Warming Winter Fruit Salad – Bauman College

Yield: 4-6 servings 6 pitted prunes 4 dried apricots 1/2 cup fresh cranberries 1/2 cup apple juice 1/2 cup flaxseeds 3 mandarin oranges, peeled 2 very ripe persimmons 4 small pineapple guavas (optional) 1/2 cup pomegranate seeds Pinch each: cinnamon, cardamom, ginger, nutmeg, allspice and orange peel Soak the prunes and apricots in water to [...]

Fresh Fennel and Baby Spinach Salad with Honey-Miso Vinaigrette

Yield: 6 servings VINAIGRETTE 1 tablespoon blond (light) miso 1 clove garlic, minced 1/2-inch piece ginger, peeled and minced 1 shallot, finely diced 2 teaspoons honey 1/2 teaspoon toasted sesame oil 2 tablespoons rice vinegar 1 tablespoon water 2 tablespoons olive oil Splash tamari SALAD 1 fennel bulb, sliced 4 scallions, white and tender green [...]

Roasted Roots

Yield: 6-8 servings 2 fennel bulbs, quartered 2 medium potatoes (any kind) large diced 2-3 carrots, diagonally sliced into 1-inch pieces 1 yellow onion, halved (leave skin on) 1 leek, sliced thin up to the greens and washed well 6 cloves garlic, peeld and crushed with the back of a knife 2-3 tablespoons olive oil [...]

Sesame Halvah

Yield: 8-12 bars In the Middle-East, halvah is really just another word for candy. But in the west, we expect halvah to be a dense candy-cake made from ground sesame seeds. In many traditional recipes, halvah is made with honey. This recipe calls for unrefined sugar to replace the honey, since from a nutritional perpective, [...]

Caramelized Onion and Pesto Pizza

Yield: one 12-inch pizza No cheese needed for this satisfying European-style pizza! The sweet, caramelized onions on top of a lively pesto will knock your socks off, but the crunch of oven-toasted walnuts and a burst of fresh basil will have you moaning with every bite! 1 thin crusted pizza crust 2 tablespoons olive oil [...]

Marinated Baby Artichokes

Yield: 4 side servings Artichokes come around early in the growing season, and local farmers usually have babies ready to be bagged up and made into this tasty, Mediterranean-inspired appetizer. Serve with crackers or other antipasti, or toss into salads. 12 baby artichokes Juice of 1/2 lemon 6 cloves of garlic, minced 1/2 cup parsley, [...]

Basil Pesto

Yield: about 2 cups 1/2 cup toasted pine nuts 3 cups packed fresh basil leaves 1/4 cup packed parsley leaves 4 cloves garlic 1/3 cup Parmigiano Reggiano 1/4-1/2 teaspoon salt 1/2 cup extra virgin olive oil Combine all of the ingredients, leaving out the olive oil for now, until chopped well. With the machine running, [...]

Roasted Garlic

Yield: 2-3 heads Roasted garlic is a perfect compliment for a variety of foods all year round. Use it as a healthy butter for bread or mix it into steamed vegetables. It can be mashed into potatoes, and used to season dressings for fresh summer salads. 2-3 whole heads garlic 1 tablespoon olive oil If [...]

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