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Blueberries with Biscuits

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Blueberries with Biscuits

Recipe Level: Creative | Recipe Speed: Leisurely | Season: Summer/Fall | Type: Dessert | Diet: Veg

  • 1 cup flour
  • 2/3 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 4 tablespoons butter, very cold
  • 1/3 - 1/2 cup milk or almond milk
  1. Mix together the dry ingredients. Chop the butter into chunks, and add to the bowl.
  2. Cut the butter into the dry ingredients with a pastry blender, until the mixture looks like coarse cornmeal.
  3. Add 1/3 cup milk, and see if the dough comes together into a mass. If needed, add a smidgen more.
  4. Gather the dough together, and give it a quick knead (10-20 seconds) to make it uniform. Cover the dough with plastic, and let it rest in the fridge until you need it.
  • 1 container blueberries
  • 1/4 cup sugar
  • a couple pinches of salt
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon cinnamon
  • 1/3 cup water
  • sour cream and maple syrup to garnish

In a saucepan, combine the blueberries, sugar, seasonings, and water. Bring to a simmer. Divide the biscuit dough into six equal parts, and roll each sixth into a ball with your hands. Place the balls of dough atop the blueberries. Cover the pan and simmer for 25 minutes. The biscuits will be light and fluffy. 

Serve with sour cream

 

Savory French Toast with Cheese and Tomatoes

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Savory French Toast with Cheese & Tomatoes

Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Veggie Side | Diet: Veg

Have you ever had savory French toast before? Neither had we, but we realized that it would be an amazing way to use up bread and eggs. Try adding herbs to the egg batter! 

  • 3 eggs, beaten 
  • 1/3 cup milk or non-dairy milk
  • salt and pepper to taste
  • 1/4 teaspoon chipotle powder
  • 4 slices bread
  • 1 tablespoon butter or oil
  • a couple ounces of cheese, grated
  • 4 slices tomato
  1. Preheat the broiler in your oven.
  2. Whisk together the eggs, milk, salt and pepper, and chipotle powder. 
  3. Dip the bread in the egg batter, and let it soak for a couple minutes. Then turn the bread, and soak the other side.
  4. Meanwhile, heat the butter or oil in a frying pan that's big enough to hold all four pieces of bread. 
  5. Cook the bread on one side, until lightly browned. Flip.
  6. Sprinkle cheese on the top (browned side of the toast), and add the tomato slices, cutting them to fit onto the bread, without hanging off the sides. 
  7. Remove the pan from the heat, and place it under the broiler. Broil until the cheese is melted, and the tomatoes have wrinkled, slightly. 

Barbecued Chicken Drumsticks

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Barbecued Chicken Drumsticks

Recipe Level: Average | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: O/GF

This is about as easy as it gets! The reason for separating the barbecue sauce into a bowl (prior to brushing it on the chicken), is so that you don't contaminate the container of sauce with raw poultry juices. If you accidentally use a utensil on the chicken and stick it in the sauce container, all you need to do is bring the sauce briefly to a boil, and you can still serve it. 

  • 1 package chicken drumsticks
  • 1 container barbecue sauce
  1. Preheat the oven to 350-degrees.
  2. Pat the drumsticks dry, and place them in a baking dish.
  3. Sprinkle with salt and pepper.
  4. Pour a third of the barbecue sauce into a small bowl.
  5. Roast the legs for 10 minutes. Remove from oven, turn, and brush the top side with barbecue sauce from the bowl. Bake 10 more minutes, turn, and repeat. Using up all of the sauce from the bowl.
  6. Return to oven, and cook until the internal temperature is 165. 
  7. Remove from the oven, and serve with the remaining sauce. 

Creamy Cucumber Salad

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Creamy Cucumber Salad

Recipe Level: Basic | Recipe Speed: Average | Season: Summer/Fall | Type: Veggie Side | Diet: Veg/GF

A bit of a change from the vinegar-dressed cucumber salad, this is a refreshing treat on a hot summer day. 

