Sweet Brown Rice Risotto with Kale and Cremini

Recipe originally posted on Food and Wine.

Ingredients

  • 1 quart mushroom broth
  • 1 quart vegetable broth
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 10 ounces cremini mushrooms, thinly sliced
  • Fine sea salt
  • Pepper
  • 3/4 pound Tuscan kale, stemmed, leaves chopped into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 yellow onion, minced
  • 2 cups sweet brown rice
  • 1 cup dry white wine
  • 1 tablespoon chopped thyme
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Instructions

  • In a saucepan, mix the mushroom and vegetable broths and bring to a simmer; keep warm.
  • In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl.
  • Add 1 tablespoon of the olive oil to the casserole. Add the kale and cook over moderate heat until wilted, 3 minutes. Add the kale to the mushrooms.
  • In the casserole, melt 1 tablespoon of the butter in the remaining 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderate heat until softened, about 5 minutes. Add the rice and stir until coated with oil and lightly toasted, 2 minutes. Add the wine and cook, stirring, until evaporated. Add 2 cups of the hot broth, cover partially and cook, stirring occasionally, until most of the broth has been absorbed, 10 minutes. Repeat with another 2 cups of broth.
  • Add 3 cups of the broth, 1 cup at a time, and cook, stirring often, until it is mostly absorbed between additions, about 15 minutes total. Add the last cup of broth, the mushrooms, kale, thyme, 1/3 cup of cheese and the remaining 1 tablespoon of butter. Cook, stirring, until the risotto is creamy. Season with salt and pepper. Drizzle with oil and serve with cheese.

Watermelon Radish and Cucumber Salad

Recipe originally posted on Downshiftology

Ingredients

  • 4 watermelon radish
  • 1 large cucumber
  • 1½ cups microgreens
  • 1 tsp black lava salt

Lemon Vinaigrette Dressing

Instructions

  1. Use a mandoline to slice very thin slices of the watermelon radishes and cucumber.
  2. Plate the salads with alternating slices of radish, cucumber and small handfuls of microgreens. Sprinkle the black lava salt on top.
  3. Whisk together all dressing ingredients in a small bowl and drizzle on top of the salad.

Cabbage, Radish and Apple Coleslaw

Recipe originally posted on The Blackberry Babe blog

Ingredients

  • 5 cups shredded cabbage, red or green
  • 1 cup Granny Smith apple, cut into matchstick pieces
  • 3/4 cup radish, cut into matchstick pieces
  • 2 tbsp white onion, very finely diced

Dressing

  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1.5 tbsp water
  • 1.5 tbsp oil
  • 1/8 tsp celery seed
  • a shake of powdered mustard
  • a shake of salt and pepper

Instructions

  1. Combine cabbage, apple, radish and onion in large mixing bowl.
  2. In a small jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined.
  3. Add dressing to cabbage mix, stir well. Place in refrigerator for at least 30 minutes to chill before serving.

Quick Thanksgiving Turkey with Lemon-Garlic Butter

Recipe originally posted on Epicurious.

Ingredients:

    • 3/4 cup (1 1/2 sticks) unsalted butter
    • 6 garlic cloves, pressed
    • 2 tablespoons finely grated lemon zest
    • 3 sprigs rosemary
    • 2 bone-in turkey legs (thigh and drumstick attached) and 2 bone-in turkey breasts (about 8 pounds total; from one 10–12-lb. turkey)
    • 1 tablespoon plus 1 teaspoon kosher salt, plus more
    • 1 tablespoon freshly ground black pepper, plus more
    • 1 cup dry white wine, divided
    • 1 tablespoon cornstarch
    • 2 cups low-sodium chicken or turkey broth

 

Instructions:

    1. Preheat oven to 425°F. Cook butter, garlic, lemon zest, and rosemary in a small pot over medium heat, stirring occasionally, until butter is melted. Reduce heat to low and let simmer to infuse flavors, about 5 minutes.
    2. Brush turkey generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin—that’ll make it taste so much better. Season turkey with 1 Tbsp. plus 1 tsp. salt and 1 Tbsp. pepper on all sides and arrange skin side up on a rimmed baking sheet. Pour 1/2 cup wine around turkey pieces.
    3. Cover with foil and roast turkey 20 minutes. Uncover, brush tops of each piece with butter mixture, and continue to roast until an instant-read thermometer inserted into the thickest part of each piece registers 165°F, 40–50 minutes. Some pieces might be done before others, so test each one. Let turkey rest 20 minutes before slicing.
    4. Meanwhile, strain pan drippings through a fine-mesh sieve into a heatproof measuring cup or bowl. Skim fat off surface (or use a fat separator if you have one). You should have about 1/2 cup drippings. Whisk in cornstarch until smooth.
    5. Bring remaining 1/2 cup wine to a boil in a large skillet over high heat. Cook until reduced by half, about 3 minutes. Add broth and continue to cook, stirring occasionally, until reduced slightly, about 5 minutes. Whisk in turkey drippings and bring to a boil. Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes. Season with salt and pepper.
    6. Transfer turkey to a platter. Serve with pan sauce alongside.

Kale and Potato Gratin

Recipe originally posted on The Kitchn.

Ingredients:

1 1/2 pounds thin-skinned boiling potatoes, such as red potatoes
1 bunch kale
1/4 cup olive oil
4 cloves garlic, minced
3 teaspoons coarse salt
1 teaspoon pepper
1/3 to 2/3 cup bread crumbs
1/3 cup grated Parmesan cheese (or use 3 tablespoons olive oil and 1 tablespoon minced fresh herbs, such as thyme or sage)
1/4 cup whole milk

Instructions:

Preheat the oven to 350° F. Place a pot of water large enough to accommodate the potatoes over high heat and bring to a boil. Prepare an ice bath.

Slice the potatoes 1/4-inch thick. Remove and discard the ribs from the kale, then chop the remaining leaves in 1/2-inch-thick ribbons by stacking the leaves and slicing cross-wise. This doesn't need to be exact — as long as you end up with a pile of roughly 1/2-inch-thick shreds of kale.

When the water is boiling, add 1 teaspoon of salt and gently lower in the potatoes. Cook for 2 to 3 minutes, until tender, but not totally cooked through. Drain and plunge into the ice bath. Drain again, then place on a dish towel and blot.

In a large bowl, combine the olive oil, garlic, remaining 2 teaspoons salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves.

In a 9-inch square casserole dish or pie plate, place the kale, half the cheese, then the potatoes, the bread crumbs and the remaining cheese.

Cover with foil and bake for 30 minutes. Remove the foil, pour the milk over evenly and bake another 15 minutes, until the top is crispy.

Stuffed Mushrooms

Ingredients:

  • 1/2 cup Italian-style dried bread crumbs
  • 1/2 cup grated Pecorino Romano
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1 tablespoon chopped fresh mint leaves
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Instructions:

Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Maple Brown Sugar Glazed Carrots

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 (16 ounce) bag baby carrots
  • 2 tablespoons maple syrup
  • 3 1/2 tablespoons light brown sugar
  • Pinch of salt and pepper

Instructions:

  1. Melt butter in a large skillet over medium heat.
  2. Add carrots, maple syrup, brown sugar, salt, and pepper. Toss to combine.
  3. Saute over medium heat until tender, stirring occasionally, for about 12-15 minutes, or until carrots are tender. Sauce will be sticky and thick, but will thin out when removed from heat.
  4. Serve immediately.
  5. Enjoy!

Bread Stuffing with Fresh Herbs

Ingredients:

  • 1 lb. crusty Italian or French bread, cut into 1/2-inch cubes (10 to 12 cups)

  • 2 oz. (4 Tbs.) unsalted butter; more for the pan
  • 2 medium-large yellow onions, cut into medium dice
  • 2 medium celery stalks (or 3 celery heart stalks), cut into medium dice (3/4 cup)
  • 2 to 3 cups lower-salt chicken broth
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 Tbs. finely chopped fresh sage
  • 1 Tbs. finely chopped fresh thyme
  • 2 large eggs, lightly beaten
  • Kosher salt and freshly ground black pepper

 

Instructions:

  • Spread the bread cubes in a single layer on a large rimmed baking sheet. Let dry overnight.
  • Position a rack in the center of the oven and heat the oven to 400°F. Bake the bread cubes until light golden-brown, 12 to 15 minutes.
  • Heat the butter in a 12-inch skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until soft but not browned, 6 to 8 minutes. Let cool. (The recipe may be prepared to this point up to 6 hours ahead.)
  • In a large bowl, mix the bread cubes with the cooked vegetables, 2 cups of the broth, the parsley, sage, thyme, eggs, 3/4 tsp. salt, and 1/2 tsp. pepper. If the liquid isn’t immediately absorbed by the bread, toss occasionally for a few minutes until it is. If the liquid is immediately absorbed, toss in another 1/2 cup broth. The bread should be moist but not soggy. If necessary, add the remaining 1/2 cup broth.
  • Butter a 3-quart baking dish (13×9-inch works well). Transfer the bread mixture to the dish, cover with foil, and bake at 400°F until heated through, 25 to 30 minutes. Remove the foil and continue to bake until the top is slightly browned and crusty, about 20 minutes more.

