Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette

04 Thursday Dec 2014

Posted by cosmohippiechef in chicken, dinner, dressing, gluten-free, lunch, salad, seasonal, Side dish

Tags

apples, cheese, fruit, gluten free, local, potatoes, salad, seasonal

Love:

So I might be a bit late on a “leftover” recipe from Thanksgiving but, I figure you can really make this salad anytime using roast chicken, or even some poached eggs. I was even thinking leftover ham from Christmas dinner would work too. Needless to say I have made many variations of this salad over the last couple months but this version just happened to work out perfect this week for lunches using what I had on hand.

I know we are all moving on from Thanksgiving onto Christmas and all the ridiculous cookies that come with, just promise me you’ll eat some salads in between all those cookies. Enjoy!

Food:

Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette makes 6 (could make 8)

1 head romaine lettuce, chopped, rinsed and spun dry

1 head butter leaf lettuce, torn, rinsed and spun dry

1 small container baby arugula

4-6oz leftover local turkey for each salad

3 small-medium local Yukon potatoes, cubed

3 local honey crisp apples, cubed

6-8oz smoked gouda, cubed

Dressing:

2 T. Wicked Wilson Mustard (local)

2 T. leftover cranberry sauce (I used homemade)

3 T. apple cider vinegar

1 T. red wine vinegar

1/2 c. olive oil

salt and pepper

Directions:

1. Start by placing 6 containers with their lids out so they are ready to be filled assembly style. Process the lettuce, chop, tear, rinse and spin dry. Distribute the lettuces evenly between each container, next add the turkey, I split one apple between two salads. Next add the cheese.

2. Cook the potatoes: Start by placing a saute pan on the stove over slightly hotter than medium heat, melt 1 T. ghee. Add the potatoes and season well with salt and pepper, toss. Take your time with the potatoes, make sure they brown evenly on all sides so toss often. When browned on each side use a lid that is just big enough to cover the potatoes, turn the heat down just a notch below medium and place the lid over the potatoes and let them steam. Take lid off and toss, place lid back on and steam until cooked through. When the potatoes are cool add them to the salad. This may seem a bit involved but the result is perfect potatoes, I cook mine like this all the time.

3. For the dressing: All the vinaigrette ingredients can be measured into a jar with a tight-fitting lid, shake well.

Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting

07 Friday Nov 2014

Posted by cosmohippiechef in breakfast, dessert, Events, gluten-free, homemade gifts, seasonal

≈ 3 Comments

Tags

apples, fruit, gluten free, local, nuts, seasonal, zucchini

Food:

Spiced Apple Zucchini Cupcakes (Muffins) w/Chai Butter Cream Frosting
makes 12-16

(In my picture below I didn’t have cupcake liners when I photographed these muffins, I HIGHLY recommend that you use them!)

2 1/3 c. flour (I use a combo of 1 c. buckwheat flour, 1 c. oat or rye flour and 1/3 c. coconut flour)

2 t. baking soda

2 t. cinnamon

1 t. allspice

1 t. nutmeg

1 inch ginger, peeled and grated

½ t. salt

3 local eggs

1 c. local honey

1 c. coconut oil

1 – 1 1/2c. zucchini grated (you could sub carrots)

1 c. apple, grated

1 ½ c. walnuts, toasted and chopped

Directions:

1. Pre heat oven to 350 degrees, line a muffin pan with liners. Sift all the dry ingredients together in a large bowl and set aside.

2. In a small saucepan melt the coconut oil and honey together until just melted, to not over heat or bring to a boil. Remove the mixture from the heat and let cool just a bit, whisk in eggs one at a time.

3. Add the wet mixture to the dry ingredients, add the fresh ginger and whisk just to combine.

4. Add the grated zucchini and apples, fold into the mixture. Add the walnuts and fold them in until well blended.

5. Scoop the mixture into the prepared muffin tin and place in the warm oven. Bake for 30-35 or until a toothpick comes out clean. Let cool.

