Happy Labor Day! I hope you all are enjoying the weekend. Thank you for your patience with getting these recipes. Between school starting, sports starting and having family visiting from out of state, it’s been a busy pace around here! Today, I’m including 10 of my favorite recipes I’ve found or pinned on Pinterest. If you also like to pin, feel free to come say hi!
CSA/Farmer’s Market Skillet
Recipe Credit: Iowa Girl Eats
- 1-3/4 cups chicken broth
- 1 cup quinoa, rinsed and drained
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 small zucchini, quartered and sliced (or half a large one)
- 2 ears sweet corn, kernels cut off the cob (about 1-1/2 cups)
- 2 green onions
- salt & pepper
- 1 vine-ripened tomato, chopped
- 1/2 cup feta
- 2 Tablespoons chopped basil
- For the Honey Lemon Vinaigrette:
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 1-1/2 Tablespoons honey
- 1 garlic clove, microplaned or finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
- Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
- Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*
- Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.
Recipe Credit: Smitten Kitchen
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.
Recipe Credit: Pioneer Woman
- 5 cups Low Sodium Chicken Broth
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1/2 whole Large Yellow Onion Finely Diced
- 3 whole Carrots, Peeled And Finely Diced
- 1/2 cup Cauliflower Pieces
- 1/2 cup Broccoli Pieces
- 1 whole Yellow Squash, Finely Diced
- 1/2 teaspoon Kosher Salt
- 1 Tablespoon Olive Oil (additional)
- 1 Tablespoon Butter (additional)
- 1-1/2 cup Arborio Rice
- 1-1/2 cup Dry White Wine
- 1-1/2 teaspoon Kosher Salt (additional), More To Taste
- 4 whole Green Onions, Thinly Sliced
- 1/2 cup Frozen Peas
- 4 ounces, weight Goat Cheese
- 1/2 cup Grated Parmesan Cheese
- Fresh Dill, For Garnish
- Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces
Pour chicken broth into a small saucepan. Heat to a simmer.
In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.
Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.
Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.
Serve on a plate with a sprig of dill.
Kale Market Salad
Recipe Credit: 101 Cookbooks
Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste
1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers’ market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
Before you’re ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.
Golden Beet Salad with Shallots, Parsley and Orange Miso Dressing
Recipe Credit: Oh She Glows
3-4 medium golden beets
10 small shallots
1 cup uncooked rainbow quinoa
1.5 cups vegetable broth
2 small seedless navel oranges, segmented and chopped (see note)
1/2 cup minced fresh parsley
handful finely chopped pistachios, for garnish (optional)
Orange Miso Dressing: (makes: ~1/3 cup)
1/3 cup orange juice
1 tbsp toasted sesame oil (or olive oil)
1-2 tbsp light miso dressing (I used 2 tbsp chickpea miso), to taste
1 medium garlic clove, peeled
1/2 tsp minced fresh ginger
1/2 tsp cane sugar (or maple syrup), or to taste
1. Preheat oven to 375F and line a dutch oven or heavy-bottomed pot with a piece of parchment paper.
2. Trim beet greens, leaving 2-3 inches of the stem on the beet (this prevents the beet from drying out while roasting). Note: If you buy loose beets without stems this is fine too. Use what you can find. Reserve beet greens for sautéing, if desired. Wash beets, but do not peel them.
3. Place beets inside the pot. Drizzle on olive oil and sprinkle with salt and pepper. Roll around the beets to coat.
4. Soak shallots in a bowl of water for a few minutes. This helps to loosen the skin. Slice both ends off the shallots and then peel all the skin off each. Place a piece of tin foil on the counter (about 1 square foot) and place the shallots on top. Drizzle with olive oil and sprinkle with sea salt and pepper. Rub the shallots to combine. Gather the tin foil at each side and crinkle it upward to seal the top. Place shallots in the pot along with the beets.
5. Place lid on pot and roast beets and shallots for about 1 hour at 375F.
6. Meanwhile, cook the quinoa. Rinse the quinoa in a fine-mesh strainer and place it into a pot along with 1.5 cups of vegetable broth. Bring to a low boil, reduce heat to low-medium, and cover with tight fitting lid. Simmer for 17-20 minutes covered, or until all the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork.
7. Prepare the dressing by processing together all the dressing ingredients. I like to use a mini processor for my dressings because the clean-up is minimal. You could also whisk everything together by hand too.
8. After 1 hour, remove pot from the oven to check on things. Remove the shallots and set aside on the counter (keep the tin foil on so they stay warm). Carefully, prick the largest beet with a fork. If it slides easily through, it’s ready. If your fork feels resistance, it needs more time in the oven. I had to cook my beets for about 1 hour and 25 minutes, so don’t be alarmed if it takes you more time.
9. Remove beets from oven, remove lid, and allow beets to cool until they can be handled. Trim both ends of the beet and discard. Run water over beets and peel the skin off with your fingers (the skin should slide off fairly easily) and then slice beets into bite-sized pieces for the salad.
10. To assemble the salad: Toss together the cooked quinoa, chopped parsley, Herbamare or sea salt, and a couple tablespoons of the dressing. Gently fold in the shallots, segmented oranges, and beets. Drizzle on the rest of the dressing, sprinkle on pistachios (optional), and serve immediately.
