organic + local food | get fork'd

Spicy Enchiladas

2010-03-05T14:28:00.001-05:00

Mexican food is hands down one of my favorite things to eat. I often find myself whipping up fajitas but last night I decided to go the enchiladas route. Gooey cheese with spicy enchiladas sauce paired with creamy avocados…gets my mouth watering just thinking about it. Note: If you don’t like it too spicy, just leave out the cayenne pepper.

Spicy Enchiladas

1 lb chicken
1 cup shredded cheddar cheese
1 can enchilada sauce
1/2 cup chopped scallions
flour tortillas
2 Tb chili powder
1 tsp cayenne pepper
sour cream
lime
avocado
oil

Heat oil in a pan on a medium heat. Add chicken and sauté until cooked through. Remove and place on a cutting board and shred. Place in a bowl and add 2 Tb sour cream, 1 Tb enchiladas sauce, and 1/4 cup chopped scallions. In a pot, add the remaining enchilada sauce with chili powder, cayenne pepper, 1/4 cup chopped scallions, and 2 Tb sour cream. Simmer for 2 mins to combine flavors. In a baking dish, coat the bottom with a little enchilada sauce. Place chicken filling inside a flour tortilla and roll up. Place seam side down in the baking dish. Repeat until filled. Pour over the remaining enchilada sauce and top with cheddar cheese. Bake at 350 for 10-15 mins. Serve with lime wedges and sliced avocado.

Use local and/or organic ingreds if available.

Hungarian Goulash

2010-02-25T15:17:00.004-05:00

So, here at Get Fork'd we're going to start making video recipes once a week. Bear with us for the time being...I promise they'll get better. I went to Prime Meats in Brooklyn the other week and had their to-die-for goulash. Craving it again but not wanting the commute, I had to whip up my own. Plus, I just like saying goulash. GOULASH!

Hungarian Goulash

3 slices diced bacon
1 lb cubed pork roast
2 cups beef broth
1 cubed potato
1 sliced carrot
1/2 sliced onion
2 cloves minced garlic
2 Tb Hungarian paprika
1 tsp salt
1 tsp pepper
2 Tb flour
sour cream

In a large pot, cook bacon until crispy. Remove with a slotted spoon and set aside. In the same pot, brown the pork roast on both sides. Remove and set aside. Again, in the same pot add garlic, onions, potatoes, and carrots – cook for a 5 mins. Add the paprika and toss. Add bacon and pork back into the pot with the veggies and toss in flour. Once combined, add in the beef broth so it just barely covers your goulash. Cover and simmer for 1 hour. Toss in salt and pepper at the end and serve topped with a spoonful of sour cream.

Use local and/or organic ingreds if available.

Naked Chicken Parm

2010-02-23T14:46:00.003-05:00

I die for this bread crumb-free version of chicken parm. Instead of coating in breading, you dip in parm. Who wouldn’t fall for this cheese-lover’s version?! Plus, rather than drench in sauce, it’s served with my fave, roasted tomatoes, and over a bed of pesto. The freshness from the pesto balances out some of the richness from all that yummy, gooey cheese. Plus, the colors are the same as the Italian flag...too cute!

Naked Chicken Parm

1 lb chicken breasts
1/3 cup extra-virgin olive oil
2 minced garlic cloves
1/2 tsp salt
1 pint grape tomatoes
1 1/2 tsp dried oregano
1/2 tsp red pepper flakes
1 cup grated Parmesan
1 ball fresh mozzarella thinly sliced
pesto

Preheat oven to 500 degrees. Combine salt, oil, garlic, oregano, and red pepper in large bowl. Place tomatoes in the bowl and toss. Spread out on a baking sheet. Add chicken to large bowl with remaining garlic oil and turn to coat. Place 1 cup Parmesan in dish. Dip only 1 side of each chicken piece into cheese to coat. Place cheese side up on a baking sheet. Bake about 10 mins until cooked through. Top with mozzarella slices and return to oven for 1 to 2 mins.

Use local and/or organic ingreds if available.

Get Lick'd on Grist

2010-02-17T11:48:00.004-05:00

Mercutio (and Abby and Mademoiselle) and I were video interviewed for
Grist, a green living website. Check out our video debut!

