice vinegar
1/2 cup seasoned rice vinegar
2 shallots, finely chopped
3 tablespoons freshly squeezed and strained lime juice
1 small jalapeno pepper, seeded and finely chopped
1 fresh cilantro, roughly chopped
DIRECTIONS
Combine all ingredients in a medium bowl. Refrigerate at least 1 hour before using. Serve over Barbecued Oysters.

Fried Oyster Po’Boy
INGREDIENTS
1 cup buttermilk
1/4 teaspoon plus pinch cayenne pepper, divided
Coarse salt and freshly ground pepper
48 freshly shucked oysters, drained
1 cup cornmeal
1 cup all-purpose flour
4 cups safflower oil
2 tablespoons unsalted butter, room temperature
6 top-split hot dog buns
Tartar Sauce, for serving
DIRECTIONS
Mix together buttermilk, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Add oysters and turn to coat; let stand 5 minutes. Meanwhile, in a shallow dish, mix together cornmeal, flour, 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of cayenne; set aside.
In a medium heavy-bottomed saucepan with high sides, heat oil to 350 degrees on a deep-fry thermometer.
Dredge oysters in cornmeal mixture, shaking off any excess. Working in batches, quickly and carefully add oysters to hot oil and cook, turning, until golden, 2 to 3 minutes. Using a slotted spoon, transfer oysters to a plate lined with paper towels; season with salt.
Meanwhile, heat a large skillet over medium heat. Spread butter on both sides of hot dog buns and place in the skillet on their sides, turning, until evenly browned.
Spread tartar sauce in the bottom of each bun. Top with fried oysters, and serve immediately with lemon wedges.

Modern Oysters Rockefeller
INGREDIENTS
48 small to medium oysters, such as Wellfleet or Beau Soleil, scrubbed
1 cup (2 sticks) unsalted butter, cut into 1/2-inch slices
6 medium shallots, peeled and thinly sliced
Coarse salt
3/4 cup all-purpose flour
1/2 cup Herbsaint (anise flavored spirit)
4 cloves garlic, finely grated
1 tablespoon finely chopped oil-packed anchovy fillets, in their oil
1 1/2 cups heavy cream
1 pound baby spinach, stemmed, washed, and chopped
1 pound fresh watercress, stemmed, washed, and chopped
2 sprigs fresh basil, chopped
2 sprigs fresh tarragon, chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted panko
1/4 cup dried breadcrumbs
2 scallions, trimmed, white and light green parts only, thinly sliced
Juice of 1 to 2 lemons
DIRECTIONS
Preheat the oven to 375 degrees.
Place a strainer over a medium bowl; gently shuck the oysters over the strainer, using the strainer to catch the meat and strain the liquor into the bowl. Reserve the deeper halves of each oyster shell (discarding remaining shells) and scrub clean under cold running water; dry shells and arrange in a single layer on a baking sheet; set aside.
In a medium skillet, melt butter over medium heat. Add shallots; season with salt and cook until tender, 3 to 5 minutes. Stir in flour. Add Herbsaint and cook until almost all the liquid has evaporated. Add garlic and anchovies and their oil; stir to combine. Season with salt. Add heavy cream and reserved oyster juices; let cook 1 minute. Stir in spinach, watercress, basil, and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture seems too thick, add a little water or heavy cream to thin.
Place reserved oyster shells in oven and bake until warm, about 2 minutes. In a medium bowl, mix together cheese, panko, and breadcrumbs until well combined; set aside.
Spoon scant tablespoon spinach mixture into each of the shells and top each with a whole oyster. Top with a little more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, 2 to 3 minutes.
Preheat broiler. Place oysters under broiler to brown. Garnish with scallions and season with lemon juice; serve immediately.

