Roasted Beet and Orange Salad

A note from Sylvie: This recipe is as colorful as it is fresh and delicious. The dressing adds just the right balance of tartness and sweetness.

Ingredients:
4 red beets (2-2 ½-inch-diameter)
4 yellow beets (2-2 ½-inch-diameter)
4 Tbsp. extra-virgin olive oil,
Coarse Kosher salt
3 large oranges
2 Tbsp rice vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. minced shallot
1 tsp. honey
3 c. watercress sprigs or baby spinach
1 ¼ c. coarsely crumbled feta cheese (about one 7-ounce package)

Instructions:
• Preheat oven to 400 degrees. Place the beets on large sheet of foil. Drizzle with 1 tablespoon olive oil; sprinkle with coarse salt. Wrap the beets in foil. Roast until tender when pierced with fork, about 1 hour.
• Unwrap and cool beets. Peel, then cut each into 8 wedges. (Beets can be made 1 day ahead. Cover separately and chill.)
• Grate enough peel from 1 orange to measure half a teaspoon, transfer to small bowl and reserve for dressing. Cut off peel and white pith from oranges. Working over medium bowl to catch juice and using small sharp knife, cut between membranes to release orange segments into bowl; squeeze membranes to release juice into bowl. Transfer 2 tablespoon orange juice to bowl with orange peel. Whisk vinegar, lemon juice, shallots, honey, and remaining 3 tablespoon olive oil into bowl with orange peel and orange juice mixture. Adjust dressing seasoning with salt and pepper.
• Arrange watercress or spinach, beets, and orange segments. Serves 6

Minty Melon Salad

1 small cantaloupe
1 small honeydew melon
1 lime, halved
1 handful mint leaves

Cut the melons in half, remove seeds and make melon balls with a melon baller.  If you don't have a melon baller, you can cut the melon into bite sized-chunks.  Place melon balls in a serving dish and refrigerate until cold.  Just before serving, squeeze fresh lime juice over the melon and toss.  Cut the mint leaves into slivers and scatter over the melons, tossing lightly.

(recipe slightly adapted from Heart of the Artichoke by David Tanis)

Serves 6-8

Spinach & Olive Tapenade

2 tbsp. lemon juice

2 garlic cloves, peeled

2 tbsp drained capers

1 small red bell pepper, chopped

¾ c. pitted green olives

6 oz. fresh spinach leaves (approx. 4 cups, tightly packed)

¼ c. loosely packed fresh basil leaves

¼ cup finely grated parmesan cheese

¼ c. olive oil

Salt, if desired, to taste

Place lemon juice, garlic, capers, bell pepper and olives in food processor until coarsely chopped.  Add spinach, basil, cheese, oil, and salt.  Process to desired consistency, scraping down sides of bowl as necessary.  Place in serving bowl and enjoy with your favorite crackers!

Simply Roasted Tomato Sauce

Simply Roasted Tomato Sauce

Adapted from The Provencal Cookbook by Gui Gedda and Marie-Pierre Moine

Ingredients:

1½ Tbsp. unsalted butter

1½ Tbsp. olive oil

2  14 oz. cans of Muir Glen  fire roasted tomatoes, diced

1 c. finely chopped Basil

Fine sea salt and freshly ground black pepper to taste

Instructions:

Melt the butter and olive oil in a large sauté pan over medium heat.  Add the tomatoes, and increase the heat to high and cook for 5 minutes, stirring occasionally.

Reduce the heat to low, partially cover the pan, and cook for 10 minutes.  Add chopped basil and cook for 5 minutes longer. Remove from heat and set aside to cool.  Season with salt and pepper.

Use at once, or cover and refrigerate for up to 5 days, or freeze for up to 3 months

Scallion and Leek Quiche

Scallion and Leek Quiche

Sylvie Ryan says: This is one of my favorite quiche fillings. It has a distinctive sweetness, and is as delicious served warm as it is cold. I typically serve a side of greens mixed with arugula and topped with a French vinaigrette dressing.

