Healthy Recipes

Saturday, August 11th

11am-3pm
Zucchini Stuffing Loaf

Ingredients:

3 cups zucchini, grated                                                   8 oz. sour cream

2 cups carrots, grated                                                    1 Package Pacific brand Gluten-free stuffing mix

1 medium onion, chopped                                             4 oz. Chicken or turkey broth

1 Tbsp. olive oil                                                                1/3 cup melted butter, or ghee

                                                                                            1/2 teaspoon garlic powder

                                                                                            1 teaspoon dried parsley Ground pepper, salt to taste

Instructions:

1. Saute the vegetables in olive oil until tender. Add the sour cream, stuffing mix, and melted butter, or ghee and mix thoroughly.  Add the broth and season with pepper, salt, garlic powder, and parsley to taste.
2. Spread mixture into a loaf pan, or casserole dish and bake 30 minutes at 325 degrees, until top is brown. Serve warm.

**  Note: for a heartier meal;  stir 1-2 cups cooked chicken or turkey pieces prior to baking. 

Previous Demo Recipes

Saturday, July 14th
11am-3pm
Grilled Cheese and Tomato Quesadillas

Ingredients:

8 eight-inch flour tortillas

2 cups grated white cheddar cheese

2 tomatoes, thinly sliced

Homemade Guacamole, for serving (optional)

 Directions:

1. Preheat grill or skillet to high heat. Sprinkle each of 4 tortillas with 1/4 cup cheese.  Cover with     tomatoes; sprinkle with 1/4 cup cheese; top with 4 remaining tortillas.  Grill until bottom tortilla is brown and cheese is melted.  Flip; cook until brown, cheese is melted, and tomato is hot. 
2. Transfer to a cutting surface; cut into wedges. Serve warm.

Recipe found: https://www.marthastewart.com/1158670/grilled-cheese-and-tomato-quesadillas 

Saturday, June 16th
11am-3pm
Cucumber and Avocado with Lime, Mint, and Feta

Ingredients:

2 cups chopped cucumbers (3-4 medium cucumbers or 2 larger cucumbers)

Salt, for drawing water out of cucumber

1-2 ripe avocados, peeled and chopped into 1/2 inch pieces

1-2 tsp. fresh lime juice (to toss with avocado)

1/2 cup finely chopped fresh mint (measure after chopping)

1/2 cup crumbled feta (more or less to taste)

Dressing:

2 Tbsp. extra-virgin olive oil

1 Tbsp. lime juice

Directions:

Peel cucumbers, and scrape out seeds if they are large.  Cut cucumber into 1/2 inch pieces and put in colander.  Sprinkle with generous amount of salt and let sit for 30 minutes.  After 30 minutes, use paper towels to blot the cucumbers to remove the water and salt.

While cucumber is draining, peel avocado and chop into 1/2 inch pieces.  Put avocado into large salad bowl and toss with the 1-2 tap. Lime juice.  Wash mint and chop.  Whisk together olive oil and lime jice to make dressing and measure 1/2 cup crumbled feta.

Add drained cucumbers, mint, and dressing to avocado and combine.  Gently stir in the crumbled feta.  Serve immediately.

Recipe adapted from:  https://kalynskitchen.com/cucumber-and-avocado-salad-recipe-with/

Saturday, June 2nd
11am-3pm
Cheesecake Stuffed Strawberries

Ingredients:

24 medium to large strawberries

8 ounces light cream cheese

1/3 to 1/2 cup powdered sugar

1/4 teaspoon vanilla extract

1/2 cup graham cracker crumbs

Directions:

1. Remove the tops of all the strawberries and cut out a cone shape from inside the middle of each strawberry with a paring knife—a little well to be filled with cream cheese mixture.
2. Mix together the cream cheese, powdered sugar and vanilla extract with an electric mixer until smooth and creamy. Fill a Ziploc bag with the cream cheese mixture (filling it into one of the corners).  Twist the top of the bag and snip the corner of the bag with the filling.
3. Squeeze filling into each strawberry and sprinkle with graham cracker crumbs. Store in the refrigerator until ready to serve.

Recipe found: http://www.yummly.com/recipe/Cheesecake-Stuffed-Strawberries-1279... 

Saturday, May 26th
11am-3pm
Sesame Peanut Zucchini + Carrot Noodles

Ingredients:

3 medium zucchini                                                                                  2 tsp. sesame oil

2 large carrots                                                                                           1-2 cloves garlic, minced (or 1/8 tsp. garlic powder)

1/2 red pepper, seeded and sliced thin                                                1/2 tsp. Sriracha (more or less to taste)

1 Tbsp. reduced sodium soy sauce                                                        1/4 tsp. rice wine vinegar (or a squeeze of lime)

(or coconut aminos for Paleo)                                                                 1 Tbsp. creamy peanut butter (or almond butter for Paleo)

2 tsp pure maple syrup                                                                          *Optional garnishes, sliced green onion, toasted sesame

                                                                                                                    seeds chopped cilantro

Instructions:

1. Wash the zucchini and cut off ends. Use a spiralizer (or julienne peeler) to create “noodles”.  Line a bowl with paper towels or clean tea towel.  Place zucchini noodles in bowl while you make the carrot noodles and sauce.
2. Wash and peel carrots. Use a spiralizer (or julienne peeler) to create “noodles”.  Cut red bell pepper into thin strips.
3. In a small bowl, whisk together soy sauce, maple syrup, sesame oil, Sriracha, rice vinegar and peanut butter. It may be necessary to add 1/2 tsp. or so of water to create a creamy sauce.
4. Squeeze excess water for zucchini noodles by gently squeezing with clean hands or by wrapping in a tea towel/clean cloth.
5. In a large bowl toss zucchini and carrot noodles, red pepper and peanut sauce.
6. Garnish with fresh cilantro, green onions, toasted sesame seeds and/or peanuts (optional)

Recipe adapted:  http://www.simplehealthykitchen.com/sesame-peanut-zucchini-carrot-noodles/

Saturday, May 19th
11am-3pm
5-ingredient Black Bean Soup

Ingredients:

2 (15-ounce) cans black beans, drained

16 ounces salsa

1 cup vegetable broth

1 teaspoon cumin

1 teaspoon chili powder 

Directions:

In a large pot, combine one can of beans, salsa, vegetable broth, cumin and chili powder.  Stir everything together to bring to a boil.