Chai Butter Cream Frosting

1 c. butter, room temp

¼ c. half and half (I think I used my homemade cashew milk)

2-4 c. powdered sugar (I use less sugar because I like my frosting a little more buttery than sugary, your preference)

½ t. cinnamon and ginger (you can use fresh ginger)

¼ t. cardamom and cloves

pinch of salt

Directions:

1. Using a standing mixer or hand held mixer blend the butter, half and half and spices until mixed.

2. Add the powdered sugar 1 c. at a time until desired frosting consistency is reached.

3. Frost the cupcakes!

Love:

If you can believe it I still have zucchini from my garden! I thought I had planted a cucumber plant but it ended being a zucchini plant, I was overwhelmed with the abundance that just ONE plant yielded. I now know why people gift those tenacious little buggers and just like everyone else I was scrambling to find something to do with them.

Since I had all that zucchini and apples were starting to show up at my Farmers Market, these muffins where my solution to the seasons changing, utilizing what I had and the need to bake something warm and comforting.

Here’s the real deal, these are a muffin recipe that can be tricked out with butter cream frosting and passed off as a cupcake! Sneaky right? They are perfectly delectable on their own, so much so that my friend is making these for her new bakery. They are perfect with tea or coffee, a co-pilot for your green smoothie, and they are totally gluten-free! Equally as impressive frosted and served to your book club or child’s birthday party. ENJOY!

Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits

24 Friday Oct 2014

Posted by cosmohippiechef in breakfast, dessert, gluten-free, Snack

≈ 3 Comments

Tags

gluten free, local, nuts, seeds

Food:

Oat Free Granola makes 7 cups

1 c. each- shelled pistachios, sunflower seeds, raw almonds, raw walnuts, macadamia nuts, raw pumpkin seeds, tart dried cherries (mine are local)

2 t. salt (I use celtic gray salt, use something besides table salt)

2 t. cinnamon

1/2 t. fresh grated nutmeg

1/2 c. local honey

2 T. coconut oilDirections:

1. Pre-heat the oven to 350 degrees. Prepare a large baking/sheet pan by lining it with a piece of parchment paper or a silpat.

2. In a small saucepan melt the coconut oil and honey together, do not boil. Add the salt, cinnamon and nutmeg to this mixture. Set aside to cool just a bit. In a large mixing bowl combine all the nuts and seeds, then pour the honey mixture over the nuts and mix well. Pour the coated nut mixture onto the prepared sheet pan.

3. Place the baking sheet into the oven and bake for 30 mins. Stir the mixture a few times during the baking.

4. Take granola out of the oven and let the nuts cool just a bit and then add your tart dried cherries and mix well. Let cool completely and store in an airtight container.

Seasonal Fruit and Local Goat Yogurt Parfaits serves 1

3/4 c. local goat yogurt (I use Drake Family Farms)

1 T. chia seeds (whole or ground)

1 T. local honey (Clifford Farms) or pure maple syrup

1/2 local apple, cored and chopped

1/2 local pear, cored and chopped

1/4 c. pomegranate seeds

1/3 c. oat free granola

optional: 1 T. coconut butter, ground flax seeds, bee pollen, nut buttter

Directions:

1. In a tall glass container (preferably with a lid for easy transport) start by pouring the yogurt into the bottom of container, next add the chia seeds and honey or maple syrup, stir to combine.

2. Next add your fruit and then top with the oat free granola and coconut butter if using. Store in the fridge to take to work or EAT immediately! Do it all over again tomorrow.

Love:

This part of my blog is the hardest for me! Sometimes I wonder, does anyone even care? Aren’t most of you just here for the food anyways? I don’t want to ramble on about nothing just to fill space.

Blogging is a funny thing, its takes quite a lot of time to stage, cook, photograph and then blog the whole recipe process. This is not my job, I don’t get paid, I do it because I want to share the food and recipes I love using local seasonal ingredients.

I consider myself a creative person but creatively I have been in a slump! This explains why I was MIA all summer. I was probably harder on myself than anyone else for being missing in action but it is important for me to work from an organic place and share what comes naturally. Being able to share all that happens in my kitchen would be impossible!

