Recipes

Carnitas with Tomatillo Salsa

Adapted from www.food52.com.

After four hours in the oven with garlic and chilies, this is packed with flavor and makes a great meal served with warm corn tortillas and all the fixings.

Prep 4h

10 lb. pork shoulder

4 dried chilies. chopped

salt

black pepper

8 cloves garlic, minced

10 cloves

6 c. cilantro, chopped

4 red onions, diced

1 bunch radishes, sliced

6 limes, juiced

1 lime, cut into wedges

1 lb. tomatillos

1 avocado, peeled and de-pitted

24 corn tortillas

12 oz. queso fresco, crumbled

Directions: Preheat the oven to 275˚F. Rub the pork all over with chilies, salt, pepper, and minced garlic. Dot with the cloves. Set in a large roasting pan, and cover with aluminum foil. Cook about 4 hours, until the meat is falling off the bone. Remove from the oven and let sit until cool enough to handle. Pull the meat off the bone and shred.

While the meat is cooking, combine the sliced radishes, a pinch of salt, and juice from three of the limes in a medium bowl. Set aside. This is best done about an hour before serving. Place 3/4 of the diced red onions in a large bowl, and fold in 4 cups of the chopped cilantro. Set aside to use as a garnish.

Turn on the broiler. Set the tomatillos on the rack of a broiler pan 1 to 2 inches from heat. Broil, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Place in the bowl of a food processor. Add the juice from the remaining 3 limes, the last diced red onion, the last 2 cups of cilantro, and the avocado to the food processor. Pulse until pureed. Taste and add more salt or lime juice as needed.

Serve the carnitas with warmed tortillas, onion and cilantro garnish, salted radishes, tomatillo salsa, queso fresco, and lime wedges.

Green Salad with Toasted Pita Bread

Adapted from www.saveur.com.

Similar to an Italian panzanella salad, this salad is Syrian in origin, and includes fresh herbs and crunchy romaine.

Prep 10m; Cook 10m

2 rounds pita, cut into wedges

10 Tbs. olive oil

3/4 Tbs. lemon juice

salt

black pepper

1 clove garlic

2 cucumbers. chopped

1 romaine lettuce heart, coarsely chopped

3 Tbs. coarsely chopped fresh mint, coarsely chopped

Tbs. coarsely chopped fresh parsley, coarsely chopped

Directions: Preheat oven to 400ºF. Toss the pita with 2 tablespoons of olive oil, then arrange in a single layer on a baking sheet. Bake until toasted, about 5 minutes. Remove from oven and set aside to cool.

In medium bowl, whisk together the lemon juice and remaining 8 tablespoons of olive oil. Season with salt and pepper to taste. Rub a large salad bowl with the clove of garlic, and discard. Place the cucumber, lettuce, mint, and parsley in the bowl. Top with the pita chips and drizzle with the dressing. Toss gently to combine. Serve immediately.

Pineapple Coconut Muffins

Adapted from www.honestfare.com.

Oats and coconut stand in for wheat and dairy in these fruity, moist, and tropical muffins. Perfect for breakfast or as a snack.

Prep 30m; Cook 20m

1 1/4 c. rolled oats

1/2 c. plain yogurt

1/2 c. coconut milk

1 1/2 c. oat flour

1/3 c. brown sugar

1/2 c. coconut flakes

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/3 fresh pineapple, chopped

1/3 c. coconut oil

1 egg

1/2 banana

Directions: Preheat oven to 375ºF. Line 12 muffin cups. In a large bowl, combine the rolled oats, yogurt, and coconut milk. Let stand for 10 minutes. In a separate bowl, mix together the oat flour, brown sugar, coconut flakes, baking powder, baking soda, and salt.

Place the chopped pineapple in the bowl of a food processor and pulse to roughly puree. Measure out 1 cup, and place in a bowl with the banana, egg, and the coconut oil. Mix well. Add this pineapple-banana-egg mixture to the bowl of rolled oats, yogurt, and coconut milk, and mix well to incorporate. Fold the oat flour-coconut flake mixture into the bowl and combine.

Fill the lined muffin cups about 2/3 high. Bake 16-20 minutes, until golden brown and a toothpick inserted into one comes out clean.

Chicken Stuffed with Goat Cheese and Spinach

Adapted from www.adventuresincooking.com.

