1. Fries with herbs
- 4 large white potatoes, peeled;
- 2 tbsp coconut oil, melted;
- 1 ½ tsp ground pepper;
- 1 1/2 tsp oregano, finely chopped;
- 2 tsp salt;
- 1 ½ tsp parsley, finely chopped;
- ½ tsp thyme, finely chopped;
- Preheat your oven to 425 F and place the oven rack in the middle of the oven.
- Once you have peeled your potatoes, using a large and sharp knife, cut them into long thin strips. If you choose to make them more like thick wedges, that’s fine, just keep in mind that they will most likely require a bit longer in the oven.
- In a small bowl, combine all of the herbs, salt and pepper. Give everything a good toss to make sure the herbs get evenly dispersed.
- On a large baking sheet, spread out the potato slices and drizzle with the oil. Toss them around with your hands to make sure everything is coated. Then sprinkle the herb mixture on top, again being sure to use your hands to coat everything well.
- Bake for about 25 minutes and then flip the potatoes around and cook for another 15 to 20 minutes.
- Serve them up hot with some homemade ketchup!
2. Roasted Mushroom Medley
Yield: Serves 4 – 6
Prep Time: 15 mins
Cook Time: 40 mins
Roasting mushrooms brings out their natural earthiness, enhancing their flavor.
- 2 Pounds Mixed Fresh Mushrooms
- 2 Garlic Cloves, Chopped
- 1/2 Cup Olive Oil
- Salt & Pepper
- 1 Teaspoon Chopped Fresh Rosemary
- 1 Teaspoon Chopped Fresh Sage
- 1/4 Cup Chopped Fresh Parsley
- 1 Teaspoon Balsamic Vinegar
- Preheat the oven to 350 degrees F.
- Wipe the mushrooms with a clean, damp cloth and trim stems.
- Slice the mushrooms into pieces no larger than 2 inches in size.
- Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
- Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
- Bake for about 30 to 40 minutes, or until cooked through.
- Remove from the heat, and drizzle with the balsamic vinegar.
3. Carrot Soufflé.
- 1 quart Chicken Stock (Free Range, Organic)
- 1 Tbsp Coconut Flour
- 1 tsp Salt
- 1/2 cup Coconut Oil, Organic
- 1/4 cup Maple Syrup, Grade B, optional
- 1/4 tsp Ground Cinnamon
- 2 lb Baby Carrots
- 2 Tbsp Onion, minced
- 2 tsp Lemon Juice
- 3 whole Eggs, Pastured
- Boil carrots until fork tender in free-range chicken broth.
- Preheat oven to 350°F.
- Strain carrots from broth and place in a food processor, or high-speed blender.
- Puree until smooth.
- In large bowl, combine pureed carrots, onion, lemon juice, melted coconut oil, coconut flour, salt, cinnamon, pure maple syrup, and eggs.
- Using a hand mixer, beat all ingredients until smooth.
- Pour into a 2-quart soufflé dish, lightly greased with coconut oil.
- Bake uncovered for 45–60 minutes, center should be firm to the touch before eating.
- Sprinkle with cinnamon if desired, and serve.
Carrots may be cooked and pureed hours ahead adding lemon juice and covering tightly until ready to mix other ingredients. You also may bake the soufflé, freeze it, and then reheat it later.
4. Cauliflower Rice
- 1 clove Garlic, minced
- 1 Tbsp Coconut Oil, Organic
- 1/2 head Cauliflower
- 1/2 cup Yellow Onion, chopped
- 1 tsp Salt and Pepper
- Rinse cauliflower under cool water and pat dry.
- Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Using a food processor to pulse the cauliflower to desired texture works as well.
- Heat the coconut oil in a skillet over medium heat.
- Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent.
- Add in the cauliflower rice and continue to sauté for 4–5 minutes.
- Season with salt and pepper, and serve.
