Vegetable Salad
Ingredients:
1 head fresh lettuce
1 bunch fresh basil
2 fresh in-season tomatoes
1 cucumber
1/4 red onion
For dressing
1/3 cup olive oil
4 tbsp lemon juice
1 tsp honey
Salt and pepper, to taste
Directions:
Slice and chop all vegetables in to a large bowl. Make dressing and combine with veggies.
1 head fresh lettuce
1 bunch fresh basil
2 fresh in-season tomatoes
1 cucumber
1/4 red onion
For dressing
1/3 cup olive oil
4 tbsp lemon juice
1 tsp honey
Salt and pepper, to taste
Directions:
Slice and chop all vegetables in to a large bowl. Make dressing and combine with veggies.
Sweet Potato Gnocchi
Submitted by Lauren Dougall
Ingredients:
3 medium/large sweet potatoes
1 egg yolk
Whole wheat flour
1 tsp salt
1 tsp ground cloves
1 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
Directions:
Bake sweet potatoes at 350* for 45 min-hour until soft. Peel off skin and mash flesh. Place mashed sweet potatoes in a sauce pan over medium heat on the stove to release excess moisture, stirring often. Once potatoes have reduced down a bit, remove from heat and add whole wheat flour 1/2 cup at a time until a dough is formed. The consistency of the finished dough should be formed enough to roll into ropes yet still slightly sticky to the touch.
Boil water in a large stock pan, about 1/2-2/3 full, allow to come to a full rolling boil.
To form gnocchi, you can either roll the dough into 1" wide ropes and cut into 1" sections, or place dough in a ziploc bag, snip off a corner, and squeeze out 1" sections. Drop dough sections into boiling water, 15-20 pieces at a time. Gnocchi is done cooking when sections float to the top. Take care not to let them cook too long, as they will over saturate and lose form.
Serve with whatever sauce you like. Gorgonzola sauce is indulgent and pairs well, also great with just honey drizzled on top. Very filling!
Ingredients:
3 medium/large sweet potatoes
1 egg yolk
Whole wheat flour
1 tsp salt
1 tsp ground cloves
1 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
Directions:
Bake sweet potatoes at 350* for 45 min-hour until soft. Peel off skin and mash flesh. Place mashed sweet potatoes in a sauce pan over medium heat on the stove to release excess moisture, stirring often. Once potatoes have reduced down a bit, remove from heat and add whole wheat flour 1/2 cup at a time until a dough is formed. The consistency of the finished dough should be formed enough to roll into ropes yet still slightly sticky to the touch.
Boil water in a large stock pan, about 1/2-2/3 full, allow to come to a full rolling boil.
To form gnocchi, you can either roll the dough into 1" wide ropes and cut into 1" sections, or place dough in a ziploc bag, snip off a corner, and squeeze out 1" sections. Drop dough sections into boiling water, 15-20 pieces at a time. Gnocchi is done cooking when sections float to the top. Take care not to let them cook too long, as they will over saturate and lose form.
Serve with whatever sauce you like. Gorgonzola sauce is indulgent and pairs well, also great with just honey drizzled on top. Very filling!
Spicy Roasted Broccoli
Submitted by Jake Lewis
Ingredients:
2 cups broccoli florets
1 tbsp coconut oil, melted
2 garlic cloves, sliced
A few squirts lemon juice or apple cider vinegar
½ tsp red pepper flakes
Parmesan cheese – optional garnish
Utensils needed: Convection oven, Baking sheet lined with aluminum foil, Cutting board, Knife
Directions:
Step 1: Preheat oven to 400 degrees. Preheat the oven to 400 degrees. If you’re making a large batch of broccoli then I suggest you use a standard oven, but if you’re making one or two servings and a toaster oven is available use that. Line a baking sheet with aluminum foil.
Step 2: Arrange broccoli florets. Arrange the broccoli in a single layer on the baking sheet. The florets should be roughly the same size to ensure that they cook evenly.
Step 3: Drizzle coconut oil. Melt the coconut oil in a small bowl and drizzle it over the broccoli. You may want to mix around the florets a little to make sure they are evenly coated.
Step 4: Add garlic. I prefer large slices of garlic rather than minced pieces. Evenly sprinkle the garlic over the broccoli.
Step 5: Add red pepper flakes. Start with a small sprinkle of the red pepper flakes. You can always add more. They got hotter the longer they cook so be warned that if you don’t have a cast iron mouth these will be spicy!
Step 6: Squirt lemon juice. The little bit of lemon gives a nice balance to the spiciness of the pepper flakes. Add a little to start and then add more once the broccoli is done if so desired. Try apple cider vinegar instead for a similar taste.
