Deviled Egg Salad
Adapted from www.simplyrecipes.com, this recipe is great for learning chopping skills, comparing organic to non-organic eggs, and experimenting with spiciness. Leftover scrambled eggs can be substituted for grated hard-boiled eggs. Serves 10-12
- 24 eggs, hard-boiled and peeled
- 1/2 cup chopped green onion
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1/3 cup Dijon mustard
- 1 cup mayonnaise
- 2 tablespoons apple cider
- 1/2 teaspoon paprika
- Tabasco (or other hot sauce) to taste
- Salt and black pepper to taste
- To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.
- Into a large bowl, grate the eggs on the largest holes of a cheese grater (or chop finely). Add green onion, celery, red bell pepper.
- In small bowl, mix together the mayo, mustard, vinegar and Tabasco.
- Gently stir the mayo dressing into the bowl with the eggs and vegetables.
- Add paprika, then Tabasco, salt and black pepper to taste.
- Use as a dip, spread, or filling for sandwiches or tortillas.
From Tilth Community Kitchens Northwest. This snack takes very little time to prepare. Roast the veggies ahead of time and it can be whipped up in a snap, or just sauté the veggies with some spices in the pan. Serves 6 (serving size is 1/2 quesadilla)
- 2 tablespoons oil
- ½ onion, sliced
- 2-3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon chili powder
- 1 teaspoon dried thyme
- 6-8 leaves kale or chard or combination, destemmed and sliced thin
- 1 -1 ½ cups cheddar cheese, grated
- 6 whole wheat or corn tortillas
- Heat a skillet on medium heat. When it is hot, add the oil and sauté the onions and garlic till soft and translucent.
- Add the salt and spices, mix into the garlic and onions to awaken the flavors.
- When the onions are well cooked, add in the kale / chard and sauté for another minute or two until they are wilted and vibrant green in color.
To assemble and cook quesadilla using stove top:
- Place another pan on the stove over medium heat. Place one tortilla in the pan and heat one side for about 30 seconds. Turn over and sprinkle cheese and sautéed veggies on one half of the tortilla and fold in half. Let it heat for about 1 minute then turn over. Once cheese is melted, remove from pan and cut in wedges.
- Repeat with the remaining tortillas, veggies, and cheese.
- Preheat oven to 325°
- Place 3 tortillas on a baking sheet and layer cheese, veggies, and another layer of cheese. Place the other 3 tortillas on top and place in the oven for about 5-8 minutes, or until melted all the way through.
Warm Berry Sauce with Greek Yogurt and Toasted Almonds
In Austria, simmered raspberries served with vanilla ice cream is called Heibe Liebe (hot love). This simple variation is easy, delicious, and packed with nutrition. Serve it for dessert or breakfast! Serves 6.
- 3 cups frozen raspberries or blackberries (or a mix of berries)
- 1/4 cup water
- 1/2 cup sugar, or more depending on tartness of berries
- 3 cups plain Greek yogurt
- 1/4 cup almonds, slivered, chopped, or sliced
- Combine berries, water, sugar in a saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens.
- While sauce thickens, toast almonds quickly by shaking them in a dry pan over medium heat or placing under a hot broiler. Watch carefully to avoid scorching. Remove and allow to cool.
- Spoon 1/2 cup yogurt into each of 6 bowls or fluted glasses; top each serving with about 1/2 cup sauce.
- Sprinkle with toasted almonds, serve, and enjoy!
Avgolemono (Egg Lemon Soup)
Adapted from Epicurious, this easy soup is delicious! It can be made even richer with homemade stock and mirepoix, fresh herbs, and shredded chicken.
- 2 quarts (8 cups) chicken broth
- 1/2 cup uncooked rice (or orzo)
- Salt and pepper to taste
- 6 eggs
- 6 tablespoons lemon juice (from 2 or more lemons)
- In a large saucepan, bring broth to a boil.
- Add the rice or orzo and cook until al dente (about 20 for rice, 7 for orzo). Reduce heat to low; simmer.
- Meanwhile, in a medium bowl, whisk eggs with lemon juice.
- Ladle about 1 cup of the hot broth into the egg-and-lemon mixture while whisking, to temper eggs.
