Vegetables (salads, soups & sides)
Mediterranean Salad
spring mixed greens
kale
chives, chopped
cucumber, chopped
avocado, chopped
red olives, chopped
crumbled goat cheese
green chili olive oil
traditional balsamic vinegar
Toss and serve.
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Wedge Salad
iceberg lettuce, cut into quarters or sixths.
prosciutto, chopped
cherry tomatoes, chopped
crushed macadamia nuts or pecans
green onions, chopped
chunky blue cheese dressing or ranch
Fry up prosciutto in a pan for 3-4 minutes. Chop. Layer the lettuce on a plate then top with dressing, tomatoes, green onion, nuts, and prosciutto.
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Mushroom Soup
1/2 red onion, chopped
1 pint fresh mushrooms, chopped
1/4 cup dried mushrooms
5 cloves garlic, chopped
1/2 cup carrots, chopped
1-2 bay leaves
2 tsp sea salt
pepper to taste
1 can coconut milk
4 cups water
1/2 tsp parsley
In a large pot, heat oil and then add onion, garlic, mushrooms, carrots, and bay leaf. Saute on med high heat for about 15 minutes until bottom of pot starts to brown. Add the remaining ingredients and simmer, covered, on med low heat for 60-90 minutes. Serve over top chopped up cooked shrimp or chicken.
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Home Made Gnocchi Pasta
1 egg
3-4 tbsp coconut flour
salt
1 tsp olive oil
1 can crushed tomatoes
1 handful of basil
1 head garlic, chopped
1 bay leaf
1/2 tsp salt
2-3 tbsp balsamic vinegar
In a bowl mix egg, coconut flour, oil, and a pinch of salt. Form into a small ball. Cut into small pieces and hand roll into little gnocchi balls. Set aside and cover with a cloth. Do not layer on top of each other.
In a large pot, heat some olive oil and then add garlic. Saute for a few minutes. Add tomatoes, basil, salt, bay leaf, and balsamic vinegar. Cook until desired consistency. About 1 hour uncovered. Cook the pasta in a pan with olive oil, covered, on low heat for about 3-5 minutes, stirring occasionally. The longer you cook, the harder the pasta. Put the gnocchi on a plate and serve with the sauce. Pasta will have an al dente texture. Serve with lamb meatballs.
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Cauliflower Risotto
1 tsp minced garlic
1 tbsp minced shallots
1 tbsp minced carrots
1/4 cup dried mushrooms
2 cups cauliflower rice
1/2 tsp salt
1/2 cup grated gruyere cheese
1 handful basil, chopped
1/2 cup white wine
Saute in oil garlic, shallots, carrots, and mushrooms until soft and caramelized. Deglaze with white wine. Add salt and cauliflower. Stir to soften and warm through. Remove from heat and place the cauliflower mixture into a bowl. Mix in the cheese and the basil. Serve.
Chef Salad
8 slices of ham, chopped
Mixed greens or 1 bag of broccoli slaw mix or mixed lettuce
1/2 cup cherry tomatoes, halved
1-2 boiled eggs, chopped
1/2 red pepper, chopped
Toss together ingredients and serve with ranch dressing.
Strawberry Salad
1 cup strawberries, sliced
1 cup spinach or mixed greens
1/2 cup almonds or walnuts, chopped
1 avocado chopped
crumbled goat cheese
Toss ingredients together with olive oil and balsamic vinegar and serve.
Asian Cabbage Salad
1/2 head Napa or Savoy cabbage, shredded
1 cup frozen peas, thawed
1 bunch green onion, chopped
1 pint fresh mushrooms, sliced
1/2 cup sliced almonds
1-2 tbsp olive oil
2 tbsp peach balsamic vinegar
1 tbsp soy sauce
Toss all ingredients and let marinate for 20 minutes. Serve.
Veggie Stir-fry
1 red pepper, sliced
1 cup carrots, sliced
1/2 cup snow peas
1 cup fresh mushrooms, sliced
1 cup bean sprouts
1-2 cloves garlic
1 tsp olive oil
Heat a wok with olive oil. Add carrots and mushrooms and stir through for about 5 minutes. Add garlic, snow peas and red pepper. Heat through for another 5 minutes. Add a 1/4 water to help steam the vegetable and prevent them from burning. Once the veggies are cooked, add the bean sprouts. Top with your favorite dressing. Serve with chicken wings grilled on the BBQ.
