It is that time of year again- New year's resolutions are made to eat better, exercise more, try to undo all the damage we did from Thanksgiving to Christmas. It should be easy to change our diet and do what we know is best, but it never is!
The Windmill has an easy solution to your worries: The Produce Club. Every week we pack for our subscribers a delicious box full of the freshest local fruits and veggies around! You go home with a week's worth of fruits and veggies that will keep your diet on track by encouraging you to eat more produce and cut out all the carbs, fillers and processed food.
Below are the recipes from the first two weeks of January, including some healthy, detox recipes from Whole Living Magazine to get your New Year's Resolutions off and running!
January 2 Recipes
Grapefruit, Carrot, and Ginger Juice
Beet, Apple, and Mint Juice
Steamed Broccoli and Squash with Tahini Sauce
Roasted Garlic and Beet Soup
Scallion-and-Mango-Wrapped Shrimp
Beet and Brown Rice Salad with Goat Cheese
Chilled Sesame Spinach
Braised Turnips with Poppy-Seed Bread Crumbs
January 9 Recipes
Baked Sweet Potatoes with Citrus
Crispy Roasted Cauliflower Snack
Cauliflower with Orange Zest and Green Onion
Sautéed Green Cabbage with Country Ham
Moroccan Beef Stew
** We think this recipe would translate well to our lean ground beef!
Stir-Fried Chicken with Radishes, Chipotles, and Lime
Carrots and Rutabagas with Lemon and Honey
Cauliflower and Broccoli Flan with Spinach Bechamel
Grapefruit, Carrot, and Ginger Juice
Whole Living, January/February 2012
2 chopped grapefruits (peel and pith removed)
5 chopped carrots
1 inch fresh ginger, peeled and chopped
Press grapefruits, carrots, and ginger through a juice extractor. Stir and serve immediately.
Beet, Apple, and Mint Juice
Whole Living, January/February 2012
Detox Cred: Antioxidant superstars, red beets contain betalains, compounds that fight inflammation and support your detox by neutralizing toxins and making them water soluble and easily flushed from the body. In one study, beet fiber increased the production of detoxifying enzymes in the liver.
1 small beet, chopped
5 carrots, chopped
1 apple, cored and chopped
1/4 cup fresh mint sprigs
Press beet, carrots, apple, and mint sprigs through a juice extractor. Stir and serve immediately.
Steamed Broccoli and Squash with Tahini Sauce
Whole Living, January/February 2012
1/2 head broccoli florets
1 Delicata squash, sliced and seeded
1 cup mixed tender greens
1 cup thinly sliced red cabbage
2 tablespoons diced red onion
Coarse salt and pepper
1/4 cup Tahini Sauce
1 tablespoon toasted sesame seeds
Directions
Steam broccoli florets until bright green and tender, about 4 minutes. Remove and set aside. Steam squash until bright yellow and tender, about 10 minutes.
In a bowl, toss greens, cabbage, and red onion. Top with steamed vegetables and season with salt and pepper. Drizzle with tahini sauce and sprinkle with sesame seeds.
Roasted Garlic and Beet Soup
Whole Living, January/February 2012
Detox Cred: Beets may take a while to roast, but their powerful healthy status makes it worth the wait. (For a tasty side dish, saute the green tops -- they have double the potassium, folic acid, and iron as the sweet roots.) Garlic and leeks, both health-boosting alliums, add delicious flavor and dimension to any soup.
3 medium beets
2 tablespoons olive oil, plus more for drizzling
6 unpeeled garlic cloves
1 large leek, thinly sliced
1 teaspoon fresh thyme leaves
1 bay leaf
Coarse salt and pepper
2 tablespoons lemon juice
Directions
Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.
