Bok Choy (photo by Dawn M. Turner, courtesy of morguefile.com)
Spring is in full force and delivering a growing abundance of fresh produce to delight home chefs and those lucky friends and family members who get to enjoy their concoctions. With the recipe below, our friends at Organic Valley Family of Farms have provided us with a delicious way to celebrate spring with “a rich and creamy combination of asparagus, wild rice, and everything else!”
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
We highly recommend you try this recipe using Native Harvest Wild Rice, which grows naturally in the lakes of Northern Minnesota and is hand-harvested by indigenous Ojibwe communities using traditional methods. Unlike the genetically manipulated "wild rice" grown in paddies, this truly wild rice is an important American heirloom crop and a central part of Ojibwe culture and tradition. One taste of the distinctive flavor of authentic wild rice and its mass-produced cousin will dull by comparison.
As always, try and get the freshest veggies you can find at your local farm stand or farmers market!
Ingredients for 10 Servings
• 2 Tablespoons Organic Valley Salted Butter
• 2 Tablespoons fresh garlic, peeled & minced
• 2 Tablespoons shallots, peeled & minced
• 1 Cup mushrooms (your seasonal choice: shitakes, criminis, etc.), wiped clean & sliced thin
• ¾ Cup Native Harvest Wild Rice, rinsed
• ¾ Cup long-grain brown rice, rinsed
• 4 Medium carrots, cut lengthwise & diagonally sliced
• 2 Quarts veggie broth
• 2 Bunches asparagus, trimmed & cut into 1” pieces
• 2 Cups seasonal & regional greens (beet greens, baby spinach, bok choy, etc.)
• 2 Cups Organic Valley Half & Half
• 1 Medium red bell pepper, seeded & chopped
• 1 Tablespoon fresh parsley, washed & patted dry; then chopped fine
• ½ Teaspoon dried tarragon
• Sea salt & black pepper to taste
Preparation
1. In a large heavy soup pot or Dutch oven, sauté garlic, shallots and mushrooms in butter, over medium heat, for 5 minutes. Add rinsed wild and brown rices and cook for another 3 minutes. Add carrots and herb broth, and turn up the heat to medium-high until boiling. Allow mixture to boil for 10 minutes or so, then reduce heat to low and cover the pot. Allow soup to simmer for 35 minutes.
2. While the soup is simmering, prepare the asparagus by trimming the tough ends off and cutting the spears into 1” pieces, reserving the beautiful tips in a separate bowl. Simmer the asparagus spears and seasonal greens in a bit of water until bright green and crisp-tender.
3. Place semi-cooled greens in a food processor with 2 cups of half and half, and process until smooth and creamy. Add the creamy greens to the rice mixture, the rice will still be slightly firm, along with the chopped red bell pepper, parsley and tarragon. Simmer until the rice is tender, about 20 minutes, then add the reserved asparagus tips. Allow to simmer for another 20 minutes or until the soup is of desired consistency. Add sea salt and pepper to taste.
4. Top with fresh watercress, chives or parsley. Enjoy!
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
To purchase this authentic heirloom wild rice, hand-harvested by Ojibwe communities go to: Native Harvest Wild Rice: Sacred Manoomin
(Image courtesy of California Asparagus Commission)
Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish. For many foodies the distinctive sweet taste of fresh asparagus heralds springtime as much as budding trees and flowers. Spring is the season for California’s fresh asparagus so now’s the time to get it at its most flavorful.
Since there’s no better time to enjoy fresh asparagus we wanted to provide an additional recipe for it as soon as we could. Lucky for us, the folks at the California Asparagus Commission were at the ready to give us the terrific recipe below. Once we saw it included blue cheese, shallots, and pine nuts we knew we had to give it a try.
Our adaptation of the recipe calls for some favorite ingredients we believe to be almost essential to fine living; great olive oil, artisanal vinegar, and finely crafted cheese. Enjoy!
Ingredients for 6 Servings
• 1 ½ Pound California Asparagus, trimmed
• 1 ½ Tablespoon O Cabernet Vinegar
• 1 ½ Teaspoon finely chopped shallot
• 2 Tablespoons L'Autunno Blend Extra Virgin Olive Oil
• 3 Ounces Buttermilk Blue Cheese, chilled
• 3 Tablespoons pine nuts, toasted
• 1/8 Teaspoon freshly ground pepper
• Salt as needed
Preparation
1. To make vinaigrette, mix vinegar, shallot, 1/8 teaspoon salt, and pepper. Whisk in the olive oil; reserve.
2. Blanch asparagus in a frying pan large enough to hold asparagus spears in one layer. Bring approximately 3 inches of water to a boil. Stir in 1 tablespoon salt. Add asparagus. Cook at a medium boil until fork tender, about 3 minutes, depending on thickness. Drain on paper towel; cool.
3. Recipe can be made ahead to this point. Refrigerate vinaigrette and cooled asparagus, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.
4. To assemble, arrange asparagus on a platter; drizzle with vinaigrette. Roll spears to coat with vinaigrette. Shred cheese onto a piece of wax paper, using the small holes of shredder. Evenly sprinkle cheese over asparagus; scatter pine nuts over cheese.
