Sauteed Romanesco

Sauteed Romanesco
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Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Sauteed Romanesco
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Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
18 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Prepare the romanesco by cutting off the florets, like you would broccoli. Set aside.
  3. Heat olive oil in a large skillet over medium high heat.
  4. Add shallot to the pan and cook for 1 minute while constantly stirring.
  5. Add romanesco to the pan and cook, without agitating for 2‐3 minutes. The goal is to create a nice sear on the vegetable.
  6. Continue cooking for 7‐8 minutes, stirring often.
  7. Add almonds and cherries to the pan and cook for an additional 5 minutes.
  8. Season with salt and pepper. Enjoy!
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Carrot and Kohlrabi Soup

Carrot and Kohlrabi Soup
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Rating: 3
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Servings Prep Time
5 servings 30 minutes
Cook Time
15 minutes
Servings Prep Time
5 servings 30 minutes
Cook Time
15 minutes
Carrot and Kohlrabi Soup
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Rating: 3
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Servings Prep Time
5 servings 30 minutes
Cook Time
15 minutes
Servings Prep Time
5 servings 30 minutes
Cook Time
15 minutes
Ingredients
The Soup
The Croutons
Servings: servings
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Instructions
Make the Soup
  1. Prepare your mise en place.
  2. Place water in a sauce pot. Bring to a boil.
  3. Add carrots, kohlrabi and onion to the water. Reduce heat to a simmer and cook until the vegetables are soft
  4. Place a strainer over a bowl. Drain the vegetables into the strainer. Save the liquid.
  5. Place the vegetables in a blender or food processor. Puree until smooth.
  6. Place the puree, the cooking liquid, chicken broth and milk into a saucepot.
  7. Heat to a simmer and cook for 30 minutes
  8. Add coriander, salt and pepper to taste.
Make the Croutons
  1. Preheat oven to 300 degrees.
  2. Place bread into a bowl. Add the oil and toss to coat.
  3. Spread cubes on a parchment-lined sheet tray.
  4. Place pan in the oven and bake until golden brown- about 10-12 minutes.
  5. Garnish soup with croutons. Enjoy!
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Pumpkin Zucchini Mini-Muffins

Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Pumpkin Zucchini Mini-Muffins
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Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
48 mini muffins 20 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat the oven to 350°F.
  3. Whisk together eggs, sugar, oil, orange juice, and vanilla in a large mixing bowl. These are the wet ingredients.
  4. In a separate large mixing bowl, whisk together both flours, salt, baking soda, baking powder, and cinnamon. These are the dry ingredients.
  5. Add wet ingredient to the dry ingredients and stir until just combined. (Do not over-mix the batter. Over-mixing will cause dense muffins.)
  6. Fold in zucchini and pumpkin puree.
  7. Lightly spray the mini muffin tins with cooking spray. Scoop the batter into the mini muffin tin, filling each cup 3/4's full.
  8. Bake for 15 to 20 minutes or until they are set. Enjoy!
Recipe Notes

Be adventurous, add one cup of chopped, lightly roasted nuts to the recipe. Walnuts, almonds, or even pecans would be wonderful options.

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Quinoa Pilaf

Quinoa Pilaf
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Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Quinoa Pilaf
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Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper, olive oil and lemon zest.
  3. Bring to a simmer. Cover and cook until water is absorbed, about 15 to 20 minutes.
  4. Turn off heat. Fold in artichokes, onion, olives and currants.
  5. Garnish with mint. Enjoy!
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Tatsoi Salad

Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Combine tatsoi, mushrooms, cheddar cheese and parsley in a large mixing bowl. Set aside.
  3. In a separate medium mixing bowl, whisk together mustard, vinegar and olive oil. Season with salt and pepper.
  4. Dress the tatsoi salad and toss until evenly coated.
  5. Divide onto serving plates. Enjoy!
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