This week's Recipes ...

(See Weekly Order page for individual  basket contents)

Lacinato Kale  FL
Eggplant FL  
White Mushrooms
Opal Apples
Valencia Oranges
Kiwi Fruit
Healthy Recipes Collections  here
Healthy Juicing Recipes here
Friday March 24th 2017
(This week's recipes are usually uploaded by Friday each week.  
If they have not yet been updated, please check back later. Thanks).
DASH - Lower High Blood Pressure  -  here
Lacinato Kale

1 1/2 tbsp olive oil, divided
1 large eggplant
1 pint cremini mushrooms
4 large leaves of kale, stems removed
1/2 cup walnuts, toasted
1/4 cup goat cheese, crumbled
4 sprigs thyme, leaves removed
For dressing:
1 clove garlic, crushed
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp honey
Freshly cracked black pepper to taste

Preheat oven to 425°F. Line 2 baking sheets with foil.  Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one
of the cookie sheets. Tear kale into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.  Wash mushrooms and cut
each in half. Toss with remaining 1/2 tbsp olive oil and Add to a small baking dish.  Roast kale 10 minutes or until crispy but not burned. Roast
eggplant and mushrooms 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.  Meanwhile, prepare the dressing:
In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked
pepper to taste. Set aside.
In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and serve immediately.

Tomato, Kale and Mozzarella Sandwich With Parsley Pesto

1 5x5-inch square of focaccia, preferably whole wheat, sliced in half laterally, or 2 slices whole wheat country bread
1 heaped tablespoon parsley pesto (see recipe below)
1 small roma tomato, sliced
3 thin slices (1 1/2 ounces) fresh mozzarella cheese
Freshly ground pepper
¼ cup (1 ounce) chopped blanched kale, seasoned if desired (see recipe)
A drizzle of olive oil (optional)

Spread the bottom half of the focaccia or the bottom slice of bread with pesto. Top with sliced tomatoes, and top the tomatoes with the cheese. Grind
some fresh pepper over the cheese. Top the cheese with chopped blanched kale and drizzle on a small amount of olive oil if desired. Top with the
other half slice of focaccia or bread and press down. Wrap in plastic until ready to eat.

Seasoned Blanched Kale

Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring a large pot of water to a
rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the
blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.
For seasoned kale, heat 1 tablespoon extra virgin olive oil over medium heat in a heavy, medium size skillet and add 1 to 2 minced garlic cloves.
Cook until the garlic begins to sizzle and smell fragrant, 30 seconds to a minute. Add the kale and salt and pepper to taste, and stir and toss in the
pan for about a minute, until nicely infused with the oil and garlic. If desired, add 1 teaspoon each chopped fresh thyme and chopped fresh rosemary
(for a 12-ounce bunch of kale) along with the garlic.


1 tablespoon extra-virgin olive oil
1 large red onion, halved and sliced
2 medium apples, cut into bite-size pieces
2 teaspoons cider vinegar
1/4 teaspoon fine sea salt
1 bunch kale, stems and tough ribs removed, leaves thinly sliced
1/4 teaspoon ground black pepper

Heat oil in a large skillet with a lid over medium heat. Add onion and cook, stirring occasionally until tender, about 4 minutes. Add apples, vinegar and
salt and pepper; cover and cook until apples are just tender, 3 to 4 minutes more. Add kale to the skillet, stir and cook, covered, until kale is tender,
about 3 minutes longer.

1Tangy Eggplant and Rutabaga Salad

1 medium rutabaga
1/2 medium eggplant
2 tablespoons EVOO
1 teaspoon dill weed
1 teaspoon parsley
salt and pepper to taste
1/3 cup Drew’s Lemon Goddess Dressing
sesame seeds (for garnish)

Preheat oven to 425*  Peel and cube rutabaga; dice eggplant. Toss with olive oil, dill, and parsley.  Spread veggie mix over baking sheet with tin foil.
Sprinkle with salt and pepper.  Roast for 15 minutes; stir/rotate; roast for 10 more.  Transfer to a large dish; chill thoroughly. Pour on Lemon
Goddess, toss until evenly coated, and serve with a sprinkling of sesame seeds!

