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Chickpea Salad

3/30/2016

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Chickpea Salad

Prep Time: 10 Min

Chill Time: 30 Min +

In a small bowl, whisk together the mayo, mustard, vinegar, pepper flakes, and dried parsley.

In a medium sized bowl, add the chickpeas, celery, red onion, and shredded carrot. Pour the dressing over the vegetable mixture and toss to combine.

Season with salt and pepper to taste and stir in the fresh parsley.

Refrigerate for at least 30 minutes to fully combine flavours.

Grocery List

540ml can Chickpeas, drained and rinsed
1 stalk Celery including leaves, diced
Small Red Onion, diced
½ Carrot, shredded
3 Tbsp. Fresh Parsley, chopped

¾ C Mayonnaise
1 Tbsp. Yellow Mustard
1 ½ Tbsp. White Vinegar
Pinch Red Pepper Flakes
½ Tsp. Dried Parsley
Sea Salt / Black Pepper

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Fiesta Veggie Soup

3/28/2016

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Fiesta Veggie Soup

Prep Time: 15 Min

Cook Time: 40 - 45 Min

In a large sauce pot combine the butter and EVOO over medium heat. Add the garlic and cook 2 minutes.

Add the red onion, bell pepper, celery, light green sliced onion, and red pepper flakes. Add a pinch of sea salt and black pepper and cook over medium 5 minutes making sure to stir.

Stir in the tomato paste and allow a minute to cook before adding the tomatoes and zucchini. Season with sea salt and cook another 4 – 5 minutes.

Add the stock / cold water and bring to a boil. Reduce heat to medium low, add the frozen corn, cannellini beans, hot sauce, lime juice, about ¼ tsp. sea salt, garlic & onion powder, and the dark green sliced onion. Cover and simmer 25 – 30 minutes.

Taste and adjust salt if needed.

Upon service, garnish with a few cubes of Avocado.

Grocery List

2 Tbsp. Unsalted Butter
3 – 4 Tbsp. EVOO
2 cloves Garlic, crushed & chopped
1 Red Onion, diced
1 stalk Celery, diced
3 Green Onions, sliced (dark & light separated)
1 Orange Bell pepper, cored and diced
1 Roma Tomato, chopped
1 Zucchini, sliced
1 Tbsp. Tomato Paste
2 C Vegetable Stock
2 ½ C Cold Water
1 C Frozen Corn
540ml can Cannellini Beans
1 Tbsp. Hot Sauce
Juice of 1 Lime
¼ Tsp. Garlic Powder
¼ Tsp. Onion Powder
½ Tsp. Red Pepper Flakes
Sea Salt / Black Pepper

Diced Avocado – Garnish

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Scallion Soup with Roasted Potatoes

3/25/2016

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Scallion Soup with Roasted Potatoes

Prep Time: 15 Min

Cook Time: 45 Min

Preheat the oven to 425 F

Bring a large saucepan to temperature on medium and add the butter and oil. Once blended, add the garlic and fry 2 minutes.

Add the light portions of the green onions and season with a pinch of sea salt along with the red pepper flakes. Cook 3 minutes and add the snap peas and celery as well as a pinch of sea salt / black pepper. Cook 5 minutes stirring often.

Pour in the stock and water and bring to a boil on medium. Allow the soup to boil a minute before adding the dark green portions of the green onions, dried chives, white pepper, about ¼ Tsp. sea salt, and the frozen peas. Reduce heat to medium low and cover. Simmer 30 – 35 minutes.

In a medium sized mixing bowl, combine the diced potatoes with the ¼ C (approx.) EVOO and season liberally with sea salt / black pepper. Transfer to a baking sheet sprayed with cooking spray. Bake about 25 - 30 minutes flipping often.

Taste the soup and adjust the salt to your own taste. Stir in the fresh parsley and basil.