Copyright Courtesy of California Aaparagus Commission
If you'd like to order the artisanal vinegar called for in this recipe go to: O Cabernet Vinegar
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
If you’d like to try this recipe using an outstanding, crafted blue cheese go to: Buttermilk Blue Cheese
To learn more about California asparagus, its healthful benefits, and easy preparation go to: California Asparagus Commission
Fresh Asparagus (photo by Jason Webber, courtesy of morguefile.com)
Red azaleas, brilliant pink cherry blossoms, white dogwoods, bright yellow forsythia, Nature’s putting on her annual spring spectacule across the nation. The season is a glorious feast for the eyes, but for foodies it’s also peak season for getting a taste of fresh asparagus!
Lightly steamed or boiled, fresh asparagus is always a tasty, nutritious side dish, but getting it at its freshest is critical. Asparagus has a high natural sugar content. Once it is harvested the sugar immediately begins turning to starch and the spears lose their sweet flavor. If you don’t have the time or the gardening skills to grow your own, your best bet is to get it fresh from a farmer you trust.
Below is a recipe with a splendid mix of ingredients, and bound tobe a hit with ardent asparagus lovers. It has the added benefit of being fairly easy to prepare. When it is done well an asparagus dish fit for a gourmet feast will be the result. After our friends at the Stella Cadente Olive Oil Company in beautiful Mendocino, California modified a recipe from the book, "From Earth to Table" by John Ash, we made a couple changes ourselves to come up with this one. Get some crusty, fresh-baked bread to have with it and enjoy!
Ingredients
• 1 Pound slender asparagus, diagonally cut into 3 inch pieces
• ½ Pound fusilli or other shaped dry pasta
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• ½ Cup Stella Cadente L'Autunno Extra Virgin Olive Oil
• 2 Tablespoon slivered garlic
• ½ Cup dry white wine (a Pinot Grigio or Sauvignon Blanc)
• 1 Large roasted red bell pepper and cut into ½ inch pieces
• 1 Large roasted yellow bell pepper and cut into ½ inch pieces
• 1 Cup seeded & slivered plum tomatoes
• ¼ Cup coarsely chopped fresh basil
• 2 Teaspoons chopped fresh mint O Olive Ginger Rice Wine Vinaigrette (see recipe below)
• Sea salt & freshly ground black pepper to taste
• ½ Pound smoked mozzarella cheese, sliced into thin rounds
• ¼ Pound paper-thin slices of proscuitto or hot coppa salami
• Garnish: Fresh basil sprigs
Directions:
1. In a large pot of lightly salted boiling water, blanch the asparagus until crisp-tender, about 2 to 3 minutes. Using a skimmer, remove asparagus from pot and immediately run cold water over it to stop the cooking. Drain and set aside.
2. Return the asparagus water to boil. Add the pasta to the pot and cook until just al dente. Drain the pasta and immediately run cold water over it to stop the cooking. Drain, transfer to a large bowl, and toss with 2 tablespoons of Stella Cadente L'Autunno Extra Virgin Olive Oil.
3. In a small saute pan, heat the remaining L'Autunno Extra Virgin Olive and saute the garlic over low heat until soft, but not brown. Add the wine and increase the heat to moderate. Cook 3 to 4 minutes or until most of the wine has evaporated.
4. Combine the pasta with the asparagus, roasted peppers, tomatoes, basil, and mint. Add the garlic and wine mixture. Toss to combine. Add enough of the O Olive Ginger Rice Vinaigrette to coat the ingredients thoroughly. Season with salt and pepper to taste.
5. Serve the pasta surrounded by the mozzarella and prosciutto. Garnish with the basil sprigs.
Sweet Rice Wine Vinaigrette
Ingredients
• ¼ Cup O Olive Ginger Rice Vinegar
• ½ Teaspoon sea salt
• 1 Teaspoon B.R. Cohn Stone Ground Mustard
• 2 Teaspoon light-brown sugar
• 1 Teaspoon minced garlic
• ½ Cup Stella Cadente Meyer Lemon Olive Oil
• Fresh ground pepper to taste
Preparation
1. In a medium bowl, whisk all the ingredients together.
For a fine wine pairing, the smoky mozzarella beautifully plays off a fruity California Chardonnay.
To order Stella Cadente’s world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase the award-winning lemon oil called for in this recipe go to: Meyer Lemon Olive Oil
If you'd like to order the artisanal rice vinegar called for in this recipe go to: Ginger Rice Vinegar
You also want to try this one using a truly great gourmet mustard from B.R. Cohn: Stone Ground Mustard
(© Image courtesy of California Avocado Commission)
We just received a message from our friends at the California Avocado Commission that it’s time to “Make way for Spring.” Naturally, they recommend delicious California avocados to brighten the season. To help, they’ve provided a recipe calling for some favorite fruits, including kiwi and pink grapefruit, to make “a beautiful salad that is sweet and tart, creamy and crispy.” Besides delivering a terrific range of fresh flavors, this is one of the healthiest recipes we’ve ever come across.
