Wonderfully fresh flavors brought together in a crêpe and made extra tasty with peanut sauce. Healthy, satisfying, and fun! Adapted from foodandwine
1 large egg salt 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.
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 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.
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
1 large onion, peeled and sliced into thin rings
2 cups shredded mozzarella cheese
4 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.
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;
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
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
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
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.
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.
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
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.
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.