 

Mushroom-Rosemary Turkey Gravy

Recipe originally posted on Taste of Home.

Ingredients:

  • Roasted turkey drippings
  • Chicken broth or water
  • 1/2 pound sliced fresh mushrooms
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon browning sauce, optional

Instructions:

Pour turkey drippings into a measuring cup. Skim fat, reserving 1/4 cup; set aside. Add enough broth or water to the drippings to measure 3 cups.

In a large saucepan, saute mushrooms in reserved fat until tender. Add onion powder and rosemary; cook 1 minute longer. Stir in the flour, salt and pepper until blended.

Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Yield: 3 cups.

Strawberry Pineapple Smoothies

Recipe originally posted on The Little Epicurean.

Yield: makes 10 popsicles

Ingredients:

  • 2 cups pineapple chunks
  • 3 cups sliced strawberry
  • 1/3 c + 1/2 cup pineapple juice
  • 3 Tbsp simple syrup

Simple Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • Instructions:
  1. In a blender, or food processor, puree pineapple chunks with 1/3 cup of pineapple juice. Taste and sweeten with 1 Tbsp simple syrup, if necessary. Transfer pineapple puree into a liquid measuring cup with a spout and set aside.
  2. Wash and clean out the blender. Puree strawberries with remaining 1/2 cup pineapple juice. Taste and sweetened with 2 Tbsp simple syrup, if necessary. Transfer strawberry puree into another liquid measuring cup with a spout.
  3. Pour strawberry puree into molds, filling mold half way. Next, slowly pour pineapple puree into the mold. Since the pineapple puree is denser than the strawberry, it will cause that swirling/marble effect.
  4. Place a layer of foil over the popsicle molds, followed by the popsicle mold cover. Insert wooden sticks into the mold and then remove popsicle mold cover, leaving only the foil. In my experience, I have had difficulty removing the plastic mold cover, so I prefer to use foil. Place mold in freezer for at least 3 hours until the popsicles are solid.
  5. To remove popsicles from mold, submerge mold into room temperature water for 60-90 seconds. Remove from water and pull popsicles out. Enjoy immediately!

Simple Syrup:

  1. In a small sauce pot, combine water and sugar. Bring to a boil until sugar has dissolved. Let cool to room temperature. Store in fridge until ready to use.

Roasted Roma Tomatoes

Recipe originally posted on Allrecipes.com.

Ingredients:

  • 8 Roma (plum) tomatoes, cut in half and seeds removed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped garlic
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • salt and black pepper to taste
  • 1/2 cup crumbled feta cheese

Instructions:

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
  3. Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Watercress Mayonnaise

Recipe originally posted on Food Network.

Ingredients:

  • 2 bunches watercress, leaves only, roughly chopped
  • 1 cup sour cream
  • 2 teaspoons fresh lemon juice
  • Dash hot pepper sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise, preferably homemade

Instructions:

In a blender, combine the watercress, sour cream, lemon juice, Tabasco, salt, and pepper. Puree until smooth, then transfer to a bowl and stir in the mayonnaise.

Roasted Balsamic Beet, Goat Cheese and Pistachio Salad

Recipe originally posted on RecipeRunner.com.