Ingredients:

2 Tbsp. butter

2 c. leeks, thinly sliced

1 c. scallions, thinly sliced

1 (9 inch) frozen pie crus,  (I used local Gramma’s Frozen Pie Crust)

1 c. swiss cheese, grated

1/4 c. Romano cheese, grated

1 Tbsp. flour

4 eggs

1 3/4 c. heavy cream or milk

Salt and pepper to taste

Instructions:

·         Preheat oven to 375 degrees.

·         Melt the butter in a skillet over medium heat, and saute the leeks until tender, add the scallions and cook for an additional 5 minutes.

·         Spread evenly over the bottom of the pie crust.

·         In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks. Beat together the eggs and heavy cream or milk, in a separate bowl. Season with salt and pepper. Pour over the cheese layer in the pie crust.

·         Bake for 40-45 minutes in the preheated oven, or until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Peppers Stuffed with Goat Cheese

Peppers Stuffed with Goat Cheese

Sylvie Ryan says:  “These peppers are the perfect appetizer.  I prefer to use roasted peppers rather than fresh because it adds a definite depth of flavor”.

Ingredients:

2 Tbsp. shallots, thinly sliced

1 scallion, thinly sliced

3 oz. soft goat cheese

2-3 Tbsp. olive oil, plus extra to drizzle

Salt and pepper to taste

1 12 oz.jar roasted peppers, drained (you may use fresh too)

1 tsp. fresh parsley, chopped

½  tsp. fresh thyme, chopped

Preparation

Preheat the oven to 350 degrees.

Mix together shallots, scallion, goat cheese, and olive oil in a bowl. Season with salt and pepper.

Slice open the side of each pepper to create a pocket. Spoon cheese mixture into peppers, dividing it equally among them. 

Place the stuffed peppers on a greased baking sheet and cook for 20-30 minutes, or until cheese begins to melt.  

Transfer to a platter. Sprinkle with parsley and thyme, and drizzle with a small amount of olive oil.

Smoked Salmon and White Bean Salad

Smoked Salmon and White Bean Salad

Ingredients

1 c. Smoked Salmon, cut into bite-sized pieces (about 4 oz.)

1 15 oz. can White Beans, rinsed and drained

¼ c. Red Onion, diced

½ c. Radishes, sliced

1 Tbsp. Fresh Dill, minced

1 clove Garlic, minced

2 Tbsp. Lemon Juice

2 Tbsp. Olive Oil

Salt and Pepper to taste

Instructions

In a large bowl, mix together all of the ingredients. Give this delicious salad at least one hour to absorb all the flavors.

Serve this dish on a bed of salad greens with wedges of hard-boiled egg and crusty bread on the side. Substitute fresh asparagus for the radishes in season, or make a vegetarian version with cooked new potatoes replacing the salmon.

Spanish Tortilla

Spanish Tortilla

A note from Sylvie:

Traditionally Spanish Tortillas simply use potatoes, onions and eggs to prepare. It is also tradition to flip it directly into the skillet, which seems like a fun but crepe-flipping nearly impossible task. This is my version, adding some milk and Manchego cheese gives it a Frittata like texture, and baking it makes it a bit easier to cook it through.

Ingredients

3 Tbsp. Olive Oil

2 Lbs. Organic Yukon Gold Potatoes, peeled and sliced 1/8 inch thick

2 tsp. Salt

1 tsp. Smoked Paprika

1 Organic Yellow Onion, halved and thinly sliced

1 medium Red Bell Pepper, seeded and thinly sliced

8 large Eggs

3 Tbsp. Whole Milk

1-2 c. Manchego Cheese , grated

Instructions

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch large iron skillet (one that is oven proof) over medium-high heat.

