Category: Vegetables


ImageIngredients:

1 lb. brussel sprouts (cut in half)

1 lb. carrots (sliced)

1 lb. asparagus (ends trimmed)

3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper

1 cup vegetable stock

Directions:

Preheat oven to 350 degrees.

1. In a large baking pan, put all vegetables. Add olive oil and toss vegetables. Sprinkle with salt and pepper.

2. Add vegetable stock.

3. Place pan in oven and bake for about 40 minutes. Stir vegetables every 10 minutes.

4. Remove when vegetables are tender.

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Ingredients:
1 lb. Yukon Gold Potatoes (peeled and cut into bite size pieces)
1/2 lb. spinach (rinsed, drained, chopped)
4 cloves of garlic (chopped)
2 tbs. olive oil
1 stick of salted butter
1 cup of heavy cream
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large pot of water, boil potatoes until soft. Drain well and set to the side.
2. In a large skillet, put garlic and olive oil. Brown garlic and add spinach. When spinach is soft, remove from heat.
3. In a large bowl, add potatoes, spinach, butter, salt and pepper. Use a mixer to mix together. Gradually add heavy cream while mixing. Mix until smooth and creamy. Use judgement for less or extra heavy cream.
4. In a baking dish, put potatoes. Put in a 350 degree oven for 10 minutes to heat through.
Serve hot.

Mashed Potatoes With Sautéed Leeks

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Ingredients:
2 lbs. sweet potatoes
2 lbs. russet potatoes
1 1/2 sticks butter (softened)
About 2 cups heavy cream
2 large leeks (sliced thin)
olive oil
sea salt and black pepper
Directions:
Preheat oven to 400 degrees.
1. Rinse all potatoes. Dry well. Put an X on top of each potato.
2. Bake all potatoes in the oven until soft. (about 45 min. to 1 hour)
3. Let potatoes cool for a little while.
4. Take sweet potatoes and scoop out the center. Put in a deep mixing bowl.
5. Add 3/4 stick of butter and 1/2 cup of heavy cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
6. Take russet potatoes and scoop out center into a deep mixing bowl. Add 3/4 stick of butter and 1/2 cup of cream. Mix until creamy. (set to the side) If you need a little more cream, add it and mix well.
7. In a large baking pan put sweet potatoes. Spread it out and smooth out top. Sprinkle sea salt and black pepper on top.
8. Put mashed potatoes on top and smooth on top. Sprinkle with a little sea salt and black pepper.
9. Put baking pan in oven. (400 degrees) Bake for about 15 minutes.
10. Meanwhile in a skillet, put 2 tbsp. of olive oil. Add leeks and cook until slightly crispy.
11. Remove potatoes from oven. Pour leeks on top.
Serve hot.

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Ingredients:
4 baked sweet potatoes
1 large zucchini (cut into bite size pieces)
1 cup sundried tomatoes in olive oil (chopped)
2 cloves of garlic (chopped)
1 tbsp. olive oil
sea salt and black pepper
Directions:
Bake sweet potatoes in a 400 degree oven for about 40-45 minus. (or until soft) Put an X on top of potato before baking.
In a skillet, put olive oil. Sauté garlic for a minute. Add zucchini. Stir frequently. Sprinkle with sea salt and black pepper.
When zucchini is tender, add sundried tomatoes. Stir together.
Cut open sweet potatoes and top with zucchini and sundried tomatoes. (see photo)
Serve hot.

