All Recipes

Nov 182017

Honey Sriracha Brussels Sprouts


The sweet-spicy blend of honey and hot sauce only gets richer as the Brussel sprouts roast. You can adjust the enough of Sriracha you use according to your family’s tastes. Some like it hot hot hot!

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Cutting, mixing, tossing, roasting
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 1 pound Brussels sprouts
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1-1/2 teaspoons Sriracha sauce

Directions:

  1. Preheat oven to 400°F.
  2. In a large bowl mix olive oil, honey, & Sriracha.
  3. Trim off the tough ends off of the Brussels sprouts.
  4. Toss Brussels sprouts into bowl with sauce. Mix to coat.
  5. Turn out Brussels sprouts onto a rimmed baking shee.
  6. Roast about 30 minutes, stirring once or twice, until a little crispy on the outside and tender inside.

Garden Candy Recipe Jar orangeNote: This recipe easily doubles, even triples if you got room on the pan(s). Don’t triple the Sriracha though – unless you can take the heat!

Honey and Sriracha Roasted Brussel SproutsEasy recipe Honey and Sriracha Roasted Brussel Sprouts

Roasted Brussel Sprouts

Nov 182017

Stuffing Stuffed Mushrooms


Mushrooms stuffed with left over stuffing and goat cheeseIn the days following Thanksgiving, stuffing is still a star attraction in uor house. It’s been piled on legendary turkey sandwiches, it’s been microwaved as a midnight snack, and, admittedly it’s been picked at cold, straight out of the fridge. Sooner or later though everyone’s had their fill of this annual treat and there’s a little left in a now overlooked storage container at the back of the fridge. Luckily, a little is all you need.

This stuffed mushrooms recipe will revive that stuffing in a snap and everyone will forget they’ve been eating it all week.

We made this using our Cranberry Sage Sausage Stuffing and it was awesome when resurrected this way. Our stuffing was chunky farmhouse-style with croutons and large pieces of sausage, so we first pulverized it a bit in the food processor. If your is already fairly fine, you can skip that step.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Grating, chopping, processing, skillet frying
Garden Candy Basics - fundamental vegucation for everybody!


Crumbled leftover stuffing Sautéing chopped mushroom stems Combine stuffing, olive oil, sauteed stems and cheese

Ingredients:

  • 12 white mushrooms
  • 1 cup cold leftover stuffing (here’s the stuffing recipe we used)
  • 2 tablespoons olive oil, plus a little for pan
  • 2 tablespoons crumbled goat cheese
  • salt and pepper

Directions:

  1. Preheat oven to 375° F
  2. Clean the mushrooms.
  3. Remove and coarsely chop the mushroom stems.
  4. Sauté chopped stems in a little olive oil for about 5 minutes. Set Aside.
  5. Place mushroom caps hole side down in a baking dish that has been sprayed with cooking spray.
  6. Bake in oven for 10 minutes.
  7. While mushrooms are pre-baking, place cold stuffing in a food processor and process into a finer crumbly consistency.
  8. Transfer stuffing to a mixing bowl.
  9. Stir in 2 tablespoons olive oil.
  10. Add the mushroom stems.
  11. Add goat cheese.
  12. Mix to combine.
  13. When mushroom caps are done baking, remove them from the oven and turn each one hole side up in the baking dish. (Careful dish will be hot.)
  14. Using a teaspoon, fill each cap with stuffing.
  15. Season with salt and pepper.
  16. Bake for 10-12 minutes until tops and mushrooms are rich brown.

 

Nov 152017

Perfectly, Really, Perfectly, Mashed Potatoes


Mashed potatoes seem to be the hands-down winner as the favorite side for turkey, and meatloaf, and steak, and…well almost anything really. And as a receptacle for gravy…well…’nuff said. Rarely does a dish that requires so little effort taste so good!

