Roasted Delicata Squash with Pancetta and Sage

As shared from the kitchen of Once Upon a Plate
www.onceuponaplate1.com

1 large Delicata Squash
2 to 3 teaspoons or so of good Olive Oil
Kosher or Sea Salt
Freshly ground black pepper
3 or 4 cloves garlic, peeled and smashed
2 ounces very thinly sliced pancetta, cut into strips
6 to 8 fresh sage leaves

Tools you'll need:
Large, sharp knife
shallow rimmed baking pan (lined with parchment for easy clean-up)
spatula to flip the squash

Method:
Place rack in center position of oven and preheat oven to 425º(F)

• Wash the squash with water, dry and slice lengthwise from stem to blossom end. Scoop out seeds and membrane.  (Discard the seeds or do as I do and roast them~ they make a tasty snack)
• Slice squash into 1/2-inch slices crosswise (slices should look like half-moons)
• Place slices and smashed garlic on lined baking pan, drizzle with olive oil, sprinkle with salt and pepper.
• Toss the squash with your hands to distribute the olive oil over the squash and garlic. 
• Arrange squash slices flat on the pan. (You can crowd the slices together
but don't overlap.) You want the squash flesh resting on the pan so each slice roasts evenly. 
• Place pan in oven and bake 6 minutes, flip slices over. Bake additional 6 minutes.
• Sprinkle pancetta and sage leaves over the squash and return to oven and
roast for an additional 6 minutes or so, until the squash is tender when pierced with a knife tip and pancetta has begun to get crispy.
• Remove from oven and allow to cool a minute or two before serving.

Enjoy!

Recipe adapted from Siren Sea 

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Salmon, Slow Roasted with Fennel & Pomegranate Salsa

Salmon, Slow Roasted with Fennel & Pomegranate Salsa
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Serves 4
Ingredients:
4-  4 ounce boneless wild salmon fillets (skinless or not)
2 to 3 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
Salsa:
2 Tablespoons coarsely chopped fennel fronds (optional)
1 fennel bulb, trimmed and cut into 1/4-inch dice
3/4 cup pomegranate arils
1 jalapeno pepper, seeded, de-ribbed and minced (adjust this amount up or down depending upon your tastes and the 'heat' of the pepper)
2 green onions, finely sliced
1/4 cup chopped cilantro
2 Tablespoons fresh lime juice
1/2 teaspoon sea salt, or to taste
Freshly ground black pepper, or to taste
Method:
Preheat oven to 275˚F
Line rimmed baking sheet with parchment paper. Place salmon fillets on the prepared pan, evenly spaced. Rub top of each fillet with the oil, 1/4 teaspoon salt, cayenne, and 1/4 teaspoon ground black pepper. Place in oven and bake until thickest part of salmon registers 125˚F, or is opaque when lifted with a paring knife.  Best if not overcooked!
While salmon is baking:  Prepare salsa ~ In a bowl combine fennel fronds (if using), the diced fennel pomegranate arils (seeds), jalapeno, green onions, cilantro, lime juice, 1/2 teaspoon salt and black pepper.  Stir and set aside. Serve salmon on warmed plates, spoon salsa over and enjoy!


High in Omega 3's and 6's, Protein and vitamin D


Recipe adapted from "Clean Eating" magazine


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Mushroom Stroganoff ~ Healthy

Mushroom Stroganoff ~ Healthy
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
8 servings ~ 1 cup each
Ingredients:
12 ounces dried whole-wheat egg noodles (or you choice of pasta shape)
Olive oil cooking spray, or olive oil
1 medium size yellow onion, sliced
12 ounces mushrooms (all one variety, or a mix ~ a mix of white and portobello is really good), sliced
2 cloves garlic minced
14 ounce package medium-firm tofu 
8 ounces plain Greek-style yogurt (0% or 2% fat)
8 ounces beef or vegetable stock
1 Tablespoon tomato paste
1 Tablespoon dry white wine*
Few dashes of Worchestershire sauce
1/2 teaspoon Cajun seasoning (or to taste)
Sea salt & freshly ground black pepper, to taste
*1 teaspoon dried dill (optional)
White Truffle oil (optional)
Method:
Puree the tofu with the yogurt in a blender or food processor until smooth (can add a Tablespoon or two of the stock if mixture is too thick to blend.)
Cook noodles/pasta according to package direction; drain and set aside.
Heat a large nonstick or well seasoned cast iron skillet over medium-high heat for a minute. Reduce heat to medium-low; mist or brush pan with a light coating of olive oil. Add sliced onions and saute until translucent and beginning to caramelize. Add mushrooms and garlic; mist with a light coating of olive oil; saute until cooked, about 5 to 7 more minutes.
Add tofu/yogurt mixture, stock and tomato paste, stir until smooth. Stir in seasonings and salt and pepper, stir over medium-low heat until hot.
Add cooked noodles/pasta to mushroom sauce, stir gently to reheat noodles, adding a bit more broth if mixture is too thick.
Optional Garnishes: a drizzle of White Truffle oil, a sprinkling of dill and/or a dollop of more of the Greek yogurt 


