RECIPES

Miso Peanut Butter Chocolate Chip Cookies

Ingredients:

1 1/2 cup Browned Salted Butter
1 tsp Sesame Oil
1/4 cup Creamy Peanut Butter
1/4 cup White Miso Paste
3/4 cup Dark Brown Sugar
1/4 cup White Sugar
1 Jumbo Egg
2 tsp Vanilla Bean Paste
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1 1/2 cup Local Flour
1/2 cup White Sugar for rolling
1/4 cup White Sesame Seeds for rolling

Preparation:

In stand mixer, fitted with paddle attachment, put miso paste, sesame oil, and peanut butter. Pour over melted butter and mix on low until melted butter is incorporated

Add sugars and mix, increase the speed to medium for 3 minutes

Then add egg and vanilla. Beat for an additional 3 minutes

Then add baking powder and salt. Mix for a minute

Turn mixer to low. Add in flour gradually. Allow it to mix until smooth dough forms

Add raw sugar and sesame seeds to a bowl. Scoop dough balls (1 tablespoon). Roll in sugar and sesame seeds. Place onto baking sheet.

Press down each ball gently to flatten

Bake 9 minutes

Apricot Maple Glazed Salmon over Israeli
Couscous

Apricot Paste

1 cup Dried Apricots, small diced
Sea Salt to taste
1/4 Shallot, small diced
3 Garlic cloves
3 tbsp Champagne Vinegar
2 tbsp Sesame Oil
4 tbsp Vermont Maple Syrup

Preparation:

Add vinegar, salt, garlic, shallots and apricots in food processor. Pulse mixture until slightly chunky mixture forms. Pulse in Sesame oil and Maple Syrup. Remove mixture and place in bowl

Salmon

2, 6oz portions of Salmon
2 tsp Ginger Powder
1/2 Orange, zested
2 tbsp Salt

Preparation:

Dry salmon, Season with salt, orange zest and ginger powder. Apply a thick layer of the apricot paste on top of salmon, evenly coating the top

Bake in oven for 12 minutes and let rest for 5 minutes before plating on top of couscous

Couscous

1/2 cup Israeli or pearl couscous
2 tbsp Coconut oil
2 Garlic cloves, thin sliced
1/4 Onion, small diced
1 oz Carrot, small diced
1/2 Red Pepper. small diced
1/4 Fennel Bulb, thin julienne
3 tbsp Orange juice
3/4 cup Vegetable Stock
2 tbsp Fennel, minced
Sea Salt to taste

Preparation:

In Medium sized sauce pot, sauté carrots, peppers and onion in coconut oil. Season

Add in garlic and fennel and cook for another 3 minutes, stirring not to burn. Add in couscous and toast for 1 minute and add in vegetable stock and orange juice. Cook over low-medium heat.

Once cooked, fold in minced fennel. Plate on sided plate and place salmon on top.

Vegan Sweet Potato Gnocchi

Sweet Potato Gnocchi

2 Sweet Potatoes, peeled and large diced
1 tbsp Salt
2 tsp Black Pepper
2 - 3 cup Local Flour
3 tbsp Coconut Milk

Preparation:

Add sweet potatoes in a small pot of boiling, salted water

In medium sized bowl, combine flour, salt and pepper

Once sweet potatoes are soft, strain and place on flat plate

Once cooled, mash with a fork, add into seasoned flour, coconut milk, and knead into a smooth dough

Roll into a 1in. diameter tube sprinkled with flour and rest for a couple minutes before slicing

Slice into 1in. pieces and sear in medium sized pan with coconut oil and remove

Cream Sauce

5 tbsp Coconut Oil
1 pt Mushrooms, small diced
1 shallot, small diced
5 tbsp Local Flour
3 cups Coconut Milk
Sprig of Thyme, picked

Preparation:

In same pan as gnocchi, sauté shallots then add mushrooms and season. Cook until soft

Add thyme, and stir in flour

Whisk in cream in three parts until smooth

Plate sauce and place gnocchi on top, garnish with gremolata

Gremolata

1 Local Apple, small diced
1 cup coconut granola
2 tbsp Pomegranate Seeds
2 tbsp Coconut Oil
2 tsp Orange Juice
1 tsp Orange Zest
2 tbsp Olive Oil
2 tsp Salt
1 tsp Black Pepper
Sprig of Thyme, picked

Preparation:

Toast granola in coconut oil, then place in bowl

Once granola is cooled, combine apples, pomegranates, salt, pepper, thyme, orange zest. Massage in the apples

Add in orange juice

Stir in olive oil before serving

Cranberry Glazed Brussel Sprouts

Brussel Sprouts

4 cups Brussel Sprouts, sliced in half
4 tbsp Extra Virgin Olive Oil
Sea Salt to taste

Preparation:

Add oil in large sauté pan on medium heat. Add in sliced brussels sprouts. Sear on one side

Stir brussel sprouts to cook on the other side for another 5 minutes

Season with salt, turn down to medium-low heat and place on lid to finish cooking of brussels sprouts

Cranberry Glaze

1/4 cup White Sugar
1/4 cup Water
3 tbsp Honey
2 oz Cranberries
2 tsp Black Pepper

Preparation:

In small sauce pot add honey on medium heat

After a couple of minutes when honey begins to bubble and almost darken, whisk in white sugar and water

Bring almost to a boil and reduce heat to medium

Add in black pepper and cranberries and cook until cranberries pop open

Once cranberries open after a 5 or so minutes, turn heat to low and cook for another 5 minutes until syrup gets tighter. Strain.

