Author: Joan Haynes

Chocolate Bark with Ginger and Pistachios

Ingredients

• 3 oz. bittersweet dark chocolate (70% to 72% cacao), chopped (1/2 cup)
• 2 Tbs. chopped salted pistachios
• 1 Tbs. chopped crystallized ginger

Instructions

1. Line a 9×13 inch baking pan with parchment paper.
2. Prepare the pistachios and ginger.
3. In a double boiler (a metal bowl set over a saucepan of barely simmering water) melt the chocolate. (Do not let the pan touch the water!) Continue to stir until the chocolate is melted and just warm to the touch.
4. Spread the melted dark chocolate into an approximately square ~5×5-inch.
5. Sprinkle with the chopped pistachios and ginger and press gently to set them into the chocolate.
6. Chill in the refrigerator for 10 minutes.
7. Break into pieces and serve. Store any leftovers in the refrigerator.

Avocado, Almond and Pomegranate Salad

Ingredients

• ½ head of butter lettuce
• 1 small avocado peeled and sliced
• 2 Tablespoons toasted sliced almonds
• 2 Tablespoons fresh pomegranate seeds
• ¼ small red onion, thinly sliced

Ingredients – Vinaigrette

• 2 Tablespoon of champagne or white wine vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon honey
• 1 clove garlic crushed
• 3 Tablespoons extra virgin olive oil

Instructions

1. Whisk together the vinegar, mustard, honey and garlic in a small bowl.
2. Add the oil gradually while whisking constantly. Season with salt and pepper. Adjust seasoning as needed.
3. Tear lettuce into bite-sized pieces and place on a large serving plate. Arrange the avocado, pomegranate seeds and toasted almonds on top.
4. Lightly drizzle the dressing over the salad just before serving, and serve the remaining dressing on the side.

Honey-glazed Salmon with Basil

Ingredients

• 2 6-oz salmon fillets
• 2 teaspoons honey
• 2 teaspoons chopped fresh basil
• Salt and Pepper to taste

Instructions

1. Preheat oven to 350 F
2. Rinse salmon and pat dry. Place skin side down on a baking pan, lightly oiled with extra virgin olive oil. Season the salmon with salt and pepper, brush with honey and top with the chopped basil.
3. Bake until done, usually about 10 minutes per inch of thickness. Serve immediately. Enjoy slowly!

Vinaigrette

Ingredients:

• 2 Tbsp balsamic vinegar
• 2 Tbsp red wine vinegar
• 4 Tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste
• A dash of honey or a pinch of sugar if too acidic

Instructions:

1. Wisk together the vinaigrette, adjust to taste with salt, pepper, honey.
2. Add more vinegar, olive oil or a dash of water if needed, but note that the beans are sweet and absorb a substantial amount of the acidity of the vinaigrette.

Notes:  Make plenty because this keeps well for several days.  You can make this with any vegetable you have on hand and like. Often I include artichokes hearts, celery, blanched celeriac, cucumbers, cauliflower or broccoli florets, and asparagus …whatever is fresh and fabulous or just needs to be used in your refrigerator or garden.

Rainbow Bean Salad

Ingredients:

• 2 cups cooked garbanzo beans
• 1 medium onion thinly sliced and then cut in half
• 2 carrots, sliced diagonally
• ½ red pepper, finely diced
• ½ yellow pepper, finely diced
• 1 cup sugar snap peas, sliced diagonally into thirds
• 3 Tbsps chopped parsley
• ½ tsp. dill weed

Instructions:

1. Sauté onions until soft.
2. Add the carrots and sauté lightly to soften slightly.
3. Cool slightly.
4. Blanch the sugar snap peas in boiling water for 1 minute, the cool immediately in ice water.
5. Toss all the vegetables with the vinaigrette and the chopped parsley and dill weed.
6. Enjoy!

Edamame in the pod

Ingredients:

• 4 cups edamame in their pods (frozen)
• Coarse sea salt or Kosher salt

Instructions:

1. Boil 6 cups of water in a large pot, add ½ teaspoon salt.
2. Add edamame pods and bring back to a boil, boil for 2-3 minutes.
3. Drain in a colander, toss with the coarse sea salt and serve.
4. Pop the edamame beans out of the pots and ENJOY! 

