Last week's Recipes ...
Join
Click here for this week's recipes
Meal Plan A       
Collard greens and sweet corn buttermilk cakes with sumac-sour cream
Eggplant Parmesan Bites with Marinara Dipping Sauce
PORTABELLA MUSHROOM AND BRIE BRUNCH BITES
HEALTHY 5-INGREDIENT FLOURLESS BANANA BREAD

Collard greens and sweet corn buttermilk cakes with sumac-sour cream
http://foodandstyle.com/collard-greens-and-sweet-corn-buttermilk-cakes-with-sumac-sour-cream/

For the sour cream
1/3 cup sour cream
1 teaspoon ground sumac

For the collard greens
8 oz (225 g) collard greens (5 large leaves)
2 tablespoons extra virgin olive oil
1/8 teaspoon ground cayenne
2 garlic cloves – skinned and finely chopped
1/4 teaspoon sea salt

For the cakes
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
freshly ground black pepper to taste
2 extra large eggs
1/2 cup cultured buttermilk
1 large ear fresh corn – husk removed and kernels shaved off the cob
1 1/2 tablespoons unsalted butter

Place the sour cream and sumac in a small bowl. Stir well and refrigerate until ready to use.
camera icon Rinse the collard leaves and pat them dry. Cut stalks off at the base of the leaves. With a paring knife, cut
the leaves off along each side of the center stalk. Stack the leaves together, roll up tightly and cut in 1/4” slices. Then
cut crosswise in 1/4” slices. Transfer to a bowl and set aside. Heat a large heavy-bottomed skillet to medium-high
heat. Add the olive oil, cayenne and garlic. Sauté for 30 seconds until the garlic releases its flavor but doesn’t take on
any color. Add the greens and toss until well coated with the oil. Sauté for 2 to 3 minutes until wilted, tossing
frequently. Sprinkle with the salt, toss again and continue to sauté for another 2 to 3 minutes, until the greens turn a
darker shade. Transfer to a bowl and set aside.
camera icon In a small bowl, mix flour, baking powder, salt and pepper. Set aside. Place the eggs in a separate bowl
and whisk until well blended. Add the buttermilk and whisk again until well blended. Add the dry ingredients and, using
a wooden spoon, mix until well incorporated. Stir in the corn kernels and the collard greens and set aside. Heat a large
heavy-bottomed non-stick frying pan over medium-high heat. Add 1 tablespoon of butter. As soon as the butter is
melted, spoon 2 tablespoons of batter (for each pancake) into the pan. Reduce heat to medium/medium-high and cook
the pancakes for 2 to 3 minutes, until the bottoms are golden. Flip the pancakes and cook for an additional 1 to 2
minutes until the bottoms are golden. Add the balance of the butter to the pan and repeat with the balance of the batter
as above. Place the pancakes on a large serving platter. Garnish each pancake with a dollop of sour cream and serve
warm.

Eggplant Parmesan Bites with Marinara Dipping Sauce
https://www.justataste.com/eggplant-parmesan-bites-marinara-dipping-sauce-recipe/

INGREDIENTS
2 medium eggplants (about 2 1/2 lbs total)
2 cups Italian-style breadcrumbs
3/4 cup grated Parmesan cheese
3 large eggs
1 cup all-purpose flour
Vegetable oil, for frying
1 cup homemade or store-bought marinara sauce
Chopped fresh parsley, for garnish (Optional)

INSTRUCTIONS

Peel the eggplants and dice them into 1-inch cubes. Place the cubes in a large colander and toss them with 1 1/2
teaspoons salt. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.
Combine the breadcrumbs with the Parmesan cheese in a large bowl. In a second bowl, whisk together the eggs with
2 tablespoons water. Place the flour in a third bowl. Bread the eggplant cubes in batches by coating them in the flour,
then the eggs and then the cheesy breadcrumbs. Line a baking sheet with paper towels. Add three inches of oil to a
large, heavy-bottomed pot set over medium heat and attach the deep-fry thermometer. Once the oil reaches 360ºF,
add the breaded eggplant in batches, cooking them until they're golden brown on all sides. Using a slotting spoon,
transfer the eggplant to the paper towel-lined baking sheet and immediately season them with salt. Repeat the frying
process with the remaining eggplant, returning the oil to 360ºF between each batch. Garnish the eggplant bites with
chopped fresh parsley and serve them with marinara sauce for dipping.