- Add the mixture back to the simmering saucepan. Stir until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Season with salt and pepper, and garnish with fresh dill, if desired. Enjoy!
Cool Cucumber Salad with Mint
- 4 large cucumbers, peeled, seeded and sliced in half moons
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- 3 tablespoons fresh mint, chopped
- salt and pepper to taste
- 1 tablespoon minced hot pepper (such as jalapeno or serrano) if desired
Mix all ingredients, adjust seasoning, and chill before serving.
Baked Apples with Mexican Chocolate
Adapted from Martha Stewart Living, this filling dessert can be varied with pecans and dried raisins or cranberries added with chocolate.
Serves 4 (half apple per serving)
- 2 medium apples
- 1 ounces Mexican chocolate, such as Ibarra, coarsely chopped
- 1/2 stick (4 tablespoons) unsalted butter
- 1/4 cup water
- Preheat oven to 400 degrees. Halve each apple lengthwise (north pole to south pole). Using a melon baller, scoop out seeds, forming a small crater in center of each half.
- Fill each crater with heaping teaspoon of chocolate. Cut half the butter into small pieces, and divide among apples, placing over chocolate.
- Place water and remaining butter in a baking dish. Place filled apples in dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.
Serve hot with pan juices and a scoop of ice cream.
Pumpkin Spice Ice Cream
Adapted by Rob Gardiner from “The Ultimate Ice Cream Book” by Bruce Weinstein, this recipe is not only a sure-hit with kids, it's an opportunity to discuss the science of emulsions, to practice separating and tempering eggs, to use a double boiler and an ice bath, and to judge doneness by look, feel, and thermometer. Serves 4
- 1 cup whole milk
- 1 cup brown sugar
- 1/8 tsp sea salt
- 5 egg yolks
- 1/2 tsp ground cinnamon (fresh ground preferred)
- 1/4 tsp ground nutmeg (fresh ground preferred)
- 1/4 tsp ground ginger
- 15 ounce can unseasoned pumpkin puree
- 1 tsp vanilla extract
- 1 cup heavy cream
- Place saucepan with one inch of water over high heat until boiling. Lower heat to medium and keep at a simmer.
- Combine milk, sugar, and salt in another saucepan and cook, stirring, over medium heat until steam begins to rise and you see a ring of small bubbles around the edge of the milk.
- Prepare an ice bath in a large stainless steel bowl. Fill halfway with ice cubes and cold tap water.
- Whisk egg yolks in a medium stainless steel bowl until they are pale yellow. Temper eggs by slowly whisking warm milk mixture into egg yolks. Place bowl over saucepan with simmering water.
- Whisk constantly until mixture reaches 175 degrees on an instant read thermometer. Do not let tip of thermometer touch bottom of bowl. Do not allow mixture to boil.
- When mixture reaches 175 degrees, carefully remove bowl from saucepan and place in ice bath. Whisk mixture while keeping bowl partially submerged in ice water until cool.
- Add spices, pumpkin, and cream to egg mixture. Stir until combined. Cover tightly with plastic wrap and chill in refrigerator, preferably several hours or overnight.
- Add vanilla extract and stir to combine. Pour mixture into ice cream maker and churn according to manufacturer’s directions. Eat immediately as soft serve, or spoon into plastic containers, cover with wax paper and lid, and freeze until firm.
White Bean Dip
This easy, simple, vegan dip recipe is adapted from Treehugger.com. Serves 6.
- 2 (15 ounce) cans Cannellini or Navy beans, drained and rinsed
- 1 clove garlic, smashed
- ¼ cup roughly chopped parsley, plus 1 teaspoon finely chopped, divided use
- 2½ teaspoon lemon juice
- ¼ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil, plus a drizzle, divided use
- Place the beans, the garlic, the ¼ cup roughly chopped parsley, the lemon juice and zest, the salt, pepper (and, if using as per the original recipe, chopped crispy bacon) into the bowl of a food processor and process until well combined and mostly smooth; with the processor running, begin drizzling in the ½ cup of olive oil, and process until the dip is completely smooth.
- Spoon the dip out into a bowl, and finish by sprinkling the top with the remaining 1 teaspoon of finely chopped parsley and a drizzle of the olive oil.