Sweet Glazed Nuts

Ingredients:

• 2 Tablespoon butter
• 2 Tablespoon honey, maple syrup or a combination
• 2 teaspoon vanilla
• 1/8 teaspoon sea salt
• 2 cup raw nuts (pecans, walnuts or almonds)

Instructions:

1. Preheat oven to 300o F. 
2. Lightly coat a cake pan or 8×8 Pyrex dish with ½ teaspoon of butter or oil or line the pan with buttered parchment paper.
3. Combine the butter and honey in a saucepan and heat over medium heat until bubbly.  Add nuts and toss well to coat.
4. Spread nut mixture into baking dish.
5. Bake until nuts are golden and syrup bubbles – about 15 minutes.  Stir occasionally to break up clumps.
6. Remove from oven and cool slightly; remove while slightly warm with a spatula.

Variations:  add ¼ teaspoon of cinnamon or curry or ginger for varied flavor options.

Nutritional information:  2 Tablespoon serving size: 113 calories, 9 gm fat, 5 gm carbohydrate,  2 gm fiber, 2 gm sugar,  3 gm protein, 38 gm sodium

Ingredients

1 can organic low sodium garbanzo beans rinsed 1/3 cup Tahini ¼ cup Olive Oil One clove garlic ½ – 1 teaspoon sea salt Juice of ½ a lemon (or to taste) Warm water

Instructions

Place all ingredients except water in the food processor and pulse until mixed, add warm water and blend until the consistency you want. Serve with cut vegetables or crackers, or add to your favorite wrap or sandwich. Enjoy!

Nutritional information

2 Tablespoon serving size: 51 calories, 3 gm fat, 3 gm carbohydrate, 1 gm fiber, 2 gm protein, 23 gm sodium

Although this recipe seems exotic with galangal root, lemongrass and lime kefir leaves, it is really very simple and quick to prepare once you know the trick behind getting these ingredients and having them on hand.  Galangal root is a cousin of ginger with a milder flavor. Galangal root, lime kefir leaves and lemongrass are available at Asian markets. Because I frequently make this soup in cold-season, I purchased them in larger quantities and freezer them.  I slice the galangal root into thin coins and wrap them well before freezing.  Lemongrass stalks can be wrapped in plastic and stored in the freezer. This way they are ready to go when the first sign of a cold appears. 

Ingredients

• 2 large onions
• 8 ounces thin rice sticks
• 6 cups home made or boxed chicken stock
• 2 inches galangal root or 6-8 slices
• 2 stalks lemongrass, cut into 1-inch pieces
• 6 lime kefir leaves
• 1 large carrot
• ¼ cup chopped cilantro or parsley
• Organic extra virgin olive oil or coconut oil
• Sea salt
• Optional for added protein: cooked diced chicken, shrimp or extra firm tofu
• Sriracha sauce
• Lime wedges

Instructions

1. Soak the rice sticks in hot water for about 20 minutes to soften them.  When soft, drain and rinse well and set aside.
2. Cut the onions from root to stem in long thin slices.  In a large skillet, sauté the sliced onions in olive or coconut oil over moderate-low heat until the onions are soft and sweet and just begin to develop a golden color. 
3. In a soup pot, heat stock to a boil with galangal root, lemongrass and lime kefir leaves.  Reduce heat to a gentle simmer (just an occasional bubble breaking through the surface).  Simmer for 15 to 20 minutes to allow the flavors to infuse.
4. Slice the carrot into matchsticks. Add carrots and sautéed onions to the simmered broth and continue to simmer for another 5 minutes.  Taste and adjust flavor with sea salt. 
5. Just a few minutes before you are ready to serve, add the cooked chicken, shrimp or tofu if using. 
6. To serve, add a bundle of softened rice noodles to each bowl.  Ladle the hot broth over the noodles, garnish with cilantro or parsley.  Serve with lime wedge to spritz into the soup and sriracha sauce.

Enjoy!

Shopping notes: 

At Oriental Market, which is just down the street from Boise Natural Health on Emerald at Orchard, they stock lime kefir leaves and galangal root in the freezer.  (They are tricky to find, so ask the clerk for help.)  Each Saturday, the Oriental Market gets a selection of Asian produce, including fresh lemongrass.   The lemongrass supply does not always last past the weekend, but they do have grated lemongrass in the freezer.  You can use a tablespoon or 2 instead of the fresh stalks.  Because the grated lemongrass is quite fibrous, tie it into a little cheesecloth, or place it in a tea ball and it will infuse beautifully.