Category: Recipes

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Roasted Cabbage with Walnuts and Parmesan

Roasted Cabbage with Walnuts and Parmesan

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Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 medium-large savoy cabbage or 2 small heads
  • 7 tbsp extra virgin olive oil
  • 1 tsp kosher salt plus more to taste
  • Freshly ground black pepper
  • Scant 1/2 cup walnut halves and pieces (1.75 oz.)
  • 1-2 cloves garlic
  • 1 large lemon
  • red pepper flakes such as Aleppo (optional)
  • grated Parmesan to taste

Method
 

  1. Heat oven to 475ºF. Remove any damaged outer leaves of cabbage and cut it 8 (for small ones) to 12 (for a large one) wedges.Coat a large baking sheet with 2 tablespoons olive oil. Arrange cabbage wedges in one layer, drizzling or brushing them with 2 more tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste.Roast for 8 to 10 minutes, until charred underneath (don’t panic if you see a few thin black edges; they’re going to taste amazing). Use a spatula to flip each piece over and roast for 5 more minutes, until the edges of the cabbage are dark brown.
  2. Meanwhile, while cabbage roasts, place nuts on a smaller tray or baking dish and roast them next to the cabbage for 4 to 5 minutes. Remove and scatter them, still hot, onto a cutting board and coarsely chop them. Scoop into a bowl and finely grate the zest of half a lemon and all of the garlic over it. Add remaining 3 tablespoons olive oil to walnuts, a few pinches of salt and red pepper flakes and stir to combine. If you’ve got a couple minutes to let it all infuse as it cools, let it rest. When ready,squeeze the juice of half your lemon in and stir to combine. Adjust flavors to taste, adding more lemon if needed; you want this dressing to be robust.
  3. The moment the cabbage comes out of the oven,spoon the walnut dressing over the wedges. Grate parmesan all over, to taste. Serve immediately, while piping hot. There will be no leftovers.

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Cabbage, Apple, and Walnut Salad

Cabbage, Apple, and Walnut Salad

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Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 small savoy cabbage
  • 1/3 cup walnuts
  • 2 tbsp cider vinegar
  • 1 tbsp lemon juice
  • Salt and pepper
  • 1/2 cup olive oil
  • 2 tbsp creme fraiche, heavy cream, or sour cream
  • 2 apples (any crisp, tasty eating variety, such as Pink Lady, Granny Smith, or Fuji)
  • 1/3 cup crumbled blue cheese optional

Method
 

  1. Preheat the oven to 375°F.
  2. Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cutout its core. Slice the halves crosswise into a fine chiffonade.
  3. Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
  4. To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.
  5. Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.
  6. Quarter,peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts(and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

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Avocado Cucumber Salad with Carrot Ginger Dressing

Avocado Cucumber Salad with Carrot Ginger Dressing

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Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

Dressing:
  • 1/3 cup + 1 tbsp olive oil
  • 1/4 cup rice wine vinegar
  • 3 medium carrots peeled and roughly chopped
  • juice of 1 lime
  • 2 tsp sesame oil
  • 1 1/2 tbsp honey
  • 1 tsp soy sauce
  • 1 pinch sea salt
Salad:
  • 1 head red leaf lettuce chopped
  • 1 avocado pitted and sliced
  • 1 cup sliced needles cucumber
  • 3/4 cup shredded red cabbage
  • 1/4 cup roasted and salted peanuts chopped
  • sesame seeds for garnish

Method
 

  1. Combine olive oil, rice wine vinegar, carrots, ginger, lime juice, sesame oil, honey,soy sauce, and salt in a high powdered blender and blend until smooth and creamy.
  2. To serve salad, top lettuce with sliced avocado, sliced cucumber, red cabbage,chopped peanuts, sesame seeds, and desired amount of dressing!

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Potato Gratin with Peppers, Onions, and Tomatoes

Potato Gratin with Peppers, Onions, and Tomatoes

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Total Time 1 hour 45 minutes
Ingredients Method

Ingredients
  

  • 1/3 cup olive oil divided
  • 4 cloves garlic peeled and minced (divided)
  • 2 Lbs Russet potatoes peeled and sliced 1/8 – 1/16 inch thick (can use Yukon gold potatoes)
  • 2 bell peppers sliced 1/8 inch thick
  • 1 onion peeled and sliced 1/8 inch thick
  • 1 1/2 tsp coarse salt divided
  • Fresh ground black pepper
  • 2 tbsp fresh oregano divided

Method
 

  1. Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garli cover the bottom of the pan.
  2. Arrange the vegetables in layers, starting with the potatoes and peppers and finishing withthe tomatoes and onion.
  3. Sprinkle salt,freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
  4. Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
  5. Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.

