Creamy Mushroom and Leek Pasta

Recipe By Natasha's Kitchen

Ingredients

  • 2 Tbsp olive oil

  • 2 large leeks, stems removed, thinly sliced

  • ½ lb mushrooms (white or brown will do just fine)

  • 3 garlic cloves, pressed

  • ½ cup reduced sodium chicken broth

  • 1½ cups heavy whipping cream

  • 2 Tbsp chopped Dill, fresh or frozen (use parsley if you don't have access to dill)

  • ½ tsp salt, or to taste

  • ⅛ tsp pepper, or to taste

  • Parmesan to serve

  • 12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

 

Instructions

How to Prep Your Leeks:

  • Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.

  • Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.

How to Make Creamy Mushroom and Leeks Pasta:

  • Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.

  • Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.

  • Stir in ½ cup chicken broth and 1½ cups heavy whipping cream.

  • Add 2 Tbsp chopped dill, ½ tsp salt (or to taste) and ⅛ tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.

  • Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like

Smoked Paprika Red Potato and Egg Bake

Recipe By Naturally Ella

Ingredients

  • 1 pound red potatoes

  • 1/2 medium onion

  • 2 cloves garlic

  • 3 tablespoons heavy cream

  • 1 tablespoon smoked paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes (optional)

  • 2-3 eggs

  • 1/4 cup blue cheese (optional)

  • Chives, for topping

 

Instructions

  • Preheat oven to 400˚F.

  • Cut potatoes in half, lengthwise. Then cut each half lengthwise again. Dice into 1/2 inch slices. Cut onions into 1/2 inch chunks as well.

  • Place potatoes and onions in a large baking dish (I use a pie pan or 11 inch quiche pan). Mince garlic and add to pan along with the heavy cream, paprika, salt, and pepper flakes (if using). Then, toss everything together so that potatoes and onions are coated evenly.

  • Bake for 10 minutes, stir, and bake for another 10 to 15 minutes, until potatoes are tender.

  • Remove from oven. Using a spoon, create a well in the center. Crack eggs in the middle and sprinkle cheese over eggs and potatoes. Return to oven and continue to bake until eggs have set, 7 to 12 minutes depending on desired firmness of yolk. Just make sure the egg whites have set.

  • Remove from oven and sprinkle chives on top.

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Recipe By Well Plated

Ingredients

  • 1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper

  • 4 slices thick-cut bacon, chopped

  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)

  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)

  • 1 medium onion, chopped

  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes

  • 4 cloves garlic, minced (about 2 teaspoons)

  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme

  • 1 teaspoon ground cinnamon

  • 1 cup reduced-sodium chicken broth, divided

 

Instructions

  • Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.

  • Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.

  • Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

  • Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

French Onion Soup with Beef Broth

Recipe By The Garlic Diaries

Ingredients

  • 4 yellow onions

  • 1 teaspoon sugar (helps move the caramelization process along)

  • 7 cups beef broth

  • 12 slices of bread (french bread, rolls, any firm bread from the bakery section of your grocery store that can be sliced into rounds)

  • 1½ - 2 cups shredded Gruyere cheese (depending on how much you want to top your soup with)

 

Instructions

  • Preheat your oven to 350 degrees

  • When your oven is preheated, place your bread slices on a baking sheet, brush olive oil across both sides of each slice, and bake for 7-10 minutes, or until golden brown

  • Meanwhile, slice the tops and bottoms of your onions off. Cut them in half, and slice them into thin strips

  • Heat a pan over medium to medium-high heat with some olive oil

  • Add your onions, sugar, and some salt and let everything cook for about 45 minutes

  • For the first 30 minutes, you will only have to check on your onions every 8-10 minutes or so. When you get to the point when there is about 15 minutes left, your onions will start to brown, and you will need to "babysit" them a little more - stirring them every 3-5 minutes. A brown coating will form on the bottom of the pot, and that is okay. You just need to scrape it off using a wooden spoon every time you stir the onions (every 3-5 minutes). This is when the real caramelization magic happens :)

  • When your 45 minutes are up and your onions have transformed into a deep golden brown, add your beef broth

  • Bring the soup to a boil, reduce to a simmer, and cook for 15 minutes

  • Season to taste with salt and pepper

  • Turn your oven onto broil

  • Ladle the soup into bowls, and place the bowls on a baking sheet

  • Place 1-2 slices of bread on top of the soup (depending on how large your rounds are), and top with shredded Gruyere cheese (about ¼ cup)

  • Place under the broiler for 1-3 minutes until the cheese is melted

  • Serve immediately!

SLOW COOKER BEEF STEW

Recipe By Damn Delicious

Ingredients

  • 2 tablespoons olive oil

  • 2 pounds stew meat, cut into 1-inch cubes

  • Kosher salt and freshly ground black pepper, to taste

  • 1 pound baby red potatoes, quartered

  • 4 carrots, cut diagonally into 1/2-inch-thick slices

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 3 cups beef broth

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon smoked paprika

  • 1 teaspoon caraway seeds, optional

  • 2 bay leaves

  • 1/4 cup all purpose flour

  • 2 tablespoons chopped fresh parsley leaves

 

Instructions

  • Heat olive oil in a large skillet over medium heat.

  • Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.

  • Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.

  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

  • In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

  • Serve immediately, garnished with parsley, if desired.

Roasted Beet Hummus

Recipe By Salt and Lavender

Ingredients

  • 1 small beet

  • 2 cloves garlic

  • 1 (19 fluid ounce) can chickpeas, drained

  • Juice of 1/2 lemon

  • 2 tablespoons tahini

  • 1/3 cup olive oil

  • Pinch salt

  • Pepper, to taste

 

Instructions

  • Pre-heat oven to 450F.

  • Line a baking dish with tin foil. Wash beet and trim the leaves/stem back (leaving an inch or two) if your beet has any. Don't trim the tail as you'll lose juice (and thus flavor) while roasting.

  • Add beet to the foil-lined baking dish and then cover with tin foil. Roast for at least 45 minutes. Check if beet is done by inserting a skewer. If it slides in easily (through the beet's centre), it's done.

  • Remove from oven and let cool for 5-10 minutes.

  • When the beet is cooling, you can get the hummus going. Add the chickpeas, garlic, lemon juice, tahini, salt, and pepper. Blend on high and slowly drizzle in olive oil. Blend until smooth (this may take a few minutes).

  • Once beet has cooled for a few minutes, peel it (I used a knife). Cut beet into a few chunks and place into food processor. Blend on high until it's smooth and mixed together.

  • Serve chilled with an extra drizzle of olive oil if desired.

Loaded Twice Baked Red Potatoes

Recipe By Foodie Crush

Ingredients

  • 24 small red potatoes, about 2 pounds
  • ¼ cup butter, melted
  • ¼ cup milk or buttermilk
  • ½ cup medium cheddar cheese, finely shredded
  • (Skip for Vegetarian potatoes) ¼ cup plus 1 tablespoon cooked bacon pieces, finely chopped, about 3 strips of bacon
  • 2 green onions or small bunch chives, minced
  • kosher salt and freshly ground black pepper

 

Instructions

  • Preheat oven to 425 degrees F. Place potatoes on baking sheet lined with aluminum foil and bake for 30-40 minutes or until they can be easily pierced with fork.

  • Reduce the oven temperature to 375 degrees F.

  • Let potatoes cool until able to handle then slice off the tops of each potato scoop out center of potato with melon baller and place in medium size bowl. Repeat with remaining potatoes and place potato shells back on baking tray.

  • Melt butter and mix with buttermilk. Add to potatoes. Use hand mixer to mix together until smooth. Add 1 tablespoon more buttermilk if needed. Don’t overwork potatoes or they’ll become gluey. Stir in cheese, bacon pieces and green onions. Season with kosher salt and freshly ground pepper.

  • Spoon potato mixture into potato shells and mound a bit more on top. Garnish with extra shredded cheese and bacon bits if desired. Bake for 8-10 minutes or until warmed through and cheese is melting. Serve while hot and garnish with more minced green onion if desired.

Havarti & Herb Breakfast Bread

Recipe courtesy of Homegrown & Healthy

-- Perfect recipe for that delicious Halfpipe cheese from Mt. Mansfield Creamery in the omnivore baskets this week! --

 

INGREDIENTS

1 batch of easy dough

1 package of Halfpipe or Havarti cheese, shredded

5 slices of bacon, diced

3 green onions, diced

3 eggs, beaten

 

PREPARATION

  1. Prepare dough according to directions, either the night before or that morning (it only takes 15 minutes).
  2. Preheat oven to 375.
  3. Mix together cheese, bacon and onions.
  4. Split dough into balls and line the bottom of a cast iron skillet. Layer with cheese mixture and then pour beaten eggs on top.
  5. Put in oven and bake for about 30-45 minutes until the center is all of the way cooked.
  6. Allow to cool before serving

 

Smoky Beef & Leek Stew

Recipe courtesy of Food & Wine

 

INGREDIENTS

1 small red bell pepper, chopped

1/2 lemon

2 medium artichokes

1 1/2 pounds trimmed beef chuck, cut into 1 1/2-inch pieces

Salt and freshly ground pepper

All-purpose flour, for dredging

1/4 cup pure olive oil

6 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise

2 bay leaves

4 garlic cloves, thinly sliced

1 tablespoon sweet pimentón (see Note)

1 cup finely chopped flat-leaf parsley

20 peppercorns, coarsely crushed

1 cup dry red wine, preferably Rioja

1 quart beef stock or canned low-sodium broth

 

