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Veggieful Gnocci

1/30/2017

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Veggieful Gnocci

Prep Time: 15 Min

Cook Time: 25 Min

Fill a medium sized sauce pot with cold water and set to medium high. Once boiled, season liberally with sea salt and stir in the gnocci. Boil 4 – 5 minutes and strain.

Reduce the heat to medium and place a large frying pan on the stove. Add the butter and EVOO allowing the butter to melt and bubble. Add the onion, pepper, pepper flakes, fresh thyme, and half a tsp. sea salt. Stir and cook 5 minutes.

Stir in the garlic and continue cooking 2 minutes.

Add the tomatoes and zucchini along with ¼ tsp. sea salt. Stir, cover, and cook 4 – 5 minutes.

Add the fresh spinach and remaining sea salt. Cover and continue to cook 4 – 5 minutes until spinach is vibrant in colour and wilted.

Remove from heat. Remove the thyme sprigs and stir in the fresh basil, parmesan cheese, and pepper to taste.

Transfer to a serving dish and ENJOY!

 Grocery List

4 C Gnocci
3 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Yellow Onion, halved & sliced
1 Bell Pepper, chopped
2 cloves Garlic, minced
1 Zucchini, sliced
1 Roma Tomato, quartered lengthwise & sliced
3 C Fresh Spinach
1 Tsp. Red Pepper Flakes
5 – 7 sprigs Fresh Thyme
¼ C Low Sodium Vegetable Stock
1 Tsp. + Sea Salt
¼ C Fresh Basil
¼ Grated Parmesan
Pepper

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Roasted Butternut Squash Soup

1/25/2017

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Roasted Butternut Squash Soup

Prep Time: 25 Min

Cook Time: 55 - 60 Min

Preheat oven to 425 F

Slice the squash in half lengthwise and remove the innards. Drizzle with EVOO and season with sea salt and pepper. Lay the halves flesh side down on a baking sheet.

Bake 35 – 40 minutes until easily pierced through with a fork. Remove from the oven and set out to cool. Once cooled, remove the skin by cutting it off OR use a spoon to scoop out the flesh leaving the skin behind.

*With 15 minutes remaining in the cook time, begin the soup.

Grocery List

1 Butternut Squash
2 Tbsp. EVOO
2 Tbsp. Unsalted Butter
1 Yellow Onion, diced
1 Carrot, peeled and diced
2 stalks Celery, diced
2 cloves Garlic, pressed / minced
3 C Low Sodium Vegetable Stock
1 C 2% Milk
½ Tbsp. Red Pepper Flakes + Garnish
½ Tsp. Turmeric
1 heaping Tsp. Vegeta Seasoning
Sea Salt / Pepper

Fresh Parsley, Whipping Cream, Pepper Flakes - Garnish

1.     Begin melting the butter in a large sauce pot over medium heat. Pour in the EVOO and wait for bubbling. Add the onion, celery, carrot, pepper flakes, and a generous pinch of sea salt. Stir and cook 6 – 7 minutes adding the garlic halfway.

1.     Pour in the vegetable stock and milk. Bring to a low boil over medium heat. Once boiled, add in the vegeta, roasted squash and turmeric. Reduce the heat to medium low, cover, and simmer 15 – 20 minutes.

1.     Remove the pot from the stove and use an immersion blender to puree the soup until fully blended. Return to low heat and add about ¼ tsp. pepper. Stir, taste, and adjust seasoning if desired.

1.     For service, sprinkle each serving with pepper flakes, chopped parsley, and a drizzle of whipping cream. ENJOY!

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Tex Mex Shepherd's Pie

1/23/2017

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Tex Mex Shepherd's Pie

Prep Time: 30 Min

Cook Time: 1 - 1 Hr 5 Min

Fill a large pot ¾ full with cold water and add the washed potatoes. Set to medium high and after boiling, continue to cook 20 – 25 minutes until fully cooked. Strain and return to the pan. Add the chili powder, butter, milk, and cream. Use a potato masher to mash until creamy and start working the cheddar in using a wooden spoon reserving ¼ of it for the top. Season with ½ Tsp. + sea salt and a good pinch of black pepper. Taste and adjust seasonings if desired.

