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Mediterranean Lentil Salad

December 8th, 2010 by Jean Gleason

For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.

 
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Ingredients

Directions
  1. Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
  2. In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
  3. Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.

 

Steelhead Trout with Lemony Greek Seasoning

November 1st, 2010 by Jean Gleason

I know fish is good for you, but to be honest, it has never been my favorite form of protein. Given this, I was extremely excited to discover steelhead trout. Its light mild flavor is the perfect canvas for our new Greek Seasoning blend.

A big thanks to Britt, one of our customers, who suggested the ingredients for the blend. After a few rounds to balance the flavors, we introduced our Greek Seasoning blend at our farmers’ markets this summer. It was a great sucess, and we are now excited to make it available on line. Aside from fish, it’s great with chicken, potatoes, squash and other veggies.

Here’s the recipe for the steelhead trout.

(I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal … the food was almost as good as the company :) ).

Steelhead Trout with Lemony Greek Seasoning
 
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Ingredients

Directions
  1. Grill the filets over medium heat until done.
  2. Remove from grill and top with a small pat of butter.
  3. Sprinkle with Greek Seasoning blend.
  4. Relax and enjoy with a dry chilled white wine.
  5. (I visited my mom at the lake last week. We served the trout with acorn squash and a light sprinkling of Ginger Spice blend. I must say, it was a perfect meal … the food was almost as good as the company :) ).

 

Butternut Squash Soup with Ginger Spice Blend

October 25th, 2010 by Jean Gleason

Our Ginger Spice Blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it enhances its sweetness and results in a richer taste and texture. The  addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.

I just split and seeded the squash and tossed it in the oven while I was getting ready for work. I put the whole thing in the fridge (roasting pan and all) and pulled it out when I got back from work to finish the soup. I had the soup on the table 20 minutes after I walked in the door.

 
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Ingredients

Directions
  1. Preheat oven to 400°F.
  2. Slice squash in half and remove seeds.
  3. Seed and cut apple into quarters.
  4. Place squash face down on a greased roasting pan.
  5. Roast squash in the oven for 20 minutes, add apple and roast an additional 15 minutes.
  6. Remove from oven, let cool, and peel skins off squash and apple pieces.
  7. Add chicken stock, squash and apple to a stock pot. Bring to a boil, and lower heat to a simmer.
  8. Simmer for 10 minutes, blend using an immersion blender until soup is one consistency and there are no remaining chunks of squash.
  9. Stir in Ginger Spice Blend, salt, pepper and cream.
  10. Let soup rest for 5 minutes before serving.
  11. Drizzle the top of each bowl with Cholula sauce.

 

Daniel’s Holiday Spice Gingerbread

October 25th, 2010 by Jean Gleason

A year ago, I was testing out this gingerbread recipe using our Ginger Spice Blend. I was just pulling it out of the oven when Ann, my neighbor, appeared at my door wanting to know what smelled so good. This was the first time I met Daniel, not quite two, newly adopted from Russia. He was pale and skinny, speechless, and had pure blue eyes filled with trepidation.

We sat down for a cup of tea, and gave Daniel his first taste of gingerbread. I put a small bite on his stroller tray, and after watching both Ann and I each take a bite, he too took a taste. He watched us, unable to understand a word we said, and didn’t even try to speak any of the Russian he already knew. Totally silent, he slowly reached his hand out toward the gingerbread, indicating he wanted more. I can’t tell you how much my heart grew watching that little boy, pale as a ghost, eating gingerbread.

Now a year later, I listen for him in the hall outside our condo. When I open the door, I hear him sing “Jean”, and immediately get ready to catch him as he runs straight at me and launches into the air. He is all boy, has endless energy, and shows little resemblance to the pale listless child who arrive a year ago. He is a sponge, absorbing everything around him, constantly in search of ball to throw, and a companion with whom to play.

Whenever I make this gingerbread, I think of Daniel, and the world that awaits him, and what he will make of it with his unbridled enthusiasm.

Daniel’s Holiday Spice Gingerbread
 
Ingredients
  • ½ cup butter
  • ⅓ cup sugar
  • 2 eggs
  • ⅔ cup molasses
  • 1 cup sour cream or plain yogurt
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 Tablespoons Smith & Truslow organic Ginger Spice Blend

Directions
  1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
  2. Cream together butter and sugar till light and fluffy.
  3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
  4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
  5. Stir flour mixture into wet batter in small batches being careful not to over-beat.
  6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

 

Pickled Red Onions

August 27th, 2010 by Jean Gleason

Though I love the little zing onions add to a sandwich or a burger, often I don’t add them because either I don’t have any on hand, or I am too lazy to pull one out and slice just a little bit off. Since I started pickling onions, I use them on everything. They take about 5 minutes to make, then they are ready in your refrigerator any time you need to add a little kick to your dish. They are excellent on burgers or grilled chicken sandwiches.

Pickled Red Onions
 
Ingredients

Directions
  1. Bring the water, vinegar, agave and salt to a simmer.
  2. Place sliced onions, bay leaves and peppercorn in a clean mason jar.
  3. Pour the hot vinegar mixture over onions. Cap mason jar, shake well, and let cool. Store in the fridge overnight.
  4. Serve on sandwiches, burgers, or as a colorful garnish. Keeps 2-3 weeks, but they never last that long.