Category: Recipes

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Maple-Glazed Parsnips on Kale

Maple-Glazed Parsnips on Kale

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1/4 cup + 1 tbsp. unsalted butter divided
  • 2 Lb. medium parsnips cut into 1/2-inch slices
  • 2/3 cup maple syrup
  • 1 medium shallot thinly sliced
  • 1 Lb. kale stems removed, cut into 1-inch strips
  • 1/2 tsp. salt
  • 1 tbsp. apple cider or juice

Method
 

  1. In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently.
  2. Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes.
  3. To serve, spoon kale onto a large plate; top with parsnips.

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Creamy Sausage, Kale, and Potato Soup

Creamy Sausage, Kale, and Potato Soup

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Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb. pork sausage
  • 1/2 white onion finely chopped
  • 2 russet potatoes diced into 1/2" cubes
  • 4 large carrots chopped
  • 3 stalks celery chopped
  • 2 tsp garlic minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/4 tsp nutmeg
  • 2 cups kale chopped
  • 6 cups chicken bone broth
  • 2 cups coconut milk
  • pinch red pepper flakes

Method
 

  1. Add the pork sausage to a large saucepan over medium heat.  Cook until browned and broken into crumbles.
  2. Add the onion, potatoes, carrots, celery, and garlic, and continue to sauté until the onions are just softened.
  3. Stir in your seasonings and the chopped kale.
  4. Add the bone broth and coconut milk, and season with red pepper flakes to taste.  Bring to a low boil then reduce to a simmer, cooking for about 20 minutes or until the potatoes are fork tender.
  5. Serve hot and enjoy!

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Crispy Parsnip Fries

Crispy Parsnip Fries

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Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 pounds parsnips peeled and cut into 1/2-inch thick fries
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • couple cracks of fresh pepper

Method
 

  1. Pre-heat oven to 425 degrees with a large sheet pan inside.
  2. Toss the cut parsnips with all of the remaining ingredients and mix well.
  3. Carefully arrange the parsnips on the hot sheet pan in one singe layer.
  4. Cook for 25 minutes,flip the fries over if they look well browned on top, and cook for another 10-20 minutes until well browned.
  5. If the fries are not browned on top after 20 minutes, don't bother turning them, just continue cooking.

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Wedge Salad

Wedge Salad

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Total Time 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1/2 head iceburg lettuce cut into two halves
  • 4 tbsp ranch dressing
  • 1 slice bacon cooked, chopped, and divided
  • 10 cherry tomatoes sliced in half
  • 1 tbsp red onion diced
  • 1 tbsp Italian parsley chopped
  • 1 tbsp sliced almonds
  • sea salt and black pepper to taste
  • sliced mushrooms, cucumbers, or shredded carrots optional toppings

Method
 

  1. Cut one head of lettuce in half, then in half again to create two wedges. Place each wedge on a salad plate.
  2. Drizzle with ranch dressing.
  3. Sprinkle the bacon,tomatoes, parsley, sliced almonds and green onions over each salad. Add additional toppings as desired: shredded carrots, sliced mushrooms, and cucumbers.
  4. Season with sea salt and black pepper to taste.
  5. Serve immediately.

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Paleo Chili

Paleo Chili

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Total Time 6 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs ground beef
  • 2 tbsp olive oil
  • 1 cup onion minced
  • 1 tbsp garlic minced
  • 1 cup peppers chopped into small pieces
  • 1 cup carrots chopped into small pieces
  • 40 oz canned crushed tomatoes
  • 1 tbsp paprika
  • 1/4 tsp red pepper flakes omit for less spicy
  • 1 tsp pepper
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 2 cups steamed sweet potato noodles or cauliflower rice optional

Method
 

  1. Heat oil in a pan. Cook turkey over medium high heat until browned, approximately 10 minutes.
  2. While turkey is browning, chop all vegetables + prepare spices.
  3. Add browned turkey + all ingredients to the crockpot.
  4. Stir all of the ingredients together in the crockpot until thoroughly mixed.
  5. Cook on low for 6 hours. Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!

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Honey-Cinnamon Baked Pears

Honey-Cinnamon Baked Pears

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Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 ripe pears halved, any variety
  • 1/2 tbsp cold butter cubed
  • 1/4 cup pecans finely chopped
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp honey

Method
 

  1. Preheat the oven to 350F.
  2. Spoon the seeds from the pears to create a small cavity in the flesh of the pears. Place the pear halves in a high-rimmed baking dish.
  3. Distribute the butter cubes evenly in the cavity of each pear.
  4. In a small bowl, mix together the chopped pecans, cinnamon, and nutmeg. Spoon the mixture in the cavity of the pears, and on the top of the pears (if the cavities can't hold anymore filling).
  5. Finally, drizzle the honey evenly over the pears.
  6. Bake the pears,uncovered, for 25 minutes, until they are fragrant and soft.
  7. Serve the pears warm with ice cream, whipped cream, or yogurt.