**Continue the next step while the potatoes are boiling.

In a large frying pan, add the oil and butter on medium heat. Once heated, add the onions, bell peppers, and green onions. Season with salt and a pinch of pepper and sauté 5 – 6 minutes stirring occasionally.

Stir in the garlic and continue cooking 2 minutes.

Stir in the corn and tomatoes. Season with another pinch of sea salt and continue cooking another 2 minutes.

Add the chickpeas to a food processor and pulse until broken down. Add the chickpeas, veggie crumble, and spice blend to the veggies. Cover, reduce heat to medium low, and cook 3 minutes.

Preheat oven to 375 F

Taste the meat mixture and adjust seasoning if desired. Transfer the meat mixture to a 3qt. baking dish gently patting down to form a layer.

In a bowl, whisk the spices in to the water until blended. Pour the seasoned water over the layer of meat and veg.

Top with the cheesy chili mashed potatoes and use a spatula to smear around covering all corners.

Top with remaining cheese, cover, and bake 20 minutes. Remove cover and continue baking 15 – 20 minutes until bubbly and lightly browned on top.

Allow 5 – 10 minutes to cool before slicing in to and serving.

ENJOY

Grocery List

¼ C EVOO
1 Tbsp. Unsalted Butter

8 Yellow Fleshed Potatoes
¼ C Unsalted Butter, cold & grated
1/3 C Whipping Cream
2 Tbsp. 2 % Milk
1 C Medium Cheddar, shredded
2 Tbsp. Chili Powder
Sea Salt / Pepper

1 Red Onion, diced
2 Green Onions, sliced
1 Bell Pepper, diced
2 cloves Garlic, chopped
1 C Frozen Peaches and Cream Corn
½ Pint, Medley Tomatoes, chopped

540ml can Unsalted Chickpeas, drained and rinsed
Sea Salt

SPICE BLEND

1 ½ Tsp. Chili Powder
1 Tsp. Cumin
½ Tsp. Dried Oregano
½ Tsp. Garlic Powder

SPICED WATER

½ C Cold Water
½ Tsp Chili Powder, Cumin, Dried Oregano, Garlic Powder

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January 18th, 2017

1/18/2017

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Roasted Potatoes with Warm Zucchini Salsa

Prep Time: 20 Min

COok Time: 30 - 35 Min

Preheat oven to 425 F

Pierce the potatoes 2 times using a fork. Place the potatoes on a baking sheet and drizzle with EVOO. Sprinkle each potato generously with sea salt. Once the oven is preheated, place the potatoes in to bake. Bake 30 – 35 minutes flipping at least once.

With 10 minutes remaining on the potatoes, start heating up some EVOO in a medium sized frying pan. Once heated, add the onions, pesto, pepper flakes, and a pinch of sea salt. Stir and cook 4 – 5 minutes.

Add the tomatoes, zucchini, and a good pinch of both sea salt & pepper. Continue cooking 4 – 5 minutes until veggies are tender. Remove from heat.

For service, slice the potatoes in half lengthwise leaving them attached at the bottom and scoop out just a little of the inner potato to form small bowls. Spoon the warm zucchini salsa in to the centre of the potatoes by the TBSP. until they are nice and stuffed.

Place a few cubes of feta throughout the potato and sprinkle with the chopped fresh herbs. ENJOY!

Grocery List

EVOO
6 Medium sized Yellow Potatoes
1 Zucchini, diced
1 Roma tomato, diced
½ Red Onion, diced
1 Tbsp. Pesto
Marinated Cubed Feta
½ Tbsp. Red Pepper Flakes
Sea Salt / Pepper
Fresh Parsley, Fresh Basil - Garnish

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Eggplant Schnitzels

1/16/2017

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Eggplant Schnitzels

Prep Time: 20 Min

Cook Time: 12 - 18 Min

Slice the eggplants lengthwise using a mandolin to ensure all of the slices are equal. Cut them to roughly 1/4 " thick.