This oat free granola is inspired by my friend Vanessa, it’s easy to throw together using your favorite nuts and dried fruit. I’m partial to the local tart dried cherries I find at the farmers market from Woodyatt Cherry Farm, but I have used dates as well. While you are at the farmers market pick up apples, pears and Drake Family Goat Yogurt, breakfast will be a breeze. Make sure and stock up on the tart dried cherries so you’ll have them all winter to make this yummy granola. ENJOY!

Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette

27 Friday Jun 2014

Posted by cosmohippiechef in dressing, gluten-free, lunch, quinoa, salad, seasonal

≈ 2 Comments

Tags

cheese, cherries, fruit, gluten free, goat cheese, lettuce, local, mustard, nuts, parsley, salad, seasonal, shallots, walnuts

Food:

Cherry, Quinoa, Goat Cheese Salads w/Honey Wine Shallot Mustard Vinaigrette serves 2

For the salad:

1/2 c. cherries, cut in half and remove pit, set aside

4 c. mixed baby greens, washed and spun dry, set aside

1/2 c. dry quinoa, soaked overnight, drained and rinse, cooked and cooled- set aside (if I have soaked my quinoa I use a little less water when I cook it, so for this I use 3/4c. water to my 1/2c. soaked quinoa and cooked it over medium heat, uncovered for 15 mins)

8 tsp. local goat cheese (I use Drake Family Farms), roll each tsp. of goat cheese into little balls and set aside

2 T. chopped fresh parsley

1/2 c. walnuts, toasted in a dry saute pan, chopped, set aside

For the dressing:

1 shallot, peeled and finely chopped

2 T. honey wine vinegar (local)

1 T. Wilson’s Wicked Mustard (local)

1 T. olive oil

salt and pepper, season to taste

-Place all of the dressing ingredients in a small jar with a lid and shake to mix. Store in the fridge until ready use.

Directions:

1. Mix the chopped walnuts and parsley together, once you have formed your goat cheese balls roll them in the walnut and parsley mixture. Press lightly to make sure the walnuts and parsley stick to the cheese, save any remaining nut mixture and scatter over the salads or use for something else. Set aside.

2. Assemble your salads- scatter your greens between two plates, season your greens with a little salt and pepper. Next divide the cooked, cooled quinoa between the two salads (you don’t have to use all of it), then add your halved cherries and goat cheese balls. Use the rest of the nut mixture if you want.

3. Pour on the dressing and EAT!

Love:

It’s cherry season y’all and almost every ingredient for this salad can be found at our local Downtown SLC Farmers Market, need I say more?!! Get out there and eat the bounty. Next week I’ll have another recipe using local tart dried cherries. Until then… ENJOY!

Farmers Market Egg Sandwich- It’s What’s for Lunch

04 Friday Apr 2014

Posted by cosmohippiechef in breakfast, lunch, seasonal, Snack

≈ 4 Comments

Tags

bread, eggs, greens, local, seasonal, sprouts

Food:

Farmers Market Egg Sandwich

Local bread of choice- Crumb Brothers, Eva’s or Great Harvest

Fresh Local Eggs- we eat Clifford Farm Eggs, find her at the farmers market

Sunbridge Sunflower Sprouts– local (Whole Foods or Good Earth), or find sprouts at the farmers market

Fresh spring greens- farmers market

avocado

Condiments-

Amour Spreads Heirloom Tomato Jam- farmers market

Urban Pioneer Foods Cilantro Pumpkin Seed Pesto- farmers market

Favorite Mustard- we used Dijon, there is a great mustard guy at the summer market called Wicked Wilson’s Mustard

Favorite Mayo- I used homemade Lemon Garlic Aioli, (1 garlic clove, 1/2 tsp. real salt- make a paste. In a bowl add 1 local egg yolk, 1 tsp. Dijon, lemon zest and the garlic/salt paste. Next drizzle in 1/2 c. olive oil one drop at a time until it starts to thicken, continue with the rest of the oil until gone, squeeze in some fresh lemon juice to taste. Store in a glass jar with a tight-fitting lid and place in the fridge until ready to use.)

