| Recipe:
|
Apple and Sage stuffing |
| Comments:
|
From CDkitchen.com |
| Ingredients:
|
1/4 cup butter
3 cups onion, chopped
6 cups stale bread, cubed
3 green apples, peeled and chopped
3 tablespoons fresh sage, chopped
1/4 cup parsley, chopped
3/4 cup chicken stock
Salt and freshly ground pepper
|
| Instructions:
|
Melt butter in a skillet on medium heat. Sauté onion for three minutes or until softened. In a bowl, combine cooked onion with dried bread cubes, apple, and herbs. Add enough chicken stock to moisten. Season well with salt and pepper. Stuff into turkey, chicken or Cornish hens.
Variation:
Add dried cranberries or other dried fruits, use less sage and add some thyme.
|
| Serving
Size: |
7 |
|
| Recipe:
|
Apple Compote |
| Comments:
|
by M. Allan Schanbacher |
| Ingredients:
|
5 apples, peeled, cored, and coarsely chopped
1/4 c brown sugar
Juice of 1 small lemon
1/2 c apple cider
|
| Instructions:
|
Put apples, sugar, lemon juice, and cider in a large heavy pot. Bring to a boil over high heat, then reduce heat to medium, and cook, stirring occasionally, until apples have absorbed all the juices and are soft but still holding their shape, about 30 minutes. Remove from heat, and serve warm or at room temperature. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Double Crust Apple Pie |
| Comments:
|
This classic apple pie combines Fuji and Granny Smith apples for a deliciously tart-sweet flavor. We bake this pie long enough for exceptionally tender apples.
Nutrition Info
Per Serving (146g-wt.): 310 calories (160 from fat), 18g total fat, 5g saturated fat, 3g protein, 36g total carbohydrate (3g dietary fiber, 10g sugar), 5mg cholesterol, 320mg sodium
|
| Ingredients:
|
3 Fuji apples, cored, peeled and sliced
3 Granny Smith apples, cored, peeled, and sliced
2 TB unbleached white flour
3/4 cup natural brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp sea salt
1 TB organic butter
2 (9-inch) pie crusts (for a double crust pie)
Ingredient Options: brush the top of the pie with a little milk and sprinkle with raw turbinado sugar before baking.Preheat oven to 350°F.
|
| Instructions:
|
Place apple slices in a large bowl. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Toss into the apples using clean hands. Place apples into prepared pie crust. You may find you have to pile them high depending on your pie plate. Cut the butter into small pieces and lay all over the apples. Top with the other crust and flute the edges. Make 3 slits in the top of the pie to allow steam to escape.
Place the pie on a cookie sheet to catch any hot filling that may bubble over. Bake for 1 to 11/4 hours or until golden and bubbly.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Fry Pan Apple Dessert |
| Comments:
|
n/a |
| Ingredients:
|
3 large Granny Smith apples, sliced
3/4 Cup brown sugar
4 eggs, separated, room temp
3 Tblsp. butter (plus)
Juice from 1/2 lemon
Zest from 1/2 lemon
Cinnamon
|
| Instructions:
|
In 8" cast iron skillet, sauté apples over medium heat in butter with 1/4 C brown sugar and lemon juice until glazed, turning frequently.
Beat egg whites to soft peaks. Add 1/4 Cup brown sugar and beat until stiff. Beat yolks with 1/4 Cup brown sugar and lemon zest until thick and lemon colored. Fold in whites.
Sprinkle apples in pan with cinnamon.
Spoon whites over apples and bake at 375 for 15 - 20 minutes or until golden brown and set.
Serve at once, flipped over and topped with whipped cream.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Butternut, Apple, and Pecan Salad |
| Comments:
|
by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch
The Canyon Ranch cookbook is so filled with delectable-looking treats like this one that it was hard to choose! We decided on this perfect autumn salad, with its maple-baked vitamin-packed squash, crisp apples and Omega-3-rich nuts.
