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.

Quick and Easy Sesame Garlic Noodles

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 10 MINS

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I have been making a version of this dish for years. I love its chameleon-like versatility. Missing an ingredient-improvise! This dish can take it. Add seasonal veggies for an ultimate fresh and healthy version.
The bonus is I haven’t met a kid who hasn’t gobbled it down! Double Duty Recipe: Make extra sauce to use later in the week to pour over rice or marinate fish, beef or chicken and broil or grill.

INGREDIENTS

* 1 8 oz. package favorite spaghetti, I like thick spaghetti
* 2 tsp chili oil or vegetable oil
* 8-10 oz cremini mushrooms, coarsely chopped
* 1 red bell pepper, thinly sliced
* 1 carrot, julienned
* 2 Serrano peppers or to taste, thinly sliced1
* 3-4 scallions , cut into 2” pieces and then slices lengthwise, set aside a few pieces for garnish
* 3 Tbsps soy sauce
* 2-3 cloves garlic, minced
* 1 tbsp maple syrup
* 2 tsps fish sauce
* 3 Tbsp dark sesame oil
* 2 tbsps toasted sesame seeds 
* 4-5 large basil leaves cut into ribbons, optional for garnish

INSTRUCTIONS

1. Start a large pot of water. over high heat and cook the pasta according to the package instructions. Drain and rinse with cold water.


2. While the pasta cooks, in a small bowl, whisk the garlic, soy sauce, fish sauce, maple syrup, sesame seed oil. set aside.


3. In a pan large enough to toss all the ingredients including the pasta, heat the chili or vegetable oil over medium heat.

4. Add the Serrano, bell pepper and carrot. Cook, for about 3-5 minutes stirring occasionally or until tender.

7. Add the chopped mushrooms, stir and cover. Cook for 5-7 more minutes. Stir once or twice.

9. Uncover and remove from the heat. The liquid will evaporate.


10. Add the cooked pasta and and toss and then add the sauce and mix well.

11. Serve hot or at room temperature. Garnish with basil, if using, scallions and sesame seeds.


NOTES

Add in any vegetables you would like. Add add extra carrot or beansprouts and broccoli.
Substitute rice vinegar for the fish sauce to go vegan and vegetarian.

Homemade Sauerkraut

YIELDS | 8-10 SERVINGS

PREP TIME | 15 minutes plus fermentation

COOK TIME | NA

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Sauerkraut is delicious on its own as a side dish. It tastes great on a polish or mix it in with with pork sausage for a savory meal. The benefits of this gut friendly fermented vegetable is well-documented and as with Kimchi, (recipe here) it can add a zing to everything from eggs to brownies! This recipe is the ultimate in simplicity and tastes so much better than store bought. Don’t be surprised if you find yourself making it often.

INGREDIENTS

* 1 1/2-2 teaspoons pickling salt, or kosher salt –
* 1 large head fresh green cabbage, keep a couple large leaves to use to hold down the sauerkraut and brine.
* Jars with lids

 

INSTRUCTIONS

1. Cut the cabbage in half, remove any brown or bruises leave and the core.

2. Slice the cabbage 1/8 inch thick, almost like a shred, sprinkle on the salt. Massage the salt into the cabbage for about 3-5 minutes. Do not pour out the juice. 


3. Pack the cabbage in a the glass jars and tamp until the jar is about 3/4 full. Pour in juice until the cabbage and liquid are about 1” from the top of the jar. Be sure the cabbage is fully submerged and there are no air pockets..

4. Fold a piece of the reserved cabbage leaf on top of the sauerkraut and brine and gently push down until it keeps the contents submerged. Loosely cover the jar with a lid.

5. Place the jars in a cool, dark place where the temperature is between 65-70 degrees. IMPORTANT: Be sure to open the jar every day to release any pressure so the jar doesn’t explode.

6. After 3-4 days of fermenting begin to taste the cabbage every day and until it reaches the level of preferred tanginess. The brine will most likely become effervescent. This is a sign of active microbial activity-a good thing.

NOTES

To reap the benefits sauerkraut has to offer, ferment the cabbage for a minimum of two weeks.
Once the sauerkraut is finished, tighten the lid and store the sauerkraut in the refrigerator.
Sauerkraut can be stored in the refrigerator for 2-3 months.

Beet Burgers

YIELDS | 4 small or 2 larger burgers

PREP TIME | 10 MINS

COOK TIME | 30 MINS

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I recently dug up two huge beetroots and after making beat slaw, cold beet salad, and borscht, etc, I decided to try something a little bit different. This result was this savory, nutty “burger” recipe. These nutrient rich patties are a great substitute burgers on Meatless Mondays. Consider using slightly warmed portobello mushroom caps in place of buns. The combination is outrageously delish!

INGREDIENTS

* 2 cups grated beets
* 1/2 white or yellow onion, diced
* 1 large egg or egg subsitute
* 1 cup Panko breadcrumbs or breadcrumbs of choice
* 1/2 cup toasted sunflower seeds
* 1/4 cup toasted sesame seeds
* 3 tablespoons flour of choice, gluten free, etc.
* 1 tablespoon reduced sodium soy sauce

INSTRUCTIONS

Preheat oven to 375°

1. Form the beet mixture into patties and place on a baking sheet. Bake for 30 minutes or until slightly crispy on the outside.
2. Served with regular buns, gluten-free buns or portobello mushroom cap buns. These taste great dressed with mayo, mayonnaise lettuce and tomato.

NOTES

Creamy Cucumber and Avocado Soup

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME 0 MINS

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This may be the quintessential summer soup. Served cold, it is light, refreshing and highly nutritious. This versatile soup would look beautiful on a table set for brunch, a wedding or holiday but it is easy enough to make for any weekday meal. Use cashew yogurt and veggie broth for a wonderful vegan option.

INGREDIENTS

* 2 cups cucumber, peeled, seeded and coarsely chopped
* 1 small avocado, peeled and coarsely chopped.
* 1 teaspoon cumin
* 1/2 teaspoon white pepper
* 1 tsp kosher salt
* 1/2 cup sour cream or Greek yogurt
* 1/2 cup vegetable stock.Slices of thin cucumbers for garnish.
* 2 tablespoons shelled roasted pistachios, coarsely chopped, optional

INSTRUCTIONS

1. Pour all ingredients into a high-speed blender and process until very smooth.
2. Taste and add additional salt if necessary.
3. Pour into individual bowls, garnish with pistachios, if using, and a drizzle of olive oil.

NOTES

Celery, Lemon and Green Grape Juice

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 0 MINS

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Feeling the need to detox? Try this cooler made from celery, lemon and green grapes to do the trick.Celery contains essential vitamins and minerals including folate, vitamin B6, potassium, vitamin K, and vitamin C. It is also packed with antioxidants and enzymes, Lemon purifies and grapes contain contain a chemical compound called resveratrol. Studies have shown that resveratrol can help your body metabolize fatty acids, increase your energy level, and improve your overall metabolism, all of which can help with weight loss.

INGREDIENTS

* 2 cups celery, coarsely chopped about 4-5 stalks

* 1 lemon, peeled, halved with seeds removed

* 1 cup green grapes, halved

* 1 medium cucumber, peeled, seeded and coarsely chopped

* Kosher salt


INSTRUCTIONS

1. Add celery, lemon, grapes, cucumber and 1 cup cold filtered water to a high speed blender and process until smooth, about 30 seconds.
2. Strain liquid into a container and refrigerate for an hour or longer. Serve ice cold with a small pinch kosher salt and enjoy.

NOTES

Make ice cubes from this elixir and pop into sparkling water for a refreshing drink and beautiful presentation.