Category: Vegetables and Fruits

  • Caribbean Chicken Salad

    From Kathrine Page

    • 1 package Spanish rice, precooked
    • 2 pounds grilled chicken tenders
    • 1 can black beans, heated
    • 1 head of green leafy lettuce
    • 3-5 scallions, diced
    • 1 tablespoon minced fresh ginger
    • 1 small can green chilis
    • 1/2 fresh pineapple, chopped
    • 1 red pepper, diced
    • 1/2 red onion, chopped
    • 2 avocados, chopped
    • 2 tomatoes, diced
    • 3/4 cup frozen peas
    • 1 handful of cilantro, chopped
    • zest from 2 lemons
    • Caribbean sauce

    Prepare all vegetables and chicken.  Lay a bed  of lettuce on an extra large platter.  Add rice, then black beans.  Top with chicken, scallions, ginger, chilis, pineapple, red pepper, onion, avocados, tomatoes, peas, cilantro, and lemon zest.  Pour Caribbean Sauce, mixed with the juice of one lemon over the salad.  Serves 6-8.

  • Butternut Squash Bisque with Smoked Sausage and Sage

    From Chef Gigi Warshawsky

    • 3 pounds Butternut Squash                  Salt and pepper
    • Oilive Oil for brushing and sauteing    Shot of Tobasco
    • Butter for sauteing                                 1/2 cup whipping cream
    • 1 onion, diced                                           Splash Cream Sherry
    • 1/4 cup carrot, diced                               6 sage leaves
    • 1 tablespoon garlic, minced         1 pound smoked sausage
    • 1/4 cup flour
    • Splash of white wine
    • 6 cup chicken stock
    • 2 tablespoons fresh sage, chopped

    Preheat oven to 400 degrees.  Cut the butternut squash in half, seed and prick the inside a few times with a fork.  Lay on a sheetpan, cut side up.  Brush with a  little olive oil, sprinkle with seasoned or garlic salt and pepper.  Bake until tender, about 45 minutes.  When cool enough to handle, scoop out the flesh and reserve.  Discard peel.

    In a sauce pan, heat olive oil and butter.  Add the onions and carrots and saute for 2 minutes. Add the garlic and sage and stir for a minute.  Sprinkle with flour and stir with wooden spoon for 1-2 mintues.  Splash with white wine, stir to incorporate.  Add the chicken stock and squash.  Simmer for 20 minutes.

    In the meantime, cut up sausage into 1/4 inch dice or half slices.  Heat a small frying pan and add butter and oil.  When butter is starting to turn brown, add the sage and fry until crispy.  Remove sage leaves  for garnish and then saute the sausage.  Reserve.  Blend the soup in a blender.  Blend and add to clean saucepan.  Add the cream, sherry, and sausage.  Adjust seasoning.  Garnish with fried sage leaves, croutons or crusty bread.

  • Broccoli Quinoa

    From Carmen Anderson

    • 3 cups cooked quinoa
    • 5 cups raw broccoli, cut into small florets and stems
    • 3 medium garlic cloves
    • 2/3 cup sliced or slivered almonds, toasted
    • 1/3 cup freshly grated Parmesan cheese
    • 2 pinches Himaylayan salt
    • 2 tablespoons fresh lemon juice
    • 1/4 cup olive oil
    • 1/4 cup heavy cream
    • Optional toppings: basil, chili oil (see under Miscellaneous for homemade recipe), sliced avocado, feta or goat cheese

    Pre-cook quinoa according to directions and drain any extra water.  Heat the quinoa and set aside.

    Now, barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer.  Add a pinch of salt and stir in the broccoli.  Cover and cook for a minute, just long enough to take the raw edge off.  Transfer the broccoli to a strainer and run under cold water until it stops cooking.  Set aside.

    To make the broccoli pesto, puree two cups of the cooked broccoli, the garlic,  1/2 cup of the almonds, parmesan, salt, and lemon juice in a food processor/blender.  Drizzle in the olive oil and cream and pulse until smooth.

    Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto.  Taste and adjust if needed.  You might want to add more of the pesto, salt or lemon juice a bit at a time.  Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chili oil, and some sliced  avocado or other optional toppings.

    Serves 4-6

  • Broccoli Bean Salad

    from www.naturalhealthyconcepts.com

    • 2 1/2 pounds broccoli, steamed slightly
    • 2 teaspoons Dijon mustard
    • 1/4 cup white balsamic vinegar
    • 1/4 cup virgin olive oil
    • 3/4 cup dry garbanzo beans (or 1 can of garbanzo beans)
    • 1 cup grape tomatoes
    • 1/2 cup Feta cheese
    • 4 cups mixed greens

    Soak garbanzo beans in filtered water overnight.  Cook as directed on package, drain and let chill.   Mix mustard, vinegar and oil.  Combine the broccoli, beans, grape tomatoes, feta cheese, oil mixture and toss well.  Serve on mixed greens.

  • Beet and Banana Salad

    • 1 large beet, sliced coarsely
    • 1/4 cup chopped walnuts
    • 2 small bananas, sliced
    • 1 tablespoon olive oil
    • 2 tablespoons freshly squeezed juice from orange
    • 2 tablespoons rice vinegar
    • 1 tablespoon goat cheese, crumbled

    Combine all ingredients, adding the goat cheese last.  Serve chilled.

  • Baby Pumpkins with Maple and Cinnamon

    From Alison Anton

    • 1 baby pumpkin per person
    • 1 teaspoon melted butter per pumpkin
    • 1 tablespoon maple syrup per pumpkin
    • Dash cinnamon and fresh nutmeg per pumpkin

    Place the rack in the center of the oven.  Preheat the oven to 425 degrees.

    Cutting 1-2 inches around the stem, cut a “lid” for each pumpkin.  Scoop out the seeds from the body and lids of the pumpkins.  Place the lids back onto the pumpkins and set the pumpkins onto a large sheet pan.  Roast for 30-40 minutes, depending upon the size of the pumpkins.  They are done when tender to the touch.  Let cool on the rack for 5 minutes.

    Gently transfer the pumpkins to a decorative platter.  Drizzle the melted butter and maple syrup around the insides of the pumpkins.  Sprinkle with the cinnamon and nutmeg.  Close the lids and serve warm.

  • Asparagus Pasta Salad

    From Living Without Gluten

    Salad:

    • 1/2 pound gluten-free pasta
    • 1 cup grilled, roasted, or steamed asparagus cut into bite-sized pieces
    • 1 (14-ounce) can artichoke hearts, not marinated, drained, coarsely chopped
    • 1 bunch chopped arugula
    • Zest of fresh lemon

    Vinaigrette:

    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1 tablespoon red wine vinegar
    • Juice of one lemon
    • 6 tablespoons olive oil
    • 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons fresh tarragon
    1. Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer’s directions, being careful not to overcook.  Test the pasta a few minutes before the recommended cooking time to ensure a good result.  After cooking the pasta, rinse it under cold water to stop the cooking.  Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
    2. To make the vinaigrette, whisk together all ingredients except the oil.  Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken.  Add remaining oil and blend thoroughly.  Set aside.
    3. Combine remaining salad ingredients and fold them into cooled pasta.  Drizzle vinaigrette over pasta.  Toss gently until salad is lightly coated with dressing.  Serve cold, or at room temperature.