For the eggs– I use mason jar lids (I got this idea from my friend Christy who owns Mamachari Kombucha– a local kombucha brewer, find her brew at the farmers market and local retailers around town), I butter them with ghee and place them in a frying pan that has been heated over medium heat. Crack the eggs in the middle of the rings and season with salt and pepper. Wait until the whites have began to set and then quickly flip them for just a minute to seal off the yolk. Remove the eggs and the rings and let cool before you release the egg from the ring. I make a couple batches (maybe 6) of eggs at a time and store them in the fridge for easy sandwich making.

For the sandwich– Lightly toast your bread, spread your condiments of choice on each side of the toasted bread. I spread the aioli and pesto on one side and the mustard and tomato jam on the other side. Next add avocado slices to one side of the bread, next add sprouts, one egg and a healthy handful of spring greens. Place the other slice of bread on the sandwich, press down just a bit and then slice in half. EAT!

Love:

I love being in my kitchen cooking, but lately my life have been a little hectic so I haven’t had much time to cook and try all the ideas floating around inside my head. So two weeks ago as I was headed to the Downtown Winter Farmers Market I needed something easy to make for our lunches the following week that my husband could throw together on his own, and that wouldn’t require much prep time for me. Well, this sandwich has been the solution. My sweetie could eat a sandwich for breakfast, lunch and dinner if I would let him but I explain to him that I am lady (ya, right!) and ladies can’t eat like boys all the time. But I will say this, I have been loving this sandwich! So much flavor, local ingredients, not much prep and easy to make and pack for our lunches. This is a flavor explosion for your taste buds and the best part is when you cut into the sandwich and a little yolk ooze’s out. Make your life easy in the kitchen next week with this quick good eat. ENJOY!

Holiday Cobb

01 Sunday Dec 2013

Posted by cosmohippiechef in appetizer, dressing, gluten-free, salad, Side dish

≈ Leave a comment

Tags

cheese, gluten free, lemon, local, nuts, salad, seasonal

Food:

Holiday Cobb- serves 6 as a starter or 12 at a party

For the salad:

1 medium winter squash (I use kabocha), butternut, pumpkin

6 slices of bacon (I use Clifford Farms)

heaping 1/2-3/4 c. tart dried cherries, lightly chopped (I use local ones but you can find in the bulk section of most grocery stores)

4oz-6oz blue cheese, cut into small cubes (I use Snowy Mountain Creamery Delano, you find this at the downtown market, Caputo’s or Liberty Heights Fresh, maybe Harmon’s)

2 heads of lettuce, I use one head of red leaf romaine and one head of butter leaf lettuce

1 c. spiced pistachios, recipe to follow

1/2 lemon

salt and pepper

fennel blossom (find at Caputo’s, not crucial)

For the dressing:

2 T. mustard, spicy or Dijon

3 T. apple cider vinegar

3 T. Honey Wine Vinegar, can be found at local retailers (if you can’t find this sub with your favorite vinegar, preferably one that has a little sweetness)

2 T. pure maple syrup

3/4 c. olive oil

salt and pepper

Directions:

-Pre heat oven to 400 degrees

-Squash of choice: peel if needed, scoop out seeds and cut into one inch chunks. Place on a parchment lined baking sheet and drizzle with a little olive oil, salt, pepper and fennel blossom if using. Bake until knife tender, 30 min or more.

-Bacon: line a baking sheet with parchment, if you have one, place a cooling rack over the lined baking sheet and then lay the bacon in a single layer on the cooling rack. Bake 15-20 min flipping once. Best to cook this with the squash. Let cool, chop and set aside.

-Lettuce: wash, spin/dry and tear into bite size pieces and lay out on big platter. Squeeze the lemon over the lettuce and lightly season with salt and pepper. Set aside.

