roasted beet spring salad

Roasted Beet, Spring Lettuce and Goat Cheese Salad with Walnuts

Spring! It’s almost here and we are ready for a shift on the dinner table! This salad does just that. Serve this beautiful spring salad alongside a roast chicken and some roasted baby new potatoes with rosemary and you have a classic farmer’s market menu. Have you heard the expression “spring chicken”? It refers to a smaller size bird that used to only be available in the spring.

Roasting beets could not be easier. Wash and wrap in a parchment lined foil pouch (I like to avoid having food in contact with aluminum foil if I can). Roast the beets at 350° until a fork-resistant tender – depending on size it should be about 25-30 minutes. Cool and the skin will slip off easily with the edge of a spoon. Go ahead and roast a few – they are great all week in your menus.

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Appetizer of Brussels Sprouts and Cracked Pepper Parmesan

Pan-Roasted Brussels Sprouts with Cracked Pepper Parmesan and Sriracha Mayo

I love Brussels Sprouts! And they have recently come in to common favor around our home town. Our favorite “The Native Kitchen” in Swannanoa, North Carolina has them as an appetizer and as a side, so I decided to try making them at home and wanted to share the idea and the recipe. I hope you enjoy them for “Happy Hour” in your home soon.

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protein packed quinoa walnut egg cups

Protein Packed Quinoa Walnut Egg Cups

These protein packed quinoa egg cups are the perfect go-to breakfast on the go. They provide enough protein and nutrition to satisfy you for a busy morning, especially if you want to avoid that need for a mid-morning snack. Enjoy!

 

Protein Packed Quinoa Walnut Egg Cups
 
Prep time
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Author:
Recipe type: Breakfast
Serves: 9 muffins
Ingredients
  • 1 c. Cooked Quinoa
  • ¼ c. Walnuts, chopped
  • 3 Tbsp. Hemp Seeds
  • ½ c. Carrot, grated
  • 1 c. Baby Spinach, roughly chopped
  • 4 eggs
  • 1 c. Almond Milk
  • 1½ oz. Goat Cheese, crumbled
  • ½ tsp Sea Salt
  • dash white pepper
  • dash grated nutmeg
Instructions
  1. Preheat your oven to 350°.
  2. Mix eggs, almond milk, sea salt, white pepper and nutmeg and whisk together.
  3. Add quinoa, walnuts, hemp seeds, grated carrot, chopped spinach and goat cheese.
  4. Stir to combine all ingredients,
  5. Spray muffin liners with non-stick coconut oil spray (substitute any non-stick spray). Fill muffin tin cup liners with ⅓ c. egg cup mix.
  6. Bake at 350° for 25 minutes.
 

vegan cauliflower steaks with romesco sauce

Vegan Cauliflower Steaks with Romesco Sauce

romesco sauce ingredients are pulsed in the food processor.

Romesco sauce is pureed until smooth.

Cauliflower steaks are cut 1 inch thick.

vegan cauliflower steaks with romesco sauce

Vegan Cauliflower Steaks with Romesco Sauce is a hearty, yet light. complete vegan entree that can be partially prepared in advance. Elegant and delicious and simple to make. Serve alongside a simple caesar or arugula salad for a beautiful presentation.

 