5. Zucchini Herb Casserole
- 1/3 cup uncooked long grain white rice
- 2/3 cup water
- 2 tablespoons vegetable oil
- 1 1/2 pounds zucchini, cubed
- 1 cup sliced green onions
- 1 clove garlic, minced
- 1 1/4 teaspoons garlic salt
- 1/2 teaspoon basil
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried oregano
- 1 1/2 cups seeded, chopped tomatoes
- 2 cups shredded sharp Cheddar cheese, divided
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
6. Garlic Roasted Asparagus
- 2 pounds asparagus, trimmed
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- Coarse salt and ground pepper
- Preheat oven to 400 degrees.
- On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper.
- Roast until tender and browned in spots, 15 to 18 minutes.
- Serve warm or at room temperature.
7. Roasted Acorn Squash with Cinnamon Butter
- 2 acorn squash (about 1 1/2 pounds each), unpeeled, quartered lengthwise, and seeded
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 4 tablespoons butter
- 1/8 teaspoon ground cinnamon
- Preheat oven to 450 degrees.
- On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
- In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes.
- Immediately pour into a small bowl; stir in cinnamon.
- Place squash on a serving platter; top with cinnamon butter.
8. Sauteed Spinach with Crisp Pancetta
- 6 thin slices pancetta or 2 slices bacon, chopped
- 3 bunches flat-leaf spinach (about 2 1/2 pounds total), trimmed
- Coarse salt and ground pepper
- 1 teaspoon fresh lemon juice
- Heat a large skillet over medium.
- Add pancetta; cook until crisp, 4 to 6 minutes.
- With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
- Add as much spinach as will fit in skillet; season with salt and pepper.
- Cook, tossing spinach and adding more as it wilts.
- Continue to cook until tender, about 2 minutes.
- Remove from heat, and pour off excess liquid; stir in lemon juice.
- Top with pancetta.
9. Roasted Vegetables
- 1 small butternut squash, cubed
- 2 red bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 3 Yukon Gold potatoes, cubed
- 1 red onion, quartered
- 1 tablespoon
- 2 tablespoons chopped fresh rosemary
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
10. Summer Succotash
From Martha Stewart
- 6 ounces fresh cranberry beans, shucked
- 4 ounces each haricots verts and wax beans, cut into 2-inch lengths
- 6 ounces sugar snap peas
- 3 garlic scapes, cut into 1-inch lengths (optional)
- 2 ears of corn, husked
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons champagne vinegar or white-wine vinegar
- 1/4 cup fresh tarragon, chopped
- Coarse salt and freshly ground pepper
- 1 avocado, cut into 6 wedges, then cut crosswise into thirds
- 5 ounces grape tomatoes, halved (1 cup)
- Prepare an ice-water bath. Cook cranberry beans in a large pot of salted boiling water until just tender, 15 to 20 minutes. Transfer to ice-water bath. Drain. Repeat with haricots verts, wax beans, and sugar snap peas, cooking together for 2 minutes. Repeat with scapes if using, cooking for 1 minute. Repeat with corn, cooking for 2 minutes. Cut kernels off cobs.
- Whisk oil, vinegar, and tarragon in a small bowl. Season with salt and pepper, and mash in 3 avocado pieces. Place cooked vegetables, remaining avocado, and the tomatoes in a large bowl, and toss with dressing. Serve immediately.
11. Sautéed Sweet Potatoes and Spinach
from Martha Stewart
- 2 tablespoons olive oil
- 2 large sweet potatoes
- 1 1/2 teaspoons curry powder
- 1/2 cup water
- 1/2 cup red onion
- 1 1/2 pounds spinach
- 1 tablespoon balsamic vinegar
- Coarse salt and ground pepper
- Heat olive oil in a large nonstick skillet over medium heat. Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
- Add curry powder. Cook 1 minute. Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
- In the same skillet, cook spinach in two batches, adding second batch when first wilts, 2 minutes. Drain; add to potatoes.
- Stir in balsamic vinegar; season with coarse salt and ground pepper.
