Ricotta and Goat Cheese Pizza with Roasted Fall Vegetables

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September means fall is approaching. And fall approaching means enjoying the delectable vegetables that come into season during this time of year. Lovely in-season butternut squash is the star of this tantalizing pizza atop a ricotta and goat cheese melty masterpiece.

 

Ingredients

  • Phyllo Dough or Pre-made Pizza Dough, thawed (I used phyllo dough however its flakiness, while tasty, can be difficult to work with)
  • 1 small butternut squash (sliced thinly)
  • 1 c. cherry tomatoes, halved
  • ½ white onion (sliced in thin rounds)
  • 8 ounces goat cheese
  • 1 1/4 c. ricotta
  • 1 ½ T. chives
  • 1 tsp. dried parsley
  • ¾ tsp. minced garlic
  • ½ tsp. onion powder
  • ½ tsp. dried garlic
  • 6 sprigs fresh thyme
  • salt and pepper to taste
  • olive oil

Directions

  1. Preheat oven to 350°F
  2. Place the sliced butternut squash and tomatoes on a small sheet pan. Drizzle with olive oil and season with salt and pepper.
  3. Roast vegetables until just soft and golden. Approximately 5-7 minutes.
  4. Place the onions in a small pan lightly coated with olive oil.
  5. Cook the onions on a low temperature until caramelized. They should be a rich caramel color when done.
  6. While the vegetables cook, add the goat cheese and ricotta to a bowl and stir until evenly combined.
  7. To the cheese mixture add the minced and powdered garlic, thyme, onion powder, parsley, chives, and salt and pepper to taste. Stir to combine.
  8. Place the puff pastry or pizza dough onto a greased cookie sheet. (I used a 12″x17″ cookie sheet). Curl the dough around each edge to form a small crust.
  9. Spread the cheese mixture evenly onto the dough.
  10. Add the vegetables evenly on top of the cheese mixture.
  11. Bake the pizza for 25 minutes or until the crust is golden brown and the cheese is melty.
  12. Remove from the oven and enjoy!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio

 

One Pot Mexican Quinoa

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When it comes to minimal cleanup, I am always a big fan. That is why I love this One Pot Mexican Quinoa recipe. Next time you are deciding on what to make for dinner, give this recipe a try.

 

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, canned or roasted
1 teaspoon paprika
1 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, pitted, and diced
Juice of 1 lime
½ cup chopped fresh cilantro leaves

 

Procedure:

  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, paprika, and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through about 20 minutes.
  3. Serve immediately. Add avocado and cilantro to each dish

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Andrea George, and Emily Salvaggio

 

Breakfast Egg Cups

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Are you in need of a quick, on the go breakfast everyone in the family will love? These breakfast egg cups are easy to make and will last a week in the fridge or a month in the freezer. Just throw them in the microwave until hot and they are ready to go!

Ingredients: to make 12 muffins

  • 6 large eggs
  • 1/4 cup of milk
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of black pepper, ground
  • 1 medium bell pepper, red
  • ¾ cup of spinach
  • ⅓ cup of cheddar cheese

Directions

  1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.
  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
  3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
  4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
  5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
  6. Allow to cool slightly before serving.

* You can add in a variety of vegetables and protein – diced onion, kale, chopped mushrooms, diced tomatoes, chopped bacon or ground sausage, the possibilities are endless!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

Rustic Potato Pancakes

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Looking for a creative way to use up a leftover? Trying to find a unique side dish to add to a scrumptious lunch or dinner? Look no further! These potato pancakes with delicious seasoned yogurt garnish are sure to please any hungry belly.

 

Ingredients

Pancakes

  • 2 cups pre-cooked mashed potatoes
  • ¼ cup + 1 Tbsp all purpose flour
  • ¼ cup milk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt
  • Pepper
  • Nonstick cooking spray

 

Yogurt Sauce

  • ½ cup greek yogurt
  • ⅛ tsp black pepper
  • ⅛ tsp garlic powder
  • 1 ½ tsp lime juice
  • Salt (to taste)
  • Chives (garnish)

 

Directions

  1. To a large bowl, add all of the pancake ingredients. Mix until just combined.
  2. Place an even coating of nonstick cooking spray into a small skillet. Heat to medium-high heat.
  3. Once the skillet is hot, place a ball of the dough onto the surface and flatten. Cook on both sides until golden brown and crispy, approximately 2-3 minutes per side.
  4. Repeat until all of the dough has been used.
  5. To make the yogurt sauce, place all ingredients into a small bowl, whisk to combine, and enjoy
  6. Now you’re ready to eat and be merry!

SOUP DU JOUR : AVOCADO SOUP!

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Look no further for a light summer soup that will cool you down in the summer heat; it leaves the senses refreshed and rejuvenated!