Prep 1h 30m

1 lb. spinach

2 tsp. olive oil

2 chicken breasts

8 oz. herbed goat cheese

2 green onions, chopped

1 tsp. basil

1/2 tsp. salt

1/2 tsp. black pepper

Directions: Preheat oven to 375˚F. Grease a casserole dish and set aside. Place the spinach in a large pot in water and cover tightly. Cook over high heat for about 2 minutes, until the spinach begins to wilt. Using tongs, squeeze out any water. Toss with 2 teaspoons of the olive oil, then transfer to a large bowl and allow to cool.

When the spinach has cooled, add the goat cheese, green onions, remaining tablespoon of olive oil, basil, salt, and pepper, and mix to combine. Taste and add more salt and pepper as needed. Set aside. Use a sharp knife to cut a pocket in the middle layer of the chicken breasts, making sure not to cut through the outer layers. Stuff each chicken breast with the spinach and cheese mixture, then place in the prepared casserole dish. Spread the remaining spinach and goat cheese mixture over the chicken breasts. Cover and cook for 45 minutes to 1 hour, until the chicken reaches an internal temperature of at least 170˚F.

Spinach and Green Garlic Soufflé

Adapted from Local Flavors by Deborah Madison.

This green-flecked soufflé makes a great brunch or lunch dish.

Prep 1h

5 green garlic, minced

1 c. cream

1 tsp. thyme, chopped

4 Tbs. butter

1/2 c. Parmesan cheese

1 bunch spinach, rinsed and chopped

4 Tbs. flour

1 1/3 c. milk

salt

pepper

4 oz. goat cheese

4 egg yolks

egg whites

Directions: Preheat oven to 375˚F. Butter a 6-cup soufflé dish or gratin dish and lightly dust with Parmesan cheese. Stir together the garlic, cream, and thyme in a small saucepan over low heat. Bring to a boil, then turn off the heat, cover tightly, and allow to steep for 15 minutes.

Place the still wet spinach in a large hot skillet and wilt. Transfer to a colander and press out any moisture, then finely chop.

Melt 4 tablespoons of the butter in a saucepan. Stir in the flour and cook for 1 minute, stirring. Stir in the milk and whisk continuously until it thickens. Add 1 teaspoon of salt, the goat cheese, and Parmesan. Remove from heat, then stir in the egg yolks, chopped spinach, the garlic-thyme mixture, and a generous pinch of black pepper.

In a large bowl, whisk the egg whites and a pinch of salt until they form soft, slightly stiff peaks. Very gently fold the warm cheese and spinach mixture into the bowl of egg whites until incorporated. Scrape the batter into the prepared soufflé dish or gratin dish and bake until set and golden brown, roughly 30 minutes in a soufflé dish, or 25 minutes in a gratin dish. Serve immediately.

Parmesan Spinach Cake

Adapted from Eating Well

These will remind you of spinach pie.

Prep 30m

12 oz. fresh spinach, washed and drained well

1/2 c. part-skim ricotta cheese or low-fat cottage cheese

1/2 c. finely shredded Parmesan cheese, plus a bit for garnish

2 large eggs, beaten

1 clove garlic, minced

2 Tbs. scallions, minced

2 Tbs. fresh parsley, minced

1/2 tsp. dried dill weed

1/4 tsp. each salt and black pepper

1 c. favorite marinara sauce for serving, optional

Directions: Preheat oven to 400°F. Lightly butter an 8-inch square baking dish or 8 cups of a standard muffin pan. Chop the spinach finely, using a food processor if desired and transfer to a mixing bowl. Stir in remaining ingredients. Pour the mixture into the prepared baking dish or muffin pan and bake in preheated oven until set, about 20 minutes for the muffin pan, 25-30 minutes for the 8-inch baking dish. Let stand for five minutes; cut large pan into 4 pieces or loosen the edges of individual cakes with a knife and turn out onto a plate. Serve warm, drizzled with marinara sauce and additional Parmesan cheese if desired. 

Pasta Modena

Adapted from www.rpspasta.com.

This Mediterranean-style pasta dish is a snap to prepare.

Prep 15m

3 Tbs. olive oil

2 cloves garlic, chopped

2 c. spinach leaves

1/2 c. roasted red peppers, sliced

1/2 c. white wine

1/4 c. kalamata olives

salt

pepper

1 Tbs. balsamic vinegar

9 oz. campanelli pasta

1/4 c. feta, crumbled

Directions: Heat the olive oil in a large skillet over high heat. Sauté the garlic in the olive oil until fragrant, just 10-15 seconds. Add the spinach leaves and sliced roasted red pepper and toss to coat in olive oil. Pour in the white wine and stir in the olives. Simmer over medium-high heat and cook until the liquid is reduced by half. Remove from heat, season with salt and pepper, and drizzle in the balsamic vinegar.

