Recipes from AMERICA'S TEST KITCHEN.. Brought to you by FOXY Fresh Organic Produce

Transcription

1 healthyhabits Recipes from AMERICA'S TEST KITCHEN. Brought to you by FOXY Fresh Organic Produce

2 Vitamin rich and flavorful, vegetables can go under appreciated in our kitchens. Everyone knows that vegetables are good for you, but we wanted to show you how to cook and serve them so that they taste good too! This Healthy Habits booklet was designed to help you learn to love those healthy veggies and kick-off your year with a healthy start! Get to know your veggies with the trusted guidance of America s Test Kitchen s chefs, and their proud partner Foxy Organic Produce, and check out some of our favorite farm fresh vegetable recipes and cooking tips inside. Farm fresh Foxy Organic Produce provides you with premium, fresh, organically grown fruits and vegetables produced in the fertile fields of California, Nevada and Arizona. Foxy produce is grown on more than 18,000 acres and has been available to generations of consumers for nearly 40 years. Let Foxy become a part of your daily diet and an important part of your family s health. Visit Foxy s Facebook page at facebook.com/foxyproduce or browse the website at foxy.com for more information and delicious recipes. Otherwise, turn the page for healthy and delicious recipes you can enjoy today! Happy eating! HEALTHY HABITS RECIPES FROM AMERICA S TEST KITCHEN II

3 CONTENTS Baked Quinoa with Roasted Kale and Chickpeas Creamy Cauliflower Soup Skillet Pizza with Sweet Baby Broccoli and Sun-Dried Tomatoes... 3 Cream of Celery Soup Classic Cobb Salad... 5 HEALTHY HABITS RECIPES FROM AMERICA S TEST KITCHEN III

4 Baked Quinoa with Roasted Kale and Chickpeas SERVES 4-6 WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping. At first, we baked a simple mixture of quinoa, chickpeas, lemon zest, and scallions. Tasters liked the flavors but wanted more texture and volume. Kale proved to be the perfect solution, and by roasting it briefly before baking it with the quinoa, we boosted its earthy flavor and eliminated some excess moisture. Trading the scallions for fresh tomatoes and adding a splash of fresh lemon juice ensured that our dish was bright-tasting and colorful. Topped with a generous sprinkling of tangy marinated feta cheese, this hearty baked quinoa was ready to take center stage. 6 ounces FOXY Organic kale, stemmed and chopped 6 ounces marinated feta, crumbled (1½ cups), plus 3 tablespoons marinade 1 (14 ounce) can chickpeas, rinsed 1 cup quinoa, rinsed ½ ¼ 1½ teaspoon salt teaspoon pepper 1 teaspoon grated lemon zest plus 2 teaspoons juice cups water 2 plum tomatoes, cored and chopped fine 1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss kale with 1 tablespoon feta marinade, spread in even layer on aluminum foil lined baking sheet, and roast until crispy and lightly browned at edges, 6 to 8 minutes. Combine chickpeas and quinoa with roasted kale, remaining 2 tablespoons marinade, salt, and pepper in 8 inch square baking dish. 2. Combine lemon zest and water in bowl and microwave, covered, until just boiling, about 2 minutes. Pour boiling water mixture over quinoa mixture and cover dish tightly with double layer of foil. Bake until quinoa is tender and no liquid remains, 20 to 25 minutes. 3. Remove dish from oven and fluff quinoa with fork. Gently fold in tomatoes and lemon juice and sprinkle with feta. Continue to bake casserole, uncovered, until feta is heated through, 6 to 8 minutes. Serve. TIP: TEST KITCHEN TIP: RINSING QUINOA Place quinoa in fine-mesh strainer and rinse under cool water until water runs clear, occasionally stirring quinoa around lightly with your hand. Let drain briefly. Once just a garnish, raw kale has become a star addition to salads. While we love the bright, nutty flavor of the uncooked vegetable, unless we re using hardto-find baby kale, its texture can be a little tough. Here s a way to tenderize these greens without ever subjecting them to heat: After removing the ribs, cut the leaves into ¼-inch ribbons and massage them. Kneading and squeezing breaks down the kale s cell walls much the way that heat does, darkening the leaves and turning them silky. We found that it takes a rubdown of at least 5 minutes to soften 1 bunch of green curly kale, but the more delicate leaves of Tuscan kale (also known as dinosaur or Lacinato kale) or red kale need just a minute of massaging America s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay HEALTHY HABITS RECIPES FROM AMERICA S TEST KITCHEN 1

