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Chopped Garden Salad with Feta & Dill

5/31/2017

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Chopped Garden Salad with Feta & Dill

Prep Time: 15 Min

Add all ingredients to a large mixing bowl and toss to combine. Taste and adjust salt / pepper if desired.

Cover and refrigerate 1 Hr + to bring flavours together.

Remove from fridge 10 minutes prior to serving. Vinaigrette’s taste much better closer to room temperature!

ENJOY!

Grocery List

1 English Cucumber, seeded and diced
2 stalks Celery, diced
½ Red Onion, diced
1 Bell Pepper, seeded and diced
150g brick Feta Cheese, cut into ½” cubes
¼ C Fresh Dill, chopped
2 Tbsp. Fresh Parsley, chopped
2 cloves Garlic, crushed & pressed / minced
1/3 C EVOO
½ Lemon, juice only
1 Tbsp. White Wine Vinegar
½ Tsp. Red Pepper Flakes
½ Tsp. Sea Salt
Pinch Cracked Pepper

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Cheesy Mexi Muffins

5/29/2017

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Cheesy Mexi Muffins

Prep Time: 15 Min

Cook Time: 30 - 35 Min

Melt the butter in the microwave for about 45 seconds. Remove from microwave and cool while preparing the other ingredients.

Preheat oven to 350 F

Whisk together the flour, baking powder, salt, and spices / herbs in a medium sized mixing bowl. Set aside.

In a small mixing bowl, whisk together the milk, egg, green onion, garlic, and cooled melted butter. Fold the corn & wet mixture in to the dry and work together until fully combined.

Spray a 12-slot muffin tin with cooking spray. Use an ice cream scoop to scoop the batter in to the slots. (You should end up with 9 – 11 muffins depending on size of scoop). Halve the cheese slices and insert one piece of each cheese directly in to the center of each of the muffins. There will be cheese poking out of the top that will melt over the muffin.

Place the muffins in to the oven to bake. Bake 30 – 35 minutes.

For service, try slicing the muffins and topping them with a little hot sauce and sliced avo for a delicious snack.

Grocery List

1 ¾ C AP Flour
1 Tbsp. Baking Powder
¾ Tsp. Sea Salt
1 ½ Tsp. Cumin
1 ½ Tsp. Chili Powder
¾ Tsp. Dried Oregano

1 C 2% Milk
¼ C Unsalted Butter, melted
1 Egg
4 Green Onions, thinly sliced
½ C Frozen Corn
2 cloves Garlic, crushed & pressed

6 ¼” slices Brick Sharp Cheddar
6 ¼“ slices Brick Monterey Jack with Hot Peppers

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Mini Potato & Creamy Pea Bake

5/24/2017

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Mini Potato & Creamy Pea Bake

Prep Time: 15 Min

Cook Time: 60 Min

Bring a small pot of cold water to a boil on medium high heat. Once boiled, add the fresh / frozen peas, and stir. Boil 4 – 5 minutes until bright in colour. Strain and immediately transfer to a bowl of cold water to stop cooking, Strain and set aside.

Preheat oven to 400 F

Add the peas, milk, cream, salt, and pepper to the blender. Blend until pureed and creamy. Transfer the mix to a medium sized mixing bowl. Slowly whisk in the cooled, melted butter until combined. Set aside.

Grocery List

227g Bag Mini White Potatoes, halved (cut into 3’s for the largest ones)
3 C Shelled Green Peas (fresh or frozen)
1 ½ C 2% Milk
1 C Whipping Cream
2 Tbsp. Unsalted Butter, melted & cooled
¾ Tsp. Sea Salt
½ Tsp. White Pepper
¾ C Herb & Garlic Cheddar, shredded
Grated Parmesan - Garnish
Fresh Parsley, chopped - Garnish

Add the potatoes to a greased 1 ½ qt. baking dish. Pour the creamy pea sauce over the potatoes and finish by sprinkling the herb and garlic cheddar over the dish.

