-- Lindsay Lidge

Health-Nut Oat & Chocolate Bars

 

2 cups organic rolled oats (not instant)
1 cup organic all-purpose flour
3/4 cup shredded unsweetened coconut
1/4 teaspoon sea salt
1 tablespoon ground cinnamon
2 teaspoon pure vanilla extract
3/4 cup pure maple syrup
1/2 cup grapeseed oil (Canola oil works, too.)
1 egg, beaten (Optional. The egg keeps the bars moist and holds the ingredients together, but I've made it without to keep it vegan and it still works well, just a bit more crumbly.)
1 cup finely chopped nuts (We like walnuts, almonds or pecans.)
1/2 cup semi-sweet dark chocolate chips (Another option: 1/4 cup melted dark chocolate for drizzling over after cooking to make them look even sweeter!)
1/2 cup dried cherries
 
Preheat oven to 350 degrees Fahrenheit. In a large bowl combine oats, flour, coconut, sea salt and cinnamon. In a separate bowl whisk together all wet ingredients. Pour wet ingredients into dry ingredients and stir until combined. (The mixture will look a little dry and crumbly but will all come together once you press it into the pan.)  Fold in nuts, chocolate chips, and dried cherries. Press into a 8x8 cookie sheet. 

Bake for about 15 minutes until lightly browned. Once cool, you can go ahead an cut them into whatever shape you wish. I usually cut them into about 1-inch-by-3-inch rectangles but it would be so cute to use cookie cutter and cut shapes kids would love.  You could crumble the leftovers like granola over yogurt or ice cream.

P.s. These bars do have nuts in them, and I know lots of schools have a no-nut policy.  So it's also nice to keep them in the car for a snack right after school when they just can't wait to get home to eat.  Happy snacking!

 

-- Lindsay Lidge

"Fall's Coming" Spiced Oatmeal

 

1 to 2 tablespoons butter
1 apple, diced
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger (Or if you have fresh ginger on hand that's even better!  Grate in about 1/4 teaspoon.)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups of water
2 cups organic apple juice (Pear juice works well, too.)
A pinch of salt
1/2 cup dried cherries
2 cups organic rolled oats (Not instant. I like Bob's Red Mill or oats from the bulk section.)
3 tablespoon ground flax seed

Warm butter in a medium size pot and add apple. Let soften for a few minutes then add the spices and stir them around the bottom of the pan. Cook for about 30 seconds then add in water, juice, the pinch of salt and dried cherries.  Bring to a boil and cook just a minute or two so the cherries have a chance to plump up a bit before adding the oatmeal. Then go ahead and add in the oatmeal and flaxseed.  Quickly turn down the heat to low or medium low, just so it's gently simmering. Make sure you give it a stir every now and then so the bottom doesn't burn. Cook according to the oatmeal package instructions. Serve topped with your favorite nut (we love pecans, walnuts or almonds), a drizzle of pure maple syrup and a splash of milk (almond milk is a house fave).  

Serves 4 seriously hungry people!

A Little Side Note: 

Since we are talking about the benefits of spices, thought I'd share this Korean elixer Brad learned from his old teammate and former Philly, Chan Ho Park for the commom cold. Just when you start to feel the cold coming on, try this. Simmer in pot of water cinnamon, freshly chopped ginger, and honey until it reduces and becomes syrupy.  (I didn't get the amounts of these but I just use the "a little of this and a half a handful" method.) Drink while it's still warm and go take a nap. It works pretty well for all of us, might be worth a shot next time you are feeling a little under the weather!

 

-- Lindsay Lidge

Puttanesca Tomato Salad

 

1 cup good balsamic vinegar
1 cup olives (I like to use a few different colors)
2 tablespoons capers
1/4 cup chopped parsley
3 tablespoons extra virgin olive oil, plus a little more to drizzle
3 good size tomatoes
Freshly ground black pepper

In a small sauce pan over low heat, simmer the balsamic until it's thick and syrupy. Set aside to cool slightly. Rough chop olives and stir together in a bowl with capers, parsley and olive oil. Cut tomatoes into thick slices and arrange on a big platter. Top with olive and caper mixture. Then drizzle just a little more olive oil and the balsamic reduction and finish with a few grinds of the pepper mill.

