Category: Recipes

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Butternut Squash Soup with Carrots and Potatoes

Butternut Squash Soup with Carrots and Potatoes

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 butternut squash peeled, seeded, and cubed
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 3 carrots chopped
  • 1 potato cubed
  • 4 cups vegetable stock
  • 2 tbsp cream
  • salt and pepper to taste

Method
 

  1. Add olive oil to a large pot and cook garlic,onions, carrots, potato and butternut squash for five minutes on medium-high heat.
  2. Pour in vegetable stock and bring to a boil.Cover pot, and then reduce heat to low and simmer for about 40 minutes, until vegetables are tender.
  3. Cool soup down a bit, and then transfer to a blender. Blend to desired consistency until smooth. You may need to do this in batches. Return pureed mixture to pot and set heat on low. Stir in cream, and then season with salt and pepper.

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Easy Winter Fruit Salad

Easy Winter Fruit Salad

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Prep Time 15 minutes
Total Time 15 minutes
Ingredients Method

Ingredients
  

  • 5 Kiwi Fruit peeled and sliced into rounds
  • 3 mandarin oranges peeled and separated into sections
  • 2 bananas peeled and sliced into rounds
  • 2 pears cored and diced
  • 2 apples cored and diced
  • 2 tbsp fresh mint finely chopped
  • 1 tbsp fresh lime juice
  • 1 tbsp honey

Method
 

  1. Combine kiwi, oranges, bananas, pears, apples and mint in a large bowl.
  2. In a separate small bowl, whisk together honey and lime juice.  Pour the juice mixture over the fruit mixture, then gently toss to combine.
  3. Serve immediately or cover and refrigerate for up to 2 hours.

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Roasted Parsnips

Roasted Parsnips

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Ingredients Method

Ingredients
  

  • 3 Lb Parsnips
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground

Method
 

  1. Preheat the oven to 425F.
  2. Peel the parsnips, then cut into evenly sized matchsticks.
  3. Place in a large bowl and toss with the olive oil, salt, and pepper.
  4. Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize.
  5. Roast for about 20-25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10-15 minutes, until tender and golden.
  6. Serve warm and enjoy!

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Sauteed Broccolini with Garlic and Kale

Sauteed Broccolini with Garlic and Kale

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 Servings
Ingredients Method

Ingredients
  

  • 1/2 teaspoon extra virgin olive oil
  • 2 large garlic cloves minced
  • 1 bunch broccolini cut into 1-inch pieces with ends removed
  • 2 tablespoons water
  • 1 bunch curly kale leaves removed from ribs and roughly chopped
  • 1 pinch salt

Method
 

  1. In a large skillet, bring extra virgin olive oil to a medium heat and sauté garlic for a couple of minutes, until fragrant.
  2. Add broccolini to the skillet and sauté for aminute more. Add water to the skillet and cover for about 3 minutes, allowing the broccolini to steam.
  3. Once most or all of the water is gone, uncover the skillet and add chopped kale. Evenly combine the kale with the broccoliniand sauté for a few minutes more, until the kale is soft and wilted.
  4. Add a pinch of salt and serve warm.

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Asparagus, Cabbage, and Chicken Stir-Fry

Asparagus, Cabbage, and Chicken Stir-Fry

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Total Time 20 minutes
Servings: 4 Servings
Ingredients Method

Ingredients
  

  • 1 Lb chicken breasts cut into strips
  • 1/2 cabbage sliced into 1/2-inch pieces
  • 1 Lb asparagus washed, and bottom 2-inches removed
  • 1 bell pepper diced
  • 2 tablespoons vegetable oil
  • 2 tablespoons ginger finely chopped
  • 1/2 cup soy sauce
  • 1 1/2 tablespoons red pepper flakes
  • 1 tablespoon black cherry (or other) jam

Method
 

  1. Heat the oil and add the cabbage, soy sauce,jam and red pepper flake.
  2. Cook on high 3-5 minutes until cabbage has started to wilt.
  3. Add the chicken, ginger, asparagus and bell pepper.
  4. Cook on high heat the entire time and stop once the asparagus is slightly tender, about 10 minutes.
  5. Serve with white or brown rice.

