Greek Citrus-Honey Cake

1/2 cup olive oil (mild, or mix of mild and fruity), plus extra for greasing
1 3/4 cup sugar
1 1/2 cup unbleached all-purpose flour
1/2 cup cornmeal
1 tsp baking soda
1 tsp baking powder (double-acting)
1/2 tsp ground cinnamon
1/2 tsp salt
8 oz (1 cup) plain yogurt (regular or low-fat)
2 tsp orange oil or 1 Tbsp orange extract
6 large eggs
1/2 cup slivered almonds, or pine nuts

Syrup:
1/4 cup honey
3 Tbsp fresh lemon juice

1. Grease bottom and sides of a 5-quart slow cooker insert with a small amount of olive oil.  Cut a piece of parchment paper to fit the bottom.  Set in the paper and grease it.
2. In a mixing bowl, stir together the sugar, flour, cornmeal, baking soda, baking powder, salt, and cinnamon.  Separately combine the yogurt, olive oil, orange oil or extract, and eggs, beating with a wire whisk.  Pour the yogurt mixture into the bowl holding the dry mixture and combine until uniformly mixed.  Stir in the nuts.  Pour the batter into the slow cooker.
3. Lay a fold dishtowel across the top of the crock (covering the batter without touching it), cover with the lid, and cook on high 2 hours and 15 minutes, or until the edges turn brown and pull away slightly from the insert, and a wooden skewer poked in the center comes out clean.  Lift the insert (using potholders) out of the cooker and let it rest, uncovered, 15 minutes.  Loosen the sides of the cake with a knife or spatula.  Place a plate over the top and, holding it securely, flip the crock over, so the cake falls onto the plate.  Remove the parchment.  Let the cake cook slightly.
4. Stir the honey and lemon juice together until completely combined.  While the cake is warm, poke holes in the top with a fork, about 20 times.  Spoon the glaze over the top and sides, letting the glaze seep in slowly before adding more.  Serve in thin slices.

Source: Cooking Green

Salsa Chicken and Black Bean Soup

1 pound chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)

1. Soak the black beans overnight in enough water to cover plus two inches.  In the morning, drain the water and rinse the beans.  Add to the crockpot.  Put in the chicken, and add the broth and salsa.  Pour in the corn and mushrooms and add the cumin.  Stir, but don't disturb the beans - let them stay at the bottom of the pot.

2. Cover and cook on low for 6-8 hours or high for 4-5 hours.  (If you forgot to soak the beans, you can cook it on high for 9 hours).

3. To thicken the soup, blend a bit of the beans and chicken with an immersion blender, if desired.

4. Remove the lid and let stand for 10 minutes.  Stir in the 1/2 cup of sour cream, and garnish with shredded cheese and avocado slices.

 Source: http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html

Try #1 - May 2013
This was a hit!  It was turned out a really gross brown-gray color, but it was a hit!  I was afraid the salsa would be too spicy for the kids but it was fine.  Nathan really liked it.  We served it with tortilla chips as well.  Mmmmmm............

Banana Cupcakes with Honey-Cinnamon Frosting

1 1/2 cups all-purpose flour, (spooned and leveled)

3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

Honey-Cinnamon Frosting (beat ingredients until smooth, 4 to 5 minutes):
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with honey-cinnamon frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Source: http://www.marthastewart.com/314063/banana-cupcakes-with-honey-cinnamon-fros

Try #1 - May 10, 2013
I made these for Lucy's first birthday, and they were a hit!  I halved the recipe to make just 6 cupcakes (brilliant... why haven't I thought of this before?), so our family could enjoy birthday cupcakes without having a million leftovers.  I was pleasantly surprised with how moist they were.  Also, with how incredibly EASY they were!  I would definitely make these again.

Arugula Salad

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
2 Tbsp grapeseed oil or olive oil
1 Tbsp rice vinegar
Salt to taste
Freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese.  Season with salt and pepper to taste.  Cover, and shake to mix.
2. Divide salad onto plates, and top with slices of avocado.

Source: Allrecipes

Try #1 - May 9, 2013
Yum!  This was an excellent combination of ingredients to retain the flavor of the arugula but cut the bite.  The avocado was an excellent addition.  We didn't have any tomatoes, but I don't think the salad needed it.  I will definitely use this recipe again when we get more arugula in our CSA box.

Swiss Chard and Salmon Frittata

5 eggs
1 tablespoon water
1 teaspoon olive oil
1/4 cup chopped onion
1/2 teaspoon minced garlic
2 cups swiss chard, packed down (stems removed)
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil)
1 (170 g) can boneless skinless salmon, chunk, drained
1/4 cup grated Parmesan cheese

1. Whisk together eggs and water in a small bowl, and set aside.

2. Heat olive oil in an 8 inch non-stick skillet over medium high heat.
3. Cook onions and garlic for 1 to 2 minutes. Add Swiss chard and basil and cook for 3 to 4 minutes or until the leaves are wilted. Remove mixture from skillet and reserve.
4. Using a paper towel, wipe skillet clean and then reheat over medium heat.
5. Spread swiss chard mixture and salmon over the bottom of the skillet.
6. Pour egg mixture over top, and cook for about 5 minutes, or until the bottom is golden and the eggs have set.
7. Sprinkle with Parmesan cheese on top.
8. Gently turn frittata over with a spatula and cook for 1 to 2 minutes, until golden and fully cooked.
9. Remove from skillet and cut into four wedges.
10. The Swiss chard can be easily replaced by fresh spinach or kale leaves.

