Featured Recipes

Blue Zones Inspired Recipe

Rainbow Veggie "Noodle” Salad

INGREDIENTS - SAUCE

3 Tbsp Raw Peanut or Cashew Butter
3 Tbsp lime Juice
3-4 Cloves Garlic
½ -1 tsp red pepper flakes
5 Tbsp Coconut Aminos
2 tsp Sesame Oil
1 Tbsp Maple Syrup or Honey

INSTRUCTIONS: Blend all ingredients together until smooth and creamy

INGREDIENTS - SALAD

2 med Carrots, ribboned with vegetable peeler
1 med Cucumber, thinly sliced with vegetable peeler
1 cup Red Cabbage, thinly sliced
1 large Red Bell Pepper, thinly sliced
2 cps Curly or Lacinato Kale, chopped
1 cup Snap or Snow Peas
1 ripe Mango, cubed

INSTRUCTIONS

Prepare sauce in a small bowl. Adjust flavors as desired. Set aside.
Prepare veggies and toss together in a large bowl. Optional: steam the peas lightly if desired—but can be added raw!
Add the sauce and toss together.
Serve as is, but can also be topped with:
- Fresh Cilantro, chopped
- Sunflower Seeds, Sesame Seeds and/ or Pumpkin Seeds
- Protein of choice to make it a complete meal!

ROASTED BUTTERNUT SQUASH SOUP

INGREDIENTS

3 ½ pounds butternut squash
1 tablespoon avocado oil
1 small yellow onion, halved
1 garlic clove, peeled
½ tablespoon maple syrup
1 teaspoon salt
freshly ground black pepper, to taste
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 to 4 cups vegetable broth
Optional garnish: pepitas, parsley, and freshly ground black pepper

INSTRUCTIONS

Slice it in half. Preheat your oven to 425°F. Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
Remove the seeds. Use a spoon to remove the seeds and membrane.
Season and roast. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.
Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.
Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.

Almond Apple Rose Pie

INGREDIENTS

For Pie Crust:

1-½ cups all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter, diced
1 tablespoon apple cider vinegar
4-6 tablespoons cold water

For Apple Filling:

4-5 baking apples, thinly sliced (about ⅛” thick)
2 tablespoon fresh lemon juice
2 tablespoons granulated sugar
Pinch salt

For Almond Cream:

4 tablespoons softened unsalted butter
½ cup granulated sugar
1 teaspoon almond extract
½ teaspoon vanilla extract
¾ cup almond flour
2 tablespoon all-purpose flour
1 large egg
Eggwash

INGREDIENTS

Add the flour, sugar and salt to a large bowl. Add in the butter and toss to coat with the flour. Work the butter in the flour using a pastry blender. Or, use your fingers by squeezing the butter chunks until they're flat and then rub the butter into the flour. Some larger pieces can remain, up to the size of a marble. Continue this until the dough looks shaggy.
Add the vinegar to the water then drip in ¾ of it throughout the dough and toss together with your fingers. If there is enough water the dough should easily squeeze together with your hands. Drip in more water as needed. Add just enough water to bring the dough together.
Gather the dough and shape into a rough disk shape. Place in a piece of plastic and wrap tightly. Let it chill in the refrigerator for at least two hours, but preferably overnight.
Add sliced apples, lemon juice, sugar and salt to a bowl and toss to coat. Let the apples macerate for about 10 minutes. When done, drain the apples. Set aside the strained liquid for another purpose.
Meanwhile, prepare almond cream. Add butter, sugar, almond and vanilla extract to the bowl of an electric mixer. Beat for 2-3 minutes until lightened in color.
Add in almond flour and all-purpose flour and mix together until combined.
Add in the egg and beat until smooth.
Pre-heat oven to 400ºF and place oven rack on the lowest level.
Roll out the pie dough to an 11" circle. Fit the pastry in a 9” metal pie plate, tucking in and crimping the edges as desired.
Transfer the almond cream to the prepared pie shell and smooth it over.
Arrange the apples cut side down one slice at a time in concentric circles on top of the almond cream, starting from the outer edge and moving your way in. When you only have only a 2” space remaining in the middle of the pie, make a center rose by arranging about 6 slices of apple in a straight line on a work surface. They should be overlapping about ½ through. Roll the apples up, starting with the first one that was laid down until you get an apple spiral. Place it in the center of the pie. Fill in any gaps in the apple rose with any remaining apple slices.
Make an egg wash, and brush a light coat on the crimped edges of the pie pastry.
Bake the pie in the lower part of the preheated oven for 20 minutes. Lower the temperature to 350ºF and continue to bake until the pie has puffed up and set through the middle, about 25-30 minutes more.
Let the baked pie cool for at least two hours before serving.

Roasted Chestnuts

INSTRUCTIONS

Slit chestnuts: Place one chestnut on a cutting board with the flat side down (rounded side up). Grasp the chestnuts firmly between your thumb and pointer finger and use a serrated knife to make a long slit across the rounded side of the nut. Be sure you cut all the way through the shell. Then make a second cut, forming an x" on the rounded side of chestnut. Making a slit in the chestnut is essential to ensure they don't explode in the oven and will make them easier to peel.
Soak: Place chestnuts in a bowl and cover them with water. Let them soak overnight or for 10-12 hours.
Roast: Preheat oven to 350ºF. Remove the chestnuts from the water and pat them dry. Place them in a single layer on a baking sheet with the flat side down and slit side facing up. Roast chestnuts for 30-35 minutes or until you see that the skins have pulled back and the nut inside has softened.
Steam: As soon as you remove them from the oven, place the hot chestnuts on a damp kitchen towel, lifting the ends of the towel to form a bag. Twist the bag closed and squeeze the chestnuts inside firmly (you should hear them crackle). Let them sit in the towel for 10-15 minutes. This allows any extra steam to escape and will aid in the peeling process.
Peel: Once the chestnuts have had a chance to steam, you can start removing the skins. It's easiest to remove the skins when the nuts are hot so remove the shell immediately by gently pulling back on the "x" and peeling away hairy, papery skin around the chestnut to reveal the yellow nut inside. Discard any nuts that seems gooey or look like they are spoiled inside.

Tips for choosing chestnuts: When choosing chestnuts in the produce section, avoid ones that have any blemishes, small holes, or signs of rot. Choose chestnuts that are shiny and smooth. Give the chestnuts a squeeze; they should feel very firm. If the shell makes a crunch sound, they are probably a little old. Horse chestnuts (also called buckeyes) are NOT to be used for roasting as they are poisonous.

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Easy Cinnamon Baked Apples

INGREDIENTS:

6-7 medium to large apples (2 tart like granny smith, 4 sweet like honeycrisp // amount as original recipe is written // organic when possible)
2 Tbsp lemon juice
1 Tbsp coconut oil (optional)
2/3 cup coconut sugar (or sub organic cane sugar // sub up to half with stevia to taste)
1 ½ tsp ground cinnamon
3/4 tsp fresh grated ginger
1 pinch nutmeg
3 Tbsp cornstarch or arrowroot starch (for thickening the sauce)
3 Tbsp fresh apple juice or water
1 pinch sea salt

INSTRUCTIONS

Preheat oven to 350 degrees F and set out a 9×13-inch (or similar size) baking dish.
Peel and core apples, quarter, and use a paring knife to thinly slice lengthwise. The thinner the better! Just try to be consistent so they cook evenly.
Add to baking dish and top with lemon juice, coconut oil (optional), coconut sugar, cinnamon, ginger, nutmeg, cornstarch (or arrowroot), apple juice (or water), and a healthy pinch of salt. Toss to combine. Then loosely cover with foil.
Bake for 45 minutes (covered). Then carefully remove foil and bake for an additional 10-15 minutes or until the apples are very fork tender (especially in the center of the dish) and slightly caramelized.
Enjoy as is or with Whipped Cream! Best when fresh, though leftovers keep covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F oven (covered) until warmed through. Add a bit of water if the “caramel” sauce is too thick.

Avocado Citrus Salad

SALAD:

12 cups baby arugula, or spinach; mixed spring greens
1 to 2 large fennel bulbs
6 medium cocktail cucumbers
1 large avocado
1 large orange
2 large blood oranges
1 large ruby grapefruit
1/4 cup pine nuts
1/3 cup grated parmesan cheese
2 tbsp fresh chopped dill

LEMON VINAIGRETTE:

1/4 cup lemon juice, freshly squeezed; 2 to 3 lemons
1/4 cup extra virgin olive oil
salt and pepper
1 tbsp dijon mustard
1 tbsp honey, or maple syrup
1 tbsp fresh chopped dill

INSTRUCTIONS

Preparing the Ingredients:

Prep the fennel first. Peel away any browned layers and wash it thoroughly. Grab a mandolin slicer or a sharp knife and slicethe fennel very thinly.
Next, prepare the citrus. Watch my video tutorial to see how I did mine. Using a sharp knife, cut away each end first,then prop the fruit straight up and cut away the peel. Cut the fruit in half,then cut into sections.
Thinly slice the cucumbers and set into a bowl.

Toasting the Pine Nuts:

To toast the pine nuts, simply preheat a medium frying pan over medium heat and add in the pine nuts.
Let them toast until they are well browned and aromatic, tossing them occasionally so the nuts don’t burn. Remove the nuts from the pan into a small bowl and set aside.

Making the Lemon Dressing:

Squeeze the juice of 2 to 3 lemons into a bowl and strain out the pulp and seeds. You’ll need ¼ cup for the dressing.
In a large measuring cup, measure out the olive oil and combine with the lemon juice. Add in the mustard, honey (or maple syrup), salt, pepper, and fresh dill.
Give it all a vigorous whisk and that’s it!

Assembling the Salad:

Use a large, deep salad bowl for assembling this salad. Layer the baby arugula into the bowl first, alternating with the sliced fennel.
Sprinkle the sliced cucumbers over the top and sprinkle half of the toasted pine nuts over the top. Using a potato peeler, grate some parmesan cheese over the arugula.
Next, add the citrus. Place 2 to 3 pieces of citrus fruit together, arranging it randomly over the salad. Fan out the sliced avocado and it to the top, too.
Garnish the salad with the rest of the toasted pine nuts, more grated parmesan cheese, and chopped fresh dill. Pour the prepared salad dressing evenly over the top and enjoy!

Roasted Vegetable Winter Salad

ROASTED VEGETABLES:

1 Red onion
1 Butternut Squash - small
10 Baby potatoes
2 Carrot
2 Parsnips
1 tablespoon Olive oil
1 pinch Sea salt and black pepper

SALAD:

4 Handfuls of arugula salad mix
1 tablespoon Olive oil
2 tablespoon Balsamic vinegar
2 tablespoon Fresh basil - finely chopped
2 tablespoon Fresh cilantro - finely chopped
2 tablespoon Fresh parsley - finely chopped
1 pinch Sea salt and black pepper
0.25 cups Light Feta - (or dairy-free equivalent)

INSTRUCTIONS

Preheat your oven to 400°F
Chop 1 Red onion, 1 Butternut Squash, 10 Baby potatoes, 2 Carrot and 2 Parsnips so they are fairly chunky. Put them in a bowl with 1 tablespoon Olive oil and 1 pinch Sea salt and black pepper and mix well.
Put onto a baking tray into the oven for 35-40 minutes.
Make the salad dressing by mixing together 1 tablespoon Olive oil, 2 tablespoon Balsamic vinegar, 1 pinch Sea salt and black pepper, 2 tablespoon Fresh basil, 2 tablespoon Fresh cilantro and 2 tablespoon Fresh parsley.
Remove the vegetables from the oven.
Divide 4 Handfuls of arugula salad mix between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over Light Feta.

Walnut Pie

INGREDIENTS

1 Pie crust homemade or store-bought
4 large eggs
1/4 Teaspoon Salt
¾ Cup Brown Sugar
1 ½ Teaspoon Vanilla
¾ Cup Light Corn Syrup
¼ Cup Unsalted Butter melted
1 ½ Cup Chopped Walnuts

INSTRUCTIONS

Preheat the oven to 400° and place the oven rack in the lower third of the oven.
Place the rolled pie crust into a 9-inch pie pan and either flute the edges or make a decorative edge. Place in the fridge until you are ready to bake the pie.
In a large bowl beat together the eggs, brown sugar, salt, vanilla, and corn syrup. Stir in the walnuts and add the filling to the chilled pie crust.
Bake for 15 minutes at 400° and then lower the heat to 350° and bake for another 35-40 minutes, until the center of the pie is slightly jiggly but set. If the top of the pie or the crust seems to be getting too dark too fast, place a sheet of foil gently over the whole pie to keep it from burning while the pie finishes baking.
Cool the pie to room temperature and serve.

