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Yellow Split Pea Soup

9/27/2017

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Yellow Split Pea Soup

Prep Time: 15 Min

Cook Time: 60 - 70 Min

Begin melting the butter in a medium sized saucepot over medium heat. Once melted, add the EVOO and the onions, celery, carrots, sprig of thyme, and a good pinch of sea salt. Stir and cook 5 – 6 minutes.

Make a small area in the center of the pot and add the garlic. Allow it a minute to cook before stirring it into the veggies. Cook another 2 minutes.

Add the yellow split peas, stir, and cook another 2 minutes.

Add the vegetable stock and bring it to a boil over medium heat. Once boiled, add the onion & garlic powder, white pepper, and a ¼ tsp. sea salt. Reduce heat slightly and cover. Cook 50 – 60 minutes until lentils are tender and have slightly broken down.

Remove the soup from the heat and use an immersion blender to puree some of the soup leaving about half of it unblended. Taste and adjust salt if desired.

Stir in the fresh parsley and serve. ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
Yellow Onion, diced
3 stalks Celery, chopped
1 C Carrots, diced
2 cloves Garlic, crushed & minced
1 C Yellow Split Peas, rinsed
5 C Low Sodium Vegetable Stock
Sprig Fresh Thyme
1 Tsp. Onion Powder
½ Tsp. Garlic Powder
½ Tsp. White Pepper
¼ Tsp. Sea Salt +
Handful Fresh Parsley, chopped

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Spicy Tomato Fettuccine

9/25/2017

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Spicy Tomato Fettuccine

Prep Time: 15 Min

Cook Time: 16 - 18 Min

Bring a large pot of cold water to a boil on medium high heat. Season liberally with sea salt and cover until needed.

In a large frying pan, begin melting the butter over medium heat. Once melted, add the EVOO and pepper flakes. Let the pepper flakes pop and bubble away for 2 minutes.

Add the pasta to the boiling water. Cook to Al Dente according to package directions. Transfer cooked pasta to a bowl and toss with EVOO to keep from sticking.

Grocery List

300g Dry Fettuccini Pasta
2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Tsp. Red Pepper Fakes
1 Yellow Onion, diced
2 cloves Garlic, crushed & minced
1 C Medley OR Grape Tomatoes, halved
10 Fresh Basil Leaves, roughly chopped
Handful Fresh Parsley, chopped
2 Tbsp. Grated Parmesan
Sea Salt & Cracked Pepper

*Continue as pasta boils

Add the garlic and cook another 2 minutes stirring often to avoid burning. Add the onion and a good pinch of sea salt. Stir and continue cooking 2 – 3 minutes.

Add the tomatoes next and another pinch of sea salt. Cover and continue to cook 3 – 4 minutes until tomatoes have cooked down.

Add the cooked pasta along with ¼ C of the pasta cooking water and toss the pasta to combine everything thoroughly in the pan. Cover and cook 1 – 2 minutes.

Remove from heat and fold in grated parmesan, basil, parsley, and salt / pepper to taste.

Serve and garnish with fresh basil.

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Artichoke Pesto Bean Bruschetta

9/20/2017

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Artichoke Pesto Bean Bruschetta

Prep Time: 15 - 20 Min

Cook Time: 10 - 13 Min

Preheat oven to 400 F

Combine the artichokes & liquid from the jar, pesto, garlic clove, and sea salt / pepper in a food processor. Blend until pureed and artichokes are broken completely down.

Spoon the pesto mixture over the open side of your focaccia slices until they are completely coated. There should be extra pesto for the top.

Place the slices onto a baking sheet and into the oven to bake. Bake 7 – 10 minutes until edges of bread are browning and getting crispy. Remove from oven and set the tray onto a cooling rack.

Sprinkle the onions between the two slices followed by the beans and tomatoes. Finish with the bocconcini halves and use the remaining pesto to drizzle over the cheese. Set the oven to BROIL at 500 F and return the bruschetta to the oven.

Broil 2 – 3 minutes until cheese has melted and edges are nice and crispy. Remove from oven and transfer bruschetta to a wood cutting board. Slice and sprinkle with fresh parsley for service. ENJOY!

Grocery List

½ Foccacia Loaf – Halved Lengthwise
170ml jar Marinated Artichokes
1 Tbsp. Pesto
Drizzle EVOO
1 clove Garlic, crushed
¾ C Grape Tomatoes, quartered
½ Red Onion, diced
130g Bocconcini Cheese, halved
½ Canned Low Sodium Mixed Beans, drained & rinsed
Handful fresh Parsley, chopped
Sea Salt / Cracked Pepper

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Rainy Day Stew

9/18/2017

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Rainy Day Stew

Prep Time: 15 - 20 Min

Cook Time: 35 - 40 Min

Begin melting the butter in a medium sized pot set to medium heat. Once melted, stir in the EVOO and wait for bubbling before adding the onion, celery, carrot, and ¼ tsp. dried thyme and rosemary. Season with cracked pepper and a ¼ tsp. sea salt. Stir and cook 5 minutes.

