Fun Facts About Panzanella

Panzanella predates the arrival of tomatoes in Italy! The year 1548 marked the first record of tomatoes in Italy, while the first written record of an early version of Panzanella was in the fourteenth century by the writer Giovanni Boccaccio.

The 16th-century artist and poet Agnolo di Cosimo wrote an entire poem about a Panzanella-like salad featuring chunks of crusty bread, onions, purslane, and cucumbers.

Traditional Panzanella recipes in Italy do not toast the bread. It’s simply day-old bread that’s rehydrated. Most American versions of the recipe, mine included, call for lightly toasting the bread cubes.

Ingredients for Panzanella

Here’s a run-down of the main ingredients you’ll need for this recipe, with a bit of my thinking behind each item. Obviously, for the exact measurements see the full recipe below.

• Bread – Day-old bread is what you want here. More specifically, you want crusty loaf bread like baguette or ciabatta.
• Cucumber – Gives a nice refreshing crunch
• Tomatoes – Any ripe tomato will do. I mostly grow cherry tomatoes so that is what I used.
• Red onion – Gives a nice bite to the salad
• Fresh mozzarella – Adds a nice creaminess to this very crunchy salad. I used bite-sized mozzarella balls called perline because how cute is something in miniature! However, you can use regular mozzarella diced into bite-sized pieces.
• Fresh basil – An aromatic flavor boost
• Garlic – Another flavor boost that pairs perfectly with the rest of the salad ingredients.
• Red Wine Vinegar – My go-to vinegar for most salads. It’s tangy without being overpowering. Balsamic vinegar would also work very well in this salad.
• Extra Virgin Olive Oil – The peppery and fruity flavor of high-quality extra virgin olive oil brings it all together.

Recipe Tips

Let the dressed salad sit for 15-20 minutes, but not more, before serving. This allows the bread to soak up the dressing without getting soggy. However, don’t wait too long, otherwise, the bread will get soggy. This also means that it does not hold up well as a leftover. It is best to eat the salad within a couple of hours.

Servings Suggestions

This salad works well with so many main dishes. For something light, try it with Grilled Fresh Striped Bass or Lemon Curd Grilled Chicken Skewers. For a more American cookout-style main dish, try it with Dry Rub Grilled Ribs.

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Rustic Panzanella with Mozzarella

This take on a rustic Tuscan Panzanella features toasty bread, tomatoes, cucumber, red onion, basil, and a touch of mini fresh mozzarella balls, all tossed together in a simple vinaigrette.

Course Salad

Cuisine American, Italian

Keyword summer

Servings 8 servings

Ingredients

• 1 day old baguette cut into 1-inch cubes
• 2 tbsp olive oil for toasting the bread cubes
• 2 cups cucumber slices
• 3 cups halved cherry tomatoes
• 1/2 cup sliced red onion
• 8 oz perline fresh mozzarella
• 1/2 cup shredded fresh basil
• 2 cloves garlic thinly sliced
• 1/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• salt and black pepper to taste

Instructions

• Preheat oven to 426 degree Fahrenheit.
• Spread the bread cubes on a rimmed baking sheet, toss with 2 tbsp olive oil, and season with salt to taste. Bake in the oven until lightly golden, about 15 minutes.
• In a large bowl toss together the toasted bread cubes, cucumber slices, halved cherry tomatoes, sliced red onion, perline, and shredded basil.
• In a small bowl whisk together the garlic, extra virgin olive oil, and red wine vinegar. Season with salt and black pepper to taste.
• Pour dressing over salad. Toss well. Let the dressed salad sit for 15-20 minutes before serving.

The post Rustic Panzanella with Mozzarella first appeared on Local Food Rocks.

This post contains affiliate links. I get commissions for purchases made through links in this post. Read my policy here.

The Northeast has been sweltering and so humid these last couple of weeks. Frozen yogurt bark is a healthy snack that helps beat the heat. It’s a recipe that, once you know the method, you can mix and match ingredients to suit your taste.

Frozen Yogurt Bark Ingredients & Substitutions

• Plain Greek Yogurt – I prefer full-fat Greek yogurt for the best flavor and texture, but you do you. I chose plain so I could really customize the flavor but you could also make it even easier on yourself and use a flavored yogurt.
• Blueberries – any fresh berry works well. Pick whatever you like or look best at the market.
• Pistachios – I have been on a pistachio kick lately, but any nuts work here. The idea is to give the bark some crunch. If you cannot eat nuts, try seeds like pepitas or sunflower seeds. You can also swap in granola.
• Cinnamon and Ginger – the spices are also easy to omit or swap. Lemon zest and vanilla would be delicious with the blueberries. I may give that a try next!

How To Make Frozen Yogurt Bark

• This could not be easier.
• If using spices, mix them into the yogurt.
• Next, spread the yogurt evenly on a lined baking sheet.
• Then top with washed whole blueberries and pistachios.
• Freeze until firm.