Enjoy!
1 cup serving = just less than 140 calories
Total Fat 3.5 g
Sat Fat 0.5g, Carbs 18g, Fiber 1g, Sugars 3 g, Protein 9g, Sodium 140mg,
Cholesterol 15mg


Recipe adapted from 'Clean Eating' magazine.

Smothered Mushrooms ~ Healthy and Clean Eating

Smothered Mushrooms ~ Healthy and Clean Eating
As shared by Mari at Once Upon a Plate
www.onceuponaplate1.com
2 servings (easy to multiply servings as needed)
These make a delious first course, or a light entree ~ very low in calories and fat


Ingredients:
2 medium large/large portobello mushrooms
1/2 cup chunky salsa (your choice & low sodium if desired)
2 Tablespoons green onions, chopped or sliced) both white & green parts
1/2 cup low-fat mozzarella cheese, shredded
Optional Garnish: 2 Tablespoons sesame seeds, or thinly sliced green onion
Directions:
Preheat oven to 400˚F
Wipe mushrooms to remove any debris, remove stem (and gills if desired). Lightly mist (or lightly brush) shallow oven-safe baking dish with olive oil. Place mushrooms cap side down (gill side up), on prepared baking dish. Spoon salsa into each mushroom cap, dividing salsa evenly. Sprinkle chopped green onions and cheese over salsa. If desired sprinkle with sesame seeds.
Bake for 10 to 12 minutes. Add additional garnish of sliced green onion.
Serve hot.


Enjoy!
Recipe adapted from "Clean Eating" magazine




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Ranch Dip & Dressing ~ the HEALTHIER way!

Ranch Dip and Dressing ~ the HEALTHIER way
Recipe from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields a little over 1 cup of dressing/dip (8 servings; 2 generous Tablespoons per portion)
Ingredients:
1 cup 0% fat Greek-style plain, unflavored yogurt*
2 Tablespoons Best Food/Hellmann's Low Fat mayonnaise**
1 large clove garlic, finely grated
2 teaspoons chopped fresh thyme leaves (or scant 1 teaspoons dried)
1 scant Tablespoon fresh flat leaf parsley, minced
2 teaspoons fresh chives, minced, or thinly sliced cross ways
1/2 teaspoon dried dill weed
1/4 teaspoon onion powder
Generous amount of salt & freshly ground black pepper, to taste
Optional: a few drops of freshly squeezed lemon juice, if you like your dressing/dip slightly tangy
Directions:
Whisk all ingredients together until completely combined. Cover and refrigerate at least 30 minutes before serving. Best if consumed within 3 to 4 days.
For dressing thin with non or low-fat milk to desired consistency.
Suggestions for use:
Topping for baked potatoes
Spread for sandwiches or wraps, particularly sliced turkey, chicken, or steak sandwiches/wraps
Sauce for grilled chicken or fish tacos
Substitute for mayonnaise in chicken or tuna salad
Flavorful sauce for pasta salad


Less than 15 calories per Tablespoon, negligible amount fat
* Low-fat plain Greek-style yogurt may be substituted
** Regular whole fat Best Foods/Hellmann's mayonnaise may be substituted

Italian-Style Turkey and Spinach Pasta Roll-Ups ~ Healthy

Italian-Style Turkey and Spinach Roll-Ups, Clean Eating

As shared from the kitchen of Once Upon a Plate, by Mari

www.onceuponaplate1.com

Recipe yields 8 rolls,  (1 roll per serving)