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Carrot Broccoli Salad

Carrot Broccoli Salad

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Total Time 28 minutes
Servings: 6 Servings
Ingredients Method

Ingredients
  

  • 6 medium carrots shredded
  • 1 small bunch broccoli (about 12 ounces) chopped
  • 1 cup raisins
  • 1 small onion chopped
  • 1 clove garlic minced
  • 2/3 to 1 cup mayonnaise
  • 1/2 cup sugar
  • 1 teaspoon ground mustard
  • 1/ pound chicken cooked and shredded

Method
 

  1. In a large bowl,combine the first five ingredients. In another bowl, combine the mayonnaise,sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in chicken just before serving.

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Baked Sweet Potato Chips

Baked Sweet Potato Chips

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Ingredients Method

Ingredients
  

  • 1.5 Lbs Sweet Potatoes
  • 1/3 cup olive oil
  • 1 tablespoons dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Method
 

  1. Preheat oven to 400F. Line 2 large baking sheets with parchment paper and set aside.
  2. Peel the sweet potatoes and use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting).
  3. Combine olive oil,salt, black pepper, and dried rosemary in a large mixing bowl. Add sliced sweet potatoes to the bowl and toss to coat.
  4. Spread sweet potato slices into a single layer on the baking sheets, and leave space around them.Bake about 10-12 minutes on each side turning them once, until golden. Remove from the oven and cool the sweet potato chips on cooling racks for about 5-10 minutes. They will crisp up a little more as they cool.

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Green Bean Stir-Fry & Sesame Butternut Squash

Green Bean and Stir-Fry Sesame Butternut Squash

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Servings: 3
Ingredients Method

Ingredients
  

  • 1 medium butternut squash peeled and chopped
  • 3 cups green beans chopped
  • 1 1/2 tablespoons sesame oil
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 1 1/2 tablespoons ginger minced

Method
 

  1. Chop butternut squash and green beans into pieces.
  2. Set a skillet on medium high heat and add sesame oil.
  3. Once the skillet is hot, toss in butternut squash and green beans and cook for about 7 minutes, or until the veggies begin to sear.
  4. Then, add minced ginger, apple honey and low sodium soy sauce. Stir quickly, ensuring all the vegetables are coated in the sauce and that the sauce does not burn.  If you notice the sauce is burning, reduce the heat.
  5. Garnish with sesame seeds and enjoy with quinoa or basmati brown rice.

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Roasted Broccoli with Potatoes

Roasted Broccoli with Poatatoes

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 Servings
Ingredients Method

Ingredients
  

  • 2 broccoli crowns
  • 4 small red potatoes
  • 5 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon black pepper optional
  • 1/8 teaspoon cayenne pepper optional
  • 1 teaspoon lemon juice
  • Parmesan cheese

Method
 

  1. Preheat oven to 350 degrees
  2. Take 2 small broccoli crowns and cut them into bite sized pieces and add to mixing bowl
  3. Take 4 small red potatoes (leave skin on) and cut them into bite size pieces and add to mixing bowl
  4. Finely chop 5 cloves of garlic and put into a mixing bowl
  5. Add 2 Tbsp of extra virgin olive oil to the bowl   
    Add 1 tsp of salt to the bowl
  6. Add 1 tsp of each of these dried herbs – Oregano, basil, thyme
    Add a 1/4 tsp of Rosemary
  7. If you are using cayenne pepper and black pepper, add it to the bowl
  8. Use two wooden spoons to gently mix all the ingredients together
  9. Spread the broccoli and potatoes evenly on a baking tray
  10. Place in the oven for 25 minutes or until the broccoli starts to brown
  11. Remove from the oven and drizzle 1 tsp of lemon juice on the veggies and toss gently
  12. Grate Parmesan directly onto the veggies and serve immediately

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Curried Zucchini and Swiss Chard

Curried Zucchini and Swiss Chard

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Servings: 2 Servings
Ingredients Method