PREPARATION

  1. In a mini food processor, puree the red pepper; scrape into a small bowl.
  2. Squeeze most of the lemon half into a small bowl of cold water. Working with 1 artichoke at a time, snap off the tough outer leaves. Using a sharp knife, cut off the top half of the artichoke and peel the base and stem. Cut off the stem and drop it into the bowl. Using a melon baller or a spoon, scoop out the furry choke. Rub the artichoke bottom all over with the lemon half, then quarter the artichoke and drop it into the bowl. Repeat with the remaining artichoke.
  3. Season the beef with salt and pepper and lightly dredge the pieces in flour. In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add half of the meat and brown over moderately high heat, about 3 minutes per side. Transfer to a plate and brown the remaining meat in the same oil.
  4. Drain the artichokes and pat dry. Pour off the fat from the casserole and add the remaining 2 tablespoons of olive oil. Add the leeks and bay leaves and cook over low heat, stirring occasionally, until the leeks are softened, about 8 minutes. Add the garlic and pimentón and cook, stirring, until fragrant, about 2 minutes. Add the parsley, peppercorns and wine and simmer over moderately high heat for 5 minutes. Add the seared meat, stock, red pepper puree and the artichokes and bring to a simmer. Add a pinch of salt and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours. Season with salt and pepper and serve

 

NOTES

MAKE AHEAD: The beef stew can be refrigerated for up to 3 days.

SIDE NOTE: Pimenton is available at specialty markets in sweet and hot varieties.

SERVE WITH: Quartered new potatoes fried in olive oil and garlic.

 

Baked Chiocciole with Brussel Sprouts, Apples & Blue Cheese

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

1 tablespoon olive oil

Salt

2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)

1 pound Brussels sprouts, roughly chopped

⅓ cup Gorgonzola cheese, plus more for sprinkling on top

2 medium apples, roughly chopped

Black pepper

⅓ cup toasted pecans

½ to 1 small lemon, squeezed over the cooked pasta

 

PREPARATION

  1. Heat the oven to 400 degrees Fahrenheit. Grease a 9x9-inch baking pan. Bring a large pot of salted water to a boil. Add the pasta and cook it halfway through (start checking after 3 minutes; it should still be quite firm inside). Add the Brussels sprouts to the pot and cook, until the pasta and vegetables are just barely tender, another 3 minutes. Drain, reserving some of the cooking water, and return the pasta and Brussels sprouts to the pot.
  2. Stir in the gorgonzola cheese, apples, olive oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and adjust the seasoning. Pour the pasta mixture into the prepared pan. Sprinkle with a little bit more Gorgonzola cheese.
  3. Bake, checking once or twice and adding a bit more of the cooking water if the pasta looks too dry, until the mixture is bubbling, 15 to 20 minutes (mine took 20). Sprinkle lemon juice over the dish and garnish it with chopped, toasted pecans.

 

 

Colorful Beet Salad with Carrot, Quinoa & Spinach

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Salad

½ cup uncooked quinoa, rinsed

1 cup frozen organic edamame

⅓ cup slivered almonds or pepitas (green pumpkin seeds)

1 medium raw beet, peeled

1 medium-to-large carrot (or 1 additional medium beet), peeled

2 cups packed baby spinach or arugula, roughly chopped

1 avocado, cubed

Vinaigrette

3 tablespoons apple cider vinegar

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon chopped fresh mint or cilantro

2 tablespoons honey or maple syrup or agave nectar

½ to 1 teaspoon Dijon mustard, to taste

¼ teaspoon salt

Freshly ground black pepper, to taste

 

PREPARATION

  1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
  2. To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
  3. To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
  4. To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.
  5. To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
  6. To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
  7. Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

 

NOTES

MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.

 

Leek Toasts with Blue Cheese

Recipe courtesy of Smitten Kitchen

 

INGREDIENTS

1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter
1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
Few drops of lemon juice (optional)

 

PREPARATION

  1. Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.
  2. Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.
  3. While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

 

NOTES

This would also make a wonderful filling for a crepe or omelet, or with a poached egg on top. 

Roasted Carrot & Potato, Lentils & Miso Parsley Sauce

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Roasted Vegetables

1 pound red potatoes (about 3 large), cut into 1-inch cubes

5 medium carrots, cut on the bias into 1-inch pieces

2 tablespoons olive oil

Lentils

1½ cups vegetable broth or water

1 cup French green lentils or regular brown lentils, picked through to remove debris and rinsed

1 bay leaf, optional

Gremolata miso sauce

1½ cup fresh parsley, gently packed

1 lemon, zested and juiced

4 garlic cloves, roughly chopped

1¾ teaspoon white miso

Pinch red pepper flakes

3 to 4 tablespoons olive oil

Freshly ground black pepper and salt, to taste

 

PREPARATION

  1. Roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Toss the chopped potatoes and carrots in 2 tablespoons olive oil and arrange them in a single layer on a large, rimmed baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the vegetables are tender and golden.
  2. Cook the lentils: In a medium saucepan, bring the broth (or water) to boil and add lentils. Cover, reduce heat and simmer for 30 to 35 minutes, until tender. Drain the lentils, return to pot, remove bay leaf and cover.
  3. Make the sauce: In the bowl of a small food processor or a blender, combine the parsley, lemon zest and juice, garlic cloves, miso and red pepper flakes. Blend the mixture while slowly drizzling in the olive oil. (If you don't have a food processor/blender, you could finely chop the parsley, press or mince the garlic cloves and whisk the ingredients together.)
  4. Assemble the dish: In a large serving bowl, toss together the lentils, vegetables and sauce. Season with black pepper and salt to taste (miso is salty so you might not need much or any salt). Serve.