-Spiced pistachios: place 2 cups of raw pistachios in a mixing bowl and season with, 1 1/2 T. melted butter or olive oil, 2 t. Worcestershire sauce, 1/2 t. real salt, 1/4 t. garlic salt, 1/4 t. cumin, 1/4 t. paprika, chili powder, 1/8 t. cayenne pepper. Toss and place on a parchment lined baking sheet and bake at 275 degrees for 30 min, toss a few times while cooking. Let cool and set aside.

–Dressing: all of the ingredients go into a jar, shake, shake, shake. Season with salt and pepper to taste, set aside.

-Put it all together: you can lay the ingredients in a row like I did above or you can scatter the ingredients over the lettuce anyway you see fit. Salad can be served cold or at room temperature. The salad will last about 3-4 days UNDRESSED (no dressing) in the fridge. Weather at home or at a party I keep the dressing in a separate container and let my friends dress their own portions. EAT!

Love:

I love this salad, I have made this for two different occasions and both times it was a hit, it is a flavor explosion in your mouth! This time of year we need a few interesting recipe that are easy to throw together and will blow your friends and family away. This salad uses both local and seasonal ingredients which are pretty easy to find and can also be made vegan or vegetarian to suit your guests. Also, if you have any leftover dressing use it to season some veggies you might be roasting, like Brussels sprouts. I have family coming in this weekend and I can’t wait to make this for them. I hope this salad makes you look like a rockstar at your next get together. Happy Holidays and ENJOY!

Harvest Zucchini Chile Soup w/ Goat Yogurt and Toum

21 Monday Oct 2013

Posted by cosmohippiechef in Events, gluten-free, soup

≈ Leave a comment

Tags

cilantro, gluten free, goat yogurt, local, seasonal, soup, squash

Love:

Each fall, Local First Utah hosts “Celebrate the Bounty” their annual fundraiser and gala event. Featuring some of Utah’s finest fare provided by locally owned, independent restaurants, artisans and food purveyors from across the state, “Celebrate the Bounty” is the party of the year. (Local First Utah)

Okay, truth be told I wrote this post last week but the night before I was going to post it Derek and Moudi of Laziz Foods called to tell me that we had just won “The People’s Choice Award” for our soup at the Local First Celebrate the Bounty (Oct 10). The hard part was keeping quiet until Local First could announce it last Friday (Oct 18). So now, read on!

I was lucky enough to be asked by my friends Moudi Sbiety and Derek Kitchen of Laziz Foods to participate in this years “Celebrate the Bounty”. Derek and Moudi asked me to come up with a soup recipe using zucchini and their very garlicy and very unique condiment Toum. Lucky for them I was just getting ready to test out a zucchini soup I had just seen in Food and Wine Magazine, I used that recipe as a template for ours.

The night before the event the three of us got together at the Laziz kitchen to make our creation. We were all very excited to be apart of this event for the first time and also a little nervous to be surrounded by all of the wonderful foodies and food artisans in the community that we look up to (maybe I’m just speaking for myself!). The feedback about our soup was overwhelming, everyone loved the flavor of the soup and the little “kick” at the end from the chilies. The night was a success. We had so much fun, we got to chat and meet with so many new people and we got to root on our fellow foodies, but the best part was we got to be apart of “Local First” big night. I have had to pinch myself a few times, I’m still taking it all in. ENJOY!

Food:

Harvest Zucchini Chile Soup w/ Goat Yogurt and Cilantro serves 8

3 medium zucchini, ends trimmed and cut into 1 inch pieces

2 medium or 1 large leek, tough green ends trimmed, pale ends chopped (make sure to rinse well)

2 poblano chilies, stems, seeds removed and cut into 1 inch pieces

½ lb roasted hatch green chilies, charred skin, stem and seeds removed, chopped

1 T. heaping ghee or local butter

1 ½ T. Laziz Toum

4 c. veggie stock

1 Parmesan rind

Salt and pepper

1 c. Drake Family goat yogurt

1 bunch cilantro

Cilantro Oil

1 c. cilantro, mint, parsley?

