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Tomato Feta Salad

8/29/2018

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Tomato Feta Salad

Prep Time: 10 Min

Add the tomatoes, onion, feta, green onion, and parsley to a large mixing bowl. Toss and then add the EVOO, salt, juice of the lemon, zest of half the lemon, and cracked pepper to taste.

Toss once more and serve. ENJOY!

Grocery List

2 C Grape Tomatoes, quartered
½ C Feta Cheese, crumbled
½ Red Onion, diced
2 Green Onions, sliced
Handful Fresh Parsley, chopped
1 Lemon
2 Tbsp. EVOO
¼ Tsp. Sea Salt
Cracked Pepper

To make this salad extra special, try throwing an avo on the grill until warm and grill lines have developed. Once ready, stuff some of the tomato salad inside the avo and ENJOY!

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Chopped Cabbage Salad

8/27/2018

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Chopped Cabbage Salad

Prep Time: 15 Min

Add all of the ingredients to a large mixing bowl including cracked pepper to taste. Toss to combine and serve! ENJOY!

Grocery List

1 ½ C red Cabbage, chopped
½ Red Onion, diced
1 Bell Pepper, diced
½ English Cucumber, seeded & diced
½ Lemon, juiced
3 Tbsp. EVOO
2 Tbsp. Red Wine Vinegar
½ Tsp. Sea Salt
Cracked Pepper

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White Corn Hominy & Navy Bean Tacos

8/22/2018

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White Corn Hominy & Navy Bean Tacos

Prep Time: 15 Min

Cook Time: 25 Min

Begin heating the oil in a large frying pan set to medium. Once heated, add the jalapeno, onion, light green and white portions of the green onion, bell pepper, and ¼ tsp. sea salt. Stir and cook 6 – 7 minutes until veggies have cooked down and become fairly tender.

Add the hominy, beans, garlic powder, cumin, ranchera sauce, and remaining sea salt. Stir and cover. Simmer at medium low for 15 minutes stirring every couple minutes. Stir in the Monterey jack and remove from heat.

Wrap the tortillas up in paper towel and microwave for 25 seconds.

For service, start with some romaine and cabbage, the hominy filling, some additional ranchero sauce, dark green green onions, and sour cream. ENJOY!

Grocery List

2 Tbsp. Vegetable Oil
1 Jalapeno, seeded and diced
1 Yellow Onion, chopped (roughly a cup)
1 Bell Pepper, diced
Bunch (5 – 7) Green Onions, sliced with light and dark portions separated
709g can White Corn Hominy, drained and rinsed
540ml can Navy Beans, drained & rinsed
½ C La Costena Ranchera Sauce (Any smoky / spicy salsa will do)
1 heaping cup Monterey Jack, shredded
2 ¼ Tsp. Sea Salt
1 Tsp. Cumin
2 Tsp. Garlic Powder
2 C Red Cabbage, sliced thin
1 Head Romaine, sliced thin
12 Medium Flour Tortillas

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Summer Veggie Tian

8/20/2018

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Summer Veggie Tian

Prep Time: 20 Min

Cook Time: 40 Min

Preheat oven to 400 F

Using a mandolin, slice the zucchinis and eggplant approximately 1/8” thick.

Spray the inside of a 1 ½ qt. baking dish with cooking spray. Use one of the ends of the vegetables as a starting point against the edge of the dish. Begin standing up alternating slices and repeating all the way around the dish until you reach the beginning. Use the same end piece to begin building a second circle in the middle of the dish. Finish by filling the inside gap with available remaining slices.

Spray the top of the veggies with cooking spray and season liberally with sea salt, cracked pepper, dried thyme (to taste), and the pepper flakes. Cover and bake 30 minutes.

With ten minutes to spare, begin heating the butter in a small frying pan set to just below medium heat. Once melted, add the garlic and stir often for a minute before stirring in the bread crumbs, grated parm, and ¼ tsp. sea salt. Turn off the heat and continue to stir for about a minute until the pan cools down.

Remove cover from vegetable tian and sprinkle over the partially tasted crumbs. Return to the oven for another 15 minutes.

Remove and set onto a wire cooling rack. Serve with a sprinkling of grated parmesan and fresh parsley. ENJOY!

Grocery List

2 Japanese Eggplants
2 Yellow Zucchinis
2 Green Zucchinis
2 Tbsp. Unsalted Butter
2 cloves Garlic, crushed & minced / pressed
¼ C Italian Seasoned Breadcrumbs
¼ C Panko Breadcrumbs
1 Tbsp. Grated Parmesan
Sea Salt / Cracked Pepper
Dried Thyme
½ Tsp. Red Pepper Flakes

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Sheet Pan Roasted Veggies & Eggs

8/15/2018

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Sheet Pan Roasted Veggies & Eggs

Prep Time: 10 Min

Cook Time: 30 Min

Preheat oven to 425 F

In a large mixing bowl, toss the veggies with EVOO & desired amount of spices. You can use my spice blend or use whichever spice blend you enjoy for your roasted veggies. Transfer the veggies to a large baking sheet.

