Monthly Archive: May 2015

Tangy, Sweet Vinaigrette – Small Batch..

 

I love to experiment with different flavors in my vinaigrettes. The time is right with all those wonderful fresh veggies and fruits coming our way from farm stands, farmers’ markets and our own backyards.  As a teenager, I worked the pantry at the restaurant and learned how to make salad dressing of all kinds… in large batches!  Scaling down and lightening up, here is one of my own creations that I thought I’d share with you. This should dress two large salads.

1/4 cup apple cider vinegar

1 tablespoon maple syrup

1 teaspoon whole grain mustard

1 tablespoon of squash seed oil

1 tablespoon of apple butter

Sea salt and pepper to taste

I use a mason jar to mix my dressings.  It makes it easy to shake and store the leftovers.  Add all ingredients to the jar and shake (make it a calorie burning thing).  Pour dressing over your salad and toss.  Just because you eat like a bunny doesn’t mean it can’t taste spectacular!

FullSizeRender - Copy (21)

Apple, farro, romaine and cranberries with tangy dressing

 

Rhubarb-Not Just for Pie Smoothie

FullSizeRender - Copy (20)When I was growing up, we lived upstairs in the family restaurant and across the street we grew most of the vegetables and berries for the kitchen.  One of the first offerings of Spring was rhubarb.  It was so tart that we kids grabbed little brown bags of sugar and dipped the ends of the rhubarb before taking a bite….. my mouth still puckers thinking about it, but it was OH, SO GOOD!!!  That tartness is alive in my smoothie recipe. This serves two or one big one for yourself! (more…)

What? You Eat the Whole Thing?! Soft Shell Crabs

FullSizeRender (21) - Copy
It’s that time of year… ah Spring! Tulips, fiddleheads, birds chirping and soft shell crabs!  In season for only eight weeks a year, usually blue crabs in the US, these little beauties are naturally sweet.  Once lightly breaded and sautéed, they are crunchy and satisfying.  I’ve eaten soft shell crabs in restaurants most of my life so I thought I’d give them a try at home.  I grabbed four from Healthy Living Market.  Here’s what I did: (more…)

Muffins that Won’t Make “muffin tops”

FullSizeRender (15) - Copy

 

Loving a nice breakfast treat but don’t want to feel bad about the fat content? Me too!  So, I made these whole grain, whole wheat, apple butter, raspberry, herby goodness in a muffin tin, gems.  Better known as “Susan’s Healthy Muffins”.  Give it a try! (more…)

Frogs Legs? Pescetarian or Not?

 

FullSizeRender (12) - Copy

While looking for a new fish dish for dinner one night, I asked a chef friend whether he thought that frogs legs were considered pescetarian. I love snails too….. are they considered a fish? He impatiently replied, “Susan, just eat ’em!”   (more…)

Cold Soba Noodle Love

FullSizeRender (10) - CopyJapanese organic buckwheat soba noodles are very versatile.  I found these at Fresh Market.  Easy to cook, they can be served hot or cold.  I had some beautiful cured salmon from Healthy Living Market so I thought I’d make a cold soba noodle salad since the weather has felt like midsummer.  I did use a recipe for a guideline on my dressing but added my own tweaks. Here’s how it turned out: (more…)

Papaya Smoothie – Give it a Try!

FullSizeRender - Copy (13)

Every once in a while I’ll grab a fruit or vegetable at the market that I don’t usually use in my recipes.  Not living on a tropical island, I wonder:  that jicama, passion fruit, or papaya looks interesting…. what do people do with that? So, that is why I came home with this monster papaya this week.  Papaya, fun to say, also called a pawpaw, (more fun to say) is loaded with good stuff for you, so let’s start with a smoothie.  Here’s what I did: (more…)

Foodie Family Inspires Soup

At a family dinner at the Wishing Well Restaurant last night, we discussed the soup – chilled vichyssoise….. although a wonderful classic soup, it’s made with white baked potatoes, usually leaks or scallions and cream.  That conversation inspired me to make a lighter, updated chilled soup.  I replaced the potatoes with roasted cauliflower, Vidalia onion for sweetness, baby kale for vitamins and adobo sauce for some smoky spice. In the place of cream, I used cashews to thicken the soup. I added a little Greek yogurt which you can eliminate to keep it vegan. This recipe serves two dinners or four appetizers.

FullSizeRender - Copy (12)

 

1/2  large head cauliflower

1/2 Vidalia onion

2 tablespoons of olive oil

1/2 clove garlic finely chopped

Salt and pepper

A handful of fresh spinach or baby kale raw

1/4 cup cashews

1 1/2 cups vegetable broth

1/4 cup Greek yogurt

1/2 teaspoon of adobo sauce

Preheat oven to 400 degrees. Pull apart cauliflower into bite size pieces and slice onion.   Toss cauliflower and coat sliced onion in olive oil, garlic, salt and pepper. On a greased cookie sheet, arrange onions and cauliflower in a single layer.  Roast for 40 minutes turning veggies over once during cooking. Let cool.  In a blender add cashews and half of the vegetable broth and blend.  Add remaining ingredients and blend well until smooth.  Chill for about two hours before serving ( if you can wait!).

IMG_2517 Spicy, creamy goodness!

A Can of Artichoke Hearts… Bring It On!

FullSizeRender - Copy (8)

 

 

Recently, our book club hostess for the month of April, threw out a challenge – all members bring a snack to share to our meeting that we have never brought before… I LOVE a test like this.  Still, not an easy task for a 7 year member while keeping in mind everyone’s dietary restrictions due to health, convictions or yep….bathing suit season.

I started looking through the pantry for inspiration and grabbed a can of artichoke hearts.

Here’s what happened:

1 can artichoke hearts drained

1 clove of garlic

1/4 cup parmesan cheese or vegan parmesan

1 tablespoon olive oil

1 tablespoon fresh lemon juice

Sea salt and cracked pepper to taste

 

After, draining the artichokes well, I put them in my food processor with the garlic, olive oil, lemon juice, cheese, salt and pepper. Simply pulse to chop and combine all ingredients.   Spread on gluten free crackers or serve with fresh veggies.

 

FullSizeRender - Copy (11)

So good, clean and easy…. Bring it on!

Next month…. hmmm?