Careful though. As easy a dish as this is, mistakes can be made that turn this beloved side into something less than remarkable. The three big No-No’s: Over-boiling, under seasoning, and excessive mashing.

Follow this no-fail recipe and you’ll have perfectly moist, flavorful mashed potatoes every time. We promise! And we don’t mean to appear bossy, but you really must use Yukon Gold potatoes – others just don’t have the same rich flavor.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Peeling, chopping, boiling, mashing
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 3 pounds Yukon Gold potatoes
  • 1 tablespoon kosher salt
  • 4 tablespoons butter
  • 2/3 cup whole milk
  • 4 tablespoons cream cheese
  • salt and pepper to taste

Directions:

  1. Peel and cube the potatoes so that the pieces are roughly the same “golf ball” size
  2. Fill a large pot 2/3 full of water, add 1 tablespoon of salt and bring to a simmer.
  3. Add potatoes and bring to gentle boil and cook just until a knife slides easily into the potato. Test at 15 minutes. If it doesn’t, keep checking every 2 minutes.
  4. Drain the potatoes and put back into pot with the burner on low. This will allow the steam to escape and help keep them fluffy. Mash gently with potato masher, not a hand mixer or they will be soupy or gummy!
  5. In the meantime, in a small pot, heat butter, milk and cream cheese on low to melt and warm.
  6. With potatoes mostly mashed, add the butter, milk and cream cheese mixture. Salt and pepper to taste and finish mashing so lumps are gone but potatoes are still fluffy.
  7. Spoon into a serving bowl and add a small pat of butter and a sprinkle of pepper and serve!

Serves 6-8

Flavor Variations

While the classic mashed potato may be the one you want to make for Thanksgiving, there are so many ways to season your spuds to blend perfectly with whatever meal you’re serving—here are a few favorite options:

Cheesy Mashed Potatoes:
Skip the cream cheese and add 4 ounces of another favorite cheese – cheddar, swiss and goat cheese, for example, right into the pot. We love cheddar, with crumbled bacon and scallions sprinkled on top.

Spicy Mashed Potatoes:
Follow the classic recipe and stir in 1-2 tablespoons of sriracha at the end.

Garlic Mashed Potatoes:
Add 4 cloves of garlic to the water and potatoes. Boil and mash together. If you want even more of a garlic kick to your potatoes sprinkle a little garlic powder in as well when mashing, but add gradually and taste as you go.

Dec 112016

Fresh & Healthy Microwave Popcorn

Popcorn – the perfect snack that comes from the garden.

Don’t you love the convenience that comes from tossing a bag of microwavable popcorn into the microwave and moments later your enjoying a warm fresh, healthy snack. But with all the concern over microwavable bags containing PFOA, a suspected carcinogen, why take the chance if you don’t have to? Especially when you can microwave your own in a bag or bowl, just as easily and for a lot less money.

  1. Measure 1/2 cup popcorn into a large brown PAPER lunch bag
  2. Roll the top over twice to keep the kernels in
  3. Place in microwave
  4. Set for 5 minutes on regular power.
  5. Start listening after 4 minutes. When there’s 2-3 seconds between the popping sound, your popcorn is ready!

Add melted butter, garlic powder, or whatever flavors you like.

Nov 252016

Pumpkin Challah French Toast


When we think about Thanksgiving leftovers, our minds tend to go in the direction of all things turkey: turkey sandwiches, turkey pot pie, turkey soup… but it’s easy to also end up with leftovers in the cabinet that get forgotten about once the holiday passes.

If you discover, like we did, that you overbought in the canned pumpkin department this year, not to worry. With the three lazy days you have after Thanksgiving to make brunch, try wowing your friends or family with some pumpkin French toast. Pumpkin lovers, and even those who claim to not be a fan, will agree that this French toast is pretty amazing. Other than the canned pumpkin, you probably have everything else you need to whip this up. And while the challah is an added bonus, any plain bread will do in a pinch.

