Recipes

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Green Goddess Ricotta Spread

Ingredients:

1 cup plain Greek yogurt
1 cup herbs (parsley, dill, basil, and/or cilantro)
Handful of green onions, chopped
2 tbsp lemon juice
1 cup ricotta cheese (or cream cheese)
1 avocado

Instructions:

Combine all ingredients in a food processor.
Process until smooth.
Enjoy as a sandwich spread.
Great topped with chopped tomatoes.
Adapted from: Open-Faced Tomato Sandwich by Meda Kessler, Edible Dallas

Cranberry Sauce

Ingredients:

12 oz fresh cranberries
1 cup sugar
1 cup orange juice

Instructions:

In a medium saucepan, stir together granulated sugar and orange juice.
Place over medium heat, and stir gently until the sugar dissolves completely.
Add cranberries to the saucepan carefully and stir gently.
Continue cooking, simmering gently and stirring frequently, until most cranberries have split open and the sauce becomes jammy. *Note - the sauce will thicken once cooled.
Remove from heat, allow sauce to cool.
Store covered, refrigerated.

Cottage Cheese Cheesecake

Ingredients:

6 tbsp graham cracker crumbs
2 tbsp butter, melted
1 1/4 cup cottage cheese
1/2 tsp vanilla
2/3 cup semi-sweet or white chocolate chips
Berries of your choice

Instructions:

Mix graham cracker crumbs and melted butter, and set aside.
Puree cottage cheese and vanilla in a food processor until smooth.
Melt chocolate chips in a double boiler or by microwaving in 30-second intervals, stirring frequently.
Fold cottage cheese mixture into melted chocolate until evenly mixed.
In jars or cups, layer 1 tbsp graham cracker crumbs, 1/2 cup cheesecake mixture, 1 more tbsp graham cracker crumbs, and top with berries.
Chill and serve.

Chickpea Salad

Ingredients:

1 can chickpeas, drained, liquid reserved
1 stalk celery
1/2 jalapeno
2 tbsp cilantro
1/4 cup red onion
2 cloves garlic
1-2 tsp fresh lemon juice
2 tbsp olive oil
1 tsp honey

Instructions:

Drain chickpeas, reserving liquid.
Place chickpeas into a wide bowl and mash them.
Add up to 2 tbsp liquid and mash until the consistency of chunky tuna salad.
Finely chop vegetables and add to mashed chickpeas.
In a separate bowl, combine 1 tbsp chickpea liquid, olive oil, honey, lemon juice, and garlic.
Add salt and pepper as desired.
Whisk together well.
Pour dressing into chickpeas, mix well.
Enjoy on toast or crackers.

Eggplant

Eggplants are great sources of several vitamins & minerals, as well as gut-healthy fiber!

Instructions:

Eggplant is a glossy black vegetable that has white flesh with a meaty texture.
Choose eggplants that have shiny, smooth skin without bruises or blemishes.
Eggplants are sensitive to temperature and should be stored in the refrigerator.
Do not cut an eggplant before you store it since it will go bad quickly.
For a less bitter tasting eggplant, sprinkle it with salt after cutting into pieces and let it sit for 30 minutes.
This will pull out some of the water and make it less likely to absorb a lot of oil while cooking.
Rinse the eggplant afterwards to remove most of the salt.
Eggplant can be baked, roasted, steamed, or sautéed.
If baking whole, pierce the eggplant several times with a fork.
Bake at 350˚F for 15-25 minutes.
Test for doneness by inserting a knife or fork.

Apples

Apples are great sources of: Vitamin C keeps our immune system strong and helps our bodies heal quickly. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.

Instructions:

How to Store:
- Apples stay fresh for 5-7 days at room temperature or 2-3 weeks in the refrigerator.
- Refrigerate unwashed apples in a plastic bag with holes.
- Throw away any spoiled apples since they will cause the others to spoil too.
- Wash apples before eating.
How to Eat:
- Eat whole or cut into pieces after removing stem, core, and seeds.
- Cook and mash to make applesauce.
- Bake in oven for dessert.
- Use lemon juice to keep sliced apples from turning brown.