Moist Cornbread

Ingredients:

• 1 1/2 cups finely ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 1/2 cups whole milk
• 2 large eggs
• 6 tablespoons unsalted butter (2/4 stick), melted, plus more for coating the baking dish

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
2. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
3. Place the milk and eggs in a medium bowl and whisk until eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated (Do no overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
4. Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.

~Recipe from chow.com

Tomato Tart

Ingredients:

• 4 Tablespoons butter
• 2 whole large onions, halved and sliced thin
• salt & pepper, to taste
• 2 whole storebought crusts (or 1 good sized homemade crust)
• 1-1/2 cups grated fontina cheese (or Monterey Jack)
• 1/4 cup grated Parmesan
• 1/4 cup grated Gruyere (or Swiss)
• 3 cups Cherry Tomatoes, washed and dried
• 1 whole egg
• 1/4 cup milk
• 16 whole basil leaves, chiffonade

Directions:

1. Heat a large skillet over medium-low heat. Add butter, onions, salt and pepper and cook for 20 to 25 minutes, stirring occasionally until the onions are soft and deep golden brown. Set aside.
2. Preheat the oven to 450°F.
3. Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.
4. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carfeully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and crust should be deep golden brown.) If the crust is getting brown too fast, reduce heat to 425°F.
5. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

*I halved the recipe as shown in the picture above (I didn't halve the onions as I love caramelized onions.)

~Recipe adapted from thepioneerwoman.com

Baked Parmesan Zucchini Crisps

Prep time: 15 min
Cook time: 15 min

Ingredients:

• 1 cup all-purpose flour
• 2 cups Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 small zucchinis or 1 large zucchini, thinly sliced to about 1/4-inch thick rounds
• 3 large eggs, beaten, 
• 1 teaspoon dried oregano
• salt & pepper

Directions:

1. Lay out a couple paper towels and place the zucchini rounds on the paper towels, Sprinkle zucchini with salt on both sides. Cover zucchini slices with more paper towels and press down on them. Leave for about 20 minutes. After 20 minutes you will notice that the paper towels are wet and the zucchini slices pretty dry.
2. Preheat oven to 400°F. Line a large baking sheet with parchment paper or wire rack.
3. In a shallow plate, combine Panko breadcrumbs, Parmesan cheese, oregano and season with salt and pepper.
4. In a 3rd plate beat eggs, with salt and pepper.
5. Start dredging zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place zucchini slices on prepared baking sheet.
6. Repeat until all zucchini slices are done. One large baking sheet was enough for me.
7. Bake 15 to 30 minutes, or until the zucchini rounds are golden and crispy.
8. Serve with your favorite dip.

Recipe from Stephanie via jocooks.com

Honey Thyme Carrots

Ingredients:

• 16 ounce bag baby carrots
• 2 Tablespoons butter
• 2 Tablespoons brown sugar
• 1 Tablespoon Thyme
• Salt & pepper, to taste

Directions:

1. Melt butter in a medium saucepan on medium heat.
2. Add brown sugar, thyme and salt and pepper.
3. Stir to combine and dissolve brown sugar.
4. Add carrots and cook until you can prick carrots with a fork.

~recipe from Mikaila

Pea and Lemon Risotto

Ingredients:

• 1 cup Arborio rice
• 1/2 cup peas
• 1/4 cup lemon juice
• 1/2 cup Parmesan
• 3 cups vegetable stock
• 2 Tablespoons butter

Directions:

1. Warm stock in a small sauce pan.
2. Heat a large sauce pan on high. Add butter and rice. Cook till the rice starts to brown and smells nutty.
3. Add a couple ladles of stock into rice, stir around a few times. Let sit until liquid is mostly absorbed. Add another ladle of stock and stir to combine, let sit until liquid is mostly absorbed. Continue this until you use all the stock and the rice is cooked. (If you find the rice to not be completely done, go ahead and add water until using the same process until rice is cooked through). Note: do not stir contentiously or you'll end up with a starchy mess.
4. When rice is cooked through, add peas (they can be frozen), lemon juice and Parmesan. Stir to combine and serve!

