Category Archives: Nourishing, Fast, Fresh Recipes

Braised Kale Trio

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Use a mixture of different varieties of kale–like red Russian, Tuscan and Portuguese–if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them. Together, they elevate a simple side dish of greens.

braised-kale-trio-recipe
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
16 cups kale, zipped, cleaned and roughly chopped
1/4 cup vegetable broth
Sea salt and freshly ground black pepper

Heat oil in a large, deep saute pan or Dutch oven over medium heat, and add garlic. Saute for 1 minute, until golden brown and fragrant. Add kale and vegetable stock to pan, season with salt and pepper, and toss well to coat. Cover pan, reduce heat to medium-low, and cook for 2-5 minutes, tossing occasionally, until kale is crisp-tender.

Remove lid and increase heat to medium-high. Continue to cook for 2-5 more minutes, until any remaining liquid has evaporated and kale is tender but still vibrant.

Season to taste with additional salt and pepper.

Serves 4

Boozy Orange-Pecan Truffles

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by Jacqueline Church

One of my favorite desserts to make during the holidays is Chocolate Truffles. They’re super easy and freeze beautifully which means you can make them well-ahead. This version features three flavors perfect for the Thanksgiving table—orange, bourbon and pecan—and packs a lot of pleasure in just a few bites.

pecan-orange-truffles-recipe
6 oz. semi-sweet chocolate (roughly 55% cacao)
2 oz dark chocolate (over 65% cacao, depending on your taste)
1/2 cup unsalted butter
2 tablespoons finely chopped toasted pecans
1/2 cup rice cereal (like Barbara’s Brown Rice Crispies)
1 tablespoon grated orange zest
3 tbsp bourbon

For toppings (you’ll need about 1/2 cup total):

  • Dark chocolate cocoa
  • Powdered sugar
  • Finely chopped toasted pecans

Fill a medium saucepan a third of the way full with water and bring to a boil. Lower heat to maintain a vigorous simmer. Place chocolate and butter in a metal bowl bigger than the mouth of the saucepan and rest it on top of the pot. Melt the chocolate, stirring constantly, until smooth, about 3 minutes.

Take chocolate off heat and mix in pecans, cereal, orange zest and bourbon. Place bowl in freezer for 45 minutes, until mixture has firmed up enough to scoop.

Line baking sheet with foil. Scoop a teaspoon of truffle mixture, roll it quickly in the palm of your hands to smooth it into a ball, and place it on the baking sheet. Repeat with the rest of the mixture for a total of roughly 30 truffles. Transfer baking sheet to the freezer and freeze for 30 minutes.

Spread toppings out on three separate plates. Using a fork, roll one truffle at a time through a topping to coat and shake off excess before transferring to a serving platter or back to the baking sheet. Repeat with remaining truffles with your choice of toppings.

Makes 30 truffles (Serving size, 2 truffles)

Noemi’s Remixed Party Mix

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Use an extra-large roasting pan for this update on the classic Chex mix recipe, or split the party mix between two smaller ones. The more contact the mix has with the bottom of the pan, the more yummy, crispy, savory crusties there will be.

noemis-remixed-party-mix-recipe

4 cups Barbara’s Multigrain Shredded Spoonfuls
4 cups Nature’s Path Organic Heritage Heirloom Whole Grain Bites
2 cups mini pretzel twists
2 cups Annie’s Cheddar Bunnies
4 tablespoons butter, melted
3 tablespoons Canola oil
1/2 teaspoon ground coriander
3/4 teaspoon garlic powder
1/4 teaspoon dried mustard
1/2 teaspoon ground fennel
1 teaspoon celery salt
1 teaspoon kosher salt

Preheat oven to 250 degrees F.

Mix together cereals, pretzels and Cheddar Bunnies in a large roasting pan (or, if splitting it between two smaller roasting pans, a large mixing bowl).

In a small bowl, whisk together butter, oil, spices and salts.

