Air Fried Cauliflower Gnocchi

This was so good!! And easy! Air frying is a game changer for frozen cauliflower gnocchi.

  • 2 (10 ounce) packages frozen cauliflower gnocchi, thawed, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup grated Parmesan cheese, divided
  • 2 tablespoons chopped fresh flat-leaf parsley or basil
  • 1 cup reduced-sodium marinara sauce, warmed
  • Preheat air fryer to 375 degrees F. Toss 1 package gnocchi, 1 1/2 tablespoons oil and 2 tablespoons Parmesan together in a large bowl.
  • Coat the basket of the air fryer with cooking spray. Transfer the gnocchi mixture to the basket; cook for 5 minutes, turning once halfway through. Transfer to a large bowl. Repeat the procedure with the remaining gnocchi and oil and 2 tablespoons Parmesan. Sprinkle the cooked gnocchi with parsley and the remaining 1/4 cup Parmesan. Serve with marinara.

Whole Roasted Cauliflower and Broccoli

This is so easy and so yummy! You could so two cauliflowers or two heads of broccoli.


2 large heads cauliflower

1 clove garlic, halved 

1/4 cup olive oil 

4 tablespoons Dijon mustard 

Kosher salt and freshly ground black pepper 

1/2 cup fresh parsley leaves, roughly chopped 

1/4 cup grated Parmesan 

Lemon wedges, for serving

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 30 minutes to 1 hour, depending on the size. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

French Onion Soup

What is better on a chilly day than French Onion Soup? This one is from Patricia Wells. It’s amazing! Use a stainless steel pan to roast the onions in for a quick clean up.

1 lb sweet white onion, sliced thi

2 c dry white wine

2 tbsp butter

6 c beef stock, preferably homemade

6 slices of sourdough

2 c shredded gruyere

Preheat oven to 425.

In a 12 inch stainless steal skillet, add onions, butter and wine. Cook for 45 minutes until moist of the moisture is absorbed, stirring several times.

Heat broiler.

Bring the stop to a simmer.

Distribute the onions amount 6 deep, oven proof bowls, pour in stock, top with slice of bread and cheese

Place soup bowls on a baking sheet and boil until cheese is melted.

Serves 6.

Baked Zucchini Sticks

These are from Skinny Taste and they are so good! I did season generously with TJs Everything But the Elote Seasoning.

  • Cooking spray
  • 4 medium zuks, cut into quarters lengthwise
  • 3 egg whites
  • Salt and pepper
  • 1 c bread crumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp Trader Joe’s Everything but they Elote seasoning

Preheat over to 425. Spray a large baking sheet and rack to keep the zuks off the bottom of the tray.

Combine the egg whites, salt, and pepper in a shallow bowl. Combine breadcrumbs, seasoning and cheese in another shallow bowl.

Dip the zucchini strips in the egg, shake and coat in the breadcrumbs, place on the rack.

Bake until golden brown and tender about 23 – 25 minutes.

Serves 4.

Pasta and Fried Zucchini

This comes from Ottolenghi’s Plenty. It is fairly quick and so yummy! A mandolin makes quick work of the slicing.

  • 1/3 c sunflower or avocado oil
  • 2 medium zucchini, cut 1/4 inch thick
  • 1 1/2 tbsp red wine vinefar
  • 2 c basil
  • 1/4 c parley
  • 1/3 c olive oil
  • Salt and pepper
  • 8 oz pasta
  • Zest of 1 lemon
  • 1 1/2 tbsp capers, deaines
  • 4 oz buffalo mozzarella

Heat oil in a large skillet over medium high heat. Fry zuks over medium heat, don’t crown them, about 3 minutes per side or until lightly browned. Transfer to a bowl and drizzle with the vinegar. Set aside.

Combine 1 c basil, parsley and olive oil in a food processor or blender, blitz until smooth.

Cook pasta al dente; drain and toss with the zuks. Stir in the capers, zest, basil and torn mozzarella. Taste and season with salt and pepper. Chiffonade the 1 c basil and sprinkle on top.

Serves 4.

Combine

Zucchini and Ginger Soup

This is from Patricia Wells. It is perfect for a hot day, just make it in the am and let it chill all day.

  • 2 tbsp olive oil
  • 1 small onion, sliced thin
  • Salt
  • 1 tbsp minced fresh ginger
  • 2 lbs zucchini, sliced thib
  • 1 1/2 quarts chicken or veggie stock
  • Creme fraiche for garnish

Heat the oil in a large pot over medium heat, add the onion and salt and cook for 5 minutes until soft. Add the ginger and cook for 1 minute. Add the zucchini and stock, and bring to a low boil, then reduce to a simmer and cook for 10 minutes.

Use an immersion blender and puree soup.

Serve chilled with a dollop is creme fraiche.

Serves 8.

Chilled Beet Gazpacho

This is another Patrica Wells winner, okay all her recipes are amazing! I added a spoonful of sour cream.

1 lb beets, steamed

4 cloves garluc

1 onion peeled

2 tsp dijon mistarr

1 tbsp best quality sherry vinegar

Salt

Chives for a a garnish

Place all ingredients in a large blender with 2 c of water and purée till smooth. Chill for 2 to 24 hours. Garnish with chives.

Serve 4. 0 ww pp

Avocado and White Bean Sandwich

Such a yummy lunch!!

2 medium avocados, pitted and peeled

1 15 oz can white beans, rinsed

2 tbsp lemon juice

1 tbsp olive oil

1 clove garlic

1/2 tsp chopped fresh thymw

1/2 tsp tarragon, minced

Salt and peoper

4 slices bread, toasted

2 roasted red peppers, halved

4 slices of sharp cheddar cheess

4 c baby lettuce leaves

Combine avocados, beans, lemon juice, olive oil, garlic, herbs and salt and pepper in a food processor and pulse till smooth.

Spread on 4 slices of bread. Top with roasted pepper, cheese and lettuce leaves.

Serves 4. 8 WW Pts

Tempeh Ruben

This is almost vegan. It tastes amazing! Even hubby liked it! Next time I’d pop them under the broiler to melt the cheese a bit more.

8 oz tempeh, sliced in half and quartered

2 tsp olive oil

1/4 c orange juice

1/8 tsp ground ginger

Dash of allspice

1/8 tsp mustard seed

1/8 tsp brown sugar

1 tbsp minced garlic

Salt and pepper

4 slices Swiss of vegan cheese

1 c sauerkraut, drained

4 slices rye, toasted

Thousand island dressing

Combine olive oil, oj, ginger, allspice, sugar, garlic, salt and pepper in a zip lock bag, add tempeh and marinade for 30+ minutes.

Cook the tempeh in a skillet over medium heat until browned.

Spread 1 tbsp thousand island dressing on bread, top with tempeh and Swiss cheese.

Crispy Glazed Tofu

This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.

  • 12 oz firm tofu, cut into small squats
  • 1″ piece of ginger, peeped and grated
  • 1/4 c soy sauce
  • 3 tbsp rice wine vinegar
  • 1/2 tsp red pepper flakes
  • Oil for cooking .

Combine all ingredients except oil and tofu in a bowl and set aside.

Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.

Serves 4.