You are on page 1of 6

Brussels Sprouts with Apricot and Pistachio

• 1 1�2 lbs. Brussels sprouts

• 2 Tbsp. olive oil
• 1� tsp. salt
• 1� c. shelled pistachios
• 1� c. finely chopped onions or shallots
• 1� c. dried apricots (chopped to raisin-size)

Bring a large pot of water to boil.

Cut off sprout ends and slice each sprout in half.

Add sprouts to boiling water - cook approximately 3 minutes then drain.

Heat oil in skillet and add onions. Cook until translucent.

Add spouts, turning occasionally.

Cook 5-8 minutes until edges are golden brown (not black).

Add pistachios and apricots and stir-fry for another 3-4 minutes.

Serve hot.

Submitted by April Boulton

Greek Spinach Casserole
• 2 lbs. de-thawed frozen spinach or approximately 4 lbs. fresh (can also add 1 large, grated carrot
for color)
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1� c. cooking sherry
• 2 Tbsp. olive oil
• 1 package phyllo dough, de-thawed (put 2nd package back in freezer)
• 1 16 oz. tub of cottage cheese
• 6 eggs
• 12 oz. feta cheese
• salt and pepper
• 1 stick of butter, melted (for coating dough)

Saute onion and garlic in sherry and olive oil until translucent.

Add spinach and saute until wilted or heated through.

Mix spinach mixture with cottage cheese, eggs, salt and pepper (to taste) and 1 c. of the feta cheese.

Coat bottom of 9 X 13 casserole dish with butter, lay down 4 sheets of phyllo and coat the top sheet
with butter, layer with thin layer of spinach mixture, followed by 3-4 sheets of dough at a time. Each top
sheet of dough always gets a coating of butter. Do 3-4 alternating spinach-phyllo layers, depending on
your time and patience.

For the final top layer, use 4 sheets of phyllo and tuck them under at the edges. Again, coat top layer
with butter.

Bake at 350° F, covered with foil for 30 minutes.

Remove foil and bake another 10 minutes or until top phyllo layer is toasted and golden brown. Serve
hot and sprinkle top with extra feta (optional garnish: finely chopped cherry tomatoes on top, too).

NOTE: To re-heat, use oven to crisp it up—does not microwave well for re-serving (very mushy).

Submitted by April Boulton

Kale Chips
• large bunch of fresh kale
• olive oil
• kosher salt
• optional – 2 Tbsp. nutritional yeast or Trader Joe's 21 Spice Salute

Rinse kale, removing fibrous center stalks. Tear into medium-size pieces and pat dry. Either spray lightly
with olive oil or mix kale gently in a bowl with about 2 tablespoons of olive oil (don't drench the leaves
or they'll get soggy.)

Spread the leaves on a cookie sheet that's lined with tin foil or parchment and season with kosher salt,
nutritional yeast or a spice mix to taste (less is more!).

Place in the center of a 350° F oven for about 20 minutes, watching to make sure the leaves don't burn.
Remove from the oven and cool for several minutes. These can be stored in a sealed container for
several days.

Submitted by Beth O’Malley

April’s Mango Salsa
• 4-6 ripe mangoes, peeled and cubed (depending on size, you should have approximately 6 cups
of cubed mango)
• 1� - 1 c. freshly squeezed lime or lemon juice
• 1� c. red wine vinegar
• 1� c. red onion, finely minced
• 1� -1 c. chopped, cherry tomatoes (we like these, so I go heavy on them)
• 1 tsp. minced garlic
• fresh cilantro, 1 c. rinsed (very sandy herb) and chopped
• fresh basil (can used dried, but it’s not as tasty for this recipe), 1 c. rinsed and ribboned (or 2 tsp.
of dried)
• 1 tsp. cumin powder
• cayenne pepper or hot sauce, to taste (I use 1 Tbsp. of my hottest sauce)

Mix all the ingredients together and adjust heat/sweetness with hot sauce/cayenne or more basil

Can serve immediately, but the flavors intensify when it’s had a chance to “stew” in the fridge for 2-3

Serve with a mix of blue and white tortilla chips, alongside your favorite guacamole recipe or mix.
Refrigerate any unused portions—stays yummy for 2-3 days.

Submitted by April Boulton

Mexican Quinoa Casserole
• 2 c. dried quinoa, cooked using package directions
• 1 c. dried brown lentils, cooked using package directions
• 1 c. brown rice, cooked using package directions
• 1 can black beans
• 1-2 c. frozen corn kernels
• 1 small onion, chopped finely
• 1 24 oz. jar of favorite salsa
• 16 oz. shredded cheddar cheese
• For serving: 1 tub sour cream, small jar of favorite salsa, bag of favorite tortilla chips

Assemble all ingredients except cheddar cheese and serving list.

Spoon into a rectangular baking dish and bake for approximately 30 minutes, covered with foil in 350° F

Remove foil and spread cheese on top—bake until cheese is melty and crispy (approximately 5 minutes
under broiler).

Serve hot or room-temp with sour cream, more salsa and chips.

Yields approximately 4 main dish servings. I usually double the above recipe so that I can get a few
nights out of it.

Submitted by April Boulton

Pad Thai
• 2 lbs. extra firm tofu

Chop into 1-in. rectangles and freeze overnight. De-thaw the following morning and marinade (see
below) all day. Then bake single layer (350° F) on a cookie sheet for 30 minutes or until desired firmness
is reached. Marinade = 1 part canola/sesame oil, 2 parts soy sauce/tamari, 1 part rice-wine vinegar
(depends on your bowl size…make enough so that majority of tofu is covered)

• 12 oz. bag whole wheat egg noodles or traditional rice noodles, cooked until tender
• 1� head purple cabbage, sliced into thin shreds
• 2 large carrots, grated
• 3� c. cashews
• 1 bunch cilantro, chopped finely
• Dressing - purée the following: 1�2 can chipotle peppers in adobo sauce (freeze other half), 1�2
c. rice-wine vinegar, 1�2 c. tamari, 1�2 c. brown sugar, 1�2 c. canola/sesame oil, 1�2 c. lime
juice, 6 minced garlic cloves

Assemble all ingredients except cashews. Serve room-temp or warmer with cashew garnish.

Note: The chipotle peppers make the sauce HOT. If cooking for children, use the sauce from the can to
make the above dressing, but no peppers.

Yields approximately 8 main dish servings.

Submitted by April Boulton