Edamame Kale Pesto Grilled Cheese, Cardamom Pear Cake

Edamame Kale Pesto Grilled Cheese

From Northwest Seasonal -- http://nwseasonal.blogspot.com/2012/04/grilled-cheese-spread.html

Edamame-Kale Pesto

1/2 bunch of kale

1 1/2 cups edamame
1/2 cup parmesan cheese, grated
1/2 cup hazelnuts, toasted
1/2 cup fresh basil
2 sprigs of tarragon
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
2 cloves garlic
Salt and Pepper to taste
Olive olive as needed

Blanch kale and enamame in simmering water for 20 seconds or until they are a bright green. Remove from water and set aside.

In a food processor combine nuts, kale, edamame, basil, tarragon, and garlic. Pulse until everything is broken down. Add in soy sauce, vinegar, salt and pepper, and pulse until combined. Then slowly drizzle in olive oil until you’ve reached your desired consistency.

Grilled Cheese Sandwiches

Salted Rosemary Bread

Earth Balance (or butter)

Edamame Kale Pesto (recipe above)

Goat Cheddar, sliced

'Butter' one side of each slice of bread. Take half of bread, spread with pesto on un-'buttered' side, layer on slices of cheese. Top with another slice of bread (without pesto or cheese). Cook on hot griddle until both sides of sandwich are golden brown and cheese is melted.

Cardamom Pear Cake

From Go Dairy Free -- http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/Cardamom-Pear-Cake-Soy-Free.html

Ingredients

• 6 under-ripe pears, cored and cut in eighths
• 1 Tbsp. ground cardamom
• 2 cups sugar
• 4 eggs, large or extra-large
• 1 cup canola oil
• 1/2 cup orange juice
• 2 tsps. vanilla extract
• 1/4 tsp. almond extract
• 3 cups flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt

Directions:

• Preheat oven to 350 degrees.
• Grease and flour a 10-inch tube pan, preferably with a removable bottom.
• Toss the pear wedges, cardamom and one-third cup of the sugar in a mixing bowl until the pears are thickly coated with sugar and spice. Set aside while preparing the cake batter.
• To make the batter, beat the remaining sugar and eggs until thick and creamy. Beat in the oil, one-quarter cup at a time, followed by the orange juice, and the vanilla and almond extracts. Don't worry if the batter splits; it will become smooth once the dry ingredients are added.
• Sift the flour, baking powder and salt together, and beat into the batter just until the batter is smooth and thick.
• Spread one-third of the batter across the bottom of the prepared pan. Layer with one-third of the pears, and repeat the layers two more times.
• Bake for 1 hour and 50 minutes, until a tester comes out barely moist.
• Cool in the pan on a rack.

Macaroni and Cheese

Macaroni and Cheese

From the Food Network (Ina Garten) - http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html

Ingredients

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Polenta with Lemony Asparagus and Chickpeas

Polenta with Lemony Asparagus and Chickpeas
From Fat-Free Vegan Kitchen -- http://blog.fatfreevegan.com/2010/03/polenta-with-lemony-asparagus-and.html

Polenta
2 1/4 cups water
2 cups vegetable broth or “no-chicken” broth
1 cup polenta
2 teaspoons minced garlic
1 teaspoon dried basil

Chickpeas
1/2 medium onion, chopped fine
2 cloves garlic, minced
1 1/2 cups cooked chickpeas (or canned, drained and rinsed)
1/2 cup vegetable broth or “no-chicken” broth
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest (peel), freshly grated
1 teaspoon lemon juice
1 teaspoon arrowroot or cornstarch
1/4 cup water

Asparagus
12 ounces asparagus, ends trimmed and stalks cut into 1 1/2-inch pieces
1 teaspoon lemon peel, freshly grated
lemon juice, to taste
coarse or flaky salt (such as Maldon), to taste
4 teaspoons pine nuts (lightly toasted)

Instructions

Bring the 2 1/4 cups water and the 2 cups vegetable broth to a boil in a pressure cooker. Add the polenta while stirring. Stir in the garlic and basil, lock the lid in place, and bring to high pressure. Reduce heat but maintain high pressure for 5 minutes. Remove from heat and let pressure come down naturally. Stir well, salt to taste, and keep warm until ready to serve. (No pressure cooker? See note below)

While the polenta is cooking, sauté the onion in a medium-sized sauce pan until it begins to soften, about 3 minutes. Add the garlic and drained chickpeas and stir for another minute. Add the broth, basil, and pepper. Reduce heat to low and simmer for 5 minutes. Add the lemon peel and juice. Mix the arrowroot or cornstarch with 1/4 cup water and add it to the pan. Cook over medium low heat until slightly thickened. Keep warm.

Bring a large pot of water to a boil and blanch asparagus for 2 minutes. Drain well and toss with a squeeze of fresh lemon juice, 1 teaspoon of lemon zest, and coarse salt to taste. Divide the polenta among 4 plates, and top each with a quarter of the chickpeas and asparagus. Sprinkle 1 teaspoon of toasted pine nuts over each serving.

NOTE: To make polenta without a pressure cooker, use 2 cups broth and 1 cup water. Bring liquids to a boil in a heavy, deep saucepan, and slowly stir in polenta, garlic, and basil. Reduce heat and simmer gently, stirring frequently to prevent sticking, until very thick (about 30 minutes). (Be careful and use a long-handled spoon because mixture can bubble and spit hot corn meal on your hand.) Add salt to taste and keep warm until ready to serve.