Much thanks to the Natural Harvest Food Coop in Virginia for sharing the following recipes. A nice assortment of goodies to enjoy at holiday gatherings as we ease into a new year. The Co-op offers a variety of classes, community dinners, and many products to promote health and wellness. Stop in to their beautiful building or visit their website at www.naturalharvest. coop to see all they have to offer. May 2020 bring you happiness, good health, and contentment shared with family and friends.
Holiday Cheddar Cheese Ball
• 1 lb. cream cheese, softened
• 1 c. cheddar cheese, grated
• 1/4 c. Asiago cheese, grated
• 2 Tbsp. red bell pepper, diced
• 2 Tbsp. fresh chives, chopped
• 2 Tbsp. fresh parsley, chopped
• 2 tsp. garlic, minced
• Freshly ground black pepper
In a food processor, blend cream cheese until slightly fluffy. Add cheddar, Asiago, and garlic, and pulse until lightly blended. Scoop cheese mixture into a small bowl and add the bell pepper, chives, parsley, and salt and pepper. Mix well.
Refrigerate mixture until cold, then form into balls. Roll in extra chives, parsley, or diced bell pepper and allow to come to room temperature before serving. (Serving size: 20 – two
Maple Chipotle Spiced Nuts
• 1 lb. unsalted mixed nuts, preferably raw:
almonds, walnut and pecan halves,
• 1/4 c. maple syrup
• 2 tsp. chipotle powder
• 1 tsp. salt
• 1 tsp. ground black pepper
Preheat oven to 325 degrees. In a small bowl, combine the maple syrup, chipotle powder, salt and pepper. Add the nuts to the mixture and toss well to coat.
Spread the coated nuts in a single layer on a parchment-lined baking sheet and bake for 5
to 7 minutes; then stir and roast another 5 to 7 minutes. Remove to a heat-proof bowl and allow to cool. Break up any nuts that are stuck together.
Serve with fruit and cheese, sparkling cider, or cocktails. Make an extra-large batch and package in small jars you can decorate for a homemade holiday gift. (Serving size: 6)
Wasabi Deviled Eggs
• 6 large eggs
• 1/4 c. mayonnaise
• 1 tsp. prepared wasabi paste
• 1/2 tsp. salt
• 1 Tbsp. pickled ginger slices, minced
• 1/4 c. sliced water chestnuts, minced
• 1/4 c. sliced scallions
• 1/2 tsp. smoked or regular paprika Put eggs in a medium saucepan and cover with cold water. Put over high heat and bring to a full, rolling boil. Cover and take off the heat, and let stand for 15 minutes. Drain, then rinse with cold water and chill. Placing the eggs on their sides to chill will help center the yolks.
Peel the eggs and cut each in half lengthwise. Scoop out the yolks into a medium bowl. Mash the yolks thoroughly, then stir in the mayonnaise, wasabi and salt. Add the ginger and water chestnuts and mix well.
Transfer the mixture to a quart sized plastic bag, then cut the corner to make a half inch hole. Squeeze the bag to fill each egg half with a generous mound of filling. Garnish each with scallions and a sprinkle of smoked paprika. Chill until time to serve. (Serving size: 6)
Maple Syrup Blondies
• 1 1/2 c. plus 2 tsp. maple syrup
• 2/3 c. unsalted butter
• 2 eggs (room temperature)
• 1/2 tsp. vanilla extract
• 2 1/4 c. whole wheat flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
Preheat oven to 325 degrees.
Heat maple syrup in saucepan over medium
high heat until it comes to a simmer. Lower heat to medium and let syrup reduce by approximately 1/4 cup; about 5 minutes. Turn off heat and add butter. Set aside.
In a large mixing bowl, whisk together eggs and vanilla. Slowly stream syrup and butter mixture into eggs, while whisking continuously. In a separate bowl, combine all dry ingredients and mix well. Incorporate dry mixture into the wet mixture in small amounts, stirring to a smooth consistency. Pour into a wellgreased, 9×9-inch glass baking pan. Bake for 25-30 minutes or until center is moist and set. Remove from oven and cool before cutting.
For an extra rich treat, drizzle a few teaspoons of maple syrup or honey over the fresh blondies just before serving. (Serving size: 16)
Blue Cheese Stuffed Mushrooms
• 1 lb. white mushrooms
• 1 Tbsp. olive oil
• 1/2 medium onion, finely chopped
• 1 c. whole almonds
• 1 slice whole wheat bread
• 4 oz. crumbled blue cheese
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
Preheat oven to 375 degrees. Wash the mushrooms, carefully snap out the stems and set them on a cutting board. Place the mushroom caps on a clean kitchen towel, gill side
down, to drain. Mince the mushroom stems. Pour the olive oil into a large sauté pan over medium-high heat, and add the minced mushroom stems and onion, stirring frequently. Reduce the heat to medium and cook until the pan is nearly dry, about 5 minutes. Let cool.
Spread almonds on a sheet pan and toast in the oven for about 8 minutes. Let cool, then chop coarsely.
In a food processor, grind the bread to crumbs. In a large bowl, combine the sautéed mushroom stems, chopped almonds, bread crumbs, blue cheese and salt and pepper. Stir to combine. Lightly oil a large sheet pan or a casserole that you can use for serving. Use your fingers to stuff each mushroom cap with a rounded mound of filling. Place on the prepared pan.
Bake the mushrooms for 25 minutes, until the tops are browned and they are heated through. Serve warm.
For convenience, stuff the mushrooms a day or two ahead, wrap tightly and store in the refrigerator until it’s party time. (Serving size: 6-8)
Paleo Sweet Potato Casserole
• 3 large sweet potatoes (3 lbs.)
• 1 1/2 c. fresh or frozen cranberries
• 1 (15 oz.) can coconut milk, full fat
• 1 Tbsp. maple syrup (optional)
• 1 tsp. cinnamon
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1/2 c. whole almonds, coarsely chopped
• 2 Tbsp. shredded coconut
• 1 tsp. coconut oil
Heat the oven to 400 degrees. Place the whole sweet potatoes on a sheet pan and bake until tender, about 30 minutes, then let cool.
Strip off the skins and cut potatoes crosswise, into thick slices, placing them in a 9×13-inch pan, sprinkle the cranberries over the sweet potatoes. In a medium bowl, stir the coconut milk, maple syrup (if using), cinnamon, allspice, nutmeg and salt, then pour over the sweet potatoes.
In a medium bowl, stir the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes until bubbling and golden brown. Serve warm. (Serving size: 6-8)
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