Use a serving spoon to scoop roasted potatoes into the center of a soup bowl. Ladle the soup over the roasted potatoes in the bowl.

Serve and enjoy.

Grocery List

5 Small Russet Potatoes, washed & diced
¼ C + EVOO

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 clove Garlic, crushed & chopped
1 Bunch Green Onions, sliced (separate dark green and light / white slices)
1 C Snap Peas, chopped
2 stalks Celery, diced
2 C Vegetable Stock
2 C Cold Water
1 C Frozen Peas
¼ Tsp. White Pepper
1 Tsp. dried Chives
¼ Tsp. Red Pepper Flakes
½ C Fresh Parsley, chopped
5 or 6 fresh Basil Leaves, roughly chopped
Sea Salt / Black Pepper

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Breaded Raviolis

3/23/2016

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Breaded Raviolis

Prep Time: 15 Min

Cook Time: 10 Min

Preheat oven to 425 F

Set up a breading station. Flour, eggs, and crumb mixture all in separate shallow bowls.

Starting with flour, coat the raviolis and shake off excess. Dip in eggs and drain off excess. Transfer to crumbs and gently pat crumb mixture to the raviolis.

Transfer the breaded raviolis to a baking sheet that was sprayed with cooking spray. Spray the cooking spray over the breaded raviolis and put in to the oven to bake.

Bake about 10 minutes flipping after the first 5 until crispy and brown. Season with sea salt before serving.

Grocery List

250g Package Fresh Ravioli (I used Olivieri Spinach and Ricotta)

½ C AP Flour
2 Eggs
Crumb Mixture

¼ C Panko Crumbs
½ C Seasoned Italian Bread Crumbs
½ Tsp. Dried Parsley
¼ Tsp. Dried Basil
¼ Tsp. Dried Oregano
½ Tbsp. grated Parmesan

Pizza Sauce / Marinara for Dipping
Sea Salt

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This is a super fresh and delicious salad idea. I absolutely loved how the feta broke apart and almost became a part of the dressing. If you have a regular english cucumber on hand you can definitely use that as well. I thoroughly enjoyed the salad at room temperature because the vinaigrette really pops but you can also make it ahead of time and enjoy it right out of the refrigerator.

Cucumber & Feta Salad

Prep Time: 10 Min

In a small mixing bowl, whisk together the dressing ingredients. Season with a pinch of sea salt and black pepper. Set aside.

In a medium sized mixing bowl, add the cucumbers and onions. Drizzle about half the dressing over the vegetables and toss to combine everything.

Crumble the feta over the salad and sprinkle the parley in. Gently toss and drizzle a little more dressing if desired. (Save remainder of dressing in refrigerator)

Taste and adjust salt if desired but keep in mind the feta provides a pretty salty punch!

Serve right away or refrigerate until ready for service.

Grocery List

6 Mini English Cucumbers, sliced
½ Red Onion, sliced and each slice halved
½ C Feta Cheese, crumbled
2 Tbsp. fresh Parsley, chopped

¼ C EVOO
1 ½ Tbsp. Red Wine Vinegar
¼ Tsp. Dried Oregano
Pinch Red Pepper Flakes
1 clove Garlic, grated

Sea Salt / Black Pepper

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Quick Apple Tarts

3/18/2016

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Quick Apple Tarts

Thaw Time: 15 Min
Prep Time: 15 Min

Cook Time: 20 Min

Preheat oven to 375 F

Place the tarts in the oven for 10 minutes until lightly browned. Remove and set aside to cool for 2 or 3 minutes.

**Continue next steps with tarts cooking in oven.

In a large frying pan, melt the butter and half the brown sugar over medium heat. Stir in the all spice and cloves and add the apples. Cover and simmer 7 - 10 minutes stirring often until apples are really starting to soften up.

Stir in the flour and remaining brown sugar and cover another 5 minutes.

In a small bowl, combine the oats, flour, brown sugar, all spice, and melted butter. Work together with a fork to thoroughly combine into a crumble.

