About kale
Red kale is a type of Russian kale that is super high in vitamins K, A, and C and may even help prevent
cancer. Unlike other members of the brassica family, such as green dinosaur kale and mustard greens,
red kale's flavor is more sweet than bitter, and its leaves are more tender. Red kale can be eaten raw in
salads or it can be steamed, boiled, or
sauteed.
Kale develops a stronger flavor the longer it is
stored, so use it within a day or two of
purchase. Wrap the unwashed kale in damp
paper towels, then place it in a plastic bag and
store in the refrigerator crisper.
Whether serving it raw or cooked, wash kale
before using, as the leaves and stems are
likely to have sand or dirt clinging to them.
Trim off any roots, then separate the leaves
and swish them around in a large basin of cool water. Do not soak. Lift out the leaves, letting the sand
and grit settle; repeat if necessary.
If the stems are thin and tender, you can just trim off the tips and cook the stems with the leaves. If they
are somewhat thicker, but still tender, cut them off, chop them, and cook a few minutes before adding
the leaves. If the stems are really tough, remove them, along with the midribs (the part of the stem that
extends into the leaf). You can easily stem kale by folding each leaf in half, vein-side out, and pulling up
on the stem as you hold the folded leaf closed. If the stems are very tough, you may need to trim them
off with a paring knife.
(read more: foodblogga.blogspot.com; wholehealthmd.com)
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Curried Red Lentil, Chickpea, and Red Kale Soup by foodblogga.blogspot.com
Soup:
 2 tablespoons olive oil
 1 large yellow onion, diced
 2 medium carrots, peeled and diced
 2 celery stalks, diced
 1/2 bunch red kale, center stalks
removed, and finely chopped
(about 2 packed cups)
 1 cup red lentils
 1 (15 oz) can chickpeas, drained
 4 cups low-sodium vegetable broth
 1 (15 oz) can light coconut milk
 2 teaspoons hot curry powder
 1 teaspoon yellow mustard seeds
 1/2 teaspoon garam masala
 1/2 teaspoon ground coriander
 1/4 teaspoon cayenne pepper
 1 tablespoon fresh ginger, minced
 several shakes of salt, to taste
Garnish:
 1/4 cup lightly toasted unsweetened coconut
 2 tablespoons roasted unsalted peanuts, finely chopped
Heat olive oil in a medium saucepan over medium heat. Add onion, carrots, and celery; sauté until
golden, about 5-7 minutes. Meanwhile bring a large saucepan of water to a boil. Add kale; boil for 2-3
minutes, then drain. (This will make it more tender). Add drained kale, lentils, chickpeas, and broth to
the carrot mixture; bring to a boil. Cover, reduce heat to low, and simmer 12-15 minutes or until lentils
are tender.
Pour half of the lentil mixture into a blender; let stand for 5 minutes (so the soup will cool and not cause
the cover to pop off!). Pour pureed lentil mixture into a bowl, and repeat process with the remaining
half. Once the soup is blended, return to the pan; add coconut milk, spices, ginger, and salt; stir well.
Cover and simmer for about 10 minutes or until thoroughly heated through. Remove from heat; season
to taste with salt. Ladle soup into bowls and garnish with toasted coconut and peanuts.
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Roasted Red Peppers Stuffed with Kale & Rice by eatingwell.com
You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as
spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.)
Peppers
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Filling
3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
 8 ounces kale, (6 cups lightly packed), trimmed
 1 tablespoon extra-virgin olive oil
 1 medium onion, chopped
 1/2 cup chopped red bell pepper
 2 cloves garlic, minced
 3/4 cup cooked short-grain brown rice, (see Tip)
 1/2 cup freshly grated Parmesan cheese
 1/4 cup toasted pine nuts, divided (see Tip)
 1 tablespoon lemon juice
 1/4 teaspoon salt
 Freshly ground pepper, to taste
To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them
attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides
with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just
tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until
tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring
often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale.
Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon
juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the
remaining 2 tablespoons pine nuts.
Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through,
15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
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Kale with Garlic and Cranberries by epicurious.com
 2 pounds kale (preferably Russian Red), stems and center
ribs discarded and leaves coarsely torn
 1 tablespoon minced garlic
 5 tablespoons olive oil
 1/2 cup dried cranberries (2 ounces)
Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered,
until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to
stop cooking. When kale is cool, drain but do not squeeze.
Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale,
dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs,
until kale is heated through and tender, 4 to 6 minutes.
Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest by gardenofeatingblog.blogspot.com
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1 large bunch of kale (I like the russian kind or some other purplish variety for this, rather than
the dinosaur kale)
2 cloves of garlic, minced or thinly sliced
1 small onion, thinly sliced
2 Tbsps olive oil
1/4 cup organic currants
1 tsp orange zest
2 tsps balsamic vinegar or balsamic vinegar glaze
Sea salt
Freshly ground black pepper
Wash the kale well and then chop into large pieces.
Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add
the kale and cook until completely wilted.
Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well
to combine and serve.
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Braised Red Russian Kale & White Beans by easterncarolinaorganics.com
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Dice onion, 1 clove garlic
1 bunch red Russian chopped
2 cans organic cannelini beans
1 cup diced tomato
3 tbs. Olive oil
3 tbs. chopped parsley
2 cups vegetable broth
Salt and pepper to taste
Sauté onion and garlic in 1 tbs. olive oil over low heat.
Add kale and broth, simmer gently for 15 min. until kale is cooked.
Add 2 cans of washed and rinsed beans adjust seasoning with salt and pepper just before serving, drizzle
with olive oil and chopped parsley.
Serve with toasted bread.
Zuppa Toscana by plantingseedsblog.com
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1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale – washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
1/3 cup heavy whipping cream
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise,
then cut at an angle into 1/2-inch slices.
Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost
clear. Remove bacon and crumble. Set aside. Note- You can saute the kale at this step for extra richness
in its flavor!
Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes,
simmer 15 minutes. Note- This is where I prefer to add my kale! Russian kale will take the simmer
without losing its texture and flavor.
Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.
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Roasted Kale Chips with Sea Salt and Vinegar by kalynskitchen.com
 one small bunch of kale, about 6 oz.
 1 T extra-virgin olive oil
 1 T vinegar (I used Spanish sherry vinegar,
but any vinegar you like the flavor of will work)
 sea salt to taste
Preheat oven to 300F/150C.
Cut away inner ribs from each kale leaf and discard,
then tear the kale leaves into same-size pieces. (I made
my pieces about the size of a small potato chip.) Wash
torn kale pieces and spin dry in a salad spinner or dry
with paper towels until they're very dry.
Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half
of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces.
Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated
with oil and slightly "massaged."
Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to
spread the vinegar out over all the leaves.
Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35
minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if
there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer
parts. When chips are done to your liking, sprinkle with a generous amount of sea salt and eat
immediately.
Kale Pesto by iheartkale.blogspot.com
 1 bunch (4-5 cups) red Russian kale,
stemmed and chopped
 2 cloves garlic, peeled but left whole
 1/4-1/3 cup extra-virgin olive oil
 1/4 cup parmesan cheese
 1/4 cup pine nuts
 1/2 teaspoon salt
Place kale and garlic in a strainer over the sink and pour about 5 cups of boiling water over: this will
blanch any bitterness from the kale and mellow the raw garlic. Toast the pine nuts in a dry skillet until
they are touched with golden brown. Combine small batches of kale, garlic, olive oil, parmesan cheese
and pine nuts in a food processor and pulse well until you have a smooth paste. Stir your batches
together and salt to taste. Toss with hot pasta, spread on crackers or bread, or use to top baked
potatoes.
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Red Kale and Cheese Omelet for Two by kalynskitchen.com
 5 eggs, beaten well
 1/2 tsp. Spike Seasoning (Optional, but Spike is
really good in eggs. Use other seasonings as desired
if you don't have Spike.)
 2 T chopped onion or red onion
 1-2 tsp. olive oil (or more, depending on your pan)
 3 oz. chopped kale (2 cups chopped kale. You could
use other greens like chard, collards, spinach, or broccoli rabe.)
 1/3 cup grated white cheese (I used a low-fat blend called pizza cheese which had Mozarella,
Provolone, Romano, and Parmesan cheese)
Beat eggs with Spike seasoning in small bowl.
Heat olive oil medium high in non-stick 10" frying pan. Add onions and saute about 2 minutes, until soft
but not browned. Add kale all at once (it will be above the top of the pan.) Let kale wilt for a minute or
two, then use a large turner to turn it over so it wilts evenly and reduces in size by at least half. This will
take 2-3 minutes.
Check pan to see if you need more oil before you add the eggs, and add more if needed. Add eggs all at
once, then immediately lower heat to low. Let omelet start to cook, and when you see firm edges,
gently lift them with the turner and let the uncooked egg run under. Cook about 10 minutes, until eggs
are mostly set but still wet looking. Then use turner and gently flip one half of omelet over onto the
other half. Cook 1-2 minutes more if needed, then slide omelet out on to serving plate.
Serve topped with fresh parsley if you have parsley in your garden that's begging to be used. This is
great served with sour cream on top.
Kale Frittata by toomanychefs.com
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one pound kale, picked over, stems and big
ribs removed
three cloves garlic, smashed, minced roughly
3 tablespoons olive oil
1 tablespoon butter
10 eggs, beaten
1/2 cup shredded cheese (mozarella,
chihuahua, gruyere, you name it - I used
chihuahua since we had some that needed
using)
1/2 teaspoon ground nutmeg
salt and pepper to taste
If you're using green kale or a tougher variety, boil the kale in a big pot of salty water for five minutes to
tenderize it. If you're using baby kale (I used baby Red Russian, myself), you can skip this step.
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Preheat the oven to 425 F.
In a large regular non-nonstick skillet, heat the oil, butter and garlic together over medium heat. The
idea is to infuse the fats with garlic flavor.
After a few minutes (4-5), add kale and sautee until tender. You may need to add the kale in batches,
turning with tongs to coat with oil/butter and wilting the kale until it collapses and you can fit it all into
the pan. Mix in the nutmeg and salt and pepper to taste.
Spread the cheese over the kale, and pour the eggs over the wilted kale. You may need to use a spoon
or fork to ensure the eggs make their way under some of the kale.
Cook over medium heat for five minutes until the eggs start to set. Remove from burner, and place
skillet in oven. Bake in oven until the eggs are completely set and the top is lightly brown - this could be
anything from 5 to 12 minutes.
If you're impatient, once the eggs are set, you can brown the top by turning on the broiler and watching
it closely until the top is golden brown and delicious looking.
Cut into quarters and serve with a salsa of your choosing. If you can prevent your self from finishing the
fritatta, it's much better the next day. A quarter heated for 90 seconds on high in the microwave is the
best lunch.
Bean Soup With Kale by allrecipes.com
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1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable
broth
2 (15 ounce) cans white beans, such as cannellini
navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
or
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until
wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5
minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup
to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
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About broccolini:
Broccolini is a cross between broccoli and gai lan or
Chinese broccoli. It is sweeter than broccoli and the
delicate stalks do not need to be peeled. It is also
called baby broccoli or asparation.
A few yellow flowers on the stalk do not indicate
staleness. Refrigerate unwashed broccolini in
plastic bag up to ten days. Rinse before using.
Fat free, cholesterol free, very low sodium,
excellent source of vitamin A and vitamin C.
(read more: fruitsandveggiesmorematters.org)
Baked Broccolini Recipe by tasteofhome.com
 3/4 pound Broccolini or broccoli spears
 2 tablespoons lemon juice
 2 tablespoons olive oil
 1/2 teaspoon salt
 1/8 teaspoon pepper
Place Broccolini in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the lemon juice, oil, salt and
pepper; drizzle over Broccolini and toss to coat.
Bake, uncovered, at 425° for 10-15 minutes or until tender, stirring occasionally.
Broccolini with Balsamic Vinaigrette by skinnykitchen.com
 4 bunches (1½ pounds) broccolini
 2 tablespoons extra virgin olive oil
 1½ tablespoons balsamic vinegar
 1 teaspoon Dijon mustard
 2 garlic cloves, minced
 ½ teaspoon sugar
 ½ fresh lemon
 ½ teaspoon salt
 Fresh ground pepper
In a large pot bring 6 cups of water to a boil.
In the meantime, remove the bottom third of the broccolini stems and discard.
In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over
medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
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Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and
sprinkle with salt and fresh pepper.
Serve warm.
Grilled Broccolini by foodcrumbs.wordpress.com
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1 Bunch Broccolini, trim about 1/2 inches from the bottom to remove tough stem.
your favorite olive oil (I usually infuse some on the stove by heating to warm and adding
chopped garlic and crushed red peppers) Drizzle over Broccolini.
 Salt and Pepper to taste
 1/4 cup of your choice of chopped nuts or seeds
Heat grill on high for 10 minutes and reduce to low flame. Place Broccolini on grates and grill turning to
prevent burning of the flowers. When tender remove to side plate and drizzle with any remaining
flavored oil. The Broccolini will be slightly crunchy but so delicious. I like to add any chopped nuts or
sunflower seeds…..Yum. Try this the next day if you have any leftover on a fresh green salad with a
drizzle of balsamic vinegar.