Cover and put the potatoes into the oven to bake for 35 minutes. Remove lid and continue baking 20 minutes until bubbly and browned on top.

Remove from oven and finish the dish with a sprinkle of sea salt & cracked pepper.

For service, serve with a slice of grilled bread (optional) and a finishing sprinkle of fresh parsley and grated parmesan.

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Butternut Squash, Cauliflower, & Potato Chowder

5/22/2017

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Butternut Squash, Cauliflower, & Potato Chowder

Prep Time: 30 Min

Cook Time: 1 Hr - 1 Hr 15 Min

Prepare the butternut squash using one of the two provided methods.

In a large pot, begin melting the ¼ C butter with a drizzle of EVOO. Once bubbly, add the onions, carrot, celery, pepper flakes, a few cracks of pepper, and a ¼ tsp. sea salt. Stir and cook 5 – 6 minutes.

Stir in the garlic and continue cooking 2 minutes. Add the cauliflower, potato, butternut squash, remaining salt, bay leaves, and 6 sprigs of thyme. Cover and cook 3 minutes stirring a few times.

Pour in the vegetable stock and bring to a boil on medium. After boiling for 1 minute, add the vegeta and white pepper. Reduce heat to med low, cover, and simmer 15 minutes.

Combine the remaining butter with the flour in a small drinking glass. Ladle some of the hot broth into the glass. Whisk vigorously until blended and thick. Return this slurry back to the soup along with the corn and stir. Remove the thyme sprigs and add the 6 remaining sprigs to the soup. Simmer another 15 min until slightly reduced.

For service, some fresh thyme and a slice of lemon work beautifully. ENJOY!

Grocery List

¼ C + 1 ½ Tbsp. Unsalted Butter
Drizzle EVOO
1 Butternut Squash
3 Yellow Potatoes, diced
1 Head Cauliflower, pulsed down in food processor
1 large Carrot, peeled & diced
3 stalks Celery, diced
2 Yellow Onions, diced
3 cloves Garlic, crushed & minced
1 ½ C Frozen Sweet Corn
5 C Low Sodium Vegetable Stock
12 sprigs fresh Thyme + Garnish
½ Tsp. Red Pepper Flakes
1 Tsp. Sea Salt
1 Tsp. Vegeta Seasoning
2 Bay Leaves
¼ Tsp. White Pepper
Cracked Pepper
2 Tbsp. AP Flour
1 Lemon, cut in to slices

PREPARING THE BUTTERNUT SQUASH

Fill a large pot with enough cold water to fill cover half the squash. Once boiled, add the squash, cover, and boil 12 – 15 minutes. Strain and set out to cool. Once cool enough to handle, remove the skin by slicing it off with a knife and dicing the butternut squash flesh. Set aside.
Roast the squash. Slice the squash lengthwise and scoop out the insides. Season the flesh side with sea salt, pepper flakes, and black pepper. Drizzle with oil and place face down on a baking sheet. Roast at 425 F for 25 – 30 minutes. The squash will not be fully cooked but once cooled, will be easily removed from skin. Dice the squash and set aside.

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Polenta with Pesto Ricotta & Roasted Corn

5/17/2017

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Polenta with Pesto Ricotta & Roasted Corn

Prep Time: 20 Min

Cook Time: 25 - 28 Min

Preheat oven to 400 F

Slice the polenta into ½” rounds. Season each side with Italian seasoning, sea salt, pepper, and pepper flakes. Drizzle enough EVOO to coat the bottom of a large frying pan and set to medium. Once heated thoroughly. Place the polenta patties into the pan and fry them about 4 minutes per side. (Work in 2 batches to avoid overcrowding)

While the polenta fries up, get the corn on to a baking sheet and drizzle it with EVOO. Sprinkle the red pepper flakes and parmesan over the corn, season with sea salt, and toss. Place in to the oven to bake roughly 10 minutes stirring / flipping often.

In a small mixing bowl, combine the pesto, garlic, and ricotta together. Set aside.

