Morel Mushroom Soup

Ingredients

  • 5 C. Chicken Broth

  • 2 Cloves of Garlic chopped finely

  • 2 Tbs. Chopped Chives

  • 1 1/2 C. Milk

  • 1 1/2 C. Half & Half

  • 1/2 C. Flour

  • 1 lb. Mushrooms sliced (Morels, or a mixture of morels and store bought mushrooms)

  • Butter for sautéing

  • 1 Bay Leaf

  • 4 Sprigs of Fresh Thyme or 3 tsp. dried Thyme Leaves

Instructions

  1. In a large pot add four Tbs. Butter and the sliced mushrooms. Sauté over medium-high heat, until mushrooms are golden and browned on some sides. Take them out of the pan and set aside for later.

  2. Now, using the same pan combine the garlic, and chives with two Tbs. of butter and sauté until garlic is golden and fragrant.

  3. Then add one cup of chicken broth and bring it to a simmer over medium/high heat. Add the 1 and a 1/2 C. milk to the broth and then whisk the 1/2 C. flour in until there are no lumps. Now, add the rest of the broth and the half & half. Bring to a gentle simmering boil.

  4. Add the bay leaf and strip the thyme sprigs of their leaves and add the leaves in as well. Now, turn the heat down and continue to whisk it every once in a while, until it reaches the thickness you desire. When it’s reached the thickness you want, add the sautéed mushrooms that have been set aside (reserving a handful to garnish your bowl of soup with) and let them warm up a bit.

  5. Enjoy!

Recipe adapted from forgottenwayfarms

Garlic Butter Kale Rice

Ingredients

5 Large handfuls chopped kale leaves

2 teaspoons Olive oil

Salt and pepper

2 tablespoons Butter, unsalted

2 Large garlic cloves crushed

1 cup White rice

1 3/4 cup Chicken or vegetable broth low sodium,

Extra butter

2 tablespoons Roughly chopped almonds or pecans optional

Directions:

Kale:

  • Place kale in a large bowl. Drizzle over oil and sprinkle with a small pinch of salt and pepper.

  • Use hands to scrunch for 30 seconds then set aside until rice is cooked.

Rice:

  • Melt butter in a large saucepan over medium high heat. Add garlic and saute for 1 minute until fragrant.

  • Add rice and broth, cover with lid. Bring to gentle simmer then immediately turn heat down to low or medium low, so the liquid is simmering very gently.

  • Cook for 12 - 15 minutes until all liquid is absorbed.

  • Remove from heat, then quickly toss all the kale on top of the rice, then clamp lid back on.

  • Rest for 10 minutes.

  • Remove lid, stir wilted kale through rice.

  • Adjust salt and pepper to taste and stir through extra butter if desired.

  • Transfer to serving bowl and garnish with almonds or pecans, if using.

Recipe From spendwithpennies

Roasted Garlic Asparagus and Mushrooms

INGREDIENTS

  • 1 bunch of asparagus

  • 5 large white mushrooms, sliced

  • 1 tablespoon olive oil

  • 1 clove of garlic, minced

  • salt and pepper to taste



INSTRUCTIONS

  1. Preheat oven to 350 F.

  2. Wash and prepare the vegetables. Cut off woody ends of the asparagus and cut into 2 inch pieces. Add to a medium-sized roasting pan.

  3. Slice mushrooms and add to pan.

  4. Add garlic, salt and pepper. Drizzle olive oil and toss to coat.

  5. Roast for 35 minutes.

  6. Enjoy!

Swiss Chard Orange Salad with Cumin Vinegarette

Ingredients

Salad:

  • 1 bunch Swiss chard

  • 2 medium oranges, peeled and chopped

  • ¼ cup pumpkin seeds

Cumin Vinaigrette:

  • 2 tablespoons extra virgin olive oil

  • ½ orange, juiced (about 2–3 tablespoons)

  • ¼ teaspoon cumin

  • Salt and pepper (as desired, optional)

