If you are looking for a fun meal to make with your kids or a way to use up potatoes then pierogis are the way to go. This dish is a perfect Sunday night supper meal that everyone will enjoy.
This week we included the greens from sugar snap peas. They have the flavor of the peas and all of the nutrients that come with them. We chose to use ours in a pesto this week. The great thing about pesto sauce is that it is super easy to make and full of flavor. Pesto can be used as a sandwich spread or toss pasta with it. We enjoyed it with gnocchi and bacon.
Salads are a great way to feel good about what you are eating, Pile on the creamy dressings and the calorie and fat count can go way up. I love Cesar salads and many years ago I started using greek yogurt for a healthier version. Then I tried Sierra Nevada's plain yogurt and it is the best dressing ever now. Grill some chicken and make a meal out of it, Or use the dressing as a marinade for your protein.
TIP - In regards to the garlic, I love love love garlic and always believe more is better, except for this recipe. Stick to one clove otherwise it will take over the other flavors.
There was a time that chicken was my go to protein. Then when I became pregnant with Maggie it was in my top 5 items that I could not be around. 8 years later and it is still not in the regular rotation of meals but this lemon chicken is so amazing I could eat it every week.
If you are looking to amp up your egg salad then this is the recipe for you. If you are are trying to cut down on carbs enjoy this salad in a butter lettuce cup. We cut the mayo with yogurt to be it a little more healthy.
The other day I was thinking I wanted to do a chickpea recipe. Then our wonderful customer Maggie Brown told me she had perfected her chestnut hummus recipe and asked if I would like to share. To me it was meant to be.
Here is the note shared from Maggie
Ok so this is a fun twist on hummus that’s particularly good for the winter months. You can find roasted chestnuts anywhere from a specialty market to Amazon.
I am really excited to try this!
10oz roasted chestnuts
1/4 cup tahini
2 cloves garlic, minced
3/4 cup water
Juice of 1 lemon
1/2 tsp cumin
1/4 tsp cardamom
1/4 cup EVOO
1/2 tsp salt
Add all ingredients to a food processor and mix on high until smooth.
Serve warm or cold with naan or pita.
Sweet or savory crepes are always delicious. I bought myself an electric crepe maker, then threw it out. I had no luck with it. What I find works the best is a medium sized skillet and patience. If you do not have a non stick skillet I recommend using cooking spray in addition to butter. After the crepes are finished cooking fill them with anything you like. For savory I really enjoy some greens sautéed with garlic and onions and topped with poached eggs. For sweet there is nothing better than strawberries and nutella but sometimes something as simple as lemon and powdered sugar helps that sweet tooth.
I love beets. It has not always been that way though. Growing up I always thought the only ways to eat beets were pickled from a sale bar. Yes, I knew they were grown but I had no idea how versatile they were. Turns out that my dad hated beets and thats why we never ate them. Happy to say, after making a beet dish my dad now likes them. The main reason I hear from people not liking beets is that they tend to have a "dirt" taste. They are one of the most nutritious vegetables though so I really wanted to find a way to incorporate them into my kids diet. I made the hummus to last as a snack for a few days and it was gone within an hour. Maggie loves the color and word fuchsia, so she gobbled these biscuits down when I told her they were fuchsia biscuits.
A few tips on these recipes, make sure the roasted beets are pureed completely. I find the food processor works the best but a blender or handheld mixer may work as well.
*1 head of garlic
*1 cup cooked chickpeas
**I do not use tahini in this recipe but you can add 2 tbs tahini if you prefer**
**I also prefer to make my own chickpeas over can bought**
*Slice ends off of beets and place on foil. Drizzle with olive oil and wrap in foil. Slice off the top of the head of garlic, place on foil, drizzle olive oil over the top of garlic and wrap in foil. Place both in oven and roast for 35 minutes at 425 degrees.
*When the beets and garlic are done roasting allow them to cool. When cool slice the skin off of the beets and cut into chunks and peel the garlic. Add the beets, half the garlic, chickpeas, lemon juice and salt into the food processor and puree until smooth. You may need to scrape the sides several times.
*When it is smooth transfer to a bowl and serve with pita chips, carrot sticks or use as a spread on toast or sandwiches.
*1 large roasted beet pureed
*1 1/2 tbs baking powder
*1/2 tsp salt
*1 tsp sugar
*1/2 cup butter cold
*1/2 cup cold buttermilk or 1/2 cup milk with 1/2 tbs vinegar added
*Set oven to 425 degrees
*In a large bowl mix together the dry ingredients
*Cut the cold butter into little cubes. With a handheld mixer mix the butter into the dry ingredients until it is crumbly and the butter is mixed in.
*In a small bowl whisk together the buttermilk with the beet puree until completely smooth.
*Add the wet mixture to the dry mixture and combine. Place the mixture onto a lightly floured cutting board and mix together by hand until the color is mixed throughout. Be very careful not to overwork the dough as this will give you flat biscuits.
*Flatten out the dough until it is about 1 1/2" thick and cut out your biscuits with a biscuit cutter or I find a mason jar works perfect.
*Bake for 15-18 minutes.
When we talk about summer produce the first place our mind goes to is tomatoes. It is one of the first items harvested and has a very long season. There are so many different varieties of tomatoes and when they come in they come in a huge abundance. A perfect way to not waste the tomatoes is to make marinara sauce. If you spend a little more time and roast them the flavor really shines. Any extra marinara can be canned or frozen and used throughout the year. In the middle of winter when you are craving a hearty meal like lasagna you can still enjoy marinara with quality ingredients. We use grated carrot instead of sugar. This will balance the marinara out and add a sweetness with the bitterness of the tomatoes.
Fritters are wonderful because they are so versatile with the ingredients that can be used. In the summer zucchini and squash can be the main ingredient and in the winter root vegetables provide just as much flavor.I like fritters with a sauce and my go to for easy sauces plain Greek yogurt. Mix sriracha or your favorite herbs with some lemon juice and put a dollop on top of the fritter. We are headed into summer in about a month so this recipe shows spring veggies but they can be replaced with whatever is currently in season. With all of the grating I recommend using a food processor to save a lot of time.