Ingredients
Dressing
• ¼ Cup olive oil
• 2 Tablespoon raspberry vinegar
• 2 Tablespoon chopped walnuts, toasted
• 1 Teaspoon grated lime peel
• 1 Tablespoon fresh lime juice
• 1 Tablespoon chopped fresh basil leaves
• ½ Teaspoon dry mustard
• ¼ Teaspoon salt
• ¼ Teaspoon ground black pepper
Salad
• 1 Package baby lettuce or spinach salad
• 3 Kiwi, peeled, cut in half lengthwise and sliced in half rounds
• 2 Red or pink grapefruit, peeled and segmented
• 2 Cups sliced strawberries
• 1 Ripe Fresh California Avocado, seeded, peeled, one-half sliced into 8 portions, remaining avocado cubed
Preparation
1. In a small bowl, whisk together ingredients, set aside.
2. In large salad bowl, combine all ingredients for salad except avocado slices.
3. Whisk dressing and pour over salad just before serving.
4. Toss salad to coat with dressing.
5. Arrange avocado slices on top and serve.
Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright Courtesy of California Avocado Commission
To order a world class, hand-crafted olive oil from beautiful Mendocino, California go to: L'Autunno Blend Extra Virgin Olive Oil
To buy premium American Black Walnuts, the “Ultimate Nut,” go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Green Beans (© Carolyn Thompson | Dreamstime.com)
Gathered in the Midwest and East-Central United States, the American Eastern Black Walnut is the premium nut selection among those with a discerning taste. Its superior, pungent flavor has elevated it to the status of the "Ultimate Nut" for taste-conscious foodies who place rigorous demands on their recipes. American Eastern Black Walnuts turn everyday dishes into exciting signature creations with a rich, robust, almost smoky taste. No other walnut can match the distinctive depth of its flavor. The Hammons Company of Missouri is the world’s premier supplier of the American Eastern Black Walnut. Here’s a healthy recipe from the folks at Hammons for a delicious side dish.
Ingredients
• 1 Pound green beans, trimmed, cut into 2 inch lengths
• 2 Tablespoon butter
• 1 Teaspoon grated fresh ginger
• 1/4 Cup raisins, minced
• 1/4 Cup Hammons Black Walnuts
• 2 Tablespoon lemon juice
• Salt & Pepper to taste
Preparation
1. Cook green beans in large pot of boiling, salted water until crisp-tender, about 6 minutes; drain. Rinse under cold water to cool, drain well.
2. Melt butter in heavy, large skillet over medium-high heat. Add ginger, raisins and black walnuts; cook until ginger and black walnuts are just golden brown, stirring constantly, about 2 minutes.
3. Add green beans and lemon juice and cook until beans are heated through and coated with black walnut mixture, stirring constantly, about 2 minutes. Season with salt and pepper.
If you’d like to purchase the “Ultimate Nut” go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Butternut Squash (© Photographer: Les Sanders | Agency: Dreamstime.com)
Wintry days have our minds drifting to thoughts of warming stews and soups. Our friends at the Organic Valley Family of Farms provided this recipe to satisfy that cool weather craving with a soup that works all year round. It delivers the spiciness of curry and cayenne, along with the unique flavors and healthy aspects of squash, lentils, and easy-to-find produce.
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
Judging by this recipe, they also seem to know quite a bit about making great soup. To serve this soup at its best, get as many ingredients as possible fresh from your local farmers market at harvest time.
Ingredients for 6 Servings
• 1 Tablespoon Organic Valley European-style Cultured Butter
• 2 Cups peeled, chopped butternut squash
• ½ Cup finely chopped shallots
• ½ Cup chopped onions
• 1 Ripe tomato, peeled & chopped
• 1 Large carrot, chopped
• 1 Stalk celery, chopped
• 6 Cups vegetable broth, or more as needed
• ½ Cup lentils, rinsed
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon curry powder
• 1/8 Teaspoon cayenne powder
• 1 Bay leaf
• Salt & pepper to taste
Preparation
Melt butter in a large, heavy saucepan over medium flame. Add prepared vegetables and saute for 5 minutes. Add broth and all remaining ingredients except salt and pepper. Simmer, stirring occasionally, until vegetables and lentils are tender, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and European-style butter.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
Snowy Creek at Dusk (photo by clconroy, courtesy of morguefile.com)
A wintry blast of cold had us looking for a soup to keep us warm. We decided on a very healthy and well-seasoned recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA), and substituted readily available versions of cabbage and artichokes.
In the book Professor Corder writes, “For a quick and easy vegetable stock I use vegetable bouillon powder. A teaspoon of flaxseed oil swirled into the soup adds valuable omega-3 fats and a nutty flavor. The soup can be made a day ahead-add the parsley and flaxseed oil just before serving.”
Each bowl of soup provides two generous servings of vegetables and less tham 200 calories. There are plenty of carotenoids, vitamin C, and iron. Artichokes are a good source of prebiotics, which encourage healthy bacteria in the gut.
