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Category: Meat Free

About 15-minute Soup with Spinach, Artichokes and Tortellini

About 15-minute Soup with Spinach, Artichokes and Tortellini

2 T. extra-virgin olive oil (or EVOO, to Ray fans)

6 cremini (baby portobello) or white mushrooms, sliced

1 medium onion, chopped

Salt and freshly ground pepper

1 can quartered artichoke hearts, drained

6 C. chicken stock or broth

1 12- to 16-oz. package fresh refrigerated tortellini, any variety

1 lb. fresh triple-washed spinach, stems removed and leaves coarsely chopped

Grated Parmigiano-Reggiano or Romano cheese

Crusty bread, to pass at the table

 

Heat a medium soup pot over medium-high heat. Add the EVOO, mushrooms and onions, and season with salt and pepper. Cook for 5 minutes, add the artichokes and stock, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce heat to a simmer. Cook for 5 to 6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve the soup. Top shallow bowls of soup with cheese and pass bread at the table.

15-Minute Tomato and Bean Stoup

15-Minute Tomato and Bean Stoup

2 T. extra-virgin olive oil (EVOO)

3 garlic cloves, chopped

1/2 tsp crushed red pepper flakes

1 medium onion, chopped

2 carrots, peeled and thinly sliced

2 celery ribs, chopped

1 small zucchini, sliced

2 C. vegetable or chicken stock or broth

1 15oz can diced tomatoes

1 15oz can tomato sauce

1 10oz box frozen cut green beans

1 10oz box frozen cut yellow beans

Salt and fresh ground black pepper

1 C. fresh basil leaves, torn or shredded

Grated Parmigiano-Reggiano or Romano cheese

Crusty bread

 

Add the EVOO to a soup pot over medium-high heat. Add the garlic and crushed red pepper flakes, stir, then add the onions, carrots, celery, and zucchini. Cook 10 minutes, then add the stock, tomatoes, tomato sauce, and beans. Bring the stoup up to a bubble and season with salt and pepper. Simmer 5 minutes. Turn off the heat and wilt the basil into the stoup. Ladle up the stoup and serve with the grated cheese and crusty bread.

10 Minute Tuscan Tomato Soup

10 Minute Tuscan Tomato Soup

 

1 jar (24 to 26 oz) marinara sauce

1 can (19 oz) cannellini beans, rinsed

1 jar (7 oz) roasted red peppers

2 T.  extra-virgin olive oil

1 clove garlic

1 3/4 C. chicken broth

1/4 C. thin strips fresh basil leaves

Freshly ground pepper, to taste

 

Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

 

Yield: 4 servings

Calories: 296

Fat: 14g

Fiber: 9g

 

 

Parmesan Toasts:   Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.

Green Chili and Tortilla Casserole

Green Chili and Tortilla Casserole

2 flour tortillas (approximately 6 inch diameter)

2 fresh green chili peppers

1 bell pepper

1/2 C. low fat or nonfat milk

1 oz. low fat or nonfat shredded cheddar cheese

1 tsp. dried parsley

4 oz. liquid egg whites

 

Preheat oven to 375 degrees F. Dice green chili pepper and bell pepper, set aside. Spray a casserole dish with cooking spray. Tear tortilla into bite-sized pieces and spread over the bottom of the casserole. Top with half of the chopped green chili and bell pepper, and half of the cheese. Repeat layering. Combine liquid egg whites, milk and parsley and gently pour over casserole. Bake uncovered for 30 minutes, or until knife inserted in the center comes out clean.

 

Yield:

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Tomato Tart with Lime Butter

Tomato Tart with Lime Butter

Tart Ingredients:
A bit of All-purpose Flour
1/2 lb. Frozen Puff Pastry, thawed
2 lbs. Ripe Tomatoes, cored, peeled, seeded, and finely chopped
Juice of 1 large Lemon

2 Shallots or Green Onions (Mild), minced

2 cloves Garlic, minced

1/2 tsp. fresh Parsley, minced

1/2 tsp. fresh Basil, minced

1/2 tsp. fresh Thyme, minced

Salt and Freshly Ground Black Pepper to Taste

Lime Butter Ingredients:

Juice of 1 large Lime

8 Tbs. (1/4 pound) Unsalted Butter, cut into single tablespoon portions

2 Tbs. Heavy Cream

Salt and Freshly Ground Black Pepper to Taste

2 Tbs. Olive Oil

1/2 cup Ripe Tomatoes, peeled, seeded, and diced for garnish

 

Special Equipment:

Six 4-inch Tartlet Pans

Dried Beans or Rice for use as Pastry Weights

Preheat oven to 400-F degrees and set up the mise-en-place. (Mise-en-place defined: French cookery technique whereby you arrange each ingredient in the prepared portion and sequence you’ll require it to prepare your recipe. Also known as an invaluable timesaver.) Sprinkle a bit of flour on a clean surface and roll out the pastry dough to an approximately 10 by 15-inch rectangle. With a sharp knife, cut the pastry into six equal-sized squares, each  about 5 inches on a side. Gently place each square into a 4-inch tartlet pan and trim any excess dough from the edges. With a fork, prick the bottom of the pastry all over its surface. Line the pastry shells with foil cut to size and spread dried beans or rice over the foil. (If you don’t weight the pastry, you’ll end up with uneven puffing during baking, which makes for an ugly, unbalanced tart.) Set the tartlet pans on a baking sheet and bake for about 15 minutes, or until the pastry is lightly browned. Remove from the oven and allow to cool. Remove the foil andweights, then carefully remove the delicate baked pastry shells from the tartlet pans. Set them on a wire rack to cool completely. (Don’t turn off the oven, though; you’re not finished yet!) While the shells are baking, place the chopped tomatoes in a colander and let drain for at least 15 minutes. Pat the diced tomatoes dry with paper towels. (It’s important to remove as much water as possible, otherwise your tarts will be soggy. You will want to blot the tomatoes during baking, also: Work quickly as you remove the excess water with a triple-folded paper towel.) In a large glass mixing bowl, combine the drained tomatoes with the lemon juice, shallots or green onions, garlic, parsley, basil, thyme, salt, and pepper. Gently stir in the olive oil. Place your baking sheet to the oven for about five minutes to warm. Remove the hot sheet from the oven and place the cooled pastry shells on it. Spoon about 2 tablespoons of the tomato mixture into each shell. Make sure not to overfill the pastry shells. Bake for abot 15 minutes, blotting excess water at least once. Sprinkle with a splash of black pepper and let cool for about five minutes prior to serving. Meanwhile, prepare the lime butter in a small saucepan: Mix the lime juice with an equal amount of water (no more than 1/3 cup). Bring the mixture to a boil over high heat, and boil for about 3 minutes or until it’s reduced by half. Whisk in the butter, a tablespoon at a time, until thoroughly combined. Stir in the cream and season with salt and pepper to taste. Pour the mixture into the top half of a double boiler and place over hot water to keep warm. Spoon the lime butter onto your six serving plates. Set a tomato tart on top and garnish with the diced tomatoes. Serve immediately.

Vegetable Fried Rice

Vegetable Fried Rice

1 egg 

2 T. chicken broth or water 

1 1/2 tsp. soy sauce 

1 tsp. toasted sesame oil 

2 tsp. canola oil 

1/3 C. finely chopped onion 

1/3 C. shredded carrots 

1/3 C. frozen baby peas 

1 1/2 C. cold cooked brown rice 

 

In a small bowl, combine the egg, broth or water, soy sauce, and sesame oil. Beat with a fork until smooth. Set aside. Set a nonstick skillet over high heat for 1 minute. Add the canola oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the onion, carrots, and peas. Toss. Reduce the heat to medium-high. Cook, tossing occasionally, for 1 minute, or until sizzling. Add the rice. Toss and cook for 1 minute, or until sizzling. Reduce the heat to medium. Scrape the rice mixture to the sides of the pan. Pour the egg mixture into the well. Cook, stirring the egg mixture into the rice mixture, for 1 to 2 minutes, or until the eggs are cooked.

 

Yield: 4 servings

Calories: 152

Fat: 6g

Fiber: 2g

Balanced & Bright Jasmine Rice with Seasonal Vegetables, Golden Raisins, and Pistachios

Balanced & Bright Jasmine Rice with Seasonal Vegetables, Golden Raisins, and Pistachios

Balanced & Bright Jasmine Rice with Seasonal Vegetables, Golden Raisins, and Pistachios

 

1 C. uncooked jasmine rice

2 C. bone broth or stock of your choice

 

Dressing ingredients:

1 small shallot

1 clove garlic

2 T. flat-leaf parsley

2 T. red balsamic vinegar

2 tsp. fresh oregano

2 tsp. basil

1/3 C. extra-virgin olive oil

1 tsp. sea salt

1 tsp. black pepper

 

Salad ingredients:

2 C. bite-size pieces of assorted seasonal vegetables of your choice (such as cucumbers, tomatoes, beans, zucchini, peas, cabbage, beets, carrots, radishes, broccoli florets, and so on)

3/4 C. hand-torn seasonal mixed leafy greens, sprouts, and herbs

1/3 C. chopped red, yellow, or white onion or green onions

1/4 C. toasted pistachios, chopped (sunflower seeds and pine nuts are great alternatives)

1/4 C. dried currants

 

Start the day before if you want to soak the rice.  Cook rice per the package directions using bone broth in place of water (1 C. of rice to 2 C. of bone broth will yield 2 C. cooked rice for this recipe). Dressing instructions: Place shallot, garlic, herbs, and vinegar in a blender or food processor, and blend until combined. Add sea salt and pepper. With the blender or food processor running, slowly drizzle in oil. Process dressing until well combined. Salad instructions: Place salad ingredients in a large serving bowl. Assembling the meal:  Drizzle the vegetables in your serving bowl with 3 Tbsp, dressing and toss to coat.

Serve over a bed of your cooked rice. Add additional dressing to individual bowls, to taste.

Zucchini & Goat Cheese Tart

Zucchini & Goat Cheese Tart

Zucchini & Goat Cheese Tart

 

1¼ cups all-purpose flour

Kosher salt and freshly ground black pepper

10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced

½ teaspoon white wine vinegar

5 tablespoons ice water

1½ pounds zucchini, unpeeled and sliced ⅛ inch thick

2 tablespoons good olive oil, divided

8 ounces plain creamy goat cheese, such as Montrachet, at room temperature

1 teaspoon minced fresh thyme leaves

¼ teaspoon grated lemon zest

 

Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside. Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

Cactus Salad Tacos

Cactus Salad Tacos

Cactus Salad Tacos

Mission Artisan Tortillas

1 ½ lbs nopales-cooked (grilled or broiled), sliced in strips

1 small onion, chopped

2 medium tomatoes, chopped

½ bunch of cilantro chopped

1 ½ tbsp lime juice

3 tbsp olive oil

1 tsp salt

½ tsp pepper

1 tsp Mexican dried oregano, crushed

1/3 cup cotija cheese, crumbled

 

De-spine, roast or grill the cactus paddles, then slice in strips. Chop onion and tomatoes and mix with the nopales and cilantro. Chill for about 15 minutes. In a separate bow add lime juice, oil, salt, pepper and oregano and stir to blend. Add to cactus salad and gently toss. Warm up your tortillas on a skillet. Assemble the tacos. Garnish with Cotija cheese.