Sauteed Broccolini by Ina Garten via foodnetwork.com
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1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and
immerse in a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add
it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper,
and toss well before serving.
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Spicy Broccolini with Red Pepper by hsph.harvard.edu
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2 pounds broccolini, rapini, Chinese or western broccoli or flowering rape
2 tablespoons virgin olive oil
1 teaspoon crushed dried chili flakes
1 small red bell pepper, cored, seeded, and cut into ¼-inch dice
6 cloves garlic, smashed with the flat edge of a knife, skins removed, and sliced thinly
1 teaspoon salt, or to taste
Juice of ½ lemon or about 2½ tablespoons
Cut away the tough end of the broccolini or rapini, and peel away the tough outer skin from the stems.
Separate the stalks or tougher part of the vegetable from the more tender part (flowerets). Cut the
stalks into 1-inch lengths and separate the flowerets.
Bring 3 quarts water to a boil, add the tougher part (stalks) of the vegetable and cook for about 2
minutes or until almost tender, but al dente. Add the remaining part of the vegetable and cook for
another minute, or until the vegetable is tender. Drain and refresh briefly in cold water. Drain again.
Heat a wok or a heavy skillet, add the oil, and heat until hot, about 15 seconds. Add the chili flakes, red
pepper, and sliced garlic. Stir-fry over medium-high heat for 2 minutes or until the red pepper is slightly
tender.
Add the broccolini and toss lightly over high heat to mix for a minute. Add the lemon juice and salt and
toss lightly to mix. Stir together and taste for seasoning, adjusting if necessary. Scoop onto a platter or
into a bowl and serve. Serve hot, at room temperature, or cold.
Lemon-Pepper Broccolini by cookthink.com
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1 tablespoon olive oil
1 pinch sea salt
1 bunch broccolini, sliced into pieces
1/2 teaspoon red pepper flakes
Lemon juice
Add olive oil, salt, red pepper flakes and a sprinkling of
black pepper to a saucepan and place on medium heat.
Once it's hot, add the broccolini, using tongs to coat the broccolini in the oil and spices. If your broccolini
has slender, tender stems, you can cook it fully this way. If the stems are a little thicker, you can add a
couple tablespoons of water and cover the pan with a lid. This will quick-steam the broccolini, but the
water will evaporate off so you won’t have to drain it.
Once the broccolini is bright green and tender but still crisp, squeeze some lemon juice over the stalks
and serve.
Broccolini and lemon risotto by taste.com.au
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.
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4 cups (1 litre) vegetable stock
1 cup (250ml) dry white wine
1 tbs olive oil
1 red onion, finely sliced
2 garlic cloves, crushed
1 1/2 cups (300g) basmati rice
2 bunches broccolini, roughly
chopped
1/2 cup roughly chopped
continental parsley
1 lemon, rind finely grated, juiced
1/3 cup (30g) shaved parmesan
Lemon wedges, to serve
Put stock and wine in a saucepan and gently simmer. Keep simmering while you cook risotto.
Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 3-4 minutes,
until soft. Add the rice and stir to coat the grains in the oil.
Add a ladleful (about 1/2 cup or 125ml) of the simmering stock to the rice and stir until nearly all the
liquid has been absorbed. Continue to add a ladleful of stock at a time. Cook until the rice is tender yet
firm to the bite and creamy.
Stir in broccolini, parsley, lemon rind and juice. Cook until heated through. Place into serving dishes and
top with parmesan. Serve with lemon wedges.
Broccoli Salad With Avocado by drweil.com
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1 pound broccoli
1 ripe avocado
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon grainy prepared mustard
Trim and wash the broccoli and cut it into bite-sized pieces. Steam or boil the broccoli in a large pot until
it is just crunchy-tender and bright green, then drain it well, and cool.
Peel and pit the avocado, then cut it into small cubes. Fold the avocado into the broccoli.
Whisk the olive oil, lemon juice, and mustard together in a small bowl, until well mixed.
Toss the broccoli and avocado with the dressing.
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Penne with Garlicky Broccolini by allrecipes.com
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1 (16 ounce) package dry penne pasta
6 slices bacon
3/4 pound broccolini, cut into 1 inch pieces
12 cloves garlic, minced
salt and pepper to taste
1/3 cup freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add the penne
pasta, and cook until tender, about 8 minutes. Drain.
Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned
and crisp. Drain on paper towels.
Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring
frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is
tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet,
and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss
again, and serve!
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Lasagna with Layers of Organic Vegetables by Christine Pittman, a local Floridian who develops healthy
(and sometimes not-so-healthy) recipes for her family and then tells us about them on her fun and tasty
blog, Cook the Story.
You can use different kinds of vegetables and of cheeses and any kind of cooked meat. A layer with
ricotta would certainly be a nice addition. No matter what your layers are made up of, be sure to use
plenty of sauce if you’re not pre-boiling the noodles. As a guideline, use the amount of sauce stated
below for each layer.
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5 cups tomato sauce (about 2 tall cans or
jars), divided
 9-oz package of no-boil lasagna noodles (or
regular lasagna noodles boiled according to
package directions)
 tbsp olive oil, divided
 1/4 tsp red pepper flakes
 1/2 of a sweet onion (like a vidalia) thinly
sliced
 1 bunch broccolini, trimmed and chopped
into 1 inch pieces (about 3 cups when
chopped) (substitute with an equal amount of
broccoli broken into very small florets)
 salt
 coarsely ground black pepper
 cloves garlic, minced
 1 tsp lemon zest
 2 cups grated mozzarella cheese (about 8
ounces), divided
 1 large bunch curly kale (6-8 ounces or even
more since it shrinks a lot), rinsed and
chopped into 1 inch pieces (substitute with an
equal amount of spinach)
 1 and 1/2 cups white sauce (recipe below)
 1 lb of smoked sausages (sliced) or cooked chicken (in 1/2 inch cubes) or of cooked ground beef
or turkey. Instead of meat you can go with another layer of cooked vegetables here, whatever
you’ve got on hand. My favorite is a simple sauté of bell peppers, mushrooms and onions, which
I sometimes add to this layer even if I’m including some meat.
Preheat oven to 375ºF.
Spread 1 cup tomato sauce into a deep dish 9×13 inch lasagna pan. Top with a single layer of lasagna
noodles.
In large skillet, combine 1 tbsp olive oil and the red pepper flakes. Get it good and hot before adding the
broccolini, onion, 1/4 tsp salt and 1/4 tsp black pepper. Sauté for 3-4 minutes. Add the garlic. Cook
another minute letting the garlic do its thing and then remove the skillet from the heat. Add the lemon
zest. Stir before spreading it out onto the layer of patiently waiting lasagna noodles.
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.
Top the broccolini with 1/2 cup of the mozzarella cheese, 1 cup of the tomato sauce and then another
layer of noodles.
Wipe the large skillet clean. Warm up 1 tbsp olive oil over medium-high heat. Add the curly kale, 1/4 tsp
salt and 1/4 tsp pepper. Cook until just softened and wilted. Spread the kale over the lasagna noodles.
Top with the creamy white sauce and then another layer of noodles.
Bring on the smoked sausage topped with 1/2 cup of the mozzarella and 1 cup of the tomato sauce.
Finish with a final layer of noodles, the remaining sauce and remaining cheese.
Cover with foil and bake for 50-60 minutes. Uncover and bake for another 5-10 minutes, until the
cheese looks gooey in the middle and crunchy and brown on the sides. Remove from oven and allow to
rest for 10 minutes.
The White Sauce
This is a basic white béchamel-style sauce. This is what I tend to do when I want a white sauce but feel
free to use any white sauce you usually make (or even some from a jar).
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2 tbsp butter
2 tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp coarse ground pepper (omit this if you don’t like the black specs in your white sauce,
though note that the specs will not be noticeable in the lasagna).
 a pinch of nutmeg
Melt the butter in a medium saucepan over medium heat. Whisk in the flour (I prefer to use a flat whisk
but whatever you’re comfortable with will work).
Remove the pan from the heat and whisk in a few tablespoons of the milk. Whisk until smooth before
adding a few more tablespoons. Whisk until smooth before adding a few more tablespoons. Whisk until
smooth before adding a few more tablespoons. Then, you guessed it, whisk until smooth before adding
a few more tablespoons. In a fine stream, slowly pour in the rest of the milk continuing to whisk it until,
yup, smooth. Add the salt, pepper and nutmeg. Stir.
Return pan to medium heat. Whisk continuously until it comes to a boil. Continue to cook and stir for
another minute before removing from the heat. If you’re not ready to use it immediately, scrape sauce
into a bowl so that the heat from the pan doesn’t scorch the sauce.
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Broccoli Cauliflower Avocado Soup by familyfreshcooking.com
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1 large Onion roughly chopped
a few cloves of Garlic, roughly chopped
splash of Olive Oil
a few pinches of Cracked Black Pepper
a few pinches of Smoked Paprika
a few pinches dried Thyme
1 bunch of Broccoli, cleaned, remove stems and
break into large florets
 1 head of Cauliflower, cleaned and cut into large
pieces
 3 cups hot Broth (my favorites are Vegetable or
Chicken)
 1 pitted Avocado, cut into quarters
OPTIONAL GARNISH
 Sour Cream
 Thick Greek Yogurt
 splash of Heavy Cream
 splash of melted Butter
Heat a large soup pot with a splash of olive oil, onion,
garlic and spices over medium high heat. When it starts to
sizzle reduce heat to medium and cook about 5 minutes until lightly brown, softened and fragrant. Stir
occasionally. Add the cauliflower and broccoli and cook these a few minutes with the onions. Add the
hot broth to the soup pot, increase the heat back to medium high and bring to a boil. Reduce heat back
to medium, partially cover and simmer for about 30 minutes until the vegetables are very soft and you
can mash them with a fork.
Remove soup from the stovetop and let it cool a bit. Add avocado. Purée with and immersion blender,
blender or food processor until you get a smooth texture. Add more broth depending upon how thick
you want your soup.
About cauliflower:
Refrigerate cauliflower in the crisper, where it will keep for up to five days (although you should eat it as
soon as possible for the best flavor). If the head is unwrapped, store it in an open or perforated plastic
bag. Keep the head stem-side up to prevent moisture from collecting on top.
First, trim the cauliflower: Pull off any outer leaves and cut off the protruding stem end close to the
head. If you find that the florets have started to turn brown at the edges, trim off these areas.
Like broccoli, cauliflower is a Cruciferous vegetable; members of this family have been associated with
reducing the risk of cancer. Cauliflower contains several anti cancer phyto-chemicals like sulforaphane
and plant sterols such as indole-3-carbinol which appears to function as an anti-estrogen agent. Fresh
cauliflower is excellent source of vitamin C. It contains good amounts of many essential B-complex
group of vitamins such as folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin
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(vitamin B1), niacin (B3) as well as vitamin K. It is also good source of minerals such as manganese,
copper, iron, calcium and potassium.
(read more: wholehealthMd.com; nutrition-and-you.com)
Butter Chickpea Curry by allrecipes.com
You can substitute cauliflower for the potatoes in this recipe.
 4 medium potatoes (or cauliflower), cubed
 2 tablespoons canola oil
 1 medium yellow onion, diced
 1 teaspoon minced garlic
 2 teaspoons curry powder
 2 teaspoons garam masala
 1 teaspoon ground ginger
 1 teaspoon cumin
 1 teaspoon salt
 1 (10.75 ounce) can condensed tomato soup
 1/2 cup cream or milk
 1 (12 ounce) can chickpeas, rinsed and drained
Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the
potatoes are tender. Drain, and set aside.
Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and
translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes,
stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
Favorite Broccoli Salad by allrecipes.com
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1 bunch broccoli, separated into florets
1 head cauliflower, separated into florets
8 bacon strips, cooked and crumbled
1/3 cup chopped onion
1 cup chopped seeded tomatoes
2 hard-cooked eggs, sliced
1 cup mayonnaise or salad dressing
1/3 cup sugar
2 tablespoons vinegar
In a large salad bowl, combine broccoli, cauliflower, bacon, tomatoes, onion and eggs; set aside. In
another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Just before serving, pour
dressing over salad and toss.
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Baked Italian-Style Cauliflower by Cooking Light
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1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
6 ounces lean ground sirloin
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 1/2 cups lower-sodium marinara sauce
2 ounces pitted kalamata olives, coarsely chopped
1 1/2 pounds cauliflower, cut into florets
Cooking spray
1 ounce French bread baguette, torn into 1-inch
pieces
1/4 cup (1 ounce) grated fresh pecorino Romano
cheese
Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic;
sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes
or until browned, stirring to crumble. Stir in sauce and olives.
Preheat broiler.
Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking
dish coated with cooking spray; top with sauce mixture.
Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle
over cauliflower mixture. Broil 4 minutes or until browned.
Roasted Cauliflower by simplyrecipes.com
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1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese
Preheat oven to 400°F. Cut cauliflower into florets and
put in a single layer in an oven-proof baking dish. Toss in
the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt
and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
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Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with
a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from
oven and sprinkle generously with Parmesan cheese. Serve immediately.