12. Sweet Potato Skins
from fast paleo
- 2 Large Sweet Potatoes
- Olive Oil, for brushing
- 3 cloves Garlic, minced
- 1/2 Onion, diced
- 1 Bell Pepper, Chopped
- 1/2 lb Ground Beef
- Salt and Pepper to taste
- 4 oz Chevre (optional)
- Slice the potatoes in half lengthwise and brush with oil.
- Arrange on a baking sheet and bake at 400 degrees for 30 minutes, until tender.
- Meanwhile, heat a pan over medium-high.
- Add a little oil and brown the meat. Add the veggies and seasoning and sautee everything until the veggies are tender. Remove from heat.
- When the potatoes are done, let cool slightly, then spoon out the insides, leaving a thin layer of potato flesh on the skin.
- Fill with meat mixture and top with cheese if desired.
- Return to the oven for an additional 10 minutes, until heated through and crisp
13. Paleo Pizza
- 12 eggs
- 1/2 cup shredded parmigiano-reggiano
- 1 cup whole milk
- salt and pepper
- 1/4 cup EVOO
- 1/4 lb soppressata or pepperoni finely chopped
- 2 cloves chopped garlic
- 3 Tbsp grated onion
- 1 sprig oregano finely chopped
- 1/4 cup red wine 1 cup crushed tomatoes 6 oz fresh mozzerella shredded
- Preheat oven to 400. Beat eggs, milk, parmigiano, salt and pepper.
- In ovenproof skillet, heat 2 Tbsp EVOO over medium heat. Add eggs and keep them moving as they cook. When eggs begin to firm, transfer skillet to oven. Bake about 10 minutes until light golden and puffed, but not cooked through.
- In another skillet, heat 2 Tbsp EVOO over medium-high heat. Add pepperoni, garlic, onion, oregano and stir for 2-3 minutes. Add the wine and reduce for 1 minute. Add tomatoes and simmer to thicken for 10 minutes.
- Remove frittata from oven and top with tomato sauce and mozzarella. Bake to melt cheese, 8-10 minutes. Top with parsley and basil.
14. Eggplant and Summer Squash Lasagna
- 12 oz pork Italian sausage
- 2 carrots (about 1/2 cup)
- 1/2 cup diced onion (white or yellow)
- 1 cup chopped kale
- 2 garlic cloves, minced
- 1/2 tsp Celtic Sea Salt, 1 tsp dried Italian seasoning, pinch of red chili flakes
- fresh basil and flat-leaf parsley for garnish
- Optional: grated myzithra cheese
- 1 cup organic crushed tomatoes
- one of each (or your choice of): eggplant, zucchini, yellow straightneck squash
- Preheat the oven to 350 degrees and a pan to medium-high heat. Peel and chop the carrots, dice the onion, chop the kale and mince the garlic. Add a couple tablespoons of olive oil to the pan to sauté the veggies, garlic, pork sausage and seasonings (salt, dried herbs, chili flakes) until the pork is cooked through. Pour the crushed tomatoes in last, simmer for just a minute or so, then remove from heat.
- Slice the eggplant about a half in thick and lay on the bottom of a deep baking dish. Slice the zucchini and summer squash as well, but go a little thinner…about a quarter inch. A mandolin would be handy here, but using your favorite knife works just the same. Plus you get to practice your knife skills! Be sure to stabilize them first by making a thin lengthwise slice. Lay that flat side down on your work surface, making it much easier to work with your round zucchini/squash for those thin, noodle-like slices.
- Layer accordingly:
- 1) Eggplant
- 2) 1/2 meat sauce *with a sprinkle of myzithra
- 3) zucchini
- 4) remaining meat sauce
- 5) yellow straighneck squash *top with 1/4 cup grated myzithra
- Cover and bake at 350 degrees for 40-45 minutes or until the squash are tender. Let rest for 5 minutes before garnishing with chopped basil and flat-leaf parsley and serving.