Really, it is that simple. Keep it in the freezer in a zip-top bag or airtight container. Then, when you need a refreshing snack, just grab a piece and enjoy!

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Frozen Yogurt Bark with Blueberries & Pistachios

Frozen yogurt bark topped with fresh blueberries and crunchy pistachios is a simple, quick cool summer treat on a hot, humid day.

Course Snack

Cuisine American

Keyword yogurt

Servings 12 servings

Ingredients

• 2 cups plain Greek Yogurt
• 1 cup fresh blueberries
• 1/2 cup roasted and salted pistachios
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger

Instructions

• In a medium-sized bowl stir together the plain yogurt, cinnamon, and ginger.
• Line a rimmed baking sheet with parchment paper.
• Even spread the yogurt mixture onto lined baking sheet.
• Sprinkle on the blueberries and pistachios.
• Place in freezer until firm, about 3 hours.
• Break into pieces and enjoy!

Notes

Store the pieces of bark in a zip-top bag or airtight container in the freezer. It will keep well for up to 3 months. 

You Might Also Enjoy

Watermelon Mint Sorbet

Black Sesame Ice Cream

Vibrant Red Beet & Berry Smoothie

Photos by Renato Ghio

The post Frozen Yogurt Bark Is A Cool Summer Treat first appeared on Local Food Rocks.

This post contains affiliate links. I get commissions for purchases made through links in this post. Read my policy here.

Don’t be intimated to cook a rack of ribs on the grill. With this technique, the grill basically does all the work. Thus, leaving you more time to enjoy hanging out on the patio while dinner cooks.

Types of Pork Ribs

When it comes to pork ribs there are different cuts:

• Baby Back – part of the rib that is highest on the pig and connected to the backbone. They are a little leaner and more tender than spare ribs.
• Spare Ribs – located on the pig where the baby backs left off. They go the entire way down the side of the pig and meet the breastbone. They are a popular cut of meat.
• St. Louis Style Ribs – are the spareribs with the rib tips removed. The name originates from the fact that this cut came from the St. Louis meat packers that started preparing it in the mid-20th century. Typically St. Louis ribs are longer than baby backs and are shorter than full spare ribs.
• Rib Tips – trimmed from spare ribs when creating St. Louis cut. Many people consider them to be the most tender part of the pig. They have a lot of fat and marbling.
• Country Style Ribs – country style ribs aren’t truly ribs. Technically, they are bone-in pork chop cut from the front of baby back ribs near the shoulder.

How To Prep Pork Ribs

Ribs typically have a membrane on the back of the rack. So, before you do anything, you should remove it (if your butcher hasn’t already).

To remove the membrane:

• On the back of the ribs, slide a dinner knife under the membrane and over the bone.
• Then lift and loosen the membrane until it tears.
• Next, grab the edge of the membrane and pull it off. The membrane may come off in one whole piece, or you may need to do it in small segments.

It’s OK to skip this step if it feels like more work than you want to do. Just know that your ribs will not be as fall-off-the-bone tender if you leave the membrane intact.

How To Make Dry Rub Grilled Ribs

In addition to some killer homemade dry rub seasoning and BBQ sauce, the key to this recipe is the grilling technique. Indirect heat and slow cooking time are vital.

• Once you mix up and apply the dry rub to both sides of the ribs, split the rack in half. Wrap each rib half in aluminum foil. Then put them in the fridge to let the seasoning get into the meat.
• Place the packets onto the grill and cook using indirect heat. Indirect heat allows the ribs to cook slowly without burning. Having the ribs in aluminum packets not only assists with the temperature but also allows them to baste themselves in their fat.
• Have patience and let them cook for 1 hour. Rotate the packets, and then let them cook for another hour. Patience is a virtue. The long cooking time makes them tender.
• Then the finger-lickin’ good part happens. Once the slow cooking time is up, add BBQ sauce and put the ribs on direct heat for just a few minutes. This will caramelize the sauce and give a blast of extra flavor.

Side Dishes To Go With Dry Rub Grilled Ribs

These ribs are definitely the star of any cookout. However, who doesn’t love a good side dish or salad? You might consider a few of these.

Chunk Tex Mex Vegetable Salad

Tomato & Cucumber Salad

Peach & Heirloom Tomato Salad

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Dry Rub Grilled Pork Ribs

For mouthwatering, fall-off-the-bone ribs all you need is this homemade dry rub, a touch of BBQ sauce, and then just let 'em cook slow and steady on the grill.

