s er d a e R ar e D
In these pages you will discover new recipes that not only nourish the soul but expand your idea of “food.� Sustainability is not only a trend celebrities talk about on television but it is a practice that can not only better the environment, but better yourself. This cookbook hosts amazing recipes that encourage using any food in its entirety. It also contains tips and tricks to getting the most out of your purchase while minimizing your kitchen waste. By cooking sustainably, you are doing right by yourself, right by the environment, and right by your pocketbook. So get out there, and get cooking...
table of contents starters.............................................................................................................3 main dishes...................................................................................................11 sides...................................................................................................................19 sweets..............................................................................................................27
starters
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Bacon & Herb Popcorn Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Ingredients • 5 tablespoons bacon fat, divided • 1 tablespoon salted butter (optional) • 8-10 fresh thyme sprigs chopped (stems and leaves) • 2 garlic cloves, smashed • 1 1”x2” strip orange peel • 2 tablespoon vegetable or peanut oil • 1/3 cup popping corn • Fine salt, to taste • Grated orange zest, to taste, for garnish
Instructions 1. In a very small saucepan melt 3-4 tablespoons the bacon fat over very low heat. 2. Add most of the thyme leaves, stems, garlic, and orange peel. 3. Allow to infuse at the lowest of heats for about 12-15 minutes. 4. Do not let fat get hot enough to sizzle. 5. Infusion should happen at a heat just low of ‘sizzle’ or ‘simmer’. 6. If it bubbles take it off the heat. This step can be done ahead of time. 7. Remove saucepan from heat and let cool. 8. When you are ready to make popcorn you can reheat gently on the burner. 9. Heat the remaining 2 tablespoons duck fat, the vegetable oil, and 4 kernels of popcorn over medium-high heat in a 3-quart saucepan. 10. Cover the pot. Let oil heat until the kernels pop. 11. When all kernels have popped you know the fat is hot enough to pop the full batch. 12. When the testers have popped you can add the remaining corn. 13. Shake the pan vigorously , add a few a pinch of salt and then cover the pan, take it off the heat, and count to 30. 14. Put the pan back on the heat and when the fist kernels pop you can gently shake the pan back and forth while the kernels pop away. 15. Once the popping slows to a few seconds between pops don’t get greedy. 16. Stop the process by removing the pan from the heat and remove the lid to let the steam escape. 17. To finish off the popcorn add the 1 tablespoon butter to the infused fat mixture and gently heat until fully melted swirled through the bacon fat. 18. Dump the popcorn into a big serving bowl. 19. Remove the cloves, stems and peel from the infused bacon fat and butter and pour the mixture over the popcorn, to taste, while you mix the mixture with a large spoon. 20. Complete the batch by sprinkling the remaining thyme leaves and FINE orange zest and serve. 21. Be generous with the zest as this is the best part.
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Carrot & Broccoli Chips Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Ingredients • 2 large broccoli stems/stalks • 2 raw carrots, cleaned, with the stems removed • 1/2 tablespoon olive or coconut oil • Salt and Pepper to taste • Fresh herbs (optional)
Instructions 1. Preheat oven to 400. 2. Remove the stems from 2 broccoli heads, cutting as close to the florets as possible. Take a knife or vegetable peeler and remove the tough outer layer on the stem and slice the very end off to do the same. Use a mandolin, food processor or sharp knife to cut the broccoli stems into thin slices, as well as the carrots. 3. Place carrot and broccoli rounds in a bowl and drizzle with oil and spices. Mix and place on a baking sheet with a Silpat or cooking spray. 4. Cook until crisp, stirring and flipping halfway through. Cooking time will depend on vegetable thickness, but will range between 30 - 40 minutes. Check often to ensure they don’t burn. Remove from oven, cool and enjoy.