PORTABELLA MUSHROOM AND BRIE BRUNCH BITES
http://dailydishrecipes.com/portabella-mushroom-and-brie-brunch-bites/

INGREDIENTS
1 package Puff Pastry dough
2 cups chopped, sauteed Portabella mushrooms
24 slices of Brie cheese

INSTRUCTIONS
Unroll the Dough. Slice your dough into squares. I made 20 with one sheet of  Puff Pastry dough. Place the squares
into a mini muffin tin. You can use a regular muffin pan, but you will have to cut the squares larger, and it will eliminate
the "Bites" as they will be much bigger. Fill those babies up with some deliciously sauteed mushrooms. I used butter
and garlic for sauteeing, but if you want a different flavor, go with what you prefer. Top each bite with a slice of Brie
cheese. Pop those babies in the oven at 400 degrees for about 10-14 minutes. You want the edges a beautiful golden
color and the cheese to be completely melted. Consume your finished product and be awed and amazed at the great
flavors that Puff Pastry dough brings to this already amazing recipe! You can serve these as is, by arranging them on
a large platter, or add some color like I did on Great Day St. Louis by surrounding them with beautiful sprigs of Parsley!

http://dailydishrecipes.com/portabella-mushroom-and-brie-brunch-bites/

INGREDIENTS
1 package Puff Pastry dough
2 cups chopped, sauteed Portabella mushrooms
24 slices of Brie cheese

INSTRUCTIONS
Unroll the Dough. Slice your dough into squares. I made 20 with one sheet of  Puff Pastry dough. Place the squares
into a mini muffin tin. You can use a regular muffin pan, but you will have to cut the squares larger, and it will eliminate
the "Bites" as they will be much bigger. Fill those babies up with some deliciously sauteed mushrooms. I used butter
and garlic for sauteeing, but if you want a different flavor, go with what you prefer. Top each bite with a slice of Brie
cheese. Pop those babies in the oven at 400 degrees for about 10-14 minutes. You want the edges a beautiful golden
color and the cheese to be completely melted. Consume your finished product and be awed and amazed at the great
flavors that Puff Pastry dough brings to this already amazing recipe! You can serve these as is, by arranging them on
a large platter, or add some color like I did on Great Day St. Louis by surrounding them with beautiful sprigs of Parsley!

HEALTHY 5-INGREDIENT FLOURLESS BANANA BREAD
http://thebakermama.com/recipes/5-ingredient-flourless-banana-bread/

Ingredients
3 medium ripe bananas
2 cups old-fashioned rolled oats
2 large eggs
¼ cup pure maple syrup
1 teaspoon baking soda

Instructions
Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with non-stick cooking spray and set aside. Add all
ingredients to a blender and blend until smooth and well combined. Pour batter into prepared loaf pan. (Garnish the
top of the batter with thinly sliced banana, if desired) Bake for 20-25 minutes or until a toothpick inserted in the center
comes out clean. Let loaf cool completely in loaf pan. Store bread in an airtight container in the refrigerator.

Meal Plan B     
Roasted Eggplant with Greens, Quinoa, and Feta
BRAZILIAN STYLE COLLARD GREENS
BAKED EGGPLANT FRIES
Valencia Orange Refresher


Roasted Eggplant with Greens, Quinoa, and Feta
http://juliasalbum.com/2014/10/spinach-eggplant-and-feta-quinoa/

Ingredients
1 large eggplant, cut into 1 inch cubes
2 tablespoons olive oil
salt and pepper
1 tablespoon olive oil
2 cloves garlic
5 to 10 ounces fresh greens, , stems removed, thinly cut
1 and 1/2 cups cooked quinoa
1/4 cup Feta cheese

Instructions
Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil.
In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped
eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until
eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using
spatula - that will help even out the roasting. While eggplant is being roasted, heat 1 tablespoon of olive oil in a large
skillet, add greens and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until greens
wilts. Remove from heat. Once eggplant is done, immediately remove it from the baking sheet into the same skillet with
greens, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release
some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don't add
too much salt or omit it altogether as you will be using Feta cheese too. Top with Feta cheese.



BRAZILIAN STYLE COLLARD GREENS
http://www.alineshaw.com/brazilian-style-collard-greens/

Ingredients
1 bunch of collard greens, stems removed, thinly cut
3 thick strips of smoked bacon, diced  (Or Vegan Substitute)
1/2 a large onion, diced
2 cloves of garlic, minced
1 tbsp of extra virgin olive oil
Salt and pepper to taste

Method
Heat the olive oil in a medium skillet over medium to high heat
Add the bacon and cook until browned, about 3-4 mins
Add the onions and cook until transparent, about 2 mins
Add the garlic and cook until fragrant, about a minute
Reduce the heat and add the collard greens and toss gently until the greens wilt a little, about 2 minutes

BAKED EGGPLANT FRIES
https://www.themediterraneandish.com/baked-eggplant-fries-tzatziki-sauce/

Ingredients
1 medium eggplant
3/4 cup all-purpose flour
2 eggs, lightly beaten
1 cup bread crumbs
1 tsp garlic powder
1 tsp dried oregano
Pinch salt and pepper
Olive oil cooking spray