Authentic Manicotti Crepes

Authentic Manicotti Crepes

4 eggs

2 cup water

1 tsp. salt

2 cup flour

Oil

 

2 lbs. ricotta cheese

8 oz. shredded mozzarella

2 tsp. parsley

1 large egg

3/4 cup grated romano cheese

2 C. Homemade Marinara Sauce

Salt & pepper to taste

 

Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7″ nonstick skillet. Lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.  Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste.  Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.

 

Yield:

Calories:

Fat:

Cornhusker Corn Casserole

Cornhusker Corn Casserole

 

2 C. canned yellow or white hominy, drained and patted dry

2 C. fresh corn kernels, preferably, or 2 C. frozen and thawed corn kernels

1 garlic clove, minced

8 ounces sharp cheddar cheese, shredded

2 C. milk

4 eggs, beaten

1 tsp. salt

1/4 tsp. cayenne pepper

 

Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole.  In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar. Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot.

 

Yield:

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Artichoke and Walnut Pesto Pasta

Artichoke and Walnut Pesto Pasta

Coarse salt

1 lb. penne rigate pasta

4 oz. walnut pieces, toasted (about 1/3 C.)

1 15oz can artichoke hearts, drained

1 large garlic clove, cracked away from the skin

Zest of 1 lemon

a handful of fresh flat-leaf parsley leaves

1/2 C. grated Parmigiano-Reggiano

Coarse black pepper

1/4 tsp grated or ground nutmeg

1/3 C. extra-virgin olive oil

3 C. coarsely chopped arugula or baby spinach leaves.

 

Bring a large pot of water to a boil. Salt the water liberally, then add the pasta and cook al dente. In the bowl of a food processor, combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, some pepper, and nutmeg and pulse the ingredients until chopped. Turn the processor on and stream in the EVOO in a slow stream until the pesto forms. It should be thick and paste like in consistency. Place the pesto in the bottom of a large serving bowl. Drain the pasta and add the hot pasta to the bowl. Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto. Adjust the salt and pepper to serve.

 

 

Yield:

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Spanakopita with Fresh Herbs and Wild Greens

Spanakopita with Fresh Herbs and Wild Greens

Spanakopita with Fresh Herbs and Wild Greens

2 tablespoons olive oil

2 cups chopped onion, leeks, scallions, or a combination

2 pounds greens, chopped into bite-size pieces

Salt

4 eggs, beaten

2 cups cottage cheese or ricotta cheese

1{1/2} cups crumbled feta cheese (about {1/2} pound)

1 head garlic, cloves peeled and chopped

{1/2} cup chopped fresh basil

{1/2} cup chopped fresh parsley

2 tablespoons chopped fresh oregano

Freshly ground black pepper

{3/4} cup (1{1/2} sticks) butter, melted

1 (1-pound) package frozen phyllo dough, defrosted

Ground paprika, dried chives, dill seeds, or fennel seeds (optional)

 

Preheat the oven to 375°F (190°C). Warm the oil in a large soup pot over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Add the greens in several layers, salting lightly as you go. I use a large soup pot because 2 pounds of greens is a lot, and it usually fills the whole pot. Put the lid on and cook over medium-low heat, stirring every 2 to 3 minutes, until the greens have cooked down to about one-quarter of their original volume. Put the greens in a colander to drain and set aside to cool. I like to set the colander over a pan and collect the drippings; they are flavorful and nutritious and can be used like broth in your cooking. Combine the eggs with the cottage cheese, feta, garlic, basil, parsley, and oregano, and season generously with pepper. Once the greens have drained and cooled, stir them into the mixture. With a pastry brush, grease the inside of a 9- by 13-inch baking dish with some of the melted butter. Lay a sheet of phyllo dough in the dish so that only half of it covers the bottom of the pan, with the extra hanging over one of the long ends of the pan. Brush the half of the sheet that’s in the pan with melted butter. Lay another sheet on top, again with only half the sheet covering the bottom of the pan, setting it exactly on top of the first sheet, and brush with butter. Continue this process until you have laid out and buttered 8 sheets, then repeat with another 8 sheets, only with the extra spilling out over the opposite side of the pan. Add the filling, spreading it out evenly to the edges of the pan. Fold the pieces of phyllo dough over the top, alternating between sides, brushing each layer with butter. Layer any remaining phyllo dough on top, folding each piece to fit the pan and brushing with butter between each layer. Continue layering the phyllo dough until you run out of space in the pan, phyllo dough, or butter! Dust the top with paprika, dried chives, and dill or fennel seeds, if desired. Bake for 45 minutes, or until the filling is bubbling and the top is golden brown. Cut into pieces and serve hot (although it is also yummy cold).

 

Green Substitutions: For this dish I like to combine wild greens like dandelion, nettle, galinsoga, lamb’s-quarters, and sorrel with cultivated greens like spinach, Swiss chard, kale, and tatsoi, but you can use whatever you have available. If you do not have fresh herbs, you can substitute 1 tablespoon each of dried basil, parsley, and oregano for the fresh herbs.