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Roasted Potatoes, Carrots, and Beets

Roasted Potatoes, Carrots, and Beets

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Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large white potato cut into 1-inch cubes
  • 3 small red potatoes cut into 1-inch cubes
  • 3-4 medium carrots peeled and cut into 1-inch pieces
  • 1 medium onion cut into wedges
  • 3 medium beets peeled and cut into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp dried rosemary
  • 1 tsp dried parsley

Method
 

  1. Preheat the oven to 400˚F.
  2. In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside.
  3. In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary and parsley.Pour over the vegetables and mix until the veggies are fully coated.
  4. Pour your vegetables on a rimmed baking sheet and spread them out so that they are in one layer.
  5. Roast the vegetables in the preheated oven for 20 minutes. Remove to stir and return to the oven to cook for another 20-25 minutes.

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Chicory Salad with Vinaigrette and Smoked Blue Cheese

Chicory Salad with Vinaigrette and Smoked Blue Cheese

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Total Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound mixed chicories such as radicchio, escarole, endive, treviso
  • 1/2 cup vinaigrette dressing
  • 1/2 cup hazelnuts toasted and chopped
  • 1 Honeycrisp or Jonagold apple cored and cut into thin wedges
  • 1/2 cup crumbled smoked blue cheese such as Rogue Creamery Smokey Blue

Method
 

  1. Toss mixed chicories with three-quarters of vinaigrette in a large bowl. Taste and add more dressing as desired. Add hazelnuts and apple wedges, toss, and taste again, adjusting seasoning as necessary. Transfer to a large platter and top with crumbled blue cheese. Serve immediately.

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Healthy Potato Soup

Healthy Potato Soup

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Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 cup onions diced
  • 1 cup carrots diced
  • 1/2 cup celery diced
  • 4 cups potatoes peeled and chopped into 1-inch pieces
  • 4 cups vegetable broth
  • 1 tsp garlic powder
  • 1 tsp fresh rosemary chopped finely
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups milk of choice

Method
 

  1. In a large pot, heat olive oil. While oil is heating, chop veggies.
  2. Sauté onions, carrots,and celery until onions are translucent, about 10 minutes.
  3. Add all remaining ingredients, except coconut milk.
  4. Bring the soup to a boil. Allow it to boil for 30 minutes, or until your potatoes are fork tender.
  5. Once cooked, stir in coconut milk. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.

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Autumn Salad

Autumn Salad

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Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 Bunch Tuscan kale
  • 1 delicata squash
  • 1 pear or apple
  • Pumpkin spiced pumpkin seeds pecans would also taste great
  • goat cheese or feta cheese
  • 1/4 cup olive oil
  • 1/8 cup apple cider vinegar
  • 2 tsp maple syrup
  • 1 tsp Dijon mustard
  • salt and pepper

Method
 

  1. Preheat the oven to 400.
  2. Cut the delicata squash in half lengthwise, remove the seeds with a spoon, and cut each side into thin slices. Place the pieces on a large baking sheet, sprinkle with olive oil, salt, and pepper, and bake for 20-25 minutes.
  3. While the delicata squash is baking, combine chopped kale, apple slices, goat cheese, and pumpkin seeds.
  4. Combine all of the dressing ingredients and stir till the oil is no longer separated from the rest of the ingredients.
  5. Add the cooked delicata squash to the salad and toss the salad with as much dressing as desired.

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Coconut Curry Cauliflower Soup with Toasted Pepitas

Coconut Curry Cauliflower Soup with Toasted Pepitas

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Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/4 cup pepitas toasted
  • 1 tsp extra virgin olive oil
  • 2 cloves garlic chopped
  • 1 tsp fresh ginger peeled and chopped
  • 1 cup yellow onion chopped
  • 1 cup carrots chopped
  • 1 tsp kosher salt
  • 1 large cauliflower head cut into florets
  • 32 oz. low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tbsp red curry paste
  • 1/4 cup fresh cilantro chopped
  • Flaky sea salt

Method
 

  1. In a small skillet, dry toast pepitas on low heat until golden brown, about 2 minutes. Set aside.
  2. In a large pot over medium-low heat, heat olive oil. Add garlic, ginger, onion, carrots, and salt. Cook for 5 minutes.
  3. Add cauliflower, broth, coconut milk, and curry paste. Stir well, bring to a boil, and then simmer for 20 minutes. Blend with an immersion blender until smooth.
  4. Garnish with toasted pepitas, cilantro, and flaky sea salt. Serve immediately.