Blueberry Recipes

Blueberry Peach Crisp
This quick and easy dessert takes only a few minutes to put together. It's a delicious way to enjoy nutrient-rich blueberries. For a twist on the recipe, top with a little vanilla yogurt. This dessert recipe is good enough for company and easy enough to prepare regularly for your family.
    Prep and Cook Time: 10 minutes, cooking time: 45 minutes 

Ingredients:
•    10 oz fresh or frozen blueberries
•    1 lb of fresh or frozen peach slices
•    1/4 cup apple juice
•    
•    Topping
•    1/2 cup almonds
•    1/2 cup rolled oats
•    1 cup pitted dates
•    2 TBS apple juice
•    1/2 tsp cinnamon
Directions:
1.    Preheat over to 350°F (175°C). Place blueberries in the bottom of a square 8-inch baking pan. If you are using frozen, make sure they are completely thawed and drained of excess water. Place peach slices on top of blueberries. If they are frozen make sure they are also thawed and drained of excess water. Drizzle 1/4 cup apple juice over fruit.
2.    Remove pits from dates and place in the bowl of a food processor along with oats, almonds and cinnamon. After running the food processor for a minute and the dates have blended with oats and almonds, add apple juice, and mix well.
3.    Place mixture evenly over peaches and blueberries, and bake uncovered for about 45 minutes. Serve warm or cool.
Serves 4 

Lemon Blueberry Cheesecake Bars
A layer of crunchy crust, followed by fluffy whipped cheesecake topped with toasted almonds and blueberries? Say no more – I’m yours! These Lemon Blueberry Cheesecake Bars are so good you’ll be licking your fingers for every last bit. Because you cut them into squares, Lemon Blueberry Cheesecake Bars are great to pack for a picnic, dinner at a friend’s, or a family road trip.
Ingredients
•    ½ cup plus 6 tablespoons butter
•    ¾ cup granulated sugar
•    2-¾ cups all purpose flour
•    1 teaspoon baking powder
•    ¾ teaspoon salt
•    12 ounces cream cheese (1-½ packages), softened
•    2-½ teaspoons lemon zest
•    3 tablespoons lemon juice
•    1 teaspoon almond extract
•    2 large eggs
•    ¾ cup packed light brown sugar
•    ¾ teaspoon ground cinnamon
•    ½ cup sliced blanched almonds
•    1 cup fresh blueberries
Instructions
1.    Preheat oven to 350°F
2.    Grease a 13-by 9-inch baking pan
3.    Soften ½ cup of the butter and combine it with ½ cup granulated sugar in the bowl of an electric mixer
4.    Beat until fluffy
5.    Add 2 cups flour, the baking powder and ½ teaspoon salt
6.    Beat until crumbly
7.    Transfer crumbs to the baking pan and pat to make an even layer
8.    Bake 10 minutes until the surface is dry but not browned
9.    Meanwhile, in the same mixer bowl, beat the cream cheese, remaining ¼ cup granulated sugar, lemon zest and juice and almond extract until fluffy
10.    Beat in the eggs until combined
11.    When the crust has baked, spread the cheesecake mixture evenly over the top and bake 20 minutes until the cheesecake has set
12.    In a medium bowl, stir together the brown sugar, remaining ¾ cup flour, the cinnamon and ¼ teaspoon salt
13.    Cut the remaining ¾ cup flour
14.    The cinnamon and ¼ teaspoon salt
15.    Cut the remaining 6 tablespoons butter into ½-inch pieces and add to the brown sugar mixture
16.    Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed
17.    Stir in the almonds
18.    When the cheesecake layer has baked, sprinkle the blueberries and crumb mixture over it and bake 20 minutes until the crumbs have browned
19.    Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm before cutting into 24 bars
 
Savory Blueberry Pizza 
Ingredients
•    1 pound pizza dough
•    1-1/2 cups grated mozzarella cheese, divided
•    1/2 cup crumbled gorgonzola cheese
•    4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
•    1/4 cup thinly sliced red onion
•    1 cup fresh blueberries
•    1/4 cup thinly sliced fresh basil
•    Freshly ground black pepper
Instructions
1.    Preheat oven to 450°F.
2.    Lightly flour a work surface.
3.    Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
4.    With a fork, pierce dough in several places.
5.    Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
6.    Bake until crust is golden brown, 12 to 14 minutes.
7.    Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
8.    Remove from oven; top with basil and pepper.

Blueberry Ketchup
•    1-1/2 cups fresh or frozen (unthawed) blueberries
•    1/2 cup minced onion
•    1/4 cup rice wine vinegar
•    1/4 cup dark brown sugar
•    1/2 teaspoon salt
•    1 tablespoon pickled ginger (gari) or minced fresh ginger
Instructions
1.    In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt.
2.    Bring to a simmer; cook about 15-20 minutes, stirring frequently.
3.    Remove from heat and allow to cool.
4.    Remove to blender or food processor; whirl until smooth.
5.    Refrigerate until ready to use.

