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Flavor Over Fat:

A MULTICULTURAL WOMEN’S HEALTH & WELLNESS SUMMIT

Linda D. Bradley, MD Founder and Chair, Celebrate Sisterhood®

Cooking SELF CARE: MadeYour Passpo Healthy Life Simple!

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A MULTICULTURAL WOMEN’S Celebrate Sisterhood History HEALTH & WELLNESS SUMMIT

Celebrate Sisterhood with Cleveland Clinic! Welcome to Celebrate Sisterhood, a Cleveland Clinic program dedicated to educating, energizing and empowering women of color to embrace self-care. We believe that women who care for their physical, mental and emotional health take charge of their destinies. When you become a stronger healthcare advocate for yourself, your family and your community, you can create positive change in the world!

SELF CARE:

Understanding your unique health challenges © 2018 The Cleveland Clinic Foundation. All African rights reserved. This book may not distributed or transmitted in whole or death than American women arebe atreproduced, greater risk for disease, disability and early in part in any manner without the express written permission of The Cleveland Clinic Foundation. women of any other race. Diabetes, asthma, hypertension and obesity are some of the Individual contributions areWe © their respective ownershead-on. or contributors. challenges we face. must meet them

Your Passport to a Healthy Lifestyle

Celebrate Sisterhood®, Cleveland Clinic®, registered trademarks of Celebrate Sisterhood events willand empower you to are seek out health information, embrace Thehealthy Cleveland Clinic Foundation. All other are the property respective owners. lifestyle choices, and get trademarks the care you need whenofatheir health problem first arises. A MULTICULTURAL WOMEN’S HEALTH & WELLNESS SUMMIT

We want you to recognize your strengths and build upon them. We call this self-care Every effort and has been made to ensure that mental, the content provided in thisand bookcommunity is accurate and helpful for reform it impacts physical, psychological health. our readers at publishing time. Neither the author, contributors, nor the publisher claims responsibility for A adverse effects from theyour use ofcommunity the recipes and/or found within this book. chance to resulting connect with and information make friends Printed the United States of America Saturday, Octoberbrings 21, 2017 You inwon’t be on this learning journey alone. Celebrate Sisterhood women of SELF CARE: color together for fun, engaging, informative events. You’ll hear great messages from 7:30 a.m. – 4:00 p.m. First Printing, 2018 S great - from Cleveland Clinic and from the Your community. PassportYou’ll to a receive free AR tspeakers o Executive Caterers at Landerhaven 14 YEihealth n and learn where to get help if tio screenings and advice from registered dietitians,Healthy a Lifestyle c d ISBN 978-0-692-19144-6 e 6111 Landerhaven Driveand | Mayfield Heights, OH 44124 l a are detected. Our events also feature uplifting music healthy food. r of d problems ultu

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Linda D. Bradley, MD, Founder and Chair Lyla Blake-Gumbs, MD, MPH Lilian Gonsalves, MD Saturday, October 21, 2017 Angela Kyei, MD, MPH 7:30 a.m. – 4:00 p.m.

clevelandclinic.org/celebratesisterhood Executive Caterers at Landerhaven 6111 Landerhaven Drive | Mayfield Heights, OH 44124

#CelebrateSisterhood2017

Linda D. Bradley, MD, Founder and Chair Lyla Blake-Gumbs, MD, MPH Lilian Gonsalves, MD Angela Kyei, MD, MPH

ClevelandClinicinYourCommunity

clevelandclinic.org/celebratesisterhood

A Letter from Our Celebrate Sisterhood® Founder and Visionary: Hello Sisters, Friends and Supporters, Growing up, my father, Alvin Bradley, worked tirelessly to provide for our family. He worked a number of jobs, so many that I can’t remember all of them, but one I’ll never forget – he was a waiter at an upscale Cleveland country club. Saturday mornings, I would open the refrigerator simply looking for orange juice and eggs but instead find whole lobsters and crab legs, capers and tapenades, and large wedges of gouda, brie, and manchego cheeses. There were new leftovers each week. Dad’s hard work provided the income to send me to college to pursue my dream of becoming a doctor, but it also serendipitously ignited my culinary palate. After some initial discomfort, I learned to savor the food in the refrigerator. Needless to say, the contents of ours was so different, so foreign, and it certainly didn’t look like anybody else’s on our street. But after some experimentation, my comfort foods became lobster macaroni and cheese and collard greens with chipotle in adobo sauce – decades before they became iconic items on upscale fine dining menus. My love of “different” food began in childhood as I experienced flavors and textures that were initially “gross” and with time became my favorite recipes to cook. As an elected member to an international gynecologic society, I have traveled around the world, cooking along the way. This led my patients to fondly call me their “foodie gynecologist.” My adage was, “attend a meeting, take a cooking class and buy a regional cookbook.” I just might have more cookbooks, magazines, and now iPad apps than I do medical books! I’m happiest when I’m cooking and roaming food markets. There is synergy between what we eat and who we are. Have I become a culinary anthropologist? I think so. The quickest way to understand another culture, language and customs is through food and drink. Education for me has been “hands on.” I’ve learned much about the culture of India by rolling dough with a housewife while making samosas. Or tasting Italian culture on my tongue when samples of fine wine were suggested by a young sommelier. The fondest memories have occurred with culinary classes taken in Singapore, Alaska, Turkey, Argentina, and even in New Orleans. Instead of souvenirs, my treasure trove includes spices and bottled sauces. No, I don’t have a culinary degree. Rather my culinary education was awakened in the spice markets of Istanbul, fruit stands at the West Side Market in Cleveland, and one-to-one classes with shopkeepers who shared their guarded recipes and cooking techniques with me. I use recipes for inspiration but rarely follow them verbatim. I embrace the modern Hippocratic Oath: “I will prevent disease whenever I can, for prevention is preferable to cure.” We are what we eat. Let food be thy medicine. Only by learning the fundamentals of cooking can individuals build upon and craft a personal plan for achieving lifelong health. My current passion involves sharing what I have learned in my worldwide travel. By increasing cooking and nutritional literacy, sharing cooking tips I’ve learned along the way, I will help individuals use flavor over fat to improve their health and most importantly, learn how to reclaim their kitchen.

Linda D. Bradley, MD Professor of Surgery Vice Chair, Obstetrics/Gynecology and Women’s Health Institute Cleveland Clinic Founder, Celebrate Sisterhood®

INTRODUCTION

Greetings Celebrate Sisterhood® Supporters and Friends, Thank you so much for your ongoing support of our amazing Celebrate Sisterhood® Multicultural Women’s Health & Wellness Summit over the years. As we celebrate 15 years of promoting multicultural women’s health, we happily reflect on how Celebrate Sisterhood® has touched the lives of more than 12,000 local women and girls. This milestone wouldn’t have been reached without our Chairwoman and Founder, Dr. Linda D. Bradley. Her dedication to improving women’s physical and emotional health and wellness is indeed in her DNA. It is Dr. Bradley’s inspiration that led us to share a special gift with you: our first-ever cookbook, F lavor Over Fat: Cooking M ade Simple! S ince I am not gifted in the culinary arts, this book will be a welcomed resource in the Morris household! We hope you will use and enjoy, this comprehensive collection of recipes from chefs across the region, as much as we enjoyed putting it together. Happy cooking!

Kristen Morris Chief Government and Community Relations Officer Cleveland Clinic

FOREWARD

Jim Perko CEC, AAC The benefits of certain foods on our health are increasingly being recognized around the world. The foods we eat can either promote disease or fight it. At Cleveland Clinic, Culinary Medicine combines the evidence based science of food, nutrition and medicine with the joy and art of cooking. It weaves together all the elements of selfcare from behavior health in mindful mealtime to aroma therapy when garlic becomes fragrant and functional exercise every time to you lift and wash a pot, pan or tend to a garden. How we make a family meal matters as much as the time shared during a family meal. There is a complex relationship between technique and results. The bottom line in the Culinary Medicine programs at Cleveland Clinic is learning to master the techniques and skills so you can Love the Foods That Love You Back! This means we try everything we can to teach you how you can learn to truly love and enjoy the foods that will fight chronic disease, heal and love your body back! Expertly mastering the techniques how to make something moist without added fats, sweet without added sugars and flavorful without added sodium are methods that are the foundation of healthy meals. The world of food and nutrition is constantly evolving and the science behind nutrition recommendations can be conflicting. As we make dietary modifications in our lifetime because of personal choice or physician prescription, it will be the mastery culinary skills and literacy that will greatly help us achieve our desired changes and goals.

Celebrate ÂŽ Sisterhood

Table of Contents Contributing Chefs

Appetizers 16 Specialty Drinks & Smoothies

Pasta 38 Vegetables 48 Soups 66 Salads 80 Beef 98 Poultry 104 Pork 118 Seafood 124 Breads & Rolls

136

Contents Desserts 144 Flavored Oils, Salad Dressings & Unique Spices

155

Measurements & Substitutions

159

Celebrate ÂŽ Sisterhood

Contributing Chefs

Chefs

Jonathan Benson’s passion for cooking began as a child, while spending time in the kitchen with his mother and grandmother. After a lifetime of watching them cook and bake for events, friends and family, he knew that he wanted to be a chef. He attended the Pennsylvania Institute of Culinary Arts right out of high school, and his culinary education did not stop there. He has had the privilege of working for renowned chefs like Doug Katz (chef/owner of Fire); Jonathan Bennett (Moxie’s & Red Steakhouse); and John Dejoy (chef/owner of Bistro 44) to name just a few.

Jonathan Benson Executive Chef / Owner Ja’Sarai Catering & Co.

He has traveled across the country and experienced food in different regions, while acquiring a strong palate for an array of flavor combinations and learned multiple aspects of the culinary industry. Presently, he is the owner and Executive Chef of Ja’Sarai Catering & Company, a full-scale catering and personal chef firm that has been open and operating since 2007. www.jasarai.com Brandon Edwin Chrostowski is on a mission to change the face of reentry in the United States. In 2007, he founded EDWINS Leadership & Restaurant Institute. His belief that “every human being regardless of their past has the right to a fair and equal future” is what drove the creation of EDWINS. The idea was born “from a break” that Chrostowski received early in life and has grown into a six-month program at EDWINS restaurant in Cleveland, Ohio as well as in prison. His approach is simple: arm those re-entering society with a skill set and a smile. The program provides training in Culinary Arts and the Hospitality Industry. Individuals are not only equipped with basic culinary skills, but also are assisted with finding employment, have the opportunity to utilize free housing, basic medical care, clothing, job coaching, and literacy programs. His program was the subject of the Academy Award-nominated documentary, “Knife Skills.”

Brandon E. Chrostowski Owner, EDWINS

Chrostowski began his career in Detroit sixteen years ago and has since trained in some of the world’s finest restaurants. He received an Associate’s degree in Culinary Arts and a Bachelor’s degree in Business and Restaurant Management at The Culinary Institute of America. He apprenticed at Chicago’s legendary restaurant, Charlie Trotters, and after graduation worked at Lucas Carton, Paris’ longest standing Michelin 3-star restaurant. At Lucas Carton, Brandon began to develop cutting-edge skills, while learning the intricacies of a French kitchen. In New York City, Brandon worked at Le Cirque, Picholine, Chanterelle, a New York Times and James Beard award-winning restaurant, while working under the tutelage of restaurateurs Karen and David Waltuck. At Chanterelle, Brandon also worked closely with Master Sommelier Roger Dagorn and was so inspired became a certified sommelier himself. Brandon’s commitment to EDWINS Leadership & Restaurant Institute has grown from teaching in prisons to opening its flagship restaurant as well as building a 20,000-sq. ft. campus that offers free housing, workout facility, library, basketball court and other amenities. Today EDWINS Leadership and Restaurant Institute graduates over 100 students a year between its prison program and restaurant institute. www.edwinsrestaurant.org

Chefs

Tim Del Papa has embraced the notion, that food is something everyone has in common. Even when people think that they don’t have anything in common with someone else, he quickly mentioned food and a conversation was started! Del Papa has always prided himself in knowing a little bit about food from other cultures and regions. Whether it is a Koushari from Egypt, Cevapcici from Croatia or Crowder Peas from Alabama, he always filed these recipes away. He never knew when this information might come in handy.

Tim Del Papa Executive Chef Administration Cleveland Clinic

His mother was a home economics teacher and had a cooking school. His father was in the retail business, product design and now does watercolors. Tim feels that he inherited the creative traits that both parents possessed. He laments, “I want the dishes that I prepare to not only taste great, but to look great too. The eye takes the first bite, my mother frequently says.” Del Papa loves the long-standing tradition that his family has always enjoyed very flavorful, seasonal and healthy foods that reflect his family’s roots, whether from a geographic or genealogy standpoint. And you will see that in all his recipes. Tony Fortner is the innovative Executive Chef at Zanzibar Soul Fusion, located at historical Shaker Square. Since taking over as the Executive Chef he has created a fresh, new, creative twist on traditional soul food. He calls this new style of cuisine “soul fusion.” The basic concept is the merger of his fine dining background, combined with the comfort food he grew up eating. The end result is a critically acclaimed menu of edgy new concepts. From the turkey chops, walleye cakes and soul rolls to the classic twist, like the BBQ salmon, his signature dish.

Tony Fortner Executive Chef Zanzibar Soul Fusion

When you taste the selections at Zanzibar you will see the southern influence of the cuisine he has brought to the shores of Lake Erie. Watermelon BBQ sauce, honey glazed fried chicken, and chicken and waffles, to name a few. His creative new menu has gained him national recognition as one of the hottest new chefs. He started cooking in a professional kitchen in 1979, where he started out as a line cook in Cleveland’s four time “Restaurant of the Year” winner, Earth by April. He has studied under some of the city’s most elite chefs. Chef Tony has held Chef or Sous Chef positions at some of Cleveland’s most prestigious venues, including Canterbury Golf Club, Embassy Suites Hotel, Johnny’s Downtown, Joey’s on the River, DD Studz and Chester’s Fine Cuisine. He has always brought a new and creative style to enrich the dining experience of his clientele. He is responsible for the day-to-day operations of Zanzibar, giving Cleveland a true destination restaurant. Creating and implementing Zanzibar’s menu has proven to be a good decision. His time spent in the Navy exposed him to so many different cuisines that when you read the menu you will know that you are about to embark on an innovative dining experience, called Zanzibar. www.zanzibarohio.com

Chefs

Margaret L. McKenzie, MD is president of Cleveland Clinic South Pointe Hospital, an acute care community teaching hospital in Warrensville Heights, Ohio. Dr. McKenzie brings extensive clinical, educational, administrative and leadership experience to her role. She is the former president of the 1100-member Cleveland Clinic Women’s Professional Staff Association. She is currently serving on the Cleveland Clinic Board of Governors, and on the national committees for the Association of Professors in Gynecology and Obstetrics. In 2007, Margaret was awarded the Master Educator of the Year at the Cleveland Clinic.

Margaret L. McKenzie, MD President South Pointe Hospital Cleveland Clinic

She received a faculty appointment to Associate Professor and induction into the Academy of Scholars at Case Western Reserve University in November 2017. Her most recent appointment is to the Cleveland Clinic Board of Trustees which began in December 2017. An in-demand speaker on medical education, leadership in healthcare, personal health, diet and lifestyle issues, Dr. McKenzie has appeared on the Dr. Oz Show and multiple local TV stations. She has presented many topics at the Association of Professors in Gynecology and Obstetrics national Faculty Development Seminars, the Association of Medical Education in Europe, the National Medical Association, Speaking of Women’s Health, Universal Sisters, and Celebrate Sisterhood® here in Cleveland. Jim Perko is the Executive Chef for Cleveland Clinic Wellness Institute. Jim is a 1977 graduate of The Culinary Institute of America in Hyde Park NY, one of four apprentices to the 1976 US Culinary Olympic Team and a member of the 1977/78 US Antarctic Expedition cooking for scientist in South Pole Antarctica. After 7 years as a chef in hotels Jim started his healthcare career in 1985 as executive chef of Lakewood Hospital in Lakewood, OH where in 1988 he founded the National award winning Food is Knowledge program that is now a signature part of the Cleveland Clinic community outreach wellness programs. In the 2014/2015 School year Food is Knowledge reached 6,846 children in 89 schools, 10 School Districts, 8 community organizations and 20 early learning Head Start Centers.

Jim Perko Executive Chef, Cleveland Clinic Wellness Institute

In 1990 Jim competed nationally to become a member of the ACF 1992 US Culinary Olympic Team winning five gold medals from the United States tryouts, and competitions in England, Ireland and Germany. Jim and his teammates finished third out of 52 teams from 30 countries in the 1992 Culinary Olympics in Frankfurt, Germany. Jim now serves as the Executive Chef for Cleveland Clinic’s Wellness Institute collaborating with physicians and dietitians to develop evidence based Culinary Medicine, educating patients and the community about how foods can be powerful medicine and still taste great so you won’t compromise taste or your health. He is one of 114 current ACF certified culinary judges and recipient of numerous American Culinary Federation National and local awards. His passion is to widely implement Culinary Medicine that’s evidenced based in both disciplines.

Chefs

Yolanda Ramos, co-founder of Freshly Rooted, LLC, has collaborated with the City of Cleveland, Metro Health Systems, Hispanic Alliance, Women of Color Foundation and local community development corporations in efforts to make our community healthier. As a Social Enterprise, Freshly Rooted has gained local recognition for their impact in the community through hands on engagement, education workshops, cooking demonstrations and presentations.

Yolanda Ramos Co-founder Freshly Rooted, LLC

A native of Cleveland, Ohio, Yolanda is a graduate of Cuyahoga Community College, with a degree in Applied Business in Hospitality Management and a concentration in Culinary Arts. She received her Certification as a Personal Chef and Professional Culinarian in 2015. Prior to founding Freshly Rooted, Yolanda founded and operated her own 501(c)(3), non-profit organization in 2008. Her work consisted of community outreach activities, leading personal development workshops and supporting programs that empower women. This mission fed her passion to help others. In 2011, Yolanda was diagnosed with chronic hypertension and a genetic kidney disease. At this point in her life, she decided to make a complete lifestyle change with a focus on her diet. As a result, she lost over 40 pounds and remains off all medication. She has witnessed firsthand, how practicing a holistic lifestyle can be completely transformative in every way starting with herself and then her family. Yolanda’s life experiences led her to developing a platform where she can help others on their own path to health and wellness. Thus far this year, her business was recognized and awarded by the City of Cleveland as one of the community’s “Game Changers, Women Leveling the Field.” www.freshlyrooted.net Ryan Eli Salter did not discover his love for food until he studied abroad in Australia. Although it was not the country’s dedication to cuisine that appealed to him, as much as it was his wallet that spoke to him. Being a “picky” eater, he had to find flavors that he was naturally accustomed to that would be able to match the depth of his bank account. In time, his experience grew as did his palate, which led him to studying at the International Culinary Center in New York City, and work for some of the best restaurants in Harlem (Corner Social/Angel of Harlem), while maintaining his role in a large automotive firm.

Ryan Eli Salter Owner Salt + Ko

That knowledge gathered over the years, on top of his love for crafting a unique and pleasurable experience, has led him to start his own hospitality company, Salt + Ko. Now, he is working with top brands in the food and beverage industries, to enable clients to deliver an experience like no other. Inspired by Afro-Caribbean roots, molded by Asian flavors, and evolved into something more. As Ryan would say “we do more than just food” and that is what he and his team set out to achieve with every project they work on. A unique plate told through every client’s story. Over time, Ryan has worked with notable clients and celebrities like Vivica A. Fox, New Edition, Diana Ross, Nelly, Keyshia Cole, and TLC, to name a few. www.saltandko.com

Chefs

Vel Scott is a community advocate and a leader in the movement to bring nutrition and healthy living into people’s lives. Through her workshops, lectures and cooking demonstrations she teaches that food can be the catalyst for better living. After decades of successfully owning and running a restaurant and entertainment complex, Vel’s Entertainment Complex and Vel’s On The Circle, in Cleveland, Ohio; Vel helped reverse her husband’s heart disease by exploring healthier ways to prepare the soul food that he loved. She has traveled the globe and integrates the spices and flavors of global cuisine into her recipes.

Vel Scott Vel’s Purple Oasis Garden

Her mission is to share this knowledge with people who are looking for help in managing diseases such as diabetes, congestive heart failure, hypertension and cancer, and improving their lifestyle with food. On the forefront of the community garden movement, Vel’s Purple Oasis was founded in 2008, and built on a couple acres of family-owned land in the University Circle area, in Cleveland. Serving as a blend of market and community gardening, it is a living example of sustainability and healthy living. Vel’s passion and purpose is educating people in how to live their best lives by powering their bodies with healthy food. www.velscott.com Rhonda Sharpley is a pastry chef and health coach with Freshly Rooted, LLC. She has 40 plus years’ experience in the food, health and wellness industries. While living in East Lansing Michigan, she trained and worked as an assistant French Pastry Chef. She opened Well-Bread Bakery & Catering Services which specialized in Healthy Gourmet Foods. Upon returning to Cleveland, she received her Certification as a Holistic Health Coach from The Institute of Integrative Nutrition, was certified by Dr. Sara Gottfried to “Teach the Hormone Cure” and has received the David Wolfe Nutrition Certification.

Rhonda Sharpley Certified Holistic Health & Lifestyle Coach Freshly Rooted, LLC

Coach Rhonda worked as a Health and Wellness Coach at Cleveland Child Care and Early Learning Center in the Clark Fulton Community. She developed a garden-to-table program consisting of: an on-site teaching Garden, a Meal Plan based on garden and local produce, a healthy eating curriculum, and family engagement programs, teaching families how to eat & cook healthier meals together. Rhonda has served as a member of the Healthy Cleveland Nutrition Subcommittee and the Cuyahoga County Early Childhood Wellness Task Force. As a health coach Rhonda helps her clients grow in awareness to: how diet can affect them emotionally, mentally and physically, establish healthy eating habits with whole foods to positively enhance their lives, reduce and eliminate toxic foods, mindsets and belief systems. Rhonda is continually looking for opportunities to connect with those who understand that it takes healthy community members to create and sustain healthy communities! www.freshlyrooted.net

Chefs

Stacey Stoudemire has always had a love for food and cooking. She founded Simply Elegant Catering in Cleveland 20 years ago and built a successful business based on her passion. Despite her love for food, she faced a reality that her family has a genetic predisposition for heart disease. When her grandmother was diagnosed with heart disease, she took it as a wake-up call and decided to make some changes to her catering menu. From processed foods high in trans-fat, to now more organic products, and oil and plant-based products. Her clients have been pleased with the changes, and they now choose more healthy options for themselves and their guests.

Stacey Stoudemire Chef/Owner, Simply Elegant Catering

She suffered a heart attack at 34, and decided it was time to make even more drastic changes to her diet, becoming more conscious about “hearthealthy” portions. As her children grow older, they are completely hearthealthy. Her daughter does yoga and son stays in shape at the gym. They’ve adopted the same habit of eating heart-healthy and enjoy it. Stacey encourages parents to bring their children into the kitchen to learn about healthy eating. Allow them to cut vegetables and teach them about the importance of seasonings. They will be more likely to eat what they cook. www.simplyelegantcatering.org Eric Wells is a personal chef, caterer and culinary instructor. He was the first African American graduate of The International Culinary Arts and Sciences Institute in Chesterland, Ohio in 2004. Wells specializes in preparing intimate dinners for two. He prepares romantic, 6-course meals in the comforts of a couple’s home, providing everything to make the romantic evening complete: from the freshest and most flavorful ingredients to designer China, a linen tablecloth and napkins, fresh flowers and candles. He also uses his own restaurant quality cookware to ensure flawless food preparation. And, he totally cleans the kitchen after the event! So, his service is like having an upscale restaurant in your dining room.

Eric Wells Chef/Culinary Instructor Skye LaRae’s

Eric also teaches cooking classes at the Loretta Paganini School of Cooking, Sur La Table, and in homes. Great for dinner parties, the classes focus on a particular region and its cuisine. In addition, Wells has appeared on Food Request Live on Fox 8 and WEWS Newsnet 5 in Cleveland several times, and on “Help I Need a Makeover” and “Another Look” on Time Warner Cable channel 21. Recently, he has had articles in the Cleveland Plain Dealer and radio interviews on WERE 1490 AM and WELW 1330 AM. He was also a monthly contributor to the Talk of Cleveland magazine. Chef Wells has also been involved in many charitable events, including fundraisers for The Autism Society of Greater Cleveland, Harvest for Hunger and relief for Hurricane Katrina victims. He is a strong advocate for healthy eating, especially for America’s youth. Chef Wells is involved with several organizations in the Greater Cleveland area that support local, sustainable farmers and markets. www.skyelaraes.com

Celebrate ® Sisterhood Turkey Black Bean Corn Nachos Collard Greens & Quinoa Stuffed Mushrooms Kataifi Wrapped Langoustines with Langoustines Sauce Cheese Stuffed Jalapeño Peppers Guacamole Spicy Guacamole with Tostadas Stone Fruit Salsa Tomatillo Salsa Chipotle Corn Salsa Cranberry Salsa Black Bean Hummus Sweet Potato Hummus Incredible Chickpea Hummus Recipe: A Multicultural Interpretation

Appetizers

Appetizers 17

INGREDIENTS 1 pound ground turkey 4 tablespoons olive oil 1/2 cup chopped bell pepper 1/2 cup chopped red onion 1 teaspoon sea salt 1 tablespoon garlic powder Corn tortilla chips 1 can black beans, drained (15 ounces) 3 cups shredded cheese 2 jalapenos sliced thinly

SERVES: 4-6

Turkey Black Bean Corn Nachos Submitted by Stacey Stoudemire Directions TURKEY MEAT: 1. In a large sauce pan, heat olive oil over low heat. Add peppers and onion turn to medium heat for about 3 minutes. 2. Add ground turkey and brown thoroughly. stir consistently until meat is in small pieces. 3. Add garlic powder and sea salt, cook over low heat for about 12 minutes. NACHOS: 1. Place tortilla chips in bowl. Drain first and then spoon turkey and contents of your pan over chips. 2. Top with shredded cheese, salsa and sour cream then serve.

3 Roma tomatoes, finely chopped TOPPED WITH: Sour cream Organic salsa

SERVINGS: 15

Collard Greens & Quinoa Stuffed Mushrooms Submitted by Vel Scott Directions

INGREDIENTS 1 cup cooked quinoa 15 baby portabella or button mushrooms 2 cups frozen thawed collard greens (or cooked fresh) 2 cups vegetable stock or water 2 tablespoons extra virgin olive oil Pinch of cumin (to taste) Pinch of smoked paprika Freshly ground black pepper & sea salt to taste 1 small onion, thinly sliced and diced 1 celery stalk, diced 1 red bell pepper, diced

1. Preheat oven to 375 degrees. Cook quinoa while oven is heating up. Combine the quinoa with vegetable stock or water over medium high heat. When it starts to boil, cover and cook until it is tender and the liquid is absorbed, about 20 minutes. Set aside and let cool. While the quinoa is cooking, place parchment paper or aluminum foil on a baking sheet. Remove the stems from the mushrooms and set them aside. Arrange the mushroom stems side down on the baking sheet. Cook the mushrooms for about 10 to 12 minutes or until just tender. When the mushrooms are done, flip them over and let them cool for about 15 to 20 minutes. 2. For the stuffing, in a large skillet over medium heat, drizzle enough olive oil to cover the skillet, and when the skillet is hot add the collards, onions, bell pepper, and celery and sauté for about 7 to 10 minutes, or until the vegetables are tender. Gradually add the spices to the mixture. Taste and adjust the seasoning to your liking. Add the quinoa and mix well. Remove from heat and let the stuffing sit for a few minutes until cool enough to handle. 3. Using your hands stuff the collard greens/quinoa mixture into the cooked mushrooms. Place the mushrooms back on the baking sheet and bake for another 10 to 12 minutes. 4. When done, remove the stuffed mushrooms from the oven and top with your favorite topping – fresh avocado, cilantro, Louisiana Hot Sauce – whatever you choose. Place on a pretty serving platter.

SERVINGS: 6

Kataifi Wrapped Langoustines with Langoustines Sauce Submitted by Brandon E. Chrostowski Directions FOR THE LANGOUSTINES: 1. Lay out the kataifi into straight lines, about 6 inches long. 2. Place the langoustines on one end and roll in the kataifi. 3. Place on a tray. When all of them are wrapped, cover with a damp cloth and refrigerate. 4. In a medium sauce pan, sweat the onions until translucent. 5. Add the shells and sauté until all the shells are bright red. 6. Pour out any remaining butter. 7. Add the Chablis and simmer until it is almost gone. 8. Add the fish stock and reduce by 50%. 9. Add the heavy cream and reduce by 50%. 10. Strain through a fine mesh strainer into another sauce pot. 11. Season to taste with salt and white pepper. 12. Keep warm. FOR THE CLARIFIED BUTTER: 1. In a small saucepan, melt butter over medium-high heat. 2. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface. 3. Bring to a boil; the milk proteins will become foamy. 4. Lower heat to medium and continue to gently boil; the milk proteins will break apart. 5. As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. 6. Once boiling has stopped, pour butter through a cheeseclothlined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.

