Quarantine Recipes & The Archives

Ingredients:  Content: 3 small sweet potatoes  1lb brussel sprouts  1 tbsp olive oil  1 cup cooked wild rice  4 heaping cups of any green (kale, arugula, spinach, etc.) 1 large or 2 small apples, thinly sliced or cubed  Optional: dried cranberries, toasted pumpkin seeds, toasted almonds for topping  Vinaigrette:  5 tbsp sherry vinegar 1 shallot minced 1 tsp dijon mustard 2/3 cup olive oil  Salt, pepper 1. Roast the veggies: Preheat to 400 F and after brussel sprouts and sweet potatoes are coated in oil, salt and pepper, place them in the oven for 35-40 minutes.  2. Cook the grain.  3. While the veggies roast, whisk together the shallot, vinegar, dijon and olive oil. Add salt and pepper as needed.  4. Add it all together and enjoy!  *Credit to Shabbat Website One Table

Ingredients:  Butter 1 onion 4-6 cloves minced garlic 4 cups vegetable stock Pack of cubed butternut squash 4-6 celery sticks 2-3 carrots 1 large apple Spices: cinnamon, nutmeg, salt, pepper 1. Melt butter in a pot.  2. Saute 1 chopped onion and 4-6 minced garlic cloves in the butter. 3. In another large pot, simmer vegetable stock (3-4 cups). 4. Add in cubed butternut squash to pot of stock and let it simmer.  5. Chop 4-6 celery sticks and throw into pot.  6. Chop 2-3 carrots and throw into pot.  7. Chop 1 large apple and throw into pot.  8. Add sauted onion and garlic to pot.  9. Create spice mix in small dish (cinnamon, nutmeg, salt, pepper) 10. Add spices to a pot, mixing as you sprinkle them in.  11. Mix pot periodically until everything is nice and soft (about 20 minutes after all ingredients are in), and then blend in the NINJA.  12. Garnish with coconut milk and pepitas!!!  *Credit to Ethan

Ingredients:  1/4 cup peanut butter 1/4 cup reduced sodium soy sauce 3 cloves garlic, minced 2 tbsp honey  1 tbsp freshly grated ginger  1 tbsp rice vinegar  1 tsp sesame oil  1 tsp sriracha, or sub chilli flakes  Sauce 1. Saute ginger, garlic in oil. 2. Mix pb, soy sauce, vinegar, honey and chilli flakes in a bowl. 3. Add the bowl contents to pan and simmer for 2-3 minutes.  Tofu  1. Cut organic firm tofu in pieces and lay out in layers with paper towels between to absorb the water. The longer they can sit the better.  2. Oil pan on medium and once sizzling, place down tofu. Be patient, and flip once they are as crisp as you want.  3. Can add sauce to tofu first if preferred, then add cooked noodles.  Bake tofu (haven't tried yet):  1. Preheat the oven to 425 and bake tofu cut up the same way as above for 20 minutes.  2. Add sesame oil to a pan and dump in the tofu to crisp it up.  3. Add in half the sauce and cook w...

Ingredients:  Marinara:  1/4 cup olive oil  1 head of garlic, crushed cloves 1 large red onion, chopped 1/2 tsp crushed red pepper flakes 1 tbsp tomato paste 1/4 cup dry white wine 2 28 ounce cans whole peeled tomatoes 1/4 cup torn basil leaves 1/2 tsp dried oregano  Salt Eggplant assembly:  4 medium eggplant peeled, sliced lengthwise Salt 3 cups panko, or breadcrumbs  1 1/2 tsp dried oregano 1 tsp pepper 1 1/2 cups finely grated parm 1 1/2 cups all-purpose flour  5 large eggs, beaten to blend  1 1/3 cups olive oil  1/2 cup finely chopped basil and parsley, plus basil leaves for serving  6 ounces grated mozzarella (1 1/3 cups)  8 ounces fresh mozzarella, thinly sliced  Instructions:  Marinara:  1. Preheat oven to 350 F.  2. Heat oil in large ovenproof pot over medium and cook garlic, stirring often, about 4 minutes.  3. Add onion and red pepper flakes and cook until onion is translucent, about 5 minutes....

Ingredients:  1 cup flour 2/3 cup cold milk 2/3 cup cold water 3 large eggs 1/4 tsp salt 3 tbsp melted butter 1. Mix all the ingredients smoothly in a blender, food processor or with a whisk.  2. Refrigerate for 10 minutes if you used instant flour, 30 minutes if all-purpose.  3. Heat a nonstick frying pan and brush with melted butter.  4. Pour in 2-3 tbsps of batter and tilt pan to cover bottom evenly.  5. Cook about 1 minutes, turn and cook other side briefly.  6. Stack and refrigerate for 2 days or freeze for several weeks.  *Credit to Julia Childs