Fancy Up Your Egg Nog

TRY THESE FUN SPIKES!

Gingersnap Eggnog adds a splash of ginger liqueur to the mix along with a sweet rim of ground gingersnap cookies. If you prefer your 'nog a little more savory, try the Maple Bourbon Eggnog, which—if you absolutely must—you can garnish with crispy bacon bits.
Swapping some of the milk with buttermilk adds an awesome tanginess to your eggnog which goes well with a bit of grated lemon zest for Lemon-Buttermilk Eggnog.
If you prefer something rich but far more tropical, you could go with Coconut Eggnog made with coconut milk, allspice, and toasted coconut flakes.
Double Nut Eggnog, made with peanut butter and a dash of hazelnut liqueur.
Bittersweet chocolate melted into the cream forms the base for Chocolate and Spice Eggnog, which gets hit with cinnamon and a pinch of ground chilis.
Cappuccino Eggnog is made with double coffee—both brewed espresso and coffee liqueur go into its base.

Ultimate Chocolate Charcuterie Board

INGREDIENTS:

Chocolate Cake
Chocolate Cookies
Chocolate Chip Cookies
Chocolate Marshmallows
Chocolate Covered Strawberries
Chocolate Covered Nuts
Mini Chocolate Cupcakes
Blackberries

INSTRUCTIONS

Find a suitable sized charcuterie board to arrange your desserts on
Arrange the desserts on the board from largest to smallest
Fill in any open areas with berries, nuts or smaller chocolates

Skillet Balsamic Fig Chicken

INGREDIENTS:

6 bone-in, skin-on chicken thighs
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 shallots, peeled and finely sliced
4 cloves garlic, peeled and chopped
1 heaping tablespoon fresh thyme leaves off the stem
1 teaspoon red chili flakes
3 tablespoons balsamic vinegar
½ cup chicken stock
¼ cup white wine
1 tablespoon Dijon mustard
1 tablespoon honey
6 to 7 fresh figs, halved
½ lemon, juiced

INSTRUCTIONS

Preheat oven to 350˚F.
Season the chicken generously with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken skin side down and brown on both sides, approx 3-4 min per side. Remove chicken from pan and set aside.
Add butter to skillet and then add the shallots season with salt and pepper and cook stirring often until softened, approx 3-4 min.
Add garlic, thyme, and red chili flakes, stir for 30 seconds until fragrant. Then stir in the balsamic vinegar, chicken stock, mustard and honey. Cook 1 minute until it starts to simmer.
Place chicken back into skillet and add the figs to pan as well. Transfer to oven and cook for 15- 20 minutes or until chicken is fully cooked through. Feel free to broil for the last minute or so for more colour on the chicken.
Remove from oven carefully, squeeze over the lemon juice and serve with your favourite side

One Pan Creamy Chicken and Rice

INGREDIENTS:

1 cup chopped yellow onion (1 small)
1 cup sliced carrots (about 2 medium)
1 cup sliced celery (about 3 stalks)
2 Tbsp olive oil, divided
1 1/4 lbs trimmed boneless, skinless chicken thighs, cut into 1-inch pieces
1 Tbsp minced garlic (3 cloves)
1 cup long grain white rice
2 1/2 cups low-sodium chicken broth
1 1/2 tsp minced fresh thyme and/or rosemary
Salt and freshly ground black pepper
1 cup frozen petite peas
1/2 cup heavy cream
1/3 cup finely shredded parmesan cheese
2 Tbsp minced fresh parsley

INSTRUCTIONS

Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots and celery and saute until tender, about 8 - 9 minutes. Transfer to a plate.
Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add in chicken and cook 3 minutes. Add garlic and cook until chicken is nearly cooked through, about 2 minutes longer.
Add in rice, chicken broth and thyme and season with salt and pepper to taste. Return veggies to skillet.
Bring mixture to a boil then reduce heat to medium-low. Cover with lid and simmer until liquid has been absorbed and rice is nearly tender, about 18 - 20 minutes.
Stir in peas and cream, cover and cook until rice is fully tender, about 5 minutes longer.
Stir in parmesan and parsley. Serve warm.

Chicken Cacciatore

INGREDIENTS:

6 bone-in, skin-on chicken thighs (or 4 large chicken breasts, or whole chicken parts: legs, wings, breast, and thighs, feel free to use skinless.)
1 yellow onion, sliced in half-moon slices with the grain
10 ounces mushrooms, sliced thin
6 cloves garlic (about 1/2 of a medium garlic head), coarsely chopped
1 bell pepper, cut in approximate 2-inch strips
1/2 teaspoon red pepper flakes
1/2 cup red wine (or skip the wine and use 2 tablespoons sherry or red wine vinegar)
28 ounces crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
2 teaspoons fresh rosemary, chopped
1/2 cup mixed pitted green olives and kalamata (swap out with your favorite kinds)
1 teaspoon capers, unrinsed
1 teaspoon sea salt (more or less to taste)
1/2 teaspoon ground black pepper
2 tablespoon fresh parsley, roughly chopped
a few fresh basil leaves

INSTRUCTIONS

Pat the chicken dry. Season with salt and pepper. With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms. Set chicken aside. (If using chicken with the skin on, it will produce more oil, you can drain oil from pan, if needed, leave about a tablespoon or two in the pan.)
In the same pan, sauté onions, mushrooms in olive oil (or use left over chicken oil) for 3 minutes over medium heat. Add garlic, bell pepper and red pepper flakes, saute for 1 minute more.
Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper. Stir to fully combine.
Place seared chicken in the sauce. Simmer 25 minutes. Leave uncovered, though splatter screen is nice as it will sputter a bit. Test the internal temperature of the chicken, we are going for 165F. Simmer longer if needed. Bone-in thighs may take up to 35 minutes. Chicken breast will cook faster, 15-20 minutes.
Stir in fresh parsley and scatter fresh basil leaves over the top. Serve over pasta, creamy polenta or just enjoy with a crusty loaf of bread!

Cottage Cheese Chicken Salad

INGREDIENTS:

2 chicken breasts (½ pound of chicken), cooked and chopped
16 ounces Crystal cottage cheese
3 tablespoons mayonnaise
½ tablespoon dijon mustard
1 cup red grapes, halved
½ cup celery, thinly sliced
3 tablespoons slivered almonds, lightly toasted
½ teaspoon paprika
Salt and pepper to taste

INSTRUCTIONS

In a medium bowl, combine chopped chicken, cottage cheese, mayo and mustard. Stir well to coat the chicken.
Add sliced grapes, celery and toasted almonds to the bowl. Stir to combine.
Add paprika and salt and pepper to taste.

Watermelon Fruit Pizza

Pizza Kebobs

Veggie Shots

Brat Bar

INGREDIENTS:

Sausages & Buns
- Bratwurst
- Kielbasa
- Hot Italian sausage
- Hot dog buns, grilled
Sides
- Dill pickle spears
- Cornichons (pickled cucumbers - recipe below)
- Giardiniera (pickled vegetables)
Toppings & Condiments
- Yellow mustard
- Dijon mustard
- Mayonnaise
- Ketchup
- Whole grain mustard
- Sauerkraut
- Radishes, sliced
- Red onions, sliced

INSTRUCTIONS

Add the condiments, sauerkraut, and giardiniera to individual bowls and place on the board. Focus the condiments in the center and the larger bowls around the edge of the board.
Place the sausages on the board, separating the different types. Feel free to slice some of the sausages! Fill in the board with the pickles, cornichons, onion, and radishes.
Add the buns to the board away from the wet items to present sogginess, or serve separately!

Quick Pickled Cucumbers

INGREDIENTS (Beef Filling):

3 cups vinegar distilled white vinegar or white wine vinegar will work
2 ¼ cup cold water
2 ½ tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon peppercorn
2 bay leaves
1 ¼ lb Persian cucumbers or English cucumbers sliced into ½-inch rounds
4 green onions trimmed and chopped (both white and green parts)
3 Jalapeno peppers sliced into rounds (remove seeds for less heat)
6 garlic cloves minced
Few sprigs of fresh dill to your liking

INSTRUCTIONS

Prepare the cucumbers. (Optional)
Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

Taco Salad

INGREDIENTS (Beef Filling):

1 Tbsp olive oil
1.25 lbs lean ground beef
1 cup bottled fire roasted salsa
2 tsp chili powder
1 tsp ground cumin
Salt and freshly ground black pepper
3 Tbsp fresh cilantro

INGREDIENTS (Salad):

1 head romaine lettuce or iceberg lettuce, chopped
5 oz. tortilla chips, slightly crumbled
1 cup Shredded Mexican cheese blend
2 roma tomatoes, diced (or 1 1/2 cups grape tomatoes)
1 avocado, diced (optional)
5 Tbsp Sour cream or Mexican crema (optional)
1/4 cup chopped red onion (optional)

INSTRUCTIONS

Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
Remove from heat and stir in cilantro.
Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

Watermelon Salad with Feta and Mint

INGREDIENTS:

1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tabasco
1/2 teaspoon freshly ground black pepper
1 (8-pound) seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
1/2 pound feta cheese, crumbled (2 cups)
1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
1 small sweet onion, cut into 1/2-inch dice
1 cup coarsely chopped mint leaves

INSTRUCTIONS

In a large bowl, whisk the oil, lemon juice, salt, Tabasco, and pepper.
Add the watermelon, feta, olives, and onion; toss gently.
Garnish with the mint and serve.

Summer Berry Salad

INGREDIENTS:

10 oz baby greens
1 cup fresh blueberries
1 cup fresh strawberries, quartered
½ cup crumbled feta cheese, blue cheese or goat cheese
1 cup candied walnuts
white balsamic vinaigrette dressing

INSTRUCTIONS

Make candied walnuts: Toast walnuts for 10 minutes. While walnuts cool, combine coconut sugar and water in a saucepan. Once sugar dissolves, add cinnamon, vanilla and salt. Mix in the walnuts and then spread on a lined baking sheet. They will cool and harden quickly.
Make dressing: While the candied walnuts are cooling, make the white balsamic vinaigrette by whisking together all ingredients in a glass bowl or jar until combined. Another option is to add all ingredients to a mason jar and shake to combine.
Add greens to a large bowl and top with berries, cheese and candied walnuts.

Red Potato Salad

INGREDIENTS:

3 pounds red potatoes scrubbed and cut into bite size pieces (do not peel)
2 tablespoons olive oil
3 hard boiled eggs chopped
3 green onions sliced
6-8 slices bacon fried and crumbled
1/2 cup lite mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Preheat oven to 400 degrees.
Toss diced red potatoes (do not peel) with olive oil and spread in a single layer on a baking sheet. Roast for 15-18 minutes, turning once or twice, or until fork-tender and lightly browned.
Transfer the potatoes to a large bowl. While still warm, gently stir in the eggs, onion, and bacon. Add the mayonnaise, salt, and pepper, stirring just until all the potatoes are coated. Adjust the amount of mayo, if desired.
Serve immediately or chill and serve cold.

Easy Apple Snacks

INGREDIENTS:

apples use you favorites
bananas
plain yogurt add a little honey to sweeten
almond butter
nutella
granola
strawberries
honey to sweeten the yogurt, and drizzle

INSTRUCTIONS

Gather all your ingredients, and wash the apples.
In a small bowl mix the yogurt with the honey.
Remove the cores form the apples. You will want to use an apple corer to remove the core from the apple. This could work with a knife, but a breeze with the apple corer.
Add a thin banana slice to the center of the apple so the ingredients won't run through the hole. You can also use a very thin apple slice to cover up the hole.
Now, add your topping however you will like them. The kids like to get really creative with these.

Raspberry Orange Smoothie

INGREDIENTS:

1 cup raspberries, frozen
1 cup orange juice
½ cup greek yogurt plain
1 tsp. honey (to taste)

INSTRUCTIONS

Place all ingredients in a high-speed blender and blend until smooth.
Pour into a glass and enjoy!