Next, set up your breading station. Pour the crumbs and flour on to large plates and add the eggs, pesto, and water to a bow; whisking until thoroughly blended. Season the eggs with sea salt / pepper.

In a large frying pan, fill with enough canola oil to almost submerge the sliced eggplant. Set to just above medium.

While the oil heats up, use tongs to grab the sliced eggplant and start breading. Begin by coating each side in flour, dipping in the egg mixture making sure to drain excess, and finishing with a coating of crumbs. Transfer the breaded slices to a baking sheet and bring them over to the stovetop.

Drop a small piece of breading in to the oil and if it bubbles up right away, the oil is ready. Use tongs to drop the eggplant schnitzels in to the oil about 3 or 4 at a time. Make sure not to over crowd the pan or submerge too many at once which will cool down the oil.

Fry the eggplant schnitzels for roughly 2 – 3 minutes per side until they are brown and crispy. Once cooked, remove and place the schnitzels on a paper towel lined plate. Sprinkle them with sea salt immediately after placing them on the plate.

For service, garnish with tomato sauce, fresh basil, grated parmesan, and / or fresh parsley. Serve with pasta or even on a roll with a drizzle of sauce and sliced mozzarella.

Grocery List

1 Large Eggplant
1 ½ C Italian Bread Crumbs
1 ½ C AP Flour
2 Large Eggs
1 Tsp. Pesto
6 Tsp. Water
Sea Salt / Pepper
Canola Oil for frying

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Sour Cream & Dill Scalloped Potatoes

1/12/2017

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Sour Cream & Dill Scalloped Potatoes

Prep Time: 20 Min

Cook Time: 55 - 60 Min

Begin melting the butter on medium heat. Once bubbly, add the garlic and pepper flakes. Cook 1 minute.

Add the onion and a ½ tsp. sea salt. Stir and continue cooking 3 – 4 minutes.

Pour in the milk, cream, and sour cream. Bring to a boil over medium heat. Once boiled, add the fresh dill, white pepper, and another generous pinch of sea salt. Reduce heat to medium low and simmer 5 minutes.

In the meantime, use a mandolin set to the lowest setting and slice the potatoes. Use a stick of butter to grease the inside of a 1 ½ qt. baking dish.

Preheat oven to 400 F

Taste the sauce and adjust salt to taste. Begin fanning the potatoes from one corner around the dish meeting in the centre. Season with sea salt and continue fanning potatoes until all the potatoes have been used and the dish is layered with potatoes. Pour the creamy dill sauce over the potatoes making sure to sauce all of the potatoes. Tap the dish against the counter to loosen the sauce and incorporate it into every layer.

Cover and place in the oven to bake for 30 minutes. Remove cover and bake another 15 – 20 minutes until brown around the edges and potatoes are fork tender.

Remove from the oven and set on to a wire rack. Sprinkle with remaining dill and cool 5 minutes before serving.

ENJOY!

Grocery List

3 Yellow Potatoes
3 Russet Potatoes
3 Tbsp. Unsalted Butter
Yellow Onion, diced
2 cloves Garlic, crushed & minced
¾ C 2% Milk
½ C Whipping Cream
2 Tbsp. Sour Cream
½ Tbsp. White Pepper
1 Tsp. Red Pepper Flakes
3 Tbsp. Fresh Dill, chopped + 1 Tbsp. Garnish
Sea Salt

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Chili Spiced Kidney Bean Sliders

1/9/2017

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Chili Spiced Kidney Bean Sliders

Prep Time: 20 Min

Chill Time: 1/2 Hr

Cook Time: 6 - 12 Min

Drain and rinse the kidney beans. Add the kidney beans to a food processor and puree until mostly blended but not fully pureed. Empty contents in to a medium sized mixing bowl.

Add the remaining ingredients and season with sea salt to taste. (at least ½ Tsp. Sea Salt) Using your hands, combine all ingredients by gently mashing them together.

Form the mixture in to 12 equal sized patties and transfer them to a baking sheet lined with wax paper. Place in the refrigerator for ½ - 1 Hr to firm up.

