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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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




 

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!

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)

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.

Judy L’s  Green Bean Dish

1/8 cup olive oil
1 generous tbls. crushed garlic
6 cups green cut beans
2 tbls. chopped fresh rosemary (sometimes basil)
1/3 cup slivered almonds (crushed walnuts or pecans are good for a change) *I like to toast the nuts - Emma’s side note

1/3 cup gorgonzola cheese
1/3 cup dried cranberries
*4-5 slices pre-cooked bacon cut into medium size pieces (optional for a veggie side dish - use the toasted nuts)

Briefly saute garlic in oil
Add beans stir to cover with oil
Add rosemary

Continue to saute, stirring frequently until beans are al dente on medium heat - remember the smoke point of the olive oil)
Stir in bacon*, almonds and cranberries
Turn off heat
Add gorgonzola just before serving.

Mashed Red Curry Sweet Potatoes

Thanks Theresa P!

3 lbs. sweet potatoes, peeled and chunked
1/2 cup plus 3 T light coconut milk
1 T red curry paste
2 T maple syrup
2 T apple cider
2 T unsalted butter
1 tsp coarse salt
1 tsp ground cinnamon

***cook sweet potatoes in boiling water, about 12 minutes…drain and return to pan…dry cook over low heat for 2 minutes
***combine 3 T coconut milk with the red curry paste…heat in a saucepan over medium-high heat…stir well…  add the remaining milk, syrup, and cider…bring to a boil and then reduce heat and cook another 3 minutes…
***combine the potatoes and milk mixture in a large bowl…add butter, salt and cinnamon and mash


Serves: 10

Oven Fried Sweet Potatoes

peel and slice a sweet potato into “french fry” chunks.
sprinkle with enough sesame oil to coat well.  Add salt, pepper, lots of cumin powder (cayenne pepper optional) to taste and mix well.
Bake in 450 oven in shallow pan or cookie sheet for about 20 minutes, shaking and turning every 5 minutes or so until sides are brown and crispy.
If you like sesame seeds, sprinkle some for the last 5 minutes of baking.
- Valerie V

I have done a similar thing with sweet potatoes, I cut them and toss them with rice flour, then bakes as described above. The rice flour crispens them. – Emma H

 Maple-braised chard

(Anna B: inspired by maple-braised collard greens at Hot Suppa)

Equipment: large skillet or saucepan

1 bunch chard (rainbow is the prettiest)
1-2 tbsp butter
Salt to taste
1 tbsp maple syrup, or to taste (a little goes a long way)

Rinse chard and leave the water clinging to it.
Separate chard stems from leaves. Chop stems to medium dice and leaves to
bite size.
Sautee stems in butter over medium heat until softened and slightly
browned.
Add leaves and maple syrup. Salt to taste as the leaves are wilting. If
your pan has a cover, put it on so the leaves can steam, stirring
occasionally. Cook and stir until the leaves give up juices, just a few
minutes. Serve warm.

PS The chard would probably be good with a splash of bourbon, too. And/or
barbecue sauce, or even chipotle? I’m still experimenting)

Roasted Leeks (seriously these are soooo gooood)

From Anna B:  Ah local veggies. You are so tasty, it’s like cheating. It’s an extremely easy recipe, but if anybody substitutes produce from California I cannot guarantee the results. 

Equipment: baking pan, brush (optional)

Ingredients:
Leeks
Olive oil
Salt & pepper

Preheat oven to 400 degrees.
Cut the root and too-fibrous green ends off the leeks and cut in half lengthwise. Rinse or soak to
remove sand and dirt. Pat dry.

Place cut side down in oiled baking pan. Brush with more oil. Sprinkle
with salt and pepper.
Bake until they start to brown and your kitchen smells so good you can’t stand it. (around 30 min? I don’t remember if I timed it)
Serve warm.

You could baste them with broth (or maybe more oil?) to keep the outer layer
from drying, but I don’t bother.

Onion Bhaijas

(like Pekoras)  Makes about 20.

2c chickpea flour

1tsp ground cumin

1/4 tsp cayenne pepper

1 tsp salt

1c water

2 medium onions, peeled, quartered and very thinly sliced

¼ c chopped fresh cilantro or mint

—Mix dry ingredients and add water. Whisk to combine. Add onions and herbs

Coat a pan with ghee, peanut oil, or coconut oil (a high heat tolerant oil, see nutrition nugget # XX) and drop ¼ c of mix and fry for 4mins, turning once. You can also make the batter a little looser and they’ll turn out like crepes. Add less water so they become more patty-like and you could bake them in the oven if you preferred not to fry them.

Keep warm and serve with chutney or yogurt flavored with lime juice and cilantro or more fresh herbs. You can also make them ahead and keep in fridge. Reheat in oven for 10 min at 350F.

Cold Pasta/Potato/Rice/Bean Salad

(great ‘Resistant Starch’ recipe)

Make a vinaigrette of the following, modify with what you have on hand,  or simply use 1/2 C of  your fave oil/vinegar salad dressing

1 garlic clove (pressed/crushed)

1/4 t black peppercorns

1/2 t dried tarragon (or thyme or oregano)

grated zest of 1 lemon

1 large finely diced shallot or 1/4 C thinly sliced green onion

1/3 C olive oil

2 T+  vinegar (taste the dressing once mixed – you may want more acid)

salt to taste

Put it all in a lidded jar and shake it up baby!

3-4 cups of cooked and cooled pasta, potatoes, rice, lentils, or canned white cannellini beans.

1 C chopped fresh veggies such as carrots, bell pepper, tomatoes, celery for some crunch and color. – Your choice.

Then pour some of it over the veggies and starch and toss it up until everything is well dressed. You’ll probably have extra dressing – keep it in the fridge.

Sautéed Leeks with mustard and cumin

(makes 2 C of cooked leeks)

2 medium leeks (or 4 small)

1/4 C extra virgin olive oil

1 teaspoon cumin seeds

2 tablespoons of prepared mustard

1 teaspoon honey

Prepare the leeks: remove roots and very tops of greens. Cut lengthwise and rinse well. Julienne cross-wise into thin strips. Combine oil, cumin seeds and green parts of the leek in a medium frying pan and sauté over medium-low heat for 2 minutes. Add white portions of leeks and sauté for another 8 minutes  stirring frequently. Add mustard and honey and sauté over low heat for a few more minutes until cooked through – taste them for seasoning. You can serve them hot or cold.