Coconut Lime Chicken Curry Prep Time: 5 mins Cook Time: 40 mins Total Time: 45 mins Ingredients • 3 cups homemade chicken stock • 3 cups coconut milk • ¼ cup coconut butter • 3 teaspoons curry powder • 4-6 teaspoons seeded and minced jalapeno, depending on how spicy you prefer your soup to be • 1 – 1½ pounds cooked chicken, shredded or diced • 1/4 cup lime juice • 2 teaspoons grated lime zest • ½ teaspoon fresh grated ginger or ¼ teaspoon dried ginger • 1/2 cup chopped cilantro • 2 cups peas (can be frozen) • 1/2 cup green onion, chopped • 2 teaspoons unrefined sea salt
Instructions 1. Boil bone-in chicken in water for approximately 25 minutes to make chicken bone broth. Remove chicken and shred. 2. Add chicken broth, coconut milk, coconut butter, salt, curry powder, ginger, minced jalapeno and peas to a medium pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add in chicken, lime juice and lime zest, then ladle into bowls. Top with cilantro and onion, then serve.
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Jalapeno-Cilantro Hummus Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins
Ingredients • 1 - 15 oz can garbanzo beans, also known as chick peas • ⅓ cup water from the beans • 1 ½ tablespoons tahini - fairly readily available at most supermarkets • 2 limes (or lemons if you like it less tangy) • 2 small cloves of garlic, diced • 1-2 jalapeno peppers (1 for mildly spicy, 2 for a nice kick) • ⅓ cup chopped cilantro (stems included) • 1 teaspoon salt • ½ teaspoon pepper • Red pepper flakes (optional, if you like it extra spicy)
Instructions 1. Drizzle jalapenos in olive oil and broil on high until just charred. Let cool. 2. Pulse the whole limes in the food processor and add the tahini paste. Pulse again. 3. Drain the water off the beans into a cup. Rinse and drain the beans. 4. Add all the ingredients into the food processor. 5. Pulse/blend until smooth, about 3-5 minutes. Dip a spoon in periodically to taste and adjust seasoning. *Note: You can add about a tablespoon or two of olive oil to make your hummus creamier. 6. Serve with the chip or veggie of your choice... and enjoy!
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main
dishes 11
Hearty Roasted Pumpkin Prep Time: 20 mins Cook Time: 70 mins Total Time: 90 mins Ingredients • 3lb pumpkin, cut into wedges and then cut in half (skin on, seeds removed and set aside) • 2 teaspoons cinnamon • 6 tablespoons olive oil (more or less) • 5 tablespoons coriander leaves and stalks (extra to garnish optional) • 1 small garlic clove, crushed • 2 tablespoons pumpkin seeds, roasted • 1 1/2 cups full-fat Greek style yogurt • 11/2 teaspoons sriracha – or other chilli sauce you like • salt and black pepper
Instructions 1. Preheat the oven to 400. 2. Cut the pumpkin into wedges and then small pieces and place in a large bowl. Drizzle over olive oil and sprinkle the cinnamon. Toss to coat. Spread the pieces out onto 1 very large or 2 smaller lined baking trays, drizzle over a little extra oil if necessary and season with salt and pepper. Roast for 40 – 60 minutes until soft and turning golden brown. I found larger pieces needed 60 minutes at 400 degrees. 3. To make the coriander sauce, add the coriander, garlic and about 3-4 tablespoons of olive oil to a small processor and blend. I used less coriander and more olive oil. Season with a little salt to taste. 4. Roast the pumpkin seeds on a baking tray at 350 degrees for 6 – 8 minutes. You can do this after the pumpkin has roasted and you have turned the temperature down. Set aside on a large tray to facilitate cooling. 5. Stir the sriracha through the yoghurt adding a little more if you like heat. 6. When you are ready to serve, and this is lovely served at room temperature, spread the pumpkin out on a large serving platter or plate, drizzle over the chilli yogurt and the coriander sauce. Scatter the roasted pumpkin seeds and serve.
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Homestyle Refried Beans Prep Time: *10 mins Cook Time: 60 mins Total Time:*70 mins Ingredients • 1 (1 lb) bag dried pinto bean • 1 pig’s foot (or you can use a ham hock) • 1 small whole jalapeno, diced • 1 medium white onion, diced • 1 teaspoon cumin • 1 teaspoon coriander powder • 2 garlic cloves, diced
Instructions 1. Wash pinto beans and remove any fragments. 2. Soak overnight. 3. Place pig’s foot or ham hock in crock pot, add beans, jalapeno, onion, cumin, coriander powder, and garlic. 4. Add water to cover. 5. Cook on high until beans are soft. 6. Remove pig’s foot or ham hock. 7. Scoop out beans and mash or puree and in skillet with heated oil add beans and stir til heated. 8. Salt as desired. 9. Use to fill burritos or recreate your favorite Mexican dishes.