Animal Face Pizzas

Animal Face Pizzas

8 ounces or 1 cup strong plain flour

2 teaspoons fast action dried yeast

1/2 teaspoon salt

2 tablespoons oil

5 fluid ounces or 3 quarters cup water

 

1 shallot, finely chopped, 25g

1/2 small leek, thinly sliced, 15g

1 small carrot, peeled and grated, 40g

1/4 zucchini, grated

1 tablespoon olive oil

1 small clove garlic, crushed

3 tablespoons tomato puree

2 tablespoons tomato ketchup

1 14 ounce tin chopped tomatoes

1 1/2 teaspoon sugar

 

3  ripe tomatoes, thinly sliced

small bunch of basil leaves, chopped

6 ounces mozzarella cheese, grated

2 cups mature cheddar cheese, grated

Extra Toppings for Decoration

 

ham

sweet pepper

mushrooms

pepperoni

sweetcorn

olives

 

First make the dough. Put the flour, yeast and salt into a bowl and pour in the oil and water. Stir with a wooden spoon and then use your hands to mix everything together. Sprinkle a little extra flour over a clean work surface, then knead the dough for about 7 minutes until it is smooth and elastic. Alternatively you can knead in an electric mixer using a dough hook for 3 to 4 minutes. Oil a large bowl, pop in the dough and cover with clingy plastic warp. Leave in a warm place for about one and a half hours or until the dough has doubled in size. To make the tomato sauce, heat the oil in a large saucepan and sauté the vegetables for 8-10 minutes, until soft but not colored. Add the garlic and cook for one minute. Transfer to a blender, add the tomato paste, ketchup, tomatoes and sugar and whiz until smooth. Return to the pan and simmer for about 20 minutes, stirring occasionally until thick. Season to taste with salt and pepper and allow to cool slightly. Preheat the oven to 425 F. Once you think the dough has risen you can test to see if it is ready. Poke holes in the dough and if the holes remain, its ready. Punch down with your fists and place on a floured surface. Knead the dough again for a couple of minutes. Divide the dough into 12 or 6 balls. Roll out using a rolling pin until about the thickness of a coin to 3.5 inches or 7 inch circles. Place on baking sheets lined with parchment paper. For extra crispy bases, preheat a baking sheet until hot and put the pizzas on the hot baking sheets. Spread the pizza sauce over each of the pizza bases. Arrange some sliced tomatoes and basil over the top. Sprinkle over the cheeses and season with salt and pepper. Cook in the oven for 8 to 12 minutes or until golden and crispy. Once the pizza is cooked you can use your favorite toppings to decorate the pizzas with faces. Variation: You could use split toasted English Muffins as bases for the pizzas if you don’t have time to make your own dough. Simply preheat the grill to high. Toast the base of the muffin halves. Turn them over, then spread 1 tbsp of sauce on each cut surface. Scatter over the cheese and let the children design a face on their pizza made of vegetables. Grill for 2-3 minutes, until the cheese is golden and bubbling.

 

From The Fussy Eaters’ Recipe Book

 

Yield:

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Alla Checca

Alla Checca

4 tomatoes, seeded and coarsely chopped

4 cloves garlic, minced

1/2 C. chopped fresh basil

1/4 C. chopped fresh mint, optional

1/2 C. olive oil

Salt to taste

Grated Parmesan cheese

1/2 to 1 pound pasta

 

Combine tomatoes, garlic, basil, and olive oil in a glass bowl. Season with salt. Cover with plastic wrap. Allow to sit at room temperature at least 1 hours, or up to 8 hours.  Cook pasta until al dente. Drain. Pour uncooked sauce over hot pasta, and toss.  Add grated Parmesan cheese to your liking and serve with Italian bread.

 

Yield:

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Pearled Barley Risotto with Sherried Mushrooms & Leeks

Pearled Barley Risotto with Sherried Mushrooms & Leeks

Pearled Barley Risotto with Sherried Mushrooms & Leeks

 

Olive oil

1 cup chopped onion

1 cup uncooked pearled barley

4 to 5 cups chicken or vegetable stock or water, warmed and held over low heat, divided

1 leek, washed of grit and sliced into thin ribbons

2 cups button mushrooms, whole if small or chopped if large Salt and pepper

2 tablespoons sherry or marsala

 

Cover the bottom of a 5-quart stockpot with a thin layer of olive oil and heat over medium-high. When heated, cook and stir the onion until soft, about 5 to 6 minutes. Add the pearled barley and cook until starting to brown, about 2 minutes more. Pour in 1 cup of the chicken stock and reduce the heat to medium/medium-low. Stir the barley-onion mixture until all the liquid is incorporated. Add another cup of the stock. Continue stirring and adding stock in this fashion, 1 cup at a time, until the barley is cooked al dente, about 40 minutes. Note that cooking time can take anywhere from 30 to 45 minutes, depending on the moisture content, germ thickness, and age of the barley. While the barley is cooking, prep the vegetables. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Cook and stir the leek until softened, about 5 minutes. Add as many mushrooms as can fit in the pan and season with a few pinches of salt. Cook the mushrooms down, stirring occasionally, and add the rest in batches by the handful until all the mushrooms are incorporated. When they stop releasing moisture, turn the heat to medium-high and stir continuously. When the pan seems dry and the mushroom-leek mixture begins to brown and stick, pour in the sherry to deglaze the pan. Scrape up any brown bits and cook for another minute, then remove the mixture from the heat and set aside. When the risotto is al dente, stir the mushroom-leek mixture into the stockpot. Season with salt and pepper to your liking. Serve and, if desired, garnish with freshly grated Parmesan and chopped fresh parsley.

Instant Pot Balsamic Mushroom Risotto

Instant Pot Balsamic Mushroom Risotto

Instant Pot Balsamic Mushroom Risotto

2 + 1 T. olive oil divided

2 + 1 T. butter divided

8 oz crimini or baby bella mushrooms sliced

8 oz wild mushrooms (shitake, oyster, etc.), sliced

1 1/2 T. balsamic vinegar

2 shallots finely diced

1 1/2 cups Arborio rice

1 tsp. celery seed

1/2 cup white wine

3 cups chicken broth warmed, or vegetable

2/3 cup grated parmesan

Salt and pepper to taste

1/4 cup chopped italian parsley optional

 

Add 2 T. olive oil and 2 T. butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH. When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid. Add soy sauce and cook and stir an additional 7 minutes. Add 1 T. olive oil and 1 T. butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes. Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.

