Featured Recipes
Shiitake Risotto
Place the vegetable both in a small saucepan over medium heat. Once it begins to simmer, reduce the heat to low. In a large flat-bottomed pan, melt the vegan butter over medium-low heat. Add the shallots and stir to coat, allowing to soften for 2-3 minutes. Add in the rice and stir to combine for about 2 minutes. Add in the cooking wine, then stir for two minutes more.
Balsamic Four Onion and Portobello Mushroom Turkey Burgers
Preheat grill pan to medium high heat and mist or brush with olive oil. Season portobello mushrooms with salt and pepper and place on grill. Combine ground turkey, four onion spread, salt, pepper, and dried sage. Form into patties, sizing to your preferences. Place on grill along with mushrooms. Cook turkey burgers about 5 minutes on each side (depending on size), or until cooked through. Once turkey burgers are cooked remove burgers and mushrooms from grill. Toast buns or English muffins on the grill for about 2 minutes to toast.
Caramelized Onion Yogurt Dip
Heat the oil in a large, thick-bottomed sauté pan over medium heat and add the onions. Stir to coat all of the onions with oil. Cook, stirring occasionally, about 10 minutes until the onions start to soften. Add ¼ teaspoon salt and thyme and stir to combine. If desired, you can also add a small amount of sugar (about ¼ teaspoon) to help the onions caramelize but this is optional. Continue to cook the onions, stirring occasionally, until they are golden brown and caramelized, another 35-45 minutes. As they cook, scrape up the fond (the brown bits) on the bottom of the pan and mix it into the onions. If the onions start to burn or catch bottom, add a small amount of wine or water to the pan.
Rosemary Garlic Marinated Feta Cheese
Get some small wide-mouthed jars. Cut up the feta into 1/2 inch cubes. Chop up some sundried tomatoes into small bits. Peel the garlic cloves and smash them with the side of your knife to release the flavor. Place a clove of garlic in each jar. Cover the bottom of the jar with a single layer of cheese cubes. Add a sprig or two of rosemary, a sprinkle of sundried tomatoes and a basil leaf (or other fresh herb) plus 1/4 teaspoon Italian seasoning. Sprinkle lightly with red pepper flakes.
Asparagus Potato Bisque
Heat a saucepan over medium heat, then add the oil and swirl it around in the pan. Add the garlic and onion and sautee until the onion is soft and transclucent. Add the potatoes and broth, cover and bring to a boil, then reduce heat to a simmer and cook until the potatoes are soft, about 15 minutes.
Classic Layered Salad in a Mason Jar
Divide the ingredients between the 4 (25 oz.) canning jars, layering in the order given, starting with the corn bread and building up from there. Don’t use all of the Italian dressing/vinaigrette in the first drizzle… You’ll notice that I list it twice, so divide it accordingly. You may have to gently tamp the ingredients down as you go to get everything into the jars. You’ll want a little head space so when it comes time to stir those delicious ingredients together, you’ll have room.
Low Carb, Gluten Free Zucchini Bruschetta
To Prepare Zucchini Boats: Preheat oven to 400 degrees. Line a baking pan with foil. Cut each zucchini in half. Using a small spoon or melon baller, scoop out middle section of the zucchini halves to form a boat, leaving a thin shell on each half. Cut each piece in half again. This will make 16 pieces. Place on baking sheet. Spray with olive oil spray. Sprinkle each with a little salt, pepper and garlic powder. Bake for 15-20 minutes until soft.
Tomato and Avocado Stack
In a small bowl, whisk together vinegar and 2 tablespoons of olive oil until dressing emulsified. Season with salt, pepper, and lime juice. Heat 1 tablespoon olive oil in a skillet over medium high heat. Add mushrooms and cook 3-4 minutes or until mushrooms release their water, add garlic and cook another minute. Remove from heat and toss with 3 tablespoons of the dressing.
Strawberry Greek Yogurt Popsicles
Place the strawberries and 2 tablespoons agave nectar in a food processor and puree until it is smooth with some small chunks of fruit. Mix the yogurt and remaining tablespoon agave nectar in a bowl until smooth. Spoon 2-3 teaspoons of the strawberry puree into the bottom of each popsicle mold and then spoon about 1 ½ tablespoons yogurt on top of the fruit. Repeat with another layer each of strawberry puree and yogurt.
Pick-a-berry Bbq Sauce (Featuring Oven Roasted Berries)
Place the coconut oil, berries, onion, tomato, and garlic in a bowl and toss until everything is coated with the oil. Place on a baking sheet and oven roast at 425 for about 25 minutes or just until everything is a bit caramelized and the garlic cloves are soft. Remove the garlic cloves from their skins. Place the oven roasted ingredients and everything else in a medium saucepan. Simmer gently, stirring frequently for 15 minutes or until sauce is slightly reduced and thickened.
Horseradish Potato Pancakes with Raw Apple Salad
Peel, then grate the potatoes on a box grater. Place the shredded potatoes into a sieve, rinse until the water runs clear, then place into a thin dishtowel or cheesecloth and squeeze them as hard as possible to remove all of the moisture. Place into a large bowl. Place the rest of the pancake ingredients into a separate small bowl, and whisk until well combined. Pour the mixture into the potatoes, and combine well. Combine the apples, vinegar, agave and ground ginger together and stir to combine. Place into the refrigerator to chill.
