Roasted Broccolini with Tahini Sauce (Ottolenghi recipe)

Roasting is one of the best ways to cook broccolini. It brings out the flavor and gives you golden crunchiness. Here's a great roasted broccolini with tahini sauce recipe from recipetineats.com. 

INGREDIENTS: 

• 1 bundle of broccolini, ends trimmed

• 1 tbsp extra virgin olive oil

• 1/4 tsp each salt and pepper

• 1 garlic clove, finely minced

TAHINI SAUCE:

• 1/4 cup tahini

• 2.5 tbsp water

• 1.5 tsp honey

• 1 tbsp lemon juice

• 1/2 garlic clove, pressed through garlic crusher or grated using microplane (to make sauce smooth)

• 1/4 tsp each salt and pepper

GARNISH:

• 1/4 cup flaked almonds, pine nuts or pistachios, toasted 

INSTRUCTION:

1. Preheat oven to 220°C/425°F (200°C fan).

2. Sauce: Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes.

3. Toss broccolini: Pile broccolini on tray, drizzle with oil, sprinkle with salt, pepper and garlic.

4. Roast for 12 - 15 minutes until the broccolini floret ends are dark brown and crunchy (the best part!), and the broccolini stem is just tender. (But if you want it really soft, lower temp to 180C/350F and cook 20 min).

5. Plate up: Transfer to serving plate, allow to cool until warm. Drizzle over tahini sauce, sprinkle with almonds or pine nuts and serve! Excellent served warm OR at room temp.

VARIATIONS:

• The Tahini Sauce goes brilliantly with other roasted vegetables too, including: carrots, cauliflower, broccoli, green beans and asparagus.

Let us know how it turns out!

Easy Homemade Strawberry Chia Jam

Our organic strawberry jam is back in stock (available at the market and online). But if you would like to make your own strawberry jam, here's a great strawberry chia jam recipe from @harshahirdyani that takes only 10-15 minutes to make and lasts in the refrigerator for up to two months!

INGREDIENTS: 

• 1 ¼ cup of fresh strawberries chopped

• 1/4 cup water

• 1/4 cup sugar/ any sugar substitute

• 1 tbsp lemon juice

• 1.5 tbsp chia seeds

• Fresh and clean airtight jar to store

INSTRUCTIONS:

1. Heat a pan and put strawberries, lemon juice, along with the sweetener.

2. Let it boil for 2 mins, reduce the flame to medium low. Cook until the juice is reduced, the mixture thickens, and the strawberries get cooked.

3. Add chia seeds, stir well and turn off the flame.

4. Let it cool at room temperature, and transfer to an airtight container. This stays perfectly well in the refrigerator for 2 months.

Let us know how it turns out!

Raw kale salad with citrus dressing

Ready for a rocking kale salad recipe?

Here is a raw kale salad with citrus dressing recipe from Pamela Salzman @pamelasalzman

Serves: 6

INGREDIENTS:

• 2 bunches of black kale (aka Tuscan, lacinato or dinosaur kale), about 12-14 ounces, wash and dried

Dressing:

• 2 Tablespoons fresh lemon juice

• 2 Tablespoons fresh orange juice

• ½ teaspoon fine sea salt

• A few twists of black pepper

• 2 teaspoons minced shallot

• 2 teaspoons 100% pure maple syrup or raw honey

• 6-7 Tablespoons unrefined, cold-pressed extra-virgin olive oil (you can also substitute 2 Tbs. of flax seed oil for 2 Tbs. of olive oil)

INSTRUCTIONS:

1. Remove the stems from the kale (see photo for an easy method -- by stripping the stem from the leaves) and stack a bunch on a cutting board.

2. Thinly slice the kale with a sharp knife and transfer to a serving bowl.

3. Repeat with remaining kale.

Prepare the dressing:

1. Whisk all the ingredients in a small bowl and add enough dressing to coat the kale lightly.

2. Massage the kale with the dressing.

3. Add in your favorite salad fixings (shown here with red cabbage, quinoa, avocado and walnuts) and additional dressing, if needed.