Eat in Week - The Huffington Post

2010-02-15T19:39:00.004-05:00

The Huffington Post is celebrating cooking with a "Week of Eating In." I wrote a blog about cooking and how takeout is harmful for the environment and your body! Check it out, comment, send to friends! Read it here.

Classic Bolognese Sauce

2010-02-15T12:55:00.003-05:00

I’m a sauce snob. I grew up eating my Italian grandmother’s fresh pasta with her amazing sauce that no one to this day can replicate. Needless to say, jars of the bland red stuff just don’t cut it. So, for years I just simply didn’t eat pasta…nothing could live up to hers and frankly tasted bad on my Italian-trained palate. Recently I started experimenting with homemade Bolognese sauces and finally found one that comes in a close second to my Nonna’s. It’s easy, mouth watering, and you can even freeze the leftovers.

Classic Bolognese Sauce

1 chopped carrot, peeled
1 small chopped onion
1/2 cup extra virgin olive oil
1 clove minced or finely chopped garlic
1 lb ground beef
1/2 cup tomato paste
1 Tb flour
1/2 cup dry white wine
4 cups chicken stock
1 tsp salt
1 tsp pepper

Finely chop the carrot and onion. Heat half the oil in a large pot, add the chopped vegetables, and sauté over medium heat for 10 minutes. Add garlic, let it cook for about 2 minutes. Add the ground meat, stirring frequently, until it is evenly browned, about 10 minutes. Add paste stirring until blended and cook for 2 minutes. Stir in the flour and cook for another 2 minutes. Raise the heat, add the wine, and stir in the stock, salt and pepper. Bring to a boil, lower the heat and simmer, uncovered, for 1 hour to thicken, stirring from time to time. Serve with your favorite pasta. We used Pappardelle.

Use local and/or organic ingreds if available.

Chocolate Molten Cakes

2010-02-11T13:13:00.004-05:00

Mmmm. Gooey chocolate. These tiny molten cakes are perfect for Valentine’s Day or any day of the week for that matter. They are super simple and give ordinary cake a special touch. My boyfriend would always rather eat the batter than the final baked good so this is the perfect combination for a dessert we both love. We like to top it with vanilla ice cream or just pour ice cold milk over them.

Chocolate Molten Cakes

8 oz melted semisweet chocolate chips
1 1/4 stick softened butter
1/2 cup all-purpose flour
1 1/2 cups powdered sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract

Melt chocolate chips and butter in a double boiler - boil 1 inch of water in a pot and place a bowl on top of the pot so the heat and steam melt the chocolate and butter. Let cool and beat in eggs, yolks, and vanilla. Slowly add in powdered sugar and flour. Grease a muffin tin with butter and fill 3/4 of the way with batter. Bake for 14 mins at 425. Pop out and serve immediately. Optional: top with fresh fruit, whipped cream, ice cream.

Use local and/or organic ingreds if available.

Baked Caprese Macaroni and Cheese

2010-02-06T00:01:00.002-05:00

I’m all about simple, tasty dishes. To me, fresh ingredients are what it’s all about and you don’t need a million ingredients to cook something fancy…or a grownup version of your childhood faves. The Wisconsin Milk Marketing Board asked me to come up with a mac n cheese recipe for their 30 Ways 30 Days blog. I whipped up the posh-looking Baked Caprese Macaroni and Cheese in no time with fresh, local food…most of which I had right in my fridge. Since my cheese of choice was yummy, gooey mozzarella, the first thing that came to mind was caprese salad - milky mozzarella with sweet tomatoes and fresh basil. I used that as my inspiration and started with my fave: baked grape tomatoes - I love the way they burst in your mouth. From there I kept it quick and easy combining stovetop cooking and finishing off the browned bubbly top in the oven for a few minutes. Less waiting = thumbs up in my book. Shells were the perfect choice since their little crevices capture all the cheesy goodness. My last minute decision to coat the fresh mozzarella in the baked tomatoes’ pan sauce gave it the extra punch the mild mozzarella needed. I like to dive right into the baked dish, straight out of the oven. There’s nothing like that stringy, gooey, mouth-watering effect that comes from scooping into a pile of yummy molten mozzarella. Enjoy!

