Decadent Chocolate and Strawberry Cake

Decadent Chocolate and Strawberry Cake

by | May 25, 2023 | Dessert, Recipes

Looking for an extraordinary dessert for your next gathering?  This decadent chocolate and strawberry cake is the perfect treat for any special occasion.  We promise you’ll want to make it more than once!

Serves 6-8

Ingredients:

  • 1/2 cup toasted almonds, finely chopped
  • 3 Tbsp. cocoa rouge unsweetened cocoa powder
  • 1/3 cup unsalted butter
  • 1/2 cup caster sugar (superfine sugar) * See note
  • 2 Tbsp. brown sugar
  • 1/4 tsp salt
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup sweetheart jam or strawberry preserves
  • 2 Tbsp. almond milk, half and half, or heavy cream
  • 3 oz. semi-sweet chocolate chips
chocolate in jar
strawberry jam
Instructions:

 

  1. Combine the almonds and cocoa powder in a small bowl. Cream the butter, caster, and brown sugar in a bowl until fluffy, approximately 3-5 minutes.  
  2. Beat in the eggs and the vanilla and fold into the almond mixture.
  3. Spoon mixture into a parchment-greased lined 8-inch springform pan.
  4. Bake at 350 degrees Fahrenheit for 35 to 45 minutes. Insert a cake tester or toothpick into the center of the cake to test for doneness. It should have small cake pieces attached, like brownies. Cool completely.
  5. Remove the cake from the pan. Spread with Sweetheart Jam or strawberry preserves.  
  6. Bring almond milk to a boil in a small saucepan. Remove from heat and add chocolate chips, stirring until they are completely melted. Drizzle mixture over the entire cake. 
  7. Garnish with 1/4 cup of chopped fresh strawberries or your favorite frozen vanilla yogurt or ice cream.
Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

One Planet Life Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Hearty Pasta e Fagioli Stew

Hearty Pasta e Fagioli Stew

by | May 25, 2023 | Dinner, Recipes

Pasta E Fagioli (or “pasta and beans” in Italian) features an aromatic broth with tomatoes, carrots, garlic, Italian spices, and marsala wine.  It is delicious any time of the year, and can be served as a soup or ladled as a stew over pasta.  Sauvignon blanc is an excellent pairing for this dish. Buon appetito!

Serves 2-4

Ingredients:

  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium-sized onion, diced
  • 4 cloves garlic, chopped
  • 3 carrots, peeled and diced
  • 3 celery sticks, peeled and chopped
  • 10 ounces diced or crushed roasted tomatoes with garlic and basil
  • 1/2 cup marsala wine
  • 1 tsp each of dried oregano and basil, plus a bay leaf
  • Crushed hot pepper, to taste
  • 1 15 ounce can of chickpeas (garbanzo beans), rinsed
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup parsley, chopped
  • 2 quarts water for the pasta
  • Juice of 1/2 lemon for the water
  • 1 cup elbow macaroni, ditalini, or any small type of pasta
Chickpeas
Pasta
Instructions:

 

  1. In a 3-quart pot, boil water, one tablespoon of olive oil, and juice of 1/2 lemon. Cook pasta according to package directions.
  2. In a 6-quart pot, melt butter and olive oil on medium-high heat for one minute, then add the chopped onion, cooking for an additional 5 minutes until shimmering.  
  3. Add the garlic, carrots, and celery to the same pot, sauteeing for 3 minutes. Add marsala wine to deglaze for a minute or two.  
  4. Add tomatoes, oregano, basil, bay leaf, and hot pepper flakes. With a lid, cover the pot and simmer on low heat for 15 to 20 minutes.  Add chickpeas, stir, and continue to simmer on low heat.
  5. Once the pasta is cooked, strain it and divide into soup bowls.  Ladle the desired amount of pasta e fagioli over the pasta. Garnish with parmesan cheese and chopped parsley.
Chef Yvonne Dwyer

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

One Planet Life Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

One-Pan Salmon Niçoise Salad with Potatoes and Green Beans

One-Pan Salmon Niçoise Salad with Potatoes and Green Beans

by | May 25, 2023 | Dinner, Lunch, Recipes

Gluten Free, Pescatarian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serves 3-4

 

Salade nicoise is a salad that typically features olives, tomatoes, anchovies, tuna, and beans.  I first came across this salmon version in a fancy department store cafe, and instantly fell in love.  This one pan salad is healthy and filling and can be made just as easily at home with minimal mess.  I suggest spending an extra couple minutes to make a soft-boiled egg to go on top; it’s protein packed, luscious, and oh so worth it!

