Recipes

Agri-Artisans 2015 Copyright @ All Rights Reserved

Chocolate Chip Zucchini Bread

Courtesy of Organic Authority

 

Zucchini is still in season, so make the best of the subtle veggie while it is still around. Summer is all about zucchini recipes, and for the most part savory ones. However, zucchini has a very neutral taste and features quite well in baked goods. This chocolate chip zucchini bread recipe is a deliciously clever way to sneak more veggies into your food.

 

The best part of this recipe is that it checks off so many boxes: it’s gluten free, sugar free, vegan, and involves chocolate. What more could you want? You can enjoy a few slices of this chocolate chip zucchini bread recipe without feeling indulgent. Have it for breakfast aside coffee or as a mid-day, pick-me-up snack with green tea or a glass of homemade almond milk.

 

 

Serves 10-15

 

Ingredients

 

1 3/4 cups teff flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons xantham gum

1/2 teaspoon cinnamon

1/2 2 cup chopped walnuts

1 1/2 cups grated zucchini

½ cup maple syrup or agave

2 tablespoons ground flaxseeds

6 tablespoons warm water

1 1/4 cups vegan milk (almond, coconut, rice)

1/2 cup unsweetened dark chocolate chips

½ cup chopped walnuts

Directions

 

Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, mix together the teff flour, baking powder, baking soda, xantham gum, cinnamon, and walnuts. In a small bowl, whisk together the ground flaxseeds and water. Let sit for about 2-3 minutes to create flax “eggs.” In a large bowl, whisk together the maple syrup, flax eggs, and vegan milk. Fold in the grated zucchini. Take the dry mixture and slowly fold it into the wet mixture until just combined. Add in the chocolate chips and fold again.

Pumpkin Cornbread

by Eric Rochow, @GardenForkTV

 

Ingredients

 

1 1/2 cups Cornmeal

1/2 cup All Purpose Flour

1 tablespoon Baking Powder

1 teaspoon Salt

1/4 cup Brown Sugar

1/2 teaspoon Nutmeg

2 Eggs

1 cup Pumpkin Puree

1/4 cup Vegetable Oil

1/2 cup Milk

 

•Preheat the oven to 375F and preheat the cast iron pan if you are using one.

•Mix all the dry ingredients together in medium sized bowl

•Crack the two eggs into a small bowl and scramble them together, then add to the dry batter.

•Add in the puree, milk, veg oil.

•Mix the ingredients together, but don’t over mix, OK?

•If using a baking pan, put 2 tablespoons of butter in it, and place in the oven to melt.

•After butter has melted, swirl it around in pan and then add batter.

•If using cast iron, take pan out, swab vegetable oil all around and add batter.

•Bake for about 30 minutes and test for doneness. It’s not the end of the world if cornbread overbakes a bit.

•Let cool for 1o minutes then pop out of the pan.

•This tastes great with maple syrup.

 

 

Best Agri-Artisan Recipes

FOR FALL

Roasted Squash, Seeds & Green Salad

Courtesy of Huffington Post Taste

 

Salad Ingredients:

•1 head lettuce (any kind will do, but butter or plain green lettuce is great)

•1 bunch lacinato kale (or other kale), stems removed

•2 cups roasted squash, chopped

•2 Tablespoons pumpkin seeds

•2 Tablespoons sunflower seeds

•3 radishes, sliced

Dressing Ingredients:

•1 generous pinch of salt

•1 Tablespoon red wine vinegar

•3 Tablespoons olive oil

 

Directions:

1. Preheat oven to 375 degrees.

2. Wash the lettuce and kale and place in a bowl.

3. To roast the squash, cut into bite-size pieces, cover in olive oil and salt, and roast in the oven for half an hour to an hour, depending on how browned you like your squash.