Flourless Chocolate-Raspberry Cakes
Recipe from children's book author and illustrator Nina Laden, adapted from Food & Wine.
- 8 ounces bittersweet chocolate chips
- 14 tablespoons butter (1 stick plus 6 tablespoons)
- 2 tablespoons raspberry preserves (or about 1/3 cup fresh raspberries mashed with 1 tablespoon sugar)
- 4 large eggs
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- heavy cream for whipping
- fresh raspberries for topping
- Preheat oven to 325º.
- Butter 6 3/4-cup Pyrex souffle cups. Arrange cups on a baking sheet.
- In a medium-sized saucepan, mix chocolate chips, butter and preserves over low heat until all has melted. Remove from heat, cool to lukewarm, stirring often- for about 10 minutes.
- Whisk the eggs, sugar and vanilla in a large mixing bowl to blend well. Gradually whisk in the chocolate mixture.
- Divide batter among the buttered Pyrex dishes. (I use a 1/2 cup stainless measuring cup to pour the batter- it works well.) Bake the cakes until a toothpick comes out with some moist batter on it- about 20 minutes. Let cool 30 minutes (centers will fall) - and serve warm or room temp topped with fresh whipped cream and raspberries. Enjoy!
Gluten-free Granola Parfaits
This fail-proof recipe is adapted from Cannelle et Vanille.
- 3 cups gluten-free rolled oats
- 1 1/2 cups nuts and seeds (choose your favorite mix of slivered almonds, pistachios, pecans, walnuts, cashews, black and white sesame seeds, poppy seeds, chia seeds and flaxseeds)
- 1/2 cup apple juice, unsweetened
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- Preheat oven to 325 degrees.
- Combine the oats, nuts and seeds in a large bowl.
- Combine the apple juice, maple syrup, coconut oil, vanilla extract, cinnamon, sea salt and black pepper in a medium saucepan. Gently heat all together until salt is dissolved and coconut oil liquified. Pour liquid over the dry ingredients and toss to coat. Spread the mixture evenly on a baking sheet lined with parchment.
- Bake for 40 minutes until golden. Make sure to stir the mixture about every 15 minutes to make sure it is evenly baked.
- Let the granola cool completely. It will become crunchier as it sits. Store in an airtight container for a few weeks.
- For parfaits, layer with unsweetened yogurt and applesauce (or other fruit) in tall glass.
From the Flagship Foundation, this chili can be varied by adding cooked ground beef, chicken, additional vegetables or spices. Serves 6.
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 cup red pepper, chopped
- 1 cup green pepper, chopped
- 1 tablespoon chili powder
- 1-½ teaspoons dried oregano
- ¾ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 15.25 ounce can black beans
- 1 15.25 ounce can kidney beans
- 1 28-ounce can whole tomatoes
- 1 cup fresh or frozen corn kernels
- ½ bunch cilantro
- Heat oil in medium pot over medium-high heat.
- Add onion and garlic and cook for 1 to 2 minutes.
- Add peppers to the soup pot and sauté until tender.
- Add spices and stir until all of the vegetables are coated.
- Add beans and stir until the beans are coated with the spices.
- Cut tomatoes into bite sized pieces, add to the soup pot, and stir. Turn the heat up to high and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes.
- Add corn to the soup pot and stir. Add up to 1 cup water if the chili looks too thick. Simmer for 5 minutes.
- Chop cilantro. Turn off the heat on the soup pot and add the cilantro. Stir the soup and enjoy!
Sweet Potato Hummus
From Kim O’Donnell’s The Meat Lover's Meatless Celebrations.
- 2 pounds orange-fleshed sweet potatoes (also sold as garnet or jewel yams)
- 1 medium-size yellow onion
- Olive oil, for brushing
- 1 clove garlic, minced
- 2 tablespoons tahini
- 1⁄4 teaspoon paprika or other medium-heat ground chile pepper
- 1⁄2 teaspoon salt
- 2 to 3 tablespoons freshly squeezed lemon juice (about 1⁄2 medium-size lemon)
- Preheat the oven to 400°F.
- Wash and scrub the sweet potatoes. Cut into 3- to 4-inch pieces, regardless of the width. Keep the skins on.