Pickled Blueberries and Onions
Ingredients
•    1 ¼ cups water
•    ¾ cup apple cider vinegar
•    2 tablespoons sugar
•    2 teaspoons Kosher salt
•    1 small red onion, thinly sliced
•    2 cups fresh blueberries
Instructions
1.    In a bowl, combine water, vinegar, sugar and salt until dissolved.
2.    Stir in onions and blueberries. Cover and chill for at least three hours or up to 3 days.
Uses: topping for sandwiches, pizzas, flatbreads, crostini; toss with salad

Chard SuperFood Info and Recipes

Chard   SuperFood    #1000

Chard often used in Mediterranean cooking.  The leaf stalks are large and are often prepared separately from the leaf blade.  The leaf blade can be green or reddish in color; the leaf stalks also vary in color, usually white, yellow, or red.  

Chard has been bred to have highly nutritious leaves and is considered to be one of the most healthful vegetables available, making it a popular addition to healthful diets (like other green leafy vegetables).    

Chard is also known by its many common names such as Swiss chard, silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet, and mangold. 

Chard can be harvested while the leaves are young and tender, or after maturity when they are larger and have slightly tougher stems. Harvesting is a continuous process, as most species of chard produce three or more crops. Raw chard is extremely perishable.

Fresh young chard can be used raw in salads.  Mature chard leaves and stalks are typically cooked.  
Vitamin A    214%        Vision        Immune System
Vitamin C    53%
Vitamin E    13%
Vitamin K    716%        Blood Clotting – Protects your heart – cancer fighter
Iron        17%
Magnesium    24%

Huge Antioxidant
Huge Anti-inflammatory

Sautéed Swiss Chard
INGREDIENTS
3 pounds red Swiss chard
1 tablespoon olive oil
4 thinly sliced garlic cloves
2 teaspoons sugar
1 tablespoon red-wine vinegar
Coarse salt and ground pepper
DIRECTIONS
Rinse Swiss chard well. Trim tough ends; slice stalks about 3/4 inch thick. Slice leaves about 1 inch thick.
In a heavy bottom deep skillet, over medium heat, warm olive oil. Cook garlic until fragrant, 1 to 2 minutes.
Stir in stalks; cook, stirring, until slightly soft, 5 to 6 minutes. Add half the leaves; sprinkle with 1 teaspoon sugar. Cover; cook until wilted, about 4 minutes. Add remaining leaves; sprinkle with another teaspoon sugar. Cover; cook, tossing occasionally, until leaves are tender, 8 to 10 minutes.
Uncover; cook until liquid has evaporated, about 2 minutes. Stir in red-wine vinegar; season with coarse salt and ground pepper.

Orecchiette Pasta with Swiss Chard and Sausage
INGREDIENTS
1/3 cup pine nuts
1 tablespoon olive oil
3/4 pound mild Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves, minced
Salt and pepper
1 pound orecchiette, or other short pasta
3/4 cup raisins, plumped in boiling water and drained
1/4 cup freshly grated Parmesan cheese, plus more for serving
DIRECTIONS
In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.

Rainbow Chard and Leek Tart
1 unbaked pie shell
2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, thinly sliced and rinsed well (4 to 5 cups)
1/4 cup dry white wine
1 bunch Swiss chard, stems and ribs discarded, leaves shredded (4 cups)
1 tablespoon unsalted butter
2 tablespoons all-purpose flour, plus more for surface
1/3 cup whole milk, warmed
2 tablespoons Dijon mustard
1 large egg, lightly beaten
Coarse salt and freshly ground pepper
1 cup grated Gruyere cheese
DIRECTIONS
Blind bake the pie shell until it fully baked.  Meanwhile, heat oil in a large sauté pan over medium heat. Add leeks, and cook, stirring often, until softened, about 10 minutes. Add wine and Swiss chard leaves, and cook until liquid has evaporated and chard has wilted, about 5 minutes.
Melt butter in a medium saucepan. Whisk in flour until incorporated. Slowly whisk in milk, and bring to a boil. Cook until thickened, about 3 minutes.
Combine leek mixture, milk mixture, mustard, and egg. Season with salt and pepper, and stir.
Spread leek mixture into tart shell, and sprinkle with Gruyere. Bake until top is golden brown, about 35 minutes. Let cool slightly, and serve warm.