Ingredients for 4 Servings
• 1 Tablespoon extra virgin olive oil
• 1 Onion chopped
• 1½ Cups chopped carrots
• 1 Clove garlic chopped
• 3 Cups savoy cabbage chopped
• 14 Ounces Jerusalem artichokes (sunchokes), peeled and chopped
• 4 Cups vegetable stock or water
• 2 Tablespoons fresh parsley chopped
• 4 Teaspoons flaxseed oil
• Salt & freshly ground pepper to taste
Preparation
1 Heat the olive oil in a large saucepan over low heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes. Add the garlic, cabbage, artichokes, and a pinch of salt, stir well, then cook for 10 minutes to release the juices.
2 Add the stock, stir well, bring to boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Transfer to a blender and puree. Return the soup to the pan, then season with salt and pepper to taste. Reheat gently and serve hot, with each bowl sprinkled with parsley and 1 teaspoon flaxseed oil.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
Rue Bourbon (© Photographer: Natalia Bratslavsky | Agency: Dreamstime.com)
Legendary Bourbon Street (Rue Bourbon) has been the lively center of high-spirited times in New Orleans fabled French Quarter for generations. It has survived the terrible tragedy of Hurricane Katrina and we expect the merriment of its nightly revelers to continue for many generations to come. Below is an authentic New Orleans recipe named after that celebrated street. Just like the street it’s named after it has some spice to it.
We’ve presented the recipe exactly as we learned it from Chef-Instructor Ann Rossi at a class called “Taste of New Orleans” at the Institute of Culinary Education in Manhattan. Chef Rossi is well-schooled when it comes to preparing the Cajun and Creole specialties that make dining in the Big Easy so unique. For a time she cooked at New Orleans’ famous Commander’s Palace Restaurant, "the Jewel of the Garden District”. We’re glad we learned this recipe from her and we're pleased to share it with you.
Laissez Le Bon Temps Roulet!
Ingredients for 6 Servings
• Boston Lettuce – 1 head
• Romaine Lettuce – 1 head
• Arugula – 3 bunches
Dressing
• 1 Bunch scallions – chopped (green & white parts)
• 3 Cloves garlic – peeled
• 1 Teaspoon sugar
• 1 Tablespoon Creole mustard
• ¼ Cup red wine vinegar
• 1½ Cups salad oil
• 1 Teaspoon Tabasco
• Salt & pepper to taste
Preparation
1. Wash all lettuces. Dry and toss in salad bowl.
2. Place mustard, scallions, garlic and sugar in food processor and pulse slowly.
3. Add in oil, holding some back, and then vinegar.
4. Check consistency and continue to add oil.
5. Season.
6. Toss with salad greens.
To purchase an amazing vinegar made from red Sauvignon grapes grown in Napa go to: Cabernet Vinegar
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Mackerel Shoal (© Photographer: Wolfgang Amri | Agency: Dreamstime.com)
Here’s another healthful gem of a recipe from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life” (Penguin Group USA).
In the book Professor Corder writes, “The deep red, warm salad makes for a great contrast to the intense flavor of the mackerel…It’s often said that fish is good for the brain, and this recipe is packed with nearly a week’s supply of vitamin B12, which recently has been linked with cognitive function (see page 204). It’s also high in omega3 fatty acids, and it contains protective polyphenols from the cranberries.”
Mackerel is regarded as one of the safest and healthiest varieties of fish commonly available. All the health benefits are wonderful, and the simplicity will please all the cooking enthusiasts pressed for time, but it’s the blending of deep, rich flavors that makes this recipe such a delight.
Ingredients for 4 Servings
• One 14-ounce can mixed beans, drained
• Scant 1 cup dried cranberries
• 2 Tablespoons extra virgin olive oil
• Juice of 1 lemon
• 5 Ounces cooked beets, diced
• 1 Bunch scallions chopped
• Salt & freshly ground pepper
• Four 5-ounce fresh mackerel
Preparation
1. In a small saucepan, heat the beans, cranberries, and olive oil gently to warm through, then mix in the lemon juice, beets, scallions, parsley, and salt and pepper to taste.
2. Cook the fish fillets under the broiler or on the barbecue for about 2 minutes on each side, or until cooked through. Serve hot, with the beet and cranberry salad and new potatoes in their skins.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
 
Here’s a healthy recipe from the folks at O Olive Oil in San Rafael, California. If you’re interested in tasting some of California’s finest gourmet delicacies, the products of O Olive Oil will help you make a wonderful start. The company’s premium products have won numerous awards and been widely praised in national media. Rest assured that this company operates sustainably. Founder Greg Hinson is also an environmental consultant with a background in reforestation, botanical gardening, and native food sources.
Ingredients for 4 Servings
• 1 Tablespoon currants
• 2 Tablespoons Cassis Vinegar
• 1 Tablespoon Champagne Vinegar
• 3 Tablespoons Ruby Grapefruit Olive Oil
• 3 Tablespoons Extra Virgin Olive Oil
• ½ Pound day-old bread, cut into large chunks
• 1 Tablespoon toasted pine nuts
• 4 Scallions, thinly sliced cross-wise
• 3 Coves garlic, slivered
• 4 Cups baby arugula (lightly packed)
Preparation
1. Pre-heat oven to 450. In a small bowl soak currants in Cassis Vinegar and Champagne Vinegar until plump. Drain and reserve the vinegars. In the same bowl combine the vinegars with the Ruby Grapefruit Olive Oil and season with salt and pepper.
