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| Apple Squares ½ cup olive oil ½ cup sugar 1 egg or 2 egg whites 1 cup flour ½ tsp. baking powder ¼ tsp. salt 1 apple, peeled and chopped ½ cup chopped walnuts Preheat the oven to 350 degrees. In a mixing bowl, beat the olive oil and eggs. Combine flour, baking powder and salt in a small bowl and gradually add to the olive oil mixture. Gently stir in the apples and nuts; spread into a greased 8x8” pan and bake for 35 minutes. Rapini with Cannellini Beans and Pasta 2 tbsp. olive oil 1 (15 ½ oz) can cannellini beans, drained 2 green garlic, minced ¼ tsp. crushed red pepper flakes 8 oz. rapini, chopped 3 cups vegetable broth 4 cups hot cooked orecchiette pasta ¼ cup shredded parmesan cheese Heat oil in a large skillet over medium-high heat; add the cannellini beans and sauté for 2 minutes or until they’re just beginning to brown. add the garlic and crushed red pepper and sauté for 30 seconds. Add the rapini and vegetable broth to pan; bring to a simmer and cook 3 minutes or until rapini is tender. Stir in the hot pasta and season with pepper to taste; cook 2 minutes or until heated through; serve and top each serving with parmesan cheese. Potato and Purple Kohlrabi Salad 6 to 8 Red or Yukon Potatoes, diced 1 red onion, diced 1 avocado, diced 2 bunches kohlrabi, peeled and diced 1 bunch green garlic, chopped ¼ cup horseradish mustard ½ cup champagne vinegar 4 tbsp. honey 1 to 1 ½ cups olive oil salt and pepper to taste In a large pot bring 2 quarts of water to a boil. Add potatoes and cook for 5 to 7 minutes or until the potatoes are just tender. Do not over cook. Rinse under cold water and chill immediately. Meanwhile make the dressing in a separate bowl by combining the mustard, vinegar, and honey and whisk thoroughly. Add the oil and whisk until blended. Add the remaining ingredients to the chilled potatoes. Add the dressing and mix gently to combine and season to taste with salt and pepper. Chill in refrigerator before serving. Bulgar and Radish Salad 2 cups water 1 ½ cups bulgar ¼ cup olive oil 3 tbsp. fresh squeezed lemon juice fresh ground pepper 1 cup parsley leaves, chopped 6 French breakfast radishes thinly sliced 2 small ripe tomatoes, diced 1 small cucumber, diced In a 3-quart saucepan, heat water to boiling over high heat. Remove from heat; stir in bulgar, oil, lemon juice, and pepper. Set aside to rehydrate bulgar and cool to room temperature, stirring occasionally. Meanwhile, chop parsley, slice radishes, dice the tomatoes and cucumber. Stir the parsley, radishes, cucumber, and tomatoes into the bulgar mixture; refrigerate for at least 30 minutes before serving. Baked Whole Cauliflower 1 head of cauliflower ½ cup seasoned bread crumbs ¼ cup shredded parmesan cheese ¼ cup olive oil 1 pinch of garlic powder 1 pinch of red pepper flakes 1 pinch of dried oregano freshly ground black pepper Clean the cauliflower and trim off the leaves. Place the cauliflower into a steamer basket, place the steamer basket in a large pot and add 1 inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender. Preheat the oven to 375 degrees. In a medium bowl, mix together the bread crumbs and parmesan cheese; season with garlic powder, red pepper flakes, oregano, and freshly ground pepper. Place the head of cauliflower into a baking dish, coat with the olive oil and top with bread crumbs over the entire head. Bake for 10 to 15 minutes in the preheated oven or until golden brown. Shredded Beet and Apple Salad 2 large beets (red, gold or both) roasted* and shredded 2 apples, peeled cored and shredded 4 cups arugula leaves Dressing: 2 tbsp. heavy cream 2 tbsp. fresh squeezed lemon juice 2 tbsp. fresh squeezed orange juice 1 tsp. honey 1 tbsp. coarsely chopped parsley freshly ground pepper to taste In a medium bowl combine the beet, apples, and arugula. In a small bowl, whisk all dressing ingredients together. Toss the dressing with the salad. *To roast beets, preheat the oven to 425 degrees. Wrap each beet in foil and roast for 45 minutes to 1 hour or until easily pierced with a fork. Let cool to the touch and peel while still warm. Baked Spinach and Pasta Casserole 1 lb. pasta shells 2 bunches spinach; chopped and steamed until tender 2 ½ cups tomato sauce ½ cup milk 3 green garlic, minced 1 tbsp. dried basil salt and pepper to taste ¼ cup bread crumbs Cook pasta in boiling water according to package directions; drain. In a large casserole dish, toss the pasta, tomato sauce, milk, garlic, and basil; season to taste. Top with bread crumbs. Bake at 350 degrees, uncovered, for 30 minutes or until bubbly; serve hot. |