15. Winter Veggies in Spiced Coconut Milk
from Phoenix Helix
- 2 cups coconut milk
- 4 cups cubed butternut squash
- 4 cups cubed golden beets
- 1 onion, chopped
- 1 Tbsp. coconut oil
- 3 cloves garlic, pressed
- ½ Tbsp. fresh grated ginger
- 8 oz. green beans (fresh or frozen)
1. If you’re making homemade coconut milk, make it first and set aside.
2. Peel & cube the butternut squash and beets, making the beet cubes a little smaller than the squash. Steam both until almost tender.
3. In a medium saucepan, sauté the onions in coconut oil until soft. Add garlic and ginger and cook another minute.
4. Add the coconut milk and green beans. Bring to a gentle simmer.
5. Finally, add the steamed squash and beets. Cover and simmer until the vegetables are soft and have absorbed most of the spiced coconut milk. This takes about 15 minutes, but you can also turn down the heat and allow it to soak in longer for added flavor.
6. Salt & pepper to taste. (It doesn’t need much; it’s very flavorful on its own)
16. Garlic Roasted Cauliflower
- 1 Medium head of cauliflower
- 1/4 Cup Flaxseed Meal
- 1 Tbsp Dry Garlic
- 1 Tbsp Olive Oil
- Sea Salt to taste
- Preheat Oven to 425 degrees
- Rinse head of cabbage
- Break cabbage in to flowers (edible pieces) and remove the floret stem. You can cut this in an X which will make it easier to break apart
- Place Olive Oil in a large baking pan. I used a 9 x 13 pan and set aside
- In a small bowl, mix flaxseed meal, garlic, and salt
- Sprinkle over the cauliflower and using a serving spoon, mix in the baking pan
- Place in oven and bake for 10 minutes
- At 10 minutes, stir the cauliflower and bake for another 10 minutes
- Serve warm
17. Honey Roasted Red Potatoes
- 1 pound
- 2 tablespoons diced onion
- 2 tablespoons butter, melted
- 1 tablespoon honey
- 1 teaspoon dry mustard
- 1 pinch salt
- 1 pinch ground black pepper
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11×7 inch baking dish with nonstick cooking spray.
- Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
- Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
18. Quick Mexican Rice
- 1 head cauliflower
- 1 onion, chopped
- 2 cloves garlic, minced
- chili powder
- coconut oil
- handful of cilantro, chopped
- Grate cauliflower using shredding attachment on your food processor, or shred by hand with a grater.
- Saute cauliflower and onion in a generous amount of coconut oil until almost softened, then add garlic and spices (to taste).
- Cook until fragrant, 2-3 minutes longer.
- Take of heat, still in cilantro, and serve!
19. Chicken Fried Rice
- 2 organic fresh chicken breast thinly sliced
- 1 slice fresh lemon
- 1 small head organic cauliflower separated in florets
- 2 organic eggs
- 1 tablespoon fresh grated ginger
- 1 tablespoon powdered ginger
- 1 large garlic clove minced
- 1 large shallot sliced
- 4 oz sliced fresh mushroom
- 4 oz diced carrots
- 2 oz diced broccoli
- 3 tablespoons wheat free tamari or coconut aminos
- 1 teaspoon exeller pressed toasted sesame oil
- 2 teaspoons Red Boat fish sauce
1.) Using a food processor, pulsate the cauliflower until the pieces are the size of rice. Set aside
2.) In a small bowl, whisk together the two eggs. Heat 1 teaspoon of EV coconut oil in a small skillet over medium heat. Add eggs, scramble, and when cooked remove to a covered dish.
3.) Meanwhile, season chicken with powdered ginger and fresh ground pepper. Heat 1 tablespoon of EV coconut oil in a large skillet over medium high heat. Add chicken and cook until lightly browned. Squeeze in fresh lemon, stir, and remove from skillet. Place cooked chicken in a covered dish.
4.) Add one teaspoon of EV coconut oil, carrots and broccoli to large skillet. Cook for 2 minutes. Next add in shallot, garlic, ginger, mushroom, tamari, sesame oil and fish sauce to skillet. Continue cooking over medium heat for 3 more minutes.
5.) Add in cauliflower “rice” to skillet and mix. Cover and cook for 3 minutes. Add in cooked chicken and scrambled egg. Cover with lid and cook for 2-3 more minutes or until “rice” is tender (but not too mushy).
