HOLIDAY CITRUS KALE SALAD

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Holiday Citrus Kale Salad

by Nanny Bubby

For links to SHOP all ingredients at Melissas.com
Citrus Crate CLICK HERE
Deluxe Tropical Fruit CLICK HERE

Total Time:

1 hour

Serves:

6

Ingredients

  • 3 Heads Organic Curly Kale (Cut Chiffonade Style)
  • 8 oz. BARE freeze dried or baked apples, crumbled (My preferred brand is BARE because natural apples turn brown quickly, and the crunch of the freeze dried or baked is just so fun. )
  • 1 C. Fresh Parmesan Cheese Shavings
  • 1 Blood Orange or Navel Orange, sectioned and chopped
  • 1 C. Kumquats, sliced and seeded
  • 3/4 C. Dried cranberries or pomegranate seeds

For the Dressing

  • 2 oz. Fresh squeezed Lemon or Orange Juice
  • 2 oz. Dark Amber Maple Syrup
  • 2 oz. Apple Cider Vinegar to taste
  • 1 C. Blood Orange Flavored Olive Oil My preferred brand is Temecula Olive Oil Company.)
  • 3 Tbsp. Good Dijon Mustard
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Orange Zest

Candied Pecans

  • 2 C. Chopped Pecans
  • 1/3 C. Organic Dark Amber Maple Syrup
  • 2 tsp. French Sea Salt

Directions

  • Preheat over to 375°

Notes

Tip: Up to 2 days in advance, chiffonade the kale and store in air sealed Ziploc bags or containers.
To Candy the pecans:
Combine the chopped pecans with 1/3 cup maple syrup on a sheet pan and toss until pecans are completely covered.
Sprinkle with French sea salt and roast at least 10 minutes or until you can smell the pecans roasting and they are browned.
Tip: I suggest using a Silpat (a mat made of food-grade silicone) as it is easier to roll the pecans off the surface and make into small pieces. There is never any sticking.
Allow to cool and allow the maple syrup to harden around the pecans.
Tip: Do not touch until cool or you will lose the skin on your hand.
On day of serving, combine the kale, dried apples, pecans and 2/3 C. of the Parmesan, oranges, kumquats and cranberries or pomegranate seeds. Add the salad dressing and toss. Dressing can be placed on salad up to 10 minutes before serving. Sprinkle the remaining parmesan cheese on top as garnish.
Directions for Salad Dressing:
Combine the lemon juice, maple syrup and apple cider vinegar, lemon and orange zest and salt and pepper to taste.
Drop in the Dijon mustard and whisk.  Then as you are adding the olive oil, whip with a wire whisk and dressing will begin to emulsify and thicken.

Roasted Purple Cauliflower Steaks With Miso And Turmeric

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Roasted Purple Cauliflower Steaks With Miso And Turmeric

by Nanny Bubby

Anything that is purple is a super strong anti-oxidant. This is so good for the prevention of chronic diseases like heart disease, dementia, diabetes and cancer. And the turmeric is completely anti-inflammatory, so good for arthritis and all inflammation. There is an old wives tale that says, “turmeric cures everything in your body, except DEATH!!” I love cooking with it, and love how I feel after I eat it, you will too! Enjoy!
For links to SHOP all ingredients at Melissas.com 
Purple cauliflower CLICK HERE
Garlic CLICK HERE
Sun-Dried Tomatoes CLICK HERE
Turmeric powder or freshly grated CLICK HERE
Parsley CLICK HERE

Total Time:

43 minutes

Serves:

5

Ingredients

  • 1 large head purple cauliflower sliced in ½ inch slices
  • 1 large head yellow cauliflower sliced in ½ inch slices
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Miso
  • 1/3 c. fresh lemon juice
  • 1 tsp. smoked paprika
  • 1/2 tsp. Turmeric powder or freshly grated.
  • 2 cloves Garlic minced
  • 1 tsp. salt separated
  • 1 tsp. black pepper black is necessary for turmeric absorption in your body (separated)
  • 1 tsp. lemon zest about 1 lemon
  • 1 Tbsp. maple syrup
  • ¼ c. sun-dried tomatoes chopped
  • 2 Tbsp. fresh parsley chopped.