~Recipe adapted from sayrecipes.com

Broccoli Salad

Ingredients:

• Salad:
• 5 cups broccoli florets, (I blanched them so it was easier for my toddler to eat it)
• 1/2 pound bacon, fried & crumbled
• 2/3 cups raisins
• 1 small red onion, chopped
• Dressing:
• 1 cup mayonnaise
• 1/2 cup sugar
• 1 1/2 Tablespoons white vinegar

Directions:

1. Combine broccoli florets, bacon, raisins, and onions in a large bowl.
2. In separate bowl, whisk together mayo, sugar, and vinegar. Give sugar time to dissolve.
3. Pour the dressing over the broccoli mixture. Stir well.
4. Chill in refrigerator for at least 1-2 hours before serving.

*This serves a large group as a side.

~Recipe adapted from twotwentyone.net

Sesame and Mushroom Soba Noodles

Ingredients:

• 4-6 ounces soba noodles
• 1 Tablespoon toasted sesame oil
• splash of olive oil or vegetable oil for the pan
• 1 cup sliced mushrooms (recommended: shiitake)
• 2 cloves of minced garlic
• 2 cups chopped napa cabbage
• 1/2 cup chopped scallions
• 1 Tablespoon soy sauce
• 1-2 teaspoons of mirin
• splash of rice vinegar
• splash of ponzu (optional)
• sriracha (optional)
• a few Tablespoons sesame seeds for garnish

Directions:

1. Cook the soba noodles on salted boiling water for about 8-12 minutes, or until they're done but still al dente.
2. When soba noodles are done, rinse under cold water. Drain well and transfer to a large bowl. Toss the noodles with a tablespoon of sesame oil and chill the noodles in the fridge. The sesame oil will keep them from becoming gummy.
3. Meanwhile, in a large skillet heat the olive oil. Add mushrooms and cook, stirring occasionally until they begin to wilt down. Add garlic, cabbage, half the scallions and soy sauce and cook for another few minutes. Add the mirin and cook until everything is soft. Remove from heat and set aside to cool for a few minutes.
4. Toss the veggies with the soba noodles, a splash of rice vinegar and the rest of the scallions.
5. Taste and adjust seasonings with your choice(s) of ponzu, more soy sauce and/or sriracha.
6. Serve at room temp, or chill until ready to serve. Top with sesame seeds.
7. Store in the fridge in an airtight container for up to a few days.

~recipe adapted from loveandlemons.com

Mediterranean Couscous

Ingredients:

• 1 cup dry couscous
• 1.5-2 Tablespoons olive oil
• 1/4 cup chopped green onions (scallions)
• 1 lemon, juiced
• Handful of spinach, chopped
• Fresh basil leaves to taste, chopped
• 1 tomato, diced
• 1/2 cucumber, diced
• 2 full grinds of pepper
• 3-4 ounces feta cheese, crumbled

Directions:

1. Boil 1 cup of water in a saucepan. Remove water from heat and immediately put dry couscous in pan. Stir and cover the saucepan and let sit for 8-10 minutes, until water is fully absorbed (but couscous should not be too dry).
2. Add all of the ingredients, substituting, increasing or decreasing to taste.
3. Mix well. Either serve immediately warm, or put in the fridge to cool and eat as a cold salad.
4. Enjoy!

~Recipe from Stephanie M.

Red-Leaf Salad with Roasted Sweet Potatoes

Serves: 4
Prep: 15 minutes
Total Time: 40 minutes

Ingredients:

• 2 sweet potatoes, peeled & cut into 1-inch chunks
• 1 medium red onion, quartered
• 2 Tablespoons olive oil
• course salt & ground black pepper
• 1 package (10 ounce) frozen cut green beans, thawed
• 1/3 cup walnuts
• 1 cup plain low fat yogurt
• 2 Tablespoons white-wine vinegar
• 1 garlic clove, minced
• 1 head (10 ounce) red-leaf lettuce, torn bite size

Directions:

1. Preheat oven to 450°F.
2. On large rimmed baking sheet, toss together sweet potatoes, onion, and oil, season with salt & pepper. Roast until sweet potatoes are tender, about 20 minutes.
3. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
4. Meanwhile, in a small bowl, whisk together yogurt, and garlic; season dressing with salt & pepper. 
5. Top lettuce with roasted vegetable mixture; drizzle with dressing.

