Author: Adrienne Lee (Page 1 of 6)

Beet Lemonade

Beet Lemonade

1 cup sugar
1 1/4 cups water
1 cup lemon juice
3/4 cup beet juice*
1/2 cup water (more to taste)
Fresh basil leaves (optional)
Fresh cheese (optional)

Prepare the simple syrup; in saucepan heat sugar and 1 1/4 cup water over medium heat until sugar has dissolved. Cool to room temperature.
In pitcher, combine simple syrup, lemon juice, beet juice, and water. Stir to combine. Add additional water to taste. Serve over ice.
Garnish with basil leaves and serve with a fresh cheese.

*2-3 beets will yield approximately 3/4 cup when juiced.

Recipe from The Wisconsin Milk Marketing Board

Beet and Feta Burgers

Beet and Feta Burgers

Makes 6 to 8 burgers

3 cups grated beets (about 4 to 5 beets)
1 onion
2 garlic cloves
2 tablespoons olive oil (we prefer cold-pressed)
2 organic eggs
1 1/2cups rolled oats (gluten-free if you prefer)
7 ounces sheep’s feta cheese or firm tofu
1 handful fresh basil, leaves picked
1 pinch sea salt and black pepper
2 tablespoons coconut oil, ghee or olive oil, for frying

Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
Place the grated vegetables in a large mixing bowl.
Add olive oil, eggs, and rolled oats and mix everything well.
Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
Form 6 to 8 patties with your hands.

Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.

Serve with grilled sourdough bread and toppings of your choice (lettuce, cabbage, mango, avocado, tomatoes, sprouts, and onions).

Raw Chocolate Zucchini Cheesecake

Raw Chocolate Zucchini Cheesecake

2 cups of walnuts
1/4 cup of cacao powder
1/4 cup maple syrup
1/2 cup of almond meal
2 tablespoons coconut oil (liquid form)
Pinch of salt

4 cups of raw cashews
2 zucchinis, peeled and chopped
3/4 cup cacao powder
1 cup maple syrup
1/2 cup coconut oil (liquid form)
1 teaspoon vanilla essence
Pinch of salt

Blitz the walnuts in the food processor into a fine powder.  Add in the remainder of the ingredients for the base and blend to combine. Line the base of the spring form tin with glad-wrap and press the mixture down into it in an even layer.  Place in the freezer to set.

In the food processor, blend the cashews into they are a paste.  Add the remainder of the ingredients and blend into a smooth batter.  Pour the batter over the base of the cheesecake and smooth the top with a spatula.  Set in the freezer for 6-8 hours.   Serve garnished with fresh berries and edible flowers

Storage: This cake must be stored in the freezer until you are ready to eat it.

From The Macadames blog

Pickled Summer Squash or Green Beans

Pickled Summer Squash or Green Beans

Delicious as a refrigerator pickle! Also great for canning to store for the winter! 

2 pounds sliced patty pan, other summer squash, or whole green beans with ends trimmed
2½ cups apple cider vinegar
2½ cups water
¼ cup kosher salt
2 tablespoons raw sugar (can substitute granulated white sugar if necessary)
Additional Ingredients Per Pint:
1 dill head or 2 teaspoons whole dill seed
2 cloves garlic, peeled
½ teaspoon black peppercorns
½ teaspoon mustard seed (not ground mustard)
½ teaspoon crushed red pepper flakes
¼ teaspoon coriander seeds (not ground coriander)

Load each jar with the additional per-jar ingredients and pile on the sliced squash or trimmed beans over the spices. Set aside.
Bring the apple cider vinegar, water, salt, and sugar to a boil in a saucepan. Pour over the squash/beans  in the jars to within ¼-inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness, and process for 10 minutes. Carefully transfer to a rack to allow to cool completely. Remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any that don’t seal, refrigerate immediately after processing. Let the pickles sit for 2 to 3 weeks before cracking open and eating!

Tomato – Balsamic Vinaigrette

Tomato – Balsamic Vinaigrette

1 Tbsp grainy Dijon mustard

3 cloves garlic

1-4 Tbsp balsamic vinegar

¼ cup red wine vinegar

Salt and freshly ground black pepper

½ cup extra virgin olive oil

1 Tbsp minced fresh thyme

1 tsp minced fresh rosemary

Diced tomatoes
Whisk together the mustard, garlic, vinegars, salt and peppers. Slowly add the oil, whisking to emulsify. Stir in the herbs and diced tomato. Use fresh or within two days if using the diced tomatoes.

