Curried White Bean Dip

I saw this on the Food Network from Giatta, it's a crowd pleaser and very quick to make:

Ingredients

• One 15-ounce can cannellini beans, drained and rinsed
• 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Madras curry powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/8 teaspoon cayenne pepper
• 1 clove garlic, peeled and halved
• Zest of 1/2 large lemon
• Whole Wheat Pita Chips, recipe follows

Directions

In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt.

Quinoa with Swiss Chard, Garlic and Tomatoes

Ingredients

• 1 cup quinoa
• 2 tablespoons extra virgin olive oil
• 1 cup stems, finely chopped (about 4-6 stalks)
• 1 shallot, minced
• 2 Roma tomatoes, diced
• 3 cloves garlic, minced
• 2 cups Swiss chard leaves, roughly chopped
• freshly grated Parmesan cheese

Directions

1. Cook quinoa according to package instructions. Set aside on a serving platter.
2. In a large saute pan over medium heat, warm the olive oil.
3. Saute the Swiss chard stems and shallots until soft, about 3-4 minutes. Add the tomatoes and saute until they have lost their firmness.
4. Add the garlic and Swiss chard leaves and continue to saute until the leaves have softened.
5. Remove from heat and slide on top of the cooked quinoa and serve with freshly grated Parmesan cheese on top.

Basic Tomato Sauce

This week from Newleaf Natural Grocery I received:

Artochokes - 4!
Garlic
Swiss chard
Roma Tomatoes - 12!
Red leaf lettuce
Napa cabbage
Jalapeno pepper
Star crimson pears
Plums
Local nectarines
Bananas

I started by steaming 1 of my artichokes for a snack. Just boil water and add the artichoke - simmer for about 45 minutes until tender. I just ate it plain but it's great with lemon or butter.

Then, I needed to figure out what to do with my 12 tomatoes. It became obvious that I was to make a sauce. Here's the recipe!

Basic Tomato Sauce Recipe

Ingredients

• 2 Tbsp olive oil
• 1/2 medium onion, finely chopped
• 1 small carrot or 1/2 large carrot, finely chopped
• 1 small stalk of celery, including the green tops, finely chopped
• 2 Tbsp chopped fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
• 1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled (I didn't peel my tomatoes), seeded, and chopped
• 1 teaspoon tomato paste
• Salt and freshly ground black pepper to taste

Method

1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency.
Makes 2 1/2 cups of sauce.

Sweet Potato and Tomato Soup

This week was the week of soups. I had an abundace of sweet potatoes so decided on the following:
This pareve soup contains three vegetables high in beta-carotene: carrots, sweet potatoes and tomatoes.
Sweet Potato Tomato Soup

6 to 8 servings

Ingredients:

• 1 tablespoon canola or corn oil
• 1 cup finely chopped onion
• 1 stalk celery, finely chopped
• 1 carrot, peeled and finely chopped
• 2 sweet potatoes, peeled and diced
• 16 -ounce can no-salt-added stewed tomatoes
• 1 to 2 cup water or chicken broth
• 1 teaspoon sugar
• 1/4 teaspoon ground nutmeg
• Salt
• Freshly ground black pepper
• Chopped parsley (for garnish)

Directions:

Heat the oil in a 4-quart pot over medium heat. Add the onion and celery. Saute for about 10 to 15 minutes, until the celery has softened. Add the carrot and potatoes and saute for 10 more minutes. Add the tomatoes and 1 to 2 cups of water or chicken broth and bring to a boil. Lower the heat, cover and cook for about 30 to 35 minutes, until the potatoes are tender. Transfer 2 cups of the soup to a blender or a food processor fitted with the metal blade and puree until smooth. Return the puree to the pot. Combine well. Add the sugar and nutmeg and continue cooking for 5 minutes. Taste and adjust the seasonings. Garnish with chopped parsley, or as desired. Serve with crusty French bread if desired.

 

Celery Root Soup

All week, I tried to figure out what to make with my celery root. I finally decided on a soup, given that it's my favorite food and easy. I found the perfect recipe, and it was the most delicious thing ever! I was blown away by its taste and have been talking about it non stop. This will definitely be a repeat!

