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Roasted Red Pepper Scalloped Potatoes

10/28/2016

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Roasted Red Pepper Scalloped Potatoes

Prep Time: 20 Min

Cook Time: 1 Hr - 1 Hr 5 Min

Start melting the butter in a medium sized sauce pot over medium heat. Add the onions, red pepper flakes, and a pinch of sea salt. Cook 5 – 7 minutes until onions are tender and pepper flakes have cooked out.

Drop the roasted red peppers in to the pot along with the milk and cream. Bring the mixture to a boil, reduce heat to medium low, and cover 5 minutes. Stir at least once.

Remove sauce from heat and use an immersion blender to puree sauce until thoroughly blended. Pour in to a serving dish until needed.

Preheat oven to 400 F

Use a mandolin and set to the second lowest setting. Slice the potatoes until all 4 are sliced.

Use a stick of butter to rub the inside of a 1 ½ qt. shallow baking dish coating the entire surface. Place a mixture of red and brown slices on the bottom of the dish forming a base. Starting from one of the outside corners, layer opposite potatoes in a clockwise pattern around the dish working towards the middle. Once finished, pour the creamy red pepper sauce over the entire dish coating the potatoes. Top with the shredded mozzarella.

Cover and bake 30 minutes. Remove cover and continue baking another 15 – 20 minutes.

Remove from oven and sprinkle the basil over the dish. Serve and ENJOY!

Grocery List

2 Russet Potatoes
2 Red Potatoes
1 Yellow Onion, diced
2 Tbsp. Unsalted Butter
¾ C 2% Milk
½ C Whipping Cream
1/3 C Mozzarella, shredded
2 Roasted Red Peppers
1 Tsp. Red Pepper Flakes
¼ Tsp. + Sea Salt
¼ Tsp. Pepper
6 – 10 Basil Leaves, sliced for garnish

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Creamy Pesto Potato Soup

10/25/2016

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Creamy Pesto Potato Soup

Prep Time: 20 Min

Cook Time: 35 - 40 Min

Set a large sauce pot to medium heat and begin melting the butter. Pour in the EVOO and add the onions, celery, carrots, and a half tsp. sea salt. Cook 5 – 7 minutes stirring often.

Add the potatoes along with another ¼ tsp. sea salt and black pepper. Cover and continue cooking another 5 or so minutes stirring occasionally.

Pour in the vegetable stock and milk. Once the soup boils, add the pesto. Reduce the heat to medium low and simmer 15 – 20 minutes until potatoes are cooked through.

Use an immersion blender to puree the soup until thoroughly blended. Add the remaining sea salt, black pepper, and red pepper flakes along with the whipping cream. Allow the soup to simmer another 3 or 4 minutes. (Adjust salt / pepper if desired)

For service, garnish each bowl of soup with a pinch of pepper flakes, sprinkle of grated parmesan, and fresh parsley or basil.

Grocery List

2 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Yellow Onion, diced
1 Large Carrot, peeled & chopped
2 stalks Celery, chopped
7 -8 small to medium sized Russet Potatoes, scrubbed & diced
4 C Low Sodium Vegetable Stock
1 C 2% Milk
¼ C Pesto
1 Tsp. Red Pepper Flakes
1/3 C Whipping Cream
1 ¾ - 2 (+) Tsp. Sea Salt
¾ Tsp. Black Pepper

Red Pepper Flakes, Grated Parmesan, Fresh Parsley / Basil - Garnish

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Whole Lotta Veggies Soup

10/21/2016

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Whole Lotta Veggies Soup

Prep Time: 20 Min

Cook Time: 45 - 50 Min

Add the EVOO and butter to a large sauce pot and set to medium. Once melted and combined, add the onion, carrot, celery, bell pepper, bay leaves, and 1 tbsp. red pepper flakes. Season with ½ tsp. sea salt and a pinch of black pepper, stir, and cook 6 – 8 minutes stirring occasionally.

