Seasonal Recipes

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December Recipe

This is the perfect savory soup to serve on a cold winter’s day. Adjust the curry to suit your tastes – you can always add more later- but don’t skip the apples. They add a touch of sweet and a delightful texture. Enjoy this partially pureed or add roasted veggies and corn for some bulk. Butternut squash is packed with vitamins, minerals, antioxidants and fiber – at a low calorie content. If your New Years resolution is better health, this is a delicious way to start.

Roasted Curried Butternut Squash Soup

• Heat oven to 375 degrees.
• Poke whole raw squash with knife all over. Roast for 30-40 minutes. If adding vegetables, chop into 1-inch chunks, toss with 1/2 T. olive oil and roast for 12-15 minutes.
• Heat the butter and olive oil in a large stockpot over low heat till bubbly. Add onions and curry and cook for 15 to 20 minutes, until the onions are tender, stirring occasionally. Meanwhile, peel and slice the apples.
• Cut roasted squashes in half, cool and scoop out the flesh.
• Add the squash, apples, salt, pepper, and 2 cups of broth to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are soft. Use hand blender to blend the soup in the pot – leave some chunks.
• Stir in optional roasted vegetables and corn and enough broth to make the soup the consistency you like; it should be slightly sweet and quite thick. Add salt, pepper and more curry if needed.

March Recipe

African Peanut Stew (peanuts optional!)

Peanut stews commonly known as “maafe” originated in West Africa and having been warming souls down through the grateful generations. There’s a reason this recipe has endured for centuries: it is loaded with rich, savory flavors and the ingredients are affordable, easy to find and super nutritious.

With a base of vegetable broth, tomatoes, sweet potatoes, chickpeas and fragrant spices, you can’t beat it for great nutrients.  Top with chopped peanuts and cilantro. If you are allergic to peanuts, skip them and the peanut butter. The stew is still richly delicious and satisfying on cold March day.

Directions

1. In a food processor, grind onions, garlic and spices together into a paste.
2. Heat oil in a large pot over medium-low heat.  Sautee spice paste, stirring until lightly browned and fragrant, about 10 minutes.
3. Add sweet potatoes, peas and tomato paste, and toss lightly.
4. Stir in tomatoes, veggie stock and peanut butter. Add salt and pepper to taste. Cover pot and bring to a boil, then reduce to a simmer until sweet potatoes are tender, 15-20 minutes.
5. Remove from heat and stir in spinach, lemon juice, taste.  Adjust seasoning. Optional: sprinkle cilantro, peanuts and/or sliced chiles over top and serve.

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February Recipe

Whole Wheat Pancakes with Strawberries and Dark Chocolate

February is the month to celebrate love. A stack of whole-wheat pancakes topped with organic berries, agave syrup and a drizzle of heart-heathy dark chocolate virtually shouts “I Love You!”. These whole-grain pancakes pack a punch in the good-for-you department with nutrients including protein, fiber, B vitamins, antioxidants, iron, zinc, copper, and magnesium). A diet rich in whole grains has been shown to reduce the risk of heart disease.

The kids will have a great time helping you make them. Prepare yourself for lots of giggling. As evidenced by the exhuberant stack below, kids can get creative in ways you don’t expect with their chioices of berries, toppings and relentless building of the stack! They’ll never even know that this stack of pure joy is (shhh!)… good for them.

Prep and cooking time: 20 minutes. Serves 4

Ingredients

• 2 cups organic whole wheat flour (I prefer King Arthur)
• 2 T. sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup whole milk or alternate milk of your choice
• 2 eggs or vegan egg substitute
• 4 T. melted butter or vegtable oil

Toppings:

1/2 pint each organic fresh blueberries, raspberries and sliced strawberries

1/3 cup dark chocolate (melt for adults, chips for the kids)

1 cup whipping cream

Optional: Organic Agave syrup or honey

Directions

• Preheat a large pan or griddle to 375 degrees or meduim-high.
• Whisk the flour, sugar, baking powder, baking soda and salt together. If using better, let the melted butter cool slightly.
• In a separate bowl, whisk the milk, egg and butter or vegan substitutes together.
• Whisk the wet mixture into the dry ingredients, and stir until just lightly mixed but still lumpy. Let the batter rest for about 5 minutes until it begins to bubble.
• Oil the pan. When it is shimmering hot, drop 1/3 cupfuls of batter in the pan. Cook about 2 minutes per side – flip only once, when the batter bubbles on top.
• Meanwhile, melt chocolate in a microwave safe bowl for about 2 minutes, stirring every thirty seconds until smooth.
• Top with berries and chocolate chips or drizzled melted chocolate. Serve with warm agave syrup if desired.

