This is so good and makes great leftovers!
- 2 c Quinoa
- 2 c water
- 2 c baby or shredded kale
- 1/4 c pine nuts, toasted
- 1/4 c raisins or dried cranberries
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.
Stir in remaining ingredients and serve.
Serve 4 – 6.
This is such a yummy veggie dish – it takes about 45 min to bake, with a total time of about 1 hour – so it may not work for a crazy weeknight.
- 1 head cauliflower, broken into florets
- 28 oz can diced tomatoes
- 2 cloves garlic, minced
- 1/2 tsp thyme
- 2 tbsp olive oil
- 4 tbsp pine nuts
- 16 Kalamata olives, halved & pitted
- Salt and pepper
- 3-4 tbsp nut milk
- 6 oz feta
- 1/4 c bread crumbs
Preheat oven to 375. Spray a casserole bowl with olive oil.
Steam cauliflower until just tender.
Toss tomatoes, garlic, olives, thyme, salt and 1 tbsp oil in a large bowl, toss with cauliflower and place in casserole.
Pulse milk and cheese in a food processor until blended but a little chunky. Spread over cauliflower.
Toss together bread crumbs, pine nuts and 1 tbsp of oil and spread over cauliflower and bake for 45 minutes.
Serves 4 – 6.
Nothing beats pasta for quick weeknight meal!
- 8 oz pasta
- 1/2 c creme fraiche
- 8 oz gruyere, grated
- 16 oz baby spinach
- 1/4 tsp garam masala
- Salt and pepper
- Pine nuts
Cook pasta according to package.
In a 12 inch skillet over medium high heat, add creme fraiche and cook until heated through, stir in cheese – whisk until melted. Add pasta and baby spinach and cook until wilted then stir in garam masala. Season with salt and pepper. Top with pine nuts.
These are pretty quick and serving them on heirloom tomatoes is so yummy! I froze mine before cooking – lesson learned the hard way in the past, don’t ask 🤣.
12 oz frozen spinach, thawed and squeezed as dry as possible
1 1/2 c ricotta
1/2 c grated Parmesan
1 tbsp lemon zest
1 1/4 c flour
4 – 6 heirloom tomatoes, sliced thin
1/2 c Basil
salt and pepper
Toasted pine nuts
Combine spinach, ricotta, parm, zest, flour, and eggs in a bowl and mix well. Place on lightly floured surface and divide into to balls. Roll out to 1/4 inch thick rope, cut into 1/2 in pieces and place on a floured baking sheet.
Cook Gnocchi in a large saucepan of boiling salted. Gnocchi are done when they float.
Divide tomatoes among plates, top with Basil, Gnocchi and pine nuts – drizzle with a little olive oil.
Super fresh and healthy!
12 oz tomatoes, chopped
1/4 c olive oil
1 tsp salt
1 clove garlic, minced
1/2 tsp red pepper flakes
1 lb Zucchini cut into spirals
5 oz ricotta
1/4 c pine nuts
In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.
These make a great light lunch in less than 30 minutes.
1 small zucchini, sliced thin
Zest of one lemon
2 tsp lemon juice
1 tbsp olive oil
4 oz goat cheese
2 tbsp pine nuts
1/4 c red onion, sliced thin
1 tbsp ghee
1 scant c chickpea flour
1 c water
3/4 tsp salt
Olive oil spray
Fresh thyme leaves
Slice the Zucchini thin on a mandoline. Toss with lemon juice and 1 tbsp olive oil.
Mash goat cheese and lemon zest together in a small bowl. Season with salt and pepper.
In a small pan, heat ghee and sauté the onions until carmalized. Set aside.
Whisk to combine chickpea flour, water and 3/4 tsp salt. Heat a 10 crepe pan or non stick skillet over medium heat, spray with olive oil. Pour in 1/2 the crepe mixture and cook 2 minutes per side until golden and cooked through.
Top with goat cheese, Zucchini and pine nuts.
This pizza is so good! Pesto, pine nuts and lots of cheese. I did not measure when I made this – so this is rough feel free to adjust.
1 pizza dough
1/4 c pesto
1/4 c ricotta
1 ball mozzeralla, sliced
Preheat oven to 500 with pizza stone or steal inside.
Roll out dough. Drizzle with a little olive oil. Place sliced mozzarella with space between slices on dough. Place TBSP scoops of ricotta between the mozz slices. Drizzle with pesto.
Bake for 8 – 10 min u ok cheese is melted and crust is brown.
Top with pine nuts.