Course Main Course

Cuisine American

Keyword grill, pork

Servings 2 people

Ingredients

• 2.5 lbs St. Louis Style Pork Ribs approx. 1 full rack of ribs

Dry Rub

• 1/4 cup dark brown sugar
• 2 tsp smoked paprika
• 2 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp kosher salt

BBQ Sauce

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 1/2 tsp low sodium tamari or soy sauce
• 1/4 tsp chili powder
• 1/4 tsp ground black pepper
• 1/4 tsp salt
• 2 dashes hot sauce

Instructions

• Stir together all the dry rub seasonings in a small mixing bowl. Use a whish to break up any clumps.
• Coat both sides of the rack of ribs with the dry rub. Rub the mixutre into the meat.
• Split the rack in half and wrap each half in aluminum foil.
• Place the dry-rubbed ribs in the refrigerator for 30-40 minutes so the seasoning mixture can penetrate the meat.
• Preheat your grill to 350°F. Set up the grill for indirect heat. For charcoal grills, bank the hot coals to one side. For gas grills, leave one area unlit.
• Place the ribs on the indirect area of the grill (the one without the coals or the one that is unlit). This allows the ribs to cook slowly. Cover the grill and let the ribs cook for 1 hour.
• While the ribs cook. Make the BBQ sauce. Add all the sauce ingredients to a small mixing bowl and whisk until well incorporated. Set aside.
• After 1 hour, rotate the foil packages so the opposite end faces towards the hot side of the grill. Cover the grill and allow the ribs to cook for 1 more hour. You want the internal temperature of the ribs to be between 180°-190°F.
• Carefully unwrap the ribs. Lightly oil your grill grates. Coat the cooked ribs with your BBQ sauce and place them back on the oiled grill over the direct heat area to caramelize. Flip the ribs once to caramelize on both sides. (This should only take a few minutes per side.)
• Now they are ready to enjoy! Serve any extra BBQ sauce on the side.

Notes

Ribs typically have a membrane on the back of the rack. Before you do anything, you should remove it if your butcher hasn’t already.

To remove the membrane:

• On the back of the ribs slide a dinner knife under the membrane and over the bone.
• Then lift and loosen the membrane until it tears.
• Next, grab the edge of the membrane and pull it off. The membrane may come off in one whole piece, or you may need to do it in small segments.

It’s OK to skip this step if it feels like more work than you want to do. Just know that your ribs will not be as fall off the bone tender if you leave the membrane intact.

Photos by Renato Ghio

The post Fall-Off-The-Bone Dry Rub Grilled Ribs first appeared on Local Food Rocks.

Chive blossoms are the little pinkish/purplish aromatic puffball-looking flowers that appear at the end of chive stalks in the late spring. And, the best part is that these blossoms aren’t just good eats for the bees! You can enjoy them too.

Fast Facts About Chives

The blossoms look like single flower heads, but they are actually clusters of many tiny flowers called florets.

They contain vitamin K, choline, and folate, and have numerous health benefits.

They have anti-inflammatory properties and the ability to promote digestion.

If you don’t grow chives at home, you can usually find the blossoms in specialty grocery stores and farmers’ markets in May and June. 

SUGGESTED TIP: If you can, make sure they’re grown organically. Like any other herbs you eat, you want them to be free of pesticides and contaminants.

How To Prep Chive Blossoms

• Wash the blossoms before using or eating them. Gently plunge the flowers into water several times, and swish them around.
• Repeat a few times and pat dry.

How To Enjoy Chive Blossoms

1. Enjoy them fresh. Separate the flowers into florets and sprinkle them on salads or cooked dishes for a finishing touch.
2. Infuse them into vinegar you can use in salad dressings and marinades.
3. Dry or dehydrate them and store them in a glass jar for later use.

How To Make Chive Blossom Vinegar

So, there are two ways to make chive blossom vinegar. The quick method is to pour hot vinegar over the blossoms and steep for three days. The longer method (which I prefer and share below) is when you infuse the flowers in room-temperature vinegar for two weeks. This yields a more robust flavor and is worth the wait time.

How To Store Chive Blossom Vinegar

To keep your vinegar tasting best, store it away from light in your pantry or in a dark corner of a shelf or counter. It doesn’t need to be refrigerated and will last a long time!

However you choose to use them, enjoy this fun seasonal ingredient.

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Chive Blossom Vinegar

With it's delicate onion-like flavor, homemade chive blossom vinegar is perfect for salad dressings and marinades.

Course Salad

Cuisine American

Keyword salad dressing

Servings 32 servings

Ingredients

• 3 cups fresh chive blossoms
• 4 cups white wine vinegar or apple cider vinegar

Instructions

• Trim the blossoms from the stems. Gently rinse and pat dry.
• Loosely pack the blossoms into a quart-sized clean glass jar (no need to sterilize the jar first).
• Pour the vinegar over the chive blossoms until they are completely immersed in the liquid. You can use a spoon to push them down and make sure they are fully submerged.
• Tightly cover the jar with the lid. Store at room temperature, away from direct light and heat for 2 weeks.
• After 2 weeks, strain the infused invegar. Discard or compost the soent blossoms.
• Pour the vinegar into a clean glass jar and cover tightly with the lid.
• Enjoy! Use in salad dressings or marinades.