Ingredients

  • 3 tablespoons olive oil
  • 1 cup diced white onion
  • 1 large jalapeno, stemmed, seeded, and diced
  • 3 garlic cloves, minced
  • Salt, for seasoning, plus 1 teaspoon
  • 4 firm ripe avocados, halved, pitted, peeled and mashed
  • 3 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cups water
  • 1 teaspoon freshly ground black pepper
  • optional, 1/2 cup sour cream
  • optional, hot sauce or salsa

Procedure

  1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, jalapeno and the garlic and cook until slightly soft, about 2 minutes.
  2. Season with salt and pepper, to taste. Place aside to cool.
  3. In a large bowl, add the avocados, chicken broth, lemon juice, cilantro, onion mixture, and water. In batches, add to a blender and purée until smooth, straining each batch of purée into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper
  4. Cover and refrigerate until well chilled, around 3 hours.
  5. Pour the chilled soup into individual bowls. Try adding a drizzle of sour cream and/or hot sauce, and sprinkle cilantro on top.

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Andrea George, and Emily Salvaggio

Greek Inspired Turkey Burgers

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Fire up the grill and try this Greek inspired turkey burger with homemade tzatziki sauce. This burger is perfect for summer grilling and will be sure to satisfy everyone.

 

Ingredients:

For the tzatziki

  • ½ english cucumber, peeled, seeded, and grated
  • ½ non-fat yogurt
  • 2 teaspoons of fresh lemon juice
  • 2 teaspoons of chopped fresh mint
  • 1 small garlic clove, minced
  • Salt and pepper to liking

(I always like to make more sauce when I cook this recipe for other people, it seems there can never be enough tzatziki sauce!)

For the burgers:

  • 1½  pounds ground turkey
  • ½ small onion, minced (¼ cup)
  • ¼ cup chopped fresh parsley
  • 2 teaspoons of oregano
  • Add tomatoes, arugula, or more cucumbers for extra flavor!

Instructions:

  1. Heat a grill to high.
  2. Make the tzatziki: in a bowl combine the cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover and set aside in the refrigerator until meal time.
  3. Make the burgers: in a medium bowl, use a fork to combine the turkey, onion, parsley, and oregano; season with salt and pepper. Carefully form the mixture into 16 small patties. Grill until fully cooked, about 2-3 minutes per side.
  4. To serve, try heating the pitas on the grill or in the oven; halve and fill with the mini burgers. Add whatever garnish you and your family or friends desire, and enjoy!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Andrea George, Emily Salvaggio, and Taylor Singleton

Local Vendor Profile – Red Root & Co.

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Corey MacDonald and her team at Red Root & Co. are doing something truly unique. Using high quality ingredients from the garden and the forest, they blend tradition and innovation just for your palate. Their delightful herbal infusions are delicious and nourishing.

Corey: We use whole botanicals (no juices or extracts), honey to lightly sweeten, small batch processing, and each recipe is infused with my background in herbalism. Flavor is one dimension of a fruit, vegetable, or herb; but, knowing various essences of plants helps create an elevated product. In the cocktail realm, it is nice to use pure ingredients—the flavors are superior and it’s a bonus to feel good about our indulgences.

 

Red Root desires to “connect people to plants with nourishing, delicious and delightful herbal infusions.” Corey says it perfectly: “Plants change lives.”

Corey: Just think of the way flowers make people feel—they bring smiles, lift spirits, warm hearts. Red Root & Co. increases the positive experiences people have with plants. Our food system has gotten a little out of whack, which has impacted both human and environmental health. People are making choices each day to encourage healthier growth. Being a producer is a joyful place to be, supporting connections and opening opportunities for education and empowerment.

 

Mixing up cocktails may not be everyone’s glass of bubbly, but Corey encourages keeping it simple and starting with something you already enjoy. To first-timers, Corey simply says, “Have fun!”

Corey: Cocktail making is entertaining and delicious. If you like a Gin & Tonic, try making it with additional ingredients or swap out one ingredient for another. Perhaps substitute the part of the tonic with elderflower soda or add drops of fruity, floral bitters. Bitters can round out a cocktail, similar to finishing a culinary dish with salt. Try trading lemon or lime juice for a bright flavored shrub can mix-up a drink. Playing and experimenting is a great approach to making drinks.

 

Corey is drawn to lighter spirits, ciders, and wines that bring in the flavors of the season. She suggests starting summer with sangria.

Corey: Sangria is easy to make for a group, incorporates Virginia summer berries and fruit, and is refreshing. Drinks like this are nice with summer’s bounty—grilled or roasted veggies, fresh pico de gallo wrapped in a warm tortilla. Below are some recipes she developed especially for the Co-op’s quarterly publication, Craft & Cork.

