Cook of the Week: Lauren Vann recipes

Adam Robison | Buy at photos.djournal.com The Best Oatmeal Raisin Cookies are Vann's most requested sweet treat.

Adam Robison | Buy at photos.djournal.com
The Best Oatmeal Raisin Cookies are Vann’s most requested sweet treat.

Green Smoothie

2 cups leafy greens, such as spinach or kale

1 cup liquid (water, coconut milk or almond milk)

1 cup plain yogurt

3 cups frozen or fresh fruit (banana, mango, berries, peach, pear, etc.)

Honey or Stevia (optional)

Protein powder (optional)

Flax seed oil (optional)

Blend leafy greens and liquids together first to avoid leafy chunks.

Add fruits and additional ingredients, if using, and blend again.

The Best Oatmeal Raisin Cookies

3 eggs, beaten

1 cup raisins

1 teaspoon vanilla extract

2 sticks butter

1 cup packed brown sugar

1 cup granulated sugar

212 cups all-purpose flour

1 teaspoon ground cinnamon

2 teaspoons baking soda

2 cups rolled oats

Combine eggs, raisins and vanilla in a small bowl; cover and let stand 1 hour (this is the secret).

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugars. Sift together flour, cinnamon and baking soda and stir into creamed mixture. Add raisin mixture and rolled oats.

Drop by teaspoon onto ungreased cookie sheet. Bake for 10 minutes or until lightly browned. Cool on a wire rack.

Baked Sweet Potato Fries

2 large sweet potatoes

2 tablespoons olive or coconut oil

Salt and pepper

Cavender’s Greek seasoning

Preheat oven to 400 degrees. Peel sweet potatoes and cut them into even matchstick slices.

Toss potatoes with oil, salt, pepper and Cavender’s. Place them in a single layer on a foil-lined baking sheet.

Bake for 30 to 40 minutes, flipping the fries halfway through. Fries are done when they are lightly browned and crispy on the edges. While fries are hot, sprinkle with a little more salt.

Peanut Sauce with Honey

14 cup honey

14 cup peanut butter

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons olive oil

1 tablespoon sesame oil

2 teaspoons minced garlic

1 tablespoon minced ginger root

1 teaspoon crushed red pepper flakes or red pepper sauce (optional)

Combine all ingredients in a bowl.

Taste and adjust flavors/consistency to your liking.

You may need to add a little honey and oil if it’s too thick.

This makes a great dipping sauce for chicken. Or make a bed of brown rice, top it with sautéed spinach and grilled chicken, and drizzle this sauce over the top.

Garlic Mashed Cauliflower

1 (32-ounce) carton chicken or beef broth

1 medium head cauliflower

3 tablespoons butter

1 clove garlic, minced

Salt and pepper

14 cup milk or cream

14 cup grated Parmesan cheese (optional)

Set a stockpot of broth over medium-high heat.

Clean cauliflower and cut into small pieces. Cook cauliflower in simmering broth until tender, about 10 minutes. Using a s lotted spoon, move cauliflower to a food processor. Puree hot cauliflower with butter, garlic, salt, pepper, milk and cheese until smooth.

Herbed Turkey Burgers with

Zucchini ‘Buns’

1 pound Italian-seasoned ground turkey

2 tablespoons fresh chopped oregano

2 garlic cloves, minced

1 egg

12 cup Italian bread crumbs (optional)

1 large zucchini, half chopped finely or grated, half cut into thick slices for “buns”

Olive oil spray

Salt and pepper

In a large bowl, combine turkey, oregano, garlic, egg, bread crumbs and grated zucchini and mix thoroughly with your hands. Form into 4 to 6 patties.Heat grill to medium-high heat.

Spray zucchini slices on both sides and sprinkle with salt and pepper.

Grill zucchini 2 to 3 minutes per side.

Place turkey burgers on grill, cooking 3 to 5 minutes per side, until fully cooked.

Serve burgers between zucchini slices and add your favorite toppings and condiments.