Set oven to BROIL 500 F

Scoop the apple mixture evenly between the 15 tarts. Sprinkle each tart with crumb topping and place in the oven to broil 3 or 4 minutes until toasty brown on top.

Remove from oven and cool 5 minutes before digging in!

Grocery List

15 Frozen Tart Shells, thawed 15 min at room temperature
3 Granny Smith Apples, peeled, cored, and chopped
¼ C Unsalted Butter
½ C Brown Sugar, split into 2.
½ Tbsp. AP Flour
½ Tsp. All Spice
¼ Tsp. Ground Cloves

¼ C Quick Oats
¼ C Brown Sugar
1 Tbsp. AP Flour
¼ Tsp. All Spice
2 Tbsp. Unsalted Butter, melted

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Garden Fresh Vegetable Barley Soup

3/16/2016

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Garden Fresh Vegetable Barley Soup

Prep Time: 15 Min

Cook Time: 45 Min

Bring a large sauce pan to temperature on medium heat and add the butter / evoo. Add the garlic and fry 2 or 3 minutes stirring often.

Add the onion and carrot and season with sea salt / black pepper. Cook 3 minutes before adding the bell pepper, peas, celery, rosemary, thyme, and another pinch of sea salt. Cook 5 minutes stirring a few times.

Stir in the tomato paste and let that cook out a couple minutes.

Pour in the vegetable stock and water. Bring to a boil over medium. Once boiled, remove the thyme / rosemary and add the spice blend and pot barley. Stir everything to combine. Reduce heat to medium low, cover, and simmer 30 minutes until barley is tender.

Right before service, stir in the fresh basil.

Serve and enjoy!

Grocery List

1 Tbsp. Unsalted Butter
2 Tbsp. EVOO +
2 cloves Garlic, crushed and chopped
4 Green Onions, sliced
½ C Baby Carrots, sliced
3 stalks Celery, sliced
¾ C Snap Peas, chopped
½ Yellow Bell Pepper, chopped
1 stem fresh Rosemary
5 / 6 stems fresh Thyme
½ Tsp. Red Pepper Flakes
1 Tbsp. Tomato Paste
2 C Cold Water
2 C Vegetable Stock
Spice Blend

¼ Tsp. ground Sage
½ Tsp. ground White Pepper
¼ Tsp. dried Dill
½ Tsp. dried Chives
½ Tsp. dried Parsley
1 dry Bay Leaf

½ C dry Pot Barley
6 fresh Basil leaves, rolled and sliced
Sea Salt / Black Pepper

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Beef (less) and Cheese Potato Skins

3/14/2016

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Beef (less) & Cheese Skins

Prep Time: 20 Min

Cook Time: 1 Hr 15 Min

Preheat oven to 400 F

Brush the potatoes with EVOO and season liberally with salt / pepper. Place the potatoes on a baking sheet lined with foil. Pierce each potato a couple times with a fork. Bake 45 – 60 minutes flipping and rotating tray as needed.

Increase the oven to 425 F

Scoop the potatoes out from the skins into a medium sized mixing bowl. Brush the skins with oil and return them to the oven for 5-7 minutes per side. Remove from oven until ready to stuff.

Use a potato masher to mash in the butter, cream, and half the shredded cheese. Cover the potatoes and set aside.

Bring a large frying pan to temperature on medium and combine the butter / EVOO. Add the garlic and fry 2 minutes before adding the tomatoes, peppers, and onions. Season with sea salt, red pepper flakes, and black pepper, cover, and cook 5 – 7 minutes stirring a couple of times.

Stir the meat crumble and vegetable stock into the veggies and season with a pinch of salt. Cover and cook another 4 minutes. Remove from heat.

Lay a small amount of shredded cheese in the center of each skin.