Ingredients:

1 teaspoon extra-virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano or Italian seasoning blend

1 pound ground lean turkey breast

1 28-ounce can whole tomatoes in juice
1 to 2 Tablespoons good red wine (optional)

1 teaspoon salt

8 dried lasagna noodles (high-protein, whole-wheat, or whole-grain)

1 10-ounce package frozen chopped spinach, thawed

1 15-ounce container nonfat ricotta cheese

1 egg

3/4 cup shredded reduced-fat mozzarella cheese

Directions:

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes, add a teaspoon or two of water to the pan to help wilt the minced onion. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in dried herb(s), then add tomatoes, the wine (if using) and salt. Reduce heat to low, stir, cover and allow to simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a spoon or spatula.

In the meantime, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and lay out in a single layer on a piece of wax paper or aluminum foil (to prevent sticking to each other.)

Preheat the oven to 400°F. Squeeze remaining moisture from thawed spinach and place in large bowl. Add the ricotta cheese, beaten egg and a 1/4 cup mozzarella cheese to bowl. Stir until well combined

Spread one cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish. Lay a cooked lasagna noodle in a perpendicular position in front of you. Use your fingers to spread 1/8th of the ricotta mixture evenly on the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with all noodles. Spread remaining tomato sauce over roll-ups, then top with the remaining 1/2 cup mozzarella

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.

Nutrients per serving: Calories: 234, Total Fat: 3 g, Sat. Fat: 0 g, Carbs: 27 g, Fiber: 5 g, Sugars: 7 g, Protein: 28 g, Sodium: 508 mg, Cholesterol: 76 mg. This recipe also provides 90% of your daily requirement of vitamin A, as well as 366mg of calcium.

Recipe adapted from The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy

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Greek-Style Potato Salad

Greek Style Potato Salad

As shared from the kitchen of  Once Upon a Plate by Mari

www.onceuponaplate1.com

You can eat this right away after assembling, but it's best if made ahead and refrigerated( a few hours or overnight) to allow the flavors to marry. Remove from refrigerator and allow salad to lose some of the chill for best flavor before serving.  Can be served cool or at room temperature.

Yield: Flexible,  just use this as a guideline, adjust according to how much salad you want to make. The following recipe will provide 4 to 6 servings

Ingredients:

2 pounds small red potatoes

2 Tablespoons lemon juice (or white wine vinegar)

1/2 pitted kalamata olives, sliced or quartered

1/2 to 3/4 cup marinated artichoke hearts, drained, any tough, fibrous outer leaves removed & discarded *

1 tablespoons capers in brine, drained and rinsed

1/2 cup feta cheese, cut into 1/2-inch dice (can add more feta if desired)

2 tablespoons red onion, cut into fine dice (> 1/4-inch)

Flat leaf Italian parsley, leaves pulled from stems and leaves roughly chopped

Optional: Any of the following ~  3/4 to 1 cup diced cooked chicken, cooked shrimp, 2 or 3 hard cooked eggs, chopped.

When potatoes are completely cool, gently stir in remaining salad ingredients.

Dressing:

3 Tablespoons fresh lemon juice (or white wine vinegar)

1 teaspoon dried oregano, crumbled or 1 Tablespoon fresh oregano, chopped

2/3 cups olive oil

Optional: 1 small garlic clove, peeled and finely minced.

1/2 teaspoon salt

Several grinds of freshly ground black pepper 

Cut potatoes into quarters or halves depending upon their size. Steam for 7 to 10 minutes (test with the tip of a knife after 5 minutes of cooking) Potatoes should be tender throughout, but still firm enough to hold their shape without falling apart or crumbling.

Immediately transfer the hot potatoes to a bowl toss with 2 tablespoons of lemon juice, and set aside to cool completely.

Meanwhile,  whisk (or shake in a covered jar with tight fitting lid) the dressing ingredients until well emulsified. Taste and adjust seasonings.

Pour dressing over potato mixture and carefully toss to distribute dressing evenly. Taste and adjust seasonings.

*Note: If you like, reserve artichoke marinade and whisk into the dressing.

Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce

Garden of Eden Spring Rolls 
with Creamy Peanut-Ginger Dipping Sauce
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)


I combined a couple of spring roll recipes to arrive at this one.  It most closely resembles the one in the Whole Foods cookbook.) You'll find you can easily swap out the filling ingredients to what is available and according to your own preferences. Suggestions below.

This makes 18 spring rolls - Great party food.  Since they are best when freshly made (or served within 1 or 2 days) I reduced the ingredients by a third for a party of two.

1 - 7 ounce package rick sticks (or bean thread noodles)*
4 cups very thinly sliced Napa cabbage
2 cups baby spinach leaves, thinly sliced (tough stems removed)
3 tablespoons cilantro leaves (stems removed)
1/4 cup sliced fresh mint
1/4 cup  thinly sliced fresh Thai or Italian basil leaves (stems removed)
2 scallions, thinly sliced on the diagonal (both white and green parts)
1 1/2 cups edible, organic flowers, stems removed
18 spring roll wrappers (Tapioca or rice flour wrappers)*


Creamy Peanut-Ginger Dipping Sauce for serving.


*Available in well stocked supermarkets, or in Asian grocery stores


Other fillings that you might like to swap for those listed above:
Fresh Bean Sprouts
Green Cabbage, very thinly sliced
Finely grated carrot


Preparation: Have ready a sealable/air tight container, bottom lined with damp paper towels. Have a couple of additional wet paper towels (or lettuce leaves) ready to place over the finished spring rolls as you assemble them (to keep them from drying out.)

In a medium size saucepan bring 2 quarts water to a boil; add noodles and cook for 3 minutes, stirring a few times to assure the noodles are submerged and cook evenly. Drain well, rinsing under cold water until noodles are cold. Drain well when chilled.Set up assembly area on flat work surface; place a clean kitchen towel on the surface.Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients rather evenly.  Set aside near your assembly area.
To soften the spring roll wrappers: Fill a large pan, (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water.  Place one spring wrapper into the water, submerging completely for about 30 seconds until it is soft and pliable. To assemble: Lay the wrapper out on the towel; place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper; roll the edge nearest you over the top of the ingredients, then pull back slightly to secure the ingredients in the fold, bring right side over to the middle, then the left side over to the middle, then roll up tightly to form the spring roll (as if making a burrito). Place in prepared damp paper towel (or lettuce leaf) lined container; cover spring roll with another wet paper towel or lettuce leaf.  Continue with remaining spring rolls. If serving buffet display, keep spring rolls covered with wet lettuce leaves to keep them from drying out.(Tip: work with the wrappers one at a time; dip to soften then fill and roll before moving on to the next spring roll.)Serve with your favorite Peanut Dipping Sauce (as served with Sate), or try this one:


Creamy Peanut-Ginger Dipping Sauce
This makes plenty, about 3 cups. (I usually reduce the recipe by a third.)

1 cup creamy (smooth) peanut butter
1/4 cup soy sauce (low-sodium works fine here)
1 to 2 teaspoons red chili paste (optional; use it if you want the sauce spicy)
3 tablespoons honey, or white or brown sugar (more if you like a sweeter sauce)
juice of 1 large, or 2 small limes
1/2 cup hot water

1 tablespoon finely grated fresh ginger, more if you love a pronounced ginger flavor; micro-plane works perfectly for this task. (Note: if you don't have fresh ginger, omit--dried ginger will not suffice) 

In a food processor or blender combine the peanut butter, soy sauce, red chili paste, honey or brown sugar, and lime juice until smooth. With motor running, gradually add enough hot water to thin to desired consistancy (you don't have to use it all.) Transfer sauce to a serving bowl, or individual dipping bowls.

Enjoy!