The best part, of course, is that you can toss it all together the night before and in the morning it’s nothing more than dipping the bread and cooking. And if you want this French toast to taste even better, be sure to eat it in your pjs!

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, whisking, pan frying
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • ½ cup whole milk
  • 1/2 cup pumpkin, canned (or fresh)
  • 4 eggs
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 8 slices challah bread, 1 inch thick
  • butter for pan
  • slivered almonds (as garnish)

 

Directions:

  1. Whisk together the first 8 ingredients and pour into a shallow dish not much bigger than the bread slices.
  2. Add 2 tablespoons of butter to a frying pan and melt over medium heat.
  3. Dip the bread, one slice at a time, into the mixture coating both sides well, letting all excess batter drip off. (Dip the bread right before using or it will get too soggy and fall apart.)
  4. Add two slices at a time to the pan and cook for 2-3 minutes until the underneath is brown.
  5. Before flipping the bread, sprinkle some slivered almonds on if you’d like and then flip the bread to cook the other side. Add another pat of butter if the pan seems dry.
  6. Flip onto plate, almond side up, and serve with maple syrup or butter and confectioners sugar.
Nov 192016

Essentials: Turkey Stock


If you’ve roasted a turkey, whether it be at Thanksgiving or any time of year, save the carcass. With it and just a few basic ingredients, that you probably already have on hand, you can create homemade turkey stock that will have you vowing to never use store-bought again.

The flavor of freshly made stock shames the stuff you find at the grocery store and enlivens any dish it’s used in and transforms into a rich turkey soup in a flash.

Here’s our method for creating a tasty basic stock.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Chopping, simmering, straining
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients: 

  • 1 left-over turkey carcass
  • 2 small onions, quartered
  • 2 large carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 4 cloves of garlic, peeled
  • 4 sprigs of fresh thyme
  • 1 tablespoon black peppercorns
  • 1 bay leaf (optional)
  • 8 quarts water

Directions:

  1. Carefully cut the carcass into smaller pieces using a cleaver or kitchen shears.
  2. Put the carcass, and all other ingredients into a large pot.
  3. Add the water.
  4. Bring to a boil over medium-high heat
  5. Reduce the heat to low and simmer for 2-3 hours.
  6. Skim off any scum or residue that rises to the surface.

You can now keep going and turn this into a rich Turkey Soup, or strain out all the solids using a fine mesh strainer and refrigerate or freeze it for future uses that call for poultry stock.

Nov 172016

Either-Or, Carrots.


Even with the most careful planning when it comes to getting the entire Thanksgiving meal to the table at the same time, all bets are off. This year you can be make this simple fresh carrot side dish regardless of what part of the stove is free—just the oven or just a stovetop burner.

Roasted or sautéed, thee carrots with dill will be a sweet/savory treat that complements the rest of the meal.

Ps. – both versions cook up in the time it takes the turkey to rest and be carved.

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥
Skills: Slicing, roasting, Sautéing
Garden Candy Basics - fundamental vegucation for everybody!


Oven Roasted Carrots with Dill

Ingredients:

  • 12 carrots, scrubbed (or peeled if you prefer)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh dill

Directions:

  1. Preheat the oven to 400° F.
  2. If the carrots are thick, slice them in half lengthwise; if not, leave whole.
  3. Slice the carrots  1 1/2-inch slices, diagonally.
  4. Toss them in a bowl with the olive oil, salt, and pepper. Stir to coat.
  5. Transfer to a sheet pan in a single layer.
  6. Roast for 20 minutes, until browned and tender.
  7. Toss the carrots with minced fresh dill or parsley will do in a pinch
  8. Salt and pepper to taste.