6.) Add in additional black pepper, tamari, sesame oil, and fish sauce to taste.
7.) Garnish with fresh green onion if desired.
20. Cauliflower Couscous
- 1 head of cauliflower
- 2 carrots chopped into tiny pieces
- Handful of chopped parsley
- Handful of chopped sun dried tomatoes
- EVOO to coat pan
- 1/4 toasted pine nuts
1. Heat olive oil in a pan on med
2. Grate the cauliflower with a cheese grader until the entire head is grated, should be a delicate tiny texture
3. Add all ingredients to warm skillet and cook through until all is heated and flavors can mingle
21. No Dairy Sweet Potato Gratin
- 2 lb sweet potatoes (about 2), peeled and sliced ⅛th inch thick
- 1 shallot, sliced thinly
- ¼ cup almond flour
- 2 tbl coconut butter
- 1½ cups coconut milk
- ⅔ cup pumpkin puree
- ½ tbl garlic powder
- Black pepper and fresh herbs of your choice to taste: sage, thyme or a combination are all fantastic!
1. Slice sweet potatoes to approximately ⅛th inch thick. Unless you have the patience of a saint, use a mandoline! Thinly slice the shallot, too.
2. Grease a 7×11 baking dish with oil of your choice.
3. Place an overlapping layer of sweet potato slices on the bottom of the dish; alternate with sliced shallots. Continue until all sweet potato and shallot slices are used up: this should make 4 layers of sweet potato & 3 of shallots. Save the larger slices for the final layer.
4. Preheat oven to 400F while you make the sauce.
5. Add coconut butter to a saucepan over very low heat; when melted, add almond flour.
6. Whisk almond flour into coconut butter until large crumbs are formed.
Add coconut milk in half cup increments, whisking each time to combine. There will be a few lumps which is fine!
7. Add seasonings and fresh herbs; stir in.
8. Add pumpkin and whisk until smooth.
9. Turn up the heat to a low-medium and heat for a few minutes until sauce is warm and pourable.
10. Pour the sauce over the gratin dish.
11. Bake in the oven for 30 – 40 minutes, uncovered, until the potatoes are cooked through and the top is brown.
22. Green Beans
- 2 pounds green beans, trimmed and cut
- 1 onion, chopped
- 1/2 pound white mushrooms, sliced
- 1 tsp. dried thyme
- 1/4 tsp. ground nutmeg
- salt & pepper to taste
- bacon grease
- Melt bacon grease in a large skillet. Add onions and cook until translucent.
- Add green beans and mushrooms.
- Cook with lid on for about 20 min.
- Add thyme, nutmeg, salt & pepper.
- Cook 10 more minutes or until done to your liking.
23. Collard Greens with White Beans
- 2 tablespoons
- 1 1/4 cups chopped onion
- 3 tablespoons minced garlic
- 1 cube beef-flavored vegetarian bouillon
- 7 ounces collard greens, chopped
- 1 (14.5 ounce) can
- 1 1/4 cups water
- salt and ground black pepper to taste
- 1 (14.5 ounce) can great Northern beans, rinsed and drained
- 1 teaspoon white sugar
- Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
- Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.
24. Bacon and Vegetable Quiche
- 12 eggs
- 1 cup of bacon
- 1 sweet potato
- 2 carrots
- 2 handfuls of baby spinach
- 2 zucchinis
- 1/2 white onion
- Smidge of coconut oil
- Salt and pepper
- Shred sweet potato, zucchini and carrots. Chop spinach, bacon and onion and add to vegetable mixture. Combine.
- Add eggs into combined vegetable and bacon mixture. Mix thoroughly.
- Add salt and pepper – mix.
- Rub oil over tray to avoid quiche sticking to the tray. Pour mixture onto the tray. I used a medium tray so that once the quiche was cut into my desired size it was not too thin or too thick. Size of quiche depends on your own preference and portion intake.