Place the veggies into the oven to bake for 15 minutes. Flip and return to the oven for another 15 minutes (approximately) until veggies are tender and perfectly cooked.

In the last 5 minutes, remove the tray and make space for the 4 eggs by moving the veggies out of the way. Crack the eggs into the appropriate spots and sprinkle each egg with sea salt & cracked pepper. Return the tray to the oven and cook 5 minutes.

For runnier eggs, watch the tray and monitor until eggs are cooked to desired consistency, otherwise, allow the 5 minutes of cook time.

For service, enjoy a scoop of the roasted veg, an egg, a sprinkling of monterey jack cheese, and a side of toast for dipping. ENJOY!

GROCERY LIST

1/4 C EVOO
1 Large Sweet Potato, peeled and chopped
3 Medium Sized Russet Potatoes, peeled & chopped
1/2 Head Cauliflower, broken down into smaller florets
1 Yellow Onion, chopped
2 Bell Peppers, chopped
4 Large, Organic Free Range Eggs
Spices (I used Turmeric, Cumin, Chili, Vegeta, and Black Pepper)
Monterey Jack Cheese, shredded

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Roasted Cauli Tacos with Cabbage and Pico

8/13/2018

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Roasted Cauli Tacos with Cabbage and Pico

Prep Time: 20 Min

Cook Time: 25 Min

Preheat oven to 425 F

Add the cauliflower to a large mixing bowl and toss with all remaining cauli ingredients until cauliflower is evenly coated in spices and panko. Transfer the cauliflower to a baking sheet. Place into the oven to bake for 15 minutes. Flip and return to oven for another 10 minutes until coating has darkened and cauli is tender. Remove from oven and turn off. If using soft tacos, wrap them in foil and throw them in the oven to warm up as you set up a taco station.

**Continue as cauliflower roasts.

Add all the pico ingredients together in a small bowl. Toss and taste, adjust salt if desired.

Empty the contents of the beans into a small sauce pot set to medium low. Cover for 10 minutes stirring at least once. If cauli is not ready, reduce heat to as low as it can go and leave covered until needed.

To assemble, start with a taco shell and smear desired amount of refried beans in the center. Sprinkle with Monterey jack and place the cauliflower pieces on next. Add desired amount of pico, cabbage, and salsa. Fold up and ENJOY!

Grocery List
ROASTED CAULI

1 head cauliflower, broken down into medium sized florets
¼ C EVOO
¼ C panko crumbs
2 Tsp. chili powder
1 Tsp. cumin
1 Tsp. garlic powder
½ Tsp. dried oregano
1 Tsp. sea salt

PICO

1 C zima (or grape) tomatoes, chopped
4 green onions, sliced
¼ red onion, diced
2 Tbsp. cilantro, chopped
½ Lime, juice
¼ Tsp. sea salt

12 hard / soft taco shells
3 C green cabbage, shredded
1 C monterey jack, shredded
green salsa, garnish
540ml can refried black beans

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Western Egg Muffins

8/10/2018

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Western Egg Muffins

Prep Time: 10 Min

Cook Time: 20 Min

Preheat oven to 350 F

In a large bowl, whisk together the eggs, salt, pepper, and yellow onion. Ladle the mixture into 12 muffin tins sprayed with cooking spray filling each tin about ¾ the way full.

Split the remaining toppings between the muffins and use a fork to gently work them in so that they don’t sit on top when baking.

Place the eggs into the oven to bake for 20 minutes. Remove from oven and set muffin tray onto a wire cooling rack for 5 minutes. Use a butter knife to run around the sides of each egg muffin to release it from the tray. Use a spoon to scoop out the muffins and set them directly onto the cooling rack.

Enjoy right away or refrigerate and reheat for 20 - 25 seconds in the microwave. Use within 5 days.

Grocery List

12 large, organic, free range Eggs
½ C yellow onion, diced
12 Tsp. green onions, sliced
1 bell pepper. diced
¾ C Monterey jack cheese, shredded
½ Tsp. sea salt
½ Tsp. cracked pepper

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Garlic & Greens Egg Muffins

8/8/2018

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Garlic & Greens Egg Muffins

Prep Time: 10 Min

Cook Time: 20 Min

Preheat oven to 350 F

Whisk together the egg, yellow onion, garlic, salt, and pepper. Ladle the egg mixture into 12 muffin tins sprayed with cooking spray filling them approximately 2/3 of the way up.

Divide remaining toppings between the 12 tins and place into the oven to bake. Bake for 20 minutes.

