Cranberry Orange Relish

8 oz fresh cranberries
1 orange, peel on
3/4 cup super (or to taste)

Slice the ends off of the orange, just until you see the flesh. Leave the rest of the skin on the orange and slice into 8 wedges.

Add fresh cranberries, orange wedges and sugar to a food processor and process until smooth (or until no large chunks remain).

Refrigerate for at least 1 hour before serving (or up to 1-2 weeks).

Celery Root & Potato Puree

• 1 pound celery root, peeled and sliced .5 inch thick

• 3 pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes

• 4 to 6 garlic cloves, peeled

• Salt

• 1 cup milk or half-and-half, more if necessary

• 1 stick unsalted butter (¼ pound), cut into 8 pieces, at room temperature
  

Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)

Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn’t be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

The Best Glazed Carrots

1 bunch of carrots (6-8)

2 clementines

1 tablespoon red wine vinegar

1-2 tablespoon butter

½ a bunch of fresh thyme

Peel the carrots, then you can chop, quarter or halve them.

1. Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.

2. Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.

3. Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelized and delicious.

Kohlrabi & Cabbage Salad

• 2 medium bulbs kohlrabi

• 4 cups shredded green cabbage

• 1/4 cup dried cherries

• 1/4 cup sunflower seeds

• 1/4 cup coarsely chopped fresh dill

• 1/4 cup extra virgin olive oil

• 3 tablespoons pure maple syrup

• Zest of 1 lemon

• Juice of 2 lemons

• 1 garlic clove, minced

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.

Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.

Classic Apple Crisp

¾ cup all-purpose flour
¾ cup old-fashioned rolled oats
¾ cup packed brown sugar
¾ cup cold butter, cut in small pieces
2 tbsp granulated sugar
½ tsp ground cinnamon
4 or 5 tart apples, cored, peeled, sliced
1 to 2 tbsp fresh lemon juice

Preheat oven to 375F.

In large bowl, combine flour, rolled oats and brown sugar. Add butter. Using wire hand pastry blender or two knives, cut it in until mixture resembles coarse crumbs. Rub between fingers until butter is soft and mixture begins to form small clumps.

In a small bowl, combine granulated sugar and cinnamon.

Lightly butter 8-inch square/2 L glass or ceramic baking dish. Arrange apple slices in dish. Sprinkle with lemon juice and sugar/cinnamon mixture. Spread evenly with topping mixture. Bake 40 to 50 min. or until browned on top and apples are soft.

Roasted Beet Salad with Horseradish Creme Fraiche

For the Beets:

• 2 pounds (about 1 kg) beets, unpeeled, greens removed, scrubbed clean

• 1 tablespoon (15 ml) extra-virgin olive oil

• Kosher salt and freshly ground black pepper

For the Horseradish Crème Fraîche:

• 4 ounces (100 ml) crème fraîche

• 2 tablespoons (30 ml) prepared horseradish, store-bought or homemade

For the Dressing and to Serve:

• 1 tablespoon (15 ml) fresh juice from 1 lemon

• 1 tablespoon (about 5 g) minced fresh tarragon

• 1 tablespoon (about 5 g) minced fresh chives

• 1 small shallot, minced (about 2 tablespoons; 15 g)

• 1 teaspoon (5 ml) honey

• 3 tablespoons (45 ml) extra-virgin olive oil

• 4 ounces pistachios (115 g), toasted and roughly chopped

For the Beets: Preheat oven to 375°F (190°C). Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp together foil on 2 sides of the square to form a pouch with an opening on one side. In a medium bowl, toss together beets, 1 tablespoon (15ml) olive oil, and salt and pepper to taste until beets are coated. Add to pouch and crimp remaining side to seal. (If using beets of multiple colors, roast in separate pouches.)

Transfer to a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into a beet through foil meets little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2–inch chunks. Beets can be cooked and stored in the refrigerator for up to 5 days.

1. For the Horseradish Crème Fraîche: In a small bowl, stir together crème fraîche and horseradish. Season to taste with salt and pepper. Refrigerate until ready to use.

   Serious Eats / J. Kenji López-Alt

2. For the Dressing: In a small bowl, combine lemon juice, tarragon, chives, shallot, and honey. Slowly drizzle in olive oil while stirring vigorously with a fork. Season dressing to taste with salt and pepper.

3. To Serve: In a large bowl, toss beets with dressing. Spoon half of crème fraîche mixture on the bottom of a serving plate. Place beets on top and drizzle with remaining crème fraîche mixture. Sprinkle with pistachios and serve.

