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Tomato, Romano Bean, & Vegetable Soup

12/29/2017

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Tomato, Romano Bean, & Vegetable Soup

Prep Time: 25 Min

Cook Time: 30 - 40 Min

Begin heating the EVOO on medium heat in a medium sized saucepot.

Add the onion, celery, carrot, pepper, pepper flakes, and a good pinch sea salt & cracked pepper. Stir and cook 5 – 7 minutes.

Make a well in the center of the pan and add the garlic. Allow it to bubble away for 1 minute before stirring it into the rest of the veg. Continue cooking another minute.

Add the tomato paste, cauliflower, red cabbage, and another good pinch sea salt. Stir and continue cooking 2 – 3 minutes.

Pour in the vegetable stock & crushed tomatoes. Bring to a boil over medium (2 – 3 minutes). Add the garlic & onion powders, Cajun seasoning, dried parsley, cooked romano beans, zucchini, and another good pinch of sea salt. Reduce heat to medium low, cover, and simmer 15 – 20 minutes.

Taste and adjust seasoning if desired.

Serve and ENJOY!

Grocery List

3 Tbsp. EVOO
1 Yellow Onion, diced
2 stalks Celery, diced
1 Bell Pepper, diced
1 Large Carrot, peeled & diced
3 cloves Garlic, crushed & pressed/minced
½ small Head Cauliflower, broken down into smaller florets
1 ½ C Red Cabbage, shredded / chopped
1 Zucchini, diced
2 C Cooked Romano Beans
798ml can Crushed Tomatoes
3 C Low Sodium Vegetable Stock
1 ½ Tbsp. Tomato Paste
1 Tsp. Red Pepper Flakes
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
3 Tsp. Cajun Seasoning
1 Tsp. Dried Parsley
Sea Salt & Cracked Pepper

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Romano Bean & Cabbage Salad

12/26/2017

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Romano Bean & Cabbage Salad

Prep Time: 15 Min

Whisk together the EVOO, pesto, white wine vinegar, garlic, lemon juice, salt, pepper flakes,and pepper until thoroughly combined. Set aside.

In a large mixing bowl, combine veggies and pour in the dressing. Toss to combine and taste, adjust seasoning if desired.

Serve right away or refrigerate and serve when desired.

Grocery List

3 C cooked Romano Beans
2 C Red Cabbage, shredded / chopped
1 Red Onion, diced
½ English Cucumber, seeded & diced
1 C Grape Tomatoes, quartered
1/3 C EVOO
2 Tbsp. Pesto
½ Tsp. Red Pepper Flakes
Splash White Wine Vinegar
2 cloves Garlic, crushed & pressed / minced
½ Lemon, juiced
¼ Tsp. Sea Salt +
Cracked Pepper to taste

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Gnudi in a Buttery Tomato Sauce

12/20/2017

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Gnudi in a Buttery Tomato Sauce

Prep Time: 25 Min

Chill Time: 30 Min +

Cook Time: 20 - 25 Min

In a medium sized mixing bowl, mix together the ricotta, parm, garlic, basil, parsley, flour, egg, salt, pepper, and a few grates of nutmeg until a wet looking dough is formed and everything is combined.

Sprinkle ¼ C flour onto a small plate to roll the gnudi in. Wet your hands and using a tbsp., scoop the mixture into your hands and gently roll into a round shape. Drop the gnudi into the flour and roll it around. Pick it up and toss between hands gently to shake off excess flour. Transfer to a parchment lined baking sheet and continue until all gnudi are formed.

Refrigerate at least 30 minutes to firm up.

Fill a large pot with cold water and set it on medium high heat. Bring to a boil and season liberally with sea salt.

While the water boils, begin the pan sauce. Melt the butter in a large frying pan over medium heat. Add the EVOO and pepper flakes and stir. Wait for sizzling (1 – 2 Min) before stirring in the garlic. Stir and cook approximately 2 minutes until the garlic becomes fragrant.

Add the onions and a pinch of sea salt. Stir and cook 5 minutes. Add the fresh thyme and tomato paste. Stir and continue cooking 2 – 3minutes.

Working in two batches, add the gnudi to the boiling water one at a time gently stirring to ensure they don’t stick. Let them cook 5 – 6 minutes, strain onto a paper towel lined plate, and continue with the second batch.

While the second batch cooks, add the pesto and the juice of half the lemon to your frying pan. Stir and continue cooking 2 – 3 minutes.

Once all of the gnudi are finished cooking, add them to the frying pan along with ¼ C of the boiling water. Season with sea salt and shake the pan to coat the gnudi entirely. Gently flip them over to make sure they are sauced on all sides.

