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Recipes
Salad: Tri-Color Apple Salad with Tarragon Vinaigrette
By blum099
1. Submerge the chopped radicchio in a large bowl filled with ice water
- INGREDIENTS
- 2 large heads radicchio--cleaned, outer leaves discarded, coarsely chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon whole-grain mustard
- 1 tablespoon fresh tarragon, finely chopped
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 Granny Smith apple, thinly sliced
- 1 Pink Lady apple, thinly sliced
- 1 Braeburn apple, thinly sliced
- 1/4 cup toasted walnuts, coarsely chopped
Wasabi-Toasted Nori Crisps
By blum099
Inspiration for this recipe comes from Mark Bittman, who wrote about making nori chips in his Minimalist column a f...
- 1/4 cup water
- 2 tablespoons powdered horseradish wasabi
- 10 sheets nori
- salt
Pesto Trapanese
By blum099
Grind the nuts and garlic in a food processor until fine, then add the basil leaves followed by the tomatoes
- 2/3 to 3/4 cup blanched almonds
- 2 garlic cloves, crushed
- 1 bunch basil (3/4 to 1 oz.)
- 10 1/2 oz. ripe cherry tomatoes
- 1/3 cup extra-virgin olive oil
- ~ Grated pecorino Romano, to serve (optional)
BUTTERNUT SQUASH: CREAMY CASHEW "RISOTTO" WITH BUTTERNUT SQUASH
By blum099
Serves 6 Make a dairy-free risotto-style rice dish with the use of puréed cashews
- 1 cup raw cashews
- 2 1/2 cups 1/2-inch cubes peeled butternut squash
- 1 1/2 cup unsweetened soymilk, almondmilk or ricemilk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 3/4 cup low-sodium vegetable broth
- 1 (20 ounce) package 365 Everyday Value frozen Organic Brown Rice
- 1/4 cup finely chopped parsley
- 2 tablespoons minced fresh sage
- 1/4 teaspoon ground black pepper
Orecchiette with Puttanesca Pesto
By blum099
It’s no secret that puttanesca sauce is my favorite way to enjoy pasta
- 12 ounces orrechiette
- 5 garlic cloves
- 1/2 cup pitted kalamata olives
- 1/3 cup pitted green olives
- 1 fresh ripe tomato, coarsely chopped
- 1/4 cup oil-packed sun-dried tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh basil leaves
- 2 tablespoons capers
- 2 tablespoons olive oil
- Salt and black pepper
Tomatoes - Maple Syrup-Roasted Tomatoes
By blum099
Heat oven to 250°. Arrange tomato halves cut side up on an aluminum foil—lined baking sheet
- 16 cherry or grape tomatoes, halved
- 2 tbsp. maple syrup
- 2 tbsp. olive oil
- 3 sprigs fresh thyme, stemmed
- 2 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
Vegan Empanadas
By blum099
To make Vegan Empanada Dough: *Mix the above with your hands, form into a ball and refrigerate in plastic wrap...
- To make Vegan Empanada Dough:
- 2 1/4 cups whole wheat flour
- 1/2 teaspoon sea salt
- 1/2 cup earth balance or other vegan butter
- 1 1/2 teaspoons of arrow root powder
- 1/3 cup cold water
- 1 tablespoon apple cider vinegar
- 3 spoons of lightly fried sweet plantains (this makes the dough amazing!!)
- Mix the above with your hands, form into a ball and refrigerate in plastic wrap for 1 hour.
WILD RICE STUFFED MINI PUMPKINS
By blum099
Tender young pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish
- 1/2 cup uncooked wild rice
- 3 to 4 cups water
- 4 mini pumpkins
- Juice of 1 orange
- 2 teaspoons honey
- Salt and pepper to taste
- 1/4 cup dried cranberries
- 2 tablespoons chopped pecans
- 1 teaspoon orange zest
- 1 teaspoon chopped mint
Crab Rolls with Lemon Aioli
By blum099
In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne
- 1 1/4 cups aioli or mayonnaise
- 2 large celery ribs, cut into 1/4-inch dice
- 2 tablespoons fresh lemon juice
- Cayenne pepper
- 1 1/4 pounds lump crabmeat, picked over and lightly broken up
- Salt
- 8 hot dog buns or 16 mini brioche rolls, split
- 8 Boston lettuce leaves, sliced
Broccoli-Cauliflower Cassero
By blum099
Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go
- 1 head (large) Broccoli
- 1 head Cauliflower
- 6 Tablespoons Butter
- 1/2 whole Medium Onion, Diced
- 2 cloves Garlic, Minced
- 1/4 cup Flour
- 2-1/2 cups Low Sodium Chicken Broth
- 4 ounces, weight Cream Cheese, Room Temperature
- 1/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Seasoned Salt, More To Taste
- 1/4 teaspoon Paprika
- 1-1/2 cup Grated Monterey Jack Cheese, More To Taste
- 1 Tablespoon Butter
- 1/3 cup Seasoned Breadcrumbs