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December Recipe

Crispy Sweet Potato Chunkies

Not up for another pile of mushy mashed sweet potatoes? Here’s an option for a holiday meal or anytime you want a delicious nutritious side dish or appetizer that guests will love and kids will gobble. Cut into chucks or wedges – chucks offering more surface area will be cripier. But both shapes will carmelize on the outside and be moist on the inside. [photo courtesy Lisa’s Kitchen]

Instructions:

• Preheat oven to 425 degrees Farenheit (220 degrees Celsius).
• Cut into 1/2-inch cubes or 1/2-inch thick wedges.
• Toss oil, spices, optional rosemary springs and potatoes together until well mixed and every cube is coated
• Arrange the sweet potato in a single layer on a large baking sheet. It’s important that the cubes or wedges do not overlap. They need room to crisp, rather than steam as they will if overlapping.
• Roast for 30-35 minutes, tossin g every 10 minutes or so.

November Recipe

Rustic Roasted-Vegetable Pie

No one has ever said, “Let’s go out for turkey tonight!” Without a lot of manipulation, turkey tends to be dry, tasteless and takes hours to cook. If the pilgrims had a better option, my guess is that they would have taken it.

Serve this delectable treat for Thanksgiving and your guests, and turkeys everywhere will thank you

Plus, today’s manufactured turkeys have little to do with the wild birds harvested by the Pilgrims. Today, turkeys are “treated” with so many hormones to grow their breast to wieidly enormous sizes, they litterlay can’t stand up in thier miserable dark warehouse pens. Give a turkey a break and serve this delicious vegan/vegetarian alternative.

For this recipe, I used the baby zuchinni in my garden that didn’t have time to grow to full size before the first frost set in. They turned out to be the most delectable treat!

Ingredients

• 1 organic eggplant, cut into 1-inch pieces
• 2 large organic zucchinis, or several baby zuch’s, cut into 1/4-inch slices
• 1 medium red onion sliced
• 1 cup shredded mozzareall or cheese substitute
• 4 – 5 tablespoons organic olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon each salt and pepper
• 1 sheet refrigerated pie crust
• 1/4 cup plain Panko or plain breadcrumbs
• 2 tablespoons shredded Parmesan cheese
• 3 T. chopped basil

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October Recipes

Peel-Free Pear Pie – without peeling the pears!

Why doesn’t anyone ever consider making a pie out of pears?I didn’t until they started falling out of the sky. Fair enough, out of my tree. Pears are naturally sweet, packed with nutrients and in-season for months. Nevertheless, it was only the tree’s relentless abundance that inspired my now famous Pear Pie.

Added bonus? Make this pie peel-less without actually peeling the pears.

Directions:

Preheat oven to 400 degrees.

The secret to pear pie without peeling is to freeze the pears and let thaw. The skin turns orange but the flesh stays creamy white. Slice in half, pull out the stringy center, and scoop or squeeze the fruit off the skin and into a medium pan. It’s totally messy, so kids love to help! Not only is this a super time-saver but you lose none of the flesh to peeling.

Add sugar, cinammon, lemon juice and a pinch of salt and bring to a low boil. Simmer 10-15 minutes. Take pan off the heat and stir in the cornstarch slowly. Bring back to a boil for 1 minute. It will thicken as it cools.

Meanwhile, press the crust into a 10” pie plate and poke with a fork.

This next step is optional. I do it because my homegrown pears are massively juicy and this keeps the crust from getting soggy. That’s myexcuse, but seriously—chocolate and coconut with pears? Eye-rolling good!

