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Yellow Watermelon Salad: Bring Some Color to Your Summer Table

Yellow Watermelon Salad: Bring Some Color to Your Summer Table

By Elizabeth Stark

Have you ever had a yellow watermelon? They have a milder, creamier flesh than their red counterparts, but retain the refreshing sweetness watermelon is known for. On a recent soggy Sunday we picked one up at the farmers market and turned it in to a colorful side dish.

Making the most of seasonal ingredients, I threw together sweet cherry tomatoes, watermelon cubes, cucumber, and mild goat milk feta with a tangy tarragon dressing. My family loved it! Bring some color to your Labor Day table with this easy and delicious summer salad.

Yellow Watermelon Salad

Ingredients

  • 2 cups cubed yellow watermelon
  • 2 cucumbers, peeled, seed, and cut to 1″ cubes
  • 1 cup cherry tomatoes, halved
  • 3/4 cup cubed goats milk feta
  • 3 tablespoons olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 3 tablespoons fresh tarragon, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

Directions

20 minutes before serving, combine the watermelon, cucumber, and tomatoes in a large salad bowl. In a small bowl or cup, whisk the lime juice into the olive oil, and add the salt, pepper, and tarragon. Drizzle over salad, and toss gently. Serve with a tarragon leaf garnish.

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Red White and Blue Stuffed Strawberries Recipe

Red White and Blue Stuffed Strawberries Recipe

By Kelsey Banfield

This oldie but goodie recipe from my mother-in-law is one of my favorite sweet treats for the Fourth of July. With a tangy cheese stuffing and sweet fruit shell they taste like an inside out strawberry cheesecake. Best of all, they are a snap to make and are great for making with kids. Recently I introduced my daughter to the melon baller and she had a great time helping me scoop out the insides of the berries to make room for the stuffing. She also loved helping me squeeze the filling out of my ziploc bag. When we were finished we set them out on the table for an afternoon snack. Topped with a blueberry each, they were a fun and festive summer treat.

Read More Recipe:

Nutella Stuffed French Toast with Maple Strawberry Syrup

Strawberry Jalapeno Poppers

Red White & Blue Stuffed Strawberries

Ingredients

  • 20-25 fresh strawberries
  • 20-25 fresh blueberries
  • 80z. mascarpone cheese
  • 3 T. confectioners sugar
  • 1 t. vanilla

Directions

1. Wash and dry strawberries and blueberries. Set blueberries aside. Using a small paring knife, cut the bottom off of each berry so that they stand up on a plate or tray. Using a melon baller, scoop out the top and stem of the strawberry.

2. In a mixer beat together cheese, sugar and vanilla until light and fluffy. Place this mixture in a ziploc bag and snip off a tiny corner of one bag to make an opening like a pastry bag. Alternatively, use a pastry bag if you have one available.

3. Gently squeeze the cheese mixture into each berry and top it with a fresh blueberry. Serve.

Variation Ideas: If you want to take this dessert over the top simply dip the finished strawberries in chocolate, or add cocoa powder to the mascarpone cheese to make the stuffing chocolate flavored.

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Yellow Watermelon Margarita with Salted Chipotle Rim Recipe

Yellow Watermelon Margarita with Salted Chipotle Rim Recipe

By Laurasrecipes

Cinco de Mayo is just around the corner and is the perfect excuse to spice up the traditional margarita. I love using fruits other than the standard lime or citrus fruits in my margarita. When my friend, Viviane Bauquet Farre shared this recipe with me I thought I’d gone to heaven! Sweet yellow watermelon paired with a smoky salted chipotle rim…. genius! Your watermelons don’t have to be the yellow variety… any watermelon will do. If you haven’t tried a yellow watermelon, you’re missing out. The fruit is a little sweeter then the red melons and has its own unique flavor.

Read More Recipe:

Watermelon Green Tea Punch

Watermelon Agua Fresca

Watermelon Oat Crumble

Yellow Watermelon Margarita with Chipotle Rim

serves 1

Ingredients

For the rim:

  • 1 tablespoon organic sugar
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground chipotle
  • lime wedge

For the cocktail:

  • 2 oz Reposado Tequila (100% blue agave is best)
  • 1 1/2 oz watermelon juice (see cook’s note)
  • 3/4 oz elderflower liqueur (St. Germain)
  • 3/4 oz fresh lime juice

Directions

Step 1: Place the sugar, salt and chipotle powder in a small bowl and mix well. Spread on a small plate. Moisten the rim of a cocktail glass with the lime wedge and dip the glass rim in the sugar/salt/chipotle mixture. Set aside.

Step 2: For the cocktail – Shake all ingredients with ice cubes until a thin layer of frost appears on the outside of the shaker. Pour in the prepared glass and serve immediately!

Cook’s note: To make the watermelon juice – remove rind and seeds of watermelon and cut flesh in 2” chunks. Place in a food processor and pulse until coarsely chopped. Then process until smooth and liquidy. Strain through a fine sieve. Transfer juice into large squeeze bottle and refrigerate until ready to use. Refrigerate up to 3 days (after 3 days the juice starts losing its flavor).

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Lower Fat Whole Wheat Pecan Pie Squares Recipe

Lower Fat Whole Wheat Pecan Pie Squares Recipe

By JulieVR

Pecan pie bars 2Pecan pie is one of the richest desserts you can eat, in all its forms – I recently came across a recipe for pecan pie bars that contained 74 grams of fat each! This lower fat version contains less than 8 grams per square, most of which comes from the pecans, which contain heart-healthy fat; that means they have less than one gram of saturated fat. The rest is the good stuff! With the addition of whole wheat in the simple press-in crust, these are proof that you don’t have to eliminate sweet treats when eating a healthy diet.pecan pie bars 1Whole wheat flour adds fiber, nuttiness and sturdiness to the base; feel free to substitute all-purpose if that’s what you have in your kitchen.

Read More Recipe:

Whole Wheat Pancakes with Dried Cherries

Whole Wheat Pizza with Chicken and Raspberries

Whole Wheat Lemon Vanilla Pancakes

Pecan Pie Squares

Ingredients

Base:

  • 1/4 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 cup whole wheat flour
  • pinch salt

Filling:

  • 1 large egg + 2 egg whites (or 2 large eggs)
  • 1/2 cup packed brown sugar
  • 3/4 cup corn syrup
  • 1 tsp. vanilla
  • 1 tbsp. flour
  • 1/4 tsp. salt
  • 1 cup pecan halves

Directions

  1. Preheat oven to 350F. In a medium bowl, beat butter and brown sugar until creamy. Add flour and salt and stir until well combined and crumbly. Press into the bottom of an 8″x 8″ pan that has been sprayed with nonstick spray. Bake for 12—15 minutes, until pale golden around the edges.
  2. In the same bowl (no need to wash it), combine eggs, (or egg + whites), brown sugar, corn syrup and vanilla and mix until smooth. Add flour and salt and stir until well blended.
  3. Arrange the pecans evenly over the crust and pour the filling over top. Bake for 30—35 minutes, until puffed and golden. Cool in the pan on a wire rack.• Makes 16 squares.