Adapted from Canyon Ranch Cooks |
| Ingredients:
|
2 pounds peeled butternut squash, deseeded, and cubed
2 t canola oil
1 T pumpkin pie spice mix
3/4 c red wine vinegar
1/2 c maple syrup
5 Granny Smith apples, cored and cubed
1/2 c pecans, chopped
|
| Instructions:
|
1. Preheat oven to 400°F. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes, or until golden.
2. In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes.
3. Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
HINT: Hack off the stem of the squash with a cleaver and then cut the long part off the bulbous base. Peel the two shapes separately.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Rosemary Fruit Salad |
| Comments:
|
n/a |
| Ingredients:
|
1-tablespoon lemon juice
1 pint of strawberries hulled, washed and sliced into halves
1 cup of pineapple wedges, fresh or canned
2 apples cut into squares
2 oranges, peeled and cut into sections
½-cup fruit concentrate or 1/3 cup light honey
½-cup water
½-teaspoon rosemary leaves crushed
¼-teaspoon whole cloves
Two cinnamon sticks
1 tablespoon orange or lemon zest (peel)
|
| Instructions:
|
Combine sweetener, water, rosemary, cloves and cinnamon. Bring to a boil and simmer on low for about 10 minutes. Remove from heat, strain and cool. Combine fruit and lemon juice. Pour syrup mixture over the fruit and mix well but gently.
Chill and serve garnished with orange or lemon zest. |
| Serving
Size: |
4 |
|
| Recipe:
|
Sauteed Apples with a Crisp Topping and Creme Fraiche |
| Comments:
|
by Mona Talbott |
| Ingredients:
|
3 Golden delicious or Fuji apples
2 T butter
2 T brown sugar
2 t cinnamon
Crisp Topping
1 c flour
1/2 c oats
1/4 c white sugar
1/4 c brown sugar
1/4 c softened butter
Crème fraîche or ice cream
|
| Instructions:
|
Preheat oven to 350°F. Peel the apples and cut them into quarters. Cut each quarter into three pieces. Heat a sauté pan and melt the butter. Add the apples and cook until they are lightly golden and tender. Sprinkle the brown sugar and 1 teaspoon of the cinnamon over them; mix well.
Make a bed of the apples in a 6-inch baking dish. You can add some berries, if you have any on hand.
Make the crisp topping by combining the remaining dry ingredients and butter. With your hands, crumble the mixture into small pea-size pieces. Lightly sprinkle on top of the apples, and bake in the oven for 20 minutes or until the topping is golden brown. Serve warm with crème fraîche or ice cream.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spinach salad with fruit and nuts |
| Comments:
|
wonderful flavor! |
| Ingredients:
|
1 lb. spinach
1c. chopped macadamia nuts
1 c. fresh raspberries or strawberries
3 kiwi
some chives
salt and pepper
Dressing:
2Tbs. Rasp. or Staw. jam
1/3c. salad oil
2tbs. red wine or balsamic vinegar
|
| Instructions:
|
Mix together salad ingrdients in bowl. Mix together dressing ingredients, pour over salad and enjoy! |
| Serving
Size: |
4 |
|
| Recipe:
|
Apricot-Cilantro Salad |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1 16 1/2-ounce can apricot halves in light syrup, sliced
1/4 cup lemon juice
2 teaspoons sugar
1 teaspoon reduced-sodium soy sauce
1 teaspoon ground cumin
4 cups shredded lettuce
1/4 cup fresh cilantro, chopped
2 greens onions, sliced
2 cups fresh bean sprouts
1 8-ounce can water chestnuts, drained and sliced
1/2 cup slivered almonds, toasted
|
| Instructions:
|
Drain apricots, reserving 2 tablespoons syrup. Combine reserved syrup with lemon juice, sugar, soy sauce and cumin. Chill until ready to serve. Place lettuce in serving bowl. Tope with cilantro, onion, bean sprouts, water chestnuts, apricot slices and almonds. When ready to serve, mix dressing well and pour over salad. Toss. |
| Serving
Size: |
8 |
|
| Recipe:
|
Artichokes-simple recipe |
| Comments:
|
n/a |
| Ingredients:
|
2 tablespoons light mayonnaise
1 teaspoon prepared mustard
2 large artichokes
1 tablespoon lemon juice
|
| Instructions:
|
In a small bowl, combine mayonnaise and mustard. Cover and refrigerate until ready to serve.
Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
In a large pot (big enough to hold the artichokes in a single layer), add approximately 2 cups of water and the remaining lemon juice; bring to a boil.