When the time is up, quick-release the remaining pressure. Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed. Stir in parmesan cheese until melted. Adjust seasonings as needed. Serve immediately garnished with chopped Italian parsley.

Spinach Tomato and Mushroom Frittata

Spinach Tomato and Mushroom Frittata

Spinach Tomato and Mushroom Frittata

6 large eggs, beaten

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 teaspoons chopped fresh basil

2 tablespoons coconut oil or ghee

2 garlic cloves, minced

1 cup coarsely chopped white mushrooms

2 cups baby spinach

1 medium tomato, diced

 

Preheat the oven to 375°F. In a large bowl, combine the eggs, 1/8 teaspoon of the salt, the pepper, and the basil. Set aside. In a medium oven-safe skillet, melt the coconut oil over medium heat. Add the garlic and mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the spinach and remaining 1/8 teaspoon salt and cook until the spinach wilts, 2 to 3 minutes. Stir in the tomato. Spread the vegetables so that they cover the bottom of the skillet. Pour the egg mixture over the top and cook until the edges set, about 1 minute. Transfer the skillet to the oven and bake until the eggs are set in the center, 10 to 12 minutes. Slide the frittata out of the skillet onto a cutting board. Slice into wedges, then serve.

Noelle’s tip: To easily slide the frittata oat of the skillet, ran a silicone spatula around the edge to gently loosen it from the pan.

Fall to Your Knees Mac and Cheese

Fall to Your Knees Mac and Cheese

3 1/2 cups large elbow macaroni

12 ounces Velveeta cheese, cut into 1-inch squares

10 ounces white Vermont cheddar cheese, cut into 1-inch squares

15 ounces Gruyere cheese, shredded

1 to 2 cups Jack and cheddar cheese (combined), shredded

4 ounces cream cheese, at room temperature

2/3 cup sour cream

1 1/3 cups heavy cream

1 1/3 cups half-and-half

1 egg

2 2/3 tablespoons flour

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/8 to 1/4 teaspoon cayenne pepper

1/8 teaspoon nutmeg (fresh if you have it)

1 teaspoon kosher salt

1/8 teaspoon pepper

A pinch of paprika

1 tablespoon fresh chives, for garnish

 

Hit it: Smile. Know that you are about to prepare the best mac and cheese ever!  Preheat oven to 350 degrees F. Grease a 13×9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it’s al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.  In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that’s OK.  Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smoosh them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top – gently and evenly pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands!  Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I’m watching you!).   Get out of town! This is actually a one-way ticket to paradise. Serves 10.

Healthy Pasta Birds Nests for Kids

Healthy Pasta Birds Nests for Kids

1/2 stick butter, softened

1 tsp garlic paste or one crushed clove of garlic

1 tsp basil

1/2 tsp oregano

1/2 tsp onion salt

12 oz package of spinach fettuccine noodles (or other long noodles that are either green or brown, like whole wheat noodles)

1 container of cherry tomatoes

1 package of pre-made puff pastry or can of Pillsbury Crescent Recipe Creations (basically unscored crescent roll dough)

 

You will also need a bird cookie cutter

Combine the butter, garlic, basil, oregano and onion salt together, and stir into a garlic butter paste (yum.)  Next, roll out your puff pastry or crescent roll dough and cut out as many birds as you can fit (with my cookie cutter and the Pillsbury dough, I got 10 birds out of it). Place them on an ungreased nonstick cookie sheet. Spread the garlic butter on the top of the birds as shown. You won’t use all of the garlic butter, save the rest for the pasta.  Bake the birds according to the bread package directions. Check them early, as I baked mine for about 11 minutes and the package called for 13 minutes. The smaller your birds, the less time they need to bake.  Cook the spinach fettuccine according to the package directions. Drain and toss with the remaining garlic butter and salt to taste. Place the noodles onto your plate and spread out the noodles a bit to make a well in the center. Place your cherry tomatoes and baked garlic bread birds into the “nests” and enjoy!

Chana Masala (Chickpea Curry)

Chana Masala (Chickpea Curry)

 

2 T. vegetable oil

1 medium onion, chopped

1 large clove of garlic, minced

1 T. curry

1 T. tomato paste

15 oz can of chick peas drained, reserving 3 T. liquid

1/2 T. lemon juice

1/2 tsp. salt

 Fresh black pepper

Crushed red pepper, optional to taste

1 T. margarine

 

Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

 

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

Rainbow Rose Vegetable Tart

1 roll puff pastry

15 ounces ricotta cheese

2 eggs

3 ounces parmesan cheese

1 pinch nutmeg

1 pinch salt

2 T. olive oil

1 T. oregano

1/2 C. mozzarella cheese, shredded

4 large multi-colored carrots

2 zucchini

 

Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight. Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool. In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll. Spread the cheese mixture on top of the tart base. Take one slice of a vegetable and roll it up very tightly – this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

Baby Heirloom Tomato Burrata Pizza with Basil Pesto

3/4 c. warm water

1 tsp. active dry yeast

1 tsp. honey

1 1/2 c. whole wheat flour

1/2 c. all-purpose flour

1 1/2 tsp. salt

1 T. olive oil

 

1 c. fresh basil leaves, finely chopped

6 cloves garlic, minced

2 T. pine nuts, finely chopped

1/4 c. freshly grated parmesan cheese

zest of 1/2 a lemon

juice of 1/2 a lemon

1/4 tsp. salt

1/4 tsp. pepper

4 T. olive oil, divided

1/2 lb. baby heirloom tomatoes, thinly sliced

2 balls (8 oz.) burrata cheese

extra grated parm

extra chopped fresh basil for garnish

 