Spicy Roasted Vegetable Cheddar Cheese
Recipe Credit: The Comfort of Cooking
1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups (8 oz.) sharp cheddar cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs
Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.
Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.
Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.
Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.
Quinoa and Brown Rice with Vegetables and Tahini
Recipe Credit: Food and Wine
1 cup long-grain brown rice
1 cup red quinoa
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 carrot, sliced crosswise 1/4 inch thick
1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
One 12-ounce bunch kale, large stems discarded
1/4 cup tahini, at room temperature
1/2 cup fresh lemon juice
2 garlic cloves, minced
2 tablespoons warm water
1/4 teaspoon crushed red pepper
1 ripe avocado, cut into 1/2-inch dice
1 cup mung bean sprouts
- In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
- Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
- In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
- Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
- In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
- Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.
Garden Tomato Basil Soup
Recipe Credit: Season with Spice
6 ripe tomatoes – cut into chunks
3 carrots – peeled and sliced into discs
1 green or red bell pepper – cut into chunks
1 yellow onion – cut into chunks
5 cloves of garlic – halved
6-8 fresh basil leaves
2 cups chicken broth (or vegetable broth)
2 tsp of sweet paprika
Dash of chili powder
Dash of dried thyme
Freshly ground black pepper, to taste
Salt to taste
1/2 cup milk
Dab of butter
1. Add a few tablespoons of olive oil or coconut oil into a deep frying pan, and heat on high. When hot, toss in the garlic and onion and sauté until lightly browned. Then add in the carrot and sauté until lightly browned.
2. Add in another tablespoon of olive oil, along with the bell pepper and tomatoes. Cook on medium fire until tomatoes are softened. Turn heat off and let cool while completing next step.
3. In a large pot, combine the chicken broth, paprika, smoked serrano, thyme, and black pepper. Heat on low.
4. Add the cooked veggies into a blender, along with the fresh basil leaves. Blend on low speed to desired texture.
5. Add the blended mixture into the large pot, stir well with the broth, and cook on medium fire until soup thickens to desired texture. Then stir in butter and milk, add in more salt if needed, and cook a few more minutes.
6. Serve hot, and garnish with shredded fresh basil leaves and freshly ground black pepper. Enjoy with a side of toast or a grilled cheese sandwich.
Ginger Beef, Mushroom and Kale Stir-Fry
Recipe Credit: Gimme Some Oven
- 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
- 1/2 cup vegetable broth (or chicken/beef broth, or water)
- 3 Tbsp. rice wine vinegar
- 2 Tbsp. corn starch
- 2 tsp. ground ginger
- 1/4 tsp. freshly-ground black pepper
- 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
- 2 garlic cloves, minced
- 2 Tbsp. olive oil
- 8 ounces baby portobello or button mushrooms, halved
- 4 ounces shiitake mushrooms, halved
- 3 cups chopped kale
- 2 green onions, thinly sliced
TO MAKE THE MARINADE:
Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.
TO MAKE THE STIR-FRY:
Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.
Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.
Serve immediately over rice or quinoa, garnished with chopped green onions.
Sweet and Spicy Poblano-Corn Chowder
Recipe Credit: The Kitchen Beet
In the Blender:
2 cups fresh corn kernels, cooked for 5 min and cut off the cob
1/2 cup milk
1/3 cup heavy cream
In the Soup Pot/Dutch Oven:
2 TBSP coconut oil
1 cup white onion, diced
1 cup sweet red pepper, diced (about 1 pepper)
1 cup poblano pepper, diced (about 2 peppers)
2 tsp garlic, minced
1/2 cup zucchini, diced (about 1 small)
1 tsp salt
2 cups fresh corn kernels, cooked for 5 min and cut off the cob
2 cups vegetable broth
1 tsp sugar
1/4 tsp cayenne pepper
3/4 cup tomatoes, diced
1 cup pepper jack cheese, shredded
As I mentioned above, start by cooking your corn for 5 minutes, then removing from the pot. Set aside until it has cooled enough to handle. While it’s cooling, start chopping! You’ll want to have your onion, red pepper, poblano pepper, garlic and zucchini cut before you warm the coconut oil in the pot.
In your large soup pot or dutch oven, warm 2 TBSP of coconut oil over medium heat until just melted. Add your white onion and cook, stirring occasionally, for about 8 minutes. Next, you’ll add your red pepper, poblano pepper and garlic. Let that saute, again stirring occasionally, for 3 minutes. Add your zucchini and salt and saute for another 2 – 4 minutes. I always sneak pieces of pepper and zucchini around the 2-minute mark to see if it’s tender, or needs another minute. (Note: while the sautéing is happening, this is a good time to cut all the corn off the cob and blend half of it with milk and cream in your blender!)
Add your cooked corn (2 cups) that was NOT blended with the milk+cream, vegetable broth, sugar and cayenne pepper. Bring to a simmer (not a boil, just a gentle roll) and let it all simmer in the pot for 5 minutes, giving an occasional stir. If you haven’t already, take this opportunity to cut your tomatoes into small pieces and shred your pepper jack cheese.
Stir in your pureed corn (the lovely corn-milk-cream mixture). Add the tomatoes and pepper jack cheese, and let it cook for 2 – 3 minutes so the pureed corn can heat up, and the cheese can melt. Serve immediately, and top generously with scallions, avocado and cilantro.