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Spicy Tomatillo Salsa Soup

4/29/2016

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Spicy Tomatillo Salsa Soup

Prep Time: 15 Min

Cook Time: 40 - 45 Min

In a large sauce pot set to medium heat, add the butter and vegetable oil until melted and combined. Add the garlic, jalapeno, and a pinch of sea salt. Cook 3 minutes stirring often to avoid burning the garlic.

Add the celery, red and green onion, and a good pinch of sea salt / black pepper. Cover and cook 5 – 7 minutes stirring once.

Add the tomatoes and a pinch of sea salt and cover. Cook 2 more minutes.

Pour in the salsa verde, vegetable stock, corn, and cannellini beans. Season with about ½ Tsp. Sea salt / black pepper. Bring to a slow boil on medium. Once boiled, reduce heat to medium low, cover and simmer 20 minutes.

Remove the cover and add the fresh cilantro and lime juice. Simmer uncovered 10 minutes.

Taste and adjust salt if desired.

Garnish with a dollop of sour cream, shaved Monterey jack cheese, and fresh cilantro. ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
1 Tbsp. vegetable Oil
2 cloves Garlic
1 Jalapeno, seeded and diced
1 Red Onion, diced
4 Green Onions, sliced
2 stalks Celery, diced
2 Roma Tomatoes, diced
4 C Low Sodium Vegetable Stock
360ml Jar Salsa Verde
540ml can Cannellini Beans, drained
2 C frozen Sweet Corn
2 Tbsp. fresh Cilantro, chopped
Juice of 1 Lime
Sea Salt / Black Pepper

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Fiesta Beans

4/27/2016

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Fiesta Beans

Prep Time: 15 Min

Cook Time: 55 - 60 Min

In a medium sized sauce pot, add the EVOO and a tbsp. of butter on medium heat. Once heated, add the light green onions, red onion, jalapeno, celery, and garlic. Season with sea salt and black pepper and cook about 10 minutes stirring occasionally.

Add the canned beans and continue cooking 2 or 3 minutes.

Reduce heat to medium low. Add the vegetable stock, paprika, hot sauce, Worcestershire sauce, and a good pinch of sea salt. Cover and simmer 20 minutes.

Stir in the corn, remaining 2 Tbsp.’s of butter, and add a pinch of sea salt. Cover and continue cooking 15 minutes.

Remove cover, stir in the cilantro and dark green onions, and simmer 5 minutes prior to service.

Fresh Cilantro & a dollop of sour cream to garnish.

ENJOY!

Grocery List

1 Tbsp. EVOO
3 Tbsp. Unsalted Butter
4 Green Onions, sliced and darker portions separated
1 Red Onion, diced
1 stalk Celery, sliced
1 Jalapeno, seeded and diced
2 cloves Garlic, chopped
540ml can Black Beans, drained and lightly rinsed
540ml can Pinto Beans
1 C Frozen Sweet Corn
¼ C Low Sodium Vegetable Stock
2 Tbsp. Worcestershire Sauce
2 Tbsp. Mexican Hot Sauce
1 Tbsp. fresh Cilantro, chopped
½ Tbsp. Paprika
Sea Salt / Black Pepper

Sour Cream, fresh Cilantro - Garnish

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Lime & Cilantro Guacamole stuffed Potato Skins

4/25/2016

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Lime & Cilantro Guacamole stuffed Potato Skins

Prep Time: 20 Min

Cook Time: 55 - 60 Min

Preheat oven to 425 F

Wash and pat dry the potatoes. Pierce each potato with a fork 2 times (larger potatoes 3 times), drizzle them with EVOO and season each potato with sea salt / black pepper. Bake 40 – 45 minutes flipping every 10 minutes to avoid blistering.

**Make the guac while the taters cook!

In a medium sized mixing bowl, combine the avocados, lime juice / zest, and a good pinch of sea salt / black pepper. Mash everything using a fork until fully mashed. Mix in the sliced onions, cover, and refrigerate until ready to use.

Remove the potatoes and allow them to cool about 5 minutes until they are manageable to handle. Cut both ends off the potatoes so they sit flat and halve the potatoes leaving both ends flat. Scoop out the potato to form a bowl.