Allow to cook for 10 minutes, stirring intermittently.  Using an immersion blender (or a regular blender) blend the soup until thickened.  Stir in the remaining can of beans and cook for 5 more minutes.  Add salt to taste.  Serve warm with  your favorite toppings (such as diced avocado and cilantro) and enjoy!

Recipe adapted from: http://makingthymeforhealth.com/5-ingredient-black-bean-soup/ 

Saturday, May 12th
11am-3pm
Vegetable Ramen Pad Thai

Ingredients:

2 packages Ramen noodles (Oriental or Chicken flavors work best)

1 1/2 tablespoons vegetable

1 12– ounce bag frozen mixed vegetables

1/4 cup teriyaki or soy sauce

2 tablespoons hot water

3 tablespoons creamy peanut butter

1/4 teaspoon Sriracha or any hot sauce

Directions:

1. In a medium saucepan, bring water to a boil and cook Ramen noodles according to package directions, reserving flavor packets. Drain noodles and set aside.
2. Meanwhile, in a large skillet over medium-high heat, add oil, frozen vegetables and reserved flavor packets and cook until warm and cooked through, about 3 minutes. Remove from heat and add noodles to skillet.
3. Whisk together teriyaki or soy sauce, hot water, peanut butter and Sriracha; toss with noodles and vegetable mixture. Sprinkle each serving with red pepper flakes, if desired.

Recipe found: https://www.tablespoon.com/recipes/vegetable-ramen-pad-thai/b33c4712-33aa-4c7c-bbec-23957423da43 

Saturday, May 5th
11am-3pm
Sausage and Cheese Breakfast Quesadillas

Ingredients:

8 breakfast sausage patties

1 tsp. + 2 tsp. olive oil

4 flour tortillas

1 1/3 cup grated cheddar cheese

Sour cream, salsa, hot sauce, or guacamole for serving, optional

Directions:

1. Heat one teaspoon olive oil in a large heavy frying pan. Add the sausage patties and cook over medium-high heat until sausage is hot and well-browned on both sides, about 3-4 minutes per side.  Remove sausage to a cutting board and cut in half.
2. Add a tiny bit of olive oil to the frying pan, turn heat to medium, and lay a tortilla in the pan.
3. Sprinkle the tortilla with enough cheese to lightly cover the surface, lay four sausage pieces on one side of the tortilla, and fold the other side of the tortilla over to make a half-moon shaped quesadilla.
4. Turn tortilla over and cook until it’s slightly browned on the other side, turning again if needed to brown the first side about 2 minutes per side.
5. Serve hot with things like sour cream, salsa, hot sauce, or guacamole.

Recipe adapted from: https://kalynskitchen.com/sausage-cheese-breakfast-quesadilla/

Saturday, April 28th
11am-3pm
Ginger Carrot Radish Salad

Ingredients:

2 tablespoons Champagne vinegar

1 tablespoon tamari or 2 teaspoons coconut aminos

2 teaspoons pure maple syrup

1 teaspoon finely grated ginger root

1/4 teaspoon granulated garlic

1 tablespoon extra-virgin olive oil

3 cups julienne cut or shredded carrots (about 5 large)

1 cup julienne cut watermelon radishes, or any variety radish including Daikon

1/2 cup flat leaf parsley leaves, cut into tiny ribbons or chiffonade

Instructions:

1. Whisk vinegar, maple syrup, tamari (or coconut aminos), ginger, garlic and salt in a large bowl. Whisk in oil. Add carrots, radish and parsley and toss to coat.

Recipe found: https://www.healthyseasonalrecipes.com/ginger-carrot-radish-salad/

Saturday, April 21st
11am-3pm
Muenster, Turkey, & Apple Quesadilla

Ingredients:

1 tablespoon vegetable oil, plus more for baking sheets

1 tablespoon honey

1 tablespoon Dijon mustard

8 flour tortillas

1 1/2 cups shredded Muenster (6 ounces)

8 ounces sliced cooked turkey

1 Granny Smith apple, halved, cored, and  thinly sliced

Directions:

1. Preheat oven to 45 degrees, with racks in upper and lower thirds. Lightly brush two rimmed baking sheets with oil, and place in oven to warm up.  In a small bowl,  combine honey and mustard; set aside.
2. Place 4 tortillas on a work surface. Dividing evenly, sprinkle with half the cheese, top with turkey, honey-mustard, and apples; finish with remaining half of cheese.  Cover with remaining 4 tortillas, and brush tops with oil.
3. Carefully remove hot baking sheets from oven; place two quesadillas on each. Bake until golden, about 20 minutes, flattening with a spatula, and rotating sheets halfway through.  Let cool 5 minutes before serving.

Recipe found: https://www.marthastewart.com/1155817/muenster-turkey-and-apple-quesadillas

Saturday, April 14th
11am-3pm
Quinoa Pilaf with Shiitake Mushrooms Carrots and Pecans

Ingredients:

1 cup quinoa, pre-rinsed or rinsed                                           4 ounces shitake mushrooms, stemmed and thinly sliced

1 2/3 cups broth                                                                                2 cloves garlic, minced

3 tablespoons extra virgin olive oil, divided                             Salt and ground black pepper

1 small yellow onion, finely chopped 1/3 cup chopped pecans, toasted if desired

2 small carrots, peeled and diced 1/4 cup chopped fresh parsley

3/4 teaspoon dried thyme

Instructions:

Combine quinoa and broth in a medium sauce pan.  Bring to a boil, then turn heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.

In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat  Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes.  Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes.  Add remaining tablespoon of olive oil, along with mushrooms and garlic.  Cook, stirring constantly, until mushrooms are cooker through, a few minutes.  Season vegetables with 1/4 teaspoon salt and freshly ground black pepper to taste.