Asian Style Salad with Almond Butter Dressing
Dressing: 1 tsp almond butter, 1 tsp pureed ginger (in jar), organic sriracha to taste, 1 tbsp water. Mix.
Salad: greens, carrot, cucumber, cilantro, green onion. Bean sprouts optional. I ate it with a side of canned tuna (1/2 can). It took me a whole 5 minutes to prepare.
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Broccoli Salad
1 head of broccoli, cup up
1/4 cup almonds, sliced
3-4 slices prosciutto, cut up
2 tbsp green onion, chopped
2-3 tbsp coleslaw dressing or mayo
Mix together and serve.
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Spicy Pumpkin Soup
1 tbsp butter
½ white onion
4 cloves garlic
1 carrot
¼ red pepper
1 bay leaf
3 cups water
1 tsp curry powder
½ tsp allspice
1 can pumpkin
1 can coconut milk
1.5 tsp salt
In a pot, melt butter then add onions, garlic, carrot, and, bay leaf, pepper and sweat for about 10 minutes. Add
remaining ingredients. Bring to a boil and then let simmer covered on low heat for 2 hours. Using a hand blender, blend all the ingredients in the pot together (or transfer to blender or food processor). Serve.
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Creamed Spinach and Mushrooms
1/2 red onion, sliced
3 cloves garlic, minced
1 tbsp olive oil
1 pint fresh mushrooms, sliced
handful spinach, chopped
4-6 tbsp sour cream or creme fraiche
1/4 tsp salt
Caramelize the onion, garlic, and mushrooms with the olive oil. Add the sour cream, salt, and spinach. Heat through. Serve as a side dish with chicken or meatloaf.
Thai Red Curry Cabbage
2 cloves garlic, minced
1" bulb of ginger, grated
1 can coconut milk
1 teaspoon red curry paste
1/2 tsp real sea salt
1 tbsp lime juice
1 cup carrots (cut in ribbons)
1/2 bunch green onion, chopped
1 small head savoy cabbage
Sweat garlic, ginger, carrot and green onion in some coconut oil in large frying pan. Add the coconut milk, red curry, salt, and lime juice. Simmer for 20 minutes. Add cabbage and heat through for about 10-15 minutes.
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Roasted Portobello Mushroom and Red Pepper
1 portobello mushroom
1 red pepper, halved
olive oil
Place the red pepper on a cookie sheet and drizzle with olive oil. Cook for 30 minutes at 350F. With 10 minutes remaining add the mushroom to the cookie sheet with a little oil drizzled over top. Cook for 10 minutes. Serve.
Tomato Confit and Asparagus
4 plum tomatoes, halved and seeded
garlic, minced
Fresh thyme
12 asparagus stalks
olive oil
Place the tomatoes in a small glass casserole bowl. Top tomatoes with garlic, thyme and olive oil and roast covered at 350F for 1 hour. With 15 minutes left. Place the asparagus over the tomatoes and then recover and cook for 10-15 minutes. Serve.
Green Beans and Mushrooms
1 cup green beans
5-6 crimini mushrooms, sliced
1 tsp butter
salt and pepper
Melt the butter in a pan over medium high heat. Add the mushrooms and stir occasionally for about 10 minutes. Add the green beans and cover and cook for about 10-15 minutes. Sprinkle with salt and pepper and serve.
Sautéed Cabbage
1/4 head of cabbage, sliced
1/4 onion, red or white
5 crimini mushrooms, sliced
1 tbsp butter
Melt the butter in a pan over medium high heat. Add the onions, cabbage and mushrooms. Add any other herbs you like (optional). Sauté for about 15 minutes. Serve.
Apple Walnut Salad
4 cups mixed spring mix lettuce
1 apple, chopped
1 cup raw walnuts
1/2 cup grated pecorino cheese
1 tbsp balsamic vinegar
1 tbsp olive oil
Toss together ingredients and serve.
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Spinach Salad
Spinach
red onion, chopped
fresh mushrooms, sliced
boiled eggs, chopped
bacon
cherry tomatoes
balsamic vinegar and olive oil for dressing
Toss and serve.