Directions

  • Preheat oven to 400°
  • Using spray avocado oil, spray both sides evenly with the spray and then sprinkle about ¼ tsp of each of the salt &
  • pepper lightly over the cauliflower.
  • Place on a sheet pan lined with parchment paper and roast the cauliflower for about 15 minutes.
  • In a medium bowl while the cauliflower is roasting, combine all of the rest of the ingredients except the parsley. (olive oil, miso, lemon juice, paprika, turmeric, garlic, salt, black pepper, and lemon zest.) Whisk all together.
  • Spoon about 1 Tbsp of the marinade onto each slice of cauliflower and with a pastry brush spread evenly.
  • Return to the oven for about 7 more minutes or until the cauliflower is soft yet browned crispy. With the pastry brush, baste with extra marinade and then garnish with parsley and the sun-dried tomatoes to serve.
  • Enjoy!

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Arugula & Watercress Salad With Pepitas And Blue Chesse

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Arugula & Watercress Salad With Pepitas And Blue Cheese

by Nanny Bubby

“Eat the rainbow” is one of Dr. Jean’s favorite quotes! It is becoming mine now, too! Nothing inspires a smile more than a colorful plate of fresh food. It actually feels like it is smiling back at you when you look at it. It says, “eat me, I am good for your body, you will love me”! LOL! Yes, sometimes food talks back to you!!!!
Pepitas CLICK HERE
Baby Arugula CLICK HERE
Watercress CLICK HERE
Blueberries CLICK HERE
Pomegranate Seeds CLICK HERE

Total Time:

30 minutes

Serves:

6

Ingredients

  • ¾ c. raw pepitas pumpkin seeds
  • ½ tsp. smoked paprika
  • 1 Tbsp. olive oil
  • Pinch of salt
  • ¼ c. toasted unsweetened coconut
  • 4 c. baby arugula
  • 4 c. watercress
  • 2 oz. crumbled blue cheese
  • 1 c. fresh blueberries
  • ¾ c. pomegranate seeds
  • ½ c. dried unsweetened cranberries
  • 3 Tbsp. grated fresh golden beets
  • 3 Tbsp. grated fresh red beets

For the dressing

  • 1/3 cup good olive oil preferably a blood orange infused oil
  • ¼ c. Apple Cider Vinegar
  • juice of 1 lemon
  • 2 Tbsp. maple syrup
  • 1 tsp. Dijon mustard
  • 1 tsp. Fresh mint finely minced
  • Kosher salt and pepper to taste

Directions

  • Pre-heat oven to 350°
  • In a small skillet, heat the olive oil over medium heat. When it shimmers, add the pepitas and the and paprika.
  • Toast the seeds for 3-5 minutes until lightly browned. Sprinkle with kosher salt.
  • Sprinkle the coconut onto a sheet pan lined with parchment paper. Place into the oven for 7-10 minutes.
  • Shake it half way through and keep a close eye to be sure it doesn’t burn. (You cannot check on this too many times. It burns fast.)
  • In a large bowl, combine the arugula, watercress, blue cheese, blueberries, pomegranate seeds, coconut and dried cranberries.
  • In a glass bowl, add the vinegar, lemon juice, maple syrup, mint and Dijon mustard. Whisk to combine.
  • Begin whisking and slowly add the olive oil whisking quickly to emulsify the dressing.
  • Drizzle the dressing slowly over the salad while tossing.
  • After tossing the salad sprinkle the fresh grated beets on top as a garnish!
  • Serve immediately after adding the dressing.
  • Enjoy!