Apple Kiwi Kale Smoothie

INGREDIENTS:

1 cup packed kale
1 green apple, cut into 1" chunks
1 kiwi
juice from ½ lemon
1 tbsp. honey
¾ cup coconut water (regular water works too)
1 handful of ice cubes (optional)

INSTRUCTIONS

Place all ingredients in a high-speed blender and blend until smooth.
Taste and adjust as needed. Add more honey or lemon juice to taste. If it’s too thick, add more coconut water.
Pour into a glass and enjoy!

NOTES

Tear the kale leaves from the thick inner stems before adding to the your smoothie.
Cut the ends from both sides of your kiwi, then cut the kiwi into quarters and add to your blender, skin and all (the skin is the most nutritious part!)
If all ingredients are at room temperature when adding to your smoothie, I recommend adding in a handful of ice cubes.
If you don't have a high-powered blender, you can blend the kale and coconut water first before adding remaining ingredients (this will help the kale to break down.)

Savory Tomato Smoothie

INGREDIENTS:

1 cup kale stems removed
1 ½ cups tomato
½ stalk celery
1 stalk green onions
½ garlic cloves
1 tbsp lime juice
⅛ tsp cayenne pepper
pinch sea salt

INSTRUCTIONS

Blend the kale and tomatoes until smooth.
Add the celery, green onions, garlic, lime juice, red pepper, and salt and blend again.

Orange, Fennel & Avocado Salad

INGREDIENTS - Salad

5 ounces spring greens
4 clementines, peeled and separated
1 large avocado, peeled, pitted and diced
1 small fennel bulb, thinly sliced
half of a small red onion, peeled and thinly sliced
1 cup loosely-packed fresh mint leaves
2/3 cup sliced or slivered almonds, toasted

INGREDIENTS - Dressing

3 tablespoons olive oil
1 tablespoon freshly-squeezed lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly-cracked black pepper

INSTRUCTIONS

Make the dressing. Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
Toss the salad. Combine all of the salad ingredients in a large mixing bowl, drizzle evenly with the dressing, and toss until combined.
Serve. Serve immediately and enjoy!

Apple, Mandarin Salad

INGREDIENTS - Salad

1 cup sliced almonds
1/4 cup + 2 tablespoons white granulated sugar
8 cups mixed green lettuce or fresh spinach
1 can mandarin oranges (or 3 clementines, peeled and segmented)
2 large apples, thinly sliced (we like Fuji best in this salad)
1 teaspoon lemon juice, optional
3/4 cup dried sweetened cranberries
3/4 cup crumbled feta

INGREDIENTS - Dressing

1/2 cup olive oil
1 large orange (2 teaspoons zest and 4 tablespoons juice)
1 large lemon (1/2 teaspoon zest and 2 tablespoons juice)
2 and 1/2 tablespoons honey
2 teaspoons Dijon mustard
1/2 teaspoon fine sea salt
2 teaspoons poppy seeds

INSTRUCTIONS

CANDIED ALMONDS: Place the sliced almonds and white sugar in a large skillet and heat to medium, stirring nearly constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes about 3-4 minutes -- watch carefully and stir constantly to avoid burning the nuts. As soon as the sugar turns to liquid, remove the pan from the heat and continue stirring until the nuts are completely coated in the sugar. Spread the candied almonds onto a sheet of parchment paper and let harden. Break apart.
SALAD: Add the lettuce to a large bowl or salad platter. Peel and segment oranges (or drain a can of mandarin oranges) and add to the salad. Thinly slice the apples and, if desired, toss with lemon juice to prevent browning. Add to the salad along with the dried cranberries and feta cheese.
DRESSING: Combine all of the ingredients together in a blender except for the oil and poppy seeds. Blend until all ingredients are well incorporated and zest has broken down. Transfer dressing to a jar with a lid and add in the olive oil and poppy seeds. Place the cover on the jar and shake until well combined.
ENJOY: Right before serving, add the dressing to the salad (add to taste -- you may not need it all) and candied almonds (add as many as you'd like; we typically add about 1/3 cup. Toss and enjoy immediately.
STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Almonds and cheese should also be stored separately. Apples will brown if cut in advance.

Ground Bison & Fall Vegetable Stew

INGREDIENTS

1lb ground beef round or ground bison
3/4 cup chopped onion
2 cloves garlic, finely chopped
1/2 teaspoon pepper
3 1/2 cups water
1can (14.5 oz) no-salt-added diced tomatoes, undrained
2 1/4 cups chopped peeled sweet potatoes
1 cup coarsely chopped unpeeled red potatoes
1 cup chopped peeled acorn squash
2 teaspoons vegetable bouillon granules
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 dried bay leaves

INSTRUCTIONS

Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onion, garlic and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if necessary.
Add remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until vegetables are tender. Remove bay leaves.

Fig & Goat Cheese Salad

INGREDIENTS

3 Brown Turkey Figs
3 cups Spring Mix
¼ cup Goat Cheese
¼ cup Candied Walnuts

INGREDIENTS: Honey-Lemon Vinaigrette

1 tb. Olive Oil
1 tb. Lemon Juice
1 tsp. Honey
¼ tsp. Salt
⅛ tsp. Black Pepper

INSTRUCTIONS

Wash, dry and plate the spring mix of greens in a large bowl or serving plate. Wash the figs and cut in quarters. Add over the greens.
Crumble the goat cheese using your hands and add over the greens. Add the chopped candied walnuts.

INSTRUCTIONS - DRESSING

Prepare the vinaigrette by combining the olive oil, freshly squeezed lemon, honey, salt and pepper. Mix well and pour over the salad.

Banana-Avocado-Smoothie-with-Blueberry-Spinach

Avocado Blueberry Smoothie

INGREDIENTS

1/2 cup unsweetened vanilla almond milk or milk of choice
1 cup fresh spinach
1 medium ripe banana peeled
1/2 ripe avocado peeled and pitted
2 cups blueberries (frozen preferred)
1 tablespoon ground flaxseed meal (optional thickener)
1 tablespoon almond butter or whole almonds if you have a very high-powered blender that will ensure the mixture is smooth
1/4 teaspoon cinnamon

INSTRUCTIONS

Place all the ingredients in your blender in the order listed: almond milk, spinach, banana, avocado, blueberries, flaxseed meal, and almond butter.
Blend until smooth. If you'd like a thicker smoothie, add a small handful of ice. For a thinner smoothie, add a bit more almondmilk. Enjoy immediately.

Sweet & Sour Pork

MAIN INGREDIENTS

10 oz pork shoulder butt (chops can be used, but reduce frying time)
4 oz pineapple
3 oz combination of red, yellow and green bell pepper
2 oz red and/or yellow onion
Corn oil for frying

PORK MARINADE

1 tsp garlic salt
1/2 egg
1 tbsp light soy sauce
2 tbsp all-purpose flour
3 tbsp cornstarch

SAUCE

4 tbsp ketchup
4 tbsp brown sugar
3 tbsp vinegar
1 tsp cornstarch
0.50 tsp salt
2 tbsp water

INSTRUCTIONS

Cut & marinate pork
1. First, we'll cut our pork (10 oz) into a few pieces, parallel to the grain. Then, we'll slice pieces perpendicular to the grain, into about 1/4 to 1/2 inch pieces.
2. Add garlic salt (1 tsp), light soy sauce (1 tbsp), and mix & massage with the pork slices for about 1 minute.
3. Then, we'll crack, beat, and pour the egg (0.50 ) into the bowl, and mix & massage for another 30 seconds.
4. Let the pork marinate while we prepare the rest of our ingredients.
Cut vegetables & pineapples
1. These are all basically optional, but we'll cut our bell peppers into triangles (red bell peppers (1 oz), yellow bell peppers (1 oz), green bell peppers (1 oz)), and red onions (1 oz), yellow onions (1 oz) into small pieces.
2. We'll also cut some pineapple slices (4 oz).
Create sauce
1. We'll create our sauce with ketchup (4 tbsp), brown sugar (4 tbsp), vinegar (3 tbsp), cornstarch (1 tsp), salt (0.50 tsp), and water (2 tbsp). Mix it thoroughly for about 45 to 60 seconds.
Coat pork in flour
1. Add flour (2 tbsp) to the marinated pork and massage for about 1-2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.
2. Add cornstarch (3 tbsp) to a plate, and coat each piece of pork with it. Squeeze each pork piece a few times to help cover each piece.
Fry pork
1. As with our Honey Walnut Shrimp and General Tso's Chicken recipes, we'll be frying our pork twice - a first time to cook it, a second to bring out the crunchiness.
2. We'll fill our wok with enough corn oil to submerge the pork pieces. Set the stove on high heat and wait for the oil to heat up.
3. Fry #1
  1. Heat the oil to 300-350°F / 149-176°C. Carefully transfer the pork into the wok and fry for 7-8 minutes. As you transfer, squeeze the pork to help the flour stick more.
  2. Leave the pork alone for 1-2 minutes, because it'll cause the flour and cornstarch to come loose. Transfer the pork out with a ladle once the pork starts browning and crisping.
4. Fry #2
  1. For the second fry, heat the oil to 400°F / 204°C and fry for 1-2 minutes. Transfer the pork out with a ladle.
5. How to tell if the oil is hot enough
  1. You can try dropping a small piece of a vegetable (like our bell peppers) into the oil. If it starts bubbling immediately, then the oil is hot enough.
  2. If you want to be more precise, you can also use an instant-read thermometer to monitor the oil temperature throughout the frying process.
Cook other ingredients, sauce and mix
1. After frying, empty the oil from the wok to save for future cooking.
2. Then, we'll combine everything in the wok in a few stages:
3. Add the chopped vegetables, and cook for 30 seconds.
4. Add the pineapple slices, and cook for another 30 seconds.
5. Transfer the veggies and pineapples out of the wok.
6. Add some corn oil, and start reducing the sauce for 1-2 minutes, until boiling.
7. Throw everything (pork, veggies, pineapples) back into the wok. Mix around with the sauce for 1-2 minutes.
8. Transfer onto a plate and enjoy immediately to maximize the crunchiness!

How to Build A Summer Charcuterie Board

SUGGESTED INGREDIENTS

Watermelon– I cut my watermelon slices relatively thin and layered them to try and save space

Green grapes

Peaches

Variety of cheeses– Try to hit the four categories -- aged, soft, firm and bleu

One or two dips– Whether they’re cheese, meat, or veggie, dips are a great addition to any charcuterie board. They’re easy to eat and offer some textural variety, too.

Honey– Honey and brie go hand-in-hand. Fresh summer jams and spreads are never a bad idea either!

Prosciutto– Charcuterie essentially means meat shop in French, so the cornerstone of any easy charcuterie is cured meat. Prosciutto, salami, and capicola are great options!

Crackers and toasted pita chips

Mint leaves

fruit-salad-with-yogurt-carved-melon-cantaloupe-bowl

Cantaloupe Breakfast Bowl

INGREDIENTS

1 cantaloupe
1/2 cup greek yogurt
Small amount of granola
3 oz. each your choice of berries
1/2 stone fruit of your choice, thinly sliced
Honey
Mint sprig

INSTRUCTIONS

Cut the cantaloupe in half and remove the seeds
Fill the cavity with the yogurt
Top with granola, berries and fruit
Drizzle with honey and mint

Vegan Margherita Pizza

INGREDIENTS

Pre-made pizza crust

2 teaspoons extra virgin olive oil

2 tablespoons marinara sauce

1 clove garlic , minced

Vegan option: Miyoko's Liquid Mozzarella - easy melt and creamy finish that beckons to traditional Italian mozzarella

Or, 3 ounces fresh mozzarella cheese , sliced into 1/4-inch thick pieces

1 Roma tomato , sliced

2 large basil leaves , sliced into ribbons

freshly ground black pepper

INSTRUCTIONS

Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot. If you don't have a pizza stone, place pizza directly on wire oven rack.

Brush the pizza crust with the olive oil, then evenly spread the marinara sauce on, leaving a 1-inch border around the edge. Sprinkle the garlic over the top. Top with the mozzarella and tomatoes, leaving space in between.

Bake for 8-10 minutes until crust is golden and cheese is melted and bubbly. Remove from oven and sprinkle the basil over the top, along with 1-2 grinds of fresh black pepper.