INGREDIENTS 12 langoustines, peeled and cleaned, shells saved Kataifi dough (Kataifi is shredded phyllo dough available at specialty markets or online) LANGOUSTINE SAUCE: 1 pound unsalted butter Shells from 12 langoustines ½ cup Chablis 20 fluid ounces fish stock 20 fluid ounces heavy cream 1 tablespoon diced onion 1 tablespoon butter Kosher salt and white pepper, to taste

COOK’S NOTES

PUTTING IT ALL TOGETHER: 1. Heat oven to 350 degrees. 2. Put the sauce on low heat to warm. 3. Season all sides of the wrapped langoustines with salt and white pepper. 4. In a large sauté pan, heat clarified butter until hot. Add the langoustines and cook until golden brown on both sides. About 2-3 minutes per side. Place on cooking tray and put into oven for 5 minutes. 5. Pour about 2 ounces of sauce on 6 small plates. 6. Place 2 langoustines per plate.

INGREDIENTS 1½ pounds chorizo sausage in bulk 24 medium jalapeño peppers 1 8-ounce package cream cheese, softened 3 cups finely shredded cheddar cheese 2 teaspoons Worcestershire sauce

SERVES: 8-10

Cheese Stuffed Jalapeño Peppers Submitted by Eric Wells Directions Preheat oven to 400 degrees. Heat a large, nonstick skillet over medium heat. Add sausage and cook, stirring often, until done. Remove and allow sausage to drain on paper towels. Meanwhile, cut jalapeños in half lengthwise, removing the seeds and membranes. In a large sauce pot, boil peppers for about 8 minutes. Drain and rinse with cold water, set aside. In a medium bowl, combine cream cheese, cheddar cheese and Worcestershire sauce. Spoon about 1 teaspoon of the cheese mixture into each jalapeño. Top each with sausage. Place jalapeños on sheet pan lined with parchment paper and bake for about 5 minutes. Serve warm.

SERVES: 3-4

INGREDIENTS 2 medium ripe avocados, diced 2 inch squares

Guacamole Submitted by Margaret L. McKenzie, MD

1 cup diced cherry tomatoes

Directions 1. Mix all ingredients in a bowl.

1 finely chopped white onion

2. Marinate for 1 hour in the refrigerator before serving.

1 bunch finely chopped cilantro

3. Keep unused portion refrigerated.

4 cloves garlic, finely chopped 2 limes, juiced Drizzle of olive oil 2 tablespoons lemon juice Salt to taste

COOK’S NOTES

SERVES: 6-8

Spicy Guacamole with Tostadas

INGREDIENTS 8 large ripe avocados, peeled and pitted

Submitted by Eric Wells Directions rections Using a fork, mash avocado with lime juice in a large bowl. Add cilantro, onions, garlic, chilies and salt. Stir to combine. Refrigerate.

2 tablespoons fresh lime juice

In a deep skillet, heat oil over medium high heat to 375 degrees. Meanwhile, cut the tortillas into quarters. When the oil is heated, working in batches, slowly add the tortillas and fry for about 2-3 minutes or until they turn light brown. Remove immediately and place tortillas in a bowl. Toss with lime juice and salt place the fried tortillas on a sheet pan covered with paper towels.

1 large Serrano chilies, minced

Serve guacamole with tostadas and blue corn chips.

SERVINGS: 4

Stone Fruit Salsa Submitted by Yolanda Ramos Directions Rinse all fruit, peppers and onions in cold water. Remove seed from all fruit, and chop. Slice and dice all peppers and onions. Combine all chopped fruit, peppers, onions, cilantro with lemon zest, apple cider vinegar and honey. Stir and add salt and pepper to taste. Serve immediately or refrigerate up to 3 days. May be eaten as a garnish with any fish or with tortilla chips.

½ cup fresh cilantro, minced ½ cup onions, diced 3 garlic cloves, minced 2 teaspoons salt 2 cups vegetable oil 12 corn tortillas ¼ cup fresh lime juice Salt 1 large bag blue corn tortilla chips

INGREDIENTS 1 yellow peach, 1 nectarine 1 red plum, 1 black plum 1 apricot 1 cup cherries 1 cup rainier cherries 1 poblano pepper charred, seeded and peeled 1 red fresno pepper charred, seeded and peeled ¼ cup fresh cilantro chiffonade 1 tablespoon apple cider vinegar

COOK’S NOTES

1 lemon zested ¼ quarter yellow bell pepper small diced 2 scallions finely sliced ¼ red onion peeled, small diced 1 tablespoon raw honey (optional) Celtic sea salt and cracked black pepper to taste

INGREDIENTS

Tomatillo Salsa

1 pound husked tomatillos,* washed and quartered

Submitted by Linda D. Bradley, MD

1-2 jalapeño chili peppers, seeded and chopped

We are a sports family and enjoy watching our local teams win and lose. What better way to heat up the game than with fresh homemade flavorful salsa. Here’s my favorite.

½ white onion, halved 1-2 bunches cilantro stems and leaves 1 garlic clove 1 teaspoon chili powder ½ teaspoon smoked paprika 2 teaspoons salt * A tomatillo is a fruit that resembles a green tomato, but it usually has a thin parchment-like cover. Found in the produce section of your local grocery store. Seasonal.

COOK’S NOTES

Directions 1. Quarter the tomatillos and place in boiling water. Boil for 2-4 minutes until fork tender. Don’t overcook. Drain the tomatillos but save 3-4 tablespoons of the water if needed later to thin the mixture. Cool the tomatillos. 2. Once cool, place tomatillos, jalapeño, onion, cilantro, garlic, paprika, cilantro and salt in blender or food processor. Pulse until coarsely chopped, if necessary add a tablespoon of saved water if needed to thin out. 3. Serve with tortilla chips. Can add chopped avocado and chopped cherry red tomatoes to the tomatillos salsa, once in a serving bowl if desired at the end. 4. Makes 1 cup. Keeps well for 1-2 days in refrigerator.

SERVES: 4

Chipotle Corn Salsa

INGREDIENTS 1 pound bag frozen corn, defrosted

Submitted by Linda D. Bradley, MD Directions Directions Mix all ingredients together in a large bowl. Flavors will improve on sitting. Stir well before serving. OPTIONS:

Diced cooked rotisserie chicken and cooked shrimp are excellent additions. Could substitute one can of black beans.

2 15-ounce cans pinto beans, drained and rinsed 1 pound Roma tomatoes (approximately 4), seeded and diced 1 bunch cilantro, chopped 4 scallions (or more, to taste), finely chopped ¼ teaspoon chipotle powder or more to taste

COOK’S NOTES

4 limes, zest and juiced

YIELD: 2 CUPS

Cranberry Salsa Submitted by Linda D. Bradley, MD This salsa is made mostly during Christmas holidays. We always have a large fillet of grilled salmon (for the non-turkey-eating folks in my family). Pairs well with fresh salmon or just about anything. Directions 1. Combine all ingredients in a food processor fitted with a metal blade. 2. Pulse to a medium consistency. Still want to see chunks.

INGREDIENTS 1 (12-ounce) bag fresh cranberries 1 bunch fresh cilantro 1 bunch green onion (use the entire onion) and cut into 3-inch lengths 1 jalapeño, seeded and minced 2 fresh limes, juiced ¾ cup white sugar 1/8 teaspoon salt

3. Refrigerate and serve at room temperature. 4. Keeps well for 2 days.

INGREDIENTS 2 garlic cloves 2 (15-ounce) cans black beans drained and rinsed (Save 2 tablespoons of beans for garnish and the liquid from the canned beans in case the hummus needs to be thinned out at the end.) 2 tablespoons tahini 1-2 tablespoons olive oil 4 tablespoons fresh lime juice 1-2 teaspoons cumin 1/8 teaspoon-¼ teaspoon chipotle pepper, to taste ½ teaspoon salt (or to taste) 2-3 drops liquid smoke (optional)

SERVINGS: 10

Black Bean Hummus Submitted by Linda D. Bradley, MD Directions 1. With the blender or food processor running drop in 2 garlic cloves, process until finely chopped. 2. Add the rinsed and drained black beans and process until puréed. 3. Add all of the remaining ingredients. If too thick add one tablespoon at a time of warmed liquid from the can until desired consistency. 4. Taste and adjust seasonings. 5. Add a few chopped scallions for color. Sprinkle a few tablespoons of the black beans on top for pretty garnish. Serve with vegetables: celery, carrots, crackers, or tortilla chips. Cover with plastic wrap and refrigerate. Keeps for 2 days.

SERVINGS: 4

INGREDIENTS 15-ounce baked sweet potatoes, skin removed 1 (4-ounce) jar roasted red peppers, drained, blackened skin removed 3 tablespoons lemon juice ½ teaspoon fresh garlic, fine dice

Sweet Potato Hummus Submitted by Jim Perko Directions In a food processor, purée the sweet potato, roasted red peppers, lemon juice, garlic, cumin, cayenne, and salt. Process, until the mixture is fairly smooth. Transfer to a serving bowl and refrigerate for at least 1 hour. Sprinkle the hummus with chopped parsley before serving.

½ teaspoon ground cumin

• Roasted sweet potatoes can be cooked a day ahead or use leftovers to save time.

Pinch cayenne pepper

• Can be used as a dip or a sandwich spread.

1/4 teaspoon salt

• Fire roasted red peppers can be purchased from a jar or can.

1 tablespoon fresh parsley, chopped

• Freezes well.

SERVES: 6-8

Incredible Chickpea Hummus Recipe: A Multicultural Interpretation Submitted by Linda D. Bradley, MD Directions 1. In a food processor with the blade running drop in 2-3 cloves of garlic. Mince well into small pieces. 2. Save ¼ cup of liquid from garbanzo beans. Add the drained and rinsed garbanzo (chickpeas), reserving 2 tablespoons for garnish.

INGREDIENTS 2-3 garlic cloves 2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed. (Save ½ of the liquid from the can to thin out the hummus at the end.) 2 lemons, juiced (about 6-8 tablespoons) 4 tablespoons tahini 2 tablespoons olive oil

3. Add the lemon juice, tahini, cumin, coriander, Penzey’s Turkish Seasoning, chili flakes or cayenne, olive oil, salt and pepper to taste. 4. Blend until creamy for 4-7 minutes. Periodically stop blending and mix with spatula. If too thick add 1 tablespoon of slightly warmed chickpea liquid to the blender at a time, until desired consistency. Transfer mixture to a beautiful serving bowl, sprinkle with reserved chickpeas, drizzle of olive oil, and sprinkle of paprika, sumac or Aleppo (all add great color to the finished dish). Serve with pita bread, crackers, or fresh vegetables. Keeps well in the refrigerator for 2-3 days.

2 teaspoon ground cumin 1 teaspoon coriander 2-4 teaspoons Penzey’s Turkish Seasoning 1/8 teaspoon red chili flakes or cayenne 4 tablespoons olive oil 1 teaspoon salt (or to taste) Ground fresh black pepper to taste Paprika, Sumac or Aleppo pepper for garnish (optional)

COOK’S NOTES

Celebrate ® Sisterhood Chartreuse & Tonic Mississippi Sweet Delight Tea Grapefruit & Strawberry Smoothie Beat the Blues with Blueberry Smoothie Blueberry, Strawberry & Banana Smoothie Mocha Maca Latte Super Green Smoothie Bowl Banana & Peanut Butter Smoothie Gazpacho Smoothie Pink Lemonade Mimosa Green Smoothie Tropical Piña Colada Smoothie Holiday Punch Special aka “The Adams Special” Smoothie Bowl with Pineapple & Mango Sangria Red Apple Tea Dandy Coffee Golden Chai Latte

Specialty Drinks & Smoothies

Drinks 27

INGREDIENTS

MAKES: 1

Chartreuse & Tonic

1 double oldfashioned glass

Submitted by Brandon E. Chrostowski

1 fluid ounce green chartreuse

Directions 1. Fill glass Âž of the way with ice.

4 fluid ounces tonic water

2. Add the chartreuse and tonic water.

Plenty of ice

3. Stir. 4. If desired, garnish with a lime wedge.

MAKES: 4

INGREDIENTS

Mississippi Sweet Delight Tea 4 cups sparkling white grape juice

Submitted by Vel Scott

2 cups peach tea (brewed and cooled)

Directions Mix all ingredients in a large glass bowl; stir well, taste and adjust to taste. Chill and serve over ice. Garnish with colorful seasonal fruit.

1 large orange, juiced Agave sweetener to taste 1 cup lemonade concentrate

INGREDIENTS 2 grapefruit, peeled and sectioned 7 cut strawberries 1 cup cubed ice Â˝ cup water 4 ounces fresh spinach 1 tablespoon ginger or 1 inch piece fresh ginger

MAKES: 1-2

Grapefruit & Strawberry Smoothie Submitted by Stacey Stoudemire Directions Add all ingredients in blender and blend until smooth.

YIELD: 3 CUPS

Beat the Blues with Blueberry Smoothie

INGREDIENTS 1 cup blueberries

Submitted by Linda D. Bradley, MD Directions 1. Combine all ingredients in high speed blender with water and ½ cup of ice. Blend until thoroughly combined. 2. While blender still running, add remaining ice until desired consistency.

1 peeled banana ½ cup fresh or frozen pineapple ½ orange, peeled ½ grapefruit peeled ¼ lime, juiced 1 cup water or coconut water 1 cup ice

SERVES: 1-2

Blueberry, Strawberry & Banana Smoothie Submitted by Linda D. Bradley, MD

INGREDIENTS 2 cups blueberries ½ cup strawberries

Directions 1. In a high speed blender, combine all ingredients with ½ cup of ice and blend until thoroughly combined. 2. While blending add remaining ice until desired consistency. Add a little additional water if needed.

1 banana, peeled 1½ cup white tea (Use 1 white teabag in 1½ cup hot water then cool before using— don’t use the tea bag!) 1 teaspoon agave nectar or maple syrup

COOK’S NOTES

SERVES: 2

Mocha Maca Latte Submitted by Rhonda Sharpley INGREDIENTS 8 ounces hot, strong brewed coffee* 6 ounces steamed or warmed unsweetened almond or coconut milk 1 tablespoon Cacao powder*

Â˝ teaspoon Maca powder*

This delicious coffee drink is boosted with antioxidants, flavonoids and minerals. Directions Blend all ingredients in a blender until frothy. Enjoy hot! This recipe should be used as a base which can be adjusted or added to according to individual taste. Those with impaired thyroid function, or pregnant /breastfeeding should consult with a physician before consuming caffeine or Maca powder.

1 teaspoon unrefined extra virgin coconut oil 1 pinch unrefined grey or pink salt *fairly traded, organic is best OPTIONAL: Sweeten with organic coconut sugar or pure stevia

COOKâ&#x20AC;&#x2122;S NOTES

SERVINGS: 2-3

Super Green Smoothie Bowl Submitted by Ryan Eli Salter Directions FOR ROASTED ALMONDS:

1. Preheat the oven to 350 degrees, and line a large tray with parchment paper. 2. Mix oil, honey, turmeric, and sliced almonds in a medium sized bowl. 3. Pour out onto the baking tray in a single layer. 4. Roast for 12–14 minutes or until the nuts are golden. Turn halfway through the cooking time. 5. Remove from the oven and allow to cool completely before transferring to a sealed container. 6. Add banana, spinach, almond butter, yogurt, and ice to blender.

INGREDIENTS 1 banana or one cup frozen bananas 1 cup spinach 1 cup yogurt

½ cup almond butter 1 cup ice

½ cup strawberries 1/4 cup blackberries 1 teaspoon chia seeds FOR ROASTED ALMONDS: 1/4 cup sliced almonds

7. Pulse for 10-15 seconds until ingredients are mixed in thoroughly.

1 tablespoon tumeric

8. Pour contents into bowl and top with strawberries, blackberries, chia seeds and roasted almonds.

2 tablespoons olive oil or coconut oil

1/4 cup honey

COOK’S NOTES

INGREDIENTS 3 bananas, cut into chunks 1 cup organic peanut butter 2½ cups milk

SERVES: 1-2

Banana & Peanut Butter Smoothie Submitted by Stacey Stoudemire Directions Add all ingredients into a blender and blend until smooth.

1 cup ice cubes 1 tablespoon honey

½ cup almond, soy or whole milk

INGREDIENTS 3 ripe tomatoes ½ cucumber peeled 1 celery stalk ¼ cup red onion ¼ cup chopped carrots 1-2 garlic cloves 4-8 fresh basil leaves 1 cup ice 1 cup water

SERVES: 2

Gazpacho Smoothie Submitted by Linda D. Bradley, MD I enjoy this smoothie especially in the summer when the tomatoes are ripe. Filled with ample flavor and packed with lutein-packed ingredients that improve the health of your eyes. Tastes better than V-8 juice—with much less salt. Directions 1. In a high-speed blender, put tomatoes, cucumber, celery, red onion, carrots, garlic and basil with ½ cup ice and blend until combined. 2. Add water and remaining ice until desired consistency. Options: I sometimes sprinkle in Mrs. Dash seasoning blend (without added salt). Or 1-2 shakes of cayenne pepper, or black pepper.

INGREDIENTS ¼ cup pink lemonade

SERVES: 6-8

Pink Lemonade Mimosa Submitted by Stacey Stoudemire

½ cup champagne, chilled ¼ cup orange juice Strawberry and lemon for garnish

Directions Mix all three together and enjoy.

SERVES: 2-3

Green Smoothie

1 cup green grapes

Submitted by Linda D. Bradley, MD This is my favorite smoothie. Ingredients are inexpensive and readily available year round. There are many add-ins to increase the antioxidant and nutritional value. Be creative and follow your taste buds. Directions 1. Place all ingredients into a high speed blender or Vitamix. 2. Secure lid and blend on high for 60 seconds or until desired consistency. 3. Serve immediately. • 1 tablespoon flax seeds • 1 tablespoon walnuts (soaked in water for 30 minutes) • 1 teaspoon chia seeds

SERVES: 1-2

Submitted by Linda D. Bradley, MD Directions Blend all ingredients in Vitamix or blender and serve.

½ cup fresh or frozen (preferable) or canned pineapple (drained) 2 cups (or just a big handful) spinach 1 banana peeled 2 cups (or just a big handful) curly kale with stems removed ½ cup water or coconut water 1½ cup ice cubes

ADDITIONAL OPTIONS:

Tropical Piña Colada Smoothie

INGREDIENTS

1 tablespoon honey or agave nectar (optional) ½ teaspoon peeled gingerroot (optional)

INGREDIENTS ½ pineapple cut into chunks 1 apple cut into chunks, leave skin on 3 tablespoons coconut milk 1 banana peeled 1 orange peeled 1 cup ice

COOK’S NOTES

½ cup water or more

INGREDIENTS 1 cup triple sec 1 cup brandy ½ cup Chambord 2 cups unsweetened pineapple juice 1 quart chilled ginger ale 2 chilled dry champagne (750 ml) (inexpensive) Important to have all ingredients chilled.

SERVES: 8-10

Holiday Punch Special aka “The Adams Special” Submitted by Linda D. Bradley, MD Served at Dr. Bradley’s holiday parties. Yes, there are a lot of expensive liquors in this. I only serve it during big family holiday events. If you make this, you won’t need any other alcohol or wine at your event. Here’s a toast to you! Directions 1. Combine in a large punch bowl: triple sec, brandy, Chambord, pineapple juice, ginger ale and champagne. 2. Serve cold. 3. Optional: Add 1 cup of frozen pineapples as a garnish, plus it helps to keep the mixture cold.

SERVES: 2-3

INGREDIENTS ¼ cup plus 2 tablespoons raw cashews ½ cup unsweetened coconut milk 1 cup frozen chopped mango 1 green apple peeled 1 cup frozen chopped pineapple

Smoothie Bowl with Pineapple & Mango Submitted by Linda D. Bradley, MD A different way to consume your smoothie. Experiment with different flavors. I am always am on the lookout for frozen fruits when they are on sale—buy one-get one free. The coconut milk can be found in the refrigerated section or unrefrigerated shelves. Directions 1. Soak raw cashews in coconut milk at least one hour or overnight.

½ cup frozen banana ¾ cup or more orange juice May garnish with 3 tablespoons of toasted unsweetened coconut flakes.

2. Add the 1/4 cup cashews, coconut milk, mango, pineapple, apple, banana, and orange juice in a blender. Blend on high speed about 1-2 minutes until smooth. 3. Add more orange juice if needed to thin out the smoothie. 4. When finished put in bowls. Garnish with fresh fruit, coconut flakes and the 2 tablespoons cashews.

MAKES: 1 GALLON

Sangria Submitted by Linda D. Bradley, MD A great summer drink that is fruity and colorful. Enjoy at your next barbeque. Garnish with summer or exotic fruits. Directions 1. In a large container mix wine, orange juice, apple juice, and sugar. 2. Juice the lemon and lime. You will get more juice out of it if you place individually for 30 seconds in the microwave and then cut in half and squeeze into wine mixture.

INGREDIENTS 2 quarts burgundy wine (my favorite) or cabernet sauvignon or merlot 1 quart orange juice ½ cup apple juice 3 lemons, juiced 5 limes, juiced 1 cup sugar (or to taste) 1 quart club soda Slices of unpeeled apples, oranges, lemon and lime

3. Refrigerate. 4. Just before serving add cold club soda.

If you like, add kiwi fruit (peel before garnishing)

5. Serve in tall glasses with garnishes of fresh fruit.

SERVES: 1

Red Apple Tea Submitted by Linda D. Bradley, MD Make your own “teas” at home. Just purchase white tea bags (from Salada, Good Earth, or Numi). The flavors are mellow and naturally sweet. You can find bags that are plain and flavored with many delectable aromatics. You choose!! Directions 1. Put apples, tea, and maple syrup with ½ cup ice in a blender and blend until smooth.

INGREDIENTS 2-3 red apples cored (no need to peel) 1 cup white tea (use 1 tea bag in cup of hot water and cool before using) 1 teaspoon agave nectar or pure maple syrup 1 cup ice

2. While blending add more ice and if needed enough water to the desired consistency.

COOK’S NOTES

SERVES: 2

Dandy Coffee Submitted by Yolanda Ramos INGREDIENTS 1 organic roasted dandelion tea bag 8 - 10 ounces water 2 ounces unsweetened almond milk 1 teaspoon raw cacao powder 1 teaspoon unrefined coconut oil 1 scoop vanilla flavored bone broth powder (Ancient Nutrition brand) optional Pinch of cinnamon powder

Directions PREPARATION

Place tea bag inside 8-ounce cup of boiled water. Steep for a least 5 - 8 minutes covered. Remove tea bag from cup squeezing out all water and discard. Pour tea inside high powered blender along with all other ingredients. Blend for about a minute. Pour into your favorite coffee mug and enjoy. Garnish with a sprinkle of ground cinnamon. This can be used as a meal supplement being that the bone broth powder is high in protein. TIPS:

Bone broth is an excellent source of protein, offering many benefits. Raw cacao is a superfood high in antioxidants, iron and magnesium. Natural mood enhancer and antidepressant. Unrefined coconut oil is another superfood. The fatty acids with potent medicinal properties can also increase fat burning while reducing hunger. Dandelion provides natural detoxification and is very cleansing. Remember, the longer you steep your tea bag the more potent it will be.

COOKâ&#x20AC;&#x2122;S NOTES

SERVES: 1-2

Golden Chai Latte Submitted by Yolanda Ramos Dairy free, sugar free Directions PREPARATION:

Place tea bag in 8 ounces of boiled water and allow to steep for at least 5 - 8 minutes. Remove tea bag and squeeze out any remaining water and discard tea bag. Allow tea to cool, then place inside high powered blender along with remaining ingredients. May add ice in blender or serve over ice. If blending ingredients with ice add no more than a cup.

INGREDIENTS 1 golden chai tea bag 8 ounces water 2 ounces unsweetened vanilla almond milk 2 tablespoons local maple syrup Ground cinnamon to taste

TIPS:

Using a high powered blender gives a nice froth. If using ice remember this will reduce the flavor of tea; so perhaps allow your tea to steep longer covered or even loose leaf tea strained in a fine mesh strainer. The longer the tea steeps the stronger in flavor. This latte may be enjoyed cold or hot. Feel free to substitute sweetener for your preference. Liquid stevia is an excellent choice especially if watching calories or practicing no sugar.

COOKâ&#x20AC;&#x2122;S NOTES

Celebrate ® Sisterhood Pasta à la Monica Beef & Vegetable Spaghetti Stir Fry Gruyere Mac & Cheese with Carmelized Onions Elise’s Raw Muesli Spaghetti Sauce Soul Ghetti à la Don Mediterranean Orzo Pasta Salad with Roasted Garlic Mac and Cheese Three Cheese Macaroni & Cheese Pad Thai Mediterranean Israeli Couscous with Sun Dried Tomatoes Yellow Rice Jamaican Jerk Pasta

Pasta

INGREDIENTS

SERVES: 4+

Pasta à la Monica (Sicilian Style Linguini with

1 pound linguini, spaghetti or buccatini

Olives, Capers & Tuna) Submitted by Tim Del Papa

1 pound tuna, flaked (grilled or packaged)

Quick, easy and delicious, this pasta dish can be prepared with ingredients that are generally in the pantry.

Olive oil 1 cup kalamata olives, sliced ½ cup capers ½ cup roasted red peppers, diced ¼ - 1/3 cup pine nuts Grated hard cheese (Asiago, Romano, Parmagianno)

Directions Boil water for the pasta. Lightly cover the bottom of a large skillet with olive oil. Warm the olives, capers, peppers and pine nuts. Add the garlic and pepper flakes; continue to cook until garlic is done, about three minutes. Cook pasta as directed. Add tuna to olive mixture, warm. Add cooked pasta with a little more oil to the tuna/olive mixture and toss until evenly heated. Sprinkle with grated cheese and serve.

3 cloves fresh garlic, minced Red pepper flakes to taste

INGREDIENTS 1 pound beef flank steak cut into strips

SERVES: 6-8

Beef & Vegetable Spaghetti Stir Fry Submitted by Vel Scott

1 (16-ounce) package spaghetti pasta

A classic that is always delicious and can be served also as a cold summer salad.

2 tablespoons olive oil

Directions Place the flank steak in a medium sized bowl, and add the olive oil, the minced ginger and minced garlic. Combine the ingredients and let them marinate for about 30 minutes.

1 small red onion sliced Red pepper flakes, to taste Fresh ground black pepper Sea salt 1-2 teaspoons or more garlic, minced and fresh ginger, minced, to taste

Boil the pasta until done, then drain and set aside. Drizzle 1 teaspoon of olive oil into a large heated skillet over medium heat. Once hot add in the vegetables and sauté for about 5 - 10 minutes. Toss in the steak and sauté for about 2 minutes. Next add in the spaghetti, and combine all of the ingredients. Cook until the steak reaches your doneness preference, then remove from the heat. Plate the spaghetti stir fry, add the desired amount of red pepper flakes.

SERVES: 4-6

Gruyere Mac & Cheese with Carmelized Onions Submitted by Ryan Eli Salter

INGREDIENTS 6 tablespoons unsalted butter

Directions 1. Preheat the oven to 375 degrees. Grease an 8×8 inch baking dish. 2. In a large skillet, melt 2 tablespoons of the butter over mediumlow heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are golden and caramelized, about 40 minutes. 3. Bring a pot of salted water to a boil and cook the pasta according to the directions, reducing the cook time by 1 minute. Drain and set aside. 4. In a large pot, melt the remaining 4 tablespoons butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and fragrant. Slowly pour in half the milk, whisking constantly so the mixture can thicken, about 5 minutes. Slowly pour in the other half of the milk and whisk until thickened. Reduce the heat to low and add the gruyere, fontina, colby jack and all but 2 tablespoons of the parmesan. Stir with a large wooden spoon until the cheese melts. Stir in the paprika, cayenne, nutmeg, mustard and any salt and pepper to taste. Stir in the cooked pasta and the onions.

1 sweet onion, thinly sliced Kosher salt 8 ounces elbow noodles or cavatappi 1/4 cup all-purpose flour 1 can evaporated milk 6 ounces gruyere cheese, freshly grated 4 ounces fontina, freshly grated (or white cheddar) 4 ounces colby jack (optional) 2 ounces parmesan cheese, freshly grated 1 teaspoon smoked paprika 1 teaspoon ground mustard

5. Transfer the mixture into the baking dish and top with the panko crumbs and remaining parmesan. Bake until the top is golden and crunchy, about 25 minutes. Cool for a few minutes before serving.

½ cup panko breadcrumbs

SERVES: 2-3

INGREDIENTS

Elise’s Raw Muesli Submitted by Margaret L. McKenzie, MD Directions 1. Toss all ingredients together and mix. 2. Store in a jar in the refrigerator. Serve with almond or rice milk.