Instructions

  1. Wash chard leaves, and dry. Chop them fairly fine and place in a large salad bowl. Add oranges and pumpkin seeds.

  2. To make vinaigrette: Whisk together oil, juice, cumin, and salt and pepper (optional )in a small dish.

  3. Toss dressing into salad, combining well.

  4. Chill for 30 minutes to 1 hour to allow dressing to tenderize leaves. Toss again to distribute ingredients and serve.

Recipe adapted from sharonpalmer

Asparagus Salad

Asparagus Salad

  • 1/2 pound asparagus spears, trimmed and cut into 1 inch pieces

  • 2 tbls olive oil

  • 2 cloves of garlic, minced

  • 1/2 tsp caraway seeds

  • 1 cup cooked beans (tinned is fine, drained and rinsed)

  • 1 cup pea shoots, micro greens or baby spinach

  • 1 avocado, flesh diced

  • 1/4 cup almonds, toasted and chopped

  • 1 tsp lemon zest

  • 1 tbls lemon juice

  • Salt and pepper to taste

In a frying pan over high heat, sauté the asparagus with 1 tbls of olive oil for 3-4 minutes, before adding the garlic and caraway and frying another 2 minutes till garlic is fragrant and asparagus is bright green and cooked through. Salt and pepper to taste.

In a large bowl add the asparagus and the remaining ingredients, tossing well and adjusting lemon, salt and pepper to taste. Best served immediately.

Recipe adapted from homespuncapers

Maple Balsamic Roasted Asparagus with Cranberries and Feta

Ingredients

  • 1 1/2 pounds fresh asparagus, trimmed

  • 1 teaspoon olive oil

  • 1 tablespoon balsamic vinegar

  • 2 tablespoons maple syrup

  • Salt and pepper, to taste

  • 1/4 cup crumbled feta cheese

  • 2 tablespoons dried cranberries

  • 2 tablespoons roasted pumpkin seeds

Directions

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil and spray with non-stick cooking spray.

  2. In a small bowl, whisk together olive oil, balsamic vinegar and maple syrup. Arrange asparagus on prepared pan in a single layer. Season with salt and pepper, to taste.

  3. Drizzle with vinegar and syrup mixture and toss lightly to coat. Roast until crisp-tender, 7-10 minutes.

  4. Meanwhile, toss feta, cranberries and pumpkin seeds together in a small bowl. Remove asparagus from oven and toss again to coat with balsamic mixture. Arrange on a platter and sprinkle with feta and cranberry mixture. Serve immediately.

Recipe adapted from letsdishrecipes

Morning Glory Muffins

Ingredients

  • 2 ¼ cups  white whole wheat flour or gluten-free* flour

    1. 2 tsp ground cinnamon

    2. ½ tsp ground allspice

    3. 1/2 tsp ground ginger (or 1 Tbsp Fresh Ginger)

    4. ¼ tsp ground nutmeg

    5. 1 ½ tsp baking powder

    6. ¾ tsp baking soda

    7. ¼ tsp salt

    8. ½ tbsp unsalted butter or coconut oil, melted and cooled slightly

    9. 2 large egg whites, room temperature

    10. 2 tsp vanilla extract

    11. 1/4 cup maple syrup or honey

    12. ½ cup plain nonfat Greek yogurt

    13. 1 cup milk, divided

    14. 1 ½ cups freshly grated carrots (about 2 medium-large, peeled first!)

    15. ¾ cup finely diced Fuji apple (about 1 small)

    16. ¼ cup raisins

    17. 2 tbsp finely diced pecans

    18. 2 tbsp shredded unsweetened coconut

Directions

  1. Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray or use muffin liners.

  2. In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, ginger, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and honey or maple syrup. Add in the Greek yogurt, stirring until no large lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining ½ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. Gently fold in the carrots, apples, raisins, pecans, and coconut.

  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from amyshealthybaking

Healthy Sauteed Cinnamon Apples

Ingredients

  • 3 cups of apples, chopped

  • 2 Tbsp water

  • 1 Tbsp coconut oil

  • 1 Tbsp Maple syrup (or to taste)

  • 1/2 tsp ground cinnamon

  • 1/8 tsp sea salt

  • 1/4 tsp vanilla extract

Directions

  1. Cut apples into the same size pieces, about 1/2 to 1 inch cubes

  2. Place apple pieces in skillet with 2 Tbsp water. Cover the pan and cook over medium heat for about 5 minutes, stirring occasionally, until the apples become slightly soft and water is absorbed.

