Apple, Spinach and Walnut Salad

1/3 c. walnuts, coarsely chopped
2 t. grainy mustard
1 t. honey
1 shallot, minced
3 T. apple cider vinegar
1/4 c. olive oil
2 crisp apples, quartered and cored, and each quarter cut into 8 wedges
6 c. baby or spring spinach
2 oz. soft goat cheese or feta cheese, crumbled

In a small skillet over  medium heat, toast the walnuts until crisp and fragrant,, about 5 minutes. You can substitute and nut of choice (pecans, almonds and pistachios also work well.)

In a large bowl, whisk together the mustard, honey, shallot and vinegar until well combined. Whisk in the oil until thick.

Add apple and spinach; toss to coat. Top with cheese and walnuts.

from a recipe card handed out at "The Farm at St. Joe's", an innovative large organic garden on the campus of St. Joe's Hospital, Ann Arbor/Ypsilanti Michigan.

Golden Quinoa Pilaf with Spinach and Tart Cherries

1 T. coconut oil
1 (1-inch) piece fresh ginger, peeled and grated or finely diced
1 t. ground turmeric
1/4 t. ground cumin
1/4 t. ground coriander
1 cup quinoa, well washed and drained
 1 1/2 c. water
1/4 c. dried tart cherries, chopped
1 c. chopped spinach leaves
1/2 c. thinly sliced green onions (I used chives)
1/4 c. fresh lime juice
1/2 c. cashews, lightly toasted and chopped (I didn't have cashews so used toasted peanuts)

1. In a medium pot, stir coconut oil, ginger, turmeric, cumin, and coriander over medium-high heat until fragrant.

2. Add the quinoa and stir fry to coat. Add water, bring to a boil, and then reduce heat. Cover and simmer for 15 minutes, or until all the water is absorbed. Remove from heat; leave covered 5 minutes.

3. Stir in the cherries, spinach, green onions, and lime juice. Season to taste with salt and pepper, sprinkle with cashews, and serve.

Serves 4.

Per serving: 342 cal, 15 g fat (5g mono, 3g poly, 6g sat), 0 mg chol, 10g protein, 37g carb, 5g fiber, 17mg sodium

from Delicious Living, October 2011

Maple Pumpkin Spice Bread

Pure maple syrup adds bold, robust flavor to a late-fall quick bread.

Directions

1. Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Whisk together flours, cinnamon, ginger, baking powder, baking soda, nutmeg, and allspice in large bowl.

2. Whisk together maple syrup and oil in separate bowl. Whisk in eggs, then pumpkin and vanilla. Stir flour mixture into pumpkin mixture with spatula;add hazelnuts. Pour into prepared loaf pan. Bake 40 to 50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes, then unmold, and cool on wire rack; or transfer to serving platter, and serve warm.

ingredient list

Makes 1 loaf (12 slices)

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 Tbs. ground cinnamon
• 2 tsp. ground ginger
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground allspice
• 1 cup pure maple syrup
• 1/2 cup grape seed or canola oil
• 2 large eggs
• 1 cup pumpkin purée
• 1 tsp. vanilla extract
• 1/2 cup chopped hazelnuts

Vegetarian Times Issue: November 1, 2009 p.42

Brussels Sprouts with Apples and Shallots

Serves 4 to 6

The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.

Ingredients

1 pound Brussels sprouts
2 large shallots, sliced into 1/4-inch-thick rings
2 medium crisp, firm apples (such as Gala, Honeycrisp or Braeburn), cored and cut into 1/2-inch chunks
1/2 cup water, divided
1/4 cup cider vinegar, divided
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Method

Rinse Brussels sprouts well and pull off any loose or yellowing leaves. Trim the stem ends and then quarter each sprout. Set aside.