Nutrition

Serving: 2tbsp

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Spring Antipasto with Burrata

The post Easy Homemade Chive Blossom Vinegar first appeared on Local Food Rocks.

This recipe was inspired by one I saw on Saveur. The colors, flavors, and textures all mesh so well with one another. Not to mention, that citrus fruits are high in vitamin C, which is exactly what we need during cold and flu season to help give our immune systems a healthy boost.

Winter Is Citrus Season

Most citrus fruits are at their sweetest and juiciest during the winter. In general, most oranges are best from December until March, with blood oranges going until April. Clementines and tangerines are the best between late October through March. Ruby red grapefruits are best between October and April, but other varieties hold on into early summer.

What To Look For & How To Store Citrus

Look for firmness to the peel with no shriveling, rupture, or other signs of decay. Pick fruit that feels heavy for its size – that’s a sure sign of juiciness. Rock-hard fruit was stored improperly or is past its prime.

It’s fine to leave your citrus on the countertop for a few days especially if you plan to juice it. If you’ve got a lot and fear it going bad before you get through it all, refrigerating will extend the shelf life for about two weeks. Store your citrus in mesh bags or loose in the produce drawer. They need air circulation.

Ingredients & Substitutions for Winter Citrus Salad

Citrus – I used two Cara Cara oranges, which have a sweet flavor and low acidity. However, you can use whatever combination of citrus you like. Personally, I love blood oranges for their flavor and amazing color. Mix and match. They are all delicious.

Shallot – I prefer the delicate and sweet flavor in this recipe but you could use a sweet variety of onion instead.

Frescatrano olives – these are very similar to Castelvetrano olives, but Greek. The fruit retains its sweetness and vibrant green color because it is not fermented and not pasteurized. The taste is mild, sweet, fresh, and buttery.

Pistachios – I just love them and think they are the perfect match for citrus. Obviously, if you have a nut allergy just omit them.

Parsley – a simple classic herb. Fresh mint would be a bold substitute to try in its place.

Extra Virgin Olive Oil – I pretty much only use “EVOO” but the grassy, peppery flavor and fruity aroma are at their best, in my mind, in salads.

Salt and black pepper

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Winter Citrus Salad

This Sicilian-inspired winter citrus salad featuring juicy oranges, briny Frescatrano olives, and crunchy pistachios is sure to bring your taste buds some sunny, cheer on a cold day.

Course Salad

Cuisine American, Mediterranean

Prep Time 15 minutes minutes

Servings 2 people

Calories 282kcal

Author alicia@localfoodrocks.com

Ingredients

• 2 Cara Cara oranges
• 2 tbsp thinly sliced shallot
• 3 tbsp roasted, unsalted pistachios coarsely chopped
• 1/4 cup Frescatrano olives pitted and quartered
• 1 tbsp minced parsley
• 1 tbsp extra virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper

Instructions

• Slice off and discard the top and bottom of each orange. Stand the fruit upright on a cutting board, then use a sharp knife to cut away the rind and pith in strips from top to bottom, making sure to follow the contour of the fruit. Turn the fruit on its side and slice into wheels between ¼ inch thick. Remove seeds and arrange the wheels on a platter.
• Scatter the shallot slices, chopped pistachios, olive pieces, and chopped parlsey over the citrus slices.
• Drizzle on the extra virgin olive oil. Season with salt and black pepper. Enjoy!

Nutrition

Calories: 282kcal | Carbohydrates: 25g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 557mg | Potassium: 515mg | Fiber: 6g | Sugar: 15g | Vitamin A: 589IU | Vitamin C: 74mg | Calcium: 93mg | Iron: 1mg

Photos by Renato Ghio

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The post Winter Citrus Salad with Pistachios first appeared on Local Food Rocks.

This post contains affiliate links. I get commissions for purchases made through links in this post.

These pancakes are inspired by pancakes I had at Silver Diner in Maryland. These were hearty suckers made with oat milk, blueberries, pistachios, a protein-rich batter, and topped with almond-coconut whipped cream. They were incredibly filling, and I was immediately smitten with the flavor combination. I knew I had to come home and make my own version.

I am under no illusion that my version is not an exact re-creation, and also undoubtedly not as protein-packed or as healthy. However, the core flavors of nutty oat milk, bursting blueberries, and crunchy pistachio are all there and make them just as irresistible.

Ingredients for Blueberry Pistachio Oat Milk Pancakes

• Original Bisquick mix – yes, I took a shortcut. Kodiak Cakes Protein Buttermilk Pancake mix also works very well.
• Baking Powder – this gives the pancakes a little extra lift.
• Oat Milk – go with oat milk labeled original, plain, or unflavored. There’s no need for added flavors or sugar. Personally, I like Original from Rise (a CT-based company).
• Eggs
• Blueberries – you can use fresh or frozen blueberries. Either work in this recipe. If you use frozen, be sure to thaw them out first and drain some of the residual liquid/juice before adding to the batter.
• Pistachios – look for dry roasted, unsalted pistachios that come already shelled. I prefer the ones from Trader Joe’s.

