Recipes

Pan-Cooked Celery With Tomatoes

7/18/2019

Time: 20 Minutes

1 bunch celery
1 lb. chopped tomatoes
3 Tbl chopped parsley
1 Tbl. olive oil
Pinch of sugar
4 garlic cloves, minced
Salt and pepper
Optional: 1 anchovy, rinsed and chopped

1) Trim and cut the celery into 1-inch pieces. Steam for 5 minutes. Then drain. If you don’t have a steamer, check out Food52.com’s article on “How to Steam Vegetables Without a Steamer.”

2) Heat oil in a pan over medium heat and add garlic. Stir for about 30 seconds, then add the anchovy (optional), tomatoes, 2 Tbl. of parsley, sugar, and salt and pepper to taste. Stir together.

3) Stir in the celery. Cook, stirring often, for about 10 minutes. Mix in the remaining tablespoon of parsley just before serving.

Mango Chicken

Time: 35-45 Minutes

4 boneless, skinless chicken breasts
2 bunches green onion
1 Tbl. sweet curry powder
3-4 mangos
2-3 cloves garlic
2 Tbl. olive oil
Salt, to taste

1) Finely chop the green onion. Chop the garlic. Chop the chicken breasts into small cubes. Skin and cut the mangos into small cubes.

2) Heat the oil in a pan on medium heat. Add the green onions and garlic, and saute until softened. Add the chicken breasts and fry until slightly browned on the outside.

3) Change the heat setting to low and add the sweet curry powder. Cook and stir for 3 minutes. Add more oil if needed.

4) Add mango and ½ cup water. Cover and simmer for 25-35 minutes, stirring occasionally. Mango should be soft and chicken should be fully cooked. Add salt. Remove the cover in the last 10 minutes of cooking to allow sauce to thicken more.

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Garlic Basil Carrots and Green Beans

7/11/2019

Time: 20 Minutes

2 Tbl. olive oil, divided in half 2 carrots
1 lb. green beans 1 tsp. salt
1/4 cup fresh basil 1/2 tsp. pepper
2 garlic cloves

1) Trim the green beans, mince the garlic and chop the fresh basil. Also, peel and thinly slice carrots with a peeler.

2) Heat 1 Tbl. oil in a pan over medium heat. Add the garlic and cook, stirring, for 2-3 minutes until you can smell the garlic starting to cook.

3) Toss in the carrots and green beans, stirring together with the garlic. Let the veggies cook, stirring occasionally, for 5-7 minutes, until the carrots and green beans are becoming tender.

4) Once the veggies are as soft as you want, remove the pan from heat. Stir in the basil, salt, pepper, and another tablespoon of olive oil.

Kale and Balsamic Plum Salad

Time: 10 Minutes

3 Tbl. olive oil
3 Tbl. balsamic vinegar
2 medium plums, pitted and thinly sliced
8-12 large kale leaves
½ cup ricotta cheese
1 tsp. honey
Salt and pepper

1) Whisk olive oil, vinegar, and honey in a small bowl and season with salt and pepper.

2) Add plums, and toss to coat them. Move the plums to a plate, leaving the vinaigrette in the small bowl.

3) Divide ricotta between two serving plates. Add salt and pepper.

4) Tear kale leaves into small pieces and toss with the vinaigrette. Place the soaked leaves on top of the ricotta. Then top with plums, and drizzle the remaining vinaigrette over the top. Serve right away.

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Cantaloupe, Kiwi & Banana Smoothie

7/4/2019

Time: 10 Minutes

1 banana
1 kiwi, peeled, halved
½ of 1 cantaloupe
1 cup almond milk
½ cup Greek yogurt

1. Break banana into smaller pieces, peel and slice kiwi in half. Slice cantaloupe in half, remove seeds and peel, cut into ½ inch chunks.

2. Add fruit, almond milk, and yogurt to blender or food processor and blend until no pieces of fruit remain. Garnish with coconut flakes, nuts and seeds for an extra protein boost!

Healthy Zucchini Tomato Bake

Time: 30 minutes

2 Tbl. olive oil
2 cups zucchini
2 cups tomatoes
2 Tbl. basil, or ½ Tbl. dried
¼ cup parmesan cheese
1 tsp. salt
1 tsp. Pepper

Optional: Top with hot pepper flakes and more parmesan cheese

1. Preheat oven to 350 degrees and spray a baking dish with oil.
2. Slice or dice the zucchini and tomato and place in the baking dish.
3. Whisk together chopped (or dried) basil, olive oil, salt, pepper and parmesan cheese. Pour it over the vegetables.
4. Bake for 20-25 minutes, or until vegetables are slightly tender. If you like your vegetables cooked well, bake for an extra 5-10 minutes.

