Ottolenghi knocks it out of the park with another great veggie dish! Serve as a main course with a green salad.
1 small cauliflowe, steamed and cut into florets.
4 tbsp creme fraiche
2 tbsp dijon mustard
2 tsp smoked paprika
1/4 chives, minced
6 oz smoked mozzeralla cheese, grated
2 oz mature cheddar, grated
Salt and pepper
Preheat oven to 375.
In a large cast iron skillet, heat the oil over medium heat, cook cauliflower until golden, flip and do the same on the other side.
Combine eggs, creme fraiche, Dijon, paprika, chives, salt, 3/4 cheese and pepper in a bow. Pour over cauliflower, top with leftover cheese and bake 10 – 12 minutes until set and golden brown.
Serves 4 – 6.
This is inspired by Ottelenghi! So good, so healthy, and great for lunch.
1 c green lentils, cooked and drained
2 c baby spinach
2/3 c parsley
2/3 c light olive oil or walnut oil
1 tbsp red wine vinegar
2 cloves garlic
Salt and pepper
1 bunch of asparagus, steamed and cut into 1/4 inch segments
3 1/2 oz pecorino, grated
Combine spinach, parsley, garlic, oil and salt and pepper in a food processor. Purée and place in a large bowl. Toss with lentils and asparagus. Serve with lemon and cheese.
This is a great light spring soups. I make it when I overbuy asparagus.
2 spring onions or leeks, sliced thin
1 lb asparagus, sliced in 1/4 inch pieces
1 1/2 tbsp butter
2 1/2 c veggie stock
1 tsp sugar
Salt and Pepper
3 tbsp heavy cream
In a large pot heat the butter over medium heat, add onions and asparagus, sauté for 4 minutes. Add stock, salt and pepper, bring to a boil. Then cover and simmer for 40 minutes. Purée, add cream and chill.
Serve with Greek yogurt.
I love slow cooker meals on Sunday! I throw dinner together while making family breakfast and get to relax the rest oh the day. This recipe is inspired by Skinny Taste. I whip up a quick slaw and serve in taco shells with lots of hot sauce.
1 1/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chile powder
6 cloves garlic crushed
2 lb pork loin
1/2 c chicken stock
2 bay leaves
4 chipotle peppers in adobo, minced with sauce
Combine first 7 ingredients in a bowl. Rub over pork. Place in slow cooker. Add Chipotle pepper, bay leaves and stock. Cover and cook for 8 hours on low.
Remove bay leaves. Shred pork and serve.
This may be the BEST sauce ever! Of course, it is from the amazing Patriia Wells! It takes a little longer than take-out, but it’s oh so better! The best part, this is a pantry saver recipe!
1/8 c olive oil
1 onion, sliced thin
4 cloves garlic, minced
1 28 oz can tomatoes, crushed
4 bay leaves
4 sprigs parsley
1 tsp celery salt
in a large saucepan combine oil, garlic and onions; cook until soft. Add remaining ingredients and cook for 15 minites ovee medium heat. Remove bay leaves and puree.
1/2 c tomato sauce
1 jar of marinated artichoke hearts, liquid reserved
2 tbsp artichoke liquid
2 tsp fresh thyme leaves
Combine all ingredients in a food processor and purée. It too thick add a little bit more of the artichoke liquid
Combine with your fav pasta and fresh parm cheese!
Makes 3/4 c artichoke sauce and 3 c tomato sauce.
Another winner from skinny taste!! This one is worth the effort and they are great reheated in a skillet for weekday lunches.
1 c baby spinach
1/2 c scallions
1/3 c cilantro
1/2 c paraley
4 cloves galic
1/2 tbsp ground cumin
1 tsp ground coriander
1 – 15 oz can chickpeas, drained
1/2 c cooked quinoa
1 tsp olive oil
In a food processor combine the first 7 ingredients and pulse to chop until smooth. Add chickpeas and pulse until coursly mashed. Add egg and quinoa and pulse 10 times or so until combined. Form into patties (I use a cookie scoop to keep them the same size) and chill for 30 minutes.
Heat a griddle or non stick skillet over medium-high heat and cook patties 4 – 5 minutes on each side until golden.
Serve with lettuce, hummus, tzatziki, pitas, etc.
This is another winner from Skinny Taste, with a few minor changes. sp good, so easy – you should really try it!
2 lbs chicken thighs
14.4 oz can diced tomatoes with mild green chilies, not drained
15 oz can black beans, drained
1 medium onion, diced
2 cloves garlic, minced
¼ c chopped fresh cilantro
14.4 oz can fat free chicken broth
1 tsp cumin
1 tsp cayenne pepper
salt to taste
1 lb cabbage, shredded
2 carrots, grated
6 green onions, sliced thin
1/4 c cilantro, chopped
1/4 c lime juice
1 tbsp canola oil
In a slow cooker place chicken on bottom, top with spices then remaining ingredients. Cover and cook on low 10 hours. Shred chicken and serves over rice.
Toss all ingredients in a bowl.
Serve with hot sauce.
Serves 6 – 8.