Category: Recipes

Yield: 16 Fritters | Prep Time: 30 Minutes | Source: www.justataste.com

Ingredients:

• 1 large head cauliflower, cut into florets
• 1/2 cup whole wheat or all-purpose flour
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 3 Tablespoons minced scallions, plus more for garnishing
• Olive oil
• Yogurt or sour cream, for serving

Instructions: 

1. Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
2. Measure out 4 cups of the chopped cauliflower. (Discard the remaining cauliflower or use for cauliflower tots or mashed cauliflower).
3. Combine the cauliflower, flour, eggs, garlic, scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir until well combined.
4. Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
5. Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.

Minutes | Source: www.foodnetwork.com

Yield: 2-4 Servings | Source: www.food52.com

Ingredients:

• 3 parsnips
• 3 tablespoons butter, divided
• 2 tablespoons honey
• 1 large bunch (or 2 medium bunches) of spinach
• 1 small onion
• 1 tablespoon olive oil
• 1 tablespoon flour
• 1 cup half and half or cream
• 1 pinch nutmeg
• Salt and pepper

Instructions: 

1. Clean, peel, and slice your parsnips into 1-inch batons.
2. Preheat the oven to 400° F. Par-cook the parsnips until almost cooked through in either a pot of simmering salted water for approximately 20 to 30 mins, or with a few inches of water in a slow cooker set to high heat (I cooked mine this way and it took about 3 hours).
3. When the parsnips are done, lay them in a single layer on a baking sheet and drizzle with a 2 tablespoons each of melted butter and honey.
4. Roast the parsnips in the preheated oven for 20 to 30 minutes until they start to get crispy and brown.
5. While the parsnips are roasting, clean the leaves from a large bunch of spinach and remove the tough stems. Roughly chop the spinach, blanch it in salted boiling water until bright green (less than 15 seconds), and then run it under cold water to set the color. Squeeze out the liquid and set aside.
6. Chop a small onion, and sautée it in some olive oil and butter (1 tablespoon each) on medium heat. When the onion is becoming translucent, add a tablespoon of flour and cook for another minute.
7. While the flour is cooking down, heat a cup of half and half in the microwave or on the stovetop for a minute, and then stir it slowly into the onions, whisking frequently to make sure there are no flour lumps.
8. Cook the half and half down for a few minutes until it’s starting to thicken, then add a pinch of nutmeg, salt and pepper, and taste for seasoning.
9. Add your parsnips and spinach, heat through, and serve.

Yield: 2 Servings | Prep Time: 25 Minutes | Source: www.adrianasbestrecipes.com

Ingredients:

• 1 red Anjou pear
• 1 cup of turbinado sugar or sugar in the raw
• 1 cinnamon stick
• 1 cup of water

Instructions: 

1. Start by peeling the pears and cutting in halves. Using a melon baller remove the core where the seeds and with your hands remove the stem or leave if desired.
2. In a medium size pan add the sugar, the cinnamon stick and the water.
3. Then add the pears and cook at medium heat covered for 15 minutes.
4. When ready serve on a nice plate and enjoy at room temperature.
5. If desired, you can serve with vanilla ice-cream or fresh whipped cream.

Yield: 4 Servings | Prep Time: 45 Minutes | Source: www.eatingwell.com

Ingredients:

• 2 tablespoons whole-grain or Dijon mustard
• 2 tablespoons chopped fresh thyme or 2 tsp. dried
• 2 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground pepper, divided
• 1 ½ – 2 Lb. bone-in chicken thighs, skin removed
• 2 med. sweet potatoes, and cut into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges

Instructions: 

1. Position rack in lower third of oven; preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.
2. Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
3. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165 degrees F, 30 to 35 minutes.

Source: www.oliepants.wordpress.com

Ingredients:

• 1-pound potatoes, diced.
• 1/2 large onion, sliced
• 1-pound string green beans, ends removed
• 1/8 cup good olive oil
• 1 tsp salt, plus more to taste
• 1/2 tsp ground black pepper

Instructions: 

1. Preheat oven to 425F.
2. In a large bowl, combine the potatoes and onions.
3. Toss the potatoes and onions with olive oil to coat.
4. Sprinkle salt and pepper.
5. Transfer the coated potatoes and onions to a baking sheet.
6. Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark.
7. After the potatoes are tender, toss in the string beans to the pan.
8. Bake for another 10-15 minutes, until the beans are tender.
9. Remove from the oven and add more salt and/or pepper if you want.

Yield: 4-6 Servings | Prep Time: 35 Minutes | Source: www.italianfoodforever.com

Ingredients:

• 1 Pound Green Beans
• 1 Sweet Red Pepper
• 1 Sweet Yellow Pepper
• 3 Garlic Cloves, Peeled & Finely Sliced
• 3 Tablespoons Extra Virgin Olive Oil
• Hot Red Pepper Flakes
• Cracked Black Pepper
• 1 Teaspoon Fresh Thyme
• Sea Salt
• Zest From 1 Lemon

Instructions: 

1. Trim the beans on each end, and then core the peppers, removing the seeds and membranes, and slice thinly.
2. Cook the beans and pepper strips in salted boiling water until tender crisp.
3. Drain, and drop the vegetables in a bowl of ice water and let sit for 10 minutes.
4. Drain beans and dry well.
5. In a wide bottomed pan, heat the olive oil and season with salt, pepper, and red pepper flakes.
6. Add the garlic and cook just until sizzling, then add the beans and peppers.
7. Cook for a minute or two unto the beans are flavored with the oil mixture and are warm.
8. Add the lemon zest and fresh thyme and toss to mix well.
9. Serve immediately or at room temperature.

