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Red Lentil Stew

2/29/2016

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Red Lentil Stew

Prep Time: 15 Min

Cook Time: 1 1/2 Hr High + 1 1/2 - 2 Hr Low
Total Cook: 3 - 3 1/2 Hr

Add everything to the slow cooker 1 ingredient at a time starting with the lentils and finishing with the vegetable stock.

Set the slow cooker to high for 1 ½ hours and reduce to low for another 1 ½ to 2 hours. Stir once when reducing to low and at least once more through the final hour.

Taste the lentils and veggies at the 1 hour mark on low to determine their doneness and how much longer to keep them on.

Once finished, adjust salt (if needed) and stir in the fresh parsley and basil. Remove the thyme stems and bay leaves. Drizzle some oil over the dish before stirring and serving.

Grocery List

1 ½ C Dry Red Lentils, sorted and rinsed
1 C Baby Carrots, sliced
½ C Red Pepper, diced
3 stalks Celery, sliced
1 Yellow Onion, diced
798ml can Diced Tomatoes
2 cloves Garlic, crushed and minced
2 Tbsp. Unsalted Butter, cold and cubed
¼ Tsp. dried Basil
¼ Tsp. dried Oregano
¼ Tsp. dried Parsley
¼ Tsp. Red Pepper Flakes
¼ Tsp. Sea Salt / Black Pepper
2 dried Bay Leaves
3 sprigs fresh Thyme
2 ½ C Low Sodium Vegetable Stock

2 Tbsp. Fresh Parsley
4 Basil Leaves, rolled and sliced
Drizzle EVOO

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Fresh Tomato, Spinach, and Basil Fettuccine

2/26/2016

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Fresh Tomato, Spinach, and Basil Fettuccine

Prep Time: 10 Min

Cook Time: 20 Min

Bring a large pot of cold water to a boil on high heat. Season liberally with salt and cover until ready.

Set a large frying pan to medium heat and pour in the oil. Add the garlic and fry for 2 minutes before adding the onions. Season the onions with salt / pepper and fry 3 or 4 minutes stirring often.

Add the cherry tomatoes and another pinch of salt. Cook 5 minutes stirring often.

Right before beginning the next step, add the pasta to the water.

Add the butter to the frying vegetables and take about ½ C of the boiling pasta water and add it to the pan. Stir to combine and bubble away 2 or 3 minutes until the pasta is ready.

Add the spinach and transfer the pasta to the pan using tongs to work all the ingredients together. Add more pasta water if there is not enough sauce. Cover and simmer 3 or 4 minutes.

Remove from heat and stir in the fresh basil, parsley, grated parmesan and a drizzle of EVOO. Season with salt and pepper.

Serve and enjoy!

Grocery List

300g pkg. Olivieri Basil Fettuccine (any Fettuccine will do)
2 Tbsp. EVOO
2 cloves Garlic, crushed and minced
½ Yellow Onion, diced
I C Cherry Tomatoes, halved
2 ½ Tbsp. Unsalted Butter
½ C Boiling Pasta Water +
2 C Fresh Spinach
5 Fresh Basil leaves, rolled and sliced
2 Tbsp. Fresh Parsley, chopped
3 Tbsp. grated Parmesan + garnish

Sea Salt / Black Pepper

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Spinach & Ricotta Ravioli Bake

2/25/2016

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Spinach & Ricotta Ravioli Bake

Prep Time: 15 Miin

Cook Time: 1 - 1 Hr 15 Min

Bring a large frying pan to temperature on medium. Pour in half the EVOO and add the spinach. Season with a pinch of sea salt and cook stirring often for 4 minutes or until spinach starts to wilt.

Add the ricotta cheese to the spinach and continue cooking another 3 minutes.

Pour in the tomato sauce and stir to combine, Bring to a boil and reduce heat to medium low. Simmer 15 minutes.

Bring a large pot of cold water to a boil on high heat. Season liberally with sea salt and add the fresh pasta. Cook 5 – 7 minutes.

Preheat oven to 375 F

Transfer the cooked ravioli to the sauce using a slotted spoon. Take a couple tablespoons of the pasta water and add it to the sauce. Toss to combine the sauce and ravioli.

Transfer the cooked pasta / sauce to a 2 ½ qt. baking dish that has been coated in EVOO spray.

Lay the sliced mozzarella across the dish nuzzling it gently down. Drizzle with the remaining EVOO.