Per square: 195 calories, 7.8 g fat (0.9 g saturated fat, 4.9 g monounsaturated fat, 1.5 g polyunsaturated fat), 30.4 g carbohydrates, 13.5 mg cholesterol, 99.5 mg sodium, 1 g fiber. 35% calories from fat.

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Lobster and Heirloom Tomato Salad from Aspen's Food and Wine Festival

Lobster and Heirloom Tomato Salad

By Ole & Shaina Olmanson

The basics to good food are quality ingredients. It doesn’t matter where you’re cooking. If you start with lackluster produce, it won’t taste as good as the in-season varieties. Personally, I’m looking forward to my garden-fresh tomatoes as they start to ripen. We have green ones on the vine, and a few of the different cherry varieties are starting to produce dinner, but when those giant heirlooms start turning different shades of yellow, orange, and red I will be in my own personal culinary heaven. The best way to eat them is definitely fresh off the vine, and this lobster and heirloom salad is perfect for highlighting both ingredients.

Filmed at the FOOD & WINE Classic in Aspen, the following Top Chef alumni and culinary masters came together to discuss how real, fresh ingredients make a world of difference in their favorite recipes:

Tim Love (Dallas’ The Woodshed and The Lonesome Dove)

Hugh Acheson (Atlanta’s Empire State South, The National and Five and Ten/ Judge on BRAVO TV’s Top Chef )

Jonathan Waxman (NYC’s Barbuto)

Michel Nischan (Connecticut’s The Dressing Room/Wholesome Wave CEO)

Chef Hugh Acheson’s Lobster, Heirloom Tomato, Petite Mustard Greens, Field Peas with Lemon & Urfa Chile Hellmann’s Dressing

Ingredients

  • 1 lemon, sliced in half
  • 1 tablespoon old bay
  • 2 teaspoons kosher salt
  • 2 one and a half pound lobsters, live and kicking
  • 2 tablespoons minced bacon
  • 2 tablespoons minced shallot
  • 1 bay leaf
  • ½ cup field peas
  • 1 ½ cups chicken stock
  • 1 ½ pounds mixed heirloom tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 ½ teaspoons urfa chile
  • ¾ cup Hellmann’s Real Mayonnaise
  • ¼ teaspoon lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons crème fraiche
  • 1 x 50-count container of petite karate mustard greens
  • 1 x 50-count container of petite red ruffled mustard greens

Sourcing notes:

• The mustard greens can be ordered from Chef’s Garden if unavailable in Aspen. I like Karate, Red Ruffled and Firestreak as varietals.

• The field peas should be fresh and I will cook there. If you have problems sourcing, I can ship them. I won’t need many.

• Urfa chile is a smoky Turkish crushed chile. If you can’t find it, let me know… I can ship that as well.

• The tomatoes can be whatever, just a good colorful mix.

Directions

  1. Bring two gallons of water to a vigorous boil and add the lemon, the old bay and one teaspoon of the salt. Add the lobsters and cook for six minutes and then remove the lobsters to a large ice bath. When they are cool, pull off the claws and the tail. Cut the tail in half lengthwise and pull out the meat. Crack the claws and the knuckles and get the meat from there. Lightly rinse the meat to remove the albumen (white stuff that exudes from the meat). Reserve the meat and set aside the lobster bodies for a stock or bisque.
  2. Cook the field peas by warming a small pot on the stove over medium heat. When the pot is warm add the bacon and let it cook for two minutes. Add the shallot and cook for one and a half more minutes and then add the chicken stock, peas, and the bay leaf. Cook for 25 minutes
  3. or until the peas are just tender. Season with ¼ teaspoon of salt and set the peas aside in their cooking liquid while you assemble the rest of the salad.
  4. Core the tomatoes and cut the tomatoes into 1 inch pieces. Place them in a large mixing bowl and season with ½ teaspoon of salt. Let them sit for ten minutes at room temperature and then add two tablespoons of olive oil, the one tablespoon of red wine vinegar and one teaspoon of
  5. Urfa chile. Strain the field peas and add them to the tomatoes. Toss well and continue to let it hang out at room temperature.
  6. Combine the ¾ cup Hellmann’s Real Mayonnaise with the lemon zest, lemon juice, the remaining ½ teaspoon urfa chile, the remaining ¼ teaspoon of salt and the crème fraiche.
  7. To finish the salad, place a tablespoon of the lemon-Urfa Hellmann’s on each plate and spread in a circle or a rectangle with a small offset spatula. Cut up the lobster into bite sized pieces and arrange in a random pattern on the plate. Take a spoon and spoon the tomatoes and beans around the plate. Dot the plate with mustard greens and serve.

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15-Minute Dinner: Linguine with Garlic Shrimp and Kale

Linguine with Garlic Shrimp and Kale

By Elizabeth Stark

More often than not, pasta night is the night where I’ve thrown in the towel and (almost) given up on dinner. I bring a pot of water to a boil, make a quick tomato sauce, add a little cheese, a handful of spinach leaves, and call it a day. But as I recently discovered there’s actually a far easier way to make a spectacular dinner in 15 minutes flat.

The secret lays in the magic combination of fresh shrimp, butter, garlic, and white wine. Lest things get too decadent, I also threw in a bunch of deep green lacinato kale for good measure. You can up the health quotient even more by subbing in whole grain linguine.

Read More Recipe:

Marinated Ginger Garlic Shrimp

Barbecue Shrimp Scampi

Shrimp Jambalaya

Linguine with Garlic Shrimp and Kale

Makes: 4 servings

Ingredients

  • 1/2 pound linguine, cooked al dente in salted water
  • 4 tablespoons unsalted butter
  • 1 pound shrimp, peeled and deveined
  • Sea salt to taste
  • 4 large cloves garlic, smashed, peeled, and minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup dry white wine
  • 1 bunch kale, stems removed and rough chopped

Directions

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. Heat a large, deep-sided skillet over medium heat. Add butter; when bubbly and fragrant, add shrimp in batches. Sprinkle both sides of shrimp with sea salt. Cook each side 2-3 minutes or just until shrimp are cooked through. Place cooked shrimp on a large plate and set aside.
  3. With heat still on medium, add garlic and red pepper flakes, and sauté 1 minute. Next, add wine, scraping up any brown bits; finally, add kale, sprinkle with sea salt, and sauté until soft, about 4 minutes. Fold in cooked shrimp and toss with cooked pasta. Add a few drizzles of pasta cooking water as needed. Twirl pasta into wide, shallow bowls, and serve immediately.