2. In a rimmed baking sheet, toss bread chunks with 2 tablespoons of Olive Oil. Bake until lightly toasted. Let cool, then tear the bread into bite-sized pieces. In a medium bowl toss the bread with three quarters of the dressing and let marinade for 30 minutes.
3. In a small skillet, heat the remaining extra virgin olive oil. Add scallions and garlic and cook over moderate heat until softened, about 2 minutes; transfer to large bowl. Add the currants, bread, pine nuts, and the remaining Cassis vinaigrette and toss well.
4. Spoon the bread salad into a shallow 1-quart baking dish. Cover loosely with foil and bake for about 15 minutes, or until heated through. Uncover and bake for a few more minutes to dry out the top and brown the bottom. Transfer bread salad to a serving platter, toss with the arugula and serve at once.
To purchase an amazing vinegar made from Napa Valley Chardonnay & Pinot Noir grapes go to: O Cassis Vinegar
If you’d like to purchase a universally praised grapefruit oil go to: O Ruby Grapefruit Olive Oil
Holiday Turkey (© Photographer: Paul Cowan | Agency: Dreamstime.com)
Does everyone enjoy having leftover Thanksgiving turkey as much as we do? There are the sandwiches in the days that follow, but we thought we’d pass on a more imaginative and very healthy use of your cooked bird from Roger Corder’s book, “The Red Wine Diet, Drink wine everyday and live a long and healthy life" (Penguin Group USA).
In the book Professor Corder writes, “This main course salad is a lovely mixture of colors, flavors and textures…The combination of beans, cranberries, and walnuts puts some protective polyphenols on your plate. Bell pepper, cucumber, and red onion give you a generous serving of vegetables. The salad is a good source of vitamin C, folate, and B-group vitamins, along with selenium, zinc and iron.” All that, and a single serving delivers plenty of protein and only about 500 calories.
Ingredients for 4 Servings
• 1 Cup adzuki beans or black beans, soaked overnight
• ½ Cup brown rice
• 2 Tablespoons extra virgin olive oil
• 2 Teaspoons white wine vinegar
• ½ Teaspoon Dijon mustard
• 1 Large green bell pepper, chopped
• ½ Cucumber, chopped
• 1 Red onion, finely chopped
• ½ Cup dried cranberries
• ½ Cup roughly chopped walnuts
• 7 Ounces cooked turkey
• Salt & freshly ground pepper
Preparation
1. Drain the soaked beans, place in saucepan, cover with cold water-do not add salt-and bring to boil for 10 minutes. Reduce the heat and simmer for 30 to 50 minutes, until tender. Drain well.
2. Cook the rice in a saucepan of lightly salted boiling water for 25 to 35 minutes, or until tender. Drain and rinse under cold water.
3. Whisk together the oil, vinegar, mustard, and salt and pepper to taste. Stir the dressing into the beans while they are still warm.
4. When the mixture has cooled, stir in remaining ingredients. Serve on a bed of lettuce leaves.
Reprinted with the kind permission of Penguin Group USA ©.
If you’d like to purchase Roger Corder’s groundbreaking book go to: The Red Wine Diet, Drink wine everyday and live a long and healthy life
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
To purchase a truly unique white wine vinegar go to: Pear Chardonnay Vinegar
Rinsed Cannellini Beans (© Photographer: Luminouslens | Agency: Dreamstime.com)
This is the second great recipe our friend Evelyn Kimber of the Boston Vegetarian Society and the Boston Vegetarian Food Festival helped us get permission to pass on to you. This year the Festival took place on Saturday, October 20th. If you missed it, try and get there next year. It’s a lot of healthy fun for the whole family and definitely worth the trip. This soup recipe was demonstrated at the Festival by Chef Cathi di Cocco, Owner of Café di Cocoa.
“Café Di Cocoa-Food for the Soul” opened in Bethel, Maine in 1996. It’s a charming 28-seat vegetarian restaurant located on Main Street in a Victorian farmhouse. Since then they’ve added a retail Market and Bakery next door. Chef/Owner Cathi di Cocco feeds & educates crowds of people through her in-house cooking classes, food tasting, community soup kitchen and Summer Cooking Camp for Kids. The web site is under construction. Plans for a cooking school & educational center are in the works. Vegetarian eating must be providing Chef Cathi with plenty of energy!
Ingredients for 6 Quarts
• 2 Pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR three 17-ounce cans of beans, rinsed & drained
• 1 Whole garlic bulb, cut in half horizontally
• 3 Bay leaves
• ¼ Cup extra virgin olive oil
• 8 Sticks of celery, chopped
• 16 Medium carrots, peeled and chopped
• 8 Leeks, white part only, OR 3 med. onions, peeled & chopped
• 4 Medium ripe tomatoes, peeled, seeded & crushed OR 28 oz. can crushed tomatoes
• 4 Tablespoons chopped fresh garlic (1 average bulb)
• 8 Sprigs of fresh herb, leaves removed; rosemary, sage OR thyme
• 3 Bunches fresh greens, chopped, (Swiss chard, escarole, collards, etc.)