Super Enzyme Boost Smoothie
2 cups diced pineapple, 2 cups diced papaya peeled and seeded, 2 Tablespoons agave nectar, ½ lime juice, 1 cup coconut milk, Instructions: Place all the ingredients in a blender and puree until smooth. Makes 1–2 servings.
Naan Pizza
Preheat oven to 350 to 400, using the higher temperature if you like a crispier pizza. Drizzle olive oil and sprinkle salt and pepper onto zucchini and onion. then place onto heated grill and grill for 8 to 10 minutes, turning once. Set aside until ready to assemble pizza. Meanwhile cook spinach and garlic over medium heat on the stove. Grill both sides of naan bread for 3-5 minutes (this is when you should go ahead and sneak some bites in of the grilled zucchini because it tastes so good)
Creamy Cucumber Avocado Pasta Sauce
Cook the pasta. While the pasta is cooking, in a handi chopper or food processor, blend together the cucumber, avocados, garlic, lemon juice, tahini, and herbs. Add salt & pepper to taste. (Take it easy on the salt if you’re adding salty feta on top.) Drain the water from the pasta and toss it with as much sauce as you feel is needed. (Save the rest for a dip or another use.) Top with halved cherry tomatoes, feta cheese crumbles, toasted pinons and garnish with fresh cilantro and/or basil. Enjoy!
Roasted Strawberry Banana Bread
Preheat oven to 350°F. Lightly spray a loaf pan with baking spray. Place the strawberries on a baking sheet and roast for 25 minutes, remove and set aside. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside. In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
Chicken Stir Fry with Spicy Peanut Sauce
Cut vegetables and chicken, set aside. In a small bowl, combine peanut butter, lime juice, soy sauce, vinegar, sriracha, garlic powder and black pepper. Whisk together until well combined and smooth. It will look lumpy at first, but as you whisk, it will get nice and creamy. Stir in cilantro. Heat oil in a wok or large skillet over high heat until oil is very hot. Add chicken and stir fry for about 3 minutes, until chicken is no longer pink. Move chicken to the sides and add green onions, stir fry for 1 minute.
Parmesan Green Bean Fries
Preheat oven to 425 degrees. Place green beans in a mixing bowl and toss with the olive oil until beans are well coated. Sprinkle remaining ingredients over the beans and toss until well coated. Place in a single layer on a baking sheet coated with cooking spray. Bake for 15-17 minutes until caramelized and crispy. (mine took the full 17 minutes)
The Italian Wonder Pot
Place all ingredients in your pot. Make sure to give it a stir so the liquid covers the pasta and veggies. Place a lid on your pot and cook, on your stove, on high until it begins a rapid boil. Uncover and turn flame to medium. Continue cooking for 15 minutes more, pasta will absorb the liquid. Stir occasionally so pasta doesn’t stick to the bottom of the pan. DO NOT DRAIN. Serve, top it with a little fresh grated Parmesan cheese.
Cinnamon Roasted Pineapple with Macadamia Nut Cream
In a small bowl, combine nuts and dates with boiling water and let soak 30 minutes. Meanwhile, preheat oven to 400°F and line a large baking sheet with parchment paper. Arrange pineapple in a single layer over the paper and sprinkle with cinnamon. Roast until pineapple is very tender and lightly browned, about 30 minutes. Pour nuts, dates and soaking water into a blender and add vanilla and salt. Blend until very smooth, about 1 minute, stopping to scrape down the sides of the blender once or twice. Serve drizzled over the warm pineapple.
Shrimp Pad Thai Wonder Pot
In a large pot, pour water and chicken stock. To this add the following: pasta, onion, garlic, bell pepper, carrots, 3/4 of both shallots and cilantro, (reserve some for serving) 1 cup of peanuts, (reserve rest for serving) soy sauce, peanut butter, red pepper flakes, honey, sesame oil, curry paste and lime juice. Place lid on pot and turn on high. Let it come to a boil, give it a stir, and reduce to a simmer. Cover and cook for about 6 minutes. (stir every couple minutes, so nothing sticks.)
Black Bean-Quinoa Burgers
Stir together quinoa and 1½ cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed. (You should have 1½ cups cooked quinoa.) Meanwhile, place onion and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 3 to 4 minutes, or until onion has softened. Stir in ¾ cup black beans, garlic, steak seasoning, and 1½ cups water. Simmer 9 to 11 minutes, or until most of liquid has evaporated.
Tofu Veggie Skewers with Pineapple Mango Jerk Sauce
Prepare a grill for medium-high-heat cooking. In a blender or food processor, blend mango, green onion, vinegar, tamari, allspice and jalapeño until smooth. Thread tofu, peppers and pineapple onto skewers. Brush with mango sauce and grill about 4 minutes per side or until warmed through and tender. Serve with any remaining sauce.
Spring Asparagus and Broccoli Soup
Heat 1/2 cup broth in a large pot over medium-high heat. Reduce heat to medium, add leek and cook, stirring often, until tender, about 6 minutes. Add remaining broth and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.
Sesame Shrimp Toast
Remove the crust from the bread. In a food processor, place the shrimp, egg, soy sauce, fish sauce, salt, vinegar and chili pepper if used. Process until the mixture is smooth. Spread one tablespoon of the mixture onto each white bread, covering the middle and edges as well. Cut each slice of bread into two triangles. Place the sesame seeds on a plate. Dip the bread (shrimp side down) into the sesame seeds. In a heavy bottomed saucepan, heat up the oil to an adequate frying temperature.