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7 Compelling Reasons Not to Meal Plan

7 Compelling Reasons Not to Meal Plan

By Samantha Rodman

Everyone is all about meal planning lately. It’s like Pilates 10 years ago, or some trendy form of exercise now, except I wouldn’t know because the last time I exercised was 10 years ago. Anyway, while getting out a piece of paper and taking inventory of your pantry certainly sounds like fun to some weird folks, there are just as many reasons to eschew meal planning in favor of your usual “creative foraging” method.

1. Spontaneity

You never get to just hop in your car and take a road trip to a music festival anymore. Or pierce your belly button for the heck of it.

But you know what can compensate for the never-ending monotony of your days? The ability to have no idea what you’ll have for dinner that night. And it’s 5 PM already! Live dangerously, my friend.

2. Cultural awareness

When you meal plan, you often end up with the same seven American-style recipes every week. But when you have no idea what the heck you’ll make for dinner, you need to meld the flavors of different ethnic cuisines in order to get something on the damn table.

Hello, pasta mixed with black beans, oregano, and soy sauce. It’s Chinese-Italian night, guys!

3. Hospitality

If you only bought enough chicken breasts for your family of five, what about when your teenage daughter invites her boyfriend over for dinner every single night of junior year?

With your fly-by-night approach, you never know what you’ll be eating anyway, so you can just throw another box of pasta into the pot and you’re good to go. Doesn’t this kid have his own family, by the way?

4. Marital excitement

Imagine those poor guys who have a chalkboard in the kitchen telling them that in exactly 10 hours and thirty minutes, they will be ingesting baked chicken and mashed potatoes?

Boy, they must yearn for a spirited, creative, unpredictable woman like you to feed them surprise Pop-Tarts for dinner. Naked. I mean, you don’t serve them naked, but they probably yearn for someone to do that.

5. Portion control

If you’d plan ahead, you’d totally give yourself a full plate of food. But when you only have three steaks in the freezer, they go to your kids and your husband, and you’ll just have seconds of mac and cheese. Which weirdly, hasn’t made you lose weight yet, but maybe the scale is broken.

6. Romance

Having cereal or ramen noodles for dinner never fails to make you remember the nights you and your now-husband spent hanging out in your early 20s, poverty-stricken, bored, and wishing you were eating steak or salmon. And in love! Don’t forget that part!

7. Awesome parenting

When people aren’t talking about meal planning, they’re talking about “grit,” that buzzword that means that your kids are resilient, tough, and persistent, and then they become CEOs or something.

Where else can your kids learn to think outside the box and make do with less than at the dinner table? Hello, cheese and raisin sandwiches with a side of leftover meatballs!

Don’t tell Grandma what dinner was tonight when you see her tomorrow, okay?

Real Fast Food: Ravioli Lasagna

Real Fast Food: Ravioli Lasagna

By JulieVR

If you, like me, are a lasagna fan but rarely have the gumption to make one from scratch on a regular weeknight, this is your answer. It’s easy to pick up a package of fresh ravioli and layer them (without boiling) with tomato sauce, cheese, and any other ingredients you might otherwise put in your lasagna. It takes about five minutes to assemble and slide into the oven-kids will enjoy getting in on the ravioli-layering action.

If you like, use any kind of cooked veg as well as or in place of the spinach a container of roasted tomatoes, peppers, zucchini and eggplant from the Italian market is pretty fab. Experiment with different varieties of fresh ravioli and different types of sauces. This also freezes very well – assemble, wrap and freeze, then bake from frozen, adding a few minutes to the cooking time.

More Fast Food Recipe:

Easy Chana Masala (Chickpea Curry)

Macaroni Carbonara

Asparagus Frittata

Ravioli Lasagna

Ingredients

  • 1 large jar good-quality tomato sauce
  • 2 16-18 oz. bags fresh or frozen large ravioli, with any sort of filling
  • 1 pkg. frozen chopped spinach, thawed
  • 1 cup grated part-skim mozzarella
  • ½ cup grated Parmesan

Directions

  1. Preheat oven to 350°F.
  2. Spray a 9″x13″ baking dish with nonstick spray, and spread about a third of the tomato sauce over the bottom. Lay half the ravioli in a single layer over top. Sprinkle with the spinach and half the cheese, another third of the sauce and then the remaining ravioli, sauce and cheese. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes, until golden and bubbly. Serves 6.

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Real Fast Food: Easy Chana Masala (Chickpea Curry)

Real Fast Food: Easy Chana Masala (Chickpea Curry)

By JulieVR

chickpea curry, curried chickpeasI love legumes. They are the perfect convenience food – waiting on the pantry shelf to be turned into a fast, real meal whenever you need it. Chickpeas are high in fiber and protein, low in fat and packed with nutrients. They’re cheap, and easy on the environment. One of my favorite things to do with them is turn them into a fast curry; not only does it make a great dinner (without turning the oven on), it keeps very well in the fridge. It’s even better the next day, so leftovers make a great lunch to bring to work.

Chickpeas can be bought dried then soaked and simmered, and in fact, if you want to go this route, they can be frozen in zip-lock bags in their cooking liquid to thaw as if you were opening a can. But to be truly quick they need to be ready to go. This is one of my favourite ways to doctor up a can of beans. A quick turn in a hot pan with spices and chilies, finished with some tomato and a can of coconut milk (use light if you’re concerned with the saturated fat content of coconut milk), and it’s perfect atop some freshly steamed rice, (which, by the way, you can freeze in advance as well. Thaw it on the countertop and reheat on the stovetop or in the microwave with a spoonful of water.)