Stir in the leeks, garlic, and another pinch of sea salt. Continue stirring and cooking 3 – 4 minutes.

Stir the potatoes and another ¼ tsp. sea salt into the pot. Cover and cook 5 minutes.

Remove cover and pour in the vegetable stock and water. Bring to a boil over medium heat (3 – 4 mins).

Grocery List

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, chopped
4 stalks Celery, chopped
1 C Baby Carrots, chopped
1 Leek, sliced
2 cloves Garlic, crushed & minced
4 Russet Potatoes, diced
3 C Low Sodium Vegetable Stock
1 C Cold Water
½ Tsp. Dried Thyme
½ Tsp. Dried Rosemary
¾ Tsp. Ground Thyme
½ Tsp. Ground Sage
½ Tsp. Onion Powder
1 Bay Leaf
Sea Salt & Cracked Pepper
Handful fresh Parsley, chopped

Once boiled, add the ground sage, ground thyme, onion powder, bay leaf, and remaining dried thyme and rosemary. Add another ¼ tsp. sea salt, cover, and reduce heat to medium low. Simmer 15 – 20 minutes until potatoes are tender.

Transfer one cup of the stew to a small mixing bowl and use an immersion blender to puree it. Pour the thick, blended stew back into the pot and stir to combine.

Stir in the fresh parsley and reduce heat to low. Taste and adjust salt / pepper to taste.

ENJOY!

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Creamy Cauliflower Sauce Cheese Tortellini

9/13/2017

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Creamy Cauliflower Sauce Cheese Tortellini

Prep Time: 20 Min

Cook Time: 25 - 30 Min

In a large sauce pot, add the butter and melt over medium heat. Add the cauliflower, crushed garlic, water, vegeta, garlic & onion powder, and ½ Tsp. sea salt. Cover and cook approximately 20 minutes until cauliflower is tender and fully cooked.

While the cauli cooks, bring a large pot of cold water to a boil on medium high heat. Season liberally with sea salt.

Using a blender (or immersion blender), add the cauli mix including liquid along with the milk, grated parm, and white pepper and blend until smooth and creamy. (You may have to blend in two batches so split the milk, parm, and pepper accordingly) Return to the pot and grate some nutmeg over the dish. Stir and leave on low heat covered until needed.

Grocery List

1 Tbsp. Unsalted Butter
Drizzle EVOO
1 Head Cauliflower, roughly broken down
3 cloves Garlic, crushed
2 ½ C Cold Water
1 ½ Tsp. Vegeta Seasoning
1 Tsp. Garlic Powder
½ Tsp. Onion Powder
½ Tsp. Sea Salt +
½ C 2% Milk
¼ C Grated Parmesan
¼ Tsp. White Pepper
Grated Nutmeg
2 x 250g Olivieri Cheese Tortellini
Fresh Parsley, chopped
Lemon Zest

Add the pasta to the pot of boiling water. Cook according to package directions (about 5 minutes) and strain the pasta into a large mixing bowl. Taste your sauce and adjust salt if desired, add the sauce to the bowl with the pasta along with about ¼ C of the pasta water. Toss to combine.

For service, enjoy a few scoops of the cauli tortellini with a garnish of fresh parsley, grated parm, and lemon zest for a fresh pop. ENJOY!

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Roasted Veg over Couscous

9/11/2017

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Roasted Veggies over Couscous

Prep Time: 10 Min

Cook Time: 23 - 25 Min

Preheat the oven to 400 F

Add all of the clean, chopped veggies to a baking sheet and drizzle them generously with EVOO. Season with salt, chili, pepper flakes, and cumin and toss to coat the veggies.

Place into the oven to bake for 15 Minutes, flip, and return to the oven for another 8 – 10 minutes

In the last 5 minutes, bring the water, good pinch salt, and butter to a boil on medium high heat. Once boiled, remove from heat and stir in the couscous. Cover and let sit 5 – 6 minutes.

Remove cover on couscous and use a fork to break up and stir the couscous.

Remove the veggies from the oven and set sheet onto a cooling rack until service.

For service, enjoy a few scoops of couscous with some of the beautifully roasted veggies over top. ENJOY!