Sauteed Carrots

Ingredients:

  • 2 pounds carrots, peeled
  • 1/3 cup water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh dill (or flat-leaf parsley)

Directions:

  1. Slice carrots diagonally in 1/4-inch slices.
  2. Place the carrots in sauce pan.
  3. Add 1/3 cup water.
  4. Add the salt, and pepper.
  5. Bring to a boil.
  6. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are tender-firm.
  7. Add the butter and saute for another minute, until all the water evaporates and carrots are coated with butter.
  8. Off the heat, toss with the dill or parsley.
  9. Season further with salt & pepper to taste.
Nov 092016

Butternut Squash Spinach Roll Ups


Don’t let the length of this recipe prevent you from making these delicious roll ups. The process is harder to describe than it is to carry out. Really, read though it and you’ll see. You’ll have a tray of these in the oven in no time. And you’ll be glad! Very glad.

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, sautéing, boling, filling, baking
Garden Candy Basics - fundamental vegucation for everybody!


Butternut Squash and Spinach Roll Ups

Garden Candy Recipe Jar orangePrepare the squash in advance by roasting 1 large butternut squash, or 2 small/medium size. Here’s the easy method we used.

Roll-Ups Ingredients:

  • 3½ cups cooked butternut squash, mashed
  • 1 (15 oz) container Ricotta cheese (about 1-3/4 cups)
  • 1 10 oz. package of frozen chopped spinach, thawed and well drained with liquid pressed out
  • 3/4 cup grated Parmesan cheese
  •  cup grated Asiago cheese
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • freshly ground pepper
  • 12-15 cooked lasagna noodles

Sauce Ingredients:

  • 1 cup mashed butternut squash
  • 3 shallots, diced
  • 3 tablespoons unsalted butter
  • 8 sage leaves
  • ½ cup vegetable stock
  • ½ cup cream
  • ½ cup grated Parmesan
  • salt & pepper to taste

Directions for preparing the filling and assembling the roll-ups:

  1. Preheat oven 350° F
  2. Cook lasagna noodles al dente
  3. While noodles are cooking, mix together 3 cups mashed butternut squash, ricotta, egg, ½ cup Parmesan, garlic, lemon zest, salt & pepper.
  4. Mix in spinach.
  5. Fills the roll-ups by spreading one generous table or serving spoon of squash-cheese mixture onto a single lasagna noodle. (about three measured tablespoons)
  6. Beginning at one end roll lasagna noodle up, place seam-side down in a baking dish that has been lightly coated with cooking spray.
  7. Continue for all noodles.

Directions for preparing the sauce:

  1. Melt butter in pan over medium heat
  2. Add shallots and sage and sauté 6-8 minutes or until shallots are golden brown.
  3. Add vegetable stock and deglaze pan, scraping up any toasty shallot bits.
  4. Mix in ½ cup reserved squash.
  5. Reduce heat to low.
  6. Add cream and grated Parmesan.
  7. Salt and pepper to taste.
  8. Spoon sauce over each roll-up. (Set remaining sauce aside for serving,—keep warm or microwave covered on low power before serving.)
  9. Bake roll up uncovered for about 20 minutes or until tops of roll-ups are golden.
  10. Serve topped with additional sauce and grated Parmesan.
Nov 072016

Quick Spanish Spinach and Chickpeas


Spinach and chickpeas simmered in vibrant spices: cumin, coriander and paprika. Can’t think of anything more flavorful. Serve this warm or at room temperature—perhaps along side couscous. If there are leftovers, think about adding some shredded poached chicken and serve it over rice. No one will complain!

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥
Skills: Measuring, sautéing
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 2 tablespoons olive oil
  • 1 20oz package baby spinach
  • 1 15 oz can chickpeas, drained and rinsed
  • 1/3 cup water
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Directions:

  1. Heat oil in wide sauté pan over medium-high heat
  2. When hot stir in garlic.
  3. Add spinach and cook until wilted – about 6 minutes.
  4. Add the chickpeas with 1/2 cup water.
  5. Add cumin, coriander, paprika and cayenne.
  6. Cook on medium heat uncovered for 25-30 minutes, stirring occasionally.
  7. Liquids will reduce leaving a little thickened sauce.
  8. Serve hot or at room temperature.

