Brie en Croute-Recipe courtesy of Whole Foods
Makes 10-12 appetizer servings
1 sheet frozen puff pastry (package comes with 2 sheets)
1 tablespoon butter
1/2 cup chopped pecans or walnuts
1 14- to 17-ounce wheel Brie, chilled
1 cup raspberry jam
2 eggs, beaten
Preheat oven to 375 degrees F. Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). On a lightly floured surface roll out pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out shapes from scraps for decoration (optional).
Melt butter in a saucepan over medium heat. Sauté nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with crackers.
Caesar Dip with Croutons and Romaine-Recipe courtesy of Whole Foods
Makes 4 mini salads
½ (1 ½ pound) round artisan bread loaf (sourdough or rustic boule), cut into 3” x ¾ “ strips
1 Romaine heart
Caesar Dip:
1/8 cup grated Parmesan cheese
½ cup mayonnaise
¼ cup lemon juice
½ teaspoon anchovy paste
2 cloves garlic, minced
Salt and pepper, to taste
Preheat oven broiler and set top rack about 6 inches beneath broiler. Arrange croutons on a baking sheet tray, drizzle a small amount of olive oil, toss to coat and broil until light browned and crisp (about 2-3 minutes). Set aside to cool.
To make the dip, place the Parmesan, mayo, lemon juice, anchovy paste, garlic, and a pinch of salt and pepper in a small bowl – whisk all ingredients together until combined and season to taste.
For the Romaine, halve the larger leaves lengthwise, slicing out the central rib as you do so. Serve the smaller leaves whole.
To serve, pour the dip into small bowls or small glasses (about ¼ cup capacity). Serve dip on a platter (or individual plates) surrounded by the Romaine leaves. Dip and enjoy!
½ (1 ½ pound) round artisan bread loaf (sourdough or rustic boule), cut into 3” x ¾ “ strips
1 Romaine heart
Caesar Dip:
1/8 cup grated Parmesan cheese
½ cup mayonnaise
¼ cup lemon juice
½ teaspoon anchovy paste
2 cloves garlic, minced
Salt and pepper, to taste
Preheat oven broiler and set top rack about 6 inches beneath broiler. Arrange croutons on a baking sheet tray, drizzle a small amount of olive oil, toss to coat and broil until light browned and crisp (about 2-3 minutes). Set aside to cool.
To make the dip, place the Parmesan, mayo, lemon juice, anchovy paste, garlic, and a pinch of salt and pepper in a small bowl – whisk all ingredients together until combined and season to taste.
For the Romaine, halve the larger leaves lengthwise, slicing out the central rib as you do so. Serve the smaller leaves whole.
To serve, pour the dip into small bowls or small glasses (about ¼ cup capacity). Serve dip on a platter (or individual plates) surrounded by the Romaine leaves. Dip and enjoy!
Ricotta Blinis with Marinated Feta and Tomato-Recipe courtesy of Whole Foods
Makes about 20 blinis
Blinis:
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1 tablespoon butter, melted
½ cup fresh ricotta
Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and melted butter. Gently fold in the ricotta until combined.
Heat a non-stick pan over medium-low heat and spray with cooking spray. Drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (Clean the hot pan with a dry paper towel between every other batch or so.)
Blinis:
1/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1 tablespoon butter, melted
½ cup fresh ricotta
Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and melted butter. Gently fold in the ricotta until combined.
Heat a non-stick pan over medium-low heat and spray with cooking spray. Drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (Clean the hot pan with a dry paper towel between every other batch or so.)
To serve, top the blini with the marinated tomato and feta mixture.
Topping:
1 tablespoon prepared pesto
2 tablespoons olive oil
3 ounces feta, crumbled
10 (or more) cherry tomatoes, halved
Watercress sprigs, for garnish
Place the pesto and oil in a bowl and stir to combine. Fold in the tomatoes and feta, and let marinate for at least 30 minutes. Top the blini with the feta-tomato mixture and spoon over the extra pesto oil to serve.