Preheat oven to 450℉. Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add both flours, salt, and olive oil and stir until it starts to form a dough. Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Set aside. Make the garlic oil. Heat 3 T. of olive oil over medium heat and add half of the chopped garlic. Sauté, swirling the pan around frequently, for 2 minutes or until fragrant. Remove from heat and set aside. Make the pesto. Combine basil, the remaining half of the chopped garlic, the pine nuts, parmesan, lemon juice and zest, salt, pepper, and remaining T. of olive oil in a small bowl. Stir to combine. Lightly flour the countertop. Turn the dough out onto the countertop and use heel of your hand to press and stretch the dough out into a large rectangle shape (or circle if you have a pizza stone) until it’s about a 1/4-inch thick or less. If you want a super thin crust, you can use a rolling pin, but it isn’t necessary. Put the dough onto a parchment lined baking sheet (I also rubbed the parchment with a little olive oil). Brush with about half of the garlic oil. Next, tear the balls of burrata into pieces onto the pizza dough. Then, lay the tomatoes on top. Next, sprinkle on the pesto. Top it with a little extra grated parm. Bake for 20-25 minutes or until golden around the edges and the cheese starts to get bubbly and golden too. Mine was perfect at 24 minutes. Let cool for several minutes before slicing. Top with extra chopped fresh basil and enjoy!

Italian Potato Dumpling Casserole

Italian Potato Dumpling Casserole

3/4 C. part-skim ricotta cheese

1/4 C. fresh basil, thinly sliced

1/2 C. (2 ounces) grated reduced-fat mozzarella, divided

2 T. (1/2 ounce) grated parmesan cheese

1 egg, lightly beaten

3 C. basic tomato sauce

1 package (16 ounces) potato gnocchi

2 C. spinach leaves, thinly sliced

 

Preheat the oven to 400ºF. Lightly coat a 1 1/2-quart casserole or gratin dish with vegetable oil spray and set aside. In a small bowl, combine the ricotta, basil, 1/4 C. of the mozzarella, Parmesan, and egg. Stir until blended. Set aside. Spread a thin layer of the tomato sauce in the reserved dish. On top of the sauce, layer half of the gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of the spinach. Cover with another thin layer of sauce. Repeat the process, ending with sauce. Sprinkle on the remaining 1/4 C. mozzarella. Bake for 40 minutes, or until the top is bubbly and the cheese is lightly browned. Let stand for 15 minutes before serving.

 

Yield: 6 servings

Calories: 250

Fat: 12g

Fiber: 4g

Magic Veggie Lasagna

Magic Veggie Lasagna

1 C. part-skim ricotta cheese

1 C. 1% cottage cheese

2 C. (8 ounces) shredded reduced-fat mozzarella cheese, divided

2 medium eggs

2 C. shredded carrots

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

1 package (9 ounces) no-boil lasagna noodles

3 C. fat-free chunky garden-style pasta sauce

 

 

Preheat the oven to 400ºF. Coat a 13″ x 9″ baking dish with vegetable oil spray. In a large bowl, combine the ricotta, cottage cheese, 1 C. mozzarella, eggs, carrots, and broccoli. Place 3 noodles in the reserved dish. Spread one-third of the cheese mixture evenly over the noodles. Drizzle on 1 C. of the sauce. Repeat the process two more times. Sprinkle with the remaining 1 C. mozzarella. Bake for 30 minutes, or until bubbling. Allow to stand 10 minutes before serving.

 

Yield: 8 servings

Calories: 320

Fat: 9g

Fiber: 3g

Broccoli and Tofu Stir Fry with Toasted Almonds

Broccoli and Tofu Stir Fry with Toasted Almonds

1 pkg (16 oz) firm tofu

4 C. broccoli florets

3 tsp. toasted sesame oil

1 bunch scallions (about 8), trimmed and thinly sliced

3 cloves garlic, minced

1 sm jalapeno chile pepper, halved, seeded, and finely chopped (wear plastic gloves when handling)

3 1/2 tsp. soy sauce

2 Tsp. sliced almonds, lightly toasted

2 C. cooked brown rice

 

Place tofu on a plate, and top with a cutting board. Place several cans of food on the board to weight it down. Let tofu rest 30 minutes while water is squeezed out. Cut tofu into small cubes. While tofu drains, lightly steam broccoli until crisp tender, about 5 minutes. Set aside. Heat 2 tsp. of oil in wok or large nonstick skillet over high heat. When hot, add tofu and cook, stirring constantly, 5 minutes to brown. Transfer to a shallow bowl. Add the remaining 1 tsp. oil to wok, followed by scallions, garlic, pepper, and broccoli. Stir fry 2 minutes over medium high heat. Stir in soy sauce, almonds, and tofu, and gently toss to combine. Serve each portion with 1/2 C. of brown rice.

 

Yield: 4 servings

Calories: 307

Fat: 13g

Fiber: 6g

Torta Rustica

Torta Rustica

3 eggs

1 C. shredded cheddar cheese

1 C. shredded mozzarella

2 pounds ricotta

6 T. Romano, shredded

1 can black olives, drained and chopped

1 small onion, chopped

1 chili pepper, seeded and chopped

1 refrigerated pie crust

 

Preheat oven to 350. Saute onion and pepper in a bit of butter. Combine all ingredients (except pie crust) in a large bowl and blend until smooth. Press crust into bottom and sides of a 10-inch springform pan. Add filling. Bake at 350 for one hour, until golden brown. If you want to experiment with the recipe, you could add diced vegetables (like broccoli or spinach), diced ham, or even diced apples.

