Not exact matches
2 tablespoons ghee or coconut oil,
divided 1 medium to large sweet potato, peeled
and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs
Sea salt and freshly ground
black pepper to taste Pinch of cayenne
pepper (optional)
Easy Roasted Brussels Sprouts
and Squash Recipe 1 pound fresh Brussels sprouts 2 tablespoons olive oil,
divided 1 medium delicata squash Fine
sea salt or kosher
salt Freshly ground
black pepper
3 tablespoons extra virgin olive oil,
divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white
and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon
sea salt 1/4 teaspoon freshly ground
black pepper 4 cups cooked pasta 1/4 teaspoon
sea salt 1/4 teaspoon freshly ground
black pepper 4 4 - ounce boneless, skinless chicken breasts
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter,
divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed
and small diced 2 large baking apples, peeled
and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth,
divided 1/2 -3 / 4 teaspoon Kosher or
sea salt 1/2 teaspoon freshly cracked
black pepper
Season about 12 jumbo shrimp that have been peeled
and deveined with
sea salt and freshly cracked
black pepper, then dip each shrimp one by one into the blackening rub, coat each shrimp well, then evenly
divide the shrimp into 4 medium sized wooden skewers
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil,
divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off,
and sliced lengthwise in half * 1 tbsp butter, preferably organic
and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small
and you love them) anchovy fillets (optional) *
Sea salt and freshly ground
black pepper
Ingredients 1 ball pizza dough Olive oil Kosher
salt 10 ounces grated mozzarella cheese (I used a mix of part - skim
and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground
black pepper Parmesan cheese, for grating
and shaving 1 1/2 ripe California Avocados, peel
and pit removed Juice of 1/2 lemon plus 1 teaspoon,
divided 2 cups (1 1/2 ounces) baby arugula Flaky
sea salt, for finishing Instructions Preheat an oven to 500 °F,
and set an oven rack in the lowest possible position.
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option)
sea salt and ground
black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan,
divided
* 2 1/2 tablespoons olive oil,
divided * 1/2 large onion, thinly sliced * 3/4 teaspoon kosher
salt,
divided (I used fine
sea salt) * 2 cloves garlic, minced * 1 pint cherry tomatoes * 1 1/2 pounds summer squash (yellow
and zucchini), thinly sliced into rounds * 1 tablespoon all - purp0se flour (I used Jovial Einkorn flour) or 1 tablespoon all - purpose gluten - free flour mix) * 1 tablespoon minced fresh thyme (or 1/2 tablespoon dried * 1/4 teaspoon
black pepper
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated,
divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky
sea salt (to taste) Coarsely ground
black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher
salt and freshly ground
black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
ingredients BLT CROSTINI 1/2 pound bacon 1/4 cup olive oil (plus 2 tablespoons,
divided) 1 baguette (cut into 1 / 2 - inch slices) 1/2 pint cherry tomatoes (halved lengthwise) 1 cup mayonnaise 1/4 teaspoon cayenne 1/2 head romaine (cored, thinly sliced) flaky
sea salt (to taste) Kosher
salt and freshly ground
black pepper (to taste)
Ingredients 1pound fingerling potatoes, halved lengthwise 4 hot red chiles 1/3 cup olive oil 4 garlic cloves, peeled
and thinly sliced 1 small bunch fresh flat - leaf parsley, leaves picked, stalks finely chopped,
divided 2 anchovy fillets 1 (14.5 - ounce) can diced tomatoes
Sea salt Freshly ground
black pepper 3 shots vodka 1 pound uncooked spaghetti Zest
and juice of 1 lemon Extra-virgin olive oil for drizzling, optional
Divide into bowls
and season with
sea salt and black pepper to taste.
Divide into bowls
and season with
sea salt and black pepper to taste
and add some protein of your choice with it; chicken, salmon, tofu, tuna whatever you feel like.
2 cups chopped
and packed kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled
and chopped 3 garlic cloves, peeled
and divided 3 tablespoons olive oil,
divided 4 tablespoons unsweetened non-dairy milk,
divided sea salt and ground
black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.