When all the polenta has fried up, transfer them to a baking sheet and place them into the oven to bake for roughly 5 minutes per side. In the last 3 minutes, spoon the ricotta onto the polenta and gently spread it around.

Once finished, transfer the cooked polenta to a paper towel lined plate.

For service, garnish the polenta with the toasted corn and fresh basil. ENJOY!

Grocery List

1 kg. Roll Prepared Polenta
EVOO
Red Pepper Flakes
Italian Seasoning
Sea Salt & Pepper

¾ C Ricotta Cheese
1 Tbsp. Pesto
1 clove Garlic, crushed & pressed

1 C Frozen Sweet Corn, thawed

EVOO
2 Tbsp. Grated Parmesan
1 Tsp. Red Pepper Flakes
Sea Salt

Fresh Basil - Garnish

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Spring Fresh Quinoa & Black Eyed Pea Salad

5/15/2017

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Spring Fresh Quinoa & Black Eyed Pea Salad

Prep Time: 15 Min

** If your quinoa is uncooked, cook according to package directions prior to preparing this recipe. Allow the quinoa to cool completely before tossing into salad.

Toss everything together in a large mixing bowl. Taste and adjust seasonings if desired.
ENJOY!

Grocery List

4 C Cooked Quinoa
540ml can Black Eyed Peas, drained & rinsed
1 Bell Pepper, diced
4 Green Onions, sliced
½ English Cucumber, seeded & diced
1 Tbsp. Fresh Mint, chopped
2 Tbsp. Fresh Parsley, chopped
1 Lemon
1 ½ Tbsp. White Wine Vinegar
1/3 C EVOO
1 ½ Tsp. Sea Salt
½ Tsp. Red Pepper Flakes
½ Tsp. Black Pepper

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Zucchini Raviolis

5/10/2017

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Zucchini Raviolis

Prep Time: 30 Min

Cook Time: 35 - 40 Min

Preheat the oven to 375 F

Using the lowest & thinnest setting on your mandolin, slice the zucchinis into long, thin strips.

* You should end up with 24 – 28 slices which will yield 12 – 14 raviolis. Recipe is for 12, increase basil, mozza, ricotta, and noodles accordingly

Lay one slice of zucchini vertically on your cutting board followed by an overlapping slice in the opposite direction. Place a fresh basil leaf in the center of the “ravioli” followed by a face down noodle, slice off mozz, and tsp. of ricotta cheese. Season with sea salt, cracked pepper, and red pepper flakes.

Fold the top zucchini flap into the center and continue folding the flaps in a clockwise motion until a “ravioli” is formed. Continue until all raviolis are prepared.

Pour 1 C of tomato sauce in to the bottom of a shallow 2 qt baking dish coating the entire bottom of the dish. Gently place the zucchini raviolis into the bottom of the dish nudging them slightly as you start filling the dish to make room.

Sprinkle with half the parmesan cheese, cover, and bake 20 minutes. Remove cover and sprinkle on the remaining parmesan. Finish baking uncovered for 15 – 20 minutes until zucchini is tender and sauce is bubbly.

For service, sprinkle on some sea salt, chopped parsley, basil, grated parm, and a finishing drizzle of oil. ENJOY!

Grocery List

3 Zucchinis
12 Fresh Basil Leaves
6 ½” slices Brick Mozzarella, halved
12 Tsp. Ricotta Cheese
12 Fresh, Ravioli Noodles (Like Olivieri)
½ C Grated Parmesan
Red Pepper Flakes
Sea Salt / Cracked Pepper
1 ½ - 2 C Prepared Tomato Sauce

Sliced Basil, Chopped Fresh Parsley, EVOO - Garnish

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Creamy Coconut Carrot Curry Soup

5/8/2017

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Creamy Coconut Carrot Curry Soup

Prep Time: 20 Min

Cook Time: 35 Min

Begin melting the coconut oil in a medium sized pot over medium heat. Once melted, add the onion, carrot, celery, pepper flakes, and ¼ tsp. sea salt and stir. Sautee 6 – 8 minutes until onions have gone translucent.

