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Spinach & Parm Scalloped Potatoes

1/31/2018

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Spinach & Parm Scalloped Potatoes

Prep Time: 15 - 20 Min

Cook Time: Approximately 1 Hr

In a small saucepot, begin melting the butter over medium heat. Once you hear bubbling, add a drizzle of EVOO, the garlic, and red pepper flakes. Stir and cook two minutes.

Add the fresh thyme reserving ¼ of it for garnish and add the onions and a good pinch of sea salt. Stir and cook 5 – 7 minutes until onions have cooked down.

Slowly pour in the milk and cream. Bring to a light boil making sure to stir periodically. Add the spinach, white pepper, garlic & onion powders, 3 Tbsp. parmesan, and a pinch of sea salt. Stir and reduce heat to medium low. Simmer 5 minutes making sure to stir often.

Preheat oven to 400 F.

Grocery List

4 Large Russet Potatoes, sliced thinly (1/8” approx.) on a mandolin
2 Tbsp. Unsalted Butter
EVOO
Yellow Onion, diced
2 cloves Garlic, crushed & minced
2 Packed C Fresh Spinach
5 sprigs Fresh Thyme, leaves removed and chopped
1 C 2% Milk
1/3 C Whipping Cream
½ Tsp. Red Pepper Flakes
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
¼ Tsp. Ground White Pepper
4 Tbsp. Grated Parmesan
Fresh Parsley, chopped - Garnish

Spray the inside of a 1½ qt. baking dish with cooking spray. Begin lightly overlapping potato slices along the base of the dish until it’s entirely covered. Now, work from the outside corner of the dish towards the center in a clockwise pattern overlapping potato slices until they have all been used up.

Using an immersion blender, puree the sauce until smooth and blended. Pour the sauce over the potatoes making sure to coat them all entirely. If needed, push the outside edge potatoes down towards the bottom of the dish to make sure they are coated in sauce. Sprinkle the remaining thyme and grated parmesan on the dish.

Cover and bake 30 minutes. Remove cover and continue baking 15 – 20 minutes until potatoes are tender, sauce is reduced and bubbly, and edges are browned.

For service, enjoy a few scoops with a pinch of sea salt and chopped parsley. ENJOY!

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Pureed Carrot, Roasted Red Pepper, and Ginger Soup

1/29/2018

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Pureed Carrot, Roasted Red Pepper, and Ginger Soup

Prep Time: 15 Min

Cook Time: 40 - 45 Min

Begin heating the oil in a medium sized sauce pot set to medium heat. Once heated, add the pepper flakes, garlic, and ginger. Stir often for 2 minutes.

Add the onions and celery along with a good pinch of sea salt. Stir and cook 5 minutes.

Add the carrots and another good pinch of sea salt. Stir, cover, and cook another 5 minutes.

Remove cover & add the vegetable stock, a pinch of sea salt, and the roasted red peppers. Bring to a boil and once boiled, reduce heat to medium low. Cover and continue cooking 25 – 30 minutes until carrots are tender.

Remove the soup from the heat and use an immersion blender to puree the soup. Soup is intended to be thick but if you desire a thinner consistency, add in vegetable stock at this point to thin it out. Taste the soup and adjust salt if desired. Season with pepper to taste and return to low heat for 5 minutes.

For service, garnish with sesame seeds and fresh parsley if desired. ENJOY!

Grocery List

3 Tbsp. EVOO
2 cloves Garlic, crushed
1 Yellow Onion, diced
2 stalks Celery, diced
4 large Carrots, peeled & chopped
1” piece Fresh Ginger, peeled and chopped
2 Roasted Red Peppers
3 C Low Sodium Vegetable Stock
½ Tsp. Red Pepper Flakes
Sea Salt & Cracked Pepper

Sesame Seeds, Fresh Parsley - Garnish

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Mashed Potato Veg Pancakes

1/24/2018

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Mashed Potato Veg Pancakes

Prep Time: 20 Min

Chill Time: 30 Min +

Cook Time: 40 - 45 Min

Fill a large pot with cold water and season with sea salt. Add the potato chunks and set the pot on medium high heat. Bring to a boil and continue to boil for approximately 15 minutes until fork tender. Strain and return to the pot.

Mash the potatoes until fully broken down and set aside to cool for roughly 10 minutes.

To the pot, add the shredded zucchini, carrot, cheddar, parsley, egg, flour, and salt / pepper to taste. Stir everything together until fully combined.