Stir in the potatoes and garlic and continue cooking another 3 or 4 minutes.

Add the zucchini and mixed beans and continue cooking another 2 or 3 minutes.

Pour in the water and stock and bring to a boil (approximately 4 – 5 minutes). Once boiled, stir in the peas, spinach, vegeta, dried basil and thyme, white pepper, and remaining sea salt. Reduce heat to medium low and simmer 25 – 30 minutes.

Taste and adjust seasonings if desired

Serve and ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
3 Tbsp. EVOO
1 Yellow Onion, diced
2 Carrots, peeled & diced
3 stalks Celery, sliced
1 Bell Pepper, diced
2 cloves Garlic, crushed & minced
2 Red Potatoes, chopped
1 Zucchini, chopped
540ml can Unsalted Mixed Beans, drained & rinsed quickly
1 C Fresh Peas
2 C Baby Spinach
3 C Low Sodium Vegetable Stock
3 C Cold Water
3 Dried Bay Leaves
2 Tbsp. Vegeta
1 ½ Tsp. Red Pepper Flakes
½ Tsp. Dried Basil
½ Tsp. Dried Thyme
½ Tsp. Ground White Pepper
1 ½ + Tsp. Sea Salt
Pinch Black Pepper

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Creamy Spinach, Artichoke, and Red Pepper Stuffed Potatoes

10/18/2016

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Creamy Spinach, Artichoke, and Red Pepper Stuffed Potatoes

Prep Time: 20 - 25 Min

Cook Time: 40 Min

Place the clean potatoes in to a large pot filled with cold, salted water. Set to medium high and cover until boiling (3 – 5 Min). Remove lid and boil 20 – 25 minutes until potatoes are fork tender. Strain and rinse under cool water until cool enough to handle.

**With 10 minutes remaining on the potatoes, begin the following steps.

Start melting the butter in a large frying pan set to medium. Pour in the EVOO and add the onions, peppers, and a generous pinch of sea salt. Cook 4 minutes stirring occasionally.

Add the artichokes and garlic along with another pinch of sea salt. Stir and continue cooking another 2 – 3 minutes.

Stir in the spinach, cover, and cook another 3 minutes. Remove from heat.

Preheat oven to 425 F.

Laying the potatoes flat, slice a box shape in to the potato almost to the bottom. Use a spoon to scoop out the potato until a nice sized bowl is formed. Reserve the scooped potato in a large mixing bowl.

**Don’t panic if all the potato isn’t scraping out or if the skin breaks a little, these issues are totally workable!

To the mixing bowl of potatoes, add the butter and cream cheese. Begin mashing using a potato masher. Pour in the heavy cream, sea salt & black pepper to taste and continue mashing until creamy.

Stir in the spinach and artichoke mix until the potatoes and veg are thoroughly blended. Use a tbsp. to scoop the mixture in to the potato bowls. Use the back side of the spoon to press the mixture in to the potato and continue scooping until there is a good sized mound outside of the potato. Once all of the potatoes are stuffed, transfer them to a baking sheet.

** There will likely be additional filling leftover. Cover and refrigerate for up to 3 days comfortably. Enjoy it reheated or try making it in to potato patties!

Place in the oven to bake for 10 minutes.

Remove and sprinkle the potatoes with the grated parmesan. Return to the oven for another 5 minutes.

Remove the potatoes from the oven. For service, a drizzle of EVOO, pinch of sea salt / pepper, and a sprinkle of parsley are perfection!