 

Sesame Zoodles

Sesame Zoodles

Sesame Zoodles

1/4 C. soy sauce

2 T. Rice vinegar

2 tsp. Sriracha Sauce

1 T. creamy peanut butter

2 cloves minced garlic

2 T. sesame oil

Zoodles

4–5 medium zucchini

1 T. olive oil

*optional 2 T. sesame seeds

 

Whisk all the ingredients for your dressing together in a small bowl. Set aside. Using your Spiralizer, prepare zucchini into long noodles or ribbons. Heat olive oil in large skillet over medium heat. Add “zoodles” to skillet and sauté for 3-4 minutes until they are slightly softened. You can skip this step altogether and serve the “zoodles” raw as well! Zucchini will release liquids, so when your “zoodles” are done cooking to the desired amount, drain before tossing with marinade. Toss with marinade and sprinkle with sesame seeds. Serve warm or cold.

Eggplant Alla Pizzaiola

Eggplant Alla Pizzaiola

1/4 C. (1 ounce) grated parmesan and Romano cheese blend

1 T. dried whole grain bread crumbs

2 tsp. minced garlic

3/4 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. ground black pepper

1 1/4 pounds japanese or italian eggplant, cut into 1/4″-thick slices

4 ounces (one-quarter block) firm tofu, cut into 1/4″ pieces, patted dry

1 C. canned diced tomatoes

2 T. olive oil, preferably extra virgin

 

Preheat the oven to 375°F. Coat a 12″ x 8″ baking dish with vegetable oil spray. On a sheet of waxed paper, combine the cheese, bread crumbs, garlic, oregano, salt, and pepper. Dip both sides of the eggplant slices into the mixture. Shake off any excess. Arrange in slightly overlapping rows in the pan. Scatter on the tofu, tomatoes (with juice), and the remaining crumb mixture. Drizzle with the oil. Bake for about 45 minutes, or until the eggplant is tender when pierced with a knife. If desired, broil 6″ from the heat source for 2 to 3 minutes, or until browned on top.

 

Yield: 4 servings

Calories: 187

Fat: 11g

Fiber: 6g

Spicy Egg Drop Ramen

Spicy Egg Drop Ramen

Spicy Egg Drop Ramen

1 C. chicken-flavored instant ramen noodles in a cup

2 C. water

1 egg

1 teaspoon your favorite chili sauce or hot sauce

 

Heat the water to a boil in a microwave or electric kettle. Fill the ramen cup. as instructed and cover for 90 seconds. Meanwhile, crack the egg into a small bowl, and scramble it well with a fork. Slowly drizzle the egg into the cup of noodles, stirring with the fork to mix in the egg. Cover the cup again and let it sit for 3 minutes. Stir in the hot sauce.

Ramen Salad with Peanut Salad & Edamame

Ramen Salad with Peanut Salad & Edamame

Ramen Salad with Peanut Salad & Edamame

1 package ramen noodles

2 C. water

2 tsp. peanut sauce (can be found in the Asian section of grocery stores)

1/4 C. shelled edamame (soybeans)

Optional: 1 tsp. chopped peanuts, sliced green onions

 

Bring the water to a boil over high heat. Add the ramen noodles and cook until al dente (about 5 minutes). Drain the noodles in a colander and return them to the pot. Add the peanut sauce to the pot and toss to combine. Place the sauced noodles on a plate or in a bowl. Top with the shelled edamame (and peanuts and green onions, if using).

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

Dr. Joel Fuhrman’s Szechuan Sesame Stir-Fry

 

1/4 C. unhulled sesame seeds, lightly pan toasted

1 C. unsweetened soy, hemp or almond milk

6 or 12 Medjool or Deglet Noor dates, pitted

1/2 T. minced ginger

4 cloves garlic, peeled

1/4 tsp. red pepper flakes, or to taste

2 C. broccoli florets

1 1/2 C. cauliflower florets

1 red bell pepper, cut into 1-inch pieces

1 C. fresh snow peas

1/2 C. baby corn, each broken in half

2 C. cooked brown, black or wild rice

 

In a high-powered blender, purée all sauce ingredients until smooth. Set aside. Heat 1/4 C. of water in a wok or large sauté pan. Add broccoli and cauliflower; cover and steam for 8 minutes. Remove cover and add bell pepper, mushrooms, snow peas and corn and stir-fry for an additional 5 minutes or until vegetables are crisp-tender. Add small amounts of water as needed to prevent sticking. Add sauce to veggies and continue to stir fry for 1 to 2 minutes to heat through.

Corn and Green Chile Casserole

Corn and Green Chile Casserole

2 large eggs, beaten

1 C. low-fat sour cream

1/2 C. yellow cornmeal

6 T. butter, melted

1 tsp. salt

2 C. whole kernel corn, fresh or frozen

8 oz. Monterey jack, cubed or shredded

1 (4 oz.) can diced green chiles

 

Preheat oven to 350 degrees F. In bowl, mix eggs, sour cream, cornmeal, butter and salt. Stir in corn, cheese and chiles. Turn into a greased 2-quart casserole. Bake for 1 hour.

Aglio Olio (Garlic and Oil Pasta)

Aglio Olio (Garlic and Oil Pasta)

1 lb. linguine

5 garlic cloves, minced fine

1/4 tsp. Crushed red pepper flakes

1/3 C. Extra virgin olive oil

5 Anchovy fillets (optional

1/2 C. Chopped flat leaf parsley

 Black pepper, to taste

 

Cook pasta to desired doneness. In a large skillet over medium heat, cook the garlic and pepper flakes until they start making noise. Add the anchovies and stir them in the oil until they are no longer visible. Toss with the cooked and drained pasta. Adjust salt and pepper if needed. Serve.