How to Make Blueberry Pistachio Oat Milk Pancakes

Not that you really need specific instructions. I mean, it’s pancakes, like, mix all the ingredients together and ta-da. However, it’s important to highlight that you do NOT want to overmix the batter. A few lumps are OK. I break it down into three steps.

First, I whisk together the Bisquick with the baking powder. Second, I whisk in the liquid ingredients, which in this case, are the oat milk and eggs. And then third, I put down the whisk and use a spoon or rubber spatula to gently stir in the fruit and nuts.

A Few Recommendations

You can grease your griddle or pan before pouring on the batter. To be honest, I don’t do that most of the time. I think my well-seasoned griddle makes pancakes better without pre-greasing. This is up to you.

I like to serve these with butter and real maple syrup. But, the options are all up to you and your tastes, preferences, etc. You could always whip up some coconut cream or drizzle on agave syrup.

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Blueberry Pistachio Oat Milk Pancakes

These irresistible melt in your mouth hearty pancakes are bursting with blueberries and crunchy pistachios.

Course Breakfast

Cuisine American

Keyword fruit

Servings 10 pancakes

Calories 197kcal

Author alicia@localfoodrocks.com

Ingredients

• 2 cups Bisquick
• 2 tsp baking powder
• 1.25 cups oat milk
• 2 eggs
• 1 cup blueberries fresh or frozen (thawed)
• 1 cup roasted, unsalted pistachios halved or chopped

Instructions

• Heat a griddle or large pan over medium-high heat.
• In a large mixing bowl, whisk the Bisquick and baking powder. Whisk the oat milk and eggs into the dry ingredients until just combined. Gently stir in the blueberries and pistachios.
• Grease the hot griddle or pan.
• Ladle 1/4 cupfuls of batter onto the hot griddle or pan. Cook until small bubbles form on the surface and the edges begin to firm up. Flip and cook for another 1-2 minutes until the pancakes are cooked through and golden. Repeat until the batter is done.
• Serve immediately.

Nutrition

Calories: 197kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 406mg | Potassium: 189mg | Fiber: 2g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg

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The post Blueberry Pistachio Oat Milk Pancakes first appeared on Local Food Rocks.

This post contains affiliate links. I get commissions for purchases made through links in this post.

What’s the difference between antipasto and charcuterie?

Good question. Basically, charcuterie and antipasto are different words for the same thing. Charcuterie is French. Antipasto is Italian. Antipasto (plural antipasti) is the traditional first course of a formal Italian meal.

Traditional antipasto includes a whole bunch of things not just meats and cheeses. You’ll also find olives, pepperoncini, artichoke hearts, and vegetables in oil or vinegar. Literally, the word “antipasto” is derived from the Latin root “anti” meaning “before” and “pastus,” which means “meal.” Thus, the antipasto course simply refers to the dish that precedes all others.

Honestly, this antipasto is so hearty, it’s a meal unto itself.

Ingredients for a Fall Harvest Antipasto Platter

This recipe bucks tradition. Instead of marinated vegetables, I used roasted vegetables drizzled with a simple apple cider vinegar and maple syrup dressing. I also kept this platter vegetarian-friendly. No meat. It’s all delicious seasonal vegetables and fruits along with nuts, cheeses, and a variety of crackers.

The main ingredients:

• Garlic
• Onion
• Carrots
• Parsnips
• Brussels sprouts
• Fingerling potatoes
• Delicata squash
• Apple, Pear
• Smoked Gouda, Extra sharp cheddar
• Hazelnuts, Walnuts
• Norwegian crispbreads and lentil crackers

The seasonings and dressing:

• Fresh thyme
• Everything Bagel
• Cinnamon
• Maple syrup
• Apple cider vinegar
• Olive oil and Extra Virgin olive oil
• Salt

How To Make A Fall Harvest Anitpasto Platter

Don’t be overwhelmed by the number of steps in this recipe. It boils down to a few simple tasks. As items are roasting, you can prep the next thing, etc.

• Roast the vegetables in batches. As they finish, add them to the platter, and cover with foil.
• Once all the vegetables are roasted and arranged on the platter, pour on the dressing.
• Add the sliced fruit, nuts, cheese, and crackers.
• Serve it up.

It is 100% fine for the roasted vegetables to be at room temperature when you serve this platter.

Ingredient Swaps for Fall Harvest Antipasto Platter

As usual, this recipe is more of a guide than anything else. Swap ingredients to your tastes. The entire idea is to make it your own.