Tomato and Eggplant Tian

2 to 3 tablespoons extra-virgin olive oil
1 small eggplant, sliced 1/4-inch thick
Kosher salt
2 small onions, sliced into 1/4-inch thick rounds
1 clove garlic
2 small tomatoes, sliced into 1/4-inch thick rounds
1/4 cup shredded Parmesan

Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides.
Remove to a plate and repeat with the onion slices.  Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in
rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes
are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded
cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.  Recipe courtesy of Melissa d'Arabian

Pasta With Eggplant and Zucchini

4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 28-ounce can crushed tomatoes
4 tablespoons chopped fresh Italian parsley
2 tablespoons dried oregano
⅛ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 pound eggplant
½ pound zucchini
¾ pound dry pasta, like ziti, fusilli, shells or rigatoni
4 tablespoons coarsely chopped fresh basil
4 tablespoons grated Parmesan cheese

Roast Pork Loin with Rutabagas & Apples

1 Tbs. Dijon mustard
1 1/2 tsp. firmly packed brown sugar or honey
1/4 tsp. ground ginger
3/4 lb. rutabagas, peeled and cut into 1-inch cubes
2 Granny Smith apples, cored and cut into slices 1 inch thick
1 Tbs. olive oil
1 1/2 tsp. salt
1 1/2 tsp. freshly ground pepper
1 1/2 tsp. minced fresh rosemary
2 lb. boneless pork loin
1 bay leaf

Preheat an oven to 450°F. In a small bowl, stir together the mustard, sugar and ginger.  In a bowl, combine the rutabagas, apples, olive oil, and 3/4
tsp. each of the salt, pepper and rosemary. Stir to coat well. Rub the pork loin on all sides with the remaining salt, pepper and rosemary.  Put the
pork, rutabagas and apples in a roasting pan just large enough to hold them snugly in a single layer. Tuck in the bay leaf. Roast for 15 minutes.
Reduce the oven temperature to 350°F. Roast for 20 minutes, then gently stir the rutabagas and apples. Spread the mustard mixture on the meat
and continue to roast until the meat is firm to the touch and an instant-read thermometer inserted into the center registers 145°F for medium-well, 15
to 20 minutes more.  Transfer the pork loin to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve into slices 1/2 inch
thick. Serve hot with the rutabagas, apples and pan juices. Serves 4.  
Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).

Zucchini-Rutabaga Fritters

1 medium zucchini (about 200 g)
1 medium rutabaga (about 200 g)
1 clove garlic
1/2 cup flour (or almond flour, to be gluten-free)
1/4 cup parmigiana reggiano, grated and packed down
2 eggs, beaten
salt and pepper to taste
Oil for frying (I used garlic grapeseed oil)

Grate zucchini and rutabaga with a medium-sized grater.  Add a dash of salt. Place shredded vegetables in a clean paper towel and squeeze to get
as much liquid out of it as possible.  Place in a large bowl and add beaten eggs, garlic, flour, cheese, and fresh ground black pepper. Mix well.  Heat 2
tablespoons of cooking oil over medium heat in a large skillet, and wait for the pan to get hot.  Once oil is shimmering, add spoonfuls of mixture to the
pan. Fry until golden brown, about 2-3 minutes per side.  Place on platter lined with paper towels to soak up any grease.  Serve with sides of salt,
pepper, sour cream, applesauce, and/or ketchup.

Creamy Sauteed Mushroom and Rutabaga Soup

Oil and butter
Salt and pepper
Dried or fresh thyme
1/2 of a smallish medium rutabaga, peeled and cut into a large dice
1 medium onion, diced small
2 heaping cups of mushrooms; sliced, roughly chopped and diced small. I use cremini, oyster and enoki mushrooms.
5 cloves garlic, roughly chopped
Flour, about 1/4 cup
4 to 6 cups broth, any kind,
1 cup chopped cooked chicken (can be omitted for vegetarian)
1 cup old fashioned oats
Heavy cream, about 1/4 cup

