Salted Caramel Apple Pie Bars

I found this recipe on Pinterest and decided it would be a great addition to Thursday's Thanksgiving feast at my in-laws.  The original recipe came from Sally's Baking Addicition which is a fabulous blog filled with delicious treats!  I just hope that I can have enough willpower to not eat all of these before Thursday!

Ingredients:

Shortbread Crust

• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour

Apple Filling

• 2 large apples, peeled and thinly sliced (1/4 inch thick)*
• 2 Tablespoons all-purpose flour
• 2 Tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Streusel

• 1/2 cup (40g) old-fashioned oats
• 1/3 cup (70g) light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (60g) unsalted butter, cold and cubed
• homemade salted caramel sauce (step-by-step photos included)

Directions:

Preheat the oven to 300F degrees. Line an 8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
Make the apple filling:Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
Make the streusel:Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
Remove the crust from the oven, and turn the oven up to 350F degrees. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours. Lift the foil out of the pan using the overhang on the sides and cut into bars. Once cut, pour salted caramel sauce on top. These apple pie bars can be enjoyed warm or cold. The bars will stay fresh in an airtight container in the refrigerator for 3 days or frozen up to 3 months - thaw overnight in the fridge, then drizzle with salted caramel before serving.

*I like to use two different kinds of apples for a more complex flavor. I typically use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady.
*Recipe may easily be doubled and baked in a 9x13 pan. I'm unsure of the exact bake time, most likely around 45 minutes.

Homemade Salted Caramel Sauce

 

Ingredients:

• 1 cup (200g) granulated sugar
• 6 Tablespoons (90g) salted butter, cut up into 6 pieces*
• 1/2 cup (120ml) heavy cream*
• 1 teaspoon salt

Directions:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.

 

Honey Glazed Turnips

This is a great go to recipe for turnips, carrots, and all other root veggies.  Its easy and simple, and can be thrown together at a moments notice!  Weigh out your root veggies and adjust the recipe accordingly.  When I made this tonight I only had a half a pound of turnips so I just cut the recipe down to a third and it worked great!

Ingredients

• 1 1/2 pounds turnips (about 3 medium), peeled and diced large
• 3 tablespoons honey
• 2 tablespoons unsalted butter
• 1 cup water
• Coarse salt and ground pepper
• 1 tablespoon fresh lemon juice

Directions

1. In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
   

Apple Cider Vinaigrette

This is a great go-to fall vinaigrette!  Its easy to put together and keeps nicely in the fridge.  Its great on salads, greens, sweet potatoes, or drizzled over my recent sausage and apple stuffing-stuffed winter squash!  The hardest thing about this is reducing the cider (which is really easy :) )!

Ingredients

1 C Apple Cider Concentrate (1 qt cider reduced to 1 C)
1/2 C Red Wine Vinegar
1/2 C Evoo
Salt and Pepper TT
1 Tbs. Grained Dijon Mustard

Procedure

While Apple Cider Concentrate is still warm from reduction combine with red wine vinegar and seasoning.  Whisk in mustard.  Slowly whisk in olive oil to emulsify.  Store in fridge.  Bring to room temp and shake to combing oil and vinegar before using.

Moroccan-Spiced Stuffed Winter Squash

Here is the second stuffed squash recipe I experimented with!  Delicious and a little more health conscious with the use of brown rice as opposed to bread.  I made mine with farro and it was delicious and even more healthy!  I also used venison my husband hunted and we processed which is pretty cool.  But the lean grassfed beef the recipe calls for is good choice as well!  Ground anything would work well in this recipe! 

Time: 45 minutes to 1 hour
Serves: 4 to 5 people

Ingredients:

• 4 servings cooked brown rice *prepare beforehand
• 2 winter squash
• 1 pound grass-fed beef
• 1 large onion
• 2 to 3 cloves garlic
• 1 large bell pepper or equivalent
• Spices to taste: 1 teaspoon cinnamon, 1 teaspoon curry, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon ginger, dash of cayenne pepper, dash of cloves, 1 teaspoon salt, 1/2 teaspoon pepper
• 1/2 cup raisins or cranberries

Instructions:

1. Prepare rice.
2. Cut squash in half with checkered slices and de-seed. Then roast for 30 to 40 minutes.
3. While squash is cooking, brown ground beef. Add onions and garlic, to brown; peppers and any other vegetables; salt and spices; until fragrant; and raisins last.
4. Combine beef mixture and rice, then add more spices or salt if needed.
5. When squash is cooked and tender, add a heaping ladle-ful of beef and rice mixture to the hollow of the squash. It’s okay if some spills out—it adds to the charm!
6. Serve hot, and enjoy!
Variations:
• Chop up an apple, sauté with onions and peppers
• Add more vegetables: peas, carrots, spinach
• Add some nuts: toasted pine nuts or pistachios add a nice nutty flair
• Mix up the meat: Make with sausage, chicken or bits of bacon
• Chop up squash and mix together with other ingredients for a “one-pot” meal

Stuffed Winter Squash with Apple, Cranberry & Sausage Stuffing

This is the first of two delicious stuffed squash recipes I'm posting, both of which I found on Pinterest.  I was craving Thanksgiving flavors early this year and this was the perfect way to utilize Chris and Erica's beautiful winter squash and apples!  A delicious taste of all of those lovely fall flavors in a super cute squash bowl!

Ingredients

2 cups whole wheat bread (preferably from the bakery, processed bread takes longer to dry)

1 cup white bread

1/2 cup onion, diced finely

1/2 cup celery, diced finely

1/2 lb ground pork sausage with sage (If you can't find ground and/or it comes in a casing, remove the casing first)

1/2 tsp dried sage, rosemary & thyme

2 Tablespoons freshly chopped parsley

1 apple, cored and diced into small chunks

1/2 cup dried cranberries

2 Tablespoons melted butter

1/4- 1/2 cup chicken stock

Instructions

NOTE: Break the bread into little pieces and leave out to stale for a few days, breaking it down more and more each day. If you do not have the time to do this, break the bread up and put it in the oven on 350 for about 5-7 minutes. Let it cool and continue to break it up into fine pieces under a 1/2"
For the Stuffing:
1. In a large skillet, add a little bit of olive oil to the bottom of the pan and add the onions, celery and sausage. Continue breaking up the sausage into little crumbles. Cook until the sausage is cooked through
2. Add the spices and stir
3. Add the apple, cranberries, bread, parsley, and butter
4. Drizzle with the chicken stock until you get a nice consistency. This could take as little as 1/4 cup or as much as 1/2 a cup
Winter Squash:
5. Cut a winter squash in half, scoop out the seeds
6. Add a little olive oil in the middle and use a pastry brush to coat the edges
7. Place the squash halves open side down on a baking sheet and bake in an oven at 350 for 15-20 minutes
8. Flip the squash over and run a fork through the middle making little strings. Add a little butter and top with the stuffing. Pile it on!
9. Bake for another 20-30 minutes or until the squash is tender and the stuffing is done

Pickled Sweet Peppers

This is a perfect recipe to do now as these guys will make a great addition to the meat and cheese board at your holiday festivities!  I made mine about two weeks ago and have just now tasted them.  They are Fantastic!!!!  Perfect balance between sweet, spicy, tart, and salty! 

Can't remember exactly what magazine I tore this one out of, but it's a pretty standard pickling recipe.  Simple and Delicious!  Enjoy!

Pickled Sweet Bell Peppers

10 oz. sweet bell peppers, stemmed, seeded and thinly sliced 
2 jalapeno peppers, stemmed, seeded, and thinly sliced
1 C white vinegar
1/4 C granulated sugar
2 Tbs. pickling spices

Procedure

Place all of the peppers in a large heatproof bowl; set aside.  In a medium stainless-steel (or non-reactive) saucepan combine 1 C of water, vinegar, sugar, 1 1/2 Tbs. salt, and pickling spices.  Cook, stirring occasionally, over medium heat until sugar and salt dissolve.  Pout hot vinegar mixture over peppers; cool.  Transfer to quart canning jars.  Cover and refrigerate at least 1 hour before serving.  I waited two weeks to open mine and they are pickled to perfection!

Eggplant Stew with Tomatoes, Peppers, and Chickpeas

Another delicious recipe from "Vegetarian Cooking for Everyone" by Deborah Madison!  My husband was craving chili but I had all of these delicious eggplants, peppers, and tomatoes to use so I opened up the trusty cookbook and found this delicious idea!  It was perfect!  Tasty, easy, and satisfied my man's chili craving!  Success!  I served it over wild rice, but it would also be delicious over bulgar or farro as well!

