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Roasted Asparagus with Chickpeas and Spinach

Roasted Asparagus with Chickpeas and Spinach

Prep Time 27 mins
Total Time 27 mins
Servings 2

Ingredients
  

  • 1 heaping cup chopped asparagus cut into bite-size pieces with ends removed
  • 3 tsp. extra virgin olive oil divided
  • 1 pinch salt
  • 1 cup chickpeas drained
  • 1 tbsp. nutritional yeast flakes optional
  • 2 cloves garlic minced
  • 1/4 cup chopped onions
  • 2 cups baby spinach
  • 1 tsp. lemon juice plus more to taste if needed
  • Salt to taste

Instructions
 

  • Preheat oven to 425 degrees. Line two baking sheets with parchment paper. Put asparagus on one baking sheet and toss with ½teaspoon extra virgin olive oil and a pinch of salt.
  • If your chickpeas are wet, put them on a clean kitchen towel and rub them dry. (They roast the best when they aren't damp).
  • Then move the chickpeas to the second baking sheet. Toss chickpeas, nutritional yeast (if using), a pinch of salt, and ½teaspoon extra virgin olive oil.
  • Put both baking sheets in the oven and roast chickpeas and asparagus for 20 minutes, stopping once to shake the pans so that they roast evenly.
  • During the last 10 minutes of the asparagus/chickpea cooking time, bring a non-stick skillet to a medium heat.Add the remaining 1 teaspoon extra virgin olive oil to pan and sauté the onions and garlic a few minutes, until fragrant and translucent.
  • Add baby spinach to skillet and sauté for one to two minutes more, until the spinach has just wilted.
  • Add lemon juice to deglaze the pan and combine.Remove from heat and set aside.
  • Once the asparagus and chickpeas have finished roasting, add them to the pan with the spinach mixture. Fully combine.
  • If necessary, add salt and additional lemon juice to taste. Serve over brown rice, pasta, or creamy polenta.
Keyword Asparagus, Chickpeas, Garlic, Lemon, Onion, Spinach
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Baked Eggs with Spinach and Leeks

Baked Eggs with Spinach and Leeks

Cook Time 35 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 medium leek white and light green parts only, chopped
  • 1 clove garlic minced
  • 8 cups baby spinach
  • Kosher salt to taste
  • 4 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp. finely chopped thyme
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. aleppo pepper or crushed red pepper flakes

Instructions
 

  • Preheat the oven to 350°.
  • In a large skillet over medium heat, melt the butter with the olive oil. Add the leeks and cook, stirring occasionally, until they are soft and tender but not browned, 6 to 8 minutes. Add the garlic and spinach, season with salt, and cook until the spinach has wilted, 2 to 3minutes.
  • Set 2 small ovenproof dishes onto a baking sheet. Divide the spinach-leek mixture equally between the dishes. Make 2indentations in each dish, leaving about a 1-inch gap in between. Carefully crack each egg into an indentation. Pour 2 tablespoons of cream into each dish and season with salt.
  • Place the baking sheet into the oven and bake until the whites are just set but the yolks are still runny, 10 to 12 minutes.
  • Top the baked eggs with the thyme, lemon zest and Aleppo pepper, and serve.
Keyword Eggs, Garlic, Leeks, Lemon, Spinach
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Potatoes, Leeks, and Carrots in Parchment

Potatoes, Leeks, and Carrots in Parchment

Cook Time 35 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 3/4 pound small new potatoes halved or quartered
  • 2 medium leeks (white parts only) halved lengthwise, rinsed well, and cut into 3-inch pieces
  • 1/2 pound carrots cut into thin 3-inch sticks
  • 10 sprigs thyme
  • 1 tbsp. unsalted butter optional, cut into small pieces
  • Coarse salt and ground pepper

Instructions
 

  • Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
  • Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.
Keyword Carrots, Leeks, Potatoes
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Italian Roasted Potatoes and Zucchini

Italian Roasted Potatoes and Zucchini

Cook Time 1 hr 15 mins
Total Time 1 hr 15 mins
Servings 6

Ingredients
  

  • 4-5 large potatoes
  • 2-3 medium zucchini
  • 1/4 cup olive oil
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. oregano
  • 3 sprigs rosemary leaves removed from the stem
  • 1 clove garlic chopped