Cauliflower-Potato Bake by preventcancer.aicr.org
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1 medium yellow or white potato, peeled and cut into bite-size pieces
1 medium red pepper, seeded and chopped
2 cups cauliflower florets, cut into bite-size pieces
1 Tbsp. extra virgin olive oil
1/2 tsp. garlic granules or powder
1/4 tsp. onion granules or powder
Salt and freshly ground black pepper, to taste
2 Tbsp. skim or reduced-fat (2%) milk
1/4 cup Parmesan cheese
2 Tbsp. minced fresh Italian parsley for garnish
Preheat oven to 400 degrees. Spray a 9-inch baking dish with canola or olive oil cooking spray and set
aside. In medium bowl, toss potato, red pepper and cauliflower with oil and garlic and onion granules.
Add salt and pepper to taste. Transfer vegetables to prepared baking dish. Drizzle milk evenly over top.
Sprinkle with cheese. Cover tightly with foil and bake for 30-40 minutes, or until vegetables are tender.
If desired, brown cheese by placing dish under broiler for 30 seconds, watching carefully. Garnish with
parsley and serve hot as side dish.
Indian-Spiced Potatoes & Cauliflower by wholehealthmd.com
Serve this mildly spiced dish with plain low-fat or nonfat yogurt.
 1 tablespoon olive oil
 2 onions, coarsely chopped
 3 cloves garlic, minced
 1 pound small red-skinned potatoes, cut into 1/2-inch cubes
 1 teaspoon curry powder
 1 teaspoon ground ginger
 1/2 teaspoon salt
 1/2 teaspoon ground coriander
 1/8 teaspoon cayenne pepper
 5 cups cauliflower florets
 1 can (14-1/2 ounces) no-salt-added stewed tomatoes
 1/3 cup chopped cilantro
In large nonstick skillet, heat oil over medium heat. Add onions and garlic and cook 5 minutes or until
onions are tender.
Add potatoes, curry powder, ginger, salt, coriander, and cayenne, stirring until coated. Add 1/2 cup of
water, cover, reduce heat to low, and cook until potatoes are almost tender, about 10 minutes.
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Add cauliflower and tomatoes and their juice, stirring to combine. Cover and simmer 7 to 10 minutes or
until cauliflower and potatoes are tender. Stir in cilantro.
Cauliflower & Broccoli Au Gratin by cleaneatingmag.com
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2 cups fresh cauliflower florets
2 cups fresh broccoli florets
1 small yellow onion, sliced in rings
3 tsp olive oil, divided
1 carrot, peeled and finely chopped
1 1/2 cups low-fat milk
2 tbsp arrowroot powder
1/2 cup shredded light Gouda cheese
1/2 cup shredded light Havarti cheese
1 tbsp dry mustard
1/2 tsp ground black pepper
Sea salt, to taste, optional
2 tbsp whole-wheat bread crumbs
Preheat oven to 350°F. Fill a medium saucepan with water, about 1 inch high. Bring to a boil. Place
cauliflower and broccoli in a steamer basket and set in saucepan. Reduce to medium heat and cover
with lid for 5 minutes, until cauliflower and broccoli are tender. Remove from burner and set aside to
cool.
In a large saucepan over medium-high heat, sauté onion in 2 tsp oil for 1 to 2 minutes, until translucent.
Add carrot and milk and heat for 3 minutes, constantly stirring. In a small bowl, whisk together 2 tbsp
cold water and arrowroot powder. Add mixture to saucepan with milk mixture and stir for 1 minute. Stir
in cheeses and mix until melted. Season with mustard, pepper and salt, if desired.
In a small skillet over medium-high heat, brown bread crumbs in remaining 1 tsp oil for 3 minutes.
In an 8 x 8-inch glass dish, add cauliflower and broccoli in an evenly distributed layer. Pour cheese-carrot
mixture over top, then sprinkle with bread crumbs and bake for 25 minutes. Let cool for 5 minutes
before serving.
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Silky Cauliflower Soup Recipe from David Lieberman via smittenkitchen.com
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1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
Remove the leaves and thick core from the cauliflower,
coarsely chop, and reserve.
Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook
until softened, but not browned, about 5 minutes.
Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the
cauliflower is very soft and falling apart, about 15 minutes.
Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches
in a blender and return it to the pot.
Add the Parmesan and stir until smooth.
Season, to taste, with salt and black pepper. Keep warm until ready to serve.
Potato-Cauliflower Salad by bhg.com
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12 small fingerling or round new potatoes scrubbed
1 medium head cauliflower, cut into bite-size pieces
1 small onion, chopped
2 stalks celery, sliced
1/3 cup sour cream chive dip
2 tablespoons lemon juice
2 tablespoons salad oil
1/4 - 1/3 cup blue cheese
1/4 cup fresh Italian (flat-leaf) parsley
2 slices bacon, crisp cooked and crumbled
4 crisp breadsticks, broken
Sea salt or salt and freshly ground pepper
Arrange potatoes in a single layer in microwave on clean white paper towels. Microcook on 100 percent
power (high) for 5 minutes. Turn potatoes, microcook until tender, about 3 minutes more.
Place cauliflower and 2 tablespoon water in a 1-1/2 qt. microwave safe casserole. Microcook on 100
percent power (high) for 5 minutes or until crisp tender, stirring once. Drain. Cool slightly.
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In a large serving bowl combine potatoes, cauliflower, onion and celery. In a small bowl stir together
sour cream dip, lemon juice, and salad oil; gently toss with potato mixture and fold in blue cheese. Chill
up to 24 hours. Just before serving, top with parsley, bacon, breadsticks, sea salt and freshly ground
pepper. Makes 8 to 10 servings.
About fingerling potatoes:
Resembling a sweet potato in shape, fingerling
potatoes have thin skin and fine textured yellow,
white, red, or purple flesh. Due to their thin skin, they
should not be peeled before cooking. Fingerling
potatoes add vibrant colors and pizzazz to traditional
potato salads and other favorite potato dishes.
Fingerling potatoes should be kept in the refrigerator
for use with in 3-5 weeks.
Fat free, saturated fat free, cholesterol free, sodium free, and an excellent source of vitamin C
(read more: fruitsandveggiesmorematters.org)
Perfect Fingerling Potatoes by Alton Brown
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1 1/4 pounds kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are
fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5
to 7 minutes. Serve as is or with butter, pepper, or chives.
Roasted Fingerling Potatoes by Rachel Ray
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2 pounds small fingerling potatoes
6 cloves garlic, crushed
Extra-virgin olive oil, for drizzling, 1 to 2 tablespoons
Salt and pepper
Heat oven to 500 degrees F.
Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat
lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20
minutes.
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Herb Roasted Fingerling Potatoes by culinaryarts.about.com
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1 pound fingerling potatoes
1 bundle fresh herbs such as rosemary, thyme or sage
2 Tbsp extra virgin olive oil
Kosher salt, to taste
Preheat oven to 425°F
Pluck the little leaves off of the stems of your fresh herbs until you have about a tablespoon of them. If
you're using rosemary, make sure the leaves don't have any of the woody stem attached. If you're using
sage, give the leaves a quick chop so that they're not too big.
Wash and pat dry the potatoes and place them in a mixing bowl. Drizzle them with the olive oil, then
toss them so they're fully coated with the oil.
Sprinkle generously with the Kosher salt and toss again to distribute the salt evenly. Don't be afraid of
using too much salt — potatoes and salt are made for each other. Think French fries!
Finally, add the fresh herbs and toss once again. The fingerlings should now be fully coated with the oilsalt-herb mixture.
Transfer the potatoes to a roasting pan and roast until a knife slides easily into one of the largest
potatoes — 20 to 25 minutes — flipping them every 10 minutes or so to ensure the tops don't burn.
Garnish with a sprig of your fresh herb and serve.
Roasted Parsley and Garlic Fingerling Potatoes unsophisticatedcook.com
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2 pounds fingerling potatoes
3 tablespoons olive oil
5 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons flat leaf parsley,
chopped
salt
pepper
Whisk together the olive oil, garlic,
lemon juice, parsley and salt and
pepper to taste.
Toss the fingerling potatoes in the
mixture, and spread them out in a single layer on a baking sheet.
Roast at 450 degrees for approximately 30-35 minutes.
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Crushed Fingerling Potatoes with Roasted Cauliflower by jewishtimes.com
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11⁄2 pounds fingerling potatoes
2 cups cauliflower florets
2 tablespoon butter cup pitted Nicoise olives
8 anchovies, chopped
1 cup extra-virgin olive oil freshly ground black pepper
1 bunch flat-leaf parsley
Cook potatoes in simmering water until soft. Sauté the cauliflower florets in butter over medium-high
heat until browned.
Drain potatoes and place in a large bowl with the olives, cauliflower, and anchovies. Using a potato
masher, crush the ingredients and add the olive oil, pepper, and parsley.
Creamy Avocado Potato Salad by theppk.com
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2 lbs fingerling potatoes, cut into 3/4 inch chunks
2 avocados
2 tablespoons lime juice, from a lime or two
1/2 tsp salt
1/4 teaspoon ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
1 smallish cucumber, diced very small
Scallions for garnish (optional)
Put potatoes in a pot and cover with water. Cover pot, bring water to
a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes,
until potatoes are easily pierced with a fork. Drain and set aside to cool.
Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop
the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping
down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse
until they are incorporated but not completely blended. You should still be able to see the tomato and
onion.
Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well.
Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.
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Spicy potato-avocado salad by saffronandhoney.com
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1 lb Russian banana fingerling potatoes
1/2 dill pickle
1 ripe but firm avocado
2 tbsps prosciutto (diced)
2 tbsp chopped Italian parsley
salt and pepper for seasoning
For dressing: 2 tbsps olive oil, 1/2 tsp red chili flakes, 1 tsp lemon juice.
First, infuse the oil with the red chili flakes and lemon juice while you are preparing the other
ingredients.
In a large pot, boil the potatoes until tender. No need to peel them. Drain and cool, then chop roughly.
Chop avocado to approximately the same size as the potatoes. Mix and dress potatoes and avocados.
At low heat, slowly render the prosciutto until just crispy. Finely dice the pickle, and mix everything
together.
Add the chopped parsley and taste for seasoning, adjust as necessary.
Roasted Fingerlings with Red and Yellow Pipérade by epicurious.com
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1/2 cup plus 2 tablespoons extra-virgin olive oil
2 large red bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
2 large yellow bell peppers, stemmed, seeded, cut into 1/4- to 1/3-inch-wide strips
1 large red onion, halved through core, thinly sliced crosswise
3 pounds fingerling potatoes, halved lengthwise
1/2 cup chopped fresh parsley
1/4 cup chopped shallots
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1 tablespoon chopped fresh thyme
1/4 cup Champagne vinegar
Preheat oven to 425°F. Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet. Spread all
peppers and sliced onion over, sprinkle with salt and pepper, and toss to coat. Roast 10 minutes. Place
halved potatoes and remaining 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper; toss
to coat. Arrange potatoes in single layer atop peppers. Roast until potatoes are tender and beginning to
turn golden, about 50 minutes. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room
temperature. Rewarm in 425°F oven for 10 minutes before continuing.
Sprinkle chopped parsley and shallots over potatoes and toss to coat. Roast potatoes 5 minutes longer.
Transfer potatoes to large platter. Sprinkle with chives, basil, and thyme. Drizzle with Champagne
vinegar and toss to coat. Season to taste with salt and pepper.
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About red bell peppers
Store unwashed peppers in a plastic bag in the refrigerator for up to a week. Check them frequently; if
they have developed soft spots, use immediately.
Wash peppers just before you use them. To cut the peppers into strips or pieces, cut the pepper
lengthwise into flat panels. Discard the stems, spongy cores, and bitter-tasting seeds. If you are using
the pepper whole, cut the stem end off and then discard the core and seeds. Or, for pepper halves, cut
the pepper in half lengthwise, not crosswise.
Pepper skin can be unpleasantly tough in cooked dishes but you can easily peel peppers by blanching or
roasting them, as explained below. For most recipes, the various colors of bell peppers are
interchangeable but remember that reds and yellows are sweeter than green peppers.
By weight, red peppers have three times as much Vitamin C as citrus fruit. Moreover, red peppers are
quite a good source of beta-carotene, and they offer a good amount of fiber and vitamin B6.
(read more: WholeHealthMD.com)
Healthy Sautéed Red Bell Peppers by whfoods.org
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1 lb red bell peppers, sliced
2 medium cloves garlic, chopped
5 TBS low-sodium vegetable or chicken broth
3 TBS extra virgin olive oil
sea salt and pepper to taste
Optional: goat or feta cheese
Chop garlic and let sit for 5 minutes to enhance its healthpromoting properties.
Heat broth in a medium-size stainless steel skillet. When it begins to steam, add bell pepper slices. Cover
and cook for 3 minutes.
Uncover and cook for an additional 4 minutes.
Place peppers into a bowl and toss with garlic and extra virgin olive oil.
If desired, top with crumbled goat or feta cheese.