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Chèvre (Fresh Goat Cheese) Crackers and Herb Salsa

Chèvre Crackers and Herb Salsa

As shared from the kitchen of Once Upon a Plate by Mari

Adapted from "Christina's Cookbook" Recipes and Stories from a Northwest Island Kitchen

by Christina Orchid

These crackers are flavorful and very easy to make, the dough is a dream to work with as well. Makes 2 to 3 dozen crackers, depending upon the size

Chèvre Crackers

1 cup unbleached white flour

1 cup cake flour

3/4 teaspoon salt

3/4 teaspoon baking powder

NOTE: I don't keep lard on hand, so I used 4 Tablespoons butter in place of the following:

-2 Tablespoons unsalted butter

-2 Tablespoons lard

3/4 cup Chèvre cheese

about 1/2 cup ice water

Method: Place the dry ingredients in the bowl of a food processor fitted with the metal blade, pulse several times to mix. Add the butter (and lard if using), and cheese; pulse several times again. The dough will be crumbly. With the motor running add the ice water in drips until the dough forms a ball. (You will likely not need the entire 1/2 cup of water.) Whirl the dough ball in the food processor for a minute or two, then turn out onto a floured work surface. You can wrap the ball in plastic and refrigerate for up to 4 days.

(Note: I divide the dough into 2 to 4 balls, as I find them more easily manageable to roll out.)*

Preheat oven to 350* (F). To form the crackers, roll the dough very thinly, (about 1/8-inch). You can cut shapes with a cookie cutter, or cut into random shapes with a knife. Place the crackers on a baking sheet, and prick several times, all over with the tines of a fork (this helps to prevent them from rising while baking.) Bake for about 20 minutes until they are barely a pale golden color around the edges. (I begin checking on them @ about 12 to 15 minutes, if the crackers are very thin they will bake in less time than 20 minutes.) Serve warm or store in an airtight container for up to 1 week.

*The cracker dough can be wrapped airtight and frozen for up to one month.

Herb Salsa

Makes about 2 to 3 cups (depending upon if you pack the herbs firmly or loosely in measuring cup)

Recipe can easily be halved

This is so good, fresh and flavorful. It's wonderful on grilled fish, chicken or meat, too. It doesn't matter about the type and amount of herbs you use ~ you're aiming for a fresh herb-filled flavor. I used Italian (flat leaf) parsley, cilantro, upland sorrel, thyme, scallions (instead of chives), and a section of an English "hot house" cucumber-- seeded but not peeled.

For the brightest color and flavor this is best made shortly before serving (one to three hours ahead at the most), otherwise the vinegar will "cook" the herbs and they will lose their vibrant color. It is best to use a sharp knife for cutting the herbs as the food processor tends to bruise the tender leaves, which affect the texture.

For the nicest texture and presentation I remove stems from the parsley, cilantro and cress, and of course pick the leaves from the woody stems of other herbs.

2 cups chopped fresh herbs, with at least 4 of the following:

cilantro, Italian flat-leaf parsley, basil, mint, thyme, oregano, lovage, sweet cicely, sorrel, water cress, or Upland cress.)

1 small cucumber, peeled, seeded and cut into 1/8-inch dice (as noted, I use a section of an English "hot house" cucumber-- seeded but not peeled, because I like the bright green color.)

1 tablespoon chopped chives (or finely minced scallion; green stems only)

2 tablespoons fruity, extra-virgin olive oil

2 tablespoons red wine vinegar (I use white wine vinegar)

1/2 to 1 teaspoon finely grated lemon zest (sometimes I omit, it's still good without)

1 to 3 cloves garlic, finely chopped

Salt and freshly ground black pepper

Mix all ingredients in a nonreactive bowl. Chill about 20 minutes. Spoon over the crackers and enjoy!

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Clementine Ice (Granita)

Clementine Ice (Granita)
As shared from the kitchen of Once Upon a Plate
Makes about 3 cups

With a micro-plane grater remove the zest (colored part only) from one medium size Clementine. Place the zest in a small pan with 1 cup of water and 1/2 cup sugar (or scant 1/2 cup Agave syrup).  Or sweetener of your choice, adjusting amount according to how sweet you prefer.
Heat mixture until hot but not boiling, stirring once or twice.  Remove from heat and allow to cool.  When cool stir in  1 and 1/2 cups Clementine juice,  plus 1 to 2 teaspoons freshly squeezed lemon juice.

Pour mixture into a flat, shallow container, cover with cling film and place in freezer.  Allow to freeze until mixture begins to freeze around the edges.  With tines of a fork scrape and mix, bringing the frozen parts to the center of the container. Return to the freezer and repeat this process a couple of times after mixture begins to freeze again.

When the juice has frozen throughout it may be served immediately, or scraped the fork once more, covered tightly and served within a day or two for best flavor and quality.