Grocery List

5 Russet Potatoes

1 Tbsp. Unsalted Butter
2 Tbsp. EVOO
1 Small Red Onion, diced
½ Red Bell Pepper, diced
1 clove Garlic, minced
170ml jar Marinated Artichoke Hearts, drained, rinsed, and chopped
2 C Baby Spinach

1 heaping Tbsp. Garden Vegetable Cream Cheese
1 Tbsp. Unsalted Butter
2 Tbsp. Whipping Cream
1 ½ Tbsp. Grated Parmesan
Sea Salt & Pepper

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Mediterranean Potato Salad

10/14/2016

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Mediterranean Potato Salad

Prep Time: 20 Min

Cook Time: 20 - 25 Min

Fill a large sauce pot with cold water and season liberally with sea salt. Add the potatoes, cover, and set to medium high heat. Once the potatoes start to boil, tilt the lid and boil 15 – 20 minutes until fork tender. Strain and set into a bowl filled with cold water and ice to stop the cooking process. Strain once again and set aside.

**Watch for skin splitting. If the potatoes look like they’re bursting, they’re overcooking!

Add the ingredients for the dressing to a small mixing bowl and whisk together until combined. Set aside.

In a large mixing bowl, combine the cucumbers, peppers, onions, and tomatoes. Halve the potatoes and halve the again, slice them into small chunks and add them to the bowl. Sprinkle the lemon zest in to the bowl and toss everything together.

Pour the dressing over the salad and add in the feta cubes. Toss to fully combine all ingredients and dressing.

Transfer the salad to a serving bowl and either refrigerate until ready to eat or enjoy right away!

Grocery List

680g Mini Red Potatoes
½ English Cucumber, halved and sliced
1 Pint Medley Tomatoes, quartered
½ Red Onion, sliced
1 Bell Pepper, chopped
1 Heaping Tbsp. Sliced Kalamata Olives
½ C Feta Cheese, ¼ Inch Cubes
Zest of 1 Lemon
- Dressing
¼ C EVOO
1 Tbsp. Wholegrain Mustard
1 Lemon, juiced
2 cloves Garlic, pressed / minced
¼ Tsp. Red Pepper Flakes
¼ Tsp. Dried Marjoram
¼ Tsp. Dried Basil
¼ Tsp. Dried Oregano
½ Tsp. Dried Parsley
½ Tsp. Fresh Thyme
Sea Salt / Pepper

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Cauliflower & Carrot Curry

10/11/2016

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Cauliflower & Carrot Curry
over Pot Barley

Prep Time: 15 Min

Cook Time: 30 - 35 Min

Place the pot barley in to a small pot filled with 3 ½ C cold, salted water. Set to medium high and bring to a boil. Once boiled, reduce heat, cover, and simmer 30 – 35 minutes until tender.

**With 20 minutes remaining in the barley’s cook time, continue the recipe.

Begin melting the butter in a large frying pan on medium heat. Add the carrots and a pinch of sea salt. Cook 4 minutes stirring occasionally. Add the onions and another pinch of sea salt. Continue cooking 3 minutes.

Add the cauliflower and all of the seasonings. Add roughly ¼ Tsp. sea salt, stir, and cook everything together 4 or so minutes.

Pour in the vegetable stock. Cover and cook another 3 – 5 minutes.

Add the whipping cream. Once the sauce bubbles, taste and adjust salt if desired.

Stir in ¾ of the chopped parsley and remove from heat. Let the dish sit 2 minutes covered.

Scoop roughly a cup of pot parley in to the center of a bowl and form a “boat”, similar to how you’d do for a bowl of mash potatoes. Ladle the cauliflower & carrot curry over the pot barley making sure to pick up some of the sauce. Sprinkle some of the remaining parsley over the dish. ENJOY!

Grocery List

1 ¼ C Dry Pot Barley, rinsed
1 Head of Cauliflower, chopped in to smaller florets
2 Carrots, peeled and chopped
1 Yellow Onion, diced
3 Tbsp. Unsalted Butter
½ C Low Sodium Vegetable Stock
¼ C Whipping Cream
1 ½ Tsp. Curry Powder
1 Tsp. Chili Powder
½ Tsp. Red Pepper Flakes
½ Tsp. Ginger Powder
½ Tsp. Turmeric
½ Tsp. White Pepper
Sea Salt
½ C Fresh Parsley, chopped

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Black Bean Tortilla Bowls

10/6/2016

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Black Bean Tortilla Bowls with Corn Salsa

Prep Time: 20 Min

Cook Time: 36 - 40 Min

In a medium sized sauce pot set to medium, add the butter. Once the butter has melted, pour in the EVOO and add the onion & bell pepper reserving ¼ of the diced pepper for the salsa. Season with a pinch of sea salt and stir. Cook 5 minutes stirring occasionally.

