Sesame Mint Fruit Salad
Roasted Cauliflower with Lime & Cilantro
1 cantaloupe melon peeled, seeded and diced
½ honey dew melon, peeled seeded and diced
2 pints strawberries, stemmed and sliced
1 cup fresh mint leaves, torn
¼ toasted sesame seeds
1 tsp apple cider vinegar or rice vinegar
2 Tbsp honey
1 head of cauliflower, cut into florets
2 Tbsp olive oil
½ tsp cumin
½ tsp smoked paprika
1 Tbsp lime juice
salt and pepper, to taste
3 Tbsp cilantro, chopped
Combine ingredients in a large bowl and serve.
Preheat oven to 400 degrees. Lightly grease a baking sheet, or
spray with cooking spray. Place cauliflower into a bowl with dry
spices, salt and pepper. Drizzle with lime juice and oil, then toss
well to coat. Pour cauliflower onto baking sheet in a single layer.
Roast in oven for 25-30 minutes or until cauliflower is tender and
caramelized, stirring once. Remove from oven and sprinkle with
cilantro.
Lemony Rosemary Potatoes
Honey Glazed Cabbage
3-4 large white potatoes, scrubbed and diced (skin on)
1 onion, diced
2 cloves garlic, minced
1 sprig fresh rosemary or ½ tsp dried
zest from 1 lemon
2 Tbsp olive oil
salt and pepper
1 head cabbage, sliced, core removed
1 Tbsp olive oil
3 cloves garlic
1 tsp smoked paprika
1 Tbsp honey
salt and pepper
In a large skillet, heat oil with rosemary over medium high heat.
Add potatoes and onion and cook, stirring occasionally for about 5
minutes. Add garlic, cover loosely and continue cooking until
potatoes are tender about 5 minutes more. Season with salt and
pepper and stir in lemon zest prior to serving.
Heat oil with garlic over medium-high heat in a large skillet or pot.
Add cabbage and saute until it starts to wilt. Add salt, pepper and
paprika and stir well. Stir in honey to coat and serve.
Oven Sweet Potato Wedges
Rosemary Turkey Burgers with Gouda Cheese
makes 3-4 4” patties
2 medium sized sweet potatoes, each cut into 8-12 wedges
1 Tbsp cooking oil
pinch salt
¼ tsp smoked paprika
¼ tsp garlic powder
pinch cayenne pepper
1 lb ground turkey
½ Tbsp dried rosemary
½ Tbsp dried onion
½ tsp ground garlic
½ tsp black pepper
salt to preference
Preheat oven to 450 degrees. Arrange oven racks so that they
occupy the upper half of your oven. Prepare a sheet pan by
coating with a thin layer of oil or cooking spray. Place wedges in a
large bowl, add oil, and toss with your hands to coat thoroughly.
Add the spices and toss again. Arrange wedges on the sheet pan
in a single layer, do not over crowd or they will steam and get
soggy instead of getting crispy. You may have to use multiple pans
or cook them in batches. Place your sheet pan(s) in the upper ⅔ of
your oven for ten minutes, then rotate the pans and bake for
another ten minutes.
4 slices smoked gouda, thick cut
4 radishes, thinly sliced
1 cucumbers, thinly sliced (peeled optional)
lettuce leaves
4 Portuguese water rolls, kaiser buns, or other soft
hamburger buns sliced in half horizontally
In a large bowl, combine the first six ingredients. Form into 4” patties and set
aside. Continue with the burgers by heating a skillet over medium high heat.
Have a foil lined sheet pan on stand-by. Place 3 patties in the skillet and cook for
3 minutes, flip and cook for three more minutes, then transfer to the sheet pan.
Continue until all the patties are browned on both sides, then place the sheet pan
with the burgers into the hot oven on the lowest rack. Cook for about 7-10
minutes or until the burgers are no longer pink in the center and the juices run
clear. Remove the burger pan from the oven and immediately top each burger
with a slice of cheese. Return to the oven for about 30 seconds to 1 minute, also
add the buns so they can quickly warm up.
To make the burgers, add lettuce leaves and one patty to each bottom bun, top
with radishes and cucumbers and the bun tops.
Wild Rice with Dried Cherries
Rosemary Garlic Black Eyed Peas
4 cups cooked Wild rice
1 leek
1 cup dried cherries
½ pecan pieces
2 ribs celery
2 tsp garam masala
1 bunch parsley, chopped
½ cup olive oil
2 sprigs fresh rosemary
2 garlic cloves, mashed
1 15-oz bag frozen, pre-cooked Black Eyed Peas
Heat 1 Tbsp olive oil in a pot over medium heat. Add the celery
and leek and sweat until tender. Stir in the cherries and sprinkle
with garam masala, then add the rice. Season with salt and
pepper, and when everything is warmed through, stir in the parsley
and serve.
In a medium sized pan, slowly heat oil, rosemary and garlic over
medium-low heat until garlic begins to sizzle and starts to brown.
Turn up the heat and carefully add the black eyed peas. Continue
cooking until peas are tender, season with salt and pepper to taste.
Spiced Greens
Apple Cider Sweet Potatoes
2 lbs of mixed greens such as kale, collards, chard, mustards,
turnips
2 quarts vegetable stock
2 cinnamon sticks
1 2” piece of ginger, peeled and grated
1 onion, diced
3 cloves garlic, minced
1 Tbsp cinnamon
1 Tbsp turmeric
1 tsp ground cardamom
pinch of ground cloves
pinch cayenne pepper
salt and pepper to taste
½ lb diced sweet potatoes
1 cup apple cider
1 cinnamon stick
pinch of salt
Combine ingredients in a pot, cover and simmer over medium heat
until sweet potatoes are tender (about 10 minutes), and the cider
has reduced to a bit of a glaze.