 

-- Lindsay Lidge

Peach-Strawberry Shortcake

 

Buttermilk Biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 to 8 tablespoons butter, cut in small pieces (I say 6-8 depending on if you really want to go for it or feel like lightening it up a bit.)
1 cup buttermilk

Preheat oven to 450 degrees Fahrenheit.  Lightly grease your sheet pan.  

In a large bowl sift together all dry ingredients. Cut in the butter with your fingers, a fork or 2 knives, whatever method you want until you have course crumbs. Make sure not to over mix so the dough doesn't get tough. Gradually add in the buttermilk and stir until incorporated. Flour your surface lightly and gently pat dough into a circle about 3/4-inch thick. Cut into rounds or squares. Bake the biscuits until lightly browned. In my oven it's about 15 minutes. We let these cool just a few minutes then slather them in the fruit and whipped cream goodness.

Strawberries and Peaches

1 tablespoon lemon juice
1 tablespoon pure maple syrup
4 cups fruit, sliced

Combine all the ingredients and let sit at room temperature.  It only takes a little lemon and maple syrup depending on how sweet and tart the fruit is that you are using. Make sure you adjust the acid and sweet to balance each other out so they enhance the flavor of the fruit and aren't taking it over. You may not even want to add anything to the fruit because it's too insanely delicious just the way it is.

Vanilla Whipped Cream

2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon light brown sugar

Whip the cream until its peaks are soft and airy. Add vanilla and brown sugar and beat again just till incorporated.  

 

-- Lindsay Lidge

Farmers' Market Risotto

 

2 ears sweet summer corn
6 cups water (or vegetable stock for added flavor)
1/4 cup olive oil
2 tablespoons unsalted butter
1 cup finely chopped sweet onion
1/2 cup finely chopped zucchini
2 sprigs fresh thyme
3 cloves garlic, minced
1 1/2 cups arborio rice
1 cup dry white wine
1 pound shrimp, peeled and deveined, optional
1/2 cup finely chopped tomato
1/4 cup finely chopped green onions, green tops only
1 cup grated Parmigiano-Reggiano
2 tablespoons fresh basil chiffonade, plus basil leaves for garnish
Salt and freshly ground black pepper, to taste

With a sharp knife remove the kernels from the corn cobs, then run the back of the knife down the cob pressing out the liquid and reserving it with the kernels. Cover the cobs with water or vegetable stock and bring to a boil and let simmer for at least 30 minutes. Keep corn stock warm. (Sometimes I just don't have this much time, so I let it simmer while I'm cooking the risotto)

 

In a large saucepan, heat the olive oil and butter over medium heat. Add the onion, zucchini, thyme and half the reserved corn kernels and saute until tender, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the arborio and cook, stirring constantly, until it becomes opaque, about 2 to 3 minutes. Add the wine and cook, stirring constantly, until the rice has completely absorbed the liquid.

 

Begin adding your corn stock in 1/2 cup increments, stirring often and letting the rice completely absorb the liquid between additions. After 15 minutes add the shrimp (if using), tomatoes, green onions and the rest of the corn. Cook about another 5 minutes, until rice is al dente. (You should use about 5 cups of corn water.) Add 1/2 cup of the Parmesan, basil and stir well to mix. Season, to taste, with salt and freshly ground black pepper. Serve with remaining Parmesan and a few fresh basil leaves on top.

 

-- Lindsay Lidge

Summertime Pasta

 

1. Choose a pasta, whatever you have on hand. Cook in salted water according to package. Your pasta should be done about the same time your sauce is so you may be able to scoop the pasta out of the cooking water and directly into your veggies. Make sure to reserve a ladle or so of pasta water to add to veggies later on.

 

2. Choose about 4 cups of fresh veggies, chopped. Some ideas: halved cherry tomatoes, thinly shaved zucchini ribbons, small cubes of eggplant, chopped mushrooms, whatever you have on hand. Add these along with 3 or so cloves of chopped garlic and maybe 1/2 a red onion to large frying pan over a medium heat with a few tablespoons olive oil. Add salt and pepper and sauté for a few minutes until veggies start to soften.

 

3. Add a splash of good white wine for flavor or skip this step all together.

 

4. Let the veggies simmer a little longer. Then add the cooked pasta and a handful of fresh chopped herbs. Mint and basil are really nice when I've used eggplant and tomatoes as my base for the sauce. (For winter veggies thyme and rosemary are perfect.) Give it a good stir and add a little pasta water if dry.

