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Green Curry with Cauliflower, Zucchini, & Roasted Chickpeas

4/26/2017

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Green Curry with Cauliflower, Zucchini, and Roasted Chickpeas

Prep Time: 25 Min

Cook Time: 35 - 40 Min

Add the rice, water, salt, and butter to a medium sized pot. Bring to a boil on medium high heat. Once boiled, cover, reduce heat to medium low, and simmer approximately 25 – 30 minutes. Remove from heat and leave covered up to 10 minutes. Finish by whipping the rice with a fork.

Meanwhile, preheat oven to 400 F. Toss the chickpeas on to a baking sheet and drizzle them with EVOO. Season with sea salt and add the cumin & coriander. Toss the chickpeas to ensure they are all coated and place them in to the oven to bake. Bake roughly 20 minutes flipping and tossing at least 2 times until chickpeas are toasty and golden brown. Remove from oven and season with a good pinch of sea salt.

While the rice cooks and chickpeas roast, begin the curry. Start by adding a couple tablespoons of EVOO to a large frying pan set to medium heat. Once heated, add the onion and a pinch of sea salt. Cook 5 minutes before adding the garlic, potatoes, and another pinch of sea salt. and continue cooking 4 – 5 minutes stirring occasionally.

Add the cauliflower, and zucchini along with another pinch of sea salt. Stir and cover continuing to cook another 4 minutes.

Empty the green curry in to the pan and stir everything together. Cover and bring to a gentle boil. Once bubbly, reduce heat to medium low and simmer 15 – 20 minutes until potatoes and cauliflower are cooked.

For service, take a few scoops of brown rice and place them in a bowl. Ladle over a few scoops of the green veggie curry making sure to grab some liquid as well. Sprinkle on the green onions and cilantro along with a wedge of fresh lime. Finish with a sprinkle of sea salt and ENJOY!

Grocery List

Yellow Onion, diced
2 cloves Garlic, crushed & pressed
4 small White Potatoes, diced
½ Head Cauliflower, chopped
1 Zucchini, halved and sliced
388ml Can Green Curry (I used Arroy-D brand)

2 C Long Grain Brown Rice
3 ½ C Cold Water
½ Tsp. Sea Salt
1 Tbsp. Unsalted Butter

540ml can Salt Free Chickpeas, drained & rinsed
EVOO
1 Tsp. Ground Coriander
1 ½ Tsp. Ground Cumin
1 Tsp. Red Pepper Flakes
Sea Salt

Toppings – Fresh Cilantro, Sliced Green Onions, Lime Wedges

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Springtime Potato Salad

4/24/2017

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Springtime Potato Salad

Prep Time: 20 Min

Cook Time: 15 - 20 Min

Chill Time: 30+ Min

Add the potatoes to a large pot of cold water. Season with salt, cover, and set to medium high. Once boiled, remove cover and boil approximately 15 until fork tender. Strain into cold water / ice bath and set aside.

Add the peas to the boiling water. Fresh or defrosted frozen peas will take only a few minutes. Once cooked, strain directly into cold water / ice bath to stop cooking and keep the peas’ colour.

Add the mayo, vinegar, evoo, pepper flakes, salt & pepper to a small mixing bowl and whish until combined.

In a large mixing bowl, add the peas, peppers, and onions. Chop the potatoes and add them to the bowl along with the chives, mint, and parsley. Pour the dressing over & toss.

Refrigerate 30+ mins and ENJOY!

Grocery List

680g Mini Yellow Potatoes
1 Bell Pepper, diced
1 bunch Green Onions, sliced
1 C Peas (fresh or frozen)
¼ C Fresh Parsley, chopped
1 Tbsp. Fresh Mint, chopped
2 Tbsp. Fresh Chives, chopped
¼ C Mayonnaise
2 Tbsp. White Wine Vinegar
2 Tbsp. EVOO
¼ Tsp. Red Pepper Flakes
¼ Tsp. Sea Salt / White Pepper

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Potato Leek Soup

4/19/2017

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Potato Leek Soup

Prep Time: 25 Min

Cook Time: 40 - 45 Min

Begin melting the butter in a large sauce pot set to medium heat. Once melted, ass the leeks, pepper flakes, and a generous pinch of sea salt / cracked pepper. Sauté 5 minutes stirring occasionally.

