Roasted Tomatoes with Cauliflower, Green Olives and Garlic Panko

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 30 MINS

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This dish is on rotation at our house when cauliflower is crisp and tomatoes are ripe and juicy. The olives bring a nice briny-ness to the vegetables and the garlic panko bind the dish together perfectly. This is a Double-Duty recipe: Chop up leftovers and toss into pasta for a yummy second dinner or lunch!

INGREDIENTS

Cauliflower
* 1-2 pound head cauliflower, cored and cut into bite-size piece
* 4 – 6 tablespoon olive oil, divided
* 8 cups small whole cherry tomatoes or 10 plum tomatoes, chopped and seeded
* ½ cup roughly chopped fresh parsley
* ½ cup pitted green olives, roughly chopped or more to taste
* ½ cup garlic breadcrumbs, regular-homemade or gluten-free home-made, see recipe here (or below)
* Basil for garnish, optional
* salt and freshly ground black pepper

GARLIC BREADCRUMBS
* 2 tablespoons olive oil
* 4-cloves garlic, minced
* 1 cup bread crumbs or gluten free panko
* Kosher salt and freshly ground pepper

INSTRUCTIONS

Cauliflower and Tomatoes

Preheat oven to 450°.

1. Line a 15×10-inch baking pan with parchment.
2. In a large bowl, (don’t rinse the bowl as you will use it again) toss the cauliflower with a 2 to 3 tablespoons of olive oil, sprinkle with salt and ground pepper. Evenly spread the cauliflower in th pan and roast until brown with crisp bits and fork tender, about 20 -25 minutes.
3. In the same large bowl (still don’t wash the bowl) toss the tomatoes with 2-3 tablespoons of olive oil, and salt and ground pepper and spread onto another rimmed baking sheet. and roast for about 20 minutes and until the tomatoes form a sauce, bout 20 minutes.
4. Transfer roasted cauliflower to the large bowl and add the tomatoes, the parsley, and olives and toss to combine. Pour the mixture onto a serving platter and top with freshly ground pepper, salt to taste and the garlic panko crumbs and basil, if using.


GARLIC BREADCRUMBS

1. In a large pan heat 2 tablespoons olive oil over medium-high heat, add the minced garlic and sauté for 1 minute.
2. Remove the pan from the heat and toss in the panko or bread crumbs, and a pinch of salt.
3. Toss the crumbs with the oil and garlic.
4. Remove the pan from the heat and let cool until ready to use.

Use right away or store in an airtight container in
the refrigerator.

NOTES

Garlic Breadcrumbs: Use right away or store in an airtight container in the refrigerator.

Chicken Thighs with Mayonnaise and Chimichurri

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 25 MINS

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If you’ve never used mayonnaise to marinate chicken or pork, you are in for a real treat. The mayo breaks down the fibers in the proteins and leaves it deliciously moist and succulent. Make your own chimichurri or buy store-bought though home made chimichurri is fresh, bright and worth the effort! This dish comes together in just minutes and will become one of your family’s favorite chicken dishes.

INGREDIENTS

* 4- 6oz Bone in and skin on chicken thighs
* 1/4 cup mayonnaise
* 1/2 cup or more homemade chimichurri. See chimichurri recipe here
* Kosher salt and fresh ground pepper

INSTRUCTIONS

1. Preheat oven to 475°F. Season chicken on both sides with salt and pepper.
2. Slather equal amounts of the mayonnaise on each side of the chicken and let marinate in the refrigerator for minimum of 60 minutes or more up to 24 hours.
3. Remove the marinated chicken from refrigerator and spread a teaspoon of the chimichurri on each side of the chicken.
4. Heat a medium sized oven proof pan or cast-iron skillet over medium high heat and add 2 tablespoons avocado or other high smoke point oil to the pan
5. Add the chicken skin side down. Cook the chicken for 8-10 minutes or until browned.Be sure to move the chicken around in the pan so it doesn’t stick.
6. Flip the chicken skin side up and pop in the preheated oven and cook for another 12-15 Minutes or until the chicken registers 165° with an instant read thermometer.
7. Remove from the oven and spoon some additional chimichurri sauce over the thighs. Serve with remaining chimichurri sauce.

NOTES

Use skinless, boneless thighs for a healthy version.