Add the potatoes and 1 teaspoon of the salt and paprika, and cook until the edges of the potatoes are transparent, 5 to 7 minutes, stirring occasionally.

Stir in the onions and red pepper and cook for 4-5 minutes, stirring often. Reduce the heat to medium and cook until the potatoes are tender and slightly browned, 6 to 8 minutes, stirring occasionally.

Whisk the eggs with the milk, the grated cheese, and the remaining teaspoon of salt in a medium bowl until combined. Pour over the potatoes. Cook until the eggs start to set, 1 to 2 minutes.

Place skillet in the oven and bake for 20 minutes. Take tortilla out of the oven and set aside for 5 minutes, to let it cool. 

Bob’s Red Mill Gingerbread Pancakes

Bob’s Red Mill Gingerbread Pancakes

From Babycakes Covers the Classics, by Erin McKenna

Ingredients 

2 c. Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

2 tsp. Baking Soda

2 tsp. Baking Power

1 tsp. ground Ginger

1 tsp. ground Cinnamon

1 tsp. Salt

½ tsp. Xanthan Gum

¼ tsp. ground Cardamom

¼ tsp. ground Cloves

2/3 c. Unsweetened Applesauce

2/3 c. Melted Refined Coconut or Canola Oil) (Plus more for the pan)

1/3 c. Agave Nectar

1/3 c. Dark Molasses

2/3 c. Rice Milk

2 Tbsp. Vanilla Extract

Agave Maple Syrup or Maple Syrup

Instructions

In a Medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, salt, xanthan gum, cardamom and cloves.  Add the applesauce, ½ cup coconut oil, agave nectar, molasses, rice milk, and vanilla. Stir with a rubber spatula until the batter is smooth.

In a large nonstick skillet or on a griddle over medium heat, add 1 teaspoon coconut oil.  Working in batches, pour 1/4 cup pancake batter into the pan for each pancake. Using the back of a rubber spatula, spread the batter to make 4-inch pancake. Cook for 2 minutes, then flip and cook on the other side for 2 minutes more, or until the center bounces back when tapped and the edges are browned.

Transfer the pancakes to a warm plate and repeat with the remaining batter.

Serve with the Maple Agave Syrup or Maple syrup. Makes 12-14

Gluten-Free Square-pan Tomato Pizza

Gluten-Free Square-pan Tomato Pizza

From Babycakes Covers the Classics by Erin Mc Kenna

Ingredients

1 ½ c. Bob’s Red Mill All- Purpose Gluten-Free Baking Flour

½ c. Brown Rice Flour

½ c. Sorghum Flour

1 Tbsp. Baking Powder

1 tsp. Salt

½ tsp. Xanthan Gum

6 Tbsp. Coconut Oil, melted

1 Tbsp. Agave Nectar

1 Garlic Clove, minced

1 c. Cold Water

For the topping

4 Tbsp. Coconut Oil, melted

5 Roma Tomatoes, thinly sliced

4 Garlic Cloves, minced

2 tsp. Salt

½ tsp. Chili Flakes

½ c. Cornmeal, for dusting

Handful of torn Basil leaves

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix together the flours, baking powder, salt, and xanthan gum. Add the coconut oil, agave nectar, garlic, and cold water and mix with a rubber spatula until thick dough forms. Cover the dough with plastic wrap and refrigerate for 20 minutes.

To make the topping, in a medium bowl stir together 1 tablespoon of the coconut oil, the tomatoes, garlic, salt, and chili flakes and stir to combine. Set aside.

Dust a clean work surface with the cornmeal. Place the dough onto it and sprinkle with some of the cornmeal. Roll the dough out into a ¼-inch-thick rectangle. Carefully transfer the dough to the prepared baking sheet and trim the excess from around the edges. Brush with the remaining 3 tablespoons coconut oil. Bake until golden, about 15 minutes. Remove from the oven and arrange the tomato mixture on top. Sprinkle with the basil. Bake until the vegetables are soft, about 15 minutes more. Cut into squares and serve immediately. Makes 9 squares.

