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Roasted Brussels Sprouts and Sweet Potatoes

Roasted Brussels Sprouts and Sweet Potatoes

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6

Ingredients
  

For the Vegetables

  • 1/2 pound Brussels sprouts halved
  • 2 sweet potatoes diced into 1-inch cubes
  • 1 tbsp. olive oil
  • salt and black pepper to season
  • fresh parsley to garnish

For the Tahini Sauce

  • 2 cloves garlic minced
  • 1/2 cup tahini
  • 3 tbsp. fresh parsley minced
  • 1 tbsp. olive oil
  • 1/2 large lemon juiced
  • water to thin if needed
  • salt to taste

Instructions
 

  • Preheat oven to 400 degrees F.
  • Arrange the vegetables on a  large baking sheet or sheet pan (lined with parchment paper for easy cleanup), trying not to overcrowd the pan (thus allowing them to get crispy rather than soggy). Drizzle with olive oil and salt; toss to coat. Roast the vegetables for approximately 20-25 minutes, or until golden brown and fully cooked.
  • As the Brussels sprouts and sweet potatoes cook, prepare the tahini sauce by whisking together all the ingredients in a medium bowl. Season with salt to taste and add water as needed to reach desired consistency.
  • Remove the vegetables from the oven and drizzle (or dip) with the lemon tahini sauce. Garnish with additional salt, pepper, and chopped fresh parsley, if desired.
Keyword Brussels Sprouts, Garlic, Lemon, Parsley, Sweet Potatoes
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Quick Tasty Red Swiss Chard with Asparagus

Quick Tasty Red Swiss Chard with Asparagus

Prep Time 10 mins
Cook Time 5 mins
Servings 3

Ingredients
  

  • 1 bunch swiss chard washed and leaves sliced from stems
  • 2 tbsp. extra virgin olive oil
  • 1/4 small red onion chopped coarsely
  • pine nuts sprinkled
  • 1/4 bunch fresh asparagus
  • 1 pinch salt and pepper
  • 2 tbsp. marsala wine
  • 2 cloves fresh garlic chopped fine

Instructions
 

  • Remove leaves from stems and slice leaves coarsely. Place sliced leaves in bowl of water to soak while preparing other ingredients. Chop red stems in approximately 1/4 inch pieces.
  • Chop red onion coarsely. (It will reduce when cooking.) Cut asparagus in approximately 1" pieces but retain most of the flower portion.
  • Heat olive oil in saute pan (medium heat). Add chopped chard stems, onions and asparagus. Saute for about 3 minutes. Add chopped garlic, pine nuts and Marsala wine. Saute for additional minute or until asparagus is tender but al dente. Season to taste with salt and pepper.
  • Remove leaves from bowl (do not drain). Add to saute pan and cover. Cook for 3 minutes. (do not remove cover while steaming)
  • Uncover saute pan and stir for one more minute. (Do not cook all the juice/moisture away.
  • Can be served as a side dish or eaten as a main meal. I served it with quinoa and leftover sauteed pork. Enjoy.
Keyword Asparagus, Garlic, Onion, Swiss Chard
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Easy Brussels Sprouts Stew

Easy Brussels Sprouts Stew

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6

Ingredients
  

  • 1 pound Brussels sprouts
  • 1 medium red onion finely diced
  • 1 tbsp. coconut oil
  • 1 tsp. black mustard seeds
  • 2 tbsp. cilantro minced
  • 4 cloves garlic smashed with a knife or a mortar and pestle until they are almost a paste
  • 1 sprig curry leaves about 12 individual leaves, optional
  • 2 medium tomtoes diced
  • 1/2 tsp. turmeric
  • 1/2 tsp. cayenne or paprika
  • 2 tsp. garam masala can sub with curry powder or even sambar powder. They will all result in flavor differences but will all be delicious versions
  • 1/2 cup raw cashews
  • 14 oz. coconut milk
  • Salt to taste
  • 1 lemon (or lime) juiced