Add cooked quinoa to vegetables and stir in pecans and chopped parsley.  Taste and adjust seasoning if necessary.

Recipe found: https://www.onceuponachef.com/recipes/quinoa-pilaf-with-wild-mushrooms-carrots-and-pecans.html

Saturday, April 7th
11am-3pm
5 ingredient Baked Potato Soup

Ingredients:

4 slices bacon, halved

6 medium scallions, thinly sliced, white and green parts separated

2 pounds frozen hash browns or peeled and cubed Russet potatoes

3 cups half-and-half or whole milk

1/2 teaspoon kosher salt

Freshly ground black pepper

1 cup shredded cheddar cheese

Directions:

Place the bacon in a large soup pot and cook on medium heat until browned and crisp, about 8 minutes.  Transfer the bacon to paper towels to drain.

Add the white parts of the scallions to the pot.  Sauté until fragrant, about 1 minute.  Add the potatoes and cook, stirring occasionally, for 5 minutes.  Add the half-half or milk and salt and bring to a simmer.  Cook, stirring occasionally, until the potatoes are soft, about 10 minutes.  Meanwhile, chop or crumble the bacon.

At this point, mash with a potato masher or puree with an immersion blender into your desired consistency.  Taste and season with salt and pepper as needed.  Serve sprinkled with cheese, scallion greens, and bacon.

Saturday, March 31st
11am-3pm
Holiday Honeycrisp Salad

Ingredients:

1/2 cup light oil (such as sunflower or safflower)                                        3 medium Honeycrisp apples (about 1 pound)

or extra-virgin olive oil                                                                                         thinly sliced

1/4 cup apple cider vinegar                                                                              Juice of 1/2 lemon

1/4 cup unsweetened apple juice or apple cider                                         12 ounces salad greens

2 to 3 tablespoons honey                                                                                 1 cup pecan halves, toasted or candied

1 tablespoon lemon juice                                                                                  3/4 cup dried cranberries or dried cherries

1/2 teaspoon salt                                                                                                4 ounces crumbled blue cheese

Freshly ground black pepper, to taste

Instructions:

1. To prepare Apple Cider Vinaigrette, whisk together oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper.
2. Place apples slices in a large bowl and squeeze the fresh lemon juice (from the lemon half) over them. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese.  Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.

Recipe found: https://www.fivehearthome.com/holiday-honeycrisp-salad/ 

Saturday, March 24th
11am-3pm
5 ingredient coconut curry

Ingredients:

1 can coconut milk

2 tablespoons red curry paste

2 small heads broccoli (and/or other veggies of choice)

1 can chickpeas, rinsed and drained

1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water

Optional: minced garlic or onion

Instructions:

1. Sauté broccoli (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes.  The broccoli should soften but still be tender-crisp.
2. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly.  Sauce will thicken as the mixture cools.

Recipe found: https://pinchofyum.com/5-ingredient-coconut-curry

Saturday, March 10th
11am-3pm
Bean Salad with onion and bell pepper

Ingredients:

2 cans cannellini beans, drained                                                                              1/4 cup extra-virgin olive oil

1 large red bell pepper, seeded and finely sliced                                                   Freshly squeezed juice of 1 lemon

1 sweet red onion, thinly sliced                                                                                 Salt and freshly ground pepper

1 clove garlic, finely chopped                                                                                     5 oz.  Salad greens

4 tablespoons finely chopped parsley

   + extra sprigs, to garnish

Directions:

Place the beans in a large bowl.  Add the bell pepper, onion, garlic, and parsley and toss well.

Beat the oil and lemon juice in a small bowl with a fork.

Season with salt and pepper.

Drizzle the dressing over the salad.  Toss well, cover, and let rest for 30 minutes.

Arrange the salad greens in a large salad bowl.  Spoon the bean salad over the top  Garnish with the sprigs of parsley and serve.

Saturday, March 17th
11am-3pm
Low-Carb Cheesy Zucchini with Garlic Parsley

Ingredients:

3 small to medium zucchini, cut into 1/2 inch thick slices

1-2 Tablespoons olive oil

2 Tablespoons minced garlic

Sea salt to taste

1/4—1/2 cup chopped flat parsley

3 Tablespoons grated Parmesan

1/2 cup grated Mozzarella

Directions:

Heat the olive oil in a large frying pan with a lid.  Add minced garlic and cook about 1 minute.  Add squash and stir to coat with oil and garlic, then cover and cook 4-5 minutes, stirring once or twice.  After 4-5 minutes, check to see if there is a lot of liquid and whether squash is tender.  Cook 1-2 minutes, uncovered until zucchini is tender-crisp and liquid is evaporated. 

Saturday, March 3rd
11am-3pm
Thai-spiced Pumpkin Soup Recipe 

Ingredients:

2 acorn squash, or other smallish winter squash

3 tablespoons unsalted butter, room temperature

1 14-ounce can coconut milk

1 teaspoon (or more) red Thai curry paste

Water

2 teaspoons fine grain sea salt (or to taste)

Directions:

1. Preheat the oven to 375 degrees and place the oven racks in the middle.
2. Carefully cut each squash/pumpkin into halves (or quarters). Toss squash with olive oil, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
3. When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point.  Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer a light vegetable stock would work here as well.  Bring up to a simmer again and add the salt.  Top with toasted pumpkin seeds.