Mango Salsa

Mango Salsa

This recipe came from the River Valley Market in Northhampton, Massachusetts.

  

Ingredients

5 lbs. Mango, peeled, medium dice        

5 c. Red Pepper, small dice         

3 c. Green Onion, sliced               

8 each Jalapeno Pepper, seeded, minced            

1 bunch Cilantro, fresh, chopped             

1/2 c. Lime Juice              

1/4 c. Canola Oil               

Salt, to taste

Instructions

In a large bowl, combine all ingredients. Taste and adjust seasoning if desired.

Pressure Cooker Hummus

Pressure Cooker Hummus

There are many variations on making hummus, but using a new generation pressure cooker is the fastest way to cook chickpeas and is healthier, more environmentally friendly and cheaper than buying canned chickpeas.

Ingredients

3/4 c. Dried Chickpeas

½ c. Extra Virgin Olive Oil

1/3 c. Tahini

1/3 c. Water      

4 Tbsp. Lemon Juice

2 Garlic Cloves, minced

½ tsp. Cumin

Salt to taste

Instructions

Soak chickpeas in water for at least four hours.

After soaking, dispose of the soaking water and rinse chickpeas.  Place the soaked chickpeas in the pressure cooker with 3 1/2 cups of water.  Lock the lid in place and bring to pressure, then lower heat and cook for about 10-15 minutes. 

Allow the pressure to drop using the natural release method, by removing the pressure cooker from hot burner and let the pressure drop and cool down naturally. This method can take from 10 to 15 minutes. After all the pressure has been released and the yellow pressure indicator has dropped, slide the lock down towards the end of the handle. Hold the pot handle with your left hand and side the lid handle to the right with your right hand.

In a blender or food processor, mix cooked chickpeas and other ingredients.  Blend until creamy.

Matzo Vegetable Stuffing

Matzo Vegetable Stuffing

Adapted from Gourmet Live---April 2011

Ingredients

5 Tbsp. Olive Oil

1 Lb. mixture Shiitake and Crimini Mushrooms, stemmed and sliced

1 large Onion, chopped

1 medium Fennel Bulb, coarsely chopped

3 Celery Ribs, cut crosswise into ¼-inch slices

8 Unsalted Plain or Egg Matzo, roughly broken

½ c. Flat Leaf Parsley, finely chopped

4 large Eggs, lightly beaten

Salt and freshly ground Pepper to taste

½ c. grated Parmesan Cheese

¼ c. Sour Cream (for garnish)

Fresh, chopped Chives (for garnish)

Instructions

Preheat the oven to 400 degrees.

 Heat 3 tablespoons oil in a large heavy skillet over medium heat. Sauté mushrooms until the liquid they give of has evaporated and mushrooms start to brown, add a small pinch of salt and freshly ground pepper (as Julia Child said do not crowd the mushrooms otherwise they will steam not brown), about 10 minutes. Transfer to a bowl.

 Add remaining oil to skillet, and cook the onion, fennel and celery until softened and golden. About 15 minutes. Transfer to mushroom bowl.

 Rinse Matzo in a colander under hot running water just until just softened, 15-20 seconds. Drain well. Add the vegetables with parsley, beaten eggs, salt and pepper. Stir gently until combined.

 Grease a baking dish with olive oil. Spoon mixture evenly into dish, sprinkle with the parmesan cheese, cover with foil and bake for 25 minutes. For a top with some crisp and browned edges, uncover and continue to bake 5 additional minutes. Adjust seasoning if needed. Serve with a dollop of sour cream and chives.

                                         

Note: Dressing can be assembled, but not baked, one day ahead. Keep chilled, covered, and then bring to room temperature, about 20 minutes, before baking.

No Bake Oatmeal Coconut Cookies

These cookies are very simple to make and taste absolutely delicious.