Chef Lindsay Autry's Deviled Eggs

Recipe from Lindsay Autry
Lindsay Autry’s secret to genius deviled eggs

1. Use a sieve or fine strainer to sift the boiled egg yolks, forcing the yolk through the fine mesh. This will give you a fluffy and smooth deviled egg filling.

Stir mayo, mustard and Cayenne into yolks. Fold in chopped pickles.

2. Be creative with your fillings and garnishes! Change the style of mustard – Dijon, grainy, or spicy brown. Add your favorite spice or herb. 

Press egg white halves into mix of Cajun spices and fresh chopped dill.

3. We placed some slices of prosciutto in a 250F degree oven for 30 minutes to make deliciously crispy chips that you can break and place on top of your deviled eggs.

4. If you don’t have a pastry bag, use a zipped plastic bag. Just snip a corner to create a small hole for piping.

A zipped plastic bag makes a good pastry bag. Just snip off a tip for piping.

If you’re using a plastic bag to pipe the filling, use back and forth, zigzag strokes to make a more attractive presentation.

All I am saying is give Peas a chance!

PEAS AND PARSLEY SOUP
INGREDIENTS
•    2 tablespoons unsalted butter
•    3 cups coarsely chopped onion (from 1 large)
•    Coarse salt and freshly ground pepper
•    4 cups chicken broth
•    2 cups water
•    6 cups shelled fresh English peas
•    4 cups packed flat-leaf parsley leaves (from 2 bunches)
•    1/4 cup creme fraiche, plus more for garnish
•    2 tablespoons fresh lemon juice (from 1 lemon)
•    Pea shoots (optional), for garnish

DIRECTIONS
1.    Melt butter in a large pot over medium heat. Add onion and 2 teaspoons salt; cook, stirring occasionally, until onion is translucent, about 5 minutes.
2.    Add broth and water and bring to a boil over high heat. Stir in peas and return to a boil. Remove from heat and stir in parsley and creme fraiche. Puree soup in a blender, working in batches, until very smooth. Transfer to a clean pot and stir in lemon juice. Season to taste with salt and pepper and keep warm until ready to serve. Divide soup among bowls and garnish with creme fraiche, and pea shoots.

Pork and Snow Peas with Ginger Hoisin Sauce
INGREDIENTS
•    1/4 cup hoisin sauce
•    1 tablespoon soy sauce
•    1 tablespoon finely grated peeled fresh ginger (from a 1-inch piece)
•    1 tablespoon rice vinegar
•    1 pork tenderloin (about 3/4 pound), cut into 3/4-inch slices
•    5 scallions, cut into 2-inch pieces
•    1/2 pound snap peas, trimmed

DIRECTIONS
1.    Heat a grill to medium. Clean and lightly oil hot grill. In a small bowl, stir together hoisin sauce, soy sauce, ginger, and rice vinegar.
2.    Alternately thread pork tenderloin, scallions, and snap peas onto four 8-inch skewers. Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes. Brush kebabs with hoisin mixture and cook 1 minute more, turning once, until mixture begins to bubble.

Roasted Peas & Bacon
English peas are sweet and mild when steamed. For more intense flavor, roast them in their pods with diced thick-cut bacon. Scatter both on a baking sheet and cook at 400 degrees, tossing once, until the pods start to wilt and the meat is done. Pop the peas from their shells and enjoy.

Edamame Recipes

How to cook fresh Edamame
Salt
1 one-pound bag Edamame
1 teaspoon Seasoned Salt
Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add edamame to boiling water; cook until bright green and just tender, about 4 minutes. With a slotted spoon, transfer edamame to the ice-water bath to stop the cooking. Let drain; pat dry. Toss with seasoned salt. Edamame will keep, refrigerated in an airtight container, for up to 2 days.

Crispy Cheesy Baked Edamame
Ingredients 
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Preparation:  Toss all ingredients together in a bowl. Bake in 400* oven on a parchment covered cookie pan until cheese is crispy.  

Edamame Hummus
Ingredients
1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives
Directions
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Shrimp and Edamame with Lime
INGREDIENTS
1 cup long-grain white rice, such as jasmine or basmati
1 tablespoon extra-virgin olive oil
1 1/4 pounds medium shrimp, peeled and deveined
1 large garlic clove, minced
2 cups frozen shelled edamame, thawed (from a 10-ounce package)
5 scallions, halved lengthwise and cut into 1-inch pieces, white and green parts separated
1 tablespoon fresh lime juice, plus wedges for serving (optional)
Coarse salt and ground pepper
DIRECTIONS
Cook rice according to package instructions. Meanwhile, in a large nonstick skillet, heat oil over medium-high. Add shrimp and garlic and cook, stirring occasionally, 4 minutes. Add edamame and scallion whites and cook until shrimp are opaque and garlic is golden, about 3 minutes. Add scallion greens and lime juice and cook 1 minute. Season to taste with salt and pepper; serve with rice and lime wedges.