Begin spooning the meat mixture into the potato skins until all of the meat mix is finished. Top each skin with the remaining shredded cheese. Take a Tbsp. and scoop the potatoes using the side of the bowl to flatten the potatoes out. Place the potato on top of the meat crumble. Season each potato with sea salt and black pepper.

Return to the foil lined baking sheet and set under the broiler until potatoes have begun to brown on top.

Serve garnished with sliced chives and / or diced red onion.

Grocery List

6 Russet Potatoes, scrubbed thoroughly
EVOO

1 Tbsp. Unsalted Butter
2 Tbsp. EVOO

1 clove Garlic, crushed and chopped
1 Red Onion, diced
1/2 C Bell Pepper, diced (approximately half a large bell pepper)
1 Roma Tomato, chopped
1 ½ C GARDEIN Meatless Crumble
1 – 2 Tbsp. Low Sodium Vegetable Stock
¼ Tsp. Red Pepper Flakes

2 C shredded Cheddar (marble, sharp, combination)
1 Tbsp. Heavy Cream
2 Tbsp. Unsalted Butter
Sea Salt / Black Pepper

Sliced Chives, Diced Red Onion - Garnish

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Navy Bean & Lentil Chili

3/11/2016

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Navy Bean & Lentil Chili

Prep Time: 12 - 15 Min

Cook Time: 2 Hr High + 1 Hr Low

Add everything to the slow cooker in the order shown in the Grocery list except for the Navy Beans. Stir to gently work in the spices, cover and cook on high 2 Hours.

Pour the beans into the chili and gently stir them in. Set to low, cover, and cook another hour.

Taste and adjust salt if necessary.

Serve garnished with shredded cheddar and / or cubed avocado.

Grocery List

1 C dry Red Lentils, sorted and rinsed
1 Yellow Onion, chopped
798 ml can Diced Tomatoes with chili spices
1 clove Garlic, crushed and chopped
1 C low sodium Vegetable Stock
1 C Water
2 Tbsp. Worcestershire Sauce
1 Tbsp. Hot Sauce
¼ Tsp. Turmeric
¼ Tsp. ground White Pepper
½ Tsp. dried Oregano
½ Tsp. Chili Powder
¼ Tsp. Sea Salt +
540 ml can Navy Beans, drained

Garnish – shredded Sharp Cheddar
Garnish – cubed Avocado

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Potato and Leek Gratin

3/9/2016

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Potato & Leek Gratin

Prep Time: 20 Min

Cook Time: 1 - 1 Hr 15 Min

Bring a large frying pan to temperature on medium heat and begin melting the butter.

Add the garlic and fry up 2 minutes before adding the leeks. Season with sea salt / black pepper and the red pepper flakes and continue cooking 6 or 7 minutes until leeks are tender.

Preheat oven to 375 F

Using the smallest setting on a Mandolin, slice the potatoes up skin on.

Spray a 1 ½ qt. baking dish (circular and deep is what I used) with cooking spray. Place the first layer of potato slices in a clockwise patter until the entire dish is covered. Season with sea salt and black pepper. Scoop some of the fried leeks over the potato layer and continue this process finishing with a potato layer.

Whisk together the milk and cream and pour over the dish allowing the mixture to settle. Cover and bake 35 – 40 Minutes.

In a small bowl, whisk together seasoned crumbs, panko, parmesan, and 1 tbsp. Fresh parsley. Remove the potatoes from the oven and sprinkle the shredded cheese over the top of the potatoes followed by the crumb mixture. Return to the oven about 15 minutes until bubbly and brown on top.

Serve garnished with fresh chives and the remaining parsley.

Grocery List

5 medium sized Idaho Potatoes
3 Tbsp. Unsalted Butter
2 Leeks, light green and white portions. Halved lengthwise, thoroughly cleaned and sliced
1 clove Garlic, crushed and chopped
1 C 2% Milk
1 C Heavy Cream
¼ Tsp. Red Pepper Flakes