Cheesy Polenta with Caramelized Onion, Mushroom, Kale and Egg

Ingredients

For the polenta:

4 and 1/2 cups water

1/2 tablespoon salt

1 and 1/4 cups coarse grind cornmeal

1-2 ounces of Gruyere, grated (or whatever kind of cheese you like)

For the vegetables:

1 tablespoon extra-virgin olive oil

1 medium yellow onion, sliced

Pinch salt

8 ounces mushrooms (sliced)

1 clove garlic, minced

1 head kale, stems removed and coarsely torn

4 eggs, poached

Parmesan-Reggiano cheese, grated (optional)

Instructions

1. For the polenta:  In a large saucepan, bring the water to a boil over high heat.  Meanwhile, start caramelizing your onions.

2.  Add in the salt.

3. Slowly whisk in the polenta until smooth.  Reduce the heat to low and cook until the polenta is thickened and creamy, about 15 minutes.

4. Remove the pan from the heat and add in the Gruyere cheese, stirring until completely melted.  Set aside (but keep the polenta warm.)

5. For the vegetables:  In a sauté pan over medium heat, heat the olive oil until shimmering.

6. Add the onion slices and a pinch of salt.  Cook, stirring the onions frequently, until they are golden and caramelized, about 10-15 minutes.

7. Add in the mushrooms, stirring frequently, until the mushrooms have let off some of their moisture and have softened, about  5 minutes.

8. Add in the garlic and cook until fragrant, about 30 seconds

9. In batches, add the kale and stir until it wilts.

10. Divide the polenta between your servings bowls and sprinkle with the Parmesan Reggiano.  Top the polenta with the mushroom mixture.  Place a poached egg (or two) on top, and season to taste with salt and pepper.  Enjoy.

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Baked Vegetable

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

 

Enjoy!

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Marsala & Creamy Cheese

Ingredients

·         4 East Riding Farm Bowl Sized Popovers

·         1 Tbsp. olive oil

·         6 carrots, peeled and cut into 1 inch chunks

·         1 sweet onions, peeled and cut into sixths

·         12 oz. button mushrooms, halved

·         2 cloves garlic, minced

·         6 sprigs of fresh thyme (and more for garnish)

·         ¼ cup flour

·         salt

·         ½ cup marsala

·         3 cups no-salt-added vegetable stock

·         8oz. of ⅓-fat cream cheese

Instructions

1.      Bake the popovers according to package instructions.

2.     Warm the olive oil in a  large pot over medium heat. Add the carrots and onions. Stir once to coat everything in the oil and then leave it alone until it has started to brown, 2-4 minutes. Stir and then leave it alone until more browning has happened, 2-4 minutes. Stir in the mushrooms.  Leave it all alone until the undersides of some mushrooms are brown, 3-4 minutes.

3.      Add the garlic, the sprigs of thyme, the flour and ½ teaspoon of salt. Stir it for 30 seconds before adding the marsala. Scrape at the bottom of the pot to help the marsala lift up any of the brownings there. Add the vegetable stock and increase the heat to high. Bring the pot to a boil and then reduce heat to low and simmer until the carrots are tender, 5-10 minutes and the liquid is nearly a stew thickness.

4.      Stir in the cream cheese. Once it has melted through, taste and mix in more salt if needed before spooning the stew into the popover bowls.

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Sausage and Vegetable Soup

6-8 servings

Ingredients

• 6 ounces italian sausage (about 2 medium sausages, casings removed)
• 1 medium yellow onion, coarsely chopped
• 2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
• 3 stalks diced celery, diced
• 4 cloves garlic, diced
• ¾ teaspoon dried thyme
• 3-4 small red potatoes, chopped into ¼”- ½”  pieces
• Two 14.5-ounce cans diced tomatoes
• 2½ tablespoons tomato paste
• 6-8 cups chicken broth
• 1 bay leaf
• 15 ounce can red kidney beans, drained and rinsed
• 15 ounce cannellini beans, drained and rinsed
• 2½ cups orecchiette pasta, cooked al dente
• 3 handfuls fresh spinach leaves
• ½ cup dry white wine
• 2 tablespoons fresh store-bought pesto
• About 1 cup parmesan cheese, grated
• Kosher salt and pepper
• Optional: Sour batard, sliced and toasted for serving.