Ingredients

1 ½ c. Rolled Oats

¼ c. Shredded Coconut, plus extra for garnish

1 tsp. Cinnamon

¼ c. Coconut Oil

1 c. Dates

¼ c. Raisins

Instructions

Line a baking sheet or large platter with wax paper. Put rolled oats, shredded coconut, and cinnamon in a food processor. Blend until well combined. It is important to blend all the dry ingredients first for a smooth texture.

Add the coconut oil and the dates. Blend until the mixture forms a dough-like consistency. It will separate from the sides of your food processor. Add the raisins and blend 2 minutes more.

Roll small amounts of dough with fingers to create 1-inch balls. Roll into the extra shredded coconut for garnish, then place on baking sheet. Serve immediately for a chewy consistency or place in the refrigerator for a couple of hours to obtain a firmer cookie texture.

Quinoa Shiitake Risotto

Quinoa Shiitake Risotto

Ingredients

4oz. Shiitake or Portobello mushrooms, stemmed and sliced

1 cup peeled, diced Sweet Potato

1 cup diced Onion

1 Tbs. minced Garlic

2 tsp. dried Sage

1 tsp. dried Thyme

1/2 tsp. cracked Black Pepper

1/2 tsp. Salt

2 cups uncooked Quinoa, rinsed well

1/3 cup uncooked Bulgur

1/3 cup roasted Pine Nuts

1tsp. low-sodium Tamari Sauce

4 tsp. Olive Oil

1cups low-sodium Vegetable Broth, preferably Mushroom Broth

1 Bay Leaf

1 cubed Red Bell Pepper for garnish

1 Lemon

Instructions

In large saucepan, bring broth, bay leaf and Tamari sauce to a boil over high heat.

Meanwhile, in large, heavy pot, heat oil over high heat. Add mushrooms and sweet potato and cook, stirring often, 2 minutes. Add onion, garlic, sage, thyme, pepper and salt and cook, stirring, 2 minutes. Add quinoa, bulgur and stir until grains are fragrant, about 2 minutes.

Turn heat off broth mixture. Ladle about one-third of hot broth into quinoa mixture and cook, stirring occasionally, until grains absorb liquid, about 5 minutes.

Repeat with remaining broth in two batches, cooking and stirring until absorbed, about 5 minutes per batch. After you have added more than half the broth, taste risotto and adjust seasonings, adding more salt if desired. (Do not add more broth until previous broth has been absorbed.)

Once all the broth has been added, give mixture a few good stirs. Grains should be cooked but a little firm to the bite; risotto should be moist and slightly creamy. If it’s too wet, simply cook a little longer. If it’s dry, add a little more broth or water. Discard bay leaf and serve.

Spicy Apple Mustard

Spicy Apple Mustard

Ingredients

4 Tbsp. Mustard powder

A pinch of Cinnamon

½ Tbsp. Apple Cider Vinegar

1 ½ Tbsp. Apple Cider

Instructions

In a non-reactive bowl (glass works best), mix the cinnamon, mustard powder and apple juice, then let sit for 15 minutes.  Add the vinegar and mix well. Place in the refrigerator overnight, covered.

Note: This delicious mustard will keep in the refrigerator for up to two weeks, and will get smoother and lose its spiciness over time.

Homemade Mustard

Homemade Mustard

Ingredients

3 Tbsp. Yellow Mustard Seeds

2 ½ Tbsp. Brown Mustard Seeds

1/3 c. White Wine

½ c. White Wine Vinegar

1 Shallot, minced

Pinch Ground Allspice

¾ tsp. Salt

¼ tsp. Pepper

Instructions

In a non-reactive bowl (glass works best), combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in a non-reactive container in the refrigerator for up to 2 weeks.