Yield: 4 Servings | Prep Time: 10 Minutes | Source: www.inspiredtaste.net

Ingredients:

• 1-pound baby bok choy
• 1 1/2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• Pinch crushed red pepper flakes
• Sea salt
• Half of a lemon, cut into wedges

Instructions: 

1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
2. Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Yield: 6 Servings | Prep Time: 2 Hours | Source: www.walnuts.org

For the Salad:

• 1/2 cup water
• 1/2 teaspoon salt
• 3–4 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 3 medium-sized red beets
• 3 medium-sized yellow beets, or 3 more red beets
• 2–3 small heads (6–8 ounces total) frisée, or about 8 cups mixed tiny salad greens, or any greens can be used
• 1/2 cup chopped toasted California walnuts
• 2 tablespoons chopped chives
• Salt and pepper to taste, if desired

For the Vinaigrette:

• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons Dijon mustard
• 1/3 cup extra-virgin olive oil
• 2 egg yolks, optional

Instructions: 

1. To prepare the roasted beets, preheat the oven to 375°F. Combine the water, salt and thyme in a baking pan that will hold the beets comfortably on one layer. Remove all but 1-inch of the stems from the beets. (The beet greens can be cooked separately, if you wish, like spinach.)
2. Rinse the beets well and place them in the prepared baking pan. Cover tightly with foil and bake for about 1 1/2 hours, until the beets are tender when pierced. Uncover and cool to room temperature. Peel the beets and remove the remaining stems. Cut the beets into thin wedges or slices and place in a bowl. Refrigerate until needed. This step can be done one day ahead of time.
3. To prepare the vinaigrette, in a small bowl, or in a tightly capped jar, combine the vinegar, salt and pepper, then whisk or shake to dissolve the salt. Add the mustard, olive oil and egg yolks, if using, then whisk or shake until the vinaigrette is smooth. Mix again before using.
4. To assemble the salad, first remove the root end from each head of frisée, separating the head into leaves. In a bowl, toss the frisée with walnuts and half the vinaigrette, then season with salt and pepper to taste.
5. In another bowl, toss the beets with the remaining vinaigrette and the chives. Season if desired with salt and pepper.
6. To serve, divide the dressed frisée and the dressed beets among six plates.

Prep Time: 40 Minutes | Source: www.thymeforcooking.com

Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/3 savoy cabbage, about 2 cups, sliced
• 1 onion
• 2 cloves garlic
• 1 tbs minced ginger
• 1 carrot
• 1/2 cup Basmati rice
• 1 1/4 cup chicken stock
• 2 tsp soy sauce
• 1 tbs olive oil

Instructions: 

1. Chop onion.
2. Mince garlic and ginger.
3. Cut carrot into matchsticks.
4. Remove outer, dark green leaves from cabbage.  Cut a slice off the cabbage, cut the slice into thirds, then slice thinly.
5. Cut chicken into bite-size pieces.
6. Heat oil in large skillet over medium-high heat.  Add onions, ginger, garlic, chicken and stir-fry 5 minutes.
7. Add rice, carrot, cabbage and stir-fry 5 minutes longer.
8. Add stock, soy sauce, reduce heat, cover and simmer for 20 – 25 minutes, (until rice is done) stirring occasionally to prevent sticking.
9. Serve from the skillet.

Ingredients:

Soup

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 1½ cups broccolini
• 1 russet potato
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried dill
• ⅛ teaspoon ground ginger
• A few sprinkles ground pepper
• A pinch of red pepper flakes
• 3 cups water
• ¼ cup unsweetened almond milk
• 1 tablespoon cooking wine
• 1 tablespoon extra-virgin olive oil
• ¾ teaspoon salt
• 1 green onion

Roasted Broccolini

• 1 tablespoon extra-virgin olive oil
• 6-7 stalks broccolini
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ⅛ teaspoon salt
• A few sprinkles ground pepper

Instructions: 

1. Soup: Finely dice the onion into small cubes and chop the garlic into small pieces and put it in a saucepan with a tablespoon of extra-virgin olive oil. Turn the heat on medium high (5-6) and sauté the onions and garlic for about 10 minutes, stirring all the time.
2. Meanwhile, cut the broccolini into small pieces, and peel the potato and cut it in small pieces too. The smaller they are, the faster they’ll cook.
3. After cooking the onions for 10 minutes, add the broccoli, potatoes, onion powder, garlic powder, dried thyme, oregano, basil, dill, ginger, pepper and red pepper flakes. Stir and cook for 2 minutes, then add the water, almond milk, wine, extra virgin olive oil and salt.
4. Stir and cook for about 2 more minutes.
5. Turn the heat down a notch (4-5) and put the lid on and let it simmer for about 20 minutes. Meanwhile, chop up the green onion into small pieces and a minute before you turn the heat off, add the green onions and stir.
6. Put everything in a high speed blender and blend until it becomes a thick soup. Add a pinch of herbs (dried oregano, thyme, basil) as garnish and serve with roasted broccolini.
7. Roasted Broccolini: Preheat oven to 350°F.
8. Drizzle the olive oil over the broccolini in a small bowl, then add the onion powder, garlic powder, salt and ground pepper.
9. Massage all the spices and oil thoroughly into the broccolini until everything is evenly coated.
10. Bake in the oven for about 8-10 minutes (may take longer if your oven hasn’t been properly heated up yet).