Melt the chocolate in the microwave on med-high for 1-2 minutes, stirring every 30 seconds. While chocolate is hot, spread it over the bottom of the crust. Optionally, sprinkle coconut on top of chocolate. When chocolate has cooled and hardened (about 5 minutes), pour in the pear mixture.

Top with the second crust, slice in some vents. Bake at 400 degrees for 35-45 minutes.

Note: the top crust adds a lot of fat. Yum! But if you prefer, top with more coconut (and chopped nuts if you like) for only the last 10 minutes of baking otherwise the coconut will burn.

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Twisted Caprese Salad

Caprese salads are must in October. In fact, it’s the only time when a true Caprese is possible since vine-ripened heirloom tomatotes are required and are at their peak in the Fall. A classic Caprese salad is made up of three simple ingredients – tomatoes, cheese and basil. But the freshness and authentIcity of the ingredients is the difference between good and ”this is THE best thing I Have Ever eaten”.

Vine ripened organic heirloom tomatoes, packed with complex flavors, are key. Fresh organic sweet basil, pinched small from the top of a young plant before it begins to flower and turn bitter is up next.

Fresh mozzarella packed in water – never in plastic – is is the ultimate savory punch. If you can find fresh buffalo mozzarella go for it. Burratta is a close second. The creamy center of the mozza balls would make for a messy traditional stacked Caprese. But we are not making it that way.

Finally a generous drizzle of good organic olive oil and a sprinkle of sea salt.

The twist is this: avocado, sungold cherry tomatoes, edible flowers and definitely no stacking. The avocado adds a savory buttery-ness, sungolds are sweet as candy. The flowers are optional but they add the last missing flavor of the palette, a bit of bittersweet.

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August Recipes

Crispy Polenta with Pesto and Summer Tomatoes

Folks tend to think of Italian dishes as hardy winter comfort food, hot and deliciously heavy. Crispy Polenta with Pesto and Summer Tomatoes has all the comfort but is made light and bright with summer savories. Cornmeal polenta sauteed into charred rounds – is the perfect base for summer tomatoes and fresh pesto.

Beautiful Bouquet Becomes Savory Pesto

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Summer Suprise Salad

Whatever you call it, cornmeal mush – sauteed into charred rounds – is the perfect base for summer tomatoes and fresh pesto. See the recipe here.

You can pick up a roll of organic polenta at any grocery store, or it’s simple to make your own.  (recipe includes both options.) You can even buy the pesto though I recommend making your own. Be sure to let your polenta crisp around the edges. Serve with fresh peaches for a sweet balance.

July Vegan Recipe

Charred Corn and Country Bread Salad

Ingredients:

• Small loaf of whole grain country-style or gluten-free bread torn into large pieces (Torn edges absorb flavors and get crispier than cut edges)
• 6 T. good organic olive oil, divided
• 6 small-ish tomatoes, halved and seeded
• 2 avocados, cut in large chunks.
• 2 ears fresh corn
• 2 small red onions, quartered leaving quarters intact at base
• 3 T. red wine vinegar
• ½ t. paprika, preferably smoked
• 4-5 tablespoons coarsely chopped fresh chives
• Salt and black pepper to taste

Directions:

Heat grill to medium-high. Toss bread with 2-3 Tbsp. oil; season with salt and pepper.

Shuck corn, brush with olive oil and toss directly on the grill. Turn occasionally to get an even char.

After about 10 minutes, add the bread to the grill and toss occasionally. Grill corn and bread until both are charred and golden brown, about 10 more minutes.

Transfer corn to a plat to cool enough to touch.  Cut corn off cobs. Meanwhile, toss onions and tomatoes with 2 T olive oil, salt and pepper.  Grill, turning often until tender and charred in spots, 8-12 minutes.

Slice charred veggies and toss with the remaining 2 Tbsp. olive oil, vinegar and paprika and chives. Add the grilled bread and season with more salt and pepper if needed.