Pesto Beans

8 tablespoons (120 ml) olive oil

¼ cup (60 ml) pine nuts or sliced almonds

½ teaspoon (2.5 ml) ground turmeric

Salt and pepper

3 large shallots, sliced thinly (about 2 cups/500 ml)

5 garlic cloves, sliced thinly

2 (15.5-ounce/458-ml) cans cannellini beans or other creamy white beans, drained

1 cup (250 ml) vegetable or chicken stock

1 cup (250 ml) finely grated Parmesan, plus more for serving

1 ½ cups (375 ml) tightly packed basil leaves, preferably Genovese

1 lemon, cut into wedges, for serving

Preparation:

Heat 6 tablespoons (90 ml) of the olive oil over medium-low heat in a 12-inch (30-cm) skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until golden brown, about 5 minutes; turn off heat. Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.

Heat the remaining 2 tablespoons (30 ml) of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring to a simmer then turn heat down to low.

In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear the basil leaves (or roughly chop, if you prefer) and stir into the beans.

Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired. Serves 4.

From NYT Cooking

Roasted Radishes with Lemon Vinaigrette

Ingredients:

• 1 bunch radishes (about 10–12), trimmed and halved

• 1–2 tablespoons olive oil

• Salt and freshly ground black pepper

For the Lemon Vinaigrette:

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice (about half a lemon)

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• 1 small garlic clove, finely minced (optional)

• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Prepare the radishes:
   Toss the halved radishes with olive oil, salt, and pepper on a baking sheet. Spread them out cut side down for the best browning.

3. Roast:
   Roast for 15–20 minutes, stirring once halfway through, until the radishes are tender and lightly caramelized.

4. Make the vinaigrette:
   In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper.

5. Assemble:
   Once the radishes are roasted, transfer them to a serving bowl. Drizzle with the lemon vinaigrette while still warm and toss gently to coat.

6. Serve:
   Garnish with chopped herbs like parsley, dill, or chives if you like. Serve warm or at room temperature.

Collards, Golden Raisins & Almond Saute

1/2 cup olive oil
1 Spanish onion, small diced
3 cloves garlic, chopped
2 bunches collard greens, washed, and cut in 1/2-inch strips
1 cup golden raisins
1/2 cup slivered almonds, toasted
Kosher salt
Freshly ground black pepper

Heat an 8-quart saucepan over high heat. When very hot, add the oil, onions, and garlic, sauteing quickly for 1 minute. When the onions just start to turn golden, add the collard greens, raisins, and almonds. Season with salt and pepper, and add a little water if necessary, for a little steam. Saute for about 5 to 6 minutes more, and adjust seasoning, to taste.

Beet & Quinoa Salad

1/2 cup quinoa
2 tbsp olive oil
2 large red onions
2 tbsp balsamic vinegar
2 tbsp lemon juice
2 small red beets
handful of flat leaf parsley, coarsely chopped
salt & pepper

Cook the quinoa according to directions.  (Make sure to wash thoroughly if it is the unwashed kind.  I splurge and buy this brand so I can skip this step.)  When finished cooking, remove from the heat and leave to stand, still covered, for 5 minutes.

Meanwhile, warm the olive oil in a deep, wide saucepan, add the onions, stir to coat with the oil, then cover and leave to cook gently for 10 minutes, or until very tender. 

Stir the balsamic vinegar into the onions, let it bubble, then remove from the heat.  Add the quinoa, lemon juice, beets, parsley and plenty of salt & fresh ground pepper to taste.  Scatter a little more parsley on top and serve. 
 

Roasted Cauliflower & Coconut Soup

1 head of cauliflower, chopped
1 large yellow onion, peeled and chopped
3-4 cloves garlic, halved
5 cups organic vegetable stock
14 oz. coconut milk
2 tbsp. Thai curry paste
1 tsp. cumin powder
½ tsp. coriander powder
½ tsp. turmeric powder
1 tbsp. fresh chives
Sea salt and freshly ground pepper, to taste.

1. Preheat oven to 375º F. Spread cauliflower, onion, and garlic in a single layer on a baking sheet and bake until golden brown, about 25 to 30 minutes.
2. While the vegetables are baking, bring the vegetable stock, curry paste, cumin, coriander, and turmeric to a boil in a large pot over medium-high heat.
3. Remove the vegetables from the oven and add them to the stock pot. Reduce the heat to low, add some salt and pepper, and let simmer for about 15 minutes.
4. Carefully blend the soup in batches in the blender until desired consistency. Stir in the coconut milk, adding additional salt, pepper, or more spices if needed. Ladle into serving bowls. Add chives for garnish.