 

5. You can add a handful of grated parmesan here or skip it. Make sure you plate it up with some fresh herbs sprinkled on top to make it look extra colorful.

 

6. Enjoy!

 

Right now our favorite combo is super simple: cherry tomatoes, lots of garlic, white wine, chopped basil, a little parm, all tossed with some spaghetti. Perfect with a simple green salad.

 

-- Lindsay Lidge

Millet and Zucchini Medley for Baby

 

1/2 cup millet
6 apples, cored, peeled and chopped
2 large zucchini, chopped
1/4 cup finely chopped basil

In a saucepan over high heat, bring 2 cups of water to a boil.  Add millet, cover, reduce heat to low, and cook until water is absorbed, 35-45 minute.  Set aside.
 
Bring 1 inch water to a boil in a separate pot. Put apples in a steamer basket, set in pot, cover tightly, and steam until tender when pierced with the tip of a knife, 10-12 minutes.  For zucchini follow the same method, but cook only 5-9 minutes until very tender.  
 
Let cool, reserve cooking liquid. Puree apples and zucchini in a food processor until smooth. Add reserved cooking liquid to thin puree, if desired. Combine with millet.

Stir in basil just before serving.

Makes 2 cups. To store, refrigerate cooled millet-zucchini mixture in an airtight container for up to 3 days, or fill ice-cube trays or larger containers to freeze for up to 3 months.    
 
This recipe is good for 7-8 month old babies because of the chunkier consistency.  But can be pureed to be as smooth as desired.  

 

-- Lindsay Lidge

Awesome Grilled Salmon

 

About 1 1/2 pounds sustainably caught salmon
1 tablespoon olive oil
A couple tablespoons whole grain Dijon mustard
1 tablespoon or so chopped dill
1 lemon, thinly sliced (seeds removed), plus another lemon sliced for garnish
1 teaspoon local honey

 

Turn your grill on as high as it will go. Lay your salmon filet skin-side up on a platter or cookie sheet and drizzle with olive oil. Flip filet over so the skin-side is down and slather the salmon with a layer of Dijon mustard. Now sprinkle with chopped dill and pat down so it sticks to the mustard. Arrange the sliced lemon nicely on the filet. Drizzle with honey.

 

Place salmon carefully, skin-side down on the hot grill. Close the lid and cook without flipping to the other side until it's cooked the way you like it. Ours took about 20 minutes. Garnish with remaining lemon. Hope you enjoy as much as we did!

 

 

-- Lindsay Lidge

Golden Beets and Ginger Lentil Salad

 

6 medium golden beets (red or chioggia beets will work, too)
Salt and black pepper, to taste
2 tablespoons olive oil
6 slices fresh ginger root, plus a 1-inch piece of ginger finely grated
3/4 cup dried lentils
1/4 medium red onion, finely diced
2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon ground coriander
1/4 cup chopped mint leaves
2 tablespoons torn cilantro leaves

 

You can either roast, steam or boil the beets. Choose your favorite. For this recipe, I like to boil beets with skins on in salted water until tender all the way through. A thin skewer is perfect for testing them. Drain well and allow to cool, then use your hands to slide off the skins. Quarter the beets, toss with 1 tablespoon olive oil, salt and pepper and set aside.

 

In a medium saucepan over low heat, combine sliced ginger with lentils. Add water to cover lentils by about 2 inches and gently simmer. Stir every now and then and drain once the lentil are tender. Discard the ginger.

 

In a large bowl combine grated ginger, onion, vinegar, honey and coriander. Whisk in about 1 tablespoon olive oil. Season with salt. Add lentils to the bowl and toss until the lentils are coated. Add most of the herbs and toss well. Serve with the beets on top of the lentils and garnish with more of the herbs.

 

 

-- Lindsay Lidge

Watermelon-Strawberry Popsicles

 

About 1/2 of a small seedless watermelon
1 1/2 cups of strawberries
Agave syrup, to taste

 

Blend the watermelon flesh and strawberries in a blender until mostly smooth. (We like some chunks in ours.) Then blend in a little agave if you feel like it needs to be a little sweeter. Most of the time the berries and melon are plenty sweet. Pour the mixture into molds and freeze till firm. Give them a little rinse under warm water to release them from the mold when they are ready to eat. Hope you enjoy them! Stay cool!