• Go nut-free and swap the hazelnuts and walnuts for roasted pumpkin seeds.
• Select different cheeses. Or, add more kinds. Stilton or a creamy brie would be outstanding additions.
• Make it for omnivores and add the cured meats.
• Don’t want to make the dressing? Just drizzle on extra virgin oil and/or a nice vinegar.
• I make cracker recommendations but go with what you love or have on hand.

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Fall Harvest Antipasto Platter

Celebrate Fall with this epic harvest antipasto platter featuring roasted seasonal vegetables. Great for family gatherings or cocktail parties.

Course Appetizer

Cuisine American, Italian

Keyword fall, roasted vegetables

Cook Time 1 hour hour 20 minutes minutes

Servings 6 people

Calories 518kcal

Equipment

• rimmed baking sheet

Ingredients

• 2 heads garlic
• 1 medium-sized yellow onion
• 8 ounces carrots
• 8 ounces parsnips
• 1 pound Brussels sprouts
• 1 pound fingerling potatoes
• 1 pound delicata squash
• 1 tsp Everything Bagel seasoning
• 1 sprig thyme
• 1 tsp cinnamon
• 2.5 tbsp olive oil
• Salt to taste
• 1 apple cored, thinly sliced
• 1 Bosc pear cored, thinly sliced
• 1/2 cup smoked gouda
• 1/2 cup extra sharp cheddar cheese
• 1/4 cup hazelnuts
• 1/4 cup chopped walnuts
• 10 pieces crispbread
• 1 cup lentil crackers

Apple Maple Dressing

• 1 tbsp Extra Virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp maple syrup

Instructions

Roast Vegetables

• Preheat oven to 425 degrees Fahrenheit.
• Cut 1/4 inch off the tops of the garlic heads. Place them on a piece of foil. Drizzle with 1/2 teaspoon olive oil, 1 sprig of fresh thyme, and a pinch of salt. Wrap in the foil and place on a rimmed baking sheet.
• Remove the outer skin from the onion and trim the top. Cut onion into eighths. Place on the same rimmed baking sheet.
• Trim the ends and peel the carrots and parsnips. Cut into equally-sized sticks. Place on the rimmed baking sheet with the onions and garlic. Drizzle all the vegetables with 2-3 teaspoons of olive oil. Season with a pinch or two of salt.
• Roast in the oven for 30 minutes, until the parsnips are fork-tender. Place them on a large platter and cover with foil. Set aside.
• Trim the ends and halve the Brussels sprouts. Place them on a rimmed baking sheet.
• Wash and pat dry the fingerling potatoes. Place them whole on the rimmed baking sheet with the Brussels sprouts.
• Drizzle the Brussels sprouts and fingerlings with 2-3 teaspoons olive oil and season with 1 teaspoon of Everything Bagel seasoning.
• Roast in the oven for 30 minutes until the potatoes are fork-tender. Place them on the platter with the onion, garlic, carrots, and parsnips. Cover with foil. Set aside.
• Trim the ends of the delicata squash and halve lengthwise. Remove and discard the seeds. Cut into slices about 1/2 inch thick. Place slices on the rimmed baking sheet. Drizzle with 1-2 teaspoons olive oil. Season with 1/2 teaspoon cinnamon and a pinch of salt. Roast in the oven for 20 minutes.
• While the squash roasts, slice the apple and pear. Dice the cheeses. Make the dressing. (See below)
• Once the squash is roasted, add the slices to the platter with all the other vegetables. Pour on the apple maple dressing.
• Around the egdes of the platter fill in with the fruit slices, cheese, crackers, and nuts.

Apple Maple Dressing

• In a small bowl whisk together the maple syrup, apple cider vinegar, and extra virgin olive oil. Season with salt to taste.

Nutrition

Calories: 518kcal | Carbohydrates: 61g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 418mg | Potassium: 1385mg | Fiber: 12g | Sugar: 17g | Vitamin A: 8161IU | Vitamin C: 105mg | Calcium: 352mg | Iron: 4mg

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Photos by Renato Ghio

The post Epic Fall Harvest Antipasto Platter first appeared on Local Food Rocks.

I’m basic. I love Fall in New England. I’m a hiker anyway, but there is something about the colors and smells of the forest in Fall that holds a special place in my heart. Midway through a hike, usually when we get to the lookout, we’ll stop and have a snack or a drink. Trail mix has been my go-to snack lately so I wanted to mix things up and came up with these healthy trail mix cookies. Being from Connecticut I, of course, had to make it pumpkin flavored. I know, so basic.

Is it Trail Mix or GORP?

I may be showing my age here, but do you know or even heard of G.O.R.P.? G.O.R.P. is short for Good Ol’ Raisins and Peanuts. Basically, it is trail mix, but with chocolate pieces, usually M&Ms. The combination of dried fruit, seeds, nuts, and chocolate give you the simple carbs, sugar, salt, fat, calories, and caffeine (in the chocolate) you need for energy while hiking, kayaking, etc.