Ingredients
  

  • 1 Bunch swiss chard
  • 1 medium zucchini thinly sliced
  • 2 scallions white and light green part
  • 1/4 teaspoon curry powder
  • 2 tablespoons butter
  • a splash of olive oil
  • a bunch of lemons
  • jasmine rice optional

Method
 

  1. Wash and trim your swiss chard. Remove the stems and the large center vein (you can do this by folding the leaf in half and running your knife vertically down the side). Chop into pieces.
  2. Thinly slice your zucchini and scallions. A mandoline is best for this.
  3. In a large, wide sauté pan heat 1 tbsp. of butter with a splash of olive oil. Medium heat is good.
  4. Add your scallions and sauté for 1 minute. Add a large handful of swiss chard and sauté in batches. As is starts to wilt, you can add more. Your swiss chard is done when it tastes tender, not tough. This should take about 5-6 minutes. Season with salt and pepper and give it a taste.
  5. Using tongs, remove swiss chard from the pan squeezing out any excess liquid. Set aside on a platter and keep warm.
  6. In the same pan, heat 1 tbsp. of butter with a splash of olive oil. Add the curry powder and warm it through to bring out its flavor, about 1 minute.
  7. Add the zucchini and sauté for about 3-5 minutes (the thinner they are, the faster they'll cook). Season with salt and pepper.
  8. Sprinkle the zucchini over your swiss chard and squeeze some lemon over the top.
  9. Serve with extra lemon wedges and jasmine rice if desired.

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Apple Walnut Salad with Balsamic Vinaigrette

Apple Walnut Salad with Balsamic Vinaigrette

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

Salad:
  • 8 cups red leaf lettuce chopped (about 1 head)
  • 1 medium apple cored and thinly sliced
  • 1/4 cup red onions thinly sliced
  • 3/4 cup walnuts halved, roasted, then roughly chopped
  • 1/3 cup feta cheese crumbled
Vinaigrette:
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey or maple syrup
  • kosher salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Prepare the vinaigrette: in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste.
  2. Assemble the salad: in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately. You’ll have leftover vinaigrette, which can be refrigerated in an airtight container for at least one week, if not more.

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Lemon-Herb Roasted Beets

Lemon-Herb Roasted Beets

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 pounds golden or red beets trimmed and cut into 1-inch pieces or wedges
  • 4 teaspoons extra-virgin olive oil or canola oil
  • 2 tablespoons fresh herbs such as marjoram, oregano, and/or rosemary chopped (2 teaspoons if using dried herbs)
  • 1 teaspoon lemon zest freshly grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice optional

Method
 

  1. Position rack in lower third of oven; preheat to 450 degrees F.
  2. Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
  3. Spread the beets evenly on a rimmed baking sheet.
  4. Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.

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Roasted Asparagus and Mushrooms

Roasted Asparagus and Mushrooms

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 bunch fresh asparagus trimmed
  • 1/2 pound fresh mushrooms quartered
  • 2 sprigs fresh rosemary minced
  • 2 teaspoons olive oil
  • kosher salt to taste
  • ground black pepper to taste

Method
 

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season
    with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out
    on the prepared pan in an even layer. Roast in the preheated oven until the
    asparagus is tender, about 15 minutes.

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Chickpea and Brussels Sprouts Stuffed Acorn Squash

Chickpea and Brussels Sprouts Stuffed Acorn Squash

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 Servings
Ingredients Method

Ingredients
  

  • 1 medium acorn squash halved and seeds removed
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup water
  • 1/2 cup yellow onion chopped
  • 1/2 cup small brussels sprouts halved
  • 2 cloves garlic minced
  • 1/2 cup chickpeas rinsed and drained
  • 1/2 teaspoon cumin

Method
 

  1. Preheat oven to 400°F.
  2. With a knife, make 5-10 slits on the inside of each half of the squash. Rub 1
    tablespoon of olive oil over both sides of the squash. Season with salt and
    pepper. Place the squash, cut side down, in a small baking dish and pour ¼ cup
    of water in the bottom of the dish. Bake for 45 minutes, until easily pierced
    with a fork.
  3. Meanwhile, in a medium skillet over medium heat, add the olive oil and onions. Sauté for
    3-4 minutes, then add the Brussels sprouts. Sauté for 3-4 more minutes, until
    tender.
  4. Add the garlic, chickpeas and cumin. Set aside.
  5. Remove the squash from the oven and mash the insides with a fork. Add the Brussels sprouts
    stuffing to each half.
  6. Serve and refrigerate leftovers.

