Category Archives: recipes

Nov 10 2015
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dinner, recipes, vegetarian

Ginger and Turmeric Cauliflower

Ginger&TurmericCauliflower

I’ve been wanting to cook with turmeric for some time now.The power of turmeric is well documented– from its anti-inflammatory effects to its high level of antioxidants. The benefits are enticing, but does turmeric equal delicious food? After a little research, it seemed necessary to mix the root with a few other flavors. I chose ginger and a dash of cumin.

I scored a beautiful purple cauliflower from Boston Public Market that I was eager to cook. Cauliflower isn’t the most exciting vegetable (it’s sorely lacking in the flavor department), but it’s great vehicle that absorbs flavors surrounding it. I cut the veggie into “steaks” and served them with wild rice.

Turns out the turmeric is a terrific flavor for the fall and winter seasons. It’s warm, mildly peppery, and slightly bitter. If you’re looking for something a little more substantial, you can always toss in other veggies- carrots, potatoes, and Brussels sprouts would all taste delicious with the turmeric mixture.

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil, divided
• 1 teaspoon freshly grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper

Method

Preheat the oven to 400°F.

Grab your cauliflower and slice off the stem and leaves. Be sure to leave the center intact. Cut the cauliflower from top to bottom, creating “steaks”. Season both sides with salt and pepper. Don’t worry if loose florets fall off. Save them for later!

Heat a tablespoon of olive oil in nonstick pan. Place the steaks in the pan and sear for 2 minutes on each side. Transfer to parchment lined baking sheet.

In a small bowl, combine the turmeric, ginger, and cumin. Add olive oil until it mixes into a nice paste. Brush both sides of the cauliflower steaks with the mixture.

Roast in oven for about 15-20 minutes. I served the cauliflower on top of wild rice, but they would work well on top of quinoa or mixed green salad.

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Nov 05 2015
dessert, recipes

Sweet Potato Pie

SweetPotatoPie

Every September I fall back in love with sweet potatoes. I have grown up eating and loving pumpkin pie, but wanted to try and make something a little different. This Sweet Potato Pie is much lighter, has a delicate taste, and (despite its name) is not too sweet. I used organic canned puree, but you could certainly use fresh potatoes if your prefer.

This recipe yields two 9″ pies. Keep one for yourself and share the other with a friend.

Ingredients

  • 2 cans of Farmer’s Market Organic Sweet Potato Puree
  • 3 large eggs, lightly beaten
  • 1/3 cup sugar
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups light cream
  • 1/2 stick unsalted butter, melted and cooled
  • 2 pre-made 9″ pie crusts
  • Fresh Whipped Cream, for serving (optional, but highly recommended)

Method

Preheat oven to 400 degrees.

In a medium bowl, whisk eggs. Add the sugar, lemon zest, cinnamon, allspice, nutmeg, and salt. Make sure they are well combined. Whisk the cream into the mixture.

Add the two cans of sweet potato puree to the mixture and whisk until thoroughly combined. Add the melted butter and continue to mix until well combined.

Grab your two pie crusts (make sure they are defrosted). The mixture will be a little watery- but don’t worry! Add the mixture to the two crusts and place in oven for about 45 minutes.

Let the pies cool before cutting (this is harder said than done). Once the pie is at room temperature, top with fresh homemade whipped cream. Enjoy!

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Nov 03 2015
cocktails, recipes

Spiced Cranberry Moonshine

SpicedCranberryMoonshine

Looking for a killer cocktail for your next party? Try this super easy cranberry infused moonshine. It’s great when served on the rocks, but feel free to add sparkling water.

Holiday tip: this makes a GREAT present.

Ingredients

• 1 bottle of Cranberry Juice Cocktail (64 oz)

• 1lb fresh cranberries

• 2 cups of sugar

• 5 cinnamon sticks

• 1 tablespoon allspice

• 1 tablespoon nutmeg

• 1 bottle of Platte Valley Moonshine

Method

Bring together all ingredients in large pot (except for moonshine). Bring to a boil and reduce to a simmer. Make sure all cranberries have burst.

Strain the juice through cheesecloth or fine strainer. Let cool.