Cut into wedges and serve immediately.

Watermelon, Blueberry, and Feta Salad

INGREDIENTS

4 cups watermelon balled (about half a large watermelon)
3 cups blueberries
1/4 cup mint, finely chopped
2 tablespoons honey
4 ounces feta, crumbled

INSTRUCTIONS

Combine the watermelon, blueberries, mint, and honey in a large bowl. Stir to fully combine.
Refrigerate for 20 to 30 minutes to allow the fruit to marinate.
Add the feta to the fruit, stir to combine, and serve.

Tomato, Avocado Bagelwich

INGREDIENTS

1 everything bagel
2 tablespoons cream cheese
1 tomato sliced
1/2 avocado sliced
1 pinch smoked sea salt
1 tablespoon chopped chives
1 drizzle extra virgin olive oil
1 handful spicy microgreens

INSTRUCTIONS

Spread the cream cheese on one or both sides of the bagel. Add the tomatoes on one side and the avocado on the other. Sprinkle both with smoked salt, the chives and then drizzle with olive oil. Add the microgreens on top, then sandwich the bagel together. YUM.

Easter Brunch Grazing Board

INGREDIENTS

Fresh berries - ⅓ cup per person
Easter candy - 2 tablespoons per person
Spring vegetables - cucumber spears, asparagus, radishes - ¾ cup per person
Honey with honeycomb
Soft boiled eggs - 2 halves per person
Brioche toast or waffles - 2-3 triangles per person
Prosciutto, Serrano, or country ham - 2 ounces per person
Seasonal cheese - blueberry cheddar - 1 ounce per person
Fresh ricotta cheese - 2 tablespoons per person
Hot cross buns - 1 per person

INSTRUCTIONS

1 day ahead:

Purchase produce, make ricotta cheese and hot cross buns.

The morning of:

Slice cheese and veggies. Make soft boiled eggs. Keep all ingredients chilled until ready to serve.

30 minutes before serving:

Toast brioche triangles or waffles. Place the candy, ricotta, and honey in small serving vessels or bowls. Spread them out on your charcuterie board or platter to make a frame or anchors to arrange the other ingredients around. I like to put my brioche toasts and hot cross buns in the center line of the board, then arrange the other ingredients around them. Use items like berries or candy to tuck in nooks and crannies of your board to make it look full. Serve and enjoy!

Pasta with Roasted Garlic and Burst Cherry Tomato Sauce

INGREDIENTS

1/2 Cup Extra Virgin Olive Oil
1/4 Cup Good White Wine
4 Large Garlic Cloves, Peeled & Thinly Sliced
2 1/2 Pints Ripe Cherry Tomatoes
1/2 Teaspoon Dried Crushed Chili Peppers (Optional)
2 Large Fresh Basil Sprigs, Thinly Sliced
Salt & Pepper
1 Pound Dried Pasta Of Choice
Grated Parmesan or Pecorino Romano Cheese

INSTRUCTIONS

Heat a large pot of lightly salted water to a boil.
While the water is heating, heat the oil in a large skillet over medium heat, and add the garlic.
As soon as the garlic begins to sizzle, add the wine and tomatoes and stir to coat.
Continue to cook the tomatoes until they begin to burst, about 5 to 6 minutes.
Use a wooden spoon to smash half the tomatoes, stirring occasionally to create a sauce.
Season with the chili flakes, basil, salt and pepper and cook about 4 to 5 minutes more.
As soon as the water has come to a boil, cook the pasta until it is "al dente".
Drain the pasta, reserving a small cup of the pasta water.
Return the pasta to the pot and dump the tomato sauce on top.
Over high heat, stir the pasta with the sauce, adding a little of the pasta water to keep prevent the sauce from drying up too much.
Serve in individual bowls topped with grated cheese.

Healthy Breakfast Bowl

INGREDIENTS

1 Cara Cara orange (or any other variety)
6 large strawberries
Any other fruit you'd like to throw in!
1 cup Grandy Oats Granola (or your favorite granola)
1 cup yogurt

INSTRUCTIONS

Clean and cut all fruit. Layer yogurt, then granola, then fruit. Serve chilled.

Skillet Tomatoes & Green Beans

INGREDIENTS

1 pound cleaned, trimmed green beans
1/2 pound cherry tomatoes, halved
1 tbsp olive oil
Salt and pepper to taste

INSTRUCTIONS

In a large skillet, add the oil and green beans, cook over medium-high heat for 10 minutes. Add the tomatoes. Season with salt and pepper to taste, Cook an additional 3-10 minutes depending on your preferred doneness of the beans.

Tomato & Beet Salad

INGREDIENTS

1 pound scrubbed small beets
2 pounds tomatoes, preferably heirloom
1 pint cherry tomatoes
1/4 cup crumbled feta
1/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper

INSTRUCTIONS

Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.

Chicken Pot Pie with Biscuit Crust

INGREDIENTS

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Immaculate Organic Biscuits)
1 egg yolk, beaten
1 tablespoon water

INSTRUCTIONS

Preheat oven to 350 degrees
Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Orange, Mandarin and Ricotta Salad

SALAD INGREDIENTS

1 cup Quinoa
2 Tbsp Olive oil
1 Radicchio, cut into 8 wedges
1 Orange, peeled and sliced
1 Mandarin, segmented
½ cup Basil leaves
1 cup Ricotta cheese

DRESSING INGREDIENTS

2 TbspRunny honey, melted
2 TbspOlive oil
1Mandarin, zested and juiced (Main)
1 tspOrange zest (Main)

INSTRUCTIONS

Place the quinoa into a pot with 2 cups of water. Bring to a simmer, cover and cook for 15 minutes until all the liquid has absorbed. Fluff with a fork.
To make the dressing, in a small jar shake together the honey, oil, mandarin zest and juice and orange zest.
Heat the oil in a frying pan. Add the radicchio wedges and brown on each side. This is quick. Set aside.
In a large bowl combine the quinoa, radicchio, orange, mandarin, basil leaves and dressing. Stir gently, so as not to break up the radicchio.
Serve on to a platter topped with ricotta, season with salt and pepper.

Snowman Hot Chocolate

INGREDIENTS TO MAKE 4 CUPS HOT CHOCOLATE

12 large marshmallows
16 small pretzel rods
12 mini chocolate chips
4 candy corn candies
Whipped cream
melted chocolate for decorating

INSTRUCTIONS

Make the snowman by placing a toothpick halfway through one of the marshmallows. Place a second marshmallow on top and repeat to get three marshmallows in the shape of a snowman.
To the bottom marshmallow add two pretzels for legs and two in the middle marshmallow for arms.
In a small bowl melt some chocolate and place into a plastic baggie. Pipe buttons and add the mini chocolate chips. Decorate a face and stick a candy corn nose in the marshmallow.
Heat up the hot chocolate and serve in mugs. Place a thin layer of whipped cream on top. Place one snowman in each mug and enjoy.

Homemade Veggie Soup

INGREDIENTS

1 Tbsp olive, or avocado oil
1 yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves fresh garlic, minced
1 red bell pepper, diced
3 medium potatoes, diced into 1/2 inch cubes
6 cups low-sodium chicken, vegetable, or beef broth/stock (using beef bone broth will increase the protein content)
1 (14.5 oz) jar diced tomatoes, with juice
2 bay leaves
1.5 cups chopped frozen or fresh green beans, chopped into bite-sized pieces
1 cup frozen peas
sea salt and freshly ground black pepper
a handful of fresh parsley leaves, chopped

INSTRUCTIONS

Heat oil in a large stock pot or dutch oven, over medium heat.
Add your onions, carrots, and celery, garlic, and bell peppers then sauté for about 4 minutes.
Add in broth, diced tomatoes in juice, potatoes, bay leaves, and bring to a boil.
Lower the heat, cover and simmer until potatoes are tender about 20 minutes,
then add in your green beans and peas and simmer an additional 5 minutes.
Taste test and adjust seasoning with sea salt and pepper to your preference.
Remove bay leaves.
Garnish with fresh chopped parsley and serve while hot.

Roasted Sweet Potato Jack-o-Lantern Faces and Ghosts

INGREDIENTS

Oil
Sea salt
For the Jack-o-lanterns:
- Large red yams (3" to 4" diameter)
For the Ghosts:
- Small sweet potatoes (1-1/2" to 2" diameter)

INSTRUCTIONS

Preheat oven to 400 degrees. Grease each large baking sheet with 2 T. oil.
Jack-o-lanterns:
1. Peel the red yams. Slice crosswise into 3/16" to ¼" slices. Use small jack-o-lantern cutters to cut out the eyes and mouth for each slice. Because the potatoes are so hard, place a small flat plate on top of the cutters, and press down to help the cutters push through the raw potato. Place the jack-o-lantern faces onto the greased baking sheet in a single layer, rubbing them gently into the oil, then turn them over.
Sprinkle lightly with sea salt. Bake for 20 minutes, or until tender.
Ghosts:
1. Peel the sweet potatoes. Slice lengthwise into 3/16" to 14" slices. Place them onto the greased baking sheet in a single layer, rubbing them gently into the oil, then turn them over. Sprinkle lightly with sea salt.
Bake the pans for 20 minutes or until the potatoes are tender. Remove from oven and let cool 1-2 minutes. Loosen the slices from the baking sheet with a spatula, then leave them in the pan until they are cool enough to handle with your hands.
Use a large diameter plastic straw, like one from a Boba drink, to cut out the eyes. Boba drink straws have one end that is flat, and the other end that is cut diagonally to create a sharp tip to pierce the the plastic cover of the boba drink. For oval shaped eyes, squeeze near the flat end of the straw to make the opening oval shaped before cutting each eye out. If you want round eyes, just leave the straw as is before cutting the eyes out

Mediterranean Spaghetti Squash Bowls

INGREDIENTS

Spaghetti squash and filling

2 spaghetti squash
2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 red bell pepper, chopped
⅓ cup chopped red onion (about ½ small onion)
¼ cup thinly sliced Kalamata olives
2 tablespoons chopped fresh basil and/or parsley, plus extra for garnish
1 clove garlic, pressed or minced
1 tablespoon lemon juice
¼ teaspoon salt
Sprinkle of crumbled feta cheese or grated Parmesan (optional), for garnish

Parsley-basil pesto

¼ cup pepitas (hulled pumpkin seeds)*
½ cup packed fresh basil leaves
½ cup packed fresh flat-leaf parsley leaves
2 tablespoons lemon juice
2 tablespoons water
¼ teaspoon salt
¼ cup extra-virgin olive oil

INSTRUCTIONS

To prepare the spaghetti squash, preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half. Repeat with the other squash.
Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.
Meanwhile, to prepare the chickpea salad, combine the chickpeas, bell pepper, onion, olives, chopped basil and/or parsley, garlic, lemon juice, remaining 1 tablespoon olive oil and salt. Stir to combine. Taste, and add more lemon juice and/or salt if necessary. Set aside.
To prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour the pepitas into a food processor and let them cool for a few minutes. Then, add the basil, parsley, lemon juice, water and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce. Transfer the pesto to a small bowl for serving.
To assemble, use a fork to fluff up the squash and make it easier to eat. Then divide the chickpea salad between the squash “bowls” and top each one with a generous drizzle of pesto. Finish with a sprinkle of chopped herbs and cheese, if desired. Serve immediately. Leftovers keep well for about 3 days; if you plan to have leftovers, store the pesto separately and top the squash with it just before serving.

EASY HONEY FIG CAKE

INGREDIENTS

7 large eggs
1/2 cup honey
1 tsp vanilla extract
1 3/4 cup all-purpose flour
2 tsp baking powder
pinch of salt
1/2 cup butter, melted
1/2 cup fig preserves
4 to 6 fresh figs, for topping
1/4 cup honey, for topping
4 oz wheel brie cheese, optional

INSTRUCTIONS

Preheat the oven to 335 degrees. Line the bottom of a 9-inch round cake pan, or spring form pan, with parchment paper but do not grease the sides.
Prepare the cake batter. Place the eggs into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick and pale in color, almost white. Pour in the honey and vanilla extract and whisk again for 1 minute.
In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Make sure to scrape from the bottom of the mixing bowl. Allow the melted butter to cool, then add it to the batter along with the fig preserves. Fold in the butter and preserves gently.
Pour the batter into the prepared pan. Bake in the preheated oven for 40 to 45 minutes, until the top springs back when pressed lightly in the center. Remove the cake pan out of the oven and onto a wire rack to cool. To remove the cake from the pan, run a knife along the edge of the pan, then transfer onto a cake stand.
When ready to serve, garnish the cake with sliced fresh figs and drizzle with the remaining 1/4 cup honey. Serve with cheese on the side.