Irish Stout Stew

YIELDS | 6-8 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 90-120 MINS

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We are all a wee bit Irish ☘️ on Saint Paddy’s Day! Why not make it official with this Irish Stout Stew. I scoured The Internet for an authentic recipe. I found a couple that I liked, combined them, removed a few steps I felt were unnecessary and came up with this rich, velvety, veggie packed beef stew. One of my favorite things from looking at the recipes from Irish websites is how they use the word “substances ” instead of “ingredients”. Be sure to keep the root vegetables chunky! Who doesn’t love less chopping! I use the classic combination of carrots, celery and onion along with mushroom but you can sub in parsnips or any other favorite root vegetable.

INGREDIENTS

* 1 teaspoon dried rosemary
* 1/2 teaspoon floor black pepper
* 1 teaspoon dried thyme
* 1 teaspoon onion powder
* 1/2 teaspoon smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 2 teaspoons kosher salt separated
* 3 tablespoons all-purpose flour separated
* 3 lbs. beef chuck roast. cut into cubes
* 3 tablespoons olive oil
* 1 large white onion chopped
* 4-5 cloves garlic peeled and minced
* 4 large celery stalks, coarsely chopped
* 3-4 large carrots peeled and coarsely chopped
* 8-10 oz. baby Bella mushrooms, halved
* 1-15oz. can Guinness or any other dark beer
* 1 cup beef broth separated
* 2 tablespoons Worcestershire sauce
* 2 tablespoons maple syrup
* 2 tablespoons tomato paste
* Several sprigs of fresh thyme, chopped
* 1 large sprig rosemary, stemmed and chopped
* Kosher salt and freshly ground pepper
* Noodles, mashed potatoes or crusty bread to serve with, optional

INSTRUCTIONS

1. Rinse, dry and cube the beef into 2” pieces or purchase pre-cut beef and put it into a bowl large enough to easily mix the ingredients.
2. In a small bowl, add the rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, 1.5 teaspoons kosher salt, the flour and mix well.
3. Cover the beef, and let it sit in the refridgerator for 30 minutes and up to a couple of hours.
4. To a large dutch oven over medium-high heat, add the olive oil and brown the meat in batches, about 3-5 minutes on each side. Remove the meat from the pot and set aside.
5. Pour 1/2 cup of the broth into the pot and scrape up the brown bits from the bottom and sides of the pot.
6. Add the remaining olive oil to the pan, add the onion, sprinkle with 1/2 teaspoon of the salt and sauté the onion until translucent, add the garlic and cook for 1-2 more minutes.
7. Add the celery, carrots, and mushrooms to the pot and sauté until tender but still firm, about 5-7 minutes.
8. Add the remaining broth and the beer, the Worcestershire sauce, tomato paste, the maple syrup, add the remaining salt and mix well. Add the thyme and rosemary and mix.
9. Bring the stew to a boil and then turn the heat down to simmer and cook for about 11/2-2 hours. The stew will begin to thicken as it cooks.
10. Add any additional salt and pepper to taste and serve over noodles , with mashed potatoes or a loaf of crusty bread.

NOTES

Brown sugar can be substituted for the maple syrup if there is none available.

Roasted butternut squash with wild rice, cranberries, shallots and garlic

YIELDS | 4 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 45 MINS

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This recipe is a star as a side dish alongside our Thanksgiving turkey or alone as the main dish on Meatless Monday. It’s festive, beautiful and full of great flavor and nutrients.

INGREDIENTS

* 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
* 2 tablespoons butter
* 1 shallot, minced
* 2 garlic cloves, minced
* 1/2 teaspoon dried rubbed or 5 leaves, fresh chopped sage
* Kosher salt and ground pepper
* 1 box (6 ounces) wild-rice blend.
* 2 cups chicken or vegetable broth
* 1/2 cup dried cranberries
* 1/2 cup pecans or walnuts, chopped
* chopped parsley for garnish, optional

INSTRUCTIONS

1. Preheat oven to 450 degrees.
2. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

3. While the squash bakes, heat butter in a large pan over medium heat. Add shallot and sage and sauté for 2-3 minutes. Add the garlic, sprinkle with kosher salt and freshly ground pepper and sauce for a minute more.
4. Add rice (toss the little spice packet that came with the rice) and add 1 3/4 cups broth and bring to a boil, cover, and reduce heat to low and simmer, without lifting the lid, until tender, check after 20 minutes. If not tender yet, add additional broth if necessary, and simmer another 5 minutes or until rice is firm yet tender.
5. 
Turn the heat off, stir in the cranberries and chopped nuts and mix, add additional kosher salt and pepper to to taste.
6. Scoop even amounts of the rice mixture into each of the squash.
7. Sprinkle with chopped parsley, if using, and serve.