Ingredients

  • 6-8 petite red potatoes, cut into 1” chunks
  • 2 Tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp paprika
  • A few handfuls of green beans, ends trimmed
  • 1 pound of salmon
  • 2 tsp dijon mustard
  • 1 tsp grated lemon zest
  • 6 Tbsp olive oil
  • 5 oz arugula (or your preferred green – butter lettuce, spring mix, or any other lettuce mix works)
  • 1 3.5 ounce jar of capers, drained
  • 2 eggs, soft boiled (optional, see note below*)
  • Salt and pepper to taste
Potatoes and Green Beans
Baked Salmon

Directions:

  1. Preheat the oven to 400 degrees.
  2. Combine cubed potatoes in a large bowl with olive oil, garlic powder, and paprika and toss.  Place potatoes on one side of a large rimmed baking sheet (setting the bowl aside with whatever oil was left in the bottom – you’ll need it for the next step!), leaving the other half of the sheet empty, and roast for 15 minutes. 
  3. While the potatoes are roasting, trim the green beans and place in the bowl you used for the potatoes.  Toss in the dregs of the oil and spices, and set aside.
  4. In a small bowl, combine dijon mustard and lemon zest.  Use a whisk to beat the mixture, slowly drizzling the 6 tablespoons of olive oil so it emulsifies.  Set aside.
  5. On a square of aluminum foil that is roughly the same size as the (empty) side of your roasting pan, place salmon skin side down on the foil, leaving enough room for the green beans.  Add ½ teaspoon each of salt and pepper to the fish, then take 2 teaspoons of the mustard mixture from the previous step and brush on top of the fish.  Add green beans next to the fish.  
  6. When the 15 minute timer is up on the potatoes, pull out the roasting pan and add the aluminum foil with salmon and green beans, and return to the oven for another 12-14 minutes, until the salmon is just cooked through.  Let rest for 5 minutes.
  7. Add arugula to a large mixing bowl, then add warm potatoes and green beans, and the remainder of the mustard sauce from step 4.  Add capers, reserving some for garnish.  Toss to combine.  Place individual portions on serving vessels.
  8. Flake the salmon by gently pressing a fork into the salmon, making large chunks.  Layer the salmon on top of the salad, then garnish with capers (and halved soft boiled egg if using), salt and pepper, and a squeeze of lemon.  Serve with crusty baguette, if desired.

*Note:  Want to get fancy?  Add a soft boiled egg to your salad.  To do so, bring a small saucepan of water to a rolling boil.  Carefully add eggs to boiling water and cook for about 7 and a half minutes, until the whites are firm but the yolks are jammy.  Immerse in an ice bath and let stand for 5 minutes, then peel, chop, and add to your salad.

    Kristina Shane

    This recipe is from Home Chef and OPL Community member Kristina Shane.

     

    One Planet Life Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Cheesy Mexican Zucchini Boats

    Cheesy Mexican Zucchini Boats

    by | May 25, 2023 | Dinner, Recipes

    Gluten Free, Vegetarian

    Prep Time: 15 min

    Cook Time: 25 min

    Total Time: 40 min

    Serves 4

     

    Healthy, colorful, and packed with nutrients, these zucchini boats are a fun addition to your weeknight meal rotation! 

    Ingredients

    • 4 medium zucchini
    • 2 Tbsp olive oil
    • ½ cup onion, finely chopped
    • ½ cup red bell pepper, finely chopped
    • 2 cloves garlic
    • 1 Tbsp chili powder
    • 1 tsp cumin
    • 1 tsp paprika
    • ½ tsp ground cayenne
    • ½ cup black beans, drained
    • ½ cup frozen corn
    • ½ cup cooked rice
    • 1 cup shredded taco blend cheese
    • For garnish: finely chopped tomatoes, cilantro, green onion and/or sour cream 
    beets

    Directions:

      1. Preheat the oven to 400 degrees.  Cut the zucchini lengthwise, then use a spoon to scoop the centers from the zucchini (leaving ¼” of the flesh) so they look like boats.
      2. Brush the zucchini with 1 tablespoon of olive oil, then place in a glass baking dish and roast in the oven for 20 minutes, until nearly tender.
      3. While the zucchini cook, heat the remaining 1 tablespoon of olive oil in a pan.  Add onion and saute 3-5 minutes until soft.  Add bell pepper and garlic, continuing to saute until the peppers begin to get tender.  Add chili powder, cumin, paprika, and cayenne, stir, and then add beans, corn, and rice, sauteeing until all ingredients are heated through.  If the mixture appears to be drying out, you can add 1-2 tablespoons of water.  Season with salt and pepper to taste, then keep warm until the zucchini boats are ready to be filled.
      4. When the zucchini are done roasting, spoon the bean mixture into the boats and top with shredded cheese.  Return the zucchini boats to the oven and bake for 5-10 minutes longer, until the cheese is melted and the zucchini are tender.