Instructions

1. Add the sausage to a large heavy bottom pot, and cook over medium-low heat until lightly browned, stirring occasionally, but leaving the sausage in small chunks.
2. Add the onions, carrots, celery, garlic, potatoes, and thyme and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.
3. Push vegetables to the side of the pot and add tomato paste to the cleared area. Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.
4. Add the canned tomatoes, 6 cups of chicken broth, bay leaf, 2 teaspoons salt, and 1 teaspoons pepper.
5. Cook on medium-low uncovered for about 30 minutes, until the vegetables are tender.
6. Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.
7. When you’re ready to serve, add the beans and cooked pasta to the soup and heat through. If the soup is too thick, add some more chicken broth.
8. Add the spinach, stirring to combine, and cook until the leaves wilt.
9. Add the white wine and pesto, and stir to combine. Add more salt and pepper to taste.
10. Serve with a sprinkle of parmesan cheese and a side of sour batard toast.

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Butternut Squash Soup

2-3 servings

Ingredients:

1 medium butternut squash (or half a large one), peeled and chopped
3 leeks, white parts only, roughly chopped
950ml  | about 4 cups vegetable or chicken stock
120ml | 1/2 cup milk - more if soup is too thick
130g | 4.5 oz cooked chestnuts (canned or vacuum packed)
Salt and pepper to season
4-5 tbsp freshly grated Parmesan cheese
2 tbsp pouring cream (optional)
1 tbsp butter

Instructions:
1. Put the butter in a medium saucepan and heat until foamy. Sauté the chopped leeks for 3-4 minutes until soft. Add the butternut squash and chestnuts and continue to cook for a few more minutes. Season with salt and pepper.
2. Add the stock and simmer on medium-low heat until the squash is cooked through and liquid is reduced - about 20-25 minutes.
3. Once the squash is completely tender, put the soup in a blender or food processor and blitz until smooth.
4. Return to the pot, add the milk and simmer for a few minutes on low heat (it will bubble dangerously). Stir in the cheese if using.
5. Serve with a a little cream swirled on top.

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Vegetable Pasta Salad

8-10 servings

Ingredients

• 1 cup yellow sunburst cherry tomatoes, halved
• 1 cup grape tomatoes, halved
• 1 cup miniature bell peppers, yellow, orange and red, sliced in rings
• 1 cup zucchini, quartered and sliced
• 1 cup diced celery
• 1 cup broccoli florets
• ½ cup sliced green onions
• 1 cup sliced ripe olives
• 1 cup petite baby carrots, sliced or matchstix carrots
• 16-oz. box tri-colored rotini pasta, cooked, drained, and rinsed with cold water
• 1 cup provolone cheese cut in small cubes, or slices cut into ½-inch pieces
• 1⅔ cups Vermont extra sharp white cheddar cheese, cubed
• ¾ cup olive oil
• ⅔ cup white wine vinegar
• ½ cup sugar
• 1 tbsp. oregano
• 1 tbsp. basil
• 1 tsp. kosher salt
• 1 tsp. ground black pepper

Instructions

1. Cook pasta according to package directions, except al dente.
2. Drain and rinse under cold water.
3. Meanwhile, mix olive oil, vinegar, sugar, oregano, basil, salt and pepper.
4. Whisk to combine. Set aside.
5. In large serving or mixing bowl, place tomatoes, peppers, zucchini, celery, broccoli, onions, olives, and carrots.
6. Add cheeses.
7. Add rinsed pasta and salad dressing and stir to combine.
8. Refrigerate several hours for flavors to marinate.

*You can also add cucumber, radishes, banana peppers and sugar snap peas.

*Any type of pasta can be used including penne, shells, bow ties, radiatore, wagon wheels and even tortellini.

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Easy Vegetable Soup

Ingredients

• 2 tbsp olive oil
• 2 cups chopped onions
• 1 cup chopped celery
• 2 tsp dried Italian seasoning
• salt and ground pepper
• 6 cups chicken stock (or whatever stock you like)
• 1 can (28 oz) diced tomatoes, with juice
• 1 tbsp tomato paste
• 8 cups mixed vegetables (fresh or frozen) Example: carrots, corn, cauliflower, green beans, peas, and zucchini (cut larger vegetables into smaller pieces)
• Fresh chopped parsley for garnish

Instructions

Heat the olive oil in a large stockpot over medium heat. Add onions, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until the onions are translucent (about 5 to 8 minutes).

Add stock, tomatoes (and their juice), tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, for about 20 minutes.

