Butternut Squash Soup

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Butternut Squash Soup
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Votes: 4
Rating: 4.75
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Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Butternut Squash Soup
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Votes: 4
Rating: 4.75
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Rate this recipe!
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Heat oil in a large skillet over medium heat. Add the onions and garlic, sauté until tender--about 5 minutes.
  3. Add the butternut squash and the ginger to the skillet. Cook for 10 minutes.
  4. Add cumin and toast until fragrant, about 1 minute.
  5. Add water and milk to the skillet. Season with pepper. Cover and cook for 20 minutes.
  6. Transfer the soup and yogurt to a blender. Puree in batches until smooth. Season to taste. Enjoy!
Recipe Notes

Careful when working with hot liquid in the blender to not overfill.

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Summer Hominy Salad

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Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Pour lime dressing over the hominy mixture and toss until evenly coated.
  5. Transfer the salad to serving plates and garnish with cilantro. Enjoy!
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Bamboo Stir Fry

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Bamboo Stir Fry
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Votes: 2
Rating: 5
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A great vegetarian entree that is easy to make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Bamboo Stir Fry
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Rating: 5
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A great vegetarian entree that is easy to make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Prepare your mise en place.
  2. In a small bowl, whisk together garlic, ginger, coconut milk and soy sauce. Set aside.
  3. Heat oil in a large skillet or wok, over medium high heat.
  4. Add red bell pepper, eggplant and bamboo shoots to the skillet. Sauté vegetables, stirring occasionally for 5-10 minutes until golden brown.
  5. Pour coconut milk mixture over vegetables. Continue to cook for 5-10 minutes or until vegetables are soft and the sauce thickens.
  6. Remove from heat. Serve alone, with brown rice or rice noodles.
  7. Garnish with cilantro and basil. Enjoy!
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Summer Veggie Paella

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Summer Veggie Paella
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Votes: 6
Rating: 3.17
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Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Summer Veggie Paella
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Votes: 6
Rating: 3.17
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Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Bring stock, saffron and sprigs of thyme to a simmer in a medium size pot. Keep at a simmer until ready to use.
  3. Heat oil in a large flat bottom skillet over medium high heat. Quickly sear both sides of the vegetable: 2 minutes per side for the yellow squash and zucchini; 4 minutes per side for the eggplant. Set aside.
  4. In the same skillet add chorizo, onion and bell pepper. Cook until the onions are translucent and starting to brown.
  5. Add tomato paste, garlic, paprika and cayenne and continue to cook for 5 minutes, stirring constantly.
  6. Add rice to skillet, continuing to stir, toasting the rice for 2 minutes. Add the orange zest, juice, saffron and chicken stock.
  7. When the liquid boils, reduce heat to low. Stir the rice mixture frequently for 5 minutes. Stop stirring and allow rice to cook for 20 minutes. DO NOT STIR.
  8. After 20 minutes, nestle the seared vegetables into the paella, cover the skillet and turn off the heat. Allow to rest for 15 minutes.
  9. Garnish with parsley and serve immediately. Enjoy!
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Mediterranean Roasted Broccoli & Tomatoes

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Mediterranean Roasted Broccoli & Tomatoes
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Votes: 2
Rating: 5
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Roasting brings out the subtle sweetness of broccoli and melts grape tomatoes into succulent morsels.
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Mediterranean Roasted Broccoli & Tomatoes
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Votes: 2
Rating: 5
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Roasting brings out the subtle sweetness of broccoli and melts grape tomatoes into succulent morsels.
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings: (1 cup)
Units:
Instructions
  1. Prepare your mise en place
  2. Preheat oven to 450°F.
  3. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated.
  4. Spread in an even layer on a large rimmed baking sheet.
  5. Roast until the broccoli begins to brown, 10 to 13 minutes.
  6. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl.
  7. Add the roasted vegetables; stir to combine. Serve warm. Enjoy!
Recipe Notes

Calories 79, Fat 5g (sat 1g), Cholesterol 0mg, Carbs 8g, Total sugars 1g (added 0g),

Protein 3g, Fiber 4g, Sodium 251mg, Potassium 379mg.

Nutrition bonus: Vitamin C (145% daily value), Vitamin A (58% dv).

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