    These zucchini boats are a blank canvas, so get creative with fillings!  Other flavors to try:

    • Chili Cheese Zucchini Boats – chili filling, topped with shredded taco cheese blend
    • Parmesan Zucchini Boats – eggplant and tomato filling, topped with breadcrumbs, parmesan cheese, and shredded mozzarella cheese
    • Cordon Bleu Zucchini Boats – diced ham and swiss cheese tossed in dijon mustard and mayonnaise, topped with breadcrumbs and parmesan cheese
    Kristina Shane

    This recipe is from Home Chef and OPL Community member Kristina Shane.

     

    One Planet Life Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Banana Bread Granola

    Banana Bread Granola

    by | May 23, 2023 | Anytime, Recipes

    This vegan, gluten-free banana bread granola recipe is so delicious!  It is really easy to make and tastes terrific on its own or as a topping on yogurt and ice cream.  Protein, fiber, healthy fats, and omega-3s and 6s are all-encompassing in this recipe. 

    Author Minimalist Baker

     The total time in preparation and baking is approximately 30 minutes.

    Serves 12 (Serving size: 1/2 cup)

    Ingredients:

    • 3 cups rolled oats or gluten-free rolled oats
    • 3/4 cup raw walnuts
    • 1/2 cup raw pecans
    • 3 Tbsp raw sugar or dark brown sugar
    • 1/2 tsp sea salt
    • 1/2 Tbsp ground cinnamon
    • 1 Tbsp whole flax seeds or flaxseed meal
    • 1/4 cup coconut oil
    • 1/3 heaping cup maple syrup, agave, or honey
    • 1 tsp vanilla extract
    • 1 medium ripe banana mashed (about 1/2 cup)
    Banana Bread Granola in Pan
    Banana Bread Granola in Cup with Yogurt
    Instructions:

     

    1. Preheat the oven to 350 degrees F (176 C).
    2. Mix the oats, cinnamon, sugar, salt, flaxseed, and nuts in a large bowl.
    3. In a small saucepan over medium-low heat, warm the coconut oil.  Remove from heat and add in maple syrup (or agave or honey), and vanilla extract. Whisk in banana puree until well combined. Pour over the dry ingredients and mix well.
    4. Spread the mixture evenly onto one 11-1/2 x 17 baking sheet lined with parchment paper or two smaller baking sheets and bake for 23-28 minutes or until golden brown. The coconut oil will help it crisp up well, but be sure to watch it carefully as it can brown quickly.
    5. NOTE: If you prefer smaller granola clusters, toss the granola halfway through the baking time to break up the clumps.  If you prefer larger clusters, do not toss halfway through the baking time.
    6. Once the granola is visibly browned, remove it from the oven and toss just a bit to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.
    7. Store in a container or jar with an air-tight seal – it should keep for a couple of weeks.
      Chef Yvonne Dwyer

      Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

      One Planet Life Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Cacio e Pepe Roasted Carrots and Cauliflower

      Cacio e Pepe Roasted Carrots and Cauliflower

      by | May 23, 2023 | Dinner, Recipes

      Thanks to participating in McConnell’s Farm CSA (Consumer Supported Agriculture) last summer, I was able to successfully freeze a lot of fresh produce to use in these winter months. Using last year’s frozen vegetables, I tried this flavorful cheese and roasted crispy cauliflower and carrot recipe, with excellent results. It is delicious as a side dish or as a meal! 

      Serves 2-4

      Ingredients:

       

      • 1 head of cauliflower, cut into florets
      • 3 carrots, peeled and cut into 1/2-inch coins
      • 2 tbsp unsalted butter, melted
      • 2 tbsp extra virgin olive oil
      • 1 tsp cracked black pepper
      • 1/2 cup freshly grated parmesan cheese
        Instructions:

         

        1. Preheat the oven to 425 degrees Fahrenheit.
        2. In a medium-sized bowl, combine cauliflower and carrots. Drizzle the butter and olive oil over the vegetables and sprinkle with parmesan cheese, tossing gently.
        3. Spread vegetable mixture evenly onto a 9 1/2 x 15-inch baking pan. Sprinkle with freshly cracked black pepper and a little more grated parmesan cheese.
        4. Roast for 25 minutes or until the cauliflower is golden and the cheese on the baking sheet is crispy. 
        5. Remove to a platter, and sprinkle again with freshly grated parmesan if desired. Serve immediately.
        Chef Yvonne Dwyer

        Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

        One Planet Life Plant-rich Recipes

        Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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