• 2 Tablespoons balsamic vinegar
• Salt & pepper, to taste
Preparation
1. Cover beans with water.
2. Add bay leaves and halved garlic bulb.
3. Bring to boil and simmer till slightly soft.
4. Cover and let sit 1 hour.
5. Strain through colander, reserving “broth”. Remove garlic and bay leaves. If using canned beans simply drain and rinse.
6. Blend ¾ of the beans into a puree w with broth or water.
7. Reserve ¼ of the beans to add to soup near the end of cooking time
8. In large stockpot saute celery, carrots and onions in olive oil until soft.
9. Add tomatoes, chopped garlic, and herbs.
10. After 5 minutes add chopped greens, balsamic vinegar, salt and pepper.
11. Cook 10 more minutes.
12. Add bean puree and enough broth or water to make a thick soup.
13. Cook slowly for about an hour.
14. Add water or broth as needed to thin.
15. Ten minutes before serving stir in whole beans to heat through.
16. Ladle into bowls and top with rustic herb croutons.
17. Drizzle with the finest extra virgin olive oil you can find.
Submitted by Cathi DiCocco, Chef/Owner of Café DiCocoa in Bethel, Maine.
To purchase the finest extra virgin olive oil we've been able to find go to: L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a special balsamic vinegar that is both unique and our favorite go to: White Balsamic Vinegar
To make a reservation to dine at Café DiCocoa & try more of Chef Cathi’s delicious creations give a call to: (207) 824-5282
To learn more about the sponsoring organization for the Boston Vegetarian Food Festival go to: Boston Vegetarian Society
Cauliflower (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)
Autumn’s well underway in America’s northern climes and that means it is soup-making time. This hearty soup recipe comes from Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned coop that believes, “The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with seven farmers forming an organic farming cooperative in 1988. Today, membership has grown to over 1,100 family farms.
Back to the soup! Here’s what author Terese Allen had to say about it, “Ever since the cold, soggy day in Edinburgh when I first tasted this soul-satisfier at a restaurant, I knew I would have to replicate it at home.” We’re sure glad she did! She recommends using the freshest produce available and organic ingredients whenever possible. That’s great advice for a wonderful recipe for getting warmed up when the weather has cooled. Come to think of it, that’s great advice for every recipe!
Ingredients for 6 Servings
• 2 Tablespoons Organic Valley Butter
• 1 Cup Chopped Leeks
• 5 Cups Chopped Cauliflower
• 3 1/2 Cups Vegetable stock
• 1/2 Cup Organic Valley Half-and-half
• 1 Tablespoon Chopped Fresh Tarragon, Divided in Half
• 4-6 ounces Crumbled Blue Cheese, Divided in Half
• Salt & White Pepper to Taste
Preparation
1. Melt butter in pot over medium-low heat.
2. Add leeks; cook until tender.
3. Add cauliflower and enough stock to barely cover cauliflower; simmer until cauliflower is tender, 12-15 minutes.
4. Coarsely puree the solids with a little of the liquid.
5. Re-combine solids and liquid in the pot.
6. Stir in half-and-half, plus half the tarragon, and simmer slowly 3-4 minutes.
7. Stir in half the cheese; season with salt and white pepper to taste.
8. Ladle soup into bowls, sprinkling some of the remaining blue cheese and tarragon over each one.
Copyright by Terese Allen for Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
If you’d like to try this recipe using an outstanding artisanal blue cheese click on either of the following:
1. Buttermilk Blue Cheese
2. Buttermilk Blue Cheese Affinee
Cauliflower (© Photographer: Andrey Armyagov | Agency: Dreamstime.com)
Autumn’s well underway in America’s northern climes and that means it is soup-making time. This hearty soup recipe comes from Terese Allen of Organic Valley Family of Farms. Organic Valley is a farmer-owned coop that believes, “The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with seven farmers forming an organic farming cooperative in 1988. Today, membership has grown to over 1,100 family farms.
Back to the soup! Here’s what author Terese Allen had to say about it, “Ever since the cold, soggy day in Edinburgh when I first tasted this soul-satisfier at a restaurant, I knew I would have to replicate it at home.” We’re sure glad she did! She recommends using the freshest produce available and organic ingredients whenever possible. That’s great advice for a wonderful recipe for getting warmed up when the weather has cooled. Come to think of it, that’s great advice for every recipe!