Using a wide-bottomed soup pot, cover the bottom of the pot with a thin coat of oil and add 2 tablespoons of butter. Over medium heat, lightly brown
your rutabaga with a pinch of kosher salt, about 5 minutes. Add your onion and cook for about another 5 minutes, stirring often, until the onions are
starting to color as well.  Push the rutabaga and onion to the edges of pot and throw your largest pieces of mushroom into the center (not the small
diced mushrooms yet). If there's no fat in the center of your pan, add a tablespoon of butter in with the mushrooms. Stir them around in the center for
a minute, then let them brown on one side without stirring for several minutes. Add your small diced mushrooms and garlic. If using dried thyme, add a
pinch (about 1/2 teaspoon) at this point. Add another pinch of kosher salt. Stir everything in the pot together and cook until the color is a dark golden
brown and the rutabagas are still firm but tender.  You should be able to see fat bubbling all around in the pan. If not, add a couple tablespoons of
butter. Sprinkle the top of the veggies with flour to cover most of them with a light dusting (about 1/4 cup). Stir the flour in and cook for a couple
minutes, stirring here and there.  Add enough broth to cover everything by an inch or so, raise the heat and bring to a boil while stirring vigorously,
scraping the bits off the bottom as you do. Reduce the heat to medium low and simmer for several minutes.  Stir in oatmeal, chicken and if using fresh
thyme, add about a small tablespoon of the leaves at this point. Simmer for 5 minutes.  Remove from heat and add cream. Salt and pepper to taste.
This soup is good with lots of pepper and grated sharp cheddar. And like most soups, it's better the next day. If you're making this for company, do it
the day before and reheat over low with a splash of milk if it seems too thick. The soup keeps in the fridge and also the freezer.

Roma Tomatoes

2 cups of cremini mushrooms
1/2 cup red onions.
1 cup cherry tomatoes
2 Tbsp of extra virgin olive oil
1 Tbsp of pomegranate balsamic vinaigrette
1/2 tsp of salt or adjust to your taste
2 cloves of garlic
1 Tbsp of oregano
5 slices of french bread
1 tsp of olive oil to oil the bread
1 tsp of non-pareil capers
Cilantro for garnish

Cut 2 cups of mushrooms in long, thin slices (I went with cremini mushrooms). I don't use the stems. Do the same for the red onions (1/2 cup). Cut
cherry tomatoes (1 cup) into 4 equal pieces  In a pan, add 2 Tbsp of extra virgin olive oil. Heat at medium heat for 30 seconds  Add the red onions
and stir until they are beginning to caramelize. Add the mushrooms and stir  Stir until the mushrooms are soft and begin to get crisp  Add the cherry
tomatoes and stir. Cook for about 2 minutes. The idea is not to over cook the tomatoes  Add the 1 Tbsp of pomegranate balsamic vinaigrette at this
point and stir. Cook for 30 more seconds  Add 1/2 tsp of salt or adjust to your taste. I think 1/2 might have been too much because the capers added
a nice saltiness to the recipe.  Now, add 2 cloves of garlic (cut into thin slices). I know it goes against the grain, but, no bruschetta is complete without
prominent taste of garlic.  Add 1 Tbsp of oregano and stir. Turn of the heat and set it aside.  Toast 5 slices of french bread (Use this recipe for vegan
french bread)  Lightly oil the bread and add the mushroom bruschetta mixture.  Add about 5 pieces of capers to each bruschetta  Top with cilantro.
You can add a tsp of extra virgin olive oil on top, but, I don't recommend it. I think this recipe has the perfect amount of oil.  Serve immediately


8-10 large Tuscan/Lacinato/Red Kale Leaves
2 Tbsp. extra virgin olive oil
1/4 tsp. sea salt and fresh ground pepper
3 Tbsp. fresh dill and/or mint
1 Tbsp. apple cider vinegar
1 teaspoon mustard
pinch of red pepper flakes
2-3 ounces sheeps milk feta
few handfuls of sun gold or other baby tomatoes, halved
1/3 cup pitted and chopped olives, kalamata or other favorite
1/4 of a red onion, minced

Pull or cut the kale away from the stems. Work in batches and slice them into thin ribbons (alternatively, just go at it with a chop to get teesy pieces).
Put the kale in a large salad bowl. Drizzle in 1 Tbsp. of the oil, salt, pepper and roughly rip up the dill/mint with your hands and add that in too.
Massage the kale with your hands to soften the leaves until they glisten. In a small dish, mix together the remaining oil, vinegar, mustard and red
pepper flakes to combine. Pour it over the kale and toss to coat. Crumble in the feta, add the tomatoes, olives and red onion and toss again. Add
more of whatever you wish to taste.  Because kale is pretty sturdy, I find this salad can keep covered in the fridge for a day or two. Totally worth
making a double batch.