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Chicken and Nectarine Lettuce Cups

6/27/2019

Time: 30 minutes
2 cups cooked and shredded chicken
1 jalapeño pepper, seeded and minced
¼-½ cup sliced red onion
8-10 large pieces living lettuce
2 nectarines
1-2 limes
Vegetable oil
Smoked paprika
Salt and pepper

1) Rinse the living lettuce so it can dry as you prepare the filling.
2) In a large bowl, whisk 2 Tbl. lime juice, 1 Tbl. vegetable oil and ½ tsp. smoked paprika. Add salt and pepper to taste.
3) To the same bowl, add the shredded chicken, thinly sliced nectarines, sliced red onion and minced jalapeño. Stir everything together well and divide among the lettuce cups.

You can save the leftovers for the next day, but by the 3rd day, the nectarines will start to get soft.

Zesty Broccoli and Cauliflower Salad

Time: 30 Minutes

2 cups fresh broccoli florets
2 cups cauliflower, chopped
1 red onion, sliced in rings
½ cup zesty Italian dressing
¼ cup sunflower seeds (optional)

In a mixing bowl, add the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate for 20 minutes or more. Sprinkle with sunflower seeds (optional) before serving.

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Easy Sautéed Zucchini with Parmesan

6/20/2019

Prep Time: 35 minutes

1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion
4 medium zucchini
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon dried thyme
¼ cup freshly grated Parmesan cheese

1) Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining butter.

2) Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately.

10 Minute Lemon Garlic Sauteed Bok Choy

1 lb. baby bok choy

1 1/2 Tbl. olive oil

1 pinch of crushed red pepper flakes

3 garlic cloves, minced

½ lemon, cut into wedges

Salt

1) Clean the bok choy. Trim the ends, slice in half lengthwise and pat dry.

2) Add the oil, garlic and red pepper flakes to a pan. Heat at medium and cook. Stir occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

3) Toss in the bok choy and spread into one layer. Sprinkle on ¼ tsp. salt. Cook for a few minutes, no stirring, until the bottom starts to turn brown.

4) Flip the bok choy and cook for a few more minutes, or until the white bottoms begin to soften, but still have some crunch.

5) Transfer to a plate then squeeze 2 lemon wedges on top, along with 1 teaspoon or so of olive oil. Serve with more lemon wedges on the side.

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Southwest Cilantro Lime Corn Salad

6/13/2019

Prep Time: 30 minutes

2 ears of fresh corn

1/4 cup diced bell pepper

½ - 1 jalapeño, minced

1 small onion, diced

1.5 Tbl minced cilantro

1 tsp olive oil

1/4 tsp kosher salt

1/8 tsp black pepper

½ Tbl lime juice

1) Shuck and remove the kernels from the corn. Find tips on how to do this easily online, here

2) Heat a pan at medium-high with olive oil.

3) Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 8 minutes, until lightly golden brown.

4) Season with salt and pepper and stir in cilantro and lime juice.

Chicken and Chard Stir Fry

Prep Time: 30 minutes

8 chicken thighs, boneless and skinless

1 bunch of chard - Leaves rough chopped and
the stems finely chopped

2 Tbl butter

4 cloves minced garlic

1 cup carrots, thinly sliced

1) Heat a pan at medium. Add 1 tablespoon of butter. Salt and pepper the chicken thighs and place in the pan. Let the chicken cook on one side for 5-8 minutes. Flip and cook for 8 more minutes.

2) While the chicken is cooking, heat another pan and add 1 tablespoon of butter. Add the carrots and garlic and cook for 5 minutes.

3) Add the chard to the carrots and toss. Then, saute for 5 minutes.

4) Serve the chard and carrots over sliced chicken.

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Chicken Salad with Honey-Mustard Dressing

6/6/2019

Total Time: 20 minutes
2 cups diced cooked chicken
1 cucumber
1 bell pepper
2 tbl minced red onion
2 tsp chopped fresh basil (or 1 tsp dried)
2 tbl lime juice
1 tbl mayonnaise
2 tsp honey mustard
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil
1/2 lb salad greens

1. Peel the cucumber, cut in half lengthwise and remove the seeds. Dice the cucumber, and the bell pepper.

2. In a large bowl, whisk together the lime juice, mayonnaise, honey mustard, salt, and black pepper. Add the oil slowly while whisking.

3. In a medium size bowl, toss the chicken, cucumber, bell pepper, onion, and basil with half the dressing. Toss the greens into the remaining dressing. Put the greens on plates and top with the chicken salad.