  • 2 cucumbers, sliced into ribbons on a mandoline, or on the single blade side of a cheese grater. If you don't have those tools, you can make ribbons with a vegetable peeler, instead.
  • salt
  • 2 teaspoons lemon zest
  • 2 tablespoons chopped chives
  • 1 tablespoon minced parsley
  • 1/2 cup sour cream
  • a squeeze of lemon juice
  • more salt and pepper to taste
  1. Sprinkle the cucumber ribbons with salt, and let sit for 30 minutes. Water will ooze out of the cucumbers, and can be used for another application (such as a adding a subtle cucumber flavor to a cocktail), or be discarded.
  2. Meanwhile, mix the other ingredients.
  3. When the cucumbers have been drained, give them a quick rinse so they won't be too salty, pat them dry, and add the dressing. Season to taste, adding more lemon juice if you want the dish to be tangier, and salt or pepper, if needed.

Roasted Potato Salad

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Roasted Potato Salad

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: V or Veg (depending on the mayo you choose)/GF

Roasting the potatoes instead of boiling them concentrates the flavor, and makes the potato salad extra sweet and delicious. If you eat bacon, don't be afraid to add some. 

  • new potatoes or fingerling potatoes
  • olive oil
  • salt and pepper to taste
  • mayo (or vegan mayo)
  • 1 teaspoon Dijon mustard
  • 1 squeeze lemon juice
  • the tops of 4 scallions, sliced into rounds
  1. Preheat the oven to 400-degrees.
  2. Cut the potatoes into similar-sized pieces, spread them on a baking sheet, toss with olive oil, and sprinkle with salt and pepper.
  3. Roast the potatoes until they're tender. Remove from the oven and let cool.
  4. Mix the potatoes with mayo, mustard, lemon juice, and more salt and pepper as needed. 
  5. Garnish the potato salad with scallion greens. 

Cabbage & Sweet Onion Slaw

Cabbage & Sweet Onion Slaw

Recipe Level: Basic | Recipe Speed: Quick | Season: Summer/Fall/Winter | Type: Veggie Side | Diet: V/GF

This is one flexible slaw! You could make it with red cabbage instead of green, use scallions instead of onions, or dress it with olive oil (or walnut oil, or sunflower oil) instead of the sesame oil. 

  • 1/2 green cabbage
  • 1 carrot
  • 1/4 sweet onion
  • 1/3 cup sesame oil (plus more to taste)
  • a few splashes of white wine vinegar
  • salt & pepper to taste
  1. Cut the core out of the halved cabbage, cut the cabbage into strips, and then do a rough chop on the strips. Toss the cabbage bits into a salad bowl.
  2. Rinse the carrot and grate it into the salad using the large holes of a box grater. 
  3. Mince the onion. Add to the salad bowl.
  4. Dress the veggies with sesame oil, vinegar, salt, and pepper. Taste, and adjust the seasoning as desired. 
  5. Serve with grilled and roasted meats. 

Pickled Green Beans

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Pickled Green Beans

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Veggie Side | Diet: V/GF

What do you do with extra veggies? Pickle 'em! This basic brine is good for beans, cukes, and pretty much anything else you wanna put into it. 

  • green beans, tops and tails removed, and cut on the bias
  • 1 cup white wine vinegar
  • 1 cup water
  • 1/2 cup sugar
  • pickling spice or your own combination of mustard seed, dill seed, peppercorn, cinnamon stick, and coriander
  • 5 cloves garlic
  • 2 teaspoons salt
  1. Place the green beans in a glass dish, and put aside
  2. In a small saucepan over medium heat, bring the other ingredients to a boil. Remove from heat, and let steep for 1 hour
  3. Bring the liquid to a boil again, and strain over the beans. Let sit until cool, cover, and place in the fridge. You can eat 'em after a couple hours, but they'll keep for days. 

Cornmeal-Crusted Zucchini Sticks

Cornmeal-Crusted Zucchini Sticks

Recipe Level: Basic | Recipe Speed: Average | Season: Summer/Fall | Type: Veggie Side | Diet: V/GF

A quick, slightly out-of-the-ordinary way to use up zucchini! 

  • 2 zucchini, cut in half, and trimmed into sticks
  • 2 eggs, whisked
  • 1/2 cup finely ground cornmeal
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  1. Preheat the oven to 375
  2. Place the cornmeal on a sheet pan
  3. Toss the zucchini sticks in the whisked eggs, and then press each one into the cornmeal, turning to coat
  4. Place the coated sticks on a baking sheet that is covered with parchment or foil
  5. Bake the zucchini until the coating is crispy and just a bit browned, and the zucchini is tender
  6. These can be eaten plain, or served with a dip
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Veggie or Meat Stromboli

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Veggie or Meat Stromboli

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Meal | Diet: O or Veg

With a slab of frozen pizza dough, you can make this Italian-American specialty in just a few minutes! Top the dough with a little bit of sauce and some cheese, and layer on any meat or veggies you desire. Roll it up like a jelly roll, bake, and voila! 