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Healthy Veggie Salad by whfoods.org
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4 cups mixed salad greens
2 oz low-fat cheddar cheese
1/2 cup cucumber slices
1/2 cup tomato, diced
1/2 cup sliced red bell pepper
1/4 cup avocado, diced
1 cup garbanzo beans
1/2 cup crimini mushrooms
3 TBS sunflower seeds
Dressing
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1 TBS extra virgin olive oil
1 tsp lemon juice
salt and pepper to taste
Combine all ingredients. Toss with olive oil and lemon juice. Add salt and pepper to taste.
Broccoli with Roasted Red Peppers by allrecipes.com
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5 cups broccoli florets
1 clove garlic, minced
1 tablespoon butter
1/4 cup diced roasted red pepper
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and
steam for 5-8 minutes or until crisp-tender.
Meanwhile, in a nonstick skillet, saute garlic in butter. stir in the red peppers, parsley, salt and pepper.
Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.
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Dad's Stuffed Bell Peppers Recipe by simplyrecipes.com
 4 bell peppers, any color
 Salt
 5 Tbsp extra-virgin olive oil
 1 medium yellow onion, peeled and chopped
 1 clove of garlic, peeled and chopped
 1 lb of lean ground beef
 1 1/2 cup of cooked rice
 1 cup chopped tomatoes, fresh or canned (if
using can, drain of excess liquid first)
 1 tbsp chopped fresh oregano or 1 teaspoon
of dried oregano
 Fresh ground pepper
 1/2 cup ketchup
 1/2 tsp of Worcestershire Sauce
 Dash of Tabasco sauce
Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem
end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and
boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers)
and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and
cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more.
Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and
pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix
together with your hands.)
Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in
a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce,
and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish.
Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are
stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
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Roasted Red Pepper Potato Soup Recipe by
simplyrecipes.com
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4 large red bell peppers
1 medium yellow onion, peeled and
diced (about 1 cup)
1 large russet potato, peeled and diced
(about 1 1/2 cup)
3 cloves garlic
1 quart chicken stock (or vegetable
stock for vegetarian option)
1/4 cup cream or milk
3 Tbsp butter
Cayenne, salt and pepper to taste
Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides.
(You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bag, close the
bag and let the peppers steam for 10-15 minutes, or until the skins feel like they can easily be slipped
off. Remove the peppers from the bag, peel off the blackened skins, remove the seeds. Chop the
peppers roughly.
Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and saute for 2-3
minutes, stirring occasionally. Add the potatoes and cook another 1-2 minutes, then add the garlic and
roasted peppers. Stir well and cook for 2 minutes.
Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft.
Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the
soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the
rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until
smooth, about 1 minute. You might need to do this in batches.
Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and
pepper to taste.
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Bean and Vegetable Enchilada Casserole by preventcancer.aicr.org
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1 medium bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. canola oil
1 can (14 oz.) black beans, drained and rinsed
1 can (14 oz.) pinto beans, drained and rinsed
1 package (16 oz.) frozen corn, thawed
1 can (28 oz.) pureed or crushed tomatoes
1 Tbsp. chili powder
1/2 tsp. ground cumin
Dash of hot sauce, to taste
Salt and freshly ground pepper, to taste
12 corn tortillas
1 cup grated reduced-fat Jack cheese
Preheat oven to 350 degrees. In large saucepan, heat oil over medium heat and saute bell pepper, onion
and garlic for five minutes. Add beans, corn, tomatoes and seasonings, including salt and pepper, if
desired. Reduce heat to low and simmer for 15 minutes.
Assemble casserole in 9 x 13-inch baking dish. Cover bottom with one-third of bean mixture. Layer six
tortillas on top of beans. Repeat once more, ending with bean mixture on top. Sprinkle cheese on top
and bake until hot and bubbly, about 30-40 minutes.
Lasagna Arrabbiata by wholehealthmd.com
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9 lasagna noodles
1 tablespoon extra-virgin olive oil
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 cup grated carrots
3 garlic cloves, minced
3 cans (8 ounces each) no-salt-added tomato sauce
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup (8 ounces) part-skim ricotta cheese
Half a 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 egg whites
2 tablespoons grated Parmesan cheese
1 large tomato (about 9 ounces), halved lengthwise and cut crosswise into thin slices
2 tablespoons shredded part-skim mozzarella cheese
In a large pot of boiling water, cook lasagna noodles according to package directions. Drain in a colander
and rinse and cool under gently running cold water.
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In medium nonstick saucepan, heat oil over high heat. Add red and green bell peppers, carrots and
garlic, and saute, stirring frequently, until vegetables are tender, 5 to 6 minutes. Stir in tomato sauce,
1/4 teaspoon of black pepper, red pepper flakes and 1/8 teaspoon of salt. Bring to a boil, reduce heat to
medium-low, cover and simmer for 5 minutes to blend flavors. Remove from heat.
Preheat oven to 375°F. Spray an 8" square baking dish with nonstick cooking spray.
In medium bowl, mix ricotta, spinach, egg whites, Parmesan and remaining 1/4 teaspoon black pepper
and 1/8 teaspoon salt.
Spread 1 cup of sauce in bottom of prepared baking dish. Top with three lasagna noodles, letting them
hang over edges of dish. Spread half of spinach filling over noodles and layer filling with half the tomato
slices. Spoon 1 cup of sauce over tomatoes. Top with three more noodles; spread with remaining filling
and top with remaining tomatoes and 1 cup of sauce. Fold edges of noodles over top of lasagna. Place
remaining three noodles on top, tuck edges down and under lasagna. Top with remaining sauce and
sprinkle with mozzarella.
Place the pan on a baking sheet to catch spillovers and bake for 25 to 30 minutes, or until the filling is
heated through and the sauce is bubbly. Remove from the oven and let stand for 5 minutes before
cutting into squares and serving.
Melty Brie with Garlic and Red Pepper by Christine Pittman, a
local Floridian who develops healthy (and sometimes not-sohealthy) recipes for her family and then tells us about them on
her fun and tasty blog, Cook the Story.
 2 tbsp olive oil
 2 cloves garlic, minced
 1/2 red bell pepper, diced
 1 tsp lemon juice
 1 tsp Dijon mustard
 1/4 tsp black pepper
 1/8 tsp table or fine grind kosher salt
 2 tbsp chopped fresh parsley
 1-8 oz wheel of brie
 Sliced French bread or water crackers
Into a small skillet measure the olive oil and add the garlic. Warm the skillet over medium low heat for
5-10 minutes, stirring occasionally. The garlic should be softened but should not brown. Add the bell
pepper and continue to cook for another 2-3 minutes.
Remove skillet from heat. Stir in the lemon juice, mustard, black pepper, salt and parsley.
Unwrap the cheese wheel and place it on a rimmed metal pizza pan. Using a fork, poke holes all over the
top surface of the brie. Allow the fork to go all the way to the bottom of the cheese but do not pierce
the bottom rind.
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Pile the red peppers with garlicky olive oil onto the top surface of the cheese. Use a spatula to scrape
every last drip of flavored oil onto the cheese. Set aside for 15 minutes, allowing the garlic oil to drip
through the holes you’ve made in the cheese. (You can marinate it in the fridge for longer, even
overnight. If doing so, cover with plastic wrap before placing in the fridge).
If cheese is in the fridge, remove it and uncover it.
If using BBQ: Preheat BBQ to 350°F and prepare for indirect grilling. Once BBQ is heated, place the
cheese-pan on the grill, being sure that it is over indirect heat (i.e., that the heat is not directly below
the pan). Put the cover of the BBQ down.
If using oven: Preheat oven to 350°F. Once oven is preheated put in the pan of cheese.
Bake/BBQ for 15 minutes. If the brie is bulging at the sides and soft to the touch on top, it’s ready. If it’s
not soft and bulging, bake/BBQ for another 5-7 minutes but check on it every minute or so (you want to
catch it at the bulging stage not at the oozing-all-over-the-pan stage).
To serve: It’s nearly impossible to move the brie onto a serving plate once it’s soft and gooey. I just put a
pot holder on the table in the middle of the hubbub and place the pan of cheese on top (be prepared for
the conversation to stop and for everyone to sigh deeply in anticipation). Warn everyone that the pan is
hot (mine seems to cool off pretty quickly though). Ensure that everyone has a knife for spreading. Slash
the bulging rind and watch the garlicky cheesiness slither out. Serve with the slices of French bread
and/or water crackers.
Spicy Tortilla-Vegetable Casserole by wholehealthmd.com
For a milder dish, substitute a regular Monterey jack for the jalapeno jack and omit the cayenne pepper.
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2 cups low-fat (1%) milk
3 tablespoons flour
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups broccoli florets
1 red bell pepper, diced
1-1/2 cups frozen corn kernels, thawed
1 cup shredded jalapeno jack cheese (about 4 ounces)
Eight 6-inch corn tortillas
Preheat oven to 375°F. Spray 11- x 7-inch glass baking dish with nonstick cooking spray. In large
saucepan, whisk milk into flour until smooth. Whisk in chili powder, cumin, salt, and cayenne. Cook over
low heat, whisking frequently, for 3 to 5 minutes or until mixture is slightly thickened.
Stir in broccoli and bell pepper, and cook, stirring occasionally, until broccoli and pepper are crisptender, about 5 minutes. Remove from heat and stir in corn and 3/4 cup of cheese.
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Place 2 tortillas in prepared baking dish and spoon one-fourth of vegetable-cheese mixture on top.
Repeat 3 more times with remaining tortillas and vegetable mixture.
Sprinkle remaining 1/4 cup cheese on top, cover with foil, and bake for 10 minutes. Uncover and bake
10 minutes or until casserole is piping hot.
Grilled Halibut with Three-Pepper Relish by Cooking Light
Relish:
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1 yellow bell pepper, quartered
1 red bell pepper, quartered
1 orange bell pepper, quartered
Cooking spray
2 tablespoons chopped fresh parsley
2 tablespoons chopped capers
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 garlic clove, minced
Fish:
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1 tablespoon olive oil
8 (6-ounce) skinless halibut fillets
2 teaspoons chopped fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Prepare grill to medium-high heat.
To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on a grill rack; grill 3
minutes on each side or until lightly charred. Remove from grill; cool slightly. Coarsely chop bell pepper
pieces. Combine chopped bell peppers, parsley, and next 6 ingredients (through garlic); set aside.
To prepare fish, brush 1 tablespoon oil evenly over fish. Sprinkle fish evenly with thyme, 3/4 teaspoon
salt, and 1/2 teaspoon black pepper. Place fish on grill rack; grill 4 minutes on each side or until fish
flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.
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Skillet-Grilled Red Pepper Shrimp by cleaneatingmag.com
GRITS
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1/2 cup quick-cooking grits
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1/8 tsp ground cayenne pepper
1/2 tsp sea salt
1 oz shredded reduced-fat sharp cheddar cheese
RED PEPPER SHRIMP
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Olive oil cooking spray
1 medium red bell pepper, chopped
12 oz medium raw peeled shrimp, rinsed and patted dry
1 tbsp safflower oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/8 tsp sea salt
2 medium scallions, trimmed and finely chopped
Prepare grits: In a medium saucepan, bring 2 cups water to a boil on high heat. Stir in grits and return to
a boil. Then reduce heat to medium-low, cover and cook for 5 minutes or until liquid is absorbed.
Remove from heat, stir in garlic powder, Worcestershire, cayenne and salt; cover and set aside.
Meanwhile, prepare red pepper shrimp: Heat a large nonstick skillet on medium-high. Coat skillet with
cooking spray, add pepper and lightly coat pepper with cooking spray. Cook for 4 minutes, stirring
frequently, until pepper begins to lightly brown on edges. Set aside on a plate.
In a medium bowl, combine shrimp with remaining ingredients, except scallions and cheese, and stir
until well coated. Add mixture to skillet in a single layer and cook on medium-high, without stirring, for 2
minutes. Stir and cook for 2 more minutes, until shrimp is opaque in center. Remove from heat and stir
in red pepper and scallions.
To serve, divide grits among 4 dinner plates and sprinkle evenly with cheese. Spoon equal amounts of
shrimp mixture over top.
About tomatoes:
Store at room temperature away from direct sunlight, for use within 1 week after ripe. Tomatoes taste
best if not refrigerated; refrigerate only if you can’t use them before they spoil.
Tomaotes are low fat; saturated fat free; very low sodium; cholesterol free; low calorie; high in vitamin
A; high in vitamin C; good source of potassium. (read more: fruitsandveggiesmorematters.org)
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Herb Stuffed Tomatoes by Giada De Laurentiis
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5 beefsteak tomatoes
1 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated provolone
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees F.
Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the
tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell.
Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper
and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread
crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20
minutes.
Greek Stuffed Vegetables by preventcancer.aicr.org
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3/4 cups short-grain brown rice, rinsed and drained (or 1 1/2 cups long-grain brown rice)
6 small green bell peppers
6 small tomatoes
1 medium onion, finely chopped, about 1 cup
1/3 cup snipped fresh dill
1/3 cup finely chopped flat-leaf parsley
1/4 cup feta cheese, crumbled
1 Tbsp. fresh lemon juice
Salt and freshly ground black pepper, to taste
1 cup fat-free, reduced-sodium chicken broth
Cook rice according to package directions. Turn rice into mixing bowl and let sit 15 minutes to cool
slightly. Preheat oven to 350 degrees.
