Kale, Apple and Cheddar Panini with Strawberry Jam

Posted on Posted in Sandwich, VegetarianTagged , , , 4 Comments

Sautéed kale is not just for side dishes. Give it a try as a sandwich base and you will forget all about lunch meat. This Kale, Apple and Cheddar Panini with Strawberry Jam is a hearty vegetarian sandwich with seasonal farm-fresh favorites. It is comfort food that packs a nutritious punch and takes less than 15 minutes to prepare.

Ingredients:
2 sub sandwich loaves (5 to 6 inches each), cut from a whole-wheat baguette
1 medium bunch kale
1 tablespoon olive oil
2 tablespoons water
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon balsamic vinegar
1 small apple, cored and thinly sliced
2 slices white cheddar cheese
2 tablespoons strawberry jam

Directions:

  1. Preheat a panini maker to medium-high. Slice sandwich loaves in half and set aside.
  2. Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and water. Sauté for 4 to 5 minutes, until wilted. Season with salt and pepper. Add balsamic vinegar and cook or another minute, tossing to evenly coat.
  3. Layer apple slices, kale and cheddar cheese on the bottom bread slices. Spread strawberry jam on the top bread slices. Stack together and place sandwiches in the panini maker, closing the top. Grill until the bread is crusty and golden and cheese has melted. Slice sandwiches in half and serve.

Note: If you do not have a panini maker, use a grill pan or skillet and flip the sandwich to grill both sides. Placing a heavy skillet on top of the sandwich will give you the panini effect.

Servings: 2

Grilled Pizza with Asparagus, Brie and Caramelized Onions

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Nothing says spring like fresh asparagus, and warmer days inspire me to fire up the grill. With sweet caramelized onions, earthy asparagus and creamy brie, this is a unique take on a vegetarian pizza that celebrates the season. Make this meal a quick one to prepare on a busy night by caramelizing the onions and roasting the asparagus the night before. You’ll have a homemade pizza on the table in around 15 minutes.

Caramelized Onion Ingredients:
2 teaspoons olive oil
2 teaspoons butter
1 large onion, peeled and thinly sliced
½ teaspoon sugar

Pizza Ingredients:
1 bunch asparagus, trimmed and sliced into 3 inch pieces
1 tablespoon olive oil, divided
¼ teaspoon salt
¼ teaspoon pepper
1 homemade or store-bought pizza dough ball, about the size of a grapefruit
½ cup shredded mozzarella cheese
4 ounces brie, sliced

Directions:

  1. To make the caramelized onions. Heat olive oil and butter in a large skillet, over medium-low heat. Once butter has melted, add onion slices and sprinkle with sugar. Stirring occasionally, let the onions cook about 20 to 25 minutes, until caramelized and golden brown.
  2. Meanwhile, preheat oven to 375 degrees Fahrenheit. Place asparagus on a baking sheet and drizzle with ½ tablespoon olive oil. Sprinkle salt and pepper over asparagus and toss with a spatula to evenly coat. Bake for 10 to 15 minutes, depending on thickness, until slightly tender.
  3. Roll or stretch (I do a combination) the pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  4. Place crust on the grill (a pizza peel comes handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom of the crust. Remove crust from grill. Top cooked side of crust with remaining ½ tablespoon olive oil, spreading evenly. Add mozzarella cheese and top with roasted asparagus, caramelized onions and brie.
  5. Return pizza to the grill and cook for about five minutes, until mozzarella cheese has melted and bottom of crust has light brown grill marks. Remove from grill, slice into wedges and serve.

Servings: 4

Cauliflower and Mushroom Tacos

Posted on Posted in VegetarianTagged , , 1 Comment

Make it a Meatless Monday with these hardy vegetarian tacos, stuffed with mildly spiced cauliflower and mushrooms and topped with sweet bell pepper sauce. This mostly hands-free meal is perfect for a busy week night, because you get 20 extra minutes to relax while dinner is roasting. Round out this meal with a side of pinto or black beans and Mexican hot chocolate for dessert. This is also a great make-ahead meal, especially if you are entertaining. Reheat the vegetables, make a pitcher of margaritas and you are ready to host book club.