Ingredients for 6 Servings
• 2 Tablespoons Organic Valley Butter
• 1 Cup Chopped Leeks
• 5 Cups Chopped Cauliflower
• 3 1/2 Cups Vegetable stock
• 1/2 Cup Organic Valley Half-and-half
• 1 Tablespoon Chopped Fresh Tarragon, Divided in Half
• 4-6 ounces Crumbled Blue Cheese, Divided in Half
• Salt & White Pepper to Taste
Preparation
1. Melt butter in pot over medium-low heat.
2. Add leeks; cook until tender.
3. Add cauliflower and enough stock to barely cover cauliflower; simmer until cauliflower is tender, 12-15 minutes.
4. Coarsely puree the solids with a little of the liquid.
5. Re-combine solids and liquid in the pot.
6. Stir in half-and-half, plus half the tarragon, and simmer slowly 3-4 minutes.
7. Stir in half the cheese; season with salt and white pepper to taste.
8. Ladle soup into bowls, sprinkling some of the remaining blue cheese and tarragon over each one.
Copyright by Terese Allen for Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
If you’d like to try this recipe using an outstanding artisanal blue cheese click on either of the following:
1. Buttermilk Blue Cheese
2. Buttermilk Blue Cheese Affinee
 
This is a healthy and flavorful salad to serve with grilled steaks, or barbecued ribs or pork chops. We learned it and made it for the first time at a cooking class called “The American Barbecue” presented by talented Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. If you want to try this recipe at its very best, get the freshest ingredients at a farm stand or farmers market, and use high quality vinegar and olive oil.
Ingredients for 4 Servings
• 1/2 Red Onion
• 4 Tomatoes
• 1/2 Cucumber
• 1 Tablespoon Minced Parsley
• 1 Tablespoon Minced Basil
• 1 Teaspoon Capers, Rinsed
• 1/4 Cup Nicolse or Gaeta Olives
• 1 Cup Toasted Croutons
• 2 Tablespoons Cabernet Vinegar
• 6 Tablespoons Extra Virgin Olive Oil
• Salt & Pepper to Taste
Preparation
1. Peel and dice the onion.
2. Core, seed and dice the tomatoes.
3. Peel, seed and dice the cucumber.
4. Cut the bread into 1/2 inch cubes.
5. Toss with olive oil, salt and pepper.
6. Place the cut bread cubes on a baking sheet and bake about 10 minutes in a 350 degree oven until golden.
7. Make a vinaigrette with the vinegar, olive oil , salt and pepper.
8. Combine the vegetables, parsley, basil, capers, olive and croutons in a bowl.
9. Toss with the vinegar and adjust the seasonings.
If you'd like to purchase a world-class olive oil & our favorite go to:L'Autunno Blend Extra Virgin Olive Oil
If you'd like to purchase a hearty, gourmet vinegar that is truly the work of artisans go to: Cabernet Vinegar
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Fresh Chevre from Chateau de Fromage
This salad is a great dinner idea for a warm summer evening, but it’s also a wonderfully healthy treat year round. We got the recipe from New Orleans’ native Staci Ferber, who’s dong most of her cooking at her home in Dallas these days. Staci’s been perfecting this one for years and we love going to her place when she’s planning on serving it.
Using fresh, seasonal strawberries obtained at your local farmers market is highly recommended. For the goat cheese Staci uses the Fresh Chevre she gets from Chateau de Fromage. The talented Tonia Ashworth-Kuesel is the artisanal cheesemaker at Chateau de Fromage in the Deep Ellum District of Dallas.
Ingredients for 8 Servings
• 1 Tablespoon Minced Shallots
• 1 Tablespoon Fresh Tarragon Leaves, Chopped
• ¼ Cup Champagne Vinegar
• 1 Teaspoon Honey
• 1/2 Cup Extra Virgin Olive Oil
• 2 Heads of Butter Lettuce, Washed & Torn into Pieces
• 2 Medium Heads of Radicchio, Washed & Torn into Pieces
• 3 Belgian Endives, Whole Leaves Washed & Separated
• 2 Pint Baskets of Ripe Strawberries, Washed, Hulled, & Quartered
• 6 Ounces Fresh Crumbled Goat Cheese
• ¼ Cup Pistachios, Lightly Toasted & Chopped
• Salt & Pepper to Taste
Preparation
1. Combine shallots, tarragon, vinegar, and honey in a small bowl. Let this sit for a few minutes.
2. Whisk in extra virgin olive oil and add salt and pepper to taste.
3. Put butter lettuce, radicchio, and endive in a large bowl and toss with the vinaigrette. Divide salad between plates.
4. Put strawberries in the same mixing bowl, add more dressing and coat lightly being careful not to overdress.
5. Top each salad with equal portions of strawberries.
6. Sprinkle goat cheese and pistachios over each salad and serve immediately.
Serves up to 8 people.
If you would like to purchase Staci’s favorite goat cheese from Chateau de Fromage go to: Fresh Chevre
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
Vegetable Farm in Newbury, Vermont (photo by Paul Anderson, courtesy of morguefile.com)
This is a great recipe to tackle after a shopping trip at your local farmers market. It combines the healthiness of fresh produce with the fun & great taste of grilling. We learned it at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. Chef Sarnataro made sure we got it right that first time and we’ve been enjoying it at our cookouts ever since.