Recipe found: https://www.101cookbooks.com/archives/001525.html

Saturday, February 24th
11am-3pm
Couscous with Broccoli and Raisins

Ingredients:

Coarse salt and ground pepper                                                1/4 cup crumbled feta cheese (1 ounce)

2/3 cup whole-wheat couscous                                                 2 teaspoons extra-virgin olive oil

2 cups small broccoli florets                                                      1 tablespoon red-wine vinegar

1 can chickpeas, drained and rinsed

4 Tablespoons golden raisins

Directions:

1. In a saucepan, bring 1 1/3 cup lightly salted water to a boil. Add couscous, over, and remove from heat.  Let stand until tender, 5 minutes.  Fluff with a fork and transfer to a bowl.
2. Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

Makes 2 servings

Recipe found:

https://www.marthastewart.com/search/results?keys=Couscous%20Salad%20with%20Broccoli%20and%20Raisins

Saturday, February 17th
11am-3pm
Cranberry Pear Crumble

Ingredients:

3 medium ripe pears, sliced                                   

1/2 cup dried cranberries                                      

1/4 cup sugar                                                                 Topping:

2 Tbsp. all-purpose flour                                            2 Tbsp. butter, melted

1/4 tsp. ground cinnamon 1/4 tsp. ground cinnamon

1 Tbsp. butter 1 cup granola without raisins

 

Directions:

1. Toss pears and cranberries with sugar, flour and cinnamon. Place 1 Tbsp. butter in a 9-in. cast-iron skillet.  Heat over medium heat until butter is melted.  Stir in fruit; cook, covered, until pears are tender, 15-20 minutes, stirring occasionally.
2. For topping, mix melted butter and cinnamon; toss with granola. Sprinkle over pears.  Cook, covered, for 5 minutes.  Serve warm.

Recipe found: https://www.tasteofhome.com/recipes/grilled-cranberry-pear-crumble

Saturday, February 10th
11am-3pm
Sauteed Cabbage & Leeks with Apples

 Ingredients:

2 tablespoons olive oil                                                        1 large apple

2 tablespoons unsalted butter                                         2 teaspoons apple cider vinegar

1 whole leek                                                                         1 1/2 teaspoons salt

1/2 green cabbage head                                                   1/2 teaspoon fresh ground black pepper

Directions:

1. Prepare leeks by cleaning them, drying and chopping them into 1/2 inch rounds. Divide cabbage into two quarters, ;ay them on a flat, cut side and roughly chop them into chunks, avoiding the core.  Separate the cabbage pieces slightly.
2. Heat a 5 quart French oven or a large cast iron skillet over medium, heat. Add olive oil and butter and heat until butter is bubbling.
3. Add leeks to melted butter and saute for two minutes. Add the cabbage all at once and immediately stir thoroughly to coat the cabbage with butter.  Season with salt and pepper.
4. Partially cover and cook on medium heat for about 7 minutes, stirring often, until cabbage has wilted significantly. During this time, quart and core the apple and roughly dice.
5. Add the apple to the cabbage as well as the apple cider vinegar. Saute on medium heat for another three minutes, stirring often.  Taste for seasoning and adjust if necessary.  Serve hot.

Recipe found:http://www.simplebites.net/spotlight-ingredient-cabbage-recipe-cabbage-leeks-with-apples/

Saturday, February 3rd
11am-3pm
Mediterranean Veggie Pita Sandwich

Ingredients:

1 whole wheat pita, sliced in half

1/4 cup hummus, baba ghanoush, bean dipt, or other spread

1/4 cup shredded carrots

Handful baby spinach

1/4 cup chickpeas

2 tablespoons crumbled feta cheese

2 teaspoons chopped sun-dried tomatoes

2 teaspoons chopped Kalamata olives

Salt and pepper to taste

Instructions:

Spread the dip inside each pita pocket.  Divide the rest of the ingredients between the pockets.  Eat immediately or pack into a container for lunch.  Refrigerate if making more that 4 hours in advance of eating.

Recipe found: https://www.thekitchn.com/recipe-mediterranean-veggie-pita-sandwich-recipes-from-the-kitchn-214624 

Saturday, January 27th
11am-3pm
Baby Carrots with Curry Sauce

Ingredients:

1 package (16 oz.) baby carrots

1/4 cup mayonnaise

2 tablespoons sour cream

1 teaspoon lemon juice

1 teaspoon milk

1 teaspoon honey

1/2-1 teaspoon curry powder

1/4 teaspoon salt

Directions:

1. Place carrots in a steamer basket over 1 in. of boiling water in a sauce pan. Cover and steam for 12-14 minutes or until crisp-tender.
2. Meanwhile, combine the remaining ingredients in a small saucepan; cook and stir over medium-low heat until heated through (do not boil). Drain carrots; add sauce and toss to coat.

Recipe found: https://www.tasteofhome.com/recipes/baby-carrots-with-curry-sauce

Saturday, January 20th
11am-3pm
Winter Salad with Apples, Pecans, Blue Cheese and Dried Cherries

Ingredients:

12 ounces Spring Mix greens or baby spinach                                       1 tablespoon real Maple syrup

2 Granny smith apples, cored and sliced thinly                                      2-3 teaspoons apple cider vinegar (to taste)

1/2 cup pecan halves, toasted                                                                   1/4 cup olive oil

1/4 cup dried cherries                                                                                 1/4 teaspoon salt

6 ounces blue cheese, cut into small cubes                                             Freshly ground black pepper

1 tablespoon Dijon mustard

 

Instructions:

1. Arrange apples, pecans, cherries and blue cheese over greens in a salad bowl or platter.
2. In a small jar, combine dressing ingredients and shake to mix and emulsify. Just before serving pour dressing over salad and lightly toss.

Recipe found: https://www.thatskinnychickcanbake.com/winter-salad-with-apples-pecans-blue-cheese-and-dried-cherries/

January 13th
11am-3pm
Cinnamon Apples

Ingredients:

2 large apples (tart apples like granny smith work best)

1/4 cup brown sugar

2 teaspoons cinnamon

1 teaspoon flour

 

Instructions:

1. Peel, core and cut apples into chunks
2. Place all ingredients in a small saucepan with a lid. Toss apples to coat.  Cook covered over medium low heat for about 20n minutes, until apples are tender but not mushy, stirring occasionally.
3. Remove from heat and let cool for 10 minutes before serving.

Recipe found: https://chocolatechocolateandmore.com/cinnamon-apples/

Saturday, December 30th
11am-3pm
Miso Soup

Ingredients:

1 quart vegetable or chicken stock

2 cups water

2 to 3 Tablespoons Miso paste

1/3 of a 14 oz block of firm tofu, cut in small cubes

2 cups assorted mushrooms, sliced or left whole if very small

4 to 5 scallions, sliced thin (use all of the white and a little of the green)

Instructions:

Heat the stock and water to a simmer and add the mushrooms and tofu.  Simmer for a few minutes to cook the mushrooms.  When you’re ready to serve, add the scallions and take off the heat.  In a small bowl. Whisk the miso with 1/4 cup of the hot broth to form a paste.  Stir back into the broth, and serve.