I hope you enjoy! ~ Mari

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Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle

Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle
As Shared from the Kitchen of Once Upon a Plate

Serves 2 (but easy to multiply for more servings)

2 tablespoons olive oil
2 portobello mushrooms
coarse sea salt and freshly ground black pepper
6 white or brown mushrooms, halved
2 slices sourdough bread, grilled (or toasted)
4 1/2 ounce fresh mozzarella, sliced
1 tablespoon fresh lemon juice

oregano oil
1/4 cup (2 fluid ounces) olive oil
1 tablespoon fresh oregano leaves

First make the oregano oil:
Pour oil into a small frying pan over high heat. Add the oregano and cook for 30 seconds or until crispy. Set aside.

Please the plain olive oil in a large non-stick frying pan over medium heat. Add the portobello mushrooms, sprinkle with salt and pepper ~ cook for about 3 minutes on one side. Turn over, add the white or brown mushrooms and cook for addition 3 minutes or so, until golden.

Top the toasts with the mozzarella and mushrooms, generously drizzle the oregano oil and lemon juice over and serve.

Note: Oregano oil is also delicious drizzled over potatoes, chicken, fish, and egg dishes.

Recipe adapted from Donna Hay

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Summer Harvest Salad

Summer Harvest Salad
As shared by the kitchen of Once Upon a Plate
Note: Adjust the amount of ingredients to make the salad any size you would like.

You can make this recipe almost any time of year but it is the best in the summer when tomatoes are the sweetest, and the basil and corn are garden fresh. Feel free to play around with the ingredients, marinated artichoke hearts, mushrooms, olives, roasted red pepper slivers, your favorite croutons, etc. are all wonderful additions.

This time I used the following:Fresh grilled corn on the cob (cut from the cob after grilling), you can also roast the corn in the oven. Remove husks and silk, rub the ears with olive oil and sprinkle with coarse salt & freshly ground black pepper

• Tiny fresh mozzarella balls, or a larger fresh mozzarella ball, cut into chunks
• Sweet cherry or pear tomatoes, cut in half if desired
• Perfectly ripe avocado cut into slices or chunks
• As many leaves of fresh basil as desired; left whole or torn into pieces
  
• Fresh baby arugula, baby spinach, or mixed tender salad greens
• Any optional additions as mentioned earlier

2 options for the Herb Dressing:

The EASY way ~ Just splash some Nakano Italian Herb flavored Vinegar
or
1/4 cup red wine vinegar
1 small lemon (or 1/2 large); both grated zest and juice
1 heaping teaspoon Dijon mustard
Scant 1 Tablespoon fresh oregano leaves (no stems) chopped (omit if you don't have fresh)
1 heaping Tablespoon chopped flat leaf parsley
3 to 4 basil leaves torn into small pieces or sliced into thin strips
1/2 or a bit more extra virgin olive oil
Coarse salt and freshly ground pepper

Place all ingredients except olive oil and salt & pepper in a small bowl and whisk until thoroughly combined. Gradually whisk in the olive oil until mixture is emulsified. Taste and add salt and pepper to season as desired.
Alternately~ place all ingredients except oil and salt and pepper in a small jar with lid. Shake vigorously, then add oil and shake vigorously for a minute or two until mixture is blended. Taste and season with salt and pepper as needed.

Enjoy!

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Green Bean and Roasted Cherry Tomato Salad

Green Bean and Roasted Cherry Tomato Salad
As shared from the kitchen of Once Upon a PlateServes 4

Note: You can roast the cherry tomatoes ahead of time; roast then allow to cool and place in a glass container with cover and refrigerate until time to assemble the dish. Allow the tomatoes to come to room temperature before serving for optimum flavor.

Ingredients:
Cherry tomatoes, as many as you like
sea salt and freshly ground black pepper
2 to 4 tablespoons extra virgin olive oil (plus more for dressing, see below)
1/4 cup nuts, toasted (pine nuts, walnuts, hazelnuts, almonds, pecans, cashews.)
1 pound fresh green beans, trim stem end, and cut crosswise into 2 1/2 inch segments
Few springs of fresh basil leaves (If not in season, omit)

Dressing ingredients:
2 tablespoon red wine vinegar
4 tablespoons whole-grain mustard
1 to 2 cloves garlic, finely minced
1/2 to 1 teaspoon agave syrup, OR honey
1/4 or a little more cup good olive oil

Method:
Position oven rack to middle position and preheat oven to 225* (F) Line a shallow sheet pan with parchment paper, set aside.