Using a 500ml mason jar lid lined with plastic wrap, scoop the potato mixture into the lid pressing it in to form a patty. Lift out the plastic wrap and transfer the potato cake to a parchment lined baking sheet. Continue until all patties are completed.

Refrigerate the potato cakes for at least 30 minutes.

Preheat oven to 425 F

Place the chilled potato cakes onto a baking sheet sprayed generously with cooking spray. Spray to tops of the cakes and season each cake with sea salt.

Bake 15 minutes until a nice crust has formed making them easy to flip. Gently flip all of the potato pancakes, season them with sea salt, and return to the oven for another 10 – 15 minutes until they are nice and brown on both sides.

Remove from oven and serve with a dollop of sour cream and sprinkling of sliced green onions. ENJOY!

Grocery List

5 Large Yellow Potatoes, peeled & chopped into smaller pieces
1 Zucchini, shredded on small side & liquid pressed out
1 Large Carrot, shredded on small side
1 clove Garlic, crushed & pressed
1 C Medium Cheddar, shredded
¼ C AP Flour
1 Egg
½ Tsp. Sea Salt
Cracked Pepper
Handful Fresh Parsley, chopped
Sliced Green Onions, Sour Cream - Garnish

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Loaded Cauliflower Bake

1/22/2018

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Loaded Cauliflower Bake

Prep Time: 20 Min

Cook Time: 35 - 40 Min

Bring a large pot filled with cold water to a boil on medium high heat. Once boiled, season with sea salt and add the cauliflower. Cook 5 – 7 minutes until the cauliflower is starting to go tender. Strain and set aside.

Preheat oven to 375 F

In a medium sized bowl, add the cauliflower. Drop in half the butter along with the cumin, oregano, chili powder, and a good pinch of sea salt. Toss to coat evenly and transfer the cauliflower to a 1 ½ qt. baking dish that has been sprayed with cooking spray.

Sprinkle the corn and at least half the red onions over the cauliflower in the dish and season with a pinch of sea salt. Next, dollop the canned refried beans around the dish sporadically along with another pinch of sea salt and the garlic. Sprinkle the grated cheese over the entire dish and finish by dolloping the salsa around the dish as well.

Cover and bake 20 minutes. Remove cover and continue baking 7 – 10 minutes until cheese is bubbly and lightly browned.

Remove from oven and set onto a cooling rack for 2 – 3 minutes. Sprinkle with cilantro or parsley and a pinch of sea salt prior to serving.

For service, serve each scoop with a dollop of sour cream, some quartered tomatoes, some raw onion, or any of the optional garnishes, and a lime wedge to squeeze over. ENJOY!

Grocery List

1 Head Cauliflower, broken down into smaller florets
1 Cob Corn, stripped from cob
1 Small Red Onion, diced
398ml can Refried Beans
5 -6 Tbsp. Prepared Salsa
1 Tsp. Cumin
½ Tsp. Chili Powder
½ Tsp. Dried Oregano
½ C Marble Cheddar, shredded
½ C Old Cheddar, shredded
¾ C Grape Tomatoes, quartered
2 cloves Garlic, crushed & minced
1 Tbsp. Unsalted Butter, cubed
Sea Salt

Sour Cream, Lime Wedges, Fresh Cilantro / Parsley, Hot Sauce, Black Olives, Pickled Jalapeno / Hot Pepper - Garnish

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Crispy Breaded Potato Bowls with Vegetable Stew

1/17/2018

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Crispy Breaded Potato Bowls with Vegetable Sew

Prep Time: 35 Min

Cook Time: 1 Hr 5 Min

Preheat oven to 425 F

Pierce potatoes in thickest parts 2 or 3 times using a fork. Drizzle them with EVOO and sprinkle with sea salt and pepper.

Place the potatoes in the oven to bake for 45 – 60 minutes until easily pierced through with a knife or fork. Remove from oven and cool until ready to handle.

**Continue with the stew as the potatoes bake.

In a medium sized pot, add the butter and begin melting on medium heat. Once melted, add the EVOO, onion, celery, carrot, pepper flakes, and a good pinch of sea salt. Stir and cook 5 – 6 minutes.

Add the broccoli, cauliflower, mushrooms, bay leaves, dried thyme, dried rosemary, and another good pinch of sea salt. Cover and continue cooking 4 – 5 minutes until veggies are starting to go tender.

Pour in the veggie stock and bring to a boil. Once boiled, add the onion powder and poultry seasoning along with another seasoning of sea salt, cover, reduce heat to medium low, and simmer 15 – 20 minutes.