For service, plate 3 – 4 gnudi and finish with a sprinkling of grated parm and lemon zest. ENJOY!

Grocery List

525g Ricotta Cheese
1 Tbsp. Grated Parmesan
1 Egg, beaten
1 clove Garlic, crushed & pressed
1/3 C AP Flour + more for dusting
1 Tsp. Dried Basil
1 Tsp. Dried Parsley
½ Tsp. Sea Salt
¼ Tsp. Cracked Pepper
Nutmeg

3 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Tsp. Red Pepper Flakes
1 clove Garlic, crushed & minced
½ Yellow Onion, diced
1 Tsp. Fresh Thyme, chopped
1 Tbsp. Tomato Paste
1 Tbsp. Pesto
1 Lemon, zested & ½ juiced
Sea Salt

Grated Parm - Garnish

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Fiesta Lentil Salad

12/18/2017

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Fiesta Lentil Salad

Prep Time: 15 Min

In a small bowl, whisk together the EVOO, garlic, vinegar, cumin, chili, coriander, and sea salt. Set aside.

Combine lentils, onion, cuc, jalapeno, corn, and tomatoes in a large mixing bowl. Add the zest and juice of the lime to the bowl followed by the dressing. Toss everything together in the bowl.

Add cracked pepper to taste and serve, Salad can be refrigerated until needed but allow it to come to as close to room temperature as you can, vinaigrette’s taste better this way. ENJOY!

Grocery List

4 C cooked Lentils
1 Red Onion, diced
½ English Cucumber, seeded & diced
1 C Medley Tomatoes, chopped
1 Jalapeno, seeded & diced
1 C Frozen Corn, thawed
1 Lime, zest & juice
¼ C EVOO
2 cloves Garlic, crushed & pressed
Splash White Wine Vinegar
1 Tsp. Cumin
½ Tsp. Chili Powder
½ Tsp. Coriander
½ Tsp. Sea Salt
Cracked Pepper

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Cheesy Jalapeno Corn Biscuits

12/13/2017

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Cheesy Jalapeno Corn Biscuits

Prep Time: 10 Min

Cook Time: 12 - 15 Min

Preheat oven to 450 F

Sift the flour, powder, soda, and salt into a medium sized mixing bowl. Add the cubed butter and use a pastry cutter to work the cold butter into flour until the mixture starts to look crumbly.

Make a well in the center of the bowl and add the milk, corn, jalapenos, and shredded cheese. Begin whisking everything together until the batter starts to get thick and sticky. Switch to a spatula and fold the batter into itself a few times until combined. (Careful not to overwork!)

Use a standard sized ice cream scoop to scoop batter onto an ungreased baking sheet. Continue until all biscuits are portioned. (6 – 8 approximately)

Spray the biscuits with cooking spray and place them into the oven to bake. Bake 12 – 15 minutes until brown and crispy on the outside.

Remove and set the biscuits onto a cooling rack.

Serve with a little butter on the side and ENJOY!

Grocery List

1 ¾ C AP Flour
½ Tsp. Sea Salt
1 Tsp. Baking Powder
¼ Tsp. Baking Soda
5 Tbsp. Cold Unsalted Butter, cubed
1 Cob Fresh Corn, corn removed
2 Jalapenos, seeded & diced
½ C Medium Cheddar, shredded
½ C Monterey Jack, shredded
1 C 2% Milk

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Balsamic & Parm Roasted Brussel Sprouts

12/11/2017

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Balsamic & Parm Roasted Brussel Sprouts

Prep Time: 15 Min

Cook Time: 20 - 25 Min

Preheat oven to 425 F

Toss the clean, trimmed sprouts into a large mixing bowl. Add the EVOO, 1 Tbsp. vinegar, sea salt, marjoram, and 1 ½ Tbsp. grated parmesan. Add cracked pepper to taste and toss until everything is coated.

Transfer the sprouts to a 1 ½ qt. baking dish OR an ungreased baking sheet. Place into the oven to bake.

Bake 10 minutes, add remaining balsamic and parmesan, toss, and return to the oven 10 – 15 minutes.

Remove from oven & season with sea salt & cracked pepper if desired. Drizzle a tbsp. approximately of EVOO over the sprouts and toss them once again trying to scrape up some of the balsamic that’s coating the bottom of the dish. ENJOY!