Instructions
 

  • Pre-heat oven to 400° (200° celcius)
  • Peel and rinse the potatoes, cut into small wedges, then dry them in a clean dish towel, place in a large baking pan, add zucchini also cut into small wedges, toss with olive oil, salt, oregano, rosemary and garlic, mix well, if you like sprinkle with additional oregano and salt. Bake in a pre-heated oven for approximately 1 hour. (halfway through cooking time, mix the potatoes with a spatula), continue cooking. Serve immediately. Enjoy!
Keyword Garlic, Potatoes, Zucchini
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Penne with Cauliflower and Leeks

Penne with Cauliflower and Leeks

Cook Time 1 hr 10 mins
Total Time 1 hr 10 mins
Servings 6

Ingredients
  

  • 1/3 cup extra virgin olive oil
  • 2 medium leeks white and light-green parts thinly sliced crosswise
  • 2 cloves garlic thinly sliced
  • 1 pound cauliflower cut into 1-inch florets
  • 1 fresh red chile seeded and thinly sliced
  • 1 cup dry white cine
  • 1/2 cup water
  • 8 cherry tomatoes quartered
  • 3/4 pound penne rigate
  • Salt and freshly ground black pepper

Instructions
 

  • In a large, deep skillet, heat the olive oil. Add the leeks and garlic and cook over low heat, stirring often, until the leeks are softened but not browned, about 10 minutes. Add the cauliflower and chile. Cover and cook over low heat, stirring occasionally, until the cauliflower is tender, about 25 minutes. Add the wine and water, cover and simmer over moderately low heat until the liquid has reduced to about 1/2 cup, about 12 minutes. Add the cherry tomatoes and simmer for 5 minutes longer.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, then toss it with the vegetables in the skillet. Season with salt and black pepper and serve.
Keyword Cauliflower, Cherry Tomatoes, Garlic, Leeks
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Kid Friendly Roasted Acorn Squash and Sweet Potato Soup

Kid Friendly Roasted Acorn Squash and Sweet Potato Soup

Cook Time 1 hr
Total Time 1 hr
Servings 8

Ingredients
  

  • 2 medium acorn squashes halved, seeds scooped out
  • 4 small sweet potatoes halved lengthwise
  • 6 tbsp. olive oil or butter divided
  • 1 medium/large onion chopped
  • 3-4 cloves garlic chopped
  • 2 tsp. thyme
  • 2 tsp. pure maple syrup
  • Pinch of cayenne or to taste if you like heat
  • 1 1/2 – 2 quarts bone broth depending on how thick/thin you prefer your soup
  • Sea salt and pepper to taste
  • Garnish with coconut milk/yogurt or sour cream and a drizzle of olive oil optional

Instructions
 

  • Pre-heat the oven to 400 degrees.
  • Spread olive oil over the flesh of your acorn squash halves and sweet potato halves, and then sprinkle with sea salt and pepper. Place the squash and sweet potatoes flesh side down on a baking sheet and roast at 400 degrees for 45 minutes, until the veggies are soft.
  • You can start the rest of the soup when take the squash and sweet potatoes out of the oven so they are cooling while you work –you’ll want the squash cooled so you can handle it to scoop the flesh out.
  • In a large soup pot, add 2-3 tbsp of butter and the onion with a pinch of sea salt. Cook the onion over medium-high heat for about 5-7 minutes. Add the garlic and cook for 1 minute.
  • Add the thyme, broth, and roasted squash and sweet potatoes, and bring to a simmer for 5 minutes.
  • Turn off the heat, and blend the soup with an immersion blender, or pour it into a regular blender to puree. Garnish each bowl with a splash of coconut milk or dollop of sour cream and a drizzle of olive oil.
Keyword Acorn Squash, Chicken Stock, Coconut Milk, Garlic, Maple Syrup, Onion, Sweet Potatoes
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Sweet Potato Kale Soup