  3. Add 1 Tbsp of coconut oil to the skillet. Stir apples and oil together until all the apples are coated. Cook for 5 minutes, covered, stirring occasionally until the apples become soft.

  4. Add maple syrup, cinnamon, sea salt, and vanilla

  5. Cook for about 5 more minutes, stirring occasionally until apples reach your desired softness

  6. Enjoy!

Lemon Lentil Parsley Salad

Ingredients

  • 2 cups green lentils

  • 6 cups water

  • 1 cup fresh parsley, chopped

  • 1/4 cup extra virgin olive oil

  • 6-7 tbsp fresh lemon juice, or more to taste

  • 1/4 tsp sea salt, or to taste

  • 1/8 tsp cayenne pepper

Instructions

  1. Boil lentils in 6 cups of water, then simmer for about 15 minutes until tender. Drain lentils, and rinse with cold water. Drain well.

  2. Place lentils in a mixing bowl. In a small bowl, whisk together olive oil, fresh lemon juice, sea salt and cayenne. Pour the dressing over the lentils and add fresh chopped parsley to the bowl. Stir all ingredients together until the lentils are evenly coated with dressing and the parsley is dispersed throughout.

  3. Refrigerate in a covered container for about 30 minutes, or until chilled. Serve. Will last 4-6 days in the refrigerator in a sealed airtight container.

Recipe adapted from toriavey

Vegetarian Quinoa Tacos

Ingredients

  • 1 cup  Quinoa

  • 2 cups Vegetable Broth

  • 3 tablespoons Coconut Oil

  • 1 tablespoon each: cumin and paprika

  • 1 teaspoon each: garlic powder, onion powder, and oregano

  • 1/2 teaspoon kosher salt, divided

  • 2 Scallions

  • 1 lime

  • 1 bell pepper

  • 4 cups Salad Mix

  • Salsa

  • Sour cream

  • Feta cheese crumbles (omit for vegan)

  • Pickled red onions, pickled radishes or pickled jalapenos (optional, made in advance)

  • 10 to 12 corn tortillas

INSTRUCTIONS

  1. Cook the quinoa: In a dry pan over medium heat, add the dry quinoa and toast it over medium heat, stirring frequently. After a few minutes you’ll start to hear a popping sound; continue stirring until the quinoa just starts to brown and smell toasty, about 3 to 4 minutes total.

  2. Immediately transfer the quinoa to a fine mesh strainer and rinse it in the sink. Return it to the pot and add the vegetable broth and 1/4 teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer where the broth is just bubbling for about 15 to 20 minutes, until the broth has been completely absorbed. (Check by pulling back the quinoa with a fork to see if broth remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.

  3. Prepare the toppings*: While the quinoa cooks, make a quick bell pepper slaw: Thinly slice the peppers, then cut them in half. Place them in a bowl and mix with 1 tablespoon lime juice and a few pinches kosher salt, and allow to stand until serving.

  4. Finish the quinoa taco filling: When quinoa is done, melt the coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir to combine. Add the cumin, paprika, garlic powder, onion powder, oregano, and 1/4 teaspoon kosher salt and stir. Then cook without stirring for about 5 minutes or until the bottom starts to get crispy. Remove from the heat and stir in 1 tablespoon lime juice and green onions. (Add any remaining lime juice to the bell pepper slaw.)

  5. Serve the quinoa tacos: Warm the tortillas**, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm. Top the tortillas with the greens, quinoa filling, bell peppers, pickled onions, sour cream (mixed with a little hot sauce if desired) and feta crumbles. Serve immediately.

Recipe adapted from acouplecooks

Chicken & Cabbage Tacos with Cilantro Cream

Ingredients

  • 1/2 cup cilantro leaves

  • 3/4 cup sour cream

  • 2 tablespoons fresh lime juice

  • 2 tablespoons olive oil

  • Salt and Pepper

  • 1 small red cabbage

  • 2 pickled jalepenos, thinly sliced

  • 2 scallions, thinly sliced

  • 1 small rotisserie chicken, meat shredded, skin and bones discarded

  • warm corn tortillas for serving

Directions

Step 1    

In a blender, puree the cilantro with the sour cream, lime juice and olive oil until smooth. Season with salt and pepper.