Baked Caprese Macaroni and Cheese
Serves 8

Ingredients:

1 pack grape tomatoes
2 tablespoons olive oil
1 tablespoon chopped fresh basil
Zest of 1 lemon
1 lemon juiced
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 pound medium shells pasta
3/4 cup whole milk
2 tablespoons butter
1 1/2 cups shredded mozzarella cheese (in the bag)
1 ball sliced fresh mozzarella cheese

Directions:

In a baking dish, combine grape tomatoes, olive oil, basil, lemon zest, juice of 1/2 a lemon, 1/2 teaspoon salt, 1/2 teaspoon pepper. Toss to coat and bake in a 350 degree oven for 10 minutes. Remove and let stand. In a medium saucepan, boil water on high heat and cook 1 pound medium shell pasta for 12 minutes or until tender. Drain and let stand. In the same heated sauce pan, turn the heat to low. Combine milk, butter, shredded mozzarella cheese, 1 teaspoon salt, 1 teaspoon pepper. Stir continually until the cheese melts to a thick sauce (about 1-2 minutes). Add the drained pasta back into the sauce pan and toss to coat. In an oven-safe dish, add in the pasta and cheese mixture and top with baked grape tomatoes. Use the remaining baked tomato pan sauce to coat the sliced fresh mozzarella. Place the seasoned fresh mozzarella on top of the pasta and tomatoes. Broil for 5 minutes until the fresh mozzarella gets gooey, bubbly, and browned. Serve.

Courtesy of the Wisconsin Milk Marketing Board. See more mac n cheese recipes at the 30 Ways 30 Days blog

Use local and/or organic ingreds if available.

La Maison Le Grand Lemon Confit + Pumpkin Seed Roast Chicken with Artichokes

2010-01-27T20:11:00.013-05:00

I love wandering around the grocery store looking for new products that make my life – and cooking – simple. One day, these colorful little pouches caught my eye - La Maison Le Grand sauces. I checked them out and vowed to try one next super market visit. Before I could do that, one of my PR contacts offered for me to test one out. I jumped at the chance – hey, I was going to buy it anyway. They are raw (nothing cooked over 118 degrees), made every week from natural ingredients, and contain no added sugar or preservatives. The pouch is also recyclable in certain areas and the screw top allows you to use just what you need and store the rest – no waste. I decided to use the Lemon Confit & Pumpkin Seed Aromatic Sauce with a roast chicken. The confit is thick like a paste and has a light tangy lemony flavor and a bright curry-yellow color. The chicken turned out juicy with a hint of lemon and the artichokes had just enough flavoring added to them - amazing. There are 8 flavors in all – try one for yourself and let us know what you think…

La Maison Le Grand Lemon Confit + Pumpkin Seed Roast Chicken with Artichokes

3-4 lb roasting chicken
1 cup chicken broth
1 pack La Maison Le Grand Lemon Confit + Pumpkin Seed Aromatic Sauce
1/2 lemon
1 can artichokes
salt
pepper
1 tsp corn starch
3 Tb cold water

Preheat oven to 325. In a roasting pan or pot, combine chicken broth and 2 Tb of the Lemon Confit. Wash the chicken, pat dry, stuff with 1/2 lemon. Smother in Lemon Confit until covered and sprinkle with salt and pepper. Place chicken in the roasting pan, cover, and cook for 1 hour. After 1 hour, remove the lid, baste the chicken, add artichokes around the chicken and roast for another 30 mins. Once finished roasting, remove the chicken and artichokes and let stand for 10 mins. Transfer the drippings to a sauce pan and simmer on medium heat. Combine corn starch and water and add to the simmering drippings to make gravy. Slice the roast chicken, top with Lemon Confit gravy, and serve with artichokes.

Use local and/or organic ingreds if available.

Chocolate Peppermint Cupcakes

2010-01-21T16:56:00.002-05:00

Extra candy canes laying around from Christmas? Whip up these Chocolate Peppermint Cupcakes with yummy cream cheese icing. They are also festive for Valentine’s Day parties. I made these for a Christmas party and everyone kept asking where I bought them…as if!