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Autumn Vegetable Soup with Beans, Carrots, and Pumpkin

Autumn Vegetable Soup with Beans, Carrots, and Pumpkin

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Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 500 g pumpkin pulp
  • 2 carrots
  • 4 scallions
  • 1 clove garlic
  • 150 g kidney beans canned
  • 150 g white beans canned
  • 2 tbsp canola oil
  • 1 tbsp rosemary freshly chopped
  • salt
  • Freshly ground black pepper

Method
 

  1. Cut pumpkin flesh into cubes.  Peel carrots, cut in half lengthwise and cut into pieces. Rinse scallions, trim and cut into rings. Peel garlic and chop finely. Rinse all beans in a colander and drain well.
  2. Heat oil in a saucepan and saute garlic with pumpkin and carrots for 1-2 minutes. Deglaze pan with broth and simmer for about 20 minutes until soft, stirring occasionally.In the last 10 minutes, add beans and scallions. Remove approximately 1/4 of the soup and puree. Add puree back into remaining soup, add rosemary and let simmer to the desired consistency. Add broth if needed. Serve seasoned with salt and pepper.

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Pumpkin Pancakes

Pumpkin Pancakes

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Total Time 36 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tbsp vegetable oil
  • 2 tbsp vinegar
  • 2 cups all-purpose flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp allspice ground
  • 1 tsp cinnamon ground
  • 1/2 tsp ginger ground
  • 1/2 tsp salt

Method
 

  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle,using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Sauteed Leeks and Broccolini with Balsamic Vinegar

Sauteed Leeks and Broccolini with Balsamic Vinegar

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Total Time 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 Lb Broccolini trimmed and cut in half crosswise
  • 2 leeks halved lengthwise and cut diagonally into 2-inch pieces
  • 1/4 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 4 cloves garlic thinly sliced
  • 1/4 cup low sodium vegetable broth
  • 1 1/2 tbsp balsamic vinegar
  • 3/4 tsp salt

Method
 

  1. Heat oil in a large pan over med heat.
  2. Add broccolini and leeks, sauté 4 minutes.
  3. add oregano, pepper, garlic and sauté 3 minutes.
  4. stir in remaining ingredients and cook until liquid almost evaporates – about 30 seconds.

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Roasted Russet Potatoes with Parsley and Garlic

Roasted Russet Potatoes with Parsley and Garlic

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Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 long russet potatoes about 1 Lb. total
  • 1 tbsp olive oil extra virgin
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 1 clove garlic
  • 12/ tsp kosher salt
  • Freshly ground black pepper to taste

Method
 

  1. Preheat an oven to 400°F.
  2. Cut the potatoes lengthwise into slices 1/2 inch thick. Stack half of the slices and cut lengthwise into strips 1/2 inch wide.Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.
  3. Place the potatoes in a bowl. Drizzle with the olive oil and toss to coat evenly.
  4. Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes,until evenly browned and tender when pierced with a knife, 30 to 35 minutes. Meanwhile, combine the parsley and garlic on a cutting board and chop together finely.
  5. Transfer the potatoes to a serving dish and sprinkle with the salt and a grind of pepper. Add the parsley mixture and toss gently to coat. Serve immediately.

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Broccolini & Leek Pizza

Broccolini & Leek Pizza

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Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp butter
  • 1 Lleek sliced and cleaned
  • 1 pinch salt
  • Homemade or store-bought pizza dough
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • 1 ounce parmesan
  • 3 ounces fresh mozzarella torn
  • 1/2 bunch broccolini cut into bite sized pieces
  • Fresh basil leaves for garnish

Method
 

  1. Preheat oven to 500 degrees. Place a pizza stone in the oven on the center rack, if using.
  2. Melt butter in a skillet over medium heat. When butter is melted, add leeks and sauté until tender, about 10 minutes. Season with salt, remove from heat and cool.
  3. Sprinkle 12-inch-diameter pizza pan or baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 11-inch round. Transfer to prepared pan.
  4. Mix olive oil and garlic together in a small bowl; brush evenly over pizza dough. Add parmesan and fresh mozzarella. Top with leeks and broccolini.
  5. Bake for 15-18 minutes. Remove from oven. Season with salt and garnish with fresh basil leaves just before serving.

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Oven Roasted Butternut Squash and Asparagus

Oven Roasted Butternut Squash and Asparagus

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • 1 tsp minced garlic divided
  • 1 tbsp olive oil
  • 1-2 cups butternut squash cubed
  • 1 tbsp butter melted
  • 1/2 bunch asparagus spears trimmed
  • salt and pepper
  • shaved parmesan optional
  • toasted pine nuts optional

Method
 

  1. Preheat oven to 400F.
  2. Mix butter and olive oil then divide in half.
  3. Toss butternut squash with half the mixture, garlic and sprinkle with some salt and pepper.
  4. Roast in the oven for 15 minutes.
  5. Toss the asparagus with the remaining garlic and oil/butter mixture.
  6. Take the squash out of the oven, add the asparagus and toss all together.
  7. Return to oven for 10-15 more minutes or until it is done as you like it.
  8. Sprinkle with parmesan cheese and pine nuts.
  9. Serve and Enjoy!!

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