Filipino Salad Crêpes

Wonderfully fresh flavors brought together in a crêpe and made extra tasty with peanut sauce. Healthy, satisfying, and fun! Adapted from foodandwine
makes 8


1 large egg
1 cup whole grain flour (like spelt)
1 Tbsp. oil, plus more for brushing
½ cup creamy natural peanut butter
½ cup full fat coconut milk
1 Tbsp. coconut aminos or Bragg's Liquid Aminos (substitutes for regular soy sauce)
1 garlic clove, minced
1 green (unripe) mango peeled and julienned
1 cup julienned carrot
1 cup julienned daikon (could substitute jicama or radish if not available)
1 cup julienned English cucumber
½ cup torn mint leaves
½ cup lightly packed chopped cilantro
butter lettuce or other lettuce leaves
chopped roasted peanuts
coconut vinegar or white vinegar (optional)

1. In a medium bowl, beat the egg with ½ tsp. salt and 1 ½ cups of water. Gradually whisk in the flour just until a batter forms (it's ok if there are lumps). Then whisk in the oil.

2. Heat an 8 - inch nonstick skillet and brush with oil. Add ¼ cup of the batter and tilt the skillet to distribute evenly. Cook over moderate heat until bubbles start to form around the edge of the crêpe, about 1 minute. Flip, then cook until lightly browned on the bottom. Transfer the crêpe to a baking sheet and top with a piece of wax or parchment paper. Repeat with remaining batter.

3. In a small bowl, whisk the peanut butter with the coconut milk, soy sauce substitute, garlic, and 3 Tbsp. of water. Season with salt. In a medium bowl, toss the mango with the carrot, daikon, cucumber, mint, and cilantro.

4. Arrange the crêpes on plates. Top each with a lettuce leaf and some of the salad. Drizzle with peanut sauce and sprinkle with peanuts and vinegar.

white bean hummus

a super healthy and delicious dip that is great for crackers, chips and veggies.
Pita chips and the new 34˚crispbread crackers pair marvelously well with this hummus.

serves at least 4 people
1 head garlic
3 Tbsp. olive oil, plus more for drizzling
1-15 oz. can white beans (or dried, prepared)
1 small lemon, juiced
1/2 tsp. cumin
salt and pepper
2 tsp. tahini (sesame paste), optional

1. Cut garlic in half across to expose all the cloves. Drizzle with a little olive oil and wrap in foil. Bake at 350 for 30-45 minutes or until golden. Allow to cool.
2. Add beans, lemon juice, cumin, salt and pepper and tahini to food processor or blender. Squeeze garlic halves; the cloves should slide out. Process until mixed. Add olive oil and mix until smooth. Adjust seasoning if desired.
Serving suggestion: drizzle with some more olive oil and sprinkle with parsley and pine nuts.


date citrus flatbreads

adapted from A Decade of Cooking the Costco Way
This is a perfect appetizer for holiday parties
makes 8 generous servings
1 Tbsp. olive oil
large onion, peeled and sliced into thin rings
2 cups shredded mozzarella cheese
naan (or other flatbread, can also use 2 medium-large premade pizza crusts)
2 tangelos, navels, or clementine mandarins (these are the easiest), peeled, segmented and cut into bite-sized pieces
3/4 cup pitted and chopped Mejool dates
1 tsp dried (or 2 tsp fresh) rosemary
2 Tbsp. crumbled feta cheese
(if you are a Green Barn shopper then look no further for all your ingredients)

1. Heat oil in a nonstick pan over medium heat. Add onions and saute 8-10 minutes. Reduce the heat to low, sprinkle salt over the onions, and cook 20 minutes, until the onions are a rich brown color (and smell really good!)

