ingredients
2 tbsp olive oil, 1 tbsp butter
1 lb of carrots
1 lb of celery
1 onion
4-5 cloves of garlic
3-4 medium-sized zucchinis
1 1/2 tbsp tomato paste
Seasoning: 1 tsp italian seasoning, 1/2 tsp paprika, 1/4 tsp chili powder, 1/4 tsp turmeric, salt and pepper to taste
28oz can of fire-roasted tomatoes
1 box of chicken or veggie stock
1 can of chickpeas
1 can of red kidney beans
1 can of cannelloni beans
2-4 cups of filtered water
1 bunch of kale, cut into bite sized pieces
2 cups of small pasta (I used ditalini)
1/2 cup of shaved parmesan or asiago cheese
directions
1) clean and prepare all fresh veggies: dice carrots, celery, and onion. set aside, mince garlic and dice zucchini.
2) heat large soup pot over medium heat with olive oil and butter. add carrots, celery, and onion. sauté until onions are translucent (about 5min)
3) add in garlic, zucchini and tomato paste. sauté for about 3-4 more min. season with salt, pepper, italian seasoning, paprika, turmeric and chili powder.
4) add in chicken stock, canned tomatoes, cans of beans and filtered water. cover and simmer for about 30min. add in kale and let wilt.
5) cook pasta separately according to package. drain, toss with olive oil and store separately so it doesn’t get soggy!
6) serve with a spoonful of pasta at the bottom of the bowl, 2-3 ladles of soup, sprinkle of shaved parmesan/asiago cheese and a pinch of black pepper
store in airtight containers! you may need to add a little broth when reheating
Chili Lime Salmon with Mango Salsa and Coconut Rice
Ingredients
MANGO SALSA
2 honey mangoes, diced
1 jalapeño, diced (remove seeds)
5 mini peppers (or 1 bell pepper), diced
1/2 small red onion, diced
2 tbsp chopped parsley (or cilantro)
2 tbsp lime juice
1 tbsp coconut water
Salt & pepper
CHILI LIME BAKED SALMON
2 1/2 tbsp olive oil
4 garlic cloves, minced
1 lime, sliced
1 tsp lime zest
1/2 tsp chili powder
1/2 tsp smokes paprika
Salt & pepper
COCONUT RICE
2 cups jasmine rice
2 cups coconut water
1 cup coconut milk
1 lime, zested
1/4 tsp salt
Directions
Chili Lime Salmon
Preheat oven to 400F.
Rinse salmon and pat dry with paper towels.
Place on a lined baking sheet or large casserole dish.
In a small bowl, mix together olive oil, garlic, lime zest, chili powder, smoked paprika and salt & pepper. Pour marinade over salmon.
Scatter lime slices on top. Let sit for at least 20min.
Bake at 400F for 15-25min depending on the thickness of the filet.
Mango Salsa
Mix diced mango, peppers, red onion, jalapeño, and fresh herbs in a small bowl.
Squeeze lime juice and coconut water into the salsa.
Season with salt & pepper
Coconut Rice
Add ingredients to a rice cooker or medium-size pot.
Cook until liquid is gone and let sit with the cover on.
Add lime zest and fluff with a fork.
Plate with coconut rice first, add salmon and mango salsa on top!
Lobster Pasta with Yellow Tomatoes and Basil
Ingredients:
1 lb lobster meat, 1/2in chunks
1 lb sturdy pasta
4 tbsp olive oil
1/2 tbsp butter
1/2 onion, finely diced
5 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 cup dry white wine
2 cups halved yellow cherry tomatoes
1/2 lemon, zested & juiced
2 handfuls fresh basil
Directions
Cook pasta in well-salted boiling water until al dente. (Save 1 cup starchy pasta water)
Add olive oil to a wide skillet over med heat. Cook onion for 1 min, then garlic & red pepper for 1 min. Add wine and cook down for about 2 min.
Add tomatoes & season with salt & pepper. Add lobster meat and cook 1 min. Turn off heat and add lemon juice & zest.
Drain pasta and add to skillet. Toss very well add pasta water, as needed (only a little at a time).
Toss with basil, garnish with extra basil and lemon & enjoy!
Herb Smashed Potatoes
These mini potatoes will be everyone’s favorite at dinner! The crisp edges, soft inside and drizzle of herb butter is the perfect trifecta!
Potatoes have gotten a bad rep, but they are fantastic starchy vegetables loaded with potassium, folate, vitamin C & B6 AND fiber!! And the skins are even more nutritious, keep ‘em on!
A good note to remember: more color = more nutrients!
Herb
Smashed
Potatoes
Ingredients
2-3 lb bag of baby potatoes
1/4 cup salt
4 cloves of garlic
Fresh rosemary (2-3 sprigs + 1 tbsp chopped)
5 tbsp extra virgin olive oil
2 tbsp butter, melted
1/2 tsp Smoked paprika
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano
Salt, Pepper to taste
Directions
Preheat oven to 425F.
In a large pot, add washed (& scrubbed) potatoes, 1/4 cup salt, 3 cloves smashed garlic cloves and rosemary sprigs. Bring to boil, then reduce heat to medium and simmer for about 10-20 (depending on size & weight of potatoes! Check them for tenderness around 10 min. Drain and remove herbs/garlic.
Prepare a baking sheet with parchment paper. Spread 2 tbsp oil on the pan. Add boiled potatoes and “smash” with a flat hard utensil or the palm of your hand. (I used a tablespoon with a little leftover oil). Once smashed drizzle about 1 more tbsp on top. Roast for 20-24 minutes.
While roasting, prepare the drizzle. In a small bowl, add melted butter, 2 tbsp of olive oil, fresh rosemary, dried spices, minced fresh garlic (can sub Italian seasoning and garlic powder).
When potatoes are crispy to your liking, take them out and add herb butter drizzle. You can additionally broil for a few minutes but KEEP an eye on them, they’ll burn left unattended!
Sweet & Savory Brussel Sprouts & Delicata Squash
the PERFECT sweet & savory brussel sprout & delicata squash thanksgiving side dish! the pomegranates add such a fresh touch! I hope you all have a safe and fun holiday 🥰
ingredients
1 lb of brussel sprouts
1/2 tsp paprika
1/2 tsp garlic powder
salt & pepper to taste
1 medium delicata squash
3 slices of bacon
Seeds from 1/2 pomegranate (~1 cup)
1/2 cup chopped pecans
1 tsp agave
1/2 tsp pumpkin pie spice
Pinch of salt
1 sprig of fresh rosemary
directions
preheat oven to 400F. prepare brussels by cutting off the ends and slicing in half. place in a bowl and toss with with paprika, garlic powder, salt & pepper.
cut the delicata squash in half and scoop out the seeds. slices thinly to small half rings. toss with olive oil and bake at 400 for about 15 min on each side.
on a different baking bake bacon on a sheet for about 10-12 minutes until crispy. remove the bacon and set aside. add brussels to the bacon grease and coat. bake for about 35-40min flipping halfway.
while the brussels are baking, add pecans to a large pan. toast on medium heat for about 2-3min, stirring continuously. add agave, pumpkin pie spice and salt, keep stirring for about 2-3 more minutes. set aside and chop bacon into 1/2 cm slices and add to pecan mixture. toss to coat.
once delicata squash and brussels are roasted. add to a casserole dish, or serving dish, and top with pecan mixture and pomegranate seeds! I like to do 2 layers (veggies, pecan mixture, pomegranates, repeat)