In a small bowl, combine the parmesan, bread crumbs, and Italian seasoning. Sprinkle over the pasta dish making sure to get all corners.

Sprinkle with half the fresh parsley and place in the oven to bake. Bake 30 – 40 minutes until brown and crispy on top and nice and bubbly along the edges.

Serve with remainder of fresh parsley and grated parmesan.

Grocery List

2x 225g pkg. fresh Ricotta & Spinach Ravioli
1 C Ricotta
2 C Prepared Tomato Sauce
3 C Fresh Spinach
¼ C EVOO
Sea Salt

1 ½ Tbsp. Italian Bread Crumbs
1 Tbsp. Grated Parmesan
½ Tbsp. Italian Seasoning
7 Slices Mozzarella (preferably from the ball)
¼ C fresh Parsley, chopped

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Roasted Brussel Sprout Pillows

2/23/2016

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Roasted Brussel Sprout Pillows

Prep Time: 15 Min

Cook Time: 45 Min

Preheat oven to 400 F

Cut the rough stems off of the Brussel sprouts and remove the outer leaves. Scrub the Brussel sprouts and pat them dry. Transfer the sprouts to a baking dish.

Pour in the vegetable stock and add the cold, cubed butter. Season liberally with sea salt and black pepper and toss the sprouts to coat them in the seasoning / stock. Add the thyme and sage leaves and place in the oven covered for about 30 minutes making sure to check them halfway and spooning the liquid onto the Brussel sprouts.

**Fork them after 25 minutes to check doneness level**

Remove the sprouts and reduce the ovens temperature to 375 F. Place the Brussel sprouts on a paper towel lined plate until ready to use.

Gently roll out the crescent dough on a floured surface. Cut into 8 equal sized squares. Place a sprout in the center of the square and fold two opposite corners over the sprout meeting on top. Take the other two corners and fold them over the top as well pinching the folds together on top to form pockets.

Transfer the pockets to an ungreased baking sheet and place in the oven to bake 10 – 12 minutes. With about 5 minutes to spare, remove them from the oven as they are beginning to brown. In a small mixing bowl combine the oil, parmesan, thyme, and garlic and whisk together. Brush the mixture over each of the sprout pockets and return to cooking for the remainder of the time.

Transfer to a serving plate and garnish with fresh parsley and a pinch of sea salt on top of each pocket.

Grocery List

1 Pkg. Pillsbury Crescent Rolls
8 Brussel Sprouts
¼ C Low Sodium Vegetable Stock
2 Tbsp. cold Unsalted Butter, cubed
6 sprigs Fresh Thyme
2 Sage Leaves
Sea Salt / Black Pepper

3 Tbsp. EVOO
½ Tsp. Fresh Thyme
1 clove Garlic, crushed and minced / pressed
1 Tsp. grated Parmesan

AP Flour
Fresh Parsley - garnish

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Israeli Salad

2/19/2016

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Israeli Salad

Prep Time: 10 Min

Add the diced cucumber, tomato, and onion to a medium sized bowl. Add the lemon zest and juice along with the EVOO.

Add the fresh parsley and salt / pepper to taste. Toss the salad together.

Serve right away or prepare in advance and refrigerate.

Grocery List

1 English Cucumber, diced
2 Roma Tomatoes, seeded and diced
1 Small Red Onion, diced
Zest of 1 Lemon
Juice of half of a Lemon
3 Tbsp. Fresh Parsley, chopped
3 Tbsp. EVOO
Sea Salt / Black Pepper

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Potato Topped Stew Tarts

2/17/2016

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Potato Topped Stew Tarts

Prep Time: 30 Min
Slow Cook Time: 4 1/2 Hrs
Cook Time: 35 - 40 Min

Add the ingredients for the stew to the Slow Cooker in the order listed in the GROCERY LIST all the way down to the seasonings. Set to low and cook 3½ Hours.

Stir in the peas and corn. Cook another 30 Minutes.

In a small glass, add the flour and butter. Spoon out some of the stew liquid (about 4 Tbsp.) and stir vigorously to combine. Pour the mixture in to the stew and cook another 30 minutes. Taste and adjust salt if needed to taste.