Chocolate Peppermint Cupcakes

1 box of chocolate cake mix
1 can of cream cheese frosting
2 tsp peppermint extract
1 candy cane

Follow the instructions on the bake of the cake mix. Add in peppermint extract and stir. Pour in muffin tins and bake according to the box instructions. Let cool. In a Ziploc bag, add the cream cheese icing. Press all towards one corner and twist the top of the bag. Snip off the corner of the bag so you can pipe out the icing. Start from the outside and pipe in. Smash a candy cane and crumble over the top of each cupcake.

Use local and/or organic ingreds if available.

New Leaf Chef Dishes on Pesticides

2010-01-19T09:58:00.005-05:00

Over the summer, I took a cooking class at Whole Foods on Bowery in NYC. It was part of their chef series in which local chefs take you around Whole Foods and "shop" with you then prepare a meal while you watch. Scott Campbell, head chef of the New Leaf Restaurant, cooked up local, organic food like five spice chicken and summer cherries with creme fraiche (among more). But while shopping downstairs, Scott addressed the importance of eating organic minus pesticides and how Europe beats out the US when it comes to pesticide use. Pretty interesting stuff.

Learn more about the New Leaf Restaurant.

Spicy Asian Mushroom Soup

2010-01-15T15:10:00.005-05:00

Noodles bars are one of my favorite places to eat. I love all the fixins added to a warm salty base of broth – the combinations are endless. My top noodle bar hands down is Wagamama in London…it’s addicting. To my surprise, they just added locations in Boston and DC. Keeping my fingers crossed for NYC. Anyway, until then I like to whip up this easy soup and toss in leftovers to remind me of my days of living in London.

Spicy Asian Mushroom Soup

4 cups chicken broth
1/4 cup soy sauce + 1 Tb
1 lime juiced
1 pack ramen style Asian noodles
1 lb chicken
1 pack mushrooms
peanuts
bean sprouts
1 tsp red pepper flakes
olive oil
salt

In a large pot, combine chicken broth, lime juice, and 1/4 cup soy sauce. Bring to a boil and add in ramen noodles. Cook 3-4 mins until tender. Remove from heat. In a skillet on high heat, coat with oil and add 1 Tb soy sauce. Season mushrooms with salt and stir fry for 2-3 mins and add in peanuts for an extra 1-2 mins. Add to the soup. In the same skillet on medium high, coat with oil and cook chicken. Shred the chicken and add to the soup. Toss in red pepper flakes and salt to taste. Simmer for 10 mins. Spoon until a large bowl and top with bean sprouts.

Use local and/or organic ingreds if available.

Buttery Apple Blueberry Tart

2010-01-13T12:05:00.003-05:00

This tart was done on a whim over the summer. I was at our cottage in Cape Cod which has no electricity (only gas and water). We were leaving the next day and I wanted to use up the rest of the groceries. I had leftover pie crust dough laying around and decided to whip up the tart. My pie crust is a little tattered looking because I only had a little left…but it’s all about taste, right? I served this warm out of the oven topped with vanilla ice cream. The creaminess of the ice cream and butter complemented the freshness of the tart blueberries and apples.

Apple Blueberry Tart

2-3 thinly sliced Granny Smith apples
1/2 cup blueberries
1/2 cup sugar
1 Tb cinnamon
1/4 cup melted butter
pie crust

Preheat the oven to 350. Bake your pie crust (if necessary) for 10 mins until lightly browned. Let cool. In a bowl, combine apples, sugar, and cinnamon. Let stand for 20 mins. Stir and drain out extra liquid over a bowl of blueberries. Starting around the edge of the pie crust, layer the apples in a pinwheel formation leaving a whole in the center. Stir the blueberries and scoop them into the center. Brush the top with melted butter. Bake for 30 mins.

Use local and/or organic ingreds if available.

Boeuf Bourguignon

2010-01-08T20:27:00.007-05:00

For Christmas, Boyfriend got me Julia Child’s “Mastering the Art the French Cooking.” It’s a tad overwhelming…and not just because my German-trained tongue can’t pronounce a lick of French. When we decided to stay in for New Year’s Eve and make a nice meal, I beelined it for Julia’s famous recipe, Boeuf Bourguignon. Now, bad weather and lack of cabs are reason enough to stay home on NYE’s in NYC, but the thought of rich, wine-soaked beef tender enough to melt in your mouth...um, you had me at wine-soaked. Hopefully it’ll have the same coma inducing effect on you. And don't get overwhelmed...it's really easy.