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Garlic Butter Cauliflower Rice with Kale

Garlic Butter Cauliflower Rice with Kale

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1/2 head cauliflower grated
  • 2 stalks kale trimmed and chopped
  • 2 tbsp unsalted butter divided (or olive oil)
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp vegetable stock or chicken stock
  • Juice of 1/2 lemon
  • 1 tsp red chili pepper flakes optional
  • 2 tbsp fresh parsley chopped
  • 1 tbsp chopped green onion

Method
 

  1. In a medium skillet, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.
  2. Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
  3. Add in chopped kale and give a good stir. Cook until kale is slightly wilted.
  4. Stir in the 2 tablespoons vegetable stock, and about half the parsley. Cook for one minute to reduce juices then add the lemon juice.
  5. Adjust seasoning as needed. Stir in the remaining parsley. Serve the garlic butter cauliflower rice and kale with fresh cracked black pepper, and red chili pepper flakes. Enjoy!

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Super Creamy Vegan Cauliflower Kale Soup

Super Creamy Vegan Cauliflower Kale Soup

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 onion chopped
  • 4 cloves garlic minced
  • 4 medium carrots chopped small
  • 1 cup celery chopped
  • 1 Lb fresh cauliflower florets
  • 6 cups vegetable broth
  • 3 cups chopped small kale tough ribs removed (or spinach)
  • 3/4 cup raw cashews soaked in water for 5 minutes
  • Salt to taste

Method
 

  1. In a large soup pot, sauté the chopped onion in a few tablespoons of water or vegetable broth for 3-5 minutes, until translucent.
  2. Add the garlic,carrots, celery and sauté a few more minutes. Next add the cauliflower and vegetable broth. Bring to a boil and cook for 10-15 minutes.
  3. Add the cashews and 1 cup of the soup to a blender. Blend until smooth and add back to soup pot.
  4. Now, use your immersion blender if you have one and blend a few times, until the soup is creamy but still has some texture. If you prefer, you can blend all the soup in a blender and then add in the greens. I prefer to leave some texture. Add salt,to taste (will depend on the saltiness of your vegetable broth).
  5. Now add the chopped kale or spinach to the pot and stir well. If using kale, let it simmer for about 10 more minutes, until kale is tender. If using baby spinach, simply let it wilt into the soup. Serve with brown rice if desired or a good loaf of bread and salad.

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Zucchini Cakes

Zucchini Cakes

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups grated zucchini excess water removed
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup Panko bread crumbs
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 1 clove garlic minced
  • 2 eggs
  • 1/2 tsp salt plus more as desired
  • 1/4 tsp pepper
  • 3 tbsp avocado or canola oil

Method
 

  1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
  2. Heat oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

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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 chopped red leaf lettuce about 1 large head
  • 1 medium apple thinly sliced
  • 1/4 cup thinly sliced red onions
  • 3/4 cup walnut halves toasted and roughly chopped
  • 1/3 cup crumbled feta cheese
Vinaigrette:
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp honey or maple syrup
  • Kosher salt and freshly ground black pepper

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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Curry Roasted Cauliflower

Curry Roasted Cauliflower

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 head cauliflower sliced into 1/2" steaks (with florets that fall away)
  • 1/4 cup avocado oil
  • 1/2 tsp curry powder
  • 1/4 tsp garam masala or additional curry powder
  • 1/2 tsp sea salt more or less to taste
  • 1/8 tsp red pepper flakes
  • 1 tbsp cilantro chopped

Method
 

  1. Preheat oven to 425º Fahrenheit. Line 2 large baking sheets with parchment paper.
  2. Place the cauliflower slices and florets on the prepared baking sheets, keeping the pieces from touching.
  3. In a small bowl,whisk together the avocado oil, curry powder, garam masala, sea salt, and red pepper flakes.
  4. Brush the oil mixture onto the cauliflower steaks and florets.
  5. Bake the cauliflower for 25-30 minutes, turning once. Cauliflower should be tender and caramelized and brown in places. Taste and add more sea salt, if desired.
  6. Sprinkle with cilantro just before serving.

