Farmer's Market Frittata

All ingredients can be sourced locally at the Portland Farmer’s market!

  • 6 eggs

  • 1 bunch of chard, leaves stripped from stems, stems chopped and diced, leaves julienned

  • 3 oz feta cheese, crumbled

  • 1/2 large onion, diced

  • 2 cloves garlic, squished

- sautée the diced onions and card stems until soft, add garlic and stir around another minute, add the julienned chard leaves and cook until limp and fragrant. not too long - the chard should still be vibrantly green

- break 6 eggs into a bowl and stir up with a fork, add the feta crumbles, a few grinds of pepper and 1/2 teaspoon of salt'

- add the cooked onions and chard to the eggs and stir it all up together

- tip the mess into a 9” olive-oiled cast iron frying pan on medium heat - it should sizzle.

- Cook on medium heat until the eggs pull away a bit for the sides. The top middle may still be a bit liquid.

- transfer under a broiler and watch carefully until done. You could grate some parmesan on the top before so it browns up a bit.

***Other sprinkles to go on top: za’atar, sumac, and/or my signature blend of toasted cumin, hot red pepper flakes and home-oven-dried tomatoes pulverized in a vitamix.

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Cashew Cream -Savory or Sweet

Courtesy of Carie Bernard - Licensed Acupuncturist in Portland, and Global Dance Party dancer!

  • Great dairy substitute, and I bet it would be great as a frozen treat too! Keeps up to a week refrigerated , use 1:1 for a cream substitute.

In a small bow combine 1 cup of cashews and enough boiling water to cover. Let stand, covered, 15 minutes; drain. Rinse and drain again. (You could also let them sit in the water overnight).
In a blender or food processor combine cashews, ½ cup water and salt. Cover; blend 5 minutes or until creamy. (Carie used a VitaMix and it only took 30-60 seconds to blend to desired creaminess.) Store in the fridge up to 1 week. Makes 16 servings (1 Tbsp. each).


SWEET CASHEW CREAM Stir in 1 Tbsp. pure maple syrup or honey an d ½ tsp vanilla.
SAVORY CASHEW CREAM Stir in ½ tsp. lime or lemon zest, 1 tsp. lime or lemon juice, 1 clove garlic minced; and if desired, ¼ tsp. ground chipotle chile pepper. (Carie added ground rosemary.)

Some more ideas here

Spinach and Baby Greens with Hemp Seed Vinaigrette

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Put 6-8 C greens of your choice in large salad bowl - you could also add sliced baby tomatoes, shaved carrot or red pepper for extra color. Mix 1 package of hulled hemp seeds with 3/4 C of your favorite vinaigrette so it’s juicy. Place the hemp seeds on top of the greens and mix just before serving.

Pumpkin spice bread/Squash spice Loaf

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by Emma Holder

I wanted to make this recipe, but didn't have pumpkin, or eggs, and didn't want to use lots of white flour or sugar, so I winged it. The result was delicious, dark and spicy. Since the sugar was eliminated, a drizzle of honey or a layer of jam or marmalade on top would be perfect if you needed a bit more sweet than what the molasses gives you.

Ingredients as Original (Emma’s modification in brackets)

1.5 C flour  (mixture of 0.5 C flour, 0.5 C almond meal/ 0.5 C chestnut flour (or rice flour or something else)

1/2 teaspoon salt

1 teaspoon Baking soda

2 teaspoons of ginger powder

1.5 teaspoons cinnamon

1/4 teaspoon ground nutmeg (1/8 teaspoon ground cloves, since I don't like nutmeg)

1 C pumpkin puree (1 C chopped and squished  delicata squash/ sweet dumpling /butternut squash, organic, skin left on)

1/2 C melted butter

1/2 C sugar (I omitted this completely)

1/2 C molasses

1 Tablespoon minced fresh ginger (or more!)

2 eggs (2 Tablespoons ground flax with 6 Tablespoons water)

1/2 C raisins (optional, could also use currents or golden raisins since they are more nutritious the regular black raisins.)