Celery Root Soup
Eight to Ten Servings

2 tablespoons butter
2 tablespoons olive oil
2 leeks, cleaned and chopped
sea salt
2 garlic cloves, peeled and thinly sliced
one large celery root (about 3-pounds, 1.5kg), peeled and cubed
3 cups (750ml) chicken stock
3 cups (750ml) water (I just added about 1 cup of water)
1 to 1 1/2 teaspoons freshly-ground white pepper
scant 1/8 teaspoon chile powder

1. In a large pot, melt the butter with the olive oil.
2. Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
3. Add the celery root and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
4. Add white pepper and chile powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with water or stock.

To serve, rewarm the soup in a saucepan and ladle into bowls.

Kickin' Collard Greens and Honey Mustard Baked Chicken

Collard Greens

Romaine Lettuce

Yams

Celery Root

Cucumbers

Mixed Fingerlings

Nectarines

Peaches

Apples

Kiwi

Bananas

 

Last night I made a great collard green recipe - Kickin' Collard Greens! I didn't simmer a fully 45 minutes, but I'd definitely suggest at least 30. With this, I also made my favorite Trader Joe's brown rice and then this amazing Baked Honey Mustard Chicken, a huge success!Kickin' Collard Greens:

Ingredients

• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Baked Honey Mustard Chicken

Ingredients

• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 cup honey
• 1/2 cup prepared mustard
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon dried parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

A delicious fish recipe

Baked Fish With Herbs, Garlic and Tomato

• 1 1/2 pounds white fish
• juice and zest of 1 lemon
• 2 Tablespoons extra virgin olive oil
• 1/4 cup minced fresh herbs (parsley, basil, dill, oregano, etc...)
• pinch of salt & pepper 
• 1 14 ounce can of diced tomatoes, or 2 medium fresh tomatoes (I used a bunch of cherry tomatoes)
• 2 Tablespoons minced onion or scallion

Place fish fillets in oven-proof dish.  Combine lemon juice and zest, olive oil, herbs, and salt and pepper, and pour over fish.  Marinate for 1-2 hours. Preheat oven to 350 degrees Farenheit. Arrange tomatoes and onions over fish. Bake fish, covered, for 20 - 30 minutes, until fish flakes easily.  Baking time depends on thickness of fillets.

A great use for the cherry tomatoes and parsley! You can make this with any herb which is convenient.

Creamy Spinach & Broccoli Soup

This week from Newleaf I received:

Broccoli
Spinach
Parsley
Watermelon
Apples
Nectarines
Pluots
Patty Pan Squash
Kale
Cherry Tomatoes

I made a great soup: Creamy Broccoli Spinach Soup, it was a hit! It was so fast and easy to make, definitely will be making it again!

Creamy Spinach & Broccoli Soup
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 1/2 cups peeled and diced potatoes (2 medium sized ones)
2 1/2 cups chicken stock
2 cups chopped broccoli
1 9-ounce bag baby spinach
2/3 cup fresh grated Romano cheese
Juice of 1/2 lemon (about 1 tablespoon)
Salt and pepper to taste

In a Dutch oven pan, heat olive oil and saute onion, garlic and bay leaf over low heat until veggies are tender (about four minutes). Add potatoes and chicken stock and simmer for five minutes. Add broccoli and spinach and gently simmer for ten minutes until broccoli is tender, but still bright green.

Puree soup using a wand style blender until smooth. Add Romano cheese and lemon juice and stir to incorporate. Remove bay leaf and after testing the flavor, add salt and pepper to taste. Serve with a dollop of plain yogurt.

Sauteed Kale

This week, I went back to the first place I ordered produce from, Newleaf Natural Grocery. When comparing Newleaf Natural to Door to Door Organics, you get so much more with New Leaf, so the decision was obvious for future orders. I picked up my box this week because the delivery wasn't going to arrive until later in the week. Although it was quite out of my way, it was actually very nice to see where my box is coming from and the business we are supporting.  It was worth my while in the end because they threw in an extra bunch of bananas - I'll be saving these for future banana breads!

Lettuce
Red Kale
Corn
Local Heirloom Tomatoes
Green Onions
Green Peppers
Oranges
Mango
Local Peaches
Local Apples
Bananas

Finally, I was going to be able to cook up a great kale dish. I have always wanted to, but have never actually purchased it. I have to say, it was AWESOME! It takes a while to cook down, but once it does its great. I wanted to make it more colorful so I added 1 of the heirloom tomatoes - the orange one. It's super easy to make and very healthy.