Banana Skin Curry Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins
Ingredients • 4 banana peels, washed thoroughly • 1 actual banana, mashed • 1 tbsp garlic oil • 1 onion, diced • 1 tbsp curry powder • 1 apple, finely diced • 1 squeeze of lemon juice • 1 cap full of apple cider vinegar (made from soaking apple peels in vinegar) • 2 cups veg stock • 1 handful fresh coriander • 1 fresh red chilli, sliced (optional)
Instructions 1. Top and tail the banana skins, removing the ‘woody’ parts. They can be composted. Then, slice the banana peels into thin strips, and cut these strips to approximately 2 inches in length. 2. Heat a large frying pan on a low heat. Fry the onions in the oil until softened and then turn up the heat to medium and add the banana peels. Fry these for 5 minutes and then add the apple and the curry powder. Coat the apple and banana skins in the curry powder and fry for a further 5 minutes, adding a little water if it starts to stick. Then add the vegetable stock, lemon juice and cider vinegar. Allow to simmer for 20 minutes or so, until the liquid has reduced. Add the mashed banana at this point, as this well help to thicken the sauce. 3. The lemon juice and cider vinegar should balance the sweetness of the banana. 4. Serve with fresh coriander and boiled rice.
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Ham Bone & Veggie Soup Prep Time: 25 mins Cook Time: 85 mins Total Time: 110 mins
Ingredients • 4 strips bacon, thick cut, sliced into 1/2-inch pieces • 3 large carrots sliced • 2 celery stalks, sliced, tops and all • 1 large onion, peeled and diced • 3 garlic cloves, finely chopped • 1 ham bone 1 1/4 pounds, cut in half or in thirds ask your butcher to do this • 1 bay leaf • 2 ½ teaspoons salt, plus additional to taste • ½ head green cabbage, shredded about 8 cups • 3 cups cooked beans rinsed and drained if canned, such as cannellini, navy or pinto • 1 small bunch kale, about 6 cups • Black pepper, to taste • Hot sauce or apple cider vinegar, to taste
Instructions 1. Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate. 2. Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.
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sides
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Maple Butternut Squash Prep Time: 10 mins Cook Time: 60 mins Total Time: 70 mins Ingredients • 1 small butternut squash (about 8-inches in length) • Cooking oil, for brushing • 1/4 cup maple syrup • 2 Tbsp butter • 1/2 tsp dried thyme • Fresh thyme sprigs (leaves and stems) • 2-3 Tbsp finely chopped pecans • Salt and freshly ground pepper • 1 Tbsp maple syrup • Flaky finishing salt
Instructions 1. Preheat oven to 425 with rack in top third of oven. Have a baking sheet ready (best choice is one that is just a bit larger than the two squash halves. 2. Cut butternut squash in half lengthwise, trying to keep the two halves as even in size as possible (for even cooking). Scoop out the seeds and pulp from the squash and discard. Using a vegetable peeler, peel off the skin and the whitish layer just beneath it to expose bright orange flesh. Place on prepared baking sheet, cut side down. Brush squash with oil and sprinkle with salt and pepper. Cook in preheated oven for 20 minutes. Remove from oven and allow to cool for 5 minutes. 3. Remove squash halves to a cutting board. Using a sharp knife, cut slits 1/4-inch apart in the squash, cutting almost but not all the way through. *Tip: Place the handle of a wooden spoon alongside the squash to act as a guard to prevent cutting too far down. 4. Return cut squash to the same baking sheet. Heat the 1/4 cup maple syrup and 2 Tbsp. butter in the microwave or a small saucepan until the butter is melted. Stir well to combine. Brush with maple/butter mixture and sprinkle with salt and pepper. Sprinkle dried thyme leaves over squash, trying to get in the slits a bit, if possible. Pour 1/4 cup water in to bottom of pan, then return to 425 oven for 15 minutes. Remove from oven, baste with more maple/butter mixture. add another 1/4 of water to the pan and return to the oven for a further 15 minutes. 5. Remove from oven. Tuck 2 or 3 thyme sprigs between a few slits in each squash half. Add pecans to remaining maple/butter mixture and stir to combine. *Note: If mixture has hardened at all, rewarm before adding pecans so it’s liquid again. Brush pecan/ maple/butter mixture over-top of squash. Add a final 1/4 cup of water to the pan and return to the oven for a further 8-10 minutes, or until squash is tender. 6. Remove from oven. Drizzle a bit of maple syrup over each half. Sprinkle with finishing salt.