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June Vegan Recipe

No-Cow-A-Bunga Burrito Pie

Lisa’s Super-Bueno Corn & Fish or Tofu Tacos

These are light and bright and super easy. Make the most of this month’s fresh tomatoes, avocados and sweet corn using the Quick Trick below! I make extra fish and corn to toss onto salads the next day for lunch.

Directions:

Whisk together cornmeal and seasonings. Heat oil over med-high heat. Dry fish or sliced tofu Very Well, toss in cornmeal mixture and fry 5 minutes. Set fish aside, brush pan with a little oil and brown tortillas.

To assemble, fold fish and corn into tortillas or shells and add toppings.

Serves 4 as a Main Course.

*Quick Trick: Cook fresh corn right in the husk (no need to remove silk) in the microwave for 3 minutes per cob. Cool, husk and slice corn off the cob. Break cob in half and place flat side down for easing slicing.





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World’s Easiest Strawberry Pie

Directions:

Mash the berries lightly and bring them to a gentle simmer.

Cool berry mixture in the refrigerator, then sprinkle unflavored gelatin on top of mixture. Let rest for 10 minutes until gelatin is absorbed.

Return berry mixture to stovetop and boil for 1 minute. Cool berry mixture and pour into pie crust.

Cool at least 1 hour. If using, add whipped cream just before serving.

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May Recipes

Maple Roasted Baby Carrots

Preheat the oven to 350 degrees

Toss one pound of organic baby carrots – the multi-colored ones are fun – in 3 tablespoons of olive oil. Drizzle syrup over top, season with salt and pepper and toss until evently coated. Bake about 30 minutes just until tender. Try to share with others!

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April Recipe

Flavor-Bomb Charred Spring Asparagus (with optional shrimp)

This is a new take on spring’s fresh crop of asparagus.  Inspired by salty-crunchy Sichuan dry-fried green beans (gan bian si ji dou), these asparagus are charred and delicious even before you add the flavor bomb of garlic, red pepper flakes, soy sauce and capers.

Directions:

If using shrimp, dry completely and sprinkle with salt, pepper and small pinch of sugar. The sugar helps the shrimp brown and caramelize. Set aside.

Heat oil in a large skillet over high until shimmering. Add asparagus.  Do not stir.  Sautee until browned on one side, about 3 minutes. Turn asparagus carefully with tongs and brown the other side, about 2 minutes. 

Add garlic, capers, soy sauce and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.  Be careful not to burn the garlic.  Remove onto a platter, scraping browned bits onto the asparagus.  Sprinkle with salt. Set aside, keep warm under a towel.

Drop shrimp into same hot oiled pan and cook about 1-2 minutes per side.  Lay shrimp on top of the asparagus and serve immediately.  

March Recipe

Dreamy Creamy Farrow Salad

I made this last night, and I’m craving it again already. It has the perfect combination of crunchy and creamy ingredients. It bursts with flavor and will have you dreaming of more. So be sure to make enough for leftovers. It keeps like a dream!

Directions:

Make the viniagrette: Mash 1/2 avocado with a fork and blend with the oil, vinegar and salt and pepper.

Combine all ingredients except for the lettuce, pecans and sesame sticks. Toss with the vinaigrette.

Place salad mixture on top of a bed of the lettuce. Top with pecans and sesame sticks.

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Valentines Chocolate & Berry Brunch

Whole Wheat Pancakes with Strawberries and Dark Chocolate

This Valentine’s Day, surprise your Honey with a heart healthy breakfast. The kids will love them too. These whole-grain pancakes pack a punch in the healthy heart department with nutrients including protein, fiber, B vitamins, antioxidants, iron, zinc, copper, and magnesium). A diet rich in whole grains has been shown to reduce the risk of heart disease.

But on Valentine’s Day, banish the stats and focus on loving the hearts around you with this fabulous and easy breakfast. This pancakes are pretty and delish! (And – shhhh – healthy!)