Vegan Cauliflower Steaks with Romesco Sauce
 
Prep time
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Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4 servings
Ingredients
  • ⅓ Cup Olive Oil
  • 1 Clove Garlic, sliced
  • ½ teaspoon Red Pepper Flakes
  • ¼ Cup Blanched Almonds
  • 1 Slice Good Quality Bread, cubed
  • 1 Medium Tomato - roasted
  • 1 Medium Red Pepper, roasted and peeled
  • 1 Dried Ancho Chili - toasted and soaked
  • 1 Tablespoon Red Wine Vinegar
  • ¼ Cup Water
  • 1 Head of Cauliflower, cut into 4 1inch thick steaks
Instructions
  1. Place the tomato and red pepper into the oven in a heavy baking dish and roast under the broiler until the skin is dark and blistering - about 10 minutes. When adequately toasted, remove both from the oven and peel and chop the tomato. Add to the bowl of your food processor.
  2. Sweat the roasted pepper in a paper bag or a covered bowl to loosen the skin and then peel and discard seeds and membranes. Add the roasted red pepper meat to the food processor.
  3. Simmer the dried ancho chili in the olive oil in a cast iron skillet on medium until tender and brightly colored. Remove from the oil with a slotted spoon and drain on a paper towel. Discard the seeds and stem. Add the bread cubes, almonds and garlic to the warm oil and simmer until bread is lightly colored.
  4. Add all ingredients to the food processor bowl and pulse together to form a slurry-like sauce. Add the water and red wine vinegar, salt and pepper to taste, continuing to process until the smooth consistency of the sauce is reached. It can be served slightly chunky or processed to very smooth.
  5. Slather the cauliflower steaks with olive oil and grill on a griddle or heavy bottomed cast iron type skillet - about 5 minutes on each side until tender and browned. Season with salt and white pepper as you remove from the pan and serve atop the romesco sauce. Cauliflower steaks can be held in a warm oven until it is time to serve your entree.
  6. Enjoy!
Notes
This recipe is low in saturated fats and offers a healthy portion of omega 3's and 6's AND it is delicious with no cholesterol! Simple to prepare with a smoky depth of flavor from the roasted peppers in the sauce. A fabulous seasonal meal for the cool months.
Nutrition Information
Serving size: 167 g Calories: 320 Fat: 26.2 g Saturated fat: 3.4 g Unsaturated fat: 21.9 g Trans fat: 0 g Carbohydrates: 18 g Sugar: 2 g Sodium: 449 mg Fiber: 4 g Protein: 6.3 g Cholesterol: 0 mg
Roasted Beets in Parchment

White Bean and Roasted Beet Hummus

White Bean and Roasted Beet Hummus

White beans and beet hummus

White bean and beet hummus

roasted beet and white bean hummus

White Bean and Roasted Beet Hummus
 
Ingredients
  • 1 Whole Beet Root
  • 1 can White Cannellini Beans
  • 1 clove Garlic
  • 2 tablespoon Tahini
  • 1 small Lemon
  • ½ teaspoon Sea Salt
  • ¼ teaspoon White Pepper
  • 1 oz Crumbled Feta Cheese
Instructions
  1. Roast the beet until tender by placing inside a parchment lined foil pouch at 350° oven for 25-30 minutes. Cool slightly then peel the skin and cut up into chunks. Add to the blender or food processor.
  2. Add beans, tahini, garlic and lemon juice to the blender and puree until smooth. Add a teaspoon of cold water if needed to reach the desired smooth consistency.
  3. Add the feta cheese and blend to combine into the hummus, tasting and adjusting the seasoning as necessary after the feta is added.
  4. Serve with vegetable crudites or pita chips for a colorful and healthy snack!

 

Butternut Squash and Black Bean Tacos

Butternut and Black Bean Tacos with Kale and Red Cabbage Slaw

Simply and practically – keeping it H-E-A-L-T-H-Y!! These tacos aren’t just any old tacos. The black bean, dried chile and winter squash filling is doused with my adobo sauce, then the crunchy kale and red cabbage topping is over the top with a greek yogurt and lime crema. Prepared and ready to eat in 30 minutes!!

Butternut Squash and Black Bean Tacos

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Butternut and Black Bean Tacos with Kale and Red Cabbage Slaw
 
Prep time
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Serves: 3-4
Ingredients
Taco Filling
  • 2 cup Butternut Squash
  • 1 can Black Beans
  • ½ medium Sweet Onion
  • 2 Dried Red Chilies
  • 1 clove Garlic
  • 2 tablespoon Olive Oil
  • ⅔ cup Adobo Sauce
Kale and Red Cabbage Slaw
  • 1 cup Red Cabbage
  • 1 cup Lacinato Kale
Lime Crema
  • ½ cup Plain Greek Yogurt
  • ½ Lime
Taco Shells
  • Corn Tortillas
Adobo Sauce
  • 2 - 3 Dried Red Chilies
  • 1 clove Garlic
  • ¾ cup Water
  • 1 teaspoon Ground Cumin
  • 2 Limes
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Agave Syrup
Instructions
Taco Filling
  1. Saute onion and squash in warm olive oil until tender, about 10 minutes. Add the black beans and garlic cook over medium-low heat until mixture is bubbly and thickens a bit to combine flavors - about 10 minutes more. Season with salt and pepper and add the adobo sauce.
Kale and Red Cabbage Slaw
  1. For the topping, simply mix the cabbage and kale and spritz with fresh lime juice and salt.
Lime Crema
  1. Make the lime crema by mixing the plain greek yogurt with fresh lime juice.
Adobo Sauce
  1. Toast the red chilies on a cast iron skillet then soak the chilies in ¾ cup boiling water. Remove the stems and seeds, reserving the liquid for the blender.
  2. Add the chilies and all other ingredients to a blender and blend until the sauce is silky and smooth.

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