Ingredients

1 to 1 1/2 lbs eggplant
6 Tbs olive oil
1 large red onion, diced into 1/2 inch chunks
1 large orange or yellow bell pepper, cut into 1 inch chunks
2 tsp paprika
2 plump garlic cloves, diced
2 Tbs tomato paste
5 plum tomatoes, peeled, seeded and chopped
1 15 oz can of chickpeas, drained and rinsed
Salt and Pepper to taste
1/4 C coarsely chopped parsley

Procedure

Cut the eggplant into 1/2 inch cubes.  Heat 1/4 C olive oil in a wide skillet over high heat until hazy.  Add the eggplant and stir to distribute the oil.  Cook, turning the pieces every few minutes, until golden, about 10 minutes.

Heat the remaining oil in a Dutch oven or large pot on medium high heat.  Add the onion, pepper, and paprika and saute until the onion is lightly browned around the edges, adding the garlic towards the end.  Stir in the tomato paste, fry it for a minute, then moisten with a few tablespoons water and scrape up the juices from the bottom of the pan.  Add the tomatoes, eggplant, chickpeas, 1 cup of water, 1 teaspoon salt, and pepper.  Lower the heat and simmer, covered for 20 minutes, stirring once or twice.  Stir in the chopped parsley and serve.

Spicy Eggplant Spread with Thai Basil

The last in my trio of eggplant spread recipes, this one takes an Asian approach for a completely different combination of flavors!

Japanese eggplant.

Ingredients

1 lb eggplant, any variety
1 1/2 Tbs light brown sugar
2 Tbs rice wine vinegar
1 Tbs dark soy sauce
2 to 3 Serrano chilies, finely minced
3 Tbs dark sesame or roasted peanut oil
3 garlic cloves, minced
3 Tbs chopped basil, Thai or regular
Salt
Small basil leaves for garnish
2 Tbs sesame seeds, toasted in a small skillet

Procedure

Preheat oven to 425 F.  Slash the eggplant in multiple places to prevent it from exploding.  Place in pan and bake until it's soft to the point of collapsing, approximately 30-40 minutes, letting the skin harden and char in places to provide smoky flavor.  Alternatively, grill over low heat until soft.  Let cool approximately 15-20 minutes, peel, and coarsely chop the flesh.  Don't worry about stubborn flecks of skin.

Mix the sugar, vinegar, soy, and chilies together.  Heat wok or skillet over high heat and add the oil.  When it begins to have, add the garlic and stir fry for 30 seconds.  Add the eggplant and stir fry for 2 minutes, then add the sauce and fry for 1 minute more.  Remove from heat and stir in the chopped basil.  Taste for salt.

Mound the eggplant in a bowl and garnish with the bail leaves and sesame seeds.

Roasted Eggplant with Dill, Yogurt, and Walnuts (Another Eggplant Spread)

This is another easy eggplant spread with a delicious addition of dill, yogurt, and walnuts.  A nice variation on a traditional eggplant spread. 

A nice variety of eggplants.

Ingredients

1 large or 2 medium eggplants, about 1 1/4 lbs
3 garlic cloves
1/4 C walnuts
Salt and Freshly Ground Pepper
1/2 C shopped dill
3 Tbs extra virgin olive oil
1/3 to 1/2 C drained yogurt

Procedure

Make 4 or 5 short incisions in the eggplant.  Thinly slice one of the garlic cloves and insert a slice in each incision.  Preheat oven to 425 F.  Slash the eggplant in multiple places to prevent it from exploding.  Place in pan and bake until it's soft to the point of collapsing, approximately 30-40 minutes, letting the skin harden and char in places to provide smoky flavor.  Alternatively, grill over low heat until soft.  Let cool approximately 15-20 minutes, peel, and coarsely chop the flesh.

Toast the nuts on a small sheet pan in the oven until fragrant, watching them closely to prevent burning.  Coarsely chop.  Put remaining garlic in a food processor with 1/2 tsp salt, dill, and olive oil and pulse.  Add in eggplant and pulse to make a coarse puree.  Remove from processor, add in yogurt, fold in the nuts, and season with salt and freshly ground pepper to taste.