To roast the cherry tomatoes:Slice the cherry tomatoes in half, and arrange them, cut sides up on the parchment- lined baking sheet. Sprinkle lightly with with sea salt, freshly ground black pepper, drizzle with 2 to 4 tablespoons olive oil. Place tomatoes in oven until slightly dried, wrinkled a bit, but still moist. This will take approximately 2 to 2 1/2 hours or so.

While tomatoes are roasting, prepare the nuts and the dressing:

Toast the nuts either in a small (dry, no oil) pan over medium-low heat, gently tossing the nuts in the pan frequently, until they just begin to turn light brown (or you can toast in oven.)

To make the dressing:
Combine the red wine vinegar, mustard, garlic, agave syrup (or honey), and olive oil in a bowl or jar with tight fitting lid. Either whisk or shake vigorously until mixture is homogonized. Taste, then adjust for seasonings, add salt and pepper if desired.

To cook the beans:Prepare a large bowl filled with ice cubes and cold water. Steam or boil the green beans until they just crisp-tender, and have not lost their bright color; only 3 to 4 minutes if boiled. Drain and place immediately into the ice water bowl. Swish the beans around and as soon as they are cooled remove to a collander to drain thoroughly.
To assemble:On a large platter or plate, arrange the green beans, sprinkle with the tomatoes (including any residual oil from roasting, drizzle with dressing, shower with the toasted nuts, then finally the fresh basil (if using.)
The flavors are brightest if this salad/side dish is served at room temperature.


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Easy Black Bean and Corn Salad

Black Bean and Corn Salad
As shared from the kitchen of Once Upon a Plate
4 generous servings

1 can (14 ounces) black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, finely chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, such as Tabasco. (I use a little less)
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper

* My additions (optional): Cubed, ripe avocado and chopped cilantro stirred in right before serving.

Method:

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

Rachael says: "The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!"

Recipe adapted from Rachael Ray.

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Pork Tenderloin with Herb Glaze

This recipe is from Caprial and John Pence; originally created for pork chops, I took my friend's advice and adjusted it for a pork tenderloin.

Flavored with Herbs de Provence and honey (I substituted Agave syrup) it is a little sweet and absolutely delicious.

Caprial & John's Pork with Honey, Mustard, and Herb Glaze
As shared from the kitchen of Once Upon a Plate
Serves 4 to 6 (varies if using tenderloin or 6 pork chops)

1 or 2 pork tenderloin (12 to 16 ounces or so, each ) OR 6 (8-10 ounce) Pork chops
1 Tablespoon Herbs de Provence
Salt and cracked black pepper
2 Tablespoons extra virgin olive oil

Glaze:
1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice from 1 lemon
Sea salt
1 Tablespoon unsalted butter
1 Tablespoon Dijon mustard

Preheat oven 350°

To prepare the pork: Rub meat (tenderloin or chops) with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the meat and sear well on all sides (if using chops sear both sides, turning once._

Mix the honey (or agave syrup), garlic, mustard, shallots, lemon juice and zest, and pinch sea salt. Pour over the meat and place in the oven and cook until meat reachs an internal temperature of 140 degrees about 15 to 20 minutes depending on the thickness of the meat.

Remove meat to platter or plates. Place the pan on stovetop over medium heat and bring to a boil add the butter and adjust the seasonings. Pour over sliced tenderloin or chops and serve hot. (Alternately offer the glaze at the table to allow each diner to add their own.)

Enjoy!

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Spicy Tuna Pasta with Lemon Zest Dressing

Spicy Tuna Pasta with Lemon Zest Dressing

2 servings

As shared from the kitchen of Once Upon a Plate

You can add or remove ingredients according to what you might have on hand; some other additions you might consider ~ olives, capers, marinated artichoke hearts, a different cheese, etc.