Boeuf Bourguignon

6 ounces sliced bacon
1 Tb olive oil
3 pounds lean stewing beef cut into 2-inch cubes
1 thick sliced carrot
1 thick sliced onion
1 tsp salt
1/4 tsp pepper
2 Tb flour
3 cups full-bodied red wine like Chianti
2 -3 cups beef stock
1 Tb tomato paste
2 cloves smashed garlic
1/2 tsp thyme
crumbled bay leaf

Preheat oven to 450. Cut bacon into 1 1/2 inch-long pieces…no need to be precise. In an oven safe pot, sauté the bacon in the oil over medium heat for 2-3 mins and cook through until slightly browned. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef – pat dry with a paper towel before you sauté it. Sauté until browned on all sides. Add to the bacon. In the same pan and fat, sauté the carrots and onions for a few mins. Return the bacon and beef to veggies and toss with salt, pepper, and flour. Put it in the oven for 4 mins, stir, and return for another 4 mins. Turn the oven down to 325. Stir in wine and beef stock – just enough to barely cover the beef – along with the tomato paste and herbs. Cover the pot and heat in the oven for 3 hours until beef is fork tender. Serve with mushrooms and mashed potatoes.

Use local and/or organic ingreds if available.

Blueberry Pancakes

2010-01-06T11:59:00.005-05:00

Cereal is my breakfast of choice. But sometimes you have to spice things up a bit like with these blueberry pancakes. They are super easy to whip up and there’s something special about having a warm breakfast – like it’s the weekend or a holiday. You can of course use pre-bought pancake batter, but where’s the fun in that? With just a few simple ingredients, you’ll become a pro at whipping it up in no time. I’m a bit of a purist and like to top mine only with a thick slab of soft butter then watch it melt into all the little blueberry dimples that exploded during cooking.

Blueberry Pancakes

3 1/2 cups flour
1 Tb baking powder
1 tsp salt
1 cup sugar
3 eggs
1 stick melted butter
1 cup milk
1 cup fresh blueberries
butter for cooking and topping

Combine the flour, baking powder, salt, sugar, butter, and milk. In a separate bowl, beat the eggs then whisk into the flour mixture. Finally, stir in blueberries. The batter should be the consistency of heavy cream – add more milk if it’s too thick. Heat a skillet on medium high with a tablespoon of butter. Add about 3 tablespoons of batter – more or less depending on how big or small you want them. When the top side starts to bubble, it’s time to flip them. Repeat until you have all your pancakes adding a tablespoon of butter to cook each batch. Serve with blueberries on top, butter, or maple syrup – or all three.

Use local and/or organic ingreds if available.

Steamed Artichoke with Butter + Lemon

2010-01-04T15:00:00.005-05:00

I love anything with lemon on it. I can’t get enough. To me, the best way to eat mild, steamed, sometimes boring veggies is with the dreamy duo: butter and lemon. Just the thought of dipping tender, succulent petals into a creamy, pucker-inducing well of lemony tartness gets my mouth watering. This dish is so simple - whip it up for an appetizer or mid-day snack. Bonus: No utensils needed.

Steamed Artichoke with Butter + Lemon Sauce

1 whole artichoke
2 Tb butter
1/2 lemon zested
1 lemon juiced
1 tsp salt
1 Tb flour water (add 1 tsp flour to 3 Tb water and mix)

Cut off the stem and points of the leaves on the artichoke. Steam for 10-12 mins until the leaves pull off easily. Set aside to cool. In a sauce pan on medium, combine butter, lemon juice, salt, and lemon zest. Simmer and add in flour water to thicken. Simmer for another 1 min. Dip artichoke petals into the lemon butter sauce.

Use local and/or organic ingreds if available.

