Sunday, June 13, 2021

Tropical Sorbet

1-1/2 c. frozen mango
1-1/2 c. frozen pineapple
1 13.5-oz. can coconut milk, chilled overnight 
1/2 c. maple syrup
1 T. vanilla
1/2 c. strawberries, chopped

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve coconut water for another use.

Add coconut cream to a blender with maple syrup and vanilla; blend until well incorporated. Add mango and pineapple and blend on medium, scraping down sides, until incorporated but not completely smooth (leave some coarse chunks).

Transfer mixture to a 9 x 5 loaf pan; top with strawberries. Cover tightly and freeze 4-5 hours or overnight. When ready to serve, scoop and serve immediately.


Transfer mixture to an ice cream maker and proceed per directions.

Serves 6.

Adapted from 

Coconut Lime Ice Cream

1 13.5-oz. can coconut milk, chilled overnight
2 limes, zested and juiced
2 large avocados, peeled and pitted
2/3 c. maple syrup
1 T. vanilla extract 

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve water for another use.

Add coconut cream to a blender with lime zest, lime juice, avocados, maple syrup, and vanilla. Blend on high, scraping down the sides, until well incorporated and smooth.

Transfer mixture to a 9 x 5" loaf pan. Cover tightly and Freeze 4-5 hours or overnight. Let rest on counter 5-10 minutes before serving.


Transfer to an ice cream maker and proceed per directions.

Serves 4-6.

Adapted from 

Green Goddess Sauce

1 c. mixed greens (kale, chard, and/or spinach)
1/2 c. fresh cilantro
1 lemon, zested and juiced
1/3 jalapeno chile pepper, seeds and ribs removed
1/2 t. ground cumin
Salt and pepper, to taste
1-1/2 T. extra-virgin olive oil

Add all ingredients except olive oil to a food processor; pulse to break down greens. With machine running, drizzle in oil; process until almost smooth. Set aside or refrigerate until use.

Use as a topping for scrambled eggs or a vegetable quiche.

Adapted from   

Lentil Walnut Tacos

1-1/2 c. water
1/2 c. red split lentils
1 small red onion divided (slice half; finely chop remaining half)
Juice of 2 limes, divided
1/2 c. raw walnuts, chopped
1 T. extra-virgin olive oil
1 clove garlic, minced
1-1/2 T. taco seasoning
8 6" corn tortillas
1 avocado, peeled, pitted, and sliced
1/4 c. chopped fresh cilantro

In a small saucepan, bring water and lentils to a boil. Reduce to a simmer; cover and cook 5-7 minutes, until tender. Drain and set aside.

Meanwhile, in a small bowl, cover thinly sliced onion with 1/2 of the lime juice. Set aside for at least 10 minutes to quickly pickle the onion.

Heat a medium nonstick skillet on low. Add walnuts and toast for 3 minutes, stirring every 30 seconds. Transfer to a bowl to cool.

In the same skillet on medium-high, heat oil. Add chopped onion and saute for 2 minutes. Add garlic and cook for 1 minute. Add lentils, walnuts, and taco seasoning and stir everything together; saute for 3-4 minutes. Stir in remaining half of lime juice.

Warm corn tortillas. Divide taco mixture among tortillas. Top with quick-pickled onion, avocado, and cilantro.

Serves 4.

Adapted from  

Thursday, May 6, 2021

Chicken, White Bean, & Spinach Salad

1 lb. dried white beans 
4 c. unsalted chicken stock 
1 T. chopped garlic 
1/2 t. smoked paprika 
1-1/2 t. kosher salt, divided 
1-1/4 t. black pepper, divided 
4 skinless, bone-in chicken breasts 
1/2 c. plus 1 T. olive oil, divided 
3 oranges 
4 T. Champagne vinegar 
2 T. finely chopped shallots 
4 oz. fresh baby spinach 
1/4 c. slivered almonds, toasted 
4 oz. goat cheese, crumbled (about 1 c.)

Combine beans, stock, garlic, paprika, 1/2 t. salt, and 1/2 t. pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW 6 hours.

Meanwhile, sprinkle chicken with 1/2 t. salt and 1/2 t. pepper. Heat 1 T. oil in a large skillet over medium-high heat; add chicken, and cook until golden, about 2 minutes per side. Nestle chicken into beans in slow cooker at the end of the 6-hour bean cook time. Cover and cook until chicken and beans are tender and done, about 2 hours. 

Transfer chicken to a cutting board; remove meat from bones, and shred. Remove 3 c. beans, and drain well, reserving any remaining beans in slow cooker for another use. Set chicken and 3 c. beans aside to cool.

Squeeze juice from 1 orange to equal 1/4 c. Peel remaining 2 oranges and cut into segments. Whisk together orange juice, vinegar, shallots, and remaining 1/2 t. salt and 1/4 t. pepper in a large bowl. Add remaining 1/2 c. oil in a steady stream, whisking until incorporated. 

Add spinach, shredded chicken, beans, orange segments, almonds, and cheese, and toss with the dressing.

Serves 6.

Adapted from Southern Living recipe.