Jamaican Me Crazy!!!

Jerk recipe

This way of cooking has invaded restaurants and cafés worldwide, adding a hint of Jamaica to cocktail parties and backyard cookouts. Just about any meat can be “jerked,” but the real secret is in the marinade, a truly Jamaican blend of spices and seasonings.
1 dash of ground nutmeg
1 dash of mace
1 pinch of salt
1 pinch of black pepper
2 tsps. ground Jamaican pimento
2 cups of chopped green onions
2 onions
2 hot Scotch Bonnet peppers
2 tbsp vegetable oil
Finely chop onions, peppers, and green onions. Blend all ingredients (preferably in a blender or food processor), pour mixture on chicken, pork, fish or beef and let marinate overnight (or at least for two hours). Grill meat slowly over hot coals until cooked. Yields 12 servings.

Jamaican Meat Patties
Ingredients
Dough:
3 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons curry powder
1 cup cold butter or shortening
3/4 cup iced water
1 tablespoon vinegar
2 egg yolks
Egg wash (1 egg beaten with 1/4 cup water)
Filling:
2 tablespoons peanut oil
1 medium onion, diced
4 sprigs scallions, sliced
1 tablespoon fresh thyme
1/2 teaspoon Scotch Bonnet pepper, chopped
1 pound ground beef
1 teaspoon salt
Water
1 cup bread crumbs
Fresh ground pepper
Directions
Dough:
Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add the butter or shortening and process until the mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour.

Filling:
Heat oil in saucepan over medium heat, add onions, scallions, thyme, and Scotch bonnet peppers. When onion begins to soften, add ground beef, salt, and enough water to barely cover meat, simmer over low heat for 20 minutes. Add bread crumbs and adjust with salt and pepper, allow to cool.

Preheat the oven to 375 degrees F. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles. Place 2 tablespoons of the meat filling onto half of each dough round. Brush the edges of the dough with the egg wash. Fold the dough over the filling to make a half moon shape and press to seal. Place the patties on a parchment lined cookie sheet and place in the oven for 25 to 35 minutes. ***If making the cocktail size, cut the dough into 3-inch circles.

Jamaican Rice and Peas
Ingredients
1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper
Directions
Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

CURRY GOAT
•    3 lb. Goat Meat (cut up in bite size pieces)
•    1 Large Onion (chopped)
•    2 cloves Garlic (chopped)
•    1 Scotch Bonnet Pepper (chopped and seeded)
•    4 oz. Jamaican Curry Powder
•    1 oz. Cooking Oil
•    1 oz. Ground Black Pepper
•    2 tbsp. Salt
•    4 sprig. Thyme
•    1/2 oz. Vinegar
•    6 Pimento Seeds (Allspice)
Method:
1.    Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.
2.    Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
3.    In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.
4.    Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
5.    Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.
6.    Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan. 
7.    Cover the pot and let this stew cook for about 1 hour. Check on the meat in the pot, stir again and add water to cover the meat.
8.    Simmer for another 20 minutes, and then check to see if the meat is medium soft.
If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 10 minutes on a slightly lower heat (between medium and low).
Optional) You can add potatoes to the pot the same time you add the seasoning. You can also add bread crumbs to thicken.

Clam Recipes

Clam Recipes

Beer-Steamed Clams
Ingredients
SERVINGS: 4
1 12-oz. bottle pale lager
5 pounds hard-shell clams (such as littlenecks), scrubbed
Lemon halves (for serving)

Preparation
Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6–8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves for squeezing over.

Linguine and Clams with Almonds And Herbs
Ingredients
SERVINGS: 4
½ cup unsalted, roasted almonds, coarsely chopped
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon plus ¼ cup olive oil
Kosher salt and freshly ground black pepper
4 large garlic cloves, thinly sliced
¾ teaspoon crushed red pepper flakes
¼ cup dry white wine
2 pounds littleneck clams, scrubbed
12 oz. linguine
Recipe Tips

Preparation
Mix almonds, chives, parsley, and 1 Tbsp. oil in a small bowl; season with salt and pepper. Set aside.
Heat remaining ¼ cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.
Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5–8 minutes (discard any that do not open).
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and ½ cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
Serve linguine and clams topped with reserved almond-herb mixture.