Once the potatoes are cool enough to handle, use a knife to cut out a bowl in the center. Scoop out the potatoes into a bowl and set them aside. Once all the potatoes have been hollowed out, set up a breading station. Begin by coating the potatoes in flour, dip them in the egg and finish with the bread crumb coating. Return the breaded potatoes to the same baking sheet.

Spray the potatoes with cooking spray and return them to the oven. Bake 8- 10 minutes, flip, and continue baking another 4 – 5 minutes until crispy and brown. Remove and set the tray onto a cooling rack.

Split the scooped-out potatoes into 2 batches. Remove the skins from one batch and add them to the pot with the stew. This should thicken the stew up just enough to use it in the potato bowl. With the remaining potatoes, mash them together with a little butter, salt & pepper, and milk until they are the consistency you desire. Remove the stew from the heat and leave covered until potato bowls are ready.

Scoop stew into the crispy potato bowls until filled. Use a TBSP. and your fingers to form the mash to fit the top of the potato bowls. Sprinkle them with salt and return them to the oven on BROIL at 500 F for 2 – 3 minutes until the tops have browned slightly.

Remove the potato bowls from the oven and set the tray onto a cooling rack for a few minutes. For service, scoop remaining stew into the bottom of your serving dishes and place the stuffed potato into the center of your dish, Finish with a sprinkling of fresh parsley and ENJOY!

Grocery List

4 Large White Potatoes
¾ C AP Flour
¾ - 1 C Seasoned Italian Bread Crumbs
2 Large Eggs

2 Tbsp. Unsalted Butter
Drizzle EVOO
1 Yellow Onion, diced
2 stalks Celery, diced
¾ C Baby Carrots, diced
Small Head Broccoli, chopped into smaller florets
¼ Head Cauliflower, chopped into smaller florets
¾ C Button Mushrooms, chopped
2 C Low Sodium Vegetable Stock
2 Bay Leaves
Pinch Red Pepper Flakes
1 Tsp. Dried Thyme
¾ Tsp. Dried Rosemary
¾ Tsp. Onion Powder
½ Tsp. Poultry Seasoning
Sea Salt / Cracked Pepper
Handful Fresh Parsley, chopped

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Medley Potato, Cauliflower, and Leek Casserole

1/15/2018

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MEDLEY POTATO, CAULIFLOWER, & LEEK CASSEROLE

Prep Time: 25 Min

Cook Time: 60 - 70 Min

In a large frying pan, begin melting the 1 Tbsp. butter over medium heat. Add the EVOO, pepper flakes, and garlic, stir and cook 2 minutes.

Next, add the leeks and a generous pinch of sea salt. Stir, cover, and cook 5 - 6 minutes.

*You will be simultaneously doing the sauce and sautéing the veggies. Keep a close eye on your milk and watch for boiling. Reduce heat if necessary to keep the milk at a simmer and avoid scorching / curdling.

In the meantime, begin melting the 2 Tbsp. butter in a medium sized pot over medium heat. Once bubbly and melted, whisk in the flour, and reduce heat to medium low. Whisk and stir often for 2 – 3 minutes.

Gradually whisk in the milk until fully combined. Drop in the halved onion, pinch nutmeg, cracked pepper to taste, and ¼ tsp. sea salt. Allow this to come to a slow boil whisking often. Simmer 8 – 10 minutes, whisk in the whipping cream, and continue simmering 4 – 5 minutes. Finish by stirring in the grated parmesan, taste, and adjust salt if desired.

Add the potatoes to the pan with the leeks. Season again with sea salt, stir, and cover. Continue cooking for 3 – 4 minutes.

Add the cauliflower to the potatoes and leeks, season again with sea salt, reduce the heat a touch, cover, and continue cooking 7 – 8 minutes stirring a few times.

Preheat oven to 375 F

Spray a 3qt. baking dish with cooking spray and start by ladling some of the béchamel sauce into the dish to coat the bottom. Spoon half the veggie mixture into the dish. Ladle half of the remaining béchamel over the veggies. Spoon the remaining veggies into the dish and finish with the remaining béchamel sauce.

In a small dish, whisk together the crumbs, grated parm, Italian seasoning, and a pinch of sea salt & cracked pepper. Sprinkle this over the dish entirely.

In a small, microwaveable bowl, combine the pesto and Tbsp. butter and microwave for 30 – 40 seconds until melted. Whisk and drizzle this pesto mix over the dish.