Place the prepared artichokes in the boiling water, cover with lid, reduce heat to simmer, and let cook for approximately 20 to 40 minutes (depending on size). The artichokes are done when the leaves pull away easily. Remove artichokes from the boiling water with tongs and drain them upside down in a colander (after cooking, artichokes can be stored in an airtight container for a maximum of 3 days). Bring to room temperature before serving. Serve warm or cool with mayonnaise/mustard dip.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Arugula Salad with Parmigiano-Reggiano |
| Comments:
|
n/a |
| Ingredients:
|
1/2 pound baby arugula
1 1/2 T white wine vinegar
4 T extra-virgin olive oil
Salt and freshly ground black pepper
Parmigiano-Reggiano
|
| Instructions:
|
1. Wash the arugula carefully, making sure sand and dirt are removed, and dry.
2. Place the cleaned and dried arugula in a large salad bowl. Drizzle with the vinegar and oil. Toss to mix well, then season to taste with salt and pepper. Toss again to mix well.
3. Using a vegetable peeler, shave strips of Parmigiano-Reggiano over the salad.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ASPARAGUS WITH PARMESAN BUTTER |
| Comments:
|
n/a |
| Ingredients:
|
1 lb asparagus, ends trimmed
3 T butter, room temperature
1/2 c (packed) grated Parmesan
1 T chopped fresh basil or 1 t dried
1 large garlic clove, chopped
1 1/2 t fresh lemon juice
|
| Instructions:
|
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broiler-proof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot. |
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus and avocado wraps |
| Comments:
|
n/a |
| Ingredients:
|
24 spears asparagus
1 ripe avocado, pitted and peeled
1 tablespoon lime juice
1 clove garlic, minced
1 1/2 cups cooked cold long-grain white rice
3 tablespoons plain nonfat yogurt
3 whole wheat tortillas 10 inches in diameter
1/3 cup fresh cilantro leaves
2 tablespoons chopped red onion
|
| Instructions:
|
In a medium-sized saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly.
In a small bowl, mash the avocado, lime juice, and garlic into a coase puree.
In another small bowl, stir together the rice and yogurt to mix well.
Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.
Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.
Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
To serve, cut each wrap in half crosswise.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Asparagus Milanese |
| Comments:
|
n/a |
| Ingredients:
|
2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)*
Freshly grated Parmigiano-Reggiano cheese
4 tablespoons butter
4 eggs
Salt and freshly ground black pepper to taste
* If you can find the purple-tipped asparagus, they are outstanding.
|
| Instructions:
|
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide asparagus among 4 individual serving plates, arrange asparagus like spokes with the tips at the center of the plate. Sprinkle parmesan cheese over the asparagus.
In a medium frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break yolks). The eggs should be hot enough to slightly melt the grated cheese.
If the butter hasn’t already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs.
Serve immediately. Season with salt and freshly ground pepper at the table.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus Pasta Salad |
| Comments:
|
n/a |
| Ingredients:
|
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
|
| Instructions:
|
Heat shallot and oil in microwave safe covered dish
for 30 seconds or in a small pan on the stovetop over medium low heat for 5
minutes. Allow oil to cool back to room temperature.
Hold a spear of asparagus at each end and snap it. The spear breaks where the
tender tops meet the tough bottoms. Line the broken spear up with the bundle of
cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par
boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool
under cold running water and drain. Cut asparagus into 1-inch pieces on an angle
and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red
bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost
as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil.
Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus Soup with Parmesan Sprinkle |
| Comments:
|
by Arthur Agatson, MD
Just a few simple ingredients create this rich and flavorful springtime soup. Asparagus is a traditional April treat, but you may not know that it contains glutathione, a potent anticarcinogen, and is an excellent source of vitamins A, C and E, as well as B-complex vitamins, potassium, and zinc. All that in such a luscious little package!
|
| Ingredients:
|
1 T extra-virgin olive oil
1 small onion, chopped
1 clove garlic, minced
2 1/2 pounds asparagus, tough ends snapped off, and cut into 1 1/2-inch lengths
4 c good-quality vegetable broth
4 t freshly-grated parmesan cheese
Salt and freshly-ground pepper, to taste
|
| Instructions:
|
1. Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.
2. Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.
3. Working in batches, puree the soup in a blender or food processor, or use a hand-held immersion blender.
4. Return to the pan and gently reheat, seasoning with salt and pepper to taste.
5. Serve in individual soup bowls with a sprinkle of Parmesan.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ASPARAGUS TART |
| Comments:
|
n/a |
| Ingredients:
|
1 recipe pie crust for 9-inch pan
1 teaspoon all purpose flour
1 bunch asparagus, each spear trimmed 3 inches long
2/3 c half and half
2 eggs
1/2 c fresh grated Parmesan cheese
1 t dried tarragon
1/2 t salt
|
| Instructions:
|
Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F. Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly. |
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus with balsamic vinaigrette |
| Comments:
|
n/a |
| Ingredients:
|
2 pounds asparagus stalks, washed and trimmed*
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
Coarse kosher salt to taste
* A mixture of green and white asparagus will make a beautiful presentation!
|
| Instructions:
|
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.
In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.
Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus with Balsamic Vinaigrette and Goat Cheese |
| Comments:
|
by Sarah Belk King
Tart and tangy flavors—such as citrus juices and balsamic vinegar—have a great affinity for asparagus. Use the best and oldest balsamic vinegar that you can afford: The longer it is aged, the richer the flavor.
Preparation time: 0.500000 minutes
|
| Ingredients:
|
2 pounds asparagus, tough ends removed
3 T olive oil
1 T balsamic vinegar
2 ounces full-flavored goat cheese (such as Bûcheron), crumbled
|
| Instructions:
|
1. Bring a pot of lightly salted water to boil. Place the asparagus in the pot and blanch until al dente. Remove asparagus and plunge into ice water to stop cooking. Drain and place on a serving plate.
2. Drizzle with the oil and then the vinegar. Top with goat cheese and serve at room temperature.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus with lemon vinaigrette |
| Comments:
|
n/a |
| Ingredients:
|
1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
3/4 teaspoon kosher salt
Pinch freshly cracked black peppercorns
2 pounds asparagus stalks, washed and trimmed
|
| Instructions:
|
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Asparagus with orange dressing and toasted hazel nuts |
| Comments:
|
n/a |
| Ingredients:
|
2 tablespoons finely chopped hazelnuts
1 1/2 to 2 pounds asparagus stalks, washed and trimmed
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse kosher salt
Coarsely ground black pepper
|
| Instructions:
|
Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.
Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates.
In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus, Spring Onion, And Mushroom Pasta |
| Comments:
|
by Maria Helm Sinskey
If your market carries morels, buy a few and fill in with less expensive, cultivated varieties of mushrooms such as cremini or oyster. Pappardelle is a broad, ribbonlike pasta. If you can't find it, use fettuccine.
Preparation time: 0.100000 minutes
Adapted from Organic Style magazine |
| Ingredients:
|
1 pound thin asparagus
3/4 pound mushrooms (morel, cremini, oyster, or a mixture)
2 T extra-virgin olive oil
1/4 pound spring onions (or scallions or baby leeks), trimmed and sliced
1/4 c dry white wine
1/2 c vegetable broth
4 T unsalted butter
Sea salt and freshly ground pepper
8 ounces dry pappardelle or fettuccine
1 T chopped chervil or flat-leaf parsley
|
| Instructions:
|
1. Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough stems from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces.
2. Heat oil in a 12-inch sauté pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes.
3. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and sauté 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper.
4. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Cream of Asparagus Soup |
| Comments:
|
n/a |
| Ingredients:
|
1 lb green asparagus
1 onion, chopped
1.5 tablespoons unsalted butter
2-3 cups chicken broth
1/4 c crème fraîche or heavy cream
1/4 t fresh lemon juice, or to taste
|
| Instructions:
|
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining butter. Add lemon juice and garnish with asparagus tips. |
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Asparagus with Gorgonzola Butter |
| Comments:
|
n/a |
| Ingredients:
|
3/4 c crumbled Gorgonzola cheese
6 T butter, room temperature
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh basil
3 garlic cloves, minced
2 pounds asparagus, trimmed
|
| Instructions:
|
Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.) Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve. (Can also be cooked in the oven using the broiler). |
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Asparagus |
| Comments:
|
by Myra Kornfeld |
| Ingredients:
|
1 1/2 pounds medium asparagus
1 1/2 T extra-virgin olive oil
3/4 t salt
1/2 t freshly ground black pepper
|
| Instructions:
|
1. Preheat the oven to 375°F. Rinse the asparagus; snap off the hard ends and discard them.
2. In a medium bowl, toss the asparagus in the oil to lightly coat the spears; add salt and pepper.
3. Spread the asparagus on a nonstick or parchment-covered baking sheet and roast until tender and beginning to brown, about 20 minutes.
Note: If you want to roast the asparagus faster, turn the oven up to 400°F and roast for about 15 minutes. Adjust the time according to the stalk thickness. Add lemon juice and zest for extra flavor.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Asparagus and Apple Salad |
| Comments:
|
n/a |
| Ingredients:
|
24 thin asparagus stalks, ends trimmed
1 tablespoon plus 1/3 cup olive oil
1/4 cup rice vinegar
2 tablespoons honey
1 garlic clove, minced
1 head lettuce, washed and torn
1 apple, quartered, cored, diced
4 ounces Gruyère cheese, grated
|
| Instructions:
|
Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes. Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place lettuce in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top. |
| Serving
Size: |
4 |
|
| Recipe:
|
Stir-Fried Sesame Asparagus |
| Comments:
|
n/a |
| Ingredients:
|
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds
|
| Instructions:
|
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve. |
| Serving
Size: |
4 |
|
| Recipe:
|
Avocado Cilantro Soup |
| Comments:
|
From fooddownunder.com. |
| Ingredients:
|
8 green onions
1/2 cup fresh cilantro leaves
2 garlic cloves
4 ounces pared avocado
1 1/2 cup plain yogurt
1/2 cup skim buttermilk
2 tablespoons lime juice
1/2 teaspoon curry powder
1/8 teaspoon ground red pepper |
| Instructions:
|
In a food processor combine:
green onions
fresh cilantro leaves
garlic cloves
Process until finely chopped and then add:
pared avocado
Process until smooth and then add:
plain yogurt
cup skim buttermilk
tablespoons lime juice
teaspoon curry powder
teaspoon ground red pepper
Process until smooth. Cover and chill at least 1 hour before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Sweet Onion Salad with Avocado and Garlic Dressing |
| Comments:
|
by Susie Quick
This dressing also makes a tangy dip for vegetables or chips.
Adapted from Organic Style magazine |
| Ingredients:
|
2 med Vidalia or sweet onions, sliced into thick rounds
2 sm. head red leaf lettuce (1/2 pound), torn into pieces
1 c thinly sliced Kirby cucumber
2 ripe Hass avocados
1/3 c loosely packed fresh basil leaves
1 1/2 t minced garlic
1/4 c plain yogurt or buttermilk
2 T fresh lemon juice
3 T white wine vinegar
1/3 c grapeseed or olive oil
Kosher salt and freshly ground black pepper
|
| Instructions:
|
1. Soak onion slices in cold water 10 minutes; drain. Arrange lettuce, cucumber, and onions in a bowl.
2. Pit and peel avocados; place in a food processor. Add basil, garlic, yogurt, lemon juice, and vinegar; process until combined. Slowly add oil through the machine's feed tube; process until smooth. Dressing should be pourable; add a tablespoon of yogurt if too thin. Season to taste with salt and pepper. Spoon dressing over salad and serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Basil & Garlic Mayonnaise |
| Comments:
|
From www.boxedgreens.com |
| Ingredients:
|
1 cup coarsely chopped fresh basil
1 clove garlic, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup prepared mayonnaise
|
| Instructions:
|
Pulse basil, garlic, salt and pepper food processor until finely chopped. Add mayonnaise and blend until smooth. Chill covered for up to 1 hour before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Basil Chicken Salad |
| Comments:
|
From www.io.com. |
| Ingredients:
|
1 cup cooked chicken breast chunks
1 cup cooked rice
1/2 cup red grapes, halved
1/2 cup non-fat mayonnaise
1/4 cup sweet basil, chopped
2 tablespoons sweet onion, chopped
1/4 teaspoon coarse black pepper
1/4 cup chopped pecans
|
| Instructions:
|
Combine all ingredients except pecans and chill thoroughly. Add nuts just before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Basil-Lemon Cake |
| Comments:
|
Although a basil cake sounds unusual, think of the basil as you would mint rather than as an herb used only in savory cooking. Mash cherries, berries, or any juicy sweet fruit and serve them over the cake with chocolate ice cream or whipped cream for an unbelievably luscious dessert. This cake actually gets better the next day. Cover it well, but do not refrigerate it unless you need to store it for more than a day or two.From www.writerguy.com/deb/recipes |
| Ingredients:
|
2 1/2 cups cake flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cup granulated sugar
2 large eggs, beaten
1/2 cup chopped fresh basil
2 tablespoons finely grated lemon zest
1 teaspoon vanilla extract
1 cup + 2 tablespoons buttermilk
1 1/2 cup mixed berries (optional)
|
| Instructions:
|
Preheat oven to 375 degrees F. Lightly oil a spring-form pan. In a medium bowl, combine flour, baking powder and salt. Place butter and sugar in a large bowl. With an electric mixer on medium speed, beat until creamy. Add eggs, basil, lemon zest and vanilla. Beat until blended. Add flour mixture, a third at a time, alternating with buttermilk and beating on low speed until smooth.
Pour into prepared pan. Bake 35 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove the sides of the pan and cool completely. Place on a serving plate and top with berries, if desired.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Basil-Parsley Sauce |
| Comments:
|
Serve this sauce with steamed fresh vegetables, such as carrots, potatoes or artichokes.From fooddownunder.com |
| Ingredients:
|
1 cup fat-free chicken or vegetable broth
2 tablespoons cornstarch
2 large egg yolks, slightly beaten
3/4 cup minced fresh parsley
1/2 cup chopped fresh basil
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped lemon rind
1 clove garlic, minced
|
| Instructions:
|
Combine broth and cornstarch in a small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Gradually add hot broth mixture to egg yolks; stir constantly with a whisk. Return broth mixture to pan; cook over medium-low heat 15 minutes or until thermometer registers 160 degrees F. Pour into a bowl; stir in remaining ingredients. Cover and chill. |
| Serving
Size: |
1-2 |
|
| Recipe:
|
Bulgar Pilaf with Basil |
| Comments:
|
n/a |
| Ingredients:
|
green garlic(chopped)
leeks (chopped)
pasta
stock or water
bulgar
salt to taste
basil (finely sliced or chopped)
garlic (minced) |
| Instructions:
|
Sauté finely chopped green garlic and leeks. Add some orzo pasta or any other shape, or spaghetti broken into small pieces, and sauté until brown. Add 2 cups stock or water and bring to a boil. Add 1 cup bulgur and salt to taste, reduce heat to low, cover and cook for 20 to 25 minutes. Let rest 10 minutes. Add in 2 tablespoons finely sliced or chopped basil and 1 teaspoon minced garlic. |
| Serving
Size: |
4 |
|
| Recipe:
|
Pesto |
| Comments:
|
Pesto is one of my all time favorite foods. You can stir it into pasta, use it to dress up boiled potatoes, or add a tablespoon or two to zing up a soup. This recipe is enough for a pound of pasta. |
| Ingredients:
|
2 cups basil leaves (packed)
2 tablespoons pine nuts
2 cloves garlic, minced
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup fresh grated parmesan cheese
|
| Instructions:
|
Put basil, pine nuts, garlic, and salt in the container of a food processor. Process briefly. With processor running, pour in the olive oil in a steady stream. Stop machine to scrape down sides and add parmesan cheese. Process again, scraping down sides again if necessary, until you have a smooth paste. |
| Serving
Size: |
4 |
|
| Recipe:
|
Pesto Egg Salad Sandwiches |
| Comments:
|
Adapted from “One United Harvest,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
basil leaves
parmesan (grated)
pine nuts
garlic
olive oil
pesto
6 hard boiled-eggs
Dijon mustard
mayonnaise
salt and pepper to taste
favorite bread |
| Instructions:
|
Pesto: 1 cup firmly packed fresh basil leaves, 6 tablespoons grated Parmesan, 1/8 cup pine nuts, 2 cloves garlic in food processor; slowly add 1/4 cup olive oil.