- Slice the onion in half and peel. Brush the onion and sweet potatoes with olive oil and place in a baking dish in a single layer. Cover with foil and roast for 1 hour; the sweet potatoes should be extremely tender.
- Let cool for about 10 minutes. Peel off the skins of the sweet potatoes.
- Place all the roasted vegetables in the bowl of a food processor or heavy-duty stand blender and puree. Add the garlic, tahini, paprika, and salt and blend. Then gradually add 2 tablespoons of the lemon juice and taste. Add more as needed.
- Serve at room temperature with chopped fruits and vegetables: apples, bell peppers, celery, endive, jicama, and pears are all great dipping companions.
- Keeps well in an airtight container in the refrigerator for at least 3 days. The garlic flavor deepens with time.
Delicata Boats with Red Rice Stuffing
From Kim O’Donnell’s The Meat Lover's Meatless Celebrations
- 1 ½ cups water
- 1 cup Bhutanese red rice (Plan B: long-grain Wehani; cooking times and liquid amounts may vary)
- 3 to 4 delicata squash (about 1 pound each)
- ⅛ cup olive oil, plus extra for brushing
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper
- ½ cup fresh flat-leaf parsley, chopped
- ¼ cup unsalted shelled pistachios, chopped (Other options: walnuts, almonds, or pecans)
- ⅓ cup dried cranberries or cherries, chopped
- 1 teaspoon fennel seeds
- 1 teaspoon peeled and minced fresh ginger
- Zest of ½ lemon or orange, plus 1 or 2 squeezes of the juice
- ⅛ teaspoon ground chile pepper of choice
Tools: Parchment paper
Kitchen notes: There's enough filling for eight servings (one squash half per person). For a party of six, you'll have more than a cup of remaining filling, which you can bring to the table.
- Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 minutes. The rice will be done when water is absorbed and grains are tender to the bite.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.
- Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.
- While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the ⅛ cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the ¼ teaspoon of salt, stir, taste, and reseason if necessary.
- Fill each squash half with about ¼ cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.
- Serve immediately, or lower the oven temperature to 225°F, cover with foil, and hold until ready to serve.
Tomato-Basil Bisque with CroutonsAdapted from a recipe by Dianne Rossen-Worthington for Food and Wine. Serves 4-6.
2 tablespoons unsalted butter
1 tablespoon high heat oil like canola or sunflower
1 medium onion, diced
1 celery rib, finely chopped
3 cloves garlic, minced
3 tablespoons unbleached flour
4 cups chicken broth
1 large can (28 ounce size) chopped fire roasted tomatoes
2 teaspoons Italian seasoning
2 tablespoons tomato paste
1 teaspoon sugar
2 bay leaves
1/4 cup cream
2 tablespoons freshly chopped basil
salt and freshly ground black pepper, to taste
Croutons for topping (recipe follows)
Heat a 10-12” satoir or rondeau over medium-high heat for about 60 seconds without anything in it. Turn the heat down to medium. Melt butter and oil together until it begins to shimmer. Add the onion and celery and stir well with a heatproof spatula or wooden spoon. Cook until it becomes fragrant and translucent, about 3 minutes. Add the garlic and let it heat through for another minute. Turn the heat down to low and stir in the flour. When the vegetables are well coated with the flour, add broth and tomatoes. Turn the heat up to high and add the Italian seasoning, tomato paste, sugar and bay leaves. Stir well to combine and bring to a boil. Turn heat to medium and simmer for 10 minutes. Remove bay leaves.
With an immersion blender or in a heatproof food processor, blend the soup until it is uniformly smooth. (Take care with this step, the soup is splashy!). Pour the soup back into the satoir or rondeau and stir in cream until well blended. Follow with basil. Season to taste with salt and pepper (and sometimes, a pinch of sugar). Top with croutons.
2 bolo or other rustic-style rolls (about 4 x 4”), halved through the center and cut into squares
½ cup high heat oil such as canola, rice bran or sunflower
2 tsp. each pepper, parsley flake, paprika
½ teaspoons salt and garlic
A few pinches freshly ground black pepper
In a large mixing bowl, mix the oil and seasonings together. Taste for salt and flavor before proceeding, adjust if necessary, then toss with bread cubes.