Read More Recipe:

Roasted Chickpea Snack

Chickpea and Potato Curry

Quick Chickpea Curry

Ingredients

  • canola or olive oil, for cooking
  • 1 tsp. cumin seed
  • 1 small onion, chopped
  • 1 small red pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 Tbsp. chopped fresh cilantro (finely chopped stems are fine too)
  • 1 Tbsp. grated fresh ginger
  • 1-2 tsp. curry paste or powder
  • 1-2 tomatoes, coarsely chopped, or 1 14 oz. (398 mL) can diced tomatoes, drained
  • 1 19 oz. (540 mL) can chickpeas, rinsed and drained
  • 1/2-1 can coconut milk (regular or light)
  • 1 tsp. salt

Directions

In a large skillet, heat a generous drizzle of oil over medium-high heat. Add the cumin seed and cook for a minute or two, until fragrant. Add the onion and red pepper and cook for 5 minutes, until soft and starting to turn golden. Add the jalapeño, cilantro, ginger and curry paste and cook for another minute, then add the tomatoes, chickpeas, half a can of coconut milk and salt. Bring to a simmer, cover and cook for 5-8 minutes, until the sauce thickens. If it’s too thick, or if you like it saucier, add more coconut milk. Taste and adjust seasoning and serve hot, over rice.

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Whole Wheat Zucchini Applesauce Bread Recipe

Whole Wheat Zucchini Applesauce Bread Recipe

By Kelsey Banfield

We are still experiencing a gush of zucchini in the Northeast. It is everywhere, in every market, in every garden, at every farm stand. I certainly do my fair share of picking it up to cook with. We love it so much and it is a wonderful, healthy vegetable to serve as a side dish or mix into a main course. I also love using it to bake this zucchini applesauce bread. It is always a hit with my family and it makes a terrific school snack for the lunchbox. The other day I made our favorite zucchini bread recipe and used white whole wheat flour and some applesauce to add some whole grain goodness and cut down on the fat. It tasted terrific! As you can see from the picture above we started out with quite a large loaf. But it was gone in exactly one day!

Read More Recipe:

A Classic Bread Pudding

Whole Grain Strawberry Banana Bread

Buttermilk Banana Bread

Whole Wheat Zucchini Applesauce Bread

Makes 1 loaf

Ingredients

  • 2 cups white whole wheat flour
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 1/2 teaspoons ground cinnamon
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup plain applesauce
  • 1 1/4 cups sugar
  • 2 cups freshly grated zucchini
  • 2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees F. Grease one 9 x 5 inch loaf pan and set aside.

2. Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.

3. In a separate bowl stir together eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it is fully combined.

4. Carefully pour flour mixture into egg mixture, stirring until completely combined.

5. Pour entire mixture into loaf pan and bake for 1 hour, to 1 hour and 10 minutes depending on your oven. When it is finished the top should spring back when touch and a cake tester inserted will come out clean.

6. Allow the bread to cool in the pan for 10 minutes. Then carefully invert the bread onto a wire rack and allow it to cool before slicing and eating.

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Ratatouille Anyone Can Cook: Baked Ratatouille with Quinoa

Ratatouille Anyone Can Cook: Baked Ratatouille with Quinoa

By Elizabeth Stark

Gusteau’s spirit reminds Remy several times during Ratatouille that “anyone can cook.” Of course, Gusteau never had to make dinner for his son when he was a child so he never got to grapple with questions like “Can anyone cook for a child?” or “Can anyone make vegetables a four year-old will eat.” But that’s a struggle we parents face every day.

And as most of us have discovered, children will eat healthfully, but it can be real work to make it happen. It helps to have a few go-to recipes on hand. In our house, one of those is ratatouille. Summer squash, zucchini, and eggplant are mild enough that kids will eat them and if you throw a little tomato sauce into the equation, things are even easier. Texture, then, is the potential stumbling block. But because this recipe is baked, the vegetables don’t get mushy, which great for adults, too. Finally, a little thyme and garlic give it flavor without adding much in the way of calories or sodium. In the end, you have a nice summery dish that’s excellent (and healthy) for the whole family.

Baked Ratatouille with Quinoa

Baked Ratatouille with Quinoa

serves 6

Ingredients

for the ratatouille

  • 2 tablespoons olive oil, divided
  • 1 cup minced onion
  • 1 clove garlic, minced
  • 2 cups rough chopped tomatoes
  • 2 small summer squash
  • 2 small zucchini
  • 1 small oblong eggplant
  • 1 red pepper
  • 3/4 teaspoon sea salt (reduce to 1/2 teaspoon for table salt)
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon fresh thyme leaves

for the quinoa

  • 1 1/2 cups dry quinoa
  • 3 cups water
  • 1/4 teaspoon sea salt

Directions

  1. Preheat oven to 375 degrees F.
  2. Set out a 10″ sauté pan with 2″ deep sides.  Flip the pan onto a sheet of parchment paper, trace the edges, and cut out a parchment round to set on top of your ratatouille. Set aside.
  3. Heat the sauté pan oven medium-high heat. Add 1 tablespoon of olive oil. Next, add the onion, and sauté for 4 minutes. Add the garlic and sauté for 1 minute more. Add the tomatoes, stir for 2 minutes, and then edge heat down to medium. Continue cooking, stirring occasionally, until tomatoes are soft, about 4 minutes.
  4. Spoon the tomato sauce into a blender and puree until smooth. There will be about 1 ½ cups of tomato puree.
  5. Meanwhile, cut the core from the red pepper and remove any seeds (the pepper should remain in tact). Trim the ends off the squash, zucchini, and eggplant, and carefully use a mandoline to slice into thin 1/8″ slices. Use the mandoline to cut the red pepper into 1/8″ slices as well.
  6. Pour 1 cup of the tomato sauce into the bottom of the skillet, reserving the rest.
  7. Next, create a stack of alternating squash, zucchini, and eggplant, and, starting at the center, begin to fan the slices out in the skillet, until it is full. Tuck the red pepper slices throughout. Drizzle the vegetables with the remaining tablespoon of olive oil, sprinkle with the sea salt and pepper, and thyme leaves, and top with the prepared parchment round.
  8. Bake for 50 55 minutes, or until the vegetables have softened and are fragrant, but not browned.
  9. Meanwhile, place the quinoa in a strainer and rinse under cold running water, rubbing gently with fingertips to remove the outer coating. Place rinsed quinoa in a sauce pan, cover with 3 cups water, and boil. When the water is bubbling, add the salt, turn heat to low, cover, and simmer for 15 minutes. Off the heat and let quinoa stand covered for 5 minutes. Fluff with a fork and serve.
  10. Toward the end of bake time, heat the reserved tomato sauce.
  11. For each serving, serve 1/2 cup of ratatouille over 3/4 cup cooked quinoa, and drizzle with a tablespoon of warmed tomato sauce.