Hippies kind of made it popular but the combo existed way before the 1960s. Fun fact: There is a record dating back to 1833 when Danish students ate a snack called studenterhavre, or student oats. The snack consisted of raisins and almonds and during the holidays they’d add pieces of chocolate.

I suppose technically these are GORP cookies, but I feel funny saying GORP.

Ingredients for Pumpkin Trail Mix Cookies

Most of the ingredients for these cookies are pantry staples. All are easy to find at your local market or grocery store.

• rolled oats
• ground flaxseed
• pumpkin puree (you can make your own puree or buy canned. If you buy canned make sure it is pumpkin puree NOT pumpkin pie filling.)
• maple syrup
• vanilla
• salt
• spices: cinnamon, nutmeg, clove, ginger, and allspice
• mix-ins: chopped walnuts, dried cranberries, dark chocolate chips

How To Make Healthy Pumpkin Trail Mix Cookies

It honestly does not get much easier than this recipe. Only 4 steps and the last one is to eat them.

• Mix all the ingredients in a large bowl.
• Scoop out the dough on a parchment-lined baking sheet.
• Bake for 15 minutes.
• Let ’em cool. Enjoy!

Pumpkin Trail Mix Cookie Swaps

These cookies are so customizable to your tastes.

• Walnuts can be swapped for hazelnuts, pecans, almonds or cashew.
• Or make it nut-free and swap the nuts for pumpkin seeds or sunflower seeds.
• Use all the spices or just the few that you like most. Adjust the amounts to your palate.
• Swap dried cranberries for other dried fruits like good ol’ raisins, or dried cherries.
• Swap dark chocolate chips for milk chocolate chips or peanut butter chips.
• Or make it dairy-free and vegan by using vegan chocolate chips or carob chips.

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Healthy Pumpkin Trail Mix Cookies

These easy to make and customize gluten-free pumpkin trail mix cookies are loaded with dried fruit, nuts, chocolate, and your favorite fall flavors. Great to enjoy as a quick breakfast or as a snack at your desk or on the trail.

Course Breakfast, Snack

Cuisine American

Keyword cookies, gluten-free, pumpkin, trail mix

Cook Time 15 minutes minutes

Servings 20 cookies

Calories 85kcal

Equipment

• rimmed baking sheet

Ingredients

• 2.5 cups rolled oats
• 15 ounces canned pumpkin puree
• 2 tbsp ground flaxseed
• 3 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground clove
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1/4 tsp salt
• 1 tsp vanilla
• 1/4 cup chopped walnuts
• 1/4 cup dark chocolate chips
• 1/4 cup chopped dried cranberries

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl, combine all of the ingredients. Stir until well-combined.
• Line a rimmed baking sheet with parchment paper.
• Scoop the dough into two tablespoon balls and place them on the baking sheets. Lightly press down on the dough balls to flatten just slightly. 
• Bake for 15 minutes.
• Once baked remove from oven and let them sit for 5 minutes before carefully placing the cookies on a wire rack to cool completely.

Notes

Cookies will keep for approximately 1 week in the refrigerator in an airtight container.

Nutrition

Calories: 85kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 116mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3310IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Photos by Renato Ghio

The post Healthy Pumpkin Trail Mix Cookies first appeared on Local Food Rocks.

Cranberries and the winter holiday season go hand in hand. To me, they are quintessentially New England. We’re all used to them as part of our Thanksgiving feast, but I like to have them around through New Years’. I don’t painstakingly string them up with popcorn as garland, I’m not that crafty, however, I love to use them for a pop of tart flavor in other holiday meals and, of course, in a festive drink like this Festive Cranberry Mule.

Health Benefits of Cranberries

Plus, cranberries have a lot of health benefits. They are high in antioxidants and low in sugar, with only four grams of natural sugar per cup. (Hence, their tart flavor and also the reason many people just don’t like them.) Cranberries can help prevent urinary tract infections, help improve digestion, help prevent gum disease, and can help give your immune system a boost.

How To Select Fresh Cranberries

Cranberries have a short season— just September through December. Most of the time you’ll find them in 12-ounce packages at the grocery store. To select a bag of good ones, look for berries that are shiny and plump with a deep red color. The deeper the color, the more highly concentrated the beneficial compounds are. Fun fact, truly fresh cranberries are very firm to the touch and will bounce if you drop them.

Tips for Storing Fresh Cranberries

The cool thing is that you can store fresh ripe cranberries in the refrigerator in a tightly sealed plastic bag for up to 20 days. Just be sure before storing them to pick out any soft, discolored, or shriveled ones, because if one starts decaying, it will quickly spread to the rest.

You can easily freeze whole cranberries. Just wash, dry, spread out on a baking sheet, and place in the freezer for a couple of hours. Once frozen, transfer the cranberries to an airtight container and store them in the freezer. Frozen cranberries can keep up to one year! Once thawed, frozen berries will be quite soft, and should be used immediately.