Stir in the garlic and continue cooking 2 minutes. Add the celery, carrots, and another pinch of sea salt. Stir, cover, and cook 4 minutes.

Add the potatoes and cover. Cook another 4 – 5 minutes. Pour in the vegetable stock and bring to a boil (about 4 – 5 minutes). Once boiled, add the vegeta. thyme, and white pepper. Cover, reduce heat to medium low, and simmer 20 - 25 minutes until potatoes are tender.

Reduce the heat to low and stir in the fresh parsley and pesto. Serve and ENJOY!

Grocery List

3 Tbsp. Unsalted Butter
2 Leeks, halved lengthwise and sliced
2 cloves Garlic, crushed & pressed
2 Carrots, peeled & diced
4 stalks Celery, diced
5 C Potatoes, sliced / chopped
5 ½ C Low Sodium Vegetable Stock
1 Tsp. Red Pepper Flakes
½ Tbsp. Vegeta Seasoning
¼ Tbsp. Dried Thyme
¼ Tbsp. White Pepper
1 Tbsp. Pesto
¼ C Fresh Parsley, chopped – +Garnish
Sea Salt / Cracked Pepper

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Creamy Gnocchi, Broccoli & Cheese Bake

4/17/2017

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Creamy Gnocchi, Broccoli, & Cheese Bake

Prep Time: 20 Min

Cook Time: 48 - 53 Min

Start melting the butter in a medium sized pot over medium heat. Once melted, whisk in the flour and reduce heat to medium low. Continue to whisk to avoid clumping and cook out the flour for 4 – 5 minutes.

Slowly whisk in the milk & cream until fully incorporated. Return the heat to medium and allow the sauce to boil and thicken (2 – 3 minutes).

Once again reduce the heat to medium low and whisk the cheddar & Monterey jack cheese in in small batches. Simmer about 5 minutes.

Preheat oven to 375 F

In a large mixing bowl, add the gnocchi. Pulse the broccoli in 2 batches leaving one batch fairly chunky and the second batch pulsed down significantly. Add the broccoli to the bowl with the gnocchi. Pour over the finished cheese sauce and add the pepper flakes, toss until everything is fully combined. If the sauce is too thick for your liking, stir in the additional ¼ c of milk.

Transfer the cheesy gnocchi to a 3qt. baking dish coated in cooking spray.

Cover and place the gnocchi into the oven to bake. Bake 20 minutes.

Remove cover and sprinkle the parmesan across the entire dish. Return to the oven to bake 15 – 20 minutes until bubbly and browned on top.

For service, garnish with fresh, chopped parsley. ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
2 Tbsp. AP Flour
1 ¾ C 2% Milk (+ ¼ C if needed)
½ C Whipping Cream
1 C Monterey Jack with Hot Peppers, shredded
½ C Sharp Cheddar, shredded
¾ Tsp. Sea Salt
1 Tsp. White Pepper
1 Kg. Pkg. Gnocchi
1 Head Broccoli, broken down in food processor
¼ C Grated Parmesan
Chopped Fresh Parsley - Garnish

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Panzanella with Lemon & Thyme Vinaigrette

4/12/2017

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Panzanella with Lemon & Thyme Vinaigrette

Prep Time: 15 Min

Add the bread, tomatoes, celery, onions, and parsley to a large mixing bowl. Toss together and set aside.

Add the remaining ingredients to a small blender and blend until garlic is pureed and vinaigrette is thoroughly blended.

Pour the vinaigrette over the salad and toss until everything is coated in dressing.

For service, enjoy over a bed of greens or simply enjoy it as it is. ENJOY!