Combine stock and spices and bring to a simmer. Stir in the
greens, cover and simmer for 10 minutes or until the greens are
bright green and tender.
Pomegranate, Apple, Fennel Slaw
Cheddar Corn Cakes
1 head fennel, greens removed, thinly sliced (or celery)
4 apples, thinly sliced (Sweet apples like Gala are preferred)
Areoles (seeds) from 1 pomegranate
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
Handful of parsley leaves
salt and pepper to taste
2 cups Arrowhead Mills cornbread mix
2 Tbsp olive oil
1¼ cup water
6-oz shredded cheddar cheese
2 scallions, sliced
salt and pepper to taste
Combine ingredients in a bowl, toss well and serve.
Combine all liquid ingredients, add cornmeal mix, stir until blended.
Heat a griddle to medium-high and coat lightly with oil. Using a
spoon, drop quarter sized rounds onto the griddle. Cook until batter
is set, then flip each cake and finish cooking about 3 more minutes.
Serve warm.
Harvest Kale Salad
Cranberry Orange Sauce
1 10-oz bag Spring Mix
10-oz kale, thinly sliced
2 apples, sliced
2 pears, sliced
½ cup dried cranberries
½ cup toasted pumpkin seeds
1 Tbsp raspberry preserves
1 Tbsp rice vinegar
¼ cup extra virgin olive oil
salt/pepper to taste
2 pints fresh cranberries
1 jar of orange marmalade
½ cup of water or orange juice
1-2 cinnamon sticks
2-3 Tbsp maple syrup
Combine all ingredients in a sauce pan and bring to a low simmer,
stirring occasionally. When the cranberries start to burst, remove
from heat and allow to thicken. As the sauce sits, it will get thicker.
For the vinaigrette, whisk together the raspberry preserves and the
rice vinegar. Season with salt and pepper then whisk in olive oil
until emulsified.
For the salad combine all of the other ingredients and toss. Drizzle
a little dressing over the salad, toss and serve immediately.
Grilled Eggplant Salad
Marinated Carrot Salad and Herb Spring Mix
1 large or 2 medium eggplant
3-4 medium tomatoes
½ cup (packed) sliced fresh basil, or basil/parsley combo
2 tsp balsamic vinegar
2 Tbsp good quality olive oil, divided
salt and freshly ground black pepper
pinch crushed red pepper
2 large carrots, peeled and thinly sliced into ribbons with a
vegetable peeler
1” piece ginger, peeled grated
1 Tbsp rice vinegar or apple cider vinegar
2 Tbsp lemon juice
1 Tbsp evoo
pinch of sea salt and black pepper
10 to 12-oz Spring mix lettuces
½ cup fresh parsley leaves
¼ cup fresh mint leaves
Slice eggplant into 1 inch rounds, drizzle with 1 Tbsp olive oil and
grill on medium-high heat for 3 minutes, flip and finish cooking for
another 3-5 minutes, or until tender (not mushy). Remove from
grill, allow to cool slightly, then cut into medium sized cubes.
Meanwhile cut tomatoes into medium dice and combine in a bowl
with basil, balsamic vinegar. Add cut eggplant, season with salt
and peppers and toss. Serve immediately.
Marinate carrot ribbons with the ginger, vinegar, lemon juice and
olive oil for about 10 minutes. Arrange lettuce, parsley and mint on
a platter, and pour carrots on top of the lettuce herb mixture. Serve
immediately.
Spinach Salad with Lemon, Pine Nuts and Goat Cheese
Orange Scented Pan Roasted Beets
15 oz spinach
1 lemon
1 Tbsp olive oil
3 oz of feta or chevre cheese
salt and black pepper to taste
3 Tbsp pine nuts (toasted), or other toasted nuts like pecans or
walnuts
6 beets, peeled and cut into wedges
1½ cups orange juice
zest from 2 oranges
4 cloves
1 cinnamon stick
1” piece of ginger, peeled and grated
pinch cayenne pepper
½ cup maple syrup
pinch sea salt and black pepper
Place spinach in a large bowl, sprinkle with juice from ½ lemon, 1
Tbsp olive oil and toss. Top with toasted pine nuts and dot with
goat cheese by using a spoon.
Combine all ingredients in a stainless steel pot and bring to simmer.
Cover loosely and allow to cook. The liquid will evaporate and the
beets will become tender. Serve beets in a bowl with reduced
syrup and garnish with orange zest.
Herbed New Potatoes with Leeks
Tomato Peach Salad
2 Tbsp olive oil
2 leeks, whites only, rinsed and thinly sliced
2 clove garlic, minced
1 lb new potatoes, scrubbed and cut into wedges
1 tsp smoked paprika
handful of parsley, chopped
1 Tbsp fresh oregano leaves
salt and pepper to taste
water as needed
Heat olive oil in a skillet over medium high heat. Saute the leeks
until tender then add garlic and potatoes. Stir well and cover.
Continue cooking about 4-5 minutes, then stir in the oregano and
smoked paprika. Season with salt and pepper. Cover and cook for
another 4-5 minutes, stirring once. If potatoes are sticking to the
pan, add 2 Tbsp of water and cover, cook for another minute, then
stir by scraping up the browned bits. Stir in fresh parsley and serve
immediately.
1 large tomato, diced
1 peach, diced
2 tablespoons fresh basil, sliced
1 scallion (green only), sliced (Plant the whites, and the scallions
will grow!)
2 tsp. rice wine vinegar or lemon juice
1 tsp. extra virgin olive oil
wee pinch of salt
¼ cup of goat cheese (optional)
Combine the ingredients, except the goat cheese, in a bowl and
toss well. Top with crumbled goat cheese, garnish with basil sprig
and serve.