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Nanny Bubby’s Special Lasagna

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Nanny Bubby's Special Lasagna

by Nanny Bubby

This is the oldest and the first recipe that I ever wrote onto a notecard. I was 19 years old when this recipe was passed down to me. My sister (who is 9 years younger than me) had a tutor who was married to a very Italian man. His grandmother gave her this recipe. And, don't faint, yes, yes, yes, that says 46 oz. of V-8 Juice. The idea is usually you need a carrot or two in your sauce to cut down on the acid. But with V-8 juice, no carrots needed and it gives it such a rich, rich flavor. Also, if you like a lot of meat sauce in your lasagna, double the sauce recipe! Enjoy! Remember, "Spread Love Like Butter"!

Total Time:

Serves:

8

Ingredients

For the sauce:

  • 1 lb. Lean Hamburger
  • 46 oz. Can V-8 Juice
  • 1 small onion
  • 2 cloves garlic
  • 2 6 oz. cans tomato paste
  • 2 15 oz. cans tomato sauce
  • 2 tsp. Italian Seasoning
  • 2 Tbsp. sugar
  • salt and pepper to taste

Ingredients:

  • 1 lb. parmesan cheese freshly grated
  • 1 lb. Romano Cheese
  • 2 8 oz. pkg. Shredded Mozzarella
  • 2 32 oz. containers Ricotta
  • 2 packages Lasagna noodles (use uncooked, they will cook when baking)

Directions

For the Meat Sauce

  • In a large sauce pan. Saute the onion until transparent and just starting to brown.
  • Add the garlic and cook for one minute.
  • Add the hamburger and cook until completely brown.
  • Add the V-8 juice,tomato paste, tomato sauce, Italian seasoning and sugar to the sauce pan. Bring to a boil and then reduce the fire to a simmer. Simmer for about 2 hours or until the sauce is reduced by about 1/4 to 1/3. I suggest the latter because it makes for a thicker meatier sauce.

Building the Lasagna

  • Pre-heat oven to 350 °F
  • Start with a layer of meat sauce at the bottom of the pan. (this is so nothing sticks to the bottom.)
  • Add the lasagna noodles.
  • Then add the Romano Cheese.
  • Add the meat sauce next.
  • Start again by adding the lasagna noodles.
  • Add the mozzarella, then Romano then the meat sauce.
  • Add about a 1/2 cup of meat sauce into the Ricotta cheese and mix well. This will make it much easier to spread.
  • Next, once again, add the meat sauce and then the noodles. If this is the last layer, cover the noodles with the parmesan cheese. If it is not the last layer, begin the layering one more time but always end with a layer of noodles smothered in parmesan cheese.
  • Bake in the oven covered for 1 hour, then remove cover and bake until bubbly and parmesan is browned. Let rest 30-45 minutes before cutting.
  • Serve with fresh basil leaves on top.

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Cranberry Relish with Grand Marnier

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Cranberry Relish with Grand Marnier

by Nanny Bubby

Old Family recipe: by Tanya Murray Heath Thanksgiving is my most favorite holiday of the year. It brings me such joy. There are so many recipes that are just cooked once a year for this happy and peaceful holiday. This one is one of my very favorites, and I always make enough to freeze for recipes during the year. This one comes from my dear friend, Tanya Murray Heath. As she says, “it has been in our family and on our table for as far back as I can remember.” We both hope it will have a permanent place on your table as well. Enjoy! “Spread Love Like Butter”

Total Time:

Serves:

Ingredients

  • 3 tart apples Granny Smith or Pippen Peeled, cored and diced
  • 2 slightly ripe pears Peeled Cored and diced
  • 2 lbs. fresh cranberries
  • 1 c. golden raisins
  • 2 c. sugar
  • 1 c. freshly squeezed orange juice
  • 2 Tbsp. grated orange rind
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 c. Grand Marnier or other orange liqueur

Directions

  • Mix together all ingredients except Grand Marnier in a large pot.
  • Bring to a boil, reduce the heat and simmer uncovered for 45 minutes until thick.
  • Stir in Grand Marnier, let cool to room temperature and refrigerate covered until serving time.
  • This is always served at Thanksgiving and is best if made the day before.

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