Serves 2-4

Oct 302016

Unrivaled Roasted Garlic Hummus


Here’s our standard recipe for no-fail hummus that’s light and flavorful. You can, if you’re inclined, remove the skins from your chickpeas for a smoother textured hummus, but not having the time to do that should NOT make you skip making your own. Leave the skins on if you must.

Serve this on a platter at a party or in a bowl for Sunday afternoon snacking. It goes perfectly with or Homemade Crunch Pita Chips or your favorite finger-food vegetables. Or spread on sandwiches for a tasty flavor boost.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, food processing
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 1/3 cup tahini
  • juice of 1.5 lemons (about 3 tablespoons)
  • 2 (15 oz) cans chickpeas, drained and rinsed. (or 1.5 C dried chickpeas soaked overnight in water and then boiled in pot on stove until soft.)
  • 3 garlic cloves, roasted (see note)
  • ½ cup water
  • ¼ cup Olive oil
  • 1 teaspoon ground cumin
  • 2 tsp kosher salt
  • paprika

Directions:

  1. Set aside 1 tablespoon chickpeas for garnish.
  2. Put lemon juice and tahini into food processor. Blend for 30 seconds.
  3. Put remaining chickpeas, oil, water, salt and cumin in food processor.
  4. Pulse to blend until well incorporated.
  5. Add more lemon juice or salt to taste.
  6. Tansfer to serving dish and garnish with the tablespoon of whole chickpeas.
  7. Top with a drizzle of olive oil and paprika in the center

Garden Candy Recipe Jar orangeNote: No roasted Garlic on hand? Do this: Preheat broiler. Bake garlic under broiler for about 10 minutes brown all over and soft. Let cool. Peel.

Oct 302016

Roasted Red Pepper Hummus


Here’s a variation on on of our favorite things: hummus. The roasted peppers blend perfectly into this recipe and crate an exciting variation of our standard Garlic Hummus.

Serve this on a platter at a party or in a bowl for Sunday afternoon snacking. It goes perfectly with or Homemade Crunchy Pita Chips or your favorite finger food vegetables. Or spread on sandwiches for a tasty flavor boost.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, food processing
Garden Candy Basics - fundamental vegucation for everybody!

 


Ingredients:

  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice (about 3 tablespoons)
  • 1 (15 oz) cans chickpeas, drained and rinsed.
  • 3 garlic cloves, roasted (see note)
  • 1/2 cup roasted red peppers, chopped plus some for garnish. (jar variety is fine or roast your own)
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • salt

Directions:

  1. Put lemon juice and tahini into food processor. Blend for 20-30 seconds.
  2. Put remaining chickpeas, peppers, oil, salt and cumin in food processor.
  3. Pulse to blend until well incorporated. For a thinner hummus you can add a little water, two tablespoons at a time.
  4. Add more lemon juice or salt to taste.
  5. Tansfer to serving dish and garnish with the tablespoon of chopped peppers.
  6. Top with a drizzle of olive oil.

Garden Candy Recipe Jar orangeNote: No roasted Garlic on hand? Do this: Preheat broiler. Bake garlic under broiler for about 10 minutes brown all over and soft. Let cool. Peel.

Oct 302016

Roasted Garlic Hummus with Kale Pesto


Here’s a combination of two of our favorite things: Roasted Garlic Hummus & Kale & Walnut Pesto.

The added tang of the kale pesto provides a boost of earthy goodness that you’ll love. And the kale adds some of its legendary superpower nutrients. So go – and enjoy!

Since these are things you should always have on hand anyway 😉 all you have to do is combine them when you want them. A couple tablespoons of the pesto dolloped in the center of the hummus is all it takes. Sprinkle with chopped walnuts if you have them!

Serve with your favorite crudité or our homemade Crunchy Pita Chips.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Measuring, food processing
Garden Candy Basics - fundamental vegucation for everybody!