Baba Ghanoush (Roasted Eggplant Spread)

This is a great simple recipe to get yourself acquainted with eggplant.  It's a staple in Middle Eastern cuisine and makes a great snack or appetizer.  The recipe comes from a fantastic cookbook called "Vegetarian Cooking for Everyone" by Deborah Madison.  I highly reccomend this cookbook if you love veggies!  I will be posting two more eggplant spread recipes from this book tonight to give you other flavor combinations!

Ingredients

1 1/4 lb eggplant
3 cloves garlic, coarsely chopped
1/4 C tahini
Juice of 1 large lemon
Salt
Extra Virgin Olive Oil
Chopped Parsley

Procedure

Preheat oven to 425 F.  Slash the eggplant in multiple places to prevent it from exploding.  Place in pan and bake until it's soft to the point of collapsing, approximately 30-40 minutes, letting the skin harden and char in places to provide smoky flavor.  Alternatively, grill over low heat until soft.  Let cool approximately 15-20 minutes, peel, and coarsely chop the flesh.  Puree in food processor with garlic and tahini.  Season with lemon juice and salt to taste.  Mound the puree in a bowl and make a depression in the top with the back of a spoon.  Pour olive oil into the hollow and sprinkle with chopped fresh parsley.  Serve with pits, crackers, or chopped veggies.

Grilled Bread with Ricotta and Tomatoes

These little guys are truly delicious!  Another find from Bon Apetit, these bruschettas of sorts can be served at a party or enjoyed personally for lunch.  I grilled a few slices of bread and made my tomato mix without the herbs ahead of time so I could assemble the open-faced sandwiches as needed.  When I was ready I just added herbs to the tomatoes for my sandwich and tossed them together. 

I have made my own ricotta in the past and it is far superior to what you can purchase readily in most grocery stores.  Its also fairly easy to do.  I didn't do it for this first run with this recipe but will definitely do so in the future.  If you want to try your hand at homemade ricotta here is an easy to follow recipe from Ina Garten. 

Ingredients

• 1 garlic clove
• Kosher salt
• 1 tablespoon red wine vinegar
• 6 tablespoons olive oil, divided
• ¾ pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
• Freshly ground black pepper
• 8 slices ¾”-thick country-style bread
• 1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
• 10 oz. whole-milk ricotta 

Preperation

• Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 Tbsp. oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
• Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side.
• Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
• DO AHEAD: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.

 

Tomato, Onion, and Roasted Lemon Salad

We are in it!!!  Tomato Season!  Yayayayay!  Hence the multiple tomato focused posts today.  Ive had lots of tomatoes and made lots of delicious things but havent had time to post em.  But there are still many weeks of tomatoes ahead so these will come in handy!

This recipe comes directly from chef Yotam Ottolenghi by way of a recent issue of Bon Apetit.  I have his cookbook "Plenty" which has amazing Middle Eastern Inspired Vegetarian recipes.  I highly recommend that book for those of you that love veggies and Middle Eastern cuisine. 

I love the freshness and vibrancy of this salad!  It would be great with some sort of seafood on a hot Summer night!

Ingredients

• 1 lemon, halved lengthwise, thinly sliced, seeds removed
• 1 tablespoon thinly sliced fresh sage leaves
• ½ teaspoon sugar
• 2 tablespoons olive oil, divided
• 1 tablespoon pomegranate molasses (found in Middle Eastern Groceries and online)
• ½ teaspoon ground allspice
• Kosher salt and freshly ground black pepper
• 1½ pound mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved
• ½ small red onion, thinly sliced
• ¼ cup fresh flat-leaf parsley leaves with tender stems
• ¼ cup fresh mint leaves, torn if large
• ¼ cup purple sprouts or microgreens (optional) 

Preperation

• Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
• Gently toss lemon slices with sage, sugar, and 1 Tbsp. oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
• Whisk pomegranate molasses, allspice, and remaining 1 Tbsp. oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.

Farro Salad with Oven Dried Tomatoes, Chantrelles, and Feta

I absolutely love farro.  I especially love making farro salads that can be eaten warm or cold and get better as they sit.  They are easy to put together, filling, delicious, and healthy!  You can totally customize this salad with other veggies as well.  Its versatile! 