Stir in the garlic and continue cooking 2 minutes. Stir in the spice blend and continue cooking another 2 minutes to cook out some of the raw spice flavour.

Pour in the beans including the salted, starchy liquid. Once the beans begin to boil, reduce the heat to medium low and simmer 30 minutes.

**Continue with the salsa while the beans simmer.

Place the frozen corn in a bowl and fill the bowl with warm water. Once the corn thaws, strain and transfer the corn back to the bowl.

To the corn, add the tomatoes, red onion, and reserved bell pepper. Toss the salsa in the EVOO and squeeze in the lime juice. Add a little less than a ¼ tsp. sea salt and toss again. Sprinkle over the lime zest tossing one last time to ensure everything is evenly coated. Set aside until beans are finished.

Grab your tortilla bowls and fill the bottoms with the shredded cheese. Ladle some of the beans in to the bowls filling them about 2/3 of the way. Spoon some of the corn salsa over the beans and finish with the sliced avocado. Add your desired amount of hot sauce and serve.

Grocery List

5 Old El Paso Tortilla “Bowls”
1 Avocado, sliced
540ml can Black Beans
½ C Marble Cheddar, shredded
2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Yellow Onion, diced
1 Bell Pepper, diced
3 cloves Garlic, chopped
Seasoning Blend
- 1 Tsp. Cumin
- ¾ Tsp. Chili Powder
- ¾ Tsp. Garlic Powder
- ½ Tsp. Onion Powder
- ½ Tsp. Ginger Powder
- ¼ Tsp. Dried Oregano
- ¼ Tsp. Paprika
1 Tbsp. Hot Sauce + Garnish
Sea Salt

1 C Frozen Sweet Corn
¾ C Medley Tomatoes, chopped
½ Red Onion, diced
1 Lime, juiced & zested
Sea Salt

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Zucchini Pizzas

10/4/2016

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Zucchini Pizzas

Prep Time: 15 Min

Cook Time: 15 Min

Preheat the oven to 425 F

Pour EVOO on to a baking sheet and use a basting brush to spread it around the entire tray. Lay the zucchini slices on the tray and use the basting brush to scoop up oil from the tray to brush over the slices. Season each slice with sea salt & black pepper.

Bake 5 minutes, flip, and continue baking another 5 minutes.

Flip the slices one last time. Sprinkle cheese on each of the slices along with a few dollops of sauce, sprinkle of peppers & onions, pinch of red pepper flakes, and fresh parsley. Place in the oven to bake another 5 minutes.

Remove from oven and….

Sprinkle the slices with parmesan, return to the oven on BROIL for 2 – 3 minutes until brown on top.
Transfer to a serving platter. Sprinkle with remaining fresh parsley. Sprinkle the slices with sea salt and ENJOY!

Grocery List

EVOO
1 Large Zucchini cut in to about 12 – 15 equal sized slices
½ C Mozzarella cheese, finely grated
½ C Prepared Pizza Sauce
¼ C Red Onion, finely diced
¼ C Bell Pepper, finely diced
2 Tbsp. Fresh Parsley, chopped
Red Pepper Flakes
Sea Salt / Black Pepper
(Optional) Grated Parmesan Cheese

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R E C I P E S

Roasted Red Pepper Scalloped Potatoes

Creamy Pesto Potato Soup

Whole Lotta Veggies Soup

Creamy Spinach, Artichoke, and Red Pepper Stuffed Potatoes

Mediterranean Potato Salad

Cauliflower & Carrot Curry

Black Bean Tortilla Bowls

Zucchini Pizzas

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