Slice tops off peppers and tomatoes and set tops aside. Remove seeds and membranes from peppers.
Using a melon baller or small spoon, scoop out tomato flesh and reserve. Discard seeds from tomato
flesh and chop the meat into 1/4-inch pieces.
Add tomato, onion, dill, parsley and cheese to rice. Use a fork to mix together, taking care not to mush
rice or cheese. Mix lemon juice into rice, and season to taste with salt and pepper.
Stuff peppers and tomato shells loosely with rice mixture, using about 1/2 cup each. Arrange stuffed
vegetables in a baking dish just large enough to hold them (9x13-inch or bigger). Replace tops on stuffed
tomatoes and peppers. Pour chicken broth into pan. Bake about 1 1/4 hours, until vegetables are soft
but still hold their shape.
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Serve lukewarm or at room temperature. Vegetables are best when made the day they are served, as
rice turns hard when refrigerated.
Lentils with Tomatoes by allrecipes.com
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1 quart water
1 cup dry lentils
3 tablespoons olive oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2 1/2 cups peeled, seeded, and chopped tomatoes
salt and pepper to taste
In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until
tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and
simmer 25 to 30 minutes, until the lentils are tender.
Cauliflower With Tomatoes by foodnetwork.com
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7 cups small cauliflower florets
3 chopped plum tomatoes
1/4 cup olive oil
2 cloves minced garlic
1 1/2 teaspoons cumin seeds
1/4 teaspoon turmeric
pinch of cayenne
1/2 teaspoon salt
pepper
lemon juice
chopped cilantro
Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves
minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon
salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle
with lemon juice and chopped cilantro.
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Avocado, Tomato, and Romaine Salad by myrecipes.com
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1 firm-ripe avocado (8 oz.), pitted and peeled
About 3 tablespoons sherry vinegar or balsamic vinegar
4 cups bite-size pieces romaine lettuce leaves
1 tomato (9 to 10 oz.), rinsed, cored, peeled (if desired),
and cut into wedges
3 tablespoons extra-virgin olive oil
About 1/2 teaspoon salt
Pepper
Thinly slice avocado and arrange slices along one side of a wide,
shallow bowl; brush lightly with vinegar. Mound lettuce in center of bowl, and arrange tomatoes
opposite the avocado.
In a small bowl, mix 3 tablespoons vinegar, olive oil, and 1/2 teaspoon salt.
Pour dressing over salad; mix gently at the table, adding pepper and more salt to taste.
Grilled Tomato and Romaine Salad by wholefoodsmarket.com
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4 long, thick slices crusty country bread
3 tablespoons plus 1 teaspoon extravirgin olive oil
1 large clove garlic, split
3 hearts of romaine, halved lengthwise
4 large red tomatoes
4 medium yellow tomatoes
2 small red onions, halved
3 tablespoons red wine vinegar
3/4 teaspoon fine sea salt
3/4 teaspoon ground black pepper
Chopped fresh oregano
Prepare a grill for medium-high heat cooking. Brush bread with 1 teaspoon of the oil and grill until nicely
marked, about 1 minute per side. Rub bread slices on both sides with garlic; discard clove. Set bread
aside.
Place romaine, tomatoes and onions on a baking sheet. Drizzle with 1 tablespoon of the oil and rub until
vegetables are coated all over. Grill, turning vegetables frequently with tongs; cook lettuce until outer
leaves are just browned and softened, 4 to 5 minutes, and tomatoes and onions until softened and
slightly charred, 7 to 8 minutes. Transfer vegetables back to the baking sheet as they are done.
In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Thinly slice romaine,
place on a large platter and drizzle with half the vinaigrette. Very coarsely chop tomatoes and onions,
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place in a large bowl and toss with remaining vinaigrette. Pile tomato mixture over lettuce and sprinkle
with oregano. Cut bread into large chunks and arrange around edges of platter.
Roasted Tomato Dressed Romaine Salad by Rachel Ray
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1 pint grape or cherry tomatoes
1/3 cup extra-virgin olive oil, plus more for drizzling
Salt
Freshly ground black pepper
1/4 small red onion, minced
1/2 tablespoon Dijon mustard, eyeball it
3 tablespoons balsamic vinegar, eyeball it
3 hearts romaine lettuce, roughly chopped
Preheat oven to 425 degrees F.
Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some
salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes.
Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the
tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam,
pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to
combine.
Tomato-Parsley Salad by Cooking Light
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2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/2 teaspoon honey
1 tablespoon extra-virgin olive oil
2 cups fresh flat-leaf parsley leaves
1 cup diced yellow bell pepper
1/2 cup diced red onion
1 pint halved grape tomatoes
Combine lemon juice, Dijon mustard, and honey in a large bowl; gradually whisk in olive oil. Add parsley
leaves, bell pepper, onion, and grape tomatoes; toss gently to coat.
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Tomato and Parsley Bruschetta by coolcookstyle.com
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1 pint of grape tomatoes
2 tablespoons of fresh Italian parsley, finely chopped
1 small clove of garlic, finely minced
Olive oil
salt
1 baguette or ciabatta loaf
Preheat the oven to 450°.
Cut each grape tomato into eights. You can also dice up about a pound of any tomato that you want —
just be sure to seed the tomatoes before dicing them.
Combine the tomatoes, parsley, and garlic in a bowl. Drizzle with very good extra- virgin olive oil.
Shower with a generous sprinkle of salt. Toss everything together and let the mixture sit for about 5
minutes.
In the meanwhile, cut the bread into 1/2 inch-thick slices. Brush one side with olive oil. Toast the bread
in the oven until the slices are golden brown. Remove the bread from the oven and let the slices cool.
Once the bread has cooled off, mound the tomato mixture on top of each slice. Serve.
TOMATO CUCUMBER SALAD by Cooks.com
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3 tbsp. salad oil
2 tbsp. cider vinegar
1 tsp. sugar
1/4 tsp. salt
2 med. tomatoes, sliced
1 med. cucumber, sliced
1 sm. onion, diced
1 clove garlic, minced
1 tbsp. parsley or coriander, coarsely chopped
In a medium bowl, mix oil, vinegar, sugar, and salt. Stir in tomato and remaining ingredients; toss to
coat.
About cucumbers:
The English cucumber is a variety of cucumber that is
generally sweeter than the regular, common cucumber. It is
longer, sometimes a bit thinner, and has very tiny seeds. In
contrast, a regular cucumber has many large seeds, which
can contribute to the bitter flavor.
English cucumbers are more expensive and many times
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labeled as "seedless cucumbers". They are excellent for salads and cooking and are preferred by most
chefs over common cucumbers.
Refrigerate cucumbers in plastic bag up to 1 week.
Fat free; saturated fat free; sodium free; cholesterol free; low calorie; good source of vitamin C.
(read more: mideastfood.about.com; fruitsandveggiesmorematters.com)
English cucumber salad with balsamic vinaigrette by mayoclinic.com
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1 tablespoon finely chopped fresh rosemary
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 English cucumber with peel, washed and thinly sliced
Cracked black pepper, to taste
In a small saucepan, add the rosemary, vinegar and olive oil. Heat over very low heat to blend and
intensify the flavors, about 5 minutes. Remove from heat and whisk in the mustard until well blended.
In a serving bowl, add the cucumber slices. Pour the dressing over the cucumbers and toss to coat
evenly. Add the black pepper to taste. Refrigerate until ready to serve.
ENGLISH CUCUMBER SALAD by Cooks.com
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2 English cucumbers
1/2 c. red onions, sliced
1 pt. cherry tomatoes, halved
1 c. sugar
1/2 c. vinegar
1/2 tsp. celery seed
1/2 tsp. salt
Wash and thinly slice 2 English cucumbers; sprinkle with 1/2 teaspoon salt and let stand 1 hour. Mix
sugar, vinegar, celery seed, tomatoes and onions. Pour over cucumbers. Chill and serve. The longer you
keep it the better it gets!
GREEK SALAD by Cooks.com
FOR THE SALAD:
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10 cherry tomatoes, quartered
1 cucumber, cubed
1 sm. onion, finely chopped
1/2 c. black olives (Greek)
1 tbsp. parsley, finely chopped
4 oz. Feta cheese
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FOR THE DRESSING:
 1/2 tsp. salt
 1/2 tsp. English mustard powder
 1/2 tsp. black pepper
 2 cloves garlic, crushed
 2 tbsp. wine vinegar
 6 tbsp. olive oil
 1/2 tbsp. dried oregano
Combine tomatoes, cucumber, onion, olives and parsley in a salad bowl. Toss with dressing. Crumble
Feta over salad.
Adrienne's Cucumber Salad by allrecipes.com
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4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Toss together the cucumbers and onion in a large bowl.
Combine the vinegar, water and sugar in a saucepan over
medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and
refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers
to marinate for at least 1 hour.
North African Cucumber-Tomato Salad by seasonalchef.com
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2 cucumbers
salt for sprinkling
6 tomatoes
4 green onions with tops, finely chopped
2 radishes, finely diced
½ red bell pepper, seeded, deribbed, and finely diced
15 fresh flat-leaf parsley sprigs, minced
2 T minced fresh mint
or 1 tsp Tabil
or 1 tsp finely diced preserved lemon rind
1 T fresh lemon juice
2 T olive oil
Freshly ground black pepper to taste
12 Kalamata or nicoise olives for garnish
In a serving bowl, combine the cucumber, tomatoes, onions, Tabil or mint or preserved lemon, olive oil,
lemon juice, salt and pepper.
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Cucumber-Mustard Dill Sauce by seasonalchef.com
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½ cup sour cream
½ cup mayonnaise
2 tsp Dijon mustard
1 T finely chopped fresh dill, or 1 tsp dried dill
1 T finely chopped fresh parsley
¼ cup peeled, coarsely chopped cucumber
½ tsp salt
Pinch of finely ground white pepper
Combine all ingredients in a medium bowl and stir until well blended. Taste for seasoning.
Refrigerate until ready to serve.
Serve cold. May be kept up to 2 days in refrigerator.
Cucumber Tea Sandwiches Recipe by coffeetea.about.com
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1/4 to 1/2 white wine vinegar
1 thinly sliced English cucumber (peeling is optional)
1 loaf white bread (such as buttermilk bread)
Softened butter, or softened herbed butter prepared
with mint, chives, cilantro, parsley, dill, tarragon and/or
rosemary (Softened butter is far, far easier to spread on
white bread than cold butter, so make sure to use
butter that has been at room temperature for a few
hours.)
(Optional) sea salt and freshly ground black pepper, to
taste
In a shallow bowl, allow the cucumber slices to soak in the vinegar for about 30 minutes. (This step will
improve their texture and add flavor.)
Drain the cucumbers and pat them dry with a clean dish towel or paper towel.
For every two slices of bread, spread both slices evenly and thinly with butter or herbed butter.
Cover one side of the sandwich with sliced cucumber in one to two layers.
Season with lemon juice and spices/herbs.
Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four
triangle-shaped finger sandwiches.
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About parsley
Italian parsley has darker green leaves than curly leafed parsley.
The flavor is a bit stronger and better than curly parsley, as well a
less bitter flavor. It is best to add during the last few moments of
cooking for the best flavor. You can also sprinkle it right on salads,
soups, fish, meat, etc.
Italian Parsley is a great garnish and very nutritious. Besides
cooking with parsley, some like to juice it along with other
ingredients for a great nutritional boost. It's a natural breath
freshener as well.
Parsley is a good source of vitamin K, A, folic acid, vitamin C, potassium, as well as fiber. It has
substantial flavonoid content, which gives it strong antioxidant benefit. So it helps reduce free radicals
and inflammation. Parsley also has iron in it. (read more: italianparsleyherb.blogspot.com)
Pea and Parsley Pesto with Linguine by Martha Stewart Recipes
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2 cups frozen peas (from a 10-ounce bag)
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, plus more for serving
3 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
12 ounces linguine
Cook 1 cup peas according to package instructions. In a food
processor, combine cooked peas, parsley, walnuts, Parmesan,
garlic, and 1 tablespoon water. Pulse until a paste forms. With
machine running, slowly add oil, processing until blended; season
with salt and pepper.
In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30
seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas
to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to
create a sauce that coats pasta. Serve pasta with more Parmesan.
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Fettuccine with Walnut-Parsley Pesto by foodandwine.com
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3/4 cup walnut halves (3 ounces)
1/4 cup flat-leaf parsley leaves, plus 2 tablespoons coarsely
chopped
1/2 cup freshly grated Parmesan cheese, plus shavings for garnish
1/2 pound fettuccine
1 garlic clove, smashed
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup vegetable stock
1 tablespoon unsalted butter
Preheat the oven to 350°. Toast the walnuts in a pie plate for 7 minutes, or until golden; let cool.