Topping:
1 tablespoon prepared pesto
2 tablespoons olive oil
3 ounces feta, crumbled
10 (or more) cherry tomatoes, halved
Watercress sprigs, for garnish
Place the pesto and oil in a bowl and stir to combine. Fold in the tomatoes and feta, and let marinate for at least 30 minutes. Top the blini with the feta-tomato mixture and spoon over the extra pesto oil to serve.
Falafel Lettuce Wraps with Tahini Sauce-Recipe courtesy of Whole Foods
Makes 2 servings
Adapted from: www.backtoherroots.com
Tahini Sauce:
1 clove garlic
1/4 teaspoon kosher salt
2 tablespoons tahini
1 tablespoon lemon juice
Pinch of black pepper
2 tablespoons water
To make the tahini sauce, mash together the garlic clove and kosher salt the back of a spoon or kitchen knife until it turns into a paste. In a small bowl, whisk together garlic mash, tahini, lemon juice, black pepper and water until it's a drizzle-able consistency. Set aside.
Adapted from: www.backtoherroots.com
Tahini Sauce:
1 clove garlic
1/4 teaspoon kosher salt
2 tablespoons tahini
1 tablespoon lemon juice
Pinch of black pepper
2 tablespoons water
To make the tahini sauce, mash together the garlic clove and kosher salt the back of a spoon or kitchen knife until it turns into a paste. In a small bowl, whisk together garlic mash, tahini, lemon juice, black pepper and water until it's a drizzle-able consistency. Set aside.
Falafel Patties:
1 cups cooked chickpeas (about 1/2 can)
1/2 small onion, roughly chopped
1 clove garlic
1 egg
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon lemon juice
1/2 teaspoon baking powder
1/4 cup bread crumbs
A pinch of pepper
Preheat oven to 400°. To make falafel patties, pulse together chickpeas, onion and garlic in a food processor until well-chopped. Add in egg, cumin, salt, lemon juice, baking soda, bread crumbs and black pepper. Pulse until just combined.
1 cups cooked chickpeas (about 1/2 can)
1/2 small onion, roughly chopped
1 clove garlic
1 egg
2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon lemon juice
1/2 teaspoon baking powder
1/4 cup bread crumbs
A pinch of pepper
Preheat oven to 400°. To make falafel patties, pulse together chickpeas, onion and garlic in a food processor until well-chopped. Add in egg, cumin, salt, lemon juice, baking soda, bread crumbs and black pepper. Pulse until just combined.
Form the chickpea mixture into balls or patties, place on a cooking spray-coated baking sheet. Spray tops of balls or patties with cooking spray and bake in preheated oven for 15-20 minutes or until tops are golden brown and begin to split.
Wraps:
Leaves of Boston bibb lettuce
1 medium tomato, sliced
Cucumber slices
Cilantro, chopped
Wraps:
Leaves of Boston bibb lettuce
1 medium tomato, sliced
Cucumber slices
Cilantro, chopped
To assemble lettuce wraps, layer cucumber and tomato slices on lettuce leaves, top with falafels and drizzle with tahini sauce. Sprinkle with parsley before serving.
Pork Saltimbocca Bites-Recipe courtesy of Whole Foods
Makes 12 pieces
7 ounces pork tenderloin, cut crosswise (against the grain) into 12 ¼” thick pieces
Salt and pepper
12 whole sage leaves, fresh
2 ounces Fontina cheese, thinly sliced
2 ounces thinly sliced prosciutto, cut into 1” strips
12 small wooden skewers or toothpicks
Preheat oven to 450 degrees. Season pork pieces lightly with salt and pepper. Top each piece with a sage leaf and a piece of cheese (trimmed to fit the size of the roll). Wrap a strip of prosciutto around each roll and skewer with a toothpick to secure the roll.