Homemade Turkey Noodle Soup

2009-12-31T19:34:00.005-05:00

I'm back. Sorry for the hiatus...you know how things go. This recipe was inspired by my Great Nanny who always had a pot of chicken corn soup on. She made the noodles just like this and they remind me of sipping some warm soup on a cold winter day while writing on her chalkboard in the kitchen. It's perfect for a wintery day or using up leftovers.

Homemade Turkey Noodle Soup

2 cups shredded turkey (left over from Christmas or Thanksgiving)
4 cups chicken broth
2 Tb soy sauce
3 stalks chopped celery
1/4 cup chopped onions
1 tsp salt
1 tsp pepper
2 Tb butter
1 cup flour
1 egg

Melt butter in a large pot and sauté celery and onions on high for 2-3 mins. Add in shredded turkey and sauté on high for another 2-3 mins until browned. Combine soy sauce, chicken broth, salt, and pepper. Let simmer for 15 mins. In a bowl combine 1 beaten egg and flour. Stir until a ball of dough forms. Add more flour if it’s still sticky. On a floured surface, roll out the dough and cut into 1/4 x 1/2 inch rectangles. No need to be precise. Bring the turkey soup to a boil and toss in the noodles. Cook for 5 mins until noodles float to the top. Serve.

Use local and/or organic

get lick'd - organic dog treats

2009-11-10T11:46:00.004-05:00

Hey there get fork'd followers! I started a new line of organic dog treats and wanted to pass on the news:

get lick'd organic treats are hand-made in small batches in new york city with organic, human-grade ingredients. each batch is made with brown rice flour minus any wheat, added sugar, or salt. your muffins will be baked to order, vacuum sealed for freshness, and packaged in recycled paper bakery boxes.

ingredients: organic banana, organic sweet potato, organic apple, organic peanut butter, organic cinnamon, organic brown rice flour, organic eggs, organic honey, organic vanilla, organic oatmeal, vegan carob chips, baking powder, water...that's it.

instructions: feed 1 per day for small dogs, 2 for medium, and up to 3 for large dogs. store in the fridge for up to a week or in the freezer for up to 2 months. be sure to squeeze all the air out of the bag before storing.

all ingredients are safe and human-grade however since dogs have different tolerances and possible allergies to food, please cease feeding if your dog develops an upset stomach. not for human consumption.

Become a fan on facebook and visit our site - http://getlickd.com/

get lick'd organic dog treats on Facebook

Five Spice Chicken

2009-11-03T14:31:00.002-05:00

Five Spice Chicken

1 lb free-range chicken
five spice
olive oil

Heat oil in pan on medium heat. Sprinkle five spice evenly over the chicken. Add to oil and cook 10-15 mins until cook through.

Use local and/or organic ingreds if available.

Cheesy Pesto Bowties

2009-11-03T14:26:00.003-05:00

Cheesy Pesto Bowties

1/2 box of bowties
2 cups fresh basil leaves
1/2 cup grated parmesan
1/2 cup olive oil
1/3 cup almonds
3 garlic cloves
3 Tb cream cheese

Boil water and cook pasta 10-11 mins until tender. Drain pasta and set aside. Combine basil, parm, almonds, cream cheese, and garlic in a food processor. Add oil in slowly. Combine warm pasta and pesto mixture and stir until evenly coated. Serve hot or cold.

Use local and/or organic ingreds if available.

Icy Bloody Mary

2009-09-22T09:39:00.003-04:00

Recipe courtesy of Eberhard Müller and Ideal Bite

Icy Bloody Mary

6 chopped vine-ripened tomatoes
salt
pepper
1 tsp sugar
1 cup lemon verbena leaves
5 leaves dried mint
vodka

The day before serving, puree the tomatoes in a food processor. Strain to separate the liquid from the pulp. Add salt and pepper to taste and a sugar. Refrigerate overnight. Next, add the verbena to the tomato juice. Bruise the leaves by bashing with a wooden spoon. Remove leaves, squeeze out the juice, and toss. Crumble mint leaves into the tomato juice and pour into an ice cube tray. Freeze overnight. To serve, pop out the frozen cubes, place three to four in each glass. Pour 2 ounces of vodka into each glass and swirl. The Bloody Mary ice cubes will infuse the vodka as the ice melts.

Use local and/or organic ingreds if available.