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Low Carb Sweet and Sour Red Cabbage

Low Carb Sweet and Sour Red Cabbage

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp butter avocado oil may be substituted fro dairy-free
  • 1 pound red cabbage about 1/2 head thinly sliced
  • 3 tbsp sugar
  • 1 whole star anise
  • 3 tbsp red wine vinegar
  • sea salt optional
  • black pepper freshly ground

Method
 

  1. Preheat a stainless steel pan over medium heat.  I used this pan. Add butter.
  2. When butter has melted, add cabbage. Cook cabbage stirring frequently until slightly softened,about 5 minutes. Stir in the sugar and the star anise.
  3. Add the red wine vinegar. Bring to a simmer, then turn heat to low. Cook until cabbage is tender, stirring frequently, until cabbage is tender, about 25-30 minutes.
  4. Remove from heat. Taste and adjust seasoning with salt and pepper if desired.

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Crispy Kale “Chips”

Crispy Kale “Chips”

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 head kale
  • 2 tbsp olive oil
  • Sea salt for sprinkling

Method
 

  1. Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

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Lemon Dijon Roast Potatoes and Broccoli

Lemon Dijon Roast Potatoes and Broccoli

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Ingredients Method

Ingredients
  

  • 4 cups red potatoes chopped
  • 3 cups broccoli florets
  • 1/4 cup shredded Parmesan
  • 1/4 cup olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp chopped green onions
  • 1 tsp sugar
  • 1/2 tsp minced garlic
  • 1/8 tsp salt
  • 1/8 tsp pepper

Method
 

  1. Preheat oven to 400 and line a large baking sheet with aluminum foil, spray with cooking spray.
  2. Chop potatoes into small chunks, place in a large Ziplock bag or bowl, set aside.
  3. Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl or measuring cup.
  4. Toss the potatoes in 2/3 of the mustard mixture.
  5. Sprinkle the parmesan on half of the baking sheet, sprinkle potatoes directly over parmesan. (leaving the other half of the baking sheet empty for your broccoli). Bake potatoes for 25-30 minutes.
  6. In the same Ziplock bag or bowl you tossed your potatoes in toss the broccoli with the rest of the mustard mixture.
  7. After potatoes have roasted for 25-30 minutes remove from oven and lightly stir.
  8. Place the broccoli on the other side of the pan,put back in the oven for 7-10 minutes until roasted. Serve with lemon wedges.

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Potato Leek Soup with Kale

Potato Leek Soup with Kale

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Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 5 tbsp butter
  • 1 1/2 cups thinly sliced leeks white and light parts only
  • 2 1/4 cups diced and peeled yukon gold potatoes
  • 1 clove garlic minced
  • 4 cups chicken stock
  • 2 cups chopped kale about 1/2 head
  • Salt and pepper

Method
 

  1. Heat the butter in a large pot over medium high heat. Add the leeks, potatoes, and a healthy pinch of salt and pepper. Sauté until golden brown, about 10 minutes. Add garlic and cook 2-3 minutes more. Add broth and the kale; simmer until the kale softens and potatoes are fully cooked through about 10-15 minutes.
  2. Transfer the soup to a heavy-duty blender and puree in batches until the soup is completely smooth. Transfer the pureed soup back the pan and Season with salt and pepper and top with a dollop of creme fraiche or sour cream if desired and a drizzle of olive oil.

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Kale, Leek, & Potato Pizza

Kale, Leek, & Potato Pizza

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Total Time 45 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 3-4 small potatoes sliced as thinly as possible
  • 1 leek trimmed, cleaned, and thinly sliced in rounds
  • Kerrygold Irish butter
  • Olive oil
  • Salt & pepper
  • A few stalks of Kale roughly chopped
  • 1 ball pizza dough
  • Dubliner Irish cheddar

Method
 

  1. Heat the oven to 425.Toss your thin potato slices in a little olive oil with salt. Place on a foil-lined baking sheet and bake for about 5 minutes, until just tender.
  2. Melt some butter in a frying pan and cook your sliced leeks over medium -low until soft and starting to brown.
  3. Remove the leeks to a small bowl and add a little olive oil. Add your kale to the pan and toss so all the kale is very lightly coated.  Cook for 1-2 minutes, add a little water and salt, and cover.  Cook 1 more minute or until kale is cooked through. When they are cool enough to handle, squeeze out as much liquid as you can and chop finely.
  4. I used one pizza dough and made two pizzas, so the pizza crust was as thin as I could get it.You need a thin crust if you're going to put potatoes on your pizza, I think.Topped the crust with grated Dubliner Irish Cheddar. Sprinkle the finely chopped kale over the pizza, top with the leeks and a little more grated cheese. Place the thin slices of potato all over the pizza and top with another sprinkle of grated cheddar. Brush the edges of the dough with olive oil.
  5. Bake at 425 on a pizza stone until the edges of the dough are browning (about 10 minutes).  Allow to cool for a couple of minutes before slicing.