1 c. olive oil

Directions:

1. Place your favorite large soup pot on the stove over medium heat, add the ghee to the pan and begin to melt. When the ghee becomes fragrant add the leeks, poblano’s, and roasted chilies to the pan and begin to sauté. Season with salt and pepper. Sauté until the leeks become soft and caramelized 8-15 min. Take your time with this step, caramelizing the chilies and leeks will add depth of flavor.

2. Next add the zucchini and Laziz toum, stir to combine. Continue to cook with the other veggies until zucchini is still bright green but beginning to soften. Season with a bit more salt and pepper.

3. Add the broth and Parmesan rind to the zucchini and leek/ chili mixture and bring to a boil, turn heat to a medium-low and simmer for 30 minutes, uncovered.

4. After 30 minutes turn heat off, remove rind and in batches begin to puree soup. Adding the yogurt and cilantro to each batch to incorporate. Taste for seasoning.

5. Soup can be served, hot or cold garnished with herb oil of choice. EAT!

Directions for herb oil:

1. Puree herb of choice and oil together, strain through fine mesh strainer.

Here are some photos from the night before the event, I was too busy the night of the event to get photo’s. You can find a few on Instargram @cosmohippiechef

Homemade Spiced Apple Cider Pumpkin Syrup

17 Thursday Oct 2013

Posted by cosmohippiechef in breakfast, DIY, Drinks, gluten-free, seasonal, vegan

≈ 2 Comments

Tags

apple cider, cinnamon, gluten free, honey, local, pumpkin, seasonal, vanilla, vegan

Food:

Homemade Spiced Pumpkin Syrup

2 c. local apple cider (farmers market) or water

1 c. fresh pumpkin puree (fresh pumpkin puree is easy, find out how here and here)

1/2 c. local honey (if vegan use pure maple syrup)

2 cinnamon sticks

4 cardamom pods, lightly crushed

1/2 vanilla bean, split and insides scraped out

4 whole cloves

Celtic salt or Pink Himalayan, a healthy pinch

1 inch nob of ginger, peeled and sliced (not pictured because I forgot!)

Directions:

1. Place all of the ingredients in a small saucepan and bring to a boil, turn heat down to medium low heat for 40-45 minutes until thick and bubbly and reduced by half.

2. After 45 minutes let the mixture cool for just a bit and strain through a fine mesh strainer, be sure to push the pumpkin through the strainer and then scrape it off the under side of the strainer.

3. Pour into your favorite glass container and let it cool completely before you store it in the fridge.

Love:

This time of year everyone (including me) go nuts for all things pumpkin! Pumpkin cookies, Pumpkin doughnuts, Pumpkin risotto, and the all to favorite Spiced pumpkin lattes! It seemed silly to me to buy a spiced pumpkin creamer that is full of high fructose corn syrup and hydrogenated oils, so I set out to make a spiced syrup I could feel good about adding to my local fair trade coffee and homemade cashew milk lattes on the weekends. This syrup is just the right amount of sweetness from the honey and spice from the spices, using fresh pumpkin and apple cider gives it that extra depth of flavor. Plus, you feel like a total rockstar that you just made your own syrup! I think this would be great on pancakes and waffles, try it and let me know. ENJOY!

Curried Kabocha Squash- Eat Local Challenge

11 Friday Oct 2013

Posted by cosmohippiechef in gluten-free, seasonal, Side dish

≈ Leave a comment

Tags

carrots, garlic, ginger, gluten free, goat yogurt, local, onions, seasonal, squash, tomatoes, turmeric

Food:

Curried Kabocha Squash serves 6-8

Inspired by Nourishing Traditions

4 T. butter (local, Liberty Heights Fresh)

2 lbs. kabocha squash, peeled seeds removed (optional) and chopped into 1 inch pieces (farmers market)

1 large purple onion, chopped (farmers market)

1 large yellow bell pepper, chopped or minced (farmers market)