Cover and bake 25 minutes. Remove cover and continue baking 15 – 20 minutes until brown on top and bubbly.

Remove and set onto a wire rack to cool for at least 5 minutes.

For service, garnish each serving with fresh, chopped parsley and ENJOY!

 Grocery List
VEGGIE MIXTURE

1 Tbsp. Unsalted Butter
2 Tbsp. EVOO
680g bag Mini Medley Potatoes, quartered
1 Head Cauliflower, chopped into smaller florets
3 Leeks, sliced
2 cloves Garlic, crushed & minced
1 Tsp. Dried Thyme
½ Tsp. Red Pepper Flakes
Sea Salt

BECHAMEL

2 Heaping Tbsp. Unsalted Butter
2 Tbsp. AP Flour
1 White Onion, halved
2 ½ C 2% Milk
¼ C Whipping Cream
2 Tbsp. Grated Parmesan
Pinch Fresh Nutmeg
Sea Salt / Cracked Pepper
TOPPING
2 Tbsp. Bread Crumbs
2 Tbsp. Grated Parmesan
1 Tsp. Italian Seasoning
Sea Salt / Cracked Pepper

1 Heaping Tbsp. Pesto
1 Tbsp. Unsalted Butter
Fresh Parsley, chopped - Garnish

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Party Potato Stacks

1/10/2018

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Party Potato Stacks

Prep Time: 20 Min

Cook Time: 20 - 25 Min

Preheat oven to 425 F

Drizzle EVOO on one large or 2 smaller sized baking sheets to coat the bottom of the pan. Place the potatoes in one layer on the baking sheet and drizzle them again with EVOO.

Season all of the potatoes with sea salt, pepper, and pepper flakes.

Place the sheets in the oven for 10 minutes. Flip the potatoes and give them another pinch of sea salt and cracked pepper. Return them to the oven for another 6 – 10 minutes until crispy on the edges but still soft in the center.

Remove the sheets and set them onto a wire cooling rack. Using the largest potatoes as a base, add a little shredded cheddar and a sprinkle of green onions. Place a second, smaller potato slice on top and repeat the cheddar and onions. Place a third, smaller and final piece on top followed by more cheese and onions.

Continue until all stacks are completed (approximately 13 – 16) and return them to the oven for approximately 5 minutes until cheese is melted.

Remove from oven and place the potato stacks on a serving dish. You can either serve them with condiments on the side or dress them up before plating. ENJOY!

Grocery List

4 Russet Potatoes, sliced 1/8” thick
1 C Old Cheddar, shredded
6 Green Onions, thinly sliced
EVOO
Sea Salt & Cracked Pepper
Red Pepper Flakes

Salsa, Sour Cream, Hot Sauce, Cilantro (optional) - Garnish

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Hearty Vegetable Soup

1/8/2018

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Hearty Vegetable Soup

Prep Time: 20 Min

Cook Time: 40 - 45 Min

In a medium sized sauce pot, begin heating the EVOO on medium heat. Add the butter and wait for bubbling before adding the onion, celery, and carrot. Sprinkle in the red pepper flakes and a good pinch of sea salt. Stir and cook 6 – 8 minutes.

Make a well in the center of the pot and add the garlic. Let it cook about 1 minute until you start to really smell it. Stir and add the bay leaf and fresh thyme. Continue cooking 3 minutes.

Add the potatoes and ¼ tsp. sea salt. Stir, cover, and continue cooking 3 – 4 minutes.

Pour in the vegetable stock and bring to a boil. Once boiled, add the turmeric, garlic powder, chives, Italian seasoning, another good pinch sea salt, and pot barley, Reduce heat to medium low, cover, and simmer 20 minutes.

Stir in the peas and lima beans and add another pinch of sea salt. Cover and simmer another 6 – 8 minutes.

Stir in the fresh parsley, taste, and adjust salt if desired. Add cracked pepper to taste and serve. ENJOY!

Grocery List

3 Tbsp. EVOO
1 Tbsp. Unsalted Butter
1 Yellow Onion, chopped
2 Carrots, sliced
3 stalks Celery, sliced
3 cloves Garlic, crushed & chopped
4 Yellow Potatoes, chopped
4 C Low Sodium Vegetable Stock
½ C Frozen Sweet Peas
½ C Frozen Lima Beans
1/3 C Dried Pot Barley, rinsed
½ Tsp. Red Pepper Flakes
Few Sprigs Fresh Thyme
1 Dried Bay Leaf
1 Tsp. Garlic Powder
1 Tsp. Ground Turmeric
1 ½ Tsp. Dried Chives
1 ½ Tsp. Dried Italian Seasoning
Handful Fresh Parsley, chopped
Sea Salt & Cracked Pepper

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Veggie Tian with Pesto & Toasted Breadcrumbs

1/3/2018

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Veggie Tian with Pesto & Toasted Breadcrumbs

Prep Time: 20 Min

Cook Time: 45 - 50 Min

Preheat oven to 425 F

Using a mandolin, slice the zucchini, eggplant, and potato approximately ¼” thick.