Orzo with Ricotta and Broccoli Rabe

Orzo with Ricotta and Broccoli Rabe

1 pound dried orzo pasta

2 teaspoons olive oil

2 tablespoons minced garlic

1 teaspoon hot chili flakes

1 pound broccoli rabe or broccoli, rinsed, ends trimmed, and coarsely chopped

1 container (15 oz.) low-fat ricotta cheese

1/4 cup chopped pitted kalamata olives

Salt and pepper

 

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add orzo and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return orzo to pan. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chili flakes and broccoli rabe; stir 3 to 4 minutes. Add 1 cup of reserved water; simmer until greens are tender to bite, 6 to 8 minutes. Add broccoli rabe mixture to orzo with ricotta, olives, and remaining 1/2 cup reserved water; mix, adding salt and pepper to taste.

Cheesy Baked Supper Omelet

Cheesy Baked Supper Omelet

1 T. Butter

1/2 C. chopped bell pepper

1/4 C. chopped onion

12 eggs

8oz. Sour Cream

1/2 tsp. Salt

1/8 tsp. Pepper

1 1/2 C. shredded Cheese (cheddar/jack)

 

Heat oven to 325 degrees.  Spray a 12 x 8″ 2 qt glass baking dish with cooking spray.  In 8″ skillet melt butter over medium heat.  Add bell pepper and onion and cook 2-3 minutes, stirring occasionally, until tender.  In large bowl whisk eggs, sour cream, salt and pepper until well blended.  Stir in bell peppers and onions.  Add cheese; pour into baking dish.  Bake uncovered 20 to 25 minutes or until eggs are set.  Cut omelet into squares to serve.

Somewhat Asian Noodle Salad

Somewhat Asian Noodle Salad

2 packages chicken ramen

2 tsp. chili oil

3 T. rice vinegar

1 handful fresh basil, chopped

1 handful cilantro, chopped

1 head of lettuce, chopped (I used 1/3 head of romaine, boston bibb, and red leaf)

Optional add-ins: grilled shrimp or grilled chicken

 

Cook both packages of ramen, adding only one seasoning packet to the water.  Drain, add noodles back into pot. Add 2 tsp. chili oil and 3 T. rice vinegar and stir. (If you don’t mind how the basil and cilantro looks wilted, add it now. If you want the herbs to be pretty, wait until the noodles are chilled. IMO, it doesn’t taste the same, I highly suggest adding the basil and cilantro in this step.)  Chill noodles in the fridge; when they are cold enough for you, put handful or more of lettuce in bowls. Place large spoonful of tasty chilled ramen on top. Add chicken or shrimp (if you would like, of course). Enjoy!

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

Crazy Good Peanut Noodles

2 summer squash zucchini, or 1.5 C. cooked gluten-free noodles

2 T. chopped green onion or regular onion

1 T. grass-fed butter ghee or oil of choice

1 tsp. toasted sesame oil preferably cold-pressed

2 T. veggie or chicken broth or water, plus additional 1-2 T. if needed .

3 T. almond butter or peanut butter, I used almond butter b/c it’s paleo

1 T. coconut aminos tamari or soy sauce

1 tsp. apple cider vinegar

2 tsp. maple syrup

1-2 tsp. Sriracha

Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top

 

Spiralize your squash to make your noodles and set aside, should make about 3 C.. Or boil your gluten free noodles according to the box’s direction. In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant. Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes. Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.

Italian Basil, Tomato, and Pasta Salad

Italian Basil, Tomato, and Pasta Salad

1/2 C. red wine vinegar

2 T. Dijon-style mustard

1/4 tsp. black pepper

2 cloves garlic, minced

1/2 C. olive oil

1/2 C. slivered fresh basil

8 oz. dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)

2 9-oz. packages frozen cut green beans

6 medium tomatoes, cut into thin wedges

1 C. sliced pitted kalamata olives or ripe olives

2 C. loosely packed fresh basil leaves

3/4 C. (3 oz.) finely shredded Parmesan cheese

3 T. snipped fresh parsley

 

For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside.  Cook pasta according to package directions; drain. Rinse with cold water; drain again.  Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again.  Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.

Braised Fennel with Olives & Soft Polenta

Braised Fennel with Olives & Soft Polenta

Braised Fennel with Olives & Soft Polenta

1 tsp. fennel seeds

2 large fennel bulbs

1/2 C. extra virgin olive oil

1 1/2 C. chicken stock (or vegetable)

3 T. tomato paste

4 T. white wine vinegar

2 T. lemon juice

2 cloves garlic, peeled and chopped

3 red chillis, optional

2 bay leaves

4 sprigs thyme

2 handfuls your favorite olives

2/3 C. instant polenta

2 C. chicken or veg stock

2 C. milk

2 T. butter

 

Trim fennel of leafy fronds and reserve. Slice fennel lengthwise into 1/2” thick slices. Heat oil in a large heat proof casserole dish and cook fennel in batches over medium high heat until well browned and caramelized on each side.  Return all the fennel to the pan and add stock, garlic, tomato paste, vinegar, lemon juice, chili, bay leaves and thyme. Bring to a simmer and cover with a damp scrunched piece of baking paper. Bake at 350 for 30mins or until fennel is well cooked and soft. Meanwhile for the polenta bring stock and milk to the boil in a medium saucepan. Add polenta in a steady stream whisking vigorously. Simmer over low heat stirring constantly until thickened, approx. 5mins, Season and stir through butter. Divide polenta between 4 plates and top with fennel slices. Drizzle with cooking juices, sprinkle with fennel fronds and top with olives.