Ingredients for 4 Servings
• 1 Red Pepper
• 1 Yellow Pepper
• 1 Small Zucchini
• 1 Red Onion
• 1 Tomato
• 1 Fennel
• 4 Mushrooms
• 1 Bunch of Thyme
• Extra Virgin Olive Oil
Preparation
1. Wash the peppers, zucchini, tomato, fennel and mushrooms.
2. To prepare the vegetables, cut the tops off the peppers and remove the core and seeds.
3. Cut the peppers in half and cut out any of the whitish membrane that remains.
4. Cut each pepper lengthwise into 1 inch thick slices. Set aside.
5. Cut the ends off the zucchini.
6. Cut the zucchini into 3 inch lengths. Stand each piece up on of its flat sides and cut straight down into 1/8 to 1/4 inch slices. Set aside.
7. Remove the peel from the onion. Cut 1/4 inch round slices, keeping the rings in one piece. Set aside.
8. Cut out the core of the tomato. Slice the tomato into 1/4 inch slices. Set aside
9. Peel or remove the tough outer layer of the fennel. Cut off the branches. Slice the fennel in half. Make a v cut into the root and remove most of it.
10. Slice the fennel into 1/4 inch slices, starting at the top of the fennel and slicing down toward the root.
11. Cut off the stems of the mushrooms.
12. Remove the leaves of the thyme from the branches. Mince finely.
13. Place the vegetables on a pan and sprinkle salt and pepper over them. Mix the thyme with the olive oil. Using a pastry brush dipped in olive oil, generously coat the vegetables with the oil.
14. Heat the grill; when red hot, begin to grill the vegetables.
15. Turn each vegetable to cook both sides. As each is done, remove to a clean tray.
16. Serve hot or room temperature.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Ingredients (© Photographer: Deborah Reny | Agency: Dreamstime.com)
Here’s a delicious & simple recipe for a side dish we picked up at the “Cooking of the Southwest” class we attended at the Institute of Culinary Education in Manhattan. The class was presented by talented Chef-Instructor Sabrina Sexton. We love serving garlic mashed potatoes with grilled steaks, glazed ribs, or smoked rib-eye.
Ingredients for 4 Servings
• 4 Large Idaho potatoes
• 2 Heads of garlic
• 1 Teaspoon of extra virgin olive oil
• ½ Cup of cream
• 1 Cup of milk
• 2 Tablespoons of butter
• 2 Teaspoons of salt
Preparation
1. Toss the heads of garlic with the olive oil and wrap in aluminum foil.
2. Roast the garlic in a 400 F oven for 30-40 minutes or until the garlic is tender.
3. Peel the potatoes, cut into large chunks and place in a medium saucepan.
4. Cover with cold water, add a pinch of salt and bring to a boil over medium heat.
5. Boil the potatoes about 15-20 minutes or until fork tender.
6. Drain the potatoes and pass through a food mill for smooth potatoes or use a potato masher for chunkier mashed.
7. In a small sauce pan bring, the cream, milk and butter to a simmer.
8. Add this liquid to the pureed potatoes and gently mix with a wooden spoon or rubber spatula.
9. Peel and puree the roasted garlic (pr pass time garlic through a food mill) and add to the potatoes.
10. Season with salt and pepper.
To order a world class olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
Here's a wonderful salad dressing recipe from Chef Regi Hise, Roth Kase's Corporate Chef. One of America's great cheese makers, Roth Kase is nestled in the rolling hills of Southern Wisconsin. The main ingredient, of course, is the much acclaimed Roth Kase Buttermilk Blue Affinee.
Ingredients
• 2 Cups buttermilk
• 2 Cups mayonnaise
• 1 Teaspoon minced garlic
• ½ Teaspoon ground black pepper
• 1 Teaspoon lemon juice
• ¼ Teaspoon Tabasco sauce
• 8 Ounces Roth Kase Buttermilk Blue Affinee, crumbled
Preparation
1. Combine the first six ingredients together and mix together.
2. Add Buttermilk Blue Affinee and mix well. Refrigerate overnight.
3. Spoon over iceberg lettuce wedges or chopped romaine.
4. Garnish with chopped Hammons American Black Walnuts, or crumbled bits of Applewood from Nueske’s (optional).
Dresses up to 12 salads.
If you'd like to purchase the Roth Kase blue cheese in this recipe, click on: Buttermilk Blue Affinee
If you'd like to purchase Hammons' American Black Walnuts, click on: Fancy Large Premium Black Walnuts
If you'd like to purchase Nueske’s much acclaimed bacon, click on: Thick Sliced Applewood Smoked Bacon
(photo by Daniel T. Yara, courtesy of morguefile.com)
Borracho is a Spanish word that means “drunk”. Good thing sweet potatoes don’t drive. We think you’ll like this one, especially if you can get those sweet potatoes fresh from your local farmers market!
Ingredients for 4 Servings
• 2 Large sweet potatoes
• 1/4 Pound butter
• 2/3 Cup tequila
• 1/4 Cup fresh squeezed lime juice
• 3 Tablespoons granulated sugar
Preparation
1. Cut the sweet potatoes into pieces about 1 inch long and 1/4 inch thick.
2. Saute the sweet potatoes in butter for 5 minutes.
3. Add the tequila, lime juice, and sugar.
4. Cook covered over moderate heat for 5 minutes.
Serves 4
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