Pour spiced oil mixture over cereal mixture and toss, thoroughly but gently, with your hands until every piece is coated somewhat evenly. Spread mixture evenly in roasting pan(s) and bake for 1 hour and 20 minutes, stirring with a spatula every 20 minutes.

Stores for several days in an air-tight container.

Makes 12 cups (24 servings)

Chef Kurt’s Mom’s Wild Rice Dressing

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by Kurt Michael Friese

The spirit of the harvest season, the richness of my mother’s kitchen and an acknowledgment of my Heartland roots, all brought together in one enameled, cast iron casserole.

wild-rice-dressing-recipe
1 pound Manoomin wild rice, washed three times in cold water (if using “plain” wild rice, forgo the rinsing)
4 tablespoons butter
1 pound pork sausage
4 cups chicken broth
2 portobello mushrooms or about 10 cremini mushrooms, diced
1/2 onion, minced
1 tablespoon parsley, chopped
1 stalk celery, diced
1 teaspoon fresh thyme
Sea salt and freshly ground black pepper

Preheat oven to 350.

Boil rice in broth for 20 minutes (if using wild rice other than Manoomin, follow package directions).

Melt butter over medium heat in an enameled, cast iron casserole and brown pork for 8-10 minutes, breaking up with a spatula as it cooks. Add broth, mushrooms, onion, parsley, celery and thyme. Season with salt and pepper and simmer for 10 minutes. Then mix in rice (and any broth left over from cooking), cover and bake for 20 minutes. Uncover and continue to bake for 10 more minutes, until dressing has got a bit of a crust on top.

Serve immediately or cool and freeze.

Serves 8

Sweet Potato Puree with Honey and Crispy Shallots

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This is an incredibly versatile side dish that shows just how delicious healthy can be. Serve this sweet potato with a Thanksgiving turkey or a simple roast chicken. Or top it with a mushroom sauté for a meatless feast any night.

sweet-potato-puree-recipe4 pounds garnet sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
1 cup finely chopped shallots
4 tablespoons butter, divided
3/4 cup low-fat milk
3 tablespoons honey
3 tablespoons soy sauce
sea salt and freshly ground white pepper

Bring a large pot of boiling salted water to a boil and drop in potatoes. Return to a gentle boil over medium heat and cook for 12-15 minutes, until tender enough to pierce with a fork. Drain in a colander and transfer half of the potatoes to a food processor.

Heat oil in a large sauté pan over medium heat and sauté shallots for 10-12 minutes, stirring frequently, until deep golden brown (be careful—they go quickly from golden to burnt in the last minute or so). Transfer to a paper towel. Set aside 2 tablespoons shallots.

Add 2 tablespoons butter, milk, honey and soy sauce to the food processor with the sweet potatoes and puree for 30 seconds, until smooth. Scrape into a bowl and repeat with the remaining ingredients. Combine the two batches of puree, season with salt and pepper and stir in all but the reserved 2 tablespoons of the shallots.

Scrape into a serving bowl and top with reserved shallots.

Serves 12

Pressure Cooker Black Bean Soup

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Recipe and photo by Alison Ashton

Using a pressure cooker speeds up cooking whole foods like dried beans. You can even use it to “quick soak” the beans. Use this recipe as a template and change up the beans and herbs to create new flavor profiles. For example, use dried white beans, pancetta, sage, and parsley (skip the chile pepper and cumin) to take it an Italian direction.

Pressure Cooker Black Bean Soup1 (16-ounce) bag dried black beans
1 (4-ounce) link Mexican chorizo
1 cup finely chopped onion
2 garlic cloves, minced
1 (32-ounce) container fat-free, low-sodium chicken broth
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 serrano chile pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro
Sour cream, for garnish (optional)
Cilantro sprigs, for garnish (optional)

Sort through the beans, discarding any split ones. Place beans in a 6-quart pressure cooker and add water to cover by 2 inches. Lock lid in place and bring to high pressure over high heat. Reduce heat and cook 2 minutes. Release pressure using automatic pressure release OR carefully transfer cooker to sink and run cool water over rim until pressure drops. Remove lid, tilting lid away from you, to allow steam to escape. Drain beans.