How to:

 Preheat oven to 350F, mix wet, mix dry, combine wet+dry and pout into loaf pan. Bake at least 40 min or until a knife blade comes out clean.

Sopa Azteca

from Jennifer Rich

1 or 2 dried ancho chilies These are smokey in flavor, not hot.

1/4 c evoo

1 large onion chopped

1 green pepper chopped

3 cloves garlic minced

4 c vegetable stock

1/2 teaspoon cumin

1/2 teaspoon black pepper

2 tomatoes chopped

2 Tablespoon fresh cilantro chopped

1 Tablespoon fresh parsley chopped

Tortillas avocado thickly grated cheese Something like: Monterey Jack, cheddar, Mex blend.

Stem & remove seeds from ancho pepper. Soften ancho pepper by simmering in water to cover pepper. Chop pepper, set aside. Add peppery water to veg stock In sauce pan, saute onion, green pepper & garlic in oil til tender. Add garlic last. Add stock, cumin & blk pepper to above. Bring to a boil then cover & simmer 20 minutes. Stir in ancho chili & tomatoes. Simmer 10 minutes Add cilantro & parsley. To serve, place tortilla pieces in bowl. Add soup. Top with avo pieces & cheese.

This is a cheap, easy & hearty cold weather soup. If you can’t find anchos at Hannaford, Lois’s has them.

Savory Bok Choi

Christine Sullivan “I made up this recipe a couple of years ago and people seem to like it – enjoy!”

1-2 large heads of Bok Choi or 6 baby Bok Choi

2-4 Tbs olive oil 

1 pkg diced pancetta (4 oz.)

2-3 large cloves garlic, chopped

½ tsp crushed red pepper (optional)

¼ cup water or white wine or stock

Low sodium tamari or soy sauce

  • Wash thoroughly and trim the bok choi. 

  • Keeping separate, chop the stems into ½’ chunks and chop the leaves into 1-2” pieces. 

  • Add olive oil to saute pan on medium heat. 

  • Add pancetta and cook until the fat begins to render, 

  • Add the stems and garlic and saute until tender—do not brown the garlic

  • Raise the heat, add the liquid and several dashes of soy sauce and red pepper if desired and add the leaves

  • Cover, lower heat, and cook for 5-8 minutes until the leaves are tender but not soggy. 

Serve over quinoa or wild rice




 

Kidney Bean, Avocado and Mango Salad

 By Carie Bernard, L.Ac.

1 can cooked organic red kidney beans, rinsed and strained

1 ripe avocado, diced

1 ripe mango, diced

Extra Virgin Olive Oil

Vinegar (I prefer Umeboshi but choose to taste)

Fresh basil cut in small ribbons to taste.

- Toss all ingredients together. Garnish with 2 basil leaves. Eat at room temperature

Edamame Salad

from Judy Rosen

1 lb. Frozen shelled edamame

3 cups frozen corn or canned corn

1 chopped red bell pepper

3/4 cup sliced green onion

1/2 cup finely chopped red onion

1/4 cup chopped fresh Italian parsley

2 tablespoons chopped fresh oregano or 2 tablespoons marjoram or 2 tablespoons basil

DRESSING:

1/3 cup fresh lemon juice

2 tablespoons Dijon mustard

2 tablespoons olive oil

3/4 teaspoon salt

3/4 teaspoon fresh ground black pepper

Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly Combine edamame, corn, red bell pepper green onion, red onion parsley and oregano In a large bowl, whisk lemon juice, mustard, olive oil salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.


Not Exactly Raw Kale Salad

Elizabeth O’Neil with changes by Carie Bernard, L.Ac.

1 bunch organic kale

1 tsp. sea salt (I use pink Himalayan salt and it’s divine!)