Coarsely chop 1/4 cup of walnuts and transfer to a bowl; add the 2 tablespoons of chopped parsley and
half of the grated Parmesan.
In a large pot of boiling salted water, cook the pasta until al dente; drain. In a mini food processor, pulse
the remaining 1/2 cup of walnuts with the 1/4 cup of parsley leaves and the garlic until finely chopped.
Add the remaining grated Parmesan cheese and the olive oil and process to a coarse puree. Season the
pesto with salt and pepper.
Return the pasta to the pot. Add the vegetable stock and butter and simmer until the liquid is nearly
absorbed, 1 to 2 minutes. Off the heat, add the pesto and toss until combined. Transfer the pasta to a
bowl, garnish with the walnut, parsley and Parmesan topping and Parmesan shavings and serve.
Cannellini Bean Salad with Parsley Pesto by Emeril Lagasse
 2 (15-ounce) cans cannellini beans
 3 tablespoons plus 1/3 cup extra virgin olive oil
 1/4 cup minced yellow onions
 3 teaspoons minced garlic
 2 tablespoons fresh lemon juice
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 Pinch cayenne
 1/3 cup very finely grated Parmesan, or crumbled goat cheese
 1 1/2 cups fresh parsley leaves
 Toasted pita bread triangles or 1/2-inch thick lightly toasted French bread
Place the beans in a colander and rinse under cold running water. Drain.
Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the onions and 1 1/2 teaspoons of
the garlic and cook until soft and fragrant, about 2 minutes. Add the drained beans, 4 teaspoons of the
lemon juice, 1/4 teaspoon of the salt, the black pepper and cayenne, and cook, stirring, until softened
and warmed through, 3 minutes. Remove from the pan and transfer to a decorative platter. Sprinkle
with the Parmesan.
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In a blender or bowl of a small food processor, combine the parsley, remaining 1 1/2 teaspoons of garlic,
2 teaspoons of lemon juice and 1/4 teaspoon of salt in a blender or small food processor. Process on
high speed for 30 seconds. Add the remaining 1/3 cup oil with the motor running and process until
smooth. Adjust seasoning, to taste.
Drizzle the parsley pesto over the beans and serve with the toast for dipping.
Three-Bean Chili With Spring Pesto by realsimple.com
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1 tablespoon plus 1/4 cup extra-virgin olive oil
1 small yellow onion, chopped
2 carrots, diced
1 14.5-ounce can diced tomatoes, including liquid
kosher salt and black pepper
1 15.5-ounce can chickpeas, rinsed and drained
1 15.5-ounce can cannellini beans, rinsed and
drained
1 15.5-ounce can kidney beans, rinsed and drained
1 clove garlic, finely chopped
3 tablespoons pine nuts, chopped
1 cup fresh flat-leaf parsley, chopped
crusty bread (optional)
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and
cook until tender, about 5 minutes.
Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring
to a boil.
Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a
small bowl.
Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.
Tomato Salad Recipe by frenchfood.about.com
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2 large tomatoes, sliced
3 tablespoons red wine vinegar
1 tablespoon chopped, fresh parsley
1/4 teaspoon salt
1/8 teaspoon (dash) ground black pepper
Gently toss all the ingredients together and serve the tomato salad on chilled salad plates.
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Tomato Salad with Parsley Vinaigrette by marthastewart.com
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1/2 cup fresh parsley
1/3 cup olive oil
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 small garlic clove
Coarse salt and ground pepper
6 plum tomatoes, cored and quartered
In a blender, combine parsley, oil, vinegar, mustard, and garlic;
season with salt and pepper, and blend until vinaigrette is smooth.
Drizzle tomatoes with vinaigrette, and serve.
Chickpea, Bulgur, and Tomato Pilaf by Cooking Light
 1 cup uncooked bulgur or 1 cup cracked wheat
 1 cup boiling water
 1 cup diced plum tomato
 1 cup diagonally sliced green onion
 1/2 cup chopped flat leaf parsley
 1 1/2 teaspoons grated lemon rind
 1/4 cup fresh lemon juice
 3 tablespoons extra virgin olive oil
 1/2 teaspoon salt
 1/8 teaspoon hot sauce
 1 dash pepper
 1 (15 ounce) can chickpeas , drained (garbanzo beans)
3 (6 inch) pita bread rounds , each cut into 4 wedges
Combine bulgur and water in a large bowl.
Cover and let stand 30 minutes.
Add the tomato and next 9 ingredients (tomato through chickpeas); stir well.
Cover and chill. Serve with pita bread.
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Parsley Tabbouleh by eatingwell.com
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1 cup water
1/2 cup bulgur
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley, (about 2
bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced
Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let
stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package
directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool
for 15 minutes.
Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber
and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1
hour to serve cold.
About avocados:
The Hass, or Haas, avocado is dark-colored with a rough and bumpy skin. Most other varieties are more
green and have smoother skin. Signs of ripeness differ by variety. Hass varieties will turn black when ripe
while other varieties remain green. All varieties yield to gentle pressure when ripe. (Softer for
guacamole, more firm for slicing).
Use in salads, guacamole, dressings.
To ripen an avocado, place it in a sealed plastic bag with a ripe banana at room temperature. Another
method is to bury the avocado completely in a jar of flour. Do not refrigerate avocados until they are
ripe.
Avocados are very low in Cholesterol and Sodium. They're also a good source of Dietary Fiber, Vitamin C,
Vitamin K and Folate.
(read more: produceoasis.com)
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Avocados with Warm Bacon Parsley Vinaigrette by Sunset via
myrecipes.com
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1/3 pound thin-sliced bacon
2 firm-ripe avocados, each pitted, peeled, and cut into
wedges
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
4 to 6
Cook bacon in a large frying pan over medium-low heat until crisp. Drain on paper towels; let cool.
Remove pan from heat and discard all but 2 tbsp. bacon fat. Divide avocado wedges among 4 plates.
Heat reserved bacon fat over medium heat. Add garlic, 1/4 cup water, the lemon juice, and sugar and
simmer 1 minute, stirring. Season with salt and pepper. Stir in parsley and crumble in bacon.
Immediately pour over avocado wedges and serve.
Parsley/Avocado Salad by sparkpeople.com
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2 cups - chopped parsley with stems
3/4 cup - english cucumber
1 - Plum tomato
1 - small avocado
1 tsp - finely chopped ginger root
1 tsp - finely chopped garlic
1/2 - lemon juice
1 can - tuna in water (optional ingredient)
Dressing - mix ginger, garlic & lemon juice
Chop tomato, cucumber, avocado
Toss all the ingredients
Top with Tuna (optional)
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Avocado, Banana and Parsley Smoothie Recipe by
wishfulchef.com
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1 avocado, halved, peeled & pitted
2 frozen bananas (if using fresh, add a cup of
ice)
1 bunch parsley (use less if you’re new to green
smoothies)
3-4 cups coconut water, or water
In a blender, combine avocado, frozen bananas, parsley
and coconut water. Blend on high until smooth and
creamy.
Tomato, Onion, Avocado Salad Recipe by simplyrecipes.com
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3-4 fresh large tomatoes, sliced
1/2 red onion, sliced
2 avocados, peeled and cut into
bite-sized chunks
1/4 cup chopped fresh parsley
1 garlic clove, minced
2 teaspoons dried oregano
Red wine vinegar (a good, strong
red wine vinegar)
Extra virgin olive oil (the best
quality)
Salt
Freshly ground black pepper
Place a layer of sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the
chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine
vinegar and olive oil over the platter. Sprinkle with salt and freshly ground black pepper.
Serve immediately. Do not refrigerate.
Avocado and Tomato Salad by allrecipes.com
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4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black
pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend
flavors.
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PASTA, CALIFORNIA AVOCADO AND BELL PEPPER WITH FETA CHEESE SALAD by avocado.org
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2 lbs. and 4 ounces penne (or other short, macaronipasta)
2 cups vinaigrette
1 lb. diced red bell pepper
1 lb. diced green bell pepper
12 oz. Feta cheese
12 oz. chopped red onion
12 oz. black olives, pitted, coarsely chopped
1 1⁄2 Tbsp. chopped garlic
3⁄4 cup chopped parsley
8 California Avocados, cut in chunks
Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
While still warm, toss with vinaigrette; cool.
Fold in remaining ingredients.
ROASTED SEA BASS WITH AVOCADO AND RED BELL PEPPER COULIS by avocado.org
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3 California Avocados pureed (about 1-1/2 lbs.)
Fresh lemon juice, as needed
Salt, as needed
Freshly ground white pepper, as needed
Heavy cream, as needed
1 lb.and 4 oz. Roasted, peeled red bell peppers (about 4 peppers)
12 pieces of sea bass filet (about 8 oz. each)
Vegetable oil, as needed
1 quart mashed potatoes, well seasoned
Green onion (green part only, sliced thinly), as needed for garnish
Green and red bell pepper, diced, as needed for garnish
Tomato, diced, as needed
Thin avocado puree with lemon juice until mixture heavily coast the back of a spoon.
Season to taste with salt and pepper; reserve.
Mix 1/2 cup cream with red bell pepper puree.
Season to taste with salt and pepper; reserve.
Per Order:
Season 1 piece of sea bass with salt and pepper.
Brown on both sides in hot oil; finish in a 500 degrees F oven until just firm, about 4 minutes.
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style
To assemble, put 1/3 cup heated mashed potato in the center of a serving plate; top with cooked sea
bass.
Pour 3 to 4 tablespoons warm avocado sauce on one half of the plate; pour 3 to 4 tablespoons warm red
bell pepper coulis on the other half of the plate.
Garnish with green onion, bell pepper and tomato.
About romaine lettuce:
Place Romaine Lettuce in a sealable plastic bag and store in
refrigerator crisper. Romaine Hearts can stay in plastic bags
and go right into the crisper section. Romaine will keep for
five to seven days.
Rinse Romaine under cold water in colander. Using a salad
spinner or patting leaves dry is recommended to remove
excess moisture. Slice, chop or tear leaves into preferred size.
Romaine is low fat; saturated fat free; sodium free;
cholesterol free; low calorie; high in vitamin A; good source of
folate.
(read more: wholehealthmd.com;
fruitsandveggiesmorematters.org)
Romaine & Avocado Salad by whfoods.org
 1 large head romaine lettuce, outside leaves discarded
 1 large tomato, chopped
 1 small red bell pepper, julienned into 1 inch long pieces
 1/2 small avocado, cut into chunks
 2 TBS coarsely chopped walnuts (optional)
 Dressing
 2 TBS lemon juice
 2 tsp balsamic vinegar
 Extra virgin olive oil to taste
Salt and cracked black pepper to taste
Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard as they are bitter.
Chop remaining inner leaves. Rinse in cold water, and if you have a salad spinner, spin lettuce to dry. If
you don't have one, remove as much water as possible in a colander and then dry with paper towels.
This will keep the flavor of the salad from getting diluted.
Whisk together lemon juice, vinegar, olive oil, salt and pepper in a small bowl and toss with salad
greens. Sprinkle with chopped walnuts if desired.
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Avocado and Romaine Salad Recipe by frenchfood.about.com
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1 cup grape or cherry tomatoes, halved
1 tablespoon fresh chives, chopped
1 1/3 cup avocado, chopped
3 cups chopped romaine hearts
teaspoons fresh parsley, chopped
1 teaspoon fresh dill weed, chopped
Balsamic vinegar
Extra virgin olive oil
Toss together all ingredients and drizzle with desired amount of balsamic vinegar and olive oil.
Grilled Romaine Salad by Karen Adler and Judith Fertig
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2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill
about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with
Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces
from a wedge of Reggiano-Parmigiano over each salad and serve.
Citrus Caesar Vinaigrette:
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1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the
refrigerator for up to a week.
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Romaine Salad with Roasted Red Pepper Vinaigrette by Rachel Ray
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2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped
Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic
and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey.
When dressing is smooth and combined, stop and adjust seasonings.
Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss
and serve. Garnish with chopped olives.
Blueberry-Pecan-Romaine Salad by willandkateskitchen.com
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1 head Boston lettuce
1/4 to 1/2 cup chopped pecans
2/3 cup fresh blueberries
1/4 cup shredded cheese (Monterey Jack, Cheddar or Jarlsberg)
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
salt and pepper to taste
Rinse, drain and tear the lettuce in bite-sized pieces.
Toast the pecans lightly on medium heat in a small pan for 5 minutes.
In a large bowl, combine the lettuce, warm nuts, blueberries and cheese.
In a cup, whisk together the oil and vinegar; season and add to salad and toss.
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Romaine with Tangerines or Oranges by Mike Snyder with Nancy Faass
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This salad works well with all types of fresh herbs. Some good substitutions for the basil include
mint, oregano, thyme, or rosemary. This salad is also delicious with simply olive oil and lemon
juice.½ cup orange juice
3 tablespoons extra-virgin olive oil or flax oil
2 tablespoons fresh basil
3–4 cups chopped romaine lettuce
1 cup diced red bell pepper
½ cup walnuts
1 cup orange or tangerine slices
Place the orange juice and the olive oil in a blender and blend together well. Add the basil to the blender
and pulse briefly to mix.