Step 2    

In a large bowl, toss the red cabbage with the jalapeños, scallions and the cilantro dressing. Let stand for 15 minutes, until the cabbage just begins to wilt. Add the chicken and toss until it is coated with the dressing. Season with salt and pepper and serve with warm corn tortillas.

Red Lentil Chili

Ingredients

  • 2 Tbsp avocado or coconut oil

  • 1 medium white or yellow onion, diced

  • 1 medium red pepper, diced

  • 1/2 tsp each sea salt and black pepper (divided // plus more to taste)

  • 1 small jalapeño, finely minced with seeds (remove seeds or reduce or omit for less heat)

  • 4 cloves garlic, finely minced

  • 3 Tbsp chili powder 

  • 2 Tbsp ground cumin (divided)

  • 1 tsp smoked paprika

  • 2 15-ounce cans diced tomato, or fresh diced tomato

  • 3 Tbsp tomato paste

  • 1 3/4 cup water (plus more as needed)

  • 3/4 cup dry red lentils thoroughly rinsed in cold water + drained

  • 1 15-ounce can kidney beans (slightly drained)

  • 1 15-ounce can black beans (slightly drained)

  • 1-2 Tbsp maple syrup

  • 1 15-ounce can corn, drained (optional)

Optional Ingredients

  • Rice or Quinoa

  • Fresh chopped cilantro

  • Avocado

Directions

  • Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.

  • Add finely mince jalapeño and garlic Add to the pot with onion and red pepper, and season with another pinch salt and pepper.

  • Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.

  • Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).

  • Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), and stir to combine.

  • Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.

  • Serve as is, or garnished with fresh jalapeño, cilantro, red onion, and/or avocado (optional).

  • Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month.

Recipe adapted from minimalistbaker

Grilled Bean Burgers

Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, finely chopped

  • 4 garlic cloves, minced

  • 1 medium carrot, shredded

  • 1 to 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1/4 teaspoon pepper

  • 1 can (15 ounces) pinto beans, rinsed and drained

  • 1 can (15 ounces) black beans, rinsed and drained

  • 2 tablespoons Dijon mustard

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon ketchup

  • 1-1/2 cups quick-cooking oats

  • 8 whole wheat hamburger buns, split

  • 8 lettuce leaves

  • 1/2 cup salsa

Directions

  1. In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat.

  2. In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 3-1/2-in. patties.

  3. Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 4 in. from heat until lightly browned and heated through, 4-5 minutes per side. Serve on buns with lettuce and salsa.

Recipe adapted from tasteofhome

Vegetable Rice Pilaf

Ingredients

  • 1 cup Basmati Rice rinsed

  • 1 tbsp Ghee or Oil

  • 1 GreenChiliPepper (optional)

  • 1/2 cup Onion sliced

  • 1/2 tbsp Ginger minced

  • 1/2 tbsp Garlic minced

  • 1/2 cup Tomato chopped

  • 1 Potato medium, cut into small pieces

  • 2 cups Mixed Vegetables (Carrots, Green Beans, Peas, Corn) frozen or fresh

  • 1 1/4 cup Water

  • Spices

    • 1/2 tsp Ground Turmeric

    • 1/2 tsp Cayenne or Red Chili powder

    • 1/2 tsp Garam Masala

    • 1 tsp Salt

    Whole Spices (Optional, you can also use these spices ground, and in smaller quantities)

  • 1 Bay leaf

  • 1 tsp Cumin seeds

  • 1 stick Cinnamon

  • 1 Star anise

  • 4 Cloves

  • Instructions

Instructions

  1. Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.

  2. After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turns transparent.

  3. Add tomato and spices. Mix well.

  4. Add potato and mixed vegetables. Mix well. 

  5. Add the rice and water. Mix the rice with the vegetables. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.

  6. Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.  

  7. When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.

  8. Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.