Recipe found: https://theviewfromgreatisland.com/miso-soup/

 

Saturday, December 16th
11am-3pm
Quick Black Bean Soup

Ingredients:

2 tablespoons olive oil

1 1/4 cups chopped onion

4 large garlic clove, chopped

1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried

3 15-ounce cans black beans, drained, 1 cup liquid reserved

2 14 1/2-ounce cans low-salt chicken broth

1 28-ounce can diced tomatoes in juice

2 teaspoons ground cumin

1 1/2 teaspoons hot pepper sauce

Directions:

Heat oil in a large pot over medium heat.  Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes.  Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce.  Bring soup to boil.  Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.

Working in 2 batches, puree 2 1/2 cups soup in blender until smooth.  Mix puree back into soup pot.  Season with salt and pepper.  Ladle soup into bowls.  Serve immediately.

Recipe found: www.epicurious.com/recipes/food/views/quick-black-bean-soup-101661

Saturday, December 9th
11am-3pm
Quick Roasted Broccoli with Soy Sauce and Sesame Seeds

Ingredients:

1 lb. fresh broccoli florets (see trimming instructions)

1 1/2 Tbsp. olive oil

1 Tbsp. soy sauce, gluten-free if needed (coconut aminos can be substituted)

1 tsp. sesame oil

1 Tbsp. seeds, toasted

Instructions:

Preheat oven to 450F/220C.  Spray a large baking sheet with non-stick spray.

Cut broccoli into pieces about 2 inches long.  Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces.

Whisk together the olive oil, soy sauce or coconut aminos, and sesame oil.  Place broccoli in plastic mixing bowl and toss well that mixture.  Arrange the broccoli in a single layer on baking sheet with flat sides down.

Roast 10 minutes.  After 10 minutes, stir or turn broccoli pieces over and then continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.

While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds.  When broccoli is done arrange on serving dish and sprinkle with sesame seeds.  Serve hot.

Recipe found: https://kalynskitchen.com/roasted-broccoli-recipe-with-soy-sauce/ 

Saturday, December 2nd
11am-3pm
Green Apple Green Lentil Quinoa Salad

Ingredients:

1 c. quinoa

1 c. green lentils

1 large carrot, shredded

2 medium green apples, chopped

1/2 red onion, diced

2 Tbsp. extra virgin olive oil

1/4 c. white balsamic vinegar

Salt and pepper to taste

1 c. feta cheese (optional)

Instructions:

1. Cook quinoa and lentils according to directions on package.
2. Combine all ingredients in a large bowl.
3. Refrigerate until ready to serve.

Recipe found: http://www.whitneyerd.com/2016/06/green-apple-green-lentil-quinoa-salad.html

Saturday, November 25th
11am-3pm
Sweet Tofu

Ingredients:

2 tablespoons peanut oil                                                                 1 tablespoon dry sherry or mirin

2 lb. tofu (bean curd, cut into 1/2-inch cubes                                 1 1/2 tablespoon soy sauce

2 spring onions, finely chopped                                                   1 cup + 1 tablespoon water

2 cloves garlic, finely chopped 1/2 teaspoon salt

1 teaspoon finely chopped fresh ginger root 1 1/2 teaspoons cornstarch (or arrowroot)

2 small red Chile peppers, finely chopped

Directions:

1. Heat the oil in a large wok or frying pan over medium-high heat. Stir-fry the tofu, half the spring onions, half the garlic, and the ginger for 5 minutes.  Add the chilies and stir-fry for 1 minute.
2. Stir in the sherry (or mirin), soy sauce, 1 cup of water, and salt. Bring to a boil and simmer for 3 minutes.
3. Mix the remaining water and cornstarch in a small bowl. Stir into the tofu mixture to thicken.  Sprinkle with the remaining spring onion and garlic.
4. Transfer to a heated serving dish and serve hot.

Saturday, November 18th
11am-3pm
Roasted Zucchini with Feta Thyme

Ingredients:

About 2 lbs. squash, (we used green zucchini) cut into 1/4-inch thick rounds

2 Tbsp. olive oil

1 Tbsp. white balsamic vinegar

1/4 cup fresh thyme leaves (or use 1-2 Tbsp. dried thyme)

1/2 cup crumbled Feta cheese

Salt and fresh ground pepper to taste

Instructions:

1. Preheat oven to 400 F/ 200C. Spray a large baking sheet with oil or no-stick spray
2. In a bowl, toss squash with olive oil, balsamic vinegar, thyme leaves, salt, and pepper. Arrange on a roasting pan so that the pieces are not touching each other.  Roast squash 25-30 minutes, until edges are starting to get quite brown and squash is tender.  While the squash roasts, crumble the Feta cheese.
3. When the squash is as tender as you like it, remove squash from oven, arrange on a serving dish, season with a little more fresh-ground black pepper if desired, and sprinkle with Feta. Serve hot.

Recipe adapted from: http://kalynsprintablerecipes.blogspot.com/2009/08/roasted-baby-squash-with-Feta-and-Thyme 

Saturday, November 11th
11am-3pm
Spinach and Pepper Pita Pizzas

Ingredients:

4 mini whole-wheat pitas

2 ounces (2 cups) trimmed spinach, thinly sliced

1/2 cup roasted red bell peppers, thinly sliced

2 to 3 ounces shredded Havarti cheese (or cheese of your choice)

Coarse salt and ground pepper

 

Directions:

1. Preheat oven to 425 degrees. Place pitas on a baking sheet.  Top with spinach, peppers, and cheese, dividing evenly.  Season with salt and pepper.
2. Bake until cheese is bubbly and golden brown, 5 to 6 minutes.
3. Serve warm.