4. Add the squash, seeds, and radishes to the bowl with the lettuce and kale.

5. Whisk the dressing ingredients together in a separate bowl.

6. Toss dressing over the salad and mix so ingredients are evenly covered.

 

Yellow Tomato Gazpacho

Courtesy of Williams-Sonoma

 

 

3 lb. (1.5 kg) yellow heirloom tomatoes, cored and chopped

2 cups (4 oz./125 g) French bread cubes

1 1/2 cucumbers, peeled, seeded and chopped

1 large yellow bell pepper, seeded and chopped

1/2 white onion, chopped

2 garlic cloves

2 Tbs. white wine vinegar

4 tsp. fresh lemon juice

Kosher salt and freshly ground pepper

4 Tbs. (2 fl. oz./60 ml) olive oil

Minced cucumber for garnish

Red cherry tomatoes, halved, for garnish

Fresh flat-leaf parsley leaves for garnish

In a blender, combine half each of the tomatoes, bread cubes, cucumbers, bell pepper, onion, garlic, vinegar, lemon juice and 1 tsp. salt. Turn the blender on low speed, slowly increase the speed to the highest setting and blend until smooth, stopping the blender to scrape down the sides of the bowl with a rubber spatula as needed. Transfer to a large bowl. Repeat with the remaining tomatoes, bread cubes, cucumbers, bell pepper, onion, garlic, vinegar, lemon juice and another 1 tsp. salt and add to the bowl. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day.

Just before serving, transfer the soup to the blender. With the blender set on the lowest setting, slowly drizzle in the olive oil and blend for 1 minute. Adjust the seasoning with salt and pepper.

Ladle the gazpacho into bowls. Garnish each portion with a spoonful of the minced cucumber, the tomato halves and parsley leaves. Serves 4 to 6.

Organic Roasted Chicken with Seasonal Vegetables

Courtesy Deicious Living

 

Serves: 6 people

 

This dish is simple to put together. Just pop it into the oven, and the kitchen smells wonderful while it cooks. If root vegetables differ in size, cut them into 1-inch pieces for even cooking.

Directions

 

Preheat oven to 400°F. Put chicken, vegetables, shallots, garlic, and 1-1/2 tablespoons olive oil in a large bowl. Season with chopped herbs, salt, and pepper. Toss to combine.

 

Oil a 9x14-inch roasting pan with-1/2 tablespoon olive oil. Remove chicken pieces from bowl and place in the baking dish. Cover with-1/2 cup chicken stock or wine. Roast chicken for 10 minutes.

 

Add the seasoned vegetables and remaining chicken stock or white wine to roasting pan. Roast for 35-40 minutes, or until chicken and vegetables are nicely browned and cooked through.

 

Place vegetables and chicken on each plate and pour accumulated juices on top. Garnish with parsley leaves.

Autumn Raspberry and Apple Streusel

Courtesey Odessa Piper, chef and proprietor of l'Etoile in Madison, Wisc.,

 

Serves: 6 people Calories per serving: 511

 

Directions

 

For Streusel: In large bowl, cream butter and sugar.

When fluffy, add salt and baking powder, then oats, flour and orange zest. Mix well.

For Filling: Toss apples with sugar, cornstarch and juice and set aside for 15 minutes to draw out juices.

Pour into a buttered baking dish, large enough to fill at least 1-inch to 1 1/2-inches high.

Sprinkle raspberries over apple slices.

Crumble streusel dough over fruit mixture.

Bake at 375° for 40-60 minutes or until fruit bubbles clear and streusel is golden brown. Serve with whipped cream.

Fall Vegetable Casserole

courtesy of Stonyfield Farm

 

Warm, hearty and nutritious, this casserole is a wonderful way to use your autumn garden or CSA harvest. Use whatever fall vegetables you have on hand, and try it with shrimp or chicken.

 

makes: 6 servings

 

Ingredients

 

1 large onion, diced

3 cups mixed fall vegetables cut into bite-size pieces (carrots, parsnips, Brussels sprouts, broccoli, cauliflower)

2 tablespoons olive oil

1 cup Stonyfield Organic Low Fat Plain Yogurt

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 cup grated cheddar cheese

1 cup panko (Japanese breadcrumbs)

 

Directions

 

Preheat oven to 325°F. In a skillet over medium heat, sauté onion and vegetables in oil for 15-20 minutes. Place cooked vegetables in a colander to drain excess moisture and set aside. In a mixing bowl, combine yogurt, salt, pepper, garlic powder and cheddar cheese and fold together. Fold in vegetables. Pour into casserole dish and cover with breadcrumbs, press down on top of casserole to even out. Bake for 25-35 minutes.