Vermont Maple Blueberry Salad

Vermont Maple Blueberry Salad
From: Brittni H.

Ingredients:
2 granny smith apples, diced
Romaine lettuce, washed and torn to medium pieces
1/2 C. blueberries
1/2 C. crumbled bleu cheese
1/4 C. candied nuts (I used almonds, chopped finely)


Dressing:
1 shallot
2 T. apple cider vinegar
3 T. pure maple syrup
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 C. extra virgin olive oil

Place shallot, vinegar, salt, pepper, and syrup in a food processor and puree.
Add olive oil gradually with the food processor on to emulsify.

Place salad ingredients in large bowl, toss together. Pour dressing over salad when ready to eat, or let people pour their own dressing.

Chickpea and Corn Salad

 

Chickpea and Corn Salad
From: Andrea R.

Ingredients:
1/2 can chick peas, rinsed
1 cup corn, canned or fresh
2 avocados, diced
1 cup cherry tomatoes, cut in half
1/2 tsp salt
1 bunch chopped cilantro
1 garlic clove, minced
2 green onions, chopped including green part
1/4 cup olive oil

Mix all ingredients together EXCEPT avocado. Chill before eating or serve right away. Add in avocado right before serving.

Black Bean and Corn Tostadas with Chipotle Sweet Potato Drizzle

Black Bean and Corn Tostadas with Chipotle Sweet Potato Drizzle

From: Alyssa Gosselin

Ingredients:

~Black Bean and Corn Salad~

-2 cups Frozen corn (thawed)

-1-2 cans black beans (or black and kidney)

-1-2 diced tomatoes 

-1/4 cup diced green onion

-1/4 cup chopped cilantro

-One jalapeño, seeded and diced small

-Juice from half a lime

-Salt, pepper and cumin powder to taste.

~Chipotle Sweet Potato Drizzle~

-Half of a sweet potato (baked, peel removed)

-1 Tbs. chipotle in adobo

-2 Tbs.+ of almond milk (or preferred milk)

~Other Ingredients~

-Tostadas

-avacado, sliced thin (garnish)

-lime wedges (garnish and to squeeze)

-hot sauce 

Prepare salad in large bowl. Chill if not eating right away. Blend sweet potato, chipotle and almond milk, adding milk as needed to make consistency thin enough to drizzle (sauce can be chilled and then warmed  before serving). Put about 1/4 cup bean salad on tostada, garnish with sliced avocado. Drizzle sauce on. Squeeze lime juice and add hot sauce of desired. Enjoy! 

*This is a delightful vegan dish, but can be adjusted with meat and dairy additions as desired. 

Bacon Vinegar Green Beans

Bacon Vinegar Green Beans

From: Kelly S.
Time: overnight marinate, 15 min prep, 3 hour cook
Makes: 6-8 servings

Ingredients:
1 lb bacon - fried, semi crispy
3-4 large cans of green beans, drained (not french cut)
¼ cup sugar
¼ cup balsamic vinegar or red wine vinegar (or a combination of the two)
1/8 - ¼ cup of reserved bacon grease

Directions:
Fry bacon. Cool bacon and crumble. Set aside. Drain all but about 1/8 - 1/4 C of the grease. Add vinegar and sugar to grease. Cook on a low, rolling boil until sugar is dissolved. Dump drained beans in a casserole dish. Pour hot bacon/vinegar/sugar mixture over beans. Stir to coat beans. Allow beans to soak in mixture overnight in fridge, stirring once or twice. Next day, bake beans at 250 degrees F for 2 ½ - 3 hours. Add crumbled bacon during last half hour of baking.

Notes:
I have let the beans marinate longer and I have let the beans cook longer. I have also not marinated at all and just cooked them with all the ingredients together in the dish for an hour. I have also used more vinegar and sugar according to how many cans of beans I use. Just play with different combinations. Its all good!

Butternut Squash Casserole

Butternut Squash Casserole
From: Kelly S. (By: Sugar and Spice by Celeste)
Serves: 6-8

Ingredients:
3 1/2 pounds butternut squash, peeled and cut into small cubes (about 5-6 cups)
5 tablespoons unsalted butter, plus more for the pan
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk
2 large eggs, beaten
1/2 cup whole wheat Ritz crackers, smashed into crumbs)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pecans, toasted and roughly chopped
2 cups coarsely grated cheddar cheese (I used 6oz Blue Cheese)


Directions:
Preheat the oven to 375 degrees F. Butter a 9-x-13-inch baking dish or 4-quart casserole.

Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.

Melt the butter in the stockpot. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning.

Add the warm squash and the buttermilk, eggs, bread crumbs, salt, pepper, 1/4 cup pecans and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
Spread the mixture evenly in the baking dish. Bake for 45 minutes.

Remove from the oven and sprinkle with the remaining 1/4 cup pecans and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

Sweet Potato Chips and Guacamole

Sweet Potato Chips and Guacamole
From: Amy B.
Serves: 4-6

Ingredients:
1-2 cups of guacamole
OR
Make your own by mixing a packet of guacamole spices usually found in the produce section and avocado according to directions.
OR
Mix:
Avocados
Favorite chunky salsa
Fresh lime juice
Garlic salt
Cilantro
A bit of sour cream for creaminess

Mix together to taste. Enjoy with chips!

Any favorite brand of sweet potato chips. The ones brought were from Aldi's and they were delicious!

Creamy Baked Cabbage

Creamy Baked Cabbage

From: Kelly S. (taken from Southern Food at About.com)

Serves: 8-10

Ingredients:
1 medium head cabbage sliced thin
10 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
pepper to taste
4 cups milk
2 cups shredded cheddar cheese
1 cup bread crumbs

Directions:
Boil sliced cabbage in a large saucepan of boiling salted water for 3 to 4 minutes. Drain and add 2 tablespoons butter; set aside.

In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened and bubbly.

In a greased 3-quart or 13x9x2-inch pan, layer half of drained cabbage, pour on half of the cream sauce, then the rest of the cabbage and cream sauce on the top. Sprinkle the top with the shredded cheese. Melt remaining 2 tablespoons butter and toss with bread crumbs; sprinkle over the cheese layer. Bake uncovered in a 350° oven for about 40 to 45 minutes.

*Picture from Savor The Earth