Recipes

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Recipes

PERSIMMONS

There are only two commercially type of persimmons available, Hachiya and Fuyu. Hachiya is shaped like an acorn. This type is tart until it becomes soft ripe. Fuyu lookes like a squashed tomato. It is smaller and sweeter than the Hachiya type and is edible while still firm.

Persimmons are in season from Sept. thru Dec.

Choose persimmons with deep red undertones. Look for ones that are round, plump and have glossy smooth skin.

Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.

PERSIMMON AND APPLE SALAD

Ingredients

1 T walnut pieces, toasted

2 T orange juice

1 T sherry vinegar

1 T olive oil

3 sweet apples, rinsed, cored and thinly sliced lengthwise

3 firm-ripe Fuyu persimmons, rines, stemmed, and thinly sliced lengthwise

In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.

BEETS (Raw)

Beets are great raw! Peel the skin with a potato peeler. Cut them into cubes and put in your salad, with vinaigrette below.

MARINATED BEETS

Preheat oven to 250 Degrees. If the tops (leaves) are still on the beets, cut them at the stem and put them in a plastic bag and store in refrigerator. They are excellent sautéed in a little olive oil and then sprinkled with a little sea salt and lemon juice.

Wash beet root. Place 1/3 cup of water in a baking dish. Add beets to dish and cover with foil. Place in oven for 2 hours. (Slow cooking is optimal because it retains the nutrients and vitamins) Let beets cool and rinse, the skin will be easy to peel off. Slice beets then cut into quarters and place in Denise's dressing. Put in refrigerator and let marinate for 1 hour or more.

DENISE'S DRESSING

Juice of 1/2 lemon

1/3 cup olive oil

1-2 cloves garlic, minced

1t Dijon Musard

sea salt & pepper to taste OR Braggs Aminos

Whisk garlic in olive oil first. Add lemon. Whisk. Add Braggs Amino's to taste. Dressing is a little thick. You can use this to coat beets (raw or cooked) - then refrigerate; or toss with lettuce/kale before serving;or use as marinade with tomatoes and cucumbers as marinade.

KALE

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory. Kale, as with Broccoli are believed to have potent anti-cancer properties, particularly when chopped or minced.

KALE (Salad)
Chop kale finely and use in your salad. It has a heartier taste and adds nutrition to your salads.

SAUTEED KALE
3T olive oil
2 cloves of garlic, minced
1/2 onion chopped
2 stalks celery chopped
1 bunch Kale (4-5 stalks)
Sea salt - to taste
1t - Lemon juice (fresh)

Heat olive oil on medium heat. Add onions and celery and saute until soft.
Wash and tear leaves from kale stem and cut into strips. Add Kale. Saute all until Kale is slightly wilted. Sprinkle with lemon juice and add sea salt to taste.

Serve. 4 servings

FISH

All the fish we deliver is soooo fresh!

Here are my favorite ways to serve it:

DENISE'S SAUTEED FISH
Wash and pat dry. Sprinkle fish with Spike Vegetable Seasoning (it's salt free!) and Tumeric on both sides.

In the skillet heat 2T of olive oil. Add 5 sprigs of fresh thyme. Place fish on top of thyme and pan fry on each side - about 3-4 minutes on each side.

HERB COATED PAN FRIED FISH (I got this from idea from Suzanne Somers)

Wash and pat dry fish. Heat 3-4T of olive oil to a medium temp.
In a plate mix together 3T of dried parsley and 3T of dried basil.
Season fish lightly with sea salt (if you want). Coat fish on both sides with parsley/basil mix.
Put in skillet and pan fry for 3-4 minutes on each side.

Serve.

Variation..
After fish is cooked, add fresh crushed tomatoes or 1 can of tomatoes to the pan. Heat and stir. Put fish back in the pan and heat through. Serve fish over brown rice with with tomato sauce.

DENISE'S BAKED BROWN RICE
Rice made painlessly perfect!

Rice is cooked as a 2:1 ratio.

For a family of four:

Preheat oven to 350. Pour 4 cups of water add 1t sea salt and boil.

In a casserole, add 2c of brown rice. Pour boiled salt water over rice. Stir with metal fork. Cover casserole dish with foil. Place in oven for 55 minutes.
VARIATIONS:
I use rice over the week:

1. Add 1t of olive to pan, add 1 minced garlic pod, 2 cups of cooked rice and your choice of chicken, veggie, herb, etc to complete the dish.

2. In 2T of olive oil saute 1/2 chopped onion, 2 stalks of celery, 1-2 garlic cloves minced until softened. Add 2 cups rice. Shred 1 carrot and add to rice mixture. (Option add 2 dashes of Timari sauce for oriental flare)

3. You can even put sunny side up eggs over rice for breakfast; or a scramble dish with eggs, sausage, rice and chives.

Options are endless....

BEET SALAD

About 6 beets peeled (raw or marinated)

1/2 cup of feta cheese (maybe other crumbly goat or sheep cheese will
substitute)

2 T capers, drained

2 stalks of scallions chopped thinly

1 head of leaf lettuce

Prepare the dressing. Mix the capers, scallions, beets together toss
with vinaigrette (above. Wash lettuce and toss with vinaigrette.

Arrange on a plate with the beets mixture on top. Sprinkle the feta cheese.

BEET JUICE
(Cleanses the liver!!!!)

1 medium beet
5 carrots (no tops)
1 cucumber (peeled if not organic)
2 stalks celery w/ leaves
1 handful parsley, rinsed well
2 inch piece ginger root, peeled

(sometimes I add 2 leaves of kale, and 3 mint leaves)

Juice and drink immediately to get the best nutritional value.

CROCK POT SQUASH WITH BROWN SUGAR AND CINNAMON

2 acorn squash
1 c apple juice
4T butter, melted
1/4c brown sugar, packed
1/2t ground cinnamon

Quarter squash lengthwise, cut stem off and scoop out seeds. Pour apple juice into slow cooker.

Combine butter, brown sugar, and cinnamon in a cup or bowl.

Put 3-4 squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.

Place the remaining squash on the first ones and drizzle with remaining butter-brown sugar mixture.

Cover and cook on LOW for 6-8 hours, or until squash is tender.