4 tablespoons black pepper

1 cup raw walnuts or pecans 1 cup dried cranberries (no added sugar) 1 cup chopped dried apples 1 cup raw sunflower seeds 1 cup raw almonds, chopped ½ teaspoon cardamom 1 teaspoon cinnamon

SERVES: 8-10

Spaghetti Sauce Submitted by Tim Del Papa INGREDIENTS 2-gallon cans whole, peeled, San Marzano or Roma/Plum tomatoes 1/3 cup (or more) olive oil 3 tablespoons dried basil

Even when I look at this recipe I can smell this sauce cooking! I have fond memories of my grandfather making this delicious sauce back in Pueblo, Colorado! Like his parents from the mountains of southern Italy, he always put hard boiled eggs and pork neck bones in the sauce! The meats can easily be eliminated for a vegetarian version of my family’s traditional sauce! Read the recipe thoroughly before starting!

3 tablespoons dried oregano

Directions Purée whole tomatoes and set aside.

3 bay leaves

Cover the bottom of a 12 quart heavy bottom stock pot with the olive oil. If you feel that you need more, do so. Before turning the heat on under the pot, add the dried herbs and garlic. Turn on heat and begin to mix the dry ingredients with the oil. (You may need a bit more oil, as the herbs may absorb it.)

6 - 8 garlic cloves (chopped) 1 teaspoon crushed red peppers flakes 2 teaspoons salt (or less, you can always add more)

COOK’S NOTES

As the garlic is cooking and turning opaque, slowly add the puréed tomatoes and continue to stir. Add the remaining tomatoes slowly. While stirring frequently, allow the sauce to bubble, then turn the heat down and simmer for four to five hours. Stir every 15 minutes or so. WITH MEAT:

Once the sauce is cooking, if desired, add browned meat to it. I always add: pork neck bones and/or spare ribs; meatballs; Italian sausage; hard boiled eggs. Be sure to brown the neck bones/ribs, meatballs and sausage before you drop them into the sauce. The eggs, if you choose to add them should be cooked and peeled. Don’t allow the eggs to sit on the bottom of the pot, as they may burn. Serve with grated Romano cheese. NOTE:

Do not use canned diced or puréed tomatoes. They can be too watery, have seeds and may be an inferior product. Feel free to substitute fresh herbs for the dry, but you will have to increase the amount. Add sugar if you feel that it cuts the bitterness of tomatoes.

SERVES: 4-6

Soul Ghetti à la Don

INGREDIENTS 1 (16-ounce) package whole wheat spaghetti

Submitted by Vel Scott A dash of balsamic vinegar combined with down home spices and fresh herbs tossed with whole wheat pasta and vegetables make this dish tantalize your taste buds. Directions Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for about 10 minutes or until slightly soft. Drain. Heat your skillet over medium heat and add a sprinkling of olive oil, and sauté the garlic until soft. Mix in your vegetables – onion, bell peppers, spinach and mushrooms. Cook and stir until tender. Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti. Add the fresh chopped herbs and pinch of chopped jalapeño.

SERVES: 4-6

Mediterranean Orzo Pasta Salad with Roasted Garlic Submitted by Yolanda Ramos Always use organic whenever possible

1 red bell pepper and 1 green bell pepper both thinly sliced 1 red onion, thinly sliced 2 cups fresh spinach, washed and drained Garlic, minced (to taste) ½ cup sliced fresh mushrooms Fresh herbs of your choice: basil, oregano, parsley, A “tiny” piece of jalapeño pepper minced Fresh ground black pepper A dash balsamic vinegar

INGREDIENTS 1 pound organic orzo dried pasta 1 organic garlic bulb, roasted and peeled 3 organic lemons, zested long strips 1 pint organic grape tomatoes, quartered

Directions Bring 6 quarts of water to boil, add ½ - 1 teaspoon of sea salt to boiling water. Then add orzo. Let cook for about 7 to 10 minutes. Drain and set aside with half of the extra virgin olive oil while preparing the remaining ingredients. Add the tomatoes, onions, zest, bell pepper, cucumbers, olives, garlic chopped, half of the parsley and basil. In a separate bowl whisk together the remaining herbs along with balsamic vinegar, salt and pepper and pour over pasta. Taste and serve. May be adjusted according to your palate and eaten cold or hot.

½ yellow bell pepper seeded, small diced 1 cucumber peeled, seeded, diced 1 red onion peeled, small diced 6 ounces kalamata olives, chopped 6 ounces feta cheese 1 bunch parsley chiffonade 1 bunch basil chiffonade ¼ cup aged balsamic vinegar ¼ - ½ cup extra virgin unrefined olive oil Pink Himalayan sea salt and fresh cracked black pepper to taste

INGREDIENTS 8 cups elbow macaroni, cooked 1 quart milk 1/4 cup heavy cream 2 tablespoons blended cheese 1 egg 3 tablespoons salt 1 tablespoon pepper 1 teaspoon smoked paprika

INGREDIENTS 1 pound elbow macaroni 2 cups panko bread crumbs 2-6 tablespoons butter 6 tablespoons flour 3 cups half and half 2 cups milk 1½ teaspoons dry mustard 1 teaspoon garlic powder ½ teaspoon cayenne, or to taste 2 tablespoons butter 1 cup coarsely grated sharp cheddar cheese 1 cup coarsely grated gouda cheese 1 cup coarsely grated Monterey Jack cheese Salt and pepper

SERVES: 6-8

Mac & Cheese Submitted by Tony Fortner Directions In a full 9x13 pan add macaroni, salt and pepper mix well. Add cheese and mix make sure it’s even throughout the pan. In bowl, beat eggs. Add milk to the eggs and blend well. Add cream and pour over mac and cheese mix. Sprinkle a light coat of smoked paprika on top; not too heavy or mac will become too dark. Place in a convection oven at 325 degrees for 60 minutes until done. Let cool for 15 minutes so mac can set.

SERVES: 6-8

Three Cheese Macaroni & Cheese Submitted by Eric Wells Directions Preheat oven to 350 degrees. Butter a large, rectangle baking pan. In a large pot, boil salted water for the macaroni. Add the macaroni and cook for about 7-9 minutes. Drain well. Place macaroni in back into the pot and cover to stay warm. Meanwhile, melt 2 tablespoons butter in a nonstick skillet. Add panko and toast until brown. Set panko aside. In a heavy saucepan, heat butter, but do not let it brown. Stir in flour and make roux, stirring constantly. Add half and half, milk, mustard, garlic powder and cayenne, bring to a slight boil. Remove pot from the heat and whisk in the cheeses. Season the cheese sauce with salt and pepper to taste. Pour cheese sauce over macaroni and stir in well. Pour mac and cheese into prepared baking ban. Top with panko bread crumbs and bake for 15-minutes. Remove and serve warm.

SERVES: 4-6

Pad Thai Submitted by Eric Wells Directions Accompaniments: lime wedges, cilantro sprigs, Sriracha Soak noodles in a large bowl of warm water for about 15-20 minutes, or until softened. Drain well in a colander and cover with a dampened paper towel. Meanwhile, make a sauce by soaking tamarind in boiling hot water in a small bowl, stirring occasionally until softened, about 5 minutes. Force the mixture through a sieve into a bowl, discarding any seeds or fibers. Add soy sauce, brown sugar and Sriracha, stirring until the sugar dissolves. Heat oil in the wok over medium heat until hot, then reduce the heat to medium low and add ½ of the shallots, stirring frequently until golden brown, about 8 minutes. Carefully remove the shallots and spread them out over paper towels. Reserve the shallot oil in a heat-proof bowl. Wipe the wok clean and reheat the shallot oil in wok over medium high heat. Fry the tofu in the wok in one layer, gently turning occasionally until golden, about 5 minutes. Transfer tofu to paper towels. Pour the oil back into a heat proof bowl and reserve. Lightly beat the eggs. Heat about two tablespoons of the reserved oil over high heat. Add the eggs and gently stir with a spatula until the eggs are cooked through. Transfer the cooked eggs to a plate.

INGREDIENTS 12 ounces dried flat noodles, ¼ inch wide (sometimes called Pad Thai) 3 tablespoons tamarind 1 cup boiling water ½ cup light soy sauce ¼ cup packed light brown sugar 2 tablespoons Sriracha (Southeast Asian chile sauce) 1 bunch scallions cut into 2 inch pieces lengthwise 4 large shallots, sliced thin 1 package firm tofu, rinsed, pat dried and cut into 1 inch cubes 1½ cups vegetable oil 6 large eggs 4 garlic cloves, finely chopped 2 cups bean sprouts ½ cup roasted peanuts, chopped

Heat wok over medium high heat and add the remaining reserved oil. Stir fry scallions, garlic and remaining uncooked shallots until softened, about 1 minute. Add noodles and stir fry for about 3 minutes. Add tofu, bean sprouts and ½ of the tamarind sauce. Stir to coat the noodles evenly. Toss in eggs. Transfer the Pad Thai to a large serving platter. Garnish with fried shallots, peanuts, lime wedges and cilantro sprigs. Finish by topping the dish with remaining tamarind sauce and Sriracha.

SERVES: 4-6

Mediterranean Israeli Couscous with Sun Dried Tomatoes Submitted by Margaret McKenzie, MD INGREDIENTS

A great way to add a tasty grain to your daily diet.

1¼ cups vegetable broth

Directions 1. Toast couscous in a pan until golden brown.

2 cups Israeli couscous 1¼ cups water 1 pinch salt 1 pinch pepper 4 cloves garlic chopped 2 shallots, finely chopped ¼ cup parsley 1/3 cup sun-dried tomato, packed in oil, finely chopped and drained 1/3 cup pitted black olives, roughly chopped 2 tablespoons olive oil

INGREDIENTS

2. Slowly add vegetable broth water, salt and pepper and simmer until al dente (about 7-8 minutes). 3. Gently heat remaining 2 tablespoons olive oil in a separate saucepan (not to smoking). 4. Cook and stir garlic and shallot in the hot oil until softened, over low heat for about 2 minutes. 5. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. 6. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. 7. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes. 8. Transfer cooked couscous to a large serving bowl, mix with sauce and the sautéed ingredients, to get the flavors mixed Serve topped with parsley and pine nuts.

SERVES: 6-8

Yellow Rice

2 teaspoons vegetable oil

Submitted by Eric Wells

2 tablespoons chopped shallot

Directions

1 garlic clove, chopped

Heat oil in heavy medium saucepan over medium-high heat. Add

2 cups long grain white rice

shallot and garlic; sauté until just beginning to brown, about 2

4¼ cups chicken broth

minutes. Add rice, broth, salt, and turmeric. Bring rice to boil.

1 teaspoon salt

Reduce heat to medium-low, cover, and simmer until rice is tender

1 teaspoon turmeric

and liquid is absorbed, about 18 minutes.

SERVES: 4-6

Jamaican Jerk Pasta Submitted by Linda D. Bradley, MD When I need a taste of the islands and savory spices, this is my go to recipe. My family, especially my kids (young adults) just can’t get enough. It’s prepared each time they come home. The recipe is very detailed as to where to purchase the ingredients. I had to email them the recipe so they each could recreate in their apartments. The only thing missing from this recipe is my note, signed, “with love from mommy.” Directions 1. Mix the first three ingredients together well in large bowl. Then add chicken. 2. Marinate the chicken at least one hour or preferably overnight in a large zip lock bag. Place in the refrigerator while marinating. 3. Once the marinating is complete then chicken will be cooked separately (see below) and pasta cooked separately. 4. Heat the butter in a large pot until melted. 5. Add the chicken with the marinade sauce, mushrooms, sundried tomatoes, and garlic. Cook without a lid until chicken is done—about 5-6 minutes on low heat. 6. While the chicken is cooking, in a separate pot boil the water. Add 1 teaspoon of salt to boiling water. Then add pasta and cook as directed on the box for 2-3 minutes less than directed. 7. Once pasta is cooked, save 1 cup of the pasta water for later use if needed to thin out the sauce. 8. Drain the pasta (do not rinse). 9. Add the drained and cooked pasta to the cooked chicken with vegetables and stir well to mix. 10. Reduce to low. Add the half and half, salt and pepper to taste. If too thick, add the cooking pasta water (a few tablespoons at a time) as needed. 11. Simmer, without lid. Don’t let it boil, just heat through. 12. Just before serving add the fresh basil and cilantro and stir for 1-2 minutes. Don’t overcook the basil and cilantro. You want the vegetables to be green. 13. Taste and adjust seasonings if needed. Keeps well 1-2 days.

INGREDIENTS 1 tablespoon jerk paste (Jar of Walkerswood- Caribbean section of the grocery store) 2 tablespoons toasted sesame oil ¼ cup teriyaki sauce (found in the Asian section of grocery store) 2 pounds boneless skinless chicken breast or skinless chicken thighs cut up into small bite size pieces 2 tablespoons butter 8 ounces white button mushrooms sliced 1 cup sun-dried tomatoes, cut into bite size pieces (can also use sun-dried tomatoes in olive oil) 10-15 fresh garlic cloves minced. (Or use 1 tablespoon jarred minced garlic.) 2-4 cups half and half or low-fat free half and half 1½ teaspoon kosher salt 1 cup fresh basil chopped ½ bunch cilantro chopped (use stems also) 1 box (16 ounces) penne or bow tie pasta Fresh ground pepper to taste

Celebrate ® Sisterhood Pickled Beets

Vegetable Rice

Broccoli, Apples & Grapes “Side Kick” Dish with Raw Cashew Dressing

Vegetable Fried Rice Vegan Chili Stew for the Soul

Succotash Sautéed Kale and Spinach Hoppin John Mashed Sweet Potatoes Edwins Sweet Potato Purée Fried Cabbage Israeli Couscous Pasta with Arugula and Currants

Spinach, Parsley, Basil, Walnut, Pecan, Pesto & Green Beans Fried Green Tomatoes Collard Greens

Vegan Crab Cakes Collard Greens: A Southern Inspiration Collard Greens & “Pulled Pork” Egg Rolls

Mean Green Collard Greens

Roasted Sweet Potato Hash

Brussels Sprouts Extraordinaire

Black Bean Chili Aloo Gobi (Potatoes and Cauliflower) Thai Red Curry with Vegetables

Vegetables Vegetables

SERVES: 8

Pickled Beets Submitted by Tim Del Papa INGREDIENTS 10 medium red beets (around the size of a tennis ball) with about one inch of stem on top 3 cloves garlic 2 tablespoons extra virgin olive oil ½ cup red wine vinegar 3 tablespoons-finely chopped fresh basil, oregano, parsley Salt and pepper to taste

This is a favorite that the Italian side of the family made each Summer back in Pueblo, Colorado. The beets generally came out of my grandmother’s garden. She would frequently take the beet greens, sauté them with olive oil and garlic then toss with pasta... but that is another recipe! I make this salad often. People that hate beets always seem to ask for seconds on this! Directions Scrub beets and place in a kettle large enough to hold them, with at least three inches of water to spare at the top. Bring to a boil and allow to cook for 30 minutes. Test one beet to check for tenderness. They may need an additional five to ten minutes. Drain beets and when they are cool enough to handle, but not too cool, slip off the peelings. Cut off ends and cut the beets into bite size pieces. Place in mixing bowl, add other ingredients. Should be allowed to marinate for at least an hour before serving.

SERVES: 4-6

Broccoli, Apples & Grapes “Side Kick” Dish with Raw Cashew Dressing Submitted by Vel Scott This delicious plant-based side dish is so versatile that it can not only serve as a “side” dish, but can also be your dinner entrée salad, an appetizer or whatever you want it to be. There is only one requirement, and that is you must let your creative spirit take over and add what is seasonal and colorful to this dish. Strawberries? Peaches? How about tossing in some leftover navy beans for a bit of fiber and color? Directions 1. Blanch your broccoli first by bringing a large pot of water to a boil. Drop in broccoli florets and cook for about 60 seconds; just enough time to take the raw edge off of the broccoli. 2. Drain the broccoli florets and then place them in ice cold water (this shocks them – stops them from cooking) and preserves their bright green color. Now, you are ready to put this delicious dish together. 3. Dry the broccoli with a clean kitchen towel to prevent any excess water from diluting the dressing. 4. Combine the broccoli with the apples, grapes, onion, parsley and the other two ingredients – apple cider vinegar, fresh ground black pepper and a sprinkling of salt – taste – adjust seasoning if you desire. Let the dish chill for about an hour before serving.

INGREDIENTS 4 cups fresh broccoli florets, cut into small pieces 1 apple, unpeeled and diced 1 cup red delicious grapes, cut in half 1 small red onion diced 1 small bunch fresh parsley, chopped A “dash” apple cider vinegar Fresh ground black pepper and a sprinkling of sea salt

RAW CASHEW DRESSING:

½ cup raw unsalted cashews ½ cup water – a little more if needed Lemon juice to taste Fresh white ground pepper and any other spices that “call your name”

5. RAW CASHEW DRESSING: Toss all ingredients into a blender and blend until you have a smooth creamy dressing. Be sure to “taste” as you go. Adjust the taste to your liking. Make this your dressing.

COOK’S NOTES

INGREDIENTS 4 cups corn cut from the cob 2 cup green beans cut ¼ inch and blanched ½ candy onion peeled and small diced ½ cup red bell peppers seeded, small diced 2 cloves garlic, minced 1 cup yellow summer squash, medium diced 1 cup zucchini, medium diced 4 sprigs thyme, chopped

SERVES: 4

Succotash Submitted by Yolanda Ramos Directions In a large saute pan over medium heat add ghee. Once butter is heated then add onions and garlic, saute until translucent. Then add the corn and cook approximately 5 minutes. Add the remaining ingredients and cook for another 3 to 5 minutes and remove from heat. Garnish with basil chiffonade and enjoy.

4 sprigs basil chiffonade 2 sprigs sage chiffonade

COOK’S NOTES

¼ cup ghee or clarified butter 2 tablespoons local raw honey (optional) Sea salt and cracked black pepper to taste

INGREDIENTS 1 pound blackeyed peas, picked (dried peas may have rocks in them; must be picked and cleaned) 1½ tablespoons salt 1 teaspoon crushed red pepper 1/8 cup seasoned salt 2 bay leaves

SERVES: 6-8

Hoppin John Submitted by Tony Fortner Directions Pick and wash peas in a large pot. Add seasonings and water on a medium high heat boil for 40-45 minutes until peas are tender remove from heat and stir in butter, cheese and cooked rice.

1 gallon water ¼ pound butter blend 2 cups rice cooked 1 cup mild cheddar cheese 1 tablespoon pepper

COOK’S NOTES

SERVES: 4

Edwins Sweet Potato Purée Submitted by Brandon E. Chrostowski Directions Put the potatoes into a pot with enough cold water to cover by 3 inches. Bring to a boil and simmer until potatoes are tender, about 30 minutes, strain. In a 300-degree oven, dry the potatoes on a cookie sheet until no more steam can be seen rising from the potatoes. While the potatoes are drying, make a dry caramel. Using a sauce pan over medium heat, melt the sugar until it becomes the color of caramel and has the consistency of thickened water. Be careful not to burn. Add the juice of the orange and lemon slowly. Do this over medium heat, the citrus will cause the caramel to bind up, keep adding and stirring to keep the original consistency of your caramel. Add in your dried potatoes, stir to incorporate and remove from heat. Using a food processor, work in small batches and puree the potato caramel mixture, transfer to a bowl. Mix in the paprika and raspberry vinegar. Fold in your apples and bananas. The potatoes are now ready to serve. You can also cool them and reheat later. Season with salt and pepper.

SERVES: 6-8

Fried Cabbage Submitted by Tony Fortner Directions Shred cabbage on box grater. Add oil salt and pepper blend and cook on a medium heat until tender about 15 minutes. Add water and sugar and cook for 5 more minutes stirring constantly to make sure sugar doesn’t burn. Let cool.

INGREDIENTS 1 pound sweet potato, peeled and cut into small dice

½ orange, juiced ½ lemon, juiced 3/4 cup sugar 1 teaspoon paprika 2 teaspoons raspberry or red wine vinegar 1 apple, peeled and small diced 1 banana, small diced

INGREDIENTS 2-3 heads cabbage 2 tablespoons blended oil 2 tablespoons salt 2 tablespoons sugar 1 tablespoon pepper ½ teaspoon crushed red pepper 1 cup water

COOK’S NOTES

SERVES: 4-6

Israeli Couscous Pasta with Arugula & Currants Submitted by Yolanda Ramos INGREDIENTS 2 cups organic Israeli couscous 3½ cups chicken stock 1 small shallot peeled and shaved 1 plum tomato seeded, diced ¼ cup currants 1 organic lemon zested long strips 1 cup packed arugula ⅛ - ¼ cup Italian leaf parsley chiffonade ⅛ - ¼ cup basil chiffonade 2 lemons juiced and one zested in long strips 1 tablespoon red wine vinegar ¼ cup extra virgin olive oil Pink Himalayan sea salt and cracked black pepper to taste

Directions Add the currants in the red wine vinegar along with the lemon juice and a tablespoon of the basil. Let steep for a minimum of 5 minutes enhancing sweetness to the dressing. In a heavy bottom pan, toast couscous over medium heat until golden. Then in the same pan add chicken stock and cook on medium low for an additional 7 – 10 minutes stirring occasionally. Once couscous is finished cooking, spoon into a mixing bowl. While still hot add the lemon zest, arugula, shaved shallots and stir. Then fold in the remaining ingredients and enjoy. May be eaten cold or hot.

SERVES: 4

Vegan Crab Cakes Submitted by Ryan Eli Salter Directions In a food processor, add the garbanzo beans and hearts of palm together. Pulse just a few times to break it up. Don’t pulse too many times or it will turn to mush. It should have a crab-like consistency. You can also do this manually, just use a fork or your hands to shred everything up. Set aside. In a large mixing bowl, whisk the reserved liquid (from the beans) well. Then add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard, and all the dry seasonings. Whisk to combine well. Now add the bread crumbs, green onion, and hearts of palm and garbanzo bean mixture. Gently fold to combine. Taste for salt or seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better. Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of the freezer. Place about 1/4 cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the breadcrumbs on each side. Place aside and continue until the mixture is gone. Heat a large skillet on medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty on the pan, and you hear it sizzle, it’s ready. Place about 4-5 patties on your pan at one time, but make sure you don’t overcrowd the pan, because they won’t cook properly. Pan-fry them about 3-4 minutes on each side, or until light golden brown. Try to flip each patty only once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out pan before the uncooked patties are added. Add fresh oil and continue until all patties are complete. TARTAR SAUCE: Combine vegan mayonnaise, ground ginger

and dill relish in bowl and stir until mixed well. Serve hot with vegan tartar sauce, a lemon wedge and top with chopped green onions.

INGREDIENTS 1 (15-ounce) can garbanzo beans, rinsed. Save liquid. 2 (14-ounce) cans hearts of palm, drained, rinsed and cut in half 4 tablespoons reserved garbanzo bean liquid ¼ cup vegan mayonnaise 1 tablespoon fresh lemon juice 1½ teaspoons vegan Worcestershire sauce 2 teaspoons mustard ½ cup green onion, diced 1 sheet of nori 1 tablespoon dried parsley 1½ teaspoons Old Bay Seasoning (or any seafood seasoning) ½ teaspoon sea salt, more to taste 1 teaspoon garlic powder 1 cup breadcrumbs (panko or regular), and more for breaded coating 1/4 cup preferred oil, for pan-frying (divided) TARTAR SAUCE: 1 cup vegan mayonnaise 1 tablespoon ground ginger 1/3 cup dill relish

SERVES: 12

Collard Greens & “Pulled Pork” Egg Rolls Submitted by Ryan Eli Salter INGREDIENTS 1 pound collard greens 1 cup rice 1 cup rice noodles 1 small onion, finely chopped 1/4 teaspoon salt 1/8 teaspoon pepper 1 package (16 ounces) egg roll wrappers 2 tablespoons butter, melted Thai sweet chili sauce

Fusion, Side Dishes, Vegetarian Directions Trim collard greens, discarding thick ribs and stems. Coarsely chop leaves. In a large saucepan, bring 1/2 inch of water to a boil. Add greens; cook, covered, until they begin to wilt, 8-10 minutes. Drain, squeezing out as much water as possible. Preheat oven to 425 degrees. Combine greens, rice, rice noodles, onion and seasonings until well blended. With one corner of an egg roll wrapper facing you, place 1/4 cup “pork” filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat until all filling is used. Place egg rolls on a parchment paper-lined baking sheet; brush with melted butter. Bake until golden brown, 15-20 minutes. Serve with sweet chili sauce.

COOK’S NOTES

FREEZE OPTION:

Cover and freeze unbaked egg rolls on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake egg rolls as directed. Yield: 12 servings. CHANGE THEM UP:

These can be fried, too. Heat 1 inch of oil in an electric skillet or a deep-fat fryer to 375 degrees. Fry rolls, a few at a time, until golden brown, 3-4 minutes, turning occasionally. Drain on paper towels. Serve with sweet chili sauce.

SERVES: 4-6

Roasted Sweet Potato Hash Submitted by Jonathan Benson

INGREDIENTS 2½ tablespoons olive oil 1 tablespoon chopped garlic

Always use organic whenever possible

1½ pounds sweet potatoes, 1/2-inch cubes

Directions 1. Preheat your oven to 350 degrees. 2. Mix all ingredients together in a bowl except for the butter and mix thoroughly. Season with salt and pepper 3. Layout on a baking sheet tray and roast until fork tender. 4. Once out of the oven adjust seasoning and toss with room temperature butter and keep warm for service. 5. Garnish with chopped parsley or cilantro, your choice.

1½ cups red onion, small chopped (about 1 large) 2 teaspoons garlic, finely chopped 2 sticks rosemary, finely chopped ½ cup cherry tomatoes, cut in half ½ cup corn 2 tablespoons butter, room temperature Salt and pepper to taste

SERVES: 6-8

Black Bean Chili Submitted by Tony Fortner Directions In large pot add chuck, onions, peppers, celery. Cook until brown and vegetables are soft. Pour into strainer and drain fat. Return it to pot and add chili powder, garlic, salt, pepper and water. Cook until incorporated add tomato sauce, chili peppers, beans, and sugar. Cook on a low simmer for 45 minutes stirring often to prevent burning.

INGREDIENTS 2 pounds ground chuck 2 (16-ounce) cans black beans 32 ounces tomato sauce 2 cups celery, roughly chopped 2 cups onion, chopped 2 cups red or green peppers ¼ cup chili powder mild 2 tablespoons cajun seasoning 1 tablespoon granulated garlic

COOK’S NOTES

2 tablespoons sugar 1 tablespoon salt 1 teaspoon pepper 2 (8-ounce) cans chili peppers 2 cups water

SERVES: 6

Aloo Gobi (Potatoes & Cauliflower) Submitted by Ryan Eli Salter INGREDIENTS

Directions

1/4 cup vegetable oil

1. Heat 3 tablespoons of the oil in a large frying pan (don’t use nonstick) over medium-high heat until shimmering. Add the potatoes and season with salt. Cook, occasionally tossing and scraping up any browned bits from the bottom of the pan with a flat metal spatula, until the potatoes are beginning to brown in spots, about 6 minutes. Scrape the potatoes into a medium bowl and set aside.

1 pound Yukon Gold potatoes (about 4 medium), large dice 1 teaspoon yellow mustard seeds 4 teaspoons peeled and finely chopped fresh ginger (from about one 2-inch piece) 3 medium garlic cloves, finely chopped 1 teaspoon ground cumin 3/4 teaspoon kosher salt or more as needed

½ teaspoon ground coriander ½ teaspoon turmeric 1/4 teaspoon cayenne pepper 1 medium head cauliflower (about 2 pounds) trimmed and cut into 1-inch florets

½ cup water 1 tablespoon unsalted butter

2. Reduce the heat to medium, add the remaining tablespoon of oil to the pan, and heat until shimmering. Add the mustard seeds and toast until fragrant and popping, about 1 minute. Add the ginger, garlic, cumin, measured salt, coriander, turmeric, and cayenne and cook, stirring occasionally with a wooden spoon, until fragrant, about 1 minute. 3. Add the cauliflower and stir to coat in the spices. Return the potatoes to the pan, add the water, and stir to combine. Cover with a tightfitting lid and cook until the cauliflower is tender, about 10 minutes. Add the butter and stir until it’s melted and coating the vegetables. Taste and season with salt as needed. NOTES:

This spiced cauliflower and potato recipe cooks in one pan, making it a hassle-free weeknight side dish. Start by browning diced potatoes, then add mustard seeds, ginger, garlic, and spices and cook until fragrant. Add cauliflower and steam until tender. To finish, stir in a pat of butter to melt all over the vegetables. This assertively spiced dish can be served over steamed rice for a hearty vegetarian meal, or next to a simple roasted chicken for dinner. COOK’S NOTES

SERVES: 4

Thai Red Curry with Vegetables Submitted by Ryan Eli Salter Spicy, vegetarian Directions To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff with a fork. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add a tablespoon of oil. Add the onion and a sprinkle of salt and cook until the onion has softened and is turning translucent, about 5 minutes, stirring often. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Add the bell peppers and carrots and cook until they are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes. Add the coconut milk and kale to the pan along with ¾ cup water and 1½ teaspoons sugar. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with Sriracha or chili garlic sauce on the side.

