Roasted Cactus Salsa

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Roasted Cactus Salsa
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Rating: 3.67
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Roasted Cactus Salsa
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Votes: 3
Rating: 3.67
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 400F.
  3. On a foil lined sheet pan, place nopales, tomatillos, tomatoes, shallot and jalapeno.
  4. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
  5. Transfer roasted vegetables to a food processor and pulse until mixture resembles chunky salsa.
  6. Add lime juice and cilantro. Quick pulse 2-3 more times to incorporate fully.
  7. Serve as a condiment on fish or chicken or as a snack with tortilla chips, plantain chips or crackers. Enjoy!
Recipe Notes

Salsa can be stored in a jar with a tight fitting lid for two weeks in the refrigerator.

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Stuffed Endive

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Stuffed Endive
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Stuffed Endive
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Separate endive leaves and lay out on a tray. Set aside.
  3. Combine walnuts, cranberries, thyme, honey, salt and pepper in a medium size bowl; stir to mix thoroughly.
  4. Spoon 2 tablespoons of walnut mixture into each endive leave.
  5. Serve as an appetizer or light snack. Enjoy!
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Roasted Broccolini & Peaches

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Broccolini and Peaches
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Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Broccolini and Peaches
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Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 450F.
  3. Trim broccolini stems to 3” length and place in a large mixing bowl.
  4. Add garlic, olive oil, salt and pepper to the bowl.
  5. Toss to coat evenly. Transfer broccolini into one layer a parchment lined sheet pan.
  6. Scatter peach wedges on the sheet pan.
  7. Roast in the oven 5 minutes.
  8. Remove pan from oven and allow to cool for 1‐2 minutes.
  9. Arrange broccolini and peaches on plates. Garnish with mint leaves.
  10. Serve as a side or snack. Enjoy.
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Seaweed Granola Snack

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Seaweed Granola Snack
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From lovelifemethod.blogspot
Servings Prep Time
2 cups 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
2 cups 15 minutes
Cook Time
30-45 minutes
Seaweed Granola Snack
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From lovelifemethod.blogspot
Servings Prep Time
2 cups 15 minutes
Cook Time
30-45 minutes
Servings Prep Time
2 cups 15 minutes
Cook Time
30-45 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Prepare your mise en place
  2. Preheat oven to 250 degrees and line a baking sheet with parchment paper.
  3. Crush the Nori sheets into little pieces
  4. Mix together all the seeds in a mixing bowl, add Nori pieces
  5. Add maple syrup and stir until everything is evenly coated
  6. Coat your fingertips with olive oil (makes for easy cleanup)
  7. Pour mixture onto baking sheet and spread into even 1/4 inch thick layer
  8. Place baking sheet in oven, rotate every 15 minutes and watch
  9. Within 30-45 minutes you will smell the maple syrup and the seeds will be golden brown, remove sheet from oven and allow to cool
  10. Using a knife, cut into neat little crackers, or bars or with your hands, break into small clumps
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios

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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Ingredients
The Salad
The Dressing
Servings:
Units:
Instructions
The Dressing
  1. Prepare your mise en place.
  2. Remove the thyme leaves from the stem. Chop the leaves.
  3. Place the vinegar, honey, mustard and thyme in a small bowl.
  4. Slowly add the oil while whisking.
  5. Add salt and pepper to taste.
Roast The Beets
  1. Preheat the oven to 375°F.
  2. Scrub the dirt from the beets.
  3. Place the beets in a 10 X 10 inch baking pan. Add ½ cup of water.
  4. Cover with foil.
  5. Place the pan in the oven. Roast for 40 minutes or until the beets are tender.
  6. Let cool in the refrigerator.
  7. Peel the beets. Chop into small cubes.
Make the Salad
  1. Wash and dry the greens.
  2. Chop the pistachios into small pieces.
  3. Place a spoonful of beets onto a plate.
  4. Place a slice of goat cheese on top of the lettuce.
  5. Place a handful of lettuce on top of the beets.
  6. Sprinkle the pistachios around the beets and lettuce.
  7. Drizzle with Dressing. Enjoy!
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