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American Flag Roasted Vegetables

Serves: 4

Ingredients:

  • 1/2-1 head of cauliflower
  • 6-8 radishes
  • 5 blue baby potatoes
  • 2 Tbsp. olive oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 425˚F. Line a baking sheet with aluminum foil or parchment paper.
  2. Break cauliflower into small florets.
  3. Slice the radishes in half, so they are about 1- ½ inch thick.
  4. Quarter the blue potatoes.
  5. Toss the cauliflower, potatoes, and radishes with olive oil and salt and pepper to taste.
  6. Arrange the vegetable on the baking sheet to represent an American flag.
  7. Roast for 20-30 minutes, or until slightly browned on top and tender when pierced with a fork.

Roasted Carrots

Ingredients:

  • 2 lbs. rainbow carrots, peeled
  • 2 Tbsp. extra virgin olive oil
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground pepper
  • 2 tsp. fresh chopped thyme

Directions:

  • Preheat oven to 425˚F. Line a baking sheet with aluminum foil.
  • Slice the carrots on the diagonal, about 1- ½ inch thick.
  • Combine the carrots, olive oil, salt, pepper, and thyme in a bowl and toss until well coated.
  • Transfer the carrots to the baking sheet and roast for 20-25 minutes. Taste and adjust seasoning.
  • Play around with seasonings such as garlic, parsley or za’atar.

 

 

Lentil Soup

Ingredients: 

  • 1 tbsp olive oil
  • 1/2 cup chopped yellow onion
  • 3 garlic cloves, minced
  • 1 tbsp finely chopped peeled ginger
  • 8 cups low-sodium vegetable broth or chicken broth
  • 1 small russet potato, cut into 1/2 inch cubes
  • 2 cups red lentils, rinsed well
  • 2 carrots, peeled and cut into 1/2 inch pieces
  • 2 cups spinach leaves
  • Kosher salt and freshly ground black pepper
  • Fresh grated parmesan cheese

 

Directions: 

  1. Heat oil in a dutch oven or soup pop over medium heat.
  2. Add onion and cook until soft and light golden.
  3. Stir in garlic and ginger and cook for one minute, stirring occasionally.
  4. Add broth, potato, lentils and carrots; bring to a simmer and cook partially covered and stirring occasionally until lentils an vegetables are tender about 15-20 minutes.
  5. Stir in spinach and season to taste with salt and pepper.
  6. Optional: top soup with grated parmesan cheese to taste and serve.

Adapted from Bon Appetit

Sweet Potato Toast 2 Ways

INGREDIENTS:

  • 1 large sweet potato sliced into 1/4 ” thick rounds
  • 1 small avocado mashed
  • 1/2 cup crumbled feta or goat cheese
  • 3 radishes thinly sliced
  • 1/2 cup mixed greens or microgreens
  • 2-3 tbsp  natural almond or peanut butter
  • Apple slices thinly sliced
  • Cinnamon to taste

DIRECTIONS:

  1. Toast sweet potato rounds on high until crisp on the edges and just cooked thru on the inside
  2. Spread avocado or nut butter on the sweet potato
  3. Top with cheese, radish and greens or apples and cinnamon

Zucchini Carpaccio

INGREDIENTS:

  • 2-4 slender green zucchinis, sliced paper thin on a mandolin
  • ½ cup mint, sliced into chiffonade
  • ¼ cup high quality extra virgin olive oil
  • 1 lemon, juiced
  • ½ cup pine nuts, lightly toasted
  • ¼ – ½ cup Shaved parmigiana reggiano

DIRECTIONS:

  1. Arrange zucchini in concentric circles, slight overlapping on a serving plate.
  2. Sprinkle evenly with mint.
  3. In a separate bowl, whisk together the olive oil and lemon juice. Pour over the zucchini.
  4. Allow zucchini to sit 10-30 minutes for the flavors to develop.
  5. Before serving, sprinkle with pine nuts and parmigiana reggiano.

 

 

Rosemary Chicken Skewers

Serves 6-8

 

Ingredients:

For the Marinade:

  • ¼ cup extra virgin olive oil
  • 2 medium garlic cloves, finely minced
  • 1 tablespoon fresh rosemary, finely minced
  • Finely grated lemon zest from 1 medium size lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper

For the Chicken:

  • 2 lbs. boneless skinless chicken breasts cut in ¾ – inch pieces
  • 2-3 tablespoon. extra virgin olive oil, for basting
  • Kosher salt
  • Freshly ground black pepper

 

Directions:

  1. Combine olive oil, garlic, rosemary, lemon zest, salt and pepper in a medium size bowl. Stir well to combine.
  2. Cut up chicken and place in a ziplock bag.
  3. Add the marinade and massage the bag with your hands to work the marinade into the chicken. Refrigerate for one hour (if preparing in advance, cut the chicken and place in ziplock bag. Make the marinade and keep in a separate bowl, covered in refrigerator. Combine one hour before grilling and proceed with directions.
  4. If using wooden skewers, soak them in water while the chicken marinates. I prefer stainless steel skewers, but if I’m using the wooden ones, I like to put them in a large ziplock bag and add enough water to cover.
  5. Remove chicken from the refrigerator. Thread chicken onto 6-8 10-inch skewers, leaving space for holding at the ends of each skewer.
  6. Discard marinade. Sprinkle chicken lightly with kosher salt and a bit of freshly ground pepper.
  7. Preheat the grill to medium, about 350˚ F. Grease the grill well.
  8. Grill skewers for 15 to 20 minutes, or until chicken is firm to the touch, and no longer pink in the center. The internal temperature should be 160˚F. Turn skewers occasionally and baste lightly with olive oil.
  9. Serve hot and garnish with finely chopped fresh rosemary and parsley.

 

Perfectly Roasted Salmon

Adapted from Barefoot Contessa

Serves 4

INGREDIENTS:

  • 1 (2 –pound) salmon fillet, cut crosswise into 4 pieces
  • Good olive oil
  • Kosher salt
  • Cajun seasoning or Ancho chili powder to taste

DIRECTIONS:

  1. Preheat the oven to 425 degrees.
  2. Place a large (12-inch) cast-iron or oven safe pan over high heat for 5 minutes.
  3. Brush salmon all over with olive oil, sprinkle liberally with salt and Cajun seasoning or ancho chili powder (to taste).
  4. Place salmon skin side up in the pan. Cook the fish 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a spatula and transfer the pan to the oven for 8 minutes (The salmon will not be completely cooked through.)
  5. Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.

Cauliflower Crust Pizza

INGREDIENTS:

  • 2 pounds cauliflower florets, riced
  • 2 eggs, beaten
  • 1/2 cup shredded part skim mozzarella cheese
  • ¼ cup grated parmesan cheese
  • 1 tsp garlic powder
  • pinch of salt
  • pinch of ground pepper
  • Toppings: tomato sauce, mozzarella cheese and vegetables

 

DIRECTIONS:

  1. Preheat your oven to 400F.
  2. Pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved or purchase riced cauliflower
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. Important Step: Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
  5. In a large bowl, mix up your strained rice, beaten egg, mozzarella,  parmesan and spices. Will look more like a wet batter than a traditional pizza dough.
  6. Press the dough out onto a baking sheet lined with parchment q    paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
  7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  8. Leave a rim around the edge for the crust. Add sauce, cheese, and any other toppings you like such a basil, mushrooms, or cooked eggplant. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, until the cheese is hot and bubbly.

Stacia’s Poke Recipe

I make this recipe on vacation every year and pack it in individual Tupperware containers. We bring it on ice to the beach with chopsticks or pile it into lettuce cups, rather than serve it as a bowl. I’ve made it for a party and served it alongside homemade potato chips or endive leaves and it disappears immediately. I hope you enjoy it as much as I do.
Serves: 6
Active time: 15 minutes, passive time 2 hours

INGREDIENTS:

  • 4 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1 scallion, sliced thinly
  • 1 inch fresh ginger, grated
  • 1 tablespoon sesame seeds, toasted
  • 1 pound sushi grade tuna, sliced into ½ inch cubes

DIRECTIONS:

  1. Mix the first 4 ingredients together in a non reactive bowl, such as glass or ceramic bowl.
  2. Toast the sesame seeds gently in a small sauté pan, being careful not to burn them (when you start to smell them, they’re almost ready).
  3. Place the fish in the marinade and mix well. Add the sesame seeds and then place in the refrigerator for 2 hours. Serve chilled.

Grilled Shrimp, Asparagus, and Avocado Salad

Serves: 4

INGREDIENTS:

  • 3 Tbsp. freshly squeezed lemon juice
  • 1 tsp. lemon zest
  • ¼ cup finely chopped fresh parsley
  • 1-2 tsp. Dijon mustard
  • 2 tsp. olive oil
  • 2 garlic cloves, minced
  • ¼ tsp. crushed red pepper
  • 1 pound shrimp, shelled and deveined
  • 1 cup asparagus
  • 1 cup cherry tomatoes, halved
  • 1 small avocado, cut into small cubes
  • 2 tbsp. water
  • Salt and Pepper to taste

DIRECTIONS:

  1. Combine lemon juice, mustard, olive oil, and a bit of salt in a bowl. Set aside.
  2. In another bowl, add parsley, lemon zest, garlic, red pepper, and shrimp. Toss, coat, and marinate for 20 minutes in the fridge.
  3. Prepare the grill with a healthy, non-stick cooking spray.
  4. Add asparagus and shrimp to the grill. Grill for 4-6 minutes, over medium-high heat, turning once.
  5. Add shrimp and asparagus to a large bowl. Pour dressing over and toss to coat completely.
  6. Add bell tomatoes and avocado.
  7. Taste and adjust salt and pepper as needed.
  8. Serve room temperature or chilled.