As I mentioned last week, I was happy to get my hands on Tracey Medeiros' new cookbook called The Vermont Farm to Table Cookbook. It's full of deliciously natural and wholesome foods that are friendly for a home cook, and I'm having a lot of fun trying her recipes. It's in my nature to change things up of course, as creativity takes me, but here is my rendition of Tracey's Banana and Marcona Almond Smoothies.
Inspired by The Bluebird Tavern in Burlington, VT, this smoothie has been incorporated into their brunch menu. It's lovely to enjoy when sitting down and relaxing or even if you're on the go. This dish travels well.
Banana-Almond (or pistachio) Smoothie
Ingredients (serves 2)
2 large ripe bananas, peeled and sliced
1 cup of plain Greek-style yogurt
1/4 cup of plain kefir (I omitted this)
1/4 cup of Marcona almonds, toasted and chopped
1 tsp grated orange zest plus 1 tbsp of juice
1 tbsp of pure Vermont maple syrup
2 tbsp of crushed ice
3 tbsp of whipped cream (I omitted this)
Chinese five-spice powder (I omitted this)
Directions:
Place all ingredients except the whipped cream and Chinese five-spice powder (if using) and blend until smooth. Top with more almonds or pistachios, as I did, and/or with the whipped cream and Chinese five-spice powder.
For more delicious recipes from Tracey's book, you can buy a copy here.
Last night, I got inspired to make something healthy for dinner, while browsing through Tracey Medeiros' new cookbook, The Vermont Farm Table. Also the author of Dishing Up Vermont, I respect Tracey's taste and choice of great quality ingredients. Although I don't always follow the recipe to a T, just like here, looking through the pages of this cookbook was inspirational.
What I also like is that Tracey does her due diligence to shine a spotlight on the local Vermont farms and the people who run them. I like learning and seeing the people who make these magical ingredients, that soon after become key components to hearty, healthy and comforting meals. The tomato recipe I used as inspiration was created in honor of the fabulous heirloom tomatoes grown at Your Farm in Fairlee, VT. And from the looks of those ripe babies, Kevin and Laura Channell, who own this farm should be very proud. Here's my own rendition.
Fooditka's Deliciously Healthy Stuffed Tomatoes - Inspired by Summer Stuffed Heirloom Tomatoes from The Vermont Farm Table cookbook
Ingredients (serves 2)
2 large tomatoes, cut in half and scooped out
2 garlic cloves, minced
1 small red onion, chopped
1 cup of baby bella mushrooms, sliced
2 tbs grated parmesan cheese
1/2 lb of chicken sausage, casings removed
Olive oil
Salt & pepper
Directions:
Preheat oven to 375 degrees.
Sautee the onions and garlic in olive oil for about 3-4 minutes, until softened. Add mushrooms and chicken sausage and cook for another 5-6 minutes, until the meat is done. Add salt and pepper.
Add above mixture into the scooped out tomatoes and sprinkle with parmesan cheese. Place on an aluminum lined baking sheet and bake for about 20 minutes until the tops are golden brown.
Enjoy with a side salad, quinoa, cous-cous or just on their own.