Remove from oven and set tray onto a wire cooling rack. After 5 minutes, use a butter knife to run along the edges of each muffin to release it from the pan. Use a spoon to scoop the muffins onto the wire cooling rack.

Enjoy right away or refrigerate and reheat for 20 – 25 seconds in the microwave. Use within 5 days.

Grocery List

12 large, organic, free range eggs
½ C yellow onion, diced
8 green onions, dark green portion only, sliced
8 cloves garlic, minced / pressed
1 ½ C spinach, chopped
4 Tbsp. parsley, chopped
½ Tsp. sea salt
½ Tsp. cracked pepper

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Spinach, Tomato, and Feta Egg Muffins

8/6/2018

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Spinach, Tomato, and Feta Egg Muffins

Prep Time: 10 Min

Cook Time: 20 Min

Preheat oven to 350 F

Whisk together the egg, yellow onion, salt, and pepper, in a large mixing bowl. Ladle the egg mixture into 12 muffin tins sprayed with cooking spray.

Divide the remaining toppings between the egg muffins and place into the oven to bake.

Bake 20 minutes. Remove tray from oven and set onto a wire cooling rack. After 5 minutes, use a butter knife and run it along the sides of all the muffins to release them from the tray. Use a spoon to scoop them out and directly onto the wire cooling rack.

Enjoy right away or refrigerate and heat 20 – 25 seconds in the microwave. Enjoy within 5 days!

Grocery List

12 large, organic, free range eggs
½ C yellow onion, diced
1 ½ C spinach, chopped
1 ½ roma tomatoes, chopped (approximately ¾ C)
½ C feta cheese, diced
½ Tsp. sea salt
½ Tsp. cracked pepper

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White Corn Hominy & Potato Casserole

8/1/2018

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Mexican White Corn Hominy & Potato Casserole

Prep Time: 25 Min

Cook Time: 1 Hr. 15 Min

Starting with the sauce, begin melting the butter in a medium sized saucepot set to just below medium heat. Once melted, fold in the flour and stir vigorously until combined. Once you hear the roux start to simmer, reduce the heat to medium low and continue to stir as roux stops bubbling so intensely. Simmer on medium low for 5 minutes.

Whisk in the milk and return the heat to just below medium. Once the sauce starts to boil, (2 – 3 mins), continue stirring and reduce heat once again to medium low. Add all of the spices and salt and continue to simmer another 5 – 6 minutes until thick and spices have permeated. Remove from heat and whisk the cheese into the sauce in small batches. Set aside.

**If possible, continue with the veggie mixture as the sauce bubbles away.

In a large frying pan, begin melting the butter for the veggie mixture. Once melted, add the onion and bell pepper along with a good pinch of sea salt. Stir and cook 5 minutes. Add the potatoes, parsnips, cumin, garlic, chili, and another good pinch of sea salt, stir and continue to cook another 5 minutes. Add the beans, hominy, and another pinch of sea salt. Remove from heat, stir, and set aside.

Preheat oven to 425 F

Fold the veggie mixture into the cheese sauce until fully combined. Transfer the cheesy veggies to a 3qt. baking dish coated with cooking spray and sprinkle the ½ C shredded cheese over the top of the dish.

Cover and bake 40 minutes. Remove cover and continue to bake 15 -20 minutes until bubbly and lightly browned on top. Remove from oven and set onto wire cooling rack to cool for 5 minutes.

For service, enjoy a few scoops of the casserole with any variety of Mexican toppings such as salsa, cilantro, sour cream, or green onions. ENJOY!

Grocery List
CREAM SAUCE

2 Tbsp. unsalted butter
2 Tbsp. AP flour
2 ½ C 2% milk
1 ½ Tsp. cumin
1 Tsp. chili powder
1 Tsp. garlic powder
1 Tsp. onion powder
½ Tsp. dried oregano
1 ½ C monterey jack with peppers, shredded
1 C cheddar, shredded
½ Tsp. + sea salt

VEGGIE MIXTURE

1 Tbsp. unsalted butter
1 yellow onion, chopped
1 bell pepper, chopped
1 Parsnip, peeled and chopped
6 Medium sized Yellow Potatoes, chopped
708ml can White Corn Hominy, drained & rinsed
540ml can black beans, drained & rinsed
1 Tsp. cumin
1 Tsp. garlic powder
1 Tsp. chili powder
sea salt

TOP

½ C shredded cheese (Monterey or cheddar)
Green onions, cilantro, sour cream, salsa- optional garnish

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R E C I P E S

Tomato Feta Salad

Chopped Cabbage Salad

White Corn Hominy & Navy Bean Tacos

Summer Veggie Tian

Sheet Pan Roasted Veggies & Eggs

Roasted Cauli Tacos with Cabbage and Pico

Western Egg Muffins

Garlic & Greens Egg Muffins

Spinach, Tomato, and Feta Egg Muffins

White Corn Hominy & Potato Casserole

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