Take the traditional hummus to the next level by adding roasted beets. The deep, rich flavor of beets gives this hummus a complex flavor that is perfect for dipping with vegetables, tortilla chips, and even spreading on toasted French bread.

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 cup chopped beets, peeled and cut into 1/2-inch cubes
• 3 Tbsp tahini sauce
• 2 Tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1 lemon, juiced
• salt and pepper to taste
• feta cheese, for serving
• pita chips, for serving
• mint leaves, for garnish (optional)
• Preheat oven to 375 degrees F.

In a small mixing bowl, combine the beets with a pinch of salt and pepper and a small dose of extra virgin olive oil. Stir to combine and place on a baking sheet, roast for 30 minutes, flipping the beets one time halfway through cooking. After roasted, set aside until cooled to room temperature.

In a food processor, blend together the chickpeas, beets, tahini, olive oil, garlic and lemon juice. Continue to blend until smooth. If the mixture is too dense, add water one tablespoon at a time and blend until the hummus reaches the desired consistency. Season with salt and pepper to taste and top with a sprinkle of feta cheese and mint leaves, enjoy!

Source: www.buttercupandbourbon.com

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Since we love pomegranates, I wanted to look for other ways to enjoy them — rather than just eating the seeds. This pomegranate syrup recipe is a delicious way to enjoy the flavor of this tasty fruit on yogurt, ice cream, waffles, and more! 

• 2-3 pomegranates
• 2 cups sugar
• 1 lemon, zested and juiced
• 2 cups pomegranate juice
• 1/4 tsp salt

Remove the arils( seeds) from the pomegranate skin and inner pulp, set aside. 

In a medium saucepan over medium heat, bring the sugar, lemon juice, lemon zest and pomegranate juice to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 10 minutes. Skim the scum off the top if there is any.

Add the pomegranate seeds and bring to a boil again. Reduce the heat to medium-low and cook the seeds until they are tender, about 8-10 minutes.

In a medium bowl, pour the pomegranate/sugar mixture through a fine mesh sieve, using a wooden spoon or ladle to squeeze the juice out of the pomegranate seeds.

Once all of the juice is removed from the seeds, discard the seeds. Pour the pomegranate juice back into the saucepan and add the salt. Simmer on low for another 15-20 minutes, until the juice has evaporated a bit and is a thick, syrupy consistency. Stir occasionally, making sure not to burn the sugar. The longer you simmer, the thicker the syrup will get.

Remove from heat and allow to cool in the saucepan for about 20 minutes. Transfer to a class jar and cool completely before covering and storing in the refrigerator for up to 6 months.

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The creamy, garlicky-herb flavor of ranch dressing is a favorite around here.  We go through lots of it for everything from topping salads to dipping veggies, French fries, and chicken fingers.

There are a lot of different recipes for homemade ranch, with little tweaks that change the taste slightly. We found that this combination of ingredients is the one that will make us ditch the store-bought version! Go ahead and try – it only takes a few minutes to make!

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 3/4 – 1 teaspoon dried dill weed, or fresh
• 1/2 teaspoon dried or fresh (chopped) parsley
• 1/2 teaspoon dried or fresh (chopped) chives
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly cracked pepper
• 1-3 tsp freshly squeezed lemon juice (or use white vinegar), to taste

Whisk together the mayonnaise, sour cream and milk until smooth.

Add the spices and whisk until combined, followed by lemon juice. Give one last whisk.

Pour into a container and you can keep it fresh in the refrigerator for up to a week.

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This delicious recipe is made with the Naranja Agria, a small bitter orange used in Latin American cooking – perfect for marinating meats. We enjoyed Yeni’s version at our homestay in Soroa, Cuba. She prepared marinated chicken for us, along with plate after plate of delicious food.

• 10-12 garlic cloves
• 1 cup cilantro
• 1 tsp dried oregano
• 1 tsp cumin
• salt and pepper to taste
• 1/4 olive oil
• 3/4 cup Naranja Agria (or substitute 2 parts lemon to 1 part orange juice)

Place garlic in food processor, and bring to a rough chop. Add cilantro, oregano and cumin, then blend on medium speed. Add salt and pepper to taste, then place mixture into a bowl filled with olive oil and Naranja Agria. Whisk until completely blended

Marinate meat, or simply spoon over meat while cooking.

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Homemade salsa is one of our favorite recipes to make – and eat – all year round. When we don’t have garden fresh tomatoes on hand, we use a can of San Marzanos. This Tyler Florence recipe is an easy-to-make family favorite.

• 1 28-ounce can while San Marzano tomatoes, drained with liquid reserved.
• 1 small red onion, roughly chopped
• ½ Serrano chili, or to taste
• 2 limes, juice only
• ¼ bunch fresh cilantro (about 4 sprigs)
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Fresh cilantro, for garnish
• 1 lime wedge, for garnish

Combine drained tomatoes, onion, chili, lime juice, the ¼ bunch cilantro, and oil in a food processor and pulse until well combined. Season with plenty of salt and black pepper. Use reserved tomato liquid to adjust consistency as desired. Garnish with cilantro and lime wedge.

Serves 4-6

Source: Tyler Florence, Dinner at My Place, Meredith Books, 2008

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The garden at our elementary school is one of our kids’ favorite places. Here, Betsy, the garden teacher, introduces the students to the idea of planning and growing a garden, and also gives them the opportunity to eat a lot of goodies that they grow. At the end of the year, the kids make edible burritos made from delicious greens and flowers from the garden. To top it off, is Betsy’s Secret Sauce. The recipe is a secret until the end of 5th grade and the students are ready to ‘graduate’ from elementary school. Here is her secret recipe . . .

• 1/2 cup olive oil
• 1/8 cup red balsamic vinegar
• 1/8 cup white balsamic vinegar
• 1/8 cup rice vinegar
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried dill
• 1 tsp dried thyme
• 2 cloves garlic, sliced

Mix all together an enjoy!

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Mix things up tonight with this delicious dressing for your favorite salad.

• 2 large garlic cloves, minced very fine
• zest from one Meyer lemon
• 1/4 cup Meyer lemon juice (approx. 2 large lemons)
• 1 Tbsp whole grain Dijon mustard
• 1 tsp. honey
• 1/2 tsp balsamic vinegar
• 2 tsp. heavy cream

Whisk together all ingredients except the heavy cream in a bowl until combined, or pulse in a food processor.

Stir in the heavy cream.

Refrigerate the dressing at least one hour before serving to allow flavors to blend.

Try serving this dressing on a salad of mixed arugula and baby kale with dried cranberries and almond slivers.

Source: Goodie Godmother

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The Hass Avocado is the most widely recognized avocado, with its oval shape and bumpy, dark green, almost purple skin. You know it is ready to eat when you give it a slight squeeze and it has a little give.

• 1 cup packed fresh basil leaves
• 1/2 large ripe avocado
• 2 cloves garlic
• 2 Tbsp pine nuts
• 1 Tbsp fresh lemon juice
• 3 Tbsp water, plus more if necessary
• 1/4 cup grated Parmesan
• sea salt to taste

Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped.

Add in water and process again until completely smooth. You may need to add more water to get the desired consistency. Transfer to a bowl and stir in the cheese.

Store in an airtight container or sealed Mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

serves 4-6

Source: www.ambitiouskitchen.com

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The Greek cousin of raita, this sauce benefits from time in the refrigerator so the flavors can develop. For a thicker consistency, drain the yogurt in the refrigerator overnight. Makes about 1-3/4 cups.

• 2 cups plain yogurt
• 8 ounces English cucumber, shredded and squeezed dry
• 2 garlic cloves, peeled and finely chopped
• 1 tbsp fresh lemon juice
• 1/4 tsp lemon zest
• large pinch kosher salt
• 1 tbsp finely chopped fresh dill

Line a mesh strainer with 1 to 2 paper coffee filters and position over a bowl. Fill the paper-lined strainer with the yogurt and drain for 1 hour.

Remove yogurt from liner and put in bowl with remaining ingredients. Stir to combine and chill in refrigerator until ready to serve. Adjust seasoning as desired.

Source: Cuisinart

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A quick and easy homemade turkey stock, which can be made without starting from scratch

Note: make double if following Salt Roasted Turkey recipe

• 8 cups low-salt organic chicken broth
• 2 celery stalks, or 1 leek (white and light green parts, cleaned) or small handful of lovage
• 2 scrubbed unpeeled carrots cut into large chunks
• 1 rinsed unpeeled large onion, quartered
• 1 bunch fresh Italian parsley
• 4-6 branches of thyme
• 1 bay leaf

In large saucepan, combine chicken broth, carrots, celery (or lavage, or leeks), onion, Italian parsley, thyme and reserved turkey neck (and giblets if using). Bring to a boil.

Reduce heat to very low; simmer gently about 1 1/2 hours.

Transfer neck, and giblets to a plate.

Strain stock into medium bowl, cool and use immediately or store in freezer until ready to use.

Servings:  5 Cups

Source for stock: Organicauthority.com

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