Ingredients:

Salad:

  • 5-6 medium to large-sized beets, I used red, golden and Chioggia beets
  • 2 ounces goat cheese, crumbled
  • 1/4 cup shelled unsalted or salted pistachios
  • Olive oil, kosher salt and freshly ground black pepper for roasting and finishing the salad

Vinaigrette:

  • 2 tablespoons white or golden balsamic vinegar
  • 2 teaspoon olive oil
  • 1 teaspoon honey
  • Kosher salt and black pepper to taste

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with foil.
  3. Peel the beets with a vegetable peeler and cut them into wedges.
  4. Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
  5. If you are using a variety of different beets keep them separated so they don't bleed onto each other.
  6. Spread the beets in a single layer then roast them for approximately 25-30 minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
  7. Remove from the oven and let cool while you make the vinaigrette.
  8. Whisk together all of the ingredients for the vinaigrette in a medium-sized bowl.
  9. Place the beets in the vinaigrette and toss until coated.
  10. If you are using a variety of beets start with the lightest colored ones first or divide the vinaigrette into separate bowls as the beet juices will dye the vinaigrette.
  11. Arrange the beets on a serving platter or in a bowl and top with crumbled goat cheese, pistachios, kosher salt and freshly ground black pepper.
  12. Serve immediately.

Notes:

If you plan to make the salad ahead of time, marinate the beets in separate bowls with the vinaigrette and assemble the salad just before serving to ensure that the pistachios stay crunchy and the beet juices don't bleed onto each other or the goat cheese.

Shinsato Farms Luau Stew

Recipe courtesy of Mark Noguchi and Frolic Hawaii

Ingredients:

  • 2 lbs luau leaves, stems removed and stemless leaves coarsely chopped
  • 2 lbs Shinsato Farms pork shoulder, cut in 1 1/2″ to 2″ cubes
  • 1 lb yellow onion, sliced thin with the grain
  • Finger-size knob of fresh ginger, smashed
  • 1 Hawaiian chili pepper, minced (optional)
  • 1 pint water
  • Salt, to taste
  • Black pepper and soy, to taste (I left out the chili, black pepper and soy)

Instructions:

  • Set a large, heavy-bottomed pot on the stove and get it ripping hot. Meanwhile, toss the diced pork in a bowl with about 1 Tbsp of salt.
  • Add just enough oil to the pot to lightly coat the bottom. When the oil is hot enough to shimmer and give off wisps of steam, add the pork in small batches to avoid overcrowding and brown well. Remove cooked pork, add next batch and continue until all pork is browned.
  • Pour out most of the rendered pork fat from the pot, leaving just enough to coat the bottom. Add onions and ginger, lower heat to medium and cook, stirring occasionally, until onions are sweet and translucent.
  • Now layer in luau leaves on top of onion. Add browned pork on top of the luau leaves to weigh them down, add water, cover. Bring heat down to medium low, then very low, and simmer until pork is cooked through. Those sensitive to itching from luau leaves will want to keep it on simmer for 2-3 hours, depending on type of luau leaf.
  • Finish seasoning with salt, pepper, soy sauce. Add more water if you like your stew thinner. Serve with rice. Makes 4 medium or 3 large servings.
  • Pairing recommendation: beer

Lemon Verbena Simple Syrup

Recipe provided by Allrecipes.com

Ingredients:

  • 1 cup water
  • 1 cup white sugar
  • 1/4 cup fresh lemon verbena leaves

Instructions:

  1. Combine water, sugar, and lemon verbena leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
  2. Pour syrup into a sterilized glass jar through a mesh strainer to remove lemon verbena leaves; let cool.

Lemon Verbena and Mint Tea

Recipe provided by Genius Kitchen

Ingredients:

  • 10 -12 fresh lemon verbena leaves or 1 tablespoon dried lemon verbena
  • 3 -4 fresh mint leaves or 1 teaspoon  dried mint
  • 1 strip lemon peel(optional)
  • boiling water
  • sugar, to taste
  • lemon slice, to serve
  • lemon verbena and mint leaf, to garnish

Instructions:

  1. Put the fresh herbs (and lemon peel if using) into a warm teapot. Add the boiling water.
  2. Allow to infuse for 5 minutes and serve warm, with sugar to taste and a slice of lemon.
  3. To serve chilled, remove the mint and lemon verbena sprigs and refrigerate before serving with ice cubes and fresh sprigs of lemon verbena and mint.