Return cooker to stove over medium heat. Remove chorizo from casing and add chorizo to cooker. Cook 5 minutes or until chorizo renders its fat, using a spoon to crumble the meat. Add onion and cook 3 minutes. Add garlic and cook 30 seconds or until fragrant. Add drained beans, broth, oregano, and cumin. Use a sharp knife to cut several slits in the Serrano and add serrano to pan.

Lock lid in place, and bring to high pressure over high heat. Reduce heat, and cook 25 minutes or until beans are tender.  Release pressure using automatic pressure release OR carefully transfer cooker to sink and run cool water over rim until pressure drops. Remove lid, tilting lid away from you, to allow steam to escape. Discard serrano. Stir in salt, and black pepper.

Use an immersion blender to puree soup to desired texture (or transfer soup in batches to a food processor or blender). Stir in 2 tablespoons cilantro. Serve garnished with sour cream and cilantro sprigs, if desired.

Serves 6

Cookies and Cream

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Cookies and Cream is our spin on a classic ice cream sandwich. These oatmeal cookies are thin and chewy. Sandwiching a scoop of ice cream between them makes for a crumbly mess. But trust me, you won’t mind. Use whatever flavor ice cream (or frozen yogurt) you choose . . . with the more virtuous versions, this healthy dessert still comes in at under 200 calories.

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Mini Dark Chocolate Puddings with Chocolate Shavings

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Recipe and photo by Cheryl Sternman Rule

These mini chocolate puddings are proof that good things come in small packages. Most kitchenware stores have inexpensive ramekins in varying sizes, so grab a few 2-ouncers the next time you’re out.  This dessert comes together in less than 15 minutes.

mini-chocolate-pudding-recipe1 ounce 70% dark chocolate
1 large egg
3 tablespoons brown sugar (light or dark)
2 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
Pinch salt
1 cup 2% milk
1/4 teaspoon vanilla extract

Using a large, heavy knife, “shave” the chocolate into fine shreds by slicing downward at an angle onto your cutting board. Set aside.

Whisk egg in a heavy medium bowl until yolk and white have completely combined.

In a medium saucepan off-heat, whisk brown sugar, cocoa powder, cornstarch and salt.  Slowly dribble in milk, whisking all the while. (Mixture may have undissolved bumps.)

Set saucepan over medium heat and bring to a boil. As pudding cooks, use a heatproof spatula to make figure eights along the pan’s bottom, sweeping the sides occasionally as you stir.  Once it you get a genuine boil, reduce the heat slightly to prevent scorching, but allow to bubble steadily for 2 minutes. Stir constantly with heatproof spatula.

Remove from heat and spoon about 1/4 of mixture atop the beaten egg, whisking egg vigorously as you add the chocolate mixture. Scrape tempered egg mixture back into saucepan, set over low heat, and cook, stirring constantly, for another minute (be gentle with the heat; you don’t want scrambled eggs).

Remove pudding from heat and stir in vanilla and 3/4 of shaved chocolate. Divide among ramekins.

To serve, sprinkle with remaining shaved chocolate.  Enjoy warm, at room temp or cold (cover and refrigerate if waiting for later).

Makes 4 [2-ounce] servings

Curried Mussels

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I first fell in love with mussels years ago in France. Now, more and more, they’re one of my go-to quick weeknight foods. Mussels cook up super fast, they produce a flavorful broth with very few added calories, they’re at the top of the A-list in terms of sustainable seafood and, as if that’s not enough, they’re economical too. So when you need a fast, healthy dinner, try this recipe for curried mussels.

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Mushroom, White Bean and Sage Soup

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If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This gluten-free, vegan soup is hearty enough to make a meal with nothing more than a hunk of good bread.

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