Sweet Potato Kale Soup

Cook Time 37 mins
Total Time 37 mins
Servings 4

Ingredients
  

  • 2 stalks celery diced
  • 1/2 large yellow onion diced
  • 1 bell pepper diced
  • 3-5 cloves garlic minced
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 2 medium sweet potatoes peeled and diced
  • 2 cups cooked chickpeas rinsed well
  • 4 cups vegetable broth
  • 4 cups filtered water
  • 1/2 bunch curly kale roughly chopped (about 4 cups)
  • Salt and black pepper to taste

Instructions
 

  • First, add the Onion, Celery, and Bell Pepper to a large nonstick pot with a splash of water or oil. Sauté over medium heat for around 5 minutes, until the Onion is translucent. Add in the Garlic, Rosemary, and Thyme, then sauté for an additional 1-2 minutes.
  • Add Sweet Potato to the pot with 1/3 cup of water, then cover the pot and let steam for 5 minutes.
  • Uncover, give everything a good stir. Add in the Chickpeas, Water, and Vegetable Broth, stir well, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
  • Add the chopped Kale to the pot, stir again, and cook for an additional 2-5 minutes. Serve warm.
Keyword Bell Pepper, Celery, Chickpeas, Garlic, Kale, Onion, Sweet Potatoes, Vegetable Stock
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Roasted Broccolini with Winey Mushrooms

Roasted Broccolini with Winey Mushrooms

Cook Time 35 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 1/2 pounds broccolini (2 large bunches) ends trimmed
  • 4 tbsp. olive oil divided
  • 1 tsp. kosher salt divided
  • 1 small sweet onion finely diced
  • 8 ounces cremini or other mushrooms thinly sliced
  • 1/4 cup dry white wine or vermouth
  • 1/4 tsp. freshly ground black pepper
  • Grated parmesan cheese for serving (optional)

Instructions
 

  • Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature).
  • In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before absorbing it and browning. Be patient, as the flavor is in the browning.)Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
  • Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.
Keyword Broccolini, Mushrooms, Onion
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Quick and Easy Vegetable Soup

Quick and Easy Vegetable Soup

Cook Time 25 mins
Total Time 25 mins

Ingredients
  

  • olive oil
  • 1 carrot finely diced
  • 2 ribs celery diced fine
  • 1 can crushed tomatoes 14 oz.
  • 5 cups chicken stock
  • 5 cups assorted vegetables cut into small pieces (broccoli,zucchini, carrot, bell pepper, tomatoes, etc…)
  • Salt and pepper
  • 1 pinch red pepper flakes
  • Sour cream and green onions to garnish optional

Instructions
 

  • Heat the olive oil in a large saucepan or Dutch oven.
  • Cook the carrot, onion and celery until tender.
  • Add the tomatoes and broth, and bring to a boil.
  • Add the vegetables, season to taste with salt/pepper/red pepper flakes.
  • Return to a boil, then reduce to simmer (about 15 minutes).
  • Either puree (if you like that consistency), or leave chunky.
  • Ladle into bowls, then add a tablespoon of sour cream, and some green onions to each, and serve.
Keyword Bell Pepper, Broccoli, Carrots, Celery, Chicken Stock, Onion, Tomatoes, Zucchini
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Radish and Cucumber Salad

Radish and Cucumber Salad

Prep Time 10 mins
Total Time 10 mins
Servings 3

Ingredients
  

  • 1 cucumber (about 2 cups) thinly sliced and cut in half
  • 1 bunch radishes (about 2 cups) thinly sliced and cut in half
  • 1/8 red onion (about 1/4 cup) finely diced
  • 3 tbsp. fresh dill
  • 1 can chickpeas drained and rinsed
  • 1-2 tbsp. olive oil
  • 4 tbsp. apple cider vinegar
  • 1/2 tsp. mineral salt or to taste
  • Freshly cracked black pepper to taste

Instructions
 

  • Wash the cucumber and radishes well, scrubbing as necessary.
  • Trim the ends from the cucumber and radishes and thinly slice, using a knife or mandoline.
  • Drain and rinse the chickpeas.
  • Add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt and pepper to a large mixing bowl, toss well to coat. Season with more dill, salt and pepper to taste.
Keyword Apple Cider Vinegar, Chickpeas, Cucumber, Dill, Onion, Radish