Grocery List

EVOO
1 Red Onion, chopped
½ C Medley Tomatoes, halved (larger ones quartered)
1 Zucchini, sliced
2 Bell Peppers, chopped
¼ Tsp. Red Pepper Flakes
½ Tsp. Chili Powder
¼ Tsp. Cumin
½ Tsp. Sea Salt

1 1/3 C Cold Water
Sea Salt
1 Tsp. Unsalted Butter
1 C Dry Couscous

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Fettuccine with Lemon, Mint, & Peas

9/6/2017

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Bring a large pot of cold water to a boil over medium high heat. Season liberally with sea salt.

In a large frying pan, begin melting the butter over medium heat. Add the EVOO and pepper flakes. Let the pepper flakes pop and simmer for 2 minutes.

Add the garlic and stir often for 2 minutes.

Add the fettuccini to the boiling water and cook according to package directions.

Continue the sauce while the pasta boils. Add the tomatoes, zucchini, and a good pinch of sea salt to the pan with garlic and flakes. Cover and cook 4 – 5 minutes.

Grocery List

300g Dry Fettuccini Pasta
2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Tsp. Red Pepper Flakes
2 cloves Garlic, crushed & minced
1 C Grape Tomatoes, halved
1 Zucchini, diced
1 C Fresh Peas
1 Tbsp. Fresh Mint, chopped
Handful Fresh Parsley, chopped
½ Tsp. Sea Salt +
Cracked Pepper
½ Lemon, zested
Ricotta Cheese
Grated Parmesan - Garnish

Add the fresh peas and continue cooking 3 – 4 minutes.

Strain the pasta and add it directly to the frying pan. Add roughly ½ Tsp. sea salt (to taste) along with ¼ C pasta water. Toss the pasta to combine all ingredients in the pan. Cover and cook another 2 minutes.

Remove the pasta from the heat and add the parsley, mint, lemon zest, and cracked pepper to taste. Toss and leave covered about 2 minutes.

For service, enjoy a serving of pasta with a Tbsp. sized dollop of ricotta on top. Finish with a sprinkling of grated parmesan and ENJOY!

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Mexi Scalloped Potatoes

9/4/2017

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Mexi Scalloped Potatoes

Prep Time: 25 Min

Cook Time: 53 - 57 Min

Begin melting the butter in a small sauce pot over medium heat. Once melted, whisk in the flour and continue whisking until blended. Bubble away for 2 minutes stirring often.

Reduce heat to medium low and whisk in the chili, cumin, garlic & onion powders, and sea salt. Simmer 5 – 7 minutes stirring fairly often.

As the sauce bubbles away, add about a tbsp. of EVOO to a small frying pan set to medium. Once heated, add the green onions, bell pepper, jalapeno, and a pinch of sea salt. Cook for 5 minutes.

Add the tomatoes and corn to the pan along with another pinch of sea salt. Continue cooking 3 – 4 minutes until veggies have cooked down a little.

Finish the creamy sauce by whisking in half the shredded Monterey jack cheese. Turn off the heat and leave the pan on the burner until needed.

Grocery List

6 Small – Medium Russet Potatoes, sliced on the first setting of the mandolin
1 ½ C Monterey Jack with Jalapenos, shredded

2 Tbsp. Unsalted Butter
2 Tbsp. AP Flour
1 ¾ C 2% Milk
1 Tsp. Chili Powder
½ Tsp. Cumin
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
¼ Tsp. + Sea Salt

1 Bunch Green Onions, sliced (reserve some for garnish)
1 Bell Pepper, diced
1 Jalapeno, seeded & diced
½ C Grape Tomatoes, quartered
¾ C Frozen Sweet Corn, thawed

Sour Cream, Salsa, Green Onions - Garnish

Preheat oven to 400 F

Butter the inside of a 1 ½ qt. baking dish getting all the sides as well. Begin overlapping potato slices around the dish working your way into the middle. Spoon some of the sautéed veggies over the first layer of potatoes followed by a generous ladle full of the creamy sauce. Complete another layer of potatoes, veggie mix, and creamy sauce. Finish with remaining potatoes, veggies, and sauce. Sprinkle the remaining cheese over top and cover.

Place into the oven to bake for 30 minutes. Remove cover and continue baking 15 – 20 minutes until brown around the edges and potatoes are fork tender.

Remove from oven and set onto a cooling rack. Sprinkle some of the reserved green onions over the dish.

For service, take a few scoops and place them onto a serving plate. Finish with a dollop of sour cream, salsa, and / or sliced green onions, ENJOY!

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R E C I P E S

Yellow Split Pea Soup

Spicy Tomato Fettuccine

Artichoke Pesto Bean Bruschetta

Rainy Day Stew

Creamy Cauliflower Sauce Cheese Tortellini

Roasted Veg over Couscous

Fettuccine with Lemon, Mint, & Peas

Mexi Scalloped Potatoes

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