1/4 cup olive oil, or a little less

1/4 cup currants, or a little more (I use ½ cup of golden raisins)

1/2 cup organic sunflower seeds, toasted pumpkin seeds or cashew pieces, pine nuts or any crunchy nut or seed you like)

2 organic ripe avocados

1 red or yellow pepper

splash of lemon (I love lemon so I use a whole lemon)

Umeboshi Plum Vinegar to taste (or your favorite vinegar)

De-stem kale by pulling leaves away from the stems. Wash leaves. Spin or pat dry very well. Stack leaves, roll up and cut into thin ribbons. Put kale into a large Ziploc bag. Add salt, zip bag and massage it into the kale with your hands for 2 minutes. Make sure that you rub the salt to help break down the kale, but not that it becomes liquid-y.
Add rest of ingredients. Zip bag, allowing air in it. Shake the bag to toss. Serve and enjoy! Stays good in fridge for about 1 day.

ROASTED CAULIFLOWER AND CHICKPEAS WITH MUSTARD AND PARSLEY

from Carie Bernard

From It’s All Good; Delicious, Easy Recipes That Will Make You Look Good and Feel Great,

by Gwyneth Paltrow and Julia Turshen, pg. 173, Grand Central Life & Style, New York, Boston, c. 2013

14 oz can chickpeas, rinsed, drained and dried
1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
Extra virgin Olive Oil
Coarse Sea Salt (I use Himalayan Pink Sea Salt)
1 Tbsp. Dijon mustard
1-2 Tbsp. seeded mustard
1 Tbsp. white wine vinegar (or apple cider vinegar)
Freshly ground black pepper (optional)
¼ cup chopped Italian parsley


Preheat oven to 400F and set rack in middle.
Toss chickpeas and cauliflower together in a large roasting pan with 3 Tbsp. olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes. Meanwhile, whisk together the mustards, vinegar and ¼ cup olive oil (I use less, maybe 1/8 cup) with a big pinch of salt (I use more) and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

Spinach Balls

from Candy Longyear:

Ingredients

  • 6 cup fresh spinach leaves trimmed, washed (230 g) see note for frozen/cooked spinach

  • 3 cup boiling water

  • 3 eggs

  • 1/2 cup grated cheese (60g) – I used Cheddar, use grated parmesan or grated emmental for more cheese flavor

  • 1/4 cup fresh herbs of your choice, finely chopped I used cilantro

  • 1 cup Gluten Free Panko Crumbs (75 g)

  • 1/2 teaspoon garlic salt

    Instructions

    1. Preheat oven to  350 F (180 C).

    2. Trim and wash the fresh spinach leaves.

    3. Place the leaves in a large mixing bowl and over with boiling water. Cover and set aside for 3 minutes.

    4. Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160 g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.

    5. Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.

    6. Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.

    7. Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands or use a small cookie scoop maker to avoid the mess

    8. If too moist add slightly more crumb until easy to roll as ball with your hands palms.

    9. Place the balls on a non-stick cookie tray covered with baking paper.

    10. Bake at 350F (180C) for 15-20 minutes or until golden on the top.

    11. Serve immediately or cold in luchboxes.

    12. Serve with dips of your choice like pesto, hummus or homemade ketchup.

    Recipe Notes

    Spinach measurement :  you need about 6 cups of fresh spinach. It makes about 2/3 cup (160 g) of cooked, squeezed and packed spinach. It is ok to use frozen spinach as soon as you have 2/3 cup cooked, squeezed, packed spinach.

    Cheese options: you can replace grated cheddar but mozzarella, parmesan, colby, emmental or any hard grated cheese you love.

    Herbs options: those spinach balls are very tasty with fresh parsley, dill or basil. Use your favorite herb or mix it!

Red Ancho Chili-Rubbed Salmon

Per 2/3# filet of salmon: Mix the rub ingredients: 1 t. ancho chili powder, 3/4 t. of cumin, 1/2 t. cinnamon, and 3/8 t. of jaggery (or brown, palm, or date sugar). 

Cooking method: Sauté in an oiled a hot pan, rub side down, for about 3 minutes, then flip, cover and cook in 350 degree F oven or over medium-low heat on the stove for another 3 to 4 minutes. The exact times depend on how thick the fish is.

This is a go-to dinner for me but I’d serve it chilled for the brunch.

This recipe is from Bobby Flay.

