Baked Onions (Courtesy of Jaci Goodman. Serves 6 to 8)

bakedonions

2 red onions, quartered and peeled
1 yellow onion, quartered and peeled

¼ cup olive oil
2 tablespoon lemon juice
2 to 3 cloves garlic, chopped
1 tablespoon fresh thyme off the stem
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon pepper
½ tablespoon parsley, chopped

Mix all wet and dry ingredients together (except parsley) and pour over quartered onions and toss.

Place in baking dish and bake at 350 degrees F for 30 minutes.

Garnish with chopped parsley.

French Onion Soup (courtesy of Jaci Goodman. Serves 6)

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Ingredients

2 medium yellow onions
3 garlic cloves, chopped
3 tablespoons flour
2 quarts beef stock
1½ cups chicken stock
½ cup Marsala wine
¼ cup of apple cider vinegar
2 springs fresh thyme
2 bay leaves
Salt and pepper, to taste

Baguette slices
Gruyere cheese slices

Directions

Slice onions lengthwise, add to pot with pinch of salt. Simmer covered for 15 minutes. Uncover and simmer until onions start to caramelize. Add 3 chopped garlic cloves and stir. Then add 3 tablespoons flour. Once onions are coated with flour, add stock, wine, vinegar, thyme, bay leaves, and salt and pepper to taste. Stir. Simmer for 30 minutes to let flavors incorporate.

Slice and toast baguette slices.

Ladle soup into oven-safe bowls, place toast on top of soup, cover with Gruyere cheese slices, and place bowls onto a cookie sheet and under broiler to melt cheese.

Enjoy!

Raclette Smashed Potatoes

Raclette smashed potatoes

(courtesy of Jaci Goodman. Serves 4)

8 medium-sized yellow potatoes (or substitute with more fingerlings or small red potatoes)

8 ¼-inch slices of raclette cheese

3 tablespoons olive oil

Salt, to taste

Boil potatoes until fork tender. Drain potatoes.

Coat cast iron pan or oven-safe skillet coated with 2 tablespoons of olive oil. Place cooked potatoes in pan. Smash each potato. Drizzle with 1 tablespoon olive oil. Add salt, to taste.

Place in 400-degree oven to crisp up potatoes. Remove pan from oven and place raclette cheese slices on top. Place back in oven to melt cheese over potatoes. Serve and enjoy!

Honey Garlic Shrimp

(courtesy of Mena Spodobalski. Serves 4)

⅓ cup organic local honey

¼ cup low-sodium soy sauce

1 tablespoon garlic, minced

1 teaspoon fresh ginger, minced (optional)

1 pound medium-sized uncooked shrimp, peeled and deveined

2 teaspoons olive oil

1 green onion, chopped for garnish

Whisk honey, soy sauce, garlic, and ginger (if using) together in medium bowl.

Place shrimp in large zip-top bag. Pour half marinade mixture on top. Shake or stir. Allow shrimp to marinate in refrigerator for 15 minutes or overnight. Cover and refrigerate rest of marinade for next step.

Heat olive oil in skillet over medium-high heat. Place shrimp in skillet. (Discard used marinade.) Cook shrimp on one side until no longer pink — about 45 seconds — then flip over shrimp. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 more minute.

Serve shrimp with cooked marinade sauce and green onion garnish. The sauce also is excellent poured on brown rice and steamed veggies.

This chili is packed full of veggies, beans, and all of the great nutrients you get from sweet potatoes, says Amy Garrahan, home vegetarian cook and vegan baker.

Smoky Sweet Potato Chili (vegan)

(courtesy of Amy Garrahan. Serves 6)

"I love the versatility of chili," she says. "Whether you are looking for a well-balanced and nutritious meal or some warm, spicy, comfort food, chili always has the ability to make you feel well nourished."

1 Anaheim pepper, diced

3 to 4 chipotle peppers, diced

1 sweet onion, diced small

3 cloves garlic, finely chopped

1 medium sweet potato, cut into ¼-inch cubes

2 tablespoons oil

2 cans black beans

1 28-ounce can diced tomatoes

½ teaspoon garlic powder

½ teaspoon onion powder

2 tablespoons chili powder

1 teaspoon salt

2 teaspoons smoked paprika

2 teaspoons cumin

2 cups corn

Avocado and cilantro (for garnish)

Preheat oven to 400 degrees F. Toss sweet potato cubes in 1 tablespoon olive oil, salt, and pepper. Spread evenly on baking sheet and bake for 20 minutes.

In a Dutch oven or large pot, heat 1 tablespoon olive oil on medium heat and sauté diced onion, garlic, and Anaheim pepper for 5 minutes, stirring occasionally. Add diced tomatoes plus half of a can of water, black beans, cumin, smoked paprika, onion powder, garlic powder, chili powder, and chipotle peppers. Cover the chili with a lid and simmer on low for 30 minutes. Add the roasted sweet potatoes and 2 cups of corn to chili and allow time to heat up. Finish with freshly ground sea salt and pepper to taste. Add avocado and cilantro for garnish.

Avocado Breakfast Toast

(courtesy of Mena Spodobalski, owner and advanced fitness trainer, Evoke Fitness in Reno. Serves 1)

Avocados are my favorite healthy fat. Not only are they delicious, but they’re a great source of omega-3, vitamin K, fiber, and potassium. Try this breakfast toast and start your day off on the right foot.

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1 piece bread, whole wheat or sprouted wheat

½ avocado, ripe and soft

1 tablespoon cottage cheese (optional, for creaminess)

1 egg

Salt and pepper, to taste

Wedge of lime (optional)

Toast bread. Add avocado and cottage cheese to small bowl. Smash avocado and stir to combine. Smear avocado spread on toast.

Spray pan with olive oil spray. Gently crack egg into hot pan. Reduce heat to medium and allow egg to cook for about 2 minutes. Cover pan with lid for an additional minute to finish — do not flip egg. Loosen sides of fried egg with spatula, then slide out of pan to top toast.

Sprinkle cracked black pepper and sea salt over the top, to taste. Finish with squeeze of lime

Engine Fire

(Serves 1)

Warm up on cold winter evenings with this French- and Latin-inspired cocktail from The Depot co-founder Chris Shanks. The corn-aged whiskey can be purchased from The Depot Distillery.

1½ ounces aged corn whiskey

½ ounce lemon juice

¾ ounce Giffard Banane du Brésil (French banana liqueur)

½ ounce Bittermens Tepache Pineapple Liqueur

3 dashes Angostura Bitters

1 sleeve Bittermens Xocolatl Mole Cocktail Bitters

Pour all ingredients into cocktail shaker, shake, and serve over ice. Garnish with lemon wedge.

Maracuya Sour

(courtesy of Jake Spero, bar manager, PlumpJack Café and Squaw Valley Inn in Olympic Valley. Serves 1)

2 ounces pisco

¼ ounce egg white

½ ounce passion fruit purée (recipe to follow)

¾ ounce lime juice

¾ ounce gum syrup, or simple syrup if gum arabic is not available (recipe to follow)

Dash of Angostura Bitters

Lime wedge for garnish

Shake first without ice to froth egg whites, then add ice and shake again. Strain into cocktail glass without ice. Garnish with lime wedge and three small drops Angostura Bitters on top of foam.

For passion fruit purée: Slice 6 fresh passion fruits and scoop out fruit inside. Put into blender with 2 cups water and ½ cup sugar. Blend well and strain. Makes about 3 cups.

For gum syrup: Combine 1½ cups sugar, 1 cup water, and ½ cup gum arabic. Stir over low heat until it dissolves and thickens into syrup. Strain.

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