BLISTERED SHISHITO PEPPERS

INGREDIENTS

8 ounces (3 heaping cups) shishito peppers
2 teaspoons extra-virgin olive oil or avocado oil
Lemon wedge, optional
Salt, preferably flaky sea salt or kosher salt, to taste

INSTRUCTIONS

Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.

ALOHA PINEAPPLE BURGER

INGREDIENTS

2 lbs Ground Beef (80/20)
3 tbsps Jerk Seasoning
1 tbsp Smoked Paprika
3 tbsps Cilantro, chopped
4 cloves Garlic, diced
Salt and Pepper, to taste
3-4 Pineapple Slices
1 tbsp Cinnamon
1 Red Onion, sliced
Arugula, for topping
2 tbsps Mayonnaise
4-5 slices Colby Jack Cheese
4 Brioche Buns
Olive Oil

INSTRUCTIONS

In a large bowl, combine ground beef, jerk seasoning, smoked paprika, cilantro, garlic, and pepper. Mix together and form beef into burger patties then sprinkle with salt. (I made 4 half pound burger patties but feel free to scale up or down on the size)
Slice a red onion. Set aside. Slice a pineapple to make 4-5 slices and dust each slice with cinnamon. Set aside.
Heat olive oil in a skillet and add burger patties. Cook until desired doneness and remove from skillet. Add red onions and saute for about 5 minutes, until onions begin to soften and caramelize. Remove and side aside.
Add pineapples to the skillet and cook on each side for 4-5 minutes, until slightly blackened on each side.
Cut a brioche bun in half and spread mayo onto both slices. Assemble burger by adding the grilled pineapple on the bottom, then the burger patty, colby jack cheese, red onions and arugula.

HOW TO MAKE A FABULOUS CHARCUTERIE BOARD

INGREDIENTS

Jam, Jellies, Spreads, Preserves

10 oz spreads and or jams, like fig spread, marionberry habanero pepper jelly, pesto, coarse ground mustard, apricot jam, hummus

Fresh Fruit and Crackers

16 oz grapes get at least two varieties
8 oz nectarines or peaches, halved
3 oz blueberries or raspberries
8 oz cantaloupe or watermelon
12 oz crackers

Cheese and Meat

10 oz soft cheese fresh mozzarella, blue cheese, brie, etc.
10 oz semi-hard cheese sliced (Cheddar, Monterey, Gouda, Havarti, Provolone, etc.)
8 oz cured or smoked meats salami, Prosciutto, ham, etc.

Dried Fruits and Nuts

10 oz dried fruits dates, apricots, cherries, etc.
8 oz nuts raw almonds, pecans, pistachios, etc.
fresh herbs to garnish mint, rosemary, basil, etc.

Pickles, Peppers, Olives Etc.

5 oz cornichons, pickles or sliced cucumber
5 oz stuffed olives

INSTRUCTIONS

Place all jams, preserves, mustards, or dips into small bowls or shallow dishes and place on the board.
Add meats and cheese, placing larger items like sliced meats and blocks or slices of cheese on the board first.
Add crackers and/or bread next, spacing them out on the board.
Fill in gaps on your board with fresh and/or dried fruit.
Add garnish and serve immediately or chill until ready to serve.

stuffed-mini-bell-peppers-with-serrano-h

STUFFED MINI PEPPERS WITH CREAM CHEESE

INGREDIENTS

1/2 clove garlic, coarsely chopped

4 oz cream cheese

1 tbsp finely chopped fresh flat-leaf parsley

1/8 tsp each smoked paprika and ground black pepper

8 mini bell peppers, halved lengthwise, cored and seeded

4 slices serrano ham (1 oz) or prosciutto

INSTRUCTIONS

Using the side of a chef’s knife, mash garlic on a cutting board to make a paste.

In a small bowl, using a spoon, beat together garlic, cheese, parsley, paprika and black pepper until fluffy. Spoon scant 1 tsp of the cheese mixture into each pepper half.

In a dry nonstick skillet on medium-low, cook serrano ham until crispy, about 1 minute per side. Chop and sprinkle over peppers. Serve at room temperature.

MAKE AHEAD: Make peppers through Step 2. Cover tightly with plastic wrap and refrigerate for up to 3 days. Cook serrano ham and top as directed just before serving.

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ULTIMATE TURKEY CLUB SANDWICH WITH GARLIC AIOLI

INGREDIENTS

Sliced turkey breast
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
Cooked bacon
White sandwich bread
Sharp cheddar cheese
Avocados, sliced
Tomatoes
Green leaf lettuce
For the garlic aioli:
- 1/2 bulb garlic, roasted
- 1/2 cup mayonnaise
- Juice from 1/4 lemon
- Pinch of salt

INSTRUCTIONS

Make the Aioli
1. Roast the garlic for aioli: cut the top off a garlic bulb, exposing the garlic cloves. Set the garlic bulb cut side up on a square of foil large enough to enclose it. Drizzle the head of garlic with a teaspoon of olive oil and a sprinkle of salt. Wrap in the foil. Bake 40 minutes at 350 degrees.
2. Once the garlic is cool, press out the garlic cloves with your fingers into a small bowl. They should slide out easily. Mash them with a fork, then stir in the mayo, lemon juice, and salt. Store in the fridge for up to a week.
To Assemble
1. Toast three slices of white sandwich bread. Smear one side of each slice of bread with some of the garlic aioli (you’ll use about 2 tablespoons total).
2. Top one bread slice with lettuce, 4-6oz sliced turkey, and 2 slices of cheese. Then add another slice of bread (center slice). Top with 2 strips of bacon, 1/2 an avocado, and 2 slices of tomato. Top with the last slice of bread.
3. Cut the sandwich into halves or quarters. Secure each sandwich section with a large toothpick.

WATERMELON BLUEBERRY SALAD WITH FETA & MINT

INGREDIENTS

6 cups 1″ cubed watermelon

1 pint fresh blueberries

3 TBS freshly chopped mint

2 TBS extra virgin olive oil

juice of 1 lime

4oz feta, chopped

INSTRUCTIONS

In large bowl gently combine watermelon with blueberries and freshly chopped mint.

In small bowl mix together oil and lime juice; drizzle over watermelon and blueberries.

Add feta and gently toss to combine.

Cover and transfer to fridge prior to serving.

Chicken-Lettuce-Wrap-Tacos-Low-carb-Keto

CHICKEN FAJITA CUPS

INGREDIENTS

Grilled Taco Chicken
- 1 pound Boneless, skinless chicken breasts or thighs
- 2 tablespoons taco seasoning
- 2 cloves garlic minced
- 1 tablespoon olive oil
To Assemble
- 8 leaves Romaine Lettuce rinsed
- 1 avocado diced
- 1 tomato diced
- 1/4 cup onion diced
Cilantro Sauce
- 1/2 cup loosely packed cilantro
- 1/2 cup Greek Yogurt or sour-cream or mayo
- 2 tablespoons olive oil
- 1 jalapeno optional
- 1 clove garlic minced
- Juice of 1/2 lime
- Pinch of salt

INSTRUCTIONS

To Cook Chicken
1. Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours. Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees F).
To Make Cilantro Sauce
1. Place all the ingredients in the food processor and blend for 1 minute or until creamy.
To Assemble
1. Layer lettuce wraps with chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce or your favorite taco sauce.

CHORIZO-POTATO TACOS

INGREDIENTS

2 medium potatoes, or 8 bite-size potatoes, cut into 1-inch chunks

Kosher salt

2 tablespoons vegetable oil

1 medium yellow squash, diced

Freshly ground pepper

8 ounces fresh chorizo or other spicy sausage, casings removed

2 medium tomatoes, diced

1 scallion, minced

1 jalapeno pepper, minced (remove seeds for less heat)

1/3 cup fresh cilantro, chopped

8 corn tortillas

1/4 cup crumbled cotija or feta cheese

Sour cream and guacamole, for serving (optional)

INSTRUCTIONS

Cut the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.

Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.

Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

DEVILED EGG CHICKS

INGREDIENTS

12 large eggs, hard boiled and peeled

1/3 cup mayonnaise

1 1/2 tsp dijon mustard*, or add to taste

1/4 tsp garlic powder

1/8 tsp salt, or to taste

1 small carrot, peeled and sliced into rings

6 black olives

INSTRUCTIONS

Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.

In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.

For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.

strawberry-rhubarb-and-apple-pie-109329-

STRAWBERY, APPLE & RHUBARB PIE

INGREDIENTS

1 bunch rhubarb, cut into 5cm lengths

2 Granny Smith apples, peeled, cored, thinly sliced

1/3 cup (75g) caster sugar

0.5 tablespoon corn starch

250g strawberries, thickly sliced

Pastry

1 1/2 cups flour

1/3 cup powdered sugar

8.5 tablespoons chilled butter, chopped

2 egg yolks

1 teaspoon iced water

Green and yellow food coloring

1 egg white

2 teaspoons sugar

INSTRUCTIONS

To make the pastry, process the flour, powdered sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and water and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Reserve one-quarter of the pastry.

Roll out remaining pastry on a lightly floured surface to an 11 inch disc. Line the base and side of a 9 inch round (base measurement) fluted tart tin with removable base with pastry. Trim excess. Place in the fridge for 1 hour to rest

Meanwhile, roll out half the reserved pastry to a 3/4 inch-thick disc. Use 1 in, 1.5 in, 2 in flower-shaped cutters to cut blossoms. Place on a baking tray lined with baking paper. Divide remaining pastry into 2 portions. Tint 1 portion with green food coloring and remaining portion with yellow coloring. Roll out green pastry to a 3/4 inch-thick disc. Use a teardrop-shaped cutter to cut leaves (alternatively, use a round cutter to cut out discs, then use a small sharp knife to shape into leaves). Place on the lined tray. Roll out yellow pastry to a 3/4 inch-thick disc and use 1/4 inch and 0.5 inch round cutters to cut discs. Use a little water to attach discs to the top of the flowers. Place flowers and leaves in the fridge for 30 mins to rest.

Preheat oven to 400 degrees. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and pastry weights or rice. Bake for 8-10 mins or until light golden. Reduce oven to 350 degrees.

While the pastry is baking, cook the rhubarb, apple and sugar in a saucepan over medium heat, stirring occasionally, for 5-7 mins or until sugar dissolves and rhubarb is just tender. Combine corn starch with 2 tablespoons cold water. Add to the rhubarb mixture with strawberry. Cook, stirring, for 2 mins or until sauce thickens.

Spoon rhubarb mixture into pastry case and smooth the surface. Bake for 20 mins or until heated through.

Place flowers and leaves on a baking tray lined with baking paper. Brush with egg white. Sprinkle with sugar. Bake for 5 mins or until light golden. Set aside for 5 mins to cool. Arrange on tart.

Oriental-Asian-Ramen-Noodle-Salad-Colesl

MANDARIN ORANGE RAMEN SALAD

INGREDIENTS

For the Salad

1 package ramen noodles (3 ounces)

2/3 cup sliced almonds

2 tablespoons sesame seeds

1 bag coleslaw mix (16 ounces)

1 1/2 cups shelled frozen edamame thawed

1 cup shredded carrots

4 scallions thinly sliced (both white and green parts)

1/2 cup mandarin orange segments

For the Dressing

1/4 cup rice vinegar

3 tablespoons extra-virgin olive oil

2 tablespoons honey

1 tablespoon low-sodium soy sauce

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

INSTRUCTIONS

Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.

In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)

In a serving bowl, toss together the coleslaw, mandarin segments, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Refrigerate until ready to serve.

