Recipes

Sweet Potatoes

These pancakes are a great source of carbohydrates and are easy to reheat in a toaster oven for a few minutes.

Sweet Potato Pancakes

Ingredients:

  • 1 large sweet potato, peeled and shredded
  • 3 teaspoons cumin
  • 3 eggs
  • 2 teaspoons dried thyme
  • 1 small onion, diced
  • 1 teaspoon red pepper flakes
  • 4 tablespoons coconut oil

Directions:

  1. Mix the sweet potato, cumin, eggs, thyme, onion and pepper flakes.
  2. Heat a cast-iron skillet over a medium flame and add coconut oil. Drop a burger-sized clump of sweet potato mixture onto the pan. Fry for a few minutes, until the sweet potato is browned. Flip and continue cooking until other side is brown. Set aside and continue with the rest of the mixture. Add more coconut oil if needed—I’ve found it takes a lot of coconut oil to make these brown nicely. Enjoy!

Source: http://www.edibleboston.com/sweet-potato-pancakes/

Apples

This soup can be served hot or cold.

Apple Soup

Ingredients:

  • 4–5 medium-tart apples, peeled and chopped
  • 1 small onion, chopped
  • 3 cups chicken stock
  • 2 teaspoons curry powder
  • 1 teaspoon sugar or to taste
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • 2 cups heavy cream
  • 6–8 apples, cored and thinly sliced (optional garnish)

Directions:

  1. In 3-quart saucepan, combine peeled apples, onion, chicken stock, curry powder, sugar, salt and pepper and simmer until apples are soft, about 15–20 minutes.
  2. Purée in blender or food processor. Return to saucepan. Add heavy cream and heat on low flame. Adjust seasonings. Garnish with whipped cream and dust with nutmeg or garnish with thin apple slices.
  3. Serve immediately. May also be served cold: Cool soup and refrigerate for at least 3 hours. Garnish as above and serve.

Source: http://www.edibleboston.com/apple-soup/

Haddock

Quick and easy to prepare, baking is a nice alternative to frying.

baked haddock

Baked Haddock

Ingredients:

  • 3/4 cup milk
  • 2 teaspoons salt
  • 3/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried thyme
  • 4 haddock fillets
  • 1/4 cup butter, melted

Directions:

  1. Preheat oven to 500 degrees F.
  2. In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
  3. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Source: http://allrecipes.com/recipe/100195/bakedhaddock/

Carrots

A delicious and comforting dish for the colder nights ahead.

Carrot pot casserole

Carrot Potato Casserole
Ingredients:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 3 cups grated peeled uncooked potatoes
  • 1 cup grated carrots
  • 2 tablespoons grated onion

Directions:

  1. In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion.
  2. Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.Yield: 6 servings.

Source: http://www.tasteofhome.com/recipes/carrot-potato-casserole

Shrimp

This pasta dish is quick and easy. And you can pick up tomatoes at the Farmers Market as well as shrimp!

Shrimp pasta

Shrimp, Tomato, and Basil Pasta

Ingredients:

      • 1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
      • Coarse salt and ground pepper
      • 6 teaspoons olive oil
      • 2 garlic cloves, minced
      • 1 can (14.5 ounces) diced tomatoes, in juice
      • 1 pint cherry or grape tomatoes, halved
      • 1/2 pound linguine
      • 1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Directions:

      1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to bowl; set aside.
      2. Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
      3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Source: http://www.marthastewart.com/

Yellow Wax Beans

This is a wonderful summer soup – it can be served at room temperature, warmed, or cold.

