Ham & Veggie Quiche This Ham & Veggie Quiche makes a tasty breakfast or brunch item that everyone will love. Perfect for using up leftover ham! Feel free to mix up the veggies in the recipe, including anything you might have on hand. 1 cup of cooked ham (cubed)1 pastry shell (10 inches)1 cup [...]
LEMONY LENTIL SPINACH SOUP Lentil soup is comfort food, and with a little lift from lemon, it becomes downright delicious. Adding oregano gives it a Greek flavor profile, and this soup would be great with flatbreads or a crumble of feta. 1 cup lentils1/2 large lemon (seeds removed)2 large carrots (chopped)4 cups fresh spinach (chopped)1/2 [...]
Rosemary Garlic Salmon Olive oil12 oz. of salmon filets (skin on)1 lemon; 1/2 thinly sliced (1/2 juiced)Salt and pepperto taste3 Tbsp. honey1 Tbsp. minced garlic2-3 Tbsp. rosemary leaves (fresh or dried) Heat oven to 425°F.Grease a large baking tray with olive oil.Place salmon on baking sheet, skin-side down.Top with thinly sliced lemons.Combine lemon juice with [...]
Cherry Chocolate Mousse 1 ripe avocado1/2 cup frozen cherries2 Tbsp. cocoa powder3-6 Tbsp. milk of choice1 tsp pure vanilla extract1/8 tsp salt4 to 5 pitted Medjool dates or use Stevia to taste for a lower sugar version Combine all of the ingredients in high-speed blender and blend until completely smooth.Top with a dollop of [...]
Rustic Baked Polenta 3 cups water1 cup plain non-dairy milk (soy, almond, rice etc.)Salt and pepper (to taste)1 cup coarse-ground polenta2 oz. vegan grated Parmesan cheese or 1 oz. of Nutritional Yeast3 Tbsp.. unsalted non-dairy butter9 Tbsp. Olive oil1 onion (chopped fine)1 large eggplant (cut into 1/2-inch cubes)12 oz. cherry tomatoes8 oz. fresh mushrooms [...]
Pan Roasted Brussels Sprouts 2 lbs. Brussels sprouts (trimmed and cut in half)2-3 Tbsp. olive oil1 Tbsp. unsalted butter1 Tsp. red pepper flakes1 Tbsp. garlic powder1 Tbsp. dried parsleySalt and Pepper to taste1 Lemon (zested and juiced.)Optional: 1 oz. of grated cheese of your choice. We suggest Asiago or Parmesan. Place the trimmed- and-cut [...]
Winter Squash Risotto 5 cups reduced-sodium chicken broth or veg. broth2 Tbsp. extra-virgin olive oil3 medium shallots sliced thinly3 cups butternut hubbard, red kuri or kabocha squash (peeled, and chopped in ½ inch pieces)2 cups shiitake mushroom caps thinly sliced½ tsp. dried thyme½ tsp. salt¼ tsp. pepper1 ⁄8 tsp. crumbled saffron threads ((optional))1 cup [...]
1 4 ½ lb boneless leg of lamb, trimmed and tied8 -16 garlic cloves (thinly sliced. (Reserve some for potatoes.))6 whole heads of garlic (tops cut off)2 tablespoons fresh rosemary (plus a few whole sprigs)4-6 Tbsp. oil4 ½ pounds small red potatoes (un-peeled)Salt & Pepper to taste Preheat the oven to 450 degrees F. Place [...]
1 lb. of kale (center ribs and stems removed, leaves thinly sliced crosswise)1 cup green cabbage (shredded)½ cup raw beets (shredded)1 ⁄4 cup green onions (chopped)1/4 cup parsley (chopped)1 orange (segmented)½ cup pomegranate seeds1 ⁄3 cup freshly grated Parmesan or Romano cheeses plus some bigger shavings to top the salad withJuice of 2-3 lemons2 [...]
½ cup butter (room temp.)1 cup sugar½ cup brown sugar2 eggs11 ⁄2 tsp. vanilla extract½ cup pumpkin puree1 ⁄3 cup eggnog1 ⁄2 tsp. salt1 ⁄2 tsp. cinnamon1 ⁄4 tsp. nutmeg1 teaspoon baking soda3 cups flourIcing: (optional)4 oz. cream cheese (softened)4 oz. salted butter (softened)1 tsp. vanilla extract1 ⁄4 cup eggnog2 1 ⁄2 cups powdered sugar [...]