1/2 pound dried chanterelles, soaked in warm water and chopped
1/2 cup carrots, shredded
2 tablespoons extra virgin olive oil
1/2 teaspoon ground white pepper
1 tablespoon tomato puree
4 egg whites
1/4 cup Parmesan cheese; grated
Wash zucchini, cutting into 1 inch segments. Hollow out insides of zucchini with a teaspoon, leaving a firm base and 1/8 inch sides. Salt zucchini and invert on a paper towel. Allow to drain for 1/2 hour.
Heat olive oil in medium skillet and saute vegetables until all liquid has evaporated. Remove from heat and add pepper, puree and saffron. Add salt to taste. Cool for 10 minutes.
In a food processor or blender, mix vegetables and egg whites.
Rinse zucchini and blanch for no more than 45 seconds in boiling water in large stock pot. Remove and drain upside down on paper towels.
When cool, place in buttered cake pans. Stuff each zucchini with a rounded teaspoonful of vegetable mixture. Top with parmesan cheese. Bake at 400°F for 15 to 20 minutes or until lightly browned.
Remove and serve after allowing a brief cooling period.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
1 pound kale — the younger, the better
1/4 cup olive oil
1/4 cup garlic — peeled and thinly sliced (about 5 or 6 cloves)
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
piece of lemon rind
If the stems are greater than 1/4 inch in diameter, strip the leaves and discard the stems. Otherwise, cut the stems into 1-inch lengths and chop the leaves coarsely.
Place the olive oil in a large saucepan. Add the garlic, pepper flakes, and salt, and cook on high heat for about 1 minute.
Meanwhile, wash the kale in cold water, lifting it out of the water and shaking it briefly to remove most of the water. Add it to the saucepan. (The water remaining on the kale is enough for the cooking process). Cover and cook on high heat for approximately 4 to 5 minutes, until the kale is wilted and just tender but still a little firm.
Arrange the kale on a plate and decorate the center with a piece of lemon rind; serve immediately.
12 oz. Swiss chard (1 small bunch)
2 teaspoons vegetable oil
1 large onion, chopped (1 1/2 cups)
2 medium carrots, diced (1 cup)
3 garlic cloves, minced
2 to 4 teaspoons minced seeded chipotle chiles in adobo sauce*
1 teaspoon dried oregano
6 cups lower-sodium chicken broth
1 lb. boneless skinless chicken breast halves
1/2 cup long-grain white rice or quinoa
2 avocados, cubed
Remove stems from chard; slice into 3/8-inch pieces (about 1 1/2 cups). Coarsely chop leaves (about 6 slightly packed cups).
Heat oil in large pot over medium-high heat until hot. Cook chard stems, onion and carrots 5 to 7 minutes or until softened, stirring frequently. Add garlic, chiles and oregano; cook and stir 20 to 30 seconds or until fragrant. Add broth, chicken and rice; bring to a boil.
Turn chicken; reduce heat to low. Cover and simmer 20 to 25 minutes or until chicken is no longer pink in center and rice is tender. Remove chicken; cool slightly.
Add chard leaves to pot. Increase heat to medium; cook, uncovered, 3 to 4 minutes or just until chard is tender.
Meanwhile, shred chicken into bite-size pieces; return to soup. Garnish each serving with avocado and lime wedges.
1 pound Yukon Gold potato — or other waxy potatoes, scrubbed and cut into 1-inch chunks
1 large cauliflower — about 1 1/2 pounds, trimmed and cut into 1-inch florets
1/4 cup olive oil
1 teaspoon salt
freshly ground pepper
1 cup broth — store-bought, homemade, or water
2 tablespoons chopped fresh flat-leaf (Italian) parsley — dill, or basil
Place the potatoes and cauliflower in a large slow cooker. Add the oil, salt, and pepper to taste and toss well. Add the broth. Cover and cook on high for 3 to 4 hours, or until tender.
Sprinkle with the herbs and taste for seasonings. Serve hot or at room temperature.
1 1/2-inch Halloween-shaped cookie cutters
6 slices (1/2 inch thick) white or whole-grain bread
1-1/2 teaspoons extra-virgin olive oil
1 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 cup packed fresh basil leaves
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup extra-virgin olive oil
2 bags (5 oz each) mixed spring greens
1 cup sliced and quartered English (seedless) cucumber
1 cup halved cherry tomatoes
1/3 cup sliced ready-to-eat baby-cut carrots
1/2 cup crumbled feta cheese (2 oz)
Heat oven to 350°F.
Using cutters, cut 4 shapes from each slice of bread. Place on cookie sheet; brush with 1 1/2 teaspoons oil.
In small bowl, mix Italian seasoning and garlic salt; sprinkle over shapes. Bake about 8 minutes or until edges begin to brown. Cool completely, about 15 minutes.
Meanwhile, in blender, place basil leaves, vinegar, sugar and salt. Cover; blend on high speed. Scrape sides. Add 1/4 cup oil; blend until smooth, stopping once or twice to scrape sides.
In large bowl, toss greens, cucumber, tomatoes and carrots with dressing. Top with feta cheese and croutons.