Grocery List

1 Lb. Brussel Sprouts, stems trimmed, outer leaves removed & halved
2 Tbsp. EVOO
2 Tbsp. Balsamic Vinegar
½ Tsp. Sea Salt
½ Tsp. Dried Marjoram
Cracked Pepper
3 Tbsp. Grated Parmesan

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Bean & Cauliflower Tacos with Cabbage Slaw

12/6/2017

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Bean & Cauli Tacos with Cabbage Slaw

Prep Time: 30 Min

Cook Time: 15 Min

Chill Time: 1 Hr. +

**Prepare the cabbage slaw in advance to allow the flavours an opportunity to blend together.

In a large mixing bowl, add the cabbage, red pepper, and green onions. Set aside.

Whisk together the mayo, vinegar, lime juice, EVOO, garlic, and at least ¼ tsp. sea salt. Finish with a pinch of pepper, cover, and refrigerate overnight.

**Continue the recipe when ready.

Begin heating the EVOO for the “meat” component on medium heat in a medium sized frying pan. Once heated, add the sliced onions and a pinch of sea salt. Stir and cook 3 – 5 minutes.

Add the cauliflower and another pinch of sea salt. Reduce heat to medium low, cover, and cook another 4 – 5 minutes.

Stir in the Yves Ground, cooked beans, and all spices. Finish with another good pinch of sea salt, cover, and continue cooking 3 – 4 minutes until everything is heated thoroughly.

Wrap the tortillas in paper towels and place them on a plate. Heat them up for at least 25 seconds to get them nice and warm.

Start your taco with a pinch of shredded cheese followed by a few scoops of the “meat” mixture. Top with cabbage slaw, sliced green onions, and any of the optional toppings. ENJOY!

Grocery List
SLAW

½ Head Red Cabbage, sliced thin using a food processor
1 Red Pepper, sliced thin
4 Green Onions, sliced
2 Tbsp. Mayonnaise
2 Tsp. White Wine Vinegar
1 Lime, juiced
1 Tbsp. EVOO
1 clove Garlic, crushed & minced
Sea Salt & Cracked Pepper

“MEAT”

2 Tbsp. EVOO
1 Yellow Onion, halved lengthwise & sliced

½ pkg. Yves Veggie Ground
1 C cooked Beans (Black, White, Mixed)
½ Large Head Cauliflower, chopped into smaller florets
1 ¼ Tsp. Chili Powder
1 Tsp. Cumin Powder
½ Tsp. Dried Oregano
½ Tsp. Garlic Powder
Sea Salt

8 x 6” Whole Grain Tortillas
1 C Shredded Cheese (Monterey, Cheddar, Marble) etc
2 Green Onions, sliced
Taco Sauce (optional)
Salsa (optional)
Sour Cream (optional)

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Creamy Broccoli Cheddar Soup

12/4/2017

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Creamy Broccoli Cheddar Soup

Prep Time: 20 Min

Cook Time: 30 - 35 Min

Begin melting the butter in a medium sized saucepot on medium heat. Once melted, add the EVOO and wait for bubbling. Add the pepper flakes and garlic. Stir often and cook 2 minutes.

Add the onion, celery, carrot, and ¼ tsp. sea salt. Stir and cook 5 – 7 minutes. Add the potato and continue cooking 2 minutes.

Add the broccoli, veg stock, cream, and milk. Stir and wait for a subtle boil (about 2 – 3 minutes). Stir in the onion powder and remaining salt. Cover and reduce heat to medium low. Simmer 20 minutes.

Remove from heat and use an immersion blender to puree soup until smooth. Return the soup to low and slowly stir in shredded cheese until fully incorporated. Stir in the white pepper, taste, and adjust salt if desired.

For service, ladle soup into desired bowl and top with reserved broccoli bits and cheddar if desired. ENJOY!

Grocery List

2 Tbsp. Unsalted Butter
1 Tbsp. EVOO
1 Head Broccoli, chopped into smaller florets

(Reserve broccoli bits on cutting board after chopping broccoli for garnish)

2 cloves Garlic, crushed
1 Yellow Onion, diced
1 Carrot, diced
2 stalks Celery, diced
1 Russet Potato, peeled & diced
2 C Low Sodium Vegetable Stock
1 ½ C 2% Milk
½ C Whipping Cream
1 C Sharp / Old Cheddar, shredded
½ Tsp. Red Pepper Flakes
½ Tsp. Onion Powder
¾ Tsp. Ground White Pepper
1 ¾ Tsp. Sea Salt

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R E C I P E S

Tomato, Romano Bean, & Vegetable Soup

Romano Bean & Cabbage Salad

Gnudi in a Buttery Tomato Sauce

Fiesta Lentil Salad

Cheesy Jalapeno Corn Biscuits

Balsamic & Parm Roasted Brussel Sprouts

Bean & Cauliflower Tacos with Cabbage Slaw

Creamy Broccoli Cheddar Soup

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