Let us know how it turns out!

Calabacitas

INGREDIENTS

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 garlic cloves, minced

• 2 medium zucchinis (or any soft squash), diced or sliced

• 2 medium tomatoes, diced

• Salt and pepper, to taste

• 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)

• Cilantro or parsley (optional)

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium heat.

2. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.

3. Add the diced zucchini and continue cooking until the zucchini is tender, about 8-10 minutes.

4. Add the diced tomatoes to the skillet and stir everything together.

5. Cook for another 5-7 minutes until the tomatoes have released their juices and everything is well combined.

6. Season with salt and pepper to taste.

7. Sprinkle the shredded cheese over the top of the calabacitas and cover the skillet with a lid.

8. Let the cheese melt for 2-3 minutes or until it is melted and bubbly.

Serve hot and enjoy!

Strawberry Pie

Thanks to Peggy Curry for this strawberry pie recipe from her book, "Damn Good Gluten Free"

INGREDIENTS

• 1 crust-worth of pie dough

• 3 16 oz. containers of fresh

• strawberries (about 8 cups of whole berries)

• 1 cup organic cane sugar

• 3 Tbsp. arrowroot powder or organic cornstarch

• 1/4 cup water

• Juice of 1/2 a lemon

• Sprinkle of cinnamon

• Sprinkle of organic cane sugar

INSTRUCTIONS

1. Preheat oven to 350°. Roll out pie dough over a deep dish pie plate. Bake for 20-25 min.

2. While the crust is baking, prepare the strawberries. Wash, core, and dry very well.

3. To make a glaze, separate 1 cup of strawberries and mash in a small bowl.

4. In a small pot, on medium low heat, begin cooking the mashed berries with sugar.

5. As the strawberries are cooking down, mix arrowroot and 1/4 cup of water in a small cup. Once the berries begin to bubble, add the arrowroot mixture to the pot.

6. Continue cooking on medium low heat, whisking until the berry sauce becomes thick. Give it time, it will.

7. Once the glaze has thickened, add the lemon juice and set aside.

Swiss Chard Wraps

Here is a great way to use swiss chard in a wrap (adapted from midwestliving.com)

INGREDIENTS

• 1 ½ cups peeled, chopped potato (3/4-inch pieces) NOTE: potatoes can be substituted with cauliflower, kohlrabi, tokyo turnips, daikon radish, or carrots.

• 4 egg whites, lightly beaten

• 3 eggs, lightly beaten

• 1 tablespoon snipped fresh flat-leaf Italian parsley

• 1 tablespoon snipped fresh chives

• 1 tablespoon snipped fresh basil

• ¼ teaspoon ground black pepper

• 4 teaspoons vegetable oil

• 1 tablespoon butter

• 3 cups torn Swiss chard

• 4 8-10 inches flour tortillas

• Your favorite salsa (optional)

INSTRUCTIONS 

1. In a medium saucepan, cook potato in boiling water for 4 minutes; drain and set aside.

2. Meanwhile, in a medium bowl, combine the egg whites, eggs, parsley, chives, basil and black pepper; set aside.

3. In a large nonstick skillet, heat vegetable oil over medium-high heat. Add potatoes and cook, without stirring, for 5 minutes. Turn potatoes and cook about 5 minutes more, or until golden brown and crispy. Remove from skillet; set aside.

4. In the same skillet, melt the butter over medium heat. Add the Swiss chard and cook for 2 minutes. Stir in the eggs. Cook, without stirring, until mixture begins to set on bottom and around edges. Lift and fold the eggs so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until eggs are cooked through but are glossy and moist. Remove from heat.

5. To assemble, divide the egg mixture and potato among the tortillas. If you like, drizzle some salsa over the filling before rolling up the wraps.

Let us know how it turns out!