INGREDIENTS 1 cup brown jasmine rice or long-grain brown rice, rinsed 1 tablespoon coconut oil or olive oil 1 small white onion, diced Pinch of salt, more to taste 1 tablespoon fresh ginger, finely grated (about a 1-inch nub of ginger) 2 cloves garlic, pressed or minced 1 red bell pepper, sliced into thin 2-inch long strips 1 yellow or green bell pepper, sliced into thin 2-inch long strips 3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots) 2 tablespoons Thai red curry paste 1 can (14 ounces) full-fat coconut milk 1½ cups packed thinly sliced kale (tough ribs removed first) 1½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar 2 teaspoons soy sauce 1½ teaspoons rice vinegar GARNISHES/SIDES: Handful chopped fresh basil or cilantro, optional red pepper flakes, optional Sriracha or chili garlic sauce

INGREDIENTS 2 tablespoon extra virgin olive oil ½ cup sweet onion, small diced 1 tablespoon fresh garlic, fine chopped ½ cup red pepper, small diced ½ cup yellow pepper, small diced ½ cup zucchini, small diced ½ cup blanched green beans, cross cut to small dice size ½ teaspoon salt

SERVES: 4

Vegetable Rice Submitted by James Perko Directions In 12” sauté pan add and heat oil, then add onions and sauté until onions become translucent, about 5 minutes. Add garlic and sauté one minute, and then add peppers and zucchini and sauté until just tender. Add green beans, salt, pepper and mix well and then add brown rice, lemon zest, mix well again and sauté until thoroughly heated and serve. CHEF NOTES:

This recipe can be made without oil by slowly cooking onions and garlic in a covered pot until the onions are translucent. COOK’S NOTES

¼ teaspoon black pepper, coarse ground 1 cup brown rice, cooked 1 each fresh lemon, zest

INGREDIENTS 3 cups brown or jasmine rice, cooked 1 cup carrots, diced

SERVES: 4

Vegetable Fried Rice Submitted by Margaret L. McKenzie, MD

1 onion diced

Directions 1. Steam carrots in a small amount of water for 5 minutes, allowing them to remain relatively crispy.

4 cloves garlic, finely chopped

2. Sauté the onions and garlic until transparent and then add the garlic.

3 stalks green onion, finely chopped

3. After one minute, add the carrots, green peas and the soy sauce and let simmer for three minutes.

¼ cup light soy sauce

4. Add the five spice powder and simmer for one more minute.

1 tablespoon five spice powder

5. Next, add the rice and sauté quickly.

1 cup green peas, frozen

3 tablespoons olive oil

6. Remove from heat and garnish with green onions turning over at least once. Serve immediately.

SERVES: 6-8

Vegan Chili Stew for the Soul Submitted by Linda D. Bradley, MD Don’t tell meat eaters that there is no meat in this chili. They would never know it. Let it sleep overnight; it tastes even better the next day. Directions 1. In a large pot, heat the oil over medium heat. Add the garlic, onion, and bell peppers, carrots, celery, and jalapeño. Cook over medium heat (do not cover), stirring often and do not brown the onion or garlic, just cook enough to wilt, cooking for 3-5 minutes. 2. Add the cumin, chili powder, paprika, onion and garlic powders and salt and pepper. Stir and cook for 2-3 minutes. 3. Pour in the broth, tomato purée, diced fire roasted tomatoes, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover and simmer for 30 minutes.

INGREDIENTS 2 tablespoons extra-virgin olive oil (use a flavored olive oil if possible, such as garlic infused or chili infused oil) 6-12 garlic cloves, finely minced 1 large yellow onion, coarsely chopped 1 large red onion, coarsely chopped ½ white onion, coarsely chopped 2 bell peppers (red or yellow), seeded and coarsely chopped 3 stalks celery, diced 2 whole carrots, peeled, cut into chunks 1-2 medium fresh jalapeños, seeded and finely minced (omit if you don’t like spicy) 2 tablespoons cumin powder 3 tablespoons chili powder 1½ tablespoons smoked paprika

4. Add the beans, cover and simmer 30 more minutes.

1½ - 2 teaspoons garlic powder

5. Taste and adjust the seasonings. When adjusting the seasonings, add all of the dry seasoning in small amounts if needed.

Kosher salt and freshly ground black pepper to taste

6. Serve with chopped cilantro, salsa (your choice, I like pico de gallo, and tomatillos). VARIATIONS:

• Substitute 1 cup of the stock with a bottle of Mexican beer. • Add finely chopped zucchini as another vegetable. • If you can’t locate Ro-tel, then add one 8-ounce can of diced tomatoes and a 4-ounce can of green chili, including their juices. • Serve with whole grain tortilla chips. For best results, allow chili to cool and refrigerate for at least one night and up to 3-4 days.

1 teaspoon onion powder

3½ cups vegetable broth, plus more if needed 1 (28-ounce) can tomato purée 1 (28-ounce) can fire roasted tomatoes including juices 1 (10-ounce) can Ro-tel (diced tomatoes and chiles) 1 (15-ounce) can garbanzo aka chickpeas, drained and rinsed 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can red kidney beans, drained and rinsed (Can substitute one can of beans above with pinto or other beans of your choice.)

SERVES: 4-6

INGREDIENTS 3 pounds kale 2 pounds fresh baby spinach 2 tablespoons unsalted butter 2 tablespoons olive oil ½ cup pancetta, diced 1 garlic clove, minced 1 tablespoon shallots, minced 1 teaspoon lemon zest

Sautéed Kale & Spinach Submitted by Eric Wells Directions Remove and discard stems and center ribs of kale. Cut leaves into 1-inch pieces. In a kettle of boiling water cook kale 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon. Roll the kale as if you are rolling a cigar and cut across making small ribbons, or chiffonade. In a 12-inch heavy nonstick skillet, heat butter and oil over moderately high heat until foam subsides and stir in pancetta. When pancetta crisps, add garlic, shallots, kale, spinach and salt and pepper to taste. Sauté greens mixture, stirring, until heated through, about 8-10 minutes. Top greens with lemon zest.

INGREDIENTS 2 pounds sweet potatoes

½ cup half and half cream 3 tablespoons light brown sugar 3 tablespoons butter 2 tablespoons maple syrup Pinch salt and pepper 1 teaspoon fresh thyme leaves

SERVES: 6

Mashed Sweet Potatoes Submitted by Eric Wells Directions Preheat the oven to 350 degrees. Place the potatoes on a foil lined baking sheet and bake until tender and they begin to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme and mix with hand mixer, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.

SERVINGS: 15

Spinach, Parsley, Basil, Walnut, Pecan, Pesto & Green Beans Submitted by James Perko

INGREDIENTS ½ cup fresh basil leaves ½ cup fresh parsley leaves

Directions Put basil, parsley, spinach, pecans, walnuts and salt in food processor and mix until coarse puree. Combine oil and garlic, add to mixture and mix until well incorporated. Combine with cooked green beans and toss. Cover, label, date and refrigerate.

½ cup fresh spinach leaves 3 ounces pecans, toasted and chopped 3 ounces walnuts, toasted and chopped ½ teaspoon salt 3 ounces extra virgin olive oil

CHEF NOTES:

This recipe can be made with arugula, ramps, or even kale in place of the spinach or parsley.

1 teaspoon fresh garlic, fine chopped 9 cups green beans, cooked, drained well

SERVES: 6-8

Fried Green Tomatoes Submitted by Tony Fortner Directions Slice tomatoes and place in a bowl. Sprinkle sugar on tomatoes and let them sit for 15 minutes. Dredge in all-purpose flour, then dredge in cream, finally dredge in corn flour. Let sit for 30 minutes in refrigerator. Heat large pan on medium. When hot, pour vegetable oil to cover bottom of pan. Then add tomatoes and cook about 3 minutes on each side.

INGREDIENTS 3 large green tomatoes ½ cup all-purpose flour 2 tablespoons sugar 1 cup heavy cream 2 cups corn flour Vegetable oil for frying

COOK’S NOTES

INGREDIENTS 10 pounds collard greens 1/4 cup salt 3 tablespoons sugar 2 tablespoons pepper 1 teaspoon crushed red pepper 3 tablespoons blended oil 2 gallons water

SERVES: 8

Collard Greens Submitted by Tony Fortner Directions Wash greens in lukewarm water with 1 tablespoon of salt and cut up into ¼ inch width. Place in a large pot add ingredients. Boil on medium high heat for 1½ hours until greens are tender and water is reduced to 1 gallon.

2 tablespoons smoked paprika

INGREDIENTS Vegetable broth (about ¼ cup or more) to sauté onions and mushrooms, or alternatively use ¼ cup olive oil 2 large yellow onions, chopped 1 (8-ounce) package sliced white button mushrooms 12 garlic cloves sliced thinly Chipotle in adobo (comes in a small can; use one of the chipotle and 1 teaspoon of the sauce). ¼ cup cider vinegar 3½ tablespoons smoked paprika, divided 1 tablespoon soy sauce 3/4 cup vegetable stock 4 tablespoons black strap molasses 5 pounds (about 4-5 bunches collard greens), cleaned, take off stem and roughly chopped Salt and pepper

SERVES: 6-8

Collard Greens: A Southern Inspiration Submitted by Linda D. Bradley, MD Enjoy! Your great grandmother would enjoy these greens. She would never know that there is no meat in this recipe. They even taste better the next day. Directions 1. In a large pot, heat ¼ cup of the vegetable stock or olive oil on medium heat. 2. Add onions, mushrooms and sauté for 6-7 minutes until onions are wilted, but not brown. 3. Add garlic and cook for 2 minutes—do not brown. 4. Stir in the one chipotle from the can and 1 teaspoon of chipotle in adobo sauce (from the can), 3 tablespoons of smoked paprika, vinegar, soy sauce, vegetable stock and molasses. Heat 2-3 minutes on medium heat. 5. Stir in the greens, a third at a time, pressing the greens down as they start to wilt and stir now and then. As each third of the collard greens is added to the large pot, cover them as they cook. Cook on medium heat. 6. Add more vegetable stock as needed to keep moist. 7. Cook the greens covered about 45 minutes. 8. Add one tablespoon of smoked paprika, salt and pepper to taste, and cook another 5-10 minutes. NOTES:

• Chipotle in adobo: Do not use the whole can. This is very spicy. If you really like spice then add another chipotle. Save the rest in a small container and freeze. • Do not use the collard greens in the bag please!

SERVES: 4-6

Mean Green Collard Greens Submitted by Linda D. Bradley, MD Directions 1. Wash collard leaves in cold water, drain and pat dry. Stack a few leaves and roll tightly into a cylinder (like a cigar). Then use a knife to cut the collard greens cylinder into ribbons about 2 inches wide. Repeat with all of the greens. Put the greens in a large bowl until all cut into ribbons. 2. In a large skillet over medium heat, heat the olive oil and butter until simmering and don’t let the butter brown. Add the onion, garlic and red chili flakes. Stir until the onion is wilted. Do not let the garlic brown. Takes 2-3 minutes. Do not cover while cooking. 3. Add the collard greens by a big fistful at a time to the skillet and toss thoroughly with tongs until tender. Keep adding to the pot more collard greens as they wilt. You want the greens to remain vibrant green and crunchy. When finished, add salt and black pepper to taste. This should take less than 5-7 minutes. 4. Consider adding chopped fresh tomatoes when plating the dish.

INGREDIENTS 2-3 bunches collard greens (thick stems removed; do not use collard greens in a bag) 2-4 tablespoons olive oil 3-4 tablespoons butter (can substitute with Earth Valley vegan butter) 1 large white or yellow onion, finely chopped 12-15 cloves garlic, finely minced ¼ teaspoon red chili pepper flakes (or to taste) Kosher salt and finely ground fresh black pepper to taste

5. Tastes great warm or room temperature. 6. Keeps well in the refrigerator for 2-3 days.

SERVES: 3-4

Brussels Sprouts Extraordinaire Submitted by Margaret L. McKenzie, MD Directions 1. Cook sprouts in boiling water for about 12 minutes, or until firm but tender. 2. Drain sprouts. 3. Melt butter, then add mushrooms and cook until browned.

INGREDIENTS 2 cups Brussels sprouts ¼ pound fresh shiitake mushrooms 2 tablespoons butter ¼ cup chopped parsley 1 lemon, juiced 4 cloves garlic chopped

4. Add Brussels sprouts to mushrooms and sprinkle with lemon juice. 5. Garnish with parsley. Serve immediately.

Celebrate Â® Sisterhood Basic Chicken Noodle Soup Caribbean Corn Chowder with Mango Salsa Lentil Soup Wild Mushroom & Rice Soup Butternut Squash, Carrot & Ginger Soup She Crab Soup Carrot Soup Calcium Rich Collard Greens Miso Soup Mexican Tortilla Soup Savory Mushroom Soup Potato & Vegetable Stew: India Style Red Lentil Soup Spicy Corn Chowder, Poblano & Potato Soup

Soups Soups

SERVES: 6-8

Basic Chicken Noodle Soup Submitted by Tim Del Papa INGREDIENTS Olive oil (enough to lightly cover the bottom of the pot) 1 large yellow onion, diced 1 large head celery, coarsely chopped, including the leaves 3 - 4 large carrots, peeled and coarsely chopped ½ cup (or more) parsley, finely chopped Salt and pepper Red pepper flakes to taste (optional) Chicken Chicken broth

So many variations of this classic, feel-good soup! Frequently, I give it an “Italian twist” and add Swiss Chard or other greens and a dash of red pepper flakes. One of my secrets is to add pieces of grilled chicken, giving it a hearty flavor! For an 8-quart stock pot Directions Cover the bottom of the pot with oil, add the onions, celery and carrots. Sauté until semi-soft, then add enough chicken broth to fill the pot about 2/3 full and bring to a boil. Do not salt this until the end, as the broth that you use may be salty already! YOU CAN:

• add raw chicken (with or without bones) and allow it to cook in the boiling broth, then remove it and chop up the meat. • add pieces of grilled or cooked chicken.

Noodles

Allow to simmer until the vegetables are soft and the chicken is thoroughly cooked.

COOK’S NOTES

Cook the desired noodles separately, per the package instructions or slightly less (al dente). Just prior to serving, put the noodles in the bowl and pour the hot soup over the noodles. Do not put the cooked noodles into the soup pot, as they will get mushy. Sprinkle the chopped parsley on the soup and serve. ALSO, YOU CAN:

• • • •

use any type of pasta, like orzo or small cut penne. use tortellini. use cooked rice. add Swiss Chard, Kale or Spinach.

SERVES: 12

Caribbean Corn Chowder with Mango Salsa Submitted by Ryan Eli Salter Directions FRESH MANGO SALSA:

Toss all ingredients together until combined. Season with salt and pepper if needed.

INGREDIENTS 9 cups peeled sweet potato cubes 3 teaspoons olive oil

Bring a large pot of water to a boil. Add sweet potato cubes. Reduce heat and simmer until sweet potatoes are tender (about 15 minutes). Drain and set aside. Meanwhile, heat the olive oil over medium heat in a large saucepan. Add ginger and garlic. Cook for about 3 minutes. Add flour to coat. Gradually whisk in milk and broth ensuring there are no lumps. Bring to a boil, whisking constantly, until soup has thickened slightly (about 5 minutes).

3 tablespoons fresh grated ginger 9 cloves garlic, minced 6 tablespoons flour 6 cups low-fat milk (or 15-ounce can low-fat coconut milk) 3 cups vegetable broth

Stir in cooked sweet potatoes and corn. Allow corn to thaw and heat through.

6 - 9 cups frozen corn (adjust to taste)

Add ground allspice, salt and pepper. Cook for 5 more minutes then remove chowder from heat.

3/4 teaspoon ground allspice 1½ teaspoon cayenne

Serve chowder in soup bowls, spooning fresh mango salsa over top.

COOK’S NOTES

Salt and pepper, to taste FRESH MANGO SALSA 6 ripe mangoes, peeled, pitted and diced (about 3 cups) 3 small red onions, peeled and diced 3-6 jalapenos, seeded and diced 1½ cup chopped fresh cilantro, loosely packed 1 lime, juiced

SERVES: 12+

Lentil Soup Submitted by Tim Del Papa INGREDIENTS Olive oil (enough to lightly cover the bottom of the pot) 1 large yellow onion, chopped 1 head celery, chopped 3 large carrots, chopped 3 cloves garlic, minced 2 teaspoons dried rosemary (or fresh) Tomatoes (use one of the following): • 4 - 6 whole, chopped • 2 pints cherry or grape tomatoes, sliced in half • 1 (32-ounce) can whole, peeled and seeded Roma tomatoes, puréed 3 - 4 handfuls spinach, kale or Swiss chard (chopped) 2 pounds brown lentils (or less) 4 quarts chicken broth (may need more once lentils absorb the broth) Salt Red pepper flakes Grilled chicken, chopped

Hearty soups are ideal for our long, cold Cleveland winters! This lentil soup will certainly be a favorite when Old Man Winter is a guest! 8 quart stock pot Directions Cover bottom of the pan with olive oil, sauté onions, garlic, celery, carrots and rosemary until soft. Add tomatoes and chopped chicken, stir in and let simmer for a few minutes. Add enough chicken broth to fill the pan about 2/3 full, bring to a boil. Add salt and red pepper flakes to taste. Add lentils and spinach/kale/Swiss Chard and cook check in 10 minutes to see if the lentils are soft. If they are too soft, they will dissolve….which just makes for a thicker, heartier soup! OPTIONS:

• Add lamb or sausage instead of chicken. • Instead of sautéing the rosemary, put it in cheesecloth and allow to boil with the soup. • Substitute fennel (anise) for celery.

COOK’S NOTES

SERVES: 6-8

Wild Mushroom & Rice Soup Submitted by Vel Scott Directions In a sauce pan add the non dairy butter and gradually add the flour. Use your whisk to mix the ingredients for one or two minutes. Add the almond milk while whisking the roux until it is smooth. Add to the soup until it is well blended.

INGREDIENTS MUSHROOM SOUP 4 pounds assorted mushrooms, roughly chopped

Prepare the rice according to package instructions to yield 1 cup of cooked rice. This can be done while you are preparing the soup.

1 cup long grain rice, cooked

In a stockpot, over medium high heat, add olive oil, carrots, onions and celery. Season with salt and pepper and sauté until tender. Add the mushrooms and sauté quickly until they are tender, about 7 - 10 minutes.

1 celery stalk, chopped

Add the vegetable stock and the dry herbs along with the chopped parsley. Add the rice to the soup just before serving. Taste, and adjust the seasoning if you like.

2 onions, minced

1 garlic clove, minced 4 carrots, chopped Smoked paprika (to taste) 3 tablespoons fresh parsley, finely chopped Salt and fresh ground black pepper, to taste 6 cups vegetable stock 2 tablespoons extra virgin olive oil 1/4 teaspoon or more, to taste, dry herbs: rosemary, thyme, sage, and a pinch nutmeg

COOK’S NOTES

ROUX: 1 cup almond milk ¼ cup all purpose flour 3 tablespoons non-dairy butter

INGREDIENTS 2 tablespoons extra virgin olive oil 8 ounces onion, diced 9 ounces (2 cups) carrots, peeled and diced (about four medium carrots) 1 teaspoon ginger, freshly minced 46 ounces (9 cups) butternut squash, peeled, seeded and diced (about 3 medium squash, 5½ pounds whole) 10 cups vegetable stock Pinch cayenne pepper (optional)

INGREDIENTS 2 pounds crab meat Fresh corn from a cob 4 tablespoons butter ¼ cup flour ¼ cup diced onion ½ gallon milk 1 cup heavy cream 1 cup fish stock, plus more if needed 1 tablespoon mace 2 tablespoons Worcestershire sauce ¼ cup dry sherry Salt, pepper Chives

SERVES: 15-17

Butternut Squash, Carrot & Ginger Soup Submitted by James Perko Directions In cook pot, sauté onion in olive oil on low flame until transparent. Add carrots and sauté 10 minutes. Add ginger and sauté two minutes. Add butternut squash, vegetable stock and bring to a boil, turn heat to medium low heat and simmer for 45 minutes. Puree with a stick blender until smooth and serve. This recipe can be made without oil by slowly cooking onions in a covered pot until the onions are translucent. COOK’S NOTES

SERVES: 6-8

She Crab Soup Submitted by Eric Wells Directions Heat a large pot over medium high heat. Add butter, then, when melted, whisk in flour. Stir roux until it is similar to wet sand. Stir in onions. Slowly stir in milk and bring to a boil. Reduce heat to simmer and stir in cream, fish stock, mace, Worcestershire sauce and sherry. Blend well, seasoning with salt and pepper to taste. Meanwhile, pick through the crab meat to remove any shells. If soup is too thick, stir in more fish stock.

SERVES: 4-6

Carrot Soup Submitted by Brandon E. Chrostowski Directions In a sauce pot, melt the butter and add the carrots and onion. Add enough stock just to cover.

INGREDIENTS 2 pounds peeled and chopped carrots (any root vegetable may be used) 2 pounds butter 1 large onion

Bring to a light simmer, cook until the carrots are tender.

Chicken stock to cover Salt and pepper

Puree in a blender or with a hand blender. Season with salt and pepper.

SERVES: 4-6

Calcium Rich Collard Greens Miso Soup Submitted by Linda D. Bradley, MD One of my favorite soups that I tweaked after traveling to Japan. Directions 1. Clean and cut the collard greens with stems removed and rolled and cut into 2-3 inch ribbon size pieces. (Freeze the stems for making veggie stock in the future.) 2. Boil 2 cups of water in large pot and add collard greens, garlic, scallions. Cover and cook on medium low for about 8-10 minutes. You want the greens firm and colorful. 3. Add the tofu, chili pepper, grated ginger, mushrooms and 3 more cups of water. 4. In a small bowl dissolve the miso paste, soy sauce in 1 cup of hot water and stir until dissolved. 5. Add this miso mixture to the collard greens and cook covered on very low for 1-2 more minutes. 6. Taste and adjust seasoning (more miso, chili peppers or soy sauce). When ready to serve add a few drops of toasted sesame oil. Keeps well in the refrigerator for 3-4 days (if it lasts that long). I divide it into bowls and take to work for the week. Enjoy.

INGREDIENTS Â˝ bunch fresh collard greens (not in a bag) 1 cup pre-sliced button mushrooms or shiitake mushrooms 3-4 fresh garlic cloves, minced 3-4 scallions cut into one inch pieces (use entire scallion) 5 cups water + 1 cup very hot water 1 cup extra firm Tofu, cut into 1-2 inch cubes Â˝ teaspoon crushed chili flakes (or more to taste) 1-2 tablespoons freshly grated ginger (remove peel, add more to taste if you like) 3-4 tablespoons Miso Paste (I use white or yellow) 1 teaspoon low salt soy sauce Toasted sesame oil (for garnish if desired)

INGREDIENTS 1-2 tablespoons olive oil (I like also to use a chili infused olive oil) 1 medium white onion, finely diced (about 2 cups) 2 teaspoons fresh garlic, chopped 1-2 large jalapeño peppers seeded and chopped finely (remove seeds and membranes) 1 poblano pepper or 1 green pepper, or 1 pasilla pepper seeded and chopped

SERVES: 4-6

Mexican Tortilla Soup Submitted by Linda D. Bradley, MD Directions 1. Heat olive oil in a 6 quart sauce pan over medium-high heat, then add onions, garlic, peppers, salt, cumin and coriander for 5 minutes until tender—do not brown. 2. Stir in tomato paste and cook for one minute. 3. Add corn, beans, tomatoes, broth and chicken. Bring to a boil. Reduce heat to low and cook for five minutes without a lid. 4. Add cilantro and lime juice—just at the end.

1½ teaspoons salt

5. Stir well.

1½ teaspoons ground cumin powder

6. Remove from heat and cover to keep warm.

½ teaspoon ground coriander powder

Serve with tortilla chips

1 tablespoon tomato paste 2 cups skinless boneless shredded cooked chicken or one cooked rotisserie chicken (skin removed) and deboned ¼ - ½ cup finely chopped fresh cilantro leaves and stems too 2 teaspoons fresh lime juice 1½ cups whole kernel corn frozen or fresh off the cob 1 (15-ounce) can black beans drained and rinsed 1 (14.5-ounce) can diced fire roasted tomatoes, undrained 1 (32-ounce) Mexican tortilla flavored broth, or chicken broth Tortilla chips for garnish

Additional accompaniments may include avocado, cilantro finely chopped, fresh tomato, salsa, sour cream, shredded cheese of choice.

COOK’S NOTES

SERVES: 6-8

Savory Mushroom Soup Submitted by Linda D. Bradley, MD Yes, this is a very rich soup. I admit that. However, for special occasions – this is just what the doctor ordered. Remember, everything in moderation. Feel free to substitute with fat free half and half or omit the heavy cream. Directions 1. Clean the mushrooms by wiping with dry paper towel or mushroom brush. Don’t immerse in water. It makes the mushrooms too soggy. Save ½ cup of each of the mushrooms and rough chop/cut into bite size pieces. Set aside. This will be used at the end for final garnishing. 2. Coarsely chop by hand or place 2-3 cups mushrooms in food processor at a time and pulse a few times to keep pieces chunky. After pulsing 2-3 cups at a time, remove to large bowl and add more mushrooms to food processor until all mushrooms are used. 3. Add juice of two lemons to chopped mushrooms and let marinade for 5 minutes. Use fresh lemon; it makes this soup rustic. 4. In a large stock pot melt the butter and add the olive oil. Add the onion, garlic, bay leaves and cook over low heat (without cover) until onion is wilted and garlic is softened, about 2-3 minutes. Do not let the garlic burn. 5. Then add the chopped mushrooms, celery, thyme sprigs, dried thyme, and green onions. Cook over low heat for 10-15 minutes until soft or most of the liquid has disappeared. Do not cover with a lid. 6. Once the liquid has disappeared add the white wine and cook for 1 minute. Add the salt, pepper, 3 cups mushroom broth, heavy cream, half and half, and bring to boil. Immediately reduce the heat and simmer uncovered for 20 minutes. 7. Check for consistency of the soup. May add cornstarch to soup to thicken as needed and simmer additional 10 minutes. 8. Add additional reserved chopped mushrooms and cook until softened. 9. Adjust with additional salt and pepper if needed. 10. Just before serving add fresh parsley and 1 tablespoon butter. I like the soup as prepared. However, you can take ½ of the soup and blend with immersion blender or regular blender and add back to the remaining pot of soup. Remember to remove bay leaves and thyme sprigs when blending and before serving. Also be careful when blending hot ingredients. Vent your blender and watch for splatters with the immersion blender. Serve hot. Great with French, garlic, or Ciabatta bread (for dunking). Best eaten within two days.

INGREDIENTS 8 ounces fresh portobello mushrooms or baby bellas 8 ounces shiitake mushrooms 8 ounces white button mushrooms 8 ounces porcini or cremini mushrooms (or go wild with any type of mushrooms but need at least 2-3 pounds) 2 fresh lemons, juiced ½ stick unsalted butter, plus 1 tablespoon butter for finishing (may use vegan butter) 2 tablespoons olive oil 2 cups white onion, chopped 2 cups yellow onion, chopped 4-6 garlic cloves, minced 4 bay leaves 3 stalks celery, chopped into 2-3 inch portions 6-8 sprigs fresh thyme 1 teaspoon dried thyme 1 bunch green scallions (use entire scallion) ½ cup dry white wine 2 cups half and half 2 cups heavy cream 3 cups mushroom broth (or vegetable broth if you can’t find mushroom broth) Kosher salt Freshly ground black pepper 3 tablespoons parsley, fresh chopped IF NEEDED: Add 2 teaspoons cornstarch, dissolved in 1 tablespoon of water, for thickening at the end if soup is too thin.