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Baked Zucchini Fries Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Ingredients • 3-4 large zucchini • 1 cup bread crumbs from stale bread • ¼ cup grated Parmesan cheese (optional) • 2 eggs • 2 tablespoons olive oil • ½ tsp garlic powder (optional) • salt and pepper to taste
Instructions 1. Pre-heat oven to 425F. Line a baking sheet with aluminium foil or parchment paper and lightly grease with oil. Set aside. 2. Combine 2 eggs in a small shallow bowl and set aside. Combine the breadcrumbs and parmesan cheese in another bowl and set aside. Pre-pare zucchini by trimming the ends and cutting into ½ inch strips or slices. 3. Dip zucchini strips into egg mixture then in breadcrumb mixture and transfer to pre-greased baking sheet. Repeat until all the zucchini strips are coated with egg and breadcrumbs. 4. Seasoning with salt, pepper and garlic powder then drizzle with olive oil or generously spray with cooking spray. 5. Bake in preheated oven, turning once, until golden and crisp, 30 to 35 minutes or until golden and crispy. Enjoy hot with chipotle sauce, ketchup or your favorite dipping sauce!
Roasted Beets & Beet Greens Prep Time: 15 mins Cook Time: 50 mins Total Time: 65 mins
Ingredients • 1 bunch medium beets, with greens attached • 2 teaspoon minced garlic • 1 tablespoon oil • Salt and freshly ground black pepper, to taste • 2 tablespoons pistachios • 2 tablespoons goat cheese • Balsamic vinegar
Instructions 1. Trim the tops of the beets to 1 inch. Wash and chop the greens and stems.
2. Scrub the beets and wrap tightly in heavy-duty foil. Roast in a 400°F oven until tender, 50 minutes. Cool, peel, and cut into wedges. 3. In a skillet over medium heat, sauté the greens, stems, and garlic in the oil until tender, 6 minutes. Season with salt and pepper to taste. 4. Divide the beets and greens among 4 plates; top each serving with 1 1/2 teaspoons pistachios and 1 1/2 teaspoons goat cheese. Drizzle with balsamic vinegar.
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Roasted Carrots & Pesto Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Ingredients • Roasted Carrots • 1.5 lbs (2 large bunches) carrots with fresh, green tops attached • 1 tablespoon extra virgin olive oil • 1/8 teaspoon kosher salt • freshly ground black pepper • Carrot Top-Pistachio Pesto • 1/4 cup shelled pistachios, plus a few for garnishing • 1 large peeled garlic clove • 1 cup loosely packed carrot top leafy greens • zest of 1 lemon • 2 tablespoons freshly squeezed lemon juice • 2 tablespoons extra virgin olive oil • kosher salt • freshly ground black pepper
Instructions 1. Preheat the oven to 425 degrees Fahrenheit with a rack in the center position. 2. Trim the stems from the carrots, leaving roughly ¼-inch stem attached. Set aside 1 packed cup of carrot top leaves for the pesto, discarding any tough or bruised leaves and stems. Save a few additional carrot leaves for garnish. Rinse and scrub the carrots well. Pat the carrots dry with a clean kitchen towel or paper towels and carefully slice in half lengthwise. 3. Place the carrot halves on the sheet and toss with olive oil, salt, and pepper. Distribute the carrots evenly across the sheet pan, leaving space between them. 4. Roast the carrots, flipping them halfway through, until they are caramelized and just fork tender, roughly 18 to 24 minutes depending on the thickness of your carrots. 5. As the carrots are roasting, prepare the carrot top-pistachio pesto. Rinse and dry the carrot top greens to remove any grit and dirt. Pulse the pistachios and garlic in the bowl of a food processor. Add the carrot stems, lemon juice, lemon zest, pinch of kosher salt, and freshly ground black pepper. Pulse several times, scraping down the sides of the bowl with a rubber spatula as needed. Add the olive oil and two tablespoons warm water (this will help thin the pesto to make it easier for tossing!) and process until mostly smooth. Season to taste with salt and pepper. 6. Toss the still-warm roasted carrots with carrot-top pesto (you’ll have some extra pesto, which can be stored in an airtight-container in the fridge!). Serve on a platter and garnish with carrot top leaves and chopped pistachios. Serve warm or at room temperature.
