Rutabaga Gratin
Votes: 1 5
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Cook Time
Passive Time
50 minutes
10 minutes
Servings
Prep Time
4 servings
15 minutes
Cook Time
Passive Time
50 minutes
10 minutes
Rutabaga Gratin
Votes: 1 5
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Cook Time
Passive Time
50 minutes
10 minutes
Servings
Prep Time
4 servings
minutes
Cook Time
Passive Time
minutes
10 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Preheat oven to 350 degrees F.
Combine the rutabaga slices in a medium mixing bowl with olive oil, salt and pepper. Toss until the rutabaga is evenly coated.
Arrange rutabaga slices in a 9x9" casserole or four large ramekins and place on a sheet pan. Set aside.
In a separate mixing bowl, combine breadcrumbs, Parmesan, thyme and 1/2 teaspoon of olive oil. Season with salt and pepper. Stir to mix.
Sprinkle breadcrumb mixture evenly over rutabaga.
Loosely cover baking dishes and sheet pan with foil, transfer to oven and bake for 30 minutes.
Remove the foil and cook for another 20 minutes. The gratin will be finished when you can stick a toothpick in it without encountering resistance.
Cool for 10 minutes. Enjoy!
Butternut Squash Soup
Votes: 4 4.75
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Servings
Prep Time
8 servings
15 minutes
Servings
Prep Time
8 servings
15 minutes
Butternut Squash Soup
Votes: 4 4.75
Rate this recipe!
Servings
Prep Time
8 servings
15 minutes
Servings
Prep Time
8 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Heat oil in a large skillet over medium heat. Add the onions and garlic, sauté until tender--about 5 minutes.
Add the butternut squash and the ginger to the skillet. Cook for 10 minutes.
Add cumin and toast until fragrant, about 1 minute.
Add water and milk to the skillet. Season with pepper. Cover and cook for 20 minutes.
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.
Summer Hominy Salad
Votes: 4 4.25
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Servings
Prep Time
2 servings
20 minutes
Servings
Prep Time
2 servings
20 minutes
Summer Hominy Salad
Votes: 4 4.25
Rate this recipe!
Servings
Prep Time
2 servings
20 minutes
Servings
Prep Time
2 servings
20 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
Pour lime dressing over the hominy mixture and toss until evenly coated.
Transfer the salad to serving plates and garnish with cilantro. Enjoy!
Bamboo Stir Fry
Votes: 2 5
Rate this recipe!
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
Votes: 2 5
Rate this recipe!
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
minutes
Cook Time
Passive Time
minutes
10 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
In a small bowl, whisk together garlic, ginger, coconut milk and soy sauce. Set aside.
Heat oil in a large skillet or wok, over medium high heat.
Add red bell pepper, eggplant and bamboo shoots to the skillet. Sauté vegetables, stirring occasionally for 5-10 minutes until golden brown.
Pour coconut milk mixture over vegetables. Continue to cook for 5-10 minutes or until vegetables are soft and the sauce thickens.
Remove from heat. Serve alone, with brown rice or rice noodles.
Garnish with cilantro and basil. Enjoy!
Summer Veggie Paella
Votes: 6 3.17
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Summer Veggie Paella
Votes: 6 3.17
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Bring stock, saffron and sprigs of thyme to a simmer in a medium size pot. Keep at a simmer until ready to use.
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.
In the same skillet add chorizo, onion and bell pepper. Cook until the onions are translucent and starting to brown.
Add tomato paste, garlic, paprika and cayenne and continue to cook for 5 minutes, stirring constantly.
Add rice to skillet, continuing to stir, toasting the rice for 2 minutes. Add the orange zest, juice, saffron and chicken stock.
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.
After 20 minutes, nestle the seared vegetables into the paella, cover the skillet and turn off the heat. Allow to rest for 15 minutes.
Garnish with parsley and serve immediately. Enjoy!