BEET & ORANGE SALAD

INGREDIENTS

4 navel oranges

1 1/2 lb. red or mixed color beets

1 tbsp. olive oil

2 tbsp. finely chopped shallot

2 tbsp. white wine vinegar

1 tbsp. Dijon mustard

1/4 tsp. ground allspice

1/2 cup EVOO

1/4 cup microgreens or watercress sprigs

INSTRUCTIONS

Preheat the oven to 400°. Finely grate 1 tsp. zest from 1 orange. Using a vegetable peeler, remove the remaining zest in long strips. Cut the orange in half horizontally. Squeeze enough juice from 1 half to measure 2 tbsp. Using a sharp knife, cut the peel and pith from the remaining 3 1/2 oranges. Cut into 1/4-inch-thick rounds; place in a bowl. Cover and refrigerate.

Separate the beets by variety. Place 1 variety on the center of a large sheet of foil. Repeat with the remaining beets. Drizzle with the olive oil. Season with salt and pepper. Top with the strips of orange zest. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.

In a jar with a lid, shake the 2 tbsp. of orange juice and 1 tsp. of orange zest, the shallot, vinegar, mustard, and allspice; season. Add the EVOO and shake to blend. Season the dressing.

Cut the beets into 1/4-inch-thick rounds. Arrange the beets and orange slices on a platter; season. Top with the dressing and microgreens.

CHOCOLATE DIPPED APPLES & GRAPES

INGREDIENTS

3 fuji apples

1 bunch green grapes

1 tub HOPE chocoalte dip

INSTRUCTIONS

Slice each apple into 8 wedges, discarding the seeds and core.

Separate the bunch of grapes into smaller bunches of 3-5 grapes

Dip the fruit in the chocolate dip until half covered

For added flare, dip again in chopped nuts (like pistachios!), mini chocolate chips, coconut flakes or sprinkles!

skilletgarlicbutterherbsteakpotatoes-1-o

SKILLET GARLIC BUTTER HERB STEAK AND POTATOES

INGREDIENTS

1 tablespoon olive oil

1 tablespoon butter

1 bag Tasteful Selections bite-size potatoes cut in half, or 1 pound yukon gold potatoes sliced about 1/2 inch in thickness

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

2 lean New York Steak strip steaks

salt and pepper

GARLIC BUTTER COMPOUND

1/4 cup softened butter

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

INSTRUCTIONS

In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.

Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

potato-beet-ambrosia-apple-tian-3-685x10

POTATO, BEET, APPLE TIAN

INGREDIENTS

1 pound beets trimmed
1 cup sliced leeks
2 cloves garlic minced
4 tablespoons olive oil divided
1 pound yukon gold potatoes peeled
1 pound gala apples peeled
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup goat cheese
1/3 cup chopped toasted walnuts

INSTRUCTIONS

Preheat oven to 400°.
Wrap beets individually in foil. Place each foil-wrapped beet on a baking sheet and roast for 1 hour 20 minutes or until softened. Allow to cool completely.
Cook leeks and garlic in 1 tablespoon olive oil in a skillet over medium-high heat for 3-5 minutes or until leeks are softened.
Slice potatoes, apples, and beets thinly to 1/4-inch thickness with a mandoline or knife.
Toss potatoes and apples carefully in a medium bowl with 2 tablespoons olive oil. Toss beets carefully in another bowl with 1 tablespoon olive oil.
Increase oven heat to 425°.
Spread leek mixture evenly over the bottom of a 8-inch cake pan.
Stack potato, apple, and beet slices in individual stacks. Place in pan on top of leeks, splaying out fan-like, one stack after the next to fit. Sprinkle with thyme, rosemary, salt, and pepper.
Cover with foil and bake at 425° for 30 minutes. Uncover and cook for an additional 35 minutes.
Serve topped with goat cheese and walnuts.

Cabbage-Leek-and-Kielbasa-Sausage-Soup-R

CABBAGE, SAUSAGE, POTATO SOUP

INGREDIENTS

1 pound kielbasa sausage, sliced into bite-sized pieces
2 tablespoons extra-virgin olive oil
3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
2 medium carrots, peeled and diced
1 stalk celery, diced
1 small green cabbage, chopped into bite-sized pieces
3 cloves garlic, minced
6 cups chicken or vegetable stock
1 pound red potatoes, diced
1 tablespoon Italian seasoning, homemade or store-bought
1 bay leaf
Kosher salt and freshly-cracked black pepper

INSTRUCTIONS

Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned. Use a slotted spoon to transfer the sausage to a separate plate, and set aside.
Add the olive oil, leeks, carrots and celery to the pan, and stir to combine. Sauté for 5 minutes, stirring occasionally. Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.
Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.
Remove and discard the bay leaf. Taste and season with a few generous pinches of salt and black pepper as needed. (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor. A pinch of crushed red pepper flakes will also help bring out the flavors.)
Serve warm. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

WINTER FRUIT SALAD

INGREDIENTS

1 pound peeled orange segments
2 pears, cored and sliced
2 apples, cored and sliced
1 large pomegranate, seeded (1 to 1 1/2 cups arils or seeds)
4 kiwis, peeled and sliced

LEMON-LIME SYRUP (Optional)

3 Tbsp honey
2 Tbsp fresh lime juice, from 1 medium lime
2 Tbsp fresh lemon juice, from 1 medium lemon

INSTRUCTIONS

In a large mixing bowl combine all of the prepared fruit.
In a measuring cup, stir together 3 Tbsp honey, 2 Tbsp lemon juice and 2 Tbsp lime juice, until honey is dissolved. If your citrus was cold and honey is not dissolving, warm it for 10 seconds in the microwave to dissolve easier.
Drizzle dressing over salad and toss gently to combine. Serve right away or cover with plastic wrap and refrigerate up to 6 hours.

GRILLED AVOCADO CAPRESE SALAD

INGREDIENTS

1/2 cup grapeseed or olive oil
4 cloves garlic minced
salt & pepper
2 avocados
1 pint grape tomatoes halved, or regular tomatoes diced
16 small mozzarella balls, halved
Basil, cut chiffonade style
Balsamic Glaze

LEMON-LIME SYRUP (Optional)

3 Tbsp honey
2 Tbsp fresh lime juice, from 1 medium lime
2 Tbsp fresh lemon juice, from 1 medium lemon

INSTRUCTIONS

In a small bowl or mason jar, combine the oil, garlic, salt & pepper...be liberal with the salt & pepper. Stir it up and allow it to mingle for at least 1 hour.
Prep your tomatoes and mozzarella, season with salt & pepper. 30 minutes before serving, toss them with some of the garlic oil.
Oil & heat your grill. Halve your avocados (and remove the pit). Season and brush liberally with the garlic oil. Place each avocado half face down on your hot grill and grill for 4-5 minutes (leave the lid open). You are just looking for some nice char marks and for the avocado to be heated through.
Remove avocados and plate them. Toss in the basil with the tomato & mozzarella mixture, mix it up. and spoon it into and over-top the avocados, drizzle with balsamic glaze & dig in!
Tip: To easily Chiffonade your basil...use a sharp knife (basil bruises easily) and pinch off the stems of lay 10 leaves, place them atop one another, roll it up tightly yet gently (like a cigar) and make thin slices with the tip of your knife...ta-dah!

APPLE CRANBERRY PIE

INGREDIENTS

1 9” pie crust
2 cups whole, fresh, cranberries, washed
3–4 whole apples, peeled, cored, and sliced about 1/8” thick
3/4 cup white sugar (or the equivalent Swerve sugar replacement)
1/4 cup all-purpose flour
Zest of 1 orange
2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. cloves
pinch of salt

INSTRUCTIONS

Preheat the oven to 375°. Lay the crust in a pie plate (not deep dish), trim and crimp the edges, and dock it (poke with a fork all over to allow steam to escape and prevent air bubbles).
In a large mixing bowl, combine the sugar, flour, orange rind, and spices. Peel, core, and slice the apples, then arrange them on the bottom of the crust, gently fanning them out. Brush lemon juice over the apple slices to prevent them from browning. Toss the cranberries in the sugar and spice mix. Sprinkle them over the apples in the pie crust, and sprinkle any extra sugar mix over the top. You may have to press them in around the apples to fill in any spaces.
Or, you can toss the apples and cranberries in the sugar and spice mix before and sprinkle them in around the apples—
Place the pie in the oven and bake for 55-60 minutes. It is done when the edge of the crust is golden brown and the apples are tender when you poke them with a fork. The cranberries on top will probably hold their shape, but they may be oozing and the berries down in the crust should be bubbly and juicy.
Remove from the oven and allow it to cool to room temperature so that the filling sets. Slice and serve with whipped cream or vanilla ice cream, if desired.

chicken-curry-with-pumpkin-easy-1_edited

QUICK & EASY PUMPKIN CHICKEN CURRY

INGREDIENTS

1 tablespoon coconut oil or olive oil

1 medium onion, halved and sliced

4 thin sliced of fresh ginger

2 medium chicken breasts, diced into cubes

Approximately 2 lb sugar pie pumpkin, peeled and diced (remove the seeds)

3 cloves garlic, diced

1 tablespoon fish sauce (can be substituted with coconut aminos)

3 teaspoons mild curry powder

400 ml can coconut milk, well shaken

1/4 cup water

1 teaspoon salt

Juice of ½ lime

1 teaspoon arrowroot powder (optional, for more thickening)

A handful of fresh coriander /cilantro leaves

INSTRUCTIONS

Heat coconut oil over medium-high heat and add the onion and ginger. Pan-fry for about 2 minutes, stirring a few times, until slightly softened.

Add the chicken and bring the heat up to high. Pan-fry and stir for 1-2 minutes, until the chicken has turned colour.

At this stage, add the pumpkin, garlic, fish sauce and curry powder and stir through. Add the coconut milk, water and salt and stir through. Bring to boil, reduce the heat to medium and cook, covered with a lid, and for 10 minutes. Stir half way. Then remove the lid and cook uncovered for 10 minutes, stirring a couple of times. This will allow some of the liquid to evaporate and will sauce will start to thicken.

Finally, add the lime juice, stir through and remove from heat. Scoop a few tablespoons of sauce into a small bowl and add the arrowroot powder, if using. Stir through until dissolved, then add back into the curry sauce. This will thicken the sauce a little more. Again, this is optional.

Top the curry with freshly chopped coriander leaves for that lovely aroma and flavor. Serve over cauliflower rice, green veggies or with regular white rice.

this-kiwi-apple-green-smoothie-is-beauti

KIWI, APPLE SMOOTHIE

INGREDIENTS

1 cup baby spinach leaves
1 kiwi, peeled and roughly chopped
1 small fuji apple, roughly chopped (about 1/2 cup)
1 tablespoon chia seeds
1-2 teaspoons honey (optional)
1/2 cup water
3-4 ice cubes

INSTRUCTIONS

Place all ingredients in a blender and blend at least one minute or until completely smooth.

APPLE, FIG & WALNUT SALAD

INGREDIENTS

For the pesto dressing:
- Handful of basil
- 1 clove of garlic
- 2 tablespoons lemon juice
- 3 tablespoons pine nuts
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- Salt + pepper, to taste
For the salad:
- 2 gala apples, cored and diced
- 4 figs, roughly chopped
- Handful of walnuts, roughly chopped
- Few handfuls of rocket (arugula), or any salad greens you have on hand
- Squeeze of lemon juice

INSTRUCTIONS

For the pesto dressing:
1. Add all the ingredients for the pesto dressing to a blender or food processor (or hand-held blender) and whizz until smooth
2. If it’s looking a little too thick to be a dressing, add a little water to thin it out
For the salad:
1. Place all the ingredients for the salad in a bowl and immediately squeeze over a generous amount of lemon juice to prevent the apples from oxidising
2. Just before serving, pour the pesto dressing over the salad and mix well
Best enjoyed immediately

gluten-free-vegan-spaghetti-meatballs-re

Meatless Meatball Spaghetti Marinara

INGREDIENTS

1 pack of meatless farm meat

1 cup oatmeal

½ cup nutritional yeast

2 cloves of garlic – minced

1 tbsp parsley

½ tsp salt

1 egg (or flax egg)

2 tbsp of olive oil

2 cups of marinara sauce (homemade or store bought)

½ cup of vegetable stock

Spaghetti noodles

INSTRUCTIONS

Set your oven to Gas Mark 6 and leave to heat up.

Add all the dry ingredients, and egg, together in a mixing bowl and combined using either a potato masher, fork or your hands.

Once fully combined using your hands roll the mixture into little balls and place on a oven pan.