  9. Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base.

recipe adapted from pipingpotcurry

5 minute Spicy Chinese Cabbage

Ingredients

  • 1 teaspoon canola oil

  • 1 teaspoon sesame oil

  • 2 tablespoons minced ginger

  • 1 2 pound head Napa cabbage quartered lengthwise & thinly sliced

  • 1/2-1 tsp red pepper flakes

  • 2 tablespoons soy sauce

  • salt and pepper to taste

Instructions

  • Heat the oils in a large skillet set over medium-high heat. Add the ginger and cook, stirring, for 30 seconds.

  • Stir in the cabbage and cook, stirring constantly, until the cabbage is just tender, about 2 minutes.

  • Stir in the red pepper flakes and soy sauce . Season to taste. Serve.

Potato Pancakes

Serves 4

Ingredients

  • 2 1/4 lbs Potatoes

  • 1 medium onion

  • 2 eggs

  • 3 tbsp all purpose flour

  • 1/2 tsp baking powder

  • 6 tbsp butter for frying

  • salt & pepper to taste

Directions

Note: If you have a food processor with a shredding blade use that for easy shredding. If not, any hand grater will do!

  1. Peel the potatoes and grate coarsely into a bowl. Let stand 30 to 40 minutes. They will release juice and oxidize.

  2. Peel onion and grate coarsely. Cover and set aside.

  3. Rinse the grated potatoes under cold water using a strainer.

  4. Wrap potatoes in a clean dish towel and squeeze out as much moisture as you can. Transfer to bowl.

  5. Press onions gently to release excess moisture and add to the bowl with potatoes.

  6. Mix in the eggs, flour, baking powder, and salt & pepper to taste.

  7. Heat butter in large skillet.

  8. Add a large spoonful of potato mixture to pan and press flat. Fry on both sides until golden yellow. Leave to drain on paper towels, then keep warm in the oven at 125 degrees F Continue until all potato mixture has been used.

  9. Enjoy as a side dish, on their own, or with desired toppings such as sour cream or applesauce!

Garlic Maple Dressing

Ingredients

  • 2 garlic cloves, minced OR 2 garlic scapes, minced

  • 1/3 cup olive oil

  • 1/4 cup maple syrup

  • 1-2 tsp Dijon Mustard

  • 1/8 tsp salt

  • 1/8 tsp pepper

  • Juice from 1 Lemon

Place all ingredients in a jar or container with a tightly fitting lid. Shake well until combined.

Recipe from Wisconsin Maple Syrup Producers Cookbook

Simple Honey Mustard Dressing

Ingredients

1/4 cup plus 1 tablespoon Djion mustard

1/4 cup honey

1/4 cup apple cider vinegar

1 1/2 teaspoons kosher salt

1/4 cup plus 2 tablespoons vegetable oil or olive oil

Directions

  1. In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator in a covered jar or bottle.

Red Beans and Rice

INGREDIENTS

  • 3 slices bacon, chopped

  • 1 cup chopped onion

  • ¾ cup chopped red bell pepper

  • 4 garlic cloves, minced

  • 3 cups long-grain white rice

  • 3 bay leaves

  • 2 tablespoons tomato paste

  • 1 tablespoon ground cumin

  • 1 tablespoon hot Spanish smoked paprika

  • 2 teaspoons salt

  • 4 cups water

  • 1 15–15½-ounce can kidney beans, rinsed, drained

RECIPE PREPARATION

  1. Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes.

  2. Add onion, red bell pepper, and garlic; sauté until onion is golden, about 5 minutes.

  3. Add rice and stir until coated, about 1 minute.

  4. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil.

  5. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes.

  6. Remove from heat; let stand covered 10 minutes. Fluff rice with fork.

  7. Remove bay leaves. Transfer rice to bowl and serve.

Recipe adapted from bonappetit

Honey Citrus Tea

This hot beverage feels and tastes so good when you feel like you are coming down with a cold or just need some warming up!

Ingredients

  • 8 oz boiling water

  • 1-2 teaspoons of honey

  • 1-2 tablespoons thinly sliced lemon and/or orange pieces (with rind, discard seeds)

Steep for 4-5 minutes and enjoy! Leave the orange and lemon pieces in those are good to eat too!