Honestly, my attitude about leftovers and what to do with them, especially as the third straight day of chili rolled around, hasn’t always been positive. I imagine those stuck in a room with me during this leftover stretch felt the same – hehe.
Yield: 6 servings 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces 1 large onion, coarsely chopped 2 tablespoons olive oil 3 garlic cloves, minced 1-1/4 teaspoons salt, divided 1 teaspoon dried rosemary, crushed, divided 3/4 teaspoon pepper, divided 1/2 teaspoon paprika 2-1/4 pounds chicken, skin removed, divided into smaller pieces 6 cups fresh […]
4 bell peppers, tops removed, seeded 1 pound ground turkey 2 tablespoons olive oil 1/2 onion, chopped 1 cup sliced mushrooms 1 zucchini, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 cup fresh spinach 2 tomatoes(diced) Italian seasoning to taste garlic powder to taste salt and pepper to taste Preheat oven to […]
Makes 4 servings 4 cups apple cider or apple juice 4 medium-size apples ½ to ¾ cup goat yogurt ½ cup chopped walnuts or hazelnuts In a 2-3 quart pan, boil cider over high heat until reduced to 1 cup (about 15 minutes). Meanwhile, core apples. Add apples to cider and return to a boil. Reduce heat, cover, and simmer […]
4 large eggs ¾ cup warmed honey 1 cup milk ¾ cup hazelnut flour 1 lb gravenstein or other baking apples or pears, cut into ¼- to ½-inch slices Preheat oven to 375 degrees. Oil a 10-inch deep-dish pie pan. Beat eggs and honey until frothy (about 2 minutes). Add milk and beat until smooth. Stir in the hazelnut flour. Distribute the […]
4 pounds mixed root vegetables (parsnips, potatoes, beets, carrots), roughly diced (about 1” cubes) 1 medium onion, diced 4-5 large cloves garlic, cut into large chunks 2 tbsp fresh rosemary, finely minced 2 tbsp fresh thyme, finely minced 1/3 cup apple cider vinegar ½ cup olive oil Salt and pepper to taste Preheat oven to 450F. In a large […]
3 cups local spinach greens 1/4 lb. mushrooms, sliced 1 c. chopped onion 1 clove garlic, minced 1/2 c. plain goat yogurt 4 eggs, beaten 5 oz. aged gouda or cheddar style cheese, grated 1/2 tsp. salt Preheat oven to 375 degrees. Wash spinach; dry roast mushrooms until fragrant but not burnt and set these aside. Grease […]
Three whole local delicata squash 2 Tbsp local honey 1/2 tsp sea salt 3 Tbsp olive oil Scrub the squash, then cut them in half lengthwise. Scoop out the seeds and membrane and cut each half into 1 inch wide crescents. Toss with oil and arrange in a single layer on a baking sheet. Roast at 400 degrees for […]
1 pound potatoes, peeled and quartered 3 carrots, cut into 2-inch chunks 4-6 cloves whole garlic 2 cups broth 1 cup water ½ cup milk ½ pound cabbage, finely shredded 2 green onions, finely chopped Finely-chopped fresh parsley for garnish Place potatoes and garlic in a saucepan and cover with the broth and water. Bring to a […]
For layering 1lb. each of local red, blue, yellow potatoes 12 ounces local gouda 1 1/2 Tbsp fresh local thyme For pouring 1 C local cream ½ Tbsp fresh local thyme 1 tsp sea salt 1 tsp black pepper Scrub potatoes well and slice thinly. Grate the cheese. Rub a casserole dish with butter; layer potatoes, cheese, thyme, […]
Place 2 cups of one or any combination of the following in a processor or blender: Asparagus Broccoli Carrots Cauliflower Sweet Corn Cooked onions Peas Squash Potatoes Tomatoes Add 1-1/2 cups of milk or buttermilk, blend till smooth, season and serve cold or hot. A quick nourishment! (From Prescription for Dietary Wellness Book)