Here are some must try recipes:
Sausage and Artichoke Soup
(from Sunset Magazine - January 2011)
3-4 sausages, casing removed, chopped up
1 bag of frozen artichokes
1 large bunch of swiss chard
6 cups veggie broth
2 cups water
salt/pepper to taste
Saute sausage till cooked thru
Add broth and water and artichokes
Add chard for last 10 mins to wilt and add salt/pepper to taste
Mostly Raw Granola Bars
(also from Sunset 1/11)
1/3 c each pecans and almonds, chopped (largely)
1/2 c honey (warmed to ensure a syrupy consistency for easier stirring)
1 t cinnamon
1/2 cup each chopped apples and cranberries (or other dried fruit)
2 1/2 c rolled oats
3/4 c dates, chopped
In a food processor (vitamix does not work for this), whirl the oats so they are chopped up (but not a flour). Pour into bowl and add cinnamon. Mix together.
In a food processor, whirl the dates and add oats slowly. Drizzle honey and whirl slowly (pulse). You may have to separate clumps to get it to completely blend together.
Take out and put in bowl. Add berries and nuts and combine with hands and make into a ball.
Put wax paper in 9x13 pyrex dish, spray nonstick oil. Put ball on wax paper and mash it out till it makes about a 1 inch layer that fills the dish. Freeze for about 1/2 hour till it is easy to cut into bars. Should make 12 bars. Try not to eat them all at once!
Scallops and Cauliflower
(Cauliflower idea from Sunset 1/11 - scallops on my own)
1 large head cauliflower
Pancetta, bacon, or prochiuto
1 brown onion
2 cloves garlic
1 bag bay scallops from Trader Joes
Chop and saute onion and garlic till opaque, then add cauliflower (chopped up) and meat and cook with cover on for 10-15 minutes (until cauliflower is tender).
Remove from pan and put in dish.
Add 2 T butter to pan. When melted, add scallops and cook about 5 minutes until white all the way through.
Combine scallops with broccoli mixture and serve.
I put this on top of Soba noodles which was wonderful....but optional!