Clam and Cod Chowder
Ingredients
SERVINGS: 8
2 tablespoons olive oil
2 tablespoons unsalted butter
1½ pounds small Yukon Gold potatoes, peeled, halved, quartered if large
2 large leeks, white and pale-green parts only, finely chopped
4 celery stalks, finely chopped
4 sprigs thyme, plus leaves for serving
Kosher salt and freshly ground black pepper
⅓ cup dry white wine
4 cups fish stock or bottled clam juice
2 cups heavy cream
4 pounds littleneck clams, scrubbed
2 pounds skinless cod or haddock, cut into large pieces
Hot sauce and lemon wedges (for serving)
Preparation
Instructions
Heat oil and butter in a large heavy pot over medium. Add potatoes, leeks, celery, and thyme sprigs; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, about 5 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add stock and cream, season with salt and pepper, and bring to a gentle simmer (if using clam juice, taste before adding salt, it’s very briny). Cook until potatoes are starting to fall apart (their starch will help give body to the soup), 50–60 minutes.
Add clams to pot and stir to coat. Cover and simmer until clams are just beginning to open, 10–12 minutes. Season cod with salt and pepper and add to pot. Reduce heat to low and cover. Let fish gently poach until cooked through, about 5 minutes (simmering too hard can make fish tough). Season with salt and pepper, if needed, and serve topped with thyme leaves, with hot sauce and lemon wedges.

Broccoli di Rabe Recipes

BROCCOLI RABE PESTO WITH WHOLE-WHEAT PASTA AND TURKEY SAUSAGE
INGREDIENTS
•    Coarse salt
•    1 bunch broccoli rabe, tough stems removed
•    1/3 cup toasted pine nuts
•    1/3 cup freshly grated Parmesan, plus more for serving
•    1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
•    1/4 teaspoon red pepper flakes
•    1 pound spicy turkey sausage, sliced 3/4 inch thick
•    1 pound whole-wheat linguine

DIRECTIONS
1.    Bring a large pot of well-salted water to a boil. Blanch broccoli rabe until just tender, about 1 minute. Reserving cooking water, transfer broccoli to an ice-water bath until cool, then drain.
2.    Pulse broccoli, pine nuts, and Parmesan in a food processor until coarsely chopped. Drizzle in 1/3 cup oil and process until smooth. Season with salt and red-pepper flakes.
3.    Heat remaining 1 tablespoon oil in a large pan over medium-high heat. Brown sausage, turning, until cooked through, 5 to 7 minutes.
4.    Meanwhile, cook pasta in reserved water according to package instructions. Drain, reserving 1 1/2 cups cooking water.
5.    Toss pasta, pesto, and sausage, gradually adding cooking water until you get a creamy consistency. Serve with Parmesan and a drizzle of oil.

CRISPY BROCCOLI RABE, CHICKPEA, AND FRESH RICOTTA SALAD
INGREDIENTS
•    1 bunch broccoli rabe, rinsed and trimmed
•    1 15-oz can chickpeas, drained
•    2 cloves garlic, sliced
•    3 tablespoons extra-virgin olive oil, plus more for drizzling
•    Coarse salt
•    1 cup ricotta, preferably fresh
•    Crushed red-pepper flakes
•    2 tablespoons fresh lemon juice
DIRECTIONS
1.    Heat broiler. On two baking sheets, toss broccoli, chickpeas, and garlic with oil; season with salt. Broil 2 minutes, then flip broccoli and continue to broil until leaves are crisp and stems tender, about 2 minutes more. Broil one tray at a time if your oven can't accommodate both.
2.    Serve topped with ricotta and red pepper flakes.
Add lemon juice and a drizzle of olive oil.