Heat a large high-sided sauté pan over high heat. Add shallots to the very hot pan and cook, stirring constantly for 2 minutes. Add apples and 1/4 cup water, scraping any brown bits from the bottom as the water sizzles. Cook until the liquid reduces by half, about 2 minutes. Add Brussels sprouts, remaining 1/4 cup water, 2 tablespoons vinegar, salt and pepper. Reduce heat to medium, cover and simmer until the sprouts and apples are tender enough to be pierced all the way through with a fork, stirring occasionally, about 15 minutes.

Uncover, stir in remaining 2 tablespoons vinegar and the leaves pulled from sprigs of thyme. Scrape any bits from the bottom of the pan as liquid sizzles and reduces until nearly gone. Transfer to a serving bowl with any of the remaining liquid and serve immediately.

from the Whole Foods web site

Pickled Cajun Green Beans and Carrots

Makes 1 quart

Cajun flavors almost always include spicy cayenne and fragrant garlic. These pickles are delicious served in a tall glass of tomato juice or as a spicy side at your next crawfish boil. They'll keep well for up to a month in your refrigerator.

Ingredients

Salt
1/2 pound green beans, trimmed
1/2 pound carrots, trimmed and cut into ½-inch wide sticks
3 cloves garlic, crushed
3 whole black peppercorns
1/2 teaspoon celery seeds
1/2 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
1/4 teaspoon cayenne
1 dried bay leaf
1/2 small yellow onion, thinly sliced
1 1/2 cups distilled white vinegar
1/3 cup sugar

Method

Bring a large pot of salted water to a boil. Add green beans and carrots and cook until just tender, 2 to 3 minutes. Transfer vegetables to a large bowl of ice water until chilled then drain well.

Put garlic, peppercorns, celery seeds, coriander seeds, mustard seeds, cayenne and bay leaf into a 1-quart glass jar then add green beans, carrots and onions, arranging them upright and packing them tightly as necessary; set aside.

Put vinegar, sugar and 1/4 teaspoon salt into a small pot and heat over medium-high heat, stirring constantly, until sugar is dissolved, 2 to 3 minutes. Remove from heat, set aside to let cool slightly then pour into jar with vegetables. Cover with a tight-fitting lid, shake vigorously and refrigerate for at least 24 hours before serving.

from the Whole Foods web site

Roasted Brussels Sprouts with Walnuts and Crispy Bacon

Serves 6

Bacon and Brussels sprouts make a delicious savory pairing in this simple skillet side dish that comes together quickly and easily.

Ingredients

3 slices thick-cut bacon, cut into 1/2-inch wide strips
2 pounds Brussels sprouts, halved
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup toasted walnuts, chopped
1 tablespoon fresh thyme leaves, chopped

Method

Preheat oven to 400°F. Cook bacon in a large oven-proof skillet over medium heat until crispy. Remove bacon with a slotted spoon to a paper-towel-lined plate. Add sprouts, salt and pepper to the skillet and toss until combined. Place skillet in oven and roast until sprouts are deep golden brown, crispy outside and tender inside, 25 to 30 minutes, stirring occasionally. Transfer to a serving dish and toss with bacon, walnuts and thyme.

Creamy Sesame Greens

Serves 2

This simple side dish pairs your favorite greens with tahini, lemon juice and garlic.

Ingredients

4 tablespoons water, divided
6 cups chopped kale, Swiss chard or collard greens, tough stems removed
2 tablespoons tahini
2 tablespoons orange or lemon juice
1 clove garlic, finely chopped

Method

Heat 2 tablespoons water in a large skillet over medium heat. Add greens and cook, tossing occasionally, until wilted, about 5 minutes. Drain well.

In a large bowl, whisk together tahini, orange juice, remaining 2 tablespoons water and garlic. Add hot greens, toss to combine and serve immediately.

Editor's Comment: How chewy do you like your greens? This recipe will give you tender greens if using Swiss Chard, but definitely chewy greens if using kale or collards. If you like a softer "mouth feel" to your greens, add more water and cook longer. Add the dressing when the greens have reached desired tenderness. They will still be delicious!

from the Whole Foods web site