veggie recipes and meal plans by Eliza Clark https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x :0 en-us 2021-12-02 17:55:15 UTC 2021-12-03 18:02:50 UTC hello@padlet.com flowers elizaclarks17 https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1925814169 artichoke dip: 
1 can artichoke hearts, drained and chopped 
1 cup mayo 
1 cup grated Parmesan cheese 
directions: 
preheat oven to 375 degrees
combine the artichoke hearts, mayo, and Parmesan and mix well 
spread mixture onto a 9x13-inch pan 
bake for 15 to 20 min   ]]> 2021-12-02 18:18:58 UTC https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1925814169 pomes elizaclarks17 https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1926069457 hand-held apple pies:
1 package cream cheese, softened 
1 cup unsalted butter, softened
2 cups all-purpose flour 
1/4 teaspoon salt 
filling: 
1/4 cup sugar 
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground allspice 
2 cups finely chopped peeled tart apples 
finishing: 
1 large egg yolk 
2 tablespoons water 
coarse sugar and cinnamon-sugar 
directions:
  1. In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour.
  2. Combine the sugar, cinnamon, and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter.
  3. In a small bowl, whisk egg yolk and water. Brush edges of the pastry with egg wash; fold the pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon sugar.  
  4. Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.

]]> 2021-12-02 20:45:09 UTC https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1926069457 fruits elizaclarks17 https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1927737851 roasted butternut squash:
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes 
3 tablespoons of olive oil 
2 teaspoons of kosher salt 
1 teaspoon freshly ground black pepper 
directions: 
pre-heat the oven to 400 degrees 
place the squash on a sheet pan and drizzle with olive oil, salt, and pepper; toss well 
arrange the squash in one layer and roast for 25 to 30 minutes until the squash is tender ]]> 2021-12-03 16:38:17 UTC https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1927737851 stems elizaclarks17 https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1927747482 cream of asparagus soup:
2 pounds medium asparagus (2 bunches), cut in half crosswise
1 tablespoon plus 1 teaspoon kosher salt
6 tablespoons unsalted butter
1 medium Spanish onion, chopped
1 stalk celery, chopped
1 carrot, chopped
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 tablespoon dry white vermouth
directions: 
  1. Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
  2. Thinly slice 18 of the asparagus tips on the diagonal and reserve for garnishing the soup. Chop the remaining asparagus spears into small pieces.
  3. Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  4. Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
  5. Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
  6. Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
  7. Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.
  8. Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
  9. Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
  10. Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  11. Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
  12. Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
  13. Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
  14. Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips and serve immediately.


]]> 2021-12-03 16:43:06 UTC https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1927747482 leaves elizaclarks17 https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1927892965 mixed green salad: 
1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
olive oil and red wine vinegar, to taste
Salt and pepper
directions: 

  1. Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.
]]> 2021-12-03 18:01:44 UTC https://padlet.com/elizaclarks17/j8zj8m7hubqtp16x/wish/1927892965