Cucumber – Sour Cream Salad

Cucumber – Sour Cream Salad 

4 cucumbers

1 Tbsp salt

⅔ cup sour cream or plain yogurt

2 Tbsp olive oil

2 Tbsp white vinegar

3 Tbsp minced fresh dill

½ tsp sugar

Salt and freshly ground black pepper
Rinse cucumbers, do not peel, and cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of  salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rinse well to remove the salt. Squeeze the cucumber slices dry in a clean towel. They will be almost transparant.

Combine the remaining ingredients and fold into the cucumbers. Chill well before serving.

Stuffed Tomatoes

Stuffed Tomatoes

4 small, firm, ripe tomatoes

Salt and freshly ground black pepper

¼ cup olive oil

8 garlic cloves, minced

¼ cup chopped fresh basil and/or parsley

1 cup bread crumbs, fresh or dry

½ cup freshly grated parmesan cheese

Cut the tomatoes in half and remove the stems. Arrange them, cut side up, in an oiled baking dish. Sprinkle with salt and pepper.
Heat the olive oil in a heavy skillet and carefully saute the garlic for 2-3 minutes, stirring constantly and taking care not to brown. Add the basil and stir briefly. Add the bread crumbs and stir until the oil is evenly distributed. Remove the mixture from the heat and stir in the parmesan.
Spoon the topping onto the tomatoes. Bake, uncovered, at 350 degrees for 30 minutes.

Recipe from Sundays at Moosewood

Zucchini Cake with Ginger and Hazelnuts

Zucchini Cake with Ginger and Hazelnuts

2 cups flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¼ cups sugar
2 large eggs
½ cup vegetable oil
⅓ cup orange juice
2 teaspoons orange zest
2 teaspoons peeled, grated ginger root
1 teaspoon vanilla extract
1 ½ cups grated zucchini, extra liquid squeezed out
½ cup finely chopped hazelnuts

1. Preheat oven to 350 degrees.
2. Sift the flour, baking soda, baking powder and salt into a large bowl. Stir in the sugar.
3. In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.
4. Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.

Green Bean Salad with Lime Vinaigrette and Quinoa

Green Bean Salad with Lime Vinaigrette and Quinoa

¾ pound green beans, trimmed
2 to 4 tablespoons chopped red or white onion
¼ cup chopped toasted almonds (30 grams)
1 green or red serrano or Thai chile pepper, minced (more to taste)
¼ cup chopped cilantro
1 tablespoon minced chives
2 tablespoons fresh lime juice
Salt to taste
¼ cup extra-virgin olive oil
1 cup cooked red quinoa
1 hard-boiled egg, finely chopped

  1. Fill a medium saucepan with water and bring to a boil. Add salt to taste and green beans. Boil 3-4 minutes, until crisp-tender. Transfer to a bowl of cold water, then drain and drain again on a kitchen towel. Cut in 2-inch lengths.
  2. Meanwhile, soak onion in cold water for 5 minutes. Drain, rinse, and drain again on paper towels.
  3. In a salad bowl, combine green beans, onion, almonds, chile, cilantro, and chives.
  4. Combine lime juice, salt, and olive oil in a small bowl or measuring cup and whisk together. Toss with beans. Add quinoa and toss again. Sprinkle chopped egg on top, and serve.

Zucchini, Feta, and Cumin Dip

Zucchini, Feta, and Cumin Dip
*serve as a dip for raw cucumber, carrot, or broccoli sticks, kohlrabi slices, or other favorite snacks

1 tsp cumin seeds
1 Tbsp olive oil
1 small onion, finely chopped
1 medium zucchini, diced
Sea salt
1/4 teaspoon ground nutmeg
1/2 cup crumbled feta cheese
2 Tbsp finely chopped fresh coriander
2 cups plain yogurt
Freshly ground black pepper

  1. Toast the cumin seeds in a dry pan over medium heat for about 2 minutes, until aromatic. Set aside.
  2. Head the oil in a saucepan over medium heat. Add the onion and salt to taste, and saute over low-medium heat for about 10 minutes, until the onion is tender and golden.
  3. Stir in the cumin, nutmeg, zucchini, and feta. Remove from the heat, and set aside to cool.
  4. Transfer the zucchini mixture to a large glass bowl. Mix in the coriander, yogurt, salt and pepper to taste.
  5. Cover and refrigerate until ready to serve.
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