Recipe found: https://www.marthastewart.com/342087/spinach-and-pepper-pita-pizzas

Saturday, November 4th
11am-3pm
Shaved Parsnip Salad

Ingredients:

2 tablespoons sherry vinegar

3 tablespoons extra-virgin olive oil

2 hearts of romaine, cut into bite-sized pieces

3 parsnips (about 8 ounces), peeled and shaved very thin

4 Medjool or 6 regular dates, pitted and cut into 1/2-inch pieces

 Directions:

1. Whisk together vinegar and olive oil in a small bowl; season with salt and pepper.
2. In a large bowl, toss lettuce, parsnips, and dates. Drizzle with dressing. Season with salt and pepper, and serve.

Saturday, October 28th
11am-3pm
Creamy Pumpkin Peanut Butter Dip

Ingredients:

1 cup pumpkin puree

1/3 cup peanut butter

1/4 cup maple syrup

1/2 cup almond milk

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp nutmeg

Directions:

Combine all ingredients in a small sauce pan and cook over medium heat.  Stir frequently as ingredients warm up and whisk until smooth.  Once the dip comes to a slow boil, lower heat and cook for 5-10 minutes, stirring occasionally to avoid scorching.  Serve hot or chilled on your favorite gall fruits, baked goods, and crackers!

Recipe found: http://cleaneatingchelsey.com/2011/10/12/people-pleaser-dip

Saturday, October 21st
11am-3pm
Pan Fried Cinnamon Bananas

Ingredients:

2 slightly overripe bananas

2 tablespoons sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Olive oil spray

Instructions:

1. Slice the bananas into rounds, approximately 1/3 inch thick
2. In a small bowl, combine the sugar, cinnamon, and nutmeg. Set aside.
3. Spray a large skillet with olive oil spray. Warm over medium heat.
4. Add the banana rounds, sprinkle about 1/2 of the cinnamon mixture on top, and cook for about 2-3 minutes.
5. Flip the rounds, sprinkle with the remaining cinnamon mixture, and cook about 2-3 more minutes, until the bananas are soft and warmed through.

Recipe found: http://www.dizzybusyandhungry.com/pan-fried-cinnamon-bananas/

Saturday, October 14th
11am-3pm
Toasted Quinoa with Lemony Cabbage and Dill

Ingredients:

1 1/2 cups water                                                                                     1 can (15 ounces) chickpeas, drained and rinsed

1/2 cup red quinoa, rinsed well                                                           3 ounces pitted large green olives, halved (about 3/4 cup)

Coasre salt and freshly ground pepper                                             1 lemon, zested and juiced

4 tablespoons extra-virgin olive oil, divided                                     1/2 cup coarsely chopped fresh dill

1/2 head cabbage (about 1 pound), cored and                                Low-fat Greek yogurt or sour cream, for serving (optional)

thinly sliced lengthwise, divided

Directions:

1. Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil.  Reduce heat to low, cover, and simmer 15 minutes.  Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching)
2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes.  Transfer to a bowl.  Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.
3. Add remaining tablespoon oil to skillet. Return sautéed cabbage to skillet, add quinoa, and raise heat to high.  Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes.  Remove from heat.  Add chickpeas, olives, and lemon zest and juice, and toss to combine.  Season with salt and pepper.  Stir in dill, and serve with yogurt.

Recipe found: http://www.marthastewart.com/962202/toasted-quinoa-saute-lemony-cabbage-and-dill

 

Saturday, October 7th
11am-3pm
Dutch Oven Popcorn  (includes 4 variations)

Dutch Oven Popcorn Base:

Ingredients:

1 tablespoon vegetable oil

1/2 cup popcorn kernels

 Directions:

First: 

In a large cast-iron Dutch oven, heat oil over medium-high heat.  Add kernels; cover and shake until kernels begin to pop.  Shake until popping slows to one pop every 5 seconds, 4-5 minutes.

 Recipe found: Southern Cast iron  magazine: Autumn 2017 issue

Salted Caramel Pecan Popcorn

Ingredients:

3/4 cup unsalted butter

11/2 cups pecan halves

1 cup firmly packed light brown sugar

1 teaspoon smoked salt

1/2 teaspoon baking soda

Dutch Oven Popcorn (see attached recipe)

Directions:

First: Line a large rimmed baking sheet with Parchment paper.

Last: in a large Dutch oven melt butter Over medium heat.  Add pecans and brown sugar;

Bring to a boil, and cook for 3 minutes.  Stir in salt And baking soda until combined.  Remove from heat;

Gently stir in Dutch Oven Popcorn until coated.  Spread in an even layer on prepared pan.  Let cool for

15 minutes.

 

S’mores Popcorn

Ingredients:

Dutch oven popcorn (see recipe attached)

2 tablespoons unsalted butter, melted

3/4 teaspoon kosher salt

1 1/2 cups lightly crushed graham cracker pieces

1 cup miniature marshmallows

1/2 cup chopped dark chocolate

Directions:

First: Preheat oven to broil

Next: in a large bowl, stir together Dutch oven popcorn, melted butter and salt until coated.   Add crushed graham crackers and marshmallows, stirring to combine.  Spread in an even layer on a large rimmed baking sheet.

Next Broil until marshmallows are toasted, 1-2 minutes.

Last: In a small microwave-safe bowl, heat chocolate on medium in 15-second intervals, stirring between each, until melted.  Drizzle popcorn mixture with melted chocolate.  Serve immediately, or let cool until chocolate hardens, 15-20 minutes.

 

Curry-lime Popcorn

Ingredients:

1/4 cup unsalted butter

1 tablespoon curry powder

1 tablespoon lime zest

1 teaspoon kosher salt

Dutch oven popcorn (see recipe attached)

Garnish: lime zest

 

first: in a small saucepan, melt butter over medium heat.  Stir in curry owder. Zest, and salt until combined.  Pour mixture over dutch oven popcorn, and stir until coated.  Garnish with zest, if desired.