Taco Ingredients:
1 small head cauliflower, roughly chopped into bite-size pieces
8 ounces white button mushrooms, quartered
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons chipotle chili pepper
¼ teaspoon salt
¼ teaspoon pepper
8 soft flour tortillas

Roasted Sweet Pepper Sauce:
2 bell peppers (yellow, orange or red), seeded and cut in half
⅛ teaspoon cayenne pepper
⅛ teaspoon salt

Optional Taco Toppings:
grated smoked cheddar cheese
avocado slices
chopped cilantro

Directions:

  1. Preheat oven to 450 degrees Fahrenheit. Place cauliflower and mushrooms on a large rimmed baking sheet. Drizzle with olive oil and add garlic to the tray. Season with cumin, chipotle chili pepper, salt and pepper, and toss with a spatula to evenly coat. Roast vegetables for 20 minutes.
  2. Place bell peppers on a baking tray, cut side down and roast for 20 minutes, until lightly charred. Place peppers in the bowl of a food processor with the chopping blade attached. Add cayenne pepper and salt, and pulse to chop until slightly smooth with fine chunks of pepper.
  3. Serve cauliflower and mushroom filling in tortillas and top with roasted sweet pepper sauce and optional taco toppings if desired.

Servings: 4

Bacon and Apple Peanut Butter Dip

Posted on Posted in Small BitesTagged , , 3 Comments

The inspiration for this dish came from Old Bourbon County Kitchen, a restaurant in Lexington, Kentucky that serves a honey bourbon and sugar glazed bacon appetizer with peanut butter. My version is lighter, but still captures the wonderful combination of bacon and peanut butter. I know it sounds a little odd, but once you have tasted it you will forget all about peanut butter’s famous sidekick—jelly. Peanut butter and bacon is the new duo in town.

This appetizer is a perfect pairing with your favorite Kentucky bourbon. It brings out the whiskey’s sweet notes of vanilla, caramel and honey. Cheers to good bourbon, an appetizer your friends will love and adventurous food combinations.

Ingredients:
1 pound center cut bacon, cooked
1 large apple, sliced
2 tablespoons peanut butter
½ cup non-fat Greek yogurt
1 tablespoon honey
1 teaspoon vanilla
1 tablespoon skim milk

Directions:

  1. In a blender or food process, combine peanut butter, Greek yogurt, honey, vanilla and milk. Blend or process until smooth.
  2. Serve immediately with bacon and apple slices or refrigerating until ready to serve.

Seafood and Bean Stew with Pesto

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Fish, shrimp, beans and pesto make the most delectable combination in this heavenly bowl of soup that will have you reaching for leftovers. Go ahead, it is comfort food with a conscience packed with three types of lean protein and juicy tomatoes. When basil is in season and my CSA box is full of this aromatic green goodness, I make batches of pesto and freeze tablespoon-size portions using mini-muffin tins. I store them in a freezer-safe container and enjoy during winter months in recipes like this. Don’t have fresh pesto on hand? Store-bought pesto will also work well and taste delicious in this dish.

Ingredients:
2 ounces pancetta, diced
1 onion, peeled and diced
2 cloves garlic, minced
1 (14 ounce) can no salt added diced tomatoes
4 cups vegetable broth
8 ounces any firm white fish, such as cod or halibut, cut into bite-size cubes
8 ounces peeled and deveined shrimp
1 (15 ounce) can no salt added cannellini beans
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons pesto

Directions:

  1. Heat a large stock pot over medium heat. Add pancetta and cook until brown and crispy, stirring occasionally. Remove pancetta with a slotted spatula and place on a paper towel-lined plate.
  2. Add onion to the stock pot and sauté, stirring occasionally for about 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.
  3. Add the tomatoes and vegetable broth to the stock pot and increase heat to medium high. Bring to a gentle boil.
  4. Reduce heat to medium low and add the fish and seafood to the soup. Cover and simmer for about five minutes.
  5. Remove lid and add beans, pancetta, salt, pepper and pesto to the soup, stirring to combine. Cook for two to three additional minutes and serve.

Servings: 4

Winter Vegetable Tacos

Posted on Posted in VegetarianTagged , , 1 Comment

Say goodbye to the season on this last day of winter with my vegetarian tacos, featuring winter squash, a comfort food you can feel good about devouring. Butternut or kabocha squash make excellent choices, but any winter squash will work well paired with Tex-Mex spices and heart-healthy beans. Enjoy as a meal or serve as tapas for your next gathering. Leftovers are excellent the next day or could be transformed into a delicious salad served over your favorite leafy greens with a few crushed tortilla chips for a little crunch.

My slow and spicy pinto beans are a great option for these tacos if you make them in advance. If you are pressed for time, simply use no-salt-added canned pinto beans.