Sauteed Kale

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water - I used chicken stock
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions:  Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. (I added the tomato for the last 5 minutes)

Eggplant Bolognese

Tonight it was decided that everyone wanted pasta so I searched for a recipe that would incorporate some of the produce. It was great when I found this eggplant bolognese which included the eggplant, green pepper and zucchini! It made quite a bit so I froze the leftovers to pull out on a cold Chicago day. I would make sure to season it enough as the salt in this case really adds a lot.

Eggplant Bolognese

• 8 tablespoons olive oil
• 1 large eggplant (about 1 pound), peeled and cut into 1/2-inch pieces
• 1 medium onion, finely chopped
• 1 green bell pepper (ribs and seeds removed), finely chopped
• 1 zucchini (about 8 ounces), quartered lengthwise, sliced 1/4-inch-thick crosswise
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 pound ground beef chuck
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon dried oregano
• 1 pound rigatoni or other short tubular pasta
• Parmesan cheese, shaved (optional)

The Bitty Local Box

This week I finally got back into ordering my box of goodies. I was excited to see that since my time away, Door to Door Organics - Chicago had created a new "Local Bitty Box." Just what I wanted, a way to ensure that all my produce was local. I have to admit, I did one switch so I could have some blueberries.  Other than that, all of the following is locally grown in the Chicago area:

Cucumbers
Collard Green Bunch
Slicer Tomato (large)
Eggplant
Yellow Squash
Green Bell Pepper
Blueberries
Zucchini

I didn't think I could be more excited (thanks to my box arriving), but then I found a new recipe that incorporated some of my box AND some of the produce I already had on hand (potato, yellow bell pepper, lemon) - major bonus. This recipe is one that will be around for my lifetime I'm sure. First off, it uses lemon. Currently I have about 5 lemons, down from a bag of 10 I purchased last week. It's my favorite fruit so whenever I can use it in a soup or entree, I am thrilled. Additionally, this recipe includes quinoa which I also always have on hand in the masses. I first learned of quinoa when Phil and I went to Peru in March 2009. Ever since then, I try to incorporate this super food into meals as much as possible.  Next, it's a soup which is my favorite food. Last, it uses so many different colors of vegetables which is great for not only health benefits but presentation. I am so excited to share this recipe!

Ecuadorean Quinoa and Vegetable Soup
(serves 4-6)
1/2 cup raw quinoa

2 tablespoons olive oil

2 cups chopped onions

1 teaspoon salt

1 cup diced potato

1 cup chopped red bell peppers or 1 cup green bell peppers - I used yellow 

1 teaspoon ground coriander - didn't have this but it still came out great!

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

3 cups water or 3 cups vegetable stock - I used chicken stock

1 1/2 cups chopped fresh tomatoes

1 cup diced zucchini or 1 cup yellow squash

1 tablespoon fresh lemon juice 

Directions:

1. Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
2. Heat the oil in a large soup pot.
3. Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
4. Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
5. Cover and bring to a boil; lower heat and simmer for 10 minutes.
6. Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
7. Add in the lemon juice; stir to combine.
8. Serve.

This Week's Box in Kansas City!

On Monday, I received:

Bitty Mixed Box
2 ea. Baker Russet Potatoes
1 ea. Cucumber
1 ea. Broccoli bunch
1 ea. Bok Choy bunch
4 ea. Yellow Onions
2 ea. d'Anjou Pears
2 ea. Navel Oranges
2 ea. Fuji Apples
2 ea. Bananas

Since I had extra down-time today, I decided to prepare some food to last me for the week. I sauteed my bok choy with olive oil, garlic, soy sauce, and lemon juice, and put it over brown rice (which I made 3-4 servings of). I've only cooked bok choy a couple of times before, and I REALLY love the flavor and crunchiness. I roasted my baker russet potatoes and onions with salt, pepper, cumin, chili powder, and olive oil for 45 minutes at 400 degrees. I chopped up my broccoli and cucumber for dipping into my favorite asian sesame salad dressing as my late night snacks. I'm looking forward to eating my leftovers all week!

April 19 Delivery

On April 19, Melissa will receive:

Yams
Cilantro bunch
Turnips
Red Chard bunch
Leaf Lettuce
Baby Carrots 1-LB.
Broccoli
Cucumber
Grapefruit
Navel Oranges
Braeburn Apples
Gala Apples
d'Anjou Pears

This week I bought a deal on livingsocial.com for Door to Door Organics. Check out this video to see the contents of my box!