Watermelon Radish & Cilantro Salad

This is hands down our favorite way to enjoy watermelon radish.  The cilantro and lemon juice pair perfectly with the spice of the radish. 

2 Watermelon Radish
1 small bunch of Cilantro
Juice of 1/2 Lemon
2 Tbsp. Olive Oil
1 clove Garlic, finely minced or pressed
Salt & Pepper to taste

Cut off the the stem and tail of the radish and peel with a vegetable peeler.  Cut into quarters lengthwise and then slice thinly so that you have thin quarters that look very similar to watermelon slices.  Place in a medium bowl.  Wash and dry the cilantro and remove the bare bottom stems - save these for another recipe.  You can leave the top tender part of the stems where the leaves are attached.  Chop this part roughly and add to the radish in the bowl.  Dress with the lemon juice, olive oil, garlic and salt & pepper to taste. Garnish
 

Sweet Potato Coconut Soup

2 cups water
1.5cups coconut milk (mix with the water above)
4 tablespoons olive oil
2 onions (chopped)
1 pound of sweet potatoes (peeled and roughly chopped)
2 cloves garlic (crushed)
1/2 inch fresh root ginger (peeled and finely chopped)
¼ red chilli (finely chopped - adjust this to your taste)

Heat the oil in a large pan. Add the onions and cook for about 10 mins over a medium heat. Add the sweet potatoes and cook four about 5-10 minutes. Add the garlic, ginger, and chilli, the coconut milk/water mix. Bring to a fast simmer, but do not let it come to the boil. Reduce the heat, cover and simmer for about 30-40 minutes until the potato is tender Allow it to cool slightly, and either in a blender or with an immersion blender blend the soup.  Gently reheat and serve warm.

Roasted Tomato Salsa - Salsa Quemada

This is our favorite salsa in the world!  When tomatoes are in season, you'll always find a large bowl of this in our fridge - for salsa & chips, to dress tacos, or eat with black beans.  Thank you, Mama Calla, for making this for us! 

5 large roma or red tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
juice of 1/2 lime (to taste)
2 cloves garlic, minced (optional)
1/4 cup minced white onion
1 teaspoon salt, or to taste
1 bunch cilantro, finely chopped

Make sure your kitchen is well ventilated. Place the whole tomatoes inside a packet of aluminum foil and seal it at the top so you have a little foil package.  Place over a medium flame - you'll need a gas stove for this, or you could use your grill.  Dry-roast them until the tomatoes feel soft to the touch when you push on them through the foil packet.  About 10 minutes or longer.  You'll hear the foil crackling and the smell of the charred tomato skin.  This is what you want! 

Place the tomatoes and all the other ingredients in a food processor and pulse just a few times - be careful not to over-process or you will end up with soup!  You want some chunks!  Taste for seasoning. The salsa will keep, refrigerated, for several days.

Cabbage Slaw with Cilantro & Lime

Juice of 1 lime
4 tablespoons of white vinegar
1 clove of garlic, finely chopped
1 tsp. cumin
1 tsp. chili powder
1 tablespoon honey
salt & pepper
1/4 cup of good olive oil
handful of cilantro, rinsed well and minced
2 scallions, chopped
1 cabbage, cored and grated

In a large bowl, whisk together first seven ingredients. Then slowly drizzle in the olive oil as you whisk vigorously. Next, mix in cilantro and chopped green onions. Finally, add cabbage and mix well.

Red Oakleaf and Bibb Salad with Gruyere, Garlic Croutons and Dijon Vinaigrette

Vinaigrette
1/8 teaspoon Kosher salt
freshly ground black pepper
2 teaspoons water
1 teaspoon minced shallots
4 teaspoons Dijon mustard
1 tablespoon French red wine vinegar
1/2 cup grape seed oil

Salad
1 cup 1/2 inch bread cubes
1 garlic clove, unpeeled and smashed
2 heads Bibb lettuce, washed, dried, and gently torn into 2-inch pieces
5 ounces red oakleaf lettuce, stems cut away, washed and dried
1/2 cup shredded Gruyere cheese (2 ounces)
Kosher salt
Freshly ground black pepper

Preheat oven to 350 degrees for the croutons.
Combine the vinaigrette ingredients in a jar, close tightly with a lid and shake vigourously until it develops a creamy consistency.
Spread the bread cubes on a cookie sheet and bake in the oven until lightly toasted, about 5 minutes. When done, flavor the hot croutons by tossing in a bowl with the smashed garlic clove.
To assemble the salad, pour the vinaigrette into a large bowl. Add the lettuces, half the shredded Gruyere, and the croutons. Season with salt and pepper if necessary. Mix thoroughly. Garnish with the remaining Gruyere and serve.