Instructions
 

  • Heat the oil in a wide saucepan and add mustard seeds. When they sputter, add the cilantro, curry leaves if using, and garlic. Saute for a minute.
  • Add the onions and saute for a minute until they begin to turn translucent. Add the tomatoes and powdered spices– the garam masala, cayenne and turmeric. Saute, stirring frequently, until the tomatoes release most of their liquid and get pulpy.
  • Add the cashews, Brussels sprouts and some salt to taste. Cover the saucepan to let the Brussels sprouts get tender, around 5-8 minutes. Stir occasionally to make sure nothing's sticking to the bottom. If necessary, add a couple of tablespoons of water to the pan.
  • Add half the coconut milk and let the sauce come to a simmer. Check if the Brussels sprouts are tender by piercing one with a fork in the center. Add the remaining coconut milk and just warm through without letting the stew boil.
  • Check salt and add more if needed.
  • Serve the stew hot with some rice or bread. Squeeze on some lemon or lime juice over the stew while serving.
Keyword Brussels Sprouts, Cilantro, Coconut Milk, Garlic, Lemon, Onion, Tomatoes
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Chard, White Bean, and Sweet Potato Gratin

Chard, White Bean, and Sweet Potato Gratin

Total Time 1 hr 40 mins
Servings 4

Ingredients
  

  • 1/2 small onion
  • 1 bunch chard
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 cup milk
  • 1 clove garlic crushed
  • salt and pepper to taste
  • 1/2 large sweet potato peeled and sliced
  • 1 cup cooked white beans or 1 can, rinsed and drained
  • 1 pinch grated nutmeg
  • 1/2 cup Edam cheese or gruyere, cheddar, or gouda
  • olive oil for cooking

Instructions
 

  • Heat a drizzle of oil in the pan over medium-high heat and cook the onion for a few minutes. Add the chard, sprinkle with salt and pepper, and cook until the chard wilts and there is no moisture left in the pan. Transfer to a bowl, set aside.
  • Add the butter and flour to the pan and whisk together to make a roux. Whisk in the milk, then add the garlic and bring to a simmer. Boil for 2 minutes, whisking. Season with salt and pepper and remove from the heat.
  • Preheat the oven to 400° F. Spray a baking dish with oil. Spread half of the sweet potatoes in the baking dish. Top with half the beans, a sprinkle of nutmeg, half of the greens mixture, half the cheese, and half the sauce.
  • Layer with the rest of the potatoes, beans, greens and sauce, and top with the rest of the cheese.
  • Cover with tin foil and bake for about 45 minutes, then take the foil off and bake for another 15 minutes, until Golden and bubbly.
  • Let stand 15 minutes before serving.
Keyword Garlic, Onion, Sweet Potatoes, Swiss Chard
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Butternut Squash Apple Walnut Salad With Sweet Citrus Dressing

Butternut Squash Apple Walnut Salad With Sweet Citrus Dressing

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 2 Servings

Ingredients
  

  • 1 small butternut squash peeled and cut into small cubes
  • 1 tbsp. coconut oil or other fat for roasting
  • 1/2 tsp. salt
  • 1 large pink lady apple cored and cut into small cubes
  • 1/2 cup shelled walnuts chopped
  • 3-4 cups baby spinach chopped
  • 1/4 cup cold-pressed extra virgin olive oil
  • 2 tsp. fresh squeezed lemon juice
  • 1 tsp. fresh squeezed lime juice
  • 2 tsp. orange juice
  • 1/2 tsp. pure maple syrup optional