SERVES: 4-6

Potato & Vegetable Stew: India Style Submitted by Linda D. Bradley, MD INGREDIENTS 2 tablespoons vegetable oil 2 teaspoons black mustard seeds 2 dried red chilies 2-3 medium yellow onions, chopped 1 teaspoon ground coriander ½ teaspoon garam masala ½ teaspoon ground turmeric ½ teaspoon chili powder 3-4 tomatoes, quartered 4-6 red or Yukon gold potatoes cut into wedges (I don’t peel) ½ cup frozen corn (or frozen peas, or green beans) Salt 1 cup unsweetened coconut milk (low fat or full fat)

Great flavors and colors. Don’t forget that we eat with our eyes. Adjust seasonings to your desire. Use any vegetables in season. Directions 1. Heat oil in medium size pot and add mustard seeds. 2. When they pop, add dried chilies and sauté for 2 minutes. 3. Stir in onions and cook 3-5 minutes until soft but not brown. 4. Stir in coriander, garam masala, turmeric, and chili powder. 5. Add tomatoes and cook 5 minutes. 6. Add potatoes and cook on low heat 5 minutes. 7. Add vegetables of your liking and cook one minute. 8. Add coconut milk and ½ cup water or more if needs to be thinner. 9. Stir well and cook for 15-20 minutes or until potatoes and vegetables are tender. 10. Garnish with black pepper and serve hot. COOK’S NOTES

SERVES: 4-6

Red Lentil Soup Submitted by Linda D. Bradley, MD One of my most memorable trips was to Istanbul, Turkey. I took many cooking classes and filled my carry-on bag with a myriad of spices from the aromatic spice bazaar in the center of the city. Enjoy the aromas and the ease of making this flavorful soup. Keeps several days in the refrigerator. Directions 1. After rinsing the red lentils 4-6 times in cold water, bring the lentils to boil, and then cook the lentils uncovered on low heat for 15 minutes in 5 cups water, without salt, until soft. 2. If possible, skim the foam off the surface while cooking. Set aside when soft. Keep the water that remains with the soup. 3. Melt the butter with the oil in a different pot (large enough to hold the soup), add the flour to make a light colored “roux.” 4. Add the dried mint, and Turkish red chili flakes, stir about 1 minute. 5. Then add the tomato and bell pepper purées, while stirring constantly so the mixture doesn’t burn, then add the lentils that have been boiled with the remaining water, followed by the stock or water. 6. Then bring to boil and once boiling add the bulgur and boil 2-3 more minutes and add salt and pepper to your taste. 7. Add additional mint to taste and 1 teaspoon Sumac. Remove from heat.

INGREDIENTS 1 cup red lentils, washed but not soaked ½ cup bulgur, the course kind 1 tablespoon tomato purée 1 tablespoon red bell pepper purée—optional (also called biber salcasi) 2 tablespoons butter and 1 teaspoon vegetable oil 2 tablespoons dried mint 1 teaspoon Turkish chili flakes, or more to taste (pul biber/kirmizi biber) 5 cups chicken or vegetable stock 1 teaspoon white flour 1 teaspoon sumac

Squeeze fresh lemon on top and extra chili flakes if desired. Even better the next day when the flavors have had a chance to sleep and bond together. COOK’S NOTES

SERVES: 4

Spicy Corn Chowder, Poblano & Potato Soup Submitted by Linda D. Bradley, MD INGREDIENTS 3 tablespoons unsalted butter 1 white onion, coarsely chopped (about 1 cup) 1 yellow onion coarsely chopped (about 1 cup) 2 medium carrots, peeled and chopped coarsely 1 poblano, seeded and coarsely chopped 2 celery stalks, thinly sliced

This is a great soup any time of the year—but best with fresh corn off the cob. If you can grill the corn on a cob until slightly charred, the flavors will surprise you. My secret is to put the entire cob (that has been peeled) in the pot while cooking. Yes, it sounds bizarre, but it amps up the flavor. Just try it!! Remove it before serving. Directions 1. Melt butter in large pot over medium heat. Add onion, poblano, carrot, celery, coriander, cumin, thyme, 1 teaspoon salt, ¼ teaspoon pepper and paprika and cook only until the onion is translucent.

1 teaspoon ground cumin

2. Sprinkle flour over the vegetables and cook with constant stirring for 30-60 seconds.

1 teaspoon ground coriander

3. Stir in the tomato paste, and then broth and milk.

1 teaspoon dried thyme ½ teaspoon Hungarian paprika Kosher salt and freshly ground pepper 2-3 tablespoons all-purpose flour 2 tablespoons tomato paste

4. Add the potatoes and corn and bring to simmer over low heat and cover with lid. 5. Simmer 15-20 minutes or until potato is tender. 6. Using an immersion blender or potato masher, slightly mash ingredients in the pot until the desired thickness. 7. When ready to serve, add lemon juice and season to taste.

3 cups low fat chicken or vegetable broth 2 cups whole milk (can use lower fat) 2 medium size Yukon gold potatoes, cut into ½ inch chunks (leave on skin if you like) 2 cups fresh (preferred) corn kernels (from 3 cobs) 1-2 tablespoons fresh lemon juice Cayenne, or Aleppo pepper to taste

COOK’S NOTES

Celebrate ÂŽ Sisterhood Fall Harvest Salad with Maple Vinaigrette

Spinach Salad with Buttermilk Ranch Dressing

Grilled & Raw Vegetable Composed Salad

Pineapple Berry Salad

Grilled Shrimp with Watermelon & Cucumber Salad Corn & Pepper Salad Magnesium Rich Cabbage Slaw with Non-Mayo Dressing

California Mixed Green Salad with Blueberries & Strawberries Caribbean Black Bean & Corn Salad with Citrus Dressing Rainbow Salad Chicken Salad Veronique

Panzanella Salad Curried Chicken Salad

Edamame, Cannellini & Pepper Salad

Tri-Colored Potato Salad with Garlic & Shallots

Romaine Salad with Buttermilk Ranch Dressing

Triple Berry White Russian Kale Salad

Salad NiĂ§oise

Summer Squash Noodle Salad with Walnut Pesto & Garlic Scapes

Kale Salad: The Ultimate Umami Flavorful Salad

Rookwood Salad

Salads Salads

SERVES: 4-6

Fall Harvest Salad with Maple Vinaigrette Submitted by Yolanda Ramos INGREDIENTS 1 pound mixed greens 1 small butternut squash, peeled and medium diced 1 apple, medium diced 1 pear, medium diced 2 cups Brussels sprouts 2 cups purple cauliflower 1 red onion, peeled and cut into ½ inch rounds 1 clove garlic ½ cup raw pepitas

Directions Preheat oven to 350 degrees. Line sheet tray with parchment paper. In a large mixing bowl, combine butternut squash, Brussels sprouts, cauliflower, apples, pears, onions, and clove of garlic with olive oil and salt, tossing to coat. Layer fruit and vegetables on sheet tray. Be sure NOT to overcrowd, which will cause the vegetables to steam instead of roast. If need be, line two sheet trays for roasting vegetables. Roast for approximately 30-45 minutes. Remove from oven and allow to cool. Squeeze out garlic from clove in a small bowl and set aside for dressing. In a salad bowl, place greens inside and lightly dress with vinaigrette. Garnish with roasted fruit, veggies and toasted pepitas.

¼ cup olive oil

VINAIGRETTE:

1 teaspoon alderwood smoked sea salt

Whisk together vinegar, garlic, lemon juice, mustard, maple syrup, salt and pepper; stream in olive oil until fully emulsified.

VINAIGRETTE: 2 tablespoons white balsamic vinegar 4 tablespoons unrefined extra virgin olive oil 1 clove roasted garlic, finely chopped 2 tablespoons lemon juice 2 - 4 teaspoons local maple syrup 2 teaspoons coarse ground organic mustard ½ teaspoon Celtic sea salt ¼ cracked black pepper

COOK’S NOTES

SERVES: 2-4

Grilled & Raw Vegetable Composed Salad Submitted by Yolanda Ramos Directions Rinse all produce and fruit in cold water. For raw vegetables, arrange all prepared lettuce, cabbage, beets, carrots, and apples on a large display plate. Brush the avocado, squash, red onions, sweet potatoes and bell peppers with olive oil season with salt and pepper. Place them on a hot grill and cook on the first side until browned. (Except for avocado - remove it after light grill marks.) Turn once and complete cooking on the second side until the vegetables are tender, 3 minutes total or more. Remove from grill. Arrange the grilled vegetables alongside the raw. Enjoy with your favorite vinaigrette or some fresh seasonal herbs with squeezed citrus juice, olive oil and lightly salted with some high quality mineral smoked salt and cracked black pepper. Or, dipped in your favorite sauce/spread.

INGREDIENTS 3 cups packed local lettuce (any variety) torn into bite size pieces 3 cups packed organic Napa cabbage shredded 2 medium size beets (any variety) peeled and shredded 2 large carrots peeled and shredded 1 apple (any variety), shredded 1 avocado, pitted and peeled, lightly grilled 1 red onion peeled and sliced into ½ inch rounds

COOK’S NOTES

2 summer squashes (green/yellow zucchini or summer yellow squash) sliced lengthwise ½ inch thick 2 sweet potatoes sliced lengthwise ¼ inch thick 2 bell peppers red and yellow 1 teaspoon Celtic sea salt ½ teaspoon cracked black pepper

INGREDIENTS 1 pound 16/20 shrimp peeled and deveined 1 teaspoon fresh garlic, chopped 2 cups watermelon, small dice 2 cups cucumber, small dice 2 limes, zest and juiced 1 tablespoon vegetable oil Salt and pepper to taste

INGREDIENTS 4 pounds fresh or frozen corn (slightly cooked) 2 red bell peppers, diced 1 yellow bell pepper, diced 1 orange bell pepper, diced 1 jalapeño, seeded, deveined and minced (or more to taste) 4-5 bunches scallions, chopped (about 1½ cups) 2 pints grape or cherry tomatoes, cut in half 1 tablespoon (or less) lemon thyme (fresh, ideally) 1/3 cup honey 1/3 cup apple cider vinegar 2/3 cup olive oil Salt and ground pepper to taste

SERVES: 6-8

Grilled Shrimp with Watermelon & Cucumber Salad Submitted by Jonathan Benson Directions Season shrimp with a pinch of salt and pepper, fresh garlic and a little vegetable oil. Grill lightly, make sure you don’t overcook them. Shrimp have a internal temperature guage, they will turn a nice bright pink or reddish color when being cooked. For the Watermelon Salad, combine all ingredients after they have been properly prepped and cut. Season to taste.

SERVES: 15-18

Corn & Pepper Salad Submitted by Tim Del Papa This very colorful salad will be both attractive and delicious on any buffet! Directions Combine all of the vegetables in a large mixing bowl. Add lemon thyme, salt and pepper. Either pour the honey, olive oil and vinegar directly on the mixture or put mixture in a jar, shake it up then pour it on. Stir everything thoroughly, making sure the honey doesn’t “glob up” and chill for at least an hour. COOK’S NOTES

SERVES: 4-6

Magnesium Rich Cabbage Slaw with Non-Mayo Dressing Submitted by Yolanda Ramos Directions DRESSING:

1 lime juiced, 1 tablespoon balsamic vinegar, 1 tablespoon raw local honey (optional), 1 teaspoon dijon mustard, ½ teaspoon coconut amino acids, ¼ teaspoon Celtic sea salt and ⅛ teaspoon cracked black pepper and 2 tablespoons unrefined extra virgin olive oil. Whisk in all ingredients until fully emulsified. In a large mixing bowl combine vegetables with the dressing, tossing lightly to coat. Garnish with toasted sunflower seeds. Serve immediately or refrigerate for a more pickled slaw.

INGREDIENTS 4 leaves Napa cabbage chiffonade 1 large carrot peeled and shredded ¼ head purple cabbage, shredded ¼ head green cabbage, shredded ½ red onion, peeled and julienned ¼ cup cilantro leaves chiffonade ¼ cup raw sunflower seeds, toasted

COOK’S NOTES

2 mini bell peppers (red and yellow) seeded and small diced ½ serrano, seeded and finely diced

INGREDIENTS CHOPPED: 7 - 8 firm tomatoes (preferably Roma) ½ large red onion ½ cucumber 1 red bell pepper 1 green bell pepper 1 yellow bell pepper

SERVES: 6-8

Panzanella Salad Submitted by Tim Del Papa This is a wonderful, hearty salad for harvest time! I always like to use bright, colored peppers and rich, ripe tomatoes to really show off the vibrant Fall colors! Directions Mix all ingredients except for the bread. Just before serving, put the bread on the salad, gently stir in or leave on top.

FINELY CHOPPED: ¼ cup fresh basil ¼ cup fresh oregano ¼ cup fresh, flat leaf parsley

COOK’S NOTES

OPTIONAL: Chopped green olives, capers TO TASTE: Italian dressing Stale (or toasted) Italian bread, cut into cubes

INGREDIENTS 12 grilled, half breasts, diced 1 head, or about 10 - 12 celery ribs, trimmed of leaves, chopped finely 2 bunches chopped scallions (or ½ medium white onion) 1 cup roasted cashews, coarsely chopped 1 cup dried cranberries and/or raisins 1 cup (or more) light mayonnaise 1-2 tablespoons (or more) curry powder

SERVES: 12

Curried Chicken Salad Submitted by Tim Del Papa A tasty crowd pleasure for any luncheon, picnic or brunch! There are many versions of this recipe out there, but using grilled chicken makes it a real winner! Use whatever dried fruit you like or have on hand….figs, apricots or even tart cherries! Directions Taste before salting. Serve on raisin bread with leaf lettuce.

SERVES: 4-6

Tri-Colored Potato Salad with Garlic & Shallots Submitted by Yolanda Ramos Directions Bring cold water to boil in a 6 quart pot and add 1 teaspoon of salt. Once water is boiling add potatoes. Boil for approximately 10 minutes. While potatoes are boiling shave shallots using a mandoline or finely julienne with sharp chef’s knife. Remove leaves from the tarragon stems and chiffonade. Once the potatoes are finished cooking remove from pan and rinse under cold water to halt the cooking process. Then while hot, but not burning, cut in half and add the fresh tarragon and shallots to potatoes. Allow to infuse for about 5 to 10 minutes and then fold in remaining ingredients and enjoy. May be eaten warm or cold. Refrigerate for up to 3 days. TIP:

By allowing the potato salad to cool for at least 24 hours you are less likely to send your blood sugar skyrocketing.

INGREDIENTS 1 bag (1-2 pound) tri-colored petite potatoes ¼ cup unrefined extra virgin olive oil ½ shallot, peeled and shaved ⅔ ounce fresh organic tarragon leaves chiffonade 1 bulb organic garlic roasted and peeled 3 - 4 tablespoons organic coarse-ground mustard 1 teaspoon Pink Himalayan sea salt 1 teaspoon fresh cracked black pepper

COOK’S NOTES

SERVES: 4-6

Triple Berry White Russian Kale Salad Submitted by Yolanda Ramos INGREDIENTS 1 pound white Russian kale torn into bite size pieces 1 pint fresh blueberries, halved (optional) 1 pint fresh blackberries, halved 1 cup fresh strawberries, quartered ½ cup raw pecans, chopped toasted ¼ cup unsweetened coconut flakes toasted DRESSING: 1 cup plain coconut yogurt 1 cup strawberries, finely chopped ¼ cup unrefined coconut palm sugar 3 teaspoons apple cider vinegar 1 tablespoon freshsqueezed lime juice 1 teaspoon poppy seed (optional)

Directions Rinse all produce and fruit well, and spin dry kale. First prepare the dressing in a mixing bowl beginning with the yogurt, adding in the finely chopped strawberries while whisking in the remaining ingredients. Set dressing in the refrigerator while preparing the salad. Arrange salad by first filling a large salad bowl with the torn kale leaves, then layer the greens with your choice of berries. Garnish with toasted pecans and coconut flakes and enjoy with the creamy strawberry yogurt dressing. TOASTING INSTRUCTIONS

There are a few methods used in toasting nuts and seeds. You can either use your stove top or oven. If using your stove top, simply pour the nuts in a dry skillet and place over medium heat. Shake the skillet to ensure the nuts are in a single layer. Once you smell the nuts toasting, toss them again and carefully watch to make sure they do NOT burn. This process takes about 1 - 5 minutes. Remove them from the skillet onto a plate to cool. If using the oven method, preheat the oven to 350 degrees. Line a sheet tray with parchment paper and spread in an even layer. Then toast for approximately 1 - 5 minutes ensuring they do NOT burn. Remove them from the oven and lift the parchment paper, with the toasted nuts, off the sheet tray to cool. Store all nuts in an airtight container until ready to use.

¼ - ½ teaspoon vanilla extract ½ teaspoon Pink Himalayan sea salt ¼ teaspoon white ground pepper

COOK’S NOTES

SERVES: 4-6

Summer Squash Noodle Salad with Walnut Pesto & Garlic Scapes Submitted by Yolanda Ramos Use chemical free, seasonal, local produce whenever possible Directions Rinse basil and summer squash well, dry thoroughly, and set squash aside. Coarsely chop basil and transfer to a food processor along with nuts, lemon juice, garlic/scapes, then slowly stream in olive oil to gradually make a paste. Stir in parmesan cheese, salt and pepper; setting aside for the squash salad. For squash noodles use a spiralizer (I use a Paderno brand) trim off ends of both yellow and green squash and insert into spiralizer. Use whichever blade you prefer. After you have your noodles then add in pesto and toss lightly. Garnish with a little grated parmesan and fresh basil. Enjoy.

INGREDIENTS 1 pound green zucchini 1 pound yellow summer squash 1 cup fresh basil leaves ½ - 1 cup unrefined extra virgin olive oil ¼ cup parmesan cheese 1 garlic scape, chopped 2 large cloves garlic, peeled and chopped ¼ - ½ cup raw walnuts 1 teaspoon Celtic sea salt ½ teaspoon fresh cracked black pepper ½ lemon, juiced

COOK’S NOTES

INGREDIENTS 3 bunches kale, chopped 3 cups or 2 pounds Brussels sprouts, shaved 1 pound radish, shaved 1 head cauliflower, roasted and/or 4 sweet potatoes, roasted Mixed greens to taste to “lighten” the salad ½ cup golden raisins ¼ cup toasted sunflower seeds

SERVINGS: 8-10

Rookwood Salad Submitted by Tim Del Papa My family and I enjoyed this great salad one year in Cincinnati at a now closed restaurant. The restaurant, The Rookwood was housed in the former Rookwood Pottery high atop Mt. Adams overlooking Cincinnati. As a collector of Arts & Crafts Pottery, Rookwood has always been a favorite, as is this salad that bears it’s name! Inspired by: The Rookwood Restaurant, Mt. Adams Cincinnati, Ohio

DRESSING: 1 tablespoon lemon juice

Directions Place in large bowl and toss with the kale, sprouts, mixed greens and radish.

1 tablespoon apple cider vinegar

Transfer to serving bowl or platter.

2 tablespoons olive oil (or more)

Top with cauliflower, sunflower seeds and raisins.

Salt and pepper

INGREDIENTS 1 pound fresh baby spinach 1 large red onion, sliced thin 6 bacon slices 1/3 cup sour cream 1/3 cup low fat mayonnaise 1/3 cup buttermilk 2 teaspoons onion, finely grated 1 small clove garlic, pressed Salt and freshly ground black pepper, to taste 1 tablespoon fresh chives, snipped 1 tablespoon dill, finely chopped

SERVES: 4-6

Spinach Salad with Buttermilk Ranch Dressing Submitted by Eric Wells Directions Preheat the oven to 400 degrees. Place the bacon on a sheet pan and bake for 6-8 minutes, or until bacon has slightly browned (the bacon will continue to brown when it is removed from the oven). Place the bacon on a paper towel to drain. In a non-reactive bowl, whisk the sour cream, mayonnaise, and buttermilk together. Stir in the onion and garlic. Season with salt and a generous grinding of pepper, then fold in the chives and dill. Refrigerate, covered, until ready to use. Pour ¾ of the dressing in the bottom of a glass bowl. Place the spinach in the bowl and toss with the dressing. Roughly chop the bacon and toss it in the salad. Serve by pouring remaining vinaigrette over each individual bowl of salad. Top with sliced onions.

SERVES: 4

Pineapple Berry Salad Submitted by Ryan Eli Salter Directions Preheat oven to 400 degrees. Cut and core pineapple. slice pineapple in half and slice thin half rounds. dice other half. Toss rounds in olive oil and place on a baking sheet lined with parchment paper. Roast for 10 - 15 minutes. Remove from oven and let cool on sheet pan. Mix greens, roasted pineapple, red onion, red pepper, herbs and spices in a large bowl. Juice 1 lemon and mix again. Top with fresh berries and vinaigrette. CHAMPAGNE VINAIGRETTE:

In a blender, insert champagne vinegar, dijon mustard, honey, garlic, berbere spice and chopped pineapple. Pulse until ingredients are combined. While blending ingredients, pour olive oil into mixture until liquid becomes emulsified (thicker). Dressings should be able to leave a small residue on spoon if poured. Add olive oil if you prefer to have dressing thicker.

INGREDIENTS 3 cups spicy greens (arugula, mustard greens, cress) 1 red onion (sliced thin) 1 red bell pepper (sliced thin) ½ cup mulberries/ blackberries ½ cup strawberries 1 whole pineapple 1 cup fresh parsley, finely chopped 1 teaspoon thyme ½ teaspoon lemon thyme ½ cup cilantro leaves, chopped 1 tablespoon olive oil 1 lemon 2 garlic cloves, minced 1 teaspoon sea salt (more or less to taste) ½ teaspoon black pepper ½ cup olive oil CHAMPAGNE VINAIGRETTE: 2 cups champagne vinegar

COOK’S NOTES

1 cup olive oil 2 tablespoons Dijon mustard 1 tablespoon honey 1 teaspoon minced garlic 1 cup pineapple, chopped 2 teaspoons berbere spice

SERVES: 6-8

California Mixed Green Salad with Blueberries & Strawberries Submitted by Vel Scott INGREDIENTS 2 apples, chopped ½ cup fresh strawberries ½ cup fresh blueberries 1 small red onion, diced 10 - 12 cups of mixed greens (romaine, arugula, spinach or whatever you like) 1 cup sweet grapes, cut in half

Beautiful, colorful and absolutely delicious! Directions Chop the apples and onions. Prepare, wash and dry the berries. Add the greens to a large mixing bowl. Combine the berries and greens and toss lightly with the amount of dressing you desire. Top with the candied walnuts. EASY BERRY VINAIGRETTE DRESSING:

Add all the ingredients to a blender or food processor and blend until smooth. Slowly add in the oil until well combined. Taste and make it yours.

1 cup candied walnuts (or your choice) EASY BERRY VINAIGRETTE DRESSING: ¼ cup balsamic vinegar ¼ cup olive oil ½ cup strawberries Agave sweetener (to taste) ¼ cup apple cider vinegar

COOK’S NOTES

SERVES: 4-5

Caribbean Black Bean & Corn Salad with Citrus Dressing Submitted by Margaret L. McKenzie, MD A Caribbean twist to an all-time favorite, this rendition will leave your palate wishing for more.

INGREDIENTS 1 tablespoon olive oil ½ red onion blanched, finely chopped 2 cloves garlic, minced 1 teaspoon coriander

Directions 1. Mix all ingredients together.

2 teaspoons cumin Pinch of cayenne

2. Place in refrigerator for at least 1 hour.

1 teaspoon sea salt

Serve chilled.

2 cups black beans, cooked 1 red pepper, diced 1 yellow bell pepper, diced Cilantro and fresh orange juice, as garnish

SERVES: 2-3

Rainbow Salad Submitted by Margaret L. McKenzie, MD Directions Place the red cabbage, peppers, carrots and salad greens together. Serve with your favorite dressing.

INGREDIENTS ½ cups finely shredded red cabbage ½ cup thinly sliced yellow pepper ½ cup thinly sliced red pepper ½ cup shredded carrots 1 cup salad greens (mesclun, spinach or romaine lettuce)

COOK’S NOTES

INGREDIENTS ½ cup vegan mayonnaise 2 tablespoons Dijon mustard ½ teaspoon salt ¼ teaspoon pepper 1 pound cooked chicken breast meat, small dice

SERVINGS: 7

Chicken Salad Veronique Submitted by James Perko Directions In a large bowl, combine vegan mayonnaise, Dijon mustard, salt, pepper and mix. Add remainder of ingredients and lightly toss. Serve immediately or cover, date and refrigerate.

1 cup red seedless grapes, quartered 1/3 cup pecan or walnut pieces ½ cup celery, fine dice

CHEF NOTES:

This recipe can be made with extra spice by adding diced jalapeno peppers.

1/3 cup onion, fine dice 1/3 cup cooked egg white, small dice 1 tablespoon fresh parsley, chopped (or dry parsley)

INGREDIENTS 3 cups cannellini beans, canned 3 cups edamame 1¼ cup celery, fine diced ½ cup onion, fine diced ½ cup green pepper, seeded and fine diced ½ cup red pepper, seeded and fine diced ½ cup yellow pepper, seeded and fine diced ½ cup red wine vinegar ¼ cup canola oil 1 tablespoon, 2 teaspoons agave nectar ¼ teaspoon black pepper 1 teaspoon dry mustard 1 teaspoon garlic, fresh, fine chop 1 teaspoon salt ¼ teaspoon paprika 2 tablespoons parsley, fresh chopped 2 tablespoons basil, fresh chopped

SERVINGS: 15-17

Edamame, Cannellini & Pepper Salad Submitted by James Perko Directions Drain and rinse beans. Add remaining ingredients and mix well. Refrigerate for about two hours before serving cold. CHEF NOTES:

This recipe can easily be made with navy, great northern or garbanzo beans if cannellini beans are not available.

SERVES: 6-8

Romaine Salad with Buttermilk Ranch Dressing Submitted by Eric Wells Directions Preheat the oven to 400 degrees. Place the bacon on a sheet pan and bake for 6-8 minutes, or until bacon has slightly browned (the bacon will continue to brown when it is removed from the oven). Place the bacon on a paper towel to drain. In a non-reactive bowl, whisk the mayonnaise, buttermilk and sour cream together. Stir in the onion and garlic. Season with salt and a generous grinding of pepper, then fold in the chives and dill. Refrigerate, covered, until ready to use. Pour ¾ of the dressing in the bottom of a glass bowl. Place the romaine in the bowl and toss with the dressing. Roughly chop the bacon and toss it in the salad. Serve by pouring remaining dressing over each individual bowl of salad. Top with sliced onions.

INGREDIENTS 2 pounds romaine lettuce, torn into bite-sized pieces 1 large red onion, sliced thin 8 bacon slices 1/2 cup low fat mayonnaise 2/3 cup buttermilk 2/3 cup sour cream 2 tablespoons onion, finely grated onion 2 small cloves garlic, pressed Salt and freshly ground black pepper, to taste 1 tablespoon snipped fresh chives 2 teaspoons fresh dill

SERVES: 4

Salad Niçoise Submitted by Margaret L. McKenzie, MD Directions 1. Mix the ginger powder, rice vinegar, garlic and capers with olive oil until completely blended in a small bowl. 2. Arrange the boiled eggs, green beans and potatoes on a plate. 3. Toss the dressing on the vegetables. Then top with the tuna. Serve immediately.

INGREDIENTS A dash ginger powder 1 tablespoon rice vinegar 1 clove garlic, minced ½ tablespoon extra-virgin olive oil 2 teaspoons capers 4 boiled eggs, sliced lengthwise 8 ounces green beans steamed, but firm 8 small red potatoes, steamed and sliced into fours 2 (6-8 ounce) cans tuna, drained

SERVES: 6-8

Kale Salad: The Ultimate Umami Flavorful Salad Submitted by Linda D. Bradley, MD INGREDIENTS 2-3 bunches curly kale, rinsed and stems removed, coarsely chop, tear, or cut into small edible pieces. ½ cup red onion, finely chopped 4-6 tablespoons nutritional yeast 3-4 tablespoons olive oil 5 garlic cloves, peeled and finely minced 1 cup julienned carrots 1 cup grape cherry tomatoes, cut in half 2 or 3 tablespoons Bragg Liquid Aminos

Kale in inexpensive, readily available and excellent whether it is served raw, sautéed or steamed. It has excellent sources of calcium, Vitamins A, C, and K. This salad has great umami flavor! You will savor a cheesy flavor from the nutritional yeast. Directions 1. Place the kale in a big bowl and add the olive oil. 2. Massage for 2-3 minutes with your hands to make sure all leaves are covered. Massaging makes the kale softer and less bitter. Also think of this as exercise for your arms! 3. Add all the other ingredients. Mix well with your hands or tongs. Adjust seasonings if needed. 4. Let marinate at room temperature for 30 minutes before serving.

Cayenne pepper, to taste

5. At the end just before serving if desired add the avocado and croutons. Good for 24 hours. Best eaten the same day as prepared.

1 avocado cut in chunks (optional)

NOTES:

Kosher salt to taste (use sparingly)

Toasted croutons for garnish (optional)

• Don’t use the kale in the bag! It has too many coarse stems. • Once chopped soak red onion in cup of water for 5-10 minutes and then drain– helps to take the sharp “oniony” flavor out. • Look for nutritional yeast in the bin section of Whole Foods or Trader Joe’s. Gives a cheesy taste to the salad. (It is not Brewer’s yeast.) Must have this ingredient to provide the umami flavor. • Olive oil: if possible use a mix – regular olive oil with a flavored olive oil like garlic, roasted red pepper olive oil. Consider half of each of the flavored oils to equal 3-4 tablespoons. • Garlic: Also put garlic in a cup of water to soak for 5-10 minutes and then drain—it helps to take away the raw garlic taste. • Buy julienne carrots in the bag in your grocery section. • Avocado: if used, add in at the end, just before serving.