Using a brush, brush a light layer of olive oil on the meatballs and then place into the oven to bake for about 20-25 minutes or until they are slightly brown and bring out of the oven and leave to a side to cool.

While the meatballs are cooling, add the marinara sauce and vegetable stock into a frying pan, stir gradually and bring to boil.

Reduce heat to medium and then add in the meatballs to the sauce and leave to cook for approximately 15-20 minutes, remember to stir every now and again.

Cook spaghetti noodles per package directions.

Remove from the stove and serve over noddles while it’s deliciously hot

POACHED PEACH PLUOT COCONUT CREAM PARFAIT

INGREDIENTS

For the poached peaches and pluots:

1/4 cup sugar
2 cups rosé wine
½ vanilla bean split and seeds removed
3- inch strip of lemon zest
½ teaspoon salt
3 large peaches and 3 large pluots, thinly sliced

For the coconut whipped cream:

2 14-ounce cans coconut cream chilled overnight
1 tablespoon agave nectar

INSTRUCTIONS

Stir sugar and rosé wine together in a large saucepan over medium heat. Add vanilla bean and seeds, lemon zest and salt and bring to a simmer. Cook, stirring occasionally, until sugar has dissolved, about 1 minute. Stir in the peaches and pluots, and simmer until just tender, about 5 minutes.

Using a slotted spoon, transfer the fruit to a plate. Boil the poaching liquid over high heat until reduced to 1½ cups, about 10 minutes. Discard the vanilla bean and return the fruit to the liquid, stirring to coat.

To make the coconut whipped cream, chill a mixing bowl for about 10 minutes in the freezer. Scrape out the top, thickened cream from the cans and leave the liquid behind (reserve for another use).

Place hardened cream in chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add agave and mix for 1-2 minutes or until smooth and creamy.

Layer coconut cream and poached fruit with a bit of poaching liquid in clear glasses.

SAUTEED CARROTS

INGREDIENTS

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

INSTRUCTIONS

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

HOW TO MAKE ZUCCHINI NOODLES

HOW TO MAKE ZUCCHINI NOODLES WITH A SPIRALIZER

Begin by trimming off the ends of the zucchini. Depending on your preference, you can keep the skin on or peel it off before carving the vegetable into noodles.
Align your zucchini sideways so its end meets the blade. Then poke the claw insert into the opposite end of the vegetable so it’s held steadily in place. Crank the handle and apply light pressure, feeding the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized.
That’s it! Those long curly strands are zucchini noodles.
Editor’s Tip: If the zucchini is crooked, cut it in half. This will leave you with two straight pieces that are smaller, but easier to spiralize.

HOW TO MAKE ZUCCHINI NOODLES WITHOUT A SPIRALIZER

Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices.
Carve with a knife. Carefully carve strips from the zucchini, working until you reach the core. These zoodles will look more rustic and have a thicker bite than peeled zukes.
Shred with a grater. For short, ricelike zucchini noodles, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid.
Editor’s Tip: With all the above methods, be sure to omit the soft seeded core of the zucchini or your zoodles will end up soft and mushy.

HOW TO COOK THE "ZOODLES"

Add oil to a large nonstick skillet over medium-high heat.
Throw in the zucchini noodles (with minced garlic if you want some flavor).
Cook for about 1-2 minutes. Make sure that the zucchini only cooks slightly, to preserve its fresh, crunchy texture.
As the zoodles cook, constantly toss them with a pair of tongs so they don’t overcook.
When finished, sprinkle with salt.

WATERMELON PIZZA

INGREDIENTS

3 tbsp Cream cheese (softened, cut into cubes)
3 tbsp Heavy cream
2 tbsp Powdered erythritol (or any powdered or liquid sweetener; adjust to taste)
4 tsp Lemon juice
1/2 tsp Vanilla extract
1 round slice Watermelon (1" thick)
1/2 cup Blueberries
1/2 cup Raspberries

INSTRUCTIONS

Blend the cream cheese, cream, powdered sweetener, lemon juice, and vanilla in a blender, until smooth. Adjust sweetener to taste.
Drizzle, spread, or pipe the cream mixture over the watermelon slice. Top with berries. Cut into 8 slices.

PEACH AND AVOCADO CAPRESE SALAD

INGREDIENTS

1 medium ripe fresh peach, sliced
1 medium avocado, sliced
4 medium tomatoes, sliced
8 oz. mozzarella (ball about size of your fist), sliced
1/4 cup fresh basil leaves
Good olive oil, for drizzling
Good balsamic , for drizzling
Kosher salt and freshly cracked pepper, to taste

INSTRUCTIONS

On a large platter layer sliced peaches, avocado, tomatoes and mozzarella. Sprinkle with fresh basil. Drizzle with olive oil and balsamic reduction. Sprinkle with salt and pepper. Serve immediately.

Enjoy!

12 Tips to Cook the Perfect Easter Ham

Buy the Right Kind of Ham
Not all hams are created equal! At New Earth Market we suggest a Beeler's all-natural ham for your Easter feast. They are humanely raised, top-quality, and have no antibiotics, growth hormones, MSG, phosphates or added gluten. These are by far some of the best hams you'll ever taste.
Buy a Bone-In Ham
Boneless hams may be easier to cut, but you're missing out on tons of flavor that the bones contain. By purchasing a bone-in ham, you're having a more natural and flavorful meal that the whole family will enjoy.
Buy a Ham Big Enough For Your Family
One of the biggest holiday dinner conundrums is when there isn't enough delicious food for the whole family to eat, so make sure you buy a ham big enough for everyone. The rule of thumb is to purchase a bone-in ham that can serve ¾ pound per person (due to the bone being inedible weight). A ham around 7-10 pounds is enough to feed the average holiday party.
Get Creative with Fruits and Vegetables
Adding hearty vegetables on the side with your ham, like carrots and potatoes, will add extra flavor and nutrition to your meaty meal. Pineapple is also a great pairing for your ham, and it adds an extra boost of vitamin C to your meal.
Preheat Oven
When cooking most meats, it's important to preheat the oven before putting your ham in. It should be heated to the optimal ham cooking temperature (which we will get to later) before the ham is even in the oven, so your ham will cook right on time and still retain its flavor.
Score the Top
Scoring, or cutting hashes into the rind of your ham, will make your ham look nice and help it retain more flavor. When you glaze your ham, the glaze will seep into the ham easier through the cuts on the top, making your ham taste just as amazing as it will look. Just simply create criss-cross cuts across the top of your ham, and it's perfectly scored.
Wrap it in Aluminum Foil
Wrapping your ham in aluminum foil or an oven bag before you put it in the oven will prevent it from losing any moisture. If you cook your ham without any coverage, you're putting it at risk of drying out and losing most of its flavor. No one likes a dry ham on the holidays, so make sure you're covering your ham to keep it tender and moist.
Cook at 325 Degrees
Most recipes call for cooking your ham at 325 degrees. It's lower than the temperature of other meats since ham is usually not sold raw, and takes less time to cook than your Thanksgiving turkey. Remember, you're basically heating up your ham, not fully cooking it.
Cooking Time Depends on Weight
Yet again, you're heating up your ham, not cooking it from its raw form. The easiest way to calculate how long you should cook your ham is to remember this tip: if your ham was sold fully cooked, then set the time for 10 minutes per pound. But if it is only partially cooked at the time of purchase, then time it for 25 minutes per pound.
Baste It
Basting your ham with a brine is another great way to keep your meat moist. Put a brine mixture at the bottom of the tray your ham is in, and baste it repeatedly throughout its whole cooking time. You'll be left juicy and tender ham that everybody will enjoy.
Glaze the Ham
Glazing your ham is the only way to give it the delectable golden brown crust that makes for a delicious ham. You'll want a syrupy glaze that gives your ham a hint of sweetness. When your ham is about 15 minutes away from being fully cooked, brush the glaze all over it, then turn the heat up to 400 degrees so the glaze cooks into the rind. To make the flavor of the glaze pop out, brush the ham over with glaze two or three times within the last 15 minutes of cooking.
Don't Overcook It
Like most meats, it's easy to overcook and dry out your ham. Overcooked ham is a dry and stringy-textured mess. To avoid having a dry and flavorless ham, make sure you cook your ham at 325 degrees at most and use a brine and glaze when cooking it to retain its moisture and taste.

Corned-Beef-Hash-and-Eggs_exps5360_TH.CW

Corned Beef Hash & Eggs

INGREDIENTS

5 russet potatoes, cleaned well, cut into small cubes
1-1/2 cups chopped onion
1/2 cup vegetable oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

INSTRUCTIONS

In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender
Remove from the heat; stir in corned beef and salt
Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper.
Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness.
Garnish with parsley.

Winter Fruit Salad

INGREDIENTS

Fruit Salad

3 grapefruit, peeled and segmented
3 blood oranges, peeled and segmented
4 mandarin oranges, peeled and segmented
2 navel oranges, peeled and segmented
4 kiwi fruit, peeled and sliced
3 bananas, sliced
1/2 pomegranate seeds

Orange Poppy Seed Simple Syrup

1/4 cup water
1/4 cup sugar
1 navel orange, juiced
1 tsp. poppy seeds

INSTRUCTIONS

In a large serving bowl, combine fruit and toss gently.
Prepare simple syrup by combining water, sugar, and juice of one orange. Bring to a boil; remove from heat.
Stir in poppy seeds and cool completely.
Pour simple syrup over fruit.

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Easy Low-Carb Meatball-Stuffed Spaghetti Squash

INGREDIENTS

2 medium spaghetti squash (about 5 pounds total)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, smashed
1 cup marinara sauce
1/4 cup finely grated Parmesan cheese (about 1 ounce)
1/4 cup torn fresh basil leaves, plus more for garnish
1/4 teaspoon red pepper flakes
12 ounces precooked meatballs [about 12 (1 1/2-inch) meatballs], thawed if frozen
3/4 cup whole-milk low-moisture shredded mozzarella cheese

INSTRUCTIONS

Arrange a rack in the middle the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.
Cut each squash in half lengthwise and scoop out the seeds. Brush the cut sides of each squash with the oil and season with the salt and pepper. Place cut-side down in a single layer on the baking sheet, placing one garlic clove under each piece of squash. Roast until the squash are soft when poked with a fork and the skin is browned and blistered, about 40 minutes.
Remove the baking sheet from the oven. Flip the squash over with tongs and remove and discard the garlic. Use a fork to shred the inside of each squash half, leaving about 1/2 inch of unshredded squash left in the shell. Transfer the shredded squash to a large bowl. Add the sauce, Parmesan, basil, and red pepper flakes and stir to combine.
Evenly divide the shredded filling between the squash halves. Divide the meatballs over the filling, then top with the mozzarella cheese.
Bake until the meatballs are heated through and the cheese is melted, 15 to 20 minutes. Garnish with more fresh basil before serving.

Make ahead: The squash can be cooked and shredded a day in advance and stored in a covered container in the refrigerator. Add an extra 10 minutes to the baking time.

Storage: Leftovers will keep for up to 4 days stored in a covered container in the refrigerator.

Beet, Orange and Apple Salad

INGREDIENTS

1 1/2 pounds beets
2 cups shredded beet greens
2 mandarins or 1 large orange - peeled and sliced
2 Honeycrisp apples - cored and sliced
1 tablespoon olive oil
1 tablespoon raspberry vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt
1 clove garlic, minced
2 tablespoons unsalted pumpkin seeds, toasted

INSTRUCTIONS

Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
Trim and peel off skins; cut into 8 wedges.
Peel and section orange. In a bowl, combine orange sections, beets and apples.
Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with pumpkin seeds and serve.