Apple Cider Vinaigrette
2 tablespoons Lopez Island Farm Apple Cider Syrup {maybe replace with honey or maple syrup}
1 tablespoon apple cider vinegar
1 clove garlic, peeled and minced or pressed
1/2 teaspoon fine sea salt
4 tablespoons cold pressed, extra virgin olive oil

2 medium, ripe tomatoes
2 medium, juicy oranges
1 medium Walla Walla Sweet or Vidalia onion, peeled
finely grated zest of 1 orange
small handful fresh sage leaves, slivered lengthwise
10 Calamata olives, pitted, and quartered lengthwise
black pepper in a pepper grinder

To prepare the vinaigrette, in a glass measuring cup with a pouring spout, whisk together the apple cider syrup, vinegar, garlic, and salt. Then whisk
in the olive oil to form an emulsion. Reserve.  To prepare the salad, using a very sharp knife, cut the tomatoes into ¼-inch slices. Save the end
pieces for another use.  Peel the oranges, and then cut off one end so each orange sits level on the cutting board. Now, using a very sharp knife,
follow the curve of the orange as you slice off the outside membrane.  After the membrane is completely removed, slice the oranges into ¼-inch thick
slices. Save the end pieces for another use.  Using a mandolin cutter or very sharp knife, slice the onion as thinly as possible while still retaining the
shape of each slice.  Around the curved edge of 2 serving plates alternate a slice of tomato, slice of onion, and slice of orange, beginning and ending
with tomato. Altogether you will use 4 slices of tomato and 3 slices each of orange and onion per salad.  Whisk to emulsify and then drizzle Apple
Cider Vinaigrette on the open plate of each salad.  Place an oval scoop of the Fresh Herb Panna Cotta in the center of each plate.  Distribute orange
zest, slivered sage leaves, and olives over each salad.  Grind black pepper over the top, add a few violas if desired, and serve immediately.

Zucchini with Orange and Garlic

6 tablespoons extra-virgin olive oil
3 small zucchini, cut into 1/2 inch slices on the bias
2 cloves garlic, smashed
3 oranges, zest reserved, oranges cut in 1/2
1 bunch parsley, finely chopped to yield 1/4 cup
Salt and freshly ground black pepper

In a 12- to 14-inch saute pan, heat olive oil over medium heat until smoking. Add zucchini and cook for 2 minutes until golden brown. Turn pieces
over, add garlic, and cook until zucchini is golden brown. Squeeze orange halves into pan and let juice reduce by half. Add parsley and orange zest.
Season with salt and pepper. Serve immediately.

Kale With Zucchini

3 Tablespoons Extra Virgin Olive Oil
½ whole Onion, Sliced Thin
1 whole Zucchini, Sliced
1 bunch Kale, Chopped Into Bite Sized Pieces
¼ teaspoons Salt, Or To Taste
¼ teaspoons Pepper Or To Taste
2 Tablespoons Red Wine Or Balsamic Vinegar

Add olive oil, onion and zucchini into a large pan (use one with a lid because you’ll need it later). Saute over medium high heat until starting to lightly
brown. Add kale, salt and pepper. Toss to coat and cook until slightly softened. This will take about 2 minutes. Add vinegar, toss well and cover the
pan. Cook for about 4 minutes until kale is soft but still bright green and tender. Taste and adjust salt, pepper and vinegar as needed.

No-Bake Summer Lasagna

1/2 cup ricotta
3 tablespoons grated Parmesan
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
8 lasagna noodles, broken in half crosswise
1 small garlic clove, minced
2 pints grape tomatoes, halved
2 zucchini (about 1 pound total), halved if large and thinly sliced
1 tablespoon torn fresh basil leaves, plus more for serving

In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles
according to package instructions; drain.  Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season
with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to
skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.  Place some
tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining
noodles and tomatoes. Garnish with basil.

White Mushrooms (Large baskets)
Mushroom Stuffed Zucchini

3 zucchini, trimmed
2 tablespoons butter
1 cup chopped fresh mushrooms
1/4 cup red bell pepper, chopped
2 tablespoons all-purpose flour
1/4 teaspoon crushed dried oregano
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese

Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and
set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire
zucchini. Chop the scooped-out zucchini flesh.  Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red
pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini
flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini;
sprinkle each with about 3/4 tablespoon of Parmesan cheese.  Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.  
Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.


1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season
with salt and pepper, to taste.  Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10
minutes. Stir in Parmesan and heavy cream.  Serve immediately.