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Whole Wheat Lemon Yogurt Waffles Recipe

Whole Wheat Lemon Yogurt Waffles Recipe

By Elizabeth Stark

When we were young and carefree, Brian and I would go out to a nice brunch almost every weekend. But once we started our family, weekend brunch became more of an at-home affair–though weekend breakfast at home doesn’t mean we have to settle. I love to experiment with seasonal flavors, and unique recipes. These lemon and yogurt waffles are one such experiment. Bright and tangy notes from the lemon and yogurt meld delightfully with the sweet maple syrup. And a little bit of whole-wheat flour lends a wholesome, just-right texture.

Whole Wheat Lemon Yogurt Waffles

More Waffles Recipe:

Sour Cream Blueberry Waffles

Weekends are for Vanilla Yogurt Waffles

Maple Cornbread Waffles

Maple Bacon Cornmeal Waffles

Lemon Yogurt Waffles (adapted from The Art of Simple Food by Alice Waters)

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup yogurt
  • 1 cup whole milk
  • 3 eggs
  • 8 tablespoons butter melted and cooled
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons lemon zest

Directions

  1. Preheat your waffle iron on medium-high heat.
  2. In a large mixing bowl, combine the flours, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and yogurt, and then whisk in the eggs one at a time. Stir the wet ingredients into the dry, mixing just until combined. Fold in the butter, juice, and zest, stirring minimally.
  3. Pour roughly 1/4 cup of batter per waffle onto the iron and cook until the waffles are a light golden brown. Keep cooked waffles warm on a platter in a 200 degree oven.
  4. Serve waffles with warm maple syrup, a sprinkling of lemon zest, and a few lemon slices, or just a dusting of powdered sugar.

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Quinoa Pear Muffins with Brown Sugar Recipe

Quinoa Pear Muffins with Brown Sugar Recipe

By Elizabeth Stark

quinoa pear muffinMaking muffins with my daughter has become a weekly tradition in our house. She really enjoys the dumping and mixing, and rests her little hands on mine while I crack the eggs. She’s 3 and I just love having her in the kitchen with me. I hope that someday she will treasure these times as much as I do.

These moist muffins have subtle pear flavors with a hint of spice, and a brown sugar topping. Quinoa flour adds great texture, and whole grains, to the recipe.

More Muffins Recipe:

Zucchini Spice Muffins

Oreo Muffins

Cran-Raspberry Bakery Muffins

Banana Nutella Muffins

Quinoa Pear Muffins with Brown Sugar

makes 12 muffins

Ingredients

  • 1 cup all-purpose flour
  • 1 cup quinoa flour
  • 1/2 cup brown sugar plus more for topping
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 1 cup whole milk
  • 1 cup pears, cut into 1/4″ slices, plus more for topping”¨zest of 1 lemon
  • 2″ section of ginger, diced

Directions

  1. Preheat the oven to 400 degrees. Grease a muffin tin. Combine the flours, baking powder, spices and salt in a large bowl. In another smaller bowl, break and lightly beat the eggs, then stir in the sugars, oil and milk. Pour into the dry ingredients, stirring just until combined. Then fold in the ginger, zest and pear slices.
  2. Spoon the batter into the tins. Top each muffin with a pear slice and a teaspoon of brown sugar. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean.
  3. If you’d like to make this as a complete gluten-free recipe, try substituting the all-purpose flour for a gluten-free variety such as Bob’s Red Mill brand all-purpose gluten-free flour and let us know how it works out!

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Lemon Veggie Pasta Salad, For the Week!

Lemon Veggie Pasta Salad, For the Week!

By Kathypatalsky

One of my favorite recipes to makes on a Sunday evening is this Lemon Veggie Pasta Salad. I make a big bowl of this stuff on Sunday night, store it in a stack of smaller Tupperware containers and then I have easy grab-n-go pasta salad to enjoy all through the week. Or at least until it runs out. And throughout the week I find myself craving each fluffy, curly bite of lemon-herb infused pasta.

Since this pasta is delicious hot or cold, I can use it for a variety of situations. Easy lunchbox add-in, go-to work lunch or even as a supplement to a quickie dinner on a tired night. And the other perk to this salad is that the ingredients are incredibly flexible. Tons of varied veggies means that I can toss in whatever I have crowding my veggie drawers in my fridge. And this also means I will never get bored with this recipe. I can change up the accent ingredients to suit my mood.

Lemon Veggie Pasta Salad, For the Week!

I like to accent this pasta salad with lots of light lemon juice, olive oil and spices. Dried spices (like MrsDash) are perfect for pasta salad because they absorb any of the extra liquid and keep the pasta fresh and flavorful. I also like to fold in a few fresh herbs because they simply smell and taste amazing. Parsley, dill, cilantro, sweet basil and more.

Protein booster. Sometimes I will fold in beans or peas because they have a nice amount of protein and fiber. You could also boost the protein in this dish by folding in marinated, grilled or sauteed tofu. I tossed in some leftover tofu scramble once and it was great.

Read More Recipe:

Mushroom Melt Veggie Burger

Quickie Lemon Cajun Spiced Pasta

Pappardelle and Veggie Ribbons

Lemon Herb Pasta Salad

1 bag curly pasts (I like rainbow veggie)

Ingredients

Seasoning Blend:

  • 1/3 cup lemon juice *see subs
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp lemon herb seasoning blend (like a MrsDash)
  • 2 tsp garlic granules or garlic paste
  • 1 tsp lemon zest
  • 3 thin lemon slices
  • 2 Tbsp dried parsley flakes
  • dash of cayenne
  • 1/2 cup nutritional yeast (optional)
  • salt/pepper to taste

Add-in Veggies (flexible!)

  • 3/4 cup roasted red peppers
  • 1/4 black olives
  • 2 cups shredded spinach
  • 1 small sweet onion, sliced
  • 1 cup shredded cabbage
  • 1/2 cup fresh basil, sliced

*in place of lemon juice you could also try apple cider vinegar, seasoned rice vinegar or even orange juice

To Make:

1. Boil and drain pasta. Place in a large mixing bowl.

2. Add in all the seasoning ingredients. Toss well.

3. Next, add in the spinach, cabbage and any other hefty green you may be adding in. Since the pasta is still quite warm it will wilt the greens nicely.

4. Lastly, add in the remaining veggie ingredients. Toss well.

5. Separate pasta into lunch, serving size containers. Store in the fridge. Enjoy warmed or chilled!

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Whole Wheat Lemon Vanilla Pancakes Recipe

Whole Wheat Lemon Vanilla Pancakes Recipe

By Elizabeth Stark

Rainy weekend mornings are the perfect time to get in the kitchen and cook up a batch of deliciously sweet lemon vanilla pancakes! These easy homemade pancakes are brimming with the wonderful aromas of lemon zest and real vanilla bean. They’re also made with whole wheat pastry flour, which adds whole grain and fiber to the mix.