Source: http://www.food.com/recipe/swiss-chard-and-salmon-frittata-211100

Try #1 - May 9, 2013
I was pleasantly surprised that the kids like this so much!  I've decided that I don't love the taste of swiss chard... but this was a decent dish to use it in, and I was happy that it was well received by the kiddos.

Lemon-Mint Potato Salad

1 3/4 to 2 pounds red potatoes (2-3 inches in diameter) (I used russets)
1 tsp salt
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 1 1/2 to 2 lemons)
Zest from the lemons (optional)
1/2 cup finely chopped red onion
3 Tbsp chopped fresh Italian parsley
2 Tbsp chopped fresh mint
3/4 tsp freshly ground pepper

1. Scrub the potatoes and leave them wet.  Poke each one with a fork twice, on opposite sides.  Place in the crock of a slow cooker, cover, and cook on high 2 to 2 1/2 hours, or just until tender when poked with a skewer.
2. Slice into 1/4-inch-wide rounds while still hot (hold the hot potatoes with a fork while slicing, and don't worry about being exact; the potatoes will fall apart slightly when mixed).  Toss with the salt first, then add the olive oil and toss.  Pour in the lemon juice, and toss again.  Then add the zest, red onion, parsley, mint, and pepper and toss until mixed.  (Can be made earlier in the day.  Cover, chill, and bring to room temperature before serving.)
3. Taste to correct the seasonings; if too sharp or dry, splash a bit of white balsamic vinegar or a little olive oil; or add a flavor-finish with something completely different, like basil oil or walnut oil. Leftover salad will keep refrigerated 3 days.

Source: Cooking Green, Kate Heyhoe

Try #1 - May 9, 2013
This was interesting.  It was the first time I tried cooking potatoes in the crock pot... and it worked!  It gave the potatoes a nice firm but soft texture which might have been lost had I tried boiling or microwaving them.  The kids were not down with the lemony flavor, and ended up adding ketchup... but I thought it was pretty good (full disclosure - I tried some with ketchup and it WAS good :) ).  Mostly I tried this recipe because we had lemons and mint in the fridge to use up.  Not sure I'd make this particular salad again, but I would try cooking the potatoes in the crock pot again for a different potato salad or even just to slice into rounds and salt as a side dish (with ketchup, perhaps... :) ).

Avocado and Beet Salad with Citrus Vinaigrette

6 medium red or golden beets
Salt and pepper
1 Tbsp red wine vinegar
Extra virgin olive oil
1 large shallot, diced fine
2 Tbsp white wine vinegar
1 Tbsp lemon juice
1 Tbsp orange juice
Chervil sprigs
1/4 tsp chopped lemon zest
1/4 tsp chopped orange zest
2 firm ripe avocados

1. Preheat the oven to 400.
2. Trim and wash the beets. Put them in a baking dish, add a splash of water, and cover tightly.  Roast the beets in the oven for about 45 minutes until cooked through.
3. When the beets are cooked, allow them to cool uncovered.  Peel and cut them into wedges.  Place them in a bowl and season generously with salt and pepper.  Add the red wine vinegar and 1 Tbsp of olive oil.  Toss gently.
4. Place the shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt.  Let macerate for 15 minutes.
5. Whisk in 3/4 cup oil and stir in the chopped chevril, lemon zest, and orange zest.  Taste for seasoning.
6. Cut the avocados in half lengthwise and remove the pits.  Leaving the skin intact, cut the avocados lengthwise into 1/4 inch slices.  Scoop out the slices with a large spoon and arrange them on a platter or individual dishes.  Season with salt and pepper.  Arrange the beets over the avocado slices and drizzle with the vinaigrette.  Garnish with a few chevril sprigs.

Source: Your Organic Kitchen

Applesauce Oatmeal Cookies

1 cup whole grain pastry flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup applesauce
3/4 tsp vanilla extract
2 cups oats
1/2 cup raisins (optional)
1/4 cup ground walnuts or pecans (optional)

1. Preheat the oven to 375.  Line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.  Set aside.
3. In a large bowl with an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy.  Add the egg, applesauce, and vanilla extract.
4. Gradually combine the flour mixture with the egg mixture.  Stir in the oats, raisins, and nuts, if using.
5. Drop by large teaspoonfuls onto the prepared baking sheet.  Bake for 10 minutes, or until lightly browned.

Source: Your Organic Kitchen

Blackberry Spice Cake

2 large eggs
1/3 cup vegetable oil
1 cup vanilla yogurt
1 cup packed brown sugar
1 1/2 cup whole grain pastry flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
3/4 tsp ground allspice
1/2 tsp freshly ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
2 cups blackberries

1. Preheat the oven to 350.  Lightly oil a 9 inch cake pan.
2. In a medium bowl, combine the eggs, oil, and yogurt.  Stir in the brown sugar.
3. In a large bowl, combine the flour, cinnamon, ginger, baking powder, allspice, nutmeg, baking soda, and salt.  Form a well in the center and add the yogurt mixture, stirring just until blended.  Fold in the blackberries.
4. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean.  Cool on a rack for 5 minutes.  Run a knife around the inside of the pan and tap it on all sides to loosen.  Invert onto a serving plate.  Serve warm with vanilla ice cream or slightly sweetened whipped cream.

Note: You can substitute frozen berries for the fresh ones.  Instead of mixing them into the batter, scatter them on the bottom of the pan before baking.  When you invert the pan, the juices will act like glaze.

Source: Your Organic Kitchen, Jesse Ziff Cool