Here are some topping ideas: 

  • roasted zucchini and eggplant, wilted spinach, mozzarella, basil
  • salami, prosciutto, arugula, mozzarella
  • fresh tomatoes, mozzarella, basil
  • wilted chard, sautéed onions, cheddar cheese
  • anything you can dream up!
  1. Preheat oven to 375
  2. Prepare the pizza dough as instructed on the package
  3. Brush the dough with olive oil
  4. Top with sauce and cheese
  5. Layer on your toppings
  6. Roll up your stromboli, dampen the final edge, and stick the edge onto the roll to seal.
  7. Bake until the fillings are oozing and the dough is slightly browned

Roasted Salmon with Fennel Salad & Spiced Honey

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Roasted Salmon with Fennel Salad & Spiced Honey

Recipe Level: Creative | Recipe Speed: Average | Season: Summer/Fall | Type: Meal | Diet: O/GF

This is a quick, lovely dish to make in summer or fall. The oven will only need to be on for around 15 minutes (including preheating), and the result is delicious and unusual. Rice or couscous would make a good accompaniment. 

  1. Preheat the oven to 375-degrees
  2. Coat a baking sheet with a little oil, and place on the salmon, skin-side down.
  3. Drizzle a little more oil atop the salmon, and season with salt and pepper. 
  4. Roast the salmon for 8 minutes, and check it for doneness. Depending on your preferences, you could eat it when it's not opaque all the way through, or cook it until it is. 
  5. Remove from the oven, place on top of the fennel salad, and spread on a couple spoonfuls of seasoned honey. 

Shaved Fennel with Orange

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Shaved Fennel with Orange

Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Veggie Side | Diet: V/GF

A quick way to use fennel, this salad makes a great foil for fatty meat or seafood dishes. 

  • 1 bulb fennel, cut in half and with the core cut out

  • zest and juice of one orange

  • a couple tablespoons olive oil

  • 1/2 bulb shallot, minced

  • a splash of white wine vinegar

  • salt and pepper to taste

  1. If you have a mandoline, use it to slice the fennel. If not, slice the bulb as thinly as you can, using a chef knife.

  2. In a small bowl, toss the fennel with the other ingredients.

  3. Taste for seasoning. Does it need more acidity? How about salt? Adjust as needed.

Toasted Walnuts

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Toasted Walnuts

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Garnish | Diet: V/GF

This same technique can be used to toast any kind of nut. You can also heat the nuts in a sauté pan on the stovetop. 

  • walnuts
  • a drizzle of olive oil, or any other kind of oil you prefer
  • salt to taste
  1. Preheat the oven to 375, if you feel comfortable keeping a close eye on the walnuts. If not, you can toast them at 325. 
  2. Put the nuts on a baking sheet, and toss with oil and salt.
  3. Cook until the nuts are golden brown, or a deeper brown, if you prefer. Nuts are one of the the things that restaurant chefs are most likely to burn, because they cook very quickly. This is a task to do when you have the wherewithal to be very attentive, for a few minutes. 

 

    Blueberry Vinaigrette

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    Blueberry Vinaigrette

    Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Condiment, Dressing | Diet: V/GF

    A handful of blueberries brings a sweet, unusual flavor to a basic salad dressing. Don't have blueberries? You can substitute another fruit or berry, in their place. 

    • 1 cup sunflower oil, or 2/3 cup neutral oil and 1/3 cup olive oil
    • 1/3 cup white or red wine vinegar
    • 2 teaspoons mustard
    • 1 teaspoon salt
    • 1/2 shallot bulb, roughly chopped
    • 1/2 cup blueberries
    • pepper to taste
    1. Combine all ingredients in a blender, and blend until uniform. 
    2. Taste for seasoning, and adjust as needed. You may want to add more salt, or a little bit more vinegar. 

    Garlic Croutons

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    Garlic Croutons

    Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Garnish | Diet: V

    If you have stale bread, this is a perfect way to use it up. If you don't have garlic, you can simply make plain croutons. Or, you can play with other flavors. Herbs and spices would be perfect additions to this recipe. 

