Month: July 2023

Categories
Salads

Wild Rice Salad with Orange & Pecans

Wild Rice Salad with Orange & Pecans

This is a delicious make-ahead salad, perfect for potlucks or as a Thanksgiving side dish. Barberries are used in this dish but you can substitute other tart dried fruit such as cranberries or chopped apricots.

Makes 6 servings

Ingredients

  • 1 cup wild rice
  • 4 cups water
  • 1 teaspoon orange zest
  • ¼ cup fresh orange juice, from about one orange
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1½ teaspoons Dijon mustard
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup toasted pecans, roughly chopped
  • ½ cup dried barberries (or cranberries)
  • ½ cup chopped fresh Italian parsley
  • 1 apple, washed, unpeeled and diced
  • ¼ cup roasted and salted pepitas (hulled pumpkin seeds)
  • 2 green onions, thinly sliced
  • Salt to taste

Instructions

  1. In a medium saucepan, combine the rice and 4 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 50 minutes, remove from the heat and keep covered off of the heat to steam for an additional 10 minutes. Strain the rice to drain excess water. Cool to room temperature.
  2. In a large bowl, whisk together the orange zest, orange juice, olive oil, vinegar, honey, mustard, and pepper. Add the cooled rice, dried berries, parsley, apple, and green onions. Toss well. Taste and add salt or adjust the seasonings, if desired.
  3. Toss in pecans and top with pepitas just before serving. Can be served chilled or at room temperature.

Adapted from Detoxinista.com

Categories
Family Friendly Sauces, Dips & Dressings Snacks

Beet Hummus

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Beet Hummus

This recipe is a gorgeous addition to your meals, and can be used as a sandwich spread, a dip for vegetables or pita crisps, or as an appetizer on crostini with a sprinkle of goat cheese.

Serves 6-8

Ingredients

  • 3 large beets roasted, peeled, and chopped into ¼ cubes
  • 15 oz garbanzo beans cooked and rinsed
  • 3 large cloves garlic, coarsely chopped
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp chili powder rounded
  • ½ tsp red pepper flakes
  • 1 tbsp fresh thyme
  • ½ tsp sea salt
  • 3 tbsp tahini
  • ¼ cup vegetable broth

Optional Garnishes:

  • Goat cheese (plant-based or dairy)
  • Fresh thyme
  • Black sesame seeds
  • Drizzle of olive oil

 

Instructions:

  1. Place all ingredients except tahini and vegetable broth into the food processor. Pulse for 2-3 minutes, scraping down the sides with a spatula as needed to coarsely chop and combine the ingredients.
  2. Add tahini through the top opening and pulse to combine. Pour in vegetable broth with the motor running, adding liquid to your desired thickness.
  3. Place in a bowl or spread on crostini, garnishing with crumbled goat cheese, fresh thyme, black sesame seeds or a drizzle of olive oil as desired.

 

Adapted from Edible Education Experience

Categories
Family Friendly Soups Uncategorized

Creamy Broccoli Soup

Creamy Broccoli Soup

This broccoli soup is creamy, cheesy, and comforting – perfect for a cold day’s lunch or dinner. And the dill is a must – luckily it grows in the cool months!

Makes 4 servings

Equipment

  • Large pot or Dutch oven
  • High powered blender (like Vitamix)

Ingredients

  • Avocado or olive oil spray
  • 1 medium yellow onion, diced
  • 1/2 cup chopped carrots
  • 1 pound broccoli. Stems diced. Tops: 1 and 1/2 cups separated into small florets and the rest chopped
  • 1 small Yukon Gold potato, diced (1 cup)
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
  • ½ cup raw cashews
  • ½ teaspoon Dijon mustard
  • ¼ cup fresh dill
  • 1½ teaspoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1 cup water
  • 2 cups cubed bread (whole grain or sourdough preferred), for croutons
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F and spray two baking sheets with oil spray. Set aside.
  2. Heat a large pot or Dutch oven over medium heat, coating lightly with oil spray. Add the onion, carrots, and broccoli stems, and sauté until softened, about 10 minutes. Add the potatoes, garlic, chopped broccoli tops, cashews and broth. Stir well and simmer for 20 minutes, or until the potatoes are soft. Let cool slightly.
  3. Meanwhile, place the reserved broccoli florets and the bread cubes on the oil sprayed baking sheets. Press lightly onto oiled surface to coat the bottom of broccoli and bread pieces. Then spray the top of both with oil spray. Roast until the bread is crispy and the broccoli is tender and lightly browned around the edges, about 10 minutes.
  4. Transfer the soup to the blender and add the apple cider vinegar, mustard, dill, and lemon juice, blending until creamy. Work in batches, if necessary. Add the blended soup back to the pot.
  5. Now, lightly chop about ½ of the roasted florets (reserving the rest for topping) and add to the pot. Stir in 1/2 cup of water. The soup should be the consistency of a creamed soup. If it is too thick, add an addditional 1/2 cup water (or more) to achieve to your desired consistency.
  6. Taste, adding pepper and salt if desired, to taste. Adjust seasonings if needed.
  7. Add soup to bowls, top with broccoli florets and croutons and serve.
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