Add 1/4 cup pesto to 6 chopped hard-boiled eggs, 1/2 teaspoon Dijon mustard, and mayonnaise, salt and pepper to taste. Spread on your favorite bread.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spaghetti Frittata with Basil |
| Comments:
|
n/a |
| Ingredients:
|
2 teaspoons butter
1 cup cooked spaghetti, linguini, etc.
1 oz feta or goat cheese, crumbled
2 tablespoons fresh basil, shredded
6 eggs, lightly beaten
|
| Instructions:
|
Preheat the broiler.
In a medium skillet (oven-ready and preferably nonstick), melt the butter over medium heat. Distribute the spaghetti evenly over the pan. Press gently with a spatula to flatten. Let it begin to brown, without stirring, about 5 minutes. Sprinkle the crumbled cheese evenly over the past, sprinkle evenly with basil, and pour the eggs over the top, evenly, to cover. Use the spatula to gently press the solid ingredients into the eggs.
Let the frittata cook until the bottom is well set, 5 to 7 minutes. Place the pan about 8 inches from the broiler and let it cook until the eggs are completely set and the top is a nice golden brown.
Serve hot or at room temperature.
|
| Serving
Size: |
4 |
|
| Recipe:
|
BABY FRISEE SALAD |
| Comments:
|
SELF, July 2005 (adapted from Epicurious.com) |
| Ingredients:
|
for the salad:
1/3 cup fig (or strawberry) jam
1tbsp olive oil
1/4 tsp ground coriander
4 red baby beets, peeled and diced
4 golden baby beets, peeled and diced
1/2 cup coarsely chopped pecans
1 1/2 lb baby frisée
4 tbsp finely crumbled goat cheese
for the vinaigrette:
5 tbsp sherry vinegar
1/2 red onion, finely diced
1 tbsp mustard seeds
1 tbsp dry mustard
1 tbsp honey
3 tbsp olive oil
|
| Instructions:
|
For salad:
Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
For vinaigrette:
In a bowl, mix vinegar, red onion, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Basil Beets |
| Comments:
|
From www.writerguy.com/deb/recipes |
| Ingredients:
|
4 medium beets, including greens
1 cup fresh basil leaves, shredded
4 tablespoons butter
1 tablespoon olive oil
1 clove garlic, crushed
Salt and pepper to taste
|
| Instructions:
|
Cut leaves from beets, leaving about 1" of stems at top of beets. Reserve leaves. Boil beets until done, then peel and cube. Steam or boil leaves in salted water until tender, up to 5 minutes. Set aside. In a pan add butter and shredded basil. Add olive oil, garlic, salt and black pepper. Simmer gently a minute or two. Arrange beet leaves on a serving platter. Spoon beet cubes onto leaves. Drizzle all with the basil butter oil. |
| Serving
Size: |
4 |
|
| Recipe:
|
Beet and Carrot Pancakes |
| Comments:
|
n/a |
| Ingredients:
|
1 1/3 cups (packed) coarsely shredded peeled beets
1 cup coarsely shredded peeled carrots
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Low-fat sour cream
|
| Instructions:
|
Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes. Serve pancakes with sour cream. |
| Serving
Size: |
4 |
|
| Recipe:
|
Beet and Fennel Salad with Beet Vinaigrette |
| Comments:
|
by Susie Quick
The amazing variety of beets—long, cylindrical, striped, golden—is celebrated in this colorful dish. To slice vegetables thinly, we like to use a Benriner mandoline (broadwaypanhandler.com).
Adapted from Organic Style magazine |
| Ingredients:
|
2 dozen baby beets (red, golden, striped, or a mix), scrubbed and trimmed
4 T extra-virgin olive oil, plus more for drizzling
2 small fennel bulbs with fronds
Kosher salt and freshly ground pepper
1 T balsamic vinegar
1 t honey
1 t minced garlic
6 ounces fresh farmer's cheese
|
| Instructions:
|
1. Preheat the oven to 400°. Drizzle a small amount of oil over beets and toss well to coat. Wrap be |