Creamy Broccoli and Mushrooms
1-2 cups broccoli, cup up
1/2 cup mushrooms, sliced
1 tsp garlic, minced
1/2 red onion, sliced
3-4 tbsp creme fraiche
1/4 tsp salt
Fry up mushrooms, onion, and garlic until soft. Add remaning ingredients and cook until broccoli is cooked.
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Roasted Cabbage Wedges
1 head of cabbage
garlic olive oil
Cut the cabbage into 6-8 wedges depending on the size. Drizzle oil over each side of the wedge. Place on a pan and bake at 450F for 10 minutes. Flip and cook for another 10 minutes. Drizzle with crubled goat cheese and balsamic vinegar. Serve with grilled pork chops.
Cauliflower and Mushroom Bisque
2 tablespoons olive oil
1/2 onion, finely chopped
2 cups cauliflower, broken into pieces
1/2 cup carrots, chopped
4 cloves garlic, chopped
1 bay leaf
1 cup dried mushrooms
3 cups water
1 can coconut milk
1.5 tsp salt
sprinkle of thyme
In a large pot add oil, onion, cauliflower, carrots, garlic, bay leaf, mushrooms, and thyme. Saute on med heat until caramelized. About 10-15 minutes. Add water, coconut milk, and salt. Simmer covered for 60-90 minutes. When ready to serve, remove bay leaf and blend soup with hand immersion blender. Add in some cooked chicken or shrimp and serve.
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Warm Roasted Veggie Salad
1 Red pepper, sliced
1 Yellow pepper, sliced
10 Fresh mushrooms, sliced
1/2 onion, sliced
1 Avocado, chopped
1 cup spring mix lettuce or spinach
Goat cheese (optional)
1 tbsp Balsamic vinegar
1 tbsp Olive oil
Optional: chopped asparagus
Toss the peppers, onion and mushrooms in olive oil and place in a roasting pan and roast uncovered for 30 min at 350F. Toss the vegetables with the dressing, avocado, spring mix and goat cheese. Serve. (If using asparagus, add it to the other vegetables in the oven 10 minutes before they are done).
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Snow Peas and Carrots
1 cup snow peas, julienned
1 cup carrots, julienned
1 tbsp butter
salt and pepper
Melt the butter in a pan over medium high heat. Add the peas and carrots and stir over medium heat for about 5-10 minutes. Serve.
Guacamole Salad
2 firm tomatoes, cut into wedges
1 avocado, sliced
1/4 cup red onion, thinly sliced
2 tbsp lime juice
2 tbsp red wine vinegar
1 tbsp cilantro, chopped
1/2 tsp cayenne or cumin (optional)
2 tbsp olive oil
salt and pepper
Whisk lime juice, vinegar, cilantro, cayenne, olive oil to make a dressing. Toss half the dressing with the tomatoes. Arrange the tomatoes, avocado and onion on a large platter. Drizzle the remaining dressing over the salad and serve.
Beet and Pear Salad
Baby lettuce greens
1 cup pickled beets, chopped
1 Pear, sliced
walnuts
goat cheese
1 tsp balsamic vinegar
1 tsp olive oil
Toss together and serve.
Green Bean Salad
1 handful of green beans cut into 1 inch lengths (or asparagus)
2 big carrots cut into matchstick piees
10 cherry tomatoes cut in half
1 shallot chopped
1 clove garlic chopped
2 tbsp Dijon mustard
1 tsp tarragon
2 tsp white wine vinegar
1 tbsp lemon juice
Blanch green beans and carrot for about 3-4 minutes. place beans, carrots and tomatoes in a small bowl. Mix together shallot, garlic, mustard, tarragon, white wine vinegar and lemon juice to make a dressing. Mix together with vegetables.
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Cabbage Soup
1 cup carrots, sliced
1/4 red onion, chopped
2 cups mushrooms, sliced
3/4 package cabbage coleslaw mix
1 cup green peas
4 tsp salt
1 tsp Chinese 5 spice
1 bay leaf
green onions for garnish
Saute all the ingredients except the peas and the green onions for 5-10 minutes in a large soup pot. Add 10 cups of water and bring to a boil. Let simmer covered for 60-90 minutes. Serve with green peas and green onions and sriracha sauce. (You could also do this in a crock pot)