Friday

Mango Ice Cream

For Friday we have Carolyn Wente, author of The Casual Vineyard Table Cookbook.  It's that time of year to make some yummy ice cream, but with a mango twist that everyone will desire. 

Tune in below and listen to Carolyn Wente as she discusses her receipt for Mango Ice Cream.  

Having trouble? Click here to listen to the interview.

Peel about 3 very ripe mangos, (about 12 oz.) Slice flesh from pit, squeeze as much of the juice as you can from the bowl.
Puree flesh and juice and 1 TBLSP of lime juice in a food processor or blender. Bring 1 1/2 cups of milk to a boil in a saucepan over medium high heat. Remove pan from heat, whisk in 6 egg yolks and 3/4 cup of sugar, adding a little at a time. Continue cooking slowly about 5-7 minutes. Whisk it into the mango puree @ cream. Stir until cool. Put into your ice cream maker. Follow manufacturers instructions from there.

Thursday

Lemon Brown Sugar BBQ Sauce

Today Steven Raichlin, author of Cookbook:  Best Ribs Ever,  talks about his recipe for Lemon Brown Sugar BBQ Sauce.  This sauce can add so much flavor to any ribs, maken it the "Best Ribs Ever"!

Tune in below and listen to Steven Raichlin as he discusses he recipe for Lemon Brown Sugar BBQ Sauce..  

Having trouble? Click here to listen to the interview.

LEMON BROWN SUGAR BARBECUE SAUCE

Serves: Yield: About 3 cups Advance Preparation:  Category: Sauces

Ingredients: 2 cups ketchup 1/2 cup brown sugar 1 teaspoon grated lemon zest 6 tablespoons fresh lemon juice (or to taste) 2 tablespoons molasses 1 tablespoon Worcestershire sauce 1-1/2 teaspoons liquid smoke 2 teaspoons dry mustard (Colemans) 1 teaspoon onion powder 1/2 teaspoon freshly ground black pepper Directions: Combine the ingredients in a saucepan and whisk to mix. Gradually bring the sauce to a simmer over medium heat, and continue to simmer until thick and flavorful, about 8 to 10 minutes. Transfer to a bowl or clean jars; let cool to room temperature. Refrigerate until serving time.

Wednesday

Cheesy Kale

Today Suzanne Landry, author of Cookbook:  The Passionate Vegetable talks about her Cheesy Kale.  It is time for a dose of greens, but with a cheesy twist that everyone will desire. 

Tune in below and listen to Suzanne Landry as she discusses her receipt for Cheesy Kale.  

Having trouble? Click here to listen to the interview.

1 head curly leaf kale

1 cup raw cashews (soaked for 1 hour), drained

1 whole red pepper, seeded and diced

1 lemon, juiced

¼ cup nutritional yeast

½ tsp. sea salt

1 clove garlic minced

1/8 tsp. cayenne pepper

Optional: extra virgin olive oil.

1.  Preheat oven to 200 degrees. Strip kale leaves off of stem. Whatever stem remains on top is tender enough to eat. Reserve stems for juicing or soup stock. Wash, drain and spin dry kale. Place in large bowl.

2.  In a blender, add red pepper, salt and lemon juice. Blend until liquid. Add cashews and remaining ingredients.  Blend on high until you get a very smooth consistency. There should be no lumps of nuts in this sauce.

3.  Gently, massage the kale with both hands to soften the leaves. Now add the cream and massage the kale with the sauce until all kale is coated.

4.  Place on cookie sheet on single layer. Use 2-3 cookie sheets if necessary.  Place in oven and bake for 2 hours.  If you have a dehydrator then place on racks and dehydrate for 12 hours.

Note: It is nutritionally better to soak the nuts but not absolutely necessary for this recipe.

Tuesday

Tangerine/Beet Salad by Suzanne Landry

Today Suzanne Landry, author of Cookbook:  The Passionate Vegetable talks about her Tangerine/Beet Salad.  This salad will surprise you with its taste and you can't forget the enormous amounts of health benefits with this dish!

Tune in below and listen to Suzanne Landry as she discusses her receipt for Tangerine/Beet Salad.  

Having trouble? Click here to listen to the interview.



(Serves 4)
3 beets, cooked, peeled and cubed
3 seedless tangerines, peeled, and sectioned
1/2 cup feta cheese, crumbled

Dressing:
1/3 cup olive oil
2 Tbs balsamic vinegar
1 Tbs minced fresh mint

1.  If using fresh beets, scrub well but do not peel. Cut stem off to within one inch of beet.  Immerse in water, cover and bring to a boil then reduce heat to medium.  Depending on the size of the beets, cooking will take about 30 minutes or longer.  They are cooked when the beet feels tender when a fork is pushed into the center.  Drain and cool.  Remove skin and stem by rubbing off with your fingers under running water.  Cut beets into 1/2 inch bit size pieces.
2.  Peel tangerines and separate wedges.  Remove any white membrane.  Either leave whole or cut in half.
3.  This dressing will make more than you need for this salad.  It's a favorite in our house and I'm sure you'll want to have extra.  For this amount of salad, place 1/2 cup of finished dressing in a salad bowl.  Add cooked beets and tangerines and toss.  Spring with feta cheese.

Monday

Quinoa Salad by Suzanne Landry

Today Suzanne Landry, author of Cookbook:  The Passionate Vegetable talks about her Quinoa Salad.  This filling salad not only add health to your diet, but is a pick you up that gives you energy.  

Tune in below and listen to Suzanne Landry as she discusses her receipt for Quinoa Salad.  

Having trouble? Click here to listen to the interview.

California Fiesta Quinoa Salad
(Serves 6)

Absolutely one of the most loved salads with by my clients, students, family, and friends!

l cup quinoa, uncooked
2 cups water
¼ tsp sea salt
1 cup fresh tomato, chopped
1/3 cup celery, chopped
½ cup cucumber, seeded and chopped
1/3 cup scallions, chopped
½ cup fresh cilantro, cleaned and chopped
½ cup fresh or frozen corn, blanched
½ cup cooked black beans, rinsed and drained
¼ cup black olives, pitted and diced (Kalamata is the best!)

Dressing:
1/3 cup extra virgin olive oil
1 tsp red pepper flakes, hot (or more to taste)
2 Tbs red wine vinegar or ¼ cup lemon juice
½ tsp sea salt

1. Boil 2 cups water and add salt. Rinse quinoa in strainer thoroughly and place in boiling water, cover, and reduce to medium low flame. Cook for 20 minutes or until grain is fluffed and water is absorbed. Remove from pot to large bowl and cool before adding vegetables.

2. Slice tomatoes into ½ inch slabs and remove the most of the seeds. Then cut tomatoes into sticks and crosswise into ½ inch cubes. This will give you evenly sized tomato pieces without them getting mushy over the next few days.

3. Celery is cut by going down the rib in the center once or twice. Depending on the size of the celery you might need to cut it in thirds. Then cut crosswise into ½ inch pieces again.

4. Slice cucumber lengthwise in 4 strips and then remove center seeds. Chop crosswise these strips into ½ inch pieces. Remove root ends of scallions and cross chop into ¼ inch pieces.

5. Toss cooled quinoa with all remaining vegetables, beans and olives. Mix vinegar, oil, hot pepper flakes, and salt together. Toss lightly with salad. Refrigerate for an hour before serving or longer. This will last 5 days.

Serving Suggestions: My favorite way of having this as a leftover in scrambled eggs! Just before the eggs set hard, I add ¼ cup or so of this salad and give it a stir. Very yummy breakfast!