If you’ve never made your own pancakes before, you’ll be pleasantly surprised at how easy it is to ditch the box and go homemade! Head below for our versatile lemon vanilla pancake recipe.

More Pancakes Recipe:

Blueberry Pancakes

Cranberry Pancakes: Turn Leftover Cranberry Sauce into Breakfast!

Blueberry Pancakes & Syrup

Orange Ricotta Pancakes

Whole Wheat Lemon Vanilla Pancakes

Serves: 4

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

  • 2 tablespoons sugar
  • 4-inch section of vanilla bean, split
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup sour cream
  • 1/4 cup fresh squeezed lemon juice
  • 1 1/2 cups milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest

Instructions

  1. Slide a baking sheet into the oven and preheat it to 200 degrees F.
  2. Preheat your skillet over medium heat.
  3. Melt the butter and set aside to cool.
  4. In a small bowl, rub the split vanilla bean into the sugar and then discard the pod. This will help to disperse the vanilla beans.
  5. In a large bowl, combine the flour, baking powder, and sea salt.
  6. In a medium bowl, use a fork to combine the sour cream, lemon juice, and milk. Add the eggs and vanilla sugar. Fold wet ingredients into the dry, stirring just until combined. Fold the vanilla extract and lemon zest into the batter. Finally, stir in the melted butter.
  7. Add a teaspoon of neutral oil to the hot skillet. Drizzle in 2 – 3 tablespoons of batter for each pancake. Cook for 3 – 4 minutes on each side or until golden brown. Keep cooked pancakes on the baking sheet in the warm oven.
  8. Serve with room temperature butter and maple syrup.

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Lemon Chiffon Cake with Blueberries for National Chiffon Cake Day!

Lemon Chiffon Cake with Blueberries for National Chiffon Cake Day!

By TheNaptimeChef

The difference between lemon cake and lemon chiffon cake is the oil. Chiffon cake is made with oil instead of butter which produces a lighter, moister cake texture that many people find pleasing to the palate. Chiffon cake also uses whipped egg whites to keep the cake exceptionally light and fluffy. I love chiffon cake myself and am always looking for an excuse to make it. That is why it was so much fun to make it the other day in honor of National Chiffon Cake Day! I mean, what better reason to make chiffon cake and pass it around to your neighbors then for an actual national holiday. Here is my simple, favorite recipe for Chiffon cake which I adapted from Betty Crocker. It is simple and scrumptious and I hope you enjoy it as much as we do!

Lemon Chiffon Cake

adapted from Betty Crocker

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup cold water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla
  • 2 teaspoons freshly grated lemon zest
  • 7 egg yolks
  • 8 egg whites
  • ½ teaspoon cream of tartar

Glaze

  • 1/3 cup unsalted butter
  • 2 cups confectioners’ sugar
  • ½ teaspoon freshly grated lemon zest
  • 2 tablespoon freshly squeezed lemon juice

For the topping:

  • Toss 1 cup of fresh blueberries, plop a handful on each slice of cake with a dollop of whipped cream before serving!

Directions

  1. Place the oven rack to lowest position. Heat oven to 325°F. In large bowl, mix the flour, sugar, baking powder and salt. Beat in the cold water, oil, vanilla, lemon peel and egg yolks until smooth.
  2. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan or Bundt pan.
  3. Bake the cake for about 1 hour 15 minutes or until top springs back when touched lightly. Let the cake cool for about 20 minutes, then loosen the side of cake with knife or long, metal spatula and remove it from the pan.
  4. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon peel until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.

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Great Family Breakfast: Whole Wheat Pancakes with Dried Cherries

Great Family Breakfast: Whole Wheat Pancakes with Dried Cherries

By Brooklynsupper

whole wheat pancakesThere’s nothing better than fresh pancakes on a Saturday morning, and this is a great basic recipe. With tart and sweet dried cherries, whole wheat flour and a hint of lemon zest, these are the perfect family treat. Perfect fortification for a chilly winter day.

With room for variation and made with whole wheat pastry flour, this pancake recipe is versatile enough for whatever ingredients you happen to have. Feel free to sub any type of dried fruit, more zest or use yogurt or buttermilk in place of the milk. Fresh fruit would also be a welcome addition, but I recommend not using more than 1 cup of fresh fruit, and maybe reducing the milk slightly. You can always add more milk if you need it.

Read More Recipe:

Panwich - With Whole Wheat Pancakes

Oatmeal Pancakes

Peanut Butter Apple Spice Vegan Pancakes

Whole Wheat Pancakes with Dried Cherries

Ingredients

  • 2 tablespoons butter, plus more for pancake cooking
  • 1 cup dried cherries, preferably with no added sugar
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs, beaten
  • 1 1/4 cup milk
  • 1 tablespoon lemon zest

Directions

  1. Melt the butter. In a small bowl, pour the hot butter over the dried cherries and set aside.
  2. Preheat your skillet or frying pan over medium-high heat.
  3. In a medium mixing bowl, combine the flours, baking powder, salt and sugar. In another bowl, lightly beat the eggs, and then stir in the milk and zest. Mix the wet ingredients into the dry, and then fold in the butter and cherries.
  4. Drop some butter onto the hot skillet, and adjust heat down if needed. Spoon 1/4 teaspoon 3 tablespoons batter onto the skillet for each pancake. Cook the first side until small bubbles appear throughout the pancake, roughly 3-4 minutes. Then flip and cook until the pancake stops steaming, roughly 2-3 minutes.
  5. Keep cooked pancakes in a warm oven. Serve with warm maple syrup and room temperature butter.

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Whole Wheat Pizza with Chicken and Raspberries Recipe

Whole Wheat Pizza with Chicken and Raspberries Recipe

By JulieVR

An Italian grocery store and deli close to where we live has a freezer full of handmade pizza. Among them is their take on the classic Hawaiian – rather than combine ham and pineapple, they toss roasted chicken and fresh raspberries on a pizza. Sweet-tart raspberries are similar to pineapple on a pizza, and deliciously different. The crust is thin and whole-wheat – easy to make at home, and easy to top with leftover roasted chicken and fresh or frozen berries, if you don’t happen to live close to Peppino’s.