Add your choice of chopped vegetables to the pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired.

Eat steaming hot with homemade olive bread rolls.

Let cool before storing.

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Vegetable Lasagna

10-12 servings

Ingredients

For Marinara Sauce:

• 1 28 oz can whole tomatoes (don’t drain, use the juice)
• 1 6 oz can tomato paste
• 1/2 cup red wine
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 teaspoon dried oregano
• 1/2 cup fresh chopped basil

For Roasted Vegetables:

• 3 zucchini, cut into small chunks
• 2 eggplants, sliced, then chopped
• 2 red bell peppers, chopped
• 1/4 cup olive oil
• salt and pepper

For Roasted Vegetable Lasagna:

• 3 cups marinara sauce (store bought or homemade)
• 3 cups ricotta (store bought or homemade)
• 1 egg
• 2 1/2 cups mozzarella cheese, shredded
• 1 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 lb lasagna noodles (whatever kind you like)
• 10 oz bag frozen spinach, thawed and squeezed of all moisture

Instructions

For Marinara Sauce:

In a large sauce pan, heat olive oil over medium heat and add chopped onion. Saute for a few minutes until onion starts to become translucent. Add the garlic and sautee for another 30 seconds.

Add the red wine, then the canned tomatoes, tomato paste, salt and pepper. Stir, bring to a boil, then lower the heat to low and let simmer, covered, for about 30 minutes.

Add sauce to a blender and blend for about 1 minute.

Pour sauce back into the saucepan and add the dried oregano and fresh basil.

Sauce is ready to serve or save for later.

*Store in the fridge up to 1 week or freeze for a few months.

For Roasted Vegetables:

Preheat the oven to 425 degrees.

Toss the vegetables with oil, salt and pepper.

Arrange the vegetables in a single layer on 2 lightly greased baking sheets. Turn the vegetables once about half way through. Bake until they’re tender, lightly browned about 20 minutes.

Remove from the oven and set aside.

*Roasted veggies can be stored in the fridge for a few days prior to using them for the lasagna.

For Roasted Vegetable Lasagna:

Preheat oven to 350 degrees.

In a medium bowl, mix the ricotta, egg, 1/2 cup mozzarella, 1/4 cup parmesan, minced garlic, salt and pepper.

Spray a 9 x 13-inch baking dish with non stick spray.

Pour 1/2 cup of marinara sauce onto the bottom of the dish (just a thin layer).

Cover the marinara with a layer of lasagna noodles.

Top the noodles with 1/2 of the thawed spinach, 1/2 of the roasted vegetables, 1/2 of the ricotta, 1/2 cup shredded mozzarella, and 3/4 cup marinara sauce.

Repeat layering: noodles, remaining spinach, remaining roasted vegetables, remaining ricotta, 1/2 cup shredded mozzarella, 3/4 cup marinara sauce.

Final layer: noodles, 1 cup marinara, remaining mozzarella, 1/2 cup grated parmesan

Bake until the lasagna for about 1 hour, until it’s bubbling along the edges and golden brown.

Let to rest for about 10 minutes before slicing and serving. Enjoy!

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Bulgur Salad

3-5 servings

Ingredients

• 1 cup bulgur or light bulgur
• 1-1/2 teaspoons salt, divided
• 1/3 cup diced red onion
• 1 red bell pepper, diced
• 1 small cucumber, seeded and diced
• 1/2 cup finely chopped fresh dill
• 1/3 cup finely chopped fresh parsley
• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice, from 1-2 lemons
• 1/4 cup extra virgin olive oil
• 1 large garlic clove, finely minced
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon cumin
• 1 teaspoon sugar

Instructions

1. Bring a kettle of water to a boil. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water. Cover the bowl tightly with saran wrap and let sit for 25-30 minutes, or until all of the water is absorbed.
2. Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for ten minutes, and then drain. (Combine the cooked bulgur with the red onions, remaining teaspoon of salt and all of the other ingredients. Season to taste with more salt, pepper, sugar or lemon if desired. Serve cold.