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Classic Vegan Potato Soup

Classic Vegan Potato Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 Servings
Ingredients Method

Ingredients
  

  • 1/4 cup vegan butter
  • 1 large onion diced
  • 1 cup diced celery about 3 stalks
  • 1 cup chopped carrots about 3 carrots
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 1/2 cups vegetable broth
  • 2 1/2 cups unflavored non-dairy Milk
  • 1 3/4 pounds Russet potatoes scrubbed, peeled, and cut into 1-inch pieces
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 1/2 tsp white wine vinegar
  • salt and pepper to taste

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion, celery, and carrot. Sweat the veggies until softened, about 10 minutes, stirring frequently.
  2. Add the garlic to the pot and cook it for about 1 minute, until very fragrant.
  3. Begin sprinkling the flour into the pot, a bit at a time, stirring between additions so the flour coats the veggies. Cook the veggies and flour for about a minute, stirring frequently.
  4. Begin adding broth to the pot, a bit at a time, whisking each addition in to eliminate any lumps formed by the flour.
  5. Once all the broth has been added, stir in the milk, potatoes, bay leaf and thyme. Raise the heat and bring the liquid to a boil.
  6. Lower the heat and allow the soup to simmer, stirring occasionally, until the base thickens a bit and the potatoes are tender, about 25 to 30 minutes.
  7. Remove the pot from heat. Remove and discard the bay leaves. Stir in the vinegar and season the soup with salt and pepper to taste. Ladle into bowls and serve.

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Brown Butter and Brussels Sprout and Bacon Fettuccine Alfredo

Brown Butter and Brussels Sprout and Bacon Fettuccine Alfredo

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

Ingredients
  

  • 1 pound fettuccine pasta
  • 4 thick-cut slices bacon chopped
  • 2 tbsp extra virgin olive oil
  • 3/4 pound Brussels sprouts thinly sliced or halved, if small
  • Kosher salt and black pepper
  • 4 tbsp salted butter
  • 3 cloves garlic minced
  • 1 tbsp chopped fresh oregano or 1 tsp. dried oregano
  • 1 tbsp chopped fresh sage or 1 tsp. dried sage
  • 1 pinch crushed red pepper flakes
  • 2 cups whole milk or canned coconut milk
  • 1/2 cup heavy cream or coconut cream
  • 2 oz. cream cheese at room temperature
  • 1 1/2 cups grated Parmesan or Pecorino Romano
  • 1/4 tsp ground nutmeg

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Add the Brussels sprouts, cut side down, and season with salt and pepper. Cook until the sprouts are crisping on the edges, 3 to 4 minutes. Toss the sprouts, add the olive oil and cook another 2-3 minutes, until crisp.Remove the Brussels sprouts from the skillet to a plate.
  3. To the same skillet,melt the butter over medium heat, cooking until the butter begins to brown,about 3-4 minutes. Reduce the heat to low, add the garlic, oregano, sage, and a pinch of crushed red pepper. Cook 1 minute, then pour in the milk and cream.Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. Stir in the parmesan and nutmeg. Season with salt + pepper. Toss in the pasta and cook 3-5 minutes, then remove from the heat.
  4. Divide the fettuccine between plates and top with crispy Brussels sprouts, and bacon. Eat and enjoy immediately.

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Migas

Migas

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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings: 2 Servings
Ingredients Method

Ingredients
  

  • 1 tsp extra-virgin olive oil
  • 1/4 cup diced red onion
  • 2 roma tomatoes cored and diced
  • 1/2 to 1 jalapeno seeded and diced
  • 1 clove garlic finely chopped
  • 5 eggs beaten
  • 1/4 cup crumbled tortilla chips
  • 1/2 cup shredded jack cheese
  • 1/4 cup chopped cilantro
  • sea salt and freshly ground black pepper
For Serving
  • 4 tortillas charred
  • Avocado slices
  • Lime wedges
  • Homemade salsa or tomatillo salsa

Method
 

  1. Heat the oil in a medium nonstick skillet over medium heat. Add the onion, tomato, jalapeño, garlic, ¼ teaspoon sea salt, and several grinds of fresh pepper. Cook for 2 minutes, stirring, until softened. Add the eggs and crumbled chips and stir to scramble. Stir in cheese and remove from the skillet.
  2. Sprinkle with cilantro, season to taste with more salt and pepper, and serve with tortillas, avocado slices, lime wedges, and salsa.

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