Irish Colcannon---Creamy Potatoes, Cabbage and Kale

Irish Colcannon---Creamy Potatoes, Cabbage and Kale

Adapted from Food Network Magazine—May 2007

Ingredients

1 lb. Organic Cabbage

1 Bunch Green Organic Kale

1lb. Organic Local Yukon Gold Potatoes, peeled and cubed

2 Leeks, Green parts trimmed and chopped

½ c. Cream

A pinch Salt and Pepper

1/8 tsp. Mace or Nutmeg

Instructions

Strip and shred outer layer leaves from cabbage. Tear the Kale leaves roughly and place both cabbage and kale in a saucepan with water to cover the bottom and bring to a boil. Reduce heat and simmer until crisp-tender, about 10 minutes. Drain well.

Put cooked cabbage and kale in a blender to liquefy. Set aside.

Boil potatoes in a separate kettle, covered with water, until tender.

In a small saucepan pour cream and add leeks, cook on low heat for about 10 minutes, being careful not to let the cream overflow, lower heat if necessary.

Mash potatoes and season with salt, pepper and mace. Mix in the cream and leek mixture. Combine potato mixture with cabbage and kale mixture, beating it to a pale green fluff over low heat. Serve as a side dish to corned beef or roasted meat. 

Emerald Green Juice

Emerald Green Juice

Ingredients

1c. Frozen Organic Spinach

½ Organic Cucumber

2 Organic Green Apples, quartered

1-2 Tbsp. Fresh Ginger

Instructions

Wash all vegetables thoroughly, remove apple stem, but don’t peel. Run all ingredients through a juicer, according to manufacturer’s directions. Makes about 2 cups.

Luck of the Irish Green Smoothie

Luck of the Irish Green Smoothie

Ingredients

½ Organic Orange, peeled

1 Organic Green Apple, quartered and cored

1 c. Frozen Organic Spinach

½ c. Frozen Organic mangoes

1-2 Tbsp. Fresh Ginger, peeled and thinly sliced

Instructions

Place all ingredients in the container of a Vitamix or other high-powered blender in the order listed.

Secure lid and select LOW speed on your blender. Turn machine ON and then switch to HIGH speed. Process for 1 minute or until smooth. Serve immediately. Makes about 2 1/2 cups.

Gluten-Free Roasted Veggie Panini

Gluten-Free Roasted Veggie Panini

A note from Sylvie: This recipe is quick, delicious, and makes the perfect dinner dish; just add a green salad and you will have a complete, nutritious meal. For variety, try any of the Boise Co-op’s wide selection of locally-made, Gluten-Free breads.

Ingredients:

1 Red Bell Pepper, roasted and peeled

1 Green Bell Pepper, roasted and peeled

1 Zucchini, slice lengthwise in1/4-inch slices, roasted

1 medium Tomato, cubed

2 Garlic cloves

½ tsp. Dried Italian Herbs

Salt and Pepper

8 slices Silver Sage Gluten Free bread, cut on the bias 1/2 inch thick

Olive oil for brushing

8 oz. Aged Gouda, shredded

Instructions:

To roast the vegetables

Place the zucchini and tomato in a large bowl and drizzle with olive oil,  then add the garlic, herbs, salt, and pepper. Let the vegetables marinate from about half an hour. Place on a baking sheet, on the lowest oven rack under the broiler. Broil for about 10 to 15 minutes. Set aside.

Cut the peppers in half, dis guard the seeds.  Place them on a baking sheet open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them (although the skin gets very brown, don't worry). When they are cooked, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers.

Preheat grill pan over medium-high heat. Brush bread with olive oil on one side. Arrange the roasted vegetables slices in an even layer and top with some shredded cheese. Cover each sandwich with one of the remaining bread slices, oiled side up. If necessary, carefully wipe out any excess fat from the pan with paper towels.

Reduce the heat to medium and place 2 sandwiches in the pan. Place the press on top of the sandwiches. Cook until the bread is golden brown and toasted and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cover loosely with aluminum foil. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half and serve immediately. Serves 4.