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Caramelized Shrimp

4  servings

Ingredients

• 1/4 cup fish sauce
• 2 tablespoons dark brown sugar, packed
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup water
• 1/4 cup vegetable oil

• 1 medium yellow onion, finely chopped
• 5 cloves garlic, minced
• 2 pounds extra large shrimp, peeled and deveined
• 3 scallions, white and green parts, thinly sliced
• 1/3 cup chopped fresh cilantro

Instructions

1. Combine the fish sauce, dark brown sugar, crushed red pepper flakes and water in a medium bowl and whisk until brown sugar is dissolved.
2. Heat the vegetable oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook a few minutes more. Do not brown.
3. Turn the heat up to medium-high and add the shrimp. Cook, stirring frequently, until the shrimp are just barely pink and still translucent in spots, a few minutes. Add the fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through, a few minutes more. (Note: the sauce will be thin.) Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.

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Chuck roast with Balsamic & Dijon

 


INGREDIENTS

2-3 tablespoons vegetable or canola oil
4 pounds Chuck Roast
1 medium to large yellow onion, chopped
1/3 cup balsamic vinegar
2-3 tablespoons Dijon mustard
5 sprigs fresh thyme
2 cups reduced-sodium beef broth
2 bunches small carrots, with tops (cut off tops leaving a small stub)
1 pound very small baby potatoes, white or red
kosher salt & freshly ground black pepper

INSTRUCTIONS

Preheat oven to 300F.Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!

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Best juicer recipes!

A few tips to make your juicing quick and enjoyable! 1.Buy local and organic fruits and vegetables whenever possible so you’re getting the freshest and most nutritious produce available to you and your family and remember to always rinse everything you juice before juicing. 2.You will get the best juice from firm, ripe fruits and vegetables. If it is over ripe or too soft you will extract more pulp than juice. 3.Avoid juicing bananas and avocados, they are soft and will clog your juicer screen. 4.When juicing melons, don’t remove the interior white rind or peel because much of the nutritional value is in this section of the fruit. 5.With citrus fruits (oranges, grapefruit and tangerines) remove the rind, but keep as much of the white pith as possible because it’s full of nutrients. You can juice lemons and limes whole without peeling. 6.Always take proper care of your Native Juicer. Rinse quickly after use, fruits and vegetables dry quickly and will become more difficult to clean. Recipes Carrot ‘n Greens (Bone Health Juice) - 5-6 carrots - 4 kale leaves - 4 sprigs of parsley - ½ apple Maximum Greens (High Potassium Drink) - 3 large carrots - 2 stalks of celery - 1 apple - handful of fresh parsley - handful of fresh spinach - ½ lemon, peeled Spicy Tomato (High Antioxidant Juice) - 2 large tomatoes cut into quarters - 1 stalk of celery - 1 cucumber - ½ red bell pepper - ½ teaspoon sea salt - 3-5 grinds of fresh ground black pepper - 1-3 shakes cayenne pepper Wrinkle Free (Skin Health Juice) - 2 cucumbers - 1 1- inch knob of ginger root - 2 medium oranges peeled (leave the white pith in side the skin) Beach Juice - 1 1-inch thick pineapple round - 3-4 tangerines, peeled - small handful of parsely Fog Lift (Muscle Juice) - 2 medium apples - 1 bunch of spinach - ½ lemon, peeled Be Cleansed - 3 carrots (greens removed) - ½ cucumber or ½ zucchini - ½ beet with greens Yum Yum Calcium (Bone Health Juice) - 1 apple - 2 large carrots - ½ C fresh broccoli - small handful of fresh parsley - ½ lemon peeled - 1 tsp agave nectar added after veggies have been juiced Lettuce Wrap - 3 large carrots (greens removed) - 6 spinach leaves - 4 large romaine lettuce leaves - ¼ large turnip - 4 sprigs of parsley Strawberry Pineapple Juice - 1 orange, peeled (leave pith on) - 2 1-inch pineapple rounds - 5 strawberries Cucumber me Celery - 1 cucumber - 2 large apples - 1 ½ stalks of celery

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Chicken Noodle Soup

4 - 5 servings

Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts
• 5 medium carrots, peeled and chopped (1 3/4 cups)
• 1 medium yellow onion, chopped (1 1/2 cups)
• 4 stalks celery, chopped (1 1/4 cups)
• 3 cloves garlic, minced
• 3 Tbsp extra virgin olive oil
• 6 cups low-sodium chicken broth (3 - 15 oz cans)
• 1 cup water
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp celery seed, finely crushed*
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 cups uncooked wide egg noodles
• 3 1/2 Tbsp chopped fresh parsley
• 1 Tbsp fresh lemon juice
• Saltine crackers or parmesan cheese, for serving (optional)

Instructions:

• To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours.
• Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.

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