 


The Hummus:

Ingredients:

  • 1/3 cup tahini
  • 1/4 cup fresh lemon juice (about 3 tablespoons)
  • 1 (15 oz) cans chickpeas, drained and rinsed.
  • 3 garlic cloves, roasted (see note)
  • 1/2 cup roasted red peppers, chopped plus some for garnish. (jar variety is fine or roast your own)
  • 3 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • salt

Directions:

  1. Put lemon juice and tahini into food processor. Blend for 20-30 seconds.
  2. Put remaining chickpeas, peppers, oil, salt and cumin in food processor.
  3. Pulse to blend until well incorporated. For a thinner hummus you can add a little water, two tablespoons at a time.
  4. Add more lemon juice or salt to taste.
  5. Tansfer to serving dish and garnish with the tablespoon of chopped peppers.
  6. Top with a drizzle of olive oil.

Garden Candy Recipe Jar orangeNote: No roasted Garlic on hand? Do this: Preheat broiler. Bake garlic under broiler for about 10 minutes brown all over and soft. Let cool. Peel.

Kale & Walnut Pesto

Ingredients:

  • 1 bunch kale, center ribs and stems removed
  • 2 garlic clove, crushed
  • 1/4 cup finely grated Parmesan
  • 1/4 cup walnuts, toasted if you like (see comment in intro above)
  • 1/2 cup olive oil
  • Kosher salt
  • 1 tablespoon fresh lemon juice (or more to taste)
  • Freshly ground black pepper

Directions:

  1. Pack all ingredients into a food processor fitted with a chopping blade.
  2. Process until a smooth paste.
Oct 302016

Essentials: Roasting Garlic

This is one of our Sunday things. Especially on cold lazy Sundays. We roast garlic. This way it’s at our fingertips when needed in the week. Stored in a jar with olive oil roasted garlic will last for days in the fridge, ready to spread on a roast beef sandwich, or stirred into mashed potatoes. No matter how you use it, it’s nice to have plenty of it on hand.

It’s easy enough to do:

  1. Preheat the oven to 375° F
  2. Rub a large head of garlic back and forth in your hands to remove as much of the outer papery skin as possible.
  3. Slice the top of the head off, taking off as much as 1/4 of the whole head.
  4. Place on a foil-lined tray
    Pour 1-2 tablespoons olive oil directly over the top of the head, letting the oil seep into the cloves. Roast for about 45 minutes, or until a caramel brown color.
  5. Let the head cool then break the cloves apart and squeeze each clove out of the outer skin. The cloves should slip out pretty easily.

Store cloves in a small jar just covered with olive oil.

Voila! Roasted garlic at the ready! And if you roast as much of it as we do, you will have no worries about vampires. Perhaps ever.

roasted garlic

Ways to use roasted garlic:

  • Spread on baguette slices or crackers
  • Mix into soups, especially blender soups that contain potatoes
  • Add to mashed potatoes
  • Spread on pizza dough before adding the sauce.
  • Add to your favorite pasta dish
Oct 282016

Creamy Sweet Potato Curry Soup


Sweet Potato Curry SoupSometimes simple is best. That’s the case with this soup that’s filled with lots of healthy goodness and a rich satisfying flavor.

The ingredients list is so short you may already have everything in the house. Make this on the next cool evening when you’re craving some curry love.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Sautéing, slicing, blending, cubing
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

    • 2 tablespoons olive oil
    • 1 large leek, sliced
    • 3 cups vegetable broth
    • 1 large sweet potato, peeled & cubed
    • 3 heaping teaspoons almond butter
    • 2 cloves garlic
    • 1⁄2 teaspoon curry powder
    • 1⁄2 14oz can coconut milk

Directions:

  1. In a large pot, saute leeks in olive oil until soft.
  2. Add broth, sweet potato, almond butter, garlic, curry powder to pot.
  3. Simmer for 20-30 minutes until potatoes are soft.
  4. In small batches, carefully transfer soup (will be hot!) to a food processor or blender and process on low until smooth. Or use a hand blender in the original pot.
  5. Once all the soup has been processed, stir the coconut milk into the blended soup and enjoy!
Oct 262016

Pumpkin Sage Cream Sauce Over Pasta


Just a few ingredients make this delicious , easy and fast sauceA hearty, quick dish you can stir together any time. If you’re looking to lighten the dairy fat you can reduce the cream by a third and add some reserved pasta water. The results will be thinner, but then so might you be! 😉 Either way this is a fantastic fall changeup from the same old marinaras and expected Alfredo sauces we’re used to.

It goes together in a flash (only five ingredients) so it’s also a great last minute indulgence of warm, pumpkin and pasta comfort. Here we went with gluten-free penne but you can choose your favorite pasta.

Skill: Easy
Cost: $$$$
Nutrition:♥♥♥♥
Skills: measuring, simmering, grating, chopping
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 1 cup heavy cream
  • ½ cup pumpkin puree
  • ¼ cup fresh-grated Parmesan
  • 10 fresh sage leaves, rough chopped
  • 1 tablespoon unsalted butter
  • salt and fresh-ground pepper
Directions:
  1. Combine cream, pumpkin, Parmesan, sage, salt, and pepper in a saucepan over medium heat.
  2. Simmer on low the mixture until slightly thickened, 12 to 15 minutes.
  3. Remove from heat and stir in butter.
  4. Toss with cooked pasta and serve immediately.

Makes about 2 cups sauce.

Oct 212016

#NoFailFriday: Sassy Spiced Sweet Spuds


Red pepper flakes turns olive oil into olive VOILA!We especially love to serve this recipe to people who were certain they hate sweet potatoes. Why? Because they learn they don’t hate sweet potatoes, they hate the sickly sweet, mushy kind blanketed in marshmallows served at childhood Thanksgivings.

Try this for yourself. It’s fast and easy and they’re probably won’t be leftovers.

This is a perfect dish for Red Pepper Infused Olive Oil.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Grinding, cutting, roasting
Garden Candy Basics - fundamental vegucation for everybody!


Extra easy recipe and just the right amount of spicy kick for these sweet potatoes.

  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seed
  • 1teaspoon dried oregano
  • 1⁄4 teaspoon dried red pepper flakes (like it hotter -> more to your taste ) 1 teaspoon kosher salt
  • 2 pounds medium sweet potatoes
  • 3 tablespoons pepper-infused olive oil (Or regular olive oil will do just fine.)

Directions:

  1. Preheat oven to 425°F. (Be sure to pre-heat your roasting pan in it!)
  2. Coarsely grind coriander, fennel, oregano, and red pepper flakes with a mortar and pestle or electric spice/coffee grinder. Mix in salt.
  3. Cut potatoes lengthwise into 1-inch wedges.
  4. Toss wedges with oil and spices.
  5. Roast in middle of oven of 15-20 minutes.
  6. Turn wedges over with a spatula and roast until tender and slightly golden, about 15minutes more.

The perfect blend of spices for sweet potatoes and winter squash

 

Oct 202016

Heart Beet Salad With Toasted Maple Walnuts and Goat Cheese


Roasted beets and Walnuts on spinachWe’re about to get pretty frosted in the coming week so we thought we’d pull the last of our fall crop of beets.

But today’s still pretty balmy, comparatively speaking so we just might use some of magenta beauties to make our favorite spinach beet salad and enjoy it on the deck.

You don’t have to get fancy with the beets like we did, simply sliced beets are just as tasty and good for you. But bookmark this to serve on Valentine’s Day or Wedding Luncheon—the happy little hearts never fail to bring smiles to the lips of those about to eat them.

And there’s usually at least one joker who comments about eating their heart out. Just nod and keep chewing.