Bring a large pot of water to a boil. Cook the campanelli according to package directions. Drain well, and add to the skillet. Fold the pasta in to completely coat in the sauce. Serve hot, topped with the crumbled feta.

Bistro Beet Burgers

Adapted from Isa Chandra Moskowitz's Isa Does It.

Prep 1h 30m; Cook. 15m

1 1/4 c. brown rice, cooked and cooled

1 c. lentils, cooked

1 c. beets, shredded

1/2 c. breadcrumbs

3 Tbs. onion, minced

1 clove garlic, minced

2 Tbs. tahini

1 tsp. dried thyme

1/2 tsp. ground fennel

1 tsp. dry mustard

1/2 tsp. salt

black pepper

olive oil

burger buns

Directions: Combine the brown rice, lentils, and beets in the bowl of a food processor with a metal blade. Pulse 15-20 times until incorporated but still has lots of texture. Turn the mixture into a large bowl. Add the breadcrumbs, onion, garlic, tahini, thyme, fennel, mustard, salt, and black pepper. Mix very well with a wooden spoon, or clean hands. Transfer the bowl to the refrigerator for 30 minutes. Shape the mixture into patties, using about 1/3 cup for each one. 

Heat a skillet (cast iron, preferably) over medium-high heat. When hot, add some olive oil and turn the pan to coat it in oil. Cook the burgers about 12 minutes total, flipping once or twice, until the burgers are heated through and the edges are charred. Serve hot on buns, with your favorite toppings.

Peppercorn Steak Salad with Roasted Carrots and Gold Beets

Adapted from www.simplyfreshdinners.com.

This fresh dinner salad is made with sweet, roasted carrots and beets, and spicy, peppery steak atop a bed of tender greens. 

Prep 20m; Cook 25m

1 onion, chopped

3 beets, chopped

1/2 lb. carrots, chopped

2 Tbs. olive oil

2 Tbs. maple syrup

salt

pepper

4 steaks

3 Tbs. black peppercorns

3 Tbs. butter

8 c. arugula

1 c. walnuts

Tbs. balsamic vinegar

1 c. goat cheese, crumbled

Directions: Combine the onion, beets, and carrots in a large mixing bowl. Drizzle with olive oil and maple syrup, and sprinkle with salt and pepper. Toss to coat, then transfer to a rimmed baking sheet and spread in an even layer. Bake for 20 minutes, or until the vegetables are tender.

Sprinkle both sides of the steaks with salt. Sprinkle the crushed peppercorns over both sides of the steaks, pressing them to stick. Melt the butter in a large skillet over medium-high heat. Cook the steaks in the skillet, turning once. For medium, it will be 10-15 minutes, or until an instant-read thermometer reads 155ºF. When they are cooked to your desired doneness, transfer to a cutting board and tent with aluminum foil. Let stand for 5 minutes, then slice into thin slices against the grain.

Divide the arugula or spinach between four plates. Arrange the sliced steak over the greens, then top with the roasted vegetables, crumbled goat cheese, and walnuts. Finish each salad with a drizzle of balsamic vinegar.

Banana Cream Pie

Adapted from The Common Ground Dessert Cookbook

Prep 15m

1/2 lb. graham crackers

1/2 c. butter, melted

1/4 c. honey

2 1/2 c. plain or vanilla soymilk

4 Tbs. arrowroot

1/3 c. maple syrup

4 eggs

1 tsp. vanilla extract

2 bananas

pinch salt

Directions: Preheat oven to 425ºF. Crush graham crackers in food processor, blender, or with a rolling pin. Add butter and honey and mix well. Press into a 9 or 10-inch pie pan. Prebake 5 minutes, remove from oven and reduce oven temperature to 350ºF. Heat 2-1/4 cups of the soymilk in a saucepan over medium heat. While the milk heats, mix remaining soymilk with arrowroot until smooth. Blend maple syrup, eggs, vanilla and bananas in blender or food processor until smooth. When bubbles start to form around the edges of the heating milk, whisk in the arrowroot mixture and whisk constantly until the hot milk thickens; then remove from heat. Blend a half-cup of the hot milk into the egg mixture to temper it, then add egg mixture to the hot milk and blend well. Pour filling into prebaked crust and bake 30-40 minutes at 350ºF. until filling is set and a knife inserted in the center comes out clean.