Vegan Leek and Potato Soup

A note from Sylvie:

This soup is typically made with cream and garnished with a dollop of sour cream. My vegan version is just as creamy and delicious. Using coconut milk is a great dairy alternative and I use the thick cream that accumulates inside the can of coconut milk to create a thick sour cream like topping. Just add a sprinkle of freshly chopped chives for a garnish.

Ingredients

4 large Yukon Gold Potatoes, peeled and cubed

4 c. Vegetable Broth

3 Leeks, green part trimmed

1 c. Coconut Milk, reserve accumulated cream from can

Salt and Pepper to taste

1/3 c. Whipped Coconut Cream, for garnish

Chives, freshly chopped, for garnish

Instructions

Place the cubed potatoes and broth in a large saucepan or casserole and bring to boil. Lower the heat and simmer for 15 to 20 minutes.

Make a slit along the length of each leek and rinse under cold running water to wash away any dirt. Slice thinly.

When potatoes are almost tender, stir in the leeks. Add salt and pepper. Simmer for 10 to 15 minutes until both vegetables are soft. If the soup is too thick, thin it down with more broth or water.

Blend the mixture in a food processor or blender to obtain a smooth soup. Stir in the coconut milk and

blend well.

In a separate bowl, put the cream that accumulated in the can, use only the thickest part. Whip until the cream is fluffy and sour cream like in texture.

To serve the soup, add a dollop of the coconut cream and sprinkle with some chives. Serves 6 to 8.

Mexican Vegetarian Lasagna

Note from Sylvie: I make this hearty casserole all the time. It is so easy and fast to prepare, you will have a delicious, nutritious vegetarian main dish on the dinner table in no time.  This recipe was adapted from Vegetarian Times Low-Fat and Fast.

Ingredients

1 tsp. Olive Oil

1 Medium Onion, chopped

1 Medium Green Pepper, seeded and chopped

1 Medium Yellow Pepper, seeded and chopped

2 small Yellow Squash, chopped

1 medium Zucchini, chopped

1 to 2 Garlic cloves, minced

1 to 2 Tbsp. Chili Powder

1 tsp. Ground Cumin

Dash of Cayenne Pepper

1 can (15 oz.) Fired Roasted Diced Tomatoes (We used Muir Glen)

1 can (15oz.) Pinto Beans, rinsed and drained

6 Tortillas (We used Local Madre’s Tortillas)

1 c. Low-Fat Cottage Cheese

1 c. Cheddar Cheese, grated

1 c. Smoked Gouda, grated

Instructions

Preheat the oven to 375 degrees.

In a large skillet, heat oil over medium-high heat. Add onion, peppers and cook for 2-3 minutes. Add the squash, zucchini and garlic and cook until tender, about 5 minutes. Stir in chili powder, cumin and cayenne pepper, and cook 1 minute more. Stir in the tomatoes and beans. Remove from heat.

Spread a small amount of bean mixture over bottom of a 2-quart casserole, then top with 3 tortillas. Spoon half the bean mixture over the tortillas. Top with half the cottage cheese and sprinkle half cheddar and Gouda over cottage cheese. Repeat layers.

Bake until casserole is heated through and cheese is melted, about 25 minutes.

Serves 4 to 6.

Vanilla Egg Custard Ramekins

From Fagor Dessert Kit Cookbook

The Fagor Pressure Cooker Dessert Kit offers an unusual, quick, and completely delicious way to prepare dessert in no time. It includes a medium silicone baking dish, 4 individual silicone ramekins and a metal rack.  These kits are available at the Boise Co-op.

Ingredients

1-2 Tbsp. Butter, enough to coat the ramekins

4 Large Eggs

2 c. Milk

½ c. Sugar

1 tsp. Vanilla Extract

1 pinch Nutmeg

1 pinch Cinnamon

½ c. Fresh Berries, for garnish, optional

Preparation

Lightly butter the bottom and sides of ramekins, place on the metal rack and set aside. Add 2 cups of water to the pressure cooker and set aside.