 

Bonus: If you have any extra juice, strain it with a fine sieve into a pitcher. Top off with a splash of sparking water, lime and a few mint leaves. Or for an adult cooler, substitute a crisp, sparkling wine like Prosecco for the sparkling water.

 

-- Lindsay Lidge

French Radishes with Butter and Herbs

 

Bunch of French radishes, quartered, halved or sliced
About 1 tablespoon good-quality butter
Some dill, chopped
Some parsley, chopped
Sea salt, to taste
Black pepper, to taste
Baguette, sliced (optional)

Steam radishes in a small amount of water in a covered pan over medium heat for a few minutes until tender. Drain excess water and toss radishes in a bowl with butter and herbs. Season with salt and pepper.  For a little heartier snack or side, top a baguette with these radishes.  Bon Appetite!  

-- Lindsay Lidge

Grilled Romaine and Shrimp Salad

 

1 1/2 pounds of large or extra large shrimp
2 large heads of romaine lettuce, rinsed and dried
1 lemon, juiced
1 tablespoon Dijon
1 1/2 tablespoon Worcestershire sauce
3 cloves garlic, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated sugar
10 tablespoons extra virgin olive oil, plus olive oil for coating
1/4 cup Parmigiano-Reggiano, grated, plus cheese for garnish

For the shrimp, brush both sides with olive oil and season with salt and pepper. On a very hot grill, cook a few minutes on each side until pink and firm. Set aside.

For the romaine, cut in half lengthwise and brush both sides with olive oil and season with salt and pepper. Place cut side down on a very hot grill for a few minutes until grill marks appear.  

For the dressing, combine lemon juice, Dijon, Worcestershire sauce, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and sugar in a blender, mixing until smooth. Once combined, drizzle in olive oil until emulsified and then add cheese. Give a quick blend to incorporate cheese.

Place all 4 grilled romaine halves on a large platter, top with shrimp and pour over dressing.  Garnish with additional grated Parmigiano-Reggiano.

Serves 4.

-- Lindsay Lidge

 

Enchiladas
1/2 pound Swiss chard (stems and leaves), rinsed
3 tablespoons vegetable oil
1 teaspoons kosher salt
6 ounces Yukon gold potatoes, cut into 1/2 inch dice
1/2 medium onion, chopped
2 teaspoons minced garlic
Black pepper, to taste
4 ounces cojito cheese, crumbled, divided
8 corn tortillas

Tomatillo Salsa
9 tomatillos, husked and well rinsed
1 1/2 teaspoons kosher salt
1 medium onion, coarsely chopped
6 cloves garlic, chopped
1 jalapeno chile (with seeds)
2 teaspoons agave
1/2 cup chopped cilantro

To make the enchiladas filling: Strip the leaves from the stems of the Swiss chard, and chop the leaves and coarsely slice the stems; and set aside.

In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook for about 4 minutes, until golden brown and tender, about 8 minutes. Add the onions and garlic, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and season with salt and pepper, cover, stirring occasionally, until the leaves are wilted, about 2 minutes more. Transfer the mixture to a strainer over a medium bowl, drain off any excess liquid, and cool. Combine the swiss chard mixture with 1/2 cup of the cheese, and set aside.

To make the salsa: Put the tomatillos in a medium saucepan and cover with water by about an inch. Bring to a boil, lower the heat, and simmer until tender, about 7 minutes.

In a blender, combine the onions, garlic, jalapeno, agave, salt, and puree until smooth. Using a slotted spoon transfer the tomatillos to the blender, along with about 1/2 cup of the cooking liquid, puree until smooth. Add cilantro and blend briefly.

To assemble the enchiladas: Add 1 tablespoon oil into a skillet and heat over high heat. Warm the tortillas one at a time, until they are soften, about 5 seconds. Transfer to a paper towel-lined plate.

Preheat the oven to 350 degrees Fahrenheit. Pour about a cup of the tomatillo salsa into the bottom of 13-by-9-inch baking dish. Put 2 heaping tablespoon of the Swiss chard mixture in the center each tortilla and roll them up. Place the tortillas, seams side down, on the sauce laying the enchiladas snuggly next to one other. Spoon half the remaining sauce over the enchiladas. (Save the rest for breakfast!) Sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is softened, about 20 minutes.