Place romaine lettuce and red bell pepper into a salad bowl and top with walnuts and orange or
tangerine slices. Pour on the prepared salad dressing and mix well.
Apple Romaine Salad by food.com
Dressing
 1/4 cup apple juice
 1/4 cup olive oil
 1 small red onion , diced fine
 1 bunch chives , chopped fine
 1 1/4 apples , grated
 1/2 lemon , zested and juice squeezed out
Salad
 1 -2 head romaine lettuce , sliced moderately thin
 3/4 cup candied pecans
 1/2 cup blue cheese
 1 cup apple , diced
Mix together dressing ingredients in a large bowl and whisk to combine,Dressing can be made a day
ahead of time if needed.2In a seperate bowl, mix all salad ingredients and then toss with dressing.
Romaine Salad with Apple and Pecans by healing.about.com
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2 cups chopped romaine lettuce
1/4 cup cubed baby swiss cheese
1/2 Granny Smith apple (cut into bite-sized cubes)
1/4 cup whole pecan nuts
Toss the above ingredients. Drizzle with a light or low-caloric dressing of your choice before serving.
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Crunchy Romaine Toss by allrecipes.com
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1/2 cup sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons soy sauce
salt and pepper to taste
1 (3 ounce) package ramen noodles, broken
2 tablespoons butter or margarine
1 1/2 cups chopped broccoli
1 small head romaine lettuce, torn
4 green onions, chopped
1/2 cup chopped walnuts
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well.
Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until
golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with
dressing and walnuts.
Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing by recipegirl.com
DRESSING:
 2 whole heads of garlic, unpeeled
 olive oil
 1 cup mayonnaise
 1/2 cup buttermilk
 2 1/2 Tbs minced fresh chives
 1 Tbs fresh lemon juice
 1 1/4 tsp celery salt
 1/4 tsp freshly ground black pepper
VEGETABLES:
 One 18-ounce package hearts of romaine
(about 3) coarsely torn
 One pint grape tomatoes
 1 1/2 cups small broccoli florets
 1 small English hothouse cucumber, thinly sliced
 8 ounce package of thinly sliced mushrooms
 1 small red onion, sliced paper thin
Roast the garlic: Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side
up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast
packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
Prepare the dressing: Squeeze roasted garlic into a medium bowl; mash. Whisk in remaining dressing
ingredients.
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Put together salad: Combine vegetables in a large bowl. Add dressing, a little at a time (you may not
wish to use it all); toss. Season with more salt and pepper, as desired.
Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese by allrecipes.com
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3 cups torn romaine lettuce
1/2 cup blueberries
1/4 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup walnut pieces
1/4 cup crumbled feta cheese
1/4 cup crumbled goat cheese
1/4 cup white balsamic vinegar, or to taste
1/4 cup maple syrup, or to taste
1/4 cup grapeseed oil, or to taste
salt, to taste
Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese,
and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time;
toss until evenly coated. Season with salt.
About blueberries:
Blueberries are the least perishable of all berries and will last for seven to 10 days if refrigerated. Before
eating or cooking, rinse fresh blueberries and pat dry.
These delicious berries contain more disease-fighting, age-proofing antioxidants than practically any
other fruit or vegetable, even powerhouses such as kale, broccoli, and oranges. The group of substances
that put the "blue" in blueberry--anthocyanins--are probably responsible for much of the fruit's
antioxidant power. Blueberries (like other berries such as blackberries) also contain ellagic acid, which
has been shown to have anti-cancer properties. Blueberries also boast a high fiber content; and much of
that fiber is pectin, a soluble fiber that helps lower cholesterol levels.
(read more: WholeHealthMD.com)
Blueberry Sunrise Smoothie by bhg.com
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Nonstick cooking spray
1 egg, beaten
1 banana, peeled, cut up, and frozen
1 6 ounce carton plain low-fat yogurt
1/3 cup halved seedless grapes, frozen
1/3 cup frozen blueberries
2 tablespoons frozen orange juice concentrate, thawed
Blueberries and halved seedless grapes (optional)
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Lightly coat a small unheated nonstick skillet with cooking spray; heat over medium-low heat. Add egg.
With a spatula, lift and fold the egg mixture until set. Transfer to a blender.
Add banana, yogurt, grapes, blueberries, and orange juice concentrate. Cover and blend until smooth.
Serve immediately. If desired, top with blueberries and halved grapes. Makes 2 (1-cup) servings.
Best Buttermilk Pancakes by smittenkitchen.com (Adapted from Martha Stewart’s Original Classics
Cookbook)
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2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made
these pancakes with and without the butter mixed in, and can say with confidence they work
either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)
Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs,
buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to
medium lumps.
Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is
hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off
the excess with a folded paper towel.
Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you
wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly.
When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip
over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until
golden on bottom, about 1 minute.
Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven
at 175°F. Serve warm.
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Granola with Fresh Fruit by whfoods.org
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3 cups prepared granola
1 cup fresh blueberries
1 cup fresh raspberries
2 sliced bananas
2 TBS sliced almonds
2 cups low-fat milk or dairy-free milk alternative
Divide granola into 4 bowls. Top with fruit and milk.
Blueberries with Cashew Sauce by whfoods.org
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2 pints fresh blueberries
1 cup cashews
1/2 cup water
1 TBS maple syrup or to taste
pinch of sea salt
1-1/2 tsp almond extract
Blend all ingredients except blueberries in a blender on high speed until smooth (2-3 minutes).
Add additional water in small amounts to create desired consistency.
Divide blueberries into two bowls.
Pour as much of the sauce as desired over blueberries and chill for 1 hour before serving. Sauce yields
about 1 to 1-1/2 cups. (profile is based on using all of the sauce.)
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Blueberry Muffins Recipe from The Best Recipe cookbook, via simplyrecipes.com
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3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
Whisk together the flour, baking powder, baking soda, and salt and set aside.
In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time,
beating until incorporated after each one. Beat in the grated lemon peel.
Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in
half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry
ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over
beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and
then coat them in a light dusting of flour.
Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a
pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the
muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes.
Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are
done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Berry Banana Smoothie Recipe by simplyrecipes.com
 1 ripe banana, cut into pieces
 2 cups of berries - blueberries (fresh or frozen),
strawberries (quartered), or other berries
 1/2 cup crushed ice
 2 cups plain yogurt
 1/4 cup honey
Put all ingredients into a blender and blend until smooth.
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Easy Blueberry Cobbler by thekitchn.com
For the batter:
 1/2 cup butter (1 stick)
 1 cup all purpose flour
 1 1/2 teaspoon baking powder
 1/2 teaspoon salt
 1/4 cup sugar
 3/4 cup milk
for the filling:
 2 cups fresh blueberries
 1/2 cup sugar
 1/2 cup water
Preheat oven to 350˚F.
Melt butter and pour into baking dish. (I use an 8" square glass dish, but a pie plate will work)
In a mixing bowl, stir together flour, baking powder, salt and sugar. Pour in milk and mix into smooth,
thick batter. Pour into dish and spread fairly evenly.
In the mixing bowl, stir together the blueberries, sugar and water. Pour on top of the batter.
Bake for 45-50 minutes (Until bubbly and browned)
Brownie Dominoes with Wild Blueberry Cinnamon Sauce by
wildblueberries.com
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4 ounces unsweetened baking chocolate
3/4 cup butter
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
2 cups frozen Wild Blueberries
1/2 cup water
1/4 cup sugar
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 teaspoon cocoa powder
1/4 teaspoon cinnamon
Brownies: Preheat oven to 350°F. Microwave chocolate and butter for 2 minutes or melt in double
boiler. Stir until chocolate is melted. Stir in sugar, eggs, vanilla and flour until thoroughly blended.
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Pour into greased 8-inch x 8-inch baking pan and bake 45 minutes or until cooked through. Let cool
approx. 2 hours.
Sauce: In a small sauce pan combine 1 cup Wild Blueberries, 1/4 cup water, sugar and lemon juice. Stir
and bring to a boil. Turn heat down and simmer for 7 to 10 minutes.
Mix cornstarch into 1/4 cup water until dissolved and add to the Wild Blueberry mixture; stir until it
thickens, then add the remaining 1 cup of Wild Blueberries. Cook 3 minutes on low heat, add cinnamon.
Turn out the chocolate brownies from the baking tin. Cut it into 12 cubes and dust with cocoa powder.
Serve with Wild Blueberry sauce. Preparation Time: approximately 45 minutes plus cooling time. Serves
12.
About bananas
Bananas that require further ripening should be left at room temperature, but away from heat or direct
sun. To speed ripening, place them in a loosely closed paper bag. Putting an apple in the bag will further
speed the process. Once ripened to your liking, bananas can be held at room temperature for a day or
two. Then, you can store them in the refrigerator to slow down ripening; although the skins will turn
dark, the fruits will remain perfectly edible. You can keep refrigerated bananas for up to two weeks. But
never refrigerate unripe bananas: The exposure to cold interrupts their ripening cycle, and it will not
resume even if the fruits are returned to room temperature.
This fruit supplies a substantial amount of potassium along with significant amounts of Vitamin B6.
Bananas also have a small amount of folate (folic acid) and vitamin C.
(read more: WholeHealthMD.com)
Jacked-up Banana Bread by smittenkitchen.com
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3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the
smaller amount)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing
bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over
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the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for
50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to
serve.
Note: Due to my unhealthy obsession with tiny things, I split this into two mini-loaf pans. It took 45
minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.
Banana Crumb Muffins by allrecipes.com
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1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl,
beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just
until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon
butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes
out clean.
Gingersnap-Banana Frozen Yogurt by eatingwell.com
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2 cups vanilla frozen yogurt, softened
6 gingersnap cookies, chopped
2 bananas, sliced
1/4 cup chopped toasted pecans
Layer equal portions of frozen yogurt, chopped gingersnaps,
bananas and pecans into 4 small dessert cups or glasses. Freeze
until the yogurt is firm, at least 10 minutes.
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Caramelized Bananas by eatingwell.com
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2 medium-small firm bananas, peeled
1/2 tablespoon butter
3 tablespoons light brown sugar
1/4 cup dark rum, or orange juice
1/8 teaspoon ground cinnamon
1 cup low-fat vanilla ice cream, or frozen yogurt
Cut bananas in half lengthwise. Melt butter in a nonstick skillet
over medium-high heat. Add brown sugar and lay the banana
slices on top, cut side up. Cook undisturbed for 20 seconds, then
add rum (or orange juice) and cinnamon. Cook for 10 seconds,
then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce. Divide the
bananas between 2 dessert plates, drizzling the sauce on top. Serve immediately, with a scoop of ice
cream (or frozen yogurt).
Frozen Chocolate-Covered Bananas by eatingwell.com
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4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted (see

1/4 cup shredded coconut
Tip)
Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into
the cut end of each piece. Melt ¾ cup semisweet or bittersweet
chocolate chips. Cover each piece of banana with melted chocolate and
sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.)
Place the bananas on a baking sheet lined with parchment or wax paper
and freeze until frozen, about 2 hours.
About apples
Medium to large in size the thick skin of the Fuji apple is light red with a yellow blush and oftentimes is
lined with red vertical stripes. Their interior creamy white flesh is dense, juicy and crisp. The thick skin
and dense flesh of the Fuji apple holds up extremely well when cooked. Add slices atop pizza or layer
inside a quiche. Fuji apples can be roasted, baked, sauteed and even boiled down. Chop and slow cook
chunks of Fuji apple to make jams, soups and compotes. Their sweet flavor holds up when cooked as
well, try added to baked desserts such as strudels and crisps.
Fuji apples contain vitamins A and C as well trace amounts of folate and potassium. They are a good
source of both soluble and insoluble fiber, which has been shown to help prevent heart disease and
promote healthy digestion. A medium sized Fuji apple contains about 80 calories and is high in both
water and sugar.
All apples should be kept refrigerated. All apples retain flavor and texture longer if stored in the fridge.
(read more: specialtyproduce.com)
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Old-Fashioned Apple Crisp by Ina Garten
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5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
 1 1/2 cups flour
 3/4 cup granulated sugar
 3/4 cup light brown sugar, packed
 1/2 teaspoon kosher salt
 1 cup oatmeal
 1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and
spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric
mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is
the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until
the top is brown and the apples are bubbly. Serve warm.
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Apple Crisp by recipes.sparkpeople.com
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3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour
Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine
Mix first four ingredients and place into 9-inch
(square or round) baking dish.
In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.
Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).
Baked Apples Recipe by simplyrecipes.com
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4 large good baking apples, such as Rome
Beauty, Golden Delicious, or Jonagold (see
cooking apple varieties)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water
Preheat oven to 375°F. Wash apples. Remove cores to
1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring
knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes
about 3/4-inch to an inch wide.
In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the
oven and baste the apples several times with the pan juices.
Serve warm with vanilla icecream on the side.