Step 7: Roast. Cooking time may vary depending on how large the floret pieces are. Check them after 20 minutes, then continue to cook for another 5-10 minutes or until they have nice browned edges. You might want to mix them around on the pan a little to ensure they are evenly browned all over.
Step 8: Top with parmesan. Parmesan cheese is a tasty addition. Sprinkle a little, or a lot on top.
Step 9. Salt and pepper to taste! The saltiness from the cheese was enough seasoning for me, but feel free to add more salt and even pepper if so desired. Enjoy your spicy roasted broccoli!
Ingredients:
2 cups broccoli florets
1 tbsp coconut oil, melted
2 garlic cloves, sliced
A few squirts lemon juice or apple cider vinegar
½ tsp red pepper flakes
Parmesan cheese – optional garnish
Utensils needed: Convection oven, Baking sheet lined with aluminum foil, Cutting board, Knife
Directions:
Step 1: Preheat oven to 400 degrees. Preheat the oven to 400 degrees. If you’re making a large batch of broccoli then I suggest you use a standard oven, but if you’re making one or two servings and a toaster oven is available use that. Line a baking sheet with aluminum foil.
Step 2: Arrange broccoli florets. Arrange the broccoli in a single layer on the baking sheet. The florets should be roughly the same size to ensure that they cook evenly.
Step 3: Drizzle coconut oil. Melt the coconut oil in a small bowl and drizzle it over the broccoli. You may want to mix around the florets a little to make sure they are evenly coated.
Step 4: Add garlic. I prefer large slices of garlic rather than minced pieces. Evenly sprinkle the garlic over the broccoli.
Step 5: Add red pepper flakes. Start with a small sprinkle of the red pepper flakes. You can always add more. They got hotter the longer they cook so be warned that if you don’t have a cast iron mouth these will be spicy!
Step 6: Squirt lemon juice. The little bit of lemon gives a nice balance to the spiciness of the pepper flakes. Add a little to start and then add more once the broccoli is done if so desired. Try apple cider vinegar instead for a similar taste.
Step 7: Roast. Cooking time may vary depending on how large the floret pieces are. Check them after 20 minutes, then continue to cook for another 5-10 minutes or until they have nice browned edges. You might want to mix them around on the pan a little to ensure they are evenly browned all over.
Step 8: Top with parmesan. Parmesan cheese is a tasty addition. Sprinkle a little, or a lot on top.
Step 9. Salt and pepper to taste! The saltiness from the cheese was enough seasoning for me, but feel free to add more salt and even pepper if so desired. Enjoy your spicy roasted broccoli!
Zuchinni Rice
Submitted by: Amanda Bair
Ingredients:
1 Tbls extra virgin olive oil
1 cup brown whole grain rice
2 cups reduced sodium chicken broth
1 - 2 Tbls butter/margarine (you can omit all together)
1 Medium zucchini - fine grated
1/2 Cup to 3/4 cup reduced fat cheddar cheese (pepperjack is great too)
1/2 tsp. garlic powder
Salt and Pepper to taste
Splash of milk - if needed
Directions:
Heat olive oil medium high heat, stir in rice and coat, heat for a few minutes stirring; add chicken broth, cook per directions of rice (normally boil,
reduce heat, cover, cook 15 - 20 minutes until water is soaked up). Remove from heat. Add grated zucchini, cheese, butter (or extra splash of EVOO), garlic powder, and salt and pepper. Let sit five minutes and add splash of milk if needed. Red pepper flakes are a good addition too, if you like it spicyyyyy. :)
Ingredients:
1 Tbls extra virgin olive oil
1 cup brown whole grain rice
2 cups reduced sodium chicken broth
1 - 2 Tbls butter/margarine (you can omit all together)
1 Medium zucchini - fine grated
1/2 Cup to 3/4 cup reduced fat cheddar cheese (pepperjack is great too)
1/2 tsp. garlic powder
Salt and Pepper to taste
Splash of milk - if needed
Directions:
Heat olive oil medium high heat, stir in rice and coat, heat for a few minutes stirring; add chicken broth, cook per directions of rice (normally boil,
reduce heat, cover, cook 15 - 20 minutes until water is soaked up). Remove from heat. Add grated zucchini, cheese, butter (or extra splash of EVOO), garlic powder, and salt and pepper. Let sit five minutes and add splash of milk if needed. Red pepper flakes are a good addition too, if you like it spicyyyyy. :)
Better Than Chipotle Bowl
Ingredients:
1 onion, chopped
1 garlic clove, chopped
1 Tbsp lime zest
3 Tbsp lime juice (about one lime)
1/4 tsp. sea salt
4 roma tomatoes, chopped
1 cup orange, red, yellow bell pepper, chopped
1 jalapeno, seeded and diced
1 cup black beans
1 cup frozen corn
1/2 cup cilantro, roughly chopped
2 tsp. olive oil
Directions:
In a large bowl, combine all ingredients and stir well. Allow flavors to marinate for about 2 hours then serve and enjoy! Use this recipe for salsa or even a topping on grilled chicken, pork or steak. You could even garnish your tacos with this.