- Bake at 180 degrees for 45 minutes. The quiche may seem wet at the end of baking but once a knife/toothpick is inserted and comes out clean the quiche is cooked.
- Set and allow quiche to cool before cutting.
- Vegetable selection is based on what I had in the fridge, but it is entirely up to you! Tastes great with the bacon, or smoked salmon for those who don’t eat bacon – for vegetarians, the quiche on its own also tastes great!
25. Sweet Potato & Bacon Latkes with Honey Mustard Sauce
- Latkes: 6 ounces bacon 3 heaping cups shredded sweet potatoes (#2 cone on Saladmaster) 1/2 cup chopped green onions 3 eggs 3 tablespoons coconut flour 1/2 teaspoon salt ½ teaspoon pepper 1/3 cup parsley, chopped
- Honey Mustard Sauce: 1 cup homemade aioli 1/2 cup dijon mustard 3 tablespoons honey 1 tablespoon apple cider vinegar
- Chop and cook bacon on a 2 burner griddle or large skillet on medium heat.
- While bacon cooks, mix sweet potatoes, green onions, eggs, coconut flour, salt, pepper and parsley.
- When bacon is cooked, remove from pan and crumble into sweet potato mixture and mix.
- Make ¼ cup patties and fry in bacon fat, about 3 minutes per side, or until golden on the outside and cooked through.
- Serve with honey mustard sauce.
- Whisk all ingredients well. Season with a touch of salt.
26. Pan Roasted Cauliflower and Zucchini
- 1/2 head of cauliflower
- 2-3 zucchini
- 1-2 cloves garlic (varies on size and preference)
- 1/2 tsp dried Italian Seasoning
- 1/4 tsp onion powder
- 1/4 tsp Celtic sea salt
- pinch of red chili flakes
- 1/4 cup coconut oil
- Optional: chopped fresh Italian flat-leaf parsley for garnish
- In a large saute pan or skillet, melt the coconut oil at medium-high heat. Cut the cauliflower into florets, cut the zucchini into a large dice and mince the garlic.
- When the pan comes to temp, add the cauliflower in first, moving often, and sauté for a few minutes or until the cauli has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start.
- Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too.
- Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.
27.Cranberry Apple Stuffing
- ½ cup dried cranberries (fruit juice sweetened)
- ½ cup chicken broth
- ¼ cup grapeseed oil or olive oil
- 2 cups chopped onion
- 1 cup finely chopped celery
- 2 medium granny smith apples, cored and chopped into 1 inch cubes (about 2 cups)
- ½ cup finely chopped Italian parsley
- 1 loaf Paleo Bread or Gluten Free Bread 2.0, cut into 1-inch cubes
- 2 eggs
- 1 teaspoon celtic sea salt
- Soak dried cranberries in chicken broth for 1-2 hours
- Heat grapeseed oil in a large skillet, over medium heat
- Saute onion until soft, about 15 minutes
- Add celery and saute for 10 more minutes
- Add apple and parsley and saute for 3 minutes, until apples just begin to soften
- Transfer mixture to a very large bowl
- Bake bread cubes on a parchment paper lined baking sheet for 5-10 minutes at 350°
- Cool bread cubes for 20 minutes after removing from oven
- Stir bread cubes into vegetable mixture
- Whisk eggs and salt into cranberry-chicken broth mixture
- Add egg-cranberry mixture to stuffing, tossing to combine
- Transfer stuffing to a 9 x 13 inch baking dish
- Bake stuffing at 350° uncovered until cooked through and browned on top, about 40 minutes
- Let stand 10-15 minutes
28. Acorn Squash
- 1 medium
- 1 tablespoon butte
- 2 tablespoons brown sugar
- Preheat oven to 350 degrees F (175 degrees C).
- Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
- Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
- Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.
29. Roasted Garlic Cauliflower
- 2 tablespoons
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 1/3 cup
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
30. Black-Eyed Peas Spicy Style
- 1 (15.5 ounce) can black-eyed peas with liquid
- 1/2 onion, chopped
- minced jalapeno pepper to taste
- ground black pepper to taste
- In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!