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this
month's recipes => archived
recipes
October recipes
Stuffed Cabbage
Zucchini & Eggplant
Lasagna (Dairy and Vegan)
Baked
Stuffed Salmon
Sausages
and Apples
Asian Cucumber Ribbon
Salad
Five-Spice Roasted Pears
with Sesame Seeds
Stuffed Cabbage
1 c. Spectrum organic extra virgin olive oil
1 c. Chopped green pepper
1/2 c. Chopped sweet onion
5 Tomatoes
3 tsp. salt
1 tsp. pepper
4 oz. Cooking sherry
1 lb. Ground turkey
2 c. cooked Lundberg Countrywild Brown Rice
Mix (from bulk)
1 tsp. oregano
1 tsp. basil
1 head of cabbage
Preheat oven to 350 degrees F.
For the stuffing: Sauté the green pepper,
onion and one chopped tomato in olive oil with salt, pepper
and cooking sherry. Remove from heat while the peppers and
onions are still crisp. Set aside 1/2 of the sautéed
vegetable mixture. Add the remaining sauté to the ground
turkey and rice, mix well and set aside.
Separate the cabbage leaves and steam them until they are
soft. Fill each leaf 2/3 full with the turkey stuffing and
roll up. Place the stuffed leaves in a roasting pan.
For the sauce: puree 4 tomatoes and add to the remaining sauté,
along with oregano and basil. Bring to a boil, and remove
from heat. Drizzle the cabbage rolls with olive oil and bake
at 350 degrees F for 15 minutes. Remove from the oven and
pour the sauce over them. Bake for an additional 10 minutes
at 350 degrees.
Serve hot. Serves 6.
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Zucchini
& Eggplant Lasagna (Dairy and Vegan)
1 lg. Zucchini
1 lg. Eggplant
1/2 c. Spectrum organic extra virgin olive oil
5 Garlic cloves, minced
6 Fresh basil leaves, shredded, or 1 tsp. dried
basil
1/4 c. Favorite red wine (optional)
1 can Muir Glen diced tomatoes
1 box DeBole’s Lasagna noodles, prepared
as directed
1 lb. shredded Mozzarella cheese/Lisanatti shredded
mozzarella soy cheese
2 lbs. Ricotta cheese OR pureed tofu
1 T. Parsley, chopped
2 tsp. Salt
1 tsp. Sugar
salt and pepper to taste
Preheat oven to 350 degrees F.
Thinly slice the zucchini and eggplant, brush with olive oil,
spread on cookie sheet and sprinkle with salt and pepper to
taste. Roast at 350 degrees F for 15 minutes or until golden.
In a medium bowl, combine the ricotta cheese or tofu, parsley,
1 tsp. garlic and 2 tsp. salt. Set aside.
For the sauce: Sauté the remaining garlic in olive
oil, until translucent, about 5 minutes. Add basil, red wine,
tomatoes and sugar. Bring to a boil and set aside.
Prepare lasagna noodles as directed.
Coat the bottom of a 9x12 pan with the sauce, layer with lasagna
noodles, ricotta cheese or tofu mixture, then the zucchini
and eggplant and sauce again. Repeat, ending with a layer
of lasagna noodles covered with sauce. Top with shredded mozzarella.
(Note: if using soy mozzarella, skip this step. Instead, add
it just before the lasagna is through cooking, and bake for
5 minutes.) Bake at 350 degrees F for 30 – 45 minutes.
Serves 8.
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Baked
Stuffed Salmon
4 lbs. Salmon, filleted
1 onion, chopped
8 oz. Butter
8 oz. capers
1 lemon
1/2 c. Parsley, chopped
4 c. cracker crumbs and bread crumbs
1 can Madam’s crab meat (6 oz)
Preheat oven to 350 degrees F.
For the stuffing: Sauté onions and parsley in butter,
until onions are translucent. Add capers and the juice of
one lemon. Remove from heat. Add crab and cracker or bread
crumbs. Set aside.
Make a 2 inch deep slit along the length of the salmon fillet.
Fill with stuffing. Place the stuffed salmon in a baking disk,
and drizzle with a little olive oil and a squeeze of lemon.
Bake at 350° for 35 – 40 minutes.
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Sausages
and Apples
1 lb. Bell and Evans chicken sausage
3 Apples, cored and cubed
Roasted red peppers
10 oz. cooked red lentils (bulk)
1/4 c. aged balsamic vinegar
1 tsp. allspice
1/4 c. Spectrum organic extra virgin olive oil
Sauté sausages in olive oil until almost
cooked through. Remove from heat and slice into ² inch pieces.
Return to heat and add apple, lentils, strips of roasted red
pepper. Cook just until sausages are done. Remove from heat
and toss with balsamic vinegar.
Serve heated or cold. Serves 2 as a meal, or 4 as an appetizer.
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Asian
Cucumber Ribbon Salad
1/4 cup seasoned rice vinegar
1/2 tsp. sugar
1 tsp. soy sauce
1/2 tsp. Asian sesame oil
1-1/2 English cucumbers (1-1/4 lb. total), halved
crosswise
Bring vinegar and sugar to a simmer, stirring
until sugar is dissolved, then cool to room temperature. Stir
in soy sauce and sesame oil. Cut cucumber lengthwise into
1/8 inch thick ribbons using a mandoline or other manual slicer.
Toss cucumber with dressing and let stand 5 minutes before
serving. Do not let dressed cucumber salad stand more than
20 minutes before serving or it will become soggy.
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Five-Spice
Roasted Pears with Sesame Seeds
2 tsp. unsalted butter, cut into bits
4 firm-ripe Bosc pears, peeled, halved lengthwise,
and cored
1 Tbl. fresh lemon juice
3 Tbl. water
1-1/2 T. sugar
1/4 tsp. Chinese five-spice powder
2 tsp. sesame seeds, toasted
Preheat oven to 375 degrees F. Grease an 11
by 7 inch glass or ceramic baking dish with some of the butter.
Brush pears all over with lemon juice and put, flat sides
down, in baking dish. Pour water around pears and scatter
remaining butter in dish. Sprinkle pears with sugar and five-spice
powder. Bake, uncovered, in middle of oven, brushing frequently
with pan juices, until pears are tender and golden brown,
15 to 20 minutes. Serve pears warm, drizzled with some pan
juices and sprinkled with sesame seeds.
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