Pumpkin Risotto

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Ingredients:
2 cans ( about 14 oz. each) reduced sodium chicken broth
1 tbs. butter
1 tbs. olive oil
1 1/2 cups Arborio rice
1/2 cup onion (chopped)
1/2 cup white wine
1 cup pumpkin puree
1/2 cup dried cranberries
1/4 cup pumpkin seeds (optional)
2 cups fresh spinach (chopped)
sea salt
Directions:
1. In a deep pot, put chicken broth and bring to a boil. Reduce heat to low and keep to the side.
2. In a large saucepan put oil and butter. Melt butter and add onion. Cooking for about 2 minutes and stir frequently.
3. Add rice. Keep stirring frequently, for 3 minutes.
4. Add wine and let simmer. Stir frequently, until liquid evaporates.
5. Stir in pumpkin. Add 1/2 cup of chicken broth. Keep stirring.
6. Reduce heat and continue stirring until liquid is absorbed. Continue to add broth, 1/2 cup at a time. Let each 1/2 cup of broth absorb before adding more broth.
7. Rice should be tender. Cook for about 20 to 25 minutes on a low-medium heat. Stir in dried cranberries, pumpkin seeds and spinach. Add sea salt for your desired taste. Cook for another 2 minutes and serve.
Serve warm.

Crispy Garlic Eggplant and Cashews

Ingredients:

2 large whole eggplants (peeled and cubed)

1 cup cashews

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper

Directions:

  1. In a large skillet, put a 1/4 cup of olive oil. Add garlic.  Heat for a minute and then add cubed eggplant. Stir well. Sprinkle with sea salt and black pepper.
  2. *The eggplant will absorb the olive oil quickly. Stir frequently. Add another tbsp. of olive oil if you feel the eggplant is dry.
  3. After about 8 minutes, add cashews. Mix them with the eggplant. When the eggplant is soft and crispy remove and serve. *Some people like a little lemon squeezed over it.

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Ingredients:

1 pound fresh green beans, washed and trimmed

1/2 cup water

1/4 cup Italian-style seasoned bread crumbs

1/4 cup olive oil salt and pepper to taste

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 cup grated Parmesan cheese

Directions:

  1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
  2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil.
  3. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

Roasted Parmesan Pesto Tomatoes

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Ingredients:

2 to 2 1/2 lbs large red tomatoes
3 tbs olive oil
2 tsp dried oregano
sea salt
1/2 tsp freshly ground black pepper
1/2 cup pesto, store-bought or homemade (recipe follows)
1/2 cup freshly grated Parmesan cheese
Pesto:
1/4 cup walnuts
1/4 cup pine nuts
3 tbs minced garlic
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp. freshly ground black pepper
1 1/2 cups olive oil
1 cup  grated Parmesan cheese

Directions:

Preheat the oven to 4oo degrees.
1. Core the tomatoes and then slice them across ( in 1/2 inch-thick slices)

2. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with olive oil and sprinkle with the oregano, 1 tsp. sea salt, and black pepper.

3. Bake the tomatoes for 10 minutes. Remove from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese.

4. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Sprinkle with sea salt before serving.

How To Make Pesto:
Place the walnuts, pine nuts, and garlic in the bowl of a food processor . Process for 30 seconds. Add the basil, sea salt, and pepper. With food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately.  You can store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.

 

Grilled Corn On The Cob

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Ingredients:
4 ears of fresh corn (cut into pieces)
1/2 cup butter
2 tbsp. garlic (minced)
1 tsp. sea salt
1 tsp. black pepper
Directions:
In a small pot, melt butter. Add garlic, sea salt and black pepper.
On a grill, add ears of corn. Baste corn well.
Turn corn frequently and keep basting throughout.
Cook for a total of 5-7 minutes.
*You want the kernels tender.

Broccoli Stuffed Potato Skins

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Ingredients:

1 lb. of broccoli (boiled until tender and drained well) Then chop broccoli.

4 large baking potatoes (Russet Potatoes) wash potatoes and put an X on top with a knife

1 cup mozzarella cheese (shredded)

1 cup cheddar cheese (shredded)

1 tsp. sea salt

1/2 tsp. black pepper

2 tbs. olive oil

Ingredients:

Preheat oven to 400 degrees.

1. Bake potatoes for an hour or until soft. Let cool and cut in half. Scoop out the inside.

2. In a large bowl, add potatoes and all ingredients. Mix well.

3. Restuff potatoes and drizzle a drop of olive oil on top of each one.

4. Put stuffed potato skins on baking pan and return to oven for 10-12 minutes. Cheese should be melted and bubbly. (see photo)

Serve hot.

*A Brand New Children’s Book Coming This Fall 2017.