Past Recipes for June 2010

(From the week of 06/29/10)

Vegan Blueberry Oat Bars

Recipe From:
Makes 16 bars

1 pint blueberries
1/4 cup agave nectar
1/4 cup apple juice
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste

3 cups oatmeal* (regular, not instant)
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces unsweetened applesauce
6 tablespoons (3/8 cup) agave nectar
6 tablespoons (3/8 cup) water
1 teaspoon vanilla


1. Preheat oven to 375F.  Oil an 8x8-inch baking dish.

2. In a small saucepan, combine the blueberries, agave nectar, and juice.  Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture.  Continue to stir as the mixture boils and thickens.  Remove from heat and set aside.

3. Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder.  Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt.  Mix well.  Stir in the apple sauce, agave nectar, water, and vanilla, and mix well.

4. Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.

5. Bake for 30 minutes, or until the top is lightly browned.  Allow to cool before cutting into bars.

(From the week of 6/22/10)

Eggs Baked With Spinach & Feta in Tomato Shell


Recipe adapted from:  60-Minute Gourmet by Pierre Franey (Times Books 1992).

Makes: 4 servings


4 large ripe tomatoes
Salt and freshly ground pepper to taste
2 tablespoons olive oil
4 medium eggs
4 tablespoons feta cheese
1 pound spinach


Preheat oven to 425 degrees. Cut off tomato tops and set aside (may be used later as garnish). Run a paring knife around the inside edge of the tomato and scoop out insides, creating a tomato shell. Sprinkle the insides with salt and pepper and turn the tomatoes upside down on a towel to dry and drain out any excess liquids. In the meantime, steam or sautee the spinach. To steam, fill a pan with a thin layer of water and bring to a boil. Turn off the burner, add the spinach and cover the pan until the spinach wilts. Drain out excess water once the spinach is cooked. Stand the tomatoes right side up in a pan, and place approximately 1/4 cup spinach into the bottom of each, pressing down to make room for other ingredients. Break an egg inside each tomato shell. Sprinkle with salt and pepper and feta cheese. Place in the oven and bake for 20 to 25 minutes. Do not let the yolks become too firm. Serve immediately.

(From the week of 06/15/10)

Swiss Chard

Recipe from


1  large bunch of fresh Swiss chard
1  small clove garlic, sliced
2  Tbsp olive oil
2  Tbsp water
Pinch of dried crushed red pepper
1  teaspoon butter


1.  Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk. Roughly chop the leaves into inch-wide strips.

2 .  Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

(From the week of 06/08/10)

Green Salad with Strawberries & Goat Cheese

Recipe From:  Eating Well May/June 2009
Makes: 4 servings

1 tablespoon pure maple syrup, or brown sugar
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
3 cups baby spinach
3 cups watercress, tough stems removed
2 1/2 cups sliced fresh strawberries, (about 12 ounces)
1/3 cup fresh chives, cut into 2-inch pieces
1/2 cup toasted chopped pecans
1/4 cup crumbled goat cheese


Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.

(From the week of 06/01/10)

Sautéed Radishes and Sugar Snaps with Dill

Recipe From:
Makes: 6 servings

1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots  
12 ounces sugar snap peas, trimmed with strings removed
2 cups thinly sliced radishes
¼ cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill


Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sautéing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
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People : Pierre Franey