Fresh Basil Quiche with Tomatoes and Mushrooms

1/2 medium onion, diced
1 clove garlic, minced
1 Tbsp. olive oil
2 cups fresh mushrooms, sliced
1 14.5 oz. can no-salt diced tomatoes, thoroughly drained
5-6 large fresh basil leaves, minced
2 cups grated Monterey Jack cheese
1/4 cup grated Parmesan cheese
4 eggs
3/4 cup milk
Freshly ground pepper and salt to taste
1 9-inch pie shell

Preheat oven to 350 degrees F.  Bring pie shell to room temperature.  In small pan, sauté onions and garlic in olive oil just until translucent.  Remove
to plate.  In same pan, add mushrooms and 1 tablespoon water.  Sauté until soft, drain well.  In pie shell, place tomatoes, cooked mushrooms, cooked
onions and garlic.  Top with basil.  Sprinkle with Parmesan cheese, top with grated Jack cheese, pepper and salt.  In separate bowl, lightly whisk eggs
and milk until blended.  Using your finger, create 5 or 6 holes in pie ingredients.  Slowly pour egg mixture over all, making sure to saturate
throughout.   Place on sturdy cookie sheet or foil to catch drips.  Bake for 1 hour or until the top is golden brown and a knife inserted in the center
comes out clean.  Let sit for 15 minutes before serving.  Makes 6 servings.

Opal Apples
Red Apple Salad with Oranges and Feta

3 seedless oranges
6 cups baby arugula  {or Kale!}
1 red apple, cored and thinly sliced
3 tablespoons freshly squeezed orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
¼ teaspoon coarse salt
1/8 teaspoon freshly ground black pepper, divided
½ cup crumbled feta or blue cheese

Grate rind from 1 orange into a small bowl and set aside.  Peel all oranges and section. Reserve juice, squeezing more for the dressing if needed.
Combine arugula, orange sections and apple in a large bowl.  Whisk 3 tablespoons orange juice, olive oil, lemon juice, salt and pepper with orange
rind. Pour over salad and toss gently. Spoon onto individual serving plates and sprinkle with feta.

Rutabaga & Apple Salad

1 medium rutabaga (about 1-1.5 lbs)
2 apples, cored
¼ red cabbage (about 2 cups, cut)
½ cup whole hazelnuts, roughly chopped in half
¼ cup oil
¼ cup apple juice
2 tsp Dijon mustard
1 ½ tsp apple cider vinegar
1 Tb honey
Peel and cut the rutabaga into matchsticks by hand or with a mandolin. Cut the apples into matchsticks as well. Thinly slice the red cabbage. Place
into a serving bowl.  Place the hazelnuts in a large frying pan over medium-high heat to toast. Shaking once and while to prevent burning. When
starting to turn a golden brown remove from the pan and add to the salad. (I like to add the skins and all, but you can remove the skins if you wish)  
Combine all the ingredients for the vinaigrette and whisk well. Pour over the salad and gently mix until everything is covered. Serve immediately.


For the Muffins:
2 1/4 cups white whole wheat flour
3/4 cup dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup buttermilk
1/4 cup unsweetened applesauce
1 tablespoon oil (melted coconut oil, canola oil, or vegetable oil)
1 large egg
1 teaspoon vanilla extract
1/2 cup grated apple (I use Granny Smith)
1/2 cup grated zucchini, moisture slightly squeezed out
1 cup chopped peeled apple (I use Granny Smith)

For the Topping:
2 tablespoons turbinado sugar
1/4 teaspoon cinnamon

1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.  In a large bowl, whisk together flour,
brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla
extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in
the grated apple, zucchini, and chopped apples.  To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.  Fill the
prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes,
or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

Note-these muffins freeze well.

Valencia Oranges
Orange and honey roasted rutabaga

1 rutabaga (about 1 lb.), preferably unwaxed, peeled and cubed
juice and zest of 1/2 an orange
1 heaped tablespoon honey (such as wildflower)
fresh cracked black pepper, to taste
sea salt, to taste
1 teaspoon of olive oil, plus more for oiling the pan

Preheat the oven to 400 degrees. Lightly oil a baking dish.  In a medium bowl, toss together the rutabaga along with the juice of the orange, honey,
pepper, a pinch of salt, and 1 teaspoon of olive oil. Let sit for about 10 minutes.  Remove the rutabaga from the bowl and transfer it to the baking
dish, leaving the marinade in the bowl. Place the rutabaga in the oven (lower half). Cook for about 20-25 minutes, stirring occasionally so all sides get
golden. When the rutabagas are just about fork tender, add the marinade to the baking pan. Return to the oven and roast for another approximately
10 minutes, stirring once about halfway through. This will allow the marinade to get all sticky and condensed onto the rutabagas, whereas the honey
would likely burn if you put it on right at the beginning.  Remove from the oven and transfer to your serving bowl. Top with another pinch of salt and
the orange zest.