In a large bowl, beat the eggs with the vanilla extract. Heat the sugar with the milk, then pour egg mixture, stirring constantly. Pour mixture into dish, being careful not to fill the ramekins more than ¾ full. Sprinkle with a little nutmeg and cinnamon.

Cover  with a piece of foil. Lower the rack inside the pressure cooker. Lock lid in place and bring to high pressure. Lower the heat and cook for 1o minutes. Release the pressure, carefully open the lid, and remove the rack. Serve warm or cold.

Serves 4.

Risotto with Peas

Recipe from Fagor.

This wonderful Mediterranean dish is easy and quick in a pressure cooker.

Ingredients

3 Tbsp Butter

1 small Onion, finely chopped

1 cup Arborio Rice

1 cup Frozen Peas

2 ¼ cups Chicken Broth

1/3 cup Parmesan Cheese

1/8 tsp Pepper

Instructions

In a cooker, heat 2 tablespoons oh the butter over medium heat. Sauté onion for 4-5 minutes, until soft. Stir frequently so onion does not brown.

Add rice and sauté until light brown. Add peas and chicken broth; stir well. Close the lid and bring to pressure. Lower heat and cook for 7 minutes.

Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.

Serves 4.

Coconut Quinoa Pilaf

This vegan dish is delicious served on its own. You may add some sautéed tofu and a steamed vegetable for a balanced meal.

2 Tbsp. Coconut Oil

1 medium Onion, sliced

1 medium Red Bell Pepper, diced

3 to 4 Cloves Garlic, crushed

2 c. Quinoa, rinsed

1 (14 ½ oz.) can Coconut Milk

2 c. Water

½ tsp. Crushed Red Chili Flakes

½ c. Raw Cashews, roughly chopped for garnish

½ c. Fresh Cilantro, chopped

In a medium skillet heat 1 tablespoon. of the coconut oil over medium heat and sauté the onion for about 10 minutes or until it becomes slightly caramelized. Set aside in a bowl.

Heat the remaining coconut oil and add the pepper and garlic, sauté for 5 minutes. Add the quinoa and cook for a few minutes until the grain starts to pop. Add the caramelized onion and stir.

Add the coconut milk, 1 cup of water and bring to a boil. Lower the temperature and slowly simmer for about 20 minutes, stirring occasionally. You will add the remaining cup of water a little at a time until the liquid is completely absorbed (you may need more water).

Remove the pot from heat and let it cool for a few minutes. Add the cashews and cilantro right before serving and gently fluff with a fork.

Makes 4 servings.

Sylvie’s Apple Ginger Juice

¼ c. Apple Juice

1 Orange, peeled

½ Apple, washed and cored

1/8 tsp. freshly grated Ginger Root

1-1/4 c. Ice Cubes

Place all ingredients in the container of a high-speed blender in the order listed.

Secure lid and select LOW speed on your blender. Turn machine on and then switch to high speed. Process for 1 minute or until smooth. Serve immediately.

Makes about 2-1/2cups.

Use organic produce for the healthiest juices!

Sylvie’s Vegan Cream of Spinach Soup

2 tsp. Olive Oil

¼ Onion, chopped

1 lb. Fresh Spinach, washed

3 c. Vegetable Broth

1 Tbsp. Cornstarch

¾ c. Coconut Milk

In a large saucepan, sauté onion in olive oil over medium heat until translucent, about 4 minutes. Add spinach and cover. Stir and cook for 5 minutes, or until all spinach is wilted slightly.

Place all ingredients into high-speed blender container in the order listed.

Secure lid and select LOW speed. Turn machine on, then switch to high speed. Process for 4 minutes or until steam escapes through the lid plug opening. Serve immediately.

Makes about 3 cups.

We recommend the Vitamix blender.