~Recipe from Real Food Magazine, 2008

Hasselback Potato

Ingredients:

• 1 medium size potato per person (Any potato will work)
• 2 Tablespoon fat of choice: olive oil, butter, coconut oil, lard or tallow
• seas salt & black pepper, to taste

Directions:

1. Preheat oven to 425°F.
2. Wash & dry potatoes
3. Cut straight slits in the potatoes, leaving the bottom intact. Try to evenly space the slices 1/8-inch to 1/4-inch apart. 
4. Bruch the potatoes with approximately half your fat choice. (Don't worry about getting oil between the slices yet.
5. Place potatoes into a baking dish, and season with sea salt and pepper.
6. Bake the potatoes for 30 minutes, then remove the pan from oven and brush the potatoes again with fat - make sure some of the fat drips down into the space between the slices.
7. Bake another 30-40 minutes, until the potatoes are crispy on the edges and easily pierced in the middle with a knife.

~Recipe from paleoeatsandtreats.com (courtesy of Stephanie M)

Raw Kale Salad

Ingredients:

• 3 Kale leaves (raw)
• 1/4 orange
• 1 Tablespoon olive oil
• 1 Tablespoon champagne vinegar
• 1/8 cup feta cheese
• 1/8 cup almonds
• Handful dried cranberries

Directions:

1. Chop kale, removing hard stems.
2. To make dressing: squeeze orange and mix the juice with olive oil and champagne vinegar. 
3. Sprinkle feta cheese, almonds and cranberries over kale.
4. Top with dressing and enjoy!

~Recipe from Stephanie M.

Cheese Sticks (Baked)

 

Ingredients:

• 12 cheese sticks
• 2 Tablespoons Flour
• 5 Tablespoons breadcrumbs (you can also use Panko bread crumbs)
• 2 Tablespoons Parmesan Cheese
• 1 egg, whisked together
• Cooking spray
• 2 teaspoons dried parsely
• salt & pepper, to taste

Directions:

1. Cut the 12 cheese sticks in half horizontally. Place in freezer bag and freeze completely.
2. Preheat oven to 400°F. Prepare baking sheet with foil or silicon mat.
3. Prepare dredging dishes: 1 bowl flour, 1 bowl egg, 1 bowl breadcrumb combined with Parmesan, dried parsley, salt, pepper.
4. To bread the cheese sticks: roll one frozen cheese stick half in flour, egg, then breadcrumb mixture. Place on baking sheet and repeat covering all cheese sticks.
5. Spray top of cheese sticks with cooking spray (this gives them a more golden appearance when they are done).
6. Place in oven for 4 minutes. Watch closely, so they don't melt completely.

~Recipe adapted from trusper.com

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Ingredients:

• 8 ounces mushrooms, sliced 1/2-inch slices
• 1 lb green beans (I used frozen French style)
• 1 1/2 Tablespoons olive oil
• 2 Tablespoon balsamic vinegar
• salt & black pepper, to taste
• 2 Tablespoons finely grated Parmesan cheese

Directions:

1. Preheat oven to 450°F. Prepare a large cooking sheet with foil or silicon mat.
2. Put green beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour into Ziploc. Close bag, shake and squeeze bag until beans and mushrooms are lightly coated. 
3. Arrange on the prepared large cookie sheet. Spread them out so mixture is not crowded. 
4. Roast for 20 minutes. Season with salt and pepper, then sprinkle with finely grated Parmesan.

~Recipe adapted from kalynskitchen.com

Mediterranean Pasta Salad

Ingredients:

• 1 lb Rotini pasta
• 1 (12 ounce) Jar of roasted bell peppers, chopped (I used red, but you can also find a variety jar)
• 1 (12 ounce) Jar marinated artichoke hearts, chopped
• 1 (6 ounce) can black olives, sliced
• 3/4 cup Italian salad dressing

Directions:

1. Cook pasta to package directions, run under cold water in the colander and put in large bowl.
2. Add the bell peppers, artichoke hearts, olive slices and salad dressing. Toss with spoon to combine.
3. Taste and add more dressing if needed and enjoy!

*You can also add slices of thinly sliced salami.

~Recipe from Teri