- 6 cups shredded cabbage
- 1 small carrot (shredded)
- 2/3 c mayonnaise
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp neutral oil (I used walnut)
- 1 tsp celery seeds
- Salt (to taste)
- 1 c drained pineapple pieces
- 1/2 c raisins
- 1/2 c toaster pumpkin seeds
- Toss the cabbage in a large bowl with the carrot
- In another bowl, whisk together the mayo, vinegar, oil, celery seeds, and salt.
- Stir the mayonnaise mixture into the cabbage, along with the drained pineapple, raisins, and toasted pumpkin seeds.
1 large yellow onions
3 pounds Russet or Idaho potatoes, peeled
1/3 c potato or corn starch
2 tsp salt
Lots of freshly ground black pepper
3 large eggs
5 tbsp olive oil
Heat oven to 350°F.
With a food processor: Blend onions in food processor with regular blade until finely ground. Switch to grating blade and grate potatoes — I like to do this one their sides, for the longest strands.
Place onions and potatoes in a large bowl. Sprinkle salt, pepper and starch evenly over potatoes and toss together evenly coating strands. Break eggs right on top and work them into the strands, evenly coating the mixture.
Heat a 1/4 cup oil or fat in a 10-inch cast-iron skillet over high heat until very hot. Pour potato-egg mixture into pan carefully and spread evenly in pan. Drizzle with last tablespoon of oil.
Bake in heated oven for 75 to 80 minutes, until browned on top and tender in the middle.
Serve in squares, either right from the skillet or unmolded onto a platter.
– 1/2 lb asparagus, tough ends trimmed
– 1/2 cup shallots, chopped
– 2 teaspoons butter
8 large eggs
2 tbsp fresh grated Pecorino Romano
3 oz Gruyère, grated
/2 tsp kosher salt and fresh pepper to tast
Steam asparagus crisp and tender, about 3 to 4 minutes. Thinly slice on the diagonal into 1/2-inch pieces.
Preheat oven to 350°F.
Heat butter in a 10-inch oven safe skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.
In a medium bowl whisk eggs, grated cheese, salt, and pepper. Pour over asparagus.
Place skillet oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.
Serve hot, cut into 4 equal wedges.
8 oz Ricotta cheese, Part-Skim
6 oz Mozzarella cheese
1.5 c tomatoes, chopped
8 oz mushrooms, sliced
1 onion diced
1 lb Beef, ground
3 tbsp Parmesan Cheese
1/4 tsp Ground Black Pepper
1/2 tsp Garlic Salt
2 tsp Italian Seasonings
- Preheat oven to 350 degrees.
- Cook ground beef.
- Add tomatoes, onions, mushrooms, ¼ tsp. garlic salt and 1/8 tsp. pepper. Simmer for 5 minutes, stirring constantly. Remove from heat and set aside.
- Mix ricotta cheese, 3/4 cup (3 oz) of mozzarella, Parmesan cheese, egg substitute, Italian seasoning, and remaining garlic salt and pepper in a separate bowl.
- Fill the bottom of a medium-sized baking dish with the meat mixture and top with the cheese filling.
- Sprinkle the remaining 3/4 cup mozzarella cheese on top.
- Bake for 35 minutes and let cool 10 minutes before slicing.
Makes 4 servings.
- 2 tbsp olive oil
- 1 lb langoustine (or shrimp)
- 4 large garlic cloves, minced
- 1 pint grape tomatoes halved (or quartered roma’s)
- 2 tbsp capers, drained
- 1⁄2 tsp red pepper flakes
- 1⁄2 c sherry, wine or chicken broth
- 1 tsp salt
- 1⁄2teaspoon pepper
- 2 tbsp butter
- 1 lb thin spaghetti (or angel hair)
- 1⁄2cup parsley chopped
- Bring a 6- to 8-quart pot of salted water to a boil.
- Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
- Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.
- Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
- 2 lbs chicken pieces
- 3 c puffed rice, like
- 2 Tbsp onion salt
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp dried parsley
- 1 tbsp Italian seasoning
- Olive oil spray
- Combine all ingredients except chicken and oil in a food processor and pulse until well combined and rice puffs are finely ground.
- Preheat oven to 400. Place a wire rack over a backing sheet and spray with olive oil.
- Put rice puff mixture in a bag and place a chicken piece in and shake to coat, be sure to seal the bag. Repeat and lay on the wire rack with some room between pieces. Spray with a little olive oil.
- Bake 35 – 45 min until crispy and juices run clear.
- Serves 6 – 8.
This recipe is so easy and perfect to make ahead on a hot day! If you don’t like tarragon you could use dill.
1 lemon, halved
1 c white vinegar
6 cups water
3 tbsp sugar
3 tbsp of salt
1 lb raw wild shrimp
2 tsp celery seed
1/2 c – 3/4 c creme Fraiche
3 tbsp finely chopped tarragon
Lettuce for serving the shrimp
Combine vinegar, water, 1/2 lemon, salt, sugar and celery seed in a medium pot. Bring to a rolling boil, remove from heat and add shrimp. Let sit for 3 minutes then drain and chill in the freezer for 10 min.
Coming the juice of the lemon 1/2, shrimp, and tarragon, stir to combine. Chill until ready serve on salad greens.
This recipe is amazing!! You can serve in tortillas instead of the rice. I served with avocado slices.
- 1/4 cup lime juice
- 1/4 cup cider vinegar
- 3 chipotle peppers in adobo sauce
- 4 garlic cloves, thinly sliced
- 4 teaspoons ground cumin
- 3 teaspoons dried oregano
- 1-1/2 teaspoons pepper
- 3/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 cup reduced-sodium chicken broth
- 4 ln
- 4 lbs boneless beef chuck roast
- 3 bay leave
- 3 cups water
- 2 cups uncooked jasmine rice, rinsed and drained
- 3 tablespoons butter
- 1-1/2 teaspoons salt
- 1/2 cup minced fresh cilantro
- 2 tablespoons lime juice
- 3 scallions, sliced thin
- Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
- Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.
- Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
- Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.
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.
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.