SOURCE: Union Square Cafe Cookbook

Turnip Greens with Garlic & Parmesan

3 tablespoons olive oil
2 garlic cloves, peeled and minced
1 bunch turnip greens or other leafy cooking green, about a pound, stems removed and sliced thinly into ribbons
2 tablespoons grated Parmesan cheese
Shaved Parmesan for garnish

In a large saute pan or Dutch oven, heat the oil until shimmery, then add the garlic and cook, stirring, until it becomes fragrant. Add the greens.

Cook, stirring until the leaves seem coated with the oil, then add about ¼ cup water, cover and lower heat to simmer. Cook, stirring occasionally, until greens are tender, 10-15 minutes, and most liquid is absorbed or cooked off.

Add the grated Parmesan and stir well to combine. Serve hot, topped with shavings of more Parmesan. Serves 4 as a side vegetable.

Spaghetti Squash with Turkey Meatballs

1 spaghetti squash
1 pound ground turkey
1/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried sage
1/2 tsp sea salt
black pepper to taste
1 egg beaten
1 jar of your favorite organic tomato sauce
1/2 cup shredded raw parmesan cheese (for topping)

Preheat oven to 350 degrees
Slice spaghetti squash in half and remove all seeds with spoon
Place spaghetti squash face down on large baking sheet, add 1/2 cup water and over with foil
Cook spaghetti squash for 45 minutes
While spaghetti squash is cooking, mix together remaining ingredients (except cheese) in a large bowl
Make 2 tbsp size meatballs with hands and place on a greased cookie sheet
Bake for 20 minutes (along side the spaghetti squash) (turning half way through)
Remove turkey meatballs from oven, and place into a pan with sauce, warm sauce thoroughly
Remove spaghetti squash and scrap insides
Place spaghetti squash in a brown and pour sauce and meatballs on top
Sprinkle with parmesan cheese and enjoy!

Note: Please choose all organic ingredients if possible

Source: foodbabe.com - Food Babe

Warming Minestrone Soup with Quinoa & Kale

1 sweet onion - medium diced
2 celery stalks - medium diced
3 carrots - medium diced
2 tablespoons olive oil (or enough to cover the bottom of the pot)
2 cloves garlic - finely chopped
2 cups fresh zucchini - medium diced (about 1 medium or 2 small)
2 cups green beans - cut into 1 inch pieces
1 bell pepper - medium diced
1.75 lbs of fresh tomatoes or 1 x 28 ounces can (BPA free) crushed tomatoes
4 cups of water
1 15 ounce can (BPA free) of cannellini beans
1 15 ounce can (BPA free) of chickpeas
1 cup quinoa
2 cps kale - stems removed
1 teaspoon turmeric
pinch of red pepper flakes
salt and pepper to taste

Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened.
Add the garlic and a pinch of red pepper flakes and cook for about 1 minute or until garlic begins to color.
Add the zucchini and green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
Add the tomatoes and the water, raise heat to high and bring to a boil.
Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
Add the quinoa and cover for 15 minutes.
Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.

Source: FOOD MATTERS

Sauteed Zucchini with Mint, Basil, and Pine Nuts

1 pound zucchini
3 tablespoons olive oil
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping tablespoon capers, rinsed
2 tablespoons pine nuts or walnuts, lightly toasted
1 or 2 teaspoons red wine vinegar
sea salt and freshly ground pepper

Slice the zucchini into rounds a scant 1/2 inch thick. Heat the oil in a 10-inch skillet over medium-high heat. When the oil is hot, add the zucchini and saute, flipping and turning every few minutes, until golden brown, about 15 minutes. They won't necessarily cook evenly.

Meanwhile, chop together the garlic, mint, basil, and capers and toast the pine nuts.

When the zucchini is golden, add the herb-garlic mixture and the vinegar to taste and toss well. Taste for salt and season with pepper.

Source: Vegetable Literacy - Deborah Madison