Scallion-and-Mango-Wrapped Shrimp
Whole Living Magazine Website
12 large shrimp (9 ounces), deveined and peeled, tails left intact
1/2 teaspoon vegetable oil
6 large scallions, green parts only, halved lengthwise
Coarse salt
1/4 cup adobo sauce (from one 7-ounce can chipotle chiles in adobo sauce; reserve chiles for another use)
1/2 semi-ripe peeled mango, laid flat and sliced lengthwise into very thin strips
Directions
Heat broiler. Cut a slit into each shrimp along the vein line, about halfway through.
Heat oil in a large nonstick skillet over medium-high. Cook scallions with 1/4 teaspoon salt until browned and tender, about 2 minutes. Transfer to a plate, and let cool.
Toss shrimp with adobo sauce on a rimmed baking sheet. Broil 8 inches from heat source, flipping shrimp halfway through, until just cooked through, about 2 minutes per side. Let cool slightly.
Wrap 1 mango strip and 1 scallion piece around each shrimp, and skewer to secure if desired. (You may have extra mango strips.)
Beet and Brown Rice Salad with Goat Cheese
1 cup brown basmati, or other brown rice
1 bay leaf
Coarse salt
1/4 cup pine nuts
2 teaspoons olive oil
2 small onions, finely chopped
1 tablespoon minced garlic
4 medium red beets (about 1 pound), without greens, peeled and cut into 1/2-inch cubes
Freshly ground pepper
2 teaspoons freshly grated lemon zest
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
2 ounces (about 3/4 cup) soft goat cheese, crumbled
Bring 1 1/2 cups water to a boil in a small saucepan. Stir in rice, bay leaf, and 1/2 teaspoon salt; cover. Reduce heat to low; simmer 30 minutes. Remove from heat; let stand, covered.
Meanwhile, toast pine nuts in oil in a 10-inch skillet over medium heat. Cook, stirring, until nuts are just browned, about 5 minutes. Transfer nuts with a slotted spoon to a small bowl.
Reduce heat to medium-low; add onions and garlic to skillet. Cook, stirring occasionally, until onions are translucent, about 8 minutes. Add beets and 1 teaspoon salt; season with pepper. Cover; cook, stirring occasionally, until beets are tender, about 25 minutes (if beets stick to skillet, add up to 1/4 cup water).
Remove bay leaf from rice. Stir rice, half of pine nuts, the lemon zest, and parsley into beet mixture. Transfer to a platter. Top with remaining pine nuts and the goat cheese. Garnish with parsley. Serve warm or at room temperature.
Chilled Sesame Spinach
Body+Soul, April/May 2006
Coarse salt
2 pounds spinach, stems trimmed, washed
1 1/2 tablespoons toasted sesame oil
1 1/2 tablespoons naturally brewed soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons mirin (rice wine)
3 tablespoons sesame seeds, toasted
Directions
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; season with salt. Add spinach, and cook just until wilted, about 30 seconds. Drain immediately in a colander, and plunge into prepared ice bath. Let spinach cool completely, about 30 seconds; drain again. Using your hands, squeeze excess water out of spinach, and transfer to a work surface. Coarsely chop spinach, and place in a medium bowl; set aside.
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and mirin. Add dressing and sesame seeds to the spinach; mix to combine.
Braised Turnips with Poppy-Seed Bread Crumbs
Gourmet | February 2008
by Farid Zadi
For turnips
3 tablespoons unsalted butter
2 pounds medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
1 1/2 cups water
1 tablespoon fresh lemon juice
For bread crumbs
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley
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Braise turnips:
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
Make bread crumbs while turnips cook:
Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.
January 9 Recipes
Crispy Roasted Cauliflower Snack
Whole Living, January/February 2012
Serves 2
1/2 head cauliflower florets
1 tablespoon olive oil
Coarse salt
Red chile flakes
Heat oven to 425 degrees.
On a rimmed baking sheet, drizzle cauliflower florets with olive oil. Season with salt. Roast, turning occasionally, until golden brown and just tender, about 20 minutes.
Sprinkle with red chili flakes.
Cauliflower with Orange Zest and Green Onion
Cauliflower is an excellent source of vitamin C and potassium. Soaking it in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise diners to squeeze a little lemon juice onto the cauliflower at the table. The citrus will heighten the flavors of this cool-weather dish.