Easy Orange Salad Dressing

Juice of 1½ oranges [about ⅓ cup]
½ Tbsp. raw honey
2 Tbsp. white wine vinegar
½ Tbsp. olive oil
¼ tsp. sea salt
¼ tsp. fresh black pepper

In a food processor or blender, combine all of the ingredients and blend until smooth. You can also make the dressing without either appliance. Just
add everything to a bowl and whisk vigorously.

Emeril's Orange, Walnut, and Goat Cheese Salad

1/2 cup roughly chopped Walnuts
2 medium Oranges
8 ounces Mesclun Salad Greens or Spring Greens Mix {or Kale?}
2 Shallots (cut into thin rings; about 1/3 cup)
5 tablespoons Olive Oil
2 tablespoons Balsamic Vinegar
1/4 teaspoon Salt (plus more to taste)
1/8 teaspoon freshly ground Black Pepper (plus more to taste)
1/8 teaspoon Sugar
3 ounces soft mild Goat Cheese (crumbled)

Preheat the oven to 350°F.  Spread the walnuts on a small baking sheet and toast until fragrant and lightly colored, 5 to 6 minutes. Set aside until
cooled slightly.  Cut away the peels from the oranges, leaving no white pith. Holding them over a small bowl, segment the oranges, catching any
juices.  In a large bowl, combine the greens, orange segments, and shallot rings.  In a small bowl, combine the oil, vinegar, salt, pepper, sugar, and 2
tablespoons of the reserved orange juice. Whisk to combine. Taste, and adjust the seasoning if necessary. Drizzle the dressing over the salad,
tossing to coat it evenly. Add the goat cheese and chopped walnuts, and toss gently to combine.  Season lightly with salt and pepper if desired, and
serve immediately.  Recipe courtesy Emeril Lagasse, Emeril 20-40-60: Fresh Food Fast, HarperCollins Publisher, New York, 2009, copyright MSLO,
Inc., all rights reserved.  This recipe was styled by chef Karen Pickus for Good Morning America.

Kiwi Fruit (Jumbo bags)


4 kiwi fruits

Top and tail the kiwis. To peel them, gently push a teaspoon under the skin of the kiwi and follow the inside of the skin until it reaches about halfway
downthe fruit. Revolve the spoon in a circular motion around the flesh of the kiwi so that the flesh is separated from the skin.  Remove the teaspoon,
turn the kiwi the other way up and apply the same technique until the flesh is entirely separate from the skin. Carefully push the base of the flesh of
the kiwi out of the skin. It should slip out fairly easily. If necessary nick the skin with a knife.  Slice the kiwi crosswise into two or three thick slices. The
intricate pattern of the middle of the kiwi should be on show on the cross section. Slowly insert a lollipop stick into the edge of the kiwi until it reaches
the middle.  Put the kiwi slices into a container and place in the freezer, with a little bit of space around them so that they don’t stick together. Freeze
for at least 3 hours.  Before serving, remove from the freezer and allow to rest at room temperature for 5 minutes

Kale with Kiwi

2 teaspoons coconut oil
2 cloves garlic, chopped
1 teaspoon minced fresh ginger
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 kiwis, peeled and coarsely chopped
1 tablespoon fresh oregano leaves
1 bunch lacinato (dinosaur) kale, washed and sliced thin
2 tablespoons blanched slivered almonds

Heat coconut oil in a skillet over medium-high heat. Add garlic, ginger, sea salt and freshly ground black pepper; cook and stir until garlic begins to
turn color, about 3 minutes. Stir in chopped kiwi and oregano leaves and cook for another 2 minutes. Add kale; lower heat to medium and cook until
kale is dark green and tender, about 5 minutes. Stir in slivered almonds and adjust seasonings to taste.
Gift Certificates
Click here
Last week's recipes here