Halibut with Zucchini Salsa

My all time favorite fish is halibut. My usual go to recipe usually involves sauteing the fish in some combination of white wine, chicken broth, lemon and capers. I was excited to switch it up. I found this recipe calling for zucchini, perfect! I didn't have coriander so used celery salt instead, which actually worked. Next time I plan to make halibut, I'm going to see what other "fish salsas" I can find, because this was a great change of pace.

Ingredients

• 10 ounces zucchini (about 2 medium), trimmed, chopped
• 1/2 cup chopped fresh cilantro plus leaves for garnish
• 1/3 cup chopped white onion
• 5 tablespoons fresh lime juice
• 2 1/2 tablespoons chopped seeded jalapeño chiles
• 1 1/4 teaspoons finely grated lime peel
• 2 1/4 teaspoons coarse kosher salt, divided
• Nonstick vegetable oil spray
• 1 1/4 teaspoons freshly ground black pepper
• 1 1/4 teaspoons ground coriander
• 6 6-ounce skinless halibut fillets or cod fillets

Preparation

• Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. DO AHEAD Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
• Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
• Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
• Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

Mexican Sweet Potatoes

I wanted to find a way to cook the sweet potatoes I had received to go with the black bean burgers. I found this! If only I had had the time to roast them a bit longer, they would have been perfect. It was a great combination of honey, lime and spice, and so easy!

Zucchini Bread

I've always wanted to bake more breads, but am hesitant due to the all purpose flour, just not my thing. After searching for a bit, I found a recipe that uses whole wheat flour which I had recently purchased. I was excited to make zucchini bread for my first time. Although I only had half the amount of necessary honey, this bread was perfect and I'll definitely be making it again soon. I may even try adding raisins next time.

Black Bean Burgers

I've been wanting to make black bean burgers for a while now. I finally found a recipe that I was going to attempt. It was a great use for my green pepper. I was quite nervous that the burger would fall apart. After following the cooking instructions, I put the pan in the oven for an extra 10 minutes and I think this really helped keep it in form. It was delicious although definitely messy. It was a hit among my typically meat eating guests.

• 1 c black beans, rinsed
• 1/2 c cooked brown rice
• 1/2 c onion, chopped
• 1/2 c cooked corn
• 1/2 red bell pepper, chopped
• 2 cloves garlic, smashed
• 1 t cumin
• 1 t coriander
• 1 t cayenne pepper
• 1 T cilantro, chopped
• 1 egg

Rinse and chop ingredients as directed above. Preheat griddle to 350 degrees. In a medium bowl, add black beans and smash with a fork until thick and pasty. Add all other ingredients and mix. For each of the five burgers, spoon ingredients onto griddle first, then smooth/mold into burger shape. Cook about 10 minutes, flipping once, until golden brown.
Top with: cheddar, avocado, cilantro, salsa, corn

Juicing

I've had a juicer for about 4 years and its one of those appliances I used more in the beginning, mostly due to the lengthy clean up. However upon researching yellow carrots I found they are great for juicing as they are sweeter than orange carrots. I took 2 handfuls along with 3 apples and an orange and made a delicious breakfast juice. I'm going to vow to juice more in 2011!

Coconut Curry Tofu

A beloved recipe shared by Melissa, coconut curry tofu, has quickly become a favorite of mine to make. After receiving tomatoes and green onions in my box, Bryan suggested I make this again for him, but with a little extra kick to it this time. Since I love anything with tofu and vegetables, of course I agreed. I added two and a half times the amount of chile paste, but overall followed the recipe exactly. The outcome was a dish so fragrant and spicy, I wish it was acceptable to eat my leftovers for breakfast. Served over brown rice, this was a one-dish meal that left us full and satisfied. (I always know it's a success when Bryan picks at the leftovers in the pan with a fork when I'm not looking.)

2 bunches green onions

1 (14 ounce) can light coconut milk

1/4 cup soy sauce, divided

1/2 teaspoon brown sugar

1 1/2 teaspoons curry powder

1 teaspoon minced fresh ginger

2 teaspoons chile paste

1 pound firm tofu, cut into 3/4 inch cubes

4 roma (plum) tomatoes, chopped

1 yellow bell pepper, thinly sliced

4 ounces fresh mushrooms, chopped

1/4 cup chopped fresh basil

4 cups chopped bok choy

salt to taste

Directions

1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

-submitted from Allrecipes.com

Celery Soup

To backtrack a bit, because this is worth remembering, I'd love to share a celery soup recipe I made this week with the celery I received in my last box. Since soup is my favorite food, you'll see many soup recipes along the way. I decided that I wanted to use my celery for soup since Phil does not care for raw celery at all. I was having some friends over so thought that just in case they were also not fans, turning celery into soup would be the right way to go. This celery soup recipe was a hit! It was so spicy and lemony in an unexpectedly awesome way. Although I did have to purchase potatoes, I had onions from my box I could use as well - bonus! One of my guests has already inquired about the recipe and how she's craving more. I'll spare you the picture - imagine "green!" What I love about this is that it easily made 6+ servings (eating 5 of 6 right now) and intend to enjoy the last bowl on a cold winter day, which in Chicago means anytime until June.