1 head cauliflower, about 1 3/4 lb., cored and cut into uniform-size florets
1 Tbs. extra-virgin olive oil
1/4 tsp. kosher salt, or more, to taste
Freshly ground pepper, to taste
2 Tbs. coarsely chopped green onion
2 Tbs. chopped fresh flat-leaf parsley
2 tsp. grated orange zest
4 lemon wedges
Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 20 to 30 minutes, then drain.
Preheat an oven to 400°F.
Spread the cauliflower in a single layer in a shallow, 9-by-13-inch baking dish. Drizzle with the olive oil and season with the salt and pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1 to 2 Tbs. cold water each time, until they are tender and lightly browned, about 30 minutes.
Combine the green onion, parsley and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).
Sautéed Green Cabbage with Country Ham
3 Tbs. unsalted butter
1 large yellow onion, sliced crosswise into
thin rings
4 lb. green cabbage, quartered and cut into
1/4-inch-thick strips
1 cup diced country ham
Salt and freshly ground pepper, to taste
Directions:
In a large sauté pan over medium heat, melt the butter. When the butter is hot, add the onion and sauté, stirring occasionally, until tender and translucent, 10 to 12 minutes. Add the cabbage and cook, stirring occasionally, until tender, 25 to 30 minutes. Add the ham and cook, stirring, 2 to 3 minutes more. Season with salt and pepper, transfer to a warmed serving bowl and serve immediately. Serves 12.
Williams-Sonoma Kitchen.
** We think this recipe would translate well to our lean ground beef!
Moroccan Beef Stew
Bon Appétit | April 2006 by Ann Gillespie, Alexandria, VA
3 tablespoons olive oil, divided
1 3/4 pounds beef tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup halved pitted Kalamata olives
1/2 cup golden raisins
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel
couscous for serving
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
Stir-Fried Chicken with Radishes, Chipotles, and Lime
9 large skinless boneless chicken thighs, fat trimmed, chicken cut into 1/2-inch pieces
4 tablespoons fresh lime juice
1 1/2 teaspoons crushed chipotle chilies*
6 teaspoons olive oil
9 green onions (white and pale green parts only), thinly sliced
1/2 cup canned low-salt chicken broth
18 radishes, trimmed, halved, thinly sliced crosswise, and 20 radish leaves, thinly sliced, reserved
2 tablespoons chopped fresh cilantro
Lime wedges
12 hot corn tortillas
Combine chicken, 1 1/2 tablespoons lime juice, and crushed chipotles in large bowl. Sprinkle with salt and pepper; toss to blend. Let stand 10 minutes. Heat 4 teaspoons oil in large nonstick skillet over high heat. Add chicken mixture and sauté 3 minutes. Stir in green onions and broth; cover and cook 3 minutes. Uncover and stir until chicken is cooked through and most liquid evaporates, about 2 minutes longer. Stir in 1 1/2 tablespoons lime juice. Season to taste with salt and pepper. Transfer to bowl; cover to keep warm.
Heat remaining 2 teaspoons oil in same skillet over high heat. Add radishes and sauté 1 minute. Stir in remaining 1 tablespoon lime juice. Season with salt and pepper. Add radishes and cilantro to bowl with chicken and toss to blend.
Divide chicken mixture among 6 plates. Sprinkle with reserved sliced radish leaves. Garnish with lime wedges. Serve hot tortillas alongside.
*Crushed chipotle chilies (dried smoked jalapeño chilies) are available in the spice section of some supermarkets.
Carrots and Rutabagas with Lemon and Honey
Bon Appétit | November 2001
1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
1/2 cup chopped fresh chives
Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.
*When replacing our curly spinach for baby spinach, be sure to rinse it thouroughly and remove all the stems
Cauliflower and Broccoli Flan with Spinach Bechamel
Bon Appétit | May 2005
2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 6-ounce bags baby spinach leaves
6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese
Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
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