Arrange pork rolls on a rimmed baking sheet tray and bake until no longer pink in the center, 6-8 minutes (no turning needed). Transfer rolls to a plate to serve.
This can be used with frozen or fresh broccoli. If using frozen, thaw first. If using fresh, I would blanch the broccoli first to cook partially before baking.
4-6 cups broccoli
2 cups milk
2 tablespoons butter
2 tablespoons flour
1 cup grated cheese (any kind will do but I like sharp cheddar and parmesan)
Salt and pepper to taste
3 tablespoons garlic powder
Parmesan and breadcrumbs (optional)
Preheat oven to 450 degrees. Place your thawed or blanched broccoli in a greased baking dish, a small square sized works well.
To make the béchamel sauce: On medium high heat, melt the butter in a medium saucepan. Once melted, add the flour and whisk until it forms a paste. Cook for just a minute or two. Add the milk and whisk until smooth and it thickens. Add the cheese and keep whisking until smooth. Add the salt, pepper and garlic powder. Pour this mixture over the broccoli. You can add additional parmesan cheese or breadcrumbs to the top. Bake until the top is golden brown, about 20 minutes.
Simple Salmon
I usually make a couple of portions to have on hand for the week. 1 pound of salmon is about 3-4 portions. Cut into portions prior to cooking.
Season all portions with salt, pepper and garlic powder
Heat 1 tablespoon of olive oil in a sauté pan on medium high heat
In the meantime, preheat oven to 350 degrees and spray a baking sheet with non-stick spray
When the oil is hot, place salmon portions flesh side down and cook until they are nice and golden brown,about 3 min
Flip the portions over skin side down and cook for another 2-3 min. This help the fish come off the skin easier
Place the portions on the baking sheet and pop in the over for about 10 min. I test my fish by pressing a finger on the flesh. If it is firm, it is done.
Once out of the oven, squeeze some fresh lemon and let sit for a few minutes.
1 pound of pasta (any kind will do, I usually use rotini) cooked according to package directions, rinsed and cooled
Variety of vegetables-brocolli, sharp cheddar cheese, black olives, bell peppers, artichokes, chickpeas, etc.
Half a bottle of your favorite Italian dressing or vinaigrette
Mix everything together in a bowl and serve! I like to let mine sit in the fridge for a few hours first to let the dressing soak in, but you can serve immediately.
I like to add this on top of some mixed greens and add some salmon or grilled chicken to make an easy lunch or dinner.
Peanut Butter Chocolate Chip Cookies
1 cup peanut butter
1/2 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 egg
1/2 teaspoon baking powder
Splash of vanilla
3/4 chocolate chips
Heat oven to 350 degrees. Mix first seven ingredients together until well blended. Fold in chips. Drop by teaspoons on parchment line cookie sheet. Bake 8-10 minutes until just beginning to brown. Cool and enjoy!
Curried Lentils with Carrots and Peas-recipe courtesy of Vegan Planet
1 large onion, cut into a few smaller pieces
2 garlic cloves, peeled
1 teaspoon peeled and chopped fresh ginger
2 tablespoons olive oil
1 tablespoon curry powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon turmeric
3 cups water but I used veggie broth in place of the water
1 1/4 cups dried lentils
2 medium carrots, halved lengthwise and cut into half moons
3/4 cup frozen peas, thawed
1 cup unsweetened coconut milk
Salt and Pepper to taste
In a food processor, puree onion, garlic and ginger. Heat the olive oil in a large saucepan over low heat. Add the onion puree, cover, and cook to mellow the flavor, about 5 min, stirring a few times. Stin in the spices and cook, stirring for 30 seconds. Add the water, or broth, and bring to a simmer. Add the lentils, cover, and cook until tender, 30-40 min. After 10 minutes, add the carrots. When the lentils and carrots are tender, add the peas, coconut milk, and salt and pepper. Simmer, uncovered, to incorporate the flavors, about ten minutes. Serve hot, alone or with rice.
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