Taco Ingredients:
1 medium winter squash, peeled and cubed
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
2½ cups cooked pinto beans
1 lime
¼ cup chopped cilantro
12 soft corn tortilla shells

Topping Ingredients:
¼ cup sour cream
½ cup plain, low-fat Greek yogurt
1 teaspoon smoked paprika
½ teaspoon garlic powder
1 avocado, peeled and cubed
4 ounces cotija cheese, crumbled

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Place squash cubes on a roasting pan and drizzle with olive oil. Add chili powder, cumin and salt and toss to evenly coat. Roast for 20 minutes, flipping with a spatula halfway through.
  2. Meanwhile, make smoky cream sauce by combining sour cream and yogurt in a small mixing bowl. Add smoked paprika and garlic, stirring until well mixed. Refrigerate until ready to serve.
  3. Add beans to roasting pan with squash and toss to combine. Continue roasting for 5 more minutes, until beans are heated. Drizzle the juice of one lime and sprinkle cilantro over squash and bean mixture.
  4. Warm a couple of taco shells at a time in a large nonstick skillet over medium-high heat for about 30 seconds per side. Fill corn tortillas with an equal amount of squash and bean mixture and top with smokey cream sauce, avocado and cotija cheese.

Servings: 6

Slow and Spicy Pinto Beans

Posted on Posted in Slow Cooker, VegetarianTagged , , 2 Comments

Top these Slow and Spicy Pinto Beans with a little shredded mozzarella and you have the perfect side dish for your fish tacos or chicken enchiladas. They also make a great vegetarian protein for your main course. Try them in veggie tacos or simply add them to a cheese quesadilla or on top of a salad.

Dried beans are extremely simple to prepare and the slow cooker does most of the work in this dish. If you have leftovers they freeze well for a ready-to-eat protein on a busy night, just defrost and reheat.

Ingredients:
1 cup dry pinto beans
7½ cups of water, divided
2 garlic whole cloves
1 teaspoon chipotle chile pepper
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Directions:

  1. Wash and sort beans, removing any small stones, dirt or damaged beans. Place beans in a large stock pot and cover with 5 cups of water. Bring to a boil, cover and remove from heat. Allow beans to soak for up to 4 hours.
  2. Drain beans and place in a slow cooker set to high heat. Add garlic, chipotle chile pepper, cumin, smoked paprika, salt and cayenne pepper to the beans and cover with 2½ cups of water.
  3. Cook for 4 hours, until beans are soft and tender. Discard garlic cloves and serve.

Servings: 6

Slow-Cooker Chicken Tortilla Soup

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Frozen corn from last season’s harvest is a special treat to enjoy this time of year. It shines in my Slow-Cooker Chicken Tortilla Soup, which also features delicate squash. A perfect blend of winter and summer produce to enjoy this time of year when drastic weather changes leave you sporting flip-flops one day and snow boots the next. This colorful bowl of produce will surely brighten your day regardless of the weather you are experiencing.

The ingredient list may look long, but the recipe is easy to prepare and is mostly hands-off. Topping your bowl with oven-baked tortilla strips elevates this simple bowl of soup to restaurant quality, but without extra the calories of fried tortillas.

Soup Ingredients:
1½ pound boneless, skinless chicken breasts
2 small delicata squash, seeded and chopped, leaving the skin on
1 medium onion, peeled and diced
1 large jalapeno, seeded and finely chopped
1 tablespoon chili powder
½ tablespoon ground cumin
½ tablespoon dried oregano
1 teaspoon smoked paprika
¾ teaspoon salt
2 (14.5 ounce) cans no-salt-added diced tomatoes
4 cups low-sodium chicken broth
2 cups frozen yellow corn, defrosted
1 lime


Tortilla Strip Ingredients:
4 corn tortillas
½ tablespoon olive oil
¼ teaspoon salt

Optional Toppings:
Chopped cilantro
Diced avocado
Shredded cheddar cheese
Sour cream

Directions:

  1. Place chicken in the bottom of a slow cooker and top with delicate squash, onion, jalapeño, chili powder, cumin, oregano, paprika and salt. Add tomatoes with their juice and chicken broth. Cover with lid and cook on high for one hour. Reduce heat to low and continue cooking for five hours.
  2. Remove chicken and shred with two forks. Place shredded chicken back in the slow cooker and add corn and lime juice. Stir to combine and continue cooking on low while you prepare the tortilla strips.
  3. Preheat oven to 375 degrees Fahrenheit. Brush both sides of each tortilla with olive oil and cut into ¼-inch thin strips. Place tortilla strips on a baking sheet and sprinkle with salt. Bake for about 12 minutes, until crisp and lightly browned.
  4. Serve soup topped with tortilla strips and optional toppings of choice.

