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.

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.

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.

Oil Roasted Cherry Tomatoes

YIELDS | 4 cup SERVINGS

PREP TIME | 10-15 MINS

COOK TIME | 21/2-3 HOURS

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I make a big batch of these oil roasted cherry tomatoes and freeze them. I use them throughout the winter months and spoon them along with the oil into pastas, on top of flatbread’s and pizzas and toss into stews for a burst of fresh tomato flavor.

INGREDIENTS

* 2 pints cherry tomatoes
* 1 1/2 cups extra virgin olive oil
* 6 fresh thyme sprigs
* 2 sprigs rosemary
* 6 garlic cloves, peeled and lightly smashed, optional
* 6 Serrano peppers, optional
* 1 teaspoon kosher salt

INSTRUCTIONS

Preheat the oven to 225F.

1. Place the tomatoes in a single layer in a baking dish and drizzle them with the oil.
2. Add thyme, garlic and salt. Bake until the tomatoes are swollen and the skins are wrinkled. About 2.5-3 hours.
3. Remove from the oven and let cool completely. Freeze in 1 cup containers along with equal amounts of oil or refrigerate for up to 2 weeks.

NOTES

I typically make two batches; one with time and kosher salt iand 1 batch with garlic and Serrano pepper for a spicy version.