Instructions
Preheat the oven to 425 degrees F.  First, cut the eggplant into 1-inch rounds. Sprinkle with salt and set aside for 20
minutes (the eggplant will sweat out any bitterness). Pat dry.  Now cut the eggplant slices into even-sized batons or
"fries."  Dredge the eggplant fries into the flour. Next, dip them in the eggs, then coat them with a mixture of the
breadcrumbs, garlic powder, oregano, salt and pepper. Prepare a wire rack on top of a baking sheet. Spray the wire
rack with olive oil cooking spray. Now arrange the eggplant fries on top of the wire rack. Spray the eggplant fries with
a little olive oil cooking spray. Bake in the preheated 425 degrees F oven for 10 minutes or until the eggplant fries are
golden and crisp. Serve the eggplant fries hot or warm with Tzatziki sauce or a side of marinara. Enjoy!

Valencia Orange Refresher
http://breweddaily.com/2013/07/homemade-valencia-orange-refresher-recipe/

Ingredients
1/3 cup orange juice (no pulp) (Fresh Squeezed)
2 tbsp confectioners’ sugar
1 1/4 cups water
ice

In a large glass, combine orange juice and confectioners sugar. Whisk to combine, ensuring that the sugar is
completely dissolved. Add water and ice and stir well before serving.





MEAL PLAN C
Enchilada Stuffed Grilled Portobello Mushrooms
WARM COLLARD GREEN DIP
Chilled Corn Soup
Watermelon Mini-Wedges


Enchilada Stuffed Grilled Portobello Mushrooms
http://sweetpeasandsaffron.com/2016/05/enchilada-stuffed-grilled-portobello-mushrooms.html

Ingredients
4 portobello mushrooms
2 tablespoons olive oil
½ cup corn kernels
½ cup black beans, drained and rinsed
1 cup enchilada sauce
¼ teaspoon salt
1 tablespoon flour
1 cup mozzarella or Monterey jack cheese, shredded
2 tablespoons chives (Optional)

Instructions
Pre-heat your barbecue to medium-high heat. Using a small spoon, scoop the gills out of the mushrooms. Brush
mushroom exteriors with olive oil and place on a large plate.
In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain. Spoon around 2
tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.

To grill:
Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes, until cheese is melted and
sauce is bubbling. Sprinkle with chives and serve with a side salad.

To bake:
Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).

WARM COLLARD GREEN DIP
https://happinessandhominy.wordpress.com/2016/02/03/warm-collard-green-dip/

Ingredients:
Steamed: (16 oz) collard greens, (8-10 leaves), stems removed, thinly cut
8 oz cream cheese
4 oz sour cream
1 jar/can artichoke hearts, drained and chopped
1 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne
Salt and Pepper
1/3 cup Parmesan, grated

Method:

Preheat oven to 350 degrees F. Combine the steamed greens, cream cheese, sour cream, artichoke hearts, onion and
garlic powders, cayenne, and salt and pepper to taste in a microwaveable bowl. Microwave in short increments,
stirring frequently, until cream cheese is just melted. (You can also do this on the stove top over low heat.) Transfer to
a lightly greased 8″x 8″ dish (or other oven-safe dish) and top with the Parmesan cheese. Bake, uncovered, for 3o
minutes or until browned and bubbly (you may need to bake at 450 for 10 minutes on the top rack of the oven at the
very end). Serve with crackers or pita.

Chilled Corn Soup
http://amp.southernliving.com/recipes/chilled-sweet-corn-soup-recipe

Ingredients
3 ears fresh corn, shucked
2 tablespoons unsalted butter
1/2 cup chopped yellow onion (from 1 medium onion)
1 teaspoon chopped garlic (about 2 garlic cloves)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup water
2 tablespoons extra-virgin olive oil
1 teaspoon white wine vinegar
Optional Toppings: bacon, pesto, or Spicy Corn Relish

Directions
Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into
another bowl. Discard cobs. Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often,
until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add
water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4
minutes. Transfer to a blender, and add olive oil. Remove center piece of blender lid (to let steam escape); secure lid
on blender, and place a clean towel over opening in lid. Process until smooth, 2 minutes. Pour mixture through a fine
wire-mesh strainer into a bowl; press with the back of a spoon to extract as much liquid as possible. Discard solids.
Stir in vinegar; cover and chill 4 to 8 hours. Pour into 6 (4-ounce) glasses; add toppings.


Watermelon Mini-Wedges
http://www.foodnetwork.com/recipes/ree-drummond/watermelon-mini-wedges-3236356

Ingredients
2 tablespoons sugar
1 teaspoon kosher salt
Zest of 1 lime
1 small seedless watermelon, cut into small wedges

Directions
Mix together the sugar, salt and lime zest in a small serving bowl. Put the bowl on a platter, add the watermelon
wedges and serve.