Instructions
 

  • First, it's time to roast that butternut! I always roast my butternut with coconut oil, but choose whatever fat you like that is safe for high heat.
  • Preheat your oven to 425 degrees. Melt your fat and toss it with the butternut squash cubes. Add the 1/2 tsp salt and toss again. Arrange cubes in a single layer on a parchment lined baking sheet (for maximum sweetness and crispness, do the parchment!) Roast in the preheated oven for about 30 minutes, flipping/stirring once in the middle of cook time, or until browned, soft inside and crisp outside.
  • Set your butternut aside to cool while you prepare the rest of the salad. Combine your baby spinach, chopped apple, and walnuts in a med-large salad bowl and set aside. In a small bowl, whisk together the olive oil, lemon, lime and orange juice, and maple syrup if you are adding that. (The salad maple syrup will really sweeten up the dressing, so only add this if you want a pretty sweet salad!)
  • Now add the cooled butternut squash to the salad bowl. Just before serving, whisk up the dressing again, drizzle over the salad a little at a time, and toss. Serve alone or as a delicious side dish!
Keyword Apple, Butternut Squash, Spinach, Walnut
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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8 Servings

Ingredients
  

  • 2 tbsp. olive oil
  • 3 leeks white and light green parts cleaned, halved, and sliced
  • 2 cloves garlic minced
  • 1 pinch cayenne pepper
  • 5 cups cubed butternut squash (about 1 large) peeled, seeded, and cut into 1" chunks
  • 2 medium potatoes Peeled and cubed (about 1 1/2 cups in 1" chunks). I highly recommend using Yukon gold potatoes for their creamy texture.
  • 1 bay leaf
  • 6 cups vegetable stock
  • Salt and pepper to taste
  • 1/4 cup heavy cream optional

Instructions
 

  • Heat the oil in a large soup pot or Dutch oven over medium low heat. Add the leeks and sauté until soft, about 4 minutes. Add the garlic and cayenne pepper and sauté 30 seconds longer.
  • Add the butternut squash and potato, and sauté 1 minute more. Increase the heat to medium, then add the bay leaf and broth and bring to a boil.
  • Reduce heat to medium low and simmer for 20 minutes, or until the squash and potato are very tender. Remove from heat and discard the bay leaf.
  • Puree the soup with an immersion blender or high speed blender until smooth.
  • Stir in the cream and season with salt and pepper, to taste. Serve and enjoy!
Keyword Butternut Squash, Garlic, Leeks, Potatoes, Vegetable Stock
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Penne with Cauliflower and Leeks

Penne with Cauliflower and Leeks

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins

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 wine
  • 1/2 cup water
  • 8 cherry tomatoes
  • 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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Sautéed French Green Beans

Sautéed French Green Beans

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine American, French
Servings 6 Servings
Calories 173 kcal

Ingredients
  

  • 1 Lb French green beans (haricot verts) trimmed
  • 1/2 cup walnuts chopped
  • 1/4 cup extra virgin olive oil divided
  • 2 anchovy filets
  • 2 tbsp. finely chopped herbs such as dill, tarragon, chives, parsley, or chervil
  • 1 tbsp. red wine vinegar
  • 1 tbsp. capers drained, chopped
  • 1 tsp. dijon mustard
  • 1 tsp. whole grain mustard
  • 1 pinch granulated sugar
  • 1/2 tsp. kosher salt
  • 2 large scallions cut into 1" pieces

Instructions
 

  • Heat a large skillet over medium heat, then add chopped walnuts. Cook until fragrant, about 1-2 minutes, stirring often so they don't burn. Transfer to a bowl and set aside. Add 2 Tbsp olive oil to the skillet, then add anchovies. Use a wooden spoon or spatula to carefully press into and break apart the filets. Be careful, oil may splatter. Cook until the anchovies are melted and broken down, then pour into a mixing bowl.
  • Make the vinaigrette. To the bowl with the anchovy oil, add chopped herbs, vinegar, capers, Dijon, whole grain mustard, and sugar. Whisk to combine, then set aside.
  • Cook the French green beans. Add remaining 2 Tbsp olive oil to the skillet, then heat over medium-high heat. When hot, add trimmed green beans and cook, stirring often, until blistered (not burnt!), about 5-7 minutes. Green beans should still have a slight crunch to them. Season with kosher salt.
  • Add the vinaigrette. Pour the anchovy vinaigrette into the skillet along with the sliced scallions, then toss to combine. Transfer cooked green beans to a large serving bowl. Top with toasted walnuts, then serve immediately or at room temperature.
Keyword green beans, Green Onions, Walnut
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Parsnip and Nutmeg Mash