Garnishes:

12 Hazelnuts, rough chopped
4 tbsp Pomegranates
2 tbsp Parsley, minced
1 tbsp Extra Virgin Olive Oil

To Plate:

Once syrup is nice consistency, place aside. Check tenderness of brussel sprouts

Once brussel sprouts are done cooking, turn up heat to medium high and add in half of cranberry syrup

Toss the brussel sprouts to cover in cranberry glaze. Remove from heat and place on a wide plate

Garnish glazed brussel sprouts with rest of the cranberry glaze. Sprinkle with chopped hazelnuts, pomegranates, olive oil and parsley

Roasted Carrot and Apple Salad, Marinated Radicchio, Beet Vinaigrette, Apple Syrup, Beet Granola and Feta Cheese

Roasted Carrots and Apples

8 Winter Carrots
2 Apples, large sliced
3 tbsp Olive Oil
1 tbsp Coarse Salt
2 tbsp Chia Seeds
2 tbsp Flax Seeds

Preparation:

Set oven to 400 degrees

Drizzle olive oil on whole carrots season with ½ tbsp of salt and place on baking sheet with parchment paper. Do the same with apples on a separate tray

Roast carrots until toothpick can easily go through, 15-20 minutes. Season with chia and flax seeded while cooling

Roast apples for 7 minutes and cool

Marinated Radicchio:

¼ to ½ Head of Radicchio cut in large pieces
2 cups Balsamic Vinegar
2 tbsp of Honey
½ Shallot, cut in half
1 clove Garlic, smashed
1 tbsp Ginger, rough chopped
1 tsp Dill, rough chopped
Sprig of Thyme

Preparation:

In small pot add all ingredients besides radicchio to a quick boil

While marinade is still a touch warm, pour over radicchio and marinate for at least 30 minutes in the refrigerator

Remove radicchio from the marinade

Apple Syrup:

1/2 cup Local Apple Cider

Preparation:

In a small sauce pot or small wide sauté pan, reduce apple cider over medium heat until thick and just running on a back of a spoon for the proper consistency

Beet Vinaigrette:

1/2 bottle of Beetlicious Juice
3 tbsp Apple Cider Vinegar
1.5 tbsp Coriander
1 tbsp Dijon Mustard
1/4 cup Olive Oil
1 tsp Orange Zest
2 tsp Salt
1 tsp Black Pepper

Preparation:

Combine all ingredients in a blender and blend until smooth

Hazelnut Cream:

1/2 cup Local Raw Hazelnuts
1.5 cups Heavy Cream
1 tsp Cumin
1 tsp Black Pepper
2 tsp Salt

Preparation:

Toast Hazelnuts in heavy sauté Pan over low-medium heat for 5 minutes and cool

In same pan, add cream, season and bring to a quick boil are remove from heat

In a blender add toasted hazelnuts and pulse with half of the cream to make a thick coarse paste, then smooth out with the rest of cream. Strain with fine mesh strainer

To Plate:

On your favorite flat plate, scoop a heaping large spoonful of your Hazelnut Cream in a circular pillow to hold our other vegetables

After the Radicchio is marinated, Carrots & Apples tossed in the Beet Vinaigrette, layer up the Roasted Carrots, Apples, and Radicchio on top of the Hazelnut Cream. Staggering the vegetables

Drizzle a healthy amount of the Apple Syrup over our vegetables

Add Living Smart Granola’s Beet Granola on top of our vegetables to stick to our Apple Syrup

Grate Feta Cheese on top on your Salad

Chilled Asparagus Soup

Asparagus Soup:

1 Large Onion, peeled and cut in half lengthwise
3 Bunches Local Asparagus, trimmed
4 Radishes, sliced in half
2 Stalks of Celery, large chop
2 Small Potatoes, large chop
1 Cup of Peas
2 Sprigs of Parsley
4 oz Vegetable Stock
3 oz Sauvignon Blanc
3 tbsp Butter
Salt to taste

Preparation:

-Melt butter over medium heat with onions placed face down to fry in the butter

-When onion begins to brown, add in radish, celery, parsley, peas and potatoes. Season with salt. Leave for 4 minutes then add in white wine and stir. Add Asparagus cooking while stirring occasionally for the next 10 minutes covered

-Once asparagus is tender, either strain your vegetables use a slotted spoon to blend smooth in a blender. Using a ladle to find the right consistency of liquid

-Once smooth, pass soup through a fine mesh sieve

Whipped Chèvre:

4 oz Chèvre, Gorgeous Goat
2tbsp Local Honey
Half a handful of Garden Parsley, Rough Chopped
Salt, 2 tsp

Preparation:

In a small bowl, soften the cheese for 10 minutes

Small whisk, whip is the parsley and honey, season with a touch of salt

Strawberries:

6 Local Strawberries, small diced
1 tsp Vanilla Pear Vinegar
1 tsp Black Pepper

Preparation:

In a small pot over medium high heat, add strawberries and cook and stir with salt for the next 4 minutes

Add in vinegar

Cook for 4 more minutes, then cool

Breadcrumbs:

3, ¼ in. Slices of Sourdough Bread, Bread & Culture

Preparation:

-Cut bread in small pieces and place on sheet tray and dry in oven at 170 Degrees Fahrenheit minutes for 10 minutes, then turn oven off. Once oven cooled, pulse dried bread in a food processor.