2 c. carrots, sliced (farmers market)

1-2 c. tomatoes, sliced in half (my garden)

1 chili pepper, stemmed & seeds removed (farmers market)

2 T. each ginger and garlic, minced (farmers market)

2 T. turmeric, grated (not local, I find mine at the ethnic market)

real salt

1 c. homemade veggie stock

1 1/2 c. Drake Family Farm Goat Yogurt

1 bunch cilantro, chopped (farmers market)

6-8 scallions, chopped for garnish (farmers market)

Directions:

1. Start by melting the butter over medium heat in your favorite pot. Add the onions and some salt, saute until softened (about 8-15 min).

2. Next add the kabocha, carrots, tomatoes, bell peppers, chili pepper, ginger, garlic, turmeric and a little bit of real salt. Mix well, then add the veggie stock and goat yogurt. Bring to a boil then turn down to a simmer until tender, about 30-45 min.

3. When the squash if fork tender pull your pot off the heat and mix in cilantro and garnish with scallions. EAT!

To Serve: If you are staying true to the Eat Local Challenge serve the Curried Kabocha over sautéed greens. If not, serve over grain of choice, I like millet. Top with a dollop of yogurt!

Nutrition:

Squash- Winter squash provides carotenoids and vitamin C plus potassium and fiber, it is also higher nutritionally than summer squash. Winter squash and other deep orange veggies are especially effective in preventing lung cancer. American Indians valued the seeds of both squash and pumpkins for various aliments, but the pulp also has pharmacological properties, notably anticancer carotenoids. (Nourishing Traditions)

Love:

Kabocha squash is by far my favorite winter squash, I love their bright orange flesh and creamy texture not to mention it is so versatile. Every year at this time I stock up on them at the farmers market, if you store them in a dry cool place they will last all winter. This was the perfect one pot dish for dinner all week during the Eat Local Challenge Week if you are staying true to the challenge omit the turmeric. It is warm, comforting and easy to reheat after a long day at work and gets better over time. ENJOY!

Aristocratic Apples- Eat Local Chellenge

07 Monday Oct 2013

Posted by cosmohippiechef in breakfast, dessert, gluten-free, Side dish

≈ Leave a comment

Tags

apples, butter, gluten free, honey, local, seasonal, tart dried cherries

Food:

Aristocratic Apples serves 6

recipe adapted from Nourishing Traditions

8 large tart apples (I used HoneyCrisp from S&R Fruits in Alpine, Ut)

1 c. dried tart cherries (Farmers Market), soak in warm water

1/2 tsp. saffron (I found some last year at the Farmers Market, ask around you might have a friend who grows it) dissolve in 2 T. water

6 T. butter (local, I found at Liberty Heights Fresh)

6 T. local honey (I use Clifford Farms)

1 t. real salt (local)

Directions:

1. Peel, quarter and seed the apples. Heat the butter in a heavy saucepan. Cut the apples into smaller chunks, place them in the melted butter. Cook gently until the excess water is evaporated.

2. Drain cherries and add them to the pan along with the with remaining ingredients. Cook, stirring until mixture is the consistency of a thick applesauce. *I left mine a little chunkier, but cooked it until the sauce was thick and caramel like.

To Serve: I will be serving ours over Drake Family Farms Goat Yogurt and walnuts I found at the farmers market.

Nutrition:

Saffron- Disease prevention, detoxification, anti-depressant, digestive properties, cell formation and repair, heart disease and blood pressure and optimum health. It also helps soothe coughs and relieves colds.

Love:

I know what your first thought is, saffron? I know, I know, local? Yes, I was able to score some at the farmers market last year, we even bought some for my mother-in-law for her favorite paella recipe she makes during the holidays. Check around, you might have a friend who is growing some in their garden. I have two friends who grow it, Andrew Stone of LifeLong Learning and Carly Gillespie of Wasatch Community Gardens. This is the perfect recipe for breakfast during the Eat Local Challenge week, I can’t wait for breakfast! ENJOY!