Parsnip and Nutmeg Mash

Total Time 35 mins
Servings 2

Ingredients
  

  • 2-3 parsnips about 300g
  • 2 tbsp. double cream
  • 1/2 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 1 tbsp. butter

Instructions
 

  • Halve the parsnips lengthwise. (If the core is darker than the surrounding flesh, it could be a bit woody and should be removed.) Roughly dice and put into a large pan. Cover with salted water and bring to the boil, then simmer for about 15 minutes or until the parsnips are tender. Drain, reserving some of the cooking water. Allow the parsnips to cool slightly.
  • Transfer the parsnips to a blender or food processor, with the double cream and enough of the cooking liquid to loosen the mix. Blitz until the parsnips are smooth.
  • Just before serving, return the mash to the pan and place over a low heat. Season with the salt and the nutmeg, then add the butter and warm gently, stirring until heated through. Scatter with the spiced breadcrumbs, below, if you like.
Keyword Parsnips
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Zucchini Involtini with Swiss Chard and Ricotta

Zucchini Involtini with Swiss Chard and Ricotta

Servings 4

Ingredients
  

  • 1 1/2 pounds zucchini about 2 large
  • 1 tbsp. extra virgin olive oil plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 10 oz. Swiss chard leaves finely chopped (stems removed)
  • 1 1/2 cups whole milk ricotta
  • Zest from one lemon
  • 1 tsp. fresh thyme leaves finely chopped
  • 1 1/2 cups tomato or marinara sauce
  • Parmigiano Reggiano freshly grated (for serving)

Instructions
 

  • Preheat the oven to 425° F.
  • Line a sheet pan (or two, if needed) with parchment paper or Silpats, or rub lightly with olive oil.  Trim the stem end of each zucchini.  Stand each vertically,and make 1/4-inch thick cuts down to create long slices—they don't have to be perfect.  Or lie the zucchini flat on the cutting board and carefully slice along the length keeping the knife parallel to the surface as you go.
  • Arrange the slices on the prepared sheet pan(s) and drizzle the zucchini lightly with olive oil.  Season with salt and pepper.  Transfer the pan(s) to the oven and roast for 10 to 15 minutes, just until the zucchini is pliable enough to be rolled into a coil.   Remove pan(s) from the oven.
  • Meanwhile,in a large sauté pan set over high heat, heat the tablespoon of olive oil until shimmering.  Add the chopped chard leaves, season with a pinch of salt and pepper, and sauté, rearranging with tongs as necessary.  Cook the chard for about 2 minutes or until wilted.  Remove pan from heat.
  • To make the filling, in a medium bowl, stir together the ricotta, lemon zest,thyme, and 1/4 teaspoon salt.  When chard has cooled briefly, stir it into the ricotta mixture.  Taste mixture.  Add more salt to taste—this is your chance to make sure the filling is seasoned properly.
  • Spoon tomato sauce into two 9-inch round baking dishes or one 9×13-inch baking dish—the bottom of the dish should be covered in a thin layer.  Place a spoonful (about 2 teaspoons) of filling at one end of each of the zucchini slices.  Roll the slice into a tight coil and place it seam-side down in the dish on top of the tomato sauce.  Drizzle lightly with olive oil.  Season lightly with salt and pepper.  Transfer to the oven and bake until the sauce has reduced slightly and is bubbling, and the rolls are lightly golden on top,about 25 minutes.  If the rolls are still not golden after the 25 minutes, remove the pan from the oven and preheat the broiler.  Broil the involtini for about 3 minutes keeping a close watch the entire time. Remove pan from the oven and sprinkle finely grated Parmesan over the top.
Keyword Lemon, Swiss Chard, Thyme, Zucchini