Whole Wheat Pizza with Chicken and Raspberries

Read More Recipe:

Nutella Pizza - Almond, Flax and White Chocolate

Roasted Vegetable Tart With Whole Wheat Olive Oil Crust

Individual Veggie-Loaded Pita Pizzas

Whole Wheat Pizza with Chicken & Raspberries

Ingredients

Dough:

  • 1 cup warm water
  • 1 pkg. (or 2 tsp.) active dry yeast
  • 1 tsp. sugar or honey
  • 1 3/4 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp. salt
  • 1 Tbsp. olive oil
  • 1/2 cup pizza or tomato sauce
  • 1-2 cups chopped roasted chicken
  • 1/2-1 cup fresh raspberries
  • 2-2 cups grated mozzarella

Directions

  1. To make the dough, in a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it’s foamy. Add 1 1/2 cups of whole wheat flour and 1 cup all-purpose, along with the salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.
  2. Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for about an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.
  3. Punch the dough down, cover again and let it rest for 5 minutes. Divide it in half and shape each into a circle and place on a cookie sheet that has been sprinkled with flour or cornmeal.
  4. Spread the pizza dough with tomato sauce, sprinkle with roasted chicken, raspberries and mozzarella and bake in a preheated 450F oven for 15-20 minutes, until bubbly and golden.
  5. Makes 2 9″ pizzas.

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Whole Grain and Flax Blueberry Muffins Recipe

Whole Grain and Flax Blueberry Muffins Recipe

By Jaime

Let’s be honest with ourselves. As healthy as blueberries are, the classic breakfast concoction they are commonly baked into (i.e., blueberry muffins), are not, in fact, healthy. My favorite blueberry muffins are brimming with white flour, butter, and white sugar. Mmmm, they’re so good.

But my kids and I are trying to be better about what we eat, or at least we say we are. That is why, when I saw the package of blueberries on sale, and my first instinct was to make a batch of blueberry muffins, I stopped, and rethought.

This recipe is made with all whole grains. I also sweetened them with half sugar, half agave nectar, and threw in a cup of plain yogurt and flax seed meal for good measure. They are surprisingly yummy, and you’ll feel good eating every last one.

Read More Recipe:

Fresh Blueberry Morning Bread

Mega Monster Muffins

Blueberry Cornmeal Muffins

Blueberry Buckle Muffins

Whole Grain and Flax Blueberry Muffins

Ingredients

  • 1 cup quick cooking oats
  • 1 cup hot tap water
  • 2 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 cup agave nectar or honey
  • 1/2 cup organic sugar
  • 1 cup plain yogurt (or soy yogurt)
  • 2 eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup flax seed meal
  • 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees. Spray the top of 2 standard size muffin tins with non-stick cooking spray and line with 24 paper liners. Set aside. In a large liquid measuring cup, combine oats and water. Set aside.

2. In a medium sized bowl, whisk together flour, baking soda baking powder, and salt.

3. In a large bowl, whisk together agave nectar, sugar, yogurt, eggs, vanilla, oil, and flax meal. Add in oatmeal and dry ingredients, and stir until just combined. Fold in blueberries.

4. Fill liners about three fourths of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center muffins comes out clean.

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First Family Snacks: Fruit and Oat Granola Bars from the White House

First Family Snacks: Fruit and Oat Granola Bars from the White House

By JulieVR

Barack Obama and his family undoubtedly eat well at the White House. Cristeta Comerford has been Executive Chef there since 2005 – she’s the first woman to be selected for the post. There’s also a resident Executive Pastry Chef – Bill Yosses – who with training in classical French cooking and 30 years of experience (including stints with Chefs Daniel Boulud and then Sous Chef Thomas Keller at Polo Restaurant in New York City) is undoubtedly skilled in the art of pastry and other baked goods. So when I came across his recipe for granola bars – something almost every parent of a school-aged child is in hot pursuit of a good recipe for – I tried it right away.

Fruit and Oat Granola Bars from the White House

What I love about these (besides the fact that they’re sweet, chewy and delicious) is that they’re packed with seeds – not nuts, which are banned from many schools. Seeds pack the same nutritional wallop nuts do – they’re loaded with fiber, protein, vitamins and minerals and heart-healthy fats, in a conveniently portable package that doesn’t need to be kept hot or cold. Pumpkin seeds – buy the small green ones (also known as pepitas), not the bigger off-white ones that are still in their husks – are particularly high in protein and lower in fat (and thus calories) than most seeds. Although this looks like a small batch, it cuts into enough squares or bars to wrap and stash to grab and go for breakfast or pack into a lunchbox all week long. Don’t skip lining the pan with foil or parchment – I got lazy and had trouble getting the cooled bars out of the pan.

Read More Recipe:

Chewy Peanut Butter and Chocolate Granola Bars

Pumpkin Seed and Cranberry Granola Bars

Homemade Granola Bars

White House Fruit and Oat Bars

Adapted from Bill Yosses, White House pastry chef, via the New York Times, May 11, 2010

Ingredients

  • 2 cups rolled oats
  • 1/2 cup mixed seeds, such as pumpkin, sunflower, flax and sesame
  • 1/3 cup brown sugar
  • 1/3 cup canola oil
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • Pinch salt
  • 1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, blueberries, pears, figs and cranberries (use a few kinds, and chop them up if they’re big)
  • a shake of cinnamon

Directions

  1. Preheat the oven to 350F and line a 9×9″ baking pan with parchment paper or foil, letting a few inches hang over side of pan. Spray with nonstick spray.
  2. Spread oats and seeds on a rimmed baking sheet and toast in the oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.
  3. In a small saucepan, combine brown sugar, oil, honey, maple syrup and salt over medium heat. Cook, stirring often, until smooth and starting to bubble. Transfer the toasted oats and seeds to a mixing bowl. add the dried fruit and cinnamon and pour the hot sugar mixture overtop. Stir well with a heat-proof spatula, then spread into the prepared pan.
  4. Bake for 25-30 minutes, until golden. Cool completely in the pan on a wire rack. Using the overhanging foil or paper, lift out of pan and place on a cutting board; cut into squares or bars. Makes about 2 dozen bars.

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Lavender Ice Cream with Honeyed Blueberries Recipe

Lavender Ice Cream with Honeyed Blueberries Recipe

By JulieVR

I had bought a package of disappointing, wrinkly blueberries and so to salvage them, threw them into a pot with a drizzle of honey and warmed them until they popped, like cranberries do when you make cranberry sauce, turning a brilliant indigo. It made a big batch, so I spooned some over some lavender ice cream. Hello, summer. Pull up a chair.

I love to infuse things with lavender. Cream is the easiest – all you do is simmer it with a spoonful of lavender petals, as if you were making tea. This is a great way to make lavender panna cotta, or floral whipped cream – or homemade ice cream. If you really want to go all out, make lavender shortbread to serve on the side by blitzing a teaspoon of lavender along with the flour, sugar and butter (use any recipe – all shortbread is similar) in a food processor. The blueberry topping makes a perfect pairing, especially sweetened with honey. I like serving it warm over the cold ice cream.