 Hungarian Yellow Wax Bean Soup

Hungarian Yellow Wax Bean Soup

Ingredients:

1 pound fresh trimmed yellow wax beans (ends removed and cut into 2-inch pieces)
1/2 cup diced celery root
6 1/4 cups cup water
1t salt
2T butter
2T flour
1/2t pepper
1/2t sweet Hungarian paprika (plus additional for sprinkling)
1 cup sour cream

Preparation:

1. Add salt to the water and bring water to a boil with the celery root. Once the water begins to boil add the yellow wax beans, allowing them to simmer until soft. This will take about 8-10 minutes. Remove from heat and allow the beans to begin cooling in the liquid. Do not drain.
2. The next step is making the roux. Roux’s sound intimidating but are really quite simple. Melt your butter in a sauce pan, add the flour and whisk while on the stove. You really want the flour to become a light amber color, so be careful not to burn it. You can remove it from the heat, whisking as needed to obtain this consistency and hue.
3. Next we need to add the pepper and paprika, whisking it into the original roux.
4. Take 1/4 of the cooking liquid from the beans and whisk it into the roux. Continue adding up to get a smooth paste like pictured above. Remove from the stove and set aside.
5. Again taking a 1/4 cup of the cooking liquid, slowly pour it into your sour cream, stirring to temper and prevent it from curdling. Once tempered slowly add it to the roux mixture whisking as you pour. You’re going for a thick creamy mixture without chunks, so it takes a few steps.
6. Take this mixture and add it to the green beans, stirring to incorporate. Taste and adjust salt and pepper — then call it a done deal!
7. Sprinkle each bowl with paprika before serving. This is a wonderful summer soup that can be served at room temperature, warmed, or cold.

Source:
http://www.timvidraeats.com/

Zucchini

There’s no saying no to this classic treat—it’s light, moist, and contains the perfect amount of sweet. And, you can throw in a handful of walnuts to give your bread just a touch of crunch. For only 150 calories per serving, this is a dessert you can indulge in.

zucchini-bread-slice-400x400

Zucchini Bread

Ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup egg substitute
1/3 cup canola oil
1 teaspoon grated lemon rind
2 teaspoons vanilla extract
1 large egg, lightly beaten
1 1/2 cups sugar
3 cups shredded zucchini (12 ounces)
1/4 cup coarsely chopped walnuts, toasted
Cooking spray

Preparation:

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
3. Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
4. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Source:
Lorraine Warren, Cooking Light

Strawberries

Strawberries do a great job jazzing up salads. The salad below is great for playing around with substitutions- try switching up the greens or nuts! Make this salad into a meal by adding grilled chicken to it.

Strawberry salad

Strawberry Spinach Salad with Poppy Seed Dressing
Serves 4

Ingredients:

10-12 ounces baby spinach (or try arugula or lettuce), washed and dried
1/3 cup sliced almonds (pecans or walnuts would also be good), toasted
1 pint strawberries, tops removed and quartered
1/4 red onion, thinly sliced (or try using chopped green onion)
2 tablespoons lemon juice
1 tablespoons white wine vinegar
2 teaspoons honey
3/4 teaspoon dijon mustard
2 tablespoons olive oil
1 1/2 teaspoons poppy seeds
Optional: goat cheese or blue cheese to sprinkle on top

Directions:

1. In a large bowl combine spinach, strawberries, onion and almonds.
2. In a small bowl or jar, whisk together lemon juice, vinegar, mustard, honey, poppy seeds and olive oil.
3. Toss the salad with the dressing right before serving. Sprinkle with cheese if desired.

Cooking with Asparagus

Asparagus has become so synonymous with springtime because it is one of the few green vegetables that is ready to be harvested in May. Between the 1930s and 1970s western Massachusetts was known as the asparagus capital of the world; in fact, the green stalks are still often referred to as Hadley Grass, for Hadley, MA.

The following recipe is for a risotto made with barley, a healthier alternative to the traditional arborio rice. Feel free to add mushrooms, frozen peas, or any other vegetable to this spring time dish.

Real Simple Asparagus

Barley Risotto with Asparagus and Parmesan
from Real Simple
Serves 4

Ingredients:

5 cups low-sodium vegetable or chicken broth
2 tablespoons olive oil
1 large yellow onion, finely chopped
1 large garlic clove, finely chopped
1 1/2 cups barley
1 cup dry white wine (such as Sauvignon Blanc)
1 pound asparagus, cut into 1 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) grated parmesan cheese

Directions:

1. Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more.
2. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.
3. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed.
4. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.