Return the potatoes to the same baking sheet and brush them with the oil from the bottom of the tray. Return to the oven 10 minutes to crisp up the bowls.

Set the oven to BROIL 500 F

Scoop the guacamole into the bowls of the potatoes using a tablespoon. Criss cross the cheddar / Monterey jack over the potato bowls.

Broil 3 minutes until cheese is melted and bubbly.

For service, garnish the potatoes with fresh cilantro, sour cream, hot sauce, or all of the above.

ENJOY!

Grocery List

5 Red Potatoes
EVOO
Sea Salt / Black Pepper

3 Avocados
1 Lime, Zest & Juice
2 Green Onions, sliced
1 Tbsp. fresh Cilantro, chopped
Sea Salt / Black Pepper

10 slices Old Cheddar from the Brick
10 slices Monterey Jack from the Brick

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Creamy Pesto Gnocci

4/22/2016

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Creamy Pesto Gnocci

Prep Time: 10 Min

Cook Time: 15 Min

In a medium sized pot, bring cold water to a boil. Once boiled, season liberally with salt. Cover until ready.

Set a large frying pan to medium and start melting 2 Tbsp. of the butter. Add the red pepper flakes and diced shallots, season with sea salt, and fry 2 minutes stirring fairly often.

Spoon the pesto in to the pan and add approximately a TBSP. of water to start breaking the pesto down and building a sauce. Bubble away for a minute or two and now add the gnocci to the salted boiling water. The gnocci will take about 2 or 3 minutes.

Add the whipping cream to the pesto and stir vigorously as the mixture bubbles away. Season with sea salt and a good pinch of black pepper.

Transfer the gnocci to the pesto pan straight from the pot taking some of the pasta water along with you. Add another tbsp. of hot pasta water and stir everything to fully coat the gnocci. Once the mixture sauce starts to bubble remove the pan from the heat.

Stir in the grated parmesan and fresh parsley. Taste and adjust salt if desired.

Grocery List

454g pkg. Frozen Gnocci

2 ½ Tbsp. Unsalted Butter
1 Shallot, diced
¼ Tsp. Red Pepper Flakes
2 heaping Tbsp. Pesto
½ C Whipping Cream
2 Tbsp. grated Parmesan
2 Tbsp. fresh Parsley, chopped
Sea Salt / Black Pepper

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Pesto Hasselback Potatoes

4/20/2016

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Pesto Hasselback Potatoes

Prep Time: 10 Miin

Cook Time: 45 - 50 Min

Preheat oven to 425 F

In a small dish, whisk together the pesto, parmesan, and EVOO.

Slice the potatoes width wise evenly from one end to the other slicing ALMOST the entire way through. Place the potatoes in an oiled baking dish.

Brush the pesto mix over each of the potatoes trying to cover the entire potato including the sides. Season each potato with sea salt and black pepper. Place the dish in the oven to bake for 25 minutes.

Remove the potatoes and brush them once again with the pesto mixture. Return them to the oven for 20 – 25 minutes until fully cooked.

Remove the potatoes from the oven and brush them one last time with the pesto mixture.

For service, a dollop of sour cream, a drizzle of EVOO, a pinch of salt and pepper, and fresh parsley are the perfect garnishes!

ENJOY!

Grocery List

4 Russet Potatoes
2 heaping Tbsp. Pesto
1 Tbsp. grated Parmesan
1 Tbsp. EVOO
Sea Salt / Black Pepper

Sour Cream, EVOO, fresh Parsley - Garnish

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Spinach & Ricotta stuffed Pesto Arancini

4/18/2016

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Spinach & Ricotta stuffed Pesto Arancini

Prep Time: 25 Min

Chill Time: 1 Hr

Cook Time: 40 - 45 Min

Combine the ricotta, garlic, onion, spinach, sea salt and black pepper in a mixing bowl. Use a fork to stir everything together. Cover and refrigerate.

In a medium sized pot, combine the water, rice, salt, and butter. Bring to a boil on medium high heat. Cover and reduce heat 15 – 20 minutes. Remove from heat and leave covered 5 minutes. Whip with a fork and incorporate the pesto.

Spread the pesto rice on a baking sheet lined with parchment paper in a smooth, thin layer to help it cool. Cool 10 minutes.

