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Westfield NJ 07090
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1500 Larger Cross Road N.
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Zucchini Ribbons with Garlic Scape Pesto
Zucchini Ribbons with Garlic Scape Pesto
Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.
Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.
Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.
Swiss Chard and Mushroom Quiche
For the Pine Nut Crust
1⁄2 cup whole wheat pastry flour 3⁄4 cup unbleached white flour 1⁄2 teaspoon sea salt
1⁄4 teaspoon baking powder
1⁄2 cup pine nuts
1⁄4 cup ice-cold olive oil 1⁄2 cup ice-cold water
For the Filling
7 tablespoons extra-virgin olive oil, divided
1 onion, finely diced
1 pound mushrooms, roughly chopped
2 tablespoons dry white wine or water
2 pounds Swiss chard, washed and stemmed, finely chopped
1-1⁄2 teaspoons coarse sea salt
3 garlic cloves, sliced crosswise into 1/8-inch rounds
1 teaspoon smoked paprika, optional
2 sprigs fresh marjoram
pinch hot red pepper flakes, optional
1 pound firm tofu, rinsed and patted dry
4 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
2 tablespoons white miso
Preheat oven to 350 degrees F. In a medium bowl, sift together flour, salt, and baking powder. Add pine nuts and mix thoroughly. Cut oil into flour mixture all at once. Toss flour lightly around coating fat to create little balls. Add just enough water to form ball, being careful not to over mix.
Flatten dough into a disk shape and roll out. Cut and place into 9-inch tart pan. Refrigerate for 30 minutes. The pre-bake crust before filling for 10 minutes.
In a large sauté pan over medium heat, heat 2 tablespoons of the olive oil. Add the onion and mushrooms and sauté for 10 minutes, stirring occasionally. Add the wine and deglaze the pan, using a wooden spoon to scrape up any bits on the bottom of the pan.
Season with salt and continue cooking until all liquid is evaporated. Add chard leaves, still wet from washing, and stir into the mushrooms until chard is just wilted. Place vegetables in a small bowl and set aside.
In a small saucepan over medium heat, heat the remaining olive oil. Add the garlic, herbs and red pepper flakes. Simmer for 3 to 4 minutes or until garlic is beginning to turn golden. Transfer the mixture to a food processor. Crumble in the tofu, lemon juice, vinegar, and season to taste with salt and puree until smooth. Combine the tofu mixture with the wild mushroom-chard mixture.
Fresh Strawberry Oatmeal Bars
Crust & Crumble Topping
6 Tablespoons butter, melted ((you can substitute coconut oil))
1 teaspoon pure vanilla extract
1½ cups white whole wheat flour
1½ cups old fashioned oats ((not instant))
½ cup honey
¼ cup brown sugar (light or dark)
1 teaspoon ground cinnamon
pinch of salt
Strawberry Filling
2 ½ cups chopped fresh strawberries
1 tablespoon fresh lemon juice
1 tablespoon white whole wheat flour
Instructions
Preheat oven to 350 degrees F.
Line the bottom of an 8×8 pan with parchment paper, foil, or cooking spray.
To make the crust & crumble, place the whole wheat flour, regular oats, honey, brown sugar, ground cinnamon, and salt in a large bowl. Stir in melted butter and vanilla until just combined. The mixture should be a little dry and crumbly. Reserve 1 cup of the mixture; this will be your crumble topping.
Add the oat mixture to the prepared baking pan—press mixture into the bottom of the pan in an even layer.
Cut up fresh strawberries. Scatter half of the strawberries over crust. Sprinkle the tablespoon of whole wheat flour evenly over the top, then sprinkle on the lemon juice. Scatter on the remaining berries.
Evenly sprinkle the remaining crumble mixture over the top of the strawberries.
Bake the bars for 40-45 minutes. Remove the bars from the pan and let sit for 10 minutes. Cut and enjoy!