Delicious Recipes

Roasted Beet and Poached Apple Salad with Curry Vinaigrette

Roasted Beet and Poached Apple Salad with Curry Vinaigrette  1 pound beets (4 medium)  1 cup unsweetened apple juice  1 cup dry white wine  1 tablespoon sugar  Salt  2 medium/large summer or tart apples—peeled, cored and sliced 1/4 inch thick  6 tablespoons vegetable...

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Roasted Beet Raita

1 cup yogurt 1 medium-sized beet, roasted ¼ cup toasted walnuts Salt and freshly ground pepper, to taste Cut beet into slivers or small cubes, mix with yogurt and chopped walnuts. Add salt and pepper to taste. 

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Cucumber Soup with Wasabi Avocado Cream

Cucumber Soup with Wasabi Avocado Cream Recipe courtesy Gourmet Magazine Prep Time: 25 minutes  Yield: 6 servings 3 English cucumbers (3 1/2 pound total), peeled and sliced 1/2 cup cold water 2 to 3 tablespoons seasoned rice wine vinegar 2 teaspoons kosher salt, plus...

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Potato-Leek Soup

3-4 medium potatoes, scrubbed and diced 3 medium leeks, white and green part only, rinsed thoroughly to remove all dirt and then diced 3-4 cups chicken or vegetable broth butter for seasoning white pepper nutmeg milk or cream Sauté leeks in butter until translucent. ...

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Blueberry Muffins with Ginger Glaze

Cook’s Illustrated 9/2001 This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may...

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Bok Choy and Scallion Soup

Really easy  almost instant soup with the bok choy and scallions Time: about 10 minutes   Ingredients: 2 cups filtered water 2 cups chicken broth (we used a 16-oz package of organic, free range, low sodium chicken broth from the Honest Weight Food Co-op) 2 packages...

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Bok Choy with Garlic and Ginger

Bok Choi with Garlic and Ginger  1 tablespoon olive oil  2 cloves garlic, minced  1 tablespoon minced fresh ginger  1 Bunch chopped Bok Choi  2 tablespoons Tamari or soy sauce  Salt and ground black pepper Heat oil in a large skillet over medium heat.Add garlic and...

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Kale With Pan-fried Walnuts

3 pounds kale, stems and center ribs discarded 1 cup chopped walnuts (3 1/2 ounces) 3 tablespoons vegetable oil 2 garlic cloves, finely chopped Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6...

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Two Kale Salads

1/2 cup walnuts, coarsely chopped  1 tablespoon sherry vinegar  1 tablespoon extra-virgin olive oil  Coarse salt and ground pepper  1 bunch Kale, tough stems removed and leaves torn  into small, bite-size pieces  2 1/2 ounces gouda, cut into 1/2-by-1/4-inch pieces  6...

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Lemon Chinese Leaves

These stir-fried Chinese leaves are served with a tangy sauce made of lemon juice, grated lemon rind and ginger. Serves 4 1 pound Chinese leaves 3 Tbsp vegetable oil 1/2-inch piece of gingerroot, grated 1 tsp salt 1 tsp sugar, honey, stevia, rice syrup or other...

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Lemon Orzo Primavera

1 tablespoon olive oil 1 cup uncooked orzo pasta 1 clove garlic, crushed 1 medium zucchini, shredded 1 medium carrot, shredded 1 (14 ounce) can vegetable broth (or use Vegetable bouillon cubes) 1 lemon, zested 1 tablespoon chopped fresh thyme 1/4 cup grated Parmesan...

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Creamy Lettuce Soup

(6-8 servings) 2 T. butter 3 c. chicken broth 1⁄2 c. chopped scallions 1/8 t. white pepper 15 cups chopped lettuce 6 ounces cream cheese (redleaf, boston, greenleaf, or romaine) In a large pot melt the butter and sauté the scallions and lettuce until the lettuce is...

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