Place the cubes on a high-sided baking sheet lined with parchment paper or a silicone baking mat. Bake at 375 F. for 7 minutes, turning once for even browning.
Serve immediately or let cool before serving.
Greens with Mustard VinaigretteFrom Lesa Sullivan of Lesa Cooks. Serves 4-6
5 ounces (about 4 cups) salad greens rinsed and well dried
1 tablespoon lemon juice
3 tablespoons unseasoned rice wine vinegar
1 tablespoon Dijon or stone ground mustard
2 teaspoons honey
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 small garlic clove, crushed and finely chopped
¼ cup very good olive oil mixed with about ½ cup mildly flavored oil, such canola (3/4 cup total)
1-1/4 teaspoon fresh herbs, minced (optional)
Arrange a damp towel laid flat under a bowl and tucked around its sides to prevent the bowl from moving. Combine lemon juice, vinegar, mustard, honey, salt, pepper and garlic with a whisk. When combined, continue whisking steadily.
Add oil by starting with a drop of it and whisking very thoroughly after adding it. (This can be done most easily with either a liquid measuring cup or a squeeze bottle. Do not stop whisking. Continue with two or three more drops and continue whisking. Do this once more, and then drizzle in with a slow and steady stream. The dressing will begin to thicken once the drizzling has started. This can also be done in a food processor or blender fitted with a metal blade: place everything but the oil and optional herbs in the container and pulse once or twice. Then, with the blade running, add oil as directed above.
Once combined, stir in optional herbs. Add half of the dressing to greens immediately before serving and toss well. Taste for flavoring and add more if desired.
Ingredients10 pounds of apples (tart is good)
Fresh Pressed Cider
Ingredients10 pounds of apples (tart is good)
- Prepare cider press with large pot for catching cider.
- Wash and cut apples, removing any insect-damaged parts.
- Feed apples into the hopper of cider press.
- Take turns turning crank to grind the fruit into a pulp, called mast.
- Crank pressing plate down on the mast to free up the juices.
- Pour cider into glass and enjoy!
Baked Salmon with Lemon
A perfect local food to celebrate Terra Madre day, wild salmon needs little to enhance its umami. This recipe can be made with frozen thawed or fresh salmon. Serves 4.
- Four 3-oz salmon fillets
- Olive oil
- Coarse salt
- Freshly ground black pepper
- Lemon, quartered
Preheat oven to 400 degrees. Line a baking sheet with foil or paper, brush with oil. Lay salmon skin-side down and season with salt and pepper. Bake until cooked through, about 15 minutes. Serve with lemon.
Roasted Ozette Fingerlings
Flavorful, nutritious, and easy to cultivate in home gardens, the Ozette potato, brought to the area by Peruvian explorers and cultivated for 200 years by the Makah tribe, is definitely worthy of saving from extinction. Serves 6-8.
- 2 pounds Ozette potatoes, washed and cut in quarters length-wise
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary, chopped
- 8 garlic cloves, minced
- salt and freshly-ground pepper to taste
Preheat oven to 400 degrees. Line large baking sheet with foil. Toss potatoes with rosemary, olive oil, garlic, salt and pepper. The potatoes should be a single layer (use two sheets if needed). Roast for 20 minutes or until crispy outside and tender inside.
Coleslaw with Cranberries & Hazelnuts
Cranberries and hazelnuts are grown in the Pacific Northwest; local foods perfect for celebrating Terra Madre day. This recipe is colorful, kid-friendly, and adaptable to what you have on hand. Serves 4.
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Demerara (or regular) sugar
- Salt and freshly ground black pepper to taste
- 3 cups shredded cabbage (a colorful mix is nice)
- 1 large carrot, peeled and grated
- 1/3 cup dried cranberries
- 1/4 cup chopped hazelnuts, pecans, walnuts, or almonds
- Toast nuts briefly in a dry pan or under a broiler. Set aside to cool.
- In your serving bowl, whisk together mayonnaise, lemon juice, sugar, and salt.
- Add cabbage, carrots, green onions, cranberries, and nuts, and toss to coat.
- Ideally, allow to sit for 30 minutes before serving so flavors can meld.