Preheat oven to 400 F

Use a tablespoon to pack the rice into an ice cream scoop pressing it from the middle against the sides to for a bowl. Drop about a TBSP. of the ricotta mixture into the bowl. Pack a small layer of rice over the filling and transfer the formed arancini to a baking sheet lined with parchment. Place a sheet of parchment over the arancini and refrigerate about an hour to firm them up.

Set up the breading station; one bowl with flour, one with eggs, and one with the crumb mixture. Take the arancini and bread them starting with flour, followed by egg and breadcrumbs. Place the breaded rice balls on a baking sheet that has been coated in cooking spray.

Spray all the arancini with cooking spray and place in the oven to bake. Bake 20 – 25 minutes until nice and brown.

Serve with warm tomato sauce and garnish with fresh parsley and parmesan.

Grocery List

1 ½ C Arborio Rice
1 Tbsp. Unsalted Butter
1 Tsp. Sea Salt
3 C Cold Water
4 Tbsp. Pesto

270 ml. Ricotta
1 clove Garlic, minced
½ Yellow Onion, diced
1 ½ C Spinach, chopped
¼ Tsp. Sea Salt
¼ Tsp. Black Pepper

½ C AP Flour
4 Eggs, beaten
1 ¼ C Seasoned Bread Crumbs
¾ C Panko Crumbs

1 ½ C Prepared Tomato Sauce

Grated Parmesan & Fresh Parsley - Garnish

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Rustic Stew

4/15/2016

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Rustic Stew

Prep Time: 10 Min

Cook Time: Approximately 5 Hrs HIGH

Layer the ingredients in the slow cooker in the order I’ve shown. Season with a generous pinch of sea salt and black pepper. Gently stir in the spices without stirring up the vegetables.

Set to high, cover, and leave alone for 4 hours.

In a small drinking glass, add the flour and butter. Ladle hot broth from the slow cooker in to the glass and whisk vigorously to avoid lumps. Pour back in to the stew and gently stir around.

Finish cooking until vegetables are tender. Add the frozen peas 30 minutes prior to service.

Stir the fresh parsley in immediately before serving.

Garnish with fresh chives.

Grocery List

2 C Baby Carrots
2 Large Russet Potatoes, scrubbed and chopped in to large chunks
2 stalks Celery, chopped in to large pieces
2 cloves Garlic, chopped
½ Tsp. dried Minced Onion
½ Tsp. ground White pepper
½ Tsp. ground Sage
½ Tsp. dried Rosemary
½ Tsp. dried Thyme
4 sprigs fresh Thyme
1 Bay Leaf
2 Tbsp. Unsalted Butter cut in to cubes
4 C Low Sodium Vegetable Stock
Sea Salt / Black Pepper

2 heaping TBSP. AP Flour
2 Tbsp. Unsalted Butter
1 ½ C frozen Green Peas

¼ C Fresh Parsley, chopped
Chives - garnish

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Creamy Red Potato Salad

4/13/2016

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Creamy Red Potato Salad

Prep Time: 15 Min

Cook Time: 15 - 20 Min

Add the potatoes to a medium sized pot filled with cold water. Set to medium high and boil 15 – 20 Minutes until fork tender. Strain and set into an iced bath / run under cold water to stop the potatoes from overcooking.

In a small mixing bowl, combine all of the ingredients for the dressing EXCEPT the parsley. Season with sea salt and pepper and whisk together.

In a medium sized mixing bowl, add the sliced green onion and diced celery. Slice the potatoes in half and add them to the bowl as well. Start by dressing the salad with half the dressing and toss together to coat the potatoes. Add more dressing until the salad is nice and creamy.

**Refrigerate additional dressing for future use should there be any left

Sprinkle with the fresh parsley and celery leaves. Cover the salad and refrigerate until ready to eat.