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥
Skills: Roasting, slicing, chopping, toasting
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • 4 medium beets – roasted
  • 1/3 cup chopped walnuts (pan toasted!)
  • 3 tablespoons pure maple syrup
  • Mixed baby salad greens or baby spinach
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2  ounces goat cheese

Directions:

  1. Roast the beets: Trim greens. Lightly coat each beet with olive oil, wrap individually in aluminum foil and roast in 375° f oven for about 45 minutes. Let cool. Use a vegetable peeler to remove outer skin. It should slide right off.
  2. While the beets are cooking, place the walnuts in a heavy bottom pan on medium-low heat. Heat until warm and beginning to toast. Add the maple syrup. Stir and cook until evenly coated, then remove from the heat. Set aside to cool.
  3. Cut cooled beets into 1⁄4 in slices – you want hearts (or other shapes) use small cookie cutter to cut hearts out of slices. We used various sized cutters. Chop any remaining beet flesh into small cubes.
  4. For dressing: In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil.
  5. Place a large serving of baby greens onto each of four salad plates, sprinkle candied walnuts equally over the greens. Place equal amounts of beets over the greens, and sprinkle with goat cheese. Drizzle each plate with dressing.
Oct 192016

Crispy Kale Chips


The first time I had Kale Chips I instantly knew this was an addiction-caliber snack. And I was right. They’ve become a regular nom nom around here. And as we’re getting down to the last of our garden kale, we’re more desperate than usual for this earthy snack.

There’s an active debate among our friends about which type of kale makes the best chips, and while I can appreciate a good curly kale chip, I’m sticking with the Lacinato as the best in class. But definitely give the curly variety a try too (same method), because you might side with the curlies. (And we can still be friends.)

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Cutting Baking
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients

    • 1 head flat-leaf Tuscan or Lacinato kale leaves separated, rinsed and thoroughly dried
    • 1-2 tablespoons olive oil
    • 1⁄3 cup grated Parmesan cheese

Directions:

1. Preheat oven to 275° F.
2. Cut away the thick center stems from the leaves, leaving long strips. Cut the strips in half. 3. Put leaves in a large bowl and drizzle with the olive oil. Toss well to coat all leaves.
4. Arrange the leaves dark side up in a single layer on baking sheets.
5. Sprinkle generously with Parmesan cheese.
6. Bake about 15-18 minutes, until the leaves are crisp and the cheese is lightly golden.
7. Serve warm or let cool.

Oct 192016

Carrots. Spuds. Sprouts. Simple.


easy roasted vegetablesTake some vegetables. Cut them up in sizable chunks. Season them. Roast Them. Eat them. Share them with friends.

This dish never fails and can be a meal on it’s own or a hearty, healthful side. This recipe makes a lot and reminds us about everything great about vegetable gardens!

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Grating, chopping, processing, skillet frying
Garden Candy Basics - fundamental vegucation for everybody!


Ingredients:

  • ¼ cup olive oil
  • 3 medium carrots cut into 1-inch thick pieces
  • ½ pound Brussels sprouts, halved
  • 1 pound red potatoes, cut into 1-inch thick wedges
  • 1 pound sweet potatoes, cut into 1-inch thick wedges
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ¼ teaspoon salt
  • 1 teaspoon freshly ground black pepper

Directions:

  1. Preheat oven to 400° F.
  2. Slice carrots into 1½ inch thick pieces.
  3. Cut brussels sprouts in half lengthwise.
  4. Slice red potatoes into 1½ inch slices.
  5. Slice sweet potatoes into 1½ inch slices.
  6. Place vegetables into a large bowl.
  7. Pour oil into bowl.
  8. Add oregano, thyme, basil, salt and pepper.
  9. Stir vegetables until all vegetables are well coated with oil and herbs.
  10. Spread the vegetables evenly onto a large baking sheet.
  11. Roast for 35 to 40 minutes.

Serves 6-8”

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