Servings: 6

Butternut Squash Grilled Pizza with Blue Cheese and Bacon

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I am one of those pumpkin-crazed people who embraces all things, from lattes to ravioli and lip balm to candles. Fall squash is also one of my favorite things to cook with and I enjoy it throughout the winter. I particularly love sweet and creamy butternut squash, which is the star of my grilled pizza. A touch of maple syrup enhances the sweetness of mashed butternut squash, which is smothered on top of the crust and topped with sharp blue cheese, crispy bacon and toasted pecans. Round out the meal with a salad, like spinach with apples or roasted beets.

Ingredients:
1 small butternut squash, halved lengthwise and seeded
2 teaspoons butter, divided
1 tablespoon maple syrup
1 homemade or store-bought pizza dough ball (about the size of a grapefruit)
½ cup shredded mozzarella cheese
⅓ cup blue cheese crumbles
5 slices of bacon, cooked and crumbled
¼ cup chopped pecans, toasted

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. On a small baking sheet, place squash halves flesh side up. Place 1 teaspoon of butter in the hollow of each squash. Roast until flesh is tender, about 50 to 60 minutes. Set aside until cool enough to touch. This step can be done several hours earlier or the day before.
  2. Scoop inside flesh of squash from skin and place in a food processor or blender. Add maple syrup and puree until velvety smooth, without any lumps.
  3. Roll and stretch pizza dough to a thin layer, about ⅛ inch thick and 12 to 14 inches in diameter. Prepare the grill for medium-high, indirect heat. For a gas grill, leave one or two burners off and for a charcoal grill, place coals on one side and use the coal free side.
  4. Place crust on the grill (a pizza peel is handy here) and cook for about five minutes, until top of crust starts to bubble and light brown grill marks appear on the bottom. Remove crust from the grill and place on a workable surface.
  5. Spread a thick layer of butternut squash on top of the cooked side of the crust. Top with mozzarella, blue cheese, bacon and pecans. Return pizza to the grill and continue cooking for about five minutes, until cheese has melted and light grill marks appear on the bottom of the crust. Remove from the grill, slice into 8 wedges and serve.

BOURBON MAPLE PORK TENDERLOIN WITH GOAT CHEESE MASHED POTATOES

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The aroma of grilled meat lofting in the air makes me hungry, even if I’ve already had a meal. Add a little bourbon, maple syrup and Dijon mustard in the mix, and the smell of your pork tenderloin on the grill may even bring your neighbors over for dinner. Paired with creamy goat cheese mashed potatoes, this recipe is simple enough for a throw-together meal and impressive enough to serve when entertaining. Doubling the recipe will give you more to pass around if you are serving a crowd. Add some grilled broccoli to round out this delicious meal and serve with your favorite bourbon of course.

Bourbon Maple Pork Tenderloin Ingredients:
1 whole pork tenderloin, about 1 pound
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons maple syrup
2 tablespoons bourbon
2 tablespoons country Dijon mustard
1 tablespoon chopped fresh rosemary

Goat Cheese Mashed Potato Ingredients:
1 pound potatoes (about 2½ cups), diced and unpeeled
water
½ tablespoon butter
½ cup skim milk
4 ounces goat cheese
¼ teaspoon salt
¼ teaspoon ground white pepper

Directions:

  1. Preheat an outdoor grill to 375 degrees Fahrenheit. Place pork on a large plate or platter and season with salt and pepper. In a small bowl, whisk together maple syrup, bourbon, mustard and rosemary. Reserve half of the glaze in a clean bowl and brush the pork with the other half of the glaze.
  2. Grill the pork tenderloin for 17 to 20 minutes, turning occasionally and brushing with the remaining glaze, until pork reaches an internal temperature of 140 degrees Fahrenheit. Place pork on a cutting board and cover with aluminum foil. Let the tenderloin rest for 5 minutes before slicing.
  3. Meanwhile, in a large saucepan, add potatoes and cover with water. Bring to a boil and reduce to low heat. Cover and cook for about 10 minutes, until tender. Drain water and return to the stove over low heat. Add skim milk, butter, salt and pepper and mash with a potato masher while butter melts. Add goat cheese and use a hand-held mixer to whip potatoes on high until smooth and creamy.