Ingredients

4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 cup oven dried tomatoes, chopped or1 pound tomatoes, seeded and chopped
1/2 sweet onion chopped

1/4 lb. chantarelles, chopped

3 calabrian chilies, chopped or 1 tbs chili flake
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup feta cheese

Preparation

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool. 

 

While farro is cooking, saute the mushrooms in 2 tablespoons of olive oil until tender, seasoning with salt and pepper to taste. 

 

Add the tomatoes, onion, chilis, chantarelles, chives, and parsley to the farro, and toss to combine. 

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat. 

 

Top with feta cheese.

The salad can be refrigerated overnight.

Oven Dried Tomatoes

I love to have oven dried tomatoes on hand in the fridge at all times.  They add such bursts of flavor to so many things!  And the olive oil you pack them in also takes on that delicious concentrated tomato flavor, making it a great addition to all sorts of things as well!  I like to throw in a couple whole cloves of garlic in with the tomatoes for added awesomeness.

Ingredients

Heirloom cherry tomatoes (as many as you would like)
Olive oil
Salt
Pepper
Fresh Thyme
Whole Garlic Cloves

Preperation

Preheat oven to 250.  Halve cherry tomatoes.  In a bowl, combine tomatoes with enough olive oil to coat.  Sprinkle with salt, pepper, and thyme.  Arrange tomatoes cut side up on a baking sheet lined with parchment paper.  If you have a roasting rack you can also use that.  Bake tomatoes in oven for approximately 2.5 hours or until sufficiently dehydrated.  Place tomatoes in a jar, add a few whole cloves of garlic and cover with olive oil.  Refrigerate.

One Pot Zucchini and Mushroom Pasta

I made this recipe last weekend and am just now getting the time to add it in.  Super quick, easy, and tasty!  I actually used Chanterelles from Owl Pine instead of Creminis, but it would be delicious with either!!  Another find off of www.damndelicious.net.

 

Ingredients

• 1 pound spaghetti
• 1 pound cremini mushrooms, thinly sliced
• 2 zucchini, thinly sliced and quartered
• 2/3 cup peas
• 2 cloves garlic, thinly sliced
• 2 sprigs thyme
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup grated Parmesan
• 1/4 cup heavy cream

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• I let mine site for 5-10 min to allow the pasta to absorb the cream and make the sauce tighter.  This is also excellent reheated as the pasta continues to absorb the sauce.

Parmesan Lemon Zucchini

I came across this recipe on facebook today.  My good friend Lisa posted it and it immediately caught my eye as the summer squash from Owl Pine Farm has been delicious and plentiful lately! 

I stayed 100% true to the original recipe from www.damndelicious.net.  No changes here!  And the outcome was fantastic!   Fresh, flavorful, and super effortless.  More summer squash recipes coming today!

Ingredients

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 4 zucchinis, thinly sliced to 1/2-inch thick rounds
• 1/2 teaspoon dried thyme
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan
• 2 tablespoons freshly squeezed lemon juice, or more, to taste

Instructions

• Melt butter in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
• Serve immediately, sprinkled with Parmesan and lemon juice.

Asian Cabbage and Turkey Saute

Craving Chinese takeout but want a simple and healthier option you can make at home?  This is the recipe for you!  Its quick, tasty, and not full of unknown fat.  It is great on its own without rice as well, so that makes it even more healthy!  Even my husband, who is not the biggest fan of Chinese food loved this!

The recipe is pretty basic, but delicious in its simplicity!  Feel free to add more veggies at your discretion.  And you can use another protein if you would like!  I just happened to have ground turkey on hand, but would definitely make it with ground deer or anything else! 

Ingredients

• 1 lb ground turkey
• 2 minced garlic cloves
• pinch of sugar
• 1 t minced fresh ginger
• 2 tablespoons toasted sesame oil
• 1 t white vinegar
• 4 sliced green onions, or owl pine leeks
• 1 lb shredded cabbage
• 2 tablespoons soy sauce
• 1 T Sriracha or other hot sauce
• Salt and black pepper, to taste

Instructions

1. Brown the ground turkey in a skillet and season it with salt and pepper to taste.
2. Remove the turkey from the pan and set aside. Drain off the fat if you wish.
3. Heat up the sesame oil and saute the garlic, onions and  cabbage in there until the cabbage is cooked to the desired tenderness.
4. Stir in the hot sauce, soy sauce, sugar, vinegar and ginger.
5. Add the ground turkey back in and mix well to combine.
6. Serve with extra hot sauce for those spice fans at the table.