Prep and cooking time: 20 minutes. Serves 4

Ingredients

• 2 cup whole wheat flour (I prefer King Arthur)
• 2 T. sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1-2 cups whole milk or alternate milk of your choice
• 2 egg
• 4 T. melted butter + more greasing the pan

Toppings:

1 pint organic fresh strawberries, sliced

1/3 cup dark chocolate (melt for adults, chips for the kids)

1 cup whipping cream

Optional: Organic Agave syrup or honey

Directions

• Preheat a large pan or griddle to 375 degrees.
• Whisk the flour, sugar, baking powder, baking soda and salt together. Let the melted butter cool slightly.
• In a separate bowl, whisk the milk, egg and melted butter together.
• Whisk the wet mixture into the dry ingredients, and stir until just lightly mixed but still lumpy. Let the batter rest for about 5 minutes until it begins to bubble.
• Grease the pan with butter. When it is shimmering hot, but before the butter begins to brown, Drop 1/3 cupfuls of batter in the pan. Cook about 2 minutes per side – flip only once, when the batter bubbles on top.
• Meanwhile, melt chocolate in a microwave safe bowl for about 2 minutes, stirring every thirty seconds until smooth. Whip the cream.

Top with whipped cream, stawberries and chocolate chips or drizzled melted chocolate.

December Recipe

The Author’s Grilled Teriyaki Salmon

Note: This salmon takes 5 minutes to prep and 7 minutes to cook, but it’s best marinated 4 hours to overnight.

Ingredients:

4 salmon filets with skin-on, preferably wild

For the marinade:

• 1/2 cup low-salt soy sauce
• 3-4 T. organic olive oil
• 2 T. brown sugar
• 1 t. ground ginger
• 1 t. garlic powder

Optional toppings for pretty (the author skips this part):

• Green onion tops or chives, chopped
• Sesame seeds

Directions:

Whisk marinade ingredients together and marinate refrigerated for 4 to 24 hours. Please marinate this and all foods in a glass bowl. Foods can pick up both toxins and a “plastic” taste from plastic bags and bowls.

Clean grill thoroughly. Preheat grill to approximately 600 degrees. Place marinated salmon filets skin-side down on grill and cook for three minutes. Flip salmon, close top and cook at 600 degrees for one more minute.

Then turn grill off leaving lid closed. Let simmer on closed grill for another three minutes. Serve hot directly to table. Salmon will be plated at medium-temperature. 

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September Recipes

Lentil Salad for Kids Lunch Kit (and yours!)

Directions:

1. Mix all salad ingredients together in a large bowl.
2. Mix the dressing ingredients together in a small bowl, mix and pour into the salad. Stir and taste. Add in more vinegar, olive oil, salt and/or pepper if needed.
3. Optional: Mix in optional feta and/or olives.

Makes 6-8 small lunch box servings. Lasts for 2-3 days refrigerated.

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August Recipes

Beautiful Bouquet Becomes Savory Pesto

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Summer Suprise Salad

One of summers’ simple pleasures is mingling earth’s edible gifts in unexpected ways. Here, a toss of fresh summer fruits and avocado (Always in season in my kitchen!) drizzled with lemon juice makes for a sweet and sour and savory surprise.

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July Recipe

Cool No-Bake Blueberry Pie

Want to make a sweet treat using in-season berries without heating up the kitchen?  This cool no-bake blueberry pie is made on the stovetop. Using organic blueberries – naturally sweeter and more flavorful – allows you to add very little refined sugar.

Ingredients

• 9 full squares of (cinnamon) graham crackers, crushed fine
• 6 T. butter
• 5 cups fresh organic blueberries (keep 1 c. in reserve)
• 1/2 c. sugar
• 3 T. cornstarch stirred into ¼ c. water
• 1-2 T. lemon juice + opt’lemon zest
• Heavy whipping cream for topping

Directions

Melt butter and mix it into the graham cracker crumbs. Press into a pie plate and refrigerate for at least 15 minutes.

Meanwhile, mix 4 cups of the blueberries with sugar, cornstarch, lemon juice and pinch of salt in a medium pot.  Mash blueberries lightly with a potato masher or fork. Bring to a boil and reduce heat. Stir in the last cup of blueberries (leave whole) and continue cooking for 2-3 minutes until mixture thickens.

Scoop filling into cooled crust and refrigerate 2 hours or overnight.  Top with whipping cream just before serving.

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