Slow-Cooker Lau Lau

Recipe provided by Honolulu Star-Advertiser

Ingredients:

  • 2 pounds luau leaves, trimmed of stems and fibrous parts
  • 3 pounds pork butt, cut in large chunks, fat trimmed
  • 3 teaspoons liquid smoke, divided use
  • 1/4 cup sea salt, divided use
  • Ti leaves to line crock
  • 1 pound sweet potato, scrubbed, cut in 3/4-inch slices
  • 2 pounds chicken thighs, bone-in, skin and excess fat removed 

Instructions:

  1. Blanch luau leaves in pot of boiling water, cooking 2 to 3 minutes until wilted (otherwise leaves will not fit in pot). Rub pork with 2 teaspoons liquid smoke and 2 tablespoons salt.
  2. Line bottom of 6-quart Crock-Pot with ti leaves. Top with pork pieces. Cover with half the luau leaves. Sprinkle with 1 tablespoon salt. Top with sweet potato and remaining luau leaves. (No need to add water. Enough liquid will cook out of the pork and luau leaves.) Cover with more ti leaves. Cook on low 2 hours.
  3. Rub chicken thighs with remaining liquid smoke and salt. Lift ti leaves and nestle chicken into luau leaves so they are mostly covered. Re-place ti leaves. Cook 4 to 5 more hours, until chicken is falling off bone and pork is very tender.
  4. Discard ti leaves. Remove chicken bones and tear chicken into bite-size pieces (it will pull apart easily). Serve out of crock or spoon into deep serving dish, arranging pork, chicken, luau leaves and sweet potato in separate layers. Pour juices from pot over all. Serves 8.

Ulu (Breadfruit) Cake

Recipe provided by Genius Kitchen

Ingredients:

Directions:

  1. Preheat oven to 375°F.
  2. In a large mixing bowl, blend together the dry ingredients.
  3. Add oil, and stir well.
  4. Beat in eggs and vanilla and continue beating with electric mixer.
  5. Beat in breadfruit until smooth.
  6. Remove fibrous breadfruit from beater.
  7. Stir in nuts.
  8. Bake in 3 long pans for 45 minutes.

Roasted Shishito Peppers

Recipe provided by The Kitchn

Ingredients:
2 dry pints shishito or padron peppers
1 tablespoon cooking oil (see Recipe Notes)
Coarse kosher salt or sea salt

Equipment:
Mixing bowl
10-inch or larger cast iron or stainless steel skillet (do not use nonstick)
Heatproof spatula or tongs

Instructions:

  1. Heat the skillet: Place a large skillet under the broiler or on the stovetop over high heat to warm.
  2. Oil the peppers: Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt. Use your hands or a spatula to toss the peppers until evenly coated.
  3. Transfer the peppers to the skillet: When the skillet is hot enough that a flick of water evaporates instantly, pour the peppers into the skillet. Be careful — the pan is very hot! The peppers should start to sizzle immediately.
  4. Cook the peppers until blistered: Transfer the skillet with peppers back beneath the broiler, or continue cooking over medium-high heat on the stovetop. (If cooking on the stovetop, turn on a vent fan.) Cook the peppers without moving them for a few minutes so they char on the bottom, then stir with a spatula. Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.
  5. Transfer the peppers to a plate and sprinkle with extra salt: The peppers are best when eaten within minutes of coming off the heat. Have a bowl of dipping sauce ready!

Recipe Notes:

  • Cooking oil: I prefer to use olive oil for this dish, though technically olive oil isn't ideal for this kind of high-heat cooking. I just love its rich, savory flavor with the salty peppers. If you'd prefer to use something else, I'd go for grapeseed oil or even peanut oil.
  • Dipping sauce: Make a simple dipping sauce for these peppers by mixing mayonnaise, sour cream, or yogurt with some lime or lemon juice and some hot sauce, like our Magic Summer Sauce.

Fresh Herb Tomato Sauce

Recipe provided by Genius Kitchen

Ingredients:

  • 1 tablespoon  extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 teaspoon  red pepper flakes (optional)
  • 1⁄4 cup onion, finely chopped
  • 1 (28 ounces) can tomato sauce
  • 1⁄2 cup water
  • 1⁄2 teaspoon sugar
  • 1 1⁄2 teaspoons basil, finely chopped
  • 1 teaspoon oregano, finely chopped
  • 1⁄2 teaspoon thyme, finely chopped
  • 1⁄2 teaspoon parsley, finely chopped

Instructions:

  1. Heat the olive oil in a sauce pan over medium heat. 
  2. Add garlic, onion, and red pepper flakes (if using). 
  3. Cook until onion is translucent (about 2 - 3 minutes). 
  4. Add tomato sauce, water, and sugar. 
  5. Bring to a boil and then reduce to a simmer for about 10 minutes.
  6. Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
  7. Remove from heat and enjoy!