Preheat a large frying pan with about 2 Tbsp. EVOO on medium heat. Add the patties 6 at a time to the pan leaving enough space between them for flipping. Flip after 3 minutes and continue cooking for another 3 minutes until crispy on both sides.

Transfer the cooked burgers to a paper towel lined plate. Sprinkle each burger with sea salt.

For service, enjoy the burger with lettuce, tomato, and mayonnaise for a classic combination.

Grocery List

EVOO
12 x Rolls / Slider Buns
2x 540ml cans Red Kidney Beans
¼ C Quick Oats
½ Yellow Onion, diced
2 cloves Garlic, minced / pressed
2 Tsp. Chili Powder
2 Tsp. Cumin
1 Tsp. Dried Oregano
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
Sea Salt

Bib Lettuce, Sliced Roma Tomatoes, Mayo - Garnish

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Battered Zucchini

1/4/2017

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Battered Zucchini

Prep Time: 25 Min

Cook Time: 12 Min

Use a mandolin set to the second lowest setting to slice the zucchinis. Once sliced, lay them out on a cooling rack and sprinkle them with sea salt. Top the slices with a paper towel and place a plate or something heavy on top to help press the water out of them. Leave for 15 – 20 minutes.

In a medium sized mixing bowl, whisk together the flour, club soda, baking powder, salt, and pepper.

Fill a large frying pan with enough oil to fully submerge the slices of zucchini. Set the heat to just above medium. Once the oil starts to gently bubble and pop, it is ready to begin frying.

Use tongs to dip the zucchini in the batter. Shake off excess and transfer immediately to the frying pan. Fry in batches to avoid over crowding. They will need about 2 minutes per side.

Once cooked, transfer them to a paper towel lined plate and sprinkle them with salt. Continue until all slices are fried.

For service, lay the battered zucchini slices on a serving plate and finish with a sprinkle of dried parsley.

Grocery List

3 Zucchinis, sliced lengthwise
1 C AP Flour
2 C Club Soda
1 Tbsp. Baking Powder
½ Tbsp. Sea Salt
½ Tbsp. Black Pepper
Canola Oil for frying
Dried Parsley - Garnish

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Asparagus & Potato Soup

1/2/2017

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Asparagus & Potato Soup

Prep Time: 25 Min

Cook Time: 43 - 45 Min

In a large sauce pot, begin melting the butter on medium heat. Once melted, pour in the EVOO and add the onion, celery, carrot, pepper flakes, fresh thyme, and a good pinch of sea salt / pepper. Stir and cook 6 – 8 minutes.

Add the minced garlic. Continue cooking 2 minutes. Chop roughly ¼ of the bottom of the asparagus stalk off and discard / save for vegetable stock. Slice off the tops of the asparagus and reserve them. Slice the remaining stalk. Add the stalks of the asparagus and the diced potatoes to the pot. Season with sea salt / pepper, cover, and cook 5 minutes.

Remove the fresh thyme stems. Pour in the vegetable stock and bring to a boil on medium. Once boiled, stir in the white pepper, vegeta, dried thyme, and dried rosemary. Reduce heat to medium low, cover, and simmer 20 minutes.

Stir in the asparagus tops and continue cooking 5 – 7 minutes.

Stir in the fresh parsley and serve. ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Yellow Onion, diced
2 Carrots, diced
3 stalks Celery, diced
5 sprigs Fresh Thyme
3 cloves Garlic, pressed / minced
I Bunch Asparagus (12 – 15 Stalks)
5 Russet Potatoes, diced
5 C Low Sodium Vegetable Stock
Sea Salt / Pepper
½ Tsp. White Pepper
2 Tsp. Vegeta Seasoning
2 Tsp. Red Pepper Flakes
1 Tsp. Dried Thyme
½ Tsp. Dried Rosemary
½ C Fresh Parsley, chopped

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R E C I P E S

Veggieful Gnocci

Roasted Butternut Squash Soup

Tex Mex Shepherd's Pie

January 18th, 2017

Eggplant Schnitzels

Sour Cream & Dill Scalloped Potatoes

Chili Spiced Kidney Bean Sliders

Battered Zucchini

Asparagus & Potato Soup

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