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Ingredients
Ingredients
24 ounces cherry tomatoes 1 large shallot 4 medium cloves garlic 1 can cannellini beans 3-4 cups vegetable stock 1-2 pieces of Parmesan rind 2 teaspoons dried seasoning blend of choice: suggest everyday blend, italian herbs, herbes de provence ½-1 cup heavy whipping cream or coconut milk Kosher salt and fresh black pepper to taste Fresh basil for serving, thinly sliced Fresh shaved Parmesan for serving Preparation
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1 Globe Eggplant, ~1lb – rinsed and dried ½ teaspoon kosher salt ¼ teaspoon ground black pepper 4 tablespoons olive oil, plus more as needed Optional Garnishes 1 tablespoon parmesan cheese 1 tablespoon fresh herbs, such as fresh basil leaves or parsley 1 pinch of red pepper flakes, optional Instructions
Ingredients 1 cup fresh blueberries 2 tbsp maple syrup 3 tbsp balsamic vinegar 1 tbsp lemon juice 1/2 tsp salt 1/4 cup olive oil Instructions
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2 16oz. containers of cherry tomatoes, halved or quartered 1 bunch of scallions, finely chopped 1 bunch of cilantro, finely chopped 1 jalapeno, finely chopped (optional) For the dressing Depending on how much you are making, ration 2 parts olive oil,1 part lemon juice Salt and pepper to taste Directions: Combine all the ingredients in a bowl. Toss with the dressing. Serve. Ingredients
2 dozen ground cherries, hulled & rinsed with some halved 1 dozen cherry tomatoes, halved 1 jalapeño, diced 2 Tbs red onion, diced 2 Tbs celery, diced 2 Tbs fresh parsley, chopped — cilantro may be substituted juice of 1/2 lime, more to taste salt and pepper to taste Directions 1. Place the ground cherries, cherry tomatoes, jalapeño, onion, and parsley into a bowl. 2, Gently stir to combine. 3. Add the lime juice and season lightly with salt and pepper. 4. Taste to see if additional lime juice, salt, or pepper are needed. 5. Serve Ingredients
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· 2-2.5 lbs. new potatoes , scrubbed · 1 teaspoon Dijon mustard · 2 tablespoons white wine vinegar · 6 tablespoons extra virgin olive oil · 1 small bunch scallions, white and some green stalk, very finely chopped · 1 handful fresh flat-leaf parsley , roughly chopped Method 1. Gently boil the potatoes in salted water until tender. Drain and leave to cool slightly. 2. Whisk the mustard with the vinegar and slowly add the olive oil. Add the chopped scallions and parsley and season well with sea salt and freshly ground black pepper. 3. Slice the cooked potatoes in half (in quarters if large) and dress with the shallot and parsley vinaigrette. Ingredients
6 cups mix of baby greens or fresh baby spinach 2 cups strawberries, hulled and quartered 4 oz crumbled blue cheese or goat cheese ½ cup chopped nuts, toasted or not Balsamic Vinaigrette Dressing 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon pure maple syrup or honey ¼ teaspoon table salt ¼ teaspoon freshly ground black pepper Preparation 1. Combine the salad ingredients except the dressing in a large bowl. 2. Make the dressing. In a small bowl whisk oil, vinegar, mustard, maple syrup, salt, and pepper until well combined. 3. Pour as much dressing as you want over salad mixture and toss to combine. Serve immediately. Kohlrabi Fries
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Preheat the oven to 425 degrees F.
Kohlrabi Chips: Roasted Kohlrabi Ingredients . Healthy leaves from 3 kohlrabi . 1 Tbsp avocado oil . 1 big pinch sea salt Preparation Preheat oven to 250° F
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1. Preheat oven to 425°. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender, about 45 minutes. 2. Carefully open foil packet and transfer roasted beets to a food processor. Add the walnut pieces, vinegar, garlic, and the remaining 4 tablespoons of oil. Pulse until beets and walnuts are very finely chopped and form a pesto consistency. 3. Scrape the beet pesto into a bowl and season with salt and pepper. 4. Serve with crostini, raw vegetables or whatever else sounds good to dip in. Ingredients
Directions 1. Pick through lentils, discarding any stones. Rinse. 2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes. 3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute. 4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds. 5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes. 5. Serve with lemon wedges, if desired. Ingredients
-1 pound summer squash, about 2 medium -1 tablespoon olive oil -2 tablespoons parmesan cheese grated -1 tablespoon panko bread crumbs -1 teaspoon lemon pepper seasoning -½ teaspoon paprika -½ teaspoon kosher salt or to taste Instructions
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Directions 1. Cut off and discard root end of bok choy, leaving stalks with leaves. 2. Cut green leaves from stalks and cut the leaves into 1-in. slices; set aside. 3. Cut white stalks into 1-in. pieces. 4. Heat butter and olive oil in a large heavy (cast iron preferred) skillet at medium-high heat 5. Add bok choy stalks and cook until crisp-tender 3-5 minutes. 6. Add the radishes, shallot, lemon pepper, salt and reserved leaves. Cook and stir until heated through, about 3 minutes. 7. Serve immediately. INGREDIENTS
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