Curry Chicken Salad

2009-09-21T09:59:00.002-04:00

Curry Chicken Salad

1 lb free-range chicken
1/4 cup mayo
1/4 cup plain non-fat yogurt
2 tsp curry powder
1/2 diced granny smith apple
1/3 cup chopped almonds
1/4 chopped red onion
kosher salt
pepper
olive oil

Heat a pan with oil on medium-high heat. Add chicken and brown until cooked through. Transfer chicken to a cutting board and shred (or cube). In a separate bowl, add curry, mayo, yogurt, apples, almonds, onions, and chicken. Add salt and pepper to taste and more curry (by the 1/4 tsp) if needed. Serve on a sandwich, bed of lettuce, or eat plain.

Use local and/or organic ingreds if available.

Chocolate Blueberry Tart

2009-09-11T11:23:00.002-04:00

Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs
1/3 cup sugar
6 Tb melted butter
1/2 tsp ground cinnamon

Combine graham cracker crumbs, sugar, butter, and cinn until well blended. Press mixture into an 8 or 9 inch pie plate. Bake at 375 for 7 mins. Remove and let cool for 15 mins.

Chocolate Blueberry Filling

1 cup milk
2 tps sugar
2 Tb flour
9 oz bittersweet chocolate chips
1/2 cup fresh blueberries
1 egg

Heat oven to 350. In a saucepan on high heat, whisk together the milk, sugar, and flour. Bring to a slight boil stirring continuously. Once it boils remove from heat. Combine chocolate and blueberries to a medium bowl and pour the hot mixture over it. Stir together until smooth. Right before you pour the filling into the tart, beat the egg in a separate bowl then add to the mixture stirring in until smooth. Pour mixture into the crust. Bake for 10 to 15 mins (until the edges have begun to set)at 350. Remove from oven and let cool.

Blueberry Topping

1/2 cup fresh blueberries
1/4 cup milk

In a saucepan on medium heat, combine the ingreds. Heat until blueberries burst and create a sauce – stir occasionally. Pour over the chocolate blueberry tart and cool in the fridge for one hour.

Use local and/or organic ingreds if available.

Sweet Potato Gnocchi & Maple Cinnamon Sage Butter

2009-09-02T09:48:00.003-04:00

Sweet Potato Gnocchi

2 lbs sweet potatoes
2/3 cup ricotta cheese (whole milk)
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp black pepper
1 1/4 cup flour (extra for the work surface)

Heat oven to 425 degrees. Stick the potatoes a few times with a fork and cook for 40-45 minutes until tender. Let cool slightly. Cut in half and scoop out the sweet potato into a bowl until you have two cups. Add ricotta, salt, cinn, and pepper and mix. Add flour a little at a time (about 1/2 cup) and mix until a dough forms. Add more flour if your dough is still sticky. Spread flour on work surface. Divide up dough into fist sized balls. Roll each ball into a coil (about 1 inch wide) and cut into 1-inch pieces. Roll the gnocchi over a fork to get those little marks. Add to boiling water and cook for 5-6 mins until they float on the top. Drain.

Maple Cinnamon Sage Butter

1 stick of butter (unsalted)
5 sage leaves
1 tsp cinnamon
2 Tb maple syrup
1 tsp salt
1/2 tsp pepper

Melt butter in a pan on low and add sage leave once the butter melts. Let cook until butter bubbles and browns. Remove pan from the heat and add in cinn, syrup, salt, and pepper. Remove the sage leaves and discard and toss the butter mix with cooked gnocchi. Serve with a little bit of grated parm.

Use local and/or organic ingreds if available.

Snow Pea and Avocado Salad

2009-08-20T12:42:00.002-04:00

Snow Pea and Avocado Salad

2 sliced avocados (slightly firm)
1 pack sliced snow peas
1/4 cup sliced red onion
1/2 cup sunflower seeds
1 lemon juiced
drizzle of olive oil
kosher salt
pepper

Slice avocado and snow peas long ways. Add lemon, salt, and pepper to taste. Drizzle with oil. In a dry pan, toast sunflower seeds. Add sunflower seeds and toss. Chill for 1 hour in fridge and serve.

Use local and/or organic ingreds if available.