Week 1 Recipes!

2
Jun

Willy has been busy preparing recipes for us! Hope You Enjoy!

Kale&Mushroom

Health Transitions Clinic Recipe

                                            

Recipe Name: Kale Mushroom Sauté    

 

Yield: 4

Ingredients Measure Method of Preparation
Kale, chopped 2 cup
  1. In a sauté pan combine onion, bacon, and mushrooms.
  2. Add olive oil as the mushrooms soak up the fat.
  3. Sauté until bacon is cooked and the onion is caramelized.
  4. Deglaze with apple cider vinegar.
  5. Add kale and butter.
  6. Sweat everything together.
  7. Season to taste then serve.
Onion, diced 1/2 cup
Apple gate uncured bacon 8 strips
Mushrooms 2 cups
Apple cider vinegar 2 teaspoon
Olive oil 2 tablespoon
Salt/ Mrs.Dash To taste
Black pepper To taste

 

Equipment Needed: rubber spatula, cutting board, knife, sauté pan

 

Note: Additional fresh herbs and spices may be added as desired. Be daring and grab a variety of mushrooms (if they have a woody stem remove it from the cap).

 

Nutrients:

                 Carbohydrates: 7 grams

                 Fat: 52 grams

                 Protein: 24 grams

                 Fiber: 6 grams

                 Net Carb: 1 grams

 

 Health Transitions Clinic Recipe Recipe Name: Parmesan Crusted Asparagus 

crusted

 

Health Transitions Clinic Recipe

Recipe Name: Parmesan Crusted Asparagus  
 

Yield: 3

Ingredients Measure Method of Preparation  
Asparagus 1 lb. 1.           Pre heat oven to 350 degrees.

2.           Cut the stem off the garlic exposing the top of the garlic cloves. Pour 1 teaspoon of olive oil on top, then wrap with aluminum foil and bake until soft (about 30 minutes).

3.           Remove from oven, let cool for 5 minutes then using your fingers or tongs squeeze out the soft garlic into a small bowl (should squeeze out like butter).

4.           Chop off the wood bottom of the asparagus (the last 2”).

5.           Place asparagus on foil and top with olive oil, butter, salt, black pepper, Italian seasoning, and parmesan cheese. Wrap the foil and close the opening like a foil pack.

6.           Bake for 15-20 minutes until desired tenderness then remove from oven and open foil pack (asparagus should be green unless you prefer very soft asparagus then it will be dark and wilted).

7.           While the asparagus is cooking; in the small bowl with roasted garlic add the 4oz triple cream Bree blend until smooth.

8.           Set on plates and top with roasted garlic cheese mixture and serve.

Red onion, julienne ½ cup
Olive oil 2 tablespoon
Butter 2 tablespoon
Garlic 1 head
Triple cream Bree cheese 4 oz
Italian seasoning 1 tablespoon
Parmesan cheese, shredded ½ cup
Black pepper To taste
Salt/Mrs. Dash To taste
 
Equipment Needed: rubber spatula, knife, cutting board, aluminum foil, tongs, baking sheet  
 
Note: Additional spices may be added as desired.  
 
Nutrients:

Carbohydrates: 10 grams

Fat: 27 grams

Protein: 11 grams

Fiber: 4 grams Net Carb: 6 grams

 
 
Recipe Name: Hot kale artichoke Dip  
 

Yield: 8

Ingredients Measure Method of Preparation  
Quart cheese 2 cups 1.           Pre heat oven to 375 degrees.

2.           In a large sauté pan heat olive oil with red pepper flake then add onion and artichoke hearts.

3.           Cook until onions are translucent, add minced garlic.

4.           While the mixture is sautéing cut the artichoke hearts with the spatula being used to stir.

5.           Add kale and sweat until the leaves have wilted and reduced by half.

6.           Add mayonnaise and quart cheese, then remove from heat.

7.           Fold together until evenly combined then add to the baking dish.

8.           Season with salt and pepper to taste.

9.           Top with shredded Milton Farm, prairie breeze.

10.      Bake until golden brown and bubbling.

11.      Remove from oven, let cool 15 minutes and serve.

Quartered artichokes 1 can
Yellow onion, diced ½ cup
Garlic, minced 1 teaspoon
Mayonnaise 1/3 cup
Olive oil 2 tablespoons
Red pepper flake 1 teaspoon
Kale, chopped 3 cups
Black pepper To taste
Salt/Mrs. Dash To taste
 
Equipment Needed: rubber spatula, knife, cutting board, sauté pan, 8”x8” or 9”x9” baking dish  
 
Note: Additional spices may be added as desired.  
 
Nutrients:

Carbohydrates: 14 grams

Fat: 12 grams

Protein: 14 grams

Fiber: 8 grams Net Carb: 6 grams

 

Bass-Farms-Storage-Tips kaleartichoke

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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