Bev's Recipe Collection

Dressing:

• 1/4 C olive oil
• 2 T balsamic vinegar
• 1 T pure maple syrup
• 1 t Dijon mustard
• 1 clover garlic, minced
• dash of salt and ground black pepper

Whisk ingredients in a small bowl. Set aside.

Salad:

• fresh spinach
• 1 apple (or pear), cored and thinly sliced (or veggies: cucumber, bell pepper, tomato)
• 1 avocado, sliced
• red onion slices
• Honey-Roasted Pecans (or pecans, walnuts, almonds, sunflower seeds)
• crumbled feta cheese (or shredded Parmesan)
• optional: golden raisins

from twopeasandtheirpod.com

• 1/4 C Dijon mustard
• 2 T lemon juice
• 1 1/2 t soy sauce
• 1/2 t dried tarragon
• 1/4 t pepper
• 2 pounds boneless, skinless chicken tenders

Combine the first five ingredients in a bowl. Add the chicken and stir until all of the tenders are coated. Marinate at room temperature for 10-15 minutes or for hours in the refrigerator.

Grill until juices run clear, turning once.

• 1/4 C olive oil
• 2 T fresh lemon juice
• 2 T balsamic vinegar
• 1/2 t Dijon mustard
• 1 to 2 t honey
• salt and black pepper, to taste

In a small bowl, whisk all ingredients together. Set aside.

• 2 bunches kale, stemmed and washed
• drizzle of olive oil
• pinch of salt
• 1/2 C feta cheese (or finely shredded Parmesan)
• 1/3 C toasted walnut (or pecan or almond) pieces, or sunflower seeds
• 1/3 C golden raisins (or dried cranberries or fresh berries, apple slices, pear slices, avocado)

Chop the washed kale and place in a large bowl. Drizzle the kale with a little bit of olive oil. Sprinkle with a little salt and massage with your clean fingers until the kale softens a bit. (This makes the kale less bitter.)

Drizzle the dressing over the kale and toss well. Add the cheese, nuts, and fruit. Toss again and serve.

Store leftover salad in an airtight container for up to 2 days. The dressing keeps in the fridge for up to a week.

adapted from twopeasandtheirpod.com

• 1 1/2 C flour
• 2 t baking powder
• 2 t garlic powder
• 1/2 t baking soda
• 1/2 t salt
• 6 T butter, melted
• 1 egg
• 1 C milk
• 1/2 C frozen chopped spinach – thawed, drained and squeezed dry
• 1 C shredded cheddar cheese

Mix the first five ingredients.  Mix the last five ingredients in a separate bowl until evenly blended.  Slowly stir in the flour mixture to form a batter.  Spoon into 12 muffin cups.  Bake at 350 degrees for 35 minutes.

from allrecipes.com

6 cups flour
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
1 stick butter
3 eggs
1/3 cup honey
1 cup buttermilk
1 Tbs vanilla
1 Tbs molasses

Whisk together the flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined. Divide the dough into 3 lumps. Wrap each lump in plastic wrap and chill in the fridge for a least 2 hours. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 325 for 20 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!

1/2 cup butter
1 cup ricotta cheese (full fat)
1/2 cup sucanat
1/2 cup honey
1 large egg
1 tsp vanilla extract
2 cups flour
1/4 tsp baking soda
1 tsp  baking powder
1 cup chocolate chips

Whip the butter, ricotta, sucanat, honey, egg, and vanilla until combined. In a separate bowl whisk the flour, baking soda, and baking powder. Mix the flour mixture in with the butter mixture until combined. Add the chocolate chips. Chill for at least 1 hour. Shape into balls and bake at 350 for 12 minutes or until beginning to set.

Recipe from Cake Wiz

• 2 cups almond flour
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/2 tsp salt
• 1/2 cup raw almond butter
• 1/2 cup coconut oil
• 1/4 cup honey granules (or sugar)
• 1/4 cup honey
• 2 eggs
• 1 tsp pure vanilla extract

Whisk together the almond flour, baking soda, cinnamon, and salt. Add the remaining ingredients and mix until combined. (You may need to allow the dough to chill first for a little bit for the dough to be easier to work with). Shape into 3/4″balls and place on trays, flattening the dough till it’s about 1/4″ thick. Bake at 350 for 10 minutes, until set.Remove from trays. Eat fresh or cooled. These store well in the freezer for extra crunch.

Recipe adapted from Veggie Inspired

Crumb Topping:

• 1 cup flour
• 1 cup old fashioned oats
• 2/3 cup sucanat (or brown sugar)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• sprinkles of salt
• 2/3 C butter, softened

Apple Filling:

• 8 cups peeled and thinly sliced apples
• 6 Tbsp butter, melted
• 1/4 cup flour
• 2 Tbsp lemon juice
• 3-6 Tbsp milk
• 1 tsp vanilla extract
• 1/2 cup sucanat (or brown sugar)
• 1 tsp ground cinnamon
• 1/2 t ground nutmeg
• sprinkles of salt

recipe adapted from Tastes Better from Scratch

Ingredients:

• 6 C rolled oats
• 1 C almonds, coarsely chopped
• 1/2 C shredded coconut
• 1/2 C sunflower seeds
• 1/8 t salt
• 4 ripe bananas, broken into smaller pieces
• 6 T coconut oil, room temperature (or softened slightly if too hard)
• 6 T maple syrup (or honey)
• 1/2 t vanilla

Combine the oats, almonds, coconut, sunflower seeds, and salt in a large bowl. In a food processor, blend the bananas, coconut oil, maple syrup, and vanilla until completely smooth.  Add the banana mixture to the oat mixture. Spread the granola evenly on baking sheets. Bake at 400 degrees for about 20 minutes, stirring once in the middle. This granola will remain moist. Allow to cool completely. Store in an airtight container in the refrigerator.

Adapted from Green Kitchen Stories

• 24 oz. tomatoes
• 8 cloves garlic, smashed, in their skins
• 2 15-oz cans chickpeas, rinsed
• olive oil
• salt and pepper
• 3 pounds chicken breasts
• 2 t paprika

Heat oven to 425 degrees. On parchment-lined jelly roll pans, toss tomatoes, garlic, and chickpeas with 4 T oil, 1/2 t salt, and 1/2 t pepper. Roast 10 minutes. Heat 2 T oil in large skillet on medium. Season chicken with paprika, 1 t salt, and 1 t pepper. Cook until golden brown on one side. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas. Roast until cooked through, 6 minutes more. Before serving, discard garlic skins.

adapted from goodhousekeeping.com