ORECCHIETTE WITH BROCCOLI RABE AND TOMATOES

INGREDIENTS
•    7 tablespoons extra-virgin olive oil, divided, plus more for drizzling
•    1 1/2 cups fresh breadcrumbs
•    Coarse salt
•    4 anchovy fillets, rinsed and patted dry
•    6 garlic cloves, thinly sliced
•    2 tablespoons salt-packed capers, rinsed and chopped
•    1 pound cherry tomatoes, halved
•    1/4 rounded teaspoon red-pepper flakes
•    1 pound broccoli rabe, trimmed and cut into 2-inch pieces
•    1 pound fresh orecchiette
DIRECTIONS
1.    Heat 3 tablespoons oil in a large saute pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt, and cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
2.    Heat 2 tablespoons oil in pan over medium heat. Add anchovies, and stir until they dissolve into oil, about 1 minute. Add garlic and capers, and cook until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Raise heat to medium-high, and cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
3.    Meanwhile, bring a large pot of salted water to a boil. Add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. Reserve 1/4 cup pasta water, and drain pasta and broccoli rabe.
4.    Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high heat, stirring gently, until combined and pasta water thickens slightly, about 2 minutes. Transfer to a serving dish, and top with breadcrumbs.

SuperFood = Arugula!!!

Steak And Arugula Salad
•    4 ounces leftover sliced, Hanger Steak or other favorite steak
•    4 cups loosely packed tender greens such as arugula, spinach, or baby kale
•    1/2 bulb fennel, shaved
•    2 tablespoons Whole Grain Mustard Dressing – or your favorite vinaigrette dressing
•    Kosher salt, freshly ground black pepper

Preparation
•    Toss steak, greens, and fennel with dressing in a medium bowl; season with salt and pepper.

Lentil Arugula Salad
Lentils cooked until just tender and ribbon-sliced arugula are tossed with a simple vinaigrette and topped with a bit of feta cheese in this easy and wonderfully healthful salad.

Red Lentil Soup With Smoked Paprika
INGREDIENTS
•    1 1/2 cups brown or green lentils
•    1 onion
•    1 bay leaf
•    1 clove garlic or shallot
•    1 Tablespoon red or white wine vinegar
•    1/2 teaspoon fine sea salt
•    1/2 teaspoon freshly ground black pepper
•    3 Tablespoons extra virgin olive oil
•    1 bunch arugula
•    1/2 cup crumbled feta cheese (or more to taste!)
1.    Rinse the lentils, put them in a pot, and cover them with cold water by at least two inches. Peel and halve the onion and add it and the bay leaf to the pot. Put the pot on to boil. Cook the lentils just until tender to the bite, about 20 minutes.  Drain the lentils and discard the onion and bay leaf.
2.    Mince the garlic or shallot and put in a large salad bowl. Add the vinegar, salt, and pepper to the bowl and let sit about 10 minutes. Whisk in the oil to finish the dressing.
3.    Add the cooked lentils to the dressing and toss to coat lentils thoroughly.
4.    Rinse the arugula leaves and pat thoroughly dry. Lay them in a stack and cut into ribbon-like shreds. Add to the lentils and toss to combine. Toss in the feta cheese or use it to garnish each serving.

Linguine with Asparagus, Bacon, and Arugula     
    
INGREDIENTS:
1 pound linguine, uncooked
1/3 pound sliced bacon, cut in half
1/3 cup extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (5 ounce) package baby arugula leaves
1/4 cup fresh lemon juice
DIRECTIONS:
1.    Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2.    Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
3.    Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

Seafood Gazpacho

Seafood Gazpacho
While traditional gazpacho is not made with seafood, this unique variation makes this version more nutritious and satisfying. Enjoy the extra boost of those hard-to-find omega-3 fatty acids that come from both the shrimp and scallops.

Prep and Cook Time: 25 minutes 

Ingredients:
•    1/2 lb bay scallops, rinsed and patted dry
•    1/4 cup fresh lemon juice
•    2/3 cup diced cucumber
•    1 medium yellow bell pepper, diced into 1/4-inch pieces
•    1 medium tomato, chopped, seeds and excess pulp removed
•    1/2 medium onion, finely minced
•    3 medium cloves garlic, pressed
•    4 oz can diced green chili
•    3 TBS chopped fresh cilantro
•    2 TBS extra virgin olive oil
•    1/4 lb small cooked shrimp, rinsed and patted dry
•    3 cups tomato juice
•    salt and cracked black pepper to taste
Directions:
1.    Rinse and dry scallops. Put into lemon juice.
2.    Mince onion and press garlic and let sit for 5 minutes to bring out their health-promoting properties
3.    Prepare rest of ingredients and mix in a bowl with onion and garlic
4.    Add scallops and lemon juice at end. Letting the scallops sit in the lemon juice while preparing rest of ingredients allows them to marinate. If you can prepare this soup ahead of time and place in refrigerator for an hour or more, the taste improves.
Serves 4
Healthy Cooking Tips:
The bay scallops are actually added raw to this soup. Marinating in the lemon juice cooks them slightly. If you prefer having them cooked more, steam for about 1 minute (watch the clock as cooking for much longer will overcook them and make them tough). You may want to salt just as you are serving this soup. The salt will draw out the water from the cucumber and dilute the flavor. Also, this soup looks and tastes best if the peppers and cucumbers are cut about the same size as the scallops. By cutting them small, the flavors of the different ingredients blend together better. 