 


BELGIAN CITRUS SANGRIA

 2 T Orange Marigold Shrub
 T Summer Oxymel
1 Fat Tire Belgian White Ale
2 T Sweet Vermouth
¼ cup Berries, any type
2 Orange slices

Combine shrub, oxymel, vermouth, berries and orange slices in a small bowl. Refrigerate at least 1 hour for flavors to infuse. Divide fruit mixture between 2 wine glasses and add 6oz of Ale. Squeeze an orange wedge over each glass and gently stir to combine.

 

STRAWBERRY RHUBARB BUBBLY

 2 T Rhubarb Verbena Shrub
10 drops Hopnotch Bitters
250mL Archer Roose Bubbly
½ cup Strawberries, hulled and chopped
2 Lemon Slices

 Divide strawberries and shrub between two, 6 or 8 oz glasses. Mash mixture with muddler. Add lemon slice to each and mash a little further to release flavor. Add several ice cubes to each glass, then fill with sparkling wine, and add 5 drops of Hopnotch Bitters to each glass.

 

BLACKBERRY CIDER MULE

2 T Blackberry Mint Shrub
12oz Big Pippin Ginger Hard Cider
Splash of Elderflower Soda or Ginger Beer, to taste
Squeeze of Lime Wedge
Blackberries to garnish

Fill 2 copper mugs with ice. Divide and pour in the shrub, cider, and squeeze of lime. Add elderflower soda or ginger beer and gently swirl to mix. Garnish with blackberries.

Light and Easy Hummus

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This simple hummus takes minimal time to prepare and only requires a few ingredients. Use it as a dip with your favorite veggies and snacks. Or get creative and spread it on a slice of toast to create a delicious and light meal.

 

Ingredients:

1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
2 T. water
2 T. extra virgin olive oil
2 T. lemon juice
1 garlic clove minced
3/4 tsp. ground cumin
Salt to taste

 

Procedure:

Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and add salt to your taste preference.

Store covered in the refrigerator.

* I like to toast a piece of bread, add a layer of the humus with avocado, radishes, chopped green onion, with a sunny side egg on top.

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

Spring Salad with Strawberry Dressing

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Fresh. Light. Tasty. This salad is the perfect way to ring in spring. Make this salad for yourself or double, triple, even quadruple the recipe to make and share with others! It is perfect to bring to a party or pair with protein for a hearty meal!

Salad dressing ingredients (makes 1 serving)

  • 6-8 Strawberries
  • 1 T. Honey
  • 2 T. Apple Cider Vinegar

Salad Dressing Instructions (makes 2-3 servings)

  1.     Chop up strawberries, throw in bowl, and microwave for 45 seconds to 1 minute.
  2.     Once the strawberries come out of the microwave, mash them with a fork.
  3.     On low heat add mashed strawberries, honey, and apple cider vinegar to a pot and stir until combined and most strawberry chunks are mashed.
  4.     If some strawberries chunks still remain, strain if desired.

Salad Ingredients

  • 1-2 cups of spinach
  • 1/2- 1 cup of arugula
  • 1 beet
  • 5 asparagus
  • ¼ cucumber

Salad Instructions

  1.     Chop asparagus and beets as you please and roast in the oven at 400 for 30-35 minutes, flipping half way through.
  2.     Dice the cucumber.
  3.     In a large bowl add spinach, arugula, and cucumbers.
  4.     Once the asparagus and beets come out from the oven, let them cool, and then add them to the salad.
  5.     Top the salad with dressing and enjoy!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton

 

Spicy Potato Chip Breaded Oven Baked Chicken Tenders (serves 4)

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Crushing potato chips to use as breading creates a panko-like texture that is perfect for breading chicken tenders.

Brine:
1.5 lbs chicken tenders
1 ½ c buttermilk
¼ c hot sauce
1 tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 Tbs salt
2 Tbs spicy brown mustard
2 eggs

Breading:
2 c panko
(1) 6-0z bag Route 11 Mama Zuma’s Revenge potato chips
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ c flour

Instructions:

Preheat oven to 350F.

In a medium glass bowl, whisk together brine ingredients until combined. Add chicken and mix to ensure all pieces are covered. Cover and leave in refrigerator for 4-8 hours.

In a large mixing bowl, whisk panko, salt, garlic powder, onion powder, and smoked paprika until combined. Spread in a single layer on a baking sheet and bake until lightly browned.

Using a food processor, grind potato chips to a panko consistency. Add to mixing bowl with flour and panko mixture. Whisk until combined.

Shake off excess brine and bread tenders one as a time. Press each tender firmly while it is covered with breading to ensure it adheres. Place breaded tenders on a wire rack and refrigerate uncovered for 2 hours.

Preheat oven to 375F. Bake tenders on wire rack for 18-21 minutes, flipping once halfway. Serve with spicy brown mustard and enjoy.