5 Creamy Cauliflower Soup SERVES 4-6 White wine vinegar may be substituted for the sherry vinegar. Be sure to thoroughly trim the cauliflower s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup. 1 head FOXY Organic cauliflower (2 pounds) 8 tablespoons unsalted butter, cut into 8 pieces 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly 1 small onion, halved and sliced thin Salt and pepper 4½ 5 cups water ½ teaspoon sherry vinegar 3 tablespoons minced fresh chives 1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of ½-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into ½-inch-thick slices. 2. Melt 3 tablespoons butter in large saucepan over mediumlow heat. Add leek, onion, and 1½ teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes. 3. Increase heat to medium-high; add 4½ cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer. 4. While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing. 5. Process soup in blender until smooth, about 45 seconds. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining ½ cup water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste. CREAMY BY NATURE Most soups made from pureed vegetables contain cream for a simple reason: to mitigate the effects of insoluble fiber. All vegetables have both soluble and insoluble fiber, but only the soluble kind fully breaks down during cooking, which contributes viscosity to the soup. Insoluble fiber remains intact, and the best that the blades of a blender can do is break it down into smaller bits. But cauliflower has a leg up on other vegetables. It s very low in overall fiber and only half of it is insoluble. This means that cauliflower is easily pureed into a silky-smooth soup with no cream at all. COOKED IS BETTER Although the dense, pebbled crown (or curd) of this vegetable is often served raw, the chalky texture and bland flavor of cauliflower is improved with cooking. Steam, boil, or roast florets to bring out their subtle, earthy sweetness and firm, crunchy texture. Overcooked cauliflower may develop an unpleasantly sulfurous smell America s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay HEALTHY HABITS RECIPES FROM AMERICA S TEST KITCHEN 2

6 Skillet Pizza with Sweet Baby Broccoli and Sun-Dried Tomatoes SERVES 4 WHY THIS RECIPE WORKS: It isn't hard to imagine a basic cheese pizza made with only six ingredients, but a vegetable pizza is a different story. Sweet baby broccoli, with its small florets and tender stalks, was the perfect choice for a hearty, low-prep vegetable, and it paired well with lots of minced garlic. Rather than reach for storebought pizza sauce, we created a simple yet assertive sun-dried tomato spread that made a great base for our easy skillet pizzas (no baking stone required). Using oil-packed sun-dried tomatoes here was key, not only for the bright, piquant notes of the tomatoes but also because we used the flavorful packing oil to brown the bottoms of the pizzas in the skillet before transferring them to the oven. A sprinkling of kalamata olives and mozzarella cheese rounded out our hearty vegetable pizzas. It's important that the pizza dough be at room temperature so that it will stretch and stay put in the skillet to create a beautifully thin and crispy crust. 4 garlic cloves, minced ¾ cup oil-packed sun-dried tomatoes, plus ¼ cup packing oil 8 ounces FOXY Organic sweet baby broccoli, trimmed and cut into 1-inch pieces 1 pound pizza dough 6 ounces mozzarella cheese, shredded (1½ cups) ½ cup pitted kalamata olives, chopped 1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Process 1 garlic clove, tomatoes, 2 tablespoons tomato packing oil, and ¼ cup warm water in food processor until smooth, about 30 seconds. 2. Combine sweet baby broccoli, remaining garlic, and ¼ cup water in large bowl, cover, and microwave until tender, about 3 minutes; drain well. 3. Divide dough in half. Press and roll 1 piece of dough (keep other piece covered) into 11 inch round on lightly floured counter. Grease 12 inch ovensafe skillet with 1 tablespoon tomato packing oil, then lay dough in skillet and reshape as needed. Spread half of tomato sauce over dough, leaving ½ inch border at edge, and sprinkle with half each of mozzarella, sweet baby broccoli, and olives. 4. Set skillet over high heat and cook until edge of crust has set and bottom is spotty brown, about 3 minutes. Transfer skillet to oven and bake pizza until edges are brown and cheese is melted and spotty brown, 7 to 10 minutes. Carefully (skillet handle will be hot) remove skillet from oven and slide pizza onto cutting board. Let cool slightly before serving. Wipe skillet clean, let cool slightly, and repeat with remaining 1 tablespoon tomato packing oil, dough, tomato sauce, mozzarella, sweet baby broccoli, and olives. HYBRID BROCCOLI Sweet Baby Broccoli is a hybrid of Chinese kale and broccoli. Sweet Baby Broccoli is typically sold in bunches like asparagus, and it can be prepared similarly. Its flavor is slightly mineral and sweet, like a cross between spinach and asparagus. Discard the bottom inch of the stems and steam, boil, sauté, or drizzle with olive oil and grill America s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay HEALTHY HABITS RECIPES FROM AMERICA S TEST KITCHEN 3