 

Herb-parmesan Popcorn

Ingredients:

1/4 cup unsalted butter

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh parsley

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

Dutch oven popcorn (see recipe attached)

 

Directions:

First:  In a small saucepan, melt butter over medium heat.  Add oregano, parsley, salt, and garlic powder; cook for 1 minute.

Last:  In a large bowl, stir together Dutch oven popcorn and  cheese.  Pour herb butter over popcorn mixture, and stir until coated.  Serve immediately.

Saturday, September 30th
11am-3pm
Wheat Berry Salad with Walnuts, Dates, and Celery

Ingredients:

8 ounces wheat berries (1 cup), soaked overnight and drained

3 tablespoons sherry vinegar

2 tablespoons fresh orange juice

1/2 teaspoons finely grated orange zest

2 tablespoons walnut oil

1 to 2 celery stalks, thinly sliced crosswise (1 1/2 cups)

1 cup walnuts, toasted and coarsely chopped

3/4 cup finely chopped pitted dates

Coarse salt and freshly ground pepper

1. Place soak wheat berries in a large pot, fill with water, and bring to a boil. Reduce heat, and simmer until tender, about 35 minutes.  Drain, rinse under cold water, and drain again.
2. Combine vinegar and orange juice and zest in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
3. Combine wheat berries, celery, walnuts, and dates. Stir in vinaigrette and 1/4 teaspoon salt.  Season with pepper.

Recipe found: www.marthastewart.com

Saturday, September 23rd
11am-3pm
Tangy Carrot Slaw

Ingredients:

1/4 cup Dijon mustard

14 cup olive oil

3 tablespoons red wine vinegar or freshly squeezed lemon juice

1 teaspoon kosher salt

Freshly ground black pepper

2 pounds carrots, peeled and shredded (about 6 cups)

1/4 cup thinly sliced scallion

 

Place the mustard, oil, vinegar or lemon juice, salt, and few generous grinds of pepper in a large bowl and whisk to combine.  Add the carrots and scallions and toss well to evenly coat.

Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.  Taste and season with more salt and pepper as need before serving.

 

Recipe found: http://www.thekitchn.com/recipe-tangy-carrot-slaw-247252

Saturday, September 16th
11am-3pm
Cheesy Zucchini with Garlic and Parsley

Ingredients:

3 small to medium zucchini, cut into 1/2 inch thick slices

1-2 Tablespoons olive oil

2 Tablespoons minced garlic

Sea salt to taste

1/4—1/2 cup chopped flat parsley

3 Tablespoon coarsely grated Parmesan

1/2 cup grated Mozzarella

Heat the olive oil in a large frying pan with a lid.  Add minced garlic and cook about 1 minute.  Add squash and stir to coat with oil and garlic, then cover and cook 4-5 minutes, stirring once or twice.  After 4-5 minutes, check to see if there is a lot of liquid and whether squash is tender.  Cook 1-2  minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.

Sprinkle squash with salt and chopped parsley and stir to wilt parsley.  Add Parmesan and cook until it melts, about 1 minute.  Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat.  Let sit 1-2 minutes unti cheese is melted and serve hot.

Recipe adapted from: http://kalynsprintablerecipes.blogspot.com

aturday, September 9th
11am-3pm
Broccoli Salad with Peanut Butter Dressing

Ingredients:

1/2 cup smooth peanut butter                                                                    12 ounces broccoli slaw (no dressing)            

1/4 cup rice vinegar                                                                                       1 medium red bell pepper, julienned

3 tablespoons tamari or soy sauce                                                             1/4 cup shelled and cooked edamame

2 tablespoons water                                                                                      1/4 cup roasted peanuts

1 to 2 teaspoons Sriracha hot sauce (optional)                                        1/4 cup loosely packed fresh cilantro leaves

1 teaspoons toasted sesame oil

Directions:

Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.

Place the broccoli slaw and bell pepper in a large bowl and toss to combine.  Top slaw with peanuts, and cilantro.  Drizzle with the peanut sauce.

 

Recipe adapted from: http://www.thekitchn.com/recipe-peanut-butter-broccoli-and-tofu-salad-232445

Saturday, September 2nd
11am-3pm
Arugula Salad with Grapes and Black Pepper Vinaigrette

Ingredients for the Black Pepper Vinaigrette:                               For the salad:

(whisk together in a bowl the following:                                          2 1/2 cups red Californian grapes, halved

1/3 cup red wine vinegar                                                                    2 cups cooked farro, or quinoa

2/3 cup olive oil                                                                                    3 cups arugula

1 tablespoon sugar                                                                              1/4 cup fresh basil leaves, cut into ribbons

1/2 teaspoon freshly ground black pepper                                     1/2 cup chopped cashews

1/2 teaspoon salt

1/4 tsp. garlic granules

 

Assembly:

Toss the grapes and grain with half of the dressing.  Add the arugula, basil, and cashews.  Toss to combine.  Add additional dressing, to taste.  Let the salad sit for just a few minutes to let it soak in the dressing a bit.  Serve.

 

Recipe adapted from: http://pinchofyum.com/arugula-salad-with-grapes-and-black-pepper-vinaigrette

Saturday, August 26th
11am-3pm
Chickpea Salad with Tomatoes, Olives, Basil, and Parsley

Salad Ingredients:                                                                                              Dressing Ingredients:

1-2 cans garbanzo beans, well rinsed and drained                                        5 Tbsp. olive oil

1 Tbsp. red wine vinegar                                                                                     3 Tbsp. red win vinegar

2 tsp. fresh-squeezed lemon juice                                                                    1 tsp. fresh lemon juice

2-3 cups diced plum tomatoes, cut in 1/2 in pieces then drained               1/2 tsp. sea salt

1/2-3/4 cup Kalamata olives, sliced into lengthwise slivers                           1/2 tsp. fresh-ground black pepper

1/2 cup chopped red onion                                                                                 Instructions:

1/2 cup chopped fresh basil                                                                                Mix dressing ingredients and add

1/4 cup chopped parsley                                                                                      to bean mixture.

