The Nourished Kitchen

The Nourished Kitchen By: Jennifer McGruther

By: Colleen Bunker, LAc, NTP

The Nourished Kitchen by Jenny McGruther is the cookbook that my husband and I reach for over and over again in our kitchen. The book is a wonderful collection of farm-to-table recipes that are wonderfully simple and deeply nourishing. This is the food that our great, great grandmother’s would’ve prepared. If you are new to traditional food preparation and have been thinking about trying your hand at fermenting some veggies or making your own yogurt or bone broth, this is a fantastic resource. Jenny’s book is a great combination of delicious recipes, nutritional information and how-to manual. Her passion and emphasis is on buying and properly preparing local, whole foods and supporting the farmers that are leading the way in your community. She also has a great website that provides not only recipes but other tips and info about all things food. Recently she posted an article about ways to reduce plastic in the kitchen. http://nourishedkitchen.com/ This is a beautiful, inspiring book and I think it would be a wonderful holiday gift for yourself or that traditional foodie in your life. Enjoy!

Pesto Baked Salmon

Pesto Baked Salmon

By: Christine Stecker

INGREDIENTS:

  • 1 large zucchini
  • 4 tbsp fresh basil, spinach or kale pesto – divided (click links for recipes)
  • 2 (6 oz) filets of fresh salmon (skins removed)
  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)

PREPARATION:

1. Preheat the oven to 400° F.

2. Spiralize the zucchini into noodles.

3. Press the zucchini noodles between two paper towels to get some of the moisture out of the zoodles.

4. Toss the zucchini noodles with 2 tbsp pesto.

5. Divide the zucchini noodles between two foil baskets.

6. Place the salmon on top of the zucchini noodles, then spread 1 tbsp. of pesto on each salmon filet.

7. Add the cherry tomatoes, garlic, olive oil, balsamic vinegar, black pepper and basil to a large bowl and toss.

8. Spread the cherry tomatoes around the salmon in the foil baskets.

9. Place the foil baskets on a rimmed baking sheet and into the oven for 20 minutes.

10. Remove from the oven and serve.

 

No Bake Strawberry Pie

No Bake Strawberry Pie

By: Ashley Reed

INGREDIENTS:

  • Crust:
    1 cup almonds or pecans
  • ½ tablespoon coconut oil
  • 1/8 teaspoon vanilla extract
  • 4-5 Medjool dates, pitted
  • Pinch of sea salt
  • Filling:
  • 1 cup cashews (soaked 1-2 hours, or overnight)
  • ¼ cup lemon juice
  • ¼ – ½ cup agave (depending on how sweet you want it)
  • ¾ cup fresh strawberries (if you choose to use frozen, thaw them completely first)
  • ½ cup coconut oil, melted
  • 1/8 cup water
  • ½ teaspoon vanilla
  • 1/8 teaspoon sea salt
  • Topping
    1-2 cups fresh strawberries, sliced

PREPARATION:

Crust: Place almonds or pecans in food processor fitted with the S blade. Process until roughly crumbled. Add coconut oil, sea salt and vanilla and pulse together. Add the dates last, one at a time and pulse until the crust holds together when squeezed. If the crust does not hold, add more dates (again one at a time). Press into coconut oiled pie pan. Chill in freezer while putting together the filling.

Filling: Blend all ingredients together in a food processor or high speed blender. Pour filling into cold pie crust, top with sliced strawberries. Place in freezer for 1-2 hours until firm. Because of the coconut oil, the pie will need to stay in the fridge or freezer to stay firm. Serve cold.

Northwest Kale Salad with Goat Cheese and Hazelnuts

Northwest Kale Salad with Goat Cheese and Hazelnuts

By: Mary Warrington

INGREDIENTS:

  • ⅔ cup hazelnuts, halved
  • 1 large bunch of kale (6-8 cups torn leaves, stems removed)
  • ⅓ cup olive oil
  • 1 large (fist-sized) beet, uncooked
  • 2 large carrots
  • ⅓ cup hemp hearts
  • ⅔ cup dried sour cherries
  • 1 Tbsp plain yogurt
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp fresh lemon juice
  • 4 oz chevre, crumbled

PREPARATION:

  1. Preheat the oven to 350 F. Spread the hazelnuts in a single layer and bake for 7-9 minutes, or until fragrant. Don’t burn them! Remove from the oven, and set aside.
  2. Cut the kale into small pieces (smaller than dimes). In a large bowl, combine the kale with 1 tsp of the olive oil. Using both hands, reach into the bowl and squeeze/massage the kale. Work with it for about 2 minutes, or until it has noticeably softened in your hands.
  3. Grate the beet and both carrots with the large setting on a box grater. Toss, along with the hemp hearts and cherries, into the kale.
  4. Combine the remaining olive oil with the yogurt, apple cider vinegar, and lemon juice. Toss with the salad, then top the salad with the hazelnuts and goat cheese.
  5. This salad can be made a few hours head of time, and stored in the fridge.www.thekitchenpaper.com/northwest-kale-salad-with-goat-cheese-and-hazelnuts

Serves: 4-6

www.thekitchenpaper.com/northwest-kale-salad-with-goat-cheese-and-hazelnuts

Spring Asparagus Risotto

Spring Asparagus Risotto

By: Leah Scott

INGREDIENTS:

  • 4 1/2 cups low-sodium chicken or vegetable broth
  • 2 tsp olive oil
  • 1/3 cup shallots, chopped
  • 1 cup arborio rice
  • 2 oz dry white wine
  • 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
  • 1-2 tsp fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • salt and fresh cracked pepper, to taste
  • 1 tsp grated lemon zest for garnish

PREPARATION:

In a large saucepan, heat broth over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minute. Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes. Add the wine and stir until it is absorbed.

Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started. When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.

Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Makes over 4 cups.

Skinnytaste.com
Servings: 4 • Size: 1 generous cup as a main • Old Points: 5 pts • Points+: 7 pts
Calories: 255 • Fat: 4 g • Protein: 9 g • Carb: 43 g • Fiber: 2 g • Sugar: 0 g
Sodium: 630 mg

Vegetable Garden Dip

Vegetable Garden Dip

By: Mary Chen LAc

INGREDIENTS:

  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • 1/2 cup tahini
  • 1/4 cup extra-virgin olive oil, plus oil for drizzling
  • 2 cloves garlic, peeled
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin or paprika
  • Juice of 1 lemon
  • Chopped fresh parsley leaves for garnish
  • crushed pita chips
  • 1 bunch small carrots (about 6 carrots), halved crosswise if long, trimmed with the green tops left on
  • 1 bunch small radishes (about 10 radishes), trimmed with the green tops left on
  • 1 cup broccoli florets
  • 1 cup small white button mushrooms
  • 1 bunch thin asparagus, woody ends trimmed, halved crosswise
  • 1 cup cherry tomatoes

PREPARATION:

Put the chickpeas, tahini, olive oil, garlic, salt, pepper, cumin and lemon juice  in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

Spread on the bottom of a medium baking dish in an even layer at least 1 inch thick (so that the vegetables stand up). Drag a spatula across the top to draw lines to mark the “rows”. Sprinkle with the pita breadcrumbs. Stick the vegetables into the dip to form rows and serve.