Lavender Ice Cream

Ingredients

  • 1 cup heavy (whipping) cream
  • 1 cup 18% coffee cream or half & half
  • 1-2 tsp. dried lavender
  • 1/2 cup sugar or 1/3 cup honey

Directions

  1. Bring the creams to a simmer with a teaspoon or two of lavender. Take off the heat, stir and let steep for an hour or so, until the mixture cools. Strain through a fine sieve into a bowl and chill until cold.
  2. Stir in the sugar or honey and freeze in an ice cream maker according to the manufacturer’s directions. If you want it firmer, transfer to a container or bowl and put in the freezer until firm.

Blueberry Sauce

This simple fruit topping is fantastic on vanilla ice cream or pound cake, too – or blitz it with vanilla ice cream or frozen yogurt and milk to make brilliant blueberry milkshakes.

Ingredients

  • 1 pint (2 cups) fresh or frozen blueberries
  • 1/4 cup honey, or to taste

Directions

  1. Heat the berries and honey in a small pot set over medium-high heat; cook until the berries pop and the mixture looks saucy. Cool slightly and serve warm, or chill until cold. Makes about 1 1/2 cups.

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Whole Grain Strawberry Banana Bread: A Fresh Take on the Classic

Whole Grain Strawberry Banana Bread: A Fresh Take on the Classic

By Elizabeth Stark

The east coast spring is so fickle. One minute, it’s 80 degrees and you’re shuffling to find your summer clothes, and then a day later, the temperature plummets, the winds howl, and it’s pouring rain. That’s the kind of day it was today chilly, wet, and gray. But it was totally OK with me. I turned on my oven, brewed some tea, and made this spring-inspired strawberry banana bread. It’s a variation on my favorite banana bread recipe, and took to the strawberries beautifully. I played around with the texture a bit and added whole wheat and quinoa flours for a more protein, fiber, and whole grain goodness. The banana bread came out with a crisp, golden exterior and a perfectly light and buttery, strawberry-studded crumb. Spring eating just got awesome.

More Banana Bread Recipe:

Mini-Banana Bread Loaves for National Banana Bread Day!

Avocado Banana Bread

Make Moist Butterscotch Banana Bread

Whole Wheat Quinoa Strawberry Banana Bread

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup quinoa flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt”¨
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup plain, whole milk yogurt, room temperature
  • 2 room temperature eggs
  • 2 1/2 ripe bananas, lightly mashed
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, hulled and sliced

Directions

  1. Preheat the oven to 350 degrees. Grease a standard loaf ban (9 x 5 x 3 inches) and set aside.
  2. In a medium bowl, combine the flours, baking soda, and sea salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low until it’s pale and light, about 3 minutes. Add the sugar and continue to beat until fully combined. Scrape down the sides, and then mix in the eggs one at a time. Next add in the bananas, yogurt, and vanilla. Fold in the flour, and then strawberries, mixing just until combined. If you’d like, reserve a few berries for the top of the bread.
  4. Pour into the prepared pan and bake for 60 – 70 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs attached. My bread browned considerably in the oven check bread towards the end and tent edges with foil if needed.
  5. Cool for 20 minutes, remove from bread pan, and cool 40 minutes more before serving.

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Layered Fruit and Yogurt Salad Recipe

Layered Fruit and Yogurt Salad Recipe

By Angie McGowan

My son really doesn’t like to eat breakfast in the morning. He never seems to want to eat until at least 2 hours after he gets up, so it makes getting something in his tummy before school a real chore. So this week I started to just eat just fresh colorful fruit in the morning, to try and entice him to eat some too. It sort of worked yesterday, so today I decided to make something really eye-catching, these layered fruit and yogurt salads.

These are super simple to make. You can use any fruit and yogurt combination you like and add seeds, nuts or even coconut. I made these individually in 2 tall glasses, but you could also use a trifle dish to make one big fruit and yogurt salad.

Read More Recipe:

Coffee Chocolate Chunk Frozen Yogurt

Cheesecake Inspired Black Cherry Yogurt and Granola Pie

Strawberry Frozen Yogurt

Frozen Yogurt Covered Strawberry Pops

Layered Fruit and Yogurt Salad

Ingredients

  • fresh blueberries
  • grapes
  • strawberries
  • chopped cantaloupe
  • sliced kiwi
  • vanilla yogurt
  • tall glass or trifle dish

Instructions

Layer 3 of the fruits, followed by some yogurt. Layer the next 3 fruits and top with more yogurt.

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Valentines Day Food: Sweet Strawberry Crepes

Valentines Day Food: Sweet Strawberry Crepes

By Jaime Morrison Curtis

Here’s a Valentines Day food idea: Nothing says love like strawberries and whip cream.  May I present this easy recipe for delicious Parisian crepes. These Valentines Day strawberry crepes are a bit healthier as they are made with buckwheat flour, which you can use or not, but you won’t taste the difference. Get the Buckwheat Crepe Recipe after the jump...

Read More Recipe:

Chocolate Cupcakes with Strawberry Buttercream

Toasted Coconut Strawberry Smoothies and the Secret to Better Snacks

Strawberry Mint Lassi

Buckwheat Crepes, Adapted from the America’s Test Kitchen Healthy Family Cookbook

Ingredients:

  • 1 cup skim milk
  • 1/2 cup all purpose flour
  • 1/2 cup buckwheat flour
  • 1/2 cup water, plus more as needed
  • 2 large eggs
  • 2 tbls unsalted butter melted, plus 1 tbls for the pan
  • 1 tbls sugar
  • salt to taste

Filling

  • Whip Cream
  • 2 cups strawberries, sliced thin and coated with 1 tbls sugar and 1/2 teaspoon lemon juice, gently mashed

To make the crepes:

  1. Blend milk, flour, water, eggs, 3 tbls melted butter, sugar and 1/2 tea salt in blender until smooth. Refrigerate for at least 2 hours, up to 2 days.
  2. Heat 8″ non stick skillet over medium heat for at least 3 minutes, until evenly heated. Brush skillet with melted butter, when butter stop sizzling add 2.5 tablespoons batter to pan an swirl to coat pan evenly. Cook 30-60 seconds until bottom is spotty and golden brown. Flip and cook 30 seconds longer. Remove to paper towel. Repeat.
  3. Fill each crepe with 1 tablespoon filling, fold, and serve. Tango.

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