Salt and fresh ground black pepper to taste

Salad Directions:

1. Chop tomatoes and drain in a colander while you chop the onions and slice olives, then add drained tomatoes, chopped onions, and sliced olives to the bowl with the marinating beans.
2. Add the basil parsley, and bean mixture and gently combine. Serve.

Saturday, August 19th
11am-3pm
Quinoa Salad with Zucchini, Mint, and Pistachios

Ingredients:

1 cup quinoa, rinsed well                                                                  1/4 cup roasted salted pistachios, chopped

1 1/2 cups water                                                                                  Zest and juice (about 3 Tbsp.) of 1 lemon

1 medium zucchini, thinly sliced (about 2 1/2 cups)                    1/2 cup packed fresh mint leaves, chopped,

1 clove garlic, thinly sliced                                                                       plus more for garnish

3 scallions, thinly sliced (about 1/2 cup)

Directions:

1. Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover.  Simmer until tender and water is absorbed, about 16 minutes.  Transfer to a large bowl and let cool.
2. Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes.  Add garlic; cook until fragrant (do not let brown), about 30 seconds.  Season with salt and pepper and add to quinoa.
3. Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.

Recipe found: http://www.marthastewart.com/1014032/quinoa-salad-zucchini-mint-and-pistachios

Saturday, August 12th
11am-3pm
Garden Saute

 Ingredients:

2 teaspoons vegetable oil                                                    1 cup chopped unpeeled tomato

1 cup sliced onion separated into rings                            1 tablespoon julienne-cut fresh basil

1 cup red bell pepper strips                                                1/2 teaspoon lemon pepper

2 cloves garlic minced                                                          1/4 teaspoon salt

1 3/4 cups sliced yellow squash                                          2 tablespoons grated  Parmesan cheese

1 3/4 cups sliced zucchini

Directions:

Heat oil in a large non-stick skillet over medium-high heat.  Add onion, bell pepper, and garlic; stir-fry 2 minutes.  Add squash and zucchini; stir-fry 3 minutes or until vegetables are crisp-tender.

Add tomato and next 3 ingredients; cook 1 minute or until thoroughly heated.  Remove from heat sprinkle with cheese.  Serve immediately.

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Saturday, August 5th
11am-3pm
French Lentil Salad

Ingredients:

 

1 cup canned French lentils (drained)                                                     3 Tbsp. fresh parsley, chopped

2 cups vegetable stock                                                                               3 Tbsp. fresh, basil, chopped

2 Tbsp. olive oil                                                                                            1/2 cup or more fresh mozzarella cheese, diced

1 onion, chopped                                                                                                (crumbled goat cheese may be used as well)

2 cloves garlic, chopped                                                                            1/4 cup red wine vinegar

1 red pepper, chopped                                                                              1/2 cup olive oil

3 carrots, peeled and chopped                                                                 salt & pepper to taste

2 stalks celery, chopped

Directions:

1. In a skillet, saute onion and garlic in 2 Tbsp. olive oil until soft, about 3 minutes.  Set aside.
2. Combine lentils, onions and garlic in a large mixing bowl. Add remaining vegetables and herbs.
3. Whisk together vinegar and oil.  Immediately add to lentil mixture.  Add cheese, season with salt and pepper to taste.  Serve on a bed of fresh greens or spring mix, if desired.  Serve immediately.

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Saturday, July 8th
11am-3pm
Skillet Mexican Street Corn

Ingredients:

6 ears fresh corn, husks removed and kernels cut off cob (about 4-5 cups) 1 Tbsp vegetable oil

2 Tbsp mayonnaise

1/4 cup green onions, thinly sliced

1 jalapeno pepper, seeded and stemmed, finely chopped (optional)

1/2 cup fresh cilantro leaves, finely chopped

Juice of one medium lime

2 ounces cotija cheese (queso fresco, or feta)

1 tsp. chili powder (more or less to taste)

Instructions:

1. Heat oil in a large skillet over medium high heat.  Add corn and cook without stirring until corn begins to char (about 2-3 minutes).  Toss corn and let cook for an additional 2-3 minutes (without stirring).  Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides.  Turn on heat.

2. Add remaining ingredients and stir to incorporate.  Add salt to taste.  Serve immediately.

Recipe found: http://www.simplehealthykitchen.com/?s=Skillet+Mexican+Street+Corn

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Saturday, July 1st
Pittsburgh's Original Sports Sauce Savory Spread

Saturday, July 1st 11am-5:00pm

Recipe available: www.PittsburghsSportsSauce.com

or pick up at the table on demo day here at Nature's Way Market!

 

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Saturday, June 17th
11am-3pm
Zucchini and Black Bean Veggie Burgers (vegan)

Ingredients:

1 cup shredded Zucchini

1 cup Black Beans (rinsed and drained)

6 tablespoons Ground Flax

1/2 teaspoon Worcester

Instructions:

1. In a medium bowl add all ingredients

2. Mash together with a fork

3. Let it sit to let the flax gel everything together

4. Grill until golden on each side (you may need to grease up the grill or the burgers to prevent sticking

5. Enjoy!

Recipe adapted from: http://www.girlmakesfood.com/?s=Zucchini+and+Black+Bean+Veggie+Burgers

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Saturday, April 8th
11am-3pm
White Bean and Sage Patties

Ingredients:

One 19-ounce can white beans                             

1/2 shallot, or small onion finely grated                     

1 small carrot, finely grated 

1/3 cup yellow cornmeal

1 teaspoon chopped fresh sage

Coarse salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

 

Directions:

1. Drain beans, reserving 2 tablespoons liquid.  Transfer to a bowl and mash.  Stir in shallot, carrot, cornmeal, and sage.  Season with salt and pepper.  Add 1 tablespoon reserved liquid.  If mixture is too dry, add the other.

2. Heat a large skillet over medium-high heat.  Add 2 tablespoons oil.  Form mixture into 12 patties (about 2 1/2 inches diameter each) and sauté in batches until golden brown and crisp, 2 to 3 minutes per side.  Repeat with remaining oil and patties.  Season patties with salt and serve with Roasted Tomato Sauce.

Recipe found: http://www.marthastewart.com/1050311/white-bean-and-sage-patties

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