Sauteed Romanesco
Votes: 0 0
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Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
10 minutes
Sauteed Romanesco
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Prepare the romanesco by cutting off the florets, like you would broccoli. Set aside.
Heat olive oil in a large skillet over medium high heat.
Add shallot to the pan and cook for 1 minute while constantly stirring.
Add romanesco to the pan and cook, without agitating for 2‐3 minutes. The goal is to create a nice sear on the vegetable.
Continue cooking for 7‐8 minutes, stirring often.
Add almonds and cherries to the pan and cook for an additional 5 minutes.
Season with salt and pepper. Enjoy!
Tostada Salad with Salsa Verde
Votes: 0 0
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Servings
Prep Time
4 servings
20 minutes
Servings
Prep Time
4 servings
20 minutes
Tostada Salad with Salsa Verde
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4 servings
20 minutes
Servings
Prep Time
4 servings
20 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Preheat oven to 400 degrees
Cut tortillas into individual serving sizes with a 2" round cookie cutter
Brush top and bottom tortillas with olive oil, season with salt & pepper
Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
Meanwhile, preheat grill to high.
Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
Transfer grilled vegetables to a food processor. Pulse until chunky.
Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
Place beans in a medium mixing bowl and smash with a fork.
Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
Tags: avocado , black beans , corn , green onion , jalapeno , leafy greens , lime , Salad , salad recipe , tomatillo sauce , tomato , tostada
Black Bean and Tomato Quinoa
Votes: 1 5
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Servings
Prep Time
4 servings
25 minutes
Servings
Prep Time
4 servings
25 minutes
Black Bean and Tomato Quinoa
Votes: 1 5
Rate this recipe!
Servings
Prep Time
4 servings
25 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
Strain the quinoa in a fine mesh strainer.
Add quinoa to dressing and toss until dressing is absorbed.
Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
Hummus
Votes: 2 4.5
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Servings
Prep Time
2 1/2 cups
15 minutes
Servings
Prep Time
2 1/2 cups
15 minutes
Hummus
Votes: 2 4.5
Rate this recipe!
Servings
Prep Time
2 1/2 cups
15 minutes
Servings
Prep Time
2 1/2 cups
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Place chickpeas in food processor.
Add lemon juice, garlic, and tahini into food processor.
Blend until almost smooth. Scrape down sides of bowl.
Season with salt and pepper to taste.
If the hummus is too thick, add 1 tablespoon of olive oil.
Sprinkle with paprika. Enjoy!
Recipe Notes
Try dipping carrots, grape tomatoes, bell peppers, or whole-grain crackers in hummus for a delicious treat!
Carrot and Kohlrabi Soup
Votes: 1 3
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Servings
Prep Time
5 servings
30 minutes
Servings
Prep Time
5 servings
30 minutes
Carrot and Kohlrabi Soup
Votes: 1 3
Rate this recipe!
Servings
Prep Time
5 servings
30 minutes
Servings
Prep Time
5 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Make the Soup
Prepare your mise en place.
Place water in a sauce pot. Bring to a boil.
Add carrots, kohlrabi and onion to the water. Reduce heat to a simmer and cook until the vegetables are soft
Place a strainer over a bowl. Drain the vegetables into the strainer. Save the liquid.
Place the vegetables in a blender or food processor. Puree until smooth.
Place the puree, the cooking liquid, chicken broth and milk into a saucepot.
Heat to a simmer and cook for 30 minutes
Add coriander, salt and pepper to taste.
Make the Croutons
Preheat oven to 300 degrees.
Place bread into a bowl. Add the oil and toss to coat.
Spread cubes on a parchment-lined sheet tray.
Place pan in the oven and bake until golden brown- about 10-12 minutes.
Garnish soup with croutons. Enjoy!