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Apple-Cinnamon Fruit Bars by eatingwell.com
Crust
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1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats,
divided
 3/4 cup whole-wheat pastry flour (see Tip)
 3/4 cup all-purpose flour
 1/2 cup sugar
 1/2 teaspoon salt
 4 tablespoons cold unsalted butter, cut into small
pieces
 1 large egg
 2 tablespoons canola oil
 1 teaspoon vanilla extract
 1/4 teaspoon almond extract
Fruit Filling
 6 cups diced peeled apples, divided
 1/2 cup apple cider or orange juice
 1/2 cup sugar
 1/4 cup cornstarch
 1 1/2 teaspoons ground cinnamon
 1 teaspoon vanilla extract
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in
a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the
mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the
mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and
combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and
cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the
mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon
vanilla.
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form
a crust. Spread the fruit filling over the crust.. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are
lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
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Maple-Cinnamon Applesauce by eatingwell.com
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6 McIntosh or other tart apples, peeled and cut into 1-inch pieces
2 Golden Delicious or other sweet apple, peeled and cut into 1-inch
pieces
1/4 cup water
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
Combine apple pieces and water in a large saucepan. Bring to a boil, then
reduce heat to maintain a simmer. Cover and cook, stirring once or twice,
until the apples are very soft and falling apart, about 30 minutes. Mash the
apples to the desired consistency and stir in maple syrup and cinnamon.
Grilled Apples with Cheese & Honey by eatingwell.com
 1 large or 2 small tart apples, peeled and sliced into 1/2inch-thick rounds
 2 teaspoons almond or canola oil
 1 teaspoon confectioners' sugar
 1 ounce sharp Cheddar or Parmigiano-Reggiano cheese
 2 tablespoons chopped pecans, toasted
 4 teaspoons honey
Preheat grill or grill pan to medium heat. Toss apple slices with oil
and sugar in a large bowl. Grill the apple slices until just tender
and lightly marked, turning once, about 6 minutes total. Shave
cheese into thin strips with a vegetable peeler. Top the apple
slices with a sprinkling of cheese and nuts and drizzle with honey.
About tangerines
The names mandarin and tangerine are often used interchangeably in the United States, but a tangerine
is actually a subgroup of mandarin orange. The flavor is distinctive and slightly tart. Tangerines are
somewhat flat at the ends and have deep orange, loose-fitting, pebbly skin. Honey tangerines, which
were originally called Murcotts, have deep orange flesh, but their skins are more green than orange.
They are very sweet, as their name suggests.
Tangerines and other mandarins should be refrigerated; they will keep for just a few days. Tangerines
and other mandarins peel easily if you insert your finger into the opening and pull back the peel.
Incorporating honey tangerines into your diet provides you with 4 percent of the daily recommended
intake of vitamin C. This vitamin, also known as ascorbic acid, acts as an antioxidant, protecting your
cells from free radical damage.
(read more: WholeHealthMD.com; livestrong.com)
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Fresh Tangerine Cake by Paula Deen
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Vegetable oil cooking spray
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 (8-ounce) container sour cream
1 cup tangerine juice
1 tablespoon tangerine zest
Tangerine Icing, recipe follows
Preheat the oven to 350 degrees F.
Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.
In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula.
Using a hand-held mixer, add the vegetable oil, sour cream, tangerine juice and zest. Mix until well
combined.
Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool
completely before icing. Ice the cakes, as desired, and serve.
Tangerine Icing:
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1/2 cup butter, room temperature
1 (8-ounce) package cream cheese, room temperature
6 cups confectioners' sugar
3 tablespoons tangerine juice
1/2 tangerine, zested
Mix together the butter, cream cheese and sugar together in a large bowl. Add the tangerine juice and
zest and combine well.
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Tangerine-Chocolate Tart by eatingwell.com
Crust
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Filling
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1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons canola oil
2 tablespoons ice water, plus more as needed
1 large egg yolk, (save egg white for the
filling)
1 teaspoon lemon juice
1/2 cup slivered almonds, (2 ounces)
1/3 cup sugar
2 large eggs
1 large egg white
1/2 cup tangerine juice, (about 3 tangerines) or orange juice
2 tablespoons lemon juice
4 teaspoons freshly grated orange zest, (2 oranges)
3 ounces bittersweet chocolate, coarsely chopped, divided
To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in
butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger
pieces. Add oil and stir with a fork to blend. Mix 2 tablespoons ice water, egg yolk and lemon juice in a
measuring cup. Make a well in the center of the dry ingredients. Add just enough of the liquid, stirring
with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the
dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then
flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Coat a 9 1/2-inch removable-bottom tart pan with cooking spray. On a lightly floured surface, roll the
dough into a rough 12-inch circle, slightly less than 1/4 inch thick. Drape the dough over the rolling pin
and transfer to the prepared pan. Press to fit. Run the rolling pin over the top of the pan to trim the
edges; discard trimmings. Wrap the crust in plastic wrap and chill in the freezer for 15 minutes or in the
refrigerator for up to 2 days.
Preheat oven to 375°F. Cut a circle of parchment paper or foil, coat one side with cooking spray and
cover the chilled crust with it. Weight with pie weights (or dry beans or rice). Place the pan on a baking
sheet. Bake the crust for 8 minutes. Remove the paper and pie weights and continue baking until set but
not browned, about 4 minutes more. Set aside on the baking sheet.
To prepare filling: While the crust is baking, spread almonds in a small baking pan and toast in the oven
until fragrant and light golden, 3 to 5 minutes. Transfer to a plate to cool.
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Place the almonds and sugar in a food processor; process until the almonds are ground. Add eggs, egg
white, tangerine juice (or orange juice), lemon juice and orange zest; process until blended. Scatter
about 2 ounces of the chocolate over the crust. Pour the tangerine filling into the baked crust.
Bake the tart at 375° until the filling is set, 25 to 35 minutes. Loosen edges and remove pan sides. Let
cool completely on a wire rack. Place the remaining 1 ounce chocolate in a small bowl and set it in a
small skillet of barely simmering water to melt. (Alternatively, melt chocolate in the microwave.) Drizzle
the chocolate decoratively over the tart (see Tip).
Tangerine Sorbet Recipe by simplyrecipes.com
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3 cups fresh tangerine juice (or juice from mandarin oranges)
3 Tbsp lemon juice
3/4 cup sugar
1 Tbsp corn syrup (optional)
Pour tangerine juice through a fine mesh sieve into a large
bowl. Use a rubber spatula to press as much juice as you
can through the sieve, discard remaining pulp.
Add lemon juice, sugar, and (optional) corn syrup to the
bowl. Stir with a spoon until the sugar has completely
dissolved.
Process in an ice cream maker according to manufacturer's instructions.
Serve immediately, or chill for a few hours. Best eaten the day it's made.
Minted Tangerine Sorbet Recipe by everydayhealth.com
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2 3/4 cup(s) water
1/4 cup(s) sugar
1 1/2 cup(s) mint, fresh
3/4 cup(s) juice, tangerine frozen
1 teaspoon lemon peel
In a small saucepan combine water and sugar. Cook and stir until sugar is dissolved. Remove from heat.
Stir in the 1 1/2 cups mint leaves. Cover and let stand for 10 minutes. Strain into a large bowl; discard
mint leaves. Stir concentrate and lemon peel into strained mixture. Refrigerate for 1 to 2 hours or until
chilled.
Freeze in a 2-quart ice-cream freezer according to the manufacturer’s directions. Ripen for 4 hours. (Or,
transfer mixture to a nonmetal freezer container. Cover and freeze for 4 to 6 hours or until almost firm.
Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but
not melted. Return to container. Cover and freeze about 6 hours or until firm.)
To serve, scoop into individual dessert dishes. If desired, garnish with additional mint leaves.
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SMOOTHIES AND JUICES
Banana-Tangerine Shake Recipe by radiology.healthcommunities.com
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1/2 cup tangerine juice
1 medium banana, cut into chunks
1 teaspoon honey
1/2 teaspoon vanilla extract
2 ice cubes
In a blender, combine the tangerine juice, banana, honey, and vanilla. Add the ice and blend until thick
and smooth.
Fruit Smoothie by cooks.com
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1 1/2 to 2 c. chilled fresh fruits - strawberries, peaches, bananas, blueberries or others
1 1/2 c. milk or 1 c. crushed ice
1 c. plain yogurt
1/4 c. honey or maple syrup
1 tsp. vanilla extract
1/2 tsp. freshly grated nutmeg
For milk method, place all ingredients in blender. Blend until thick and smooth, about 30 seconds. Pour
into tall, chilled glasses and serve with straws.
For ice method, add the crushed ice after the other ingredients are well blended. Process until
thoroughly blended.
Simple and Tasty Kale Juice Recipe by choose-healthy-food.com
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3 medium carrots
1 medium to big apple
2 stalks celery
3 cups of kale.. I use about 5 big leaves; I juice stems, too.
Apple ginger kale juice by wholefamilyfare.blogspot.com
 5 granny smith apples
 5 kale leaves
 1-2 inches of ginger root
Place all ingredients in a juice extractor or Vita-Mix, juice/blend and enjoy!
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.
Broccoli Carrots Apple by greenlifejuicers.com
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1/2 cup fresh broccoli pieces
3 medium carrots with tops cut off
1 apple without core
small handful fresh parsley
1/2 peeled lemon
Broccoli Celery Cucumber by greenlifejuicers.com
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6 clean carrots
3 celery leaves included
1 broccoli floret stem and all
1 cucumber peeled
Broccoli Carrot Romaine by greenlifejuicers.com
 4 carrots
 2 or more Romaine leaves
 1 large bunch of broccoli
Apples Spinach Broccoli by greenlifejuicers.com
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3 apples
3 handfuls of spinach
1 large bunch of broccoli
Green Apple Juice by Juices101.com
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3 Romaine leaves
5 Celery ribs
1 Cucumber
3 Kale leafs
5 Parsley ribs
2 granny smith Apple
5 tbsp Spinach
1 oz Lemon juice
juice, mix and drink!
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.
Kale and Romaine Lettuce Juice by LiveStrong.com
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2 servings Kale
1 servings Lettuce, Romaine
3 servings Apples, chopped
3 servings Pears
1 servings Cilantro
1 servings Cucumber
1 servings Parsley
Broccoli Bob by juicingbook.com
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3 or 4 broccoli florets
A little bit of the broccoli stalk
3 carrots
½ to 1 apple
Sweet Lemon by juicingbook.com
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¼ to ½ lemon
2 to 4 apples
Don't forget to juice the lemon peel for extra nutrition. Remove the seeds of the apple.
Punch Me Parsley Juice (Cause I Won't Bruise!) by purelyjuicers.com
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1 large handful of parsley
2 large stalks of celery
2 carrots (green tops removed)
1 cucumber
1/2 a lemon (no peel)
Wash and cut your above ingredients to fit into your juicer.
Run through juicer
Serve over ice (or simply straight into a glass) and enjoy immediately!
Store any remaining juice in an air-tight container to maintain shelf-life.
73
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.
INDEX
apples, 54, 61, 63, 64, 65, 66, 67, 71, 72, 73
about Fuji apples, 63
avocado, 12, 16, 24, 25, 27, 37, 47, 48, 49, 50,
51, 52
about Hass avocados, 47
bananas, 49, 56, 57, 58, 59, 61, 62, 63, 71
about bananas, 61
blueberries, 53, 56, 57, 58, 59, 60, 61, 71
about blueberries, 56
broccolini, 7, 9, 10, 11, 12, 13, 14, 15, 16, 17, 20,
27, 32, 55, 56, 72, 73
about broccolini, 9
cauliflower, 16, 17, 18, 19, 20, 21, 22, 24, 36
about cauliflower, 16
cucumbers, 24, 27, 39, 40, 41, 42, 47, 48, 55, 72,
73
about English cucumbers, 39
fingerling potatoes, 19, 21, 22, 23, 24, 25
about fingerling potatoes, 22
about red kale, 1
lemons, 3, 9, 10, 11, 12, 14, 18, 21, 22, 23, 25,
27, 31, 35, 36, 38, 41, 42, 44, 45, 46, 47, 48,
50, 51, 52, 54, 55, 59, 60, 61, 64, 69, 70, 72,
73
parsley, 5, 7, 8, 12, 19, 21, 22, 23, 24, 25, 27, 31,
33, 35, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47,
48, 49, 50, 52, 72, 73
about Italian parsley, 43
red bell peppers, 3, 11, 14, 19, 25, 26, 27, 28,
29, 30, 31, 32, 33, 34, 35, 36, 38, 41, 50, 51,
53, 54
about red bell peppers, 26
romaine lettuce, 27, 37, 38, 51, 52, 53, 54, 55,
56, 72, 73
about romaine lettuce, 51
tangerines, 54, 67, 68, 69, 70, 71
about tangerines, 67
tomatoes, 5, 8, 14, 15, 17, 20, 24, 27, 28, 30, 31,
34, 35, 36, 37, 38, 39, 40, 41, 45, 46, 47, 48,
49, 50, 51, 52, 55
about tomatoes, 34
kale, 1, 2, 3, 4, 5, 6, 7, 8, 14, 15, 56, 71
74
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Copyright 2012 Annie’s Buying Club. All Rights Reserved.