Elegant Appetizers: fruit, cheeses and drizzles

from Jerrie Will:

1.) orange slices with walnuts and black pepper. You could also add a drizzle of evoo. No real recipe except get really good oranges and slice crosswise.

2) Macoun apple and red pear slices with an assortment of local cheeses. I would bring this because macoun apples are my favorite and their season just ended (I stocked up) and I got some great blue and brie cheeses from the farmer’s market.

Honey Roasted Carrots

From Shelley Dunn:

Ingredients

  • 1 pound small organic carrots (washed and dried)

  • 2 tablespoons olive oil

  • 2 tablespoons honey

  • salt and pepper to taste

  • Optional garnish: chopped parsley

Instructions

  1. Preheat the oven to 400 degrees. Line a sheet pan with foil

  2. Place the carrots in a single layer on the baking pan.

  3. In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.

  4. Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.

  5. Remove from the oven and serve immediately, sprinkled with parsley if desired.


Grilled baby peppers in oregano vinaigrette

From Ellen Profenno

Ingredients:

1 lb baby peppers (sweet mini)

mix together in a small bowl for vinaigrette:

1 Tsp fresh oregano (*? dried?)

1 tsp olive oil, evoo

1/2 tsp white vinegar

1/2 tsp garlic salt (*fresh garlic and salt?)

1/2 tsp ground cumin

toss peppers with vinaigrette, thread onto pre-soaked wooden skewers. 2 skewers makes sure the peppers won’t spin. Using outdoor grill, or greased indoor grill pan, grill the peppers until evenly charred, flipping once or twice. It will take about 4-5 minutes per side, but stay vigilant.  once off the grill, serve warm or at room temperature. Sprinkle with more oregano or vinaigrette. (*feta cheese and tomatoes as garnish? – E)

Vegan Roasted Carrot and Coconut Soup

Linked by Theresa Puckett

Her suggestions: lentils are optional, instead of step 4, puree on the stove top with an immersion blender – a lot safer and you can control the chunkiness)

Ingredients

  • 1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)

  • 1 tablespoon olive oil, divided

  • 1/2 teaspoon plus 1/8 tsp. kosher salt, divided

  • 2 cups chopped yellow onion

  • 2 tablespoons red curry paste

  • 2 teaspoons grated peeled fresh ginger

  • 1 teaspoon crushed red pepper

  • 1 (15-oz.) can unsalted cannellini beans, drained

  • 3 cups unsalted vegetable stock

  • 1 (15-oz.) can light coconut milk

  • 3 tablespoons fresh lime juice

  • 1/2 teaspoon black pepper

  • 1 cup chopped fresh cilantro

  • 2 ripe avocados, thinly sliced

  • 1 cup cooked lentils (optional)

How to Make It

Step 1

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

Step 2

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

Step 3

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

Step 4

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute. (Or use an immersion blender on the stove top – avoids transferring hot liquids around)

Step 5

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.

Granola Nests

From Lisa Lee

2 C Old fashioned oats dry

1/3 C shredded unsweetened coconut

2 TBSP ground flax seed

¼ tsp cinnamon

1 tsp Vanilla

5 TBSP liquid coconut oil

¼ C honey (*local)

(you could also add some chopped nuts - E)

Mix until oats are completely coated. Use ice cream scoop to drop into greased muffin tin. Gently press with the back of the scoop to form into cup shape. Bake at 325 degrees (*F) for 18 minutes. When cool, top with a dollop of Greek yogurt, berries, more coconut, shaved dark chocolate, etc……

Spiced Sweet Potato Salad

From Robin Silva

2 peeled, cubed sweet potatoes

½ lb trimmed halved brussels sprouts

2 Tlbs olive oil,  1 tsp chili powder , ½ tsp salt

Toss together, bake at 400 degrees on rimmed baking sheet for ~30 minutes, until browned

Whisk together: 2 Tlbs olive oil, 2 Tlbs lime juice, 2 tsp honey ½ tsp salt, 1/4tsp pepper

6 cups mixed greens in large bowl, top with roasted vegetables, 2 Tlbs toasted pumpkin seeds, crumbled feta cheese, toss with dressing.