Spiced Pecans (Perfect with Salt-Roasted Beets)

These little nuggets are deliciousness are great to have on hand to throw into salads, especially ones with salt-roasted beets are goat cheese!  But really, these are great to have on hand to throw into your mouth at any given time!  And if you are lucky like me and married into a Southern Family, you will also be the proud recipient of large bags of pecans from the in-laws during the fall.  Oh the perks :)  I like this recipe because it doesn't use butter to bind the spices onto the nuts so it keeps it a bit healthier.  These also pack a nice kick with the sweetness, and I'm always a fan of kick!!

Ingredients

• 2 tbsp. packed dark brown sugar
• 2 tbsp. smoked paprika
• 1 tsp. cayenne pepper
• 1 tsp. kosher salt
• ½ tsp. ground coriander
• ¼ tsp. granulated garlic
• ¼ tsp. ground cumin
• ⅛ tsp. ground allspice
• 2 cups pecan halves
• ½ beaten egg white

Preperation

Heat oven to 300°. Line a baking sheet with parchment paper; set aside. Mix dark brown sugar, paprika, cayenne, salt, coriander, garlic, cumin, and allspice in a bowl. Mix pecan halves and egg white in a bowl until combined. Toss nuts with spice mixture to coat completely. Spread on prepared baking sheet; bake until browned and crisp, 25–30 minutes. Let cool before serving.

Salt Roasted Beets

Salt-roasting beets is a fantastic basic way of cooking them.  By salt roasting them you are not only naturally seasoning them, but you are concentrating both the earthiness and sweetness by actually dehydrating them somewhat.  These salt-roasted beets can be used anyway you would use a regular roasted beet:  in salads with goat cheese and spiced pecans (recipe coming soon), as a side, or just on their own!  I hope you enjoy this new and improved method of cooking beets!!

Ingredients

1 lb beets

Kosher Salt

Preparation

Pre-heat oven to 375.  Select a baking dish large enough to accommodate your beets.  Fill baking dish with approximately 1/4 inch of salt.  Arrange washed and dried beets in bed of salt.  Cover with aluminum foil and roast for approximately 50 minutes.  Time necessary for roasting will depend on the size of your beets.  Large beets can take more that 1 and 1/2 hours.  Test for doneness by sticking a sharp knife into the center of the beets.  If it does not meet resistance, the beets are done.  Let beets cool and rub skin off with an old dish towel.  Rinse and dry beets.  They are now ready to go!

Christmas (or anytime) Eggs

My family traditionally enjoys this breakfast strata on Christmas morning, hence the name.  Although I have added it into my anytime-delicious-brunch repertoire because it is just that: Delicious!  The original recipe came from my Aunt Vickie, and she would make it for her family for holiday breakfasts as well.  I can honestly say it is one of my favorite breakfast dishes of all time!

When I saw the beautiful Chantarelles on Erica's table my mind immediately knew I would be making this asap.  The beautiful sweet onions only made it better  And what is great about this recipe is it is versatile.  In this version I used Chantarelles, onion, and garlic all from the CSA.  I happened upon some brioche and breakfast sausage left over from work brunch so I used that.  Generally I just use regular old white bread, bacon, and button mushrooms.  But you can even add veggies to it as well!  It would be great with some sauteed greens, asparagus, or even oven dried tomatoes folded in.  The possibilities are endless!  I hope that you all enjoy this strata as much as I do.  I guarantee you will be the hit of your next brunch party if you bring this!!!!  

Ingredients

 

1 8 x 12" pan
5 slices of soft brioche bread
1 C swiss cheese
1 C cheddar cheese

1/2 lb breakfast sausage, crumbled
1/4 lb chantarelle mushrooms

1 small onion, diced

2 cloves garlic, minced
1 can cream of mushroom soup
5 eggs

1 1/2 C milk

Salt and Pepper to taste

Procedure

Preheat oven to 350.  Grease bottom and sides of 9x13 pan.  Line bottom of pan with bread. Sprinkle ½ of each cheese over the top of bread.  Cook sausage, reserving drippings. Saute mushrooms, onion, and garlic in fat, seasoning with salt and pepper to taste.  Spread both on top. Poke holes through the layers with a large fork about 1/2” apart.  Whip eggs to a froth, and add milk and cream of mushroom soup to eggs and stir.  Pour over the layers. Top with remaining cheese.  Refrigerate 24 hours.  Bake 45 minutes at 350 degrees.  Let stand for 10 minutes.  Slice and serve.