I say embrace their tartness. Don’t cover it up with a ton of sugar. That’s the deal with this recipe. It’s tart and spicy meant to balance hearty roasts or savory, earthy cheeses. I definitely suggest serving it over room temperature camembert or brie cheese with toasted baguette slices or alongside a rosemary-crusted pork roast.

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Spicy Cranberry Chutney

Spicy Cranberry Chutney is the perfect addition to your holiday feast. This super easy recipe cooks in 15 minutes and adds a spicy, tart kick to appetizer platters or as part of the main course.

Course Appetizer

Cuisine American

Keyword holidays

Cook Time 15 minutes minutes

Servings 10 servings

Calories 83kcal

Equipment

• medium-sized saucepan

Ingredients

• 2 tablespoons olive oil
• 1/2 yellow onion minced
• 1 garlic clove minced
• 12 oz. fresh whole cranberries
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon fresh grated ginger
• 1/4 cup balsamic vinegar
• 1/3 cup honey
• Salt to taste

Instructions

• Heat the olive oil in a medium-sized saucepan over medium-high heat.
• Sauté the onion and garlic until onions become translucent.
• Stir in the crushed red pepper flakes and grated ginger. Cook for 2 minutes.
• Stir in the cranberries, balsamic vinegar, and honey. Season with a pinch or two of salt. Cover. Reduce heat to medium and let mixture cook, stirring occasionally until cranberries have burst, and no liquid remains in the pan, about 15 minutes.
• Cool and serve.

Notes

It can be stored in the refrigerator for up to 2 weeks.

Nutrition

Calories: 83kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 54mg | Fiber: 2g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg

Photos by Renato Ghio

The post Spicy Cranberry Chutney first appeared on Local Food Rocks.

Delicata squash is one of my favorite winter squashes. Not only do I love the nutty, sweet taste, and creamy texture, but I love that you can eat the skin, so no peeling is required. If you love butternut squash, then chances are, you’re going to love delicata squash.

Fun fact: Delicata squash is also known as peanut squash, Bohemian squash, or sweet potato squash. Its name comes from its delicate skin.

How To Select and Store Delicata Squash

Delicata squash is at its best in the early-mid Fall.

When buying, you want it to be heavy and firm with no wrinkles or soft spots.

A whole delicata can be stored in a cool, dry spot for up to a month. Cut or cooked delicata lasts up to 3 days in the fridge. You can freeze it, but it will definitely make the texture softer and better for use in recipes like soups or stews.

Health Benefits of Delicata Squash

Nutrition-wise, delicata squash is an excellent source of Vitamin A, and a good source of Vitamin C, and fiber.

One cup of delicata delivers a whopping 500mg of potassium.

There are about 7g of carbs in 3/4 of a cup.

Tip for Making Delicata Squash Rings

Be sure to keep the slices a consistent thickness, so that they roast evenly. Keeping them to around ¼ of an inch allows them to get ever-so-slightly crunchy all on their own aka no breading. That makes them healthier and perfect for dipping.

With their sweeter flavor, they are the perfect match for a tangy Greek yogurt dip.

I kept the seasoning very simple in this recipe, just salt, and pepper; but if you like spice, I highly recommend sprinkling on some paprika or cayenne pepper before baking.

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Delicata Squash Rings with Yogurt Dipping Sauce

If you need a healthy snack idea, look no further than the humble delicata squash. Roasted delicata squash rings dipped into a tangy, herby yogurt dipping sauce are perfect for movie night or game day.

Course Appetizer, Snack

Cuisine American

Servings 4 servings

Calories 157kcal

Ingredients

• 1, 1.5- pound delicata squash
• 1 tablespoon olive oil
• 2/3 cup plain Greek yogurt
• 2 teaspoons minced chives
• 2 teaspoons minced parsley
• 1/4 teaspoon dried dill
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Line baking sheet with parchment paper.
• Wash the outside of the squash, cut off and discard the ends. Cut the squash into 1/4-inch thick rings. Gently remove and discard the seeds from the center of the slices.
• Place the rings on the baking sheet in a single layer, without overlapping the slices. Brush with olive oil, and season with salt and pepper.
• Bake for 30 minutes, flipping the rings halfway through the baking time.
• Make the yogurt dip by stirring together the yogurt, minced chives, minced parsley, dried dill, garlic powder, and a pinch of salt and black pepper.
• Serve the rings immediately with the yogurt dipping sauce.

Nutrition

Calories: 157kcal | Carbohydrates: 26g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 27mg | Potassium: 998mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3927IU | Vitamin C: 35mg | Calcium: 125mg | Iron: 2mg

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The post Delicata Squash Rings with Yogurt Dipping Sauce first appeared on Local Food Rocks.