    • Fresh or slightly stale bread, cut into 1/2-inch cubes
    • 2 cloves garlic, grated on the smallest side of a box grater
    • 3 tablespoons cup olive oil
    • salt and pepper to taste
    1. Preheat the oven to 400-degrees.
    2. Spread the bread cubes on a baking sheet.
    3. In a bowl, combine the grated garlic and the olive oil. Stir to combine.
    4. Drizzle the garlic oil over the croutons, and toss them to coat.
    5. Season with salt and pepper.
    6. Bake for 7 minutes, stir the croutons, and continue to bake until they're golden brown and crispy on the outside. The amount of time will depend on whether or not the bread was fresh or stale to start with, and on the moisture content of your chosen bread, generally.

      Seasoned Honey

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      Seasoned Honey

      Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: O/GF

      You can stir any herbs or spices into honey to make a sweet and savory condiment that's great for drizzling onto meat dishes, or onto fresh cheese. Here are some herbs you could try: mint, tarragon, thyme, oregano, savory. And a few spices that would work nicely: chipotle chili powder, cinnamon, nutmeg, cardamom, coriander. What else can you add? Alliums, such as garlic or garlic or red onion. 

      • 1/2 cup honey (if the honey is crystallized, you can warm it slightly to smooth it out)
      • 1 tablespoon minced fennel fronds
      • 1 teaspoon minced parsley
      • a couple pinches of salt
      • pepper to taste
      • citrus juice, if desired
      1. In a bowl, combine all ingredients. Taste, and re-season, as needed. 

      Cherry Tomato Salad with Pesto & Labneh

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      Cherry Tomato Salad with Pesto & Labneh

      Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Veggie Side | Diet: O/GF

      This salad is a great way to use up cherry tomatoes. The sweetness of the tomatoes, the refreshing taste of herbs, and the tangy yogurt, make a great combination. 

      1. Toss the cut cherry tomatoes with pesto, to coat (you won't need the whole batch).
      2. Season with salt and pepper. 
      3. Top with spoonfuls of strained yogurt.

        Mixed Herb Pesto

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        Mixed-Herb Pesto

        Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Condiment | Diet: V/GF

        This pesto can be made of a mix of herbs, or of herbs and greens (such as arugula, or spinach). You can make it without any nuts or other thickeners, which will mean that the herb flavors will really pop. Or you can add walnuts, almonds, or pine nuts, or throw in a little bit of bread, to give it a thicker texture.

        • 1/2 bunch parsley leaves, picked off the stems and rinsed
        • 1/2 bunch basil leaves, picked off the stems and rinsed
        • the zest of 1 lemon
        • the juice of 1 lemon
        • a few tablespoons olive oil
        • salt and pepper to taste
        • nuts, if desired. Walnuts, almonds, pine nuts, and cashews all go nicely in pesto. 
        1. In a blender, combine all ingredients. Purée until the mixture is a smooth paste. If needed, you can add a little bit of water, or more oil, to thin out the pesto. 

         

          Build-Your-Own-Taco Bar

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          Taco Bar

          Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type: Meal | Diet: O/GF

          Combine all of the delicious recipes from this week, and you've got an amazing DIY taco bar, that lets everybody in the family (or at the party) build their own tacos. 

          1. Put out all of the ingredients, and let people build their own amazing tacos!  

          Spiced Black Beans

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          Spiced Black Beans

          Recipe Level: Basic | Recipe Speed: Quick | Season: Spring/All | Type: Veggie Main | Diet: V/GF

          You can make this recipe with black beans you've cooked yourself, or with the frozen beans from Vermont Bean Crafters, or a can of beans from the grocery store! If you want it spicier, you can add few dashes of hot sauce. This is a great omelette topping, as well as a taco bar ingredient. 

          • 2 cups black beans
          • 3 onion tops or scallion greens, sliced
          • 2 teaspoons sunflower or olive oil
          • salt and pepper to taste
          • 2 teaspoons lime juice
          • chile powder, cayenne pepper, chipotle powder, paprika, or whatever peppery spices make you happy
          1. Strain the beans, and place them in a mixing bowl. Add the other ingredients. 
          2. Season to taste. Make the beans as tangy, salty, and spicy as you desire.