In mason jars, mix half moonshine with half juice. Let sit in fridge for at least 2 days to let all the flavors come together. Drink straight or add sparkling soda.

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Nov 01 2015
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recipes, soups

Joanne Chang’s Hot & Sour Soup

Hot&Sour_JoanneChang

I’m a huge fan of Hot and Sour Soup, but always thought it would be nearly impossible to make it myself. How wrong I was! Joanne Chang (of Flour Bakery) has this absolutely incredible recipe that you have to try. Egg thickens the soup rather than corn starch. Feel free to add as much heat as you’d like with additional Sriracha. You’ll be hooked.

  • 2 tablespoons vegetable oil
  • 1 garlic clove, smashed
  • 1 tablespoon minced ginger
  • 4 scallions, cut into small pieces
  • 8 ounces ground pork
  • 4 cups chicken broth
  • 1 pound firm tofu, cut into 1/2-inch cubes
  • 4 or 5 medium button mushrooms, cleaned and cut into small pieces
  • 1 teaspoon granulated sugar
  • 2/3 cup rice vinegar, or to taste
  • 3 tablespoons soy sauce, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon sesame oil, plus more for garnish
  • 1 tablespoon Sriracha (I used more for extra spice)
  • 2 large eggs

In large pot, heat the oil until hot. Toss in the garlic, ginger, scallion and pork. Stir for 1 minute. Add the chicken stock and bring to a simmer.

Add the tofu, mushrooms, sugar, vinegar, soy sauce, pepper, sesame oil and Sriracha. Bring the soup back to a simmer. At this point, give the soup a taste. If you want more sour, add more rice vinegar. For spice, add extra Sriracha.

Mix two eggs in separate bowl. Once well mixed, slowly whisk the egg into the soup. Once the eggs form strands, your soup is ready to go!

Time to eat! This Hot and Sour Soup is best served immediately and topped with scallions.

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Oct 29 2015
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breakfast, recipes

Coconut Blueberry Pancakes

CoconutBlueberryPancakes

You have to try this super-fun recipe that uses coconut milk to make tasty, fluffy pancakes. The blueberries add a nice sweetness to the recipe, but overall the flavor isn’t too sweet. Top with powdered sugar, butter, or maple syrup.

Ingredients

  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup coconut milk
  • 1 tablespoon coconut oil
  • 1 egg, beaten
  • Shredded coconut (I used unsweetened)
  • Blueberries (I used frozen)
  • Maple syrup, for serving

Method

Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. After dry ingredients are well mixed, add the coconut milk, coconut oil, and egg.

Place 1/4 cup of batter onto heated, greased skillet. After the batter cooks for close to a minute, sprinkle with the shredded coconut and blueberries. Continue to cook for 2+ minutes and carefully flip over. Allow to cook on reverse side for another 2 minutes.

Serve immediately- these taste best when they’re fresh off the skillet! The pancakes aren’t too sweet- so feel free to use as much maple syrup as you please!

pancakes_coconutblue

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Oct 28 2015
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appetizers, breakfast, recipes

Pumpkin Sage Mini Muffins

PumpkinSage

Try these seasonal, savory fall muffins as a substitute for dinner rolls. They work as a terrific accompaniment for soups, too. The recipe is free of sugar, but try topping them with fresh apple butter to fulfill your sweet tooth. Quick, easy, and delicious!

Ingredients

  • 1 cup whole wheat flour
  • ½ cup oats
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1 tsp salt
  • ¼ cup sage
  • 1 can pumpkin puree
  • ¼ cup olive oil
  • 1 tbsp apple cider vinegar

Method

Preheat over to 350 degree F.

Toss the flour, oats, baking powder, baking soda, and salt into bowl. Mix until all ingredients are well combined. Chop the sage into small pieces (feel free to add more for extra flavor) and toss into dry mix.

Add the canned pumpkin, olive oil, and vinegar. Stir well.

Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the pumpkin puree, olive oil and vinegar and stir well. Do not over mix the dough.

Grease mini muffin pan with olive oil. Scoop mixture into pan and bake for about 30 minutes.

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