Spray the inside of a 1 ½ qt. baking dish with cooking spray. Working along the side of the dish, begin overlapping the veggie slices working your way towards the middle. Keep the slices tight together to get as many beautiful layers as possible.

Once finished, if there are additional slices remaining you may reserve them for future use or spray the inside of a smaller dish and make a miniature Tian on the side.

Drizzle the veggies generously with EVOO followed by an equally generous pinch of sea salt and cracked pepper. Sprinkle pepper flakes over the veggies to taste. I like my veggies with heat so don’t be afraid to go heavy on the pepper flakes.

Cover and put into the oven to bake for 25 minutes. Remove cover and continue baking 20 – 25 minutes until potatoes are tender.

In the last 10 minutes, prepare your toppings. Whisk together the pesto, 2 Tbsp. EVOO, and a pinch of sea salt in a small dish. Set aside.

Add 1 Tbsp. EVOO to a small frying pan set to just below medium. Once heated, add the garlic, and cook about 2 minutes stirring often to avoid burning. Next, stir in the bread crumbs and a pinch of sea salt. Continue to stir often as the crumbs toast. Once you can really smell them (about 2 minutes) and they’ve gotten a little brown colour, remove them from the heat. Set aside.

Once the Tian has finished, remove, and set onto a wire cooling rack. Use a basting brush to brush the pesto over the hot veggies until they are thoroughly coated.

For service, enjoy a serving with a few pieces of fresh basil and some of the toasted crumbs. ENJOY!

Grocery List

2 Japanese Eggplants
2 Zucchinis
2 Russet Potatoes
2 Red Onions, sliced ¼” thick
EVOO
Red Pepper Flakes
Sea Salt & Cracked Pepper
Fresh Basil - Garnish

1 Tbsp. Pesto
2 Tbsp. EVOO
Pinch Sea Salt

1 Tbsp. EVOO

1 clove Garlic, crushed & minced
1 ½ Tbsp. Seasoned Italian Bread Crumbs
1 ½ Tbsp. Panko Crumbs
Pinch Sea Salt

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Roasted Mini Potatoes with Pea Pesto

1/2/2018

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Roasted Mini Potatoes with Pea Pesto

Prep Time: 10 Min

Cook Time: 22 - 27 Min

Preheat oven to 400 F

Place the mini potatoes on a baking sheet and drizzle them generously with EVOO. Season the potatoes liberally with sea salt and shake the tray to move the potatoes around ensuring they’re evenly coated in salt / oil.

Place the potatoes into the oven to bake for 15 minutes. Flip the potatoes and return them to the oven for another 7 – 12 minutes until all of the potatoes are easily pierced with a knife / fork.

Add the peas, garlic, pesto, EVOO, pepper flakes, and lemon juice to a food processor. Season with ¼ tsp. sea salt and blend until slightly chunky but broken down. Taste and adjust salt if desired blending to work the salt in.

Add the potatoes to a medium sized mixing bowl. Pour in the pea pesto and toss until the potatoes are nice and coated.

Transfer the potatoes to a serving dish making sure to spoon over the remaining pesto in the bowl. ENJOY!

Grocery List

227g bag Mini Yellow Potatoes
1 C Frozen Sweet Peas, thawed
1 Tbsp. Pesto
1 clove Garlic, crushed
¼ C EVOO
½ Lemon, juiced
Pinch Red Pepper Flakes
Sea Salt

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R E C I P E S

Spinach & Parm Scalloped Potatoes

Pureed Carrot, Roasted Red Pepper, and Ginger Soup

Mashed Potato Veg Pancakes

Loaded Cauliflower Bake

Crispy Breaded Potato Bowls with Vegetable Stew

Medley Potato, Cauliflower, and Leek Casserole

Party Potato Stacks

Hearty Vegetable Soup

Veggie Tian with Pesto & Toasted Breadcrumbs

Roasted Mini Potatoes with Pea Pesto

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