Grocery List

6 C Dried / Baked Bread Chunks
1 C Medley Tomatoes, halved
1 stalk Celery, thinly sliced
4 Green Onions, sliced
¼ C Fresh Parsley, chopped

1/3 C EVOO
3 Tbsp. White Wine Vinegar
½ Lemon, juiced
½ Tsp. Red Pepper Flakes
1 clove Garlic
6 sprigs Fresh Thyme, leaves only
¼ Tsp. Sea Salt
Cracked Pepper

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Bagel Croutons

4/10/2017

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Bagel Croutons

Prep Time: 10 Min

Cook Time: 13 - 15 Min

Preheat oven to 400 F

Chop the bagels and place the pieces on baking sheets. Drizzle them with EVOO and season with desired amount of herbs & seasonings.

Place into the oven to bake for 8 minutes, flip, and return to the oven for another 5 – 7 minutes until toasted and brown.

Remove from oven and transfer to a serving bowl. Enjoy right away or cool & store in an airtight container for up to a week.

Grocery List

6 Pack 12 Grain Bagels
EVOO
Pepper Flakes
Dried Thyme
Dried Rosemary
Garlic Powder
Sea Salt

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Potato Marinara Bake

4/5/2017

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POTATO MARINARA BAKE

Prep Time: 15 Min

Cook Time: 45 - 50 Min

Preheat oven to 425 F

In a large mixing bowl, add the potatoes. Pour in the crushed tomatoes, white sugar, fresh basil, fresh thyme, dried oregano, garlic, and a generous pinch of sea salt. Toss everything together and pour the saucy potatoes in to a 1 ½ qt. baking dish. Drizzle the dish with EVOO, cover, and place in the oven to bake.

Bake 25 minutes covered. Remove the lid and sprinkle half the parmesan over the dish. Sprinkle the bread crumbs over the dish as well and return the potatoes to the oven for 20 – 25 minutes until potatoes are fork tender.

Remove from the oven and sprinkle the remaining parmesan across the dish. Finish with a garnish of fresh, chopped parsley and serve. ENJOY!

Grocery List

6 Yellow Fleshed Potatoes, cut into chunks
798ml can Crushed Tomatoes
3 cloves Garlic, crushed & pressed
¼ C Fresh Basil, torn
2 Tbsp. Dried Parsley
1 Tbsp. Red Pepper Flakes
1 Tbsp. Fresh Thyme
¾ Tsp. Dried Oregano
¾ C Grated Parmesan split in to 2 portions
½ C Seasoned Italian Breadcrumbs
Pinch White Sugar
Fresh Parsley - Garnish
Sea Salt
EVOO

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Cheesy Bean Stuffed Potatoes

4/3/2017

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Cheesy Bean Stuffed Potatoes

Prep Time: 35 Min

Cook Time: 55 - 60 Min

Fill a large saucepot ¾ of the way full with cold water. Season liberally with sea salt and add the potatoes. Set to medium high and cover. Once boiled, potatoes will take approximately 20 minutes, make sure to fork test them to be confidant they’re finished! Strain and set into an ice bath / cold water bath to halt cooking and cool potatoes down more quickly.

**Continue as potatoes boil**

In a small saucepot, add the butter and EVOO and set to medium. Once they start to bubble, add the onions, bell peppers, and a good pinch of sea salt. Cook 5 minutes until veggies begin to become tender.

Stir in the fresh garlic and cook another 2 minutes. Add the tomatoes, cumin, chili powder, garlic powder, oregano, and another good pinch of sea salt. Continue cooking stirring occasionally for 2 – 3 minutes.

Stir in the refried beans and reduce the heat to medium low. Cover and simmer 15 minutes. Taste and adjust salt if desired. Stir in the cilantro and set aside.

Preheat oven to 425 F

Once the potatoes have cooled, slice them in half lengthwise and use a tsp. to gently scoop the innards out while cupping the potato in your hand. Save or discard the potato flesh.

Drizzle the skins with EVOO and season them with a pinch of sea salt. Place them open side up on a baking sheet and put them in the oven to bake for 10 - 13 minutes until lightly crisped on the outside. Remove skins from the oven.

Take the small pieces of cheese and overlap them against the walls of the potato in a circular pattern around the skin. Spoon the bean filling into the center of the potato until heaping. Crisscross the jalapeno sticks on top and return the skins to the oven for 10 – 15 minutes until bubbly and brown around the edges.