NOTES

Easy Vegetarian Egg Foo Young

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 15 MINS

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I’ve always loved Egg Foo Young ,aka a Chinese omlette, but was intimidated to make it at home until I found this veggie packed alternative at Health.com. I added more broccoli slaw because why not! This healthy alternative is not only easy to make, but it is incredibly delicious. Use store bought broccoli slaw to make life even easier. This dish is so scrumptious and oozing of umami, I bet you’ll find yourself making it for breakfast lunch and dinner!

INGREDIENTS

* 2 garlic bulbs, peeled and minced
* 1 tsp Ginger, fresh, about 1″piece
* 1/2 cup Scallions, from 3-4 scallions, chopped plus more for garnish
* 4 large eggs
* 4 tsp soy sauce, low-sodium
* 1 tsp black pepper
* 2 tbsp neutral tasting oil
* 1 Tbsp sesame oil
* 4 cups packaged broccoli slaw

INSTRUCTIONS

1. Heat the neutral oil in a large, nonstick pan over medium high heat.

2. Add the broccoli slaw and scallions and cook until tender but still crisp, about 4-5 minutes.

3. Add the garlic and ginger and stir for about one minute and until fragrant.

4. In a medium size bowl, beat the eggs, black pepper and half the soy with a fork or whisk until mixed thoroughly.

5. Pour the mixture over the broccoli slaw in the skillet pan. Be sure to tilt the pan to distribute the egg mixture evenly.

6. Reduce the heat to medium and cook until browned on the bottom about 3–4 minutes.

7. Loosen the egg foo young from the sides of the pan and using a large spatula, gently slide it onto a plate. Carefully flip the plate of egg foo yong back into the pan to cook the other side.

8. Slide the omelette onto a serving plate and sprinkle with the remaining soy sauce and sesame oil.

NOTES

Add red chili flake or jalapeño to spice it up and garnish with cilantro if that’s your thing.

Grilled Clams with Poblano Pepper and Roasted Corn Relish

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 4-8 MINS

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This dish is as gorgeous to look at as delicious to eat and it makes an impressive and beautiful presentation. Farm raised clams are available year-round and you can find wild clams from October through June.
I have tried a few different versions of this recipe. I removed several steps and simplified the ingredients to make my version super simple.

INGREDIENTS

* 3-4 pounds littleneck clams, scrubbed
* ½ cup onion, any type, chopped
* 1 red bell pepper, coarsely chopped, seeds removed

* 2 medium poblano peppers, chopped, seeds removed 

* 1-14 ounce can premium sweet corn, drained
* 1/4 cup cider vinegar or more to taste

* 2 tablespoons honey
* 1-2 Tbsps olive oil
* 1 lime, 1/2 for juice and half cut into wedges for serving
3-4 pounds littleneck clams, scrubbed

INSTRUCTIONS

Preheat the grill to high.

1. While the grill heats up, heat the oil in a medium sized pan over medium high.

2. Add the onion, sprinkle with salt and pepper to taste, and cook until translucent about 6–7 minutes.

3. Add in the cider vinegar and mix well.

4. Add in the red and poblano peppers and sauté for another 10 minutes.

5. Add the corn and mix well.

6. Turn the stove off and add the honey. Squirt on the juice from half the lime and mix to incorporate. Set aside

7. The grill should be hot by now. Put the clams directly on the grill grates or a grill pan. Grill undisturbed for 4-8 minutes or until they open. Carefully place them onto a serving platter. Be careful not to spill the clam liquer. Discard any clams that do not open.

8. Spoon the corn and pepper relish all over the clouds. Sprinkle additional salt and pepper to taste and erve with lime wedges.

NOTES

You can use fresh corn but I substitute a 1-14oz can of good quality sweet corn for 2 cups fresh corn when I am running short on time which is almost always.