Pumpkin Beef Stew

INGREDIENTS

1 tablespoon olive oil + extra for the pumpkins
2 pounds boneless chuck roast or stew beef (cut into 1'' cubes if it isn't already)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups cubed red potatoes (mine were the mini red potatoes so I just halved and quartered them depending on size)
4 carrots, peeled and sliced
4 cloves garlic, minced
1 large sweet onion, chopped
8 ounces cremini mushrooms, quartered
3 cups beef broth
3 tablespoons tomato paste
3/4 cup pumpkin purée
3/4 cup red wine
1/2 teaspoon dried thyme
2 bay leaves
2 teaspoons chopped fresh thyme + extra for serving
chopped flat leaf parsley for serving
4 sugar pumpkins

INSTRUCTIONS

Heat a large skillet over medium-high heat. Add the olive oil. Season the beef with paprika, salt, and, pepper. Add to the skillet and sear on all sides until browned, about 4 minutes. Transfer the beef to your slow cooker.
Add the red potatoes, carrots, garlic, onion, mushrooms, beef broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves to the slow cooker and stir to combine. Cook on low for 8-9 hours or on high for 5-6 hours. Once finished cooking, stir in the fresh thyme. Season to taste with salt and pepper.
When the stew has a 1-2 hours left, roast the pumpkins. Preheat oven to 350℉. Line a large baking sheet with parchment paper. Very carefully carve the tops off of the pumpkins using a very sharp knife or pumpkin carving tools. Scoop out the seeds and "guts" and discard. Rub the outside and inside of the pumpkins, as well as the tops with olive oil and season the inside with a couple pinches of salt and pepper. Place pumpkins on baking sheet, cut side up, as well as their tops, and roast for 30 minutes. Flip the pumpkins and roast for an additional 30 minutes or until pumpkins are slightly tender and golden. You still want them to keep their shape!
Serve stew inside of pumpkins and garnish with extra fresh thyme and chopped parsley!

Plum Frangipane Tart

INGREDIENTS

DOUGH

1 2/3 cups flour
1/3 cup sugar
1/4 teaspoon fine sea salt or table salt
1/2 cup cold unsalted butter, cubed
1 large egg yolk
1/4 cup heavy cream
1 teaspoon vanilla extract

CUSTARD

1 cup whole milk
1 cup heavy cream
1/2 vanilla bean, split lengthwise and seeds scraped out and reserved
4 large egg yolks
3/4 cup sugar, divided
3 tablespoons cornstarch
1/2 teaspoon fine sea salt or table salt
1 cup finely ground skin-on almonds
2 large eggs
3 red-fleshed plums, halved and pitted

ASSEMBLY

1 tablespoon powdered sugar

INSTRUCTIONS

Make dough: Combine flour, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea size but not totally crumbly. Whisk egg yolk, cream, and vanilla together in a small bowl and add to flour mixture. Blend just until dough comes together and is smooth. Do not overmix--otherwise it will be tough.
Form dough into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 4 days.
Form and bake tart shell: Preheat oven to 375°. Lightly butter an 8-in. tart pan with 2-in. sides and a removable bottom. Roll dough out on a lightly floured surface until about 1/4 in. thick. Roll dough up onto rolling pin, and then unroll over pan. Press dough flush against bottom of pan, into bottom corners, and then lastly, up the sides of the pan. Use your thumb to brush dough from inside to outside of edge to make it even. If you have any cracks or holes, you can patch with extra dough from the edges.
Lay a piece of parchment into pan over dough, cutting to fit as needed. Fill parchment with baking beans or pie weights.
Bake tart shell until edges are light golden brown, about 20 minutes. Carefully remove parchment with beans and transfer to a plate or a tray. Bake tart shell until center dough looks dry and is starting to turn golden brown, about 15 minutes more.
Make custard: Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean and seeds and let sit off the heat, covered, about 30 minutes to develop flavor.
Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and 1/2 cup sugar in a medium bowl. Whisk in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod).
Lay a piece of plastic wrap against surface of custard to prevent a skin from forming. Chill until cold, at least 3 hours and up to 4 days.
Mix almonds, remaining 1/4 cup sugar, eggs, and custard (chilled or warm) in a medium bowl. Spread into prepared tart shell. Put one plum half, cut side up, in center of the filling and arrange remaining 5 halves around it, spacing symmetrically.
Reduce oven to 350°. Bake tart on bottom rack until filling is puffed, golden brown, and firm around the center plum when pressed, 50 to 60 minutes. Let cool completely.
Remove tart shell from pan by setting it on a can and letting the rim fall away. Carefully transfer shell, still resting on pan's bottom, to a large serving plate. Dust with powdered sugar to serve.

Skillet_Roasted_Chicken_With_Peaches_Tom

Skillet Chicken with Peaches, Tomatoes & Red Onion

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 tablespoon butter
8 pieces chicken (mixture of thighs and legs)
Salt and freshly ground black pepper
½ cup all-purpose flour
4 peaches, cut into thick wedges
3 tomatoes, cut into thick wedges
2 red onions, thinly sliced
2 garlic cloves, diced
¼ cup white wine
¼ cup chopped fresh basil

INSTRUCTIONS

Preheat the oven to 400°F.
Heat a large cast-iron skillet over medium heat. Add the olive oil and butter to the hot pan. Season the chicken with salt and pepper, and then dredge each piece well in flour.
Add the chicken to the pan and cook until golden brown on all sides, 6 to 8 minutes. Remove the chicken from the pan.
Add the peaches to the pan and sear until browned on both sides, 2 to 3 minutes. Remove the peaches from pan. Repeat with the tomatoes, and then remove them from the pan.
Add the red onions to the pan and saute until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Deglaze the pan with the wine and then return the chicken to the pan.
Transfer the pan to the oven and roast until the chicken is fully cooked, 10 to 12 minutes. Add the peaches and tomatoes to the pan and cook 3 to 5 minutes more.
Garnish with basil and serve immediately.

Garlic Mushroom Pork Chops

INGREDIENTS

2 bone-in pork chops
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
4 tablespoons unsalted butter divided
5 medium baby Bella mushrooms sliced
3 garlic cloves minced
1/4 cup water or chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika

INSTRUCTIONS

In a cast iron skillet, heat up olive oil over medium heat.
Season pork chops on both sides with salt and pepper.
Sear pork chops on each side for 3 to 4 minutes, until golden brown. Check the internal temperature. It should be at least 145 degrees F.
Remove pork chops onto a plate and set aside.
Place two tablespoons of butter in the skillet and let melt. Add garlic and mushrooms. Season with salt, pepper and paprika. Saute, stirring often. Add chicken stock to skillet and scrape all of the browned bits from the bottom of the pan.
Add remaining 2 tablespoons of butter to skillet. Melt, then return pork chops to skillet. Simmer everything together for 2 to 3 minutes.
Serve.

Tomato, Mango & Pork Salad

INGREDIENTS

1 1/3 Grilled Pork Tenderloins with Corn on the Cob
1 (10-oz.) package shredded romaine lettuce
1 medium mango, peeled and chopped
1 large tomato, seeded and chopped
1 large cucumber, peeled, seeded, and chopped
1/2 large red onion, thinly sliced
3/4 cup canola oil
1/3 cup balsamic vinegar
3 tablespoons honey
2 tablespoons finely grated red onion
1 tablespoon Dijon mustard
1 teaspoon table salt
Freshly ground black pepper

INSTRUCTIONS

Thinly slice pork. Divide lettuce among 4 plates, and top with pork, mango, and next 3 ingredients. Whisk together oil and next 5 ingredients in a small bowl. Add black pepper to taste. Drizzle over salad.

Creamsicle Margaritas

Prep time: 5 mins

INGREDIENTS

1 part tequila

1 part whipped vodka

1/2 part triple sec

5 parts orange juice

Splash of lime juice

Kosher salt for rimming glass

Optional lime and orange wedges for garnish

INSTRUCTIONS

Rim glass with kosher salt.

In a pitcher or glass (depending on how much you wish to make), stir tequila, whipped vodka, triple sec, orange juice and lime juice. Serve over ice. Garnish with lime and orange wedges, if desired.

Stuffed Zucchini Boats

Prep time: 5 mins

Cook time: 15 mins

Serves: 2 SERVINGS

INGREDIENTS

2 each Zucchini, large

1/4 cup olive oil

1 tablespoon garlic minced

1/2 cup cilantro minced

1/2 cup Baby Spinach chiffonade

1 cup Cheese (Provolone, Mozzarella, Feta, etc) shredded

1 cup Cherry Tomatoes halved

1 each avocado sliced

INSTRUCTIONS

Pre heat oven to 400 F, baking rack should be in the center of the oven.

Trim the ends off the zucchini. Slice in half lengthwise. Scoop out seeds with a spoon and discard.

Place zucchini on a foil lined baking dish. Drizzle inside the boats with olive oil.

Spoon in minced garlic, layer in baby spinach, cherry tomato halves, cilantro and 3/4 cups of the cheese.

Bake for 20 minutes pull out of the oven. Add cheese and veggies & broil (watching carefully) for a few minutes until the cheese is melted. Finish with fresh cilantro.

Pineapple Mango Smoothie

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 2 SERVINGS

INGREDIENTS

½ cup ice cubes

½ cup almond milk (or other milk of your choosing)

1 mango, peeled and sliced

1 cup frozen pineapple chunks

3 mandarin oranges, peeled

3 tablespoons agave nectar (vegan) or 100% pure honey (paleo), optional

INSTRUCTIONS

Add ingredients to blender in the order listed.

Blend on medium to high speed until smooth.

Top with fresh fruit, chia seeds, or leave as is.

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Power Orange Zested Waffles

Prep Time: 10 minutes

Cook Time: 20 minutes

INGREDIENTS

2 1/2 cup organic all-purpose flour

4 tsp baking powder

1 pinch of salt

6 Tbsp coconut sugar

1/4 cup freshly grated "Power Orange" zest also called Cara Cara Navel orange zest

2 1/2 cup unsweetened, vanilla flavored almond milk

1/2 Cara Cara orange, juiced

6 Tbsp coconut oil (liquid)

3 tsp vanilla extract

INSTRUCTIONS

Pre-heat or plug in your waffle iron on low-medium heat.

In a large bowl, combine your flour, baking powder, salt and coconut sugar. Whisk together well.

In a medium bowl, combine your almond milk, coconut oil and vanilla extract. Mix well, and pour into the center of your dry ingredients.

Whisk the above ingredients thoroughly until there are no lumps.

Next, add in your juice of half an orange and your orange zest. Mix well within your batter and get ready to pour the batter into your iron.

When your waffle iron is ready to cook, ladle your waffle batter in one serving at a time.

NOTE:
• Try topping the waffles with extra Cara Cara Navel orange slices, fresh berries and maple syrup.
• This recipe works well with other orange varieties too – try Navel, Valencia or blood oranges.

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Vegan Tuscan Kale Bruschetta

Prep Time: 10 minutes

Cook Time: 20 minutes

INGREDIENTS

2 tablespoons extra virgin olive oil

1 bunch Tuscan kale , washed and chopped

1 cup grape tomatoes

15 oz . can cannellini beans , drained and rinsed

Juice of ½ lemon

Kosher salt and freshly ground black pepper , to taste

1 loaf crusty bread , sliced and toasted

INSTRUCTIONS

Strip the kale from the stems, rinse thoroughly, then chop roughly. It doesn’t need to be a fine chop, as the kale will wilt into the bruschetta. Set aside.

Rinse the grape tomatoes, and set aside.

Open the can of beans and pour them into a colander. Drain and rinse thoroughly. Set aside.

Cut a lemon in half.

Slice a loaf of bread, and transfer those slices to a toaster oven (or the regular oven.

Heat a cast iron skillet over medium-high heat. When the pan is hot, drizzle in the olive oil, and warm.

Add the kale to the skillet, and stir with a wooden spoon.

As the kale begins wilting, add the tomatoes to the pan.

Continue moving the kale and tomatoes around the skillet. When the tomatoes begin blistering, add the rinsed beans. Season with salt and pepper.

Cook until the kale is completely wilted, the beans are soft, and the tomatoes are blistered and beginning to fall apart. Squeeze in the lemon juice.

Remove from the heat.

Using a spoon, transfer the kale mixture to the toasted bread.

Serve immediately, and enjoy warm.

Individual Seven-Layer Dips

Prep Time: 20 minutes

INGREDIENTS

1 16 ounce can refried beans (or try our Better Bean dips)

1 1 ounce package taco seasoning

1 cup guacamole or make homemade guacamole

1 8 ounce container sour cream

1 cup chunky salsa or pico de gallo; or make homemade pico de gallo

1 cup shredded cheddar or Mexican blend cheese

2 Roma tomatoes , diced

1/2 bunch of green onions , sliced

1 2.25 ounce can sliced olives, drained

8 9 ounce plastic tumblers

tortilla chips

INSTRUCTIONS

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:

Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

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