Stir in the garlic and continue cooking 2 – 3 minutes.

Pour in the vegetable stock and bring to a boil. Once boiled, stir in remaining salt, pepper, cumin, coriander, ginger, curry, and turmeric. Reduce heat to medium low, cover, and simmer 20 minutes or until all vegetables are tender.

Remove the pot from the heat and set it on to a cutting board. Blend the soup using an immersion blender until everything is smooth and fully blended.

Stir in the coconut milk and return the pot to the heat. Once the soup starts to bubble gently, it is ready to eat!

Taste and adjust salt / seasonings if desired.

For service, a garnish of pepper flakes, fresh cilantro, or a drizzle of whipping cream make for a gorgeous presentation. ENJOY!

Grocery List

2 Tbsp. Virgin Coconut Oil
2 Yellow Onions, diced
3 stalks Celery, chopped
8 – 10 Carrots (5 C) chopped
4 cloves Garlic, crushed & pressed
3 C Low Sodium Vegetable Stock
½ Tsp. Red Pepper Flakes
2 Tsp. Curry Powder
1 Tsp. Ground Cumin
1 Tsp. Turmeric
¾ Tsp. Ground Coriander
¾ Tsp. Ginger Powder
Pinch Cayenne
¾ Tsp. Sea Salt, ½ Tsp. Cracked Pepper
400ml can Full Fat Coconut Milk

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Simple Stew

5/3/2017

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Simple Stew

Prep Time: 20 Min

Cook Time: 35 - 40 Min

In a large pot, add 2 Tbsp. butter and the EVOO. Set to medium and wait for bubbling with the butter. Once heated, add the onions and celery and season with sea salt, cracked pepper, and the dried thyme. Saute 5 minutes.

Add the potatoes and another good pinch of sea salt, stir, and cover. Cook 4 – 5 minutes stirring at least once.

Add the vegetable stock and bring to a slow boil. Once everything begins to bubble, stir in the bay leaves, vegeta, white pepper, poultry seasoning, and another pinch of sea salt. Reduce heat to medium low and cover. Simmer 15 – 20 minutes until potatoes are almost fully cooked.

In a small mixing bowl, add the cornstarch and remaining butter. Ladle some of the liquid from the stew into the mixing bowl. (About ½ C) Whish vigorously until fully blended and pour back in to the pot. Stir in the peas and continue to simmer Uncovered for another 6 – 10 minutes.

Taste and adjust salt / vegeta if desired. Once ready to serve, chop all the herbs including the celery leaves together on a cutting board. Once chopped, stir the greens in for a finishing boost of flavour.

Serve with a garnish of fresh parsley and enjoy!

Grocery List

4 Tbsp. Unsalted Butter
2 Tbsp. EVOO
2 Yellow Onions, diced
4 stalks Celery with leaves removed and set aside, chopped
5 Yellow Potatoes, chopped
1 ½ C Shelled Peas
¼ C Fresh Parsley, chopped
2 Tbsp. Fresh Chives, chopped
¾ Tsp. Dried Thyme
2 Bay Leaves
4 C Low Sodium Vegetable Stock
1 Tsp. Vegeta
½ Tsp. White Pepper
½ Tsp. Poultry Seasoning
1 Heaping Tbsp. Corn Starch
Sea Salt / Cracked Pepper

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Seafoodless Vegetable "Boil"

5/1/2017

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Seafoodless Vegetable "Boil"

Prep Time: 20 Min

Cook Time: 50 Min

Preheat oven to 400 F.

Add everything to a large (at least 3qt) baking dish. Gently toss to incorporate spices.

Cover and place into the oven to bake for 45 – 50 minutes until vegetables are tender.

For service, you can either strain the goodies out and serve them sprawled out on a large cutting board OR serve it in a bowl with some broth and fresh bread for dipping. ENJOY!

Grocery List