Grocery List

650g package Mini Red Potatoes (about 25)
2 stalks Celery, diced (separate the leaves (about 1 Tbsp.)
2 Green Onions, sliced

¼ C Mayonnaise
2 Tbsp. Sour Cream
1 Tbsp. White Vinegar
1 clove Garlic, minced
1 ½ Tbsp. fresh Chives, chopped
2 Tbsp. fresh Parsley, chopped
¼ Tsp. Red Pepper Flakes
Sea Salt / Black Pepper

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Beef(less) Stuffed Mushrooms

4/11/2016

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Beef(less) Stuffed Mushrooms

Prep Time: 20 Min

Cook Time: 35 Min

In a small pot, combine the water, sea salt, and unsalted butter on high heat. Once boiled, stir in the rice and reduce heat to medium low. Cover and cook about 15 - 20 minutes until fluffy and fully cooked.

**Continue as rice is cooking

Combine the EVOO and unsalted butter in a large frying pan on medium heat. Add the garlic and fry 2 minutes stirring to avoid browning.

Add the red onion, light coloured green onion, bell pepper, and red pepper flakes. Season with sea salt and black pepper, cover, and cook 5 minutes.

Add the tomato, Worcestershire sauce, and another pinch of sea salt. Cover and continue cooking 3 minutes. Stir in the veggie ground, cover, and continue cooking about 5 minutes.

Stir the cooked rice and fresh parsley in to the meat and vegetable mixture until fully combined. Taste and adjust salt if desired.

Preheat oven to 425 F

Stuff the mixture in to the mushroom caps using a teaspoon to press it in to the mushroom. Top the mushrooms with shredded cheddar and transfer to an ungreased baking sheet.

Bake 8 – 10 Minutes until tender and cheese is nice and brown on top.

Remove from oven and serve.

Grocery List

15 Stuffer Mushrooms, cleaned, patted dry, and stemmed

2 Tbsp. EVOO
1 Tbsp. Unsalted Butter
1 clove Garlic, crushed and chopped
Red Onion, diced
½ Yellow Bell Pepper, chopped
2 Green Onions, sliced and dark portions separated
Roma Tomato, chopped
1 ½ C Veggie Ground Round
¼ Tsp. Red Pepper Flakes
2 Tbsp. Worcestershire Sauce
2 Tbsp. Fresh Parsley, chopped
1 C Cheddar Cheese, shredded
Sea Salt / Black Pepper

¾ C uncooked Long Grain White Rice
1 ½ C Cold Water
¼ Tsp. Sea Salt
½ Tsp. Unsalted Butter

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Eggplant & Potato Curry

4/8/2016

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Eggplant & Potato Curry

Prep Time: 15 Min

Cook Time: 35 Min

In a small dish, whisk together the spice blend and set it aside.

Bring a large frying pan to temperature on medium and add the EVOO. Add the garlic and stir often for 1 – 2 minutes.

Add the lighter portions of the green onions and a pinch of sea salt. Cook another 2 minutes stirring often.

Add the diced potatoes and a generous pinch of sea salt. Cover and cook 5 minutes.

Add the eggplant and the spice blend, Stir everything to combine and allow another 3 minutes of cook time.

Pour in the vegetable stock and give another pinch of sea salt. Cover and cook 15 – 20 minutes until potatoes are fork tender.

Sprinkle in the parsley, dark green portions of the onions, butter, and whipping cream. Stir until butter is melted and sauce is fully combined. Taste and adjust salt if needed.

Remove from heat and transfer to a serving dish.

Serve and enjoy!

Grocery List

2 – 3 Tbsp. EVOO
2 Chinese Eggplants, diced
1 Russet Potato, diced
2 cloves Garlic, crushed and minced
2 Green Onions, sliced and darker portions separated
1 C Low Sodium Vegetable Stock
1 ½ Tbsp. Unsalted Butter
3 Tbsp. Whipping Cream
Spice Blend

1 Tsp. Curry Powder
¼ Tsp. Ginger Powder
¼ Tsp. Chili Powder
½ Tsp. Turmeric Powder

2 Tbsp. Fresh Parsley, chopped

Sea Salt / Black Pepper

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R E C I P E S

Spicy Tomatillo Salsa Soup

Fiesta Beans

Lime & Cilantro Guacamole stuffed Potato Skins

Creamy Pesto Gnocci

Pesto Hasselback Potatoes

Spinach & Ricotta stuffed Pesto Arancini

Rustic Stew

Creamy Red Potato Salad

Beef(less) Stuffed Mushrooms

Eggplant & Potato Curry

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