Recipes Archives – Downtown Joplin Alliance

14MarMarch 14, 2021

Kale Chips

Ingredients

1 bundle of curly kale
1-2 tbsp of avocado oil or light tasting olive oil
Seasonings of choice (sea salt and pepper, curry powder, garlic salt, etc.)

kale chips on a white plate sitting on a checkered white tablecloth — "Kale Chips from Vegan Junk Food (0001)" by smiteme is licensed under CC BY-NC-ND 2.0

Instructions

Preheat your oven to 225 degrees Fahrenheit. Rinse and thoroughly dry your kale before tearing into small pieces, removing large stems. Add your leaves to a mixing bowl with your oil and seasonings of choice. Toss with your hands to ensure the kale leaves are evenly coated.

Spread the kale in a single layer over two large baking sheets with as little overlap as possible. Bake for 15 minutes and then lightly toss/turn the leaves before baking for another 5-10 minutes. Kale can burn very easily but you want to get these crispy before removing them. Once they’re crispy, remove from oven and let sit for another 5 minutes to crisp some more. Now they’re ready to eat!

By Naomi GonzalesRecipeskale, recipes, snacks0 Comments

14MarMarch 14, 2021

Eggroll Bowl

Ingredients

1 medium green cabbage
¾ cup sliced carrots
1 ½ tsp fresh ground ginger
1/2 cup mushrooms
2 tsp soy sauce
1-2 cloves minced garlic
1 ½ tbsp cooking oil
½ tsp sesame oil
White rice
Scallions to top

shredded cabbage with mushrooms in a bowl — "Vegetarian Egg Roll Filling" by sherimiya ♥ is licensed under CC BY-NC 2.0. This image has been edited from the original.

Instructions

Begin by slicing the cabbage into slices, about a ¼ inch width. Add both your cooking and sesame oil to a large skillet over medium high heat. Swirl the two together and once it’s hot add in the carrots. Cook for a 3-5 minutes until softened slightly and then add your garlic. When the garlic becomes fragrant add the cabbage, mushrooms, ginger, and soy sauce. Toss everything to make sure it is all coated, and cook until carrots are easily pierced with a fork. Remove from heat and serve with white rice. Top with scallions or a swirl of Sriracha for a little bit of heat.

You can also make this recipe with other vegetables you have on hand (like snap peas), or with ground pork.

By Naomi GonzalesRecipescabbage, recipes0 Comments

13MarMarch 13, 2021

Lavender Simple Syrup

Ingredients

1 cup water
1 cup sugar
3 tbs dried lavender buds

A jar of purple liquid with lavender buds on top and lemons around it

Instructions

Add sugar, water, and lavender buds to a pot and bring to a simmer over medium heat, or until the sugar has dissolved completely. Let simmer for a couple of minutes, then remove from heat and steep for 30 minutes. Once steeped and cooled, strain liquid through a mesh strainer and into a clean jar or container for refrigeration.

Use simple syrup in cocktails, lemonade, or sparkling water for a refreshing summer beverage!

By Naomi GonzalesRecipeslavender, recipes0 Comments

13MarMarch 13, 2021

Garlic Scape Pesto

Ingredients

1 cup garlic scapes, cut into ½ pieces
½ cup basil leaves
½ cup extra virgin olive oil, plus more as needed.
½ cup parmesan, cut into ¼ inch chunks
1/3 cup pine nuts (or walnuts, or sunflower seeds)
Lemon juice to taste
½ tsp salt
pepper to taste

pesto on bread topped with a slice of tomato — "Garlic Scape Pesto Pizza" by miriamwilcox is licensed under CC BY-NC-ND 2.0

Ingredients

Add garlic scapes, basil, and salt to food processor. Pulse a few times until ingredients are mixed and rough in texture. Slowly add the olive oil and continue to pulse until mostly smooth. Add the parmesan, pine nuts, and lemon juice. If the mixture seems too thick, add one additional tablespoon of olive oil at a time and process until your desired consistency is achieved.

Use pesto in pasta or just add to flatbread and top with tomato slices for a slice of pesto pizza.

By Naomi GonzalesRecipespesto, recipes0 Comments

13MarMarch 13, 2021

Bruschetta

Ingredients

4-5 fresh ripe tomatoes, chopped and drained
1 clove garlic
1/2 cup fresh basil, thinly sliced
1 tbsp olive oil
½ tsp salt
Italian bread and balsamic vinegar to serve

Instructions

Nothing says summer like fresh bruschetta with garlicky crusty bread! This recipe has endless variations and can be tweaked to your liking, but the basics are all here.

To enjoy bruschetta at its best, make sure that your tomatoes are nice and ripe. After chopping tomatoes, drain as much excess liquid as possible.

Place chopped tomatoes in a medium bowl with thinly sliced basil and salt and tablespoon of olive oil. Stir and set aside to marinate.

While tomatoes are marinating, slice your loaf of bread. If possible, use a loaf a rustic Italian bread. Cut the clove of garlic in half lengthwise and rub your slices of bread with it before toasting. You can brush the bread lightly with olive oil or butter to ensure a nice golden color when you toast it. Once bread has been toasted, top with tomato mixture. Add a drizzle of balsamic vinegar before serving.

By Naomi GonzalesRecipesbasil, recipes, summer recipes, tomatoes0 Comments

20JulJuly 20, 2018

Watermelon, Feta & Basil Salad

Ingredients

1 small seedless watermelon (or 1/4 of a large one)
1/2 of a red onion, thinly sliced
16 leaves fresh basil
1/4 cup (2 ounces) crumbled Feta
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

cut watermelon, with crumbled feta and chopped basil — "Watermelon with Feta and Basil" by Tom Ipri is licensed under CC BY-NC 2.0

Instructions

Cut the watermelon in half. Using a large spoon, scoop out bite-size pieces of the watermelon and add to a large bowl or platter (you should get about 8 cups).

Slice the onion into thin half moons and scatter over the watermelon. Then scatter the basil leaves over the top.

Crumble the Feta over the salad. Drizzle with the oil and lime juice and sprinkle with the salt and pepper (about 6 turns on pepper mill).

By Ivy HagedornRecipesbasil, feta, recipes, summer recipes, watermelon0 Comments