Kale and Artichoke Dip

This recipe comes from one of my best friends Lisa's Mom.  My husband and I were over at Lisa and Tim's house having dinner with them last week and Lisa's Mom had made them this dip using kale from their garden.  Oh My God!  It is so delicious!  And whats even better is that you can make it with low fat ingredients and it is just as delicious!  I think that I like it even better than the classic spinach and artichoke because the kale gives it more textural interest and a little more of an earthy base of flavor.  So here is the recipe...you could use other greens such as Swiss Chard and I think it would be successful as well.  I also substituted some of the artichokes with those beautiful onions we got from Owl Pine on Saturday and it was de-lish!!!  And best of all, it's perfect for Summer BBQ season!  Yay Dips!

Lisa made a double portion of the recipe and used a 9x13 pan.

Ingredients

8 ounces cream cheese, room temp
1 C shredded Swiss cheese
1.5 cans quartered artichoke hearts
2/3 C shredded Parmesan cheese
1/3 C milk
2 cloves garlic, minced
2 T Worcestershire
Salt and Pepper to taste
1 bunch kale (approx 4 C chopped and blanched for five minutes, rinsed and squeezed of excess water)

Preparation

1. Preheat oven to 350.
2. Combine all ingredients except shredded Swiss and Parmesan in a mixing bowl and blend until well combined. 
3. Add salt and pepper to taste if needed (remember that the cheese on top of the dip will add salinity as will whatever chip-type vehicle you use to dip with).
4. Grease an 8 x 8 casserole and fill with dip mixture.
5. Sprinkle shredded Swiss and Parmesan over dip evenly.
6. Bake dip for approx 20 minutes or until golden brown and bubbly!
7.  Serve with corn chips, Triscuits, or veggies for dipping!

Fettuccinne with Kale, Chickpeas, Preserved Lemon, and Chili

This pasta is a flavorful combination of many of my favorite Mediterranean flavors.  It is light yet full of flavor, and the greens and beans mean it will keep you satisfied. 

I used homemade preserved lemons in this recipe, but they can also be purchased at markets carrying Middle Eastern and North African goods.  If you are looking for a basic preserved lemon recipe click here.  You can also substitute lemon juice and zest if you would like, but preserved lemons add both acidity and salinity to the dish which I think makes it more dynamic.  I have included those substitution measurements in parentheses. 

The oil-packed Calabrian chilies that I use here may seem foreign.  But they are in fact the chilies that our pantry staple chili flake are made from.  If you live in the Atlanta area, they can be purchased at Antico Pizza as well as markets selling specialty Italian goods.  You can also purchase them online here.  Much like the preserved lemons, you can substitute trusty chili flake for this ingredient as indicated in parentheses, but the whole Calabrian chilies do add an unmistakable depth to the dish.

 Ingredients

• 12 oz. uncooked fettuccine pasta
• 1 tbsp. olive oil
• 4 garlic cloves, minced
• 4 whole Calabrian chilies, minced (or 1 tsp chili flake)
• 1 bunch kale, chopped
• 1 15 oz. can chickpeas
• 1/2 Preserved lemon, rinsed thoroughly and minced (or
  2 Tbs. lemon juice and 1 tsp lemon zest)
• 1/4 C. white wine
• 1/4 C.Parmesan cheese, freshly grated, plus more for garnish

Instructions

1. Cook pasta according to package directions. Drain and set aside ¼ cup cooking liquid.
2. Heat olive oil over medium heat and add the garlic and Calabrian chilies. Cook for 1 minute then deglaze pan with white wine, scraping any brown bits from the bottom of the pan.
3.  Add the kale and chickpeas.
4. Cover and let cook for five minutes or until kale has wilted.
5. Add the pasta, cooking liquid, and preserved lemon, and 1/4 Parmesan. Toss, taste and season with salt as needed.
6. Serve and garnish with more freshly grated Parmesan.