1 onion, chopped
1 garlic clove, chopped
1 Tbsp lime zest
3 Tbsp lime juice (about one lime)
1/4 tsp. sea salt
4 roma tomatoes, chopped
1 cup orange, red, yellow bell pepper, chopped
1 jalapeno, seeded and diced
1 cup black beans
1 cup frozen corn
1/2 cup cilantro, roughly chopped
2 tsp. olive oil
Directions:
In a large bowl, combine all ingredients and stir well. Allow flavors to marinate for about 2 hours then serve and enjoy! Use this recipe for salsa or even a topping on grilled chicken, pork or steak. You could even garnish your tacos with this.
Zucchini Chips
Ingredients:
2 Large zucchini, sliced into 1/4 inch disks
1/4 cup dry breadcrumbs
11/4 cup grated fresh Parmesan cheese (or grated asiago cheese)
2 Egg whites
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
Optional Seasonings: 1/4 teaspoon of any of the following: dried onion powder, oregano, Mrs.Dash seasoning, Cajun seasoning, Stevia, parsley, or basil
Preheat oven to 450 degrees. Line baking sheet with parchment paper (or foil will work, but parchment paper works best), and spray with non-stick cooking spray. Wash zucchini and slice into 1/4 inch slices. Mix the bread crumbs, Parmesan and seasoning in one bowl. Place the egg whites in another bowl. Dip zucchini slices in the egg whites, followed by the breadcrumb mixture, coating them evenly. Spread zucchini out on in a single layer on the baking sheet. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes, or until coating is crispy and golden brown.
2 Large zucchini, sliced into 1/4 inch disks
1/4 cup dry breadcrumbs
11/4 cup grated fresh Parmesan cheese (or grated asiago cheese)
2 Egg whites
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
Optional Seasonings: 1/4 teaspoon of any of the following: dried onion powder, oregano, Mrs.Dash seasoning, Cajun seasoning, Stevia, parsley, or basil
Preheat oven to 450 degrees. Line baking sheet with parchment paper (or foil will work, but parchment paper works best), and spray with non-stick cooking spray. Wash zucchini and slice into 1/4 inch slices. Mix the bread crumbs, Parmesan and seasoning in one bowl. Place the egg whites in another bowl. Dip zucchini slices in the egg whites, followed by the breadcrumb mixture, coating them evenly. Spread zucchini out on in a single layer on the baking sheet. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes, or until coating is crispy and golden brown.
Roasted Parmesan Broccoli
Ingredients:
4-5 lbs broccoli (or two large bunches), cut into florets and dry thoroughly
4 garlic cloves, peeled and sliced
1/3 c Parmesan cheese
Zest and juice of one lemon
3 Tbsp. pine nuts (optional)
Extra virgin olive oil, to coat
Salt and pepper, to taste
Preheat oven to 425 degrees. Place the broccoli on a cookie sheet and toss with olive oil, garlic gloves, salt and pepper. Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove from the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese.
4-5 lbs broccoli (or two large bunches), cut into florets and dry thoroughly
4 garlic cloves, peeled and sliced
1/3 c Parmesan cheese
Zest and juice of one lemon
3 Tbsp. pine nuts (optional)
Extra virgin olive oil, to coat
Salt and pepper, to taste
Preheat oven to 425 degrees. Place the broccoli on a cookie sheet and toss with olive oil, garlic gloves, salt and pepper. Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove from the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese.
Honey Glazed Balsamic Roasted Carrots
Submitted by Jamie Smith
Ingredients:
1 package baby carrots
Extra virgin olive oil
Salt and pepper to taste
3 TBSP honey
1 tsp balsamic vinegar
Preheat oven to 400 degrees. Place carrots on a cookie sheet and toss with olive oil, salt and pepper. Roast for about 20 minutes. Then drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar. Roast for about 5 more minutes and serve.
Ingredients:
1 package baby carrots
Extra virgin olive oil
Salt and pepper to taste
3 TBSP honey
1 tsp balsamic vinegar
Preheat oven to 400 degrees. Place carrots on a cookie sheet and toss with olive oil, salt and pepper. Roast for about 20 minutes. Then drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar. Roast for about 5 more minutes and serve.