Celebrate Â® Sisterhood Skirt Steak with Chimichurri Sauce Beef Tips & Smoked Gouda Grits Jerked Beef Tenderloin Salisbury Steak Three Cheese Steak Quesadillas

Beef Beef

SERVES: 4-6

Skirt Steak with Chimichurri Sauce Submitted by Yolanda Ramos INGREDIENTS STEAK: 1 pound grass fed skirt steak, membrane removed ½ - 1 teaspoon Pink Himalayan sea salt ¼ - ½ teaspoon cracked black pepper CHIMICHURRI SAUCE: 1 bunch organic parsley chiffonade ½ bunch organic cilantro chiffonade

Directions Season steak with sea salt and black pepper on both sides and allow to set out while preparing the chimichurri sauce. After sauce is finished, heat grill or pan over medium high heat and lightly brush with a little bit of oil, then add steak and cook for about 1 to 5 minutes on each side depending on your taste. Remove from pan and allow to rest for an additional 5 to 10 minutes and garnish with chimichurri sauce. CHIMICHURRI SAUCE:

In a mixing bowl combine, the parsley, cilantro, shallot, lemon juice, red wine vinegar, oregano, red chili flakes, garlic and stir. Then add in the olive oil, salt and pepper to taste.

1 small shallot, peeled and shaved 1 lemon, juiced ⅛ cup red wine vinegar ½ teaspoon dried oregano or ½ tablespoon fresh oregano 4 cloves garlic, peeled and minced ¾ - 1 cup unrefined extra virgin olive oil depending on your preference ¼ teaspoon red chili flakes ¼ to ½ tablespoon Pink Himalayan sea salt ¼ cracked tri-color peppercorns

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COOK’S NOTES

MAKES: 4-6

Beef Tips & Smoked Gouda Grits Submitted by Ryan Eli Salter Directions To prepare Smoked Gouda Grits, bring water to a boil in a medium saucepan. Add grits slowly, stirring constantly. Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Add cheese and butter, as desired; stir until completely melted. Remove from heat. Cover; set aside. Meanwhile heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook 4 to 5 minutes or until onion is tender, stirring occasionally. Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes. Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, paprika, white pepper, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 11/2 to 2 hours. Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened. Stir in beef tips with gravy; continue cooking until heated through about 5 minutes, stirring occasionally. Pour grits into shallow bowl. Top with beef mixture. Garnish with parsley, if desired. COOK’S TIP:

For a tasty variation, serve beef mixture over prepared mashed potatoes.

INGREDIENTS BEEF TIPS: 1 pound beef tips 1 tablespoon extra-virgin olive oil 6 ounces portobello mushrooms, coarsely chopped ½ cup red onion, chopped 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 teaspoon smoked paprika 1/4 cup soy sauce 1 packet dry brown gravy mix Fresh parsley, chopped (optional) SMOKED GOUDA GRITS: 3½ cups water 1 cup quick-cooking grits 1 cup shredded smoked Gouda cheese 2 - 4 tablespoons butter softened

COOK’S NOTES

101

INGREDIENTS 1 pound beef tenderloin, diced into 3 inch cubes 1 tablespoon rice vinegar 4 cloves garlic 2 cloves garlic, diced 1 onion, diced 3 tablespoons Jamaican jerked seasoning paste 1 tablespoon ground ginger 2 tablespoons coconut oil

INGREDIENTS 2 pounds ground chuck 1 egg ½ cup panko bread crumbs 1 tablespoon pepper 2 tablespoons Canadian steak seasoning 1 teaspoon salt 1 tablespoon thyme, dried

SERVES: 4-5

Jerked Beef Tenderloin Submitted by Margaret L. McKenzie, MD Directions 1. Marinate the tenderloin for 2-3 hours or overnight with the rice vinegar, garlic, ginger, and Jamaican jerk seasoning (available in the international section of the grocery store). 2. String onto skewers. 3. Grill in the oven for about 5 minutes on each side or to your desired doneness. Serve with your favorite vegetables or salad.

SERVES: 6-8

Salisbury Steak Submitted by Tony Fortner Directions Add ground chuck to bowl with seasonings and onion. Mix well. Add egg and mix well. Place panko bread crumbs on a plate. Using an ice cream scoop, scoop mixture into even balls, flatten, and dredge in panko. Form into salisbury patties and place on a baking sheet. Cook at 350 degrees for 20 minutes. Don’t overcook.

¼ cup onions, diced

COOK’S NOTES

102

MAKES: 6-8

Three Cheese Steak Quesadillas Submitted by Eric Wells Directions Preheat oven to 425 degrees. Rub steak with vegetable oil. Combine chili powder, cumin, salt and pepper in a small bowl. Generously rub spices on the steak.

INGREDIENTS 1 flank steak, about 2-3 pounds ¼ cup vegetable oil

Heat a large cast iron skillet over medium-high heat. Sear the steak on each side for about 4 minutes. Then, place steak in preheated oven and cook for about 10 minutes. Remove steak and set aside to rest. Meanwhile, heat a large sauté skillet under medium heat. Add butter and melt. Add onions and caramelize for about 10 minutes, stirring constantly. Set caramelized onions aside in a bowl. Slice the steak thin against the grain. Toss all of the cheeses in a large bowl. Set aside. Heat nonstick skillet or griddle under medium high heat. Add about 2 teaspoons of oil. Place one tortilla in the skillet. Place about ½ cup of cheese on the tortilla. Spread evenly. Top the cheese with about 3 tablespoons of onions and a couple slices of steak. Top the cheese with another tortilla and cook for about 2 minutes or until the bottom tortilla browns and the cheese melts. Gently turn the quesadilla over and cook for an additional 2 minutes. Remove and cut into wedges. Serve with sour cream. Continue with remaining tortillas, onions, steak and cheese.

2 teaspoons chili powder 2 teaspoons cumin 2 teaspoons salt 2 teaspoons black pepper 3 tablespoons unsalted butter 2 large Vidalia onions, sliced thin 16 corn tortilla shells, soft 3 tablespoons vegetable oil 2 cups sharp cheddar, grated 2 cups Monterey Jack, shredded 2 cups Colby, shredded

COOK’S NOTES

103

Celebrate ® Sisterhood Grilled Jerk Chicken Skewers with Black Bean & Chickpeas Tim’s Chili Chicken Rollatini Stuffed with Sautéed Beet Greens, Sun Dried Tomatoes & Mozzarella Thai Ground Turkey Lettuce Wraps Moroccan Chicken with Spiced Vegetables Pan Roasted Chicken & Vegetables Buttermilk Fried Chicken Sweet & Sticky Peach Chicken Thighs Turkey Chili Cast Iron Honey Sriracha Glazed Chicken with Roasted Root Vegetables Chicken and Andouille Sausage Jambalaya Five Spice Chicken Wings Spicy Buffalo Wings for Any Occasion: Finger Licking Good Grilled Free Range Chicken Skewers with Dairy Free Tzatziki Sauce Chicken & Sausage Gumbo Fried Chicken with Honey Drizzle

104

Poultry Poultry

105

SERVES: 4-6

Grilled Jerk Chicken Skewers with Black Beans & Chickpeas Submitted by Jonathan Benson INGREDIENTS

Directions

6 marinated boneless chicken thighs cut in half and skewered in a teaspoon of olive oil and jerk seasoning to taste

FOR THE CHICKEN SKEWERS:

1 can black beans, drained and rinsed 1 can chickpeas, drained and rinsed 2 Roma tomatoes, diced 1 small red onion, diced 1/4 cup fresh cilantro, rough chopped

They can be marinated for a few hours or overnight. Grilled until internal temperature is 165 degrees FOR THE BLACK BEAN & CHICKPEA SALAD:

Combine all the ingredients after they have been properly prepped, adjust seasoning to taste. This is a great dish for a summer cookout. You can plate this up on a platter family style with with the black beans on the bottom and carefully placing the chicken skewers along the top. Using any excess drippings to top off the dish.

1 lime, zest and juiced 1 teaspoon cumin 1 teaspoon fresh garlic, chopped 1 teaspoon vegetable oil Salt and pepper to taste

COOKâ&#x20AC;&#x2122;S NOTES

106

SERVES: 8-10+

Tim’s Chili Submitted by Tim Del Papa My mother is from San Antonio, Texas. Her family has been in Texas since the early 19th century and they have eaten a lot of chili over the years! I’ve adjusted this recipe to be a bit heart healthier by substituting chicken for the customary cubed pork we always had! My mother adjusted her version by eliminating the suet that she grew up with! The recipe can be easily made without meat! 8 quart stock pot Directions Cover bottom of pot with olive oil and add onions and peppers. Sauté until slightly brown, then add garlic. Continue to sauté for a few minutes, then add all of the dry ingredients. Continue to stir until the vegetables are covered with the dry ingredients. Cook 3 to 5 minutes longer. Purée the tomatoes in the food processor and pour over vegetable/chili powder mixture. Add the beans and their liquid. Add the grilled chicken. Stir all ingredients together and let simmer. At this point, you can figure out how thick you’d like the chili to be. Add chicken stock to obtain the desired consistency. At this point, add salt if needed.

INGREDIENTS Olive oil (to lightly cover bottom of pot) 1 white onion, diced 3 - 4 bell peppers (mix of color), diced 4 - 5 cloves garlic, minced 2 teaspoons cumin 6 - 8 tablespoons chili powder 2 bay leaves 3 teaspoons oregano 1 teaspoon cinnamon Red pepper flakes Salt 2 quarts canned Roma tomatoes 2 - 3 quarts beans (kidney, navy, pinto or black) 2 pounds grilled, diced chicken Chicken broth

COOK’S NOTES

107

SERVES: 4

INGREDIENTS 1 pound boneless skinless chicken breast (4) pieces

Chicken Rollatini Stuffed with Sautéed Beet Greens, Sun Dried Tomatoes & Mozzarella

1 cup beet greens chiffonade

Submitted by Yolanda Ramos

¼ cup red onions, peeled and small diced 2 tablespoons unrefined olive oil 2 cloves garlic, peeled and minced 4 sun-dried tomatoes, reconstituted and julienned 4¼ inch sliced mozzarella 4 fresh basil leaves 1 teaspoon Celtic sea salt 1 teaspoon cracked black pepper

INGREDIENTS 1 bunch fresh cilantro

Directions Filet in half each breast and pound chicken flat, and lay them on work surface. Sprinkle liberally with salt and pepper on both sides. Sauté beet greens, onions and garlic in olive oil over medium heat for 1 - 5 minutes. Then remove greens from pan and keep the oil. Place a spoon of beet mixture in the center of breast and add mozzarella, sundried tomatoes and basil. Roll up each chicken breast, and secure with toothpicks. In the same pan that beet greens were sautéed, add chicken breast and cook over medium heat for about 5 minutes on each side and finish in a preheated oven of 350 degrees until internal temperature is 165 degrees. Remove from oven and serve with your favorite pasta or roasted spaghetti squash.

SERVES: 6-8

Thai Ground Turkey Lettuce Wraps Submitted by Eric Wells

1 bunch fresh mint 1 head Boston Bibb lettuce 2 small shallots, sliced thin 10 ounces lean ground turkey 2 tablespoons ginger, minced 3 tablespoons fresh lime juice 2 tablespoons Panko breadcrumbs 2 tablespoons Asian fish sauce 1/8 teaspoon cayenne 2 cups carrots cut into matchsticks Sriracha Light soy sauce

108

Directions Chop enough cilantro and mint to measure about 2 tablespoons each. Arrange the remaining cilantro and mint on a platter. Also, arrange the lettuce on a separate platter. In a saucepan, add ground turkey, ginger and two tablespoons of lime juice and cover with cold water. Bring the turkey mixture to a simmer until cooked through, stirring with a fork to break up the meat. In a sieve, drain the turkey mixture well and place it into a large bowl. Combine the turkey mixture with chopped herbs, shallots, Panko, fish sauce, cayenne and remaining lime juice. Arrange sprigs of cilantro and mint on each lettuce leaf. Spoon about a tablespoon of turkey mixture on the lettuce and top with a pinch of carrots. Use Sriracha and soy sauce as condiments.

SERVES: 8

Moroccan Chicken with Spiced Vegetables Submitted by Eric Wells Directions Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.

INGREDIENTS

Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, 3 tablespoons lemon juice and olives; bring to boil. Add chicken to pot; bring to boil. Reduce heat to medium-low, cover, and simmer 30 minutes, or until chicken is tender.

3 cups onions, sliced

Meanwhile, preheat oven to 400 degrees. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. Stir eggplant into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Serve with couscous or yellow rice and topped with cilantro. Yield 8 servings.

6 tablespoons olive oil, divided 6 large garlic cloves, minced 1 tablespoon Hungarian sweet paprika 1½ teaspoons coarse kosher salt 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon fennel seeds, ground 1 teaspoon black pepper, freshly ground ½ teaspoon ground cumin ½ teaspoon ground ginger 2 cups drained, canned diced tomatoes (28-ounce can) 1 cup water

COOK’S NOTES

3 tablespoons fresh lemon juice ½ cup Kalamata olives, sliced thin 3 boneless, skinless chicken thighs, sliced thin 1 large eggplant, unpeeled, cut into 1-inch cubes Chopped fresh cilantro

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INGREDIENTS 6 bone in chicken thighs, skin removed 1 bunch fresh spinach 6 potatoes, quartered 1 large onion, chopped 3 garlic cloves, minced 3 carrots cut into medium chunks Fresh herbs – your choice – rosemary, thyme, basil, paprika Olive oil Salt and fresh ground black pepper

INGREDIENTS 2½ pounds chicken whole cut up fryer 1 tablespoon season salt 1 teaspoon granulated garlic 1 teaspoon black pepper 2 tablespoons Canadian chicken seasoning 2 cups flour

SERVES: 6-8

Pan Roasted Chicken & Vegetables Submitted by Vel Scott Directions Preheat oven to 425 degrees. In a large bowl, combine garlic, oil, onions, potatoes and carrots, salt and pepper. Toss to coat. Transfer to a baking pan. In a bowl, mix the dry herbs and spices. Sprinkle the chicken with the mixture. Arrange over the vegetables. Roast until vegetables are tender, and chicken is done – about 30 - 35 minutes. Top vegetables with spinach. Roast until spinach is wilted – about 8 - 10 minutes longer. Stir vegetables to combine them and serve with chicken.

SERVES: 6-8

Buttermilk Fried Chicken Submitted by Tony Fortner Directions Rinse chicken and drain. Place chicken in a large bowl. Add buttermilk and cover with plastic wrap. Marinate overnight in refrigerator. The next morning, mix seasonings on one plate, and flour on the other. Roll in seasoning then roll in flour. Deep fry on medium-high heat until golden brown for 14-16 minutes.

¼ cup buttermilk

COOK’S NOTES

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SERVES: 4

Sweet & Sticky Peach Chicken Thighs Submitted by Yolanda Ramos Directions Roast peaches, jalapeño and red onion on a lined sheet tray in a preheated oven of 375 degrees for approximately 30 minutes. Remove from oven. Remove seeds and skin from jalapeño. In a saucepan add in everything EXCEPT chicken and simmer for 30 minutes. While sauce is simmering, season chicken thighs on both sides with salt and pepper, sear in coconut oil using a heavy bottom sauté pan until crispy. In a casserole dish, place crispy chicken thighs and peach sauce covering it with foil and finish in oven for an additional 30 minutes or until internal temperature of chicken is 165 degrees. May be served with roasted sweet potatoes and toss salad.

INGREDIENTS 4 chicken thighs 2 peaches, pitted and chopped 2 tablespoons unrefined coconut oil 1 jalapeño 1 red onion, peeled and sliced thick 1 teaspoon Pink Himalayan sea salt 1 teaspoon cracked black pepper 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 1 tablespoon Dijon mustard 1 tablespoon white balsamic vinegar

COOK’S NOTES

111

SERVES: 6-8

Turkey Chili Submitted by Stacey Stoudemire INGREDIENTS CHILI SEASONING: ½ tablespoon ground cumin

Kosher Directions Chop onions and garlic, add to a soup pot with 1 tablespoon olive oil.

½ tablespoon dried oregano 1 tablespoon chili powder

Sprinkle with salt and pepper.

2 tablespoons olive oil

Drain tomatoes, add to the cooked onions and garlic.

1½ cups yellow onion, chopped 1 cup green bell pepper, chopped

In a separate pan, add 2 tablespoons olive oil and the ground turkey. Salt/pepper to taste, and sprinkle with about 1 tablespoon chili powder. Brown the meat thoroughly.

1 (7-ounce) can chopped green chiles or up to 1/4 cup jalapeño peppers, or to taste

Add tomato mixture into the pot, cook over medium heat until reduced.

2 pounds ground chuck 3 garlic cloves, minced 1 tablespoon granulated sugar 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce, or to taste 1 (28-ounce) can whole tomatoes, undrained, chopped 1 (14.5-ounce) can diced tomatoes, undrained 2 cups beef stock or broth 2 bay leaves 3 (15-ounce) cans light kidney beans, drained and rinsed, divided

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Add meat, stir and simmer. Drain beans. Add beans to the pot. Stir it all together. Drop the heat to about med-low, put a lid on the pot, let it simmer for at least 40 minutes. Serve with cheese and crackers. COOK’S NOTES

MAKES: 8

Cast Iron Honey Sriracha Glazed Chicken with Roasted Root Vegetables Submitted by Ryan Eli Salter Directions Preheat the oven to 400 degrees F (200 degrees C). Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken. Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet. Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes. Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce. Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving. NOTES:

Any high smoke point oil will work. Peeling the turnip is up to you.

INGREDIENTS MEAT: 4 large chicken thighs with skin SEASONINGS: 2 tablespoons ground black pepper, divided 1 tablespoon garlic powder 1 tablespoon paprika 1 tablespoon ground cumin 2 teaspoons salt, divided 4 tablespoons peanut oil SAUCE: 5 tablespoons butter 1/3 cup honey 1 tablespoon Sriracha sauce 1 tablespoon soy sauce 2 teaspoons lime juice VEGETABLES: 4 potatoes, chopped 2 carrots, chopped 1 large yellow onion, chopped 1 turnip, chopped 1 head garlic, peeled

COOKâ&#x20AC;&#x2122;S NOTES

3/4 cup red wine

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INGREDIENTS

SERVES: 6-8

¼ cup vegetable oil

Chicken & Andouille Sausage Jambalaya

3 pounds chicken thighs, diced

Submitted by Eric Wells

1 cup white onions, diced 1 cup celery, diced 1 cup green peppers, diced 2 tablespoons garlic, minced 1 tablespoon dried oregano 2 (28-ounce) cans whole tomatoes 3 cups chicken broth 3 tablespoons Cajun seasoning 2 tablespoons Worcestershire sauce 2 cups rice, uncooked

Directions In a large, heavy bottom pot, heat oil over medium heat. Add chicken and cook until no longer pink. Remove chicken and set aside. In the same pot, add the onions, celery and green peppers, stirring well. Cook vegetables until tender, about 5 minutes. Stir in garlic, oregano and whole tomatoes, breaking up the tomatoes with a spoon. Add chicken broth, Cajun seasoning, Worcestershire sauce and rice. Stir well. Cover, reducing the heat to low. Cook until the rice is done, about 20 minutes. Stir in sausage and cooked chicken, cooking for another 5 minutes. Season with salt and pepper to taste.

1 pound andouille sausage, sliced Salt and pepper SERVES: 6-8

INGREDIENTS

Five Spice Chicken Wings

1 cup lite soy sauce

Submitted by Linda D. Bradley, MD

½ cup mirin (sold in Asian section of local stores) or may use ½ cup dry sherry 1 tablespoon toasted sesame oil 15-20 garlic cloves, minced 3-4 tablespoons fresh ginger, minced 3 tablespoons five-spice powder (sold in Asian stores or Asian section of grocery store) 1 bunch green onions minced (use entire scallion) ¼ teaspoon chili flakes (omit if you don’t like spicy) 5 pound chicken wings/ drumettes thawed

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Directions 1. Mix all the ingredients together well, except chicken in a small bowl. 2. Place the drumettes in a large bowl or large gallon size zip lock bag and add the marinade. Cover and marinate preferably 6 hours or overnight. The longer the chicken marinates, the better it tastes. 3. Drain the marinade and do not use anymore. 4. Place chicken on a foiled lined rimmed baking sheet or Silpat* (or parchment paper) that covers a rimmed baking sheet and roast in oven at 400 degrees for 45 minutes or until crispy. 5. Turn 2 to 3 times during roasting. * A Silpat is a non-stick Silicone Baking mat. Nothing sticks to it and you can reuse. If you don’t have one you can use parchment paper.

SERVES: 6-8

Spicy Buffalo Wings for Any Occasion: Finger Licking Good Submitted by Linda D. Bradley, MD This is a recipe that was truly a mistake. I saw a recipe and was going to make it, but added the “wrong” ingredient which was a packet of French onion soup mix.

INGREDIENTS 1 package Lipton’s French Onion Soup Mix ½ cup butter

Directions 1. Place all ingredients (except chicken) in a medium size bowl and microwave until the butter is melted. 2. Stir well. Set aside until chicken is baked. 3. Place chicken on foil lined rimmed baking sheet or Silpat and bake at 400 degrees F until crispy. Turning 2-3 times during baking process. Alternatively, deep fry chicken wings.

2 tablespoons dried basil 2 fresh lemons, juiced 2 cups Frank’s Louisiana Hot Sauce 5-pound bag chicken wings/drumettes

4. Once chicken is cooked, pour sauce over chicken and mix well. Let marinate for 5 minutes and then serve.

COOK’S NOTES

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INGREDIENTS

SERVES: 4-6

1 pound boneless skinless free range chicken thighs cut into cubes

Grilled Free Range Chicken Skewers with Dairy Free Tzatziki Sauce Submitted by Yolanda Ramos

1 tablespoon Simply Organic Chicken Grilling Seasons (brand)

Directions Place cubed chicken thighs in mixing bowl, then add remaining ingredients. Cover and set in refrigerator for at least 30 minutes. Overnight is best. Thread chicken onto skewers and grill on medium heat for about 10 - 15 minutes or until internal temperature is 165 degrees fahrenheit. Remove from heat and garnish with tzatziki sauce.

1 organic lemon, juiced and zested 2 cloves garlic, minced ½ teaspoon Pink Himalayan sea salt ¼ cracked black pepper 6 - 8 skewers DAIRY FREE TZATZIKI SAUCE: 1 cucumber, grated 2 cups cashew yogurt 1 tablespoon fresh dill, chopped 1 tablespoon garlic scapes, finely minced

TZATZIKI SAUCE:

In a mixing bowl, using a box grater, grate cucumber. Squeeze out all liquid in a fine mesh strainer using a paper towel and place cucumber in a separate bowl; folding in all remaining ingredients. Serve immediately or refrigerate for up to 3 days.

1 lemon, juiced 2 tablespoons onions, minced 1½ teaspoon red wine vinegar Pink Himalayan sea salt to taste

COOK’S NOTES

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SERVES: 6-8

Chicken & Sausage Gumbo

INGREDIENTS ROUX: 1 cup all-purpose flour

Submitted by Tony Fortner

½ pound butter

Directions In a large pot add water chicken onion celery and tomatoes bring to a rolling boil until chicken is done cooking, about 15 minutes. Remove chicken from water let cool and pull apart until shredded. Add chicken base, sausage, thyme and Cajun seasoning cook for 10 minutes. Add roux (as prepared below) until it thickens. Stir in filé powder and okra. Cook until okra is tender. ROUX:

In saucepan, melt butter add flour and whip until brown and smooth. Add to gumbo to thicken.

3 pounds boneless skinless chicken breast 1 pound andouille sausage ¼ cup chicken base 8 cups Roma tomatoes, diced 2 cups celery, diced 2 cups onion, diced 3 tablespoons Cajun seasoning 4 tablespoons filé powder 2 tablespoons thyme, dried ½ cup okra, cut 2 gallons water

SERVES: 4

Fried Chicken with Honey Drizzle Submitted by Eric Wells

INGREDIENTS 18 pieces chicken (wings, legs and thighs) 1 quart buttermilk

Directions Put the chicken in a large container. Pour buttermilk over the chicken and marinate for about 20 minutes or overnight. Mix the flour and cornstarch in a large bowl. In a separate bowl, combine salt, pepper, garlic and onion powders, paprika, and cayenne. Add half of the spice mixture to the flour mixture. Place chicken on a sheet pan and season with remaining spice mixture. Dredge seasoned chicken in flour mixture then place on a wired rack. Pour about 3 inches of oil into a large deep pot; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 350 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, turning the pieces occasionally, until evenly golden brown and cooked through, about 8 minutes on each side. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.

4 cups all-purpose flour 1 cup cornstarch ¼ cup Kosher salt ¼ black pepper 3 tablespoons garlic powder 3 tablespoons onion powder 2 tablespoons sweet paprika 2 teaspoons cayenne Vegetable oil, for deep-frying 1 cup honey ¼ cup hot sauce

Meanwhile, heat honey and hot sauce in a small pot. Drizzle honey mixture over the chicken.

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Celebrate Â® Sisterhood Mustard Breaded Pigs Feet Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo Black Cherry BBQ Pulled Pork with Creamy Cilantro Slaw Collard Greens & Apple Stuffed Pork Loin Stuffed Patty Pan Squash with Chorizo Wild Rice & Dried Cherries

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Pork Pork

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INGREDIENTS 4 pigs feet, split and tied back together 3 cups beef stock 1 cup white wine ½ cup apple cider vinegar 1 cup onion, large dice 1 cup carrot, large dice 4 sprigs thyme 4 parsley stems 1 stick butter, melted 2 cups bread crumbs

SERVES: 4-6

Mustard Breaded Pigs Feet Submitted by Brandon E. Chrostowski Directions Preheat oven to 350 degrees. Add the stock, wine, vinegar, onion, carrot, thyme and parsley to an oven proof pot. Bring to a boil. Add the pigs feet and cover. Put in oven and cook for 21/2 hours. After about 11/2 hours, skim the top of the pot. When done, remove the pigs feet, untie and cool. When cool, roll the pigs feet in mustard and then the bread crumbs, and place on a sheet tray. Drizzle all sides with butter. Bake in a 375 degree oven until golden brown, about 15 minutes. Serve with more mustard for dipping or BBQ sauce.

1 cup Dijon mustard

INGREDIENTS PORK: 6 tablespoons paprika

SERVES: 6-8

Adobo-Rubbed Pork Tenderloin with Black Bean Pico de Gallo Submitted by Eric Wells

2 tablespoons freshly ground black pepper

Directions

2 tablespoons coarse salt

FOR PORK:

1 tablespoon chili powder

2 pork tenderloins, trimmed (about 2 pounds each)

Preheat oven to 350 degrees. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done, about 25 minutes.

PICO DE GALLO: 2 cups cooked black beans

To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

2 tablespoons brown sugar 3 pinches cayenne pepper

4 medium tomatoes, diced ½ cup red onion, diced ½ cup green onions, chopped ½ cup fresh cilantro, chopped 2 tablespoons jalapeño pepper, minced 2 tablespoons fresh lemon juice 1 tablespoon chili powder 1/4 teaspoon salt

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COOK’S NOTES

SERVES: 4-6

Black Cherry BBQ Pulled Pork with Creamy Cilantro Slaw Submitted by Yolanda Ramos INGREDIENTS Directions DRY RUB AND COOKING PORK:

Mix all the dry ingredients together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, minimum 1 hour. (Best covered overnight in the refrigerator.) Preheat oven to 300 degrees F. Put the pork in a roasting pan and bake for about 4 hours until it starts falling apart. Remove from heat and allow to rest; once cooled then pull apart and dress with BBQ sauce. BBQ SAUCE:

Sauté onions and garlic in coconut oil over medium heat in a saucepan for about 5 minutes. Then add the remaining ingredients and simmer for approximately 30 minutes, stirring to ensure it doesn’t burn or stick to the bottom of pan. Once sauce is finished cooking pour it into a high powered blender and blend until smooth. Then pour into a bowl and set aside until pork is done and mix into meat and serve. Combine all vegetables and herbs in a large mixing bowl and fold in creamy cilantro dressing to lightly coat.