2 Potatoes -- Cubed
1 bunch Celery -- Chopped
1 Onion -- Chopped
2 tablespoons Butter
1 tablespoon Curry Powder
1 tablespoon Ginger,cubed
1 teaspoon Cayenne Pepper
1 1/2 quart Broth
Salt And Pepper -- To Taste
Lemon juice
2 ounces Butter

 

Saute the onion and potatoes in the butter, add the seasonings. Stir well; add celery and add broth. Put in salt and pepper and simmer for 30 minutes.


Puree all in food processor or blender and season with lemon juice. Mix in the butter. Serve warm.

The New Ice Cream

As I sat on my couch last night watching my three-hour Gossip Girl Netflix DVD, I couldn't help but begin to crave something sugary and sweet. After raiding my pantry, fridge, and freezer, I came to the conclusion that the only dessert I would be eating tonight was a spoonful of peanut butter. But then, I came across a recipe online called 'banana soft-serve' and my mouth started to water. Conveniently, I received bananas in my box on Monday that were ripening quickly, so I chopped them up and threw them in the freezer for later use. This recipe was titled, "this post will change your life" , and it did just that. The only ingredients required are a food processor and frozen fruit.

I took one frozen banana, about 5-6 frozen strawberries, and 10 frozen blueberries, threw them in a food processor with a splash of almond milk, and let it run for about 3-5 minutes. The fruit may seem dry and crumbly at first, but after awhile, turns into this glorious whipped consistency and VOILA! raw strawberry-banana-blueberry soft-serve is created!

Now me being an ice-cream/frozen yogurt/any kind of dessert junkie, this creation is not only satisfying in taste, but seriously filling as well. Check out the website below for more raw recipes of deliciousness!

http://www.choosingraw.com

Artichokes

I first became enthusiastic about the artichoke when I studied abroad in Italy and cooked with them in my Italian Vegetarian Cooking class. Since then, I've made them only once, and likely steamed them. I am most recently excited about the artichoke from a business trip I was on last week in California which took me through the Artichoke Capital of the World - Castroville, CA. I've passed by the artichoke farms many times but this time was with a colleague who encouraged me to finally pull over for an early lunch!  Pezzini Farms was the place to be. Families, business travels like us, and anyone looking to get their artichoke fix were there. More important than the artichoke food cart at first was the pure amount of artichokes they had (not surprising, it was an artichoke farm after all)!

We decided to order the fried artichoke wrap after artichoke excitement settled. Served with ranch, it was delicious. For more information on artichokes, visit the Artichoke Advisory Board.

I found the best way to use my artichokes were to go with the ever classic, steaming! It was perfect, and with a lemon butter sauce, I couldn't get enough.

Ingredients

• 4 sprigs parsley
• 4 garlic cloves
• 2 bay leaves
• 2 lemons, cut in half
• 1/4 cup white wine
• 2 tablespoons olive oil
• 1 quart chicken broth or water
• Salt and pepper, to taste
• 2 whole artichokes

Directions

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

Fresh Organic Produce!

Melissa and Lauren have both started ordering organic produce boxes to be delivered each week.  Melissa orders her box from Newleaf Natural Grocery in Chicago and Lauren from Door to Door Organics in Kansas City. Although in different cities, they work together to figure out how they will make the most out of the fruits and veggies they receive. Each week they will post their box contents and share their favorite recipes from the week. Enjoy!

On April 4 Lauren Received:
Red Tomatoes
Grapefruit
Green Onion bunch
Red Chard bunch
Carrots bunch
Kiwi Fruit
Bartlett Pears
Gala Apples
Bananas

On April 6 Melissa Received:
Zucchini
Baby Yellow Carrots
Artichokes
Romaine
Yams
Radicchio
Green Peppers
Navels
Kiwis
Granny Smith Apple
Bananas