Radish and Grapefruit Salad

Prep Time: 10 minutes

4 small grapefruit
2-3 medium radishes, very thinly sliced
1⁄2 cup pitted black olives
4 green onions, sliced thin

Dressing
1⁄4 cup olive oil
3 tbl grapefruit juice
Salt & pepper to taste

1. Peel the grapefruit and cut into pieces over a bowl to catch the juice. This should give you enough juice to make the dressing.

2. Place the grapefruit, radishes, black olives and green onions in a salad bowl. Chill until ready to serve.

3. Dressing: Whisk together the dressing ingredients. Pour over chilled salad and toss gently.

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Roasted Kohlrabi

5/30/2019

Total Time: 30 minutes

4 medium kohlrabi
Olive oil for drizzling
Salt & pepper to taste
½ crumbled feta cheese
1 jalapeño halved, seeded
2 tablespoons thyme leaves
Toasted sesame seeds for garnishing

1. Preheat the oven to 450°. Peel and slice kohlrabi into ¼ inch thick rounds. On a large rimmed baking sheet, drizzle the kohlrabi slices with olive oil and season with salt and pepper. Roast for about 20 minutes until charred on the outside and tender within. Let cool slightly, then peel.

2. Arrange the kohlrabi on a platter. Generously drizzle with olive oil and season with salt and pepper. Sprinkle with the feta, thinly sliced jalapeño, thyme and sesame seeds and serve.

Sweet Potato & Zucchini Tostadas

Total Time: 30 minutes

1 tsp olive oil
1.5 C grated sweet potato
1.5 C grated zucchini
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
6 tostada shells
1.5 cups refried beans
3/4 cup grated cheese

1. Heat oven to 425 degrees F. Heat a large pan over medium heat and add olive oil and grated sweet potato. Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices. Stir together and cook until vegetables are tender, about 5 minutes.
3. Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese.
4. Bake tostadas until heated through and cheese is melted, about 5 minutes.

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Chicken Meatballs with Braised Lemon and Kale

5/23/2019

Time Required: 35 minutes

2 tablespoons oil
2 medium shallots, minced
1 scallion, minced
2 cloves garlic, minced
¼ tsp. red pepper flakes
1 lb. ground chicken
1 tsp. salt & pepper
1 lemon, thinly sliced
2 cups chicken broth
1 large bunch kale

1. Heat 1 tbsp. olive oil in large pot over medium heat. Add shallot, scallion, garlic & red pepper flakes. Cook, stirring constantly until softened & fragrant, 6 minutes. Add 1/3 of ground chicken. Cook just until cooked through. Transfer to a bowl, let cool slightly. Add remaining chicken, salt, and black pepper. Mix. Wipe out pot, add remaining oil.

2. Heat over medium-high heat. Form meat mixture into 8 meatballs each about 2 inches in diameter and add to pot. Cook until golden brown on all sides, 6–8 minutes. Place meatballs on a plate; set aside.

3. Add remaining shallot & lemon slices, cook until lemon is tender and light golden brown, 2 minutes. Add chicken broth and return meatballs to pot. Bring to simmer, lower heat, cover. Cook meatballs until cooked through, 8-10 minutes. Add kale, cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.

Cucumber & Carrot Salad

Time Required: 30 minutes

1 English cucumber, sliced thin
1 large carrot, sliced thin
¾ tbsp. veg.
1 tbsp. rice vinegar
½ tsp. sesame oil
2 tsp. sugar
1 tsp. soy sauce
1 tbsp. sesame seeds

1. Combine the cucumber and carrots in a bowl. Set aside.

2. In another bowl, whisk together the oil, rice vinegar, sesame seed oil, sugar, and soy sauce. Taste for seasoning, adjust based on preference.

3. Toss the cucumbers and carrots with the dressing. Fold in sesame seeds. Chill for 30 minutes or overnight and serve.

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Calabacitas

5/16/2019

1 tablespoon vegetable oil
1 yellow onion, diced
1 poblano pepper, diced
3 cloves garlic, chopped
2 bell peppers, diced
2 zucchini, diced
1 cup corn kernels
4 oz. green chile
1 cup tomatoes, diced
Salt & ground pepper
1-2 cups grated cheddar cheese

. In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.

2. Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.

3. Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.

Pan Con Tomate

2 medium (or 1 large) beefsteak tomatoes
Salt
1 loaf ciabatta, sliced in half lengthwise and cut into ½ inch slices
Extra virgin olive oil
2 medium cloves garlic split in half
Sea salt

1. Slice tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater. Discard the skin and season the tomato pulp with salt to taste.
2. Adjust rack to 4 inches below broiler and preheat broiler to high. Drizzle bread sliced with olive oil & season with salt. Place bread, directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.Remove bread from oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with sea salt. Serve immediately.

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