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French Grated Carrot Salad with Lemon Dijon Vinaigrette

French Grated Carrot Salad with Lemon Dijon Vinaigrette

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 Servings
Ingredients Method

Ingredients
  

  • 1 pound carrots peeled
  • 2 teaspoons dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 tablespoons extra virgin olive oil
  • 1-2 teaspoons honey to taste
  • 1/4 teaspoon salt heaping
  • 1/4 teaspoon freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped
  • 2 scallions finely sliced

Method
 

  1. Grate the carrots in a food processor. Set aside.
  2. In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil,
    olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or
    shallots) and toss well. Taste and adjust seasoning if necessary. Cover and
    refrigerate until ready to serve.
  3. Notes:
    Depending on the sweetness of the carrots, you may want to add more or less
    honey. Also, if you make this salad ahead of time, be sure to check the
    seasoning again before serving as the flavors tend to mellow.

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Stir-Fried Baby Bok Choy

Stir-Fried Baby Bok Choy

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 Servings
Ingredients Method

Ingredients
  

  • 1 pound baby bok choy (about 8 cups
  • 2-3 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce
  • Freshly ground black pepper to taste

Method
 

  1. Trim the bottoms of the baby bok choy and rinse thoroughly in cold water to remove
    any grit that likes to collect down at the base of each bundle.  Cut any larger pieces in halves or quarters, if needed.  You can leave very small and tender baby bok choy whole, just make sure all of the bok choy is roughly the same size so they cook evenly.
  2. Heat a large pan over medium-high heat, then add the oil and swirl to coat the
    bottom and sides. Add the garlic and stir-fry until fragrant, about 30 seconds,
    but be sure not to burn.
  3. Add the bok choy and stir-fry for 2-4 minutes, until the green leaves are wilted
    and the stalks are tender-crisp. I find it easiest to use tongs and when
    working with baby bok choy so I can grab some of the leaves and turn them over
    or toss them around the pan. 
  4. Add the soy sauce and season with freshly ground black pepper, then cook for
    another 30 seconds. Transfer to a serving plate and serve hot.

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Easy Oven-Simmered Potatoes, Carrots, and Onions

Yield: 4-6 Servings | Prep Time: 2 Hours 10 Minutes | Source: www.food.com

Ingredients:

  • 2 cups chicken bouillon, more if needed
  • 4 tablespoons butter
  • 1 teaspoon thyme
  • 1⁄2 teaspoon Italian seasoning
  • 1⁄4 teaspoon pepper
  • 1⁄2 teaspoon garlic powder, more if desired
  • 4-6 red potatoes, unpeeled (quartered or cut into small chunks)
  • 1sweet onion, chopped
  • 1 1⁄2 – 2 cups baby carrots

Instructions: 

  1. In large baking dish with lid, place all ingredients. *There should be enough liquid to just cover.
  2. Cover and bake in 350ºF oven for about 2 hours or until very tender.
  3. Stir occasionally.

*If you substitute chicken broth for the bouillon, you will need to add salt.

**You can remove veggies from broth and thicken to a gravy if desired. To make it into gravy, bring the broth to a low boil in a small frying pan or saucepan.

Add 1 tbsp cornstarch mixed with 1 tbsp cold water. Pour in and stir for 1-2 minutes. It will thicken immediately.

Add slowly to get the desired thickness of gravy. You may not need it all or may want to add even more. (Thicken it to your own liking).

***You can also make this on the stove quickly if desired. Bring to a boil, then simmer until veggies are tender. About 20-30 minutes.