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sweets
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Pumpkin Pie Wontons Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Ingredients • 1/3 cup plus 2 tablespoons canned pumpkin puree (see instructions) • 2 tablespoons light brown sugar • 1 teaspoon pumpkin pie spice • 2 tablespoons Neufchatel cream cheese, room temperature • 20 wonton wrappers • Egg wash (1 beaten egg + 1 tablespoon water) • vegetable oil, for frying • Powdered sugar, for dusting
Instructions 1. In a small bowl, whisk together pumpkin, brown sugar, pumpkin pie spice and cream cheese until well combined. 2. Lay wonton wrappers on a clean surface. Brush egg wash along edges of each wrapper and place 1 teaspoon filling in the center. Fold up each wrapper into a triangle shape and pinch edges well to seal. 3. In a large, deep saucepan over medium heat, bring about 1 1/2 inches oil to 320°F (use a deep-fry or candy thermometer to measure temperature). Drop 3-4 wontons at a time into oil and cook 2-3 minutes each side until golden brown. 4. Remove wontons with slotted spoon and place on a paper towellined plate to drain and cool slightly. Repeat with remaining wontons. Dust wontons with powdered sugar. Instructions for Pumpkin Puree 1. Thoroughly wash the outside of the pumpkin. 2. Remove the stem and fibrous material around the stem and the bottom of the pumpkin. 3. Cube the pumpkin into large pieces. 4. Place in a large pot with just enough water to steam the pumpkin. 5. Boil for about 30 minutes or until both the pumpkin and the pumpkin skin are tender. 6. Blend the steamed pumpkin, with the skin, in a blender set on puree until smooth. 7. You can freeze for months or store in a refrigerator a couple of days prior to use in any recipe calling for pumpkin puree. 8. Servings and yield depend on the size of the pumpkin and what recipes the puree is used inches. 9. Save the seeds for roasting.
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Candied Citrus Peels Prep Time: 15 mins Cook Time: 45 mins Total Time: 60 mins Ingredients • 1 cup orange peel, cut into strips • 1/2 cup white sugar • 1/4 cup water
Instructions 1. Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times. 2. In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.
Cinnamon Sugar Apple Chips
Prep Time: 10 mins Cook Time: 120 mins Total Time: 130 mins Ingredients • Canola oil cooking spray • 2 tablespoons sugar • 1 teaspoon ground cinnamon • 2 apples, thinly sliced
Instructions 1. 2. Heat oven to 200°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray. 3. 2 4. In small bowl, mix sugar and cinnamon. Place apple slices on cookie sheet. Spray apples with cooking spray; sprinkle evenly with sugar-cinnamon. 5. 3 6. Bake 2 hours, rotating cookie sheet after 1 hour. After 1 hour 30 minutes, check apples every 10 minutes to avoid burning. Store in airtight container.
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Nutty Apple Bread Pudding Prep Time: 15 mins Cook Time: 50 mins Total Time: 65 mins
Ingredients • 2 cups heavy cream • 5 large eggs • 3/4 cup brown sugar • 1 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg • 1/2 teaspoon kosher salt • 7 cups stale bread cubes (cut the bread into 1 inch cubes and then measure 7 cups) • 2 fuji apples, coarsely chopped (leave peel and core) • 1/2 cup chopped walnuts • 1 1/2 cups caramel sauce
Instructions 1. Preheat oven to 350 degrees. 2. In a large bowl, whisk together the cream, eggs, brown sugar, cinnamon, nutmeg, and salt. 3. Add the bread, apples and walnuts to bowl tossing to coat. Pour the mixture into a 11x8 inch baking dish coated with cooking spray and bake until set, approximately 35-40 minutes. 4. Serve the bread pudding topped with the sauce.
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