**Start Potatoes right after adding flour mix to stew**

Add the potatoes to a large pot of cold water. Bring to a boil on medium high heat and boil 25 – 35 Minutes until thoroughly cooked. (Fork test around the 25 minute mark)

Strain the potatoes to a large mixing bowl. Mash a few times using a potato masher before adding half the cubed butter, cream, and milk. Mash to combine a few times before finishing with the remaining butter, cream and milk. Add the fresh sage / parsley and season with sea salt / black pepper to taste.

**Begin preheating oven as potatoes are boiling**

Pre- heat oven to 375 F

Line the frozen tarts on a baking sheet and bake 10 – 12 minutes until nice and lightly browned. Cool 5 minutes.

Switch the oven to BROIL at 500 F

Spoon the stew using a TBSP to fill the tart shells. Use a separate TBSP to scoop a rounded spoonful of potatoes on top of the stew tarts gently pressing it down into the tart.

Return to the oven for approximately 5 minutes until the edges of the potatoes start to turn nice and brown.

Season with sea salt and garnish with fresh chives.

Grocery List

STEW

1 C Carrots, diced
2 ½ C Potatoes, diced (white or russet)
1 C Celery, diced (2 Stalks roughly)
1 Medium Yellow Onion, diced
1 clove Garlic, crushed and chopped
¼ C cold, Unsalted Butter, cubed
2 ½ C low sodium Vegetable Stock
5 fresh Sage leaves
6 sprigs fresh Thyme
¼ Tsp. White Pepper, Poultry Seasoning, Ground Turmeric, and dry Rosemary
½ Tsp. Dried Parsley
Approx. ½ Tsp. Sea Salt

½ C Frozen Corn + Frozen Peas

2 Tbsp. All Purpose Flour
1 Tbsp. Unsalted Butter

POTATOES

5 medium sized Russet Potatoes, thoroughly washed
4 – 5 Tbsp. Heavy Cream
2 Tbsp. 2% Milk
3 ½ Tbsp. cold Unsalted Butter, cubed
3 Tbsp. Fresh Parsley
6 fresh Sage leaves, rolled and sliced
Sea Salt / Black Pepper

25 Frozen Tart Shells
Fresh Chives (optional)

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Zucchini Lasagne

2/15/2016

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Zucchini Lasagne

Prep Time: 20 Min

Cook Time: 1 Hr 15 Min

Bring a large pot of cold water to a boil on high heat. Add the zucchinis and boil 6 – 8 minutes until they are becoming tender. Strain and set aside.

Refill the pot with cold water and bring to a boil. Season liberally with sea salt and add the Ditali pasta. Cook to Al Dente (about 10 Min), Strain and set aside to cool.

**Save time and work on the sauce while the zucchini /noodles are boiling!**

Melt the butter in a large frying pan over medium heat. Pour in the ¼ C EVOO and add the garlic. Fry 3 minutes stirring often making sure not to brown the garlic. Add the onion, celery, carrots, and red pepper flakes. Season with sea salt and continue frying 6 minutes.

Stir in the tomato paste and allow 2 minutes of frying before adding the diced tomatoes. Bring to a boil on medium.

Add the fresh basil, dried parsley, and a pinch of sea salt / black pepper. Reduce heat to medium low and simmer covered 25 minutes until veg are tender. Transfer to a bowl and remove basil. Blend using an Immersion blender and set aside.

Preheat oven to 375 F

Grocery List

4 Zucchinis

SAUCE

1 Tsp. Unsalted Butter
¼ C EVOO
3 cloves Garlic, crushed and minced
1 Yellow Onion, diced
1 Carrot, diced
1 stalk Celery, diced
¼ Tsp. Red Pepper Flakes
1 Tsp. Tomato Paste
796ml can Diced Tomatoes
10 – 15 Basil Leaves on the stalk
½ Tsp. Dried Parsley

STUFFING

540ml can Cannellini Beans, drained and rinsed
1 C Ditali Pasta
3 Tbsp. Fresh Parsley, chopped
½ Tsp. Fresh Thyme
2 Tbsp. EVOO
Sea Salt / Black Pepper

½ C Mozzarella, shredded
¾ C Ricotta Cheese
2 Tbsp. Grated Parmesan

In a small mixing bowl combine the cannellini beans, ditali pasta, fresh parsley & thyme, and EVOO. Season with sea salt and black pepper and toss together.

Spray a 1 ½ qt. square baking dish with EVOO spray. Begin by ladling sauce to coat the base of the dish. Slice the cooked zucchini into thin slices lengthwise and line the dish with zucchini slices. Sprinkle with mozzarella, fork the ricotta over the zucchini slices, and now coat the layer with the bean/ditali mixture. Place a few dollops of sauce and begin layering with more zucchini. Continue until final layer of zucchini on top.