Ingredients:
1 cup rigatoni pasta, or other tubular pasta, uncooked
1 tablespoon olive oil
finely grated zest from one lemon (may reduce amount)
1 clove garlic, sliced
1 can Italian tuna in olive oil, drained
a pinch (or more) dried chili flakes
Cherry or grape tomatoes, cut in half
Cubes of fresh mozzarella (as little or as much as you would like)
Slivers of sweet red (bell) pepper, or roasted peppers from the jar
Fresh basil leaves
Fresh flat leaf parsley leaves
sea salt and cracked black pepper
shaved Parmesan cheese, to serve

Method:

Cook pasta in a large saucepan of salted boiling water until al dente. (about 10–12 minutes.) Drain, return to the saucepan and keep warm. Heat a small frying pan over medium heat. Add the oil, lemon zest and garlic and cook for 1 minute or until garlic is cooked and lemon zest is crispy. Combine the pasta with the tuna, mozzarella, tomatoes, sweet red pepper, basil, parsley, chili, salt and pepper and toss gently to mix. Drizzle lemon dressing over all. Top with Parmesan.

Recipe is loosely adapted from Donna Hay magazine, issue 37

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Smooth Tomato Soup with Crispy Capers and Oregano

Tomato Soup with Crispy Capers and Oregano
4 servings

1 tablespoon olive oil
1 brown onion, chopped
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
3 cups (750ml) tomato purée
1 cup (250ml) chicken stock
1 tablespoon olive oil, extra
1 tablespoon salted capers, rinsed
2 tablespoons fresh oregano leaves
1 ~ 14 ounce can cannellini (white) beans, drained
shaved or grated parmesan, to serve

Method:
Heat a large saucepan over medium high heat. Add the oil and onion and cook for 2–3 minutes. Stir in the balsamic and sugar and cook for 1 minute, add the tomato and stock, stir and bring to the boil and cook for 10 minutes.

In the meantime, heat a small frying pan over high heat. Add the extra oil, capers and oregano and cook for 1 minute or until the capers and oregano leaves are crispy. Watch carefully, the oregano leaves burn easily. Set aside.

Stir the beans through the soup, ladle into warmed bowls and top with the capers, oregano and parmesan.

Recipe adapted from Donna Hay

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Crispy Won Ton Chicken Stacks ~ Thai Style

Crispy Won Ton Chicken Stacks ~ Thai Style

As shared from the kitchen of Once Upon a Plate

4 servings, and easily multiplied

A great little starter or snack ~ you can make it as mild or as spicy as you like depending upon the heat and the amount of chili you add.

Vegetable oil for shallow frying

8 won ton wrappers

1 to 2 chicken breasts, cooked and shredded

1/2 cup fresh basil leaves *

1/2 cup mint leaves (optional) *

1/2 cup or more cilantro leaves *

1 fresh chili, mild or hot (your choice), slivered

2 tablespoons fresh lime juice

2 teaspoons fish sauce (or soy sauce)

2 teaspoons brown sugar

Optional Garnishes:

Thinly sliced scallions (green onions)

Sesame Seeds

Dark Sesame Oil

Crushed peanuts

* lightly packed

Method:

Heat oil in frying pan and fry won ton skins over high heat until crisp and golden brown, turning once. Drain on absorbent paper and arrange 2 won tons on each of 4 plates, set aside.

Combine chicken, basil, mint, cilantro and chili, divide evenly onto the crisp won tons.

Mix the lime juice, fish or soy sauce, and sugar until well blended. Drizzle evenly over each chicken stack.

Sprinkle with scallion slices, sesame seeds and/or a few drops of sesame oil if desired.

Recipe adapted from "Instant Entertaining"

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Nectarines Wrapped in Prosciutto with Balsamic Vinegar Syrup Drizzle

Nectarines or Peaches Wrapped in Prosciutto with Balsamic Vinegar Drizzle
4 servings
2 nectarines or peaches
6 slices prosciutto, halved
3 or 4 ounces arugula or other tender salad greens
1/2 cup balsamic vinegar
1/4 cup brown sugar
cracked black pepper
Method:
Cut each nectarine (or peach) into 6 wedges then wrap in the prosciutto.
Arrange greens on four plates, divide the wrapped fruit evenly among the plates.
To make Balsamic Syrup:
In a small pot or pan combine balsamic vinegar and brown sugar, place over high heat and boil until thickened. Cool slightly and spoon over the greens, sprinkle with the cracked black pepper and serve.

Recipe adapted from Donna Hay