Mediterranean Cod

Mediterranean Cod
Our Mediterranean Cod is so easy to make, you can readily add it to your quick meal repertoire. It's brimming with health-promoting nutrients including vitamin C, vitamin A, and selenium and yet so low in calories—just 186 for an entree. 

Prep and Cook Time: 15 minutes 

Ingredients:
•    1/3 lb cod fillets, cut in half
•    2 TBS honey
•    2 tomatoes, diced
•    1 onion, sliced thin
•    1 red bell pepper, diced
•    1/2 cup low-sodium chicken or vegetable broth
•    2 TBS minced basil
•    2 TBS minced parsley
•    sea salt and pepper to taste
Directions:
1.    Slice onion and let sit for 5 minutes to bring out its health-promoting properties.
2.    Combine honey and tomatoes in a mixing bowl.
3.    Healthy Sauté onion and bell peppers for 2 minutes.
4.    Add 1/2 cup chicken or vegetable broth, cod fillets and tomato mixture.
5.    Cover and cook over medium heat for 3-5 minutes or until fish is cooked.
6.    Add minced basil, parsley, and salt and pepper to taste.
Serves 2 

Black Barley, Fennel, and Radish Salad

Black Barley, Fennel, and Radish Salad      SERVINGS: 6
•    2 cups black or pearl barley, rinsed
•    Kosher salt
•    1 large fennel bulb (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4-inch slices
•    2 tablespoons plus 1/2 cup olive oil
•    Freshly ground black pepper
•    1/3 cup fresh orange juice
•    1/4 cup fresh lime juice
•    1 small shallot, minced
•    2 tablespoons chopped fresh dill plus 1/2 cup dill sprigs, divided
•    1 teaspoon finely grated orange zest
•    4 large radishes, thinly sliced, divided
•    1/4 cup oil-cured olives, pitted, halved lengthwise

Preparation
•    Preheat oven to 425°. Place barley in a medium pot and add water to cover by 1 1/2 inches. Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed, 40–45 minutes. Spread out barley on a large rimmed baking sheet; let cool.
•    While barley is cooking, toss fennel slices and 2 Tbsp. oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet.
•    Whisk orange juice, lime juice, shallot, 2 Tbsp. dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
•    Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
•    Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.
•    Do Ahead: Barley and fennel can be prepared 1 day ahead. Cover separately and refrigerate.

Strawberry Cookies

Strawberry Cookies

2 cups finely chopped fresh strawberries

1/4 cup white sugar

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup regular rolled oats

1/2 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 egg

1/4 cup milk

1 teaspoon vanilla extract

Directions

1.      Preheat oven to 375 degrees.

2.      Combine the strawberries with 1/4 cup sugar in a medium bowl. Toss gently to blend, and set aside.

3.      Combine the flour, baking soda, and cinnamon in a large bowl. Stir in the rolled oats and blend evenly; set aside.

4.      Beat the butter, brown sugar, and white sugar in the large mixing bowl of an electric mixer at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Stir in the flour mixture, and mix well to blend. Combine the strawberries with the flour mixture, and stir to blend. Drop by teaspoonfuls onto ungreased baking sheets.

5.      Bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets. Store in an airtight container.

Whole Wheat Strawberry and Banana Muffins

Whole Wheat Strawberry and Banana Muffins

2 eggs

1/2 cup unsweetened applesauce

1/4 cup vegetable oil

3/4 cup packed brown sugar

1 teaspoon vanilla extract

3 bananas, mashed

2 cups whole wheat flour

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 cup sliced strawberries

Directions

1.      Preheat the oven to 375 degrees. Grease 12 large muffin cups, or line with paper liners.

2.      In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.

3.      Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.