Ladle a generous scoop of sauce over the top of the dish and spread it around to coat the zucchini. Sprinkle with the remaining Mozzarella and the grated parmesan.

Bake 30 – 35 Minutes until brown on top and nice and bubbly.

Garnish with fresh, chopped parsley.

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Roasted Chick Peas

2/12/2016

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Roasted Chick Peas

Prep Time: 5 Min

Cook Time: 20 - 25 Min

Preheat oven to 425 F

Combine all ingredients in a medium sized mixing bowl except for the Parsley. Toss together and transfer to a baking sheet. Season liberally with Sea salt / Black Pepper.

Bake 20 – 25 Min flipping a few times through cooking. Remove once chickpeas are nice and brown.

Toss the chickpeas with the fresh parsley and more salt to taste.

Serve and enjoy!

Grocery List

540ml can Chickpeas, drained and rinsed
¼ C EVOO
¼ Tsp. Red Pepper Flakes
1 Tsp. fresh Thyme
Sea Salt / Black Pepper
1 Tbsp. Fresh Parsley, finely chopped

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Slow Cooker Spinach and Artichoke Dip

2/10/2016

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Slow Cooker Spinach & Artichoke Dip

Prep Time: 12 Min

Cook Time: 1 1/2 Hr High (approx 3 Hr Low)

Add all ingredients to the crock pot finishing with the salt, pepper, and red pepper flakes. Set to low for 1 ½ hours stirring after 30 minutes to keep the spinach from burning to the sides.

Serve with Pumpernickel slices, chips, veggies, or your favourite crackers.

Grocery List

6 C Fresh Spinach, lightly packed
2x 170ml jars Artichoke Hearts (rinsed if seasoned)
3 cloves Garlic, crushed and chopped
2 Green Onions, sliced
2x 250ml brick cold Cream Cheese, cut into cubes
2 ½ Tbsp. Sour Cream
2 heaping Tbsp. Ricotta
1 Tbsp. grated Parmesan
¼ C Marble Cheddar, shredded
1 Tbsp. Unsalted Butter, cubed
½ Tsp. Sea Salt (approx.)
½ Tsp. Black Pepper (approx.)
½ Tsp. Red Pepper Flakes

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Roasted Stew Veg

2/8/2016

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Roasted Stew Veg

Prep Time: 10 Min

Cook Time: 50 - 55 Min

Preheat oven to 425 F

Thoroughly scrub the potatoes and slice them in half horizontally. Cut each half in to 4 quarter sized wedges.

Add the potatoes, carrots, celery, and garlic to a 2 ½ qt. baking dish. Drizzle liberally with oil (approximately 3 Tbsp.) and sprinkle the sage, minced onion, and marjoram.

Toss together in the dish to coat all vegetables. Add a tbsp. of butter to each side of the dish. Season liberally with sea salt and black pepper zig zagging from one end of the dish to the other. Add the fresh Thyme and pour in the vegetable stock.

Cover and roast 40 – 45 Minutes stirring once at the halfway mark. (Keep an eye for browning on the bottom of the dish and add stock / stir if needed.) Remove lid and return to oven 10 minutes to allow a little browning on the potatoes.

Remove the vegetables from the oven and take out the sprigs of thyme. Serve.

Grocery List

6 Medium sized White Potatoes
1 C Baby Carrots
2 Stalks Celery, sliced into large pieces
1 clove Garlic, crushed
¼ C Low Sodium Vegetable Stock
2 Tbsp. Unsalted Butter
Drizzle EVOO
8 sprigs fresh Thyme
½ Tsp. Dried Minced Onion
½ Tsp. Ground Sage
½ Tsp. Dried Marjoram
Sea Salt / Black Pepper

Simple and delicious. As seen prior to cooking, prep is minimal with the exception of cutting potatoes.

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R E C I P E S

Red Lentil Stew

Fresh Tomato, Spinach, and Basil Fettuccine

Spinach & Ricotta Ravioli Bake

Roasted Brussel Sprout Pillows

Israeli Salad

Potato Topped Stew Tarts

Zucchini Lasagne

Roasted Chick Peas

Slow Cooker Spinach and Artichoke Dip

Roasted Stew Veg

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