COOK’S NOTES

4 pound pork butt roast BLACK CHERRY BBQ SAUCE: 1 red onion, peeled and small diced 2 tablespoons unrefined coconut oil 2 cloves garlic, peeled and chopped 2 cups cherries, pits removed 2 tablespoons local raw honey 1 tablespoon whole grain mustard 1 tablespoon Worcestershire sauce 1 tablespoon apple cider vinegar ⅛ teaspoon cayenne pepper 1 cup unsweetened ketchup Sea salt and cracked black pepper, to taste DRY RUB FOR ROAST: 2 tablespoons unrefined coconut palm sugar 2 tablespoons toasted mustard seeds, ground into powder 1 tablespoon toasted cumin seeds, ground into powder 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon Celtic sea salt 1 tablespoon cracked black pepper CREAMY CILANTRO SLAW: ¼ head green cabbage, shredded ¼ head red cabbage, shredded ½ cup cilantro chiffonade ½ cup parsley chiffonade 1 sweet bell pepper, seeded and julienned 1 green onion, cut on a bias 1 carrot, peeled and julienned ½ red onion, peeled and julienned DRESSING: ½ cup prepared mayonnaise ½ cup sour cream 2 tablespoons raw local honey ½ lemon, juiced ½ teaspoon Celtic sea salt ½ teaspoon cracked black pepper

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SERVES: 6-8

Collard Greens & Apple Stuffed Pork Loin Submitted by Vel Scott INGREDIENTS 1 (3 pound) boneless pork loin, trimmed 1 large bunch fresh collard greens, chopped, washed and drained

Directions Preheat oven to 400 degrees.

3 tablespoons olive oil

In a large skillet, heat oil over medium high heat. Add the onion and garlic, stirring occasionally until softened. Stir in greens, a few handfuls at a time, and cook until wilted. Add apple cider vinegar, cover and cook until greens are tender, about 20 - 25 minutes.

One bunch each fresh herbs, chopped finely: sage thyme oregano â&#x20AC;&#x201C; or your choice

Stir in apples and fresh chopped herbs, salt and pepper. Cook uncovered until liquid has evaporated and apples are tender. Let mixture cool and set aside.

2 large apples, cored and diced

1 cup apple cider vinegar 2 - 3 cloves fresh garlic, minced 1 onion, diced Sea salt and fresh ground black pepper, to taste

Butterfly and flatten the pork loin. Season with salt and pepper and other herbs and spices that you like. Rub generously on the inside and outside of the pork loin. Top with green mixture and tightly roll loin. Using kitchen twine, tie the loin and place in prepared pan. Bake for approximately 40 - 50 minutes, or until done to your liking. Let stand at least 30 minutes before slicing. Garnish with fresh sage if you like.

COOKâ&#x20AC;&#x2122;S NOTES

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SERVES: 6

Stuffed Patty Pan Squash with Chorizo Wild Rice & Dried Cherries Submitted by Yolanda Ramos Directions Rinse patty pans in cold water and pat dry. Trim off the top and carve out the center using paring knife and removing seeds. Lightly massage olive oil on each patty pan and set aside. In a saucepan add chicken stock over medium heat with wild rice blend, sea salt, bay leaf, and garlic. Bring to a boil and then simmer covered for approximately 30 - 45 minutes depending on chewiness of rice. Once rice is finished remove from pan and spoon into a mixing bowl. Add the chorizo, diced onions, shallots, celery, carrots, and 1 tablespoon of butter to a sauté pan and cook over medium heat until tender about 5 - 10 minutes. Then add to rice and include the parmesan cheese and dried cherries. Stir completely and spoon into each patty pan. Bake covered in a preheated oven of 375 degrees for an additional 30 minutes. Then remove covering and let roast another 10 - 15 minutes until nice and golden. Remove from heat and garnish with red pepper coulis.

INGREDIENTS 6 patty pan squashes tops trimmed off, cored with seeds removed 1 pound chorizo ½ cup dried wild rice blend 2 cups low sodium chicken stock ½ onion, peeled and small diced 1 small carrot, peeled and small diced 1 celery stalk small diced 1 tablespoon shallot, small diced ⅓ cup grated parmesan cheese 1 tablespoon unsalted butter 1 tablespoon olive oil 1 clove garlic peeled and smashed 1 bay leaf ¼ teaspoon Celtic sea salt

COOK’S NOTES

½ cup dried unsweetened cherries

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Celebrate ÂŽ Sisterhood Tostones con Camarones Guisado Grilled Honey Glaze Salmon Kabobs with Squash Ribbons in Miso Tahini Sauce Paupiette of Grouper with Haricot Verts & Beurre Rouge Pan Seared Grouper with Tomato Ginger Sauce Roasted Wild King Salmon Fried Oysters with Remoulade Curried Shrimp Salmon Croquettes Seafood Chili Recipe Low Country Shrimp & Grits Blackened Salmon Pasta Wild Caught Grilled Blackened Tequila Lime Swordfish with Smoky Poblano Stone Fruit Salsa Shrimp & Turkey Sausage Gumbo Quiche Louisiana

124

Seafood Seafood

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SERVES: 4

INGREDIENTS PLANTAINS 2 hard green plantains peeled and cut into ½ thick rounds ¼ cup unrefined virgin coconut oil Celtic sea salt and cracked black pepper to taste SHRIMP 1 pound wild caught pink shrimp peeled and deveined ¼ cup sofrito ¼ cup olive oil ¼ cup fire roasted tomatoes ⅛ cup white wine or beer 1½ tablespoons smokey adobo

Tostones con Camarones Guisado (Coconut Fried Plantains with Sautéed Shrimp in Sofrito) Submitted by Yolanda Ramos Directions PLANTAINS:

In a heavy bottom pan add the coconut oil over medium heat, once oil is hot but NOT smoking add the plantains. Cook until golden on each side, then remove from pan and smash flat, and return back into the pan to cook an additional minute or so. Remove the plantains from the oil and place them on a plate lined with a paper towel; season with a little salt and enjoy with the sauteed shrimp with sofrito. SHRIMP:

Toss the shrimp with the smokey adobo seasoning in a mixing bowl and set aside. In a heavy bottom pan add olive oil and heat over medium high. Once oil is hot but NOT smoking, add the sofrito. Sauté lightly for about a minute or so and then add seasoned shrimp along with the fire roasted tomatoes and cook for a few minutes. Pour in the wine and stir while allowing it to simmer for approximately 5 to 10 minutes and then serve over plantains and enjoy with smashed avocados as a garnish.

Celtic sea salt and cracked black pepper to taste 1 avocado peeled and smashed

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COOK’S NOTES

SERVES: 4

Grilled Honey Glaze Salmon Kabobs with Squash Ribbons in Miso Tahini Sauce Submitted by Yolanda Ramos Directions MISO TAHINI SAUCE:

Mix all ingredients together in a mixing bowl and refrigerate until ready to dress the squash ribbons. SALMON:

In a mixing bowl, add the salmon and olive oil. Coating each chunk and then add the herbs and honey, salt and pepper. Carefully thread salmon unto skewers and grill for about 5 to 10 minutes turning on each side. Remove from grill and serve over the squash ribbons garnished with miso sauce. SQUASH RIBBONS:

Spirialize both yellow and green squash and set aside on a plate. Lightly pour miso sauce over ribbons and gently toss. Add salmon kabobs on top and enjoy.

INGREDIENTS 1 pound wild caught salmon cubed in 1 inch chunks 1 tablespoon organic dill chiffonade 1 tablespoon organic parsley chiffonade 2 tablespoons unrefined olive oil 1 tablespoon local raw honey ½ teaspoon sea salt ¼ teaspoon cracked black pepper 6 skewers SQUASH RIBBONS 1 yellow and green squash, spiralized

COOK’S NOTES

1 yellow and green squash, spiralized MISO TAHINI SAUCE 1 tablespoon tahini ½ tablespoon local raw honey 1 tablespoon organic cilantro, chopped 1 teaspoon miso ½ lime, juiced ¼ teaspoon Bragg liquid amino acids

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SERVES: 4

Paupiette of Grouper with Haricot Verts & Beurre Rouge INGREDIENTS FOR THE PAUPIETTE: 4 (6-ounce) skinless grouper filets 5 tablespoons unsalted butter, melted 2 large Idaho baking potatoes Salt and pepper FOR BEURRE ROUGE: 1 cup Cabernet Sauvignon ¼ cup red wine vinegar 1 tablespoon shallot, finely chopped 1 pound unsalted butter, cold Kosher salt, to taste FOR THE HARICOT VERT: ½ pound Haricot Vert 1 tablespoon butter Salt and pepper

Submitted by Brandon E. Chrostowski Directions Salt and pepper the filets. Using a knife, shape each potato lengthwise by cutting off the rounded outer flesh to form 4 rectangular slices (do not cut off the tips of the potatoes). Cut each potato lengthwise into very thin, long slices with a vegetable slicer or mandoline, each potato should yield about 16 slices (8 slices are needed to wrap 1 fish fillet). Do not rinse the potato slices as their starch will help the wrapped slices stick together. Toss the potato slices in 1 tablespoon of the butter, melted, and a pinch of salt. Place a 10-inch-square piece of parchment paper on the counter, choose 8 potatoes of approximately the same length. Place a fillet of fish horizontally at the top of the parchment paper so you can match the length of the potato wrap to the length of the fish. Place the first slice of potato perpendicular to the fish starting on the left side. Place a second slice overlapping the first one about 3/8 inch from the left edge. Continue overlapping the potato slices until you have covered an area equal to the length of the fillet of fish. Center the fish horizontally in the middle of the potato wrap and fold the edges of the potatoes over the fish to enclose it entirely. Repeat the same process for the remaining fillets and refrigerate. PAUPIETTE OF GROUPER:

Preheat the oven to 425 degrees. Melt the remaining tablespoons of butter in a large nonstick pan over high heat. Add the paupiettes of grouper and sauté until potatoes are golden brown, about 3 to 5 minutes on each side. If the fish is very thick, finish cooking in the oven for 4 to 5 minutes. FOR BEURRE ROUGE:

1. Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes. 2. While the liquid reduces you can cut the butter into medium (½-inch) cubes, keep cold. continued on next page

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3. Once the wine-vinegar mixture has reduced In a pot of boiling water, add Haricot Vert and to 2 tablespoons, reduce the heat to low and blanche for 3 minutes. Immediately remove start adding the cubes of butter, one or two from water and place in a bowl of ice water. at a time, and whisk rapidly with a wire whisk. Heat the butter in a skillet over medium-high 4. As the butter melts and incorporates, add heat. Add blanched Haricot Vert, season with more butter and keep whisking. Continue salt and pepper and sauté until tender about until you only have 2-3 cubes remaining. 2-3 minutes. Remove from heat while whisking in the last few cubes, and whisk for a moment or two TO COMPLETE THE DISH: more. The finished sauce should be thick and Place the Haricot Vert in a pile in the middle smooth. of the dish. Pour the Beurre Rouge in a circle around the beans. Place the Paupiette on top 5. Season to taste with Kosher salt. Strain of the beans. thru a fine mesh strainer. Serve right away.

SERVES: 4-5

Pan Seared Grouper with Tomato Ginger Sauce Submitted by Vel Scott Any firm, thick fillet or fish steak can be used in this recipe, including halibut, orange roughy, catfish fillet, cod – your choice. Directions Preheat oven to 425 degrees. Sprinkle fillets with salt and pepper. In a large ovenproof skillet heat olive oil over medium high heat. Place fillets, topside down, in hot skillet. Cook for about 3 - 4 minutes, or until the edges are lightly browned. Place skillet in oven and bake for 4 - 5 minutes or until fish is done. Remove skillet from oven and place fish, seared side up. Place fish on a platter and set aside. TOMATO GINGER SAUCE:

Wipe skillet clean (don’t wash there’s lot of flavor from the fish fillets at the bottom of the skillet) add a dash of olive oil over medium high heat. Add the minced onion and cook, stirring occasionally, until the onions are soft, about 2 - 3 minutes. Stir in the ginger; cook, stirring about 2 minutes longer. Add the tomatoes, balsamic vinegar, lemon juice, salt and pepper, and bring to a simmer. Reduce the heat to low and cook, covered for 10 - 12 minutes more.

INGREDIENTS 4 (4 - 6 ounces) fresh grouper fillets ¼ teaspoon fresh ground black pepper ¼ teaspoon sea salt 2 tablespoons olive oil 1 teaspoon fresh ginger, grated 1 tablespoon balsamic vinegar 1 teaspoon fresh lemon juice 2 teaspoons onion, minced ¾ cup crushed tomatoes

Serve the fish topped with the Tomato Ginger sauce. 129

SERVES: 4

INGREDIENTS 1 tablespoon extra virgin olive oil ¼ cup leeks, fine dice, white part only ½ teaspoon fresh garlic, fine chop 1 lemon, zest ½ teaspoon salt ¼ teaspoon coarse ground black pepper 1 tablespoon fresh parsley, chopped 4 each / 4 ounce wild king salmon fillets, skinless, boneless

INGREDIENTS FOR OYSTERS: 2 cups flour 1½ cups cold water 1 teaspoon salt, plus more for finishing

Roasted Wild King Salmon Submitted by James Perko This recipe can be made with other species of fish such as halibut and cod. Directions Preheat oven to 375 degrees. In a mixing bowl, combine first seven ingredients. Mix well. Add salmon filets and toss until coated. Fit a wire rack into a rimmed baking sheet. Place salmon on top and bake for about 12-15 minutes or until lightly opaque inside.

SERVES: 4

Fried Oysters with Remoulade Submitted by Eric Wells Directions Prepare tartar sauce by stirring together all sauce ingredients in a bowl and chill, covered, until ready to serve.

2 tablespoons baking powder 1 tablespoon Cajun seasoning 5 cups canola oil 24 oysters, removed from the shell, patted dry, dusted with flour FOR REMOULADE: 2 cups mayonnaise ½ cup sweet pickle relish 2 tablespoons capers, rinsed, drained, and chopped 2 tablespoons fresh lemon juice 2 tablespoons prepared horseradish 1 tablespoon hot sauce 2 teaspoons Cajun seasoning Minced parsley Lemon wedges

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Combine flour, water, 1 teaspoon salt, baking powder and Cajun seasoning in a medium bowl. Heat wok or large nonstick skillet over medium heat. Pour in oil and heat to 375 degrees. Meanwhile, dip each oyster in batter until well coated, set aside on wire rack. When oil reaches 375 degrees, deep fry oysters, about 4 at a time, for about 3-4 minutes, or until they are golden brown. Remove and place on clean wire rack. Season with salt. Continue with remaining batches of oysters. Serve warm with Cajun remoulade and garnished with parsley and lemon wedges.

SERVES: 4-6

Curried Shrimp

INGREDIENTS 3 cups cooked shrimp

Submitted by Linda D. Bradley, MD Easy, quick and great with rice. Even tastes better the next day. A dash of this and that add deeper flavors. Directions 1. In a medium skillet melt butter.

6 tablespoons vegan butter such as Earth Butter (yes you can use regular butter but why?) ½ cup onion or shallot, chopped ½ cup red bell pepper, chopped ½ cup green pepper, chopped

2. Add onions, bell peppers, and garlic. Sauté until soft, not browned. 3. Add all seasonings and simmer 1-2 minutes. 4. Add cooked shrimp until heated through. 5. Serve shrimp over cooked rice or cooked quinoa.

6-8 garlic cloves, chopped 2-4 teaspoons curry (I like a mixture of evenly divided hot curry with regular or Penzey’s Now Curry) 2 tablespoons lemon juice (fresh or bottled; fresh is preferred) ½ teaspoon salt ½ teaspoon ground ginger

COOK’S NOTES

Cayenne to taste A dash nutmeg A dash chili pepper A dash smoked paprika

SERVES: 4-6

Salmon Croquettes Submitted by Tony Fortner Directions Clean and debone salmon. Add seasoned salt, garlic, onion and mayonnaise. Mix well add oatmeal. Divide into 4-6 patties. In a skillet, add oil to cover bottom of the pan. Fry 2-3 minutes on each side.

INGREDIENTS 1 (16-ounce) can salmon, drained 2 tablespoons mayonnaise 1 tablespoon seasoned salt ¼ cup oatmeal 1 teaspoon garlic granulated 2 tablespoons onions, small diced Olive or vegetable oil for frying

COOK’S NOTES

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INGREDIENTS 4 tablespoons olive oil 2 cups white or yellow onion, chopped 2 Leeks, white part only, rinsed well and chopped 2 bay leaves 15 garlic cloves, minced 5 teaspoons dried oregano

SERVES: 4-6

Seafood Chili Recipe Submitted by Linda D. Bradley, MD Dare to be different when the cold season calls for chili. This was a winner at my house when we hosted the chili festival. The seafood chili beats all of the meat chili contenders. Make the sauce a day ahead to let the flavors meld. Enjoy with a French baguette.

½-1 teaspoon cayenne pepper (or to taste)

Directions 1. Heat the olive oil in large heavy saucepan and then add onions, leeks, and bay leaves and cook on low heat. Cover and cook for 15 minutes. Do not let brown. 2. Add garlic cloves, oregano, and turmeric and cook another 10 minutes. 3. Add the tomatoes, breaking them up with a spatula. 4. Stir in the clam juice, wine, chili powder, cumin seed, salt and cayenne. Bring to a boil. 5. Reduce heat and simmer for 1 hour. Keep the pot partially with a lid. 6. Add bell peppers and simmer for 20 minutes. 7. Refrigerate covered overnight to develop all of the seasonings.

2 medium red bell peppers, finely chopped

NEXT DAY:

¼ teaspoon turmeric 2 (16-ounce) cans fire-roasted tomatoes, undrained 3 (8-ounce) bottles clam juice 2 cups red wine (I like a Cabernet) ½ cup chili powder 6 teaspoons toasted cumin seed 2 teaspoon kosher salt

16 Littleneck clams 16 mussels, scrubbed and remove the beard 1½ pound grouper cut into 1 inch pieces 16 large shrimp, peeled, remove tail, and deveined

8. Bring sauce to a boil and then reduce heat. 9. Add clams and mussels. Cover with lid and cook until shellfish open. Throw away any shellfish that does not open. 10. Gently stir in grouper and shrimp. Cover for 2 minutes 11. Add scallops. Cover another 3 minutes 12. Taste and adjust seasonings. 13. Top with fresh flat leaf parsley or cilantro.

¾ pound Bay scallops Fresh flat leave parsley or cilantro for serving

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COOK’S NOTES

SERVES: 4-6

Low Country Shrimp & Grits

INGREDIENTS GRITS: 6 tablespoons butter

Submitted by Eric Wells

½ cup scallions, minced

Directions

3 cups half and half

GRITS:

In a medium pot, melt 2 tablespoons of butter over medium heat. Add the scallions and sauté for about 2 minutes. Add the half and half and water and bring to a boil. Slowly stir in the grits with a wire whisk. Reduce heat to low and continue to stir. Place a lid on the pot and cook for about 6-8 more minutes. Remove the pot from the heat and stir in the cheese. Add salt and pepper to taste. SHRIMP:

Toss the shrimp in the Cajun seasoning and set aside. In a large sauté pan over medium heat, heat the olive oil. Add the sausage and sauté for about 3 minutes. Add garlic and sauté until fragrant, about 2 minutes. Add the butter, then the shrimp and sauté for about 3 minutes. Deglaze the pan with the wine. Add the herbs and simmer for about 3 minutes. Add salt and pepper to taste. Serve by ladling grits into a shallow bowl and top with shrimp and sauce. Garnish with scallions.

SERVES: 4-6

Blackened Salmon Pasta Submitted by Tony Fortner Directions Season salmon with cajun seasoning and place in a hot pan with oil. Cook on each side for 6 minutes remove from pan, add tomatoes, butter, salt, pepper, wine, lemon juice, and cooked pasta (per package directions). Cook until sauce starts to thicken. Place pasta on platter and finish with grated parmesan cheese, cilantro, and scallions. Place salmon on top.

5 cups water 2 cups grits 4 ounces cheddar, grated Salt and pepper to taste SHRIMP: 1 pound medium (21-30) shrimp, peeled and deveined 1 tablespoon Cajun Seasoning ¼ cup extra virgin olive oil ½ pound Andouille sausage, diced 2 teaspoons garlic, minced ½ cup butter 1 cup white wine ¼ cup fresh parsley, thyme and basil, chopped Chopped scallions for garnish

INGREDIENTS 1 pound salmon filet ¼ cup diced tomatoes 2 tablespoons cilantro, chopped 2 tablespoons scallions, chopped 2 tablespoons fresh lemon juice 1/8 cup blended oil (equal parts oil and canola or vegetable oil) 3 ounces white wine 2 teaspoons salt 1 teaspoon pepper 16 ounces penne pasta, cooked, drained 3 ounces parmesan cheese, grated 2 tablespoons cajun seasoning 2 ounces butter

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SERVES: 4-6

INGREDIENTS 1 pound swordfish 1 tablespoon tequila lime blend seasoning (Whole Foods brand) 2 cloves garlic, finely minced ¼ teaspoon sea salt and cracked black pepper 1 lime, juiced and zested STONE FRUIT SALSA: 1 yellow peach 1 nectarine 1 red plum 1 black plum 1 apricot 1 cup cherries 1 cup rainier cherries 1 poblano pepper, charred, seeded and peeled 1 red fresno pepper, charred, seeded and peeled ¼ cup fresh cilantro chiffonade 1 tablespoon apple cider vinegar 1 lemon, zested

Wild Caught Grilled Blackened Tequila Lime Swordfish with Smoky Poblano Stone Fruit Salsa Submitted by Yolanda Ramos Directions Season fish with lime zest, garlic, blend, salt and pepper. Let set in refrigerator for at least 30 minutes, up till 5 hours. Heat grill on medium and lightly oil. Once grill is hot then add fish and discard any leftover juices from marinade. Cook for about 5 - 10 minutes or until minimum internal temperature of 145 degrees fahrenheit or desired doneness. Remove from heat and allow to cool. May be eaten as is or garnished with salsa. STONE FRUIT SALSA:

Rinse all fruit, peppers and onions in cold water. Remove (pit) seed from all fruit, and chop. Slice and dice all peppers and onions. Combine all chopped fruit, peppers, onions, cilantro with lemon zest, apple cider vinegar, honey and optional olive oil. Stir and add salt and pepper to taste. Serve immediately or refrigerate up to 3 days. May be eaten as a garnish with any fish or with tortilla chips.

1 lime, juiced 1 inch fresh ginger, grated 2 tablespoons extra virgin olive oil (optional) ¼ quarter yellow bell pepper, small diced 2 scallions, finely sliced ¼ red onion, peeled and small diced 1 tablespoon raw honey (optional) Celtic sea salt and cracked black pepper to taste

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COOK’S NOTES

SERVES: 4-6

Shrimp & Turkey Sausage Gumbo

INGREDIENTS 1 cup vegetable oil

Submitted by Eric Wells

1 cup all-purpose flour

Directions Make the roux by combining the oil and flour together in a large, heavy saucepan. Add salt and pepper to the roux for a little spice. Cook over low-medium heat, whisking constantly, for about 12-15 minutes until medium brown. Add the onions, bell peppers, celery, garlic and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender.

Salt, pepper 1 cup white onion, chopped 1 cup green bell peppers, chopped 1 cup celery, chopped 3 cloves garlic, minced ¼ cup Cajun seasoning 6 cups chicken broth

Add the cooked chicken. Stir the broth, Worcestershire sauce, bay leaves and sausage into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 30 minutes. Add the okra to the gumbo and continue simmering it for 10 minutes, until the okra is tender. Add the shrimp to the simmering gumbo about 10 minutes before serving. Cook the rice according to package directions and set aside to keep warm. To serve the gumbo; place a scoop of rice in the center of a large soup bowl and add a ladleful of hot gumbo. SERVES: 6-8

Quiche Louisiana Submitted by Tony Fortner Directions In a large bowl add eggs, base, seasoned salt and cream and mix well until all ingredients are smooth. Add milk, scallions, cilantro, roasted red peppers and mix well. In pie shell put 1 cup of cheese on bottom of shell and add seafood evenly. Using a ladle, pour liquid over the seafood and cheese in shell, making sure to stir mix with ladle so the mixture is well blended. Sprinkle a light coat of smoked paprika on top, and cook at 325 degrees for 45 minutes. Let cool.

2 tablespoons Worcestershire sauce 2 bay leaves 1 pound turkey sausage, cut into ½ inch cubes 1½ cups frozen okra 1 pound medium (21-26) shrimp, peeled and deveined 3 cups rice

INGREDIENTS 1 (4-ounce) lobster tail 5 shrimp 3 ounces crawfish 1 cup mild cheddar cheese 1 teaspoon seasoned salt 3 eggs 1/4 cup heavy cream 1 cup milk 1 teaspoon lobster base 9” pie shell 1/8 cup cilantro 1/8 cup scallions 2 tablespoons roasted red peppers, diced

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Celebrate ® Sisterhood Delta D’s Cornbread Squares with Balsamic Tomato Herb Topping Emma’s Cast Iron Skillet Rosemary Rolls Gluten-Free Banana Waffles Vegan V’s Cornbread Jalapeño Cornbread Muffins Poppy Seed Bread ABC Muffins

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Breads Breads & Rolls

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SERVES: 6-8

Delta Dâ&#x20AC;&#x2122;s Cornbread Squares with Balsamic Tomato Herb Topping Submitted by Vel Scott INGREDIENTS BALSAMIC TOMATO HERB TOPPING: 3 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil

Directions For the Cornbread Squares use your favorite cornbread recipe or a prepared cornbread mix that you like. Bake cornbread mixture on a flat cookie sheet. Cool and cut into about 2 inch squares and set aside.

4 tablespoons fresh parsley, finely chopped

In a large bowl, combine all the vegetable ingredients and fresh herbs, balsamic vinegar and olive oil, salt and pepper to taste. Toss until evenly coated.

4 tablespoons oregano, finely chopped

TO ASSEMBLE:

2 onions, sliced and finely chopped 4 tablespoons fresh basil, finely chopped

Place one square of cornbread on a plate and top with Balsamic Tomato Mixture, then top with another square of cornbread. Repeat with another serving of Balsamic Tomato topping and one more square of cornbread. Repeat until you have 12 appetizers.

Freshly ground black pepper and salt 1 cup cucumbers quartered lengthwise and finely chopped 1 green and 1 red bell pepper, finely chopped 4 tomatoes, finely chopped

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COOKâ&#x20AC;&#x2122;S NOTES

SERVES: 6

Emma’s Cast Iron Skillet Rosemary Rolls

INGREDIENTS 2½ - 3 cups unbleached all-purpose flour

Submitted by Vel Scott

1 tablespoon instant dry yeast

Directions Preheat oven to 400 degrees.

1 cup warm water

In a large mixing bowl, combine honey, yeast and water. Stir in the melted butter, egg and salt until combined well. Very slowly add in the flour until the dough forms into a ball (add the dry rosemary at this time). The dough should easily pull away from the bowl. Divide into 12 even pieces and shape into balls. Place into a large cast iron skillet. Cover with a clean towel and let rise for about 15 - 20 minutes, or until the dough doubles in size.

1 large egg ½ cup organic honey ¼ cup melted butter (salted) 1 teaspoon salt 2 tablespoons dry rosemary

Bake in the preheated oven for about 25 - 30 minutes. INGREDIENTS SERVINGS: 5

Gluten-Free Banana Waffles Submitted by James Perko Directions Preheat waffle iron. In a mixing bowl, combine flour, baking powder, salt and cinnamon. Mix well and set aside. In a small bowl, combine 1 cup water, orange juice and chia seeds, mix well and set aside to allow chia seed to swell. In another mixing bowl, mash peeled banana with vanilla extract until loose and fairly smooth. Add toasted nuts to dry ingredients, and then fold into banana mixture all remaining ingredients. Use additional water to loosen if the batter is too thick. Spray waffle iron with vegetable cooking spray, add batter and cook waffles in iron until golden brown on both sides. Remove and serve with fresh fruit or fruit compote.

11/3 cups gluten-free flour 2½ teaspoons baking powder ½ teaspoon salt 1 tablespoon cinnamon, ground 1 cup water 1 tablespoon Chia seeds ½ cup orange juice 1 banana, very ripe large, 9 inch or 1½ medium 1 tablespoon vanilla extract ¼ cup walnuts, toasted, chopped ¼ cup pecans, toasted, chopped ¼ cup almonds, toasted, chopped ½ cup water, as needed Vegetable cooking spray, as needed

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SERVES: 6-8

Vegan V’s Cornbread Submitted by Vel Scott INGREDIENTS 1 cup unbleached all-purpose flour 1 cup rice milk ¼ cup olive oil ¾ teaspoon sea salt 1 cup cornmeal ¼ cup organic sugar 4 teaspoons baking powder 2 tablespoons ground flax seeds About 7 tablespoons water A “pinch” ground cumin

Directions Preheat oven to 425 degrees. Bring the water to a boil in a small saucepan. Add the ground flax seed and stir until well blended. Simmer over medium low heat for about 2 - 3 minutes or until the mixture has thickened, stirring occasionally. Set aside. In a bowl, whisk together the flour, sugar, cornmeal, baking power and salt until well combined. Add the ground flax seed mixture olive oil and rice milk to the flour mixture. Beat just until smooth. Be careful not to over beat. Pour into a prepared lightly oiled baking pan. Bake for about 20 - 25 minutes or until done. Eat while it’s warm!

