DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS

Deviled-Green-Eggs
YIELD
Serves 4

INGREDIENTS

    • 8 pasture-­raised eggs
    • 1 teaspoon white vinegar
    • 1 cup trimmed mustard greens
    • 1/2 cup olive oil–based mayonnaise
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup diced roasted red peppers
    • 2 tablespoons capers, rinsed and chopped
    • 1 jalapeño, seeded and minced (optional)
  1. PREPARATION

      1. Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
      2. Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
    Cooks’ Note
    If you prefer to roast the peppers yourself, place them on a baking sheet under the broiler for 3 to 4 minutes, turning often, until the skins are blackened. Transfer to a bowl and let them steam for 5 minutes. Then peel and seed the peppers before completing the recipe.
    255 Calories . 13g Protein . 4g Carbohydrates . 19g Fat (4g Saturated) . 382mg Cholesterol . 1g Sugars . 1g Fiber . 555mg Sodium Vitamin K = 157% . Choline = 69% . Selenium = 56% . Vitamin A = 46% . Vitamin D = 40%

    courtesy of epicurious

SPAGHETTI WITH PARSLEY PESTO

51170240_spaghetti_1x1

We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.

YIELD
Makes 6 servings

INGREDIENTS

    • 1 pound spaghetti
    • Kosher salt
    • 1/2 cup unsalted, roasted almonds
    • 4 cups (packed) fresh flat-leaf parsley leaves
    • 3/4 cup chopped fresh chives
    • 3/4 cup extra-virgin olive oil
    • 1/2 cup finely grated Parmesan
    • Freshly ground black pepper

PREPARATION

    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
    2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
    3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
    4. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Courtesy of Epicurious

ZA’ATAR SWEET POTATOES AND GARLICKY KALE

za-atar-sweet-potatoes-and-kale-HC-122116

This recipe is in the Mains chapter of the cookbook One Part Plant: A Simple Guide to Eating Real, One Meal at a Time © 2017 by Jessica Murnane, but I have to say, I’ve eaten it at all times of day. It’s made it to my breakfast table, and I’ve definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy—and my body seems to love me for that. The spices are definitely what make this dish so special.

INGREDIENTS

    • 1 tablespoon sesame seeds
    • 1 tablespoon sumac
    • 2 teaspoons dried thyme
    • 1/4 teaspoon sea salt
    • 2 medium-size sweet potatoes, cut into cubes (about 4 cups)
    • Olive oil
    • 3 garlic cloves, chopped
    • 1 bunch kale, destemmed and roughly chopped (about 6 cups)
    • Sea salt

PREPARATION

    1. Preheat the oven to 400ºF and line a baking tray with parchment paper.
    2. To make the za’atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they’re lightly browned. Stir occasionally, so they don’t burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
    3. Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za’atar seasoning until coated.
    4. Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
    5. Mix 1 tablespoon of olive oil into the remaining za’atar and set it aside.
    6. In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
    7. Top the vegetables with some of the za’atar and oil mixture and serve.

Recipe Courtesy of Epicurious

BROTHY POACHED CHICKEN WITH MUSHROOMS AND FRESH CHILE

The cure for the common cold!  Try this with your Red Fire (Thai) Chili Peppers or Jalapeno Peppers for a nice kick.  Fresh chopped cilantro adds the perfect finishing touch.

 

BROTHY POACHED CHICKEN WITH MUSHROOMS AND FRESH CHILE

INGREDIENTS

    • 1 1/2 pounds boneless, skinless chicken breasts (about 3 large)
    • 1 head garlic, halved crosswise
    • 2 bay leaves
    • 4 whole allspice
    • 1 1/2 teaspoon kosher salt, plus more
    • 8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
    • 1 fresh red chile (such as Fresno), thinly sliced
    • 1 1″ piece ginger, peeled, finely chopped
    • 1 tablespoon distilled white vinegar
    • 1 tablespoon soy sauce
    • Freshly ground black pepper
    • Sliced scallions and cilantro sprigs (for serving)

PREPARATION

    1. Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoon salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
    2. Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8–10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
    3. Divide soup among bowls and serve topped with scallions and cilantro.
    4. Do ahead: Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.
Calories 330 – Fat 6 g – Fiber 3 g

ZUCCHINI “NOODLES” WITH EGGPLANT AND TOMATOES

For your ‘Meatless Monday’ recipe collection!  A great way to use your Basil and Cherry Tomatoes.This recipe received great reviews with Epicurious.

zucchini-noodles-with-eggplant-tomatoes-recipe-04082016

 

YIELD
Serves 4
TOTAL TIME
45 minutes

INGREDIENTS

    • 2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
    • 2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
    • 2 1/2 teaspoons kosher salt, divided
    • 1 tablespoon plus 2 teaspoons fresh lemon juice
    • 1 teaspoon honey
    • 1/8 teaspoon freshly ground black pepper
    • 3/4 cup (packed) basil leaves, chopped, divided
    • 5 tablespoons olive oil, divided, plus more for drizzling
    • 2 garlic cloves, thinly sliced
    • 1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4″ slices on the bias
    • 2 cups cherry tomatoes, divided
    • 1/4 cup pitted cured black olives, halved, divided
    • 1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced

PREPARATION

    1. Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
    2. Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
    3. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing. Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
    4. Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.

Courtesy of Epicurious

Cider-Braised Chicken with Apples and Kale

Gather ’round the table and enjoy this warming and wonderful recipe that includes Kale and Tarragon, fresh from your AeroGarden!

apple-cider-and-mustard-braised-chicken-with-apples-and-kale-04112016

YIELD
Serves 4
ACTIVE TIME
35 minutes
TOTAL TIME
45 minutes

INGREDIENTS

    • 4 chicken legs (thigh and drumstick; about 3 pounds)
    • 1 1/2 teaspoons kosher salt, divided
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup plus 1 teaspoon country-style Dijon mustard
    • 3 tablespoons vegetable oil
    • 2 pink-skinned apples, cut into 1/2″ wedges
    • 1/2 medium red onion, cut into 1/2″ wedges
    • 1 cup dry white wine
    • 1 1/2 cups fresh apple cider, divided
    • 1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces
    • 1/4 cup heavy cream
    • 1 teaspoon fresh lemon juice
    • 3 tablespoons tarragon leaves (optional)

PREPARATION

    1. Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
    2. Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
    3. Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
    4. Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
    5. Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired

Courtesy of Epicurious

Cranberry Orange Relish with Mint

 

cranberry-orange-relish_1x1

YIELD
Makes about 6 cups

INGREDIENTS

    • 2 12-ounce bags fresh (or frozen, thawed) cranberries
    • 2 teaspoons orange zest from 1 of 4 navel oranges
    • 3/4 cup sugar
    • 1/2 cup minced red onion
    • 1/4 cup chopped fresh mint
    • 1 tablespoon minced peeled ginger

PREPARATION

    1. Pulse two 12-ounce bags fresh (or frozen, thawed) cranberries in a food processor until coarsely chopped. Transfer to a large bowl. Finely grate 2 teaspoons orange zest from 1 of 4 navel oranges; set aside. Using a sharp paring knife, remove peel and white pith from oranges. Working over a medium bowl, cut between membranes to release orange segments. Coarsely chop segments; add to cranberries. Stir 3/4 cup sugar, 1/2 cup minced red onion, 1/4 cup chopped fresh mint, 1 tablespoon minced peeled ginger, and reserved zest into cranberry mixture. Cover; let stand at room temperature for 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and chill.