2. Preheat the oven broiler to low.

3. Sprinkle mozzarella over flatbreads. Place under broiler until cheese starts to melt, about 2 minutes.

4. Remove from oven and top with caramelized onions, citrus pieces, dates and rosemary. Sprinkle with feta.

5. Place under broiler for another minute or until toppings are hot and the bread browns slightly. Cut into pieces and serve.


garlicky asparagus flatbread

makes 12 appetizer servings

try this, it is seriously delicious
  • 1
    pound loaf fresh whole wheat pre-made or home-made pizza dough (or frozen, thawed)
  • 2 Tbsp.
  • 2 Tbsp.
  • 1 cup
  • 1/2 cup
    finely shredded Parmesan cheese
  • 6 oz. 
    mozzarella cheese, sliced or grated
  • 1 - 1 1/4
    pounds asparagus, trimmed and cut in 3-inch lengths
  • 3/4 cup
    butternut squash, peeled and thinly sliced (can substitute 1 medium yellow squash*)
  • 3 Tbsp.
    tablespoons olive oil
  • 5
    large cloves garlic, thinly sliced
  • Honey for drizzling (optional but really good)
    green onions, about 1/4 cup thinly sliced (optional. I actually forgot to put them on top)


1.Preheat oven to 450 degrees F. Grease large 15x10x1-inch baking pan; 
set aside. 
For flatbreads, on a lightly floured surface, roll to a rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pan, pressing to sides. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.
2.Meanwhile, for white sauce, in a small saucepan melt the butter over 
medium heat; 
stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese; cook for 1 minute.
3.Spread the white sauce within 1/2 inch of dough edges. Top with 
toss butternut with 1 Tbsp. olive oil and roast about 5-7 minutes until just tender. Lightly toss asparagus with 1 Tbsp. of the olive oil. Spread asparagus and squash on cheese layer. Bake for 10 minutes, until browned. Cool slightly.
4.Meanwhile, in a small skillet heat the remaining 1 Tbsp. oil over medium 
Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown. 
Remove from heat. Spoon garlic and oil evenly on flatbreads. Pass honey.

*if using yellow zucchini you don't need to roast first, just toss with the asparagus


bruschetta with herbed cream cheese

This recipe was inspired by an idea on the back of a salmon package. I took it to a different level  by using what I had on hand. I "stole" a little smoked salmon that was waiting around for another recipe. I was also excited that our parsley survived all the snow. It was a very welcome addition!

1 whole wheat baguette, cut into 1/4-1/2 inch slices
olive oil

8 oz. cream cheese
2 Tbsp. fresh herbs (I used basil, oregano, and parsley)
1-2 cloves garlic, minced

4 roma tomatoes, diced
1/8 cup. pesto (jarred or freshly prepared)
1/2 tsp. salt
pepper to taste
1/8 cup fresh parmesan, finely grated

3-4 oz smoked salmon (optional but super delicious) sliced into small pieces
fresh parsley, chopped

1. Preheat oven to 350. Brush bread slices with olive oil and toast in oven for about 7 minutes.
2. Combine cream cheese, herbs, and garlic.
3. Combine tomatoes, pesto, salt, pepper, and parmesan and mix well.
4. Spread cream cheese mixture on toasted bread slices. Spoon tomato mixture on top. Place salmon on next and finish with fresh parsley.

makes at least 8 appetizer servings.


Tomato Salad with Parmesan Crisps

1 and 1/2 cups finely diced heirloom or local tomatoes
1 Tbsp. snipped chives
1 tsp. coarsely chopped tarragon
2 tsp. olive oil

6 Tbsp. freshly grated parmesan cheese
1 and 1/2 Tbsp. unsalted butter, softened
1 Tbsp plus 2 tsp. all-purpose flour
freshly ground pepper

1. Preheat the oven to 400 and line a large baking sheet with parchment paper. In a medium bowl, combine cheese, butter, flour, and a generous pinch of pepper. Mash the ingredients until a dough forms. Form into a 4 inch log (adding more flour if needed). Cut into 12 slices and arrange on baking sheet. Press the slices into 1 and 1/2 inch rounds.
2. Bake on the lowest rack in the oven for about 8 minutes, rotating the pan halfway through baking, until the crisps are golden brown and sizzling. Let cool completely then transfer to a paper towel-lined plate and blot excess fat.
3. In a small bowl, toss the tomatoes with chives, tarragon, olive oil, salt and pepper. Spoon over parmesan crisps and serve right away.

The parmesan crisps can be stored in an airtight container for up to a week.
Simpler version: skip steps 1 and 2 and use crackers, chips, or bread instead of parmesan crisps.

makes 4 servings


Avocado Fries

Here is something a little different to try. These guys are crispy on the outside with that lovely creamy texture of avocado on the inside.

1/4 cup flour
1 tsp. salt
2 large eggs
1 1/4 cup panko bread crumbs
2 firm ripe avocados, cut into 1/2 inch wedges
canola oil for frying
salt and pepper
grated parmesan

1. Heat oil in a large pan (enough to cover avocado slices, 1/2-1 inch).
2. Mix flour and salt in bowl. Beat 2 large eggs in another bowl. Place breadcrumbs in a third bowl.
3. Sprinkle avocado slices with salt and pepper. Dip in flour, then egg, then the breadcrumbs. Once oil is really hot, fry avocado for about 30 seconds (or until golden brown). Remove to a serving plate and sprinkle with grated parmesan.

serves at least 4


Pinapple-Mango Salsa

This salsa is so fresh and good and easy to make (and reminds me of summer!)
It is yummy with tortilla chips or on top of chicken or seafood.
2 c. chopped fresh pineapple
1 c. chopped mango
1 c. chopped red or orange bell pepper
1/2 c. sweet onion, finely chopped
1/4 c. lemon juice
3 Tbsp. chopped cilantro
1 fresh jalapeno pepper, seeded and finely chopped (or more if you like spicy)

1. Mix ingredients in bowl, cover and and chill 4-24 hours.


Stuffed Mushrooms

12 extra large white mushrooms (or 24 small)
1/4 c. diced tomatoes (optional)
1/4 c. diced artichoke hearts (optional)
1/4 c. onion, diced (I used green)
couple Tbsp. fresh herbs, chopped (I used parsley, thyme, and oregano), some reserved for garnish
2-4 cloves garlic, minced
3 slices bacon
dash Worcestershire sauce
1/4 c. freshly grated parmesan
3-4 oz cream cheese
1/4 c. bread crumbs
salt and pepper
2 Tbsp. olive oil or butter for frying

1. Grease baking dish. Rinse and dry mushrooms.  Remove stems and chop enough for about 1 c. Place caps on baking dish.
2. Heat olive oil in frying pan, add mushrooms and onions and cook over medium-high heat for 2-3 minutes, add garlic and cook for additional 1 minute, until mushrooms and onions are tender and slightly browned. Remove from heat and add cream cheese, tomatoes, artichokes, herbs, bacon, parmesan, W. sauce, and salt and pepper to taste. mix until combined.
3. Fill mushroom caps, press into breadcrumbs. Bake at 350 25-40 minutes, depending on the mushroom size (mine were big guys so they took almost 40 minutes). Remove from oven and sprinkle with reserved herbs.


Crispy Chicken Fingers

We enjoyed these crispy tenders so much that I just had to share! They are a healthy alternative to your run-of-the-mill fried chicken. Pecans and flaxseed add extra flavor, fiber, and protein.

1 pound boneless, skinless, chicken breasts (about 2)
1 c. buttermilk
1/2 c. whole-wheat breadcrumbs (I made mine from a Lynden Dutch Bakery whole wheat flax roll)
1/4 c. whole wheat flour
1/4 c. pecans, finely chopped
2 Tbsp. flaxseed (if you use a flaxseed roll just add a bit less)
1 tsp. paprika
1/2 tsp. salt
pinch of freshly ground pepper
olive oil (for frying)

1. Cut chicken into 1/4 thick strips. Combine with buttermilk in shallow dish. Cover and refrigerate for 1 hour (or put in the freezer for 15 minutes). Remove chicken and discard liquid.
2. Combine breadcrumbs, flour, pecans, flaxseed, paprika, salt and pepper in a shallow dish. Dredge each piece of chicken in mixture, pressing firmly to coat.
3. Coat bottom of large skillet in olive oil and heat over medium. Cook chicken about 2 minutes per side until golden brown and cooked though.
Serve with your choice of dipping sauce. I made some honey mustard dip with dijon, olive oil mayo, and honey.

Makes 4 appetizer servings or 2 main dish servings
*all ingredients can be found at the Green Barn except chicken

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