COOK’S NOTES

140

SERVES: 6-8

Jalapeño Cornbread Muffins Submitted by Eric Wells Directions Preheat oven to 350 degrees. Whisk flour, cornmeal, sugar, salt, baking powder and baking soda in a large bowl to blend. Stir in green onions and jalapeño. In a separate bowl, whisk buttermilk, cheddar cheese and eggs to blend, then add melted butter; stirring well. Add buttermilk mixture to flour mixture and stir well to combine, but don’t overmix. Transfer batter to prepared muffin tin and bake cornbread until lightly browned on top, about 20 minutes. Transfer pan to rack and cool muffins completely.

INGREDIENTS ¾ cup all-purpose flour ¾ cup yellow cornmeal ¼ cup sugar 1½ teaspoons salt 1½ teaspoons baking powder 1 teaspoon baking soda ½ cup green onions, thinly sliced 2 teaspoons jalapeño peppers, minced 1¼ cups buttermilk ½ cup cheddar cheese, grated 2 large eggs ½ stick butter, melted and cooled

COOK’S NOTES

141

MAKES: 2 LOAVES

Poppy Seed Bread Submitted by Linda D. Bradley, MD

1½ teaspoon baking powder

Directions This bread was always on hand when growing up. It’s always requested when kids returned home from college breaks and now at all holiday reunions. My relatives aren’t happy when it’s not on the table. Great with or without the glaze topping. I’d like to thank my childhood great friend, Valerie Weaver, for this recipe.

1½ teaspoon salt

FOR GLAZE:

3 eggs at room temperature

Put all ingredients in a small pot. Gently simmer until all melted—2-3 minutes and don’t burn. When bread is done, then pour over the bread as described below.

INGREDIENTS 2½ cups granulated sugar 3 cups sifted all-purpose flour

1½ cups whole milk 1½ cups vegetable oil 2 teaspoons pure vanilla extract 2 teaspoons pure almond extract 4 tablespoons poppy seeds GLAZE ¾ cup sugar 1/3 cup orange juice ½ teaspoon vanilla

1. In a large bowl mix all of the dry ingredients (sugar, flour, baking powder and salt). 2. In a separate bowl mix well the wet ingredients (eggs, milk, and oil). 3. I usually mix with a wooden spoon. 4. Combine the wet ingredients then add to the dry ingredients a cup at a time and mix well. 5. Once all the wet and dry ingredients are well mixed, add poppy seeds and mix well.

½ teaspoon almond extract

6. Pour into an oiled baking bread pan loaf. Or spray the baking loaf pans with Pam.

2 tablespoons butter

7. Bake at 350 degrees for 75 minutes or until done. 8. This recipe will make 2 great loaves of poppy seed bread. When done, gently remove the bread from the baking loaf pan onto a platter. Gently take a fork and poke 6-8 holes with the fork into the bread and then pour the glaze over it. Let cool.

COOK’S NOTES

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SERVES: 4-6

ABC Muffins Submitted by Rhonda Sharpley These moist and delicious muffins incorporate grated apples, beets and carrots with spelt and oat flours for a hearty, delicious and nutritious breakfast or snack. As a Health and Lifestyle Coach I encourage everyone to take small steps to reduce their toxic load for better health and well-being. Which is why I suggest using local, fresh, pesticide free or organic ingredients in this recipe and whenever possible. Directions Preheat oven to 350 degrees. Grease muffin tins, or use paper liners. The recipe makes 24 muffins. Blend oil and honey by hand using a wooden spoon or use an electric hand or stand mixer. Add applesauce, beaten eggs, grated apples, beets, carrots and vanilla extract. In a separate bowl, whisk together all the dry ingredients and slowly stir them into the wet in 3 batches until all the dry ingredients are fully incorporated. Stir in the seeds or nuts and your choice of dried fruit. Evenly divide batter into muffin tins and bake for 20 to 25 minutes or until a skewer or toothpick comes out clean. Remove from oven, cool for 5 minutes in the tins on a cooling rack. Turn them out of the pans to finish cooling. They are best enjoyed warm. These muffins keep well for 3 to 5 days, stored at room temperature in an airtight container. They also freeze well when throughly cooled and tightly wrapped in foil or freezer wrap. Thaw at room temperature, and reheat until warm in 300 degree oven.

INGREDIENTS ½ cup organic virgin coconut oil 1 cup local honey (for easy release, measure honey into same cup used for coconut oil) ½ cup unsweetened applesauce (homemade or store bought) 3 eggs (beaten) 1 cup each: grated apple (unpeeled if organic), raw beet (peeled), raw carrots 2 teaspoons pure vanilla extract 2 cups whole spelt flour (check bulk food section of local grocery) 1 cup oat flour (pulse 1 cup rolled oats in a food processor or blender until they are a powder-like consistency. This can take about 30 to 60 seconds, stop and stir often to ensure that all oats are finely ground) 3 teaspoons ground cinnamon ½ teaspoon ground or grated nutmeg (fresh is best) 1/4 teaspoon ground allspice 1 teaspoon baking powder (aluminum free) 1 teaspoon salt (unrefined pink or gray) 1 cup sunflower seeds, lightly toasted (great choice for those with nut allergies) Lightly toasted chopped walnuts or pecans can be substituted for the seeds 1 cup softened raisins, dried cranberries or cherries (soaked in water for 5 minutes then drained)

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Celebrate ® Sisterhood Savory Bread Pudding with Smoked Turkey & Kale Chocolate Pyramid Strawberry Vegan Cake Bourbon Pecan Pie Tartlets Peach Cobbler Beer Poached Pears Mexican Chocolate Fudge Brownies Coconut Pound Cake: I Bet You Can’t Eat Just One Slice! Cobbler Peach Cacao Truffles Oatmeal Cookies Brown Butter Pound Cake with Strawberry Compote Espresso Tofu Mousse Chocolate Florette’s Peach Cobbler Stacey’s Strawberry Cream Cupcakes

144

Desserts Desserts

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SERVES: 6-8

Savory Bread Pudding with Smoked Turkey & Kale Submitted by Jonathan Benson INGREDIENTS 8 cups (about 1 pound) stale bread, cut into 1-inch squares or break apart with hands 21/2 tablespoons olive oil 1 pound smoked turkey tails or wings, pulled and rough chopped 1 cup red onions in ¼ inch dice 1 stalk leeks, cut in half long ways then slices into half moons 20 ounces fresh kale, rough chop 3 cups cherry tomatoes, cut in half (or you can use any other type of tomato, ¼ inch diced) 10 eggs 1 cup whole milk 11/4 cups heavy whipping cream 7 ounces goat cheese, grated 1 tablespoon fresh garlic, chopped 1 tablespoon fresh thyme leaves

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Directions 1. Heat oil in a large skillet over medium heat. Add onion and leeks and sauté until soft, about 10 minutes. Add kale and sauté until leaves are wilted, adding them in two batches if necessary. Season with salt and freshly ground pepper. 2. In a medium bowl, lightly beat together eggs, milk, and whipping cream. 3. In a large bowl, combine bread, vegetable mixture, cheese, and thyme. Add egg mixture and toss to coat. Pour filling into baking dish. Cover with plastic wrap and let stand in the fridge for 30 minutes. 4. Adjust oven rack to middle position and preheat oven to 350°F. Bake until filling is set and bread at top is golden, about 1 hour. Let cool slightly before serving.

COOK’S NOTES

SERVES: 4-6

Chocolate Pyramid Submitted by Brandon E. Chrostowski Directions Place the chocolate in bowl and set aside.

INGREDIENTS

Combine milk and all but 1 tablespoon of the sugar. Heat until the sugar dissolves and the milk begins to bubble around the edges. Remove from heat. Whisk together the egg yolks and remaining sugar. Temper the yolk/sugar with the milk. Add back to sauce pan. Take back to stove and until it thickens and reaches 183 degrees. Immediately pour the mixture over the chocolate and whisk until the chocolate is melted. Add the butter 1 tablespoon at a time. Whisking until all the butter is incorporated and the chocolate mixture is smooth.

7 ounces semi sweet chocolate, finely chopped

Pour the mixture into molds, cover with plastic wrap and put in freezer.

1/2 pound butter, softened (can be whipped)

If you do not have molds, the mixture may be poured into a cake pan and cut when chilled.

1 teaspoon vanilla extract

SERVINGS: 8-10

Strawberry Vegan Cake Submitted by Vel Scott When you go strawberry picking and have more strawberries than you know what to do with, why not whip up an easy delicious cake. Directions Preheat oven to 360 degrees. Lightly spray a cake pan with oil. In a large bowl, whisk together all the dry ingredients. Add all the wet ingredients to a blender, except the oil, and blend until smooth. Add the blended ingredients to the dry bowl. Add the oil. Mix well to make a smooth batter. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes. You can insert a toothpick in the center of the cake to check for doneness. When the toothpick comes out clean, it’s done. Remove from oven and cool for about 20 to 25 minutes.

5 ounces milk 1/3 cup sugar 1 large egg yolk

INGREDIENTS DRY: ½ cup unbleached all-purpose flour 1 cup pastry flour 1 tablespoon arrowroot ¾ teaspoon baking soda ¼ teaspoon salt WET: 2 tablespoons olive oil ½ cup non-dairy milk 1 cup strawberries, chopped ½ cup raspberries ¾ cup raw sugar 1 teaspoon white vinegar 2 teaspoons vanilla extract

Serve with strawberries and a topping of your choice. A whipped coconut cream topping would be delicious.

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SERVES: 6-8

INGREDIENTS 1 stick unsalted butter 3 ounces bourbon 1½ cups sugar 1½ cups light corn syrup 6 eggs 1 cup pecans, chopped 3-inch pie tarts

Bourbon Pecan Pie Tartlets Submitted by Eric Wells Directions Preheat oven to 350 degrees In a medium saucepot, combine butter and bourbon. Melt butter over low heat, but do not brown it. Add sugar and corn syrup. Continue to cook over low heat until sugar is completely dissolved. In a medium bowl, whisk eggs, and then temper the sugar mix into the eggs. Fold in the pecans. Fill each tart with pie filling. Bake in oven for 10-12 minutes until pastry is golden brown and the centers are set. Serve cool or at room temperature.

INGREDIENTS 2 jars fresh Dole sliced peaches, undrained 1/2 cup sugar 1 tablespoon fresh lemon juice 2 teaspoons cornstarch FOR BISCUIT TOPPING: 11/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon cinnamon 1 stick cold butter, cut into small pieces 1/3 cup boiling water

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SERVES: 6-8

Peach Cobbler Submitted by Eric Wells Directions Preheat oven to 425 degrees. Toss peaches with sugar, lemon juice, and cornstarch in a bowl. Add the mixture to a 2-quart nonreactive baking dish and bake in middle of oven 10 minutes. Meanwhile, stir together flour, sugar, baking powder, salt and cinnamon. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. Topping will spread as it bakes.

COOK’S NOTES

SERVINGS: 4-6

Beer Poached Pears

INGREDIENTS 3 cups beer

Submitted by Ryan Eli Salter Directions In a large pot over medium high heat add the beer, 1 cup sugar, vanilla, cloves. Bring to a simmer. Add the pears and enough hot water so that pears float. Cook until the pears are fork tender, 15-20 minutes.

1 cup sugar, plus 1/3 cup, divided 1 teaspoon vanilla extract 1 teaspoon whole cloves 2 large Bosc pears, peeled Hot water

Drain the pears and add to small bowls. Drizzle with caramel sauce and top with whipped cream.

SERVINGS: 6-8

Mexican Chocolate Fudge Brownies Submitted by Eric Wells Directions In a metal bowl set over a pan of barely simmering water, melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth. Remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan. Smooth the top, and bake the mixture in the middle of a preheated 350 degree oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 12 bars.

INGREDIENTS 6 ounces fine-quality Mexican chocolate, chopped 2 ounces unsweetened chocolate, chopped 11/2 sticks (3/4 cup) unsalted butter 11/2 cups sugar 2 teaspoons vanilla 4 large eggs 1 teaspoon salt 1 cup all-purpose flour 1 cup semisweet chocolate chips

COOKâ&#x20AC;&#x2122;S NOTES

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INGREDIENTS 1½ cups unsalted butter at room temperature 3¾ cups granulated sugar 6 eggs at room temperature 3 cups all-purpose sifted flour ¼ teaspoons baking soda 1 (8-ounce) container sour cream 1 cup Angel Flake coconut 1 teaspoon coconut flavoring ¾ cups water 2 teaspoons almond flavoring

SERVES: 8-10

Coconut Pound Cake: I Bet You Can’t Eat Just One Slice! Submitted by Linda D. Bradley, MD Directions 1. Using an electric mixer, mix the butter until soft. 2. Gradually add 3 cups of sugar and cream the mixture for 10-12 minutes at high speed. (You must do this to get an exceptionally light and moist cake.) 3. Add the eggs one at a time, mixing well after each addition. 4. Sift the flour and baking soda. 5. Add the flour mixture to the sugar mixture, alternating with the sour cream. 6. Add the coconut and flavoring. 7. Grease and flour a 10 inch Bundt pan. 8. Add the batter to the Bundt pan. 9. Bake at 325 degrees for 90 minutes. GLAZE:

1. While the cake is baking, make the glaze. 2. Mix ¾ cup of sugar, water, and almond flavoring and boil the glaze for 5 minutes. 3. Once the cake is finished, place on a large plate. With a fork, pierce holes in the hot cake and pour the glaze over it. Make enough supposedly for 12-14 people. But for my family serves about 8, because everyone wants seconds!

INGREDIENTS 1 #10 can peaches sliced in light syrup, undrained 1½ cup sugar ¼ cup vanilla 2 teaspoons cinnamon ¼ teaspoon nutmeg 1 tablespoon flour 2½ pie dough sheets

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SERVINGS: 6-8

Cobbler Peach Submitted by Tony Fortner Directions In a full pan, add peaches, vanilla and sugar, and mix well. Add cinnamon, nutmeg and flour. Place pie dough sheets on top and sprinkle a thin coat of sugar on top. Bake in oven for 45 minutes at 350 degrees until golden brown. Let cool for 30 minutes.

SERVES: 4-6

Cacao Truffles

INGREDIENTS Pesticide free or organic is always best!

Submitted by Rhonda Sharpley Many people may not be familiar with Cacao, even though they likely it eat on a regular basis. Cacao are the seeds of the Cacao tree, and they are used to make chocolate. Known as a “superfood,” Cacao is packed with many healthy substances, a primary one being antioxidants that can help fight disease. These delicious morsels are great for a snack or dessert. Directions 1. Process dates in food processor until well chopped. 2. Add remaining ingredients and process until everything clumps together. 3. Scoop out small amounts (about 1 tablespoon) of mixture and roll in your hands to form small balls. 4. Place on serving dish, serve at room temperature. Store in an airtight container for up to 5 days. To this basic recipe, you can add any variety of nuts, seeds, and dried fruits according to your taste.

1 cup any combination of nuts and/or seeds *Soak nuts and/or seeds in purified water with a pinch of unrefined salt for 4 to 8 hours. Drain thoroughly before processing. 1/2 cup organic dates (to soften, soak dates for 15 minutes and drain before processing) 1/8 teaspoon unrefined sea salt 4 tablespoons organic raw cacao (you can add more according to your taste) 1 tablespoon organic extra virgin coconut oil

*Nuts and seeds can contain substances that interfere with the body’s ability to absorb nutrients. Soaking reduces the anti-nutrient content.

INGREDIENTS YIELDS: 36

Oatmeal Cookies Submitted by James Perko Directions In a large mixing bowl add and mash bananas with hand masher, combine and mix in olive oil, vanilla, walnuts, pecans, prunes and raisins. Add oatmeal and mix all ingredients together until well mixed. Using a 1 ounce scoop, measure and drop on to parchment covered cookie sheet, slightly push down with fingers to lightly flatten. Bake at 350 degrees for 20 minutes. Remove, let cool and serve. CHEF NOTES:

It is important to use a ripe banana, and equal size when portioning cookies for consistency in doneness when baking.

3 bananas, ripe ½ cup extra virgin olive oil 2 teaspoon vanilla extract ¼ cup walnuts, toasted, chopped ¼ cup pecans, toasted, chopped ¼ cup prunes, dried, pitted, chopped no sugar added, 1 cup raisins, yellow or red 2 cups oatmeal, plain, old fashioned

These cookies easily freeze for up to one month.

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SERVES: 8-10

Brown Butter Pound Cake with Strawberry Compote Submitted by Ryan Eli Salter

1 cup (200g) granulated sugar

Directions Brown the butter: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning – you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately and pour into a large tupperware or a 9x13 baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid. I always place mine in the freezer. It only takes about 45 minutes this way.

4 large eggs, at room temperature

Remove the brown butter from the refrigerator or freezer and allow to slightly soften on the counter for 15-30 minutes.

INGREDIENTS 1 cup (230g; 2 sticks) unsalted butter 11/2 cups (187g) all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt

11/2 teaspoons pure vanilla extract BASALMIC STRAWBERRY COMPOTE: 11/2 tablespoons cornstarch 1/4 cup (60ml) warm water 1 pound strawberries, hulled and sliced in half (you can use frozen; don’t thaw) 1/2 lemon, zest and juiced 1/4 cup (50g) granulated sugar 1/4 cup basalmic vinegar

Preheat the oven to 350 degrees F (177 degrees C) and grease a 9x5 inch loaf pan. MAKE THE CAKE:

Whisk the flour, baking powder, and salt together in a large bowl. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the solid brown butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix. Pour the batter into prepared loaf pan and bake for 55 minutes to 1 hour, 10 minutes. Pound cakes are dense and, therefore, take awhile in the oven. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover cake at room temperature for up to 5 days. continued on next page

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COOK’S NOTES MAKE THE STRAWBERRY COMPOTE:

Whisk the cornstarch and water together until all the cornstarch has dissolved. Add it, along with the rest of the compote ingredients, to a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir. Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. Remove the pan from heat and allow to cool. The mixture will thicken as it cools. Spoon cooled compote over pound cake. Cover and store leftover compote in the refrigerator for up to 2 weeks. MAKE AHEAD TIP:

You can make the pound cake ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before serving. Freezes well up to 3 months. You can also brown the butter ahead of time too – keep in the refrigerator for up to 3 days then continue with step 2. You can make the strawberry compote a few days ahead of time. Store in the refrigerator until ready to use.

SERVINGS: 12

Espresso Tofu Mousse Chocolate Submitted by James Perko Directions Place tofu in food processor and blend until creamy. Add bananas and process until smooth. Add espresso powder to chocolate and melt. Add to tofu the remaining ingredients and process until smooth. Transfer to individual dishes or a large bowl.

COOK’S NOTES

INGREDIENTS 12 ounces extra firm tofu 2 ripe bananas 1 tablespoon instant espresso powder (optional) 2 ounces 70% cocoa bittersweet chocolate 6 tablespoons cocoa powder 1 tablespoon, 2 teaspoons real maple syrup 2 teaspoons vanilla

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INGREDIENTS 2 sticks butter, melted 2 cups milk 2 cups self-rising flour 2 cups sugar 2 teaspoons ground cinnamon 2 large cans (29 ounces) sliced peaches, undrained

SERVES: 8-10

Florette’s Peach Cobbler Submitted by Stacey Stoudemire Directions Preheat oven to 350 degrees F. Use a 9 x 13 casserole dish. Mix milk, flour, sugar, and cinnamon together. Pour into casserole dish with melted butter. Arrange peaches evenly on top of butter - do NOT stir. Bake for 30-45 minutes.

INGREDIENTS 1/4 teaspoon salt 1/4 cup vegetable oil 1 cup sour cream 1 teaspoon pure vanilla extract 1 large egg 1 teaspoon baking powder 1/2 cup granulated sugar 1 cup flour 1 cup fresh strawberries

SERVINGS: 6-8

Stacey’s Strawberry Cream Cupcakes Submitted by Stacey Stoudemire Directions Preheat oven to 400 degrees F. Use 12 or 24 muffin pans with baking cups. In a large bowl, mix sugar, flour, baking powder, baking soda, and salt. In a second bowl, mix oil, sour cream, egg, and vanilla. Combine both bowls into one large bowl, and fold in diced strawberries.

1 teaspoon fresh lemon juice

Using an ice cream scoop, fill muffin cups with batter. Bake 1215 minutes, and use a toothpick to check to see if done.

FOR THE ICING: 9 ounces cream cheese, softened

Let cool for 5 minutes, then garnish with icing.

1/2 cup softened butter 1 pound powdered sugar 20 strawberries for garnish

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COOK’S NOTES

Flavored Oils, Salad Dressings & Unique Spices

Oils

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INGREDIENTS 6 dried prunes ¾ cup water ½ cup balsamic vinegar 3 or 4 leaf qualities 1 teaspoon Dijon mustard 1 teaspoon garlic, minced ¼ teaspoon black pepper

SERVINGS: 8

Fat Free Prune and Balsamic Dressing Submitted by James Perko Directions Place prunes and water in sauce pan, simmer until 3 tablespoons of water remains. In a food processer, add plums, reduced liquid and remaining ingredients pulsing until smooth. If reduced water is less than 3 tablespoons just add more water to equal 3 tablespoons

MAKES: 1½ CUPS

INGREDIENTS 1 cup olive oil (sometimes I use ½ cup basil flavored olive oil and ½ cup regular olive oil to amplify flavors) ½ cup fresh basil leaves

Basil Vinaigrette Dressing Submitted by Linda D. Bradley, MD Directions Place all ingredients in a blender and process until smooth. Keeps for 1 week in the refrigerator.

¼ cup apple cider vinegar 2 tablespoons agave nectar or maple syrup 1 garlic clove ¼ teaspoon sea salt

INGREDIENTS 1 cup vegetable oil (or oil that you choose) 2 teaspoons red chili flakes 2 - 3 whole dried red chilies

SERVINGS: 8-10

Homemade Chili Oil Submitted by Ryan Eli Salter Directions HEAT 2 tablespoons oil in a saucepan over medium heat. Add chili flakes and whole chilies. Cook, stirring, until chilies start to gently sizzle, about 1 minute. *If they begin to brown you’ve gone too far and will have to start over. ADD remaining oil to pot. Heat until oil is warmed through, but

not too hot to touch. Remove from heat and let cool to room temperature. STORE in an airtight bottle or jar. Shake occasionally to

disperse the chilies.

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YIELD: 1/2 - 1 CUP

Cilantro Lime Vinaigrette Submitted by Jonathan Benson Directions Place the chopped cilantro and garlic clove into a food processor or blender; pulse until the mixture is finely chopped. Pour in the lime juice, zest of lime, Dijon mustard, cane sugar and vinegar pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing.

INGREDIENTS 1 bunch cilantro, coarsely chopped 2 cloves garlic 1 lime zest 1 lime, juiced 1/3 cup Dijon mustard 2 teaspoons white or red vinegar 1 tablespoon cane sugar

Dukkah Submitted by Vel Scott Dukkah is a North African dry spice that originated from the streets of Egypt. It is a dry crumbly combination of roasted nuts, seeds and spices. The ingredients vary from region to region, but generally consist of dried herbs, cumin, coriander, sesame seeds, nuts and salt.

1/2 teaspoon salt, or to taste 1/2 cup extra-virgin olive oil

COOK’S NOTES

It gets its name from the Egyptian Arabic word “to crush” or pound, which is exactly how it is made. It can be used on Roasted Vegetables, sprinkled on flatbread and/or cornbread and baked until crisp, and can also be added to your homemade salad dressings.

Pomegrante Molasses Submitted by Vel Scott Use pomegranate molasses as you would use balsamic or any other gourmet vinegar. Combining fresh garlic, chopped herbs of your choice, fresh ground black pepper and a pinch of salt, and you have a delicious salad dressing and marinade which can be used on vegetables a well as meats and fruits. Pomegranate molasses can also be used as a dip. It adds depth and richness to stews, chilies’ and soups.

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More Unique Spices to Try What Are the Benefits of Black Cumin Seeds? Black cumin seeds are reported to have cancer-fighting properties, especially in the seed oil. Once properly extracted, this oil is used in herbal medicine to help prevent and fight cancer growth, according to Health Impact News. Other benefits of black seed oil include anti-inflammatory effects, support of the immune system and anti-obesity effects. In powder or seed form, black cumin seed treats digestive tract conditions, such as gas, colic, dysentery and hemorrhoids. Its antihistamine principles are used to treat asthma, allergies and bronchitis, as well as cases of swine flu, states WebMD. Historically and in modern times, women use black cumin seed as a method of birth control and as an aid to encourage menstruation, although this treatment method has not been confirmed scientifically as of 2015. However, black cumin seeds can slow or stop the uterus from contracting, making it unsafe in medicinal amounts for pregnant women. In small nutritional amounts, such as food seasonings, black cumin seed is safe for consumption for pregnant women. What Are Some Benefits of Ginger Root? Some benefits of using ginger root include decreasing nausea, vomiting, pain and joint inflammation, according to Everyday Health. Ginger root also inhibits some cold viruses and intestinal bacteria, and may even avert the occurrence of stomach ulcers. What Is Turmeric? Turmeric is made from the ground-up root of the Curcuma longa plant. It helps relieve many ailments such as jaundice, toothaches, chest pains and bruises. Turmeric helps relieve inflammation and has been used for many year in Chinese medicine for this purpose. It is also known as Indian Saffron because of its bright mustard yellow color. In addition, this spice is used as clothing dye and a condiment. One dish that is known for its use of turmeric is the popular Asian dish, curry. What Is Adobo Seasoning? The term “Adobo” comes from the Spanish language and means “to marinate.” As its name suggests, cooks commonly use Adobo seasoning to help flavor marinated dishes, especially those that use fish, meat or chicken. In the Philippines, the term “Adobo” refers to a dish of marinated meat or fish that is prepared in garlic, soy sauce, spices and vinegar.

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MEASUREMENTS A pinch

1/8 teaspoon or less

3 teaspoons

1 tablespoon

4 tablespoons 1/4 cup 2 cups

1 pint

4 cups

1 quart

4 quarts

1 gallon

8 quarts

1 peck

4 pecks

1 bushel

16 ounces

1 pound

32 ounces

1 quart

8 ounces liquid

1 cup

1 ounce liquid

2 tablespoons

For liquid and dry measurements use standard measuring spoons and cups. All measurements are level.

SUBSTITUTIONS Self rising flour 1 cup

1 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking powder

Cornstarch

2 tablespoons flour or 2 teaspoons tapioca

1 tablespoon

Baking powder 1 teaspoon 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar Powdered sugar

1 cup

1 cup granulated sugar plus 1 teaspoon cornstarch

Sour milk

1 cup

1 tablespoon lemon juice or vinegar to 1 cup milk

Cracker crumbs 3/4 cup

1 cup bread crumbs

Chocolate

1 ounce

3 or 4 tablespoons cocoa plus 1 tablespoon butter

Fresh herbs

1 tablespoon

1 teaspoon dried herbs

Fresh onion

1 small

1 tablespoon instant minced onion, rehydrated

Dry mustard

1 teaspoon

1 tablespoon prepared mustard

Tomato juice

1 cup

1/2 cup tomato sauce plus 1/2 cup water

Bananas

3 medium

1 cup mashed

Miniature marshmallows

1 large marshmallow

In substituting cocoa for chocolate in cakes, the amount of flour must be reduced. Brown and white sugars usually may be used interchangeably.

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A MULTICULTURAL WOMEN’S HEALTH & WELLNESS SUMMIT

SPECIAL THANKS

Cookbook Production Team GAP COMMUNICATIONS GROUP

Alexandria Johnson Boone, Publisher Bernadette K. Mayfield, Senior Project Manager Paula T. Newman, Senior Project Manager Michelle E. Urquhart, Senior Copy Editor

SELF CARE:

GRAPHIC DESIGN

Coy Lee Media, LLC Jennifer Coiley Dial, Principal Designer PRINTING

Your Passport to a Healthy Lifestyle

ShortStack Printing Cal Hunter, Print Production Manager Classic Laminations Special Acknowledgments CLEVELAND CLINIC STAFF

Rachael Partridge Chris Adams Laurie Haskett Suzanne Anthony Tiffany St. Clair Rose Wenstrup

Celebrate® Sisterhood

Saturday, October 21, 2017 7:30 a.m. – 4:00 p.m.

ARS 14 YEication to

Executive Caterers at Landerhaven

of ded icultural mult s health n’ wome

6111 Landerhaven Drive | Mayfield Heights, OH 44124 Linda D. Bradley, MD, Founder and Chair Lyla Blake-Gumbs, MD, MPH Lilian Gonsalves, MD Angela Kyei, MD, MPH clevelandclinic.org/celebratesisterhood #CelebrateSisterhood2017 ClevelandClinicinYourCommunity

For more information about Celebrate Sisterhood and its programs and activities, please email:

bradlel@ccf.org or call: 216.444.3435