7 Cream of Celery Soup SERVES 6 TO 8 WHY THIS RECIPE WORKS: Canned cream of celery soup has scant evidence of its namesake vegetable. To make our homemade version worthy of the name, we use a generous 12 ribs of celery. Sage, bay, and salt and pepper season the soup, and sugar rounds out the flavor. We use both flour and cooked potatoes to add thickness and body, and a touch of dairy stirred in at the end makes it rich and creamy. 4 tablespoons unsalted butter 12 FOXY Organic celery ribs, chopped 1 pound russet potatoes, peeled, quartered, and sliced thin 2 onions, chopped 2 tablespoons sugar 2 teaspoons dried sage Salt and pepper 2 tablespoons all-purpose flour 6 cups chicken broth 1 bay leaf ½ cup heavy cream 1. Melt butter in Dutch oven over medium-low heat. Add celery, potatoes, onions, sugar, sage, ½ teaspoon salt, and ½ teaspoon pepper and cook, covered, until celery and onions soften, about 15 minutes. 2. Stir in flour and cook for 1 minute. Stir in broth and bay leaf and bring to boil over high heat. Reduce heat to mediumlow and simmer, uncovered, until potatoes are tender, about 20 minutes. Discard bay leaf. 3. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot, stir in cream, and bring to simmer over medium heat. Season with salt and pepper to taste. Serve. USE IT UP: CELERY Celery Salad with Red Onion and Orange MAKES 2 CUPS If you can find one, a blood orange, with its reddish orange flesh, makes a colorful alternative to a regular orange. This salad pairs well with simply prepared fish and chicken dishes. Combine 4 celery ribs, thinly sliced on the bias, 1 peeled and quartered orange, cut into ¼-inch pieces, 3 tablespoons minced red onion, 2 tablespoons extra-virgin olive oil, 1 tablespoons cider vinegar, and 1 teaspoon honey together in bowl. Season with salt and pepper to taste. Let salad sit for 15 minutes until flavors meld before serving. CARROT STICK S BFF: Celery is indispensable whether it s sent to school in a child s lunch box; served raw with dip as crudités; or sautéed with onions, carrots, and herbs to make a mirepoix (the classic building block for soups, sauces, stuffing, and much more). Next time you re chopping it up to add crunch to chicken or egg salad, throw in the leaves, too: They carry lots of flavor America s Test Kitchen. All rights reserved. PHOTOGRAPHY: Keller + Keller HEALTHY HABITS RECIPES FROM AMERICA S TEST KITCHEN 4

8 Classic Wedge Salad with Blue Cheese Dressing SERVES 6 WHY THIS RECIPE WORKS: The pairing of crunchy iceberg lettuce and creamy, tangy, blue cheese dressing is what makes this steakhouse staple so popular. But that thick, rich dressing presents a huge problem for those watching their waistlines. Typically loaded with mayonnaise, sour cream, and blue cheese, the dressing turns an otherwise light starter into a calorie bomb. Replacing the full fat dairy ingredients with their lighter counterparts was a no brainer, but there really isn t a good low fat substitute for blue cheese. Reducing the amount of cheese helped us trim fat and calories, but what truly worked was trading the mild blue cheese usually called for in this salad for more pungent Roquefort or Stilton. Now our lightened dressing offered all the big, bold blue cheese flavor we were craving. 4 slices bacon, cut into ¼-inch pieces 1½ 1/3 1/3 1/3 ounces Roquefort or Stilton, crumbled (1/3 cup) cup buttermilk cup light mayonnaise cup low-fat sour cream 3 tablespoons water 1 tablespoon white wine vinegar ¼ ¼ ¼ teaspoon garlic powder teaspoon salt teaspoon pepper 1 head FOXY Organic iceberg lettuce (9 ounces), cored and cut into 6 wedges 3 tomatoes, cored and cut into wedges 1. Cook bacon in 12 inch nonstick skillet over mediumhigh heat until crispy, about 5 minutes; transfer to paper towel lined plate. 2. Mash Roquefort and buttermilk together with fork in small bowl until mixture resembles cottage cheese with small curds. Stir in mayonnaise, sour cream, water, vinegar, garlic powder, salt, and pepper until well combined. 3. Divide iceberg wedges and tomatoes among 6 plates. Spoon blue cheese dressing over top and garnish with bacon. Serve. COMEBACK KID: Iceberg has been enjoying a renaissance, thanks to its clean, slightly sweet flavor and crisp texture. The leaves hold a lot of water, which some cooks don't like, but others find iceberg refreshing, especially in